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Machine translation
1. (WO1981001354) LOW-FAT SPREAD AND PROCESS
Latest bibliographic data on file with the International Bureau   

Pub. No.:    WO/1981/001354    International Application No.:    PCT/US1980/001539
Publication Date: 28.05.1981 International Filing Date: 14.11.1980
IPC:
A23D 7/005 (2006.01), A23D 7/01 (2006.01), A23D 7/015 (2006.01)
Applicants:
Inventors:
Priority Data:
95626 19.11.1979 US
Title (EN) LOW-FAT SPREAD AND PROCESS
(FR) PATE A TARTINER A FAIBLE TENEUR EN GRAISSE ET PROCEDE
Abstract: front page image
(EN)Low-fat spread, such as butter-flavored spread, and process for preparing it, The spread, can be flavored as desired, is solid at 40 F, preferably at 70 F, and will preferably comprise: from 10 to 30% of a dispersed fat; a continuous aqueous phase containing an emulsion stabilizer; and an emulsifier system comprising both lipophilic and hydrophilic emulsifiers. According to a preferred aspect of the process: the ingredients are emulsified at (10, 21) at a temperature elevated sufficiently to maintain the fat in the liquid state; the emulsion is rapidly cooled at (38); and, the cooled emulsion is then agitated at (35) to promote crystallization of the fat and enhance solidification. The product has a wide range of applications due its texture, mouthfeel, appearance, and stability. It provides a rich tasting product with a caloric density which is preferably about 25 calories per 14 gram serving.
(FR)Pate a tartiner a faible teneur en graisse, telle qu'une pate a tartiner a l'arome de beurre, et procede de preparation ce celle-ci. La pate a tartiner peut etre aromatisee selon le desir est solide a 40 F, de preference a 70 F, et se compose de preference de: 10 a 30% d'une graisse dispersee; une phase aqueuse continue contenant un stabilisateur d'emulsion; un systeme emulsifiant comprenant des emulsifiants lipophile et hydrophile. Selon un aspect prefere du procede les ingredients sont emulsifies en (10, 21) a une temperature suffisamment elevee pour maintenir la graisse a l'etat liquide; l'emulsion est rapidement refroidie en (38); l'emulsion refroidie est ensuite agitee en (35) pour favoriser la cristallisation de la graisse et la solidification. Le produit se prete a une vaste gamme d'application grace a sa texture, son gout dans la bouche, son aspect et sa stabilite. Il constitue un produit tres savoureux avec une densite de calories qui est preference d'environ 25 calories par 14 grammes.
Designated States:
Publication Language: English (EN)
Filing Language: English (EN)