Note: Descriptions are shown in the official language in which they were submitted.
CA 02237242 1998-0~-08
;,.~
DAIRY SPREAD AND METHOD OF MAKING A DAIRY SPREAD
FIELD OF THE INVENTION:
The present invention is directed towards dairy spreads which are spreadable at
low 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 tempe,~lules, usually just above
freezing temperature in the range of about 2~C or 3~C to about 8~ or 10~C.
0 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 ord.l~y butter, and thus they have a lower
cholesterol content or at least lower cholesterol inducing characteristics than ordinary
butter.
BACKGROUND OF THE INVENTION:
Ordinary butter has been known for ce~ ;es, and is used for a variety of
purposes. One of the p~ ipal purposes for butter is to be spread on bread, rolls, buns,
and the like, in order to increase palatability of the bread products, and for flavour.
Butter also has a number of other purposes, and is a typical ingredient in many baked
CA 02237242 1998-0~-08
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 t~lllp~l~L~Ires just above freezing below about 8~C or 10~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 temperature, even
in small qll~ntities, improves the spreadability of the butter but leads to spoilage thereof.
Also, in some jurisdictions, in order to qualify for the designation of "butter", the
product must be a churned dairy product which must be produced from chilled dairy
cream, and must have at least 80% by weight l~ulLelrat content. Moreover, especially in
o modern times when much greater attention is being paid to what people eat, many people
are concerned about the high fat content of butter
While the col~unl~lion of butter has decreased over the last number of years -
per-capita buKer col~u,llplion in the United States has decreased from 2.5 kilograms in
1970 to 1.9 kilograms in 1993 - many people still prefer to eat and use butter rather than
margalille. It appears that many people consider margarine to be a highly m~mlfactllred,
chPmir~l product; and some people object to the flavour or lack of flavour, the
gre~cinPss, or other characteristics of ~argalille which di~ uish 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 p~ ci~al use of butter or
Illcug~hle is to be spread on bread or other bread products, the malgalil~ industry has
rPm~inPd a growth industry.
CA 02237242 1998-0~-08
In some respects, the dairy industry has aLlelllpted to regain market share by
providing spreadable butter-like compositions which have a number of the same
con~titllent~ as butter, but which may be spreadable at refrigeration te~ e.~lulcs in the
same manner that margarine is spreadable at refrigeration telllpelalu~s. For example,
~i 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 predomin~ntly 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 in the range of 6:4 to 9:1, the product
1 Cl 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%; and
United States Patent 4,970,087, where the product is a mixture of water-in-oil emulsion
l~i and oil-in-water emulsion where the ratio of the emulsions is 6:4 to 8.5:1, and the
composition is dispensable from a m~nll~lly-operated squeezable container, much the
same as IllU:iL~ll'd, ketchllp, or tooll~
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
2 o stabilizer may be added.
One of the features of most low calorie, spreadable products that are presently
available is that they will contain ~mlll~ifi~rs such as mono-di-glycerides, polysorbates,
CA 02237242 1998-0~-08
certain other gums or colloid ingredients, or starches. Ma,gd.hles may also comprise
a number of such ingredients. Thus, margarines and prior art low fat, butter-based
spreadable products are highly m~mlf~rtllred, and may contain ingredients other than
dairy products or the only other non-dairy products which are permissable in butter,
cj namely salt, butter culture and approved butter colours.
The present invention, on the other hand, provides dairy spreads which are
spreadable at low tempeldlures, which have a lower l,ulLelr~t content and caloric content
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
~mlll~ifiers and preservatives.
Butter is a water-in-oil emulsion where the fat content is in a continuous phase.
Since butter comprises 80% by weight buLIe,rat, the lipid phase of butter is essentially
solidified at refrigeration t~ eldLul~s, and does not liquify or soften until it has been
removed from the refrigerator and permitted to warm up towards room temperature.1 ~i Margarilles, 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 m~nllfact~lred beyond those which are e,~ected from
conventional butter.
