IE40809L - Low fat spread - Google Patents
Low fat spreadInfo
- Publication number
- IE40809L IE40809L IE750407A IE40775A IE40809L IE 40809 L IE40809 L IE 40809L IE 750407 A IE750407 A IE 750407A IE 40775 A IE40775 A IE 40775A IE 40809 L IE40809 L IE 40809L
- Authority
- IE
- Ireland
- Prior art keywords
- aqueous phase
- weight
- milk
- spread
- originating
- Prior art date
Links
- 235000004213 low-fat Nutrition 0.000 title abstract 2
- 239000008346 aqueous phase Substances 0.000 abstract 6
- 102000014171 Milk Proteins Human genes 0.000 abstract 3
- 108010011756 Milk Proteins Proteins 0.000 abstract 3
- 235000013336 milk Nutrition 0.000 abstract 3
- 239000008267 milk Substances 0.000 abstract 3
- 210000004080 milk Anatomy 0.000 abstract 3
- 235000021239 milk protein Nutrition 0.000 abstract 3
- 239000000126 substance Substances 0.000 abstract 3
- 238000000034 method Methods 0.000 abstract 2
- 239000012071 phase Substances 0.000 abstract 2
- 235000014121 butter Nutrition 0.000 abstract 1
- 239000000839 emulsion Substances 0.000 abstract 1
- 235000019197 fats Nutrition 0.000 abstract 1
- 125000005456 glyceride group Chemical group 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 230000002906 microbiologic effect Effects 0.000 abstract 1
- 239000007762 w/o emulsion Substances 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
Classifications
-
- 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 OR TREATMENT 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 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"
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)
- Edible Oils And Fats (AREA)
- Dairy Products (AREA)
- Colloid Chemistry (AREA)
Abstract
A process for preparing a spread with low fat content is described which is an emulsion of the water-in-oil type. The spreads prepared by the process described here contain 38-50% by weight of plastic fat, 0.1 to 1.5% by weight of partial glycerides and, as the remainder to 100% by weight, an aqueous phase with a pH of less than 6. The aqueous phase of the prepared spread contains 1-23% by weight, based on the weight of the aqueous phase, of edible soluble milk proteins and edible high molecular weight substances not originating from the milk, and, in this aqueous phase, the weight ratio of soluble milk proteins to high molecular weight substances not originating from milk is in the range of from 15:1 to 1:5. The spread is prepared by dispersing the high molecular weight substances not originating from milk in the water and by dispersing the edible soluble milk proteins either completely or partly in the aqueous phase or completely or partly in the fatty phase and preparing the water-in-oil emulsion from the aqueous phase and the fatty phase. The spreads obtained by this process are stable for long periods of time even at refrigerator temperatures, possess an outstanding taste which resembles that of butter and keep very well, even from a microbiological point of view.
[GB1450269A]
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB858674A GB1450269A (en) | 1974-02-26 | 1974-02-26 | Low fat spread |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| IE40809L true IE40809L (en) | 1975-08-26 |
| IE40809B1 IE40809B1 (en) | 1979-08-15 |
Family
ID=9855330
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| IE407/75A IE40809B1 (en) | 1974-02-26 | 1975-02-26 | Low fat spread |
Country Status (15)
| Country | Link |
|---|---|
