AU4990393A - Method of producing a fat product with a reduced fat content - Google Patents
Method of producing a fat product with a reduced fat contentInfo
- Publication number
- AU4990393A AU4990393A AU49903/93A AU4990393A AU4990393A AU 4990393 A AU4990393 A AU 4990393A AU 49903/93 A AU49903/93 A AU 49903/93A AU 4990393 A AU4990393 A AU 4990393A AU 4990393 A AU4990393 A AU 4990393A
- Authority
- AU
- Australia
- Prior art keywords
- fat
- product
- water
- phase
- returned
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Abandoned
Links
- 238000000034 method Methods 0.000 title claims description 14
- 239000000047 product Substances 0.000 claims description 25
- 239000000203 mixture Substances 0.000 claims description 16
- 238000001816 cooling Methods 0.000 claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 239000006071 cream Substances 0.000 claims description 10
- 235000021243 milk fat Nutrition 0.000 claims description 8
- 239000007762 w/o emulsion Substances 0.000 claims description 6
- 239000007795 chemical reaction product Substances 0.000 claims description 5
- 239000005018 casein Substances 0.000 claims description 3
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims description 3
- 235000021240 caseins Nutrition 0.000 claims description 3
- 239000003995 emulsifying agent Substances 0.000 claims description 3
- 239000007764 o/w emulsion Substances 0.000 claims description 3
- 230000000087 stabilizing effect Effects 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 2
- 235000019197 fats Nutrition 0.000 description 17
- 235000014121 butter Nutrition 0.000 description 3
- 235000015112 vegetable and seed oil Nutrition 0.000 description 3
- 239000008158 vegetable oil Substances 0.000 description 3
- 108010010803 Gelatin Proteins 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 229920000159 gelatin Polymers 0.000 description 2
- 239000008273 gelatin Substances 0.000 description 2
- 235000019322 gelatine Nutrition 0.000 description 2
- 235000011852 gelatine desserts Nutrition 0.000 description 2
- 235000004213 low-fat Nutrition 0.000 description 2
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 229940071162 caseinate Drugs 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 235000021119 whey protein Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C15/00—Butter; Butter preparations; Making thereof
- A23C15/12—Butter preparations
- A23C15/16—Butter having reduced fat content
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Edible Oils And Fats (AREA)
- Dairy Products (AREA)
- Grain Derivatives (AREA)
- Fats And Perfumes (AREA)
Description
Method of producing a fat product with a reduced fat content
The present invention relates to a method of producing a fat product containing milk fat with a reduced fat content.
The interest in fat products based on milk fat or mixtures of milk fat and vegetable oil is rising. Hitherto one has often started with butter oil possibly mixed with vegetable oil into which fat mixture a water phase is admixed. The water phase may contain casein or caseinate, skim milk powder or milk protein, whey protein and possibly gelatin.
The content of dry solids in the water phase which is mixed with the fat phase has been high in order to bind the water in a sufficient high degree so that the end product, a water-in-oil-emulsion shall be stable and not give off free water.
Processes for production of products with a low fat content starting from butter, have also been presented, in which a water phase is mixed into earlier produced butter. Such processes are described for example in WO 91/07098 and in EP 368805.
During recent times patent applications have been published which describe processes where products containing milk fat are produced starting from cream without any churning step. In EP 376407 there is described a process for producing a fat product from water, melted vegetable oils and cream. Similar processes are also described in EP 385542 and EP 445857. In order to obtain stable emulsions, emulsifiers are
SUBSTITUTE SHEET
added to the mixture of cream, vegetable fat and water prior to the phase reversal.
When producing fat products containing only milk fat starting from cream there is sometimes a problem to obtain the desired phase reversal from the oil-in-water emulsion, the cream, to the desired water-in-oil emulsion which is the desired state for the fat product. These problems are more accentuated when the fat content of the fat mixture is low.
The present invention relates to a method to obtain a satisfactory and stable phase reversal when producing a fat product only containing milk fat.
The method according to the invention is mainly charac¬ terized in that cream with a fat content of 40-80 % is mixed with a desired amount of water phase containing stabilizing means, preferably gelatin, salt and aroma substances. The temperature during the mixing step is kept between 50-80°C. After the mixing operation the mixture, an oil-in-water emulsion, is cooled and worked such that phase reversal takes place. A partial stream of phase reversed product, now a water-in-oil emulsion, is returned to the inlet of a first cooling step and mixed with the starting mixture. The obtained end product consists of a stable water-in-oil emulsion. The product has a fat content of 25-60 % and contains only emulsifiers naturally occuring in the cream. The casein content of the product is below 2 %.
When the expression % is mentioned in the description ~ weight percent is intended, if nothing else is said.
SUBSTITUTESHEET
According to the invention 5-50 %, preferably 5-25 %, of the amount of phase reversed product is returned to the inlet of the first cooling step. A fat mixture with a lower fat content brings about larger problems for the phase reversal and in order to obtain a stable phase reversal a larger amount is recirculated when the fat mixture contains a smaller amount of fat.
The amount of phase reversed product which is returned to the inlet of the first cooling step bears an inverted relation to the fat content in the end product. With a low fat content of the same a higher amount of phase, reversed product is returned, at a higher fat content the amount of recirculated, phase reversed product may be lowered. With a fat content of - 40 % fat in the end product stable conditions are obtained when recircu¬ lating 20-25 % phase reversed product.