2 o The present invention, on the other hand, contains essenti~lly 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 telllpe,dl~ll.,s,
CA 02237242 1998-0~-08
comes as a consequence of the water binding properties of binding constituents in milk
solids, including protein coagulation. 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 contribute to the spreadability since the fat phase is distributed throughout
c, 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 binding
constituents thereof, including protein constituents, so as to provide a stable product
which can serve most of the purposes for which butter is used, while rem~ining in a
continuous phase throughout the dairy spread product. However, the dairy spread
product of the present invention has a lower fat and calorie content than conventional
butter, and yet it is spreadable at refrigeration temperatures. By use of the term
"reduced-fat" it is intended to mean less butterfat than ordinary butter which usually has
a butterfat content of 80% by weight.
Indeed, at least one of the purposes of this invention is to provide a reduced-fat
dairy spread which is spreadable at refrigeration ~ peldlul~,s. Preferably the dairy
spread has an appealance, flavour, con~i~ten~-y, 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 about 20% to about 55% by weight of butterfat, from
2C1 30% up to 75% by 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
CA 02237242 1998-0~-08
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 zeroup to trace amounts of lecithin, and preservatives such as potassium sorbate, sodium
benzoate, and an acidifier such as citric acid or lemon juice. However, preferably, there
are no added lecithin, preservatives or acidifier in the dairy spreads of this invention.
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 is in a discontinuous phase, suspended in the continuous
phase dispersion of the water.
Thus, the present invention provides a dairy spread which, while not capable of
being labelled and marketed as conventional butter in most jurisdictions, may be labelled
as cont~ining only the same constituents as conventional butter; or, at least, as cont~ining
5, 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 having from about 20% up to about 55% by weight of fat
content. Moreover, when the dairy spread has a fat content of about 40%, i 3 %, that
fact can be emp'nasized because such dairy spread has only one half the fat content of
2 o conventional butter.
The caloric content, by weight, of dairy fat compared with protein, lactose, or
complex carbohydrates - all of the sort which derive from miL~ and which comprise the
CA 02237242 1998-0~-08
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 the present invention,
would have slightly more than one half the calories per unit weight of conventional
butter. It follows that a dairy spread having a fat content in the order of about 32% by
c; weight would have about one half the calories per unit weight of conventional butter,
while still having essentially the same appearance, flavour, consistency, rheology, and
mouth-feel of conventional butter.
~ e~ ced-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.
Accordingly, in one of its broad aspects, the present invention provides a dairy
spread which is spreadable at refrigeration tell~pel~lules cu~ lis~ng:
buLL~lr~t in a range of about 20% to 55% by weight of the spread;
water in the range of about 30% to 75% by weight of the spread;
milk solids having binding constituents, wherein the miLk solids are in a range of
about 5% to 30% by weight of the spread;
wL~,eil~ the milk solids are dissolved in the water and the binding con~titllellt~ of
the miL~ solids bind at least some of the water; and
wherein the water is in a continuous phase and the buLL.,lral is in a discontinuous
2 o phase suspended in the continuous phase of water.
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Also, in another of its broad aspects, the present invention resides in providing
a method for producing dairy spread which is spreadable at refrigeration temperatures,
the dairy spread comprising:
butterfat in a range of about 20% to 55% by weight of the spreads as described
c; above, the method comprising the steps of:
a) providing a quantity of milk and/or cream having butterfat;
b) if the butterfat of the spread is not within the range of 20% to 55% by
weight, adjusting the bull~lrat of the spread by adding bulhlrdt to the miL~ and/or
cream so as to bring the buLhlrdt of the spread to within the range of about 20%
to 55% by weight;
c) adding miL~ solids to the milk and/or cream, either before or after
adjusting the butterfat, to form a mixture;
d) heating the mixture at a pa~lculi~dlion telllpcldture for a pasteurization
time; and
e) wherein when the bulLIrat is present in globules having various sizes,
modifying the size of the bulL,.rdt globules such that the bullelrdt globules are of
approximate uniroll~ size.
