DK170392B1

DK170392B1 - Process for producing a low calorie margarine having a fat content of between 19 and 38 % by weight, and a low calorie margarine which is produced in the process

Info

Publication number: DK170392B1
Application number: DK589A
Authority: DK
Inventors: Leif Johansson; Jan-Aake Larsson
Original assignee: Int Sweden Ab L & L
Priority date: 1989-01-02
Filing date: 1989-01-02
Publication date: 1995-08-21
Also published as: DK589D0; DK589A

Description

' 1 DK 170392 B1'1 DK 170392 B1

Den foreliggende opfindelse angår en fremgangsmåde til fremstilling af lavkaloriemargarine med et fedtindhold på mellem 19 og 38 vægtprocent ved emulgering af en proteinholdig vandfase i en af fedtstoffer og olier sammensat fedtfase til 5 direkte dannelse af en vand-i-olie-emulsion. Opfindelsen angår desuden en lavkaloriemargarine med et fedtindhold på mellem 19 og 38 vægtprocent fremstillet ved fremgangsmåden ifølge opfindelsen ved emulgering af en vandfase i en fedtfase til direkte dannelse af en vand-i-olie-emulsion, hvor vand-10 fasen som hovedbestanddel indeholder et proteinkoncentrat, og hvor fedtfasen indeholder hærdet fedt eller en blanding af hærdet og uhærdet fedt samt emulgatorer.The present invention relates to a process for preparing low calorie margarine having a fat content of between 19 and 38% by weight of emulsifying a proteinaceous aqueous phase in a fat phase composed of fat phase to directly form a water-in-oil emulsion. The invention further relates to a low-calorie margarine having a fat content of between 19 and 38% by weight made by the process of the invention by emulsifying an aqueous phase into a fat phase to directly form a water-in-oil emulsion, the water phase containing as a major component a protein concentrate , and wherein the fat phase contains cured fat or a mixture of cured and uncured fat as well as emulsifiers.

Der har i en årrække været gjort forsøg på at fremstille et 15 smørbart mejeriprodukt eller en margarine med meget lavt fedtindhold. Det er kendt fra flere forskellige publikationer at fremstille en margarine med et fedtindhold på ca. 40%, f.eks. fra US patentskrift nr. 3.922.376 og US patentskrift nr. 4.051.269. I begge tilfælde, ligesom ved fremstillingen 20 af lavkaloriemargarine ifølge andre fremgangsmåder, blander man en vandfase, fortrinsvis indeholdende et proteinkoncentrat, sædvanligvis af kærnemælk eller skummetmælk, og en fedtfase under omrøring, i visse tilfælde kraftig omrøring.For a number of years, attempts have been made to produce a lubricating dairy product or a very low fat margarine. It is known from several publications to produce a margarine with a fat content of approx. 40%, e.g. from U.S. Patent No. 3,922,376 and U.S. Patent No. 4,051,269. In both cases, as in the preparation of low-calorie margarine according to other methods, an aqueous phase, preferably containing a protein concentrate, usually of buttermilk or skimmed milk, and a fat phase with stirring, is mixed vigorously, in some cases.

25 US-patentskrift nr. 3.922.376 angår en fremgangsmåde til fremstilling af et smørbart produkt med et fedtindhold på mindst 40%. Denne fremgangsmåde kan ikke anvendes til fremstilling af smørbare produkter med ovennævnte meget lave fedtindhold på 19-38 vægtprocent.25 U.S. Patent No. 3,922,376 relates to a process for producing a spreadable product having a fat content of at least 40%. This process cannot be used to produce spreadable products with the above very low fat content of 19-38% by weight.

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Det store problem i forbindelse med fremstillingen af lav-kaloriemargariner har været, og er stadig, at få en emulsion af typen vand-i-olie, der er holdbar i lang tid og er så stabil, at det færdige produkt kan pasteuriseres, uden at 35 vand-i-olie-emulsionen omdannes til en olie-i-vand-emulsion.The major problem associated with the production of low-calorie margarines has been, and still is, getting a long-lasting water-in-oil emulsion that is so stable that the finished product can be pasteurized without The water-in-oil emulsion is converted into an oil-in-water emulsion.

En sådan pasteurisering anses for at være nødvendig af hensyn 2 DK 170392 B1 til det relativt store væskeindhold i produktet og den deraf følgende risiko for bakterieangreb med mugdannelse etc. til følge.Such pasteurization is considered to be necessary for the relatively high fluid content of the product and the consequent risk of bacterial infestation with mold formation, etc..

5 Det er kendt at fremstille margariner af god kvalitet med fedtindhold på ned til ca. 40%, men det har været forbundet med betydelige problemer at fremstille holdbare margariner af høj kvalitet og med fedtindhold på under 40% i teknisk målestok, i særdeleshed margariner med en så god stabilitet, 10 at det færdige produkt kan pasteuriseres.5 It is known to produce good quality margarines with fat content down to approx. 40%, but significant problems have been associated with producing high quality, durable margarines with a fat content of less than 40% on a technical scale, in particular margarines with such stability that the finished product can be pasteurized.

Fra EP-A-146.174 kendes en fremgangsmåde til fremstilling af et smørbart produkt med lavt kalorieindhold under anvendelse af stivelse i form af uopløste adskilte korn eller 15 agglomerater af krystallinske, native stivelseskorn. Der nævnes fremstilling af smørbare produkter med fedtindhold på ned til 20%, men intet af eksemplerne i ovennævnte patentskrift angår produkter med et fedtindhold under 60%.EP-A-146,174 discloses a process for preparing a low calorie spreadable product using starch in the form of undissolved separated grains or 15 agglomerates of crystalline native starch grains. Mention is made of spreadable products with fat content of up to 20%, but none of the examples in the above patent relates to products with a fat content below 60%.

20 Ifølge ovennævnte patentskrift skal der som nævnt anvendes uopløste stivelseskorn, hvorimod det ved den foreliggende opfindelse er kritisk, at stivelse opløses fuldstændigt sammen med en lille mængde emulgator, og at stivelse-emulgatoropløs-ningen modnes og varmebehandles.According to the above-mentioned patent, as mentioned, unsolved starch grains are to be used, whereas it is critical in the present invention that starch dissolve completely with a small amount of emulsifier and that the starch emulsifier solution is ripened and heat treated.

