Process for preparing a spread
US6468578B1 · kind B1 · utility
Assignee
Inventors
Key dates
| Filing date | Nov 20, 2000 |
| Grant date | Oct 22, 2002 |
| Priority date | — |
| Expiry date | Nov 20, 2020 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23D7/02
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Butterlike spread not containing a substantial amount of butter fat which is prepared starting from a concentrated vegetable fat cream. The surface average, size (D3.2) of the fat droplets of the cream being 3-7 &mgr;m ensures stability of the supercooled cream, so that it enters with a substantially liquid fat phase the inversion unit, whereafter the major part of the fat crystallizes after the emulsion has left the inversion unit and preferably under quiescent conditions. The cream is processed in a spread production line which comprises a device for making a O/W-emulsion with the necessary small fat droplets, a pasteurizer, a tubular heat exchanger and, as sole working, a cavity transfer mixer, which brings about the inversion.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.