Method of producing a fat product with a reduced fat content

Details Method of producing a fat product with a reduced fat content Method of producing a fat product with a reduced fat content

A - Human Necessities

23

C

A23C 15/16 (2006.01) A01J 15/00 (2006.01)

Patent

CA 2143938

A fat product containing milk fat with a reduced fat content is produced by mixing cream with a fat content of 40-80 % with a desired amount of water phase containing stabilizing means and salt. The temperature is kept between 50-80° C during the mixing operation. The obtained mixture, an oil-in-water emulsion, is cooled and worked in such a way that phase reversal takes place. A partial stream of phase reversed product, now a water-in-oil emulsion, is returned to the inlet of a first cooling step and is mixed with the starting mixture. The obtained end product consists of a stable water-in-oil emulsion. The product only contains milk fat and has a fat content of 25-60 %. It contains only emulsifiers naturally occurring in the cream and has a casein content below 2 %.

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