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    GS Recipe Library: 60% Spreadable Butter Blend

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    fernandoferoz
    This document provides a recipe and processing instructions for a 60% spreadable butter blend. The key points are: 1) The blend consists of 37.3% anhydrous milk fat, 7.5% palm oil, 14.5% liquid oil, and various emulsifiers, lecithin, water, salt, and skim milk powder. 2) The product is homogenized and spreadable at refrigerator temperatures, with a buttery taste compared to margarine. 3) The processing involves separately mixing the aqueous and fat phases, emulsifying them together, pasteurizing, and crystallizing the blend according to the flow diagram provided.

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    © All Rights Reserved
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    GS Recipe Library: 60% Spreadable Butter Blend

    Uploaded by

    fernandoferoz
    51 views2 pages
    This document provides a recipe and processing instructions for a 60% spreadable butter blend. The key points are: 1) The blend consists of 37.3% anhydrous milk fat, 7.5% palm oil, 14.5% liquid oil, and various emulsifiers, lecithin, water, salt, and skim milk powder. 2) The product is homogenized and spreadable at refrigerator temperatures, with a buttery taste compared to margarine. 3) The processing involves separately mixing the aqueous and fat phases, emulsifying them together, pasteurizing, and crystallizing the blend according to the flow diagram provided.

    Original Title

    60%_spreadable_butter_blend_GB_04_08

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    This document provides a recipe and processing instructions for a 60% spreadable butter blend. The key points are: 1) The blend consists of 37.3% anhydrous milk fat, 7.5% palm oil, 14.5% liquid oil, and various emulsifiers, lecithin, water, salt, and skim milk powder. 2) The product is homogenized and spreadable at refrigerator temperatures, with a buttery taste compared to margarine. 3) The processing involves separately mixing the aqueous and fat phases, emulsifying them together, pasteurizing, and crystallizing the blend according to the flow diagram provided.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    51 views2 pages

    GS Recipe Library: 60% Spreadable Butter Blend

    Uploaded by

    fernandoferoz
    This document provides a recipe and processing instructions for a 60% spreadable butter blend. The key points are: 1) The blend consists of 37.3% anhydrous milk fat, 7.5% palm oil, 14.5% liquid oil, and various emulsifiers, lecithin, water, salt, and skim milk powder. 2) The product is homogenized and spreadable at refrigerator temperatures, with a buttery taste compared to margarine. 3) The processing involves separately mixing the aqueous and fat phases, emulsifying them together, pasteurizing, and crystallizing the blend according to the flow diagram provided.

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    © All Rights Reserved
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    60% spreadable butter blend

    GS recipe library

    Application Recipe

    60% spreadable butter blend is used as a spread on Fat phase in %


    bread.
    Anhydrous milk fat (AMF) 37.3
    (Or real butter) (44.8)
    RBD palm oil 7.5
    Liquid oil 14.5
    Emulsifier (mono-and di-glyceride) 0.4
    Lecithin 0.3
    Normally colour is added

    Aqueous phase in %
    Water 37.9
    (If real butter is used, water:) (30.4)
    Characteristics Salt 1.0
    The product is homogenous and it is spreadable at Skim milk powder 1.0
    refrigerator temperature. It has an excellent buttery K-sorbate 0.1
    taste compared to margarine products, a pleasant mouth
    pH adjusted to 4-5 by means of citric acid.
    feel and a good melt-down in the mouth.
    Normally flavour is added not only to the fat phase
    but also to the aqueous phase.
    Low fat products, such as 60% spreadable butter blend,
    should exhibit similar characteristics as full fat products. Solid fat content in %
    However, usually low fat spreads are more unstable due
    10°C 34.0
    to the lower content of fat. Starches and hydrocolloids 20°C 13.0
    can be used as fat replacement but is not required. 30°C 3.0
    The consumption of reduced and low fat products has 40°C 0.0
    increased and intensive research is made in processing
    and ingredients in order to achieve better low fat Melting point
    products. Approximately 28-30°C

    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 is melted under agitation, typically the highest melting fats are added first
    and liquid oil last. The fat phase is then tempered to approximately 5-8°C 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. 5-8°C higher than the melting point of the emulsifiers, and added to the fat phase.
    • Flavour and colours are added according to solubility.
    • The aqueous phase is added under agitation to the fat phase.
    • The complete emulsion is pasteurised which typically involve heating to 75-80°C for 15-20 sec and cooling to
    45-50°C or 5-8°C higher than the melting point of the fat phase.
    • The emulsion is crystalIised according to the flow diagram below.
    • The 60% spreadable butter blend is stored at refrigerator temperature.

    PAGE 1 of 2
    60% spreadable butter blend
    GS recipe library
    5 PT
    402
    TIC TIC FS
    PI 500 501 300
    401

    M1 M1 NH 3 NH3 NH 3 NH3
    Liquid suction Liquid suction
    M1 gas gas

    M
    ICM ICM

    R1 R1 PT PT
    400 400

    TI
    502

    M1
    M1 M1

    M1

    Drain

    Typical quality deficiencies


    We recommend the following changes in processing if the below mentioned quality deficiencies occur during or
    after processing:

    Too hard at the wrapping machine Lumpy (lumps of different sizes)


    • Cool more intensively in the first cooling section • Increase the rotation speed in the pin rotor
    and/or less intensively in the last cooling section machine
    of the SSHE • Ensure proper crystallisation in the first cooling
    • Increase the rotation speed in the pin rotor section of the SSHE
    machine • Ensure proper water circulation in the jacket of the
    • Ensure proper water circulation in the jacket of the pin rotor machine
    pin rotor machine

    Greasy or too soft at filling or wrapping machine


    Brittle • Decrease the rotation speed in the pin rotor
    • As described above machine and/or decrease the residence time in
    • Increase the total volume of kneading units, i.e. the kneading unit(s).
    pin rotor machine • Cool less intensively in the first cooling section
    of the SSHE and/or more intensively in the second
    cooling section of the SSHE
    Grainy (small rice-like grains)
    • Increase the remelt temperature of the return
    product Oily appearance or too shiny surface

    • Ensure proper pasteurisation profile • Decrease the rotation speed in the pin rotor
    machine and/or decrease the residence time in
    • Cool less intensively in the first cooling section of
    the kneading unit(s).
    the SSHE
    04/2008

    PAGE 2 of 2 www.gs-as.com

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