AU2022268613A1 - Gelatin-free aerated dairy products and processes for manufacturing thereof - Google Patents

Abstract

An aerated dairy product is disclosed. Especially, the aerated dairy product comprises at least one dairy ingredient, an added texturizing component and an added emulsifying component. The added texturizing component is pectin and the added emulsifying component is hydrolysed lecithin. A process for preparing such an aerated dairy product and an aeratable dairy food composition comprising pectin and hydrolysed lecithin are also disclosed.

Description

GELATIN-FREE AERATED DAIRY PRODUCTS AND PROCESSES FOR MANUFACTURING

THEREOF

TECHNICAL FIELD

The present invention relates to the field of aerated dairy products, especially gelatin- free aerated dairy products. In particular, the gelatin-free aerated dairy product. The present invention also relates to a process for manufacturing such gelatin-free aerated dairy product.

BACKGROUND OF THE INVENTION

Aerated dairy products, especially dairy mousses (e.g. chocolate mousses), are prepared by dispersing a gas in a liquid or a semi-liquid dairy matrix (or dairy composition). This results in an aerated dairy product having an aerated texture which is appreciated by consumers. To achieve an optimal aerated texture, a high volume of gas is dispersed within the dairy composition to obtain an overrun as high as possible. The overrun expresses the quantity of gas incorporated into a product upon aeration and therefore describes the level of aeration of the said product.

However, aerated dairy products are meta-stable systems with a relatively low shelf- life. Gas bubbles are dispersed in a liquid/semi-liquid dairy phase and are stabilised by a thin film of dairy proteins and dairy fat. As soon as the aerated dairy product is formed, destabilisation begins due to drainage, coalescence and disproportionation. Drainage is the phenomenon whereby liquid in the thin film drains by gravity. Coalescence is the phenomenon whereby neighbouring gas bubbles merge together, for instance due to disproportionation. Disproportionation occurs due to gas pressure differences between bubbles of unequal sizes. These destabilization phenomena result in the decrease of the overrun and in the alteration of the pleasant aerated texture of the aerated dairy products over the shelf-life.

It is therefore key to ensure that the aerated texture of aerated dairy products is stable over the whole shelf-life to ensure a satisfactory organoleptic experience at any time of consumption over the shelf-life.

Therefore, the overrun and the stability are key attributes to be mastered to ensure the provision of aerated dairy products that appeal to the consumer. But, the overrun and the stability of dairy products prepared with conventional dairy ingredients may be limited and/or unsatisfactory, especially over an extended shelf-life of several weeks. Hence, the foamability (i.e. to reach high overrun) and the stability of aerated dairy products on market shelves are generally improved by using supplementary ingredients in addition to conventional dairy ingredients.

To improve the foamability of dairy compositions and achieve aerated dairy products with high overrun, eggs may be added to the dairy compositions and/or the fat content of the dairy compositions may be increased (e.g. via addition of high amount of butter and/or cream). However, there may be a wish to avoid eggs as they are sources of allergens and cannot withstand sterilization process so that the possibility for achieving long shelf-life aerated dairy products is prevented. Moreover, there may be a wish to reduce the consumption of aerated dairy products with high fat content due to nutritional concerns.

Another solution known in the art relies on the use of lactic acid esters of mono- and diglycerides as emulsifier to facilitate the aeration of dairy compositions, including dairy compositions which are free from egg and/or with a limited content of fat. This enables to incorporate the maximum volume of gas in dairy compositions and achieve aerated dairy products with high overrun (i.e. above 80%, preferably above 100%).

However, despite its useful techno-functional properties, lactic acid esters of mono- and diglycerides may be considered artificial emulsifiers and are labelled as E472b. There is a need for products which are free from artificial ingredients, including products free from lactic acid esters of mono- and diglycerides.

In addition, to improve the stability of aerated dairy products, gelatin is generally used as texturizing agent. Due to its gelling and emulsifying properties, gelatin is able to stabilize efficiently the gas bubbles within the aerated dairy products and limits the different destabilisation phenomena.

However, the extraction of gelatin may involve the use of chemical compounds. Moreover, gelatin is derived from animal tissues. Gelatine is a hydrolysis product of collagen, the major intercellular protein found in the connective tissues of animal skins and bones. There is a need for non-animal texturizing agents.

There have been some attempts to replace gelatin by one or a plurality of texturizing agents (e.g. alginate, carrageenan etc.). However, these texturizing agents may be also perceived as non-natural by some consumers. Moreover, the use of a plurality of texturizing agents lengthen the list of ingredients are not desired. In addition, the resulting aerated dairy products prepared with these texturizing agents may exhibit a non-satisfactory texture, stability and/or overrun. Especially, gelatin confers to the aerated dairy products very specific texture/rheological properties, such as melting properties, which are very difficult to achieve when switching to other texturizing agents. Especially, it is desired to have an aerated dairy products with good melting properties. Hence, it is a need for maintaining or amplify such melting properties in an aerated dairy product despite the absence of gelatin.

Therefore, there is a need for an aerated dairy products which are free from gelatin while having high overruns (i.e. above 80%, preferably above 100%). Furthermore, there is a need for a pleasant and satisfactory aerated texture by using non-artificial solutions . Especially, it is desirable that the aerated dairy product has a stable texture and overrun over its shelf-life, including extended shelf-life of several days.

Furthermore, there is a need for an aerated dairy products which exhibit these advantages even in the absence of eggs or with a limited content of fat.

In addition, there is a need that the above-mentioned advantages are achieved by using a limited number of ingredients.

There is also a need for a gelatin-free aerated dairy products that have a pleasant texture and a good melting in mouth.

SUMMARY OF THE INVENTION

The object of the present invention is to improve the state of the art, and in particular to provide a gelatin-free aerated dairy product, a gelatin-free aeratable dairy food composition and a process for manufacturing a gelatin-free aerated dairy product that overcomes the problems of the prior art and addresses the needs described above, or at least to provide a useful alternative.

Accordingly, a first aspect of the invention proposes a gelatin-free aerated dairy product which comprises at least one dairy ingredient, an added texturizing component being pectin and an added emulsifying component being hydrolysed lecithin.

In a second aspect, the invention relates to a gelatin-free aeratable dairy food composition which comprises at least one dairy ingredient, an added texturizing component being pectin and an added emulsifying component being hydrolysed lecithin.

In a third aspect, the invention relates to a process for manufacturing a gelatin-free aerated dairy product, which comprises the steps consisting of: a) providing a gelatin-free dairy food composition which comprises at least one dairy ingredient, an added texturizing component being pectin and an added emulsifying component being hydrolysed lecithin, b) aerating the gelatin-free dairy food composition. It has been found that the use of hydrolysed lecithin in combination with pectin enables to provide a gelatin-free aerated dairy product with high overruns above 80%, preferably 100% and with a good and satisfactory aerated texture, especially with a noteworthy pleasant melting in mouth. The overrun and the texture is substantially stable over the shelf-life, including shelf-life of several weeks and the aerated dairy product does not exhibit significant destabilisation over the shelf-life. These advantages are observed even when the aerated dairy product is free from egg, free from any further added emulsifying and texturizing components and/or has a limited fat content. Hydrolysed lecithin and pectin are are derived from natural ingredients, especially plants. Hence, they represent a satisfactory and effective non-artificial alternative to standard artificial emulsifiers and texturizing agents.

BRIEF DESCRIPTION OF THE DRAWINGS

Figure 1 is a chart showing the firmness of the reference aerated dairy product 1 (reference with artificial emulsifier and gelatin) and the firmness of the aerated dairy product 4 according to the invention (hydrolysed lecithin+pectin) after 14 days after the preparation of said aerated dairy products.

