Spread contg. lactoprotein and/or vegetable protein and thickener - prepd. by emulsifying emulsion contg. continuous fat phase contg. emulsifier and aq. phase contg. protein

摘要

A method for the preparation of a spread contg. lactoprotein and/or vegetable protein and a thickener comprises forming an emulsion contg. a continuous fat phase and a discontinuous aq. phase. A spread contg. 85 wt.% fat content is prepd. by (a) forming a starting emulsion from a selected, entirely molten, fat compsn. in which an emulsifier has been incorporated and a suitable first aq. compsn. comprising lactroprotein and/or vegetable protein; (b) forming a warm second aq. compsn. contg. a suitable thickener and in which conventional preservative additives and flavourings have been incorporated, and (c) preparing a final emulsion by emulsifying the starting emulsion and the warm aq. compsn. at 40 - 70 deg.C. The amt. of preservative additives in the second aq. compsn. is chosen such that it was sufficient to yield a concn. in the aq. phase such that the spread formed after cooling is microbiologically stable. Also claimed is an installation used in the process and a method for preparation of the spread using conventional conditions.