Method of producing a fat product containing milk fat

Details Method of producing a fat product containing milk fat Method of producing a fat product containing milk fat

A - Human Necessities

23

C

A23C 15/16 (2006.01) A23D 7/015 (2006.01) A23D 7/02 (2006.01)

Patent

CA 2132952

2132952 9319611 PCTABS00027 When producing a fat product containing milk fat with a reduced fat content cream is concentrated to a cream product with a fat content of at least 75 % in a centrifugal separator. The cream product is mixed with vegetable oil in an amount of 0-50 % of the total amount of fat in the fat phase which is obtained consisting of cream product and vegetable oil. The fat phase is mixed with a desired amount pasteurized water containing stabilizing means, preferably gelatin, salt and aroma substances. The temperature is kept between 50-80 ·C during the last mentioned mixing operation. The obtained mixture is cooled and worked such that phase reversal takes place. The obtained end product consists of a stable water-in-oil-emulsion. The product has a fat content of 25-60 % and contains only emulsifiers occurring originally in the cream. The casein content of the product is below 2 %.

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