FIELD OF THE INVENTION

The present invention relates to a dairy-based spreadable composition comprising milk fats, water, stabilizer and emulsifier, wherein the composition is an oil- in-water emulsion.

Also, the present invention is related to a process for preparing a dairy- based spreadable composition, wherein a dairy-based water-in-oil emulsion, emulsifier, stabilizer, water, and a dairy-based oil-in-water emulsion are added in a specificorder, so as to result in a final product with desired organoleptic properties and good spreadability.

BACKGROUND OF THE INVENTION

The consumption of fat has been changing in the last decades, wherein the margarine is showing a tendency of decrease, contrasting with the butter, whose consumption has been growing, mainly in the United States and Europe. Such fact can be explained by the increasing in costumer’s understanding that margarines are artificial products, since it is composed by high levels of processed vegetable oils, which are considered harmful to the health.

When analyzing the butter ingredients, the main ingredient used in its production is dairy cream, which is an oil-in-water emulsion. In the common butter making process, the dairy cream is subjected to a churning step, wherein the raw material is agitated to break fat droplets of the emulsion’s dispersed phase, resulting in a continuous phase of fat, with simultaneous removal of the aqueous phase. The result of the churning process is a water-in-oil emulsion having a high fat content, known as butter.

However, the dairy cream is a very expensive raw material, with limited availability. The high costs associated to the main ingredient of butter leads to an expensive product with limited access to large part of population. Due to this scenario, consumers look for affordable alternatives to meet their needs, even if it is not the ideal product, for example, the margarine.

The butter is essentially composed of milk fats, typically around 60 to 80% wt. of the final product, also containing high amounts of calories, saturated fats and cholesterol, which may not be attractive for consumers concerned with calories and fats intake or for consumers with dietary restrictions.

Another inconvenient related to the butter is that the saturated fats have relatively high melting points, and the butter may present excessive hardness when refrigerated, fact that reduces its spreadability at refrigerator temperatures.

Attempts to produce dairy-based spreadable compositions having better spreadability, in order to overcome the drawbacks mentioned above, are known in the state of the art, mainly involving emulsifying butter and water to reduce the fat content of the final product. However, those attempts require the use of expensive equipment, which are, in most of cases, not affordable for many dairy producers.

An example of such attempt is disclosed in US 4,978,553, which describes a method for the preparation of a low-fat butter or margarine product, for use as a table spread, without requiring the use of emulsifiers and stabilizers. The product is plasticized by subjecting the composition to the high-speed cutting action of a sharp bladed food comminuter. Hence, in said document, an alternative equipment is employed, which is usually not available on dairy industry, so as to avoid the use of emulsifiers and stabilizers. Furthermore, the starting material used in this disclosure is butter or margarine, and there is no disclosure about obtaining a dairy product from milk cream as claimed in the present invention.

Another example is using the equipment of margarine industry in order to emulsify butter and water in a water-in-oil emulsion. However, the industrial process for producing margarine and dairy-based spreadable compositions requires high-cost equipment since it involves a complex crystallization machinery.

In addition to the complexity of the margarine production process, there is the obstacle of preserving a stable emulsion with desired organoleptic properties upon mixing butter with additional ingredients, such as water and emulsifiers. It is common, for example, that said low fat dairy-based spreads have water release, sandiness, poor oral melt, low butter notes, gummy perception and bitterness after taste.

In this sense, it is notable the necessity of a dairy-based spread composition with emulsion stability, reduced costs on raw materials and good organoleptic properties. Moreover, there is a need for the development of a process that does not require investment on expensive industrial equipment, preferably using the common machinery of the dairy industry, thereby being more accessible to dairy producers and, consequently, to consumers.

In view of such necessities, the object of the present invention is to provide a new dairy-based spreadable composition with good spreadability, butter taste, visual aspects and emulsion stability. It is also an object of the present invention to provide a new process for preparing dairy-based spreadable compositions using regular dairy industrial equipment, avoiding large investments to producers.

SUMMARY OF THE INVENTION

According to a first aspect of the present invention, it is provided a dairy- based spreadable composition comprising: milk fats, water, stabilizer and emulsifier, wherein the composition is an oil-in-water emulsion.

