GB2243157A - A spread - Google Patents
A spread Download PDFInfo
- Publication number
- GB2243157A GB2243157A GB9107406A GB9107406A GB2243157A GB 2243157 A GB2243157 A GB 2243157A GB 9107406 A GB9107406 A GB 9107406A GB 9107406 A GB9107406 A GB 9107406A GB 2243157 A GB2243157 A GB 2243157A
- Authority
- GB
- United Kingdom
- Prior art keywords
- fat
- cream product
- vegetable
- membrane
- emulsifier
- 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
- 235000019197 fats Nutrition 0.000 claims abstract description 58
- 235000019871 vegetable fat Nutrition 0.000 claims abstract description 38
- 238000000034 method Methods 0.000 claims abstract description 35
- 239000006071 cream Substances 0.000 claims abstract description 34
- 239000000203 mixture Substances 0.000 claims abstract description 28
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 22
- 239000003381 stabilizer Substances 0.000 claims abstract description 19
- 239000008346 aqueous phase Substances 0.000 claims abstract description 13
- 235000012424 soybean oil Nutrition 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims abstract description 10
- 239000000787 lecithin Substances 0.000 claims abstract description 10
- 235000010445 lecithin Nutrition 0.000 claims abstract description 10
- 229940067606 lecithin Drugs 0.000 claims abstract description 10
- 229920000159 gelatin Polymers 0.000 claims abstract description 9
- 235000019322 gelatine Nutrition 0.000 claims abstract description 9
- 235000013336 milk Nutrition 0.000 claims abstract description 9
- 239000008267 milk Substances 0.000 claims abstract description 9
- 210000004080 milk Anatomy 0.000 claims abstract description 9
- 108010010803 Gelatin Proteins 0.000 claims abstract description 8
- 239000008273 gelatin Substances 0.000 claims abstract description 8
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 8
- 239000003925 fat Substances 0.000 claims description 57
- 239000012528 membrane Substances 0.000 claims description 23
- 239000007788 liquid Substances 0.000 claims description 15
- 235000021243 milk fat Nutrition 0.000 claims description 15
- 239000007787 solid Substances 0.000 claims description 15
- 239000012071 phase Substances 0.000 claims description 13
- 239000000416 hydrocolloid Substances 0.000 claims description 11
- 235000018102 proteins Nutrition 0.000 claims description 8
- 102000004169 proteins and genes Human genes 0.000 claims description 8
- 108090000623 proteins and genes Proteins 0.000 claims description 8
- 108010046377 Whey Proteins Proteins 0.000 claims description 5
- 102000007544 Whey Proteins Human genes 0.000 claims description 5
- 239000005018 casein Substances 0.000 claims description 5
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims description 5
- 235000021240 caseins Nutrition 0.000 claims description 5
- 235000021119 whey protein Nutrition 0.000 claims description 5
- 235000019864 coconut oil Nutrition 0.000 claims description 4
- 239000003240 coconut oil Substances 0.000 claims description 4
- 238000002844 melting Methods 0.000 claims description 4
- 230000008018 melting Effects 0.000 claims description 4
- 239000004615 ingredient Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000009928 pasteurization Methods 0.000 claims description 2
- 230000001419 dependent effect Effects 0.000 claims 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 4
- 235000020161 semi-skimmed milk Nutrition 0.000 abstract description 3
- 235000020183 skimmed milk Nutrition 0.000 abstract description 3
- 235000012000 cholesterol Nutrition 0.000 abstract description 2
- 235000021085 polyunsaturated fats Nutrition 0.000 abstract description 2
- 235000021003 saturated fats Nutrition 0.000 abstract description 2
- 235000020121 low-fat milk Nutrition 0.000 abstract 1
- 235000015112 vegetable and seed oil Nutrition 0.000 abstract 1
- 239000008158 vegetable oil Substances 0.000 abstract 1
- 102000011632 Caseins Human genes 0.000 description 4
- 108010076119 Caseins Proteins 0.000 description 4
- 235000014121 butter Nutrition 0.000 description 4
- 235000015155 buttermilk Nutrition 0.000 description 2
- 239000011248 coating agent Substances 0.000 description 2
- 238000000576 coating method Methods 0.000 description 2
- 235000008939 whole milk Nutrition 0.000 description 2
