Packed dairy spread

A - Human Necessities – 23 – C

Patent

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Details

A23C 13/12 (2006.01) A23C 9/15 (2006.01) A23C 19/076 (2006.01) A23C 23/00 (2006.01) A23L 1/00 (2006.01) A23P 1/12 (2006.01)

Patent

CA 2202449

The invention provides a packed dairy spread that includes two inhomogeneously combined components. The spread contains 10-95 wt% of a component (A) that has a coagulated casein network, a pH of 4.3 - 5.3 and a Stevens value at 5°C of 150-700g, and that contains casein and water in a weight ratio of 1:3 to 1:15. The spread further contains 5-90 wt% of a cream (B) that includes 15-60 wt% of dispersed fatphase and 40-85 wt% continuous aqueous phase. The aqueous phase of cream (B) contains casein and water in a weight ratio of less than 1:15. The Stevens value of cream (B) at 5°C is 75-500g. The spread can be used e.g. for spreading on bread or toast. It has unusual and attractive organoleptic properties.

Tartinade laitière conditionnée composée d'une combinaison non homogène de deux composantes. La tartinade est constituée de 10 à 95 %, en poids, d'une composante (A) ayant un réseau de caséine coagulée, un pH situé entre 4,3 et 5,3, un indice de Stevens, à 5 degrés Celsius, de 150 à 170 g et un rapport massique casséine/eau de 1/3 à 1/15. La tartinade contient également de 5 à 90 %, en poids, d'une crème (B) constituée d'une phase grasse dispersée de l'ordre de 15 à 60 %, en poids, et d'une phase liquide continue de l'ordre de 40 à 85 %, en poids. La phase aqueuse de la crème (B) présente un rapport massique caséine/eau d'au moins 1/5. L'indice de Stevens de la crème (B), à 5 degrés Celsius, varie entre 75 et 500 g. La tartinade peut être étendue sur du pain ou des rôties. Elle possède des propriétés organoleptiques inusitées et attrayantes.

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