CA1201925A - Spreadable fat product and method for its production - Google Patents
Spreadable fat product and method for its productionInfo
- Publication number
- CA1201925A CA1201925A CA000421920A CA421920A CA1201925A CA 1201925 A CA1201925 A CA 1201925A CA 000421920 A CA000421920 A CA 000421920A CA 421920 A CA421920 A CA 421920A CA 1201925 A CA1201925 A CA 1201925A
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- CA
- Canada
- Prior art keywords
- fat
- product
- protein
- milk
- raw material
- 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.)
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- Dairy Products (AREA)
Abstract
ABSTRACT
Fat product which is spreadable at refrigerator temperature and contains 35-55%fat, 4-7% protein and 41-58% water. The protein has been obtained from an ultra-filtrated milk product, at which the fat product after mixing the protein concentrate with the fat raw material and homogenization of the fat spheres consists of a stable oil-in-water emulsion. The emulsion is stabilized by the milk protein. The fat product is free from additives in the form of stabilizing agents and emulsifiers.
The method to manufacture the fat product is seen from the attached flow-chart, which shows the steps in the process.
Fat product which is spreadable at refrigerator temperature and contains 35-55%fat, 4-7% protein and 41-58% water. The protein has been obtained from an ultra-filtrated milk product, at which the fat product after mixing the protein concentrate with the fat raw material and homogenization of the fat spheres consists of a stable oil-in-water emulsion. The emulsion is stabilized by the milk protein. The fat product is free from additives in the form of stabilizing agents and emulsifiers.
The method to manufacture the fat product is seen from the attached flow-chart, which shows the steps in the process.
Description
rhe present inven-tion relates to a -fat product, which is spreadable a-t a refrigerator tempera-ture and contains 35-55% -fat, 4-7% protein and 41-5~3% watèr..
It is known since long -to produce di-Fferen-t spreadable fat products with a low fat content in order to meet d consurner interest in products with a low calory content. The manufacture of such products are described e.g. in SE Paten-t No. 393 253 which describes a -fat emulsion oF the type water-in-oil with a low calory content and a high content oF pro-tein. This -Fat emulsion is produced from milk, which milk is membrane Filtrated, after which the protein concen-trate is hea-t treated before it is -forced to emulsiFy in a -Fat phase, at which there is obtained a water-in-oil emulsion. Also through a USSR Pa-tent publica-tion 645 640 there is known to manufacture a fat product with a low fat content and a high protein content. The protein concentrate is obtained by ultra-filtration oF skim milk, which is mixed with cream after wh-ich the rnixture is churned. At that a water-in-oil emulsion is produced.
The two fat products described above consist oF water-in-oil emulsions, which are the most common type of emulsion for both margarine, butter and margarine with a reduced fat content.
It is also known to manufacture Fat products in form of oil-in-water emulsions. A study oF such emulsions is shown in the Canadian Dairy and Ice Cream Journal 45 (1966) :1, where there is described a fat product d '~ I ' 1~ 11.~1 ~here the milk protein consists of calcium-reduced skim milk powder. The sklm ~Illk powder is recons-tituted in water and miY~ed at high speed with fat. Owing to the reduced calcium content, the skim rnilk powder is made more absorben-t. Any product of this type is not available on the market to-day, which may depend on the fact that -the chemical change of -the caseinate has resulted in a taste of the fat product which has not been accepted by the consumers.
Another fa-t product, which consists oF an oil-in-water 10 emulsion, is described in the Australian Patent Publication 498 980. In this product -the fat phase consists of milk fat and animal or vege-table fat mixed with a water phase, containing a stabilizing agent such as soja meal, gela-tine or modified starch.
According to the invention, there is now provided new spreadable fat product, which combines characterizing features from fat products earlier known in a new manner. The fat product contains protein which is obtained by ultra-filtration of a milk product, which protein concentrate after mixing with a fat raw material and breaking up the fat in small spheres constitutes a 20 stable oil-in-water emulsion, which emulsion is stabilised by -~he milk protein, which fat product is free from additives in the form of stabilizing agents and emulsifiers. It has been found that this product, where the protein source consists of an ul-tra-filtrated milk is considered better regarding to taste than fat products, in which conventional protein sources as milk powder and condensed milk are included. The latter contains lactose, which gives the products a taste of melt cheese.
