CA2032337A1 - Method of making low-fat butter or margarine spread and resulting product - Google Patents
Method of making low-fat butter or margarine spread and resulting productInfo
- Publication number
- CA2032337A1 CA2032337A1 CA 2032337 CA2032337A CA2032337A1 CA 2032337 A1 CA2032337 A1 CA 2032337A1 CA 2032337 CA2032337 CA 2032337 CA 2032337 A CA2032337 A CA 2032337A CA 2032337 A1 CA2032337 A1 CA 2032337A1
- Authority
- CA
- Canada
- Prior art keywords
- butter
- product
- fat
- lipid
- protein
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Dairy Products (AREA)
- Edible Oils And Fats (AREA)
Abstract
A method for the preparation of a low-fat butter or margarine product for use as a table spread. The product is prepared by plasticizing a composition containing from 15% to 50% lipid, preferably butter fat; an amount of protein, preferably dairy protein, sufficient to emulsify the lipid but insufficient to stabilize the lipid against plasticization; and from 40% to 60% moisture.
Salt, butter coloring and butter flavoring are preferably also included. The plasticization is achieved by subjecting the composition to the high speed cutting action of a sharp bladed food comminuter for a period of time sufficient to plasticize the composition. The product is a smooth plastic spreadable butter substitute containing nutritious protein, which is low in fat and does not require the need for emulsifiers and stabilizers. The product is spreadable immediately after removal from refrigeration, as well as at normal room temperatures.
Salt, butter coloring and butter flavoring are preferably also included. The plasticization is achieved by subjecting the composition to the high speed cutting action of a sharp bladed food comminuter for a period of time sufficient to plasticize the composition. The product is a smooth plastic spreadable butter substitute containing nutritious protein, which is low in fat and does not require the need for emulsifiers and stabilizers. The product is spreadable immediately after removal from refrigeration, as well as at normal room temperatures.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CA 2032337 CA2032337C (en) | 1990-12-14 | 1990-12-14 | Method of making low-fat butter or margarine spread and resulting product |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CA 2032337 CA2032337C (en) | 1990-12-14 | 1990-12-14 | Method of making low-fat butter or margarine spread and resulting product |
Publications (2)
Publication Number | Publication Date |
---|---|
CA2032337A1 true CA2032337A1 (en) | 1992-06-15 |
CA2032337C CA2032337C (en) | 2002-03-12 |
Family
ID=4146657
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CA 2032337 Expired - Lifetime CA2032337C (en) | 1990-12-14 | 1990-12-14 | Method of making low-fat butter or margarine spread and resulting product |
Country Status (1)
Country | Link |
---|---|
CA (1) | CA2032337C (en) |
-
1990
- 1990-12-14 CA CA 2032337 patent/CA2032337C/en not_active Expired - Lifetime
Also Published As
Publication number | Publication date |
---|---|
CA2032337C (en) | 2002-03-12 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
EEER | Examination request | ||
MKEX | Expiry |