Figure 2 is a chart showing the firmness of the reference aerated dairy product 1 (reference with artificial emulsifier and gelatin) and the firmness of the aerated dairy product 4 according to the invention (hydrolysed lecithin+pectin) after 28 days after the preparation of said aerated dairy products.

Figure 3 is a chart showing the critical stress of the reference aerated dairy product 1 (reference with artificial emulsifier and gelatin) and the critical stress of the aerated dairy product 4 according to the invention (hydrolysed lecithin+pectin) after 14 days after the preparation of said aerated dairy products.

Figure 4 is a chart showing the critical stress of the reference aerated dairy product 1 (reference with artificial emulsifier and gelatin) and the critical stress of the aerated dairy product 4 according to the invention (hydrolysed lecithin+pectin) after 28 days after the preparation of said aerated dairy products.

Figure 5 is a chart showing the damping factor gradient of the reference aerated dairy product 1 (reference with artificial emulsifier and gelatin) and the damping factor gradient of the aerated dairy product 4 according to the invention (hydrolysed lecithin+pectin) after 14 days after the preparation of said aerated dairy products. Figure 6 is a chart showing the damping factor gradient of the reference aerated dairy product 1 (reference with artificial emulsifier and gelatin) and the damping factor gradient of the aerated dairy product 4 according to the invention (hydrolysed lecithin+pectin) after 28 days after the preparation of said aerated dairy products.

Figure 7 is a chart showing the median internal diameter measured by X-Ray tomography for the reference aerated dairy product 1 (reference with artificial emulsifier and gelatin) and for the aerated dairy product 4 according to the invention (hydrolysed lecithin+pectin) after 14 days after the preparation of said aerated dairy products.

Figure 8 is a chart showing the relative difference of sensory attributes, including melting, between the reference aerated dairy product (reference with artificial emulsifier and gelatin) and the aerated dairy product 4 according to the invention (hydrolysed lecithin+pectin). The aerated dairy product 1 is set as a reference. The stars referto significant difference at 95% confidence level.

DETAILED DESCRIPTION OF THE INVENTION

As used in the specification, the words "comprise", "comprising" and the like are to be construed in an inclusive sense, that is to say, in the sense of "including, but not limited to", as opposed to an exclusive or exhaustive sense.

As used in the specification, the singular forms "a", "an", and "the" include plural referents unless the context clearly dictates otherwise.

Unless noted otherwise, all percentages in the specification refer to weight percent, where applicable.

Unless defined otherwise, all technical and scientific terms have and should be given the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs.

In the present context, the term "hydrolysed lecithin" refers to a lecithin which is partially or fully hydrolysed through an enzymatic treatment and/or through a chemical treatment, preferably through enzymatic treatment.

In the present context, the term "total lecithin compounds" corresponds to all lecithin compounds within the emulsifying component, especially lecithin (i.e. non-hydrolysed form of lecithin) plus lysolecithin (i.e. hydrolysed form of lecithin). In the present context, the "overrun" is an indication of the quantity of gas incorporated into a product (e.g. food product). The overrun (OR) is calculated according to the following equation: where Po is the weight of a predetermined volume Vc of a product before incorporation of gas (i.e. before aeration), and Pf is the weight of the same volume Vc of the product after incorporation of a gas (i.e. after aeration), for instance by whipping. The weights Pf and Po are measured at the same pressure and temperature.

In the present context, the term "added emulsifying component" refers to a compound having emulsifying properties, and which is added as ingredient to the composition of the gelatin-free aerated dairy product. For avoidance of doubt, it excludes compounds having emulsifying properties which are inherently present within the ingredients of the gelatin-free aerated dairy product, e.g. naturally occurring lecithin from seeds. This also excludes the lecithin that could be used in chocolate, which is generally non-hydrolysed lecithin. Also, for avoidance of doubt, this definition excludes the proteins of the gelatin-free aerated dairy product, the added texturizing component, including pectin and the dairy component, including dairy ingredients.

In the present context, the term "added fat-based emulsifying component" refers to an added emulsifying component as defined above and which is derived from fat.

In an additional embodiment, the term "added texturizing component" refers to a compound (e.g. texturizing agent such as hydrocolloids) which is added as ingredient to the composition of the gelatin-free aerated dairy product and which is able to increase the texture and the stability (i.e. having texturizing properties) of the gelatin-free aerated dairy product over the shelf-life. For avoidance of doubt, it excludes compounds having texturizing properties which are inherently present within the ingredients of the gelatin-free aerated dairy product, e.g. naturally occurring pectin from fruits. Also, for avoidance of doubt, this excludes the proteins of the aerated dairy product, the added emulsifying component, including lecithin and the dairy component, including dairy ingredients.

In the present context, the degree of esterification (DE) of a pectin is defined as the number of methyl-esterified galacturonic acid units expressed as a percentage of the total galacturonic acid units in the pectin molecule. A first aspect of the invention relates to a gelatin-free aerated dairy product.

The gelatin-free aerated dairy product comprises a dairy component comprising at least one dairy ingredient. By "dairy ingredient", it is understood ingredients which are originated from non-human mammal milk, such as cow milk, goat milk, ewe milk, camel milk, donkey milk. For avoidance of doubt, the term "dairy ingredient" includes milk, i.e. non human mammal milk, preferably cow milk. Preferably, the dairy ingredients are originated from cow milk. Examples of dairy ingredients include liquid milk, milk fat, milk powder, milk proteins, dairy curd, cream, buttermilk, condensed milk and combinations thereof. The liquid milk may be a whole milk, semi-skimmed milk, a skimmed milk or a combination thereof. The dairy curd corresponds to the dairy coagulum, optionally strained, which is obtained by treating dairy ingredients such as milk with rennet and/or lactic acid strains. Examples of milk proteins include casein, caseinate, casein hydrolysate, whey, whey hydrolysate, whey concentrate, whey isolate, milk protein concentrate, milk protein isolate, and combinations thereof. Furthermore, the milk proteins may include, for example, sweet whey, acid whey, a- lactalbumin, b-lactoglobulin, bovine serum albumin, acid casein, caseinates, a-casein, b- casein, and/or y-casein. The dairy component may also further comprise water in addition to the dairy ingredient(s).

In a preferred embodiment, the dairy component consists of at least one dairy ingredient, optionally in combination with water. More preferably, the day component consists of a mixture of liquid milk, cream, milk powder and/or water. The different ingredients of the dairy component, including the dairy ingredients (i.e. liquid milk, cream and/or milk powder) and eventually water, are mixed altogether at the desired amount.

In addition, the gelatin-free aerated dairy product according to the invention comprises an added emulsifying component being hydrolysed lecithin. The hydrolysed lecithin may be chemically hydrolysed lecithin or enzymatically hydrolysed lecithin. Chemical hydrolysis of lecithin may be performed by treating lecithin with sodium methoxide. The chemical hydrolysis of lecithin is for example described in G. V. Marinetti, Hydrolysis of Lecithin with Sodium Methoxide, Biochemistry, 1962, 1, 2, 350-353. Preferably, the hydrolysed lecithin is enzymatically hydrolysed lecithin. Enzymatic hydrolysis is preferred to chemical hydrolysis as chemical hydrolysis involves the use of chemical compounds which are not natural. Hence, enzymatic hydrolysis enables to provide a lecithin ingredient which is natural. Moreover, enzymatic hydrolysis is more specific than chemical hydrolysis. This limits the production of non-desired compounds upon hydrolysis. Enzymatically hydrolysed lecithin is obtained by hydrolysing lecithin with at least one phospholipase. The phospholipase is selected from the list consisting of phospholipase Al, phospholipase A2, phospholipase C and combinations thereof. The enzymatically hydrolysed lecithin may be obtained by further hydrolysing the lecithin with a lipase effective to hydrolyse the triglycerides.

