Low fat spread and process for producing same
US4515825A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Sep 30, 1982 |
| Grant date | May 7, 1985 |
| Priority date | — |
| Expiry date | Sep 30, 2002 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23D7/015
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Spreads containing 20-60%, preferably 30-50% fat are disclosed wherein there is PA0 (i) a dispersed phase consisting of a cream comprising water, oil present as droplets with an average diameter of 0.1-2 microns, a thickening agent and heat denatured whey protein as an emulsion stabilizer and PA0 (ii) a continuous fat phase. Said spreads are produced by a process involving PA1 (a) preparing a cream containing whey protein in substantially native state; PA1 (b) heating said cream at 80.degree.-95.degree. C. to denature the protein; PA1 (c) emulsifying the cream in a continuous fat phase and PA1 (d) cooling and texturizing the o/w/o emulsion obtained to produce a plastic spread.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.