GB2208296A - Low fat spread - Google Patents
Low fat spread Download PDFInfo
- Publication number
- GB2208296A GB2208296A GB8817507A GB8817507A GB2208296A GB 2208296 A GB2208296 A GB 2208296A GB 8817507 A GB8817507 A GB 8817507A GB 8817507 A GB8817507 A GB 8817507A GB 2208296 A GB2208296 A GB 2208296A
- Authority
- GB
- United Kingdom
- Prior art keywords
- fat
- low fat
- phase
- spread
- fat spread
- 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.)
- Granted
Links
- 235000004213 low-fat Nutrition 0.000 title claims abstract description 34
- 239000008346 aqueous phase Substances 0.000 claims abstract description 25
- 239000012071 phase Substances 0.000 claims abstract description 23
- 108010010803 Gelatin Proteins 0.000 claims abstract description 22
- 229920000159 gelatin Polymers 0.000 claims abstract description 22
- 235000019322 gelatine Nutrition 0.000 claims abstract description 22
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 22
- 238000002844 melting Methods 0.000 claims abstract description 22
- 230000008018 melting Effects 0.000 claims abstract description 22
- 239000008273 gelatin Substances 0.000 claims abstract description 17
- 239000007762 w/o emulsion Substances 0.000 claims abstract description 13
- 239000003925 fat Substances 0.000 claims description 33
- 235000019197 fats Nutrition 0.000 claims description 33
- 239000000203 mixture Substances 0.000 claims description 26
- 238000000034 method Methods 0.000 claims description 15
- 239000000839 emulsion Substances 0.000 claims description 14
- 235000018102 proteins Nutrition 0.000 claims description 10
- 108090000623 proteins and genes Proteins 0.000 claims description 10
- 102000004169 proteins and genes Human genes 0.000 claims description 10
- 239000012141 concentrate Substances 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 8
- 239000007787 solid Substances 0.000 claims description 7
- 244000068988 Glycine max Species 0.000 claims description 6
- 235000010469 Glycine max Nutrition 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 108010046377 Whey Proteins Proteins 0.000 claims description 5
- 235000019871 vegetable fat Nutrition 0.000 claims description 5
- 102000007544 Whey Proteins Human genes 0.000 claims description 4
- 235000020183 skimmed milk Nutrition 0.000 claims description 3
- 235000021119 whey protein Nutrition 0.000 claims description 3
- 239000005862 Whey Substances 0.000 claims description 2
- 235000015155 buttermilk Nutrition 0.000 claims description 2
- 229940071162 caseinate Drugs 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 claims 1
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 12
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 6
- 239000003995 emulsifying agent Substances 0.000 description 5
- 239000003921 oil Substances 0.000 description 5
- 235000019198 oils Nutrition 0.000 description 5
- 150000003839 salts Chemical class 0.000 description 5
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 4
- 235000019482 Palm oil Nutrition 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 239000002540 palm oil Substances 0.000 description 4
- 239000004302 potassium sorbate Substances 0.000 description 4
- 229940069338 potassium sorbate Drugs 0.000 description 4
- 235000010241 potassium sorbate Nutrition 0.000 description 4
- 235000011121 sodium hydroxide Nutrition 0.000 description 4
- 229910021529 ammonia Inorganic materials 0.000 description 3
- 235000013310 margarine Nutrition 0.000 description 3
- 239000003264 margarine Substances 0.000 description 3
- 238000005057 refrigeration Methods 0.000 description 3
- 230000000284 resting effect Effects 0.000 description 3
- 239000011780 sodium chloride Substances 0.000 description 3
- 239000001509 sodium citrate Substances 0.000 description 3
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 3
- 102000011632 Caseins Human genes 0.000 description 2
- 108010076119 Caseins Proteins 0.000 description 2
- 235000019484 Rapeseed oil Nutrition 0.000 description 2
- 238000013019 agitation Methods 0.000 description 2
- 235000014121 butter Nutrition 0.000 description 2
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 229940080237 sodium caseinate Drugs 0.000 description 2
- 238000005496 tempering Methods 0.000 description 2
- WSWCOQWTEOXDQX-MQQKCMAXSA-M (E,E)-sorbate Chemical compound C\C=C\C=C\C([O-])=O WSWCOQWTEOXDQX-MQQKCMAXSA-M 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 229940076247 disodium hydrogen phosphate dehydrate Drugs 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 238000010348 incorporation Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 210000003254 palate Anatomy 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 229940075554 sorbate Drugs 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 230000003019 stabilising effect Effects 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940029479 vitamin a / vitamin d Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR 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
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
- A23D7/0056—Spread compositions
Landscapes
- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Edible Oils And Fats (AREA)
Abstract
A low fat spread which is water-in-oil emulsion comprising a continuous fat phase, and a dispersed proteinaceous aqueous phase containing gelatin of a melting point less than 25 DEG C.