According to the present invention therefore there is provided a fat product, which is spreadable at refrigerator 30 temperature and contains 35-55% fat, 4-7% protein and 41-58%
water, the protein having been obtained from an ultra-filtrated milk product, the fat product after mixing of protein and a fat ~ ....
raw material and homogeniza-tion of the fat drops consisting of a stable oil-in-wa-ter emulsion, which emulsion is stabilized by the milk pro-tein, said fat product being free frorn additives in the form of stabilizing agen-ts and emulsifiers.
The present invention also provides a method of manu-facture of the spreadable fat characterized in that a milk pro-duct with or without fat is pasteurized at 85-95C, ultra-fil-trated after cooling in order to achieve a concentration of pro-tein and a-t the same -time a diminishing of the lactose content, after which the concentrate enriched in proteins is mixed with the fat raw material and the fat spheres are finely divided by a strong mechanical treatment (homogenization) a-t 40-70C in order to form a stable oil-in-water emulsi.on.
The fat raw material may consist both of milk fat and fat from another origin. Even when the fa-t consists of milk fat the product has an excellent spreadability at refrigerator temperature. The continuous phase in an ernulsion determines the character.istics of the ernulsion. A product of milk fat where the fat constitutes a continuous phase is not spreadable 20 at refrigerator temperature. The crystals of the fat form a net-work, where the number of crystals determines the hardness of the product. When the product is warmed some of the crystals melt and the fat becomes softer.
The product of the present invention consists of a number Of small drops or spheres of fat, which certainly contain crystallized fat, but the small spheres glide and roll upon each other in such a way tha-t the product is still soft anyhow.
These little fat spheres are achieved by homogenization. Accord-ing to the invention a spreadable product is obtained, which con-30 tains only milk fat and this is a great advantage in manycountries, where it is forbidden to sell products which contain milk fat mixed with another fat. The structures are shown in Fig. 3.
a ~
The fat procluct has also a super-ior shelf l-i-fe even i-f It is manufactured as a "nature procluc-t" i.e. completely without any additives -in the form o-f~emulsi-Fiers and stablizing agents.
ihe milk protein -forms a pro-tein shell around the fa-t drops in the emulsion and -the emulsion remains stable for a long time. A-t a reduced -fat con-ten-t an increased amount oF pro-tein is needed, since the amount of wa-ter increases at -the same time and more protein is needed to bind the water in the form of a gel. At a fat conten-t oF 35~ there is needed 7% oF pro-tein, while at a -fat 0 content o-f 55% only ~% o-f protein is needed to make -the product stable.
lhe limits given in the firs-t part of the mairl claim -for the fat content are due to consumer viewpoints. A -fat produc-t with a fat conten-t below 35% tastes like a melt cheese, while a fat product with a higher fat con-tent -than 55% canno-t be con-sidered as a fat product with a reduced calory content.
The proposed fat product is manufactured from milk, a milk product with or without fat, which is pasteurized at 85-95C7 ultra-filtrated after cooling in order to achieve a concentra-tion of protein and a diminishing of lactose content simultaneously, after which the concentrate enriched in protein is mixed with the fat raw materlal and homogenized at 40-70C in order to form a stable oil-in-water emulsion. With the expression "homogeniza-tion" we do not only means giving the product a homogenous structure but subjecting the product to the unit opera-tion which in the dairy industry is called homogenization. This treatment means that the fat spheres are subjected to a strong mechanical treatment which reduces the size of the fat spheres down a size smaller than 10 ~.
In the present invention, where the water is the con-tinuous phase in the fat product, the product may easily be flavoured by fermenting a part or the whole protein concen-trate.
Tn this way the product may be given yoghurt-, ke-fir- or bu-tter -taste as desired.
According to the proposed method a fat product contain-ing different kinds of fat may be ob-tained as desired. The method according to the invention may with advantage be used, when the fat raw material consists of milk fat, since the obtained fat pro-duct has a superior spreadability at refrigera-tor tempera-ture.