The hydrolysed lecithin may be fully or partially hydrolysed lecithin. In a preferred embodiment, the hydrolysed lecithin is a partially hydrolysed lecithin, that-is-to-say a lecithin which is hydrolysed such that 25 to 55% of total lecithin components is lysolecithin. Lysolecithin is the lecithin compound resulting from the hydrolysis of lecithin. The partial hydrolysis of lecithin is sufficient to achieve satisfactory results, including in terms of overrun. Especially, partial hydrolysis of lecithin significantly improves the functionality of lecithin, including foaming properties.

Standard lecithin (i.e. non-hydrolysed lecithin) is known to stabilize water-in-oil emulsions such as margarine or chocolate. However, it has poor foaming properties and it is not able to stabilize complex emulsions, such as aerated dairy product. It has been discovered that hydrolysed lecithin, especially partially hydrolysed lecithin, contra rily to standard lecithin, substantially improves the foamability of dairy products and especially enables to achieve gelatin-free aerated dairy products with high overruns over 80%, preferably over 100%. In particular, hydrolysed lecithin is derived from natural materials. Hence, hydrolysed lecithin, in particular partially hydrolysed lecithin, may be used effectively as a non-artificial alternative to standard artificial emulsifiers, including lactic acid esters of mono- and diglycerides.

Without wishing to be bound by theory, it is believed that improved foaming properties of hydrolysed lecithin could be explained by the fact that hydrolysed lecithin would be able to effectively stabilise the interface between gas bubbles and dairy liquid phase within aerated dairy product so that higher amount of gas is incorporated and maintained in the dairy composition.

In a particular embodiment, the hydrolysed lecithin content within the aerated dairy product is of 0.1wt.% to 1.0wt.%, preferably of 0.1wt.% to 0.8wt. More preferably, the hydrolysed lecithin content within the aerated dairy product is of 0.1wt.% to 0.5wt.%. Even more preferably, the hydrolysed lecithin content within the aerated dairy product is of 0.1wt.% to 0.35wt.%. Most preferably the hydrolysed lecithin content within the aerated dairy product is of 0.2wt.% to 0.35wt.%. At this content, hydrolysed lecithin is able to improve the foamability of the dairy component and allows to achieve aerated dairy products with high overruns. The hydrolysed lecithin content above are expressed by total weight of gelatin-free aerated dairy product.

In a further embodiment, the hydrolysed lecithin is originated from a plant material, especially oilseeds. For example, it may be originated from plant material such as soy, sunflower, cottonseed and combinations thereof. The hydrolysed lecithin is not derived from egg.

In addition, the gelatin-free aerated dairy product according to the invention comprises an added texturizing component being pectin. Preferably, the pectin is a low methoxyl pectin. The term "low methoxyl pectin" refers a pectin having a degree of esterification (DE) of at most 50%, preferably of 15% to 50%. More preferably, the pectin is a low methoxyl pectin having a degree of esterification of 30% to 45%, most preferably of 30% to 40%. It has been discovered that pectin, especially in combination with hydrolysed lecithin, is able to provide an aerated dairy product with high overrun and satisfactory texture despite the absence of gelatin. Especially, pectin, especially in combination with hydrolysed lecithin, allows to achieve an aerated dairy product which is stable over shelf-life of several weeks, even in the absence of gelatin. Pectin is derived from plants, especially fruits. Hence, pectin, in combination with hydrolysed lecithin, appears as an efficient non-artificial alternative to gelatin.

Moreover, it has been observed that pectin, especially in combination with hydrolysed lecithin enables to provide aerated dairy products having a pleasant texture which is characterized, by an important and pleasant melting in mouth.

In a preferred embodiment, the gelatin-free aerated dairy product comprises 0.3wt.% to 1.2wt.% pectin, preferably 0.3wt.% to 1.0wt.% pectin, more preferably 0.5wt.% to 1.0wt% pectin. At this range, the pectin is effective to stabilize the structure of the gelatin-free aerated dairy product (incl. texture and overrun) and to limit the mousse destabilisation phenomena (e.g. drainage, coalescence). The pectin content above are expressed by total weight of gelatin-free aerated dairy product.

In a preferred embodiment, the gelatin-free aerated dairy product is free from egg.

In another preferred embodiment, the gelatin-free aerated dairy product is free from any further added fat-based emulsifying component other than hydrolysed lecithin. For example, the gelatin-free aerated dairy product may be free from any added lactic acid esters of mono- and diglycerides, added polysorbates and added glycerol monostearates. By "added acid esters of mono- and diglycerides", it is understood lactic acid esters of mono- and diglycerides which are added to the composition of the gelatin-free aerated/aeratable dairy product or the gelatin-free dairy food composition. By "added polysorbate", it is understood polysorbate which are added to the composition of the gelatin-free aerated/aeratable dairy product or the gelatin-free dairy food composition. By "added glycerol monostearates", it is understood glycerol monostearates which are added to the composition of the gelatin-free aerated/aeratable dairy product or the gelatin-free dairy food composition.

In another preferred embodiment, the gelatin-free aerated dairy product is free from any further added emulsifying component other than hydrolysed lecithin. In particular, the gelatin-free aerated dairy product is free from any added lactic acid esters of mono- and diglycerides. By "added acid esters of mono- and diglycerides", it is understood lactic acid esters of mono- and diglycerides which are added to the composition of the aerated dairy product or the gelatin-free aeratable dairy product or the gelatin-free dairy food composition. For example, the gelatin-free aerated dairy product is also free from added polysorbates and added glycerol monostearates.

In another preferred embodiment, the gelatin-free aerated dairy product is free from any further added texturizing component other than pectin. Especially, the gelatin-free aerated dairy product is free from any further added texturizing component other than pectin, said further added texturizing component other than pectin being selected from the group consisting of gelatin, xanthan gum, carrageenan, agar, alginate, cellulose, gellan gum, guar gum, locust bean gum, acacia gum, tara gum, starch, flour and combinations thereof. The term "starch" includes native starch and modified starch.

It has been observed that the combination of hydrolysed lecithin as a single emulsifying component with pectin as a single texturizing component enables to achieve a gelatin-free aerated dairy product with high overrun, good texture and with a good stability over shelf-life. The same has been observed when the gelatin-free aerated dairy product is free from eggs. This enables to propose gelatin-free aerated dairy products with a satisfactory aerated texture and good stability over the shelf-life while limiting the number of ingredients, especially emulsifying and texturizing ingredients and while avoiding allergens, especially allergens originated from eggs. Especially, hydrolysed lecithin and pectin can be used together as effective alternatives to standard artificial emulsifiers, especially lactic acid esters of mono- and diglycerides and gelatin to prepare stable aerated dairy products with high overruns and satisfactory texture. Especially, lecithin and pectin are ingredients derived from natural materials, especially plants. In an embodiment, the gelatin-free aerated dairy product of the invention is free from polyhydric alcohols such as glycerol, sorbitol or mannitol. The aerated dairy product of the invention has a satisfactory aerated texture even in the absence of polyhydric alcohols.

In a further embodiment, the gelatin-free aerated dairy product has a protein content of less than 10wt.%. Preferably, the gelatin-free aerated dairy product has a protein content of 2.2wt.% to 10wt.%, preferably of 2.2wt.% to 8.0wt.%, more preferably of B.0wt.% to 8.0wt.%, most preferably of 4.0wt.% to 6.0wt.%. The proteins participate, to a moderate extent, in the stabilisation of the gas bubbles within the aerated dairy product. In a particular embodiment, the protein of the gelatin-free aerated dairy product may consist essentially of dairy proteins. The protein content above are expressed by total weight of gelatin-free aerated dairy product.

