Smøremateriale med ekstra lavt fedtindhold og fremgangsmåde til fremstilling af smørematerialet

Smøremateriale med ekstra lavt fedtindhold og fremgangsmåde til fremstilling af smørematerialet

Processes for preparing a water-continuous margarine-like spread containing non-denatured casein. The spread contains less than 5% fat, or even less than 3.25% fat. The spread includes a particular gel-forming system and/or the spread is prepared by utilizing electrodialysed dairy ingredients. The i...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser: WESDORP, LEENDERT HENDRIK, FIORI, FRANK STEPHEN, BANACH, GERALD
Format: Patent
Sprache:dan
Schlagworte:
DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE
EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS
FOODS OR FOODSTUFFS
HUMAN NECESSITIES
MAKING THEREOF
MILK OR CHEESE SUBSTITUTES
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:Processes for preparing a water-continuous margarine-like spread containing non-denatured casein. The spread contains less than 5% fat, or even less than 3.25% fat. The spread includes a particular gel-forming system and/or the spread is prepared by utilizing electrodialysed dairy ingredients. The inventive processes employ a double homogenization step and the first homogenization step takes place prior to heating.