Otherwise it may be very difficult to spread milk fat bu-tter at this temperature.
The homogenization oF the achieved mixture may with advantage take place in a two-step homogenization process. I-t is possible to obtain a stable Fat product by making the mixture pass once through a homogenizer, but with homogeniza-tion in two steps a still better distribution of the size oF the fat spheres is obtained. After homogenization the still warm product is packed directly in consumer packings.
The manufacture of a fat product according -to the invention is described further with reference -to the attached flow-chart, which shows manufacture of a fat product based com-pletely on milk, Fig. 1. In these two alternatives are shown themanufacture of a fat product from skim milk and From cream.
The skim milk, alternatively cream, is pasteurized for three minutes at 92C, i s cooled thereafter to 55C and ultra-filtrated at pH 6.0-7Ø At that the milk raw material is con-centrated in that water and lactose are passed -through the mem-brane. As may be seen from the Flow-chart the skim milk is con-centrated ~1:3.3) more than the cream (1:2.5). After cooling to 22C the taste culture comprising e.g. butter acid bacteria is added to a part or the whole amount of the protein concentrate, after which it may ferment during 19 hours at 22C. The skim milk concentrate has a protein content of 10-11%, the cream concen-trate a protein content of, up to 8%.
D.~
i The prntein concentrate is therea-F-ter mixed wi-th fat raw material in the Form oF butter or concentrated cream and salt, the mixture is hea-ted to 65C and homogenized in two steps, s-tep l with a pressure o-F 150 kp/cm2 (15 MPa), step 2 wi-th a pressure of 50 kp/cm2 (5 MPa). The product may be packed warm directly after the homogenization, after which it is cold stored.
In order to give some more inForma-tion about the inven-tion as example on the manufacture oF a fat product ~ccording to the invention is given below.
Example 143 kg cream (10% Fat) is pasteurized at 92C with a holding time of three minu-tes. AFter -the pasteurization the cream is cooled to 55C and ultra-Fil-trated, such -that -the concentration is increased 2.5 times, that means that the protein content is abou-t 8%. After the concentration there remain 57 kg milk con-centrate, which is cooled to 22C. Two th1rds of the concentrate is -Fermented during 18 h at 22C to appr. pH 4.8. Fermented and unfermented concentra-te is mixed with 50 kg melted butter and 1.2 kg salt. A favourable pH For the achieved mixture is 5.0-5.2.
After having heated the rnixture to 65C it is homogenized in two steps (150 resp.50 kg/cm2), after which the obtained Fat product is wrapped in consumer packings.
The method oF producing the fat product according to the invention is shown in Fig. 2 of the attached drawing, on which it is seen that skim milk is heated and pasteurized in one section l of a plate heat exchanger and cooled by flowing in counter-current to the milk to be treated in another section 2.
After this treatment the milk is led to the UF-filter 3 and concentrated. The concentrate is forwarded to the plate heat exchanger 4 and cooled. A part of the concentrate is fermen-ted by adding taste culture. After fermenting for the desired time in a tank 5 concentrated cream ;is added.
;1~1a3~
Ihe cream has been heated and concen-trated -in a centri-ugal separator 6, a-f-ter which it is led to the tank 5. The mixture is lecl to a pla-te heat exchanger 7 and heated to the desired holnogellization -temperature. It is then -forwardecl -to a 2-step homogeniza-tor 8, where the fa-t-in-water emulsion is formed.
Ihe fa-t produc-t is packaged warm.
'i . . r ~,
It is known since long -to produce di-Fferen-t spreadable fat products with a low fat content in order to meet d consurner interest in products with a low calory content. The manufacture of such products are described e.g. in SE Paten-t No. 393 253 which describes a -fat emulsion oF the type water-in-oil with a low calory content and a high content oF pro-tein. This -Fat emulsion is produced from milk, which milk is membrane Filtrated, after which the protein concen-trate is hea-t treated before it is -forced to emulsiFy in a -Fat phase, at which there is obtained a water-in-oil emulsion. Also through a USSR Pa-tent publica-tion 645 640 there is known to manufacture a fat product with a low fat content and a high protein content. The protein concentrate is obtained by ultra-filtration oF skim milk, which is mixed with cream after wh-ich the rnixture is churned. At that a water-in-oil emulsion is produced.