Description
LOW FAT SPREAD
The present invention relates to a low fat spread, more particularly to a low fat spread which is of the water-in-oil emulsion type comprising a continuous fat phase and a dispersed aqueous phase.
Throughout this specification the term "low fat spread" is used to mean a water-in-oil emulsion spread having a fat content of 70% or less, which is lower than the fat content of butter or margarine.
The use of gelatin as an ingredient in low fat spreads is known; for example, UK Patent Specification No. 1564800 teaches the use of gelatins having a melting point in the range 25 to 35"C as an ingredient in the aqueous phase of a low fat spread.
However, we have found that the texture of such low fat spreads can be improved by using gelatins which have a low melting point, ie gelatins which have a melting point of less than 25"C. Furthermore, the incorporation of gelatins having a low melting point into the aqueous phase of the low fat spread is found to increase the rigidity of the low fat spread at low temperature whilst retaining its spreadability.
Accordingly, the present invention provides a low fat spread which is a water-in-oil emulsion comprising a continuous fat phase, and a dispersed proteinaceous aqueous phase containing gelatin of a melting point less than 25"C.
Low fat spreads in accordance with the present invention have an improved texture, and also have an increased rigidity at low temperature whilst retaining good spreadability.
In particular, we have found that the low fat spreads of the invention, which are formed from an aqueous phase which incorporates a low melting point gelatin, show greater rigidity at 50C and lower rigidity at 25"C than corresponding low fat spreads made with a gelatin having a melting point greater than 25"C.
These characteristics which are greatly enhanced when the fat phase of the spread contains fats or mixtures of fats having melting point characteristics as specified below are more favourable for a spread that is to be formed and wrapped. The formation of the physical characteristics necessary for such a spread may be aided by subjecting the water-in-oil emulsion to a specified cooling treatment. In a spread that contains a fat phase made from a soft oil blend, and which is packed in a tub, these characteristics will improve the texture of the spread.
In general, gelatins of a melting point below 25"C have a Bloom strength of less than 75, though the relationship between melting point and Bloom strength is not linear.
Examples of Bloom strength vs melting point include:
Melting point 24.5"C 22.0 C 22.0 C 21.5"C Bloom strength 60 52 47 48
The fat phase preferably comprises, as the main component, butterfat or a mixture of vegetable fats or, a mixture of butterfat and vegetable fats. The fat phase also incorporates a suitable emulsifier. Flavouring, colour and fat-soluble vitamins may be added as required.
In order to obtain a spread that is capable of being formed into blocks and wrapped, yet which is spreadable at refrigeration temperature, the melting profile of the fat or mixture of fats should preferably be in the range: "C 10 20 30 40
% solids by NMR 45-60 15-30 0-15 less than 2
More preferably, the melting point profile of the fat or mixture of fats is in the range: "C 10 20 30 40
% solids by NMR 51-55 23-27 7-11 less than 2
The aqueous phase preferably comprises, as the principal component, a protein concentrate prepared from acidified skimmed milk and/or buttermilk according to known procedures, or a solution of caseinate in water or whey, or a solution of a whey protein concentrate, or a solution of soya protein isolate, or a combination thereof.In addition, the aqueous phase incorporates a low melting point gelatin at a concentration of 0.2-5.0% preferably 0.5-1.5% by weight, based on the total weight of the low fat spread. The aqueous phase will also contain the other water soluble ingredients such as salt (sodium chloride), caustic soda solution, salts such as sodium citrate and disodium hydrogen phosphate for stabilising the protein in the aqueous phase, and a preservative such as potassium sorbate. The pH of the aqueous phase is adjusted to pH 6.0-7.0 with the caustic soda solution.
