Process for the preparation of a low calorie butter spread and products obtained by said process.

摘要

The invention relates to a method of preparing a low-calorie butter-based spread, and to low calorie butter-based products obtainable by those methods and provides:- a process for the preparation a low fat spread in which a lacteal fluid, preferably dairy cream, containing less than 45%wt butterfat is: a) enriched to 55%-75%wt fat, b) diluted with an aqueous phase relatively free of lactose, and, c) cooled and worked whereby phase inversion occurs and a spread comprising 30-60%wt of a fat results. The use of a non-dairy aqueous phase enables the copper and lactose content of the product to be controlled avoiding microbiological and organoleptic difficulties. The presence of other dairy substances in the water phase, such as caseinate and/or whey proteins, is optional. The term "lacteal fluid" as applied to the starting material is intended to include relatively low fat creams and milks as well as 40% fat creams.