Note: Descriptions are shown in the official language in which they were submitted.
CA 02229497 1998-02-11
FORMULATIONS & PROCESS FOR
LOW TEMPERATURE SPREADABLE DAIRY SPREADS
FIELD OF THE INVENTION:
The present invention is directed towards dairy spreads which are spreadable
at lcrw temperatures. More particularly, the present invention is directed
towards
dairy spreads which have essentially the same ingredients as ordinary butter,
which
have the same general appearance and consistency as butter, and which will be
used
for the same general purposes as butter, except for frying. The dairy spreads
of the
present invention are spreadable when removed from the refrigerator; in other
words, the dairy spreads of the present invention are spreadable at
refrigeration
temperatures, usually in the range of 3°C to 10°C.
An ancillary purpose of the present invention, and a corollary to the
refrigeration temperature spreadability, is that dairy spreads in keeping with
the
present invention have a reduced fat and a lower caloric content than ordinary
butter, and thus they have a lower cholesterol content than ordinary butter.
BACKGROUND OF THE INVENTION:
Ordinary butter has been known for centuries, and is used for a variety of
purposes. One of the principal purposes for butter is to be spread on bread,
rolls,
buns, and the like, for purposes of greater palatability of the bread
products, and for
flavour. Butter also has a number of other purposes, and is a typical
ingredient in
many baked products; it may be placed on cooked vegetables and the like; and
it
may be heated in a frying pan for purposes of frying other foods. However,
butter
must be refrigerated, usually at temperatures below about 8°C; and when
butter is
removed from the refrigerator for use, especially so as to be spread on bread
products of any sort, it is not spreadable. Prolonged storage of butter at
room
1
CA 02229497 1998-02-11
temperature, even in small quantities, improves the spreadability of the
butter but
leads to spoilage thereof. Moreover, especially in modern times when much
greater
attention is being paid to what people eat, many people are concerned about
the
high. fat content of butter: in order to qualify for the designation of
butter, the
churned dairy product which must be produced from chilled dairy cream, must
have
at least 80% by weight butterfat content. Many people are also concerned about
the
cholesterol content of butter.
While the consumption of butter has decreased over the last number of
years - per-capita butter consumption in the United States has decreased from
2.5 kilogram in 1970 to 1.9 kilogram in 1993 - many people still prefer to eat
and
use butter rather than margarine. It appears that many people consider
margarine
to b~e a highly manufactured, chemical product; and some people object to the
flavour or lack of flavour, the greasiness, or other characteristics of
margarine which
distinguish it from butter.
However, particularly as a consequence of the lack of spreadability of butter
when it is first removed from the refrigerator, and since the principal use of
butter
or margarine is to be spread on bread or other bread products, the margarine
industry has remained a growth industry.
In some respects, the dairy industry has attempted to regain market share by
providing spreadable butter-like compositions which have a number of the same
constituents as butter, but which may be spreadable at refrigeration
temperatures in
the same manner that margarine is spreadable at refrigeration temperatures.
For
example, AHMED et al, United States Patent 4,769,255, provides a butter-like
composition which is produced by phase reversal of an oil-in-water emulsion,
having about 40% fat content, so as to become a predominantly water-in-oil
emulsion, where the water is in a discontinuous phase and the oil is in a
continuous
phase. Because the ratio of water-in-oil emulsion to oil-in-water emulsion
must be
2
CA 02229497 1998-02-11
in th.e range of 6:4 to 9:1, the product tends to become unstable. Also, as
noted, the
AHMED et al product retains a relatively high fat content of about 40%.
Two other United States Patents, also issued to AHMED et al, are United
States Patent 4,961,950, where the total fat content of the composition is at
least
30°/0~; and United States Patent 4,970,087, where the product is a
mixture of water-
in-oil emulsion and oil-in-water emulsion where the ratio of the emulsions is
6:4 to
8.5: :l , and the composition is dispensable from a manually-operated
squeezable
container, much the same as mustard, ketchup, or toothpaste.
FACKRELL et al United States Patent 5,487,913 teaches a reduced fat
content butter product which is an emulsion of a liquid in a fat, to which
lecithin
and/or a stabilizer may be added.