In another embodiment, the gelatin-free aerated dairy product has a fat content of at most B0wt.%, preferably of 1.0wt.% to 30wt.%, more preferably of 5.0wt.% to 30wt.%. The fat participates together with proteins, to a certain extent, in the stabilisation of the gas bubbles within the aerated dairy product. Without wishing to be bound by theory, it is believed that hydrolysed lecithin and pectin are able to improve the stability and foamability of gelatin-free aerated dairy products at a given fat content. Moreover, they enable to achieve gelatin-free aerated dairy products with higher overruns than when non-hydrolysed lecithin or no emulsifying component is used. Preferably, the gelatin-free aerated dairy product has a limited fat content. Especially, the gelatin-free aerated dairy product has a fat content of less than 15wt.%, preferably less than 10wt.%, more preferably less than 8.0wt.%, most preferably less than 7.0wt.%. In particular, the gelatin-free aerated dairy product has a fat content has a fat content of 1.0wt.% to 15wt.%, preferably of 1.0wt.% to 10wt.%, more preferably of 2.0wt.% to 7.5wt.%. Even more preferably, the gelatin-free aerated dairy product has a fat content of 4.0wt.% to 7.5wt.%. Especially, it is observed that the foamability of the dairy component is improved by using a hydrolysed lecithin, despite the limited content of fat. Especially, a gelatin-free aerated dairy product with a limited content of fat and with a high overrun can be achieved by using hydrolysed lecithin, especially partially hydrolysed lecithin. Moreover, thanks to the use of a combination of pectin and hydrolysed lecithin, the gelatin- free aerated dairy product has a good stability over the shelf-life, exhibit limited destabilisation clues (e.g. syneresis, foam collapse...) and a good texture despite the limited content of fat. The fat content above are expressed by total weight of gelatin-free aerated dairy product. In another embodiment, the gelatin-free aerated dairy may comprise a flavouring ingredient to impart a desired flavour within the gelatin-free aerated dairy product. It may be a savoury flavouring ingredient or a sweet flavouring ingredient. The flavouring ingredient may be an artificial or a natural flavouring ingredient. The flavouring ingredient may be in a liquid form, a solid form, a powderform or a combination thereof. For example, the flavouring ingredient may be a caramel flavouring ingredient, a chocolate flavouring ingredient, a coffee flavouring ingredient, a fruit flavouring ingredient, a hazelnut flavouring ingredient, a mint flavouring ingredient, a pistachio flavouring ingredient, a vanilla flavouring ingredient, or combinations thereof. The flavouring ingredient is preferably a chocolate flavouring ingredient. Especially, the chocolate flavouring ingredient is chocolate and/or cocoa. Hence, the aerated dairy product may further comprise chocolate and/or cocoa.

Preferably, the gelatin-free aerated dairy product comprises chocolate. In addition to impart a flavour (i.e. chocolate flavour), the chocolate may participate to the texture and the stability of the gelatin-free aerated dairy product through its crystallisation, especially fat crystallisation, upon cooling. The chocolate may be dark chocolate, milk chocolate, ruby chocolate, and/or white chocolate. Preferably, the chocolate is milk chocolate or dark chocolate.

Preferably, the term "chocolate" refers to a food product comprising at least cocoa mass and sugar. Cocoa mass is also known as cocoa liquor. Especially, cocoa mass or cocoa liquor refers to the paste obtained by grinding roasted, cleaned and deshelled cocoa beans. Chocolate may further comprise one or more ingredients selected among the list consisting of added cocoa butter, cocoa powder, flavours, processing aids, non-hydrolysed lecithin, cocoa fibres, vegetable oils, dairy ingredients, solid inclusions, artificial sweeteners, natural sweeteners and combinations thereof.

In another embodiment, the chocolate has a total fat content of at least 15wt.%. Preferably, the chocolate has a total fat content of 15wt.% to 50wt.%, more preferably of 15wt.% to 40wt.%, and most preferably of 20wt.% to 35wt.%.

In an additional embodiment, the chocolate may comprise at most 40wt.% additional ingredients other than cocoa mass and sugar and/or may be free from hazelnut paste.

The gelatin-free aerated dairy product may further comprise one or more of the ingredients selected from the list consisting of acidifying agent, alkalinizing agent, aromatic herbs, colouring agent, edible oils, fibers, fruit preparation, minerals, plant proteins, plant- based milk alternatives, plant-based cream alternatives, prebiotics, preservatives, probiotics, solid inclusions, spices, sugar, sweeteners, vegetable preparation, vitamins, or combinations thereof.

In a preferred embodiment, the gelatin-free aerated dairy product is a dairy mousse, such as a chocolate mousse, a fruit mousse, a vegetable mousse or any other flavoured mousse (e.g. vanilla, coffee, caramel etc...).

In a specific embodiment, the gelatin-free aerated dairy product may be a whipped cream.

In a preferred embodiment, the gelatin-free aerated dairy product is a chilled aerated dairy product. By "chilled", it is understood an aerated dairy product which is stored under chilled conditions. The term "chilled conditions" refers to temperatures ranging from 2°C to 15° C, preferably from 4°C to 8°C. Especially, a chilled aerated dairy product has a shelf-life of at least 20 days, preferably of at least BO days when stored under chilled conditions. These storage temperatures relate to the storage of the product before being commercially obtained by an end consumer. Generally, the end consumer is advised to store the product under the same chilled conditions until consumption, for example in a refrigerator.

In a particular embodiment, the gelatin-free aerated dairy product is not frozen. For example, it is not an ice cream. For example, it is not an ice cream. Non-frozen aerated dairy products (e.g. chilled aerated dairy products) with high overruns, in particular without egg and/or with low fat content, are difficult to achieve and stabilize as they are meta-stable systems compared to frozen aerated dairy products which are more stable due to the solid/frozen state. It has been discovered that it is possible to stabilize air bubbles and achieve high overruns for non-frozen aerated dairy products with hydrolysed lecithin, even without egg and/or with low fat content.

In a preferred embodiment, the gelatin-free aerated dairy product has an overrun above 80wt%, preferably above 100wt%, more preferably of 100% to 155%, most preferably of 120% to 150%. It has been observed that the use of hydrolysed lecithin in combination with pectin enables to achieve gelatin-free aerated dairy product having high overruns which are significantly above 80%, preferably above 100% and enables to provide a good aerated texture, preferably stable over the shelf-life. Especially, the pectin does not alter the foaming properties of hydrolysed lecithin, even in the absence of gelatin and high overruns are achieved in presence of pectin. Thanks to hydrolysed lecithin and pectin, such high overruns are achieved with good stability over shelf-life even in conditions which are not favourable to high overruns: egg-free recipe, gelatin-free recipe, recipe with a limited fat content and/or recipe without high-performing standard artificial emulsifiers such as lactic acid esters of mono and diglycerides.

A second aspect of the invention relates to a gelatin-free aeratable dairy food composition which comprises a dairy component comprising at least one dairy ingredient, an added texturizing component being pectin and an added emulsifying component being hydrolysed lecithin. Details and advantages of the dairy component, the dairy ingredient(s), the added texturizing component, the pectin, the added emulsifying component, the hydrolysed lecithin are provided in the first aspect of the invention. For the hydrolysed lecithin content and pectin content, they are expressed in the present second aspect of the invention by total weight of gelatin-free aeratable dairy food composition.

The gelatin-free aeratable dairy food composition enables to provide to an end user (e.g. consumer, food professionals, food manufacturers) a composition which can be easily aerated, for example by whipping with a Thermomix^® or by using an aeration device as described in the third aspect of the invention, into a gelatin-free aerated dairy product, preferably with high overruns, i.e. above 80%, preferably above 100%, with a good texture and with a good stability over time. Thanks to the presence of hydrolysed lecithin, the gelatin- free aeratable composition of the invention has comparable foaming properties than a composition which uses gelatin and/or standard artificial emulsifying component, especially lactic acid esters of mono- and diglycerides. Moreover, the gelatin-free aeratable composition of the invention is easier to aerate than the same composition which is free from any emulsifying component and gelatin or which is prepared with a standard lecithin ingredient (i.e. non-hydrolysed lecithin). In addition, the presence of hydrolysed lecithin and pectin allows the provision of an aerated dairy product with a satisfactory texture and with a good stability over time, despite the absence of gelatin. Finally, after aeration of the aeratable dairy food composition, the resulting aerated dairy product has ideally a texture characterized by a noteworthy melting in mouth.