- 235000013162 Cocos nucifera Nutrition 0.000 description 1
- 244000060011 Cocos nucifera Species 0.000 description 1
- 239000001828 Gelatine Substances 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- -1 hydrocolloid Chemical compound 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000003278 mimic effect Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
- A23D7/0056—Spread compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/015—Reducing calorie content; Reducing fat content, e.g. "halvarines"
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
- A23L9/20—Cream substitutes
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Edible Oils And Fats (AREA)
- Colloid Chemistry (AREA)
- Dairy Products (AREA)
Abstract
A spread having a low level of saturated fat and cholesterol, a high level of polyunsaturated fat and good organoleptic properties is prepared by adding a fat, preferably a vegetable fat-based cream to a milk base such as skim, semi-skimmed or low fat milk and churning the mixture by conventional butter-making techniques. The cream is prepared by adding a blend of vegetable oils such as soya oil and hydrogenated soya oil and an emulsifier such as lecithin to an aqueous phase. The aqueous phase preferably comprises a pasteurised blend of water and a stabiliser such as gelatin.
Description
A Spread
The invention relates to a spread and to a method for preparing a spread. In particular, the invention relates to a non milk fat spread or a blend of milk fat and non milk fat spread and to a method for the preparation thereof.
The term "milk base" as used in this specification refers to any suitable milk base including buttermilk, wholemilk, skim milk, semi-skimmed milk, cream or a combination of any or all of these.
According to the invention there is provided a method for preparing a spread comprising:
forming a fat-based cream by blending a fat phase and an
aqueous phase, the fat being coated by a membrane such
that the fat substantially mimics milk fat,
adding the cream product to a buttermaker in combination
with a milk base, and
preparing a spread by churning the cream product in
combination with the milk base.
In one embodiment of the invention the membrane is formed by an emulsifier. Preferably the membrane also includes a stabiliser.
Preferably the emulsifier is lecithin.
Preferably the stabiliser is a hydrocolloid such as gelatin.
In a preferred embodiment of the invention the emulsifier is added to the fat.
Preferably the stabiliser with or without the emulsifier or part thereof is added to the water phase.
Protein (except a substantial amount of casein) with or without an emulsifier and\or a hydrocolloid may be used to form the membrane. Preferably the protein is whey protein.
In one embodiment of the invention the vegetable fat comprises a blend of vegetable fats which has a similar melting point profile to milk fat over the range 5 to 38"C.
Preferably the blend comprises a solid vegetable fat and a vegetable fat which is liquid at room temperature.
The solid and liquid fats may have the same or different origins.
Preferably the solid vegetable fat comprises hydrogenated soya oil and/or hydrogenated coconut oil.
Preferably the liquid vegetable fat comprises soya oil.
Preferably the water is heated to approximately 80"C for pasteurisation prior to addition of the vegetable fat and the vegetable fat and the aqueous phases are blended to uniformly distribute the fat phase in the aqueous phase. The blend may be homogenised in one or more stages, the or each stage being at a pressure of from 100 to 4,000 psi, and at a temperature in the range of approximately 400C to 700C.
Further processing of the spread is by conventional butter making techniques.
The invention also provides a spread whenever made by the process of the invention.
The invention also provides a fat-based cream product for use in spread making which comprises a fat or blend of fats blended with water in the presence of ingredients which form a membrane around the fat so that in spread making the fat substantially mimics milk fat.
In one embodiment of the invention the membrane is formed by.
an emulsifier. Preferably the membrane also includes a stabiliser.
Preferably the emulsifier is lecithin. Preferably the stabiliser is a hydrocolloid such as gelatin.
