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...
Patent
1983-02-09
1985-04-16
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...
426613, A23D 300, A23D 302
Patent
active
045115915
DESCRIPTION:
BRIEF SUMMARY
The present invention relates to a fat product, which is spreadable at a refrigerator temperature and contains 35-55% fat, 4-7% protein and 41-58% water.
It is known since long to produce different spreadable fat products with a low fat content in order to meet a consumer interest in products with a low calory content. The manufacture of such products are described e.g. in SE No. 393 253, which describes a fat emulsion of the type water-in-oil with a low calory content and a high content of protein. This fat emulsion is produced from milk, which milk is membrane filtrated, after which the protein concentrate is heat treated before it is forced to emulsify in a fat phase, at which there is obtained a water-in-oil emulsion. Also through a USSR-publication No. 645 640 there is known to manufacture a fat product with a low fat content and a high protein content. The protein concentrate is obtained by ultrafiltration of skim milk, which is mixed with cream after which the mixture is churned. At that a water-in-oil emulsion is produced.
The two fat products described above consist of water-in-oil emulsions, which are the most common type of emulsion for both margarine, butter and margarine with a reduced fat content.
It is known per se to manufacture fat products also in form of oil-in-water emulsions. A study of such emulsions is shown in the Canadian Dairy and Ice Cream Journal 45 (1966): 1, where there is decribed a fat product where the milk protein consists of calcium-reduced skim milk powder. The skim milk powder is reconstituted in water and mixed at high speed with fat. Owing to the reduced calcium content the skim milk powder is made more absorbent. Any product of this type is not available on the market to-day, which may depend on the fact that the chemical change of the caseinate has resulted in a taste of the fat product which has not been accepted by the consumers.
Another fat product, which consists of an oil-in-water emulsion, is described in the Australian Patent Publication No. 498 980. In this product the fat phase consists of milk fat and animal or vegetable fat mixed with a water phase, containing a stabilizing agent such as soja meal, gelatine or modified starch.
According to the invention, there is now proposed a new spreadable fat product, which combines characterizing features from fat products earlier known in a new manner. The proposed fat product contains protein which is obtained by ultra-filtration of a milk product, which protein concentrate after mixing with a fat raw material and breaking up the fat in small spheres constitutes a stable oil-in-water emulsion, which emulsion is stabilized by the milk protein, which fat product is free from additives in the form of stabilizing agents and emulsifiers. It has been found that this product, where the protein source consists of an ultra-filtrated milk is considered better regarding to taste than fat products, in which conventional protein sources as milk powder and condensed milk are included. The latter contains lactose, which gives the products a taste of melt cheese.
The fat raw material may consist both of milk fat and fat from another origin. Even when the fat consists of milk fat the product has an excellent spreadability at refrigerator temperature. The continuous phase in an emulsion determines the characteristics of the emulsion. A product of milk fat where the fat constitutes a continuous phase is not spreadable at refrigerator temperature.
The crystals of the fat form a network, where the number of crystals determines the hardness of the product. When the product is warmed some of the crystals melt and the fat becomes softer.
Our product consists of a number of small drops or spheres of fat, which certainly contain crystallized fat, but the small spheres glide and roll upon each other in such a way that the product is still soft anyhow. These little fat spheres are achieved by homogenization. According to the invention a spreadable product is obtained, which contains only milk fat and this is a great advantage in many countrie
REFERENCES:
patent: 2233179 (1941-02-01), Otting et al.
patent: 4051269 (1977-09-01), Strinning
patent: 4112132 (1978-09-01), Badertscher et al.
Alfa-Laval AB
Hapgood Cyrus S.
Yoncoskie Robert
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