The gelatin-free aeratable dairy food composition may further comprise a flavouring ingredient. The gelatin-free aeratable dairy food composition may also further comprise one or more of the ingredients selected from the list consisting of acidifying agent, alkalinizing agent, aromatic herbs, colouring agent, edible oils, fibers, fruit preparation, minerals, prebiotics, preservatives, probiotics, solid inclusions, spices, sugar, sweeteners, vegetable preparation, vitamins, or combinations thereof. In a further embodiment, the gelatin-free aeratable dairy food composition may have a protein content of less than 10wt.%. Preferably, the gelatin-free aerateable dairy product has a protein content of 2.2wt.%to 10wt.%, preferably of 2.2wt.% to 8. Owt.%, more preferably of 3. Owt.% to 8. Owt.%, most preferably of 4. Owt.% to 6. Owt.%.. The advantage of the protein content is provided in the first aspect of the invention. The protein content above are expressed by total weight of gelatin-free aeratable dairy food composition.

In another embodiment, the gelatin-free aeratable dairy food composition may have a fat content of at most 30wt.%, preferably of 1. Owt.% to 30wt.%, more preferably of 5. Owt.% to 30wt.%. Preferably, the gelatin-free aeratable dairy food composition has a limited fat content. Especially, the gelatin -free aeratable dairy food composition has a fat content of less than 15wt.%, preferably less than 10wt.%, more preferably less than 8wt.%, most preferably less than 7. Owt.%. In particular, the gelatin-free aeratable dairy food composition has a fat content of 1. Owt.% to 15wt.%, preferably of 1. Owt.% to 10wt.%, more preferably of 2. Owt.% to 7.5wt.%. Even more preferably, the gelatin-free aeratable dairy food composition has a fat content of 4. Owt.% to 7.5wt.%. The advantage of the fat content is provided in the first aspect of the invention. The fat content above are expressed by total weight of gelatin-free aeratable dairy food composition.

In an additional preferred embodiment, the gelatin-free aeratable dairy food composition is free from egg.

In another preferred embodiment, the gelatin-free aeratable dairy product is free from any further added fat-based emulsifying component other than hydrolysed lecithin. For example, the gelatin-free aeratable dairy product may be free from any added lactic acid esters of mono- and diglycerides, added polysorbates and added glycerol monostearates.

In another preferred embodiment, the gelatin-free aeratable dairy food composition is free from any further added emulsifying component other than hydrolysed lecithin. In particular, the gelatin-free aeratable dairy food composition is free from any added lactic acid esters of mono- and diglycerides. For example, the gelatin-free aeratable dairy product is also free from added polysorbates and added glycerol monostearates.

In another preferred embodiment, the gelatin-free aeratable dairy product is free from any further added texturizing component other than pectin. Especially, the gelatin-free aeratable dairy product is free from any further added texturizing component other than pectin, said further added texturizing component other than pectin being selected from the group consisting of gelatin, xanthan gum, carrageenan, agar, alginate, cellulose, gellan gum, guar gum, locust bean gum, acacia gum, tara gum, starch, flour and combinations thereof.

The term "starch" includes native starch and modified starch. The advantages of these different features are provided in the first aspect of the invention.

In an embodiment, the gelatin-free aeratable dairy product of the invention is free from polyhydric alcohols such as glycerol, sorbitol or mannitol. The gelatin-free aeratable dairy product of the invention provides a gelatin-free aerated dairy product with a satisfactory aerated texture even in the absence of polyhydric alcohols.

A third aspect of the invention relates to a process for manufacturing a gelatin- free aerated dairy product. In a preferred embodiment, the gelatin-free aerated dairy product is a gelatin-free aerated dairy product according to the first aspect of the invention, and also a gelatin-free aerated dairy product as claimed in the present claims.

The process comprises a step a) consisting of providing a gelatin-free dairy food composition which comprises a dairy component comprising at least one dairy ingredient, an added texturizing component being pectin and an added emulsifying component being hydrolysed lecithin. Details and advantages of the dairy component, the dairy ingredient(s), added texturizing component, the pectin, the added emulsifying component, the hydrolysed lecithin are provided in the first aspect of the invention. For the hydrolysed lecithin content and pectin content, they are expressed in the present third aspect of the invention by total weight of gelatin-free dairy food composition.

The gelatin-free dairy food composition may further comprise a flavouring ingredient as provided in the first aspect of the invention. The gelatin-free dairy food composition may also further comprise one or more of the ingredients discussed above in relation to the gelatin-free aerated dairy product of the first aspect of the invention.

In a further embodiment, the gelatin-free dairy food composition may have a protein content of less than 10wt.%. Preferably, the gelatin-free dairy food composition has a protein content of 2.2wt.% to 10wt.%, preferably of 2.2wt.% to 8.0wt.%, more preferably of B.0wt.% to 8.0wt.%, most preferably of 4.0wt.% to 6.0wt.%. The advantage of the protein content is provided in the first aspect of the invention. The protein content above are expressed by total weight of gelatin-free dairy food composition.

In another embodiment, the gelatin-free dairy food composition has a fat content of at most B0wt.%, preferably of 1.0wt.% to 30wt.%, more preferably of 5.0w.% to 30wt.%. Preferably, the gelatin-free dairy food composition has a limited fat content. Especially, the gelatin-free dairy food composition has a fat content of less than 15wt.%, preferably less than

10wt.%, more preferably less than 8.0wt.%, most preferably less than 7.0wt.%. In particular, the gelatin-free dairy food composition has a fat content of 1.0wt.% to 15wt.%, preferably of 1.0wt.% to 10wt.%, more preferably of 2.0wt.% to 7.5wt.%. Even more preferably, the gelatin- free dairy food composition has a fat content of 4.0wt.% to 7.5wt.%. The advantage of the fat content is provided in the first aspect of the invention. The fat content above are expressed by total weight of gelatin-free dairy food composition.

In an additional preferred embodiment, the gelatin-free dairy food composition is free from egg.

In another preferred embodiment, the gelatin-free dairy food composition is free from any further added fat-based emulsifying component other than hydrolysed lecithin. For example, the gelatin-free dairy food composition may be free from any added lactic acid esters of mono- and diglycerides, added polysorbates and added glycerol monostearates.

In another preferred embodiment, the gelatin-free dairy food composition is free from any further added emulsifying component other than hydrolysed lecithin. In particular, the gelatin-free dairy food composition is free from any added lactic acid esters of mono- and diglycerides. For example, the gelatin-free dairy food composition is also free from added polysorbates and added glycerol monostearates.

In another preferred embodiment, the gelatin-free dairy food composition is free from any further added texturizing component other than pectin. Especially, the gelatin-free dairy food composition is free from any further added texturizing component other than pectin, said further added texturizing component other than pectin being selected from the group consisting of gelatin, xanthan gum, carrageenan, agar, alginate, cellulose, gellan gum, guar gum, locust bean gum, acacia gum, tara gum, starch, flour and combinations thereof. The term "starch" includes native starch and modified starch. The advantages of these different features are provided in the first aspect of the invention.

In an embodiment, the gelatin-free dairy food composition of the invention is free from polyhydric alcohols such as glycerol, sorbitol or mannitol. The gelatin-free dairy food composition provides a gelatin-free aerated dairy product with a satisfactory aerated texture even in the absence of polyhydric alcohols.