One of the features of most low calorie, spreadable products that are
presently available is that they will contain emulsifiers such as mono-di-
glycerides,
polysorbates, certain other gums or colloid ingredients, or starches.
Margarines may
also comprise a number of such ingredients. Thus, margarines and prior art low
fat,
butt<~r-based spreadable products are highly manufactured, and may contain
other
ingredients than dairy products or the only other non-dairy products which are
permissable in butter, namely, salt, butter culture, and approved butter
colours.
The present invention, on the other hand, provides dairy spreads which are
spreadable at low temperatures, which will have a lower butterfat content,
caloric
content, and cholesterol level, than ordinary butter, but which contain only
the same
ingredients as conventional butter. However, the dairy spreads of the present
invention may also comprise certain permitted emulsifiers and preservatives.
Butter is a water-in-oil emulsion. That is to say, butter is a colloidal
system
- a colloid being the state of matter in which one substance is finally
dispersed in
another substance - where the fat content is in a continuous phase. However,
since
butter comprises 80% by weight butterfat, the lipid phase of butter is
essentially
solidified at refrigeration temperatures, and does not liquify or soften until
it has
3
CA 02229497 1998-02-11
been removed from the refrigerator and permitted to warm up towards room
temperature. Margarines, of course, provide for spreadability at refrigeration
temperature by using oils having lower melting curves, but those oils are not
derived from dairy products. Most of the low calorie, spreadable butter-like
compositions described above contain additional ingredients, and/or are highly
manufactured beyond those which are expected from conventional butter.
The present invention, on the other hand, contains essentially the same
ingredients as conventional butter, and as such it is properly termed to be a
dairy
spread. The spreadability of the dairy spread of the present invention, at
refrigeration temperature, comes as a consequence of protein coagulation and
the
water binding properties thereof which are developed from a suspension of dry
milk
solids, and from zero fat up to about 43% fat, in a slurry which is
homogenized and
cooled, as discussed hereafter. It is also noted that the dairy spread of the
present
invention displays the properties of a continuous water phase and a
discontinuous
fat phase, which contributes to the spreadability since the fat phase (when
there is
a fat content) is distributed throughout the product, and is unagglomerated.
The present inventors have unexpectedly discovered that the water content
of a dairy spread in keeping with the present invention can be bound by the
protein
constituents thereof, so as to provide a stable product which can serve most
of the
purposes for which butter is used, while remaining in a continuous phase
throughout the dairy spread product. However, the dairy spread product of the
pres~;.nt invention has a lower fat, calorie, and cholesterol content, than
conventional
butter, and yet it is spreadable at refrigeration temperatures.
Indeed, the purpose of this invention is to provide a reduced-fat dairy spread
which is spreadable at refrigeration temperature, and which has an appearance,
flavour, consistency, rheology, and mouth-feel similar to butter. In its
broadest
sense, the dairy spread of the present invention has a formulation such that
it may
comprise from zero up to 43% by weight of butterfat, from 35% up to 75% by
4
CA 02229497 1998-02-11
weight of water, from 5% up to 30% by weight of milk solids, and from zero up
to trace amounts of any of a butter culture, salt, and approved butter colours
which
are done compatible with butter, and combinations thereof. Typical approved
butter
colours include annatto colours, and beta carotene, which are generally
accepted and
approved as colouring agents for butter, in most jurisdictions.
Moreover, the dairy spreads of the present invention may also comprise from
zero up to trace amounts of lecithin, and preservatives such as potassium
sorbate,
sodium benzoate, and citric acid. The reduced-fat dairy spread of the present
invention is such that the water content thereof is bound by the protein
constituents
of the milk solids, and remains in a continuous phase dispersion throughout
the
dairy spread product. Moreover, the fat constituent of the dairy spread
product
(when there is a fat content) is in a discontinuous phase, suspended in the
continuous phase dispersion of the water content.
Thus, the present invention provides a dairy spread which, while not capable
of being labelled and marketed as conventional butter, may be labelled as
containing
only the same constituents as conventional butter; or, at least, as containing
the
same constituents as butter together with permitted additives and
preservatives.