In another narrower aspect, the invention resides in providing a reduced-fat dairy
spread which is spreadable at refrigeration ttlll~lalule, and which has a plcfelled
formulation comprising from about 20% to 43% by weight of buLhlrdt, from 35% to
75% by weight of water, from 5% up to 30% by weight of miL~c solids, with zero to
trace amounts of each of a butter culture, salt, and approved butter colours which are
CA 02237242 1998-0~-08
compatible with butter, and zero to trace amounts of lecithin (as an emulsifier),
potassium sorbate, sodium benzoate, and acidifier. The water content of the dairy spread
is bound by the protein constituents of the milk solids, in a continuous phase dispersion
thereof.
ci Further aspects of the invention will become apl,arellL upon reading the following
detailed description which illustrates the invention and preferred embodiments of the
mventlon.
DETAILED DESCRIPTION OF THE INVENTION:
CI The reduced-fat dairy spread, and the process for its production, have been
described above in general terms. What follows are more particular co,lln~ents which
provide a more specific underst~n~ling 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 about 20% butterfat up to about 55% l,uUelr~t
content. As noted, at 40% + 3% bulL~lr~t content, a dairy spread product is plesenled
which is very similar to conventional butter - except that it is generally stored in plastic
tubs, due to its collsisl~ ;y and the fact that it is spreadable at refrigeration te~ el~lul~s
and is, thelefo,e, not adaptable to being w~pped with foil or parchment paper wrappers
in the same manner as conventional butter. However, dairy spreads having about 40%
+ 3% by weight of b.~ll.,.r~t content have, by definition, only one-half the l,ull~lrat
content of conventional butter.
CA 02237242 1998-0~-08
As noted, dairy spreads in keeping with the present invention comprise only
constituents which are derived from milk and/or cream, 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
c, benzoate, and an acidifier. 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, if included.
In a ~.efe..~d embodiment of the invention, no lecithin, eml-lcifier or a stabilizer
is additionally added to the spread.
In a preferred embodiment of the invention, the water in the spread is a water
phase of cream (cream in this sense would also include millc). In other words, the water
in the spread is derived from cream or milk, and not additionally added.
One method for production of some of the reduced-fat dairy spreads of the present
invention comprises the following steps:
a) A quantity of unhomogenized milk, unhomogenized heavy cream, and
llPI;C~U1'~.5 thereof, is selected; and that selected quantity of unhomogenized milk,
unhomogenized heavy cream, or mixture thereof, may have a butterfat content of
from about 20% up to 55%, and preferably 40% + 3% by weight thereof. The
2 o unhomogenized heavy cream may or may not have been cultured before its use,
by the addition of butter cultures thereto;
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b) Buuelrat is added, if n~cecs~ry, to the selected quantity of unhomogenized
milk, unhomogenized heavy cream, or mixture thereof, so as to bring the fat
content thereof to a selected l~ull~lrat content which may be in the range of about
20% to 55%, and preferably 40% + 3% by weight thereof;
~; c) The unhomogenized milk, unhomogenized heavy cream, or mixture
thereof, is m~int~inPd at a temperature of about 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 fini.chP~l product up to about 5% to 30% by weight thereof;
d) While m~int~ining the unhomogenized milk, unhomogenized heavy cream,
lC or mixture thereof, at telllpel~lu,e of about 2~C to 10~C, trace amounts of each
of a butter culture, salt, and approved butter colours that 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 anacidifier - 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 conctihlpntc~ is
stirred while still m~int~ining the ttl"p~.dture of that mixture at about 2~C to2 o 10~C, until a slurry is developed with the milk solids and the optional added trace
conctih~ntc being held in suspension in the stirred mixture;
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f) Then, the stirred mixture is heated to a temperature of about 82~C to
90~C, and is m~int~in--~l at a Le~ )eldlurc of about 82~C to 90~C for a period of
from 25 seconds up to 6 hours, so as to permit coagulation of the binding
constituents, including protein constituents, of the milk solids;
cj g) The heated stirred mixture is then homogenized at a telllpeldlulc of about
25~C to 90~C;
h) The homogenized lllixlulc is then transferred to a temperature controlled
holding tank, where the LclllperdLulc thereof is m~int~in~od at about 15~C to 40~C;
i) Then, the cooled homogenized llPiALulc is llal~r~llcd from the holding
lo tank through a heat exchadnger to a filling m~rllinf~; and the temperature of the
homogenized mixture is reduced to 8~C to 30~C;
j) Selected ql-~ntities of the cooled homogenized mixture are then Ll~u~r~llcd
to containers, such as plastic tubs or the like, for storage as reduced-fat dairy
spread; and
k) Finally, the reduced-fat dairy spread is stored at telll~cldLul~s below 8~C.
