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NO943630L - Process for preparing a fat product containing milk fat - Google Patents

Process for preparing a fat product containing milk fat

Info

Publication number
NO943630L
NO943630L NO943630A NO943630A NO943630L NO 943630 L NO943630 L NO 943630L NO 943630 A NO943630 A NO 943630A NO 943630 A NO943630 A NO 943630A NO 943630 L NO943630 L NO 943630L
Authority
NO
Norway
Prior art keywords
fat
product
cream
content
preparing
Prior art date
Application number
NO943630A
Other languages
Norwegian (no)
Other versions
NO943630D0 (en
Inventor
Magnus Larsson
Claes Thunberg
Kjell Svensson
Aake Moberg
Kerstin Christensson
Sten-Olof Arph
Original Assignee
Tetra Laval Holdings & Finance
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Tetra Laval Holdings & Finance filed Critical Tetra Laval Holdings & Finance
Publication of NO943630L publication Critical patent/NO943630L/en
Publication of NO943630D0 publication Critical patent/NO943630D0/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/015—Reducing calorie content; Reducing fat content, e.g. "halvarines"
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C15/00—Butter; Butter preparations; Making thereof
    • A23C15/12—Butter preparations
    • A23C15/16—Butter having reduced fat content
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Dairy Products (AREA)
  • Edible Oils And Fats (AREA)

Abstract

Ved fremstilling av et fettprodukt som inneholder melke- fett med redusert fettinnhold, konsentreres fløte til et fløteprodukt med et fettinnhold på minst 75% i en sentrifugal- separator. Fløteproduktet blandes med vegetabilsk olje i en mengde av 0-50% regnet på den totale mengde av fett i fettfasen som oppnås bestående av floteprodukt og vegetabilsk olje. Fettfasen blandes med en ønsket mengde pasteurisert vann som inneholder stabiliserings-hjelpemidler, fortrinnsvis gelatin, salt og aromasubstanser. Temperaturen holdes mellom 50 og 80'C under den sistnevnte blandeoperasjon. Den oppnådde blanding blir avkjølt og bearbeidet slik at fasereversering finner sted. Det oppnådde sluttprodukt består av en stabil vann-i-olje- emulsjon. Produktet har et fettinnhold på 25-60% og inneholder bare emulgatorer som opptrer opprinnelig i fløten. Kasein- innholdet i produktet er under 2%.When preparing a fat product containing dairy fat with reduced fat content, cream is concentrated to a cream product with a fat content of at least 75% in a centrifugal separator. The cream product is blended with vegetable oil in an amount of 0-50% based on the total amount of fat in the fat phase obtained consisting of float product and vegetable oil. The fat phase is mixed with a desired amount of pasteurized water containing stabilizing aids, preferably gelatin, salt and aroma substances. The temperature is maintained between 50 and 80 ° C during the latter mixing operation. The obtained mixture is cooled and processed so that phase reversal takes place. The final product obtained consists of a stable water-in-oil emulsion. The product has a fat content of 25-60% and contains only emulsifiers that originally appear in the cream. The casein content of the product is below 2%.

NO943630A 1992-03-30 1994-09-29 Process for preparing a fat product containing milk fat NO943630D0 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
SE9200974A SE9200974L (en) 1992-03-30 1992-03-30 Ways to prepare a fat product containing milk fat
PCT/SE1993/000256 WO1993019611A1 (en) 1992-03-30 1993-03-26 Method of producing a fat product containing milk fat

Publications (2)

Publication Number Publication Date
NO943630L true NO943630L (en) 1994-09-29
NO943630D0 NO943630D0 (en) 1994-09-29

Family

ID=20385777

Family Applications (1)

Application Number Title Priority Date Filing Date
NO943630A NO943630D0 (en) 1992-03-30 1994-09-29 Process for preparing a fat product containing milk fat

Country Status (7)

Country Link
EP (1) EP0633727A1 (en)
AU (1) AU3912393A (en)
CA (1) CA2132952A1 (en)
FI (1) FI944510A0 (en)
NO (1) NO943630D0 (en)
SE (1) SE9200974L (en)
WO (1) WO1993019611A1 (en)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0613620A3 (en) * 1993-03-03 1995-03-22 Dairygold Tech Ltd Process for the production of a dairy spread.
DE59510904D1 (en) * 1995-01-12 2004-06-24 Hama Foodservice Ges M B H milk product
US6916499B1 (en) 1999-10-18 2005-07-12 Land O'lakes, Inc. Method of forming a light butter

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
SE456473B (en) * 1984-12-06 1988-10-10 Arla Ekonomisk Foerening PROCEDURE FOR PREPARING A LAYER CALORARY MARGIN
EP0385542B1 (en) * 1989-03-03 1993-10-27 Unilever N.V. Process for the preparation of a low calorie butter spread and products obtained by said process
GB8909802D0 (en) * 1989-04-28 1989-06-14 Unilever Plc Low shear inversion process and products thereof
SE465009B (en) * 1989-11-07 1991-07-15 Skaanemejerier Ek Foer FOOD PRODUCTS WITH LOW FAT CONTENT AND PROCEDURES FOR PREPARING THEREOF

Also Published As

Publication number Publication date
EP0633727A1 (en) 1995-01-18
SE9200974D0 (en) 1992-03-30
WO1993019611A1 (en) 1993-10-14
NO943630D0 (en) 1994-09-29
FI944510A (en) 1994-09-29
AU3912393A (en) 1993-11-08
SE9200974L (en) 1993-10-01
CA2132952A1 (en) 1993-10-14
FI944510A0 (en) 1994-09-29

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