The two fat products described above consist oF water-in-oil emulsions, which are the most common type of emulsion for both margarine, butter and margarine with a reduced fat content.
It is also known to manufacture Fat products in form of oil-in-water emulsions. A study oF such emulsions is shown in the Canadian Dairy and Ice Cream Journal 45 (1966) :1, where there is described a fat product d '~ I ' 1~ 11.~1 ~here the milk protein consists of calcium-reduced skim milk powder. The sklm ~Illk powder is recons-tituted in water and miY~ed at high speed with fat. Owing to the reduced calcium content, the skim rnilk powder is made more absorben-t. Any product of this type is not available on the market to-day, which may depend on the fact that -the chemical change of -the caseinate has resulted in a taste of the fat product which has not been accepted by the consumers.
Another fa-t product, which consists oF an oil-in-water 10 emulsion, is described in the Australian Patent Publication 498 980. In this product -the fat phase consists of milk fat and animal or vege-table fat mixed with a water phase, containing a stabilizing agent such as soja meal, gela-tine or modified starch.
According to the invention, there is now provided new spreadable fat product, which combines characterizing features from fat products earlier known in a new manner. The fat product contains protein which is obtained by ultra-filtration of a milk product, which protein concentrate after mixing with a fat raw material and breaking up the fat in small spheres constitutes a 20 stable oil-in-water emulsion, which emulsion is stabilised by -~he milk protein, which fat product is free from additives in the form of stabilizing agents and emulsifiers. It has been found that this product, where the protein source consists of an ul-tra-filtrated milk is considered better regarding to taste than fat products, in which conventional protein sources as milk powder and condensed milk are included. The latter contains lactose, which gives the products a taste of melt cheese.
According to the present invention therefore there is provided a fat product, which is spreadable at refrigerator 30 temperature and contains 35-55% fat, 4-7% protein and 41-58%
water, the protein having been obtained from an ultra-filtrated milk product, the fat product after mixing of protein and a fat ~ ....
raw material and homogeniza-tion of the fat drops consisting of a stable oil-in-wa-ter emulsion, which emulsion is stabilized by the milk pro-tein, said fat product being free frorn additives in the form of stabilizing agen-ts and emulsifiers.
The present invention also provides a method of manu-facture of the spreadable fat characterized in that a milk pro-duct with or without fat is pasteurized at 85-95C, ultra-fil-trated after cooling in order to achieve a concentration of pro-tein and a-t the same -time a diminishing of the lactose content, after which the concentrate enriched in proteins is mixed with the fat raw material and the fat spheres are finely divided by a strong mechanical treatment (homogenization) a-t 40-70C in order to form a stable oil-in-water emulsi.on.
The fat raw material may consist both of milk fat and fat from another origin. Even when the fa-t consists of milk fat the product has an excellent spreadability at refrigerator temperature. The continuous phase in an ernulsion determines the character.istics of the ernulsion. A product of milk fat where the fat constitutes a continuous phase is not spreadable 20 at refrigerator temperature. The crystals of the fat form a net-work, where the number of crystals determines the hardness of the product. When the product is warmed some of the crystals melt and the fat becomes softer.
The product of the present invention consists of a number Of small drops or spheres of fat, which certainly contain crystallized fat, but the small spheres glide and roll upon each other in such a way tha-t the product is still soft anyhow.
These little fat spheres are achieved by homogenization. Accord-ing to the invention a spreadable product is obtained, which con-30 tains only milk fat and this is a great advantage in manycountries, where it is forbidden to sell products which contain milk fat mixed with another fat. The structures are shown in Fig. 3.
a ~
The fat procluct has also a super-ior shelf l-i-fe even i-f It is manufactured as a "nature procluc-t" i.e. completely without any additives -in the form o-f~emulsi-Fiers and stablizing agents.
ihe milk protein -forms a pro-tein shell around the fa-t drops in the emulsion and -the emulsion remains stable for a long time. A-t a reduced -fat con-ten-t an increased amount oF pro-tein is needed, since the amount of wa-ter increases at -the same time and more protein is needed to bind the water in the form of a gel. At a fat conten-t oF 35~ there is needed 7% oF pro-tein, while at a -fat 0 content o-f 55% only ~% o-f protein is needed to make -the product stable.
lhe limits given in the firs-t part of the mairl claim -for the fat content are due to consumer viewpoints. A -fat produc-t with a fat conten-t below 35% tastes like a melt cheese, while a fat product with a higher fat con-tent -than 55% canno-t be con-sidered as a fat product with a reduced calory content.
