Low-fat, butter-flavored, liquid spread and process
US4292333A · kind A · utility
20Cited by
6References
19Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Nov 19, 1979 |
| Grant date | Sep 29, 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, butter-flavored, liquid spread and a process for preparing it. The spread preferably comprises an oil-in-water emulsion having: less than 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. The product realistically simulates the flavor, texture, mouthfeel, appearance, and stability of commercial, liquid margarine, yet reduces the caloric density by from 50 to 95%.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.