Fat-reduced edible water-in-oil spreads

摘要

Fat-reduced edible spreads are prod. by dispersing water into an edible fat to form a w/o emulsion. The emulsion is formed by (a) forming a mixt. contg. the water and the edible fat in a crystallised form and (b) subjecting it to cutting and mixing in a turbine comminutor under such conditions that the temp. rises by 1.5 deg.C or more but not enough to destabilise the mixt. or cause water to be released from the mixt. The temp. increase is 1.5-20 deg.C. The fat is butter fat and/or margarine fat. It is butter comprising 80% milk fat, 16% moisture, 2% milk solids other than fat and up to 2% salt. The amount of water is sufficient to give a mixt. contg. 30-75% fat. The mixt. in (a) is formed at 13-17 deg. C and has penetrometer value 210-360. Step (b) is at 15-18.5 deg.C. the temp. rise due to mixing alone in (b) is 0.5-1 deg.C. The comminutor has an inlet connected to a comminuting chamber which contains at least one pair of cutters each having several blades with passages between them. The cutters are arranged to be driven independently of mixt. flow through the chamber so that the mixt. is cut, passed through the passages are re-combined adjacent the outlet into the comminutor. Step (a) comprises (i) heating the fat to a temp. below the m.pt. of the highest melting fat until the lower melting crystals are melted, (ii) homogeneously admixing water with the hot fat and (iii) cooling to increase solids content and viscosity and produce a pumpable plastic mass. Step (iii) comprises actively and uniformly cooling from 32-37 deg.C to 10-19 deg.C over 1-2 mins, or passively crystallising under resting conditions. Fat-reduced spread intermediates are produced by the process. Spreads are produced by the process.