A further aspect of the present invention is a process for preparing a dairy-based spreadable composition comprising the steps of: (a) mixinga dairy-based water-in-oil emulsion and emulsifier, resulting in a first mixture, wherein the dairy-based water-in-oil emulsion and the emulsifier are in the liquid state; (b) mixing stabilizer and water, resulting in hydrated stabilizer; (c) adding a dairy-based oil-in-water emulsion to the first mixture under agitation, resulting in a second mixture; and (d) adding the hydrated stabilizer to the second mixture under agitation.

BRIEF DESCRIPTION OF THE DRAWINGS

Fig. 1 shows the macroscopic image of the resulting dairy-based spreadable composition of example 1.

Fig. 2 shows the macroscopic image of the resulting dairy-based spreadable composition of example 2.

Fig. 3 shows the macroscopic image of the resulting dairy-based spreadable composition of example 3.

Fig. 4 shows the macroscopic image of the resulting dairy-based spreadable composition of example 4.

Fig. 5 shows the macroscopic image of the resulting dairy-based spreadable composition of example 5.

Fig. 6 shows the macroscopic image of the resulting dairy-based spreadable composition of example 6.

DETAILED DESCRIPTION OF THE INVENTION

Dairy-Based Spreadable Composition

In a first aspect, the present invention relates to a dairy-based spreadable composition comprising milk fats, water, stabilizer and emulsifier, wherein the composition is an oil-in-water emulsion. In a second aspect, the present invention relates to a low-fat dairy-based spreadable composition comprising milk fats, water, stabilizer and emulsifier, wherein the composition is an oil-in-water emulsion. For the purposes of the present invention, the expression “low-fat” relates to low content of fats derived from the milk of mammals, hereinbelow named “milk fats”, wherein a low content of fats relates to an amount of less than 50% wt., based on the total weight of the spreadable composition.

I - Milk Fats

For the purposes of the present invention, the expression “milk fats” refers to esters of fatty acids, free fatty acids, phospholipids and sterols contained in the milk of mammals, preferably, cows' milk, buffalo milk, goat milk or sheep milk, more preferably, cow’s milk.

The carbonic chain of the fatty acids of said esters of fatty acids and the carbonic chain of the free fatty acids preferably contain a total number of 3 to 30 carbon atoms, more preferably from 4 to 18 carbon atoms. Such carbonic chains can be saturated or unsaturated, containing from 0 to 3 double bonds, conjugated or non- conjugated.

Said esters of fatty acids are mainly represented by triglycerides, diglycerides and monoglycerides, wherein the major amount thereof consist of triglycerides. The triglycerides represent from 90 to 99% wt. of the total milk fats and preferably contain a total of 20 to 60 carbon atoms, more preferably from 26 to 54 carbons atoms. Said triglycerides are preferably composed of fatty acid chains containing a total number of 3 to 30 carbon atoms, more preferably from 4 to 18 carbon atoms. Such carbonic chains can be saturated or unsaturated, containing from 0 to 3 double bonds, conjugated or non-conjugated.

The monoglycerides and the diglycerides compose a minor amount of milk fats, preferably from 0.1 to 5% of the total milk fats, and are preferably composed of fatty acid chains containing a total number of 3 to 30 carbon atoms, more preferably from 4 to 18 carbon atoms. Such carbonic chains can be saturated or unsaturated, containing from 0 to 3 double bonds, conjugated or non-conjugated.

In one embodiment of the invention, the total amount of milk fats in the dairy-based spreadable composition of the present invention is from 10 to 80% wt. based on the total weight of the composition.

In another embodiment, the total amount of milk fats in the dairy-based spreadable composition of the present invention is preferably less than 50% wt., preferably in the range of 10 to 50% wt., based on the total weight of the composition, even more preferably from 10 to 40% wt., most preferably from 10 to 35% wt., based on the total weight of the composition. - Water

The water added to the dairy-based spreadable composition of the present invention has the purpose of, not only reduce the total fat content of the composition, but also reduce the costs for the production thereof.

In a preferred embodiment, the dairy-based spreadable composition of the present invention comprises from 20 to 90% wt. of water, based on the total weight of the composition, more preferably from 30 to 80% wt., based on the total weight of the composition.

III - Stabilizer

The purpose of the stabilizer contained in the dairy-based spreadable composition of the present invention is to achieve emulsion with higher stability and, consequently, enhance the organoleptic quality of the final product.