In addition, the process comprises a further step b) consisting of aerating the gelatin- free dairy food composition. In a preferred embodiment, the aeration step b) is performed until reaching an overrun above 80%, preferably above 100wt%, more preferably of 100% to 155%, most preferably of 120% to 150%.

In another preferred embodiment, the aeration step is performed at a temperature of 4°C to 20°C, preferably 4°C to 15°C, more preferably 4°C to 12°C, most preferably 6°C to 10°C.

The aeration step b) may be performed with an aeration device as known in the art such as a MONDOMIX^®, AEROMIX^® or HPW (High Pressure Whipping System).

In a further preferred embodiment, the aeration step b) is performed by means of an aeration device which is an apparatus as described in WO2013/068426 Al, WO2017/067965 A1 or WO2018/197493 Al. Features of apparatuses described in WO2013/068426 Al, WO2017/067965 Al or WO2018/197493 Al are incorporated into the present application.

Especially, the aeration step b) is preferably performed by means of an aeration device comprising a housing extending in a longitudinal direction, the housing comprising an inlet for the gelatin-free dairy food composition to be aerated and an outlet for the gelatin-free aerated dairy product, within the housing, at least a first set of a rotor and a stator and a second set of a rotor and a stator, wherein each set of a rotor and a stator has complementary toothed rims oppositely orientated in the longitudinal direction, the aeration device comprising a drive shaft, the rotors of each set of a rotor and a stator being coupled to said drive shaft; the aeration device further comprising a gas injector for injecting, upstream of the first set of a rotor and a stator, a gas into the gelatin-free dairy food composition to be aerated.

The gas is a food grade gas, i.e. a gas suitable for human consumption. Especially, the gas is selected from the list consisting of air, nitrogen, carbon dioxide, nitrous oxide, and combinations thereof. Preferably, the gas is nitrogen.

The rotor and the stator of each set of a rotor and a stator may comprise one to five toothed rims. Preferably, the rotor and the stator of each set of a rotor and a stator comprises one to four, preferably two to four substantially parallel toothed rims. Preferably, the rotor and the stator of each set of a rotor and a stator comprises three substantially parallel toothed rims.

The teeth of a toothed rim are separated one from another by a radial gap. Preferably, the radial gap between the teeth of each toothed rims is of 0.5mm to 5mm, preferably 1mm to 3.5mm. The radial gap participates to achieve stable aerated food product by allowing the formation of gas bubbles with a minimal size and having size in the same range (homogenous bubble size).

In another more preferred embodiment, the aeration device comprises a first shaft coupled to the rotor of at least a first set of a rotor and a stator, and a second shaft coupled to the rotor of at least a second set of a rotor and a stator. The first shaft may be coupled to the rotor of a first set of a rotor and a stator and to the rotor(s) of one, two or three additional sets of a rotor and a stator. The second shaft may be coupled to the rotor of at least a second set of a rotor and a stator and to the rotor(s) of one, two or three additional sets of a rotor and a stator. In a preferred embodiment, the first shaft is coupled to the rotor of a first set of a rotor and a stator and to the rotors of two or three additional sets of a rotor and a stator, and the second shaft is coupled to the rotor of a first set of a rotor and a stator and to the rotors of two or three additional sets of a rotor and a stator. In a more preferred embodiment, the first shaft is coupled to the rotor of a first set of a rotor and a stator and to the rotors of three additional sets of a rotor and a stator, and the second shaft is coupled to the rotor of a first set of a rotor and a stator and to the rotors of three additional sets of a rotor and a stator.

In a further embodiment, the first shaft and the second shaft may be coaxial with a longitudinal axis (A) of the aeration device. In addition, the aeration device may be configured to drive the first shaft and the second shaft at different rotational speeds and/or in opposite directions. Especially, the aeration device may comprise independent driving means rotationally driving the first shaft and the second shaft respectively.

Where there is a single drive shaft, the aeration step b) is performed with the aeration device such that the drive shaft rotates at a rotation speed of BOO to 1500 rpm, preferably of 400 rpm to lOOOrpm, more preferably of 400rpm to 850 rpm, most preferably of 800 rpm.

Where there are two drive shafts, i.e. first shaft and second shaft, the aeration step b) may be performed with the aeration device such that the first shaft and second shaft rotate at the same rotation speed or at a different rotation speed. Preferably, the first shaft and second shaft rotate at a different rotation speed. Especially, the aeration step b) may be performed with the aeration device such that the first shaft rotates at a rotation speed of 300 to 1500 rpm, preferably of 400 rpm to lOOOrpm, more preferably of 400rpm to 850 rpm, most preferably of 800 rpm. Moreover, the aeration step b) is performed with the aeration device such that second shaft rotates at a rotation speed of 300 to 1500 rpm, preferably 400 rpm to lOOOrpm, more preferably 400rpm to 850 rpm, most preferably at 500 rpm. In a further preferred embodiment, the aeration step b) may be performed with the above-mentioned aeration device and may be further performed with a flow rate of the gelatin-free dairy food composition to be aerated within the aeration device of 70kg/h to 1500kg/h, and with a flow rate of the gas released from the gas injector of 135 to 1950 L/h. Especially, at a pre-industrial scale, the aeration step b) may be performed with the above- mentioned aeration device and may be further performed with a flow rate of the gelatin-free dairy food composition to be aerated within the aeration device of 70kg/h to lOOkg/h, preferably 75kg/h to 85kg/h, and with a flow rate of the gas released from the gas injector of 135L/h to 155 L/h. At a larger scale, especially industrial scale, the aeration step b) may be performed with the above-mentioned aeration device and may be further performed with a flow rate of the gelatin-free dairy food composition to be aerated within the aeration device of 500kg/h to 1500kg/h, preferably of 750kg/h to 1250kg/h and with a flow rate of the gas released from the gas injector of 800L/h to 2000 L/h, preferably lOOOL/h to 1700L/h. In other words, the product flow rate and the gas flow rate depend on the desired overrun, the scale and the volume of products to be processed.

The process may comprise between step a) and b), a step consisting of homogenizing the gelatin-free dairy food composition. The homogenization step may be performed at a pressure of 50 to 250 bars, preferably of 100 bars to 200 bars, more preferably of 100 bars and 120 bars. The homogenization step may be performed at a temperature of 50°C to 70°C, preferably of 55°C to 65°C. This step enables to distribute the fat globules. The homogenization step enables to distribute the fat globules within the gelatin-free dairy food composition to avoid creaming. Moreover, this step participates into the functionalization of the added emulsifying component and ensures a good distribution of the added emulsifying component within the gelatin-free dairy food composition to ensure an optimal functionality.

The process may further comprise between step a) and b), a step of heat treating the gelatin-free dairy food composition at a temperature of 122°C to 135°C for 5 seconds to 30 seconds. Preferably, the heat treatment step is performed after the homogenization step. This heat treatment step prevents any development of unwanted micro-organisms in the gelatin- free aerated dairy product over the shelf-life under storage conditions (e.g. chilled), such as bacteria or moulds that may affect negatively the organoleptic properties of the aerated dairy product, or that may be pathogenic.

The process may further comprise a step of adjusting the pH of the gelatin-free food dairy composition to a pH of 6.5 to 7.0, preferably 6.5 to 6.8. Preferably, the pH adjustment is performed using sodium hydroxide. This step is performed between step a) and b). If the process comprises a homogenization step and/or heat treatment step, this step of pH adjustment is performed prior the homogenization step and/or heat treatment step.

In a preferred embodiment, the process may comprise a step of cooling down the dairy food composition to 8 to 10°C, preferably at 10°C just before the aeration step b). This step allows to enhance the overrun obtained after aeration. Without wishing to be bound by theory, it is believed that this cooling step improves foaming properties of fat through controlled crystallization.

