초록 ▼

A method of forming a fat product, the method entailing heating a first material to a first temperature to form a first intermediate, the first material comprising fat and the first temperature adequate to remove any memory of crystallization from the fat; rapidly cooling the first intermediate to a

A method of forming a fat product, the method entailing heating a first material to a first temperature to form a first intermediate, the first material comprising fat and the first temperature adequate to remove any memory of crystallization from the fat; rapidly cooling the first intermediate to a second temperature to form a second intermediate, the second temperature adequate to provide nascent seed crystals in the second intermediate; and quiescently cooling the second intermediate to form the fat product, the quiescent cooling adequate to support growth of macro-crystals about the nascent seed crystals.

대표청구항 ▼

1. A method of forming a butter product, the method comprising: melting butter;rapidly cooling the melted butter for a first period of time to a first temperature of from about 92° F. to about 96° F. to form an intermediate; andquiescently cooling the intermediate without agitation or mixing for a s

1. A method of forming a butter product, the method comprising: melting butter;rapidly cooling the melted butter for a first period of time to a first temperature of from about 92° F. to about 96° F. to form an intermediate; andquiescently cooling the intermediate without agitation or mixing for a second period of time that is longer than the first period to a second temperature that is at least about 8° F. cooler than the first temperature to form the butter product, the butter product having a pourable consistency at a temperature of about 72° F. 2. The method of claim 1 wherein the butter is formed via churning. 3. The method of claim 1 wherein the butter and the butter product have different crystal structures. 4. The method of claim 1 wherein quiescently cooling the intermediate entails cooling the intermediate from the first temperature to the second temperature over a period of at least about 12 hours. 5. The method of claim 4 wherein the second temperature ranges from about 72° F. to about 84° F. 6. The method of claim 4 wherein the period is at least about 18 hours. 7. The method of claim 1 wherein the composition of the butter product is at least essentially the same as the composition of the butter. 8. The method of claim 1, the method further comprising homogeneously mixing the butter product. 9. The method of claim 1, the method further comprising homogenizing the butter product. 10. The method of claim 1, wherein the butter product, at a butter product temperature of about 72° F., has a Brookfield viscosity that ranges from about 1000 centipoise to about 55000 centipoise. 11. The method of claim 1 wherein the butter product, at a butter product temperature of about 72° F., is pourable, after the butter product temperature is cycled from about 72° F. to about 37° F. and back to about 72° F. at least twice. 12. The method of claim 1 wherein the butter product, at a butter product temperature of about 72° F., is pourable, after the butter product temperature is cycled from about 72° F. to about 37° F. and back to about 72° F. at least ten times. 13. The method of claim 1 wherein the butter product, at an elevated butter product temperature ranging from about 72° F. to about 92° F., remains homogeneous in the absence of mixing, after the temperature of the butter product is cycled from the elevated butter product temperature to about 37° F. and back to the butter product temperature at least twice. 14. The method of claim 1 wherein the butter product, at an elevated butter product temperature ranging from about 72° F. to about 92° F., remains homogeneous in the absence of mixing, after the temperature of the butter product is cycled from the elevated butter product temperature to about 37° F. and back to the butter product temperature at least ten times. 15. A method of forming a butter product, the method comprising: heating butter to form melted butter, the melted butter comprising molten butterfat, the molten butterfat free of any memory of crystallization present in the butterfat prior to melting;rapidly cooling the melted butter to a first temperature of about 96° F., or less, to form an intermediate comprising nascent seed crystals; andquiescently cooling without agitation or mixing the intermediate to form the butter product. 16. The method of claim 15 wherein quiescently cooling the intermediate entails cooling the intermediate from the first temperature to a second temperature over a period of at least about 12 hours, where the second temperature is at least about 8° F. cooler than the first temperature. 17. The method of claim 16 wherein the second temperature ranges from about 72° F. to about 84° F. 18. The method of claim 16 wherein the period is at least about 18 hours. 19. The method of claim 15 wherein the butter product, at a butter product temperature of about 72° F., has a Brookfield viscosity that ranges from about 1000 centipoise to about 55000 centipoise. 20. The method of claim 15 wherein the butter product, at a butter product temperature of about 72° F., is pourable, after the butter product temperature is cycled from about 72° F. to about 37° F. and back to about 72° F. at least twice. 21. The method of claim 15 wherein the butter product, at a butter product temperature of about 72° F., is pourable, after the butter product temperature is cycled from about 72° F. to about 37° F. and back to about 72° F. at least ten times. 22. The method of claim 15 wherein the butter product, at an elevated butter product temperature ranging from about 72° F. to about 92° F., remains homogeneous in the absence of mixing, after the temperature of the butter product is cycled from the elevated butter product temperature to about 37° F. and back to the butter product temperature at least twice. 23. The method of claim 15 wherein the butter product, at an elevated butter product temperature ranging from about 72° F. to about 92° F., remains homogeneous in the absence of mixing, after the temperature of the butter product is cycled from the elevated butter product temperature to about 37° F. and back to the butter product temperature at least ten times. 24. The method of claim 1 wherein melting butter comprises melting churned butter. 25. The method of claim 1 wherein the first period of time is 60 seconds or less.