DK440489A - PROCEDURE FOR PREPARING A FATNY FOOD - Google Patents

Abstract

MASOLIN is produced from homogenized and pasteurized milk cream and deodorized, unhardened vegetable oil, for example from CAMELINE SATIVA seed or another vegetable oil or mixture of oils having an elevated content of the unsaturated fatty acids and natural antioxidants. The main ingredients, together with a lactic acid culture, for example FLORA DANICA, which has been grown, are emulsified at 40-42 degree C and emulsion is cemented at a temperature of between 15-20 degree C until pH 4.5-4.8 is achieved. After fermenting, the emulsion is concentrated such that the water content is reduced to approx. 15%. 0.5-1.0% salt in aqueous solution is added to the concentrated emulsion and the water content is adjusted while stirring. After that, the emulsion is treated in a crystallization device so as to obtain the product in a desired plastic consistency and with a fine structure. MASOLIN consists of 70-80% w/w fat, water, 0.5-1.0% salt, milk protein, minerals, vitamins, natural antioxidants, flavouring agents and aromatic substances, and, where appropriate, emulsifier. Approx. 50% w/w of the fat content is contributed by milk fat and approx. 50% w/w by vegetable oil. The unsaturated fatty acids make up approx. 50% of the fatty acids in the fat. The product has a plastic consistency, a characteristic aroma, an iodine number of approx. 100 and pH of 4.5-4.8. MASOLIN can be spread at refrigerator temperature and will keep for at least 6 months when stored in a refrigerator (approx. 5 degree C).