Moreover, the present invention provides a range of low fat options, whereby
the
dairy spread can be produced as a non-fat dairy spread, having zero fat
content; or
as an ultra-lite dairy spread having from trace up to about 15% by weight of
fat
content; or as a lite dairy spread having from 16% up to about 43 % by weight
of
fat content. Moreover, when the dairy spread has a fat content of about 40%, ~
3%,
that fact can be emphasized because such dairy spread has only one half the
fat
content of conventional butter.
The caloric content, by weight, of dairy fat compared with protein, lactose,
or complex carbohydrates - all of the sort which derive from milk and which
comprise the milk solids used in the present invention - is generally in the
range
of about 9:4. Thus, a dairy spread having about 40% fat content, in keeping
with
5
CA 02229497 1998-02-11
the ;present invention, would have slightly more than one half the calories
per unit
weil;ht of conventional butter. It follows that dairy spread having a fat
content in
the order of about 32% by weight would have about one half the calories per
unit
weil;ht of conventional butter, while still having essentially the same
appearance,
flavour, consistency, rheology, and mouth-feel of conventional butter.
Accordingly, reduced-fat dairy spreads in keeping with the present invention
can be utilized for most of the same purposes as conventional butter, with the
exception that they are not suitable for frying.
The present invention provides, in its broadest terms, a method for
prodluction of a reduced-fat dairy spread which is spreadable at refrigeration
temperature, and which has a formulation comprising from zero to 43% by weight
of butterfat, from 35% to 75% by weight of water, from 5% up to 30% by weight
of milk solids, with zero to trace amounts of each of a butter culture, salt,
and
approved butter colours which are compatible with butter, and zero to trace
amounts
of lecithin (as an emulsifier), potassium sorbate, sodium benzoate, and citric
acid.
The water content of the dairy spread is bound by the protein constituents of
the
milk. solids, in a continuous phase dispersion thereof. The method for
production
of the reduced-fat dairy spreads of the present invention comprises the
following
steps:
a) A quantity of unhomogenized milk, unhomogenized heavy cream, and
mixtures thereof, is selected; and that selected quantity of unhomogenized
milk, unhomogenized heavy cream, or mixture thereof, may have a butterfat
content of from zero up to 40%, ~ 3%, by weight thereof. The
unhomogenized heavy cream may or may not have been cultured before its
use, by the addition of butter cultures thereto.
b) Butterfat is added, if necessary, to the selected quantity of
unhomogenized milk, unhomogenized heavy cream, or mixture thereof, so
6
CA 02229497 1998-02-11
as to bring the fat content thereof to a selected butterfat content which may
be in the range of zero up to 40%, ~ 3%, by weight thereof.
c) The unhomogenized milk, unhomogenized heavy cream, or mixture
thereof, is maintained at a temperature of 2°C to 10°C, and a
selected
quantity of milk solids is added thereto so as to bring the milk solids
content
of the finished product up to 5% to 30% by weight thereof.
d) While maintaining the unhomogenized milk, unhomogenized heavy
cream, or mixture thereof, at a temperature of 2°C to 10°C,
trace amounts
of each of a butter culture, salt, and approved butter colours which are
compatible with butter, may optionally be added to the unhomogenized milk,
unhomogenized heavy cream, or mixture thereof. At the same time, any of
the other optional trace amount ingredients - lecithin, potassium sorbate,
sodium benzoate, and citric acid - may be added to the unhomogenized
milk, unhomogenized heavy cream, or mixture thereof.
e) The mixture of unhomogenized milk, unhomogenized heavy cream,
or mixture thereof together with the milk solids and optional trace
constituents, is stirred while still maintaining the temperature of that
mixture
at 2°C to 10°C, until a slurry is developed with the milk solids
and the
optional added trace constituents being held in suspension in the stirred
mixture.
f) Then, the stirred mixture is heated to a temperature of 82°C to
90°C,
and is maintained at a temperature of 82°C to 90°C for a period
of from 25
seconds up to 6 hours, so as to permit pasteurization of the mixture; and,
more importantly, so as to permit coagulation of the protein constituents of
the milk solids.
g) The heated stirred mixture is then homogenized at a temperature of
25°C to 90°C.
