NO137342B - Fremgangsm}te til fremstilling av sm¦rbart fett - Google Patents

Fremgangsm}te til fremstilling av sm¦rbart fett Download PDF

Info

Publication number: NO137342B
Authority: NO; Norway
Prior art keywords: fat; emulsion; cream; butter; production
Prior art date: 1972-01-17

Application number

NO326372A

Other languages

English (en)

Norwegian (no)

Inventor

Rudolf Bruncke

Joachim Lange

Bernd Schmalfeldt

Siegfried Widera

Original Assignee

Inst Milchforschung

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.)

1972-01-17

Filing date

1972-09-13

Publication date

1977-11-07

1972-09-13 Application filed by Inst Milchforschung filed Critical Inst Milchforschung

1977-11-07 Publication of NO137342B publication Critical patent/NO137342B/no

Links

238000000034 method Methods 0.000 title claims description 14
238000004519 manufacturing process Methods 0.000 title claims description 11
239000003925 fat Substances 0.000 claims description 30
235000019197 fats Nutrition 0.000 claims description 23
235000014121 butter Nutrition 0.000 claims description 19
239000000839 emulsion Substances 0.000 claims description 16
239000006071 cream Substances 0.000 claims description 15
239000012071 phase Substances 0.000 claims description 14
239000008346 aqueous phase Substances 0.000 claims description 11
235000008522 spreadable oils and fats Nutrition 0.000 claims description 10
XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
239000002960 lipid emulsion Substances 0.000 claims description 8
238000001816 cooling Methods 0.000 claims description 7
238000002844 melting Methods 0.000 claims description 4
230000008018 melting Effects 0.000 claims description 3
239000000203 mixture Substances 0.000 claims description 3
FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 2
238000004040 coloring Methods 0.000 claims description 2
230000007717 exclusion Effects 0.000 claims description 2
235000002639 sodium chloride Nutrition 0.000 claims description 2
239000011780 sodium chloride Substances 0.000 claims description 2
238000007792 addition Methods 0.000 claims 2
235000019871 vegetable fat Nutrition 0.000 claims 1
238000000926 separation method Methods 0.000 description 9
239000003995 emulsifying agent Substances 0.000 description 8
230000008859 change Effects 0.000 description 5
238000002425 crystallisation Methods 0.000 description 5
230000008025 crystallization Effects 0.000 description 5
239000007788 liquid Substances 0.000 description 5
238000004945 emulsification Methods 0.000 description 3
239000000047 product Substances 0.000 description 3
239000013078 crystal Substances 0.000 description 2
239000012467 final product Substances 0.000 description 2
239000006260 foam Substances 0.000 description 2
230000004048 modification Effects 0.000 description 2
238000012986 modification Methods 0.000 description 2
235000019486 Sunflower oil Nutrition 0.000 description 1
239000000654 additive Substances 0.000 description 1
230000033228 biological regulation Effects 0.000 description 1
239000008294 cold cream Substances 0.000 description 1
230000000694 effects Effects 0.000 description 1
230000001804 emulsifying effect Effects 0.000 description 1
235000013861 fat-free Nutrition 0.000 description 1
235000013305 food Nutrition 0.000 description 1
235000004213 low-fat Nutrition 0.000 description 1
238000005461 lubrication Methods 0.000 description 1
239000012528 membrane Substances 0.000 description 1
235000013336 milk Nutrition 0.000 description 1
239000008267 milk Substances 0.000 description 1
210000004080 milk Anatomy 0.000 description 1
238000010899 nucleation Methods 0.000 description 1
230000006911 nucleation Effects 0.000 description 1
235000016709 nutrition Nutrition 0.000 description 1
230000035764 nutrition Effects 0.000 description 1
239000003921 oil Substances 0.000 description 1
235000019198 oils Nutrition 0.000 description 1
230000020477 pH reduction Effects 0.000 description 1
230000009467 reduction Effects 0.000 description 1
230000000717 retained effect Effects 0.000 description 1
230000005070 ripening Effects 0.000 description 1
239000012266 salt solution Substances 0.000 description 1
229920006395 saturated elastomer Polymers 0.000 description 1
235000003441 saturated fatty acids Nutrition 0.000 description 1
150000004671 saturated fatty acids Chemical class 0.000 description 1
239000007787 solid Substances 0.000 description 1
235000002316 solid fats Nutrition 0.000 description 1
230000006641 stabilisation Effects 0.000 description 1
238000011105 stabilization Methods 0.000 description 1
239000000126 substance Substances 0.000 description 1
239000002600 sunflower oil Substances 0.000 description 1
239000004094 surface-active agent Substances 0.000 description 1
235000021122 unsaturated fatty acids Nutrition 0.000 description 1
150000004670 unsaturated fatty acids Chemical class 0.000 description 1
235000013311 vegetables Nutrition 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
- A23D7/015—Reducing calorie content; Reducing fat content, e.g. "halvarines"
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C15/00—Butter; Butter preparations; Making thereof
- A23C15/12—Butter preparations
- A23C15/16—Butter having reduced fat content

