A spread is provided which is butter-like in its consistency (and of course therefore margarine-like) but which is low in fat and is either low in or substantially free of cholesterol, so that the spread can be used for spreading on bread and the like. In addition, the spread is suitable for frying. The spread comprises a combination of low fat and natural starches in particular combination and proportions.

A process for the continuous preparation of a spread of the water-in-oil type, having a fat content of 30-60 wt.%, based on milk fat, in which a fatty phase and an aqueous phase, to which a milk protein and a thickener have been added, are mixed, and wherein as the fatty phase butter is used and as the aqueous phase a cream in which the average diameter of the fat globules has a value of at most 1.2 µm, which aqueous phase is pumped into the fatty phase continuously.

Substantially non-aggregated casein micelles are employed as a fat substitute in food products. The concentrated casein micelles can replace all or a portion of the fat or cream in food products such as frozen dairy desserts, icings, puddings, whipped toppings, fortified skim milk, dips, spreads and sauces.

The invention relates to a method of preparing a low-­calorie butter-based spread, and to low calorie butter-­based products obtainable by those methods and provides:- a process for the preparation a low fat spread in which a lacteal fluid, preferably dairy cream, containing less than 45%wt butterfat is:

• a) enriched to 55%-75%wt fat,
• b) diluted with an aqueous phase relatively free of lactose, and,
• c) cooled and worked whereby phase inversion occurs and a spread comprising 30-60%wt of a fat results.

The use of a non-dairy aqueous phase enables the copper and lactose content of the product to be controlled avoiding microbiological and organoleptic difficulties. The presence of other dairy substances in the water phase, such as caseinate and/or whey proteins, is optional. The term "lacteal fluid" as applied to the starting material is intended to include relatively low fat creams and milks as well as 40% fat creams.

The present invention relates to a butter-containing spread, and a process for the production of the said spread.

The present invention provides an edible emulsion comprising 30-70%wt of an aqueous phase CHARACTERISED IN THAT it comprises both wet-concentrated and dry butterfat in a weight ratio of 1:10 to 10:1. It is believed that one advantage of using both wet and dry butterfat components stems from the difference in the organoleptic properties of these two components. The term wet-concentrated butterfat is intended to embrace within its scope both concentrated cream, having a fat content in excess of 40%wt and butter. Dry-butterfat is intended to embrace butter-fats which have been rendered anhydrous at some time during the concentration process. The dry butterfat component contributes a different set of flavour components to the product. It is believed that rendering the butterfat anhydrous causes the formation of flavour components which are not present in fresh dairy butter or cream.

The invention provides a process for the production of reduced-fat spreads which comprises emulsifying, cooling and working a mixture of oil and water in a process line including at least one crystalliser, preferably an A-­unit, and a high shear inversion unit, preferably a C-­unit, in which at least a part of the oil, preferably 4-­8%wt of the oil, is injected into the process stream after the crystalliser and before the inversion unit, and apparatus for carrying out the said process.

A process for producing a fat-reduced, edible water-in oil spread of the type produced by dispersing water into an, at least partially uncrystallized fat which includes: (a) substantially crystallizing the fat; and (b) subjecting the resulting mixture to cutting and mixing in a turbine-like comminuting device, wherein the increase in the temperature of the mixture due to the cutting and mixing thereof is from about 1.5 Celsius degrees up to a temperature above which the mixture becomes destabilized and substantial amounts of water are released from the water-in-oil mixture.

A method fo the preparation of a low-fat butter of margarine product for use as a table spread or for other uses, including cooking, baking, etc. . The product is prepared by plasticizing a composition containing from about 15% to about 50% lipid, preferably butter fat; an amount of protein, preferably dairy protein, sufficient to emulsify the lipid but insufficient to stabilize the lipid against plasticization; and from about 40% to about 60% moisture. Salt, butter coloring and butter flavoring are preferably also included. The plasticization is achieved by subjecting the composition to the high speed cutting action of a sharp bladed food comminuter for a period of time sufficient to plasticize the composition. The product is a smooth plastic spreadable butter substitute containing nutritious protein, which is low in fat and does not require the need for emulsifiers and stabilizers. The product is spreadable immediately after removal from refrigeration, as well as at normal room temperatures.