LIGHT BUFFER-CREAM AND PROCESS FOR PRODUCING OF THAT

摘要

Lower energy contents natural, spicy and sweetened creamery butter and butter with longer than six months shelf-life contain (all wt.%): 30-60 (pref. 35-45) milk fat or corresponding quantity of butter; 2.5-7.5 (pref. 3.5-5.0) skimmed milk-powder, or corresponding powdered milk protein concentrate; 0.2-0.3 (pref. 0.6-1.8) hydrocolloid shared between 0.1-2.0 heat protection hydro-colloid, pref. natural and/or modified starch and/or highly esterified pectin and between 0.1-2.0 viscosity enhancing and/or gel forming hydrocolloid, pref. gelatin and/or xanthan and/or guar flour, and/or carob seed flour. 0.05-0.30 edible acid, citric and/or maleic and/or phosphoric acid. Optional additives are salt, spices, fruit flavours and/or honey. Water is added to 100 wt.%. Ingredients are heated to 65-90 deg C pref. (75-80 deg C) temp., followed by emulsification, resulting in mixed, oil in water and water-in-oil emulsion. Emulsification is carried out by mechanical means. Formation of emulsions becomes easily visible, when the originally matt mixt. becomes glossy. Opt. prods. are UHT treated. Prods. are packaged pref. at 65-90 deg C and cooled below 10 deg C temp. Emulsification is carried out by customary emulsifiers as a cutter (pref. at 2000-3000 rpm) or a continuously operating emulsifier, pref. a micro-cutter or disaggregator.