Process for preparing butter-like spread

A butter-like spread which is spreadable direct from the refrigerator is obtained by blending a cream separated from cows milk with edible triglycerides of non-dairy origin and then churning the blend to form a butter-like spread which is separated from the resulting aqueous phase, the proportion of cream and triglyceride in the blend being such that the triglycerides of non-dairy origin represents at least 35% by weight of the total fat content of the spread.

DESCRIPTION 
This invention relates to a new process for the preparation of a 
butter-like spread. 
Although the United Kingdom and many other countries in the world have 
statutory requirements relating to churned dairy products sold as butter, 
particularly in relation to the buffer fat and moisture content, 
considerable variation can still occur in the composition of such butter 
products which conform to the statutory requirements. This results from 
variation in milk composition which itself varies with stage of lactation, 
composition of feed and plane of nutrition. 
One particular property of butter which can vary with varying composition 
of the milk is the spreadability of the butter. From the consumers point 
of view, it is desirable that butter should be readily spreadable, e.g. on 
bread. However, it is the usual practice, even in temperate climates, to 
store butter under refrigerated conditions, e.g. 5.degree. to 10.degree. 
C. and, even if a butter is produced which is readily spreadable at room 
temperature, it is almost never the case that butter taken directly from 
the refrigerator can be spread easily. 
We have now found that it is possible to modify the conventional butter 
making process by incorporating triglycerides of non-dairy origin in 
substantial quantities into cream to be used for butter making and that, 
by matching the composition and the proportion of the triglyceride to the 
composition of the cream, a butter-like spread can be obtained which has 
improved spreadability at 5.degree. to 10.degree. C. but which is 
otherwise substantially indistinguishable in taste and appearance from 
butter prepared conventionally from cream. Furthermore, by extending the 
cream with the less expensive triglycerides of non-dairy origin, it is 
possible to produce a butter-like spread at a significantly reduced cost 
to conventional butter. 
The present invention provides a process for preparing a butter-like spread 
which comprises blending a cream separated from cows milk with edible 
triglycerides of non-dairy origin and then churning the blend to form a 
butter-like spread which is separated from the resulting aqueous phase, 
the proportion of cream and triglyceride in the blend being such that the 
triglycerides of non-dairy origin represent at least 35% by weight of the 
total fat content of the spread. By cream, we mean that part of cows milk 
rich in fat separated by skimming or other means. 
In principle, edible triglycerides of any non-dairy origin can be used. 
From the practical point of view, consideration must be given to the 
palatability and compatibility of the triglycerides with cream, the cost 
of the triglycerides and the physical properties of the triglycerides 
which in turn are determined in part by the relative proportions of 
saturated and unsaturated acids forming the triglycerides. The 
triglycerides used will normally be of vegetable origin although animal 
triglycerides of non-dairy origin or marine triglycerides can also be 
used. 
Vegetable triglycerides which can be used in the invention include palm 
oil, peanut oil, sunflower oil, corn oil, soybean oil, coconut oil, 
rapeseed oil, cottonseed oil etc. In short, any vegetable oil which is a 
glyceryl triester or a mixture of saturated and unsaturated fatty acids 
containing between about 10 and 24 carbon atoms will be suitable for use 
in the process of the present invention. 
The proportion of non-dairy triglycerides that can be satisfactorily 
incorporated in the cream is limited by the need to produce a churnable 
blend. It is therefore important that the non-dairy triglycerides used 
have a sufficiently high content of solids at churning temperature i.e. 
5.degree.-10.degree. C. Furthermore, a product produced from a blend 
containing a high proportion of non-dairy triglycerides will tend to have 
unsatisfactory rheology at ambient temperature unless the blend has a 
solid fat content within a preselected range at 20.degree. C. In general, 
we have found that the use of non-dairy triglycerides having a solid fat 
content of 15-35% by weight at 5.degree. C. (as determined by nuclear 
magnetic resonance spectroscopy using a Bruker Minispec pc20) and 7.5-25% 
by weight at 20.degree. C. in our process give rise to a product which is 
satisfactory in these respects. 
Edible triglycerides having the desired characteristics can be obtained, 
for example, by blending a vegetable oil and a hard stock obtained by 
partial hydrogenation or fractionation of edible triglycerides of 
non-dairy origin. 
