METHOD FOR THE PRODUCTION OF LOW CALORIE MARGARINE FROM SWEET MILK AND LOW CALORIE MARGARINE PRODUCED ACCORDING TO THE METHOD
There is provided an improved method for the production of a fat emulsion of the type water-in-oil having low calorie value and a high content of proteins, in which there are separately produced a protein containing water phase and a fat phase containing oils and/or fats, whereafter the water phase...
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| creator | STRINNING, OLOF B. S |
| description | There is provided an improved method for the production of a fat emulsion of the type water-in-oil having low calorie value and a high content of proteins, in which there are separately produced a protein containing water phase and a fat phase containing oils and/or fats, whereafter the water phase is brought to emulsify in the fat phase to form the water-in-oil emulsion, characterized in that the water phase is produced of milk raw material like skim milk, whole milk, sweet butter milk, sweet whey or milk mixtures having a pH-value which is higher than 5.1 or preferably higher than 5.8, whereby the said milk or milk mixture is subjected to a membrane filtering giving a protein concentrate, whereupon the temperature of the said protein concentrate is raised to 80-105.degree.C or preferably to 90-95.degree.C whereupon the temperature is lowered to 55-38.degree.C or preferably 50-45.degree.C, and the protein concentrate is brought to emulsify in a fat phase produced in a way known per se in a relationship of 35-65% fat phase or preferably 39-41% fat phase and the remaining part of the fat emulsion being water phase. There is further provided low calorie high protein fat emulsions produced according to the method. |
| format | Patent |
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S</creatorcontrib><description>There is provided an improved method for the production of a fat emulsion of the type water-in-oil having low calorie value and a high content of proteins, in which there are separately produced a protein containing water phase and a fat phase containing oils and/or fats, whereafter the water phase is brought to emulsify in the fat phase to form the water-in-oil emulsion, characterized in that the water phase is produced of milk raw material like skim milk, whole milk, sweet butter milk, sweet whey or milk mixtures having a pH-value which is higher than 5.1 or preferably higher than 5.8, whereby the said milk or milk mixture is subjected to a membrane filtering giving a protein concentrate, whereupon the temperature of the said protein concentrate is raised to 80-105.degree.C or preferably to 90-95.degree.C whereupon the temperature is lowered to 55-38.degree.C or preferably 50-45.degree.C, and the protein concentrate is brought to emulsify in a fat phase produced in a way known per se in a relationship of 35-65% fat phase or preferably 39-41% fat phase and the remaining part of the fat emulsion being water phase. There is further provided low calorie high protein fat emulsions produced according to the method.</description><language>eng ; fre</language><subject>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE ; EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS ; FODDER ; FOODS OR FOODSTUFFS ; HUMAN NECESSITIES ; MAKING THEREOF ; MILK OR CHEESE SUBSTITUTES ; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS ; PROTEIN COMPOSITIONS FOR FOODSTUFFS ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; WORKING-UP PROTEINS FOR FOODSTUFFS</subject><creationdate>1980</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19800805&DB=EPODOC&CC=CA&NR=1082982A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19800805&DB=EPODOC&CC=CA&NR=1082982A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>STRINNING, OLOF B. S</creatorcontrib><title>METHOD FOR THE PRODUCTION OF LOW CALORIE MARGARINE FROM SWEET MILK AND LOW CALORIE MARGARINE PRODUCED ACCORDING TO THE METHOD</title><description>There is provided an improved method for the production of a fat emulsion of the type water-in-oil having low calorie value and a high content of proteins, in which there are separately produced a protein containing water phase and a fat phase containing oils and/or fats, whereafter the water phase is brought to emulsify in the fat phase to form the water-in-oil emulsion, characterized in that the water phase is produced of milk raw material like skim milk, whole milk, sweet butter milk, sweet whey or milk mixtures having a pH-value which is higher than 5.1 or preferably higher than 5.8, whereby the said milk or milk mixture is subjected to a membrane filtering giving a protein concentrate, whereupon the temperature of the said protein concentrate is raised to 80-105.degree.C or preferably to 90-95.degree.C whereupon the temperature is lowered to 55-38.degree.C or preferably 50-45.degree.C, and the protein concentrate is brought to emulsify in a fat phase produced in a way known per se in a relationship of 35-65% fat phase or preferably 39-41% fat phase and the remaining part of the fat emulsion being water phase. There is further provided low calorie high protein fat emulsions produced according to the method.