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Formålet med opfindelsen er derfor at fremstille en margarine, som har et fedtindhold lavere end 40%, dvs. mellem 19 og 38%, som har en god smag og konsistens, er smørbar ved køleskabstemperatur, men ikke bliver flydende ved stuetemperatur, 30 og som danner en emulsion, der er så stabil, at produktet kan pasteuriseres, uden at emulsionen omdannes til en olie- i-vand-emulsion, og som er mikrobielt holdbart i forholdsvis lang tid.The object of the invention is therefore to produce a margarine having a fat content lower than 40%, ie. between 19 and 38%, which have a good taste and consistency, are spreadable at refrigerator temperature but do not become liquid at room temperature, 30 and form an emulsion that is so stable that the product can be pasteurized without converting the emulsion into an oil - in-water emulsion and which is microbially durable for a relatively long time.

35 Dette opnås ifølge opfindelsen ved anvendelse af en specielt fremstillet stlvelse-emulgatoropløsning.This is achieved according to the invention by using a specially made starch emulsifier solution.

DK 170392 B1 0 3DK 170392 B1 0 3

Fremgangsmåden ifølge opfindelsen er ejendommelig ved, at man i et første trin ved blanding under omrøring fremstiller en opløsning af mellem 2 og 6 vægtprocent stivelse og mellem 0,02 og 0,05 vægtprocent af et monoglycerid i en væske inde-5 holdende skummetmælk, kærnemælk, valle, vand eller en vilkårlig blanding deraf, at man lader den henstå og svulme op og modnes i en vis tid, f.eks. i ca. 1 døgn, at man blander den modnede stivelses-monoglyceridopløsning med 55-60 vægtprocent af et proteinkoncentrat fra et mælkeprodukt og med smeltesalte 10 og smagsgivende stoffer til dannelse af en vandfase, at man separat fremstiller en fedtfase sammensat af mellem 19 og 38 vægtprocent fedtstoffer og olier og mellem 0,75 og 1,25 vægtprocent af en emulgator, emulgerer vandfasen lidt efter lidt i fedtfasen til direkte dannelse af en ønskede vand-i-olie-15 emulsion, og at man pasteuriserer og afkøler den således dannede emulsion samt efter eventuel slutbearbejdning pakker emulsionen under tætte og beskyttende former.The process according to the invention is characterized in that in a first step, by mixing with stirring, a solution of between 2 and 6% by weight of starch and between 0.02 and 0.05% by weight of a monoglyceride in a liquid containing skimmed milk, buttermilk is prepared. , whey, water or any mixture thereof to allow it to stand and swell and ripen for a certain time, e.g. for approx. For one day, mixing the matured starch monoglyceride solution with 55-60% by weight of a protein concentrate from a milk product and with melting salts 10 and flavoring to form an aqueous phase, separately preparing a fat phase composed of between 19 and 38% by weight of fats and oils and between 0.75 and 1.25% by weight of an emulsifier, the aqueous phase is gradually emulsified in the fat phase to directly form a desired water-in-oil emulsion and pasteurized and cooled the emulsion thus formed and, if necessary, final processing packs the emulsion under dense and protective forms.

Ved fremgangsmåden ifølge opfindelsen fremstilles dels en 20 fedtfase indeholdende hærdede og uhærdede fedtstoffer, eller blot smørolie, og en lille mængde emulgator, dels en vandfase indeholdende et proteinkoncentrat, en smule mælk, f.eks. skummetmælk, farve- og smagsstoffer samt en vis mængde stivelse, der i høj grad bidrager til, at man får den ønskede sta-25 bile emulsion. Proteinkoncentratet kan fremstilles på en hvilken som helst kendt måde, f.eks. ved bundfældning og adskillelse, ved membranfiltrering, såsom ultrafiltrering etc. Stivelsen kan fordelagtigt opløses i skummetmælk, kærnemælk, valle eller vand eller en blanding eller et koncentrat 30 deraf.In the process according to the invention, partly a fat phase containing cured and uncured fats, or just butter oil, and a small amount of emulsifier, and partly a water phase containing a protein concentrate, a little milk, e.g. skimmed milk, colorants and flavors as well as a certain amount of starch, which greatly contributes to obtaining the desired stable emulsion. The protein concentrate can be prepared in any known manner, e.g. by precipitation and separation, by membrane filtration, such as ultrafiltration, etc. The starch may advantageously be dissolved in skim milk, buttermilk, whey or water or a mixture or concentrate thereof.

Stivelse er et produkt, der hovedsagelig består af amylose og amylopektin. Amylose er i stand til at binde vand, og amylopektin har pastadannende egenskaber. Begge bestanddele 35 med hver deres særlige egenskaber er værdifulde ved fremstillingen af lavkaloriemargariner. Man kan sige, at en del af fedtet i det her omhandlede produkt erstattes med stivelse. Anvendelsen af stivelse i margarinen medfører ingen 4 DK 170392 B1 mærkbar forringelse éller forandring af smag, konsistens eller smørbarhed etc. i sammenligning med kendte lavkalorie-margariner, der har et fedtindhold på ca. 40%. Stivelse er et kemisk rent og uskadeligt produkt, der allerede tidligere 5 har været anvendt som neutralt strækkemiddel i fødemidler, lægemidler og mange andre produkter. Fordelene ved anvendelse af stivelse i det omhandlede produkt består dels i, at det er blevet muligt at nedbringe fedtindholdet til helt ned under 20%, dels også at råvarerne til produktet bliver 10 billigere, eftersom stivelse er et betydeligt billigere produkt end hærdede eller uhærdede spiselige fedtstoffer.Starch is a product consisting mainly of amylose and amylopectin. Amylose is able to bind water and amylopectin has paste forming properties. Both ingredients 35, each having their own particular properties, are valuable in the preparation of low calorie margarines. One could say that part of the fat in the product in question is replaced by starch. The use of starch in the margarine does not cause any noticeable deterioration or change in taste, texture or lubricity, etc. in comparison with known low calorie margarines having a fat content of approx. 40%. Starch is a chemically pure and harmless product that has previously been used as a neutral extender in food, pharmaceuticals and many other products. The benefits of using starch in the present product are partly that it has been possible to reduce the fat content to as low as 20% and also that the raw materials for the product become 10 cheaper, since starch is a significantly cheaper product than cured or cured edible. fats.

Et særligt og hidtil ukendt aspekt ved opfindelsen ligger i muligheden for at regulere lagringskonsistensen i margarinen 15 uden anvendelse af substitueret stivelse. Dette opnås ved, at stivelsen kombineres med en lille mængde emulgator, der danner kompleks, hvilket forhindrer gel danne Ise. Hvis man ikke regulerer denne geldannelse, vil produktets konsistens forandre sig med tiden, således at produktet får en mere 20 eller mindre gummiagtig konsistens.A particular and novel aspect of the invention lies in the possibility of regulating the storage consistency of the margarine 15 without the use of substituted starch. This is achieved by combining the starch with a small amount of emulsifier which forms complex, which prevents gel forming ice. If this gel formation is not regulated, the consistency of the product will change over time, giving the product a more 20 or less rubbery consistency.