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)
Edible Oils And Fats (AREA)
Dairy Products (AREA)
Grain Derivatives (AREA)
Fats And Perfumes (AREA)

NO326372A 1972-01-17 1972-09-13 Fremgangsm}te til fremstilling av sm¦rbart fett NO137342B (no)

Applications Claiming Priority (1)

Application Number	Priority Date	Filing Date	Title
DD16036972A DD99087A1 (fr)	1972-01-17	1972-01-17

Publications (1)

Publication Number	Publication Date
NO137342B true NO137342B (no)	1977-11-07

Family

ID=5485076

Family Applications (1)

Application Number	Title	Priority Date	Filing Date
NO326372A NO137342B (no)	1972-01-17	1972-09-13	Fremgangsm}te til fremstilling av sm¦rbart fett

Country Status (13)

Country	Link
AT (1)	AT329364B (fr)
BG (1)	BG21186A3 (fr)
CH (1)	CH573713A5 (fr)
CS (1)	CS190613B1 (fr)
DD (1)	DD99087A1 (fr)
DE (1)	DE2241236B2 (fr)
FR (1)	FR2168283A1 (fr)
HU (1)	HU175615B (fr)
NL (1)	NL7209063A (fr)
NO (1)	NO137342B (fr)
PL (1)	PL89040B1 (fr)
RO (1)	RO62751A (fr)
SU (1)	SU545243A3 (fr)

Families Citing this family (9)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
CH609535A5 (fr) *	1975-07-31	1979-03-15	Nestle Sa
GB1564400A (en) *	1975-11-07	1980-04-10	Unilever Ltd	Proteinaceous low fat spread
DD131714A1 (de) *	1977-05-18	1978-07-19	Arnold Balla	Verfahren zur herstellung eines nahrungsfettes
ATE13962T1 (de) *	1981-02-27	1985-07-15	Unilever Nv	Verfahren zur herstellung einer streichfaehigen emulsion.
JPS5813351A (ja) *	1981-07-15	1983-01-25	Fuji Oil Co Ltd	油中水型乳化物の製造法
GB8419233D0 (en) *	1984-07-27	1984-08-30	Unilever Plc	Fat continuous dispersion
ATE61710T1 (de) *	1986-04-28	1991-04-15	Unilever Nv	Brotaufstriche.
US4820541A (en) *	1987-04-16	1989-04-11	Lever Brothers Company	Spread containing dairy fat
DE69004122T2 (de) *	1989-03-03	1994-03-03	Unilever Nv	Verfahren zur Herstellung eines Kalorienarmen Butterbrotaufstrichs und Erzeugnis.