In another embodiment of the invention the membrane is formed by a protein excluding a substantial amount of casein with or without an emulsifier and/or stabiliser, the protein preferably comprising whey protein.
In one embodiment of the invention the fat is a vegetable fat or blend of vegetable fats.
In one embodiment of the invention the vegetable fat comprises a blend of vegetable fats which has a similar melting point profile to milk fat over the range 5" to 380C, preferably the blend comprises a solid vegetable fat and a vegetable fat which is liquid at room temperature.
The solid and liquid fats may be of the same origin such as soya or coconut, or the solid and liquid fats may be of different origins.
Typically the solid vegetable fat comprises hydrogenated soya oil and/or hydrogenated coconut oil and preferably the liquid vegetable fat comprises soya oil.
The invention will be more clearly understood from the following description given by way of example only.
The cream used in preparing the spread was prepared from the following ingredients:
40.00% fat
59.76% water
0.60% stabiliser (a hydrocolloid such as
gelatin)
1.00% emulsifier (in these cases lecithin) (percentages of stabilisers and emulsifiers are by weight of total fat).
Example 1
The fat used was a blend of soya oil and hydrogenated soya oil.
The fat is pasteurised by heating to approximately 80"C and the lecithin emulsifier is added.
A pasteurised blend of water with or without a stabiliser such as a hydrocolloid, for example gelatin, is heated to approximately 600C.
The hot fat phase is then added to the water phase to cool the fat phase to approximately 6 OOC - 70 C. The fat-in-water emulsion is then blended to uniformly distribute the fat in the aqueous phase.
The blended mixture may then be homogenised by a two stage homogenization process at a pressure in the range 100 to 4,000 psi and at a temperature of between 40 and 700C.
To prepare a spread, the cream product is added to buttermilk, wholemilk, skim milk, semi-skimmed milk, cream or a combination of any or all of these, pasteurised and chilled.
The blend is tempered and then churned in a buttermaker in a conventional manner.
The spread is then produced using conventional butter making techniques. The spread has approximately 60% to 90% fat.
The spreads prepared by the methods described are low in saturated fat and cholesterol and high in polyunsaturated fat and have good organoleptic properties.
If desired a suitable colouring agent such as Annato or ss.
Carotene may be added to the cream product.
Any suitable fat such as vegetable fat or blend of vegetable fats may be used. Depending on the fat used a spread of any desired fat content or consistency may be prepared. Generally a vegetable fat or blend of vegetable fats are used. The vegetable fat or blend of vegetable fats are selected such that when coated by a membrane the fat behaves somewhat like conventional milk fat in butter production. The term "conventional milk fat" in this context refers to milk which is substantially in a natural i.e. non-homogenised form in which form the milk does not have any substantial coating of casein.
We have found that by coating the fat with a suitable membrane the fat will substantially mimic the properties of conventional milk fat in butter making, the coated fat being released during churning.
The membrane may be formed by a mixture of an emulsifier such as lecithin and a stabiliser such as hydrocolloid, for example gelatin. The emulsifier may be soluble in fat in which case it is added to the fat phase or may be soluble in water in which case it is added to the aqueous phase.
We have found that lecithin alone may form an adequate membrane, however with higher concentrations of lecithin there may be a sacrifice an organoleptic properties. This effect may be offset by including a small amount of hydrocolloid such as gelatine.
Alternatively experiments to date have indicated that a suitable membrane may also be formed using a non-casein protein such as whey protein.
The invention is not limited to the embodiments hereinbefore described which may be varied in detail.
Claims (42)
1. A method for preparing a spread comprising:
forming a fat-based cream by blending a fat phase
and a water phase, the fat being coated by a
membrane such that the fat substantially mimics milk
fat,
adding the cream product to a buttermaker in
combination with a milk base, and
preparing a spread by churning the cream product in
combination with the milk base.
2. A method as claimed in Claim 1 wherein the membrane is
formed by an emulsifier.
3. A method as claimed in Claim 2 wherein the membrane
includes a stabiliser.
