Process for preparing an edible spread containing a continuous f

Details Process for preparing an edible spread containing a continuous f Process for preparing an edible spread containing a continuous f

1987-09-28

1989-12-19

Czaja, Donald E.

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...

426603, 426804, A23D 300

Patent

active

048881970

ABSTRACT:
Process for preparing an edible spread containing a continuous fat phase and an aqueous phase, comprising mixing a first fraction, consisting of a separately prepared water-and-oil emulsion, of which the fat phase consists of fat having an N2O below 5%, which fat phase has a temperature below 35.degree. C., with a second fraction consisting of fat having an N2O of at least 7%, which second fraction has a temperature at which said second fraction has an N-value of at least 10%. Optionally a third fraction may also be mixed with the first and second fractions.

REFERENCES:
patent: 4404231 (1983-09-01), den Hollander et al.
patent: 4482576 (1984-11-01), Boot et al.
patent: 4510167 (1985-04-01), Schmidt et al.

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