7
CA 02229497 1998-02-11
h) The homogenized mixture is then transferred to a temperature
controlled holding tank, where the temperature thereof is maintained at
15°C
to 40°C.
i) Then, the cooled homogenized mixture is transferred from the holding
tank through a heat exchanger to a filling machine; and the temperature of
the homogenized mixture is reduced to 8°C to 30°C.
j) Selected quantities of the cooled homogenized mixture are then
transferred to containers, such as plastic tubs or the like, for storage as
reduced-fat dairy spread.
k) Finally, the reduced-fat dairy spread is stored at temperatures below
8°C.
There are two, more specific, embodiments of the present invention, by
which reduced-fat dairy spreads having somewhat differing fat contents can be
produced. Specifically, in a typical embodiment of the present invention where
the
dair~~ spread has about 3 0% to 43 % by weight of butterfat, it wil l have 3 5
% to 60%
by weight of water content, from 5% to 20% by weight of milk solids, and zero
to
trace' amounts of any of butter culture, salt, approved butter colours,
lecithin,
potassium sorbate, sodium benzoate, and citric acid. The method for production
of
that particular reduced-fat dairy spread in keeping with the present invention
usually
provides for the selection of a quantity of unhomogenized heavy cream, which
may
have a fat content in the range of 40% by weight thereof. The remaining steps
are
essentially as discussed above.
Likewise, a lower fat reduced-fat dairy spread may have a butterfat content
of zero up to only 30%, with 35% to 75% by weight of water, 5% to 30% by
weight of milk solids, and zero to trace amounts of any of butter culture,
salt,
approved butter colours, lecithin, potassium sorbate, sodium benzoate, and
citric
acid. If so, that dairy spread may be manufactured from unhomogenized milk or
mixtures of unhomogenized milk and unhomogenized cream, which in any event
8
CA 02229497 1998-02-11
may be standardized to a butterfat content of zero up to 30% by weight
thereof.
The remaining steps for production are essentially as described above.
It is noted that, the firmness, but spreadability, of the dairy spread comes
as
a consequence of protein coagulation of the protein constituents of the dry
milk
solids which are part of the formulation, at temperatures above 82°C,
so as to
develop an excellent water binding property of the coagulated proteins. Thus,
the
water remains within the dairy spread as a continuous phase, and the fat
content, if
any, is in a discontinuous phase.
The dry milk solids which are used in keeping with the present invention
may be dry skim milk solids, butter milk solids, dry casein solids, dry
caseinates,
dry whey protein solids, and mixtures thereof. All of those milk solids are
proteins,
lactoses, or other complex carbohydrates, and all are derived from milk.
It should also be noted that, while the present discussion is particularly
directed to dairy milk - that is, milk obtained from dairy cattle - the
teachings of
the present invention may be extended in particular circumstances to include
other
similLar milk products such as goat milk, buffalo milk, or the like.
DETAILED DESCRIPTION OF THE INVENTION:
The reduced-fat dairy spread, and the process for its production, have been
described above in general terms. What follows are more particular comments
which provide a more specific understanding of certain aspects of the
invention,
particularly in light of the fact that dairy spreads in keeping with the
present
invention cover a relatively broad spectrum of fat contents from zero fat up
to about
43% butterfat content. As noted, at 40% ~ 3% butterfat content, a dairy spread
product is presented which is virtually indistinguishable from conventional
butter
except that it is generally stored in plastic tubs, due to its consistency and
the fact
that it is spreadable at refrigeration temperatures and is, therefore, not
adaptable to
being wrapped with foil or parchment paper wrappers in the same manner as
9
CA 02229497 1998-02-11
conventional butter. However, dairy spreads having about 40% ~ 3 % by weight
of
butterfat content have, by definition, only one-half the butterfat content of
conventional butter.
As noted, dairy spreads in keeping with the present invention comprise only
constituents which are derived from milk, or acceptable additives which may be
found in conventional butter - including butter culture, salt, and approved
butter
colours which are compatible with butter, and lecithin, potassium sorbate,
sodium
benzoate, and citric acid. Thus it may be possible that dairy spreads in
keeping
with the present invention may be labelled in most jurisdictions in the same
manner
as butter, except for a statement as to their butterfat content and additional
emulsifier and preservatives.
Accordingly, as suggested above, dairy spreads in keeping with the present
invention may be labelled as no-fat dairy spreads, ultra-lite dairy spreads,
or lite
dairy spreads. Also, as noted above, any such dairy spreads will have
considerably
lower calorie content than conventional butter, as well as reduced cholesterol
content.
