Margarine and method for making same

Details Margarine and method for making same Margarine and method for making same

A - Human Necessities

23

D

99/159

A23D 7/00 (2006.01) A23D 7/02 (2006.01) C11B 7/00 (2006.01)

Patent

CA 1184422

MARGARINE AND METHOD FOR MAKING SAME Richard B. Lomneth Daniel R. Blair Gary L. Parnell Bernard Y. Tao Abstract A margarine or other emulsified spread and methods For making these are disclosed. A water-in-oil emulsion is formed by mixing an aqueous phase with an oil phase containing a margarine fat which comprises a soft oil and a structural fat having a unique melting profile and triglyceride composition. The emulsion is chilled to a temperature of from about 15°F (-9°C) to about 45°F (7°C) over a time period of at least about 0.5 minutes. The chilled emulsion is then crystallized over a time period of at least about 3 minutes. Due to heat generated during crystallization, the crystallized emulsion is preferably chilled further to a temperature of from about 15°F (-9°C) to about 40°F (4°C) over a time period of at least about 0.2 minutes. For stick-type products, the combination of chilling the emulsion to cooler temperatures together with longer residence times for crystallization provides spreads having sufficient viscosity to form stick-type products with conventional margarine equipment. This emulsified spread is characterized by a slump grade of at least 8 after one hour at 80°F and a Hot Probe value of at least about 11.3 (°F/6 sec.).

414801

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