Title of Invention	A PROCESS FOR PREPARTION OF LOW-FAT SPREAD IN THE FORM OF WATER IN OIL TYPE EMULSION
Abstract	A Low-Fat Spread has been manufactured by using ghee, comprises separate preparation and tempering of fat and serum phases before blending them. Ghee was heated to meltdown temperature, followed by addition of surface-active agent like Tween-80, Tween-60, Tween-40, Tween-20 and GMS (0.1-0.4 wt%) and butter colour (0.1-0.2 wt%). It was then heated to 60-80°C before being rapidly cooled to 10-30°C and stored at 5-15°C by quiescent holding in a refrigerator for an overnight period. The cooled fat phase was then tempered to the blending temperature of 10-30°C before use. The serum phase preparation involved mixing of MSNF (5-20 wt%) in water together with a 0.1-0.4 wt % thickener such as carrageenan, guar gum, alginate, corn starch, CMC, starch or pectin, 0-1 wt % plasticizer (glycerol or sorbitol) and 1-2 wt % common salt. The mixture was heated (55°C), filtered (1-4- fold muslin cloth), pasteurized (72-74°C for 15-20 sec), cooled in an ice water-bath to 20°C and holding overnight in a refrigerator. Finally, when required this aqueous phase was acidulated to 5.25-6.00 pH added with flavourings and warmed it to blending temperature. The tempered fat phase was transferred to the bowl/utensil of planetary mixer or any other suitable type, and creaming was carried out using the suitable attachment of the mixer for 30-60 sec at "medium" speed. The serum phase was added in one or three equal installments. Blending was carried out after addition of the serum phase using low to medium speed for 30-180 sec. It was continued further for few sec at same speed. Finally after thorough mixing at high speed the spread was packed in 200 g polypropylene tubs and closed with polyethylene lids before being transferred to refrigerator (5-7°C).The product so packed will remain acceptable for at least 4 months at refrigerator temperature.

Title of Invention

A PROCESS FOR PREPARTION OF LOW-FAT SPREAD IN THE FORM OF WATER IN OIL TYPE EMULSION

Abstract

A Low-Fat Spread has been manufactured by using ghee, comprises separate preparation and tempering of fat and serum phases before blending them. Ghee was heated to meltdown temperature, followed by addition of surface-active agent like Tween-80, Tween-60, Tween-40, Tween-20 and GMS (0.1-0.4 wt%) and butter colour (0.1-0.2 wt%). It was then heated to 60-80°C before being rapidly cooled to 10-30°C and stored at 5-15°C by quiescent holding in a refrigerator for an overnight period. The cooled fat phase was then tempered to the blending temperature of 10-30°C before use. The serum phase preparation involved mixing of MSNF (5-20 wt%) in water together with a 0.1-0.4 wt % thickener such as carrageenan, guar gum, alginate, corn starch, CMC, starch or pectin, 0-1 wt % plasticizer (glycerol or sorbitol) and 1-2 wt % common salt. The mixture was heated (55°C), filtered (1-4- fold muslin cloth), pasteurized (72-74°C for 15-20 sec), cooled in an ice water-bath to 20°C and holding overnight in a refrigerator. Finally, when required this aqueous phase was acidulated to 5.25-6.00 pH added with flavourings and warmed it to blending temperature. The tempered fat phase was transferred to the bowl/utensil of planetary mixer or any other suitable type, and creaming was carried out using the suitable attachment of the mixer for 30-60 sec at "medium" speed. The serum phase was added in one or three equal installments. Blending was carried out after addition of the serum phase using low to medium speed for 30-180 sec. It was continued further for few sec at same speed. Finally after thorough mixing at high speed the spread was packed in 200 g polypropylene tubs and closed with polyethylene lids before being transferred to refrigerator (5-7°C).The product so packed will remain acceptable for at least 4 months at refrigerator temperature.

