Vegetable and dairy fat based spread

A - Human Necessities – 23 – D

Patent

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Details

A23D 7/015 (2006.01) A23C 9/15 (2006.01) A23C 15/16 (2006.01)

Patent

CA 2231787

Creamy dairy based spread comprising less than 35 % fat of which 10 - 55 % is a non-dairy fat and 45 - 90 % is a dairy fat, up to 4.5 % milk protein, up to 2 % structuring agent and usual acidifying agents, flavourants and cheese additives like herbs and spices, the product being water continuous, having a pH value between 4.6 and 5.2, a Stevens value of 200 to 500 at 5 ~C and of 50 - 250 at 20 ~C and a method of preparing same.

Cette pâte à tartiner à base de crème laitière comprend moins de 35 % de graisses sur lesquels 10 à 55 % représentent une graisse non animale et 45 à 90 % représentent une graisse animale, jusqu'à 4,5 % de protéine de lait, jusqu'à 2 % d'un agent structurant et d'agents habituels d'acidification, des aromatisants ainsi que des additifs pour fromage, tels que des fines herbes et des épices, ce produit présentant une phase aqueuse continue, une valeur de pH comprise entre 4,6 à 5,2, une valeur de Stevens de l'ordre de 200 à 500 à 5 ·C et de l'ordre de 50 à 250 à 20 ·C. On décrit également un procédé de fabrication de cette pâte à tartiner.

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