After the aeration step b), the obtained gelatin-free aerated dairy product is cooled and stored under chilled conditions if the gelatin-free aerated dairy product is a chilled aerated dairy product.

Those skilled in the art will understand that they can freely combine all features of the present invention disclosed herein. In particular, features described for the product of the present invention may be combined with the process of the present invention and vice versa. Further, features described for different embodiments of the present invention may be combined.

Furthermore, where known equivalents exist to specific features, such equivalents are incorporated as if specifically referred in this specification. Further advantages and features of the present invention are apparent from the figures and non-limiting examples.

EXAMPLES

Example 1: Effect of hydrolysed lecithin and pectin on the overrun of aerated dairy products

1.1 Preparation of different aerated dairy products

Four aerated dairy products were prepared:

A reference aerated dairy product comprising gelatin and an artificial emulsifier, especially lactic acid esters of mono- and diglycerides (Product 1-Reference).

An aerated dairy product comprising gelatin and a non-artificial emulsifier, especially non-hydrolysed lecithin (Product 2- non-hydrolysed lecithin and gelatin).

An aerated dairy product comprising gelatin and a non-artificial emulsifier, especially partially hydrolysed lecithin (Product 3-hydrolysed lecithin and gelatin). The hydrolysed lecithin used in the present example is a partially and enzymatically hydrolysed lecithin (31% lecithin compounds are lysolecithin).

A gelatin-free aerated dairy product according to the invention comprising low methoxyl pectin and a non-artificial emulsifier, especially partially hydrolysed lecithin (Product 4-hydrolysed lecithin+pectin). The hydrolysed lecithin used in the present example is a partially and enzymatically hydrolysed lecithin (31% lecithin compounds are lysolecithin). The low methoxyl pectin has a degree of esterification of 35%.

The recipes for preparing the different aerated dairy products 1 to 3 are provided in Table 1.

Table 1

Products 1 comprises 5.4wt.% protein and 6.65wt.% fat. Products 2 and 3 comprise 5.4wt.% and 6.45wt.% fat. Product 4 comprises 4.65wt.% protein and 6.45wt.% fat.

The different aerated dairy products 1-4 were prepared as follows.

Dairy food compositions of the respective aerated dairy products 1, 2, 3 or 4 were first prepared by mixing together the relevant ingredients at the relevant content as provided in table 1 for 20 minutes at 60°C. Then, the pH of the dairy food compositions was adjusted at a pH between 6.7 and 6.8 with sodium hydroxyde, where relevant. Thereafter, the dairy food compositions were homogenized at a pressure of 100 bars and at a temperature of 60°C. The homogenized dairy food compositions were heat treated at a temperature of 131°C for 30 seconds. The dairy food compositions were subsequently cooled down to 8°C and stored at least 4 hours, especially overnight.

Then, the dairy food compositions were aerated with an aeration device as described in the present specification, and especially, of the same type as the ones described in WO2013/068426 Al, WO2017/067965 A1 or WO2018/197493 Al.

Especially, in the present process, the aeration device comprises two shafts and comprises in total eight sets of a rotor and a stator. The first shaft is coupled to the rotors of four first sets of a rotor and a stator. The second shaft is coupled to the rotors of four second sets of a rotor and a stator. Each rotor and stator of each set of a rotor and a stator comprise 3 toothed rims with a radial gap of 3mm.

Different trials with different aeration parameters were performed to prepare the aerated dairy products 1, 2, 3 and 4.

The aeration parameters are provided in table 2.

Table 2

After aeration, the different aerated dairy products were dosed into containers and were stored at 4°C. 1.2 Assessment of the overrun

The overrun of the different products was measured just after the aeration step according to the formula provided in the specification. The results obtained are provided in table 3.

Table 3 From table 3, it is observed that high overruns around 130% can be achieved with hydrolysed lecithin (trial 4-product 3) in presence of gelatin. This overrun is comparable to what can be achieved with an artificial emulsifier, especially with lactic acid esters of mono- and diglycerides (trial 1-product 1). Higher overruns around 142% are even obtained with hydrolysed lecithin when the aeration parameters are adjusted (trial 5-product 3).

In addition, it is also observed that high overruns cannot be obtained with a standard lecithin ingredient, namely a non-hydrolysed lecithin (trials 2-Product 2), in presence of gelatin. Especially, overruns above 68% cannot be obtained when non-hydrolysed lecithin is used, even when the aeration parameters are adjusted to favor the aeration (trials 3-Product 3). It appears that non-hydrolysed lecithin is not effective to improve the foamability of dairy composition to reach high overruns. Especially, these results show that hydrolysis of lecithin is key to unlock foaming properties of lecithin.

Finally, it is also observed that when gelatin is replaced by pectin, it is still possible to achieve aerated dairy products with high overruns, especially overruns above 130% in presence of hydrolysed lecithin (trials 4, 5 and 6-product 4). Hence, the use of pectin instead of gelatin does not disturb the foaming properties of the hydrolysed lecithin and high overruns may be achieved in presence of pectin.

Hence, it has been found that hydrolysed lecithin is an effective non-artificial alternative to artificial emulsifiers. Especially, hydrolysed lecithin is able to significantly improve the foamability of the dairy food compositions and allows to achieve aerated dairy products with high overruns. The pectin does not alter the foaming properties of the hydrolysed lecithin and high overruns may be achieved when gelatin is replaced by pectin.

Example 2: Rheological properties, microstructure, stability and sensory profile of the aerated dairy products 1 and 4

2.1 Materials and methods

• Products preparation

The reference aerated dairy products 1 (artificial emulsifier, i.e. lactic acid esters of mono- and diglycerides+gelatin) and the aerated dairy product 4 according to the invention (hydrolysed lecithin+pectin) of Example 1 were prepared with the recipe and the method as disclosed in example 1. • Rheological assessment

The rheological parameters of the aerated dairy products 1 and 4 were measured over the shelf-life, especially 14 days after their preparation and 28 days after their preparation.

The first rheological parameter considered is the firmness. The firmness is measured on samples of the aerated dairy products 1 and 4. First, the sample of the aerated dairy products were stored at a temperature of 8° C for a minimum of 2 hours prior to measurement. Then, the firmness was measured through pseudo compression test using a TAX-T2 Texture Analyzer (TA instruments, Stable Micro Systems, UK), with 30 mm diameter cylindrical flat probe penetrating into the samples at a penetration speed of 15 mm.s ¹ , to maximum penetration depth of 20 mm.

The second rheological parameter considered is the critical stress. The critical stress parameter is calculated from the storage modulus G' and loss modulus G" in a shear strain sweep oscillatory analysis on a 101 (Anton-Paar GmbH) and software Rheoplus/32. Especially, it was measured using a stainless-steel parallel disks configuration (reference PP50/S- SN42206) with a sand-blasted top plate and a constant gap value of 1mm, applying a logarithmic ramp of deformation from 0.01% to 500% with 100 measuring points in 500s, at 10°C with a constant measuring duration of 5s at a constant angular frequency of 20 s-1. The critical stress, also called stress at flow point, is the value of the shear stress at which storage modulus G' equals loss modulus G' (e.g. at which the phase angle d equals 45°). The higher the critical stress, the less melting (also said "liquefying") is the product.

The third rheological parameter considered is the damping factor gradient. The damping factor gradient is calculated from the damping factor (tangent of the phase angle d) values measured by means of a rheometer, preferably a MCR 101 (Anton-Paar GmbH) and software Rheoplus/32, applying a controlled strain oscillatory protocol at a constant deformation amplitude of 0.2% and a constant angular frequency of 20s ¹, using a stainless- steel parallel disks configuration (reference PP50/S-SN42206) with a sand-blasted top plate and a constant gap value of 1mm. The Peltier temperature is increased during the measurement cycle from 8°C to 45°C in a linear ramp.

