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Application
40% low fat spread is used as a spread on bread.
Recipe
FAT P H A S E I N %
I N T E R E S T E R I F I E D FAT B L E N D M P 4 0 / 4 2 C
LIQU I D OI L
E M U LS I F I E R ( M O N O - A N D D I G LYC E R I D E )
9 .7
29.8
0.5
5 6 .7
A LG I N AT E
1.0
S A LT
1.2
S K I M M I LK P OWD E R
1.0
K - S O R B AT E
0.1
19.0
20C
13.0
30C
6.0
40C
1.0
Processing
The ingredients for the aqueous phase are mixed and heated
according to the specification of the stabilizer used.
The ingredients for the fat phase are melted under agitation,
typically the highest melting fats are added first and liquid oil
last. The fat phase is then tempered to approximately 5-8C
higher than the melting point of the fat phase.
Emulsifiers, which are mixed into liquid oil in the proportion 1:5,
are heated and melted at a temperature approx. 5-8C higher
than the melting point of the emulsifiers, and added to the fat
phase.
Flavor and colors are added according to solubility.
M E LT I N G P O I N T I N C
A P P R OX I M AT E LY
Low fat products such as 40% low fat spread should exhibit
similar characteristics as full fat products. However, usually low
fat spreads are more unstable due to the lower content of fat.
Starches and hydrocolloids are normally used as fat replacement.
The consumption of reduced and low fat products has increased
and intensive research is made in processing and ingredients in
order to achieve better low fat products.
Characteristics
Homogenous and spreadable at refrigerator temperature, pleasant
flavor and mouth-feel, quick melt-down in the mouth are typical
characteristics.
NH3
suction
gas
NH 3
Liquid
M1
TIC
500
R1
TIC
501
TIC
501
M1
R1
FS
300
NH 3
suction
gas
NH3
Liquid
M1
TIC
500
PT
402
PI
401
ICM
ICM
PT
400
PT
400
TI
502
M1
M1
M1
M1
M1
M1
Filling Machine
Drain
Filling Machine
Brittle
As described above.
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data, as described in this bulletin, are provided for your information only and should not be relied upon unless confirmed in writing.
ISSUED 06/2012_A4_GB