Lavkaloriemargarinen ifølge opfindelsen er ejendommelig ved, at vandfasen indeholder en varmebehandl et og modnet opløsning i skummetmælk, kærnemælk, valle, vand eller en vilkårlig 25 blanding deraf af 2-6 vægtprocent stivelse og mellem 0,02 og 0,05 vægtprocent monoglycerid, hvilken opløsning efter varmebehandling og modning er blandet med ca. 55-60 vægtprocent proteinkoncentrat med et proteinindhold på 12,8%, at fedtfasen har et fedtindhold på mellem 19 og 38 vægtprocent og indehol-30 der mellem 0,75 og 1,25 vægtprocent af en kendt og sædvanligvis til dette formål anvendt emulgator, og at vand-i-olie-emulsionen dannet ved emulgeringen af vandfasen i fedtfasen er pasteuriseret, afkølet og pakket.The low-calorie margarine of the invention is characterized in that the aqueous phase contains a heat-treated and matured solution in skim milk, buttermilk, whey, water or any mixture thereof of 2-6% by weight of starch and between 0.02 and 0.05% by weight of monoglyceride. after heat treatment and ripening is mixed with approx. 55-60% by weight protein concentrate having a protein content of 12.8%, the fat phase having a fat content of between 19 and 38% by weight and containing between 0.75 and 1.25% by weight of a known and usually used emulsifier for this purpose, and that the water-in-oil emulsion formed by the emulsification of the water phase into the fat phase is pasteurized, cooled and packed.

35 Et typisk produkt ifølge opfindelsen kan have følgende omtrentlige sammensætning: 5 DK 170392 B1 oA typical product according to the invention may have the following approximate composition: 5 DK 170392 B1

Fedtfasen: Kun hærdet eller kun uhærdet fedt, eller f.eks. hærdet fedt 16-24%, uhærdet fedt 1-6%, emulgatorer 0,75 til 1,25%, 5 Vandfasen: Proteinkoncentrat 55-60% (ved et proteinindhold på 12,8%), monoglycerider 0,02-0,05%, skummetmælk 5-15%, stivelse 2-6%, smags- og farvestoffer 2-3%.Fat phase: Cured or cured fat only, or e.g. cured fat 16-24%, cured fat 1-6%, emulsifiers 0.75 to 1.25%, 5 Water phase: Protein concentrate 55-60% (at a protein content of 12.8%), monoglycerides 0.02-0, 05%, skimmed milk 5-15%, starch 2-6%, flavoring and coloring 2-3%.

Fremgangsmåden ifølge opfindelsen omfatter fem forskellige hovedtrin, nemlig I) fremstilling af en stivelsesopløsning, II) fremstilling af en vandfase, III) fremstilling af en fedtfase, IV) fremstilling af en emulsion af typen vand-i-olie, samt V) færdigbehandling af emulsionen.The process according to the invention comprises five different main steps, namely: I) preparation of a starch solution, II) preparation of an aqueous phase, III) preparation of a fat phase, IV) preparation of a water-in-oil emulsion, and V) preparation of the emulsion. .

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De enkelte trin i fremgangsmåden omtales nærmere i det følgende .The individual steps in the process are described in more detail below.

I. Fremstilling af en stivelsesopløsning.I. Preparation of a starch solution.

2020

Fremstillingen af stivelsesopløsningen er delt over 2 dage. Den første dag tilberedes en stivelsesopløsning ved opløsning af stivelsespulver og en lille mængde emulgator, såsom et monoglycerid, i et opløsningsmiddel, såsom vand, 25 skummetmælk, kærnemælk, valle eller en blanding deraf. Opløsningen skal stå og svulme op og modnes i et døgn, og på andendagen anvendes stivelsesopløsningen til fremstilling af en kombineret stivelse/vandfase.The preparation of the starch solution is divided over 2 days. On the first day, a starch solution is prepared by dissolving starch powder and a small amount of emulsifier, such as a monoglyceride, in a solvent such as water, skimmed milk, buttermilk, whey or a mixture thereof. The solution should stand and swell and ripen for a day, and on the second day the starch solution is used to prepare a combined starch / water phase.

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Stivelsen udgøres hensigtsmæssigt af nedbrudt, såkaldt konverteret stivelse, der er alment tilgængeligt i handelen.The starch is suitably constituted by degraded so-called converted starch which is widely available in the trade.

Fremstillingen sker nærmere betegnet ved, at skummetmælk, kærnemælk, valle eller en blanding deraf, eventuelt med 35 n tilsætning af vand, pasteuriseres ved 72°C, og til mælken sættes under kraftig omrøring 18-36 vægtprocent stivelsespulver og 0,2-0,3 vægtprocent monoglycerid. Ved at anvende 6 DK 170392 B1 en kombination af stivelse og en emulgator, der danner kompleks, er det muligt at opnå det ønskede produkt. Blandingen underkastes derefter en kraftig varmebehandling, idet den, fortrinsvis i direkte tilknytning til sammenblandingen 5 med opløsningsmidlet, opvarmes til 85-90°C og holdes ved denne temperatur i ca. 3-10 minutter, hensigtsmæssigt ca. 5 minutter, hvorefter hele blandingen afkøles til 6-10°C, fortrinsvis til ca. 8°C, hvorpå den henstår og tykner og modner til næste dag. Den kraftige varmebehandling af mælken 10 med den tilsatte stivelse er nødvendig, dels for at dræbe bakterier, dels tillige for at forårsage en kraftig klisterdannelse og opløsning af stivelsen. Efter at stivelsen er svulmet op i et døgn, er det vigtigt, at den viskose masse brydes, således at man får et helt ensartet produkt. Dette 15 kan ske ved hjælp af en mixer, eller ved at stivelsesopløsningen pumpes gennem et røreværk. Det er vigtigt i den forbindelse at sørge for, at der ikke blandes luft i stivelsesopløsningen .The preparation is more particularly characterized by the fact that skimmed milk, buttermilk, whey or a mixture thereof, optionally with 35 n addition of water, is pasteurized at 72 ° C and added to the milk with vigorous stirring 18-36% by weight of starch powder and 0.2-0, 3% by weight of monoglyceride. By using a combination of starch and an emulsifier which forms complex, it is possible to obtain the desired product. The mixture is then subjected to a vigorous heat treatment, preferably, directly in association with the admixture 5 with the solvent, being heated to 85-90 ° C and maintained at this temperature for approx. 3-10 minutes, approx. 5 minutes, after which the whole mixture is cooled to 6-10 ° C, preferably to ca. 8 ° C and then thicken and ripen until the next day. The vigorous heat treatment of the milk 10 with the added starch is necessary, partly to kill bacteria, and partly also to cause vigorous sticking and dissolution of the starch. After the starch is swollen for a day, it is important that the viscous mass is broken so that a completely uniform product is obtained. This can be done by means of a mixer or by pumping the starch solution through a stirrer. In this connection, it is important to ensure that no air is mixed in the starch solution.

