Note : Les descriptions sont présentées dans la langue officielle dans laquelle elles ont été soumises.
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This invention re]ates to the manufacture of dairy products,
specifically to dairy spreacls.
The interest of the dairy industry in dairy spreads, especially
in low-fat spreads, was stimulated during l~orld War II by an acute shortage
of edible fats~ Although the problems of supply have long ceased, there
is a continuing interest in low-fat dairy spreads, based principally on
the preference by many consumers for foods of lesser caloric content~ Good
spreadability and lower costs are also significant factors in the wide
public acceptance of low fat dairy spreads. In order to qualify as a
calorie reduced dairy based spread under the Canadian Food and Drug
Regulation B240006 a product must contain not more than 50% of the calories
that would be normally provided in that food if it were not calorie-
reduced. The dairy spread according to the present invention provides a
maximum of 355 calories per lO0 grams and comes within the above-noted
provisions.
As the low fat dairy spread of the present invention is intended
to be used as a butter replacement it is necessary that the texture and
body of the dairy spread closely resemble butter.
Since butter is a water-in-fat emulsion7 a dairy spread which
is to resemble butter, especially in texture, must also be a water-in-fat
emulsion. The low calorie "butters" of the prior art such as those of
Swiss Patent 506,952 and of British Paten~ 1,251~260, are fat-in-water
; rather than water in-fat emulsions and thus do not sufficiently resemble
butter. The shelf life of most of the fat-in-water type emulsions of the
prior art is also lower than that o~ butter.
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According to the present invention there is provided a water-
in-fat emulsion low fat dairy spread comprising 35.0 to 38.5% butterfat -
1.4 to 7.0% non-fat milk solids, including any added sodium caseinate;
from 0.7% up to 1.1% of a non-toxic e~ulsifier, from 0.75 to 1.05% of a
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non-toxic hydrocolloid consisting of from 0.05 to 0.2% agar and from 0.70
to 0.85%ofat least one other non toxic hydrocolloid; and the balance water,
with optional flavour and colouring additives and preservatives.
The fat used in the preparation of the dairy spread, according
to the present invention, must be bukterfat. Suitable sources of the fat
used in the present invention are ei~her salted or unsalted butter or fresh
dairy cream having a butter fat content in the range of 36.0 to 80.0%.
The non~fat milk solids used in the dairy spread include any
sodium caseinate added in addition to khe commercially available non-fat
milk solids. The non-fat milk solids may range from 1.4 to 7.0% by weight
of the dairy spread. However, the higher the non-fat milk solids content,
the lower the ~at content of the dairy spread must be, in order that the
total combination of energy-supplying elements provides not more than 355
calories per 100 grams of dairy spread.
The emulsifier used in the mixtures of the present invention
may be a distilled monoglyceride or a blend of distilled monoglycerides,
such as gl~cerol monolaurate and glycerol monopalmitate, and lecithin.
The emulsifier is present in an amount from 0.7% up to 1.1% by weight of
the final product.
It has been found that from 0.05% up to 0.2% agar is necessary
to maintain the limited water release exhibited by the present dair~
spread at eleYated temperatures. As a result of the inclusion of agar
in the dairy spread of the present invention, water is not released from
the dairy spread upon standing at higher than room temperakures or upon
the application of the dairy spread to a hot food, for example, hot toast.
ID addition to ugar~ other non-to~ic ~ydrocolloids may be added
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to the dairy spread in an amount from 0.70 to 0.8s% by we:ight of the
final product. The non-toxic hydrocolloids are eclible hydrocol:Loids which
will readily hydrate when added to the compositions, according to the
present invention. ~fter hydration~ it is believed~ that the edible, non-
toxic hydrocolloid tends to bind the water in the composition so that the
low calorie dairy spread, of the present invention, has the appearance
and texture of butter. Sultable hydrocolloids include gelatin~ starch~
pre-gelatinized starch, carboxymethylcellulose, propylene glycol alginate,
sodium alginate, carrageenan, and naturally occurring gums such as guar
gum and locust bean gum. The above noted hydrocolloid may be added to
the compositions of the present invention in their naturally occurring form
or as physiologically acceptable derivatives thereof~ such as acid addition
salts, or alkaline or allcaline earth metal salts thereof. Preferred
hydrocolloids are starch, guar gum, locust bean gum, and carrageenan~
The hydrocolloid present in addition to agar, may be any of the above noted
hydrocolloids, individually~ or may consist of a blend thereof.
Normally the dairy spread will additionally contain non-dairy
food additives such as salt, hydrocolloids in addition to agar, preservatives
and colouring and flavouring agents.
The addition of salt~ and the colouring and flavouring agents
are a mat~er of the preference of the producer, bearing in mind the market
to which the dairy spread is directed. Generally, a product having from
about 0.75 to 1.10% by weight salt is suitable as a butter substitute.