The amount of stabilizer in the dairy-based spreadable composition may vary depending on the total content of milk fats and water. Preferably, the dairy-based spreadable composition of the present invention comprises from 0.1 to 10% wt. of stabilizer, preferably from 0.5 to 5% wt. of stabilizer, more preferably from 1 to 3% wt. of stabilizer, based on the total weight of the composition.

In a preferred embodiment, the stabilizer of the present invention comprises a hydrocolloid or mixtures of hydrocolloids. As used herein, the term “hydrocolloids” refers to molecules or polymolecular particles, preferably polysaccharides and proteins, which are dispersed/dispersible in water or an aqueous solution, and that may form viscous dispersions and/or gels when dispersed in water.

Examples of hydrocolloids to be used in the present invention comprise agar-agar, carrageenan gum, guar gum, acacia gum, gum arabic, locust bean gum (LBG), gellan gum, xanthan gum, tragacanth gum, karaya gum, tara gum, starch, pectin, alginate, methylcellulose, carboxymethylcellulose (CMC), hydroxypropylcellulose, methyl hydroxypropyl cellulose, microcrystalline cellulose and mixtures thereof. Preferably, the hydrocolloids of the present invention are selected from the group consisting of agar-agar, carrageenan gum, guar gum, acacia gum, gum arabic, locust bean gum (LBG), gellan gum, xanthan gum, tragacanth gum, karaya gum, tara gum, pectin, alginate and mixtures thereof. More preferably, the hydrocolloids are chosen from the group consisting of pectin, alginate and mixtures thereof.

In a preferred embodiment, the stabilizer of the present invention comprises a mixture of hydrocolloids, more preferably a mixture comprising alginate and pectin. The mixture comprising alginate and pectin may include further hydrocolloids, preferably selected from the group consisting of agar-agar, carrageenan gum, guar gum, acacia gum, gum arabic, locust bean gum (LBG), gellan gum, xanthan gum, tragacanth gum, karaya gum, tara gum, starch, methylcellulose, carboxymethylcellulose (CMC), hydroxypropylcellulose, methyl hydroxypropyl cellulose and microcrystalline cellulose.

The term “alginate” refers to a group of polysaccharides known as alginic acid and salts thereof, for example, sodium alginate. Said polysaccharides are copolymers, preferably linear copolymers, of mannuronic acid and guluronic acid. The alginates according to the present invention can be obtained, for example, from different genus and species of brown and red algae.

The term “pectin” refers to polymers composed of D- galactopyranosyluronic acid units which are linked through a-1 4-glycosidic bonds forming long chains of polygalacturonic acid and their sodium, potassium or ammonium salts, wherein part of the carboxyl groups of the uronic acid units are esterified with methanol. The term “pectin” also includes structural variations of pectin, such as amidated pectins, wherein galacturonamide further occur in the polysaccharide chain. The pectins of the present invention can be obtained, for example, from extraction of natural sources, such as citrus peels and apple pomace.

In a preferred embodiment, the mixture of hydrocolloids comprises alginate and pectin and has a weight proportion of alginate to pectin in the range of 1 :4 to 4:1.

IV - Emulsifier

The purpose of the emulsifier of the present invention is to assist in the stabilization of said emulsion after the dairy-based spreadable composition is prepared. The amount of emulsifier in the dairy-based spreadable composition may vary depending on the total content of milk fats and water. Preferably, the dairy-based spreadable composition of the present invention comprises from 0.1 to 10% wt. of emulsifier, preferably from 0.5 to 5% wt. of emulsifier, more preferably from 1 to 3% wt. of emulsifier, based on the total weight of the composition.

In a preferred embodiment, the emulsifier of the present invention comprise food emulsifiers selected from the group consisting of lecithins, ammonium phosphatides, mono-diglycerides, acid ethers of mono- and diglycerides, sucrose esters, polyglycerol esters, polyglycerol polyricinoleate, propylene glycol fatty acid esters, stearoyl-2-lactylates, oleoyl lactylates, sorbitan esters, polysorbates and mixtures thereof. Preferably, the emulsifier of the present invention comprise food emulsifiers selected from the group consisting of mono-diglycerides, acid ethers of mono- and diglycerides, polyglycerol esters, polyglycerol polyricinoleate, propylene glycol fatty acid esters and mixtures thereof. In a more preferred embodiment, the emulsifier comprises food emulsifiers selected from the group consisting of mono diglycerides, polyglycerol polyricinoleate and mixtures thereof.

