Patent ID: 7579034

Claim:
A method for producing a low fat spread, comprising 1-7% whey protein, said method comprising the following steps: (i) preparing an aqueous solution comprising about 5 to 10% whey protein, wherein the aqueous solution has a calcium concentration of about 0.0 to 1.4 mM and a pH value of about 7 to 9; (ii) heating the solution resulting from step (i) to a temperature of about 50 to 100° C. for about 0.15 to 30 minutes; (iii) cooling the solution resulting from step (ii) to a temperature of about 1 to 40° C.; (iv) adjusting the solution resulting from step (iii) to a protein concentration of about 4 to 7%, and a pH value of about 5.2 to 7.0; and (v) mixing the solution resulting from step (iv) with a fat phase in order to obtain the low fat spread.