Full Text	FORM 2 THE PATENTS ACT 1970 (39 of 1970) & The Patents Rules, 2003 COMPLETE SPECIFICATION (See section 10 and rule 13) 1. TITLE OF THE INVENTION: DEVELOPMENT OF PROCESS FOR MANUFACTURE OF LOW-FAT SPREAD USING GHEE 2. APPLICANT(S) (a) Name: Mahatma Phule Krishi Vidyapeeth, Rahuri. District Ahmednagar (Maharashtra) 413 722 (b) Nationality: Indian (c) Address : Head, Department of Animal Science and Dairy Science, Mahatma Phule Krishi Vidyapeeth, Rahuri. District Ahmednagar (Maharashtra) 413 722 3. PREAMBLE TO THE DESCRIPTION Provisional -Not Applicable- Complete The following specification particularly describes the invention and the manner in which it is to be performed. DESCRIPTION: 1. FIELD OF THE INVENTION: The invention relates to the process for production of a low-fat spread (20-60 wt % fat) using ghee, which comprises separate preparation and tempering of fat and serum phases before blending them and remain acceptable for 4 months at refrigerator temperature (3-13°C) without excessive softening at ambient temperature (23-31°C) 2. BACKGROUND TO THE INVENTION: Besides nutritional significance, the pleasant flavour of butter-fat imparts a unique status to butter and ghee in Indian diet (Aneja et al., 2002). With increasing urbanization and ever- pervade influence of modernization on the rural populace, table butter as also bread, is gaining popularity day by day. However, due to continuing rise in population, escalating price and correspondingly decline purchase power of the consumer, butter remains beyond the reach of most of the masses. Further, it is generally recognized that high caloric diet with inadequate physical activity result in over weight and obesity, which in turn could lead to many diseases. Moreover, the dietary fat beside the quantity has been recognized to be very important. Another factor determining the consumer acceptance of table butter is its spreadability. Thus, the consumer's convenience demands that product is spreadable when it has been just removed from the refrigerator and retain its stand up property, even at ambient temperature. A great deal if this target were realized with the development of low-fat spread (Dostalova, 2003). According to PFA (Amendment rule 1993) defined fat spread as a product in the form of water-in-oil emulsion of an aqueous phase and fat phase of edible oil and fats excluding animal fats. Low fat dairy spread containing 39-41 per cent fat are some time termed as 'half fat butter' (CAC, 2004). Considerable efforts have been made in India and abroad for development of fat spread of dairy and non-dairy type using range of fat sources. The present invention related to process for production of a low-fat spread utilizes clarified milk fat (ghee), as a fat source. Since ghee is used traditionally in diet as a spread over paratha, chapatti, puranpoli, etc. The exploitation of ghee in the manufacture of low-fat spread is the dire need of today's dairy industry and it is already utilized in the manufacture of butter (Sangeeta et al. 2003 and Chennigaraju et al,2005) due to its easy availability and better shelf life at ambient temperature. The process for manufacture of low-fat spread using ghee is a new invention can also be useful in extending the supply of butter to a large number of people. At the same time, by their good taste, flavour and low cost as well as necessary spreadability, it can meet the consumer requirement. It is high time for the Indian dairy industry to plug into fat spreads, and encourage the use of dairy products as ingredient in composite products. Summary of the invention: In the invention of process for development of low-fat spread using ghee it has been found that fat phase (34-44 wt %) with serum phase (55-65 wt %) wherein 5-20 wt % of milk solid not fat (MSNF) and with suitable minor important ingredients like surface-active agent, thickener, plasticizer, common salt produces the product with spreadability at refrigerator temperature and remains stable at temperature of 30°C. In a further aspect the invention relates to a process for the preparation of these products. 