The present invention is distinguished from the prior art, insofar as the main
thrust of the prior art is phase reversal of an oil-in-water emulsion to
become a
water-in-oil emulsion. Rather, the present invention is predicated on the fact
that
if dry milk solids are added to unhomogenized cream, unhomogenized milk, or a
mixture thereof, at a temperature of less than 10°C, and then stirred
until a slurry
is developed by which the milk solids are held in suspension within the
slurry, and
then the slurry is heated to a temperature above 82°C and up to
90°C and held at
that elevated temperature for a period of time, the protein constituents of
the dry
milk solids in the slurry will coagulate and will develop and demonstrate a
profound
water-binding property or capability. The water-binding property may be as
much
as from one and two weight units and up to seven to ten weight units of water
being
bound by one weight unit of protein. In other words, the water will be bound
by
CA 02229497 1998-02-11
the dry milk solids, and will thereby be found in a continuous phase
dispersion. On
the other hand, whatever fat molecules there may be in the slurry will be
distributed
throughout the slurry in a discontinuous phase.
Then, the slurry can be homogenized at a slightly lower temperature, so as
to obtain uniformity of particle size and dispersion of fat and bound water
throughout the slurry. However, the homogenization step can take place at
temperatures up to 90°C. Still further, and in any event as noted
above, the fat is
in a discontinuous phase, and the water is in a continuous phase -
notwithstanding
that it is bound by the protein constituents that are within the dairy spread.
Thereafter, the temperature of the homogenized slurry can be reduced and the
homogenized slurry can be maintained at a reduced temperature until such time
as
quarvtities thereof are dispensed into containers from a filling machine,
where the
homogenized chilled slurry has by that time been reduced essentially to
refrigeration
temperature; and thereafter, the dispensed product in its containers can be
stored as
reduced-fat dairy spread.
It has been noted, of course, that at an appropriate time during the process
for production of reduced-fat dairy spreads according to the present invention
-
while the initial mixture remains cooled and prior to the step of stirring the
mixture
to develop a slurry - additional approved butter additives such as a butter
culture,
salt, or approved butter colours which are compatible with butter, may be
added to
the mixture. Moreover, other additional approved additives such as lecithin,
potassium sorbate, sodium benzoate, or citric acid may be added at that stage.
The
mixture remains unhomogenized.
All of the machines in which the various steps of the process according to
the present invention may be carried out are ones which would normally be
found
in as conventional bulk milk handling and packaging facility - typically, a
commercial dairy - where packaged milk products are prepared for the market.
For
example, appropriate tanks having capacities of many thousands of litres, as
may
11
CA 02229497 1998-02-11
be required, will be found in a conventional milk handling and packaging
facility,
or commercial dairy; and such tanks will be located and associated with
temperature
controls or in temperature controlled rooms so that the contents of the tanks
may
be held at whatever temperature is required to be for the particular step
being
undertaken.
Likewise, the tanks and necessary equipment to heat a stirred mixture up to
a temperature of 82°C to 90°C and maintain the stirred mixture
at that temperature
for a sufficient period of time to permit coagulation of the protein
constituents of
the milk solids, will be found in an ordinary commercial bulk milk handling
and
packaging facility. Still further, homogenizing equipment will be found in
such a
bulk milk handling and packaging facility.
It should be noted that the step of heating a stirred mixture to a temperature
of 8:?°C to 90°C and maintaining the heated mixture at that
temperature for a period
of time, will serve two purposes. First, the stirred mixture will be
pasteurized.
Also, maintaining the stirred mixture at that temperature for a period of time
will
permit coagulation of the protein constituents of the milk solids, and thus it
will
develop the water-binding property of the protein constituents. The period of
time
may vary from a matter of a few seconds up to several hours. The length of
time
will depend on a number of factors, including the temperature at which the
protein
coagulation step is to be carried out, and the volume of heated stirred
mixture which
is being handled at that time. Typically a batch of several thousand litres
will
undergo protein coagulation at about 90°C in a matter of 10 to 30
seconds, but it
may take as much as 60 seconds - or up to 6 hours - or more at 82°C.
