Low-fat, butter-flavored spread and process

Details Low-fat, butter-flavored spread and process Low-fat, butter-flavored spread and process

1979-11-19

1981-07-21

Yoncoskie, Robert A.

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, 426604, 426804, A23D 300, A23D 500

Patent

active

042799414

ABSTRACT:
Disclosed are a low-fat, butter-flavored spread and a process for preparing it. The spread is solid at 40.degree. F., preferably at 70.degree. F., and will preferably comprise: from 10 to 30% of a dispersed fat; a continuous aqueous phase containing an emulsion stabilizer; and an emulsifier system comprising a lipophilic emulsifier and a hydrophilic emulsifier. According to a preferred aspect of the process: the ingredients are emulsified at a temperature elevated sufficiently to maintain the fat in the liquid state; the emulsion is rapidly cooled; and, the cooled emulsion is then agitated to promote crystallization of the fat and enhance solidification. The product realistically simulates the flavor, texture, mouthfeel, appearance, and stability of butter, yet reduces the caloric density by from 50 to 90%.

REFERENCES:
patent: 2808336 (1957-10-01), Kalish
patent: 3117010 (1964-01-01), Geisler
patent: 3223532 (1965-12-01), Pinkalla et al.
patent: 3360378 (1967-12-01), Spitzer et al.
patent: 3437494 (1969-04-01), Loter et al.
patent: 3483004 (1969-12-01), Bauer et al.
patent: 3533802 (1970-10-01), Cooper et al.
patent: 4107343 (1978-08-01), Petricca
patent: 4115598 (1978-09-01), Moran
patent: 4146652 (1979-03-01), Kahn et al.

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