Process for the production of low-calorie spreads

Details Process for the production of low-calorie spreads Process for the production of low-calorie spreads

1994-05-24

1995-04-25

Paden, Carolyn

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...

426601, 426602, A23D 700

Patent

active

054097274

ABSTRACT:
This invention is for a process for producing a water-in-oil emulsion and edible margarine-like spread composition having a fat content of less than 80 percent by weight and having the approximate consistency of margarine, the process comprising forming a liquid dispersion of a water phase and a liquid fat phase of a substantially hard fat and a liquid soft fat, followed by cooling of the dispersion and subjecting the cooled dispersion to a shearing force sufficient to produce a water-in-oil emulsion, and discharging the emulsion to provide a product having the approximate consistency of margarine at room temperature.

REFERENCES:
patent: Re21406 (1940-03-01), Vogt
patent: 4087565 (1978-05-01), Ebskamp
patent: 4177293 (1979-12-01), Forman et al.
patent: 4217372 (1980-08-01), Ebskamp
patent: 4279658 (1981-07-01), Harvey et al.
patent: 4568556 (1986-02-01), McCoy
patent: 4615892 (1986-10-01), Morehouse et al.
patent: 5053241 (1991-10-01), Mongeau
patent: 5096732 (1992-03-01), Mongeau
patent: 5151290 (1992-09-01), Norton
patent: 5169668 (1992-12-01), Milo
patent: 5244688 (1993-09-01), Norton et al.
Gunstone 1983 Lipids in Foods Chemistry, Biochemistry and Technology Pergamon Press pp. 149-150.
Bailey's Industrial Oil and Fat Products, 3rd Edition, pp. 344-349.
Encyclopedia Of Food Science And Technology, vol. 3, pp. 1643-1644.

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