The aqueous phase is emulsified into the fat phase to form a water-in-oil emulsion by agitation in accordance with known procedures. The emulsion is then pasteurised.
At this stage it is possible for the emulsion to be cooled and packed, either by packing it into tubs, which is the usual method of packaging low fat spreads, or by forming it into blocks and wrapping it.
However, if the spread is to be formed into blocks and wrapped, then it is advantageous for the following defined cooling steps to be carried out:
The pasteurised emulsion is pre-cooled to not less than 35"C.
It is then cooled to 10-30"C, preferably 18-22"C, in a swept-surface heat exchanger, and held at this temperature for between 30 seconds and 10 minutes, preferably for 2-5 minutes. The emulsion is then cooled further using swept-surface heat exchangers to 6-14"C, preferably to 8-12"C, and it is held at this temperature for a time sufficient to make the product firm enough for forming and wrapping, but for no longer. This time is typically 1-7 minutes, more typically 2-5 minutes. It is not necessary to include an independent texturisation step during the cooling process, as the emulsion receives sufficient texturisation whilst being cooled in the swept-surface heat exchangers.A sieve may be incorporated in the final rest tube to provide some mechanical working, but it is preferable not to have one present.
After the product is held in the final rest tube it is passed to the wrapper where it is formed into blocks and wrapped in the manner normally used for butter or margarine. The wrapped blocks are then held in a cold store at less than 5"C, until the centres of the blocks attain the cold store temperature. This takes typically about 3 days and allows time for the fat to crystallise completely.
The combination of a fat or mixture of fats with specific characteristics, a proteinaceous water-phase containing a low melting point gelatin, and a specified cooling treatment, results in a low fat spread that is rigid enough to be formed into blocks and wrapped3 whilst remaining easily spreadable at refrigeration temperatures, e.g.
5-7"C.
A typical low fat spread in accordance with the invention has the following composition:
Protein concentrate (11.8% protein content) 57.1%
Fats 39.0% Vegetable fats 29.25%
Butterfat 9.75% Salts 2.0%
Gelatin (melting point of less than 25"C) 1.0%
Emulsifier 0.7% Sorbate 0.2%
The invention will now be illustrated by the following Examples.
Example 1
A low fat spread of the water-in-oil emulsion type was prepared by the procedure described below. The composition of the fat phase and of the aqueous phase were as follows:
Composition of fat phase:
2.925 kg Palm Oil
2.56 kg Hardened Soya Oil (mp 36"C) 2.44 kg Butteroil
1.10 kg Hardened Rapeseed Oil (mp 32"C) 0.73 kg Hardened Palm Oil (mp 43"C) 0.175 kg Mono/Diglyceride Emulsifier
3.75 g Flavouring
1 g Colouring/Vitamin A/Vitamin D Mixture
This mixture of fats has a melting point profile of: "C 10 20 30 40
% solids by NMR 52 25 9
Composition of aqueous phase::
14.2 kg Protein Concentrate prepared from Acidified
skimmed Milk (11.8% Protein)
0.31 kg Sodium Chloride
0.25 kg Gelatin (48 Bloom, melting point 21.5"C) 125 g Caustic Soda Solution (50% w/v)
63 g Potassium Sorbate
63 g Sodium Citrate Dehydrate
56 g Disodium Hydrogen Phosphate Dehydrate
The pH of this aqueous phase is 6.4.
The low fat spread was prepared by following the procedure set out below: (a) Preparing the fat-phase:
The fat soluble ingredients were heated to 57"C and agitated to form a homogenous mix.