The proposed fat product is manufactured from milk, a milk product with or without fat, which is pasteurized at 85-95C7 ultra-filtrated after cooling in order to achieve a concentra-tion of protein and a diminishing of lactose content simultaneously, after which the concentrate enriched in protein is mixed with the fat raw materlal and homogenized at 40-70C in order to form a stable oil-in-water emulsion. With the expression "homogeniza-tion" we do not only means giving the product a homogenous structure but subjecting the product to the unit opera-tion which in the dairy industry is called homogenization. This treatment means that the fat spheres are subjected to a strong mechanical treatment which reduces the size of the fat spheres down a size smaller than 10 ~.
In the present invention, where the water is the con-tinuous phase in the fat product, the product may easily be flavoured by fermenting a part or the whole protein concen-trate.
Tn this way the product may be given yoghurt-, ke-fir- or bu-tter -taste as desired.
According to the proposed method a fat product contain-ing different kinds of fat may be ob-tained as desired. The method according to the invention may with advantage be used, when the fat raw material consists of milk fat, since the obtained fat pro-duct has a superior spreadability at refrigera-tor tempera-ture.
Otherwise it may be very difficult to spread milk fat bu-tter at this temperature.
The homogenization oF the achieved mixture may with advantage take place in a two-step homogenization process. I-t is possible to obtain a stable Fat product by making the mixture pass once through a homogenizer, but with homogeniza-tion in two steps a still better distribution of the size oF the fat spheres is obtained. After homogenization the still warm product is packed directly in consumer packings.
The manufacture of a fat product according -to the invention is described further with reference -to the attached flow-chart, which shows manufacture of a fat product based com-pletely on milk, Fig. 1. In these two alternatives are shown themanufacture of a fat product from skim milk and From cream.
The skim milk, alternatively cream, is pasteurized for three minutes at 92C, i s cooled thereafter to 55C and ultra-filtrated at pH 6.0-7Ø At that the milk raw material is con-centrated in that water and lactose are passed -through the mem-brane. As may be seen from the Flow-chart the skim milk is con-centrated ~1:3.3) more than the cream (1:2.5). After cooling to 22C the taste culture comprising e.g. butter acid bacteria is added to a part or the whole amount of the protein concentrate, after which it may ferment during 19 hours at 22C. The skim milk concentrate has a protein content of 10-11%, the cream concen-trate a protein content of, up to 8%.
D.~
i The prntein concentrate is therea-F-ter mixed wi-th fat raw material in the Form oF butter or concentrated cream and salt, the mixture is hea-ted to 65C and homogenized in two steps, s-tep l with a pressure o-F 150 kp/cm2 (15 MPa), step 2 wi-th a pressure of 50 kp/cm2 (5 MPa). The product may be packed warm directly after the homogenization, after which it is cold stored.
In order to give some more inForma-tion about the inven-tion as example on the manufacture oF a fat product ~ccording to the invention is given below.
Example 143 kg cream (10% Fat) is pasteurized at 92C with a holding time of three minu-tes. AFter -the pasteurization the cream is cooled to 55C and ultra-Fil-trated, such -that -the concentration is increased 2.5 times, that means that the protein content is abou-t 8%. After the concentration there remain 57 kg milk con-centrate, which is cooled to 22C. Two th1rds of the concentrate is -Fermented during 18 h at 22C to appr. pH 4.8. Fermented and unfermented concentra-te is mixed with 50 kg melted butter and 1.2 kg salt. A favourable pH For the achieved mixture is 5.0-5.2.
