Document Type and Number:
Japanese Patent JPS5198359
Kind Code:
A
Abstract:
A process for preparing a spread with low fat content is described which is an emulsion of the water-in-oil type. The spreads prepared by the process described here contain 38-50% by weight of plastic fat, 0.1 to 1.5% by weight of partial glycerides and, as the remainder to 100% by weight, an aqueous phase with a pH of less than 6. The aqueous phase of the prepared spread contains 1-23% by weight, based on the weight of the aqueous phase, of edible soluble milk proteins and edible high molecular weight substances not originating from the milk, and, in this aqueous phase, the weight ratio of soluble milk proteins to high molecular weight substances not originating from milk is in the range of from 15:1 to 1:5. The spread is prepared by dispersing the high molecular weight substances not originating from milk in the water and by dispersing the edible soluble milk proteins either completely or partly in the aqueous phase or completely or partly in the fatty phase and preparing the water-in-oil emulsion from the aqueous phase and the fatty phase. The spreads obtained by this process are stable for long periods of time even at refrigerator temperatures, possess an outstanding taste which resembles that of butter and keep very well, even from a microbiological point of view.
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Application Number:
JP2338975A
Publication Date:
August 30, 1976
Filing Date:
February 25, 1975
Export Citation:
International Classes:
A23C15/16; A23D7/015; (IPC1-7): A23D3/00
Domestic Patent References:
| JP46015661A | ||||
| JPS4819756A |
Foreign References:
| US3366492A | 1968-01-30 |