Stabilisers useful in low fat spread production
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United States of America Patent
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Aug 25, 2009
Grant Date -
Aug 4, 2005
app pub date -
Oct 29, 2004
filing date -
Oct 30, 2003
priority date (Note) -
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Abstract
The present invention relates to methods for producing low fat spread emulsions stabilized with dairy proteins. The water phase is stabilised by heat denatured whey proteins at low calcium concentrations. After heat treatment pH of the water phase is adjusted to neutral or acid conditions. The present invention also relates to methods for producing a whey protein product that can be used as a stabilizing food ingredient.
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