초록 ▼

A fat continuous spread having less than 50% fat and containing less than 10% trans fatty acids is prepared by a process comprising the steps of selecting a structuring amount of interesterfied hardstock and combining the hardstock with the liquid oil to form a fat phase. The fat phase and an aqueou

A fat continuous spread having less than 50% fat and containing less than 10% trans fatty acids is prepared by a process comprising the steps of selecting a structuring amount of interesterfied hardstock and combining the hardstock with the liquid oil to form a fat phase. The fat phase and an aqueous phase containing a gelling agent are introduced into a scrapped surface heat exchanger to form a cooled emulsion having an exit temperature of less than the temperature required to form a substantial amount of alpha crystals in the fat phase. The crystal containing emulsion is then passed into a crystallizing inverter unit which has a temperature no greater than about 4 to about 8.degree. C. of the temperature of the water continuous emulsion containing crystals. In the inverter unit, the emulsion is inverted from a water continuous to a fat continuous emulsion and then introduced into a second cooling unit to form spread products having a mean average droplet size less than 10 microns and containing less than 5% free water.

대표청구항 ▼

[ We claim:] [1.] A fat continuous spread having up to 50% of a fat containing less than 10% trans fatty acids prepared by a process comprising the steps of:(1) selecting a structuring amount of a hardstock fat to make a spread, the hardstock fat having a level of trans fatty acids not exceeding 10%

[ We claim:] [1.] A fat continuous spread having up to 50% of a fat containing less than 10% trans fatty acids prepared by a process comprising the steps of:(1) selecting a structuring amount of a hardstock fat to make a spread, the hardstock fat having a level of trans fatty acids not exceeding 10% and prepared by randomly interesterfying a mixture containing 30-75 wt. % of an oil i) in which at least 20% of the fatty acids residues consist of linoleic acid and 25-70 wt. % of a fat (ii) in which at least 80% of the fatty acid residues is saturated and has a chain link of at least 16 carbons and then fractionating the interesterfied mixture to obtain an olein fraction having a solid fat content of:N.sub.10 =22-80,N.sub.20 =8-60,N.sub.30 =1-25,N.sub.35 =0-15;(2) selecting an effective amount of a liquid oil at room temperature from the group consisting of soybean oil, sunflower oil, fish oil, rapeseed oil, coconut oil and mixtures thereof;(3) combining the hardstock fat of step (1) and the liquid oil of step (2) to form a fat phase;(4) preparing an aqueous phase comprising an effective amount of a gelling agent to combine with the fat phase of step (3) to provide a water continuous emulsion having less than 50% fat in the total composition;(5) introducing the water continuous emulsion into a scrapped surface heat exchanger unit to cool the water continuous emulsion to an exit temperature of less than the temperature needed to transform a substantial amount of the fat crystals into an alpha phase;(6) passing the alpha phase containing emulsion into a crystallizing inverter unit with an exit temperature from 4 to about 8.degree. C. higher than the temperature of the alpha phase containing emulsion and having a shearing rate which inverts the water continuous emulsion into a fat continuous emulsion;(7) passing the fat continuous emulsion into a second scrapped surface heat exchanger unit to cool the fat continuous emulsion and provide a fat continuous spread having a mean aqueous droplet diameter of less than 10 microns and containing less than 5% free water.