| JP (1) | JPS5198359A (en) |
| AT (1) | AT343988B (en) |
| BE (1) | BE826026A (en) |
| CH (1) | CH627050A5 (en) |
| DE (1) | DE2508133C3 (en) |
| FI (1) | FI57876C (en) |
| FR (1) | FR2261713B1 (en) |
| GB (1) | GB1450269A (en) |
| IE (1) | IE40809B1 (en) |
| IT (1) | IT1030223B (en) |
| LU (1) | LU71921A1 (en) |
| NL (1) | NL183976B (en) |
| NO (1) | NO140849C (en) |
| SE (1) | SE449420B (en) |
| ZA (1) | ZA751128B (en) |
Families Citing this family (20)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1564801A (en) * | 1975-11-07 | 1980-04-16 | Unilever Ltd | Phase inverting low fat spreads |
| GB1564800A (en) * | 1975-11-07 | 1980-04-16 | Unilever Ltd | Low fat spread |
| EP0011344B1 (en) * | 1978-11-16 | 1982-05-05 | Unilever N.V. | Water-in-oil emulsion |
| ATE11000T1 (en) * | 1980-11-22 | 1985-01-15 | Unilever Nv | WATER-IN-OIL EMULSION SPREAD WITH A FAT CONTENT OF 25 TO 65 PERCENT BY WEIGHT COMPRISING OF A DISPERSED AQUEOUS PHASE CONTAINING A GELLING SYSTEM. |
| NL8101638A (en) * | 1981-04-02 | 1982-11-01 | Unilever Nv | LOW-CALORIC PRODUCT ON THE BASIS OF BUTTER FAT. |
| DE3435269A1 (en) * | 1984-09-26 | 1986-03-27 | Nordbutter GmbH & Co KG, 2354 Hohenwestedt | Process for the production of a half-fat product |
| EP0244009B2 (en) * | 1986-04-28 | 1999-04-14 | Unilever N.V. | Spreads |
| US4820541A (en) * | 1987-04-16 | 1989-04-11 | Lever Brothers Company | Spread containing dairy fat |
| US4882187A (en) * | 1987-07-02 | 1989-11-21 | Thomas J. Lipton Inc. | Edible spread and process for the preparation thereof |
| NL8801149A (en) * | 1988-05-02 | 1989-12-01 | Friesland Condensfab | PROCESS FOR PREPARING AN EDIBLE AND LUBRICABLE OIL-IN-WATER EMULSION |
| EP0347009B1 (en) * | 1988-06-17 | 1992-08-12 | Unilever N.V. | Spread, process,cream and spread processing equipment |
| DE58901540D1 (en) * | 1988-11-07 | 1992-07-02 | Verband Nordostschweizerischer | METHOD FOR PRODUCING SPREADABLE BUTTER WITH REDUCED FAT CONTENT. |
| GB8826994D0 (en) * | 1988-11-18 | 1988-12-21 | Unilever Plc | Low fat spread |
| GB8911089D0 (en) * | 1989-05-15 | 1989-06-28 | Unilever Plc | Fatty spread containing native whey protein |
| DK167302B1 (en) * | 1989-11-08 | 1993-10-11 | Apv Pasilac As | PROCEDURE FOR MANUFACTURING LOW Grease NUTS AND PLANT FOR USE IN EXERCISE OF THE PROCEDURE |
| NL9000379A (en) * | 1990-02-16 | 1991-09-16 | Dmv Campina Bv | PROCESS FOR PREPARING HALF-BUTTER PRODUCTS AND OBTAINED PRODUCTS |
| ES2086061T3 (en) * | 1991-11-29 | 1996-06-16 | Stichting Nl I Zuivelonderzoek | PROCEDURE FOR THE PREPARATION OF A FOOD PASTE TO EXTEND, WHICH HAS A LOW FAT CONTENT. |
| SK279965B6 (en) * | 1992-01-17 | 1999-06-11 | Unilever Nv | Process for making fat-continuous emulsion with fat content |
| EP1332678B1 (en) * | 2002-02-01 | 2006-11-29 | Comby Alexandre | Milk product |
| EP1350433A1 (en) * | 2002-04-05 | 2003-10-08 | Quest International B.V. | Acid stable, dairy protein based, textured products |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3366492A (en) * | 1963-11-19 | 1968-01-30 | Armour & Co | Process for making low fat spread |
| GB1094268A (en) * | 1963-12-10 | 1967-12-06 | Unilever Ltd | Fatty compositions |
| NL6616246A (en) * | 1966-11-18 | 1967-12-27 | ||
| GB1452600A (en) * | 1972-12-19 | 1976-10-13 | Didier Werke Ag | Refractory linings for furnaces |
-
1974
- 1974-02-26 GB GB858674A patent/GB1450269A/en not_active Expired
-
1975
- 1975-02-24 NO NO750614A patent/NO140849C/en unknown
