Fatty spread containing native whey protein.

摘要

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.