Title:
【発明の名称】乳製品をベースにしたスプレッド
Document Type and Number:
Japanese Patent JP3083158
Kind Code:
B2
Abstract:
Creamy cultured dairy based spread comprising less than 35 % fat, up to 4.5 % milk protein, up to 1 % structuring agent, gelatin, and usual acidifying agents, flavourants and cheese additives like herbs and spices, the product being water continuous, having a pH value between 4.6 and 5.2, a Stevens value of 200 to 500 at 5 DEG C and of 50-250 at 20 DEG C and a method of preparing same.
Inventors:
Lanting, Phico
Bigger, Albert Johann
Bigger, Albert Johann
Application Number:
JP50716697A
Publication Date:
September 04, 2000
Filing Date:
July 09, 1996
Export Citation:
Assignee:
Unilever Namrose Rose Bennault Sharp
International Classes:
A23C9/15; A23C9/154; A23C15/16; A23D7/00; (IPC1-7): A23C9/154; A23D7/00
Domestic Patent References:
| JP4727948B1 |
Attorney, Agent or Firm:
Yuzo Yamazaki (2 outside)