VERFAHREN ZUR KONTINUIERLICHEN HERSTELLUNG EINES BUTTERAEHNLICHEN SPEISEFETTES

A process for the continuous production of a butter-like edible fat product, spreadable at refrigerator temperature and consisting of cow's cream and 15-30% (based on the total fat content) of a vegetable, tocopherol-containing triglyceride oil, comprising the following steps. First, the fat content of the cream is adjusted to 36-38% by weight, whereupon the cream is cooled to 3 DEG -4 DEG C. and stored for at least 3 hours. Then the cream is pumped in a stream to a continuous butter making machine of the Fritz type. All or a considerable portion of the oil is injected into the stream of cream between the storage and the butter making machine. After admixing, but ahead of the butter making machine, the injected oil is finely divided and emulsified. The relative amounts of the cream and the injected oil in the stream entering the butter making machine is so adjusted to obtain a total fat content of more than 40% by weight. The temperatures are controlled so that the mixture entering the butter making machine will be at 5 DEG -6 DEG C. Churning is effected at a temperature of 5 DEG -7 DEG C. Unless all oil has been injected into the stream, the remaining portion of the product's oil is added to the working section of the butter making machine.