3. DETAILED DESCRIPTION OF THE INVENTION: This invention relates to the process for production of a low-fat spread (20-60 wt% fat) using ghee, comprises separate preparation and tempering of fat and serum phases before blending them. Ghee was heated to meltdown temperature, followed by addition of surface-active agent like Tween-80, Tween-60, Tween-40, Tween-20 and Glycerol Monostearate (0.1 -0.4 wt%) and butter colour (0.1-0.2 wt %). It was then heated to 60-80°C before being rapidly cooled to 10-30°C with continuous agitation in a chilled water-bath and subsequently to 5-15°C by quiescent holding in a refrigerator for an overnight period. The cooled fat phase was then tempered to the blending temperature of 10-30°C by holding in water bath for 6 hr before use. The serum phase preparation involved mixing of skim milk powder or whey protein concentrate as a source of MSNF (5-20 wt %), and dispersed in water together with 0.1-0.4 wt % thickener such as carrageenan, guar gum, alginate, corn starch, carboxyl methyl cellulose and starch or pectin, 0-1 wt % plasticizer (glycerol or sorbitol) and 0.75 to 2.5 wt % of common salt. The mixture was mixed with a hand electric blender. The mixture was pre¬heated (55°C), filtered (1-4 fold muslin cloth), pasteurized (72-74°C for 15-20 sec) and cooled in an ice water-bath to 20°C and holding overnight in a refrigerator. Finally, when required this serum phase was acidulated using a dilute citric acid or lactic acid to 5.25-6.00 pH added with flavourings and warmed it to blending temperature (10-30°C). The tempered fat phase was transferred to the bowl/utensil of planetary mixer or any other suitable type, and creaming was carried out using the suitable attachment of the mixer for 30-60 sec at 'medium' speed. The serum phase was added in one or three equal installments. Blending was carried out after addition of the serum phase using low to medium speed for 30-180 sec. It was continued further for few sec at same speed. Finally after thorough mixing at high speed the spread was packed in 200 g polypropylene tubs (11.0 X 6.4 X 3.5 cm) and closed with polyethylene lids before being transferred to refrigerator (5- 7°C). The product so packed will remain acceptable for at least 4 months at refrigerator temperature. 4. EXAMPLE: Ghee was heated to 50°C, followed by addition of Tween-80 the surface active agent (0.2 wt%) and annatto butter colour (0.1 wt%). It was then heated (in a water-bath) to 70°C before being rapidly cooled to 20°C (rate of cooling, 12°C/min) with continuous agitation in a chilled water-bath (1.5°C ± 1°C) and subsequently to 5°C by quiescent holding in a refrigerator for an overnight period. The cooled fat phase was then tempered to the blending temperature of 25°C ± 1°C by holding in water bath for 6 hr before use. The aqueous phase preparation involved mixing of skim milk powder as a source of MSNF (16.71 wt%) and was dispersed in water together with 0.21 wt % carrageenan, 0.19 wt% glycerol and 1.5 wt % common salt (in the finished product). The mixture was mixed with a electric blender. The mixture was passed through the process of heating (55°C), filtration (2- fold muslin cloth), pasteurization (72°C for 15 - 20 sec), cooling in an ice water-bath to 20°C and holding overnight in a refrigerator. Finally, when required this aqueous phase was acidulated using a dilute citric acid to 5.25 pH added with diacetyl (4ppm) flavouring and warmed it to blending temperature (25°C). The tempered fat phase was transferred to the bowl of Hobart Food Mixer (Model N-50, Hobart corp., USA.) and creaming was carried out using the flat beater attachment of the mixer for 30 sec at 'medium' speed (285 rpm for agitator and 125 rpm for attachment). The aqueous phase was added in three equal installments. Blending was carried out after each addition of the serum