Patent US3922376A successfully refreshed from Google Patents.
US3922376A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Production of high protein low calorie dairy spread
Assignee: MJOLKCENTRALEN EKONOMISK FOREN
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Filing: 1973-12-14
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Granted: 1975-11-25
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Expires: 1993-12-14
Abstract
Abstract High protein, low calorie dairy spread water-in-oil emulsions having a 20-65% aqueous phase are produced employing as the aqueous phase a protein concentrate having a 13-20% protein content and obtained as a by-product in the manufacture of butter from sour buttermilk, buffered at 6-7 with citrate and phosphate buffering salts, and as the fat phase butter oil optionally mixed with a polyunsaturated vegetable oil, emulsifying the aqueous phase into the fat phase at 38-50* C., flash pasteurizing the emulsion, optionally adding flavoring agents before or after emulsifying and pasteurization, and then cooling the emulsion, first to 20*-14* while working the emulsion as it solidifies, and then to storage temperature, e.g., 12*-8* C.
Inventors
- 👤 Olof Bo Sven Strinning
- 👤 Karl-Erik Thurell
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-31 19:07
CPC Classifications
A; A23; A23D; A23D7/00; A23D7/015; A23C; A23C15/00; A23C15/12; A23C15/16; A23C9/00; A23C9/15; A23C9/1504
Claims Analysis
Total Claims: 12
Claim 1
Independent Claim
123 words
A METHOD FOR THE PRODUCTION OF A HIGH PROTEIN LOW CALORIE DAIRY SPREAD WHICH IS SPREADABLE AT A REFRIGERATOR TEMPERATURE WHICH COMPRISES THE STEPS OF A. EMULSIFYING AT 38*-50*C. AN AQUEOUS PHASE INTO A FAT PHASE, SAID AQUEOUS PHASE BEING A PROTEIN CONCENTRATE OBTAINED FROM BUTTERMILK SOURED BACTERIOLOGICALLY AND OBTAINED IN THE MANUFACTURE OF BUTTER OR BUTTER OIL, BUFFERED WITH CITRATED AND PHOSPHATEBUFFERING SALTS AT A PH OF 6-7, AND DILUTED WITH WATER TO A 11-18% PROTEIN CONTENT WET WEIGHT BASIS, AND SAID FAT PHASE BEING BUTTER OIL OR A MIXTURE OF BUTTER OIL AND A POLYUNSATURATED VEGETABLE OIL, TO FORM A WATER-IN-OIL EMULSION HAVING A 20-65% AQUEOUS PHASE, B. FLASH PASTEURIZING THE EMULSION, C. COOLING THE PASTEURIZED EMULSION WHILE WORKING THE EMUL-
Claim 2
Independent Claim
123 words
A METHOD FOR THE PRODUCTION OF A HIGH PROTEIN LOW CALORIE DAIRY SPREAD WHICH IS SPREADABLE AT A REFRIGERATOR TEMPERATURE WHICH COMPRISES THE STEPS OF A. EMULSIFYING AT 38*-50*C. AN AQUEOUS PHASE INTO A FAT PHASE, SAID AQUEOUS PHASE BEING A PROTEIN CONCENTRATE OBTAINED FROM BUTTERMILK SOURED BACTERIOLOGICALLY AND OBTAINED IN THE MANUFACTURE OF BUTTER OR BUTTER OIL, BUFFERED WITH CITRATED AND PHOSPHATEBUFFERING SALTS AT A PH OF 6-7, AND DILUTED WITH WATER TO A 11-18% PROTEIN CONTENT WET WEIGHT BASIS, AND SAID FAT PHASE BEING BUTTER OIL OR A MIXTURE OF BUTTER OIL AND A POLYUNSATURATED VEGETABLE OIL, TO FORM A WATER-IN-OIL EMULSION HAVING A 20-65% AQUEOUS PHASE, B. FLASH PASTEURIZING THE EMULSION, C. COOLING THE PASTEURIZED EMULSION WHILE WORKING THE EMUL-
Claim 3
Dependent Claim
23 words
A method according to claim 1 wherein the emulsification is conducted with both the aqueous phase and the fat phase at 40*-43* C.
Claim 4
Dependent Claim
15 words
A method according to claim 1 wherein the pH of the aqueous phase is 6.5-6.8.
Claim 5
Dependent Claim
19 words
A method according to claim 1 wherein the protein content of the aqueous phase is about 12.4% by weight.
Claim 6
Dependent Claim
29 words
A method according to claim 1 wherein the fat phase is a mixture of butter oil and a polyunsaturated vegetable oil and has a polyunsaturated fat content of 10-50%.
Claim 7
Dependent Claim
17 words
A method according to claim 5 wherein the polyunsaturated fat content of the fat phase is 25-35%.
Claim 8
Dependent Claim
23 words
A method according to claim 1 wherein the pasteurization of the molten emulsion is conducted at about 72* C. for about 15 seconds.
Claim 9
Dependent Claim
26 words
A method according to claim 7 wherein the pasteurized emulsion is first cooled to 20*-14* C., during the working stage, and then cooled to 12*-8* C.
Claim 10
Dependent Claim
73 words
A method according to claim 1 wherein in the emulsification stage the pH of the aqueous phase is 6.5-6.8, the protein content of the aqueous phase is about 12.4% by weight, the fat phase is a mixture of butter oil and a polyunsaturated vegetabLe oil and has a polyunsaturated fat content of 10-50%, and the pasteurized emulsion is first cooled to 20*-14* C., during the working stage, and then cooled to 12*-8* C.
Claim 11
Dependent Claim
48 words
A continuous process according to claim 1 wherein a continuous stream of the aqueous phase is monitored and adjusted to a substantially constant pH and protein content and emulsified into a continuous stream of the fat phase at a substantially constant proportion of aqueous phase to fat phase.
Claim 12
Dependent Claim
34 words
A continuous process according to claim 10 wherein the aqueous phase has a pH of 6.5-6.8 and a protein content of about 12.4% and the fat phase has a polyunsaturated fat content of 25-35%.
References Cited (Backward Citations)
US3266904A
Cited
US3407075A
Cited
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1978-11-24 | 1979-05-26 | 1979-11-25 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1982-11-24 | 1983-05-26 | 1983-11-25 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1986-11-24 | 1987-05-26 | 1987-11-25 | $7700.00 | Window Closed / Lapsed |