Where the hard stock is produced by hydrogenation, the extent of 
hydrogenation necessary will depend, of course, upon the extent and nature 
of the unsaturation in the non-dairy triglycerides to be used, the total 
amount of non-dairy triglycerides that it is desired to incorporate in the 
butter, the composition of the cream and the spreadability. 
characteristics desired in the final product. 
One of our preferred vegetable oils for use in the present invention in 
soyabean oil which contains triglycerides of predominantly linoleic, oleic 
and palmitic acids. The control of solids content can be achieved by 
partial hydrogenation of the soyabean oil and then blending the 
hydrogenated material with untreated soyabean oil to give a blend with the 
desired properties. We have found that, when we are aiming to produce a 
final butter-like spread in which the triglycerides of non-dairy origin 
represents at least 45% by weight, e.g. about 50% of the total fats 
present, we can use a blend of soyabean oil hardened to a slip melting 
point of 36.degree.-38.degree. C. and unmodified soyabean oil in weight 
ratios of 22:78 to 45:55. 
The exact degree to which the cream is to be extended by the incorporation 
of triglycerides of non-dairy origin will depend primarily upon marketing 
considerations, economic factors and consumer taste and practice being 
prime controlling factors. Using the technique of partial hardening 
mentioned above, enables us to incorporate at least 35% by weight 
triglycerides of non-dairy origin based on the total fat content of the 
final spread. The upper limit on the amount of triglycerides of non-dairy 
origins that can be incorporated is not determined by technical factors 
but, for practical purposes, we have found that amounts can be 
incorporated which give at least 40% and up to 60% or even 75% 
triglycerides of non-dairy origin based on the total fat content of the 
final spread. In order to maintain the dairy character of the final 
product, we prefer to incorporate not more than about 50% by weight 
triglycerides of non-dairy origin based on the weight of total fat. 
The exact amount of triglycerides of non-dairy origin and their required 
physical properties when used with a specific cream will need to be 
determined following a few simple experiments based on the analysis of the 
cream and the non-dairy triglycerides, the analysis of the final 
butter-like spread and a decision concerning consumer requirements in the 
intended market. 
The cream and selected non-dairy triglycerides may be blended together, 
normally at an elevated temperature around 40.degree. to 50.degree. C., 
conveniently in the presence of suitable emulsifying agents and, 
optionally, colouring agents where this is necessary, having regard to the 
natural colour and consumer requirements. 
Once the non-dairy triglyceride/cream blend has been prepared, further 
processing can be in accordance with conventional butter making 
procedures. Thus, the blend can be pasteurised to 85.degree. to 90.degree. 
C. and then cooled to 5.degree. to 10.degree. C. and maintained at that 
temperature in an ageing vat for at least about 8 hours. After the ageing 
procedure, the blend may be heated slightly, e.g. to about 7.degree. C. 
and, after optional injection of air, subjected to a conventional churning 
process e.g. in a continuous butter making machine. Where a salted 
butter-like spread is required, a slurry of salt can be injected during 
the butter making process. At the end of the churning process, the solid 
butter-like spread will have formed leaving, as a separate phase, an 
aqueous medium analogous to the buttermilk formed in conventional butter 
churning procedures. The solid butter-like spread is then passed to a 
packaging plant where the butter-like spread can be processed into tubs or 
wrapped into blocks giving a product of similar appearance to butter. 
The following Examples are given to illustrate the invention.

EXAMPLE 1 
675 Kg of a commercially available hardened soybean oil having a slip m.p. 
of 36.degree.-38.degree. C. and a solid fat content at 5.degree. C. of 
84.2% was melted and to this was added 1009 Kg of liquid soya oil, the 
temperature of the resulting blend being adjusted to about 45.degree. C. 