The term “mono-diglycerides” refers to a mixture of monoglycerides and diglycerides, wherein triglycerides and free glycerol may also be present in minor amounts, depending on process for obtaining said mono-diglycerides. The mono diglycerides of the present invention may be obtained, for example, from glycerolysis/interesterification of triglycerides or direct esterification of glycerol with fatty acids. Preferably, the iodine value of the mono-diglycerides of the present invention is in the range of 60 to 120.

In a preferred embodiment, the content of monoglyceride in the mono diglyceride emulsifier is from 40 to 95% wt., preferably from 45 to 95% wt., more preferably from 50 to 95% wt., based on the total weight of the mono-diglyceride. The content of diglyceride in the mono-diglyceride is preferably from 5 to 50% wt., more preferably from 25 to 50% wt. , even more preferably from 35 to 50% wt.

In optional embodiments in which triglycerides are present in the mono diglyceride emulsifier, the total content thereof is preferably from 1 to 15% wt., more preferably from 5 to 15% wt., even more preferably from 8 to 12% wt., based on the total weight of the mono-diglyceride emulsifier.

Optionally, free glycerol may be present in the mono-diglyceride emulsifier. In such particular embodiment, the total content of free glycerol is in the range of 1 to 15% wt, more preferably from 1 to 10% wt, even more preferably from 1 to 7% wt., based on the total weight of the mono-diglyceride emulsifier.

The term “polyglycerol polyricinoleate” refers to polyglycerol esters of interesterified ricinoleic acid. The polyglycerol polyricinoleate of the present invention may be obtained, for example, from esterification of polyricinoleate with polyglycerol.

In a preferred embodiment, the emulsifier of the present invention comprises a mixture of mono-diglycerides and polyglycerol polyricinoleate. In cases in which the emulsifier comprises a mixture of mono-diglycerides and polyglycerol polyricinoleate, the weight proportion of mono-diglycerides to polyglycerol polyricinoleate is preferably in the range of 1 :4 to 4:1.

V - Additional Components

The dairy-based spreadable composition of the present invention may also comprise non-essential components for the embodiment of the invention, which are intrinsically present in the ingredients used to prepare the composition, or which are added to the composition as food additives.

Since dairy-based ingredients are used for obtaining the dairy-based spreadable composition of the present invention, for example, dairy-based oil-in-water emulsions and dairy-based water-in-oil emulsions, the composition can also comprise milk proteins such as casein, whey protein and lipoproteins. The composition can also comprise sugars such as lactose, glycose and galactose, and minerals such as calcium, sodium, potassium and magnesium. The aforementioned dairy-based ingredients will be described with further details hereinbelow.

The food additives to be used in the composition of the present invention comprise: i) flavoring agents, for example, butter flavor; ii) flavor enhancers, such as salt; iii) food coloring, for example, b-carotene; iv) vitamins; and iv) antioxidants.

In an alternative embodiment, the dairy-based spreadable composition of the present invention is obtained by the process described below.

Process for Preparing a Dairy-Based Spreadable Composition

A second aspect of the present invention is to provide a process for preparing a dairy-based spreadable composition comprising the steps of:

(a) mixing a dairy-based water-in-oil emulsion and emulsifier, resulting in a first mixture, wherein the dairy-based water-in-oil emulsion and the emulsifier are in the liquid state;

(b) mixing stabilizer and added water, resulting in hydrated stabilizer;

(c) adding a dairy-based oil-in-water emulsion to the first mixture under agitation, resulting in a second mixture; and

(d) adding the hydrated stabilizer to the second mixture under agitation.

Steps (a) to (d) of the process of the present invention are performed in stirred tanks, which are commonly used in the dairy industry.

For the purposes of the present invention, the term “dairy-based water- in-oil emulsion” relates to emulsions, derived from milk of mammals, having a continuous fat phase comprising milk fats and a dispersed aqueous phase. Preferably, the dairy-based water-in-oil emulsion is butter.

The dairy-based water-in-oil emulsion of the present invention mayhave different ranges of total milk fats content depending on how the emulsion was obtained. Preferably, the total milk fats content of the dairy-based water-in-oil emulsion is higher than 60%, more preferably in the range of 60 to 95% wt., even more preferably in the range of 70 to 90%, based on the total weight of the emulsion.

