Reduced fat spread and a process for the production thereof

Details Reduced fat spread and a process for the production thereof Reduced fat spread and a process for the production thereof

1983-07-07

1985-09-10

Yoncoskie, Robert

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Fat or oil is basic ingredient other than butter in emulsion...

426604, A23D 300, A23D 302

Patent

active

045405930

ABSTRACT:
A process for producing a reduced fat spread, comprising churning an oil-in-water-cream in the absence of an air/water interface, to increase its viscosity up to a value close to or equal to the peak viscosity, achieve partial phase inversion and obtain a spread with substantially the same level of fat as the starting cream, said spread comprising a network of aggregated fat and both encapsulated and free aqueous phase.

REFERENCES:
patent: 3266904 (1966-08-01), Duin et al.
patent: 3946122 (1976-03-01), Scharp
patent: 4071634 (1978-01-01), Wilton et al.
patent: 4307125 (1981-12-01), Amer
patent: 4315955 (1982-02-01), Cramer
patent: 4362758 (1982-12-01), MacNeill et al.
patent: 4443487 (1984-04-01), Darling
Andersen, A. J. C., et al., "Margarine", Pergamon Press, N.Y., 1954, pp. 228-231.

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