http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CA-2237242-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_eb4f7de9ccefd03858322efd7add979e |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1504 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C15-165 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-15 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C15-16 |
| filingDate | 1998-05-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9c6fa27836e1bc384ec4845e69af3544 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d90cf37770b074619e588163953556d0 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_cb1195c4740b8f97e613b53d8eb10d8e |
| publicationDate | 1999-02-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CA-2237242-A1 |
| titleOfInvention | Dairy spread and method of making a dairy spread |
| abstract | A reduced-fat dairy spread which is spreadable at refrigeration temperatures has an appearance, flavour, consistency, rheology and mouth-feel which is similar to conventional butter. The dairy spread has a formulation which comprises 20% to 55% by weight of butterfat, 30% to 75% by weight of water, 5% to 30% by weight of milk solids, and zero to trace amounts of each of a butter culture, salt, and approved butter colours which are compatible with butter, as well as zero to trace amounts of lecithin, potassium sorbate, sodium benzoate, and an acidifier. The soft but solid appearance, and refrigeration temperature spreadability, of the dairy spread is achieved as a consequence of protein coagulation at elevated temperatures of a stirred mixture of the starting materials. The liquid starting materials, heavy cream or milk, are unhomogenized; homogenization of the mixture does not occur until after protein coagulation at elevated temperatures has taken place. When the reduced-fat dairy spread is made, the water content is bound by the protein constituents of the milk solids, and is in a continuous phase dispersion. On the other hand, the butterfat is in a discontinuous phase, suspended in the continuous phase dispersion. |
| priorityDate | 1997-08-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 35.