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EP0398408A2 Expired / Lapsed EP ⏱️ 0.0 years remaining

Fatty spread containing native whey protein

Assignee: Unilever PLC
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Filing: 1990-05-03
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Granted: —
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Expires: 2010-05-03
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Abstract

Abstract The invention relates to low fat spreads containing native, that is not substantially denatured, whey protein. It is commonplace to Pasteurise the process stream in spread production under time/temperature conditions as to denature whey protein. The effect of denaturation is precipitation which removes the functional properties of the whey and can lead to a "mealy" product. The invention provides a 35-80% fat phase W/O spread in which the water phase has pH 4.5-5.5, contains 0.5-­10.0%wt of an undenatured whey protein, and has a lactose content below 20%wt of total protein content. Such products have an improved long-term resistance to microbiological spoilage, avoid "mealyness" and utilise functional properties of the whey protein, such as water-binding ability and some effect as an emulsifier.

Inventors

  • 👤 Rainer Ochmann

Bibliographic Details

Application Number —
Jurisdiction EP
Data Source google_patents
Last Synchronized 2026-10-30 16:08
CPC Classifications
A; A23; A23D; A23D7/00; A23D7/015; A23C; A23C15/00; A23C15/12; A23C15/16; A23D7/005; A23D7/0056

Claims Analysis

Total Claims: 8
Claim 1
Independent Claim 64 words
1) A water-in-oil emulsion spread comprising from 35-­80%wt of a fat phase and from 20-65% of a dispersed thickened water phase, said water phase being at a pH of from 4.5-5.5 and comprising from 0.5-10.0%wt of a substantially completely dissolved and undenatured whey protein, and optionally, a minor amount of casein, wherein the lactose content of the waterphase is 0-20%wt on total protein content.
Claim 2
Dependent Claim 64 words
1) A water-in-oil emulsion spread comprising from 35-­80%wt of a fat phase and from 20-65% of a dispersed thickened water phase, said water phase being at a pH of from 4.5-5.5 and comprising from 0.5-10.0%wt of a substantially completely dissolved and undenatured whey protein, and optionally, a minor amount of casein, wherein the lactose content of the waterphase is 0-20%wt on total protein content.
Claim 3
Dependent Claim 16 words
2) A spread according to claim 1 which further comprises 0.1-6.0% gelatine by weight of product.
Claim 4
Dependent Claim 17 words
3) A spread according to claim 1 or 2 which comprises 35-45% fat by weight of product.
Claim 5
Dependent Claim 20 words
4) A spread according to any of claims 1-3 wherein the fat phase essentially consists of butterfat or fractions thereof.
Claim 6
Dependent Claim 39 words
5) A process for the production of a spread according to claim 1 which comprises admixing an aqueous phase containing undenatured whey protein with a fatty phase and cooling and working the mixture until an edible fat-­continuous emulsion results.
Claim 7
Dependent Claim 43 words
6) A process for the production of a spread according to claim 1 which comprises admixing an cream of which the water phase comprises undenatured whey protein with a fatty phase and cooling and working the mixture until an edible fat-continuous emulsion results.
Claim 8
Dependent Claim 35 words
7) Process according to claim 5 or 6 wherein the aqueous ingredients of the spread are Pasteurised by heat treatment at a temperature of 65-80°C for a time of between thirty seconds and ten minutes.

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