Dairy spread

Details Dairy spread Dairy spread

A - Human Necessities

23

C

99/159

A23C 15/16 (2006.01) A23D 7/005 (2006.01) A23D 7/015 (2006.01)

Patent

CA 1074176

ABSTRACT OF THE DISCLOSURE A novel low fat dairy spread and a process for preparation thereof. The product is a stable water-in-fat emulsion of satisfactory body, texture, flavour and colour. The dairy spread is prepared by blending salted or un- salted butter or fresh dairy cream, non-fat milk solids, a distilled mono- glyceride, soya lecithin, oil soluble food colours, water soluble food colours, hydrocolloids, a preservative and salt with water, heating the blend (a) to 70-75°C for ten to fifteen minutes for batch method or (b) to 87-92°C for 16-22 seconds for high-temperature-short-time method, homogeniz- ing, cooling rapidly, and packaging at 12-26°C.

266416

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