After having heated the rnixture to 65C it is homogenized in two steps (150 resp.50 kg/cm2), after which the obtained Fat product is wrapped in consumer packings.
The method oF producing the fat product according to the invention is shown in Fig. 2 of the attached drawing, on which it is seen that skim milk is heated and pasteurized in one section l of a plate heat exchanger and cooled by flowing in counter-current to the milk to be treated in another section 2.
After this treatment the milk is led to the UF-filter 3 and concentrated. The concentrate is forwarded to the plate heat exchanger 4 and cooled. A part of the concentrate is fermen-ted by adding taste culture. After fermenting for the desired time in a tank 5 concentrated cream ;is added.
;1~1a3~
Ihe cream has been heated and concen-trated -in a centri-ugal separator 6, a-f-ter which it is led to the tank 5. The mixture is lecl to a pla-te heat exchanger 7 and heated to the desired holnogellization -temperature. It is then -forwardecl -to a 2-step homogeniza-tor 8, where the fa-t-in-water emulsion is formed.
Ihe fa-t produc-t is packaged warm.
'i . . r ~,
Claims (7)
PROPERTY OR PRIVILEGE IS CLAIMED ARE DEFINED AS FOLLOWS:
1. A fat product, which is spreadable at refrigerator temperature and contains 35-55% fat, 4-7% protein and 41-58%
water, the protein having been obtained from an ultra-filtrated milk product, the fat product after mixing of protein and a fat raw material and homogenization of the fat drops consisting of a stable oil-in-water emulsion, which emulsion is stabilized by the milk protein, said fat product being free from additives in the form of stabilizing agents and emulsifiers.
water, the protein having been obtained from an ultra-filtrated milk product, the fat product after mixing of protein and a fat raw material and homogenization of the fat drops consisting of a stable oil-in-water emulsion, which emulsion is stabilized by the milk protein, said fat product being free from additives in the form of stabilizing agents and emulsifiers.
2. A fat product according to claim 1, characterized in that the fat raw material consists of milk fat.
3. A method of manufacture of the spreadable fat pro-duct acording to claim 1, characterized in that a milk product with or without fat is pasteurized at 85-95°C, ultra-filtrated after cooling in order to achieve a concentration of protein and at the same time a diminshing of the lactose content, after which the concentrate enriched in proteins is mixed with the fat raw material and the fat spheres are finely divided by a strong mech-anical treatment (homogenization) at 40-70°C in order to form a stable oil-in-water emulsion.
4. A method according to claim 3, characterized in that a part of the protein concentrate is flavoured by fermenta-tion.
5. A method according to claim 3, characterized in that used fat raw material consists of milk fat.
6. A method according to claim 3, characterized in that homogenization is carried through in form of a two-step homo-genization.
7. A method according to claim 3, characterized in that the formed fat product is packaged warm.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| SE8200210A SE426932B (en) | 1980-05-16 | 1982-01-15 | FLUIDUM-DRIVED MANOVER ORGAN AND SYSTEM FOR EXHAUSTING A FORM FROM AN AIRCRAFT |
| SE82/00210 | 1982-06-11 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1201925A true CA1201925A (en) | 1986-03-18 |
Family
ID=20345728
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000421920A Expired CA1201925A (en) | 1982-01-15 | 1983-02-18 | Spreadable fat product and method for its production |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA1201925A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1748699A1 (en) * | 2004-04-24 | 2007-02-07 | Pierre La Haye | A procedure to manufacture a texturized, thermo-resistant and thermo-irreversible gel composed of vegetable and/or animals fats and the product made with this procedure |
-
1983
- 1983-02-18 CA CA000421920A patent/CA1201925A/en not_active Expired
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1748699A1 (en) * | 2004-04-24 | 2007-02-07 | Pierre La Haye | A procedure to manufacture a texturized, thermo-resistant and thermo-irreversible gel composed of vegetable and/or animals fats and the product made with this procedure |
| EP1748699A4 (en) * | 2004-04-24 | 2007-12-19 | Haye Pierre La | A procedure to manufacture a texturized, thermo-resistant and thermo-irreversible gel composed of vegetable and/or animals fats and the product made with this procedure |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MKEX | Expiry |