It is important to note that the heated stirred mixture must be heated to a
temperature of at least about 72°C so as to ensure that the butterfat
content thereof,
if any, has completely liquified and that there are no fat crystals or fat
crystal nuclei
in the mixture. However, the present invention requires that the heating step
be
such. that the slurry is heated to at least 82°C, so as to assure that
the requisite
12
CA 02229497 1998-02-11
protein coagulation has taken place. Moreover, the heated stirred mixture
should
not be heated above about 90°C, so as to preclude any risk of localized
boiling of
the water content of the mixture, and so as to preclude the likelihood of
scorching
of any of the milk solids.
The step of homogenization is carried out in equipment of the sort which
will be found in every commercial bulk milk handling and packaging facility.
However, the mixture which is being homogenized may have varying butterfat
contents, up to about 43% by weight, rather than the typical bulk milk or
dairy
cream butterfat contents of 1 % up to about 1 S% to 20% by weight.
In general, the heat exchanger through which the homogenized mixture is
transferred from a temperature controlled holding tank to a filling machine,
is a
swept surface heat exchange unit which, once again, is of the type which is
generally found in a commercial bulk milk handling and packaging facility.
The finished product, as it is transferred to the containers in which it will
be
stored and sold - usually, plastic container tubs of the sort in which
margarine, soft
processed cream cheese, processed sour cream, cottage cheese, and the like,
are sold
- v~~ill thus be a product that has substantially the same rheology or
consistency of
mar~;arine or the prior art manufactured butter-type spreads. However, as
noted, the
packaged dairy spread of the present invention will have a reduced fat,
reduced
calorie, and reduced cholesterol content than conventional butter.
Typical starting materials, as to the milk or butterfat contribution, include
unhomogenized heavy cream, unhomogenized milk, unhomogenized butterfat if
necessary, milk solids, optional butter culture, optional salt, and optional
approved
butter colours. The unhomogenized or unhomogenized heavy cream will contribute
the required water content; there will be milk solids contributed from the
unhomogenized milk or unhomogenized cream; and as well, dry milk solids which
may be dry skim milk solids, buttermilk solids, dry casein solids, dry
caseinates, dry
whey protein solids, and mixtures thereof, may be employed.
13
CA 02229497 1998-02-11
However, the fat content of the dairy spread according to the present
invention may vary, and may be as high as about 43% by weight, or as little as
zero.. or perhaps in the range of 15% to 30% by weight. If so, then the
starting
material will change from unhomogenized heavy cream, having a butterfat
content
of about 40% by weight, to an appropriate unhomogenized milk, unhomogenized
creaan, or mixture thereof, having a predetermined butterfat content which is
contiingent upon the butterfat content of the finished product.
Again, it is noted that there is no substantial change in the amount of any of
the constituents that are used in the production of dairy spreads in keeping
with the
present invention, once they have been mixed together in their intended
quantities;
and the physical appearance of a soft dairy spread which is spreadable at
refrigeration temperatures for any specific starting materials, comes about
particularly as a consequence of the protein coagulation of the heated stirred
mixture
thereof.
A general formulation for the reduced-fat dairy spreads of the present
invention is as follows, where the amount of any constituent is expressed in
terms
of per cent by weight:
TABLE I:
water 30%
- 75%
milk solids 5% -
30%
butterfat 0 - 43%
salt 0 - 2%
potassium sorbate 0 - 0.15%
sodium benzoate 0 - 0.15%
citric acid 0 - 0.15%
lecithin 0 - 0.60%
butter flavour or butter culture 0 - 0.35%
butter colour 0 - 0.03%
14
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A typical general formulation for ultra-lite dairy spreads, being dairy
spreads
which have from very minimal butterfat content up to 30% butterfat content,
but
also including a non-fat dairy spread which would have zero butterfat, would
be as
follows, where the amount of any constituent is expressed in terms of per cent
by
weight:
TABLE II:
water 35%
- 75%
milk solids 5% -
30%
butterfat 0 - 30%
salt 0 - 2%
potassium sorbate 0 - 0.l5%
sodium benzoate 0 - 0.l5%
citric acid 0 - 0.l5%
lecithin 0 - 0.60%
butter flavour or butter culture 0 - 0.35%
butter colour 0 - 0.03%
Likewise, a typical formulation for a lite dairy spread, having 30% to 43%
by v~~eight of butterfat, would be as follows, where the amount of any
constituent
is expressed in terms of per cent by weight:
TABLE III:
water 35% - 60%
milk solids 5% - 20%
butterfat 30% - 43%
salt 0 - 2%
potassium sorbate 0 - 0.15%
sodium benzoate 0 - 0.15%
citric acid 0 - 0.15%
lecithin 0 - 0.60%
butter flavour or butter culture 0 - 0.35%
butter colour 0 - 0.03%
CA 02229497 1998-02-11
As noted, the physical appearance of the reduced-fat dairy spread, which is
spreadable at refrigeration temperatures, comes particularly as a consequence
of the
protein coagulation of the heated, stirred mixture thereof. As a consequence,
as
noted, the water content of the dairy spread is bound by the protein
constituents of
the milk solids in a continuous phase dispersion thereof, and the butterfat is
in a
discontinuous phase which is suspended in the continuous phase dispersion.
