IE40809B1 - Low fat spread - Google Patents

Low fat spread

Info

Publication number
IE40809B1
IE40809B1 IE407/75A IE40775A IE40809B1 IE 40809 B1 IE40809 B1 IE 40809B1 IE 407/75 A IE407/75 A IE 407/75A IE 40775 A IE40775 A IE 40775A IE 40809 B1 IE40809 B1 IE 40809B1
Authority
IE
Ireland
Prior art keywords
aqueous phase
weight
milk
spread
originating
Prior art date
Application number
IE407/75A
Other versions
IE40809L (en
Original Assignee
Unilever Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Unilever Ltd filed Critical Unilever Ltd
Publication of IE40809L publication Critical patent/IE40809L/en
Publication of IE40809B1 publication Critical patent/IE40809B1/en

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
    • 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"

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)
  • Edible Oils And Fats (AREA)
  • Dairy Products (AREA)
  • Colloid Chemistry (AREA)

Abstract

A process for preparing a spread with low fat content is described which is an emulsion of the water-in-oil type. The spreads prepared by the process described here contain 38-50% by weight of plastic fat, 0.1 to 1.5% by weight of partial glycerides and, as the remainder to 100% by weight, an aqueous phase with a pH of less than 6. The aqueous phase of the prepared spread contains 1-23% by weight, based on the weight of the aqueous phase, of edible soluble milk proteins and edible high molecular weight substances not originating from the milk, and, in this aqueous phase, the weight ratio of soluble milk proteins to high molecular weight substances not originating from milk is in the range of from 15:1 to 1:5. The spread is prepared by dispersing the high molecular weight substances not originating from milk in the water and by dispersing the edible soluble milk proteins either completely or partly in the aqueous phase or completely or partly in the fatty phase and preparing the water-in-oil emulsion from the aqueous phase and the fatty phase. The spreads obtained by this process are stable for long periods of time even at refrigerator temperatures, possess an outstanding taste which resembles that of butter and keep very well, even from a microbiological point of view. [GB1450269A]
IE407/75A 1974-02-26 1975-02-26 Low fat spread IE40809B1 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB858674A GB1450269A (en) 1974-02-26 1974-02-26 Low fat spread

Publications (2)

Publication Number Publication Date
IE40809L IE40809L (en) 1975-08-26
IE40809B1 true IE40809B1 (en) 1979-08-15

Family

ID=9855330

Family Applications (1)

Application Number Title Priority Date Filing Date
IE407/75A IE40809B1 (en) 1974-02-26 1975-02-26 Low fat spread

Country Status (15)

Country Link
JP (1) JPS5198359A (en)
AT (1) AT343988B (en)
BE (1) BE826026A (en)
CH (1) CH627050A5 (en)
DE (1) DE2508133C3 (en)
FI (1) FI57876C (en)
FR (1) FR2261713B1 (en)
GB (1) GB1450269A (en)
IE (1) IE40809B1 (en)
IT (1) IT1030223B (en)
LU (1) LU71921A1 (en)
NL (1) NL183976B (en)
NO (1) NO140849C (en)
SE (1) SE449420B (en)
ZA (1) ZA751128B (en)

Families Citing this family (20)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1564800A (en) * 1975-11-07 1980-04-16 Unilever Ltd Low fat spread
GB1564801A (en) * 1975-11-07 1980-04-16 Unilever Ltd Phase inverting low fat spreads
ATE941T1 (en) * 1978-11-16 1982-05-15 Unilever Nv WATER-IN-OIL EMULSION.
DE3168085D1 (en) * 1980-11-22 1985-02-14 Unilever Nv Water-in-oil emulsion spread having a fat content ranging from 25 to 65 wt%, which comprises a dispersed aqueous phase containing a gelling system
NL8101638A (en) * 1981-04-02 1982-11-01 Unilever Nv LOW-CALORIC PRODUCT ON THE BASIS OF BUTTER FAT.
DE3435269A1 (en) * 1984-09-26 1986-03-27 Nordbutter GmbH & Co KG, 2354 Hohenwestedt Process for the production of a half-fat product
ES2021340B3 (en) * 1986-04-28 1991-11-01 Unilever Nv MARGARINES.
US4820541A (en) * 1987-04-16 1989-04-11 Lever Brothers Company Spread containing dairy fat
US4882187A (en) * 1987-07-02 1989-11-21 Thomas J. Lipton Inc. Edible spread and process for the preparation thereof
NL8801149A (en) * 1988-05-02 1989-12-01 Friesland Condensfab PROCESS FOR PREPARING AN EDIBLE AND LUBRICABLE OIL-IN-WATER EMULSION
CA1339930C (en) * 1988-06-17 1998-06-30 Jean Claude Martine Spread, process, cream and spread processing equipment
DE58901540D1 (en) * 1988-11-07 1992-07-02 Verband Nordostschweizerischer METHOD FOR PRODUCING SPREADABLE BUTTER WITH REDUCED FAT CONTENT.
GB8826994D0 (en) * 1988-11-18 1988-12-21 Unilever Plc Low fat spread
GB8911089D0 (en) * 1989-05-15 1989-06-28 Unilever Plc Fatty spread containing native whey protein
DK167302B1 (en) * 1989-11-08 1993-10-11 Apv Pasilac As PROCEDURE FOR MANUFACTURING LOW Grease NUTS AND PLANT FOR USE IN EXERCISE OF THE PROCEDURE
NL9000379A (en) * 1990-02-16 1991-09-16 Dmv Campina Bv PROCESS FOR PREPARING HALF-BUTTER PRODUCTS AND OBTAINED PRODUCTS
EP0545489B1 (en) * 1991-11-29 1996-03-27 Stichting Nederlands Instituut Voor Zuivelonderzoek Process for preparing a spread having a reduced fat content
PL173587B1 (en) * 1992-01-17 1998-03-31 Unilever Nv Method of obtaining emulsions with continuous fatty phase
DE60216409T2 (en) * 2002-02-01 2007-09-20 Comby, Alexandre milk product
EP1350433A1 (en) * 2002-04-05 2003-10-08 Quest International B.V. Acid stable, dairy protein based, textured products

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3366492A (en) * 1963-11-19 1968-01-30 Armour & Co Process for making low fat spread
GB1094268A (en) * 1963-12-10 1967-12-06 Unilever Ltd Fatty compositions
NL6616246A (en) * 1966-11-18 1967-12-27
GB1452600A (en) * 1972-12-19 1976-10-13 Didier Werke Ag Refractory linings for furnaces

Also Published As

Publication number Publication date
DE2508133B2 (en) 1980-07-31
AT343988B (en) 1978-06-26
FR2261713A1 (en) 1975-09-19
CH627050A5 (en) 1981-12-31
LU71921A1 (en) 1975-12-09
BE826026A (en) 1975-08-26
NO140849B (en) 1979-08-20
DE2508133C3 (en) 1985-02-07
SE7502106L (en) 1975-08-27
ATA148275A (en) 1977-10-15
DE2508133A1 (en) 1975-09-04
IT1030223B (en) 1979-03-30
FI57876C (en) 1980-11-10
FI57876B (en) 1980-07-31
NO140849C (en) 1979-11-28
FI750536A (en) 1975-08-27
IE40809L (en) 1975-08-26
NL183976B (en) 1988-10-17
JPS5198359A (en) 1976-08-30
FR2261713B1 (en) 1981-08-07
GB1450269A (en) 1976-09-22
NO750614L (en) 1975-08-27
NL7502259A (en) 1975-08-28
ZA751128B (en) 1976-10-27
SE449420B (en) 1987-05-04
AU7852475A (en) 1976-08-26

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