Lactoprotein-free low-caloric fat spread with a fat content...

Details Lactoprotein-free low-caloric fat spread with a fat content... Lactoprotein-free low-caloric fat spread with a fat content...

A - Human Necessities

23

D

99/159

A23D 7/015 (2006.01)

Patent

CA 2007770

A lactoprotein-free fat spread with a fat content of 20-60 % by weight, based on the total composition, of the water-in-oil type comprising a mixture of particles of vegetable fats being solid above 20°C and a liquid oil in such an amount that the total fat mixture contains at least 40 % of polyunsatured fatty acids. The water phase contains 0.1 to 5 % by weight of gelatin or agar-agar and 0.1 to 5 % by weight of solubilized starch, particularly an amylopectin rich starch. More particularly wheat or maize starch is used. The spread presents a pH of 4.3 to 4.8, preferably 4.6. The spread is prepared by subjecting a water-in-oil emulsion containing all fat and oil as well as all in water dissolved other substances to a first cooling to above 20°C with mechanical treatment, subjecting the mixture to a mechanical treatment without cooling thereby allowing a temperature rise of 2 to 8°C and thereafter continuing the cooling with mechanical treatment to below 20°C.

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