Note: Descriptions are shown in the official language in which they were submitted.
.WO 93~19611 ~ ' ~ ~ ~ 2 PCT/SE93/00~6
Method of Producinq a Fat Product Containinq Milk Fat.
The present invention relates to a method of producing a
fat product containing milk fat with a redu~ed fat ~on-
tent.
The interest for fat products based on milk fat or mix-
tures of milk fat and vegatable oil is increasing. Up to
the present one has often started with butter oil poss-
ibly mixed with vegetable oil in which fat mixture a
water phase is admixed. The water phase may contain
casein or caseinate, skim milk powder or milk protein,
whey protein and possibly gelatin.
The dry solid content in the water phase which is mixed
with the fat phase has been high in order to bind the
water in a sufficient degree so that the end product, a
water-in-oil emulsion shall be stable and not give off
free water.
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Processes have also been presented for producing pro-
ducts with a low fat content starting from butter, wherea water phase is admixed into earlier produced butter.
Such processes are described for example in W0 91/07Q98
~and in EP 368805.
Later there has also been published patent applications
which describe processes where products containing milk
fat are produced~starting from cream without any chur-
ning step. In EP 376407 there is described a fat product
produ ed from water, melted vegetable oils and cream.
!;' ' ' 30 Similar processes are described also in EP 385542 and EP
445857. In order to obtain stable emulsions emulsifiers
are added to the mixture of cream, vegetable fat and
; water prior to the phase reversal.
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WO93f19611 PCT/S~93/002~6
~O~ 2
According to the invention there is now proposed a
method to produce a fat product containing milk fat with
reduced fat contant, which fat product is a stable t
water-in-oil-emulsion free from added emulsifiers~
The method according to the invention is mainly charac-
terized in that cream is concentrated to a craam product
with a fat content of at least 75 ~ in a centrifugal
separator. In connection with the said concentrat,on
lO this cream product is mixed with vegetable oil in an
amount of 0-50 ~ of the total amount of fat in the fat
phase which is obtained consisting of cream product and
vagetable oil. The fat phase is mixed with the desired
amount of pasteurized water phase containing stabilizing
I5 msans, preferably gelatin, salt and aroma substances.
The temperature is kept between 50-80C during this
last-mantioned mixing operation. After the mixing opera-
tion the mixture is cooled and worked in such a way that
phase reversal takes place. The end product which is
20 obtained consists of a stable water-in-oil-emulsion. The
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product has a fat content of 25-60 % and contains only
emulsifiers originally found in the cream. The casein
con~ent of the product is below 2 ~. Due to the fact
; that the cream is concentrated to a fat content above 75
25~ % in the centrifugal separator the cream contains so
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many~natural emulsifiers that ordinarily used emulmulsi-
~fiers are not needed. The emulsifiers naturally found in
the cream consist of membrane proteins that is mainly
lipo proteins which are found in the membranes around,-i 30 th~ fat globules in the milk. Due to the fact that the
concentration in the centrifugal separator may be carri-
ed through in such a way that the fat globules in the
cream are not injured these membrane proteins are found
in the cream phase after the centrifugal separation.
19611 ~ a2 pcr/sEs3/nll~s6
When the expression ~ is used in the description it
relates to weight percent, if nothing else is stated.
According to the invention the concentrated cream is
with advantage mixed with so much vegetable oil that the
fat content in the obtained mixture of fat and vegetable
oil is at least 84 % prior to the mixing with the water
phase~ Surpric-~ngly it has heen found that this opera-
tion increases the taste of butter in the formed fat
product.
: The fact that the cream is concentrated to said high
level also means that the amount of milk (skim milk) in
: the cream is low. Consequently, also the content of milk
protein, especially casein, is low. A high content of
casein in the fat product results in a cheese liks,
: harsh character.
; When using the method according to the invention it is
possible to obtain fat products with as low casein
content as 0.6~0~8 %.
The fat content of tha cream product after the cen-trifu-
: : gal: separation~may, if so is desired, be at least 80 %.
25~:~Also fat contents abo~e this value (84-85 %) may be
obt~ained if this is considered valuable with regard to
the desired compositon of the end product. A hermetic
centrifuyal separAtor with a disc stack o insert discs,
: which are given a special design regarding among all the
!distance between the discs and thé shape of the spacing
elements in order to give the fat globuIes in the cream
such a gentle treatment as possible, is preferably used
for concentration of the cream.
WO93/19611 PCTt~E~3/0~256
~13~à~ 4
If the fat phase only consists of a cream product "light
butter" with a desired fa~ con~ent is obtained according
to the invention when the craam product is mixed with
watQr .
The temperature during the mixing operation must be so
high that it is well above the melting point of the
vegetable oil and the solidifying point of the gelatin.
It is also important that the water phase is pasteuri-
zed. At higher temperatures during the mixing a separatepasteurization of the water phasa may be omitted. Tempe-
ratures in the interval 60-80C are preferably used
during the mixing operation. If the temperature is above
70C there is obtained a pasteurization of the product
which is favourable for the keeping qualities of the end
product.
:~ .:: : : :
The v~getable oil which is mixed with the concentrated
cream may consist of hardened or unhardened oil or a
mixture of such oils. A preferred mixture consists of
unhardened vegetable oil in an amount of 0-35 % counted
on ~he total amount of fat in the mixture of craam and
vegetable oil.
25 ~An admixture of 0~% of vegetable oil conseguently means
that the end product only consists of milk fat. The
lnterest for products containing only milk fat but with
a~;lower fat content than butter is considered rising,
; since it is then possible to obtain the many advantage-
lous qua3ities which are present in butter but without
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its high f at content .
A suitable fat content of an end product produced accor-
ding to the method of the invention is 40-60 ~ fat.
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WO93/19611 ~ 2 ~ ~ 2 PCT/SE93/00256
For productional reasons it is simplier to add salt and
aroma substances to the water phase. Within the scope of
the invention it is however possible to add thesa sub-
stances to the cream or the oil instead.
After the mixing operation the mixture which consists of
an oil-in-water-emulsion is cooled preferably to a
temperature below 20C, suitably below l5C in the first
cooling step. After the cooling the mixture which nor~
mally consists of an oil-in-water-emulsion is led to a
working step where the mixture during a predetermined
holding time is subjected to a gentle mechanical treat-
~; ment. During this working crystallization and phase
reversal takes place. The crystallization heat given of
; l5 and added working energy increase the temperature 3-8C.
The mixture is cooled after the working in a second
cooling step to a temperature of 12-20C.
If suitable, further working and cooling steps may be
2~ used~
In ~some connections a mechanical working of a somewhat
stronger kind may prooeed the last cooling step.
Each cooling step may comprise one or several tube
coolers and the~gentle mechanical working takes place in
one or several~pin rotors connected in series possibly
complemented with a holding cell/cells in order to
obtain an ~dditional holding time at a suit~ble place
30i during the working.
Examples of production of fat products comprising milk
are given below comprising fat according -to the inven~
`~ tion.
~ 95
WO93/lQ611 ~ 2 PCT/SE93fO025~-
Milk fat mixture with 40 % fat
Formula: Rape seed oil 9O56 kg
Concentratsd cream 75.3 ~ fat 40.39 kg
S Water 46.13 kg
5elatin 3.01 kg
NaCl 0.80 kg
: Aroma substance 0.11 kq
100 kg
Milk fat 4Q % fat
Formula: Concentrated cream 75.3 % fat53.11 kg
Water 42.98 kg
Gelatin 3.00 kg
~:: : NaCl 0.80 kg
Aroma substance 0.11 k~
100 kg
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