Document Type and Number:
Japanese Patent JPS5417019
Kind Code:
B2
Abstract:
High protein, low calorie dairy spread water-in-oil emulsions having a 20-65% aqueous phase are produced employing as the aqueous phase a protein concentrate having a 13-20% protein content and obtained as a by-product in the manufacture of butter from sour buttermilk, buffered at 6-7 with citrate and phosphate buffering salts, and as the fat phase butter oil optionally mixed with a polyunsaturated vegetable oil, emulsifying the aqueous phase into the fat phase at 38 DEG -50 DEG C., flash pasteurizing the emulsion, optionally adding flavoring agents before or after emulsifying and pasteurization, and then cooling the emulsion, first to 20 DEG -14 DEG while working the emulsion as it solidifies, and then to storage temperature, e.g., 12 DEG -8 DEG C.
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Application Number:
JP13822673A
Publication Date:
June 27, 1979
Filing Date:
December 13, 1973
Export Citation:
International Classes:
A23C9/15; A23C15/16; A23D7/015