The present invention is different than the prior art at least in that milk solids,
preferably dry milk solids, are added to milk or cream, and preferably unhomogenized
milk or cream, or a mixture thereof, at a Lclllpe.al~lre in the range of about 2~C to 15~C,
and preferably less than 10~C, and then stirred until a slurry is developed by which the
2 o milk solids are dissolved in the water content of the milk/cream and held in suspension
within the slurry, and then the slurry or llli~Llule is heated to a L~,lll~.dlulc; in the range
of about 80~C to 90~C, and preferably above 82~C, and held at that elevated tel..pe.ature
CA 02237242 1998-0~-08
for a period of time. The binding conctit~lentc~ including protein constituents, of the
milk solids in the slurry will coagulate and will develop and demol~L~ a profound
water-binding property or capability. The water-binding plopelly may be as much as
from one and two weight units and up to seven to ten weight units of water being bound
c; by one weight unit of binding constituent. In other words, the water will be bound by
the miLk solids. Moreover, the water will be found in a continuous phase.
On the other hand, whatever fat globules there may be in the slurry will be
distributed throughout the slurry in a discontinuous phase.
The slurry can then be homogenized (to have the butterfat globules in the slurryo modified to obtain a uniform size of the bulLelr~t globules) at a slightly lower
temperature, so as to obtain uniformity of particle size and dispersion of fat and bound
water throughout the slurry. The "homogenizing" step can take place at temperatures
in the range of about 25~C to up to about 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 -
noLwiLl,.~ ling that it is bound by the binding constituents that are within the dairy
spread.
Thereafter, the ~lllp~lalul~ of the homogenized slurry can be reduced and the
homogenized slurry can be m~int~in~cl at a reduced telllpfldlulc; until such time as
q~ntiti.os thereof are dispensed into containers from a filling m~ in~, where the
homogenized chilled slurry has by that time been reduced essenti~lly to refrigeration
t~lllp.,.~Lulc;; and thereafter, the fli.cpellced product in its containers can be stored as
reduced-fat dairy spread.
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It has been noted, of course, that at an ap~lo~liate time during the process for
production of reduced-fat dairy spreads according to the present invention - preferably
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
cj 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 an acidifier may be added at that stage. The mixture remains
unhomogenized.
All of the m~-~hin~s in w_ich the various steps of the process according to the
present invention may be carried out are ones which would normally be found in a
conventional bulk milk h~n-11ing and p~cL-~ging facility - typically, a commercial dairy -
where packaged milk products are prepared for the market. For example, applopliate
tanks, as may be required, will be found in a conventional milk h~nrlling and p~rk~ging
facility, or commercial dairy; and such tanks will be located and associated with
lelllpclaLule controls or in a telllpcldlul~e controlled rooms so that the contents of the
tanks may be held at whatever l~l~eldture is required to be for t_e particular step being
undertaken.
Likewise, the tanks and n~ces~ry e4uip,llclll to heat a stirred mixture up to a
telllp~,lature of 80~C to 90~C and m~int~in the stirred mixture at that lt:lllpcldlu~e for a
sufficient period of time to permit coagulation of the binding conctit l~nt.c of the milk
solids, will be found in an ordinary commercial bulk milk h~nllling and pac~ging
14
CA 02237242 1998-0~-08
facility. Still further, homogenizing equipment will be found in such a bulk milk
h~n-lling and pac~ging facility.