phase using medium speed for 30 sec. It was continued further for 150 sec at same speed, and finished with a 30 sec, high-speed (591 rpm for agitator and 259 rpm for attachment) run of the mixer. The spread was packed in 200 g polypropylene tubs (11.0 X 6.4 X 3.5 cm) and closed with polyethylene lids before being transferred to refrigerator (5°C). Flow diagram of manufacture of Low Fat Spread using Ghee An example of shelf-stable low-fat spread using ghee Following the procedure as outlined in the Flow Diagram, the quantities of ingredients required for making 10 kg low-fat spread using ghee: Ghee 4.0 Kg Milk solid not fat 1.67 Kg Surface-active agent 20.0 g Thickener 21.0 g Plasticizer 19.0 g Salt 150 g Colouring material 10 g Flavouring ingredient 0.04 g Acidulants 28.0 g Preservative 5.0 g 5. LIST OF REFERENCES: Aneja, R. P., Mathur, B. N., Chandan, R. C. and Banerjee, A. K. 2002. Technology of Indian milk product. A Dairy India Publication, New Delhi, pp.196 CAC. 2004. Codex Alimentarius Commission proposed draft revised standard for dairy spreads, http://www.codexalimentarius.com.net Chennigaraju,B.H., Agrawala, S.P. and Makker, S.K. 2005. Evaluation of improvised plasticizer for for manufacture of butter-G. Ind. J. Dairy Sci. 58(2): 80. Dostalova, J. 2003. Low-fat spreads, Encyclopedia of Food Science and Nutrition. 2nd Edn. Academic Press, London. Vol. 6 : 3617. Sangeeta,B,M., Makker, S.K., and Agrawala, S.P. 2003. Ghee-based butter- A technology breakthrough in dairy industry. Indian food Industry.22(5):6\. 7. CLAIMS I/We claim 1) A low-fat spread in the form of water-in-oil type emulsion comprises 55-65 wt % of serum phase wherein the amount of milk solid-not-fat is from 5 to 20 wt %, thickener from 0.15 to 0.45 wt %, plasticizer from 0.1 to 1.0 wt % and common salt from 0.75 to 2.5 distributed as fine droplet in 34 to 44 wt % of fat phase wherein source of fat is ghee and the amount of surface active agent is from 0.10 to 0.30 wt % and butter colour is from 0.05 to 0.30 wt %. 2) A low fat spread according to claim 1 wherein the serum phase is amounting to 57 to 64 wt % preferably 58 to 60 wt %. 3) A serum phase of food product according to claim 1 wherein milk solid not fat preferably skim milk powder is more close to 15 to 18 wt %. 4) A serum phase of low fat spread as in claim 1 comprises thickeners specially carrageenan amounting 0.17-0.25 wt %, more preferably from 0.19 to 0.22 wt% and phase is plasticized preferably using glycerol amounting at least 0.20 %. 5) A low fat spread according to claim 1 comprising fat phase preferably from 37 to 42 wt % wherein surface active agent preferably Tween-80 is from 0.15-0.25 wt %, more preferably at least 0.20 wt %. 6) A food product according to claim 1 wherein the fat phase comprises a butter colour preferably from 0.05 to 0.25 wt %. 7) A low fat spread according to claim 1 the wherein the serum phase heated at 60-90°C for 15 sec. to 45 min. and added with citric acid as an acidulate (pH 4.1-5.3); table salt from 1.0 to 2.0wt%. 8) A food product according to claim 1 wherein process for bringing about the fine dispersion fat phase involving rapid cooling of the fat phase to 16-24°C, continuing crystallization at 0-8°C and then tempering at 19-28°C for 2-12 hours before introducing in serum phase into it. 9) A food product according to claim 1 wherein the method of dispersing the pasteurized and tempered serum aqueous phase in the tempered fat phase under pre defined agitation condition viz. low to medium speed for 30-180 sec followed by high speed agitation using a device such as planetary mixer to obtain a smooth emulsion with fine serum droplets before packaging the resulting spread and cooling under refrigeration. 10) A food product according to claim 1 of which composition and process impart it pliability (at 18-28°C) to enable packaging in plastics tubs and spreadability at refrigeration temperature (3-13°C) without excessive softening at ambient temperature (23-31°C)