The term “dairy-based oil-in-water emulsion” relates to emulsions, derived from milk of mammals having a continuous aqueous phase and a dispersed fat phase comprising milk fats. Preferably, the dairy-based oil-in-water emulsion is selected from the group consisting of whole milk, partially defatted milk, skimmed milk, dairy cream, milk cream and mixtures thereof. In a preferred embodiment, the dairy- based oil-in-water emulsion is dairy cream, milk cream and mixtures thereof.

For the purposes of the present invention, the term “dairy cream” relates to a concentrated oil-in-water emulsion of milk fat, obtained from physical separation, by gravity or centrifugation, of the less dense fat phase of milk. Different types of dairy cream may be used in the process of the present invention, which depends on the total fat content of the emulsion.

In a preferred embodiment, the total milk fats content of the dairy-based oil-in-water emulsion is in the range of 10 to 60% wt. , preferably in the range of 20-50% wt., more preferably in the range of 30-40% wt., based on the total weight of the emulsion.

In one embodiment of the invention, the total amount of milk fats in the dairy-based spreadable composition resulting from the process of the present invention is between 10 and 80% wt. based on the total weight of the composition.

In another embodiment, the total amount of milk fats in the dairy-based spreadable composition resulting from the process of the present invention is less than 50% wt., preferably in the range of 20 to 50% wt., based on the total weight of the composition, more preferably from 25 to 50% wt., even more preferably from 25 to 40% wt., most preferably from 30 to 50% wt., based on the total weight of the composition.

In the context of the process of the present invention, the definitions of the terms “emulsifier” and “stabilizer” used for preparing a dairy-based spreadable composition, as well as the preferred embodiments thereof, are in accordance with those described for the dairy-based spreadable composition of the present invention, as previously described in sections III and IV.

A - Mixture of a dairy-based water-in-oil emulsion and emulsifier

The process for preparing a dairy-based spreadable composition of the present invention comprises a step of mixing a dairy-based water-in-oil emulsion and emulsifier under agitation, wherein the dairy-based water-in-oil emulsion and the emulsifier are in the liquid state, resulting in a first mixture. Preferably, the system is kept under agitation until complete homogenization of the ingredients.

In the context of the present invention, the term “first mixture” relates to a homogeneous mixture of the dairy-based water-in-oil emulsion and emulsifier.

In the event of the dairy-based water-in-oil emulsion and/or the emulsifier are in the solid state at room temperature, the present mixing step can be performed under heating, so as to raise the temperature of the system. The temperature at which the present step occur must be enough to keep the dairy-based water-in-oil emulsion and the emulsifier in the liquid state. In preferred embodiments, the step of mixing of the dairy-based water-in-oil emulsion and the emulsifier occurs at a temperature in the range of 30 to 100°C, preferably of 40 to 80°C, more preferably of 55 to 75°C.

Additionally, in a preferred embodiment, the amount of dairy-based water-in-oil emulsion added in the present step composes from 10 to 30% wt. of the dairy-based spreadable composition resulting from the process of the present invention. In a preferred manner, the amount of emulsifier added in the present step composes from 0.1 to 10% wt. of the dairy-based spreadable composition, preferably from 0.3 to 5% wt., more preferably from 0.5 to 3% wt.

B - Mixture of stabilizer and added water The process for preparing a dairy-based spreadable composition of the present invention also comprises a step of mixing stabilizer and added water, under agitation, resulting in hydrated stabilizer. Preferably, the step of mixing the stabilizer and added water may occur at least at room temperature (about 20°C), and higher temperatures can be employed so as to improve the process of hydration. In a preferred embodiment, the hydration is carried out at a temperature from 20°C to 60°C. The complete hydration of the stabilizer is visually evaluated, when a clear, homogeneous and lumpless mixture is achieved. Additionally, in a preferred embodiment, the amount of stabilizer added in the present step composes from 0.1 to 10% wt. of the dairy-based spreadable composition resulting from the process of the present invention, preferably from 0.3 to 5% wt., more preferably from 0.5 to 3% wt.