It should be noted that the step of heating a stirred mixture to a tel,lp~ldlule of
80~C to 90~C and m~int~ining the heated mixture at that telllpel~ture for a period of
~, time, will serve two purposes. First, the stirred mixture will be pasteurized. Also,
m~int~ining the stirred mixture at that temperature for a period of time will permit
coagulation of the binding constituents of the milk solids, and thus it will develop the
water-binding property of the binding constituents. The period of time may vary from
a matter of few seconds up to several hours. The length of time will depend on anumber of factors, including the temperature at which the coagulation step is to be
carried out, and the volume of heated stirred lllix ~ule which is being h~n~ l at that time .
Typically, a batch will undergo protein coagulation at about 90~C in a maKer 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
1'i temperature of at least about 72~C so as to ensure that the buKerfat content thereof 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 80~C, and preferably 82~C, so as to assure that the requisite 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.
CA 02237242 1998-0~-08
The step of homogenization is carried out in equipment of the sort which will befound in most commercial bulk milk h~n~lling and pacl~ging facilities. However, the
mixture which is being homogenized may have varying bullelrdt contents, up to about
55%, and preferably 40% + 3%, by weight, rather than the typical bulk milk or dairy
~;cream bullelrat contents of 1% up to about 15% to 20% by weight.
In general, the heat exchanger through which the homogenized mixture is
llal~r~ d 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 h~nrlling and pack~ging facility.
10The fini~h~d product, as it is lldl~rell~,d to the containers in which it will be
stored and sold - usually, plastic container tubs or the sort in which margarine, soft
processed cream cheese, processed sour cream, cottage cheese, and the like, are sold -
will thus be a product that has substantially the same rheology or conxixle~-r-y of
lllalgalule or the prior art m~n-lf~rtllred butter-type spreads. However, as noted, the
15packaged dairy spread of the present invention will have a reduced-fat and reduced-
calorie content colllpdred to conventional butter.
Typical starting materials for the miL~c fat or bullelrdt contribution preferably
include unhomogenized heavy cream, unhomogenized miLk and bul~ rdt, if n~cess~ry.
The unhomogenized miLk or unhomogenized heavy cream will contribute the ~luired
20water content; there will be milk solids contributed from the unhomogenized miL~ or
unhomogenized cream; and as well, preferably dry miL~c solids which may be dry skim
CA 02237242 1998-0~-08
milk solids, dry buL~llnilk solids, dry casein solids, dry caseinates, dry whey protein
solids, and mixtures thereof, may be employed.
However, the fat content of the dairy spread according to the present invention
may vary, and may be as high as about 55% by weight, or as little as about 20%, the
~,starting material will be preferably an applopliate unhomogenized milk, unhomogenized
cream, or mixture thereof, having a predetermined butterfat content which is contingent
upon the desired butterfat content of the fini.che~ 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
loinvention, once they have been mixed together in their intended q~ntities; and the
physical appearance of a soft dairy spread w_ich is spreadable at refrigeration
temperatures for any specific starting materials, comes about particularly as a
consequence of the coagulation of the binding con~titl1ent~, including proteins, 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 per cent by
weight:
CA 02237242 1998-OS-08
TABLE I:
water 30% - 75 %
milk solids 5 % - 30%
cj butterfat 20% - 55%
salt 0 - 2 %
potassium sorbate 0 - 0.15%
sodium benzoate 0 - 0.15 %
acidifier 0 - 0.15 %
lo lecithin 0 - 0.60%
butter flavour or butter culture 0 - 0.35%
butter colour 0 - 0.03 %
l~j A typical general formulation for ultra-lite spreads, being dairy spreads which