Full Text

FORM 2
THE PATENTS ACT 1970
(39 of 1970)
&
The Patents Rules, 2003
COMPLETE SPECIFICATION
(See section 10 and rule 13)
1. TITLE OF THE INVENTION: DEVELOPMENT OF PROCESS FOR
MANUFACTURE OF LOW-FAT SPREAD USING GHEE

2. APPLICANT(S) (a) Name:
Mahatma Phule Krishi Vidyapeeth, Rahuri. District Ahmednagar (Maharashtra) 413 722

(b) Nationality: Indian
(c) Address : Head,
Department of Animal Science and Dairy Science, Mahatma Phule Krishi Vidyapeeth, Rahuri. District Ahmednagar (Maharashtra) 413 722

3. PREAMBLE TO THE DESCRIPTION
Provisional
-Not Applicable-

Complete
The following specification particularly
describes the invention and the manner in
which it is to be performed.

DESCRIPTION:
1. FIELD OF THE INVENTION:
The invention relates to the process for production of a low-fat spread (20-60 wt % fat) using ghee, which comprises separate preparation and tempering of fat and serum phases before blending them and remain acceptable for 4 months at refrigerator temperature (3-13°C) without excessive softening at ambient temperature (23-31°C)
2. BACKGROUND TO THE INVENTION:
Besides nutritional significance, the pleasant flavour of butter-fat imparts a unique status to butter and ghee in Indian diet (Aneja et al., 2002). With increasing urbanization and ever- pervade influence of modernization on the rural populace, table butter as also bread, is gaining popularity day by day. However, due to continuing rise in population, escalating price and correspondingly decline purchase power of the consumer, butter remains beyond the reach of most of the masses. Further, it is generally recognized that high caloric diet with inadequate physical activity result in over weight and obesity, which in turn could lead to many diseases. Moreover, the dietary fat beside the quantity has been recognized to be very important. Another factor determining the consumer acceptance of table butter is its spreadability. Thus, the consumer's convenience demands that product is spreadable when it has been just removed from the refrigerator and retain its stand up property, even at ambient temperature. A great deal if this target were realized with the development of low-fat spread (Dostalova, 2003). According to PFA (Amendment rule 1993) defined fat spread as a product in the form of water-in-oil emulsion of an aqueous phase and fat phase of edible oil and fats excluding animal fats. Low fat dairy spread containing 39-41 per cent fat are some time termed as 'half fat butter' (CAC, 2004). Considerable efforts have been made in India and abroad for development of fat spread of dairy and non-dairy type using range of fat sources.
The present invention related to process for production of a low-fat spread utilizes clarified milk fat (ghee), as a fat source. Since ghee is used traditionally in diet as a spread over paratha, chapatti, puranpoli, etc. The exploitation of ghee in the manufacture of low-fat spread is the dire need of today's dairy industry and it is already utilized in the manufacture of butter (Sangeeta et al. 2003 and Chennigaraju et al,2005) due to its easy availability and better shelf life at ambient temperature.
The process for manufacture of low-fat spread using ghee is a new invention can also be useful in extending the supply of butter to a large number of people. At the same time, by their good taste, flavour and low cost as well as necessary spreadability, it can meet the

consumer requirement. It is high time for the Indian dairy industry to plug into fat spreads, and encourage the use of dairy products as ingredient in composite products.
Summary of the invention: In the invention of process for development of low-fat spread using ghee it has been found that fat phase (34-44 wt %) with serum phase (55-65 wt %) wherein 5-20 wt % of milk solid not fat (MSNF) and with suitable minor important ingredients like surface-active agent, thickener, plasticizer, common salt produces the product with spreadability at refrigerator temperature and remains stable at temperature of 30°C. In a further aspect the invention relates to a process for the preparation of these products. 3. DETAILED DESCRIPTION OF THE INVENTION:
This invention relates to the process for production of a low-fat spread (20-60 wt% fat) using ghee, comprises separate preparation and tempering of fat and serum phases before blending them. Ghee was heated to meltdown temperature, followed by addition of surface-active agent like Tween-80, Tween-60, Tween-40, Tween-20 and Glycerol Monostearate (0.1 -0.4 wt%) and butter colour (0.1-0.2 wt %). It was then heated to 60-80°C before being rapidly cooled to 10-30°C with continuous agitation in a chilled water-bath and subsequently to 5-15°C by quiescent holding in a refrigerator for an overnight period. The cooled fat phase was then tempered to the blending temperature of 10-30°C by holding in water bath for 6 hr before use.
The serum phase preparation involved mixing of skim milk powder or whey protein concentrate as a source of MSNF (5-20 wt %), and dispersed in water together with 0.1-0.4 wt % thickener such as carrageenan, guar gum, alginate, corn starch, carboxyl methyl cellulose and starch or pectin, 0-1 wt % plasticizer (glycerol or sorbitol) and 0.75 to 2.5 wt % of common salt. The mixture was mixed with a hand electric blender. The mixture was pre¬heated (55°C), filtered (1-4 fold muslin cloth), pasteurized (72-74°C for 15-20 sec) and cooled in an ice water-bath to 20°C and holding overnight in a refrigerator. Finally, when required this serum phase was acidulated using a dilute citric acid or lactic acid to 5.25-6.00 pH added with flavourings and warmed it to blending temperature (10-30°C).
The tempered fat phase was transferred to the bowl/utensil of planetary mixer or any other suitable type, and creaming was carried out using the suitable attachment of the mixer for 30-60 sec at 'medium' speed. The serum phase was added in one or three equal installments. Blending was carried out after addition of the serum phase using low to medium speed for 30-180 sec. It was continued further for few sec at same speed. Finally after thorough mixing at high speed the spread was packed in 200 g polypropylene tubs (11.0 X 6.4 X 3.5 cm) and closed with polyethylene lids before being transferred to refrigerator (5-