- 1975-02-24 ZA ZA00751128A patent/ZA751128B/en unknown
- 1975-02-25 JP JP50023389A patent/JPS5198359A/ja active Pending
- 1975-02-25 SE SE7502106A patent/SE449420B/en not_active IP Right Cessation
- 1975-02-25 DE DE2508133A patent/DE2508133C3/en not_active Expired
- 1975-02-25 FR FR7505767A patent/FR2261713B1/fr not_active Expired
- 1975-02-25 IT IT67489/75A patent/IT1030223B/en active
- 1975-02-25 FI FI750536A patent/FI57876C/en not_active IP Right Cessation
- 1975-02-26 AT AT148275A patent/AT343988B/en not_active IP Right Cessation
- 1975-02-26 CH CH238675A patent/CH627050A5/en not_active IP Right Cessation
- 1975-02-26 BE BE153783A patent/BE826026A/en not_active IP Right Cessation
- 1975-02-26 NL NLAANVRAGE7502259,A patent/NL183976B/en not_active Application Discontinuation
- 1975-02-26 IE IE407/75A patent/IE40809B1/en unknown
- 1975-02-26 LU LU71921A patent/LU71921A1/xx unknown
Also Published As
| Publication number | Publication date |
|---|---|
| FR2261713A1 (en) | 1975-09-19 |
| DE2508133B2 (en) | 1980-07-31 |
| FI57876B (en) | 1980-07-31 |
| JPS5198359A (en) | 1976-08-30 |
| FI57876C (en) | 1980-11-10 |
| SE449420B (en) | 1987-05-04 |
| AU7852475A (en) | 1976-08-26 |
| GB1450269A (en) | 1976-09-22 |
| NL7502259A (en) | 1975-08-28 |
| CH627050A5 (en) | 1981-12-31 |
| IE40809B1 (en) | 1979-08-15 |
| NL183976B (en) | 1988-10-17 |
| NO140849C (en) | 1979-11-28 |
| NO140849B (en) | 1979-08-20 |
| IT1030223B (en) | 1979-03-30 |
| AT343988B (en) | 1978-06-26 |
| FR2261713B1 (en) | 1981-08-07 |
| BE826026A (en) | 1975-08-26 |
| ZA751128B (en) | 1976-10-27 |
| ATA148275A (en) | 1977-10-15 |
| SE7502106L (en) | 1975-08-27 |
| FI750536A (en) | 1975-08-27 |
| DE2508133C3 (en) | 1985-02-07 |
| LU71921A1 (en) | 1975-12-09 |
| NO750614L (en) | 1975-08-27 |
| DE2508133A1 (en) | 1975-09-04 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| IE40809B1 (en) | Low fat spread | |
| IE44072L (en) | Food composition. | |
| IE36976B1 (en) | Meat analog and manufacture thereof | |
| KR940003467A (en) | Low Calorie Low Fat Butter Spreads | |
| IE790285L (en) | Artificial cream composition | |
| GB1383149A (en) | Soy cheese and process for making same | |
| JPS533594A (en) | Preparation of brewed foods | |
| KR840003394A (en) | Method of Preparation of Flavor Composition | |
| IE43336L (en) | Low calorie cream | |
| IE43810L (en) | Phase inverting low fat spreads | |
| GB1516786A (en) | Method of preparing aromatic soured butter | |
| IE37798L (en) | Filled cream concentrate | |
| IE36813L (en) | Dry milk protein products. | |
| CH607890A5 (en) | Process for the preparation of a fatty emulsion of the water-in-oil type having a low calorific value and high in proteins | |
| JPS5542543A (en) | Preparation of soybean milk | |
| JPS55156580A (en) | Food covering composition, its preparation, and preservation of food freshness | |
| CA1057571A (en) | Low fat spread | |
| GB1259074A (en) | ||
| JPS5279084A (en) | Preparation of microbial protein and fat and oil from vegetable carboh ydrate | |
| JPS5233903A (en) | Preparation of refined natural food oil | |
| JPS5523987A (en) | Modification of food | |
| JPS57186436A (en) | Preparation of sour cream food | |
| JPS5794272A (en) | Production of acidic emulsion food | |
| GB1088195A (en) | Improvements in or relating to cheese-like food spread | |
| FR2225103A1 (en) | Artificial pate de foie gras - contg fowl liver, meat, fats, eggs stabilised by low temp cooking |