Packed dairy spread and process of making
US5895685A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Apr 11, 1997 |
| Grant date | Apr 20, 1999 |
| Priority date | — |
| Expiry date | Apr 11, 2017 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23C2270/05
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The invention provides a packed dairy spread that includes two inhomogeneously combined components. The spread contains 10-95 wt % of a component (A) that has a coagulated casein network, a pH of 4.3-5.3 and a Stevens value at 5.degree. C. of 150-700 g, and that contains casein and water in a weight ratio of 1:3 to 1:15. The spread further contains 5-90 wt % of a cream (B) that includes 15-60 wt % of dispersed fatphase and 40-85 wt % continuous aqueous phase. The aqueous phase of cream (B) contains casein and water in a weight ratio of less than 1:15. The Stevens value of cream (B) at 5.degree. C. is 75-500 g. The spread can be used e.g. for spreading on bread or toast. It has unusual and attractive organoleptic properties.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.