7°C). The product so packed will remain acceptable for at least 4 months at refrigerator
temperature.
4. EXAMPLE:
Ghee was heated to 50°C, followed by addition of Tween-80 the surface active agent (0.2 wt%) and annatto butter colour (0.1 wt%). It was then heated (in a water-bath) to 70°C before being rapidly cooled to 20°C (rate of cooling, 12°C/min) with continuous agitation in a chilled water-bath (1.5°C ± 1°C) and subsequently to 5°C by quiescent holding in a refrigerator for an overnight period. The cooled fat phase was then tempered to the blending temperature of 25°C ± 1°C by holding in water bath for 6 hr before use.
The aqueous phase preparation involved mixing of skim milk powder as a source of MSNF (16.71 wt%) and was dispersed in water together with 0.21 wt % carrageenan, 0.19 wt% glycerol and 1.5 wt % common salt (in the finished product). The mixture was mixed with a electric blender. The mixture was passed through the process of heating (55°C), filtration (2- fold muslin cloth), pasteurization (72°C for 15 - 20 sec), cooling in an ice water-bath to 20°C and holding overnight in a refrigerator. Finally, when required this aqueous phase was acidulated using a dilute citric acid to 5.25 pH added with diacetyl (4ppm) flavouring and warmed it to blending temperature (25°C).
The tempered fat phase was transferred to the bowl of Hobart Food Mixer (Model N-50, Hobart corp., USA.) and creaming was carried out using the flat beater attachment of the mixer for 30 sec at 'medium' speed (285 rpm for agitator and 125 rpm for attachment). The aqueous phase was added in three equal installments. Blending was carried out after each addition of the serum phase using medium speed for 30 sec. It was continued further for 150 sec at same speed, and finished with a 30 sec, high-speed (591 rpm for agitator and 259 rpm for attachment) run of the mixer. The spread was packed in 200 g polypropylene tubs (11.0 X 6.4 X 3.5 cm) and closed with polyethylene lids before being transferred to refrigerator (5°C).

Flow diagram of manufacture of Low Fat Spread using Ghee

An example of shelf-stable low-fat spread using ghee
Following the procedure as outlined in the Flow Diagram, the quantities of ingredients required for making 10 kg low-fat spread using ghee:

Ghee 4.0 Kg
Milk solid not fat 1.67 Kg
Surface-active agent 20.0 g
Thickener 21.0 g
Plasticizer 19.0 g
Salt 150 g
Colouring material 10 g
Flavouring ingredient 0.04 g
Acidulants 28.0 g
Preservative 5.0 g
5. LIST OF REFERENCES:
Aneja, R. P., Mathur, B. N., Chandan, R. C. and Banerjee, A. K. 2002. Technology of Indian
milk product. A Dairy India Publication, New Delhi, pp.196 CAC. 2004. Codex Alimentarius Commission proposed draft revised standard for dairy
spreads, http://www.codexalimentarius.com.net Chennigaraju,B.H., Agrawala, S.P. and Makker, S.K. 2005. Evaluation of improvised
plasticizer for for manufacture of butter-G. Ind. J. Dairy Sci. 58(2): 80. Dostalova, J. 2003. Low-fat spreads, Encyclopedia of Food Science and Nutrition. 2nd Edn.
Academic Press, London. Vol. 6 : 3617. Sangeeta,B,M., Makker, S.K., and Agrawala, S.P. 2003. Ghee-based butter- A technology breakthrough in dairy industry. Indian food Industry.22(5):6\.

