Patent EP0076549A1 successfully refreshed from Google Patents.
EP0076549A1
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EP
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Low-fat spread and process for producing same
Assignee: Unilever PLC
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Filing: 1982-09-30
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Granted: —
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Expires: 2002-09-30
Abstract
Abstract Spreads containing 20-60%, preferably 30-50% fat comprising (i) a dispersed phase consisting of a cream comprising water, oil present as droplets with an average diameter of 0.1-2 microns, a thickening agent and heat denatured whey protein as an emulsion stabilizer and (ii) a continuous fat phase. Said spreads are produced by a process involving (a) preparing a cream containing whey protein in substantially native state; (b) heating said cream at 80-95°C to denature the protein; (c) emulsifying the cream in a continuous fat phase and (d) cooling and texturizing the o/w/o emulsion obtained to produce a plastic spread.
Inventors
- 👤 David Patrick Joseph Moran
- 👤 David George Sharp
Bibliographic Details
Application Number
—
Jurisdiction
EP
Data Source
google_patents
Last Synchronized
2026-11-09 17:07
CPC Classifications
A; A23; A23D; A23D7/00; A23D7/02; A23D7/015
Claims Analysis
Total Claims: 48
Claim 1
Independent Claim
60 words
Low fat spread containing 20 to 60 wt.% fat, which comprises : (i) a dispersed phase consisting of a cream comprising a protein essentially consisting of heat denatured whey protein, an oil which is present as droplets of an average diameter ranging from 0.1 to 2 microns and an appropriate amount of a thickening agent; (ii) a continuous fat phase.
Claim 2
Dependent Claim
60 words
Low fat spread containing 20 to 60 wt.% fat, which comprises : (i) a dispersed phase consisting of a cream comprising a protein essentially consisting of heat denatured whey protein, an oil which is present as droplets of an average diameter ranging from 0.1 to 2 microns and an appropriate amount of a thickening agent; (ii) a continuous fat phase.
Claim 3
Dependent Claim
20 words
A spread according to Claim 1, wherein the dispersed phase contains a whey protein obtained by membrane filtration of whey.
Claim 4
Dependent Claim
26 words
A spread according to Claim 1, wherein the whey protein is present at a level ranging from 0.1 to 2 wt.%, based on the total composition.
Claim 5
Dependent Claim
21 words
A spread according to Claim 1, wherein the thickening agent is present at a level ranging from 0.05 to 5 wt.%.
Claim 6
Dependent Claim
13 words
A spread according to Claim 1, wherein the thickening agent consists of gelatin.
Claim 7
Dependent Claim
16 words
A spread according to Claim 5, wherein gelatin is present at a level exceeding 1 wt.%.
Claim 8
Dependent Claim
19 words
A spread according to Claim 6, wherein gelatin is present at a level ranging from 2.5 to 5 wt.%.
Claim 9
Dependent Claim
24 words
A spread according to Claim 6, wherein the average diameter of the dispersed phase consisting of a cream ranges from 10 to 40 microns.
Claim 10
Dependent Claim
27 words
A spread according to Claim 1, wherein the oil in the cream is present in a proportion of less than 15 wt.%, based on the total emulsion.
Claim 11
Dependent Claim
27 words
A spread according to Claim 1, wherein the ratio of the oil in the cream to the oil constituting the continuous phase ranges from 0.1:1 to 0.5:1.
Claim 12
Dependent Claim
18 words
A spread according to Claim 1, wherein the pH of the aqueous phase ranges from 3.5 to 5.5.
Claim 13
Dependent Claim
30 words
A spread according to Claim 1, wherein the continuous fat phase has the following fat solids profile : N 10 = 35-60; N 20 = 10-35; N 35 =≤ 2.
Claim 14
Dependent Claim
17 words
A spread according to Claim 1, wherein a phospholipid and a partial glyceride are present as emulsifiers.
Claim 15
Dependent Claim
86 words
A process for producing a low fat spread containing 20 to 60 wt.% fat, which comprises (i) producing a cream comprising a protein essentially consisting of whey protein, an oil which is present as droplets of an average diameter ranging from 0.1 to 2 microns and an appropriate amount of a thickening agent; (ii) heating the cream to denature the whey protein; (iii) emulsifying the cream in a fat phase; (iv) subjecting the oil-in-water-in-oil emulsion obtained to cooling and texturizing treatments to obtain a plastic spread.
Claim 16
Dependent Claim
86 words
A process for producing a low fat spread containing 20 to 60 wt.% fat, which comprises (i) producing a cream comprising a protein essentially consisting of whey protein, an oil which is present as droplets of an average diameter ranging from 0.1 to 2 microns and an appropriate amount of a thickening agent; (ii) heating the cream to denature the whey protein; (iii) emulsifying the cream in a fat phase; (iv) subjecting the oil-in-water-in-oil emulsion obtained to cooling and texturizing treatments to obtain a plastic spread.
Claim 17
Dependent Claim
21 words
A process according to Claim 14, wherein a whey protein is used which has been obtained by membrane filtration of whey.
Claim 18
Dependent Claim
19 words
A process according to Claim 14, wherein the cream is heated at a temperature ranging from 80 to 95°C.
Claim 19
Dependent Claim
26 words
A process according to Claim 14, wherein the whey protein is incorporated at a level ranging from 0.1 to 2 wt.%, based on the total composition.
