A butter-like spread containing 35-80% w/w fat is formed into an oil-in-water emulsion. The fat portion is said to contain 10% w/w saturated fatty acids and 80% w/w unsaturated fatty acids with no trans fatty acids.
The invention provides a spread which contains phospholipids, has a 60% or less than 60% by weight oil phase, and exhibits an increase in conductivity at 36.degree. C. to 0.2 mS/cm or more than 0.2 mS/cm in 300 seconds, and as such, forms a stable emulsion to produce a highly stable product, and when ingested, melts well and rapidly demulsifies to yield a sufficiently satisfying flavor.
A spread applicator having means for feeding slices a bread past an applicator containing spread and arranged to dispense the spread onto the bread and for stacking the latter after the application of the spread.
The present invention provides a method for production of a spread, comprising the steps of: (a) two aqueous phases with different particle sizes in a fatty phase, of which at least one aqueous phase is dispersed into the fatty phase through a microporous membrane, to prepare a mixed water-in-oil type emulsion; (b) rapidly cooling the emulsion to plasticize; and (c) kneading the plasticized emulsion. According to the present invention, it is possible to produce a low-fat spread having good taste...
Apparatus for sensing the rotational speed of a shaft and positioning a control device in a position predetermined relative to the speed of the shaft, the apparatus being particularly suited for the operation of mobile spreading equipment in which the spreading rate is controlled relative to the drive shaft speed of the vehicle. The controller converts the rotational speed of the shaft and the position of the control device to comparable electrical signals which are then compared to produce a re...
A spread-center bushing with an oscillation type crawler frame for use on track mounted structures. The spread-center bore allows for the shortening of the center distance of a yoke when it pivots about its main pivot point, and the clearance between the outside diameter of the locking pin and the width of the spread-center bore allows for track frame angular movement.
The invention relates to a low fat spread with low water content for application in baking without effecting organoleptic properties for cold use, (that is, spreads). The compositions of the invention are good quality spreads at low fat levels in the range of about 30-60% fat. The compositions of the invention comprise non gelling hydrocolloids to provide optimum viscosity to the aqueous phase at a concentration which results in a fat continuous emulsion.
The invention relates to a low fat spread with low water content for application in baking without effecting organoleptic properties for cold use, (that is, spreads). The compositions of the invention are good quality spreads at low fat levels in the range of about 30-60% fat. The compositions of the invention comprise non gelling hydrocolloids to provide optimum viscosity to the aqueous phase at a concentration which results in a fat continuous emulsion.
An edible spread which comprises a water and oil emulsion in which the fat phase is essentially a single, natural vegetable fat and processes for producing such a spread. While certain non-physical properties of the fat phase, such as its color, may be due to the presence of other fats than that responsible for the characteristic physical properties, the fat phase of the spreads of the invention contain low amounts of such natural additives; the physical properties of the fat phase are essential...
Digital data having a rate R and to be transmitted is converted into a K- code, T-seconds long and delayed according to a particular N-bit word, where N=RT, whereby the code carries information in its delayed position in the T frame and not in the code itself. At a receiver station, the correlation function of the received signal is produced and the envelope detected, after which the samples are taken at each of the K possible output times. The largest output selected comprises the information o...
