| abstract |
The invention relates to low fat spreads containing native, that is not substantially denatured, whey protein. n It is commonplace to Pasteurise the process stream in spread production under time/temperature conditions as to denature whey protein. The effect of denaturation is precipitation which removes the functional properties of the whey and can lead to a "mealy" product. n The invention provides a 35-80% fat phase W/O spread in which the water phase has pH 4.5-5.5, contains 0.5-10.0%wt of an undenatured whey protein, and has a lactose content below 20%wt of total protein content. n Such products have an improved long-term resistance to microbiological spoilage, avoid "mealyness" and utilise functional properties of the whey protein, such as water-binding ability and some effect as an emulsifier. |