DIET SPREAD Russian patent published in 2009 - IPC A23C15/12 A23D7/00 

FIELD: food industry.

SUBSTANCE: diet spread's initial components are butter, refined flavoured vegetable oil, emulsifier, dry defatted milk, flavouring agent and water. Fat-and-oil phospholipid product obtained by fourfold mixing of preliminary heated food vegetable phospholipids with organic solvent is contained there as an emulsifier. Before the third mixing 0.5-1.0% solution of citric acid in watery acetone taken in the amount of 1.0-2.5% to the phospholipids weight is added to the solvent, then phospholipids are separated from the solvent by ethyl alcohol at ratio phospholipids - ethyl alcohol (1:3)-(1:7) and at 40-60°C. As a result, alcohol-soluble and alcohol-insoluble fractions of phospholipids are generated. Alcohol-insoluble fraction of phospholipids is separated from alcohol-soluble fractions of phospholipids. Alcohol-insoluble fractions are dried out in vacuum with the production of oil and fat phospholipid product. Spread additionally contains pumpkin and oil paste is used, which is prepared by simultaneous mincing and extraction of pumpkin refuse with deodorised refined vegetable oil with ratio of pumpkin refuse - deodorised refined vegetable oil (40:60)-(60:40) in thin firm that is rotated along spiral with thickness of 0.1-0.2 mm at pressure of 150-200 kg/cm² and temperature of 40-60°C, separation of mixture to prepare pumpkin and oil paste. It additionally contains table salt. Components are used in mentioned ratio.

EFFECT: spread has improved consumer properties: stability against microbiological and oxidation decay, low splashing coefficient, improved pasting and diet properties.

4 tbl, 3 ex