US4515825A
Expired / Lapsed
US
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Low fat spread and process for producing same
Assignee: Lever Brothers Co
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Filing: 1982-09-30
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Granted: 1985-05-07
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Expires: 2002-09-30
Abstract
Abstract Spreads containing 20-60%, preferably 30-50% fat are disclosed wherein there is (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 P. J. Moran
- 👤 David G. Sharp
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-23 11:28
CPC Classifications
A; A23; A23D; A23D7/00; A23D7/02; A23D7/015
Claims Analysis
Total Claims: 29
Claim 1
Independent Claim
86 words
In a low fat spread comprising 20 to 60 wt.% fat, which comprises: (i) a dispersed phase consisting of a cream comprising a protein, an oil which is present as droplets of an average diameter ranging from 0.1 to 2 microns and an effective amount of a thickening agent sufficient to impart creaminess to the resulting spread; and (ii) a continuous fat phrase wherein the improvement consists of using heat denatured whey protein in the dispersed phase, the whey protein having been obtained by membrane filtration.
Claim 2
Dependent Claim
86 words
In a low fat spread comprising 20 to 60 wt.% fat, which comprises: (i) a dispersed phase consisting of a cream comprising a protein, an oil which is present as droplets of an average diameter ranging from 0.1 to 2 microns and an effective amount of a thickening agent sufficient to impart creaminess to the resulting spread; and (ii) a continuous fat phrase wherein the improvement consists of using heat denatured whey protein in the dispersed phase, the whey protein having been obtained by membrane filtration.
Claim 3
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 4
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 5
Dependent Claim
13 words
A spread according to claim 1, wherein the thickening agent consists of gelatin.
Claim 6
Dependent Claim
16 words
A spread according to claim 4, wherein gelatin is present at a level exceeding 1 wt.%.
Claim 7
Dependent Claim
19 words
A spread according to claim 5, wherein gelatin is present at a level ranging from 2.5 to 5 wt.%.
Claim 8
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 9
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 10
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 11
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 12
Dependent Claim
23 words
A spread according to claim 1, wherein the continuous fat phase has the following fat solids profile: N.sub.10 =35-60; N.sub.20 =10-35; N.sub.35 =≦2.
Claim 13
Dependent Claim
22 words
A spread according to claim 1, wherein a phospholipid and a partial glyceride are present as emulsifiers in the continuous fat phase.
Claim 14
Dependent Claim
90 words
A process for producing a low fat spread containing 20 to 60 wt.% fat, which comprises (i) producing a cream comprising a protein consisting essentially of whey protein obtained by membrane filtration, an oil which is present as droplets of an average diameter ranging from 0.1 to 2 microns and an effective 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 15
Dependent Claim
90 words
A process for producing a low fat spread containing 20 to 60 wt.% fat, which comprises (i) producing a cream comprising a protein consisting essentially of whey protein obtained by membrane filtration, an oil which is present as droplets of an average diameter ranging from 0.1 to 2 microns and an effective 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
20 words
A process according to claim 13, wherein the cream is heated at a temperature ranging from 80° to 95° C.
Claim 17
Dependent Claim
26 words
A process according to claim 13, wherein the whey protein is incorporated at a level ranging from 0.1 to 2 wt.%, based on the total composition.
Claim 18
Dependent Claim
16 words
A process according to claim 13, wherein the cream is produced by applying homogenization under pressure.
Claim 19
Dependent Claim
21 words
A process according to claim 13, further comprising a homogenization step subsequent to heating step (ii) and prior to step (iii).
Claim 20
Dependent Claim
24 words
A process according to claim 13, wherein a thickening agent is incorporated in the cream at a level ranging from 0.05 to 5 wt.%.
Claim 21
Dependent Claim
17 words
A process according to claim 18, wherein gelatin as a thickening agent is incorporated in the cream.
Claim 22
Dependent Claim
16 words
A process according to claim 19, wherein gelatin is incorporated at a level exceeding 1 wt.%.
Claim 23
Dependent Claim
19 words
A process according to claim 20, wherein gelatin is incorporated at a level ranging from 2.5 to 5 wt.%.
Claim 24
Dependent Claim
27 words
A process according to claim 13, wherein the oil in the cream is incorporated in a proportion of less than 15 wt.%, based on the total emulsion.
Claim 25
Dependent Claim
27 words
A process according to claim 13, 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 26
Dependent Claim
23 words
A process according to claim 13, wherein the pH of the aqueous phase is adjusted to a value ranging from 3.5 to 5.5.
Claim 27
Dependent Claim
31 words
A process according to claim 13, 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 28
Dependent Claim
26 words
A process according to claim 13, wherein a continuous fat phase is used which has the following fat solids profile: N.sub.10 =35-60; N.sub.20 =10-35; N.sub.35 =≦2.
Claim 29
Dependent Claim
26 words
A process according to claim 13, wherein an emulsifying system is used in the continuous fat phase which consists of a phospholipid and a partial glyceride.
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USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1988-05-06 | 1988-11-05 | 1989-05-07 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1992-05-06 | 1992-11-05 | 1993-05-07 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1996-05-06 | 1996-11-05 | 1997-05-07 | $7700.00 | Window Closed / Lapsed |