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.
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.
References Cited (Backward Citations)
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