CA1057571A - Low fat spread - Google Patents
Low fat spreadInfo
- Publication number
- CA1057571A CA1057571A CA221,878A CA221878A CA1057571A CA 1057571 A CA1057571 A CA 1057571A CA 221878 A CA221878 A CA 221878A CA 1057571 A CA1057571 A CA 1057571A
- Authority
- CA
- Canada
- Prior art keywords
- low
- fat
- fat spread
- aqueous phase
- spread according
- Prior art date
- Legal status (The legal status 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 status listed.)
- Expired
Links
Landscapes
- Dairy Products (AREA)
- Edible Oils And Fats (AREA)
Abstract
Abstract of the disclosure The invention provides water-in-oil type low-fat spreads of excellent organoleptic properties, acceptable microbiological stability, and a good emulsion stability even under refrigerator conditions.
The low-fat spread, which has a pH value of less than 6, comprises 38-50% of plastic fat, preferably butterfat, 0.1-1.5% of partial glycerides, preferably substantially completely saturated monoglycerides, and an aqueous phase containing 1-23% of edible soluble milk proteins and high-molecular non-dairy substances e.g. hydrocolloids, the weight ratio of milk proteins to non-dairy substances being 15:1 to 1:5, preferably 8:1 to 1:3.
The low-fat spread, which has a pH value of less than 6, comprises 38-50% of plastic fat, preferably butterfat, 0.1-1.5% of partial glycerides, preferably substantially completely saturated monoglycerides, and an aqueous phase containing 1-23% of edible soluble milk proteins and high-molecular non-dairy substances e.g. hydrocolloids, the weight ratio of milk proteins to non-dairy substances being 15:1 to 1:5, preferably 8:1 to 1:3.
Claims (12)
OR PRIVILEGE IS CLAIMED ARE DEFINED AS FOLLOWS:
1. Low-fat spread of the water-in-oil type comprising 38 to 50% of plastic fat, 0.1 to 1.5% of partial glycerides, and the balance of an aqueous phase of a pH value of less than 6, the aqueous phase containing 1 to 23% of edible, soluble milk proteins and edible non-dairy high-molecular substances of a molecular weight of 104 - 106, selected from the group consisting of non-dairy animal and vegetable proteins and carbohydrates and derivatives of said proteins and carbohydrates, the weight ratio of soluble milk proteins to non-dairy high-molecular substances being from 15:1 to 1:5.
2. Low-fat spread of the water-in-oil type comprising 38 to 50% of plastic fat including butterfat, 0.1 to 1.5% of partial glycerides and the balance of an aqueous phase of a pH value of 4.5 to 5.8, said aqueous phase containing edible soluble milk proteins and edible non-dairy high-molecular substances of a molecular weight of 104 - 106, selected from the group consisting of vegetable proteins, single cell proteins, gelatine, poly-saccharides, including their alkylated derivatives, starch, cellulose, CMC, vegetable gums and their corresponding salts, the weight ratio of soluble milk proteins to non-dairy high-molecular substances being from 8:1 to 1:3.
3. Low-fat spread according to claim 1 in which the fat content is from 39 to 45%.
4. Low-fat spread according to claim 3 in which the fat contains a mixture of butterfat and vegetable fat of a poly-unsaturated fatty acid content of 40% or more.
5. Low-fat spread according to claim 1 in which the weight ratio of soluble milk proteins to non-dairy high-molecular substances is from 5:1 to 1:1.5.
6. Low-fat spread according to claim 1 in which the pH value is from 4.8 to 5.2.
7. Low-fat spread according to claim 1 in which the total content of edible soluble milk proteins and non-dairy high-molecular substances is from 2 to 16% of the aqueous phase.
8. Low-fat spread according to claim 1 in which the non-dairy high-molecular substances are hydrocolloids.
9. Low-fat spread according to claim 8 in which the hydro-colloid content is from 0.2 to 3% of the aqueous phase.
10. Low-fat spread according to claim 1 in which the content of soluble milk proteins is 1.0 to 6.0% of the aqueous phase
11. Low-fat spread according to claim 1 in which the lactose content is no more than 4% of the aqueous phase.
12. Low-fat spread according to claim 1 in which the partial glycerides are substantially completely saturated monoglycerides.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA221,878A CA1057571A (en) | 1975-03-11 | 1975-03-11 | Low fat spread |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA221,878A CA1057571A (en) | 1975-03-11 | 1975-03-11 | Low fat spread |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1057571A true CA1057571A (en) | 1979-07-03 |
Family
ID=4102506
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA221,878A Expired CA1057571A (en) | 1975-03-11 | 1975-03-11 | Low fat spread |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA1057571A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5591725A (en) * | 1990-09-07 | 1997-01-07 | Van Den Bergh Foods Co., Division Of Conopco, Inc. | Water-in-oil dispersion |
-
1975
- 1975-03-11 CA CA221,878A patent/CA1057571A/en not_active Expired
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5591725A (en) * | 1990-09-07 | 1997-01-07 | Van Den Bergh Foods Co., Division Of Conopco, Inc. | Water-in-oil dispersion |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US4389426A (en) | 25 To 65 wt. % fat content water-in-oil emulsion spread whose aqueous phase comprises a gelling system | |
| IE40809B1 (en) | Low fat spread | |
| JP2005530499A5 (en) | ||
| RU2004136154A (en) | MILK-FREE DESSERT YELLOW-FREE | |
| Combs et al. | Studies with Laying Hens: 1. Effect of Dietary Fat, Protein Levels and Other Variables in Practical Rations | |
| US3982039A (en) | Use of modified whey solids as margarine additive and product thereof | |
| KR920011367A (en) | Processed Cheese Ingredients and Their Uses | |
| KR940003467A (en) | Low Calorie Low Fat Butter Spreads | |
| US3488198A (en) | Filled milk product | |
| JPS5599173A (en) | Production of semi-solid dressing | |
| CA1057571A (en) | Low fat spread | |
| JPS533594A (en) | Preparation of brewed foods | |
| ATE18715T1 (en) | PROCESS FOR MAKING A BUTTER-LIKE BREAD SPREAD. | |
| GB1527526A (en) | Mayonnaise-type dressings | |
| US4015025A (en) | Hydrocolloids as potentiators of dimethyl sulfide flavor | |
| FI885217A0 (en) | Method for forming an internal structure in fermented dairy products | |
| SE7706605L (en) | TASTING ADDITION TO GIVE GENERAL FOOD PRODUCTS A COAT-LIKE TASTE | |
| KR850006495A (en) | How to make artificial Vienna sausage | |
| ATE15753T1 (en) | FOOD COMPOSITION FOR THE MANUFACTURE OF SALT RODS WITH GOOD SHELF LIFE. | |
| US4091121A (en) | Method for making imitation margarine | |
| MATSUNO et al. | Body weight change and nitrogen efficiencies in growing and adult rats fed diets containing various proportions of essential amino acids to total amino acids | |
| JPS5642546A (en) | Coffee whitener | |
| DE69008393D1 (en) | Spread with butter and process for its preparation. | |
| RU2198530C1 (en) | Composition for producing cultured milk product "smail" (versions) | |
| JPS55165755A (en) | Method of increasing flavor retention of chewing gum stuffed with flavor liquid as center ingredient |