Reduced fat spread and a process for the production thereof
US4540593A · kind A · utility
7Cited by
7References
21Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Jul 7, 1983 |
| Grant date | Sep 10, 1985 |
| Priority date | — |
| Expiry date | Jul 7, 2003 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23D7/015
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A process for producing a reduced fat spread, comprising churning an oil-in-water-cream in the absence of an air/water interface, to increase its viscosity up to a value close to or equal to the peak viscosity, achieve partial phase inversion and obtain a spread with substantially the same level of fat as the starting cream, said spread comprising a network of aggregated fat and both encapsulated and free aqueous phase.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.