A - Human Necessities – 23 – C
Patent
A - Human Necessities
23
C
A23C 15/12 (2006.01) A23C 9/15 (2006.01) A23C 15/02 (2006.01) A23C 15/16 (2006.01)
Patent
CA 2229497
A reduced-fat dairy spread which is spreadable at refrigeration temperature, has the appearance, flavour, consistency, rheology, and mouth-feel which is similar to conventional butter. The dairy spread has a formulation which comprises zero up to 43% by weight of butterfat, 30% up to 75% by weight of water, 5% up to 30% by weight of milk solids, and zero to trace amounts of each of a butter culture, salt, and approved butter colours which are compatible with butter, as well as zero to trace amounts of lecithin, potassium sorbate, sodium benzoate, and citric acid. The soft but solid appearance, and refrigeration temperature spreadability, of the dairy spread is achieved as a consequence of protein coagulation at elevated temperatures of a stirred mixture of the starting materials. The liquid starting materials, heavy cream or milk, are unhomogenized; homogenization of the mixture does not occur until after protein coagulation at elevated temperatures has taken place. When the reduced-fat dairy spread is made, the water content is bound by the protein constituents of the milk solids, and is in a continuous phase dispersion. On the other hand, the butterfat is in a discontinuous phase, suspended in the continuous phase dispersion.
Borys Denis I.
Miller Van
Rudics John F.
George Weston Limited
Riches Mckenzie & Herbert Llp
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