Energy-reduced cream-butters and process for their production

The invention relates to natural, spicy and sweet versions of energy-reduced cream-butters which, if desired have a shelf-life longer than 6 months and to a process for their production. The cream-butters of the invention contain 30-60% by weight of milk fat or the corresponding amount of butter, 2.5-7.5% by weight of non-fat milk solids, preferably skim milk powder or the corresponding amount of milk protein concentrate powder, 0.2-3.0% by weight of hydrocolloids, within this 0.1-2.0% by weight of heat-protective hydrocolloid, preferably native and/or modified starch and/or highly esterified pectin and 0.1-2.0% by weight of viscosity increasing and/or gel forming hydrocolloid, preferably gelatine and/or xanthan and/or guar gum fluor and/or locust bean gum flour and 0.05-0.30% by weight of edible organic acid, and if desired, salt, spices, fruit-flavorings and/or honey corresponding to the flavoring; further drinking water supplementing the above components to 100% by weight. The ingredients of the cream-butter are mixed, heated to 65-90 degrees C, then emulsified. If desired, the product is subjected to UHT heat-treatment. The product is packaged warm, then it is cooled below 10 degrees C. The invention relates to natural, spicy and sweet versions of energy-reduced cream-butters which, if desired have a shelf-life longer than 6 months and to a process for their production. The cream-butters of the invention contain 30-60% by weight of milk fat or the corresponding amount of butter, 2.5-7.5% by weight of non-fat milk solids, preferably skim milk powder or the corresponding amount of milk protein concentrate powder, 0.2-3.0% by weight of hydrocolloids, within this 0.1-2.0% by weight of heat-protective hydrocolloid, preferably native and/or modified starch and/or highly esterified pectin and 0.1-2.0% by weight of viscosity increasing and/or gel forming hydrocolloid, preferably gelatine and/or xanthan and/or guar gum fluor and/or locust bean gum flour and 0.05-0.30% by weight of edible organic acid, and if desired, salt, spices, fruit-flavorings and/or honey corresponding to the flavoring; further drinking water supplementing the above components to 100% by weight. The ingredients of the cream-butter are mixed, heated to 65-90 degrees C, then emulsified. If desired, the product is subjected to UHT heat-treatment. The product is packaged warm, then it is cooled below 10 degrees C. Izum se nanaša na naravne, začinjene in sladke različice energetsko reduciranih