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Application

40% spreadable butter blend is used as a spread on bread.

Recipe

Characteristics

The product is homogenous and it is spreadable at refrigerator

temperature. It has excellent buttery taste compared to margarine

40% Spreadable Butter Blend

RECIPE L IBRARY

products, a pleasant mouth-feel and a good melt-down in the

mouth.

Low fat products, such as 40% spreadable butter, should exhibit

similar characteristics as full fat products. However, usually low

fat spreads are more unstable due to the lower content of fat.

Starches and hydrocolloids are normally used as fat replacement.

The consumption of reduced and low fat products has increased

and intensive research is made in processing and ingredients in

order to achieve better low fat products.

Processing

The ingredients for the aqueous phase are mixed and heatedaccording to the specification of the stabilizer used.

The ingredients for the fat phase are melted under agitation,typically the highest melting fats are added first and liquid oillast. The fat phase is then tempered to approximately 5-8Chigher 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. 5-8C higherthan the melting point of the emulsifiers, and added to the fatphase.

Flavor and colors are added according to solubility.

The aqueous phase is added under agitation to the fat phase.

The complete emulsion is pasteurized which typically involveheating to 75-80C for 15-20 sec. and cooling to 45-50Cor 5-8C higher than the melting point of the fat phase. If theemulsion is made as a w/o, the pasteurization can be made ina PHE.

The emulsion is crystallized according to the flow diagrambelow.

The 40% spreadable butter blend is stored at refrigeratortemperature.

FAT PHASE IN %

AN HYD R O US M I LK FAT AM F 24.6

O R R EAL B UTTE R 30 .0

R DB PALM OI L 5.0

L I QU I D O I L 9.9

E M U LS I F I E R MON O AN D D I G LYCE R I D E 0.4

E M U LS I F I E R PO LYG LYCE R OL ESTE R E .G. P G P R 0.1

Normally color is added.

AQ U EOU S PH AS E I N %

WATE R 56.9

I F R EAL B UTTE R I S U S E D, WATE R : 51.5

S ALT 1.0

S K I M M I LK P OWDE R 1.0

KS O R BATE 0.1

Recommended pH value 4-5 to be adjusted by means of citricacid. Normally flavor is added not only to the fat phase but alsoto the aqueous phase.

SOLID FAT CONTENT IN %

10C 30.0

20C 13.0

30C 3.0

40C 0.0

MELT ING POINT IN C

AP P R OX I MATE LY 3032

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SPX Corporation reserves the right to incorporate our latest design and material changes without notice or obligation. Design features, materials of construction and dimensional

data, as described in this bulletin, are provided for your information only and should not be relied upon unless confirmed in writing.

ISSUED 06/2012_A4_GB COPYRIGHT 2012 SPX Corporation

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Germany: P: +49 451 3709 0 F: +49 451 3709 311 E: gs.de.sales@spx.com

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

Cool more intensively in the first cooling section and/or lessintensively in the last cooling section of the SSHE.

Increase the rotation speed in the pin rotor machine.

Ensure proper water circulation in the jacket of the pin rotor

machine.

Brittle

As described above.

Increase the total volume of kneading units, i.e. pin rotormachine.

Grainy (Small Rice-Like Grains) Increase the remelt temperature of the return product.

Ensure proper pasteurization profile.

Cool less intensively in the first cooling section of the SSHE.

Lumpy (Lumps of Different Sizes)

Increase the rotation speed in the pin rotor machine.

Ensure proper crystallization in the first cooling section of theSSHE.

Ensure proper water circulation in the jacket of the pin rotormachine.

Greasy or Too Soft at the Filling or Wrapping Machine

Decrease the rotation speed in the pin rotor machine and/ordecrease the residence time in the kneading unit(s).

Cool less intensively in the first cooling section of the SSHEand/or more intensively in the second cooling section of the

SSHE.

Oily Appearance or Too Shiny Surface

Decrease the rotation speed in the pin rotor machine and/ordecrease the residence time in the kneading unit(s).

40% Spreadable Butter Blend