(b) Preparng the aqueous phase:
The potassium sorbate, sodium chloride, sodium citrate, disodium
hydrogen phosphate and caustic soda solution were dissolved in
the protein concentrate. The solution was heated to 49"C, at
which point the gelatin was added and the solution left to
stand, with agitation, for 20 minutes.
(c) Forming the emulsion
The aqueous phase was added to the vigorously agitated fatty
phase and water-in-oil emulsion was formed.
(d) Cooling the emulsion
The emulsion was pre-cooled to 45"C in a chilled water cooler,
then cooled further to 200C in an ammonia swept-surface heat
exchanger. It was held at this temperature for 3 minutes in a
holding tube, and then cooled again to 10 C in two stages, using
ammonia swept-surface heat exchangers. The emulsion was then
held in a resting tube for 3 minutes, giving an exit temperature
of 13"C. The resting tube used did not contain a sieve.
(e) Wrapping and Tempering.
The spread was then formed into blocks and wrapped on a standard
margarine wrapper. The wrapped blocks were held in a cold store
at 10C for 3 days.
The product was found to have good textural characteristics and mouthfeel, and to show sufficient rigidity at refrigeration temperatures for handling purposes yet to be easily spreadable at such temperatures.
Example 2
A low fat spread was prepared by forming a water-in-oil emulsion using the procedures described in steps (a)(b) and (c) of Example 1 but using instead a fatty phase and an aqueous phase having the following compositions:
Composition of fatty phase:
Palm oil 1793 g
Hydrogenated Soyabean oil (mp 36"C) 1793 g
Hydrogenated Soyabean oil (mp 43"cm 769 g
Hydrogenated Soyabean oil (mp 32"C) 769 g
Rapeseed oil 766 g
Mono/diglyceride emulsifier 60 g
Flavour and colour 2g Composition of aqueous phase:
Water 3334 g
Sodium caseinate 504 g
Salt 150 g
Gelatin (47 bloom) 60 g
The resultant water-in-oil emulsion was then cooled by the following procedure::
The emulsion was pre-cooled to 40"C and then cooled further,.via direct expansion cooling of ammonia, to a temperature of 23"C. The product was passed directly onto further cooling units in which the temperature was reduced to 9"C. The product could be wrapped into blocks after being held in a resting tube for 4 minutes.
The product, after tempering, was found to be of good texture with an excellent melt down on the palate, and remained spreadable even at. the temperature of å domestic refrigerator.
Example 3
A low fat spread was prepared by forming a water-in-oil emulsion using the procedures described in steps (a), (b) and (c) of Examples 1 but using instead a fatty phase and an aqueous phase having the following compositions:
Composition of fatty phase:
Soya bean oil 2730 g
Hydrogenated Palm Oil 1170 g
Mono-diglyceride emulsifier 60 g
Colour and flavour 2 g
Composition of aqueous phase:
Water 5313 g
Sodium Caseinate 300 g
Whey Protein concentrate 100 g
Salt 100 g
Gelatin (52 Bloom) 200 g
Potassium Sorbate 25 g
The composition was then cooled by the following procedure:
The emulsion was pasteurised at 88"C for 15 seconds and precooled to 40 C. The product was further cooled in a swept surface heat exchanger to a temperature of 15"C at which point it was filled into tubs.
Despite the very soft blend and the high filling temperature, it was still possible to pack a good textured product which, when fully crystallized, remained spreadable at room temperatures and showed none of the gel-like characteristics exhibited by some similar products which contain gelatin of a higher bloom strength.
Claims (13)
1. A low fat spread which is a water-in-oil emulsion comprising a continuous fat phase, and a dispersed proteinaceous aqueous phase containing gelatin of a melting point less than 25"C.
2. A low fat spread according to Claim 1, wherein the amount of gelatin is 0.2 to 5.0% by weight, based on the total weight of the low fat spread.
3. A low fat spread according to Claim 2, wherein the amount of gelatin is 0.5 to 1.5% by weight, based on the total weight of the low fat spread.
