Refrigeration-temperature spreadable butter-based product

Details Refrigeration-temperature spreadable butter-based product Refrigeration-temperature spreadable butter-based product

2011-04-19

2011-04-19

Wong, Leslie (Department: 1789)

Food or edible material: processes, compositions, and products

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

Basic ingredient lacteal derived other than butter...

C426S663000, C426S664000

Reexamination Certificate

active

07927646

ABSTRACT:
A method of forming a butter product comprises forming a primary oil-in-water emulsion by dispersing liquified stearine butterfat in a butter serum, the liquified stearine butterfat forming stearine globules within the butter serum. The primary oil-in-water emulsion is dispersed into an olein butterfat component forming an oil-in-water-in-oil emulsion, and the oil-in-water-in-oil emulsion being cooled to form the butter product which is spreadable at a temperature of less than about 45° F.

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