For the purposes of the present invention, the term “added water” relates to the amount of water added in the step of mixing a stabilizer and added water. Hence, the term “added water” does not include the water contained in the other ingredients, such as in the dairy-based oil-in-water emulsion and in the dairy-based water-in-oil emulsion.

In a preferred manner, the amount of added water in the present step composes from 10 to 40% wt. of the dairy-based spreadable composition resulting from the process of the present invention, preferably from 10 to 30% wt., more preferably from 15 to 30% wt.

C - Addition of dairy-based oil-in-water emulsion to the first mixture

The process for preparing a dairy-based spreadable composition of the present invention comprises a step of adding a dairy-based oil-in-water emulsion to the first mixture under agitation, resulting in a second mixture. The system is kept under agitation until complete homogenization of the ingredients, which may be visually evaluated.

In the context of the present invention, the term “second mixture” relates to the resulting mixture of the dairy-based water-in-oil emulsion, the emulsifier and the dairy-based oil-in-water emulsion.

Additionally, in a preferred embodiment, the amount of dairy-based oil- in-water emulsion added in the present step composes from 40 to 80% wt of the composition, preferably from 40 to 70%, more preferably from 50% to 70%.

In an optional embodiment, the dairy-based oil-in-water emulsion is heated prior to the present step, in order to facilitate the formation of a stable emulsion. In the cases wherein the process comprises said step of heating the dairy-based oil- in-water emulsion, the final temperature thereof is preferably in the range of 30 to 90°C, more preferably of 40 to 65°C.

D - Addition of the hydrated stabilizer to the second mixture

The process for preparing a dairy-based spreadable composition of the present invention also comprises a step of adding the hydrated stabilizer to the second mixture under constant agitation. The system is kept under agitation until complete formation of the emulsion. The emulsion resulting from the present step is a dairy- based spreadable composition and consists of an oil-in-water emulsion. Preferably, the step of adding the hydrated stabilizer to the second mixture occur at temperatures ranging from 5°C to 35°C.

Although the resulting emulsion of the present step is a dairy-based spreadable composition, further optional steps may be carried out in the process of the present invention.

E - Optional Steps

Optionally, the process for preparing a dairy-based spreadable composition comprises a step of homogenizing said composition. Preferably, the homogenization is carried out under pressure. For the purpose of the present invention, “under pressure” relates to any pressure state above the atmospheric conditions, that is, above 100 kPa. In a preferred embodiment, the process is carried out at a pressure from 200 to 25000 kPa. The homogenization step is performed in homogenizing equipment commonly used in the dairy industry, including pressure homogenizer.

In an optional embodiment, the dairy-based spreadable composition is filled into a container, which may occur after the step of adding the hydrated stabilizer to the second mixture or after the step of homogenizing the composition. Said container having the dairy-based spreadable composition is optionally refrigerated, preferably to a temperature from 5 to 15 °C.

The dairy-based spreadable composition may be subjected to thermal processing in order to reduce microbial contamination and provide extended shelf-life.

Food additives to be used in the composition of the present invention, such as flavoring agents, flavor enhancers, food coloring, vitamins and antioxidants may be added togetherwith the emulsifier in step (a), or premixed with the added water of step (b). EXAMPLES

The present invention will now be defined with reference to the following non-limiting examples, which demonstrate that the composition and the process of the present invention lead to a dairy-based composition in the form of a spread having good spreadability, butter taste, visual aspects and emulsion stability.

The ingredients used in the present examples and the quantities thereof are summarized in the table below. Unless explicitly informed, the ingredients involved in each of the steps are completely added to each other and no mass of ingredient is set aside.

Table 1 - Ingredients and quantities thereof

Example 1

Step 1 - Emulsifier and butter were mixed under agitation, at a temperature of 55 to 75°C to assure the complete melting and mixing of both ingredients;

Step 2 - Dairy cream was heated to a temperature of 40 to 65°C;

Step 3 - Stabilizer was added into water, under agitation, until complete hydration of the stabilizer at room temperature;

Step 4 - The mixture of step 3 was added to the mixture of step 1 under agitation until complete homogenization;

Step 5 - The heated dairy cream of step 2 was added to the mixture of step 4 under agitation until complete homogenization;

Step 6 - The mixture of step 5 was kept under agitation until complete formation of the emulsion;

Step 7 - The resulting emulsion of step 6 was filed into pots and stored under refrigeration.