This 40:60 by weight blend contained 33.7% by weight fat solids at 
5.degree. C. and 15.4% by weight fat solids at 20.degree. C. 6.75 Kg of 
DIMODAN S (Grindsted Products) (emulsifier) was melted separately and 
this, together with 1300 ml of Annatto based colour were then added to the 
molten soybean oil blend and mixed thoroughly. By means of a Bran & Luebbe 
proportioning pump, the resulting mixture of soybean oil blend, emulsifier 
and colorant was metered at about 45.degree. C. into freshly produced 
cream (26.5-27.5% by weight fat content), also at a temperature of about 
45.degree. C., in a volumetric ratio of 1 part vegetable oil blend to 3.67 
parts cream. The two materials were then thoroughly mixed (with dispersion 
of the vegetable oil blend into the cream) by passage through an in-line 
static mixing device. The resulting `compound cream` was pasteurised at 
87.degree.-88.degree. C. and then passed through a vessel at below 
atmospheric pressure and cooled to about 6.degree. C. 
The `compound cream` was then aged for about 18 hours at 
6.degree.-7.degree. C. in a jacketed vessel of the type used for ageing 
cream in conventional buttermaking. After this ageing, the `compound 
cream` was pumped into a continuous buttermaking machine (ETS Simon 
Freres) at about 7.5.degree. C., air being mixed into the `compound cream` 
by a Simon Turbo Cream Feed device (ETS Simon Freres) prior to the 
churning stage. The continuous buttermaking machine was operated in a 
similar manner to that for normal buttermaking practice but at a lower 
throughput of about 2.75 tonnes/hour. The moisture level in the product 
was adjusted to 19-20%. The salt level was also controlled by introducing 
an aqueous slurry of sodium chloride as in conventional buttermaking. 
The resulting butter-like spread was immediately filled into 250 g tubs on 
a Benhil tub packing machine with an augur feed hopper. The butter-like 
spread obtained by this procedure had the following analysis: 
______________________________________ 
% by weight 
______________________________________ 
butter fat 39.2 
non-dairy triglycerides 
36.9 
water 20 
salt 1.9 
emulsifier 
2 
curd 
______________________________________ 
The non-dairy triglycerides comprise 48.5% by weight based on total fat. 
Spreadability of the product was measured objectively at 5.degree. C. by 
means of the Stevens LFRA Texture analyser, a constant speed penetrometer, 
using a cone angle of 45.degree., a penetration depth of 7 mm and a rate 
of 1 mm/sec. The load in grams generated under these conditions correlates 
well with subjective assessment of spreadability. Values for this product 
stored at 5.degree. C. for the following times from production are given 
below: 
______________________________________ 
After 3 days 14 days 35 days 
66 days 
______________________________________ 
Load (g) 317 395 422 440 
______________________________________ 
At the same times after production and at 5.degree. C. values of 800 g to 
&lt;1000 g have been recorded for butter samples. Analysis of solid fat 
contents of the product at 5.degree. and 20.degree. C. by pulsed nuclear 
magnetic resonance gave values of 41.8% by weight and 12.1% by weight 
respectively. 
When the above-described procedure was repeated but replacing the 40:60 
blend of hardened soybean oil:soybean oil, by a blend of the same 
components in a 25:75 by weight ratio and in a 50:50 by weight ratio, a 
butter-like spread was obtained having spreadability characteristics 
similar to those described above for the 40:60 derived product. 
EXAMPLE 2 
Winter milk fat which is "harder" than summer milk fat e.g. winter milk fat 
has a solid fat content at 5.degree. C. of about 59% of the total fat. 
300 kg of commercially available hardened soyabean oil having a slip. M.Pt. 
of 36.degree.-38.degree. C. and a solid fat content at 5.degree. C. of 
82.4% was melted and to this was added 800 kg of liquid soyabean oil, the 
temperature of the resulting blend being adjusted to about 45.degree. C. 
This 27:73 by weight blend contained 23.9% by weight solid fat at 
5.degree. C. and 8.5% by weight solid fat at 20.degree. C. 4.48 Kg of 
Dimodan S (Grindsted Products), an emulsifier, was melted separately and 
this, together with 2000 ml of Annatto based colour were then added to the 
molten soyabean oil blend and mixed thoroughly. 
As in Example 1 the mixture of oil blend, emulsifier and colourant was 
metered (at about 45.degree. C.) by means of a Bran & Luebbe proportioning 
pump into a freshly produced winter cream in a volumetric ratio of 1 part 
oil blend to 3.67 parts cream. The two materials were thoroughly mixed and 
the resulting "compound cream" churned in the same way as in Example 1 to 
give a butter-like spread. 
