Margarine product and process

Details Margarine product and process Margarine product and process

A - Human Necessities

23

D

99/159

A23D 7/05 (2006.01)

Patent

CA 1216461

MARGARINE PRODUCT AND PROCESS Abstract Emulsified spreads, such as margarines, are made from structural fats having double-peaked differential scanning calorimetry curves, one representing triglycerides crystal- lizing at temperatures of from about 77°F (25°C) to about 50°F (10°C) and a second representing triglycerides crystallizing at about 41°F (5°C) to about 14°F (-10°C). The process for forming such spreads involves (1) cooling an emulsion of the structural fat, a soft oil and an aqueous phase to a temperature at or below the nucleation of triglycerides crystallizing at the higher temperature range; (2) working the emulsion; (3) cooling the worked emulsion to the nucleation point of the triglycerides crystallizing at the lower temperature range; and (4) working the emulsion a second time.

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