II. Fremstilling af en vandfase.II. Preparation of an aqueous phase.

20 Et proteinkoncentrat fremstilles på i og for sig kendt måde ud fra kærnemælk, skummetmælk eller uskummet mælk ved bakteriel eller kemisk bundfældning, membranfiltrering, fordampning af mælk, tilsætning af en kaseinopløsning, eller under anvendelse af en anden kendt fremgangsmåde, idet der 25 drages omsorg for, at proteinindholdet er ca. 12-14%. Under udviklingsarbejdet i forbindelse med fremgangsmåden ifølge opfindelsen er der anvendt et proteinindhold i proteinkoncentratet på 12,8%, men der kan selvfølgelig sagtens anvendes et proteinkoncentrat med en anden koncen-30 tration. Den proteinholdige vandfase opvarmes til 45-55°C eller hensigtsmæssigt 47-50°C, og til vandfasen sættes tillige natriumchlorid for smagens skyld, natriumhydroxid for at neutralisere det sure protein fra en 35 pH-værdi på ca. 4,6 til en pH-værdi på 6,4, natriumphosphat og natriumcitrat, der skal virke som smeltesalte, 7 DK 170392 B1 samt kaliumsorbat, som har til opgave at hæmme mugdannelsen samt hæmme den totale mængde bakterier i produktet.A protein concentrate is prepared in a manner known per se from buttermilk, skimmed milk or skimmed milk by bacterial or chemical precipitation, membrane filtration, evaporation of milk, addition of a casein solution, or using another known method, taking care for the protein content to be approx. 12-14%. During the development work in connection with the process according to the invention, a protein content of the protein concentrate of 12.8% has been used, but of course a protein concentrate with a different concentration can easily be used. The proteinaceous aqueous phase is heated to 45-55 ° C or conveniently 47-50 ° C, and to the aqueous phase is also added sodium chloride for taste, sodium hydroxide to neutralize the acidic protein from a pH of about 35. 4.6 to a pH of 6.4, sodium phosphate and sodium citrate to act as melt salts, as well as potassium sorbate, which is designed to inhibit mold formation and inhibit the total amount of bacteria in the product.

Når stivelsesopløsningen således er svulmet op i et døgn, brydes koaglet og opvarmes til samme temperatur som vandfa-5 sen, og til vandfasen sættes under omrøring mælk/stivelsesopløsningen. Blandingen har da en temperatur på 45-55°C eller fortrinsvis 47-50°C, ved hvilken temperatur den efterfølgende emulsionsdannelse skal foregå. Man kontrollerer atter, at blandingens pH-værdi ligger på omkring 6,2 til 10 6,6.Thus, when the starch solution is swollen for 24 hours, the clot is broken and heated to the same temperature as the water phase, and the milk / starch solution is added to the aqueous phase. The mixture then has a temperature of 45-55 ° C or preferably 47-50 ° C at which temperature the subsequent emulsion formation is to take place. It is again checked that the pH of the mixture is about 6.2 to 6.6.

III. Fremstilling af en fedtfase.III. Preparation of a fat phase.

For at man skal få et produkt af god kvalitet, må mængden af hærdet fedt være større end hvad der er sædvanligt i lavka-loriemargariner på grund af den store mængde vand i produk-15 tet. Man kan f.eks. anvende 70-100% eller fortrinsvis mindst 85% hærdet animalsk eller vegetabilsk fedt, såsom smørolie, palmeolie, hærdet sojaolie, kokosolie, solsikkeolie etc. og for den resterende mængdes vedkommende uhærdet vegetabilsk eller animalsk fedt, såsom palmeolie, sojaolie, kokosolie, 20 solsikkeolie, rapsolie etc. Udover at der bør anvendes en noget større mængde hærdet olie, end hvad der har været sædvanligt ved tidligere kendte køleskabssmørbare lavkalo-riemargariner, bør der tilsættes en noget større mængde emulgator, end hvad der hidtil har været sædvanligt, f.eks.In order to get a good quality product, the amount of cured fat must be greater than is usual in low calorie margarines due to the large amount of water in the product. One can, for example. use 70-100% or preferably at least 85% cured animal or vegetable fat such as butter oil, palm oil, cured soybean oil, coconut oil, sunflower oil etc. and for the remaining quantity of uncured vegetable or animal fat such as palm oil, soybean oil, coconut oil, 20 sunflower oil , rapeseed oil, etc. In addition to using a somewhat larger amount of hardened oil than usual in previously known refrigerator lubricant low-calorie margarines, a somewhat larger amount of emulsifier should be added than has hitherto been usual, e.g. .

25 0,75 til 1,25% emulgator. Man sammensmelter således 70-90% hærdet fedt, f.eks. af den ovenfor anførte type, 30-10% uhærdet fedt, f.eks. af en af de ovenfor anførte typer, og 0,75 til 1,25% hensigtsmæssig emulgator, beregnet på det færdige produkt. Alt afhængig af typen af emulgator kan den 30 sættes enten til vandfasen eller til fedtfasen eller til begge. Emulgatorerne er velkendte og skal derfor ikke eksemplificeres nærmere i den foreliggende sammenhæng.0.75 to 1.25% emulsifier. Thus, 70-90% of cured fat is fused, e.g. of the type mentioned above, 30-10% uncured fat, e.g. of one of the types listed above, and 0.75 to 1.25% appropriate emulsifier, calculated on the finished product. Depending on the type of emulsifier, it can be added either to the aqueous phase or to the fat phase or to both. The emulsifiers are well known and therefore need not be exemplified in the present context.

8 DK 170392 B18 DK 170392 B1

Til fedtfasen sættes også smagsstoffer, såsom smøraromastof-fer etc., og farvestoffer, f.eks. betakaroten. Fedtfasen , opvarmes til en temperatur, der er en smule højere end emulgeringstemperaturen for vandfasen, f.eks. en temperatur 5 på 48-58°C.Also added to the fat phase are flavors, such as butter flavoring, etc., and coloring agents, e.g. Beta Carotene. The fat phase is heated to a temperature slightly higher than the aqueous phase emulsion, e.g. a temperature of 48-58 ° C.

