Low fat spread
US4103037A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Nov 4, 1976 |
| Grant date | Jul 25, 1978 |
| Priority date | — |
| Expiry date | Nov 4, 1996 |
Classification
- Technology area (CPC Y)Emerging Cross-Sectional Technologies
- CPC primaryY10S426/804
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The process of the invention provides proteinaceous low fat spreads, stabilized by means of a gelling agent of a melting point of 25.degree.-35.degree. C and essentially containing proteins dissolved in the aqueous phase and/or undissolved protein particles having a major dimension of no more than 5 microns. The preferred process involves preparing the aqueous phase by combining proteins in an aqueous medium under conditions at which flocculation is substantially avoided, dissolving the gelling agent in a substantially protein-free aqueous medium of a pH value of 1-7, combining the aqueous medium obtained and optionally adjusting the pH value to 3.0 to 6.8.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.