However, if desired, salt need not be added.
The colour of the product may be adjusted by the use o~ food
colours s~lch as the following: an oil soluble annatto food colour, a water
soluble fraction of the extract of annatto, or other certified colouring
agents.
To enhance the shelf life of the dairy spread a preservative
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may be added. Suitable preservatives are sodium ben~oate and potassium
sorbate, which have been found to be effective :~ amounts in the range
from about 0.05 to 0.09% by weight of the dairy spread.
The present invention a].so pertai.ns to a process for ~he
preparation of a water-in-fat emulsion low fat dairy spread which comprises:
(a) mixing 35.0-38.5% butter fat, 1.4 to 7.0% non-fat milk solids, including
any added sodium caseinate; from 0.7% up to 1.1% of a non-toxic emulsifier;
from 0.75 to 1.05% of a non-toxic hydrocolloid consi.sting of from 0.05 to
0 2% agar and from 0.70 to 0.85% of at least one other non-toxic hydrocolloid,
colour and flavour additives, a preservative and the balance water by any
of the following methods; ~i) heating the fat and aqueous phases separately
to a temperature of greater than 38C and less then 70C, combining the two
phases and subsequently adding the remaining ingredients of the mixture,
or (ii) heating the fat phase to a temperature of 49C and adding the
remaining ingredients of the mixture, or (iii) cold ~;xing all of the
ingredients of the mixture; (b) subjecting the resulting m.~xture (i) to a
temperature of about 70-75C for lO to 15 minutes for batch method or (ii)
to a temperature of about 87-92C for 16-22 seconds for high-temperature-
short-time method, to ensure adequate pasteuri~ation; (c) homogenization
2V of the mixture at a pressure of from about 1500 p.s.i. to 3000 p.s.i.~ (d)
rapidly cooling the mixture while still in a liquid state to a temperature
below 26C to form a solid water-in-fat emulsion.
A two stage homogeni~er is suitable for the homogeni~ation of
the mixture at a pressure of fro~ about 1500 p.s.i. to 3000 p.s.i. It has
- been found that higher homogenization pressures have an adverse effect in
creating a softer body in the resulting dairy spread in comparison to butter.
However, it is essential that the hot mix, resulting from pasteurisation
` be subjected to homogeni~ation to ensure that the resulting product is
uniform throughout and corresponds favourably in body and texture to butter.
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The rapid cooling of the mixture, while still in a Liquid state
to a tempera~ure below 26 C to form a solicl water-in-fat emulsion~ is
essential to avoid phase separation of the hot homogeni~ed mixO The rapid
cooling results in a homogeneous product having the required body and
texture characteristics.
The rapid cooling is carried out utilizing heat exchangers. The
heat exchangers must have a sufficient capacity to ensure that the
homogenized hot mix is rapidly cooled to a temperature below 26 C without
a resulting phase separation.
The cooled product having a consistency similar to butter is
subsequently packaged and further cooled to a temperature of 3-5 C.
The following examples are illustrati~e of the process and
product of the present invention and are not intended to limit the scope
thereof:
13X9MPL~ 1
A 100 lb batch of the product might be prepared according to the
following formula and procedure.
FORMULA
Cream 66.3% fat 52.8 lb
Skim Milk Powder (97% T.S.) 4.0 lb
Sodium Caseinate 1.5 lb
Distilled Monoglyceride -
Lecithin Blend 0.9 lb
Salt 1.1 lb
Potassium Sorbate 0.09 lb
Hydrocolloid Blend (gelatin,
starch, guar gum, calcium
carrageenan o.85 lb
Agar Ool lb
~ater 38.66 ]b
100.00 lb
Tartra~ine solution 20 ml
Oil soluble butter colour 8 ml
Combine cream and distilled monoglyceride-lecithin blend and
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heat to 49 C. Dry blend sk.im milk powder, sodium caseinate, salt, potassium
sorbate, hydroco~Lloid blend and agar, and add this to fat phase at ~9C,
along with water and colouring agents. ~ix thoroughLy and heat this total
mix to a temperature of 72C and hold at this temperature for 15 minutes
agitating frequently. Homogenize the hot mix at 1800 p.s.i. total pressure,
800 p.s.i. second stage and pump through cooling coil. Cool to final
temperature of 15C, fill containers and refrigerate at 3-5 C.
EXAMPLE 2
Using the formula of example 1 above~ the dairy spread may be
processed as follows: Combine ingredients as per example 1. Process in
high-temperature-short-time unit with a pasteurization temperature of ~1 a
and holding time 16 seconds, homogenization double stage at 1800 p~Soi~
total 800 second stageO Cool using chilled water, to a temperature of 15 C.
Fill containers and refrigerate at 3-5C.
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