IV. Fremstilling af en vand-i-olie emulsion.IV. Preparation of a water-in-oil emulsion.

Til den til ca. 45-55°C opvarmede vandfase sættes lidt efter lidt den til en lidt højere temperatur opvarmede fedtfase under kraftig omrøring. Emulgeringen kan ske i et røre værk 10 af kendt type eller i flere serieforbundne røreværker. Vandfasen hældes fra oven ned i fedtfasen, idet vandfasen hensigtsmæssigt får lov at passere en eller flere hurtigt drejende propeller i rørværket. Ved en særligt foretrukken udførelsesform anvendes tre serieforbundne røreværker, idet 15 selve emulgeringen sker i det første røreværk, der hensigtsmæssigt er konstrueret med et omrøringsorgan, der kan hæves og sænkes i forhold til emulgeringstanken, f.eks. en propel omrører, der drives med en hastighed på omkring 2400 o/m. De to efterfølgende røreværker, der har propeller, der 20 roterer med variable, fortrinsvis betydeligt lavere omdrejningstal end propellerne i det første røreværk, anvendes til at omrøre emulsionen og give denne den ønskede smidighed uden iblanding af luft. Omrøringen i de to sidstnævnte røreværker sker hensigtsmæssigt under kontinuerligt opsyn.For it to approx. 45-55 ° C heated aqueous phase is gradually added to the grease phase heated to slightly higher temperature with vigorous stirring. The emulsification may be carried out in a stirrer 10 of known type or in several series-stirred agitators. The water phase is poured from above into the fat phase, the water phase being suitably allowed to pass one or more rapidly rotating propellers in the pipeline. In a particularly preferred embodiment, three series-connected agitators are used, the actual emulsification being carried out in the first agitator suitably constructed with a stirrer which can be raised and lowered relative to the emulsifier tank, e.g. a propeller stirrer operated at a speed of about 2400 rpm. The two subsequent agitators having propellers rotating with variables, preferably considerably lower rpm than the propellers of the first agitator, are used to stir the emulsion and give it the desired agility without admixture of air. The stirring in the latter two agitators is conveniently carried out under continuous supervision.

25 Ved en korrekt udført emulgering fås en emulsion, der normalt har noget højere viskositet og ledningstal end kendte lavkaloriemargariner med et fedtindhold på ca. 40% (minarine). Emulsionen er af typen vand-i-olie, og margarinen er smørbar selv ved køleskabstemperatur.Properly emulsified, an emulsion is obtained which usually has a somewhat higher viscosity and conductivity than known low calorie margarines having a fat content of approx. 40% (minarine). The emulsion is of the water-in-oil type and the margarine is spreadable even at refrigerator temperature.

30 V. Færdigbehandling.30 V. Finishing.

Den fremstillede emulsion pasteuriseres direkte efter emulsionsdannelsen ved en temperatur på ca. 80°C, f.eks. på en skrabepasteur, hvorefter den afkøles til 13-8°C, fortrinsvis til ca. 10°C på en skrabekøler. Derefter skal emulsionen 9 DK 170392 B1 igennem et bearbejdningstrin i form af en såkaldt "texturi-zer", hvilket er en slags trappestigeomrører, der kører med lav hastighed, f.eks. 100-500 o/m, hensigtsmæssigt 200-300 o/m. Margarinen pakkes direkte efter det sidste bearbejd-5 ningstrin i en tilsluttet påfyldningsmaskine og forsegles ved, at en forseglingsoblat svejses mod indpakningskanten for at forhindre, at der trænger luft ind på margarinens overflade. Forseglingsopblaten bør være opvarmet for at eliminere risikoen for, at der kommer bakterier ind i ind-10 pakningen, og for yderligere at reducere denne risiko for forurening kan indpakningen og den indpakkede vare skylles med nitrogen eller steril luft. Dette kan tillige være nødvendigt på grund af det store vandindhold i produktet. En udtørring af margarinens overflade forårsager misfarvning af 15 produktet. En tæt forsegling med opvarmet forseglingsoblat reducerer risikoen for mugdannelse på produktets overflade. Forseglingsoblaten kan eventuelt presses ned mod margarinens overflade, således at al luft fjernes. Mug overføres sædvanligvis via luften, og såfremt der ikke kommer luft på pro-20 duktets overflade, er der heller ikke grundlag for mugdannelse.The emulsion produced is pasteurized directly after the emulsion formation at a temperature of approx. 80 ° C, e.g. on a scraper paste, after which it is cooled to 13-8 ° C, preferably to ca. 10 ° C on a scraper cooler. Thereafter, the emulsion 9 DK 170392 B1 has to go through a machining step in the form of a so-called "texturizer", which is a kind of low speed staircase stirrer, e.g. 100-500 rpm, conveniently 200-300 rpm. The margarine is packaged directly after the last machining step in a connected filling machine and sealed by welding a sealing sheet to the wrapping edge to prevent air from entering the surface of the margarine. The sealing pad should be heated to eliminate the risk of bacteria entering the package, and to further reduce this risk of contamination, the package and the packaged product may be flushed with nitrogen or sterile air. This may also be necessary due to the high water content of the product. Drying of the margarine surface causes discoloration of the product. A tight seal with heated seal wafer reduces the risk of mold forming on the product surface. Optionally, the sealing wafer may be pressed down against the surface of the margarine so that all air is removed. Mold is usually transmitted through the air, and if no air enters the surface of the product, there is no basis for mold formation.

Eksempel 1 (fedtindhold på 30%)Example 1 (fat content of 30%)

Fremstillingen startes med tilberedning af en stivelsesopløsning, idet 2,5% stivelsespulver, beregnet på den fær-25 dige emulsion, opløses under kraftig omrøring i 7,5% skummetmælk, beregnet på den færdige emulsion. Skummetmælken er pasteuriseret ved 72°C. Til blandingen sættes 0,025%, beregnet på den færdige emulsion, monoglycerid, og blandingen opvarmes til ca. 87°C og holdes ved denne temperatur i 5 30 minutter, hvorefter den afkøles til 8°C. Blandingen får lov at stå og svulme op og modnes til den efterfølgende dag, andendagen.The preparation is started by preparing a starch solution, with 2.5% starch powder, calculated on the finished emulsion, dissolved under vigorous stirring in 7.5% skim milk, calculated on the finished emulsion. The skimmed milk is pasteurized at 72 ° C. To the mixture is added 0.025%, based on the final emulsion, monoglyceride, and the mixture is heated to approx. 87 ° C and kept at this temperature for 5 30 minutes, then cooled to 8 ° C. The mixture is allowed to stand and swell and ripen until the following day, the second day.

Parallelt hermed fremstilles et proteinkoncentrat af syrnet skummetmælk, der koncentreres ved separering til et prote-35 inindhold på 12,8%. Der anvendes 57% af proteinkoncentratet.In parallel, a protein concentrate is prepared from acidified skim milk, which is concentrated by separation to a protein content of 12.8%. 57% of the protein concentrate is used.

