Stabilisers useful in low fat spread production

Details Stabilisers useful in low fat spread production Stabilisers useful in low fat spread production

A - Human Necessities

23

D

A23D 7/01 (2006.01) A23J 3/08 (2006.01)

Patent

CA 2543264

The present invention relates to methods for producing low fat spread emulsions stabilised with dairy proteins. The water phase is stabilised by heat denatured whey proteins at low calcium concentrations. After heat treatment pH of the water phase is adjusted to neutral or acid conditions. The present invention also relates to methods for producing a whey protein product that can be used as a stabilising food ingredient.

La présente invention concerne des procédés de production d'émulsions de pâtes à tartiner à faible teneur en gras stabilisées par des protéines laitières. La phase eau est stabilisée par des protéines de lactosérum dénaturées par la chaleur et à faibles concentrations de calcium. Après un traitement thermique, le pH de la phase eau est réglé à des états neutres ou acides. La présente invention concerne également des procédés de production d'un produit de protéine de lactosérum pouvant servir d'ingrédient alimentaire stabilisant.

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