Food or edible material: processes – compositions – and products – Preparing or treating lacteal butter or lacteal butter... – Lacteal butter
Patent
1993-09-07
1994-08-23
Pratt, Helen
Food or edible material: processes, compositions, and products
Preparing or treating lacteal butter or lacteal butter...
Lacteal butter
426317, 426511, 426581, 203 95, A23C 1500
Patent
active
053406028
ABSTRACT:
A process for the production of low cholesterol butter fat or butter by steam treatment, wherein the fat is treated with steam in one or more horizontal or slightly inclined reaction pipes at a temperature of from 195.degree. to 250.degree. C. and at a pressure of from 0.5 to 5 mbar, the steam is injected from one or more steam pipes arranged parallel with each other which extend through the layer which conducts the liquid fat (oil) along the entire length of the reaction pipe and having boreholes in the pipe wall as outlet apertures for the steam, into the oil stream flowing in the reaction pipe axial direction, the vapors are separated and the fat is cooled, to which optionally fat recombination substances may be added.
REFERENCES:
patent: 2621196 (1952-12-01), Thurman
patent: 5024846 (1991-06-01), McLachlan et al.
Dudrow, Journal of the American Oil Chemists Society, vol. 60, No. 2, pp. 272-274, 1983.
Mounts, Journal of the American Oil Chemists Society, vol. 58, No. 1, pp. 51A-54A, 1981.
Arul, Journal of Dairy Research, vol. 55, No. 3, pp. 361-371, 1988.
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