10 DK 170392 B1 På andendagen sættes følgende til proteinkoncentratet: 1,2% natriumchlorid, 0,2% natriumhydroxid, 0,28% natriumcitrat, 0,26% natriumphosphat og 0,11% kaliumsorbat. pH-værdien justeres til 6,4.On the second day the following is added to the protein concentrate: 1.2% sodium chloride, 0.2% sodium hydroxide, 0.28% sodium citrate, 0.26% sodium phosphate and 0.11% potassium sorbate. The pH is adjusted to 6.4.

5 På andendagen fremstilles endvidere en fedtfase indeholdende 23,25% smørolie, 5,81% sojaolie, 0,15% farvestof, 0,018% smøraromastof og 0,75% emulgator, alt beregnet på den færdige emulsion.On the second day, a grease phase containing 23.25% butter oil, 5.81% soybean oil, 0.15% dye, 0.018% butter flavor and 0.75% emulsifier is also prepared, all based on the finished emulsion.

På andendagen sættes tillige proteinkoncentratet med tilsæt-10 ningsstoffer til stivelsesopløsningen,under omrøring. Det kontrolleres, at pH-værdien er ca. 6,4. Den dannede vandfase opvarmes til 48°C. Samtidig opvarmes fedtfasen med tilsætningsstoffer til 50°C, og fedtfasen sættes lidt efter lidt og under kraftig omrøring til vandfasen. Under hele sammen-15 blandingen kontrolleres det, at den korrekte emulsion (vand- i-olie) fås direkte, og at emulsionen får den konsistens og smidighed, som man ønsker det færdige produkt skal have. Den færdige emulsion pasteuriseres på en skrabepasteur ved en temperatur på 80°C og afkøles derpå til 10°C, hvorefter den 20 passerer igennem en efterbearbejdningsmaskine med langsomt roterende vinger, 250 o/m, hvor margarinen underkastes den endelige finæltning. Bearbejdningen sker således, at der ikke trænger luft ind i produktet. Produktet pakkes direkte herefter i tætsluttende bægre ved hjælp af en opvarmet 25 forseglingsoblat.On the second day, the protein concentrate with additives to the starch solution is also added, with stirring. It is checked that the pH is approx. 6.4. The resulting aqueous phase is heated to 48 ° C. At the same time, the fat phase with additives is heated to 50 ° C and the fat phase is gradually added and with vigorous stirring to the water phase. Throughout the mixture, it is checked that the correct emulsion (water-in-oil) is obtained directly and that the emulsion is given the consistency and suppleness that one wants the finished product to have. The finished emulsion is pasteurized on a scraper pasteurizer at a temperature of 80 ° C and then cooled to 10 ° C, after which it passes through a slow-rotating blades finishing machine, 250 rpm, where the margarine is subjected to final finishing. The processing takes place so that no air enters the product. The product is then directly packed into tightly sealed jugs by means of a heated sealing wafer.

Det fremstillede produkt har en god smag og konsistens, og et smagspanel bedømmer det til at have samme gode egenskaber som lavkaloriemargariner af den type, der har et fedtindhold på 40% og derover. Produktet er ligeledes velegnet til 30 oplagring, og det blev bedømt efter 8 ugers oplagring i pakket tilstand ved køleskabstemperatur. Der viste sig ingen forandring i smag eller konsistens og intet tegn på udtørring eller bakterieangreb.The product produced has a good taste and consistency, and a taste panel judges it to have the same good properties as low-calorie margarines of the type having a fat content of 40% and above. The product is also suitable for 30 storage and it was evaluated after 8 weeks of storage in packed condition at refrigerator temperature. There was no change in taste or texture and no evidence of dehydration or bacterial attack.

11 DK 170392 B111 DK 170392 B1

Produktets endelige sammensætning fremgår af nedenstående tabel.The final composition of the product is shown in the table below.

Med henblik på at bestemme minimumsfedtindholdet i en margarine af denne type fremstilles i det følgende tre eksempler 5 margarine med fedtindhold på henholdsvis 25%, 20% og 17,5%.In order to determine the minimum fat content of a margarine of this type, in the following three examples, 5 margarine with fat content of 25%, 20% and 17.5% respectively are prepared.

Eksempel 2 (fedtindhold på 25%)Example 2 (fat content of 25%)

Der anvendes samme fremgangsmåde som i eksempel 1, men i dette tilfælde anvendes et fedtindhold på 25%, bestående af 10 20,18% smørfedt og 3,56% sojaolie. Mængden af stivelse for højes til 3,75%, skummetmælk til 11,25%, monoglycerider til 0,0375% og emulgator i fedtfasen til 1,0%. I øvrigt er fremgangsmåden den samme som i eksempel 1, og der fås også her et produkt med god smag og konsistens og god holdbarhed 15 ved lagring (mindst 8 uger).The same procedure as in Example 1 is used, but in this case a fat content of 25% is used, consisting of 10 20.18% butterfat and 3.56% soybean oil. The amount of starch is too high to 3.75%, skim milk to 11.25%, monoglycerides to 0.0375% and emulsifier in the fat phase to 1.0%. Incidentally, the process is the same as in Example 1, and also here a product with good taste and consistency and good durability is obtained at storage (at least 8 weeks).

Eksempel 3 (fedtindhold på 20%)Example 3 (fat content of 20%)

Der anvendes samme fremgangsmåde som i eksempel 1, idet der anvendes et fedtindhold på 20%, bestående af 16,58% smørolie og 1,85% sojaolie. Mængden af stivelse forhøjes på 20 samme måde til 5,0%, skummetmælk til 15%, monoglycerider til 0,05% og emulgator i fedtfasen til 1,25%.The same procedure is used as in Example 1, using a fat content of 20%, consisting of 16.58% butter oil and 1.85% soybean oil. The amount of starch is increased in the same way to 5.0%, skimmed milk to 15%, monoglycerides to 0.05% and emulsifier in the fat phase to 1.25%.

Emulgeringen er forbundet med visse problemer, idet emulsionen har en tendens til at brydes til den ikke ønskede olie-i-vand emulsion. Smagen samt produktets struktur og konsi-25 stens er acceptabel, men ikke fuldt på højde med det, der er tilfældet i eksempel 1 og 2. Produktets lagringsegenskab er acceptabel, men på grund af det høje væskeindhold har produktet en tendens til at "svede" og en deraf følgende risiko for kontaminering og udtørring på overfladen.The emulsification is associated with certain problems, the emulsion tending to break to the undesirable oil-in-water emulsion. The taste as well as the structure and consistency of the product is acceptable, but not fully in line with that of Examples 1 and 2. The storage property of the product is acceptable, but due to the high liquid content, the product tends to "sweat". and a consequent risk of surface contamination and dehydration.

