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Method of producing an edible fat emulsion and food product produced thereof



Method of producing an edible fat emulsion and food product produced thereof



United States Patent: (US 4 551 346)



In the preferred embodiment, a spreadable refrigerated product, based on butterfat, is prepared from a premix of 1 kg sodium caseinate and 180 g citrate/phosphate emulsifying salts blended with 4.5 kg buttermilk and heated by steam injection to 95 degrees C. To the hot mixture, 8 kg butter at 5 degrees C is added, blended and cooled to -4 degrees C. After slight warming, a further 180 g emulsifying salts are added before the product is pasteurized at 80 degrees C and packaged hot.

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Accession: 001408242

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