Dairy based spread and process of making

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United States of America Patent

PATENT NO 5916608
SERIAL NO

08686791

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Abstract

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Creamy, cultured dairy based water continuous spread comprising less than 35% fat, up to 4.5% milk protein, gelatin or a gelatin replacer, optionally up to 2% structuring agent, the spread having a pH value between 4.6 and 5.2, and a Stevens value hardness at 10.degree. C. of 200-500 g and of 50-250 g at 20.degree. C., a whey protein to casein weight ratio higher than in milk, and the spread having a butter-like mouthfeel, texture and taste. In one preferred embodiment, the fat is a dairy fat. In another embodiment, the fat is a mixture of non-dairy fat and dairy fat, preferably 10-55% non-dairy fat and 90-45% dairy fat.

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Patent Owner(s)

Patent OwnerAddress
UNILEVER BCS US INC700 SYLVAN AVENUE ENGLEWOOD CLIFFS NJ 07632

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Inventor(s)

Inventor Name Address # of filed Patents Total Citations
Biggel, Albert Johann Kempten, DE 1 18
Lanting, Feico Senden, DE 2 24
Reckweg, Freek Buchenberg-Ahegg, DE 8 65

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