Whipped honey spread

Claim 2

A process for making a whipped honey spread consisting essentially of the steps of introducing a feed consisting essentially of unpasteurized natural honey in liquefied and substantially ungranulated form into a closed chamber, introducing into said chamber an inert gas which is safe for human consumption and will not deleteriously affect yeasts contained in said honey, shearing and agitating said honey inside said chamber in the presence of said gas and under superatmospheric pressure, while maintaining said honey at a temperature from about 50° to 60° F, to incorporate and uniformly distribute minute bubbles of said gas throughout said honey, withdrawing a resulting whipped product from said chamber, and curing said product to a butter-like consistency.

Claim 3

A process according to claim 1 wherein said honey is maintained at a temperature of about 57° F during said shearing and agitating.

Claim 4

A process according to claim 1 wherein the quantity of gas introduced into said chamber is sufficient to increase the original volume of said honey introduced into said container from about 10 to about 14%.

Claim 5

A process according to claim 3 wherein said gas is air.

Claim 6

A process according to claim 1 wherein said product is maintained at a temperature within the range of about 50° to about 60° F during curing.

Claim 7

A process according to claim 5 wherein said product is maintained at a temperature of about 57° F during said curing.

Claim 8

A process according to claim 5 wherein the time period of said curing is at least 14 days.

Claim 9

A process according to claim 1 wherein the pressure inside said chamber is within the range of about 10 to about 25 psig.

Claim 10

A process for making a whipped honey spread consisting essentially of the steps of introducing a feed consisting essentially of unpasteurized, natural honey in liquefied and substantially ungranulated form into a closed chamber, introducing into said chamber a pressurized inert gas which is safe for human consumption and will not deleteriously affect yeasts contained in said honey, shearing and agitating said honey inside said chamber in the presence of said gas and under a pressure within a range of about 10 to 25 psig, while maintaining said honey at a temperature of about 50° to about 60° F, to incorporate and uniformly distribute minute bubbles of said gas throughout said honey, the temperature of said chamber being maintained at a temperature of about 50° to 60° F during said shearing and agitating, withdrawing a resulting whipped product from said chamber, and curing said product at a temperature within the range of about 50° to 60° F for a minimum of 14 days.

Claim 11

A process for making a whipped honey spread consisting essentially of the steps of introducing a feed consisting essentially of unpasteurized, natural honey in liquefied and substantially ungranulated form into a closed chamber, introducing into said chamber a pressurized inert gas which is safe for human consumption and will not deleteriously affect yeasts contained in said honey, shearing and agitating said honey inside said chamber in the presence of said gas and under a pressure within a range of about 10 to 25 psig, while maintaining said honey at a temperature of about 50° to about 60° F, to incorporate and uniformly distribute minute bubbles of said gas throughout said honey, the temperature of said chamber being maintained at a temperature of about 50° to 60° F during said shearing and agitating, withdrawing a resulting whipped product from said chamber, and curing said product at a temperature within the range of about 50° to 60° F for a minimum of 14 days.

Claim 12

The cured product produced by the process of claim 9.

Claim 13

A process for making a whipped honey spread consisting essentially of the steps of introducing a feed consisting essentially of unpasteurized, natural honey in liquefied and substantially ungranulated form and at a pressure within the range of about 10 to 25 psig into the inlet end of an elongated closed chamber, introducing air into said chamber at a pressure higher than the pressure of said honey feed, shearing and agitating said honey in the presence of said air inside said chamber with a screw type auger including slotted blade segments having a peripheral edge spaced inwardly from the inner wall of said chamber, while maintaining said honey at a temperature from about 50° to about 60° F, to thereby incorporate and uniformly distribute minute bubbles of said air throughout the mass of said honey, continuously withdrawing a quantity of a resulting whipped honey product from the outlet end of said chamber, and curing said product to a butter-like consistency.

Claim 14

A process for making a whipped honey spread consisting essentially of the steps of introducing a feed consisting essentially of unpasteurized, natural honey in liquefied and substantially ungranulated form and at a pressure within the range of about 10 to 25 psig into the inlet end of an elongated closed chamber, introducing air into said chamber at a pressure higher than the pressure of said honey feed, shearing and agitating said honey in the presence of said air inside said chamber with a screw type auger including slotted blade segments having a peripheral edge spaced inwardly from the inner wall of said chamber, while maintaining said honey at a temperature from about 50° to about 60° F, to thereby incorporate and uniformly distribute minute bubbles of said air throughout the mass of said honey, continuously withdrawing a quantity of a resulting whipped honey product from the outlet end of said chamber, and curing said product to a butter-like consistency.

Claim 15

A process according to claim 11 wherein said product is maintained at a temperature within the range of about 50° to 60° F for at least 14 days during said curing.