4. A method as claimed in Claim 2 or 3 wherein the
emulsifier is lecithin.
5. A method as claimed in Claim 3 or Claim 4 when dependent
on Claim 3 the stabiliser is a hydrocolloid.
6. A method as claimed in Claim 5 wherein the hydrocolloid
is gelatin.
7. A method as claimed in any of claims 2 to 5 wherein the
emulsifier is added to the fat.
8. A method as claimed in any of Claims 3 to 7 wherein the
stabiliser is added to the aqueous phase.
9. A method as claimed in Claim 8 wherein the emulsifier or
part thereof is added to the aqueous phase in combination
with the stabiliser.
10. A method as claimed in Claim 1 wherein the membrane is
formed by a protein (excluding a substantial amount of
casein) with or without an emulsifier and/or a
stabiliser.
11. A method as claimed in claim 10 wherein the protein is
whey protein.
12. A method as claimed in any preceding claim wherein the
fat is a vegetable fat.
13. A method as claimed in Claim 12 wherein the vegetable fat
comprises a blend of vegetable fats which has a similar
melting point profile to milk fat over the range 5 to 38"C.
14. A method as claimed in Claim 13 wherein the blend
comprises a solid vegetable fat and a vegetable fat which
is liquid at room temperature.
15. A method as claimed in Claim 14 wherein the solid and
liquid fats are of the same origins.
16. A method as claimed in Claim 15 wherein the solid and
liquid fats are of different origins.
17. A method as claimed in Claim 14 wherein the solid
vegetable fat comprises hydrogenated soya oil and/or
hydrogenated coconut oil.
18. A method as claimed in Claim 14 or 17 wherein the liquid
vegetable fat comprises soya oil.
19. A method as claimed in any preceding claim wherein the
water is heated to approximately 80"C for pasteurisation
prior to addition of the fat and the fat and the aqueous
phases are blended to uniformly distribute the fat phase
in the aqueous phase.
20. A method as claimed in Claim 19 wherein the blend is
homogenised in one or more stages, the or each stage
being at a pressure of from 100 to 4,000 psi, and at a
temperature in the range of approximately 400C to 700C.
21. A method substantially as hereinbefore described with
reference to the example.
22. A spread whenever prepared by a method as claimed in any
preceding claim.
23. A fat-based cream product for use in a method for
preparing a spread, the cream product comprising a fat or
blend of fats blended with water in the presence of
ingredients which form a membrane around the fat so that
in a method for preparing a spread the fat substantially
mimics milk fat.
24. A cream product as claimed in Claim 23 wherein the fat
membrane is formed by an emulsifier.
25. A cream product as claimed in Claim 24 wherein the
membrane includes a stabiliser.
26. A cream product as claimed in Claim 24 to 25 wherein the
emulsifier is lecithin.
27. A cream product as claimed an Claim 25 or 26 when
dependent on Claim 25 wherein the stabiliser is a
hydrocolloid.
28. A cream product as claimed in Claim 27 wherein the
hydrocolloid is gelatin.
29. A cream product as claimed in Claim 23 wherein the
membrane is formed by a protein (excluding a substantial
amount of casein) with or without an emulsifier and/or
stabiliser.
30. A cream product as claimed in Claim 31 wherein the
protein comprises whey protein.
31. A cream product as claimed in any of Claims 23 to 30
wherein the fat is a vegetable fat.
32. A cream product as claimed in Claim 31 wherein the fat
comprises a blend of vegetable fats.
33. A cream product as claimed in Claim 31 or 32 wherein the
vegetable fat comprises a blend of vegetable fats which
has a similar melting point profile to milk fat over the
range 5 to 38"C.
34. A cream product as claimed in Claim 33 wherein the blend
comprises a solid vegetable fat and a vegetable fat which
is liquid at room temperature.
35. A cream product as claimed in Claim 34 wherein the solid
and liquid fats are of the same origin.
36. A cream product as claimed in Claim 34 wherein the solid
and liquid fats are of different origins.