There is one test which, while not quantifiable, easily demonstrates one
particularly important characteristic of the dairy spreads of the present
invention, the
spreadability at refrigeration temperature. The same test will also
demonstrate
another characteristic of the dairy spreads of the present invention, which is
its
ability to maintain its physical integrity, even though it has been kept at
room
temperature for a period of time up to several hours.
That test is the so-called "warm toast" test. In this test, several slices of
ordinary warm toast are prepared from ordinary white sliced bread, and they
are
taken immediately from the toaster to a plate so that ordinary butter and the
reduced-fat dairy spread of the present invention can be spread on the fresh
warm
toast. As noted, the test may be carried out with various conditions of
storage of
the butter and dairy spread being tested.
In the first test, the butter and the reduced-fat dairy spread of the present
invention are removed from the refrigerator at the same time that the toast is
taken
frorr~ the toaster, to be spread on the toast. The butter is not capable of
being
spread on the toast; however, the reduced-fat dairy spread of the present
invention
is easily spreadable on the fresh warm toast.
In another test, the butter and the reduced-fat dairy spread of the present
invention have each been removed from the refrigerator and placed in an
ambient
room temperature of about 23°C for approximately 30 minutes. When those
samples are spread onto warm fresh toast, the butter is quite reasonably
spreadable,
as is the reduced-fat dairy spread of the present invention.
16
CA 02229497 1998-02-11
However, in a third test, the butter and the reduced-fat dairy spread of the
present invention have been removed from the refrigerator for approximately
two
hours before being spread onto fresh warm toast. In this case, the butter
tended to
be absorbed almost immediately by the toast, so as not to be spreadable. On
the
other hand, the reduced-fat dairy spread of the present invention remained
spreadable, even under these conditions.
There has been described reduced-fat dairy spreads which may range from
essentially zero fat content up to about 40%, ~ 3 %, butterfat content, and
which are
spreadable at refrigeration temperatures.
Methods for production of reduced-fat dairy spreads in keeping with the
present invention have been described. It is noted that, for the most part,
all of the
necessary equipment and apparatus for production of reduced-fat dairy spreads
in
kee~~ing with the present invention will be found in conventional bulk milk
handling
and packaging facilities or commercial dairies.
Finally, it has been noted that, with the exception of its suitability for
frying,
any reduced-fat dairy spread in keeping with the present invention may be used
essentially in the same manner and for the same purposes as conventional
butter.
Indeed, the reduced-fat dairy spread of the present invention demonstrated
superior
qualities when subjected to the "warm toast" test than conventional butter.
Moreover, in one of the most usual purposes for butter, that of being spread
on bread products of a11 sorts, the reduced-fat dairy spreads of the present
invention
demonstrates a significant improvement over conventional butter in that they
are
spreadable at refrigeration temperatures. In other words, at typical
refrigeration
temperatures of, say, 3°C up to 8°C or 10°C, a reduced-
fat dairy spread may be
take:rl directly from the refrigerator and spread on soft bread, as well as on
toast,
toasl:ed bagels, rolls, buns, and the like.
17
CA 02229497 1998-02-11
The scope of a present invention as to the constituency formulation of
reduced-fat dairy spreads, and as to the methods for production of the same,
are
defined in the appended claims.
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