PRODUCTION OF LOW CALORIE SPREAD WITH RELATIVELY HIGH MILK FAT

Japanese Patent JPS61192247

A

A method of manufacturing a low calorie spread having a relatively high amount of milk fat, in which a protein containing water phase is brought to emulsify in a fat phase comprising butter fat and butter strange oils and/or fats to directly form a water in oil emulsion having a total fat amount 36-40% or more. The preparation of the fat phase is started by cooling cream to a temperature of +3-+15 DEG C and storing the cream at said temperature for a period of between 6 and 24 hours than subjecting the cream to a pressure of such magnitude that the cream emulsion is broken up. The broken cream emulsion is separated on a sieve like plate or drum whereby a fraction of butter particles are collected and a fraction of butter milk is drained. The collected butter particles are heated to a temperature above the melting point of the butter fat and are mixed with the butter strange fats and/or oils and possibly with further fat soluble ingredients, and a water phase comprising a protein concentrate of any known type and prepared in any conventional way is brought to emulsify in said fat phase to provide the water-in-oil emulsion, and finally the emulsion is pasteurized, cooled and packed.

KURUTO BUARUGUREN
IAN OOKE RARUTSUSON

JP27484985A

August 26, 1986

December 06, 1985

Click for automatic bibliography generation  

ARURA EKONOMISUKU FUEERENINGU

A23C15/12; A23D7/02; A23C15/16; A23D7/015; (IPC1-7): A23D3/02

JPS5925641A	1984-02-09
JPS5151549A	1976-05-07
JPS57189641A	1982-11-22
JPS59196036A	1984-11-07

Tadashi Sato

Previous Patent: PREPARATION OF LOW CALORIE SPREAD WITH RELATIVELY HIGH MILK FAT

Next Patent: TEA LEAF STEAMING AND UNIT THEREFOR