Stabilisers useful in low fat spread production

Details Stabilisers useful in low fat spread production Stabilisers useful in low fat spread production

2004-10-29

2009-08-25

Paden, Carolyn A (Department: 1794)

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...

C426S602000, C426S604000

Reexamination Certificate

active

07579034

ABSTRACT:
The present invention relates to methods for producing low fat spread emulsions stabilized with dairy proteins. The water phase is stabilised by heat denatured whey proteins at low calcium concentrations. After heat treatment pH of the water phase is adjusted to neutral or acid conditions. The present invention also relates to methods for producing a whey protein product that can be used as a stabilizing food ingredient.

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