| US 7,579,034 B2 | ||
| Stabilisers useful in low fat spread production | ||
| Hans Burling, Viby J (Denmark); John Charles Madsen, Viby J (Denmark); and Henrik K. Frederiksen, Viby J (Denmark) | ||
| Assigned to Arla Foods AMBA, Viby J (Denmark) | ||
| Filed on Oct. 29, 2004, as Appl. No. 10/975,994. | ||
| Claims priority of provisional application 60/515432, filed on Oct. 30, 2003. | ||
| Prior Publication US 2005/0170062 A1, Aug. 04, 2005 | ||
| Int. Cl. A23D 7/015 (2006.01) | ||
| U.S. Cl. 426—603 [426/602; 426/604] | 18 Claims |
| 1. A method for producing a low fat spread, comprising 1-7% whey protein, said method comprising the following steps:
(i) preparing an aqueous solution comprising about 5 to 10% whey protein, wherein the aqueous solution has a calcium concentration
of about 0.0 to 1.4 mM and a pH value of about 7 to 9;
(ii) heating the solution resulting from step (i) to a temperature of about 50 to 100° C. for about 0.15 to 30 minutes;
(iii) cooling the solution resulting from step (ii) to a temperature of about 1 to 40° C.;
(iv) adjusting the solution resulting from step (iii) to a protein concentration of about 4 to 7%, and a pH value of about
5.2 to 7.0; and
(v) mixing the solution resulting from step (iv) with a fat phase in order to obtain the low fat spread.
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