HUP9702357A2 - Low-fat buttercream and process for producing of that - Google Patents
Low-fat buttercream and process for producing of thatInfo
- Publication number
- HUP9702357A2 HUP9702357A2 HU9702357A HUP9702357A HUP9702357A2 HU P9702357 A2 HUP9702357 A2 HU P9702357A2 HU 9702357 A HU9702357 A HU 9702357A HU P9702357 A HUP9702357 A HU P9702357A HU P9702357 A2 HUP9702357 A2 HU P9702357A2
- Authority
- HU
- Hungary
- Prior art keywords
- fat content
- low
- buttercream
- fat
- producing
- Prior art date
Links
- 235000004213 low-fat Nutrition 0.000 title abstract 2
- 235000014121 butter Nutrition 0.000 abstract 2
- 239000006071 cream Substances 0.000 abstract 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract 2
- 230000005494 condensation Effects 0.000 abstract 1
- 238000009833 condensation Methods 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 235000014655 lactic acid Nutrition 0.000 abstract 1
- 239000004310 lactic acid Substances 0.000 abstract 1
- 238000009928 pasteurization Methods 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- 239000003381 stabilizer Substances 0.000 abstract 1
- 239000007858 starting material Substances 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
Landscapes
- Dairy Products (AREA)
- Edible Oils And Fats (AREA)
Abstract
A low fat content butter spread contains cream, condensation water, stabiliser and salt. The cream has a 30-35 wt.% fat content. 0.3-0.4 wt.% lactic acid and 0.06-0.1 wt.% butter flavour are added following homogenising of the starting materials. The spread is pasteurised, shaped into portions, packaged and cooled. The 30-35 wt.% fat content is set during pasteurisation and homogenising is carried out under 120-130 bars pressure.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
HU9702357A HU223520B1 (en) | 1997-12-05 | 1997-12-05 | Low-fat buttercream and process for producing of that |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
HU9702357A HU223520B1 (en) | 1997-12-05 | 1997-12-05 | Low-fat buttercream and process for producing of that |
Publications (4)
Publication Number | Publication Date |
---|---|
HU9702357D0 HU9702357D0 (en) | 1998-03-02 |
HUP9702357A2 true HUP9702357A2 (en) | 1999-09-28 |
HUP9702357A3 HUP9702357A3 (en) | 1999-10-28 |
HU223520B1 HU223520B1 (en) | 2004-08-30 |
Family
ID=89995823
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
HU9702357A HU223520B1 (en) | 1997-12-05 | 1997-12-05 | Low-fat buttercream and process for producing of that |
Country Status (1)
Country | Link |
---|---|
HU (1) | HU223520B1 (en) |
-
1997
- 1997-12-05 HU HU9702357A patent/HU223520B1/en not_active IP Right Cessation
Also Published As
Publication number | Publication date |
---|---|
HU9702357D0 (en) | 1998-03-02 |
HUP9702357A3 (en) | 1999-10-28 |
HU223520B1 (en) | 2004-08-30 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CA2099243A1 (en) | Frozen Dessert Compositions and Products | |
ATE140853T1 (en) | LOW-FAT CHEESE PRODUCT AND METHOD FOR PRODUCING SAME | |
FR2716341B1 (en) | Food composition comprising a cookie or a chocolate shell and a filling based on dairy product, fermented or not. | |
BR9703653A (en) | Controlled melting cheese | |
CA2434082A1 (en) | A milk product which can be foamed by shaking | |
JP3483886B2 (en) | Process for the production of acidified edible gels based on milk and the use of such gels | |
HUP9701154A2 (en) | A food product in the form of a mousse-like plastic mass | |
GB2302007A (en) | A settable dessert | |
FI84129C (en) | FOERFARANDE FOER FRAMSTAELLNING AV LAOGKALORIMARGARIN MED RELATIVT HOEG HALT AV MJOELKFETT. | |
HUP0000453A2 (en) | Method for the preparation of a foodstuff | |
CA2011415A1 (en) | Process for the preparation of a low calorie butter spread and products obtained by said process | |
FR2423163A1 (en) | Cold milk-based food prod. expanded with air - used in yoghurt, mousses, milk shakes, ice creams, etc. | |
HUP9702357A2 (en) | Low-fat buttercream and process for producing of that | |
EP0304119A2 (en) | Process for preparing semi-hard to hard cheese product and cheese product obtainable by such process | |
DE59208729D1 (en) | Chilled, pasteurized, spreadable meat or fish mousse and process for their preparation | |
ZA973110B (en) | Packed dairy spread | |
ATE104828T1 (en) | BUTTER SPREAD AND ITS PRODUCTION PROCESS. | |
CA2153800A1 (en) | Fat-Replacing Ingredient | |
ZA200203950B (en) | A method of manufacturing frozen dairy dessert. | |
US6582751B1 (en) | Meat product including a fermented milk product | |
HUP0001718A2 (en) | Solid food bar of fresh product consisting of a shell and milk filling, method for preparing such a bar | |
AU6447796A (en) | A method for making cheese or a cheese-like product and cheese or cheese-like product obtained thereby | |
SE9200974L (en) | Ways to prepare a fat product containing milk fat | |
HUP9800044A2 (en) | "trappista" processed cheese cream and process for producing of that | |
IES940319A2 (en) | Improvements in and relating to confectionery products and method of manufacture thereof |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
HFG4 | Patent granted, date of granting |
Effective date: 20040622 |
|
HMM4 | Cancellation of final prot. due to non-payment of fee |