have from very minim~l buL~lr~t content up to 30% butterfat content, would be as
follows, where the amount of any con~t~ ent is expressed in terms of per cent by weight:
TABLE II:
water 35 % - 75 %
milk solids 5 % - 30%
I~ull.,.r~t 20% - 30%
salt 0 - 2 %
2 cl potassium sorbate 0 - 0.15 %
sodium benzoate 0 - 0.15 %
acidifier 0 - 0.15 %
lecithin 0 - 0.60%
butter flavour or butter culture 0 - 0.35%
3~ butter colour 0 - 0.03%
Likewise, a typical formulation for a light dairy spread, having 30% to 43% by
weight of bull~,-r~t, would be as follows, where the amount of any con~titll~nt is
3 5 expressed in terms of per cent by weight:
CA 02237242 1998-0~-08
TABLE III:
water 35 % - 60%
milk solids 5% - 20%
buL~elrat 30% - 43 %
salt 0 - 2 %
potassium sorbate 0 - 0.15%
sodium benzoate 0 - 0.15%
0 acidifier 0 - 0.15%
lecithin 0 - 0. 60 %
butter flavour or butter culture 0 - 0.35%
butter colour 0 - 0.03%
There are two, more specific, embodiments of the present invention, by which
reduced-fat dairy spreads having somewhat differing fat contents may be produced.
Specifically, in a typical embodiment of the present invention where the dairy spread has
about 30% to 43% by weight of butterfat, it will have 35% 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 an acidifier. 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 rem~ining steps are essenti~lly as lli.ccll~se~l above.
Likewise, a lower fat reduced-fat dairy spread may have a bu~L.r~t content of
about 20% to only about 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 an acidifier. If so, that
dairy spread may be m~mlf~rtllred from unhomogenized milk or mixtures or
CA 02237242 1998-0~-08
unhomogenized milk and unhomogenized cream, which in any event may be standardized
to a butterfat content of zero up to 30% by weight thereof. The rem~ining 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 binding constituents of the dry milk solids
which are part of the formulation, at ten~elatures above about 80~C preferably above
82~C, so as to develop an excellent water binding property of the coagulated binding
constituent, including proteins. Thus, the water remains within the dairy spread as a
continuous phase, and the fat content is a discontinuous phase.
The dry milk solids which are used in keeping with the present invention may be
dried skim miLk solids, dry butter milk solids, dry casein solids, dry caseinates, dry whey
protein solids, and mixtures thereof. All of those milk solids are plol~hls, lactoses, or
other complex carbohydrates, and all are derived from milk.
In a pler~lled embodiment of the invention, the dairy spread is spreadable at
refrigeration Lelllpel~tures (typically in the range of about 2~C or 3~C to about 8~C to
10~C) and the dairy spread has butterfat in the range of about 20% to 55% by weight
of the spread;
water in the range of about 30% to 75% by weight of the spread;
miLk solids having binding col~liluents, wherein the mihc solids are in the range
of about 5% to 30% by weight of the spread;
wherein the milk solids are dissolved in the water and the binding constituents of
the miL~c solids bind at least some of the water; and
CA 02237242 1998-0~-08
wherein the water is in a continuous phase and the bulLelrat is in a discontinuous
phase suspended in the continuous phase of water.
In a more preferred embodiment of the invention, the water of the dairy spread
is in the range of about 35% to 60% by weight; and in an even more preferred
c, embodiment, the water is in the range of about 40% to 50% by weight.
In a pler~ d embodiment of the invention, the dairy spread has milk solids in
the range of about 5% to 20% by weight; and in an even more plefelled embodiment,
the miLk solids are in the range of about 10% to 17% by weight.
In a plerelred embodiment of the invention, the butterfat of the spread is in the
o range of about 25 % to 45 % by weight and the milk solids are in the range of about 5 %
to 20% by weight.
In another plerel.~d embodiment, the dairy spread has butterfat which is in the
range of about 35 % to 55 % by weight and the miL~c solids are in the range of about 5 %
to 20% by weight.