</description><subject>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</subject><subject>EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS</subject><subject>FODDER</subject><subject>FOODS OR FOODSTUFFS</subject><subject>HUMAN NECESSITIES</subject><subject>MAKING THEREOF</subject><subject>MILK OR CHEESE SUBSTITUTES</subject><subject>PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS</subject><subject>PROTEIN COMPOSITIONS FOR FOODSTUFFS</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>WORKING-UP PROTEINS FOR FOODSTUFFS</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>1980</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNqFjbEKwjAQQLs4iPoN3g8IWpc6HsmlCSY5OVM6liJxEi3U1X8XrKs4veXx3rx4BUqWNRgWSJbgJKwblRxHYAOeW1DoWRxBQKlRXCQwwgHOLVGC4PwRMOof5lQjDagUi3axhsSfz7RdFrNrfxvz6stFsTaUlN3k4dHlcegv-Z6fncLdtioPVYn7_8Ybjs059g</recordid><startdate>19800805</startdate><enddate>19800805</enddate><creator>STRINNING, OLOF B. S</creator><scope>EVB</scope></search><sort><creationdate>19800805</creationdate><title>METHOD FOR THE PRODUCTION OF LOW CALORIE MARGARINE FROM SWEET MILK AND LOW CALORIE MARGARINE PRODUCED ACCORDING TO THE METHOD</title><author>STRINNING, OLOF B. S</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CA1082982A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre</language><creationdate>1980</creationdate><topic>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</topic><topic>EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS</topic><topic>FODDER</topic><topic>FOODS OR FOODSTUFFS</topic><topic>HUMAN NECESSITIES</topic><topic>MAKING THEREOF</topic><topic>MILK OR CHEESE SUBSTITUTES</topic><topic>PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS</topic><topic>PROTEIN COMPOSITIONS FOR FOODSTUFFS</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>WORKING-UP PROTEINS FOR FOODSTUFFS</topic><toplevel>online_resources</toplevel><creatorcontrib>STRINNING, OLOF B. S</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>STRINNING, OLOF B. S</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>METHOD FOR THE PRODUCTION OF LOW CALORIE MARGARINE FROM SWEET MILK AND LOW CALORIE MARGARINE PRODUCED ACCORDING TO THE METHOD</title><date>1980-08-05</date><risdate>1980</risdate><abstract>There is provided an improved method for the production of a fat emulsion of the type water-in-oil having low calorie value and a high content of proteins, in which there are separately produced a protein containing water phase and a fat phase containing oils and/or fats, whereafter the water phase is brought to emulsify in the fat phase to form the water-in-oil emulsion, characterized in that the water phase is produced of milk raw material like skim milk, whole milk, sweet butter milk, sweet whey or milk mixtures having a pH-value which is higher than 5.1 or preferably higher than 5.8, whereby the said milk or milk mixture is subjected to a membrane filtering giving a protein concentrate, whereupon the temperature of the said protein concentrate is raised to 80-105.degree.C or preferably to 90-95.degree.C whereupon the temperature is lowered to 55-38.degree.C or preferably 50-45.degree.C, and the protein concentrate is brought to emulsify in a fat phase produced in a way known per se in a relationship of 35-65% fat phase or preferably 39-41% fat phase and the remaining part of the fat emulsion being water phase. There is further provided low calorie high protein fat emulsions produced according to the method.</abstract><oa>free_for_read</oa></addata></record> |
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| language | eng ; fre |
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| subjects | DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS FODDER FOODS OR FOODSTUFFS HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PROTEIN COMPOSITIONS FOR FOODSTUFFS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES WORKING-UP PROTEINS FOR FOODSTUFFS |
| title | METHOD FOR THE PRODUCTION OF LOW CALORIE MARGARINE FROM SWEET MILK AND LOW CALORIE MARGARINE PRODUCED ACCORDING TO THE METHOD |
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