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 product

Info

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
Application number
CA 2032337
Other languages
French (fr)
Other versions
CA2032337C (en
Inventor
Jules Silver
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to CA 2032337 priority Critical patent/CA2032337C/en
Publication of CA2032337A1 publication Critical patent/CA2032337A1/en
Application granted granted Critical
Publication of CA2032337C publication Critical patent/CA2032337C/en
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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.
CA 2032337 1990-12-14 1990-12-14 Method of making low-fat butter or margarine spread and resulting product Expired - Lifetime CA2032337C (en)

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)

Also Published As

Publication number Publication date
CA2032337C (en) 2002-03-12

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