Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
  • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
  • A23D7/015—Reducing calorie content; Reducing fat content, e.g. "halvarines"
• • 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
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
  • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
  • A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up

Definitions

• the present invention relates to a method of producing a fat product containing milk fat with a reduced fat con ⁇ tent.
• the interest for fat products based on milk fat or mix ⁇ tures of milk fat and vegatable oil is increasing. Up to the present one has often started with butter oil poss ⁇ ibly mixed with vegetable oil in 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 dry solid content in the water phase which is mixed with the fat phase has been high in order to bind the water in a sufficient degree so that the end product, a water-in-oil emulsion shall be stable and not give off free water.
• the method according to the invention is mainly charac ⁇ terized in that cream is concentrated to a cream product with a fat content of at least 75 % in a centrifugal separator.
• this cream product is mixed with vegetable oil in an amount of 0-50 % of the total amount of fat in the fat phase which is obtained consisting of cream product and vegetable oil.
• the fat phase is mixed with the desired amount of pasteurized water phase containing stabilizing means, preferably gelatin, salt and aroma substances.
• stabilizing means preferably gelatin, salt and aroma substances.
• the temperature is kept between 50-80°C during this last-mentioned mixing operation. After the mixing opera ⁇ tion the mixture is cooled and worked in such a way that phase reversal takes place.
• the end product which is obtained consists of a stable water-in-oil-emulsion.
• the product has a fat content of 25-60 % and contains only emulsifiers originally found in the cream.
• the casein content of the product is below 2 %. Due to the fact that the cream is concentrated to a fat content above 75 % in the centrifugal separator the cream contains so many natural emulsifiers that ordinarily used emulmulsi- fiers are not needed.
• the emulsifiers naturally found in the cream consist of membrane proteins that is mainly lipo proteins which are found in the membranes around the fat globules in the milk.
• the concentration in the centrifugal separator may be carri ⁇ ed through in such a way that the fat globules in the cream are not injured these membrane proteins are found in the cream phase after the centrifugal separation.
• the expression % is used in the description it relates to weight percent, if nothing else is stated.
• the concentrated cream is with advantage mixed with so much vegetable oil that the fat content in the obtained mixture of fat and vegetable oil is at least 84 % prior to the mixing with the water phase. Surprisingly it has been found that this opera ⁇ tion increases the taste of butter in the formed fat product.
• the fat content of the cream product after the centrifu ⁇ gal separation may, if so is desired, be at least 80 %. Also fat contents above this value (84-85 %) may be obtained if this is considered valuable with regard to the desired compositon of the end product.
• a hermetic centrifugal separator with a disc stack of insert discs which are given a special design regarding among all the distance between the discs and the shape of the spacing elements in order to give the fat globules in the cream such a gentle treatment as possible, is preferably used for concentration of the cream. If the fat phase only consists of a cream product "light butter" with a desired fat content is obtained according to the invention when the cream product is mixed with water.
• the temperature during the mixing operation must be so high that it is well above the melting point of the vegetable oil and the solidifying point of the gelatin. It is also important that the water phase is pasteuri- zed. At higher temperatures during the mixing a separate pasteurization of the water phase may be omitted. Tempe ⁇ ratures in the interval 60-80 C C are preferably used during the mixing operation. If the temperature is above 70°C there is obtained a pasteurization of the product which is favourable for the keeping qualities of the end produc .
• the vegetable oil which is mixed with the concentrated cream may consist of hardened or unhardened oil or a mixture of such oils.
• a preferred mixture consists of unhardened vegetable oil in an amount of 0-35 % counted on the total amount of fat in the mixture of cream and vegetable oil.
• a suitable fat content of an end product produced accor ⁇ ding to the method of the invention is 40-60 % fat.
• salt and aroma substances for productional reasons it is simplier to add salt and aroma substances to the water phase.
• these sub ⁇ stances to the cream or the oil instead.
• the mixture which consists of an oil-in-water-emulsion is cooled preferably to a temperature below 20°C, suitably below 15°C in the first cooling step.
• the mixture which nor- mally consists of an oil-in-water-emulsion is led to a working step where the mixture during a predetermined holding time is subjected to a gentle mechanical treat ⁇ ment. During this working crystallization and phase reversal takes place. The crystallization heat given off and added working energy increase the temperature 3-8°C.
• the mixture is cooled after the working in a second cooling step to a temperature of 12-20°C.
• Each cooling step may comprise one or several tube coolers and the gentle mechanical working takes place in one or several pin rotors connected in series possibly complemented with a holding cell/cells in order to obtain an additional holding time at a suitable place during the working.
• fat products comprising milk are given below comprising fat according to the inven ⁇ tion.
• milk fat mixture with 40 % fat are given below comprising fat according to the inven ⁇ tion.

Landscapes

• Chemical & Material Sciences (AREA)
• Life Sciences & Earth Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Oil, Petroleum & Natural Gas (AREA)
• Dairy Products (AREA)
• Edible Oils And Fats (AREA)

Applications Claiming Priority (3)

Publications (1)

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ID=20385777

Family Applications (1)

Country Status (7)

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Family Cites Families (4)

• 1992
  • 1992-03-30 SE SE9200974A patent/SE9200974L/sv not_active Application Discontinuation
• 1993
  • 1993-03-26 CA CA002132952A patent/CA2132952A1/en not_active Abandoned
  • 1993-03-26 WO PCT/SE1993/000256 patent/WO1993019611A1/en not_active Application Discontinuation
  • 1993-03-26 EP EP93908231A patent/EP0633727A1/en not_active Withdrawn
  • 1993-03-26 AU AU39123/93A patent/AU3912393A/en not_active Abandoned
• 1994
  • 1994-09-29 NO NO943630A patent/NO943630D0/no unknown
  • 1994-09-29 FI FI944510A patent/FI944510A/sv unknown

Non-Patent Citations (1)

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