In another prefe-.~d embodiment, the dairy spread has butterfat in the range of
about 35% to 45% by weight and the milk solids are in the range of about 5% to 20%
by weight.
In another pr~fell~,d embo~1im~nt, the dairy spread has butterfat in the range of
about 37% to 43% by weight and the miLk solids are in a range of about 5% to 20% by
2 o weight.
CA 02237242 1998-0~-08
In another pl~felled embodiment, the dairy spread has bulL_lr~t in the range of
about 35% to 45% by weight, the water in the range of about 40% to 50% by weight,
and the milk solids are in the range of about 10% to 17% by weight.
In a more preferred embodiment of the invention, the dairy spread has butterfat
in the range of about 37% to 43% by weight, the water is in a range of about 40% to
50% by weight, and the milk solids are in a range of about 10% to 17% by weight.In a pl~r~lled embodiment of the invention, no lecithin, emulsifier or stabilizer
is additionally added to the spread.
A plefelled method for producing the dairy spreads as described above has the
0 steps of:
a) providing a 4uallliLy of milk and/or cream having bull~lral;
b) if the butterfat of the spread is not within the range of 20% to 55% by
weight, adjusting the butterfat of the spread by adding bul~lrat to the miLk and/or
cream so as to bring the butterfat of the spread to within the range of about 20 %
to SS % by weight;
c) adding milk solids to the milk and/or cream, either before or after
adjusting the bullelrat, to form a mixture;
d) heating the mixture at a pasL~ul~ation temperature for a pasteurization
time; and
e) wh~leill when the bu~ rat is present in globules having various sizes,
modifying the size of the b.~ ,.r~t globules such that the butterfat globules are of
approximate uniform size.
22
CA 02237242 1998-0~-08
Preferably, the quantity of milk and/or cream provided in step a) above is
unhomogenized and/or unhomogenized cream.
Preferably, the milk solids are added to the milk and/or cream when the milk
and/or cream is at a temperature in the range of about 2~C to 15~C.
Preferably, the mixture is allowed to hydrate at a suitable hydrating temperature
before heating the mixture to the pasteurization tell~elalulc.
Preferably, the mixture is heated to a pa~l~uli~alion l~lllp.,lalul~e within the range
of about 80~C to 90~C and m~int~inP~l at that temperature for a period of about 25
seconds to 6 hours so as to pasteurize the mixture and so as to permit coagulation of the
binding constituents of the milk solids.
In a most plcfcllcd embodiment of the invention, the ll~LLLUlC is heated to a
pa~lcul,~tion temperature of about 80~C for about S mimlte~.
In a plcfellcd embodiment of the invention, the modification of the particle size
of the butterfat globules takes place by "homogenization" when the mixture is at a
temperature within the range of about 25~C to 90~C.
In a plefcllcd embodiment of the invention the modification of the particle sizeof the bull~l~t globules takes place when the llli~lu~e is at a tel~el~lul-, within a range
of about 55~C to 65~C.
In a most preferred embodiment of the invention, the quantity of milk and/or
cream provided in step a) above is unhomogenized miLk and/or unhomogeni7~ocl cream;
the milk solids are added to the milk and/or cream when the miLk and/or cream
is at a tellll~el~ture in a range from about 2~C to 15~C;
23
CA 02237242 1998-0~-08
the mixture is allowed to hydrate at a suitable hydrating temperature before
heating the mixture to pasteurization te~ )e,~tures;
the mixture is heated to a pasteurization tell~cldlule of about 80~C for about 5mimltes; and
the modification of the particle size of the butterfat globules t~kes place when the
mixture is a temperature within the range of about 55~C to 65~C.
In a prefelled embodiment of the invention, at least part of the milk and/or cream
which is provided has been cultured prior to its use.
C Example
An example of a dairy spread made in accordance with the invention is described
specifically below. A sample size of about 10 kilograms was prepa~ed in which the final
spread had a buU~lrdt, or milk fat, content of about 40%, water about 45%, milk solids
about 13%, salt about 1.2% and preservatives, specifically potassium sorbate, of about
0.1%, together with some beta carotene.