12 DK 170392 B112 DK 170392 B1

Eksempel 4 (fedtindhold på 17,5%) *Example 4 (fat content of 17.5%) *

Der anvendes samme fremgangsmåde som 1 eksempel 1, men i dette tilfælde anvendes et fedtindhold på kun 17,5%, bestående af 14,9% smørolie, 1,0% sojaolie, 1,3% emulgator, 5 0,3% farvestof og 0,025% smøraroma.The same procedure as in Example 1 is used, but in this case a fat content of only 17.5%, consisting of 14.9% butter oil, 1.0% soybean oil, 1.3% emulsifier, 0.3% dye and 0.025% butter flavor.

Det er forbundet med store vanskeligheder at danne en emulsion af typen vand-i-olie, og emulsionen har ved lagring en udpræget tendens til at brydes til den ikke ønskede olie-i-vand emulsion.Creating a water-in-oil type emulsion has great difficulty, and upon storage, the emulsion has a pronounced tendency to break to the desired oil-in-water emulsion.

10 Ved en række efter hinanden følgende forsøg ved nøjagtigt samme betingelser fås i visse tilfælde et produkt af den ønskede type, men i de fleste tilfælde bliver emulsionen af en forkert type, eller emulsionen brydes efter nogen tid. Produktet har ikke den ønskede kvalitet, og smag og konsi-15 stens er ikke gode nok. Det kan derfor konkluderes, at et fedtindhold på ca. 19% må betragtes som den nederste grænse for fedtindholdet i et produkt ifølge den foreliggende opfindelse.In a series of successive experiments under exactly the same conditions, in some cases a product of the desired type is obtained, but in most cases the emulsion becomes of the wrong type or the emulsion breaks after some time. The product does not have the desired quality, and the taste and consistency are not good enough. It can therefore be concluded that a fat content of approx. 19% is considered to be the lower limit of the fat content of a product of the present invention.

Eksempel 5 (fedtindhold på 30%) 20 Der anvendes samme fremgangsmåde som i eksempel 1, men til forskel derfra underkastes mælk/stivelsesblandingen ikke nogen varmebehandling. Det viser sig, at stivelsen ikke får den ønskede emulgerende og væskeabsorberende virkning, og at det ikke er muligt at fremstille en emulsion af typen vand-25 i-olie.Example 5 (fat content of 30%) The same procedure is used as in Example 1, but unlike the milk / starch mixture is not subjected to heat treatment. It turns out that the starch does not have the desired emulsifying and liquid absorbing effect and that it is not possible to prepare a water-in-oil emulsion.

Eksempel 6 (fedtindhold på 30%)Example 6 (fat content of 30%)

Der anvendes samme fremgangsmåde som i eksempel 1, men til forskel derfra opvarmes mælk-stivelse-emulgatorblandingen til blot 50°C og holdes ved denne temperatur i 10 minutter, 30 inden den atter afkøles til ca. 8°C. Det er ikke noget større problem at danne den ønskede vand-i-olie emulsion, 13 DK 170392 B1 men produktet virker noget grynet i konsistensen og anses ikke for acceptabelt.The same procedure is used as in Example 1, but in contrast, the milk-starch emulsifier mixture is heated to a mere 50 ° C and kept at this temperature for 10 minutes, before being cooled to approx. 8 ° C. Forming the desired water-in-oil emulsion is not a major problem, but the product seems somewhat grainy in consistency and is not considered acceptable.

Eksempel 7 (fedtindhold på 25%)Example 7 (fat content of 25%)

Der anvendes samme fremgangsmåde som i eksempel 1, men til 5 forskel derfra er fedtindholdet kun 25%, og alt fedtstoffet udgøres af mælkefedt, dvs. smørolie. Produktet får en god smag og konsistens, og det er smørbart ved køleskabstemperatur, selv om produktets viskositet er noget højere end i eksempel 1.The same procedure is used as in Example 1, but with a difference of 5, the fat content is only 25% and all the fat is made up of milk fat, ie. lubricating oil. The product gets a good taste and consistency and it is spreadable at refrigerator temperature, although the product viscosity is somewhat higher than in Example 1.

10 Det er meget vel muligt inden for rammerne af opfindelsen at tilberede stivelsen i forvejen og anvende denne i forvejen tilberedte (instant) stivelse efterhånden. Dette kan forenkle proceduren for de mejerier, der ikke har udstyr til behandling af stivelse.It is quite possible within the scope of the invention to prepare the starch in advance and to use this pre-prepared (instant) starch gradually. This can simplify the procedure for dairies that do not have starch processing equipment.

15 Eksempel 8 (fedtindhold på 30-40%)Example 8 (fat content of 30-40%)

For at undersøge ved hvilket fedtindhold det er nødvendigt at tilsætte stivelse for at opnå en stabil og holdbar emulsion af typen vand-i-olie gennemføres en serie forsøg uden tilsætning af stivelse, men i øvrigt på samme måde og med 20 samme ingredienser og mængder som i eksempel 1.In order to investigate at what fat content it is necessary to add starch to obtain a stable and durable water-in-oil emulsion, a series of tests are carried out without the addition of starch, but otherwise in the same manner and with the same ingredients and amounts as in Example 1.

Det viser sig, at det under anvendelse af den anførte fremgangsmåde er umuligt at opnå en emulsion af den ønskede type ved fedtindhold på op til ca. 38%, men fra denne grænse og opefter kan man uden større problemer opnå den ønskede 25 emulsion, og det kan således fastslås, at opfindelsens øvre grænse ligger ved et fedtindhold på ca. 38%.It turns out that using the aforementioned process, it is impossible to obtain an emulsion of the desired type at fat content of up to approx. 38%, but from this limit and upwards the desired emulsion can be obtained without any major problems, and it can thus be determined that the upper limit of the invention lies at a fat content of approx. 38%.