4. A low fat spread according to any one of the preceding claims, wherein the protein in the proteinaceous aqueous phase is selected from a protein concentrate prepared from acidified skimmed milk and/or buttermilk, a solution of caseinate in water or in whey, or a solution of whey protein concentrate, or a solution of soya protein isolate, or a mixture thereof.
5. A low fat spread according to any one of the preceding claims, wherein the fat in the fat phase is butterfat, or a mixture of vegetable fats, or a mixture of butterfat and vegetable fats.
6. A low fat spread according to any one of the preceding claims, wherein the fat in the fat phase is a fat which has a fat solids profile, determined by NMR, which is in the range:
Temperature in "C 10 20 30 40
NMR % solids 45-60 15-30 0-15 less than 2
7. A low fat spread according to Claim 6, wherein the fat phase is a fat which has a fat solids profile, determined by NMR, which is in the range: - Temperature in "C 10 20 30 40
NMR % solids 51-55 23-27 7-11 less than 2
8. A low fat spread substantially as described in any one of the foregoing Examples.
9. A process for preparing a low fat spread as claimed in any one of the preceding claims, which process comprises
(i) preparing a fat phase,
(ii) preparing a proteinaceous aqueous phase containing gelatin
having a melting point of less than 25"C, (iii) mixing the resultant aqueous phase and the resultant fat
phase and agitating the mixture so as to form a
water-in-oil emulsion, and
(iv) cooling the emulsion.
10. A process according to claim 9, wherein the emulsion is pasteurised, pre-cooled to not less than 35"C, cooled to 10-30 C and held for 30 seconds to 10 minutes, cooled further to 6 - 14"C and held for 1-7 minutes to harden.
11. A process according to claim 10, wherein the emulsion is pasteurised, pre-cooled to not less than 35"C, cooled to 18-22"C and held for 2-5 minutes, cooled further to 8-120C and held for 2-5 minutes to harden.
12. A process according to claim 9, substantially as described in. any one of the foregoing Examples.
13. A low fat spread according to any one of claims 1 to 8, whenever prepared by a process as claimed in any one of claims 9 to 12.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB878717960A GB8717960D0 (en) | 1987-07-29 | 1987-07-29 | Low fat spread |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| GB8817507D0 GB8817507D0 (en) | 1988-08-24 |
| GB2208296A true GB2208296A (en) | 1989-03-22 |
| GB2208296B GB2208296B (en) | 1990-12-19 |
Family
ID=10621473
Family Applications (2)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB878717960A Pending GB8717960D0 (en) | 1987-07-29 | 1987-07-29 | Low fat spread |
| GB8817507A Expired - Fee Related GB2208296B (en) | 1987-07-29 | 1988-07-22 | Low fat spread |
Family Applications Before (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB878717960A Pending GB8717960D0 (en) | 1987-07-29 | 1987-07-29 | Low fat spread |
Country Status (1)
| Country | Link |
|---|---|
| GB (2) | GB8717960D0 (en) |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5151290A (en) * | 1989-05-16 | 1992-09-29 | Van Den Bergh Foods Co., Division Of Conopco, Inc. | Water-in-oil dispersion and process for preparing such dispersion |
| EP0627170A1 (en) * | 1993-05-31 | 1994-12-07 | ORLANDO NUOVI INVESTIMENTI ALIMENTARI S.r.l. | Spreadable, aerated confectionery product based on an emulsion of water-in-oil type, and process for preparing it |
| WO2003043432A1 (en) * | 2001-11-21 | 2003-05-30 | Mofin S.R.L. | Edible fat compositions in closable packaging |
| WO2005004642A1 (en) * | 2003-07-10 | 2005-01-20 | Kerry Group Services Ltd | Fat-continuous low fat products |
