Continuous Manufacture of a Low-Fat Dairy Spread Having a Water-in-Fat Emulsion

Abstract

A 40% fat dairy spread of a water-infat emulsion has been made successfully with a continuous laboratory-scale unit. The method included swept-surface chilling and controlled crystallization of butteroil to achieve a consistency similar to butter tempered at 21C. Reconstituted calcium-reduced skimmilk was introduced stepwise into the flow of plasticized fat. This, with recirculation of 44% of the product through the working and emulsifying chambers, resulted in a small amount of serum being introduced into a much larger volume of product at each point of addition. In this way the serum was dispersed in droplets 20μ or less in diameter.