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
GB1029552A (en) *	1962-03-23	1966-05-11	Unilever Ltd	Fatty composition

1972
- 1972-01-17 DD DD16036972A patent/DD99087A1/xx unknown
- 1972-06-29 NL NL7209063A patent/NL7209063A/xx not_active Application Discontinuation
- 1972-08-22 DE DE19722241236 patent/DE2241236B2/de not_active Withdrawn
- 1972-08-28 AT AT741872A patent/AT329364B/de not_active IP Right Cessation
- 1972-09-13 NO NO326372A patent/NO137342B/no unknown
- 1972-09-19 BG BG2140372A patent/BG21186A3/xx unknown
- 1972-09-25 FR FR7233897A patent/FR2168283A1/fr active Granted
- 1972-09-27 HU HU72II113A patent/HU175615B/hu unknown
- 1972-10-13 RO RO7251172A patent/RO62751A/ro unknown
- 1972-11-15 SU SU1846952A patent/SU545243A3/ru active
- 1972-11-20 PL PL15897472A patent/PL89040B1/pl unknown
1973
- 1973-01-12 CS CS28373A patent/CS190613B1/cs unknown
- 1973-01-16 CH CH57173A patent/CH573713A5/xx not_active IP Right Cessation

Also Published As

Publication number	Publication date
RO62751A (fr)	1977-09-15
AT329364B (de)	1976-05-10
HU175615B (hu)	1980-09-28
BG21186A3 (fr)	1976-03-20
PL89040B1 (fr)	1976-10-30
FR2168283A1 (en)	1973-08-31
DE2241236B2 (de)	1979-03-29
NL7209063A (fr)	1973-07-19
CS190613B1 (en)	1979-06-29
ATA741872A (de)	1975-07-15
DD99087A1 (fr)	1973-07-20
CH573713A5 (fr)	1976-03-31
DE2241236A1 (de)	1973-07-26
SU545243A3 (ru)	1977-01-30
FR2168283B1 (fr)	1975-01-03

Publication	Publication Date	Title
US4307125A (en)	1981-12-22	Low fat butter-like spread
AU608005B2 (en)	1991-03-21	Process for preparing an edible dispersion
US6468578B1 (en)	2002-10-22	Process for preparing a spread
US4087565A (en)	1978-05-02	Method for improving the structural properties of fats
NO137342B (no)	1977-11-07	Fremgangsm}te til fremstilling av sm¦rbart fett
BE629918A (nl)	1963-10-21	Werkwijze ter bereiding van vetmengsels
US4447463A (en)	1984-05-08	Process for producing a butter/margarine blend product
NO147363B (no)	1982-12-20	Fremgangsmaate ved fremstilling av lavkalorimargarin med proteinkonsentrat fra skummet melk
JPS5925641A (ja)	1984-02-09	脂肪スプレツドおよびその製造方法
EP0098663A2 (fr)	1984-01-18	Procédé de fabrication d'un aliment á tartiner pauvre en matières grasses
DK164434B (da)	1992-06-29	Fremgangsmaade til fremstilling af plastiske fedtprodukter
US4959239A (en)	1990-09-25	Process for preparing an edible dispersion
NO161103B (no)	1989-03-28	Framgangsmaate for framstilling av et smoerliknende matfettsom er smoerbart ved kjoeleskapstemperatur.
NO179231B (no)	1996-05-28	Fremgangsmåte og anlegg for produksjon av et fettprodukt basert på melkefett
US6171637B1 (en)	2001-01-09	Inversion process for making fat continuous spreads
JPH0354709B2 (fr)	1991-08-21
JPH0342866B2 (fr)	1991-06-28
US1342827A (en)	1920-06-08	Food preparation and process of making same
JP2874908B2 (ja)	1999-03-24	生クリーム風味を強く有するｗ／ｏ／ｗ型２重乳化型クリーム
CZ289192A3 (en)	1994-03-16	Process for preparing an article from emulsified fat
US1530511A (en)	1925-03-24	Process of making oleomargarine
EP0169617B1 (fr)	1990-12-19	Méthode de préparation de dispersions avec phase lipide continue
JPH0318669B2 (fr)	1991-03-13
JPH0565131B2 (fr)	1993-09-17
US1944962A (en)	1934-01-30	Manufacture of edible fats