R E C I P E L I B R A RY

80% Recombined Butter

Application In general, recombined butter is like butter used as a spread on bread and for other domestic purposes such as baking and frying applications. Recombined butter should exhibit similar characteristics as butter. Recipe
FAT P H A S E I N % A N H Y D R O U S M I L K FAT ( A M F ) E M U LS I F I E R ( M O N O - A N D D I G LYC E R I D E S ) 81.8 0.2*

*Optional. Normally color and flavor are added to the fat phase.
AQU E OU S PHAS E I N % WAT E R S A LT S K I M M I LK P OWD E R K - S O R B AT E 16.4 1.0 0.5 0.1

Usually recombined butter is produced as a replacement to traditional butter. The production of recombined butter by scraped surface heat exchanger (SSHE) technology offers greater product diversification when compared to the traditional butter making method as e.g. low fat butter spreads can be produced by the SSHE technology. Processing The dry ingredients for the aqueous phase are mixed into water and pH is adjusted. The ingredients for the fat phase are melted under agitation, typically the highest melting fats are added first and liquid oil last. The fat phase is then tempered to approximately 5-8C 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. 5-8C higher than the melting point of the emulsifiers, and added to the fat phase. Flavor and colors are added according to solubility. The aqueous phase is added under agitation to the fat phase.

Recommended pH value 4-6 to be adjusted by means of citric acid.

S O L I D FAT C O N T E N T I N % 10 C 20C 30C 40C 48.0 18.0 5.0 0.0

M E LT I N G P O I N T I N C A P P R OX I M AT E LY 30-32

The complete emulsion is pasteurized which typically involve heating to 75-80C for 15-20 sec. and cooling to 45-50C or 5-8C higher than the melting point of the fat phase. The emulsion is crystallized according to the flow diagram below. Recombined butter is stored at refrigerator temperature.

Characteristics The product is homogenous and it is spreadable. It has a pleasant buttery taste, nice mouth-feel and a good melt-down sensation.

80% Recombined Butter

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 less intensively 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.

Lumpy (Lumps of Different Sizes) Increase the rotation speed in the pin rotor machine. Ensure proper crystallization in the first cooling section of the SSHE. 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 rotor machine.

Greasy or Too Soft at the Filling or Wrapping Machine Decrease the rotation speed in the pin rotor machine and/or decrease the residence time in the kneading unit(s). 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. Ensure proper pasteurization profile. Cool less intensively in the first cooling section of the SSHE. Oily Appearance or Too Shiny Surface Decrease the rotation speed in the pin rotor machine and/or decrease the residence time in the kneading unit(s).

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