Composition and methods for soft butter
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United States of America Patent
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Jul 29, 2014
Grant Date -
Sep 20, 2012
app pub date -
Mar 16, 2011
filing date -
Mar 16, 2011
priority date (Note) -
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Abstract
The present invention includes a soft butter composition wherein the fat components are derived from cream. The soft butter has a unique fat crystal matrix and is more spreadable due to the altered crystal structure and melting points. The soft butter also equilibrates to room temperature faster than traditional churned butter. The soft butter is made using a process that includes separating the fat and serum components of cream, removing the crystal memory from the fat fraction and recombining fat and aqueous fractions in a process that employs a stepwise cooling and shearing process and filled into tubs of different geometry.
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