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

Definitions

• 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.
• SUBSTITUTE SHEET added to the mixture of cream, vegetable fat and water prior to the phase reversal.
• 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.
• 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 %.
• 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.
• 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.
• 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.
• 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.
• the mixture was treated in coolers and a working unit to the following temperature after each step.

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)

Applications Claiming Priority (3)

Publications (1)

Family

ID=20387109

Family Applications (1)

Country Status (9)

Families Citing this family (2)

Family Cites Families (3)

• 1992
  • 1992-09-08 SE SE9202574A patent/SE470457B/sv unknown
• 1993
  • 1993-09-03 PL PL93307853A patent/PL307853A1/xx unknown
  • 1993-09-03 AU AU49903/93A patent/AU4990393A/en not_active Abandoned
  • 1993-09-03 NZ NZ25563393A patent/NZ255633A/en not_active IP Right Cessation
  • 1993-09-03 EP EP93919781A patent/EP0659050A1/en not_active Withdrawn
  • 1993-09-03 CA CA 2143938 patent/CA2143938A1/en not_active Abandoned
  • 1993-09-03 WO PCT/SE1993/000716 patent/WO1994005160A1/en not_active Application Discontinuation
• 1995
  • 1995-03-07 FI FI951045A patent/FI951045A/sv unknown
  • 1995-03-07 NO NO950880A patent/NO950880D0/no unknown

Non-Patent Citations (1)

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