Claim 20
Dependent Claim
16 words
A process according to Claim 14, wherein the cream is produced by applying homogenization under presssure.
Claim 21
Dependent Claim
21 words
A process according to Claim 14, further comprising a homogenization step subsequent to heating step (ii) and prior to step (iii).
Claim 22
Dependent Claim
24 words
A process according to Claim 14, wherein a thickening agent is incorporated in the cream at a level ranging from 0.05 to 5 wt.%.
Claim 23
Dependent Claim
13 words
A process according to Claim 20, wherein gelatin is incorporated in the cream.
Claim 24
Dependent Claim
16 words
A process according to Claim 21, wherein gelatin is incorporated at a level exceeding 1 wt.%.
Claim 25
Dependent Claim
19 words
A process according to Claim 22, wherein gelatin is incorporated at a level ranging from 2.5 to 5 wt.%.
Claim 26
Dependent Claim
27 words
A process according to Claim 14, wherein the oil in the cream is incorporated in a proportion of less than 15 wt.%, based on the total emulsion.
Claim 27
Dependent Claim
27 words
A process according to Claim 14, wherein the ratio of the oil in the cream to the oil constituting the continuous phase ranges from 0.1:1 to 0.5:1.
Claim 28
Dependent Claim
23 words
A process according to Claim 14, wherein the pH of the aqueous phase is adjusted to a value ranging from 3.5 to 5.5.
Claim 29
Dependent Claim
31 words
A process according to Claim 14, wherein the cream is emulsified in the continuous fat phase in the form of drops with an average diameter ranging from 10 to 40 microns.
Claim 30
Dependent Claim
33 words
A process according to Claim 14, wherein a continuous fat phase is used which has the following fat solids profile : N 10 = 35 -60; N 20 = 10-35; N 35 =≤2.
Claim 31
Dependent Claim
21 words
A process according to Claim 14, wherein an emulsifying system is used which consists of a phospholipid and a partial glyceride.
Claim 32
Dependent Claim
86 words
A process for producing a low fat spread containing 20 to 60 wt.% fat, which comprises (i) producing a cream comprising a protein essentially consisting of whey protein, an oil which is present as droplets of an average diameter ranging from 0.1 to 2 microns and an appropriate amount of a thickening agent; (ii) heating the cream to denature the whey protein; (iii) emulsifying the cream in a fat phase; (iv) subjecting the oil-in-water-in-oil emulsion obtained to cooling and texturizing treatments to obtain a plastic spread.
Claim 33
Dependent Claim
86 words
A process for producing a low fat spread containing 20 to 60 wt.% fat, which comprises (i) producing a cream comprising a protein essentially consisting of whey protein, an oil which is present as droplets of an average diameter ranging from 0.1 to 2 microns and an appropriate amount of a thickening agent; (ii) heating the cream to denature the whey protein; (iii) emulsifying the cream in a fat phase; (iv) subjecting the oil-in-water-in-oil emulsion obtained to cooling and texturizing treatments to obtain a plastic spread.
Claim 34
Dependent Claim
19 words
A process according to Claim 1, wherein a whey protein is used which has been obtained by membrane filtration.
Claim 35
Dependent Claim
21 words
A process according to Claim 1, wherein the cream is heated at a temperature ranging from 80 to 95 . C.
Claim 36
Dependent Claim
26 words
A process according to Claim 1, wherein the whey protein is incorporated at a level ranging from 0.1 to 2 wt.%, based on the total composition.
Claim 37
Dependent Claim
16 words
A process according to Claim 1, wherein the cream is produced by applying homogenization under pressure.
Claim 38
Dependent Claim
21 words
A process according to Claim 1, further comprising a homogenization step subsequent to heating step (ii) and prior to step (iii).
Claim 39
Dependent Claim
24 words
A process according to Claim 1, wherein a thickening agent is incorporated in the cream at a level ranging from 0.05 to 5 wt.%.
Claim 40
Dependent Claim
13 words
A process according to Claim 7, wherein gelatin is incorporated in the cream.
Claim 41
Dependent Claim
16 words
A process according to Claim 8, wherein gelatin is incorporated at a level exceeding 1 wt.%
Claim 42
Dependent Claim
19 words
A process according to Claim 9, wherein gelatin is incorporated at a level ranging from 2.5 to 5 wt.%.
Claim 43
Dependent Claim
26 words
A process according to Claim 1, wherein the oil in the cream is incorporated in a proportion of less thanl5 wt.%, based on the total emulsion.
Claim 44
Dependent Claim
27 words
A process according to Claim 1, wherein the ratio of the oil in the cream to the oil constituting the continuous phase ranges from 0.1:1 to 0.5:1.
Claim 45
Dependent Claim
23 words
A process according to Claim 1, wherein the pH of the aqueous phase is adjusted to a value ranging from 3.5 to 5.5.
Claim 46
Dependent Claim
31 words
A process according to Claim 1, wherein the cream is emulsified in the continuous fat phase in the form of drops with an average diameter ranging from 10 to 40 microns.
Claim 47
Dependent Claim
21 words
A process according to Claim 1, wherein a continuous fat phase is used which has the following fat solids profile :
Claim 48
Dependent Claim
21 words
A process according to Claim 1, wherein an emulsifying system is used which consists of a phospholipid and a partial glyceride.
References Cited (Backward Citations)
FR1023781A
Cited
DE1492955A1
Cited
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