14 DK 170392 B114 DK 170392 B1

TabelTable

Eksempel 1 2 3 4 5 6 7Example 1 2 3 4 5 6 7

Indhold (%):Contents (%):

Vandfase; 5 Fedtindhold 30 25 20 17,5 30 30 25Water phase; 5 Fat content 30 25 20 17.5 30 30 25

Proteinkonc. 57 55 55 57 54 57 55Proteinkonc. 57 55 55 57 54 57 55

Stivelse 2,5 3,75 5,0 5,0 2,5 2,5 3,75Starch 2.5 3.75 5.0 5.0 2.5 2.5 3.75

NaCl 1,2 1,2 1,2 1,2 1,2 1,2 1,2NaCl 1.2 1.2 1.2 1.2 1.2 1.2 1.2

NaOH 0,2 0,2 0,2 0,2 0,2 0,2 0,2 10 Na-citrat 0,28 0,28 0,28 0,28 0,28 0,28 0,28NaOH 0.2 0.2 0.2 0.2 0.2 0.2 0.2 0.2 Na-citrate 0.28 0.28 0.28 0.28 0.28 0.28 0.28

Na-phosphat 0,26 0,26 0,26 0,26 0,26 0,26 0,26 K-sorbat 0,11 0,11 0,11 0,11 0,11 0,11 0,11Na-phosphate 0.26 0.26 0.26 0.26 0.26 0.26 0.26 K-sorbate 0.11 0.11 0.11 0.11 0.11 0.11 0.11

Skummetmælk 7,5 11,25 15,0 11,25 7,5 7,5 11,00Skimmed milk 7.5 11.25 15.0 11.25 7.5 7.5 11.00

Monoglyce- 15 rider 0,025 0,0375 0,05 0,0275 0,025 0,025 0,03Monoglycerides 0.025 0.0375 0.05 0.0275 0.025 0.025 0.03

Fedtfase: Hærdet fedt 23,25 10,18 16,58 14,9 23,25 23,25 12,74Fat phase: Cured fat 23.25 10.18 16.58 14.9 23.25 23.25 12.74

Uhærdet fedt 5,81 3,56 1,85 1,0 5,81 5,81Uncured fat 5.81 3.56 1.85 1.0 5.81 5.81

Aromastoffer 0,018 0,02 0,022 0,025 0,018 0,018 0,02 20 Emulgator 0,75 1,0 1,25 1,3 0,75 0,75 1,0Flavorings 0.018 0.02 0.022 0.025 0.018 0.018 0.02 Emulsifier 0.75 1.0 1.25 1.3 0.75 0.75 1.0

Farvestoffer 0,15 0,15 0,15 0,15 0,15 0,15 0,15Dyes 0.15 0.15 0.15 0.15 0.15 0.15 0.15

Vand 2 2 2 2Water 2 2 2 2

Vurdering;1)Evaluation: 1)

Smag 5 4 4 3 4 2 5 25 Smørbarhed 5531204 Holdbarhed 5 4 2 0 0 0 4 ifølge en 5-trinsskalaTaste 5 4 4 3 4 2 5 25 Spreadability 5531204 Durability 5 4 2 0 0 0 4 according to a 5-step scale

Claims

A process for preparing a low-calorie margarine having a fat content of between 19 and 38% by weight by emulsifying a proteinaceous aqueous phase in a fat phase and oils composed of fat phase to directly form a water-in-oil emulsion, characterized by: in a first step of mixing with stirring, a solution of between 2 and 6% by weight of starch and between 0.02 and 0.05% by weight of a monoglyceride in a liquid containing skim milk, buttermilk, whey, water or any mixture thereof is prepared allow it to stand and swell and mature for a certain time, e.g. for approx. For one day, mixing the ripened starch monoglyceride solution with 55-60% by weight of a protein concentrate from a milk product and with melting salts and flavoring agents to form an aqueous phase, separately preparing a fat phase composed of between 19 and 38% by weight of fats and oils and between 0.75 and 1.25% by weight of an emulsifier, the aqueous phase gradually emulsifies in the fat phase to directly form a desired water-in-oil emulsion and pasteurizes and cools the emulsion thus formed and, if necessary, final processing packs the emulsion under dense and protective forms.

Process according to claim 1, characterized in that the starch monoglyceride solution, before mixing with the protein concentrate, is heated to between 85 and 90 ° C and kept at this temperature for 3-10 minutes or suitably 4-6 minutes, after which it is cooled to 6-106C and recommended 30 for swelling and maturation.

Process according to claim 2, characterized in that when the starch is swollen and ripened, the starch monoglyceride solution is treated in a mixer or a stirrer, so that the starch monoglyceride solution becomes completely smooth, taking care that the treatment takes place without admixing DK 170392 B1 air into the solution, after which the protein concentrate is mixed in the starch monoglyceride solution and the aqueous phase is emulsified in the fat phase at a temperature of between 45 and 55 ° C for the aqueous phase. 5

Process according to claim 1, characterized in that the amount of fat in the fat phase is 70-100% cured fat and the rest uncured fat, and that 0.75-1-1.25% by weight emulsifier is added to the fat phase. 10

Process according to any one of claims 1-4, characterized in that the finished emulsion is pasteurized at approx. 80 ° C, after which it is cooled to 13-8 * C and post-processed by kneading in a post-processing step in a kneading mill 15 rotating at 100-300 rpm.

Process according to any one of claims 1-5, characterized in that the emulsification of the aqueous phase in the fat phase is carried out in at least two successive steps, namely in a first stirrer, where an intensive machining at a high rpm takes place. the actual emulsification, and then in one or more subsequent variable speed stirrers, wherein the emulsion is stirred at a suitable rate so that the product is stirred without admixture of air.

A low-calorie margarine having a fat content of between 19 and 38% by weight prepared by the process according to claims 1-6 by emulsifying a water phase in a fat phase for the direct formation of a water-in-oil emulsion, wherein the water phase as a main component contains a protein concentrate and wherein the fat phase contains cured fat or a mixture of cured and uncured fat and emulsifiers, characterized in that the aqueous phase contains a heat-treated and matured solution in skimmed milk, buttermilk, whey, water or any mixture thereof of 2-6% by weight of starch and between 0.02 and DK 170392 B1 0.05% by weight of monoglyceride, which solution after heat treatment and maturation is mixed with approx. 55-60% by weight of protein concentrate with a protein content of 12.8%, that the fat phase has a fat content of between 19 and 38% by weight and contains between 0.75 and 1.25% by weight of a known and usually used emulsifier for this purpose, and that the water-in-oil emulsion formed by the emulsification of the water phase into the fat phase is pasteurized, cooled and packed.

Low-calorie margarine according to claim 7, characterized in that the water phase as a solvent for the starch and the emulsifier contains between 7.5 and 15% by weight of milk product, such as skimmed milk, buttermilk, whey or a mixture thereof, with or without the addition of water. 15

Low-calorie margarine according to claim 7 or 8, characterized in that the starch is a degraded so-called converted starch added in powder form.

Low-calorie margarine according to claim 7, 8 or 9, characterized in that it contains sodium hydroxide for adjusting the pH of the product to approx. 6.4, sodium phosphate and sodium citrate as melt salts, and potassium sorbate as an antimony agent, the content of each of said ingredients 25 being less than 0.5% by weight.