Low-fat spread and process
US4273795A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Nov 19, 1979 |
| Grant date | Jun 16, 1981 |
| Priority date | — |
| Expiry date | Nov 19, 1999 |
Classification
- Technology area (CPC Y)Emerging Cross-Sectional Technologies
- CPC primaryY10S426/804
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Disclosed are a low-fat spread and a process for preparing it. The spread, can be flavored as desired, 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 both lipophilic and hydrophilic emulsifiers. 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 has a wide range of applications due to its texture, mouthfeel, appearance, and stability. It provides a rich tasting product with a caloric density which is preferably about 25 calories per 14 gram serving.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.