The damping factor gradient is calculated by the formula: tanS at 20 C-tanS at 28° C

- X 100

20°C-28°C The damping factor gradient is positively correlated to the perception of melting in mouth (also called liquefaction in mouth), the higher the damping factor gradient, the higher the melting in mouth is. · X-Ray Tomography

The microstructure of the aerated dairy products 1 and 4 was measured with X-Ray tomography 14 days after their preparation. A sample of products 1 or 4 was put in a tube and was analyzed with X-Ray tomography in a volume unaffected by the edge effect.

The X-Ray tomography analysis was performed with the parameters provided in table 4.

Table 4

The bubble size, especially internal diameter, was measured for all the bubbles in a selected volume and the median was measured to determine the median internal diameter. · Tasting of the products

The different products aerated dairy products 1 and 4 were tasted over the shelf-life, including at 14 days (D+14) and 28 days (D+28) after their preparation, by a trained panel of 9 individuals which were trained to assess the sensory profile, including the texture characteristic of aerated dairy product. Especially, the different attributes of interest were evaluated for aerated dairy products 1 and 4 monadically following a randomized presentation on a scale from 0 to 10 without repetition according to the glossary of table 5.

For tasting at D+14, the score obtained for samples of the aerated dairy product 1 were compared to the samples of the reference aerated dairy product 1. The aerated dairy product 1 was set as a reference.

Table 5

• Stability The stability of the different products 1 and 4 was assessed by visual inspection over the shelf-life, especially at 14 days and 28 days after their preparation. Especially, the products are stable if they do not exhibit or exhibit very limited destabilisation clues, especially syneresis and foam collapse. 2.2 Results When the artificial emulsifier (i.e. lactic acid esters of mono- and diglycerides) and the gelatin are respectively replaced by lecithin and pectin, it is observed that the finished product has different rheological properties. Especially, the products prepared with lecithin and pectin exhibits a lower firmness (figure 1), lower critical stress (figure 3) and a higher damping factor gradient (figure 5) than the reference product with artificial emulsifier and gelatin. These rheological properties correlate with a high melting in mouth. These rheological properties of the product of the invention are different when measured at D+14 and D+28 (figures 1-6) but they remain acceptable and in the same range. This shows that the texture remain substantially stable over the shelf-life when pectin is used instead of gelatin.

Moreover, the gelatin-free aerated dairy product prepared with lecithin and pectin has a mousse microstructure (figure 7) which is different than the reference product. Especially, the X-Ray tomography shows that the gelatin-free aerated dairy product of the invention has a higher median internal diameter.

Despite the abovementioned differences between the product of the gelatin-free aerated dairy product of the invention and the reference aerated dairy product, the product of the invention exhibits a satisfactory and very pleasant texture upon tasting. Especially, the gelatin-free aerated dairy product has improved melting in mouth compared to the reference (figure 8). Due to this improved melting in mouth, the gelatin-free aerated dairy product has a very pleasant texture and may tend to resemble to a home-made aerated dairy product.

No substantial change of texture was identified upon tasting over the shelf-life, even after 28 days storage. Especially, the texture in mouth, including melting, appears substantially stable over the shelf-life.

In addition, the visual inspection of the gelatin-free aerated dairy product over the shelf-life shows that the product did not exhibit any clues of destabilisation, including syneresis or foam collapse. Hence, the gelatin-free aerated dairy product of the invention is stable over the shelf-life, despite the absence of gelatin.

Therefore, the use of pectin as a replacement to gelatin, in combination with hydrolysed lecithin, enables to achieve an aerated dairy product free from gelatin which has a high overrun (i.e. above 100%), a stable and satisfactory aerated texture and which is stable over shelf-life. Especially, this specific combination enables to achieve an aerated dairy product having improved melting in mouth.

Example 3: Impact of cooling temperature before aeration Product 4 of example 1 was prepared according to the process and the recipe of example 1 but the dairy food composition used to prepare product 4 was either cooled down to 10°C (process A) or 17°C (process B) just before the aeration step.

The aeration parameters that were used for this trial are provided in table 6 below. Table 6

The overrun of the products obtained after process A or B were measured. The results are provided in table 7.

Table 7 It was observed that the overrun of product 4 is enhanced and optimal, when the dairy food composition is cooled down to 10°C just before the aeration step.

Although the invention has been described by way of example, it should be appreciated that variations and modifications may be made without departing from the scope of the invention as defined in the claims.

Claims (16)

1. Gelatin-free aerated dairy product which comprises at least one dairy ingredient, an added texturizing component being pectin and an added emulsifying component being hydrolysed lecithin.

2. Gelatin-free aerated dairy product according to claim 1, which is free from egg.

3. Gelatin-free aerated dairy product according to any one of claims 1 or 2, which is free from any further added emulsifying component other than hydrolysed lecithin.

4. Gelatin-free aerated dairy product according to any one of claims 1 to 3, which is free from any further added texturizing component other than pectin.

5. Gelatin-free aerated dairy product according to any one of the preceding claims, wherein the pectin is low methoxyl pectin.

6. Gelatin-free aerated dairy product according to claim 5, wherein the low methoxyl pectin has a degree of esterification of at most 50%, preferably of 15% to 50%, more preferably of 30% to 45%, most preferably of 30% to 40%.

7. Gelatin-free aerated dairy product according to any one of the preceding claims, wherein the pectin content is of 0.3 to 1.2wt.%, preferably 0.3 to 1.0wt.% pectin, more preferably 0.5 to 1.0wt% pectin.

8. Gelatin-free aerated dairy product according to any one of the preceding claims, wherein the hydrolysed lecithin content ranges from 0.1wt.% to 1.0wt.%, preferably 0.1wt.% to 0.8wt.%, more preferably 0.1 to 0.5wt.%.

9. Gelatin-free aerated dairy product according to any one of the preceding claims, wherein the hydrolysed lecithin is an enzymatically hydrolysed lecithin.

10. Gelatin-free aerated dairy product according to any one of the preceding claims, wherein the hydrolysed lecithin is a partially hydrolysed lecithin, in particular a lecithin which is hydrolysed such that 25 to 55% of total lecithin components is lysolecithin.

11. Gelatin-free aerated dairy product according to any one of the preceding claims, which further comprises chocolate.

12. Gelatin-free aerated dairy product according to the preceding claims, which has an overrun of 100% to 155%.

13. Gelatin-free aeratable dairy food composition which comprises least one dairy ingredient, an added texturizing component being pectin and an added emulsifying component being hydrolysed lecithin.

14. Process for manufacturing a gelatin-free aerated dairy product, which comprises the steps consisting of: c) Providing a gelatin-free dairy food composition which comprises at least one dairy ingredient, an added texturizing component being pectin and an added emulsifying component being hydrolysed lecithin, d) Aerating the gelatin-free dairy food composition.

15. Process according to claim 14, wherein the aeration step b) is performed by means of an aeration device comprising a housing extending in a longitudinal direction, the housing comprising an inlet for the gelatin-free dairy food composition to be aerated and an outlet for the gelatin-free aerated dairy product, within the housing, at least a first set of a rotor and a stator and a second set of a rotor and a stator, wherein each set of a rotor and a stator has complementary toothed rims oppositely orientated in the longitudinal direction, the aeration device comprising a drive shaft, the rotors of each set of a rotor and a stator being coupled to said drive shaft; the aeration device further comprising a gas injector for injecting, upstream of the first set of a rotor and a stator, a gas into the gelatin-free dairy food composition to be aerated.

16. Process according to claims 14 to 15, wherein the gelatin-free aerated dairy product is a gelatin-free aerated dairy product according to any one of claims 1 to 12.

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