Process for preparing a microbiologically stable water in oil spread
US5989618A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Apr 1, 1997 |
| Grant date | Nov 23, 1999 |
| Priority date | — |
| Expiry date | Apr 1, 2017 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23D7/05
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A fat continuous spread having less than 50% fat and containing less than 10% trans fatty acids is prepared by a process comprising the steps of selecting a structuring amount of interesterfied hardstock and combining the hardstock with the liquid oil to form a fat phase. The fat phase and an aqueous phase containing a gelling agent are introduced into a scrapped surface heat exchanger to form a cooled emulsion having an exit temperature of less than the temperature required to form a substantial amount of alpha crystals in the fat phase. The crystal containing emulsion is then passed into a crystallizing inverter unit which has a temperature no greater than about 4 to about 8.degree. C. of the temperature of the water continuous emulsion containing crystals. In the inverter unit, the emulsion is inverted from a water continuous to a fat continuous emulsion and then introduced into a second cooling unit to form spread products having a mean average droplet size less than 10 microns and containing less than 5% free water.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.