GB1403745A - Spreadable fats - Google Patents
Spreadable fatsInfo
- Publication number
- GB1403745A GB1403745A GB3122672A GB3122672A GB1403745A GB 1403745 A GB1403745 A GB 1403745A GB 3122672 A GB3122672 A GB 3122672A GB 3122672 A GB3122672 A GB 3122672A GB 1403745 A GB1403745 A GB 1403745A
- Authority
- GB
- United Kingdom
- Prior art keywords
- butter
- added
- cream
- fat content
- fatty
- 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.)
- Expired
Links
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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
1403745 Fatty spreads INSTITUT FUER MILCHFORSCHUNG DER DEUTSCHEN DEMOKRATISCHEN REPUBLIK 4 May 1973 [4 July 1972] 31226/72 Heading C5C A fatty spread of low fat content is obtained from a fat-in-water emulsion by adjusting the fat content to between 35 and 65% at a temperature above the clear melting point and then suddenly cooling it to below 25‹ C. in a cooler or radiator with the exclusion of air and with mechanical working to obtain phase inversion. The initial emulsion may comprise cream or sour milk or butter which has been melted and emulsified, or a mixture of cream and butter, and other animal or vegetable fats may be added. Conventional additives such as salt, flavourings and colourings may also be added, but the process enables one to avoid the addition of emulsifying agents.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB3122672A GB1403745A (en) | 1972-07-04 | 1972-07-04 | Spreadable fats |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB3122672A GB1403745A (en) | 1972-07-04 | 1972-07-04 | Spreadable fats |
Publications (1)
Publication Number | Publication Date |
---|---|
GB1403745A true GB1403745A (en) | 1975-09-03 |
Family
ID=10319933
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
GB3122672A Expired GB1403745A (en) | 1972-07-04 | 1972-07-04 | Spreadable fats |
Country Status (1)
Country | Link |
---|---|
GB (1) | GB1403745A (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2393538A1 (en) * | 1977-06-07 | 1979-01-05 | Kyffhaeuserhuette Maschf | Spreadable, low-fat dairy product mfr. from cream - by heating and cooling with a time lag insufficient to cause ripening |
EP0098663A2 (en) * | 1982-07-08 | 1984-01-18 | Unilever N.V. | Process for the production of a reduced fat spread |
-
1972
- 1972-07-04 GB GB3122672A patent/GB1403745A/en not_active Expired
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2393538A1 (en) * | 1977-06-07 | 1979-01-05 | Kyffhaeuserhuette Maschf | Spreadable, low-fat dairy product mfr. from cream - by heating and cooling with a time lag insufficient to cause ripening |
EP0098663A2 (en) * | 1982-07-08 | 1984-01-18 | Unilever N.V. | Process for the production of a reduced fat spread |
EP0098663A3 (en) * | 1982-07-08 | 1984-03-28 | Unilever Nv | Reduced fat spread and a process for the production thereof |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
PS | Patent sealed | ||
PCNP | Patent ceased through non-payment of renewal fee |