7. CLAIMS
I/We claim
1) A low-fat spread in the form of water-in-oil type emulsion comprises 55-65 wt % of serum phase wherein the amount of milk solid-not-fat is from 5 to 20 wt %, thickener from 0.15 to 0.45 wt %, plasticizer from 0.1 to 1.0 wt % and common salt from 0.75 to 2.5 distributed as fine droplet in 34 to 44 wt % of fat phase wherein source of fat is ghee and the amount of surface active agent is from 0.10 to 0.30 wt % and butter colour is from 0.05 to 0.30 wt %.
2) A low fat spread according to claim 1 wherein the serum phase is amounting to 57 to 64 wt % preferably 58 to 60 wt %.
3) A serum phase of food product according to claim 1 wherein milk solid not fat preferably skim milk powder is more close to 15 to 18 wt %.
4) A serum phase of low fat spread as in claim 1 comprises thickeners specially carrageenan amounting 0.17-0.25 wt %, more preferably from 0.19 to 0.22 wt% and phase is plasticized preferably using glycerol amounting at least 0.20 %.
5) A low fat spread according to claim 1 comprising fat phase preferably from 37 to 42 wt % wherein surface active agent preferably Tween-80 is from 0.15-0.25 wt %, more preferably at least 0.20 wt %.
6) A food product according to claim 1 wherein the fat phase comprises a butter colour preferably from 0.05 to 0.25 wt %.
7) A low fat spread according to claim 1 the wherein the serum phase heated at 60-90°C for 15 sec. to 45 min. and added with citric acid as an acidulate (pH 4.1-5.3); table salt from 1.0 to 2.0wt%.
8) A food product according to claim 1 wherein process for bringing about the fine dispersion fat phase involving rapid cooling of the fat phase to 16-24°C, continuing crystallization at 0-8°C and then tempering at 19-28°C for 2-12 hours before introducing in serum phase into it.
9) A food product according to claim 1 wherein the method of dispersing the pasteurized and tempered serum aqueous phase in the tempered fat phase under pre defined agitation condition viz. low to medium speed for 30-180 sec followed by high speed agitation using a device such as planetary mixer to obtain a smooth emulsion with fine serum droplets before packaging the resulting spread and cooling under refrigeration.
10) A food product according to claim 1 of which composition and process impart it pliability
(at 18-28°C) to enable packaging in plastics tubs and spreadability at refrigeration
temperature (3-13°C) without excessive softening at ambient temperature (23-31°C)

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Patent Number

271417

Indian Patent Application Number

1796/MUM/2009

PG Journal Number

09/2016

Publication Date

26-Feb-2016

Grant Date

19-Feb-2016

Date of Filing

05-Aug-2009

Name of Patentee

MAHATMA PHULE KRISHI VIDYAPEETH RAHURI

Applicant Address

MAHATMA PHULE KRISHI VIDYAPEETH, RAHURI, DISTRICT, AHMEDNAGAR (MAHARASHTRA) 413722.

Inventors:

#	Inventor's Name	Inventor's Address
1	DR. DNYANESHWAR DEVRAO PATANGE	ASSISTANT PROFESSOR OF ANIMAL SCIENCE AND DAIRY SCIENCE, COLLEGE OF AGRICULTURE, OLD PUNA-BANGLORE HIGHWAY, KOLHAPUR-416004.
2	DR. ASHOK AMABAL PATEL	HEAD & PRINCIPAL SCIENTIST, DAIRY TECHNOLOGY DIVISION, NATIONAL DAIRY RESEARCH, INSTITUTE, KARNAL-132 001.
3	DR. DNYANESHWAR NIVRUTTI BHOSALE	RD. PROFESSOR, DEPARTMENT OF ANIMAL SCIENCE AND DAIRY SCIENCE, MAHATMA PHULE KRISHI VIDYAPEETH, RAHURI.
4	DR. GIRDHARI RAMDAS PATIL	JOINT DIRECTOR (ACAD). N.D.R.I., KARNAL-132 001.
5	DR. RAM RAN BIJOY SINGH	SENIOR SCIENTIST, DAIRY TECHNOLOGY DIVISION, NATIONAL DAIRY RESEARCH, INSTITUTE, KARNAL-132 001.

PCT International Classification Number

A23D7/015

PCT International Application Number

N/A

PCT International Filing date

PCT Conventions:

#	PCT Application Number	Date of Convention	Priority Country
1			NA