Method of manufacturing a low calorie spread having a relatively high amount of milk fat and a low calorie spread manufactured accordingly

Abstract From the Canadian patent

A method of manufacturing d low calorie spread having a relatively high amount of milk fat, in which a protein containing water phase is brought to emulsify in a fat phase comprising butter fat and butter strange oils and/or fats to directly form a water in oil emulsion having a total fat amount of 36-40% or more. The preparation of the fat phase is started by cooling cream to a temperature of +3 - +15°C and storing the cream at said temperature For a period of between 6 and 24 hours than subjecting the cream to a pressure of such magnitude that the cream emulsion is broken up. The broken cream emulsion is separated on a sieve like plate or drum whereby a fraction of butter particles are …