In the example, 82.3% of the total fonnlll~tion by weight was cream having about40% bul~.rdt. One half of this cream was cultured for about 16 to 20 hours at about
20/21~C to reach a pH of about 4.9 to 5.2.
The milk solids colll~lising condensed dry skim milk and dry butter milk solids
2 o were added to the half of the cream which was not cultured. The milk solids were added
when the cream was at a temperature of about 10~C.
24
CA 02237242 1998-0~-08
After the milk solids were added the cream and milk solids mixture was heated
to about 50~C. The mixture was allowed to hydrate at about 50~C for about 20 minutes.
When the mixture was about 50~C, about 0.8 kilograms of unsalted butter having
a l,u~lelr~t content of about 81% was added. Also, the trace amounts of the other
5ingredients as described above were added at this time.
The mixture was then heated to about 80~C and held at about 80~C for about 5
minutes in order to pasteurize the mixture.
The temperature of the mixture was then lowered to about 60~C and the mixture
was homogenized using a two-stage process wherein the pressure during the first stage
10was in the range 2,000 to 2,400 p.s.i. and in the second stage the pressure was 500 to
600 p.s.i.
After homoge~ ion, the ,..L~lule was allowed to cool and then packaged into
suitable containers and stored at refrigeration tt~lllpe~lLul~S in the range of about 2~ to
8~C.
15The spread produced in accordance with this example had the desired qualities of
the dairy spread in accor~ ce with this invention.
There is one test which, while not qll~ntifi~le, demol~L.~Les one particularly
important characteristic of the dairy spreads of the present invention, that is the
spreadability at refrigeration l~...pe.~llrc. The same test will also demonstrate another
2 och~ae~islic of the dairy spreads of the present invention, which is its ability to m~int~in
its physical integrity, even though it has been kept at room temperature for a period of
time up to several hours.
CA 02237242 1998-0~-08
That test is the so-called "warm toast" test. In this test, several slices of ordinary
warm toast are prepared from ordil~y white sliced bread, and they are taken
imm~ tely from the toaster to a plate so that ordil~ 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 from
the toaster, to be spread on the toast. The butter is not capable of being spread on the
0 toast; however, the reduced-fat dairy spread of the present invention is easily spreadable
on the fresh warrn 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.
However, in a third test, the butter and the reduced-fat dairy spread of the present
invention have been removed from the refrigerator for approxirnately two hours before
being spread onto fresh warm toast. In this case, the butter tended to be absorbed almost
2 o imm~ tely by the toast, so as not to be spreadable. On the other hand, the reduced-fat
dairy spread of the present invention rem~in~d spreadable, even under these conditions.
26
CA 02237242 1998-0~-08
Moreover, in one of the rnost usual purposes of butter7 that of being spread on
bread products of all sorts, the reduced-fat dairy spreads of the present invention
demonstrate a significant improvement over conventional butter in that they are
spreadable at refrigeration tempeldlu,cs. In other words, at typical refrigeration
temperatures of, say, about 2~C or 3~C up to about 8~C or 10~C, a reduced-fat dairy
spread may be taken directly frorn the refrigerator and spread on soft bread, as well as
on toast, toasted bagels, rolls, buns, and the like.
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
0 invention may be extended in particular circ-lmct~n~es to include other similar milk
products such as goat milk, buffalo milk, or the like.
It will be understood that, although various features of the invention have beendescribed with respect to one or another of the embodiments of the invention, the various
features and embodiments of the invention may be combined or used in conjunction with
other features and embodiments of the invention as described herein.
Although this disclosure has described certain p~ ed embo~imPnt.c of the
invention, it is to be understood that the invention is not restricted to these particular
embo~imPntc. Rather, the invemtion inrludes all embo-lim~ntc which are functional,
ch~mi~l or ,..~och~.~ir~l equivalents of these specific embo~;.-....l~ and features which
2 o have been described herein.
