Whipped honey spread

Details Whipped honey spread Whipped honey spread

1976-04-08

1977-01-18

Bashore, S. Leon

Food or edible material: processes, compositions, and products

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

Foam or foamable type

426474, 426519, 426524, 426658, A23L 108

Patent

active

040040402

ABSTRACT:
A whipped honey spread having a butter-like consistency and capable of extended on-shelf storage periods without substantial syneresis or crystallization is produced by introducing a liquefied, unpasteurized natural honey into a closed chamber, shearing and agitating the honey at a temperature of about 50.degree. to 60.degree. F in the closed chamber in the presence of an inert gas, such as air, and at superatmospheric pressure for a sufficient time to incorporate and uniformly distribute many minute bubbles of the gas throughout the honey, withdrawing a whipped or aerated, syrup-like product from the chamber, and storing this product in a mildly refrigerated atmosphere for curing to a butter-like consistency. The process is readily adaptable for a continuous operation.

REFERENCES:
patent: 1854430 (1932-04-01), Stratton
patent: 1908454 (1933-05-01), Snider
patent: 2052358 (1936-08-01), Lund
patent: 2680879 (1954-06-01), Schnuck et al.
patent: 2774578 (1956-12-01), Spiess et al.
patent: 2784096 (1957-03-01), Ciccone
patent: 2909433 (1959-10-01), Morrison

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