Plastic reduced fat spread

Details Plastic reduced fat spread Plastic reduced fat spread

A - Human Necessities

23

D

A23D 7/015 (2006.01) A23D 7/05 (2006.01)

Patent

CA 2184621

A plastic fat-continuous reduced fat spread comprising < 0.3 % lecithin, 0.1- 1.0 % saturated monoglyceride, 0.06-0.2 % non-gelling protein, 0.2-8 % thickener, < 0.5 % NaCl, a fat blend having N10 = 8-40 % and N20 = 5-20 %, the aqueous phase having a pH value of 4.4-4.7 and a droplet size <o>D</o>3.3 <= 7 µm and e sigma <= 2.5. A method of manufacturing this spread comprises inverting an O/W emulsion of the above composition while cooling to below 20 ~C.

Pâte à tartiner allégée en graisses, malléable, à phase continue en graisses, comprenant moins de 0,3 % de lécithine, 0,1 à 1,0 % de monoglycéride saturé, 0,06 à 0,2 % d'une protéine non gélifiante, 0,2 à 8 % d'un épaississant, moins de 0,5 % NaCl, un mélange de graisses caractérisé en ce que N¿10? = 8 à 40 % et N¿20? = 5 à 20 %, la phase acqueuse ayant un pH compris entre, 4,4 et 4,7 aisni qu'une taille de gouttelette D¿3,3? <= 7 µm et e sigma <= 2,5. Procédé de fabrication de ladite pâte à tartiner constistant à invertir une émulsion huile dans eau de la composition ci-dessus tout en la refroidissant au-dessous de 20 ~C.

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