Example 2 - Change the order of ingredients addition

Step 1 - Emulsifier and butter were mixed under agitation, at a temperature of 55 to 75°C to assure the complete melting of both ingredients;

Step 2 - Dairy cream was heated to a temperature of 40 to 65°C;

Step 3 - Stabilizer was added into water, under agitation, until complete hydration of the stabilizer at room temperature;

Step 4 - The heated dairy cream of step 2 was added to the mixture of step 1 under agitation until complete homogenization;

Step 5 - The mixture of step 3 was added to the mixture of step 4 under agitation until complete homogenization;

Step 6 - The mixture of step 5 was kept under agitation until complete formation of the emulsion;

Step 7 - The resulting emulsion of step 6 was filed into pots and stored under refrigeration.

Example 3 - Change of emulsifier Step 1 - Emulsifier and butter were mixed under agitation, at a temperature of 55 to 75°C to assure complete melting of both ingredients;

Step 2 - Dairy cream was heated to a temperature of 40 to 65°C;

Step 3 - Stabilizer was added into water, under agitation, until complete hydration of the stabilizer at room temperature;

Step 4 - The heated dairy cream of step 2 was added to the mixture of step 1 under agitation until complete homogenization;

Step 5 - The mixture of step 3 was added to the mixture of step 4 under agitation until complete homogenization;

Step 6 - The mixture of step 5 was kept under agitation until complete formation of the emulsion;

Step 7 - The resulting emulsion of step 6 was filed into pots and stored under refrigeration.

Examples 4 and 5- Additional homogenization step

Step 1 - Emulsifier and butter were mixed under agitation, at a temperature of 55 to 75°C to assure the complete melting of both ingredients;

Step 2 - Dairy cream was heated to a temperature of 40 to 65°C;

Step 3 - Stabilizer was added into water, under agitation, until complete hydration of the stabilizer at room temperature;

Step 4 - The heated dairy cream of step 2 was added to the mixture of step 1 under agitation until complete homogenization;

Step 5 - The mixture of step 3 was added to the mixture of step 4 under agitation until complete homogenization;

Step 6 - The mixture of step 5 was kept under agitation until complete formation of the emulsion;

Step 7 -The resulting emulsion of step 6 was homogenized at6000KPa;

Step 8 - The emulsion of step 7 was filed into pots and stored under refrigeration.

Example 6 - Additional pasteurize step, adjust fat content and change of emulsifier

Step 1 - Emulsifier and butter were mixed under agitation, at a temperature of 55 to 75° C to assure the complete melting of both ingredients;

Step 2 - Dairy cream was heated to a temperature of 40 to 65°C;

Step 3 - Stabilizer was added into water, under agitation, until complete hydration of the stabilizer at room temperature;

Step 4 - The heated dairy cream of step 2 was added to the mixture of step 1 under agitation until complete homogenization;

Step 5 - The mixture of step 3 was added to the mixture of step 4 under agitation until complete homogenization;

Step 6 - The mixture of step 5 was kept under agitation until complete formation of the emulsion;

Step 7 - Product was subject to thermal processing at 70°C / 5 minutes;

Step 8 - The resulting emulsion of step 6 was homogenized at 6000KPa;

Step 9 - The emulsion of step 7 was filed into pots and stored under refrigeration.

Evaluation Results

The samples of the refrigerated composition in the form of a spread were evaluated 24h after production, based on important characteristics of the spreads: taste, spreadability, visual aspects and emulsion stability.

After 1 day of the production, the dairy-based spreadable compositions according to example 1 to 6 were removed from refrigerator and, immediately, samples of 10 g were taken from the containers. The samples were spread on a cardboard and their spreadabilities were compared to similar market products. The spreadability of a creamy margarine is considered a good spreadability, whereas the spreadability of a refrigerated butter is considered a poor, unwanted spreadability.

The resulting spreads of examples 1 to 6 are shown, respectively, in Figures 1 , 2, 3, 4 and 5. The spreadability and visual and taste aspects thereof are summarized in the table below. Table 2 - Results of Examples 1 2 and 3

Table 3 - Results of Examples 4, 5 and 6

The examples above show that the order of addition of the ingredients, as well as the essential steps performed in the process, are essential to achieve the main characteristics of this product such as texture, spreadability, oral melt, emulsion stability and flavor release.