Spreadability of the product was measured by the same method described in 
Example 1 and the following results were obtained for product stored at 
5.degree. C. 
______________________________________ 
After 3 days 11 days 35 days 
120 days 
______________________________________ 
Load (g) 233 283 251 460 
______________________________________ 
The amount of fat in the product due to the non-dairy triglyceride was 
about 48.5% by weight of the total fat content of the product. 
Analysis of solid fat contents of the product at 5.degree. and 20.degree. 
C. by pulsed nuclear magnetic resonance using a Bruker Minispec pc 20 
instrument gave values of 41.6% and 11.6% respectively by weight of the 
total fat content. 
EXAMPLE 3 
The spreadability of the product made from any particular source of dairy 
cream can be further increased by adjusting the weight percent of solid 
fat in the blend of non-dairy triglycerides as shown in this Example. 
The cream used was one in which the solid fat content of the milkfat was 
52.5% by weight at 5.degree. C. 443 Kg of a commercially available 
hardened soyabean oil of slip melting point 36.degree.-38.degree. C. and a 
solid fat content of 84.5% by weight at 5.degree. C. was melted and to 
this was added 900 kg of liquid soyabean oil, the temperature of the 
resulting blend being adjusted to about 45.degree. C. This 33:67 by weight 
blend contained 26.7% by weight solid fat at 5.degree. C. and 10.3% by 
weight solid fat at 20.degree. C. 5.45 Kg of Dimodan S was melted 
separately and this, together with 49.2 g of a 30% suspension of 
.beta.-carotene (Roche Products) a colourant was then added to the molten 
soyabean oil blend and mixed thoroughly. This was then mixed with cream 
(volumetric ratio of oil blend:cream of 1:3.7) and churned as in Example 1 
to give a butter-like spread. 
The spreadability of the product when measured as described in Example 1 
was as follows: 
______________________________________ 
After 7 days 35 days 50 days 
______________________________________ 
Load (g) 133 242 240 
______________________________________ 
Analysis of the solid fat content of the product at 5.degree. C. and 
20.degree. C. gave values of 38.8% by weight and 10.6% by weight 
respectively by weight of the total fat content. The amount of non-dairy 
triglyceride in the product was about 48% by weight of the total fat. 
EXAMPLE 4 
This illustrates the use of a blend of non-dairy triglycerides other than 
soyabean oil. 
7.0 Kg of a commercially available interesterified palm oil having a slip 
m.p. of 41.degree. C. and a solid fat content at 5.degree. C. of 71.0% (by 
weight) was melted and to this was added 9.6 kg of liquid sunflower oil, 
the temperature of the resulting blend being adjusted to about 45.degree. 
C. This 42:58 by weight blend contained 30.5% by weight fat solids at 
5.degree. C. 67.5 g of Dimodan S was melted separately and this together 
with 0.44 g of .beta.-carotene 30% suspension were added to the molten oil 
blend and mixed thoroughly. The resulting mixture of oil blend, emulsifier 
and colour was added at about 45.degree. C. to 73.4 kg of freshly produced 
dairy cream of 24% by weight fat content at the same temperature and mixed 
thoroughly with a `Ytron` mixer. The resulting `compound cream` was then 
heated to 88.degree.-89.degree. C. and cooled to 8.degree.-9.degree. C. in 
a plate heat exchanger. The cooled `compound cream` was stored overnight 
in a cold store (operating at 5.degree. C.) and churned the next day at 
7.degree. C. in a pilot scale batch rotary churn in a similar manner to 
that used for conventional buttermaking. The moisture level of the product 
was adjusted to about 20% by weight and the salt content to about 1.5% by 
weight. The resulting product was manually filled into 250 g tubs. 
The product composition was similar to that given in Example 1 with 
non-dairy triglycerides at 48.5% by weight based on the total fat. 
The spreadability of the product measured under the parameters given for 
previous Examples was represented by a load in grams of 500 when the 
product was 14 days old. Analysis of solid fat contents of the product at 
5.degree. and 20.degree. C. by pulsed nuclear magnetic resonance 
spectroscopy gave values of 43.0% by weight and 13.1% by weight 
respectively.