The working which the fat mixture is subjected to in order to obtain phase reversal usually comprises an initial cooling in one or several cooling steps to a temperature below 22°C. After that the mixture is worked under a certain time, e.g. 2-10 minutes in one or several working units, at which the fat starts to crystallize and the temperature of the mixture rises somewhat. After this working the product is cooled further. As soon as the phase reversal has started a part of the product is returned. This is suitably carried through in such a way that a partial stream is taken away and returned prior to the passage of the second cooling step. If it is considered suitable phase reversed product may be taken away and returned also after the final cooling step.
The method according to the invention may be practised as follows.
A fat mixture containing
Cream ~ 75 % 21.0 kg
Stabilizing means 1,2 kg
NaCl 0,4 kg
Water ad 40 kg 17,3 kg is produced. The mixing temperature was in the interval 50-60°C.
The mixture was treated in coolers and a working unit to the following temperature after each step.
First cooling step < 18°C
Working unit < 22°C
Second cooling step < 20°C
After the working step 5-25 % of the mixture was returned to the inlet of the first cooling step.
Claims (3)
1. Method of producing a fat product with a reduced fat content containing milk fat, c h a r a c t e r i z e d i n that cream with a fat content of 40-80 % is mixed with a desired amount of water phase containing stabilizing means and salt, at which the temperature during the mixing operation is kept between 50-80°C, after which the obtained mixture, an oil-in-water emulsion, is cooled and worked in such a way that phase reversal takes place, at which a partial stream of phase reversed product, now a water-in-oil emulsion, is returned to the inlet of a first cooling step and mixed with the starting mixture and that the obtained end product consists of a stable water-in-oil-emulsion, which product only contains milk fat and has a fat content of 25-60% and only contains emulsifiers naturally occuring in the cream and has a casein content below 2 %.
2. Method according to claim 1, c h a r a c t e - r i z e d i n that 5-50 %, preferably 5-25 % of the amount of phase reversed product is returned to the inlet of the first cooling step.
3. Method according to claim 1-2, c h a r a c t e ¬ r i z e d i n that wholly or partly phase reversed product from a first or a second working step is returned to the inlet of the first cooling step.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| SE9202574 | 1992-09-08 | ||
| SE9202574A SE470457B (en) | 1992-09-08 | 1992-09-08 | Ways to prepare a fat product with reduced fat content containing milk fat |
| PCT/SE1993/000716 WO1994005160A1 (en) | 1992-09-08 | 1993-09-03 | Method of producing a fat product with a reduced fat content |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| AU4990393A true AU4990393A (en) | 1994-03-29 |
Family
ID=20387109
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| AU49903/93A Abandoned AU4990393A (en) | 1992-09-08 | 1993-09-03 | Method of producing a fat product with a reduced fat content |
Country Status (9)
| Country | Link |
|---|---|
| EP (1) | EP0659050A1 (en) |
| AU (1) | AU4990393A (en) |
| CA (1) | CA2143938A1 (en) |
| FI (1) | FI951045A0 (en) |
| NO (1) | NO950880L (en) |
| NZ (1) | NZ255633A (en) |
| PL (1) | PL307853A1 (en) |
| SE (1) | SE470457B (en) |
| WO (1) | WO1994005160A1 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| PL224069B1 (en) | 2012-07-05 | 2016-11-30 | P M T Trading Spółka Z Ograniczoną Odpowiedzialnością | Method for producing fatty mixes with the reduced fat content |
| EP2957181A1 (en) | 2014-06-20 | 2015-12-23 | AJAX - Sp. z o.o. | Method for reducing fat content in butter and semi-skimmed butter |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4177293A (en) * | 1978-11-15 | 1979-12-04 | Mlekarensky Prumysl, Generalni Reditelstvi | Process of manufacture of a butter spread |
| US4307125A (en) * | 1979-12-26 | 1981-12-22 | Gay-Lea Foods Co-Operative Limited | Low fat butter-like spread |
| DE69004122T2 (en) * | 1989-03-03 | 1994-03-03 | Unilever Nv | Process for the preparation of a low-calorie spread and product. |
-
1992
- 1992-09-08 SE SE9202574A patent/SE470457B/en unknown
-
1993
- 1993-09-03 NZ NZ25563393A patent/NZ255633A/en not_active IP Right Cessation
- 1993-09-03 AU AU49903/93A patent/AU4990393A/en not_active Abandoned
- 1993-09-03 CA CA 2143938 patent/CA2143938A1/en not_active Abandoned
- 1993-09-03 EP EP93919781A patent/EP0659050A1/en not_active Withdrawn
- 1993-09-03 WO PCT/SE1993/000716 patent/WO1994005160A1/en not_active Application Discontinuation
- 1993-09-03 PL PL93307853A patent/PL307853A1/en unknown
-
1995
- 1995-03-07 FI FI951045A patent/FI951045A0/en unknown
- 1995-03-07 NO NO950880A patent/NO950880L/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| SE470457B (en) | 1994-04-18 |
| NO950880D0 (en) | 1995-03-07 |
| WO1994005160A1 (en) | 1994-03-17 |
| NO950880L (en) | 1995-03-07 |
| FI951045A (en) | 1995-03-07 |
| EP0659050A1 (en) | 1995-06-28 |
| FI951045A0 (en) | 1995-03-07 |
| CA2143938A1 (en) | 1994-03-17 |
| SE9202574D0 (en) | 1992-09-08 |
| PL307853A1 (en) | 1995-06-26 |
| SE9202574L (en) | 1994-03-09 |
| NZ255633A (en) | 1995-07-26 |
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