Packed dairy spread and process of making
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United States of America Patent
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Apr 20, 1999
Grant Date -
N/A
app pub date -
Apr 11, 1997
filing date -
Apr 12, 1996
priority date (Note) -
Expired
status (Latency Note)
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Abstract
The invention provides a packed dairy spread that includes two inhomogeneously combined components. The spread contains 10-95 wt % of a component (A) that has a coagulated casein network, a pH of 4.3-5.3 and a Stevens value at 5.degree. C. of 150-700 g, and that contains casein and water in a weight ratio of 1:3 to 1:15. The spread further contains 5-90 wt % of a cream (B) that includes 15-60 wt % of dispersed fatphase and 40-85 wt % continuous aqueous phase. The aqueous phase of cream (B) contains casein and water in a weight ratio of less than 1:15. The Stevens value of cream (B) at 5.degree. C. is 75-500 g. The spread can be used e.g. for spreading on bread or toast. It has unusual and attractive organoleptic properties.
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