37. A cream product as claimed in Claim 34 wherein the solid
vegetable fat comprises hydrogenated soya oil and/or
hydrogenated coconut oil.
38. A cream product as claimed in Claim 34 or 37 wherein the
liquid vegetable fat comprises soya oil.
39. A cream product substantially as hereinbefore described
with reference to the example.
40. A method for preparing a spread wherein a fat-containing
aqueous mixture is churned, characterized in that as a
component for said mixture there is used a cream which
is produced by blending a fat phase and an aqueous phase
and which contains membrane-coated fat.
41. An edible spread prepared by a method as claimed in
claim 40.
42. A cream product for use in preparing edible spreads
comprising an aqueous phase containing a dispersed
membrane-coated fat phase, said fat phase comprising
non-milk fat.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| IE132790A IE64601B1 (en) | 1990-04-12 | 1990-04-12 | "A spread" |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| GB9107406D0 GB9107406D0 (en) | 1991-05-22 |
| GB2243157A true GB2243157A (en) | 1991-10-23 |
| GB2243157B GB2243157B (en) | 1994-05-18 |
Family
ID=11025586
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB9107406A Expired - Fee Related GB2243157B (en) | 1990-04-12 | 1991-04-09 | A spread |
Country Status (2)
| Country | Link |
|---|---|
| GB (1) | GB2243157B (en) |
| IE (1) | IE64601B1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6083548A (en) * | 1991-05-08 | 2000-07-04 | Apv Pasilac A/S | Process for producing a butter-like food fat |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4315955A (en) * | 1980-03-10 | 1982-02-16 | Madison Creamery, Inc. | Filled cream, butter-like product made therefrom and method of manufacturing them |
| EP0106620A2 (en) * | 1982-10-15 | 1984-04-25 | Dairy Crest Limited | Process for preparing a butter-like spread |
| EP0155246A2 (en) * | 1984-03-09 | 1985-09-18 | Svenska Mejeriernas Riksförening upa | Process for the manufacture of a dairy spread which is spreadable at refrigeration temperature |
| EP0276517A1 (en) * | 1986-12-22 | 1988-08-03 | Unilever Plc | A process for producing a butter-like w/o emulsion spread |
| EP0347007A2 (en) * | 1988-06-17 | 1989-12-20 | Unilever N.V. | Cream, churned margarine-like product made therefrom and method of manufacturing them |
-
1990
- 1990-04-12 IE IE132790A patent/IE64601B1/en not_active IP Right Cessation
-
1991
- 1991-04-09 GB GB9107406A patent/GB2243157B/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4315955A (en) * | 1980-03-10 | 1982-02-16 | Madison Creamery, Inc. | Filled cream, butter-like product made therefrom and method of manufacturing them |
| EP0106620A2 (en) * | 1982-10-15 | 1984-04-25 | Dairy Crest Limited | Process for preparing a butter-like spread |
| EP0155246A2 (en) * | 1984-03-09 | 1985-09-18 | Svenska Mejeriernas Riksförening upa | Process for the manufacture of a dairy spread which is spreadable at refrigeration temperature |
| EP0276517A1 (en) * | 1986-12-22 | 1988-08-03 | Unilever Plc | A process for producing a butter-like w/o emulsion spread |
| EP0347007A2 (en) * | 1988-06-17 | 1989-12-20 | Unilever N.V. | Cream, churned margarine-like product made therefrom and method of manufacturing them |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6083548A (en) * | 1991-05-08 | 2000-07-04 | Apv Pasilac A/S | Process for producing a butter-like food fat |
Also Published As
| Publication number | Publication date |
|---|---|
| GB9107406D0 (en) | 1991-05-22 |
| IE64601B1 (en) | 1995-08-23 |
| IE901327A1 (en) | 1991-10-23 |
| GB2243157B (en) | 1994-05-18 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PCNP | Patent ceased through non-payment of renewal fee |
Effective date: 20030409 |