| WO2010069752A1 (en) * | 2008-12-19 | 2010-06-24 | Unilever Nv | Process for the preparation of a fat continuous spread |
| US8865245B2 (en) | 2008-12-19 | 2014-10-21 | Conopco, Inc. | Edible fat powders |
| US8940355B2 (en) | 2003-07-17 | 2015-01-27 | Conopco, Inc. | Process for the preparation of an edible dispersion comprising oil and structuring agent |
| WO2016001858A1 (en) * | 2014-07-01 | 2016-01-07 | Dairy Best Ltd | Butter substitute |
| US9661864B2 (en) | 2005-02-17 | 2017-05-30 | Unilever Bcs Us, Inc. | Process for the preparation of a spreadable dispersion |
| US9924730B2 (en) | 2010-06-22 | 2018-03-27 | Unilever Bcs Us, Inc. | Edible fat powders |
| US10219523B2 (en) | 2010-12-17 | 2019-03-05 | Upfield Us Inc. | Process of compacting a microporous fat powder and compacted fat powder so obtained |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2651229B1 (en) | 2010-12-17 | 2015-04-08 | Unilever N.V. | Edible water in oil emulsion |
-
1987
- 1987-07-29 GB GB878717960A patent/GB8717960D0/en active Pending
-
1988
- 1988-07-22 GB GB8817507A patent/GB2208296B/en not_active Expired - Fee Related
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5151290A (en) * | 1989-05-16 | 1992-09-29 | Van Den Bergh Foods Co., Division Of Conopco, Inc. | Water-in-oil dispersion and process for preparing such dispersion |
| EP0627170A1 (en) * | 1993-05-31 | 1994-12-07 | ORLANDO NUOVI INVESTIMENTI ALIMENTARI S.r.l. | Spreadable, aerated confectionery product based on an emulsion of water-in-oil type, and process for preparing it |
| US5478588A (en) * | 1993-05-31 | 1995-12-26 | Orlando Nuovi Investimenti Alimentari S.R.L. | Spreadable, aerated confectionary product based on water-in-oil emulsion |
| TR28053A (en) * | 1993-05-31 | 1995-12-27 | Orlando Nuovi Investimenti Ali | Based on an oil-in-water emulsion, a spreadable, air-added sugar product and process for its preparation. |
| WO2003043432A1 (en) * | 2001-11-21 | 2003-05-30 | Mofin S.R.L. | Edible fat compositions in closable packaging |
| WO2005004642A1 (en) * | 2003-07-10 | 2005-01-20 | Kerry Group Services Ltd | Fat-continuous low fat products |
| US11278038B2 (en) | 2003-07-17 | 2022-03-22 | Upfield Europe B.V. | Process for the preparation of an edible dispersion comprising oil and structuring agent |
| US8940355B2 (en) | 2003-07-17 | 2015-01-27 | Conopco, Inc. | Process for the preparation of an edible dispersion comprising oil and structuring agent |
| US9661864B2 (en) | 2005-02-17 | 2017-05-30 | Unilever Bcs Us, Inc. | Process for the preparation of a spreadable dispersion |
| WO2010069752A1 (en) * | 2008-12-19 | 2010-06-24 | Unilever Nv | Process for the preparation of a fat continuous spread |
| US8865245B2 (en) | 2008-12-19 | 2014-10-21 | Conopco, Inc. | Edible fat powders |
| US9924730B2 (en) | 2010-06-22 | 2018-03-27 | Unilever Bcs Us, Inc. | Edible fat powders |
| US10219523B2 (en) | 2010-12-17 | 2019-03-05 | Upfield Us Inc. | Process of compacting a microporous fat powder and compacted fat powder so obtained |
| US11071307B2 (en) | 2010-12-17 | 2021-07-27 | Upfield Europe B.V. | Process of compacting a microporous fat powder and compacted powder so obtained |
| WO2016001858A1 (en) * | 2014-07-01 | 2016-01-07 | Dairy Best Ltd | Butter substitute |
Also Published As
| Publication number | Publication date |
|---|---|
| GB8817507D0 (en) | 1988-08-24 |
| GB8717960D0 (en) | 1987-09-03 |
| GB2208296B (en) | 1990-12-19 |
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| Date | Code | Title | Description |
|---|---|---|---|
| PCNP | Patent ceased through non-payment of renewal fee |
Effective date: 20010722 |