Process for manufacture of edible spreads and apparatus for the performance of said process.

摘要

Edible spreads are prone to microbiological spoilage by a number of organisms, including molds and bacteria as well as by physical changes occurring on storage. While the growth of these organisms and consequently the onset of spoilage can be inhibited by the use of preservatives, some consumers find preservatives unacceptable. We have determined that in edible fat products having a fine water drop spectrum and a fine crystalline fat phase can be produced without preservatives. The invention provides an installation for the manufacture of such spreads a process for the production of such an edible spread which comprises the steps of; a) forming a coarse fat-continuous dispersion of water-in-oil, and optionally cooling said dispersion so as to obtain a fat continuous emulsion comprising from 0.5 to 2.5% solid fat, b) homogenising the product of step (a), and, c) working and cooling the product of step (b) to obtain an edible emulsion spread. i