CA1225864A - Food products containing hydrolyzed lactose - Google Patents
Food products containing hydrolyzed lactoseInfo
- Publication number
- CA1225864A CA1225864A CA000459172A CA459172A CA1225864A CA 1225864 A CA1225864 A CA 1225864A CA 000459172 A CA000459172 A CA 000459172A CA 459172 A CA459172 A CA 459172A CA 1225864 A CA1225864 A CA 1225864A
- Authority
- CA
- Canada
- Prior art keywords
- food product
- lactose
- hydrolyzed
- sweetener
- weight
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C13—SUGAR INDUSTRY
- C13K—SACCHARIDES OBTAINED FROM NATURAL SOURCES OR BY HYDROLYSIS OF NATURALLY OCCURRING DISACCHARIDES, OLIGOSACCHARIDES OR POLYSACCHARIDES
- C13K13/00—Sugars not otherwise provided for in this class
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
-
- C—CHEMISTRY; METALLURGY
- C13—SUGAR INDUSTRY
- C13K—SACCHARIDES OBTAINED FROM NATURAL SOURCES OR BY HYDROLYSIS OF NATURALLY OCCURRING DISACCHARIDES, OLIGOSACCHARIDES OR POLYSACCHARIDES
- C13K1/00—Glucose; Glucose-containing syrups
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Biochemistry (AREA)
- Organic Chemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Emergency Medicine (AREA)
- General Health & Medical Sciences (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
Abstract
"FOOD PRODUCTS CONTAINING HYDROLYZED LACTOSE"
Abstract The present invention provides sweetened food products which incorporate as a functional ingredient, hydrolyzed lactose which is approximately 80 to 90% hydrolyzed and has a total solids content in the range of about 50 to 75%
by weight. Exemplary products are chocolate drink beverages, cakes and cookies. The invention also provides a method of producing baked food products having a chewy and moist texture. The method includes incorporating in the food product hydrolyzed lactose which is approximately 80 to 90% hydrolyzed and has a solids content in the range of about 50 to 75% by weight.
Abstract The present invention provides sweetened food products which incorporate as a functional ingredient, hydrolyzed lactose which is approximately 80 to 90% hydrolyzed and has a total solids content in the range of about 50 to 75%
by weight. Exemplary products are chocolate drink beverages, cakes and cookies. The invention also provides a method of producing baked food products having a chewy and moist texture. The method includes incorporating in the food product hydrolyzed lactose which is approximately 80 to 90% hydrolyzed and has a solids content in the range of about 50 to 75% by weight.
Description
~22~
The present in~ention relates to the use of hydrolyzed lactose as a functional ingredient in food products.
Lactose, a sugar occurring in milk, consists of ~ ~galactose linked to glucose through an acetal oxygen bridge.
While lactose is widely available in sources of food such as milk, non-fat dry milk, whey solids, modified whey products, and refined lactose, it is of limited use in most food products.
It has a low water solubility and thus will crystallize out of solutions which contain any considerable quantity. Alpha-lactose hydrate crystals, which are hard and slow to dissolve, often form causing a sandy texture in food products. Also, lactose has a much lower sweetness than such sweeteners as sucrose.
Furthermore, many individuals suffer from what is termed "lactose syndrome", wherein the cells of the intestinal walls contain insufficient amounts of the enzyme ~ -galactosidase to hydrolyze large amounts of lactose. Therefore, lactose must be hydrolyzed to its constituent sugars, glucose and galactose, before it can be absorbed and utilized by the body.
Large quantities of lactose are contained in dairy ~0~ by-product streams, particularly in the whey by product from the manufacturer of cheese. Whey solids are extraecd from these by-product streams by ultrafiltration of the whey into a protein concentrate and a permeate. The permeate contains about 5%
lactose together with some mlnerals and non-protein nitrogen material. Lactose, by far the major constituent ~about 86% of total solids), is extracted from the permeate by crystalllzation or ion~exchange. The discovery of new utilities for this lactose is the subject of considerable worldwlde research.
- . , .
It has been known to hydrolyze lactose to produce a mixture of glucose and galactose. The hydrolysis is catalyzed, either by the enzyme, ~-galactosidase (lactase), or by an acid such as free hydrogen in solution or hydrogen ions in an acid cation exchange resin. Such hydrolysis reactions are well known.
The hydrolysis of lactose markedly expands its utility as an edible product. To date~ studies of the uses of hydrolyzed lactose, to the invéntor's knowledge, have centered on its use for the limited purposes of sweetening a food product and have been driven by the desire to find a use for the large quantity of the lactose by-product from the dairy industry.
For example, the United States Department of Agriculture has conducted a study of hydrolyzing lactose and some effects of hydrolysis on relative sweetness, viscosity, humectancy, solubil-ity and crystallization properties of the substance; see K.
Moore, Food Product Development, May 1978, 72. The study points to difficulties with product stability at higher levels of hydro-lysis, that is, in excess of about 75% hydrolysis.
Hydrolyzed lactose is present as a sweetener in a number of exlsting or prototype beverage products. For instance, Battle Research Centre of Switzerland produce a beverage product, A known under the tradename LACTOFRUIT, by ultrafiltration of whey, followed by hydrolysis by enzymatic electrocatalysis. The resulting hydrolyzed product is approximately~50% hydrolyzed and ~ .
has a total solids content of about 5% by weight. The product is flavoured and is supplemented with about 2~ sucrose. Another :: :
beverage product developed by the Arla Group of Sweden, known under the tradename NATURE'~S WONDER~DRINK~ includes fruit juices, -~ 7r,~ a~ks~ ~
H
' - ` ' : ' . .
,,;: i " '.'':
.' ~' ' ' ~,' .
milk proteins and hydrolyzed lactose syrup. The hydrolyzed lactose syrup is approximately 80~ hydrolyzed and has a total solids content of about 50% by weight. The purpose of hydro~
lyzing the lactose in these products is s-trictly to increase the sweetness and digestability of iactose and not to take advantage of other functional or nutritional properties of hydrolyzed lactose.
The Food Research Association of Letherhead, England has investigated the use of hydrolyzed lactose as a partial replacement for the corn syrup or sucrose conventionally used in sugar confectionery products such as jam, jelly, toffee, fudge and fondant creams. The hydrol~zed lactose used had a total solids content of about 76% by weight. The study was undertaken to find a use for the large volumes of lactose by-product. Again, this 1~ hydrolyzed lactose was tested solely for its use as a substitute sweetener and not for any functional or nutritional properties.
Aries International of Paris, France, ~roduce a hydrolyzed milk product ~ormed by enzymatic hydrolysis of milk to achieve from 18 to 72% conversion of lactose to hydrolyzed lactose. Although the product is referred to as hydrolyzed ~0 lactose, it actually contains considerable milk proteins and minerals and residual lactose, in addition to that portion of the product which is hydrolyzed lactose. This hydrolyzed milk product is stated to have application as a sweétener in baked confectionery and dairy products. However, in euch ~ low solids form, with a high liquid content and with the inclusion of the mineral salts, this hydrolyzed milk product would be of limited use in such products.
.
, ` ' .-~S1~6~ 1 The inventors have discovered that hydrolyzed lactose, in a form which contains a high percentage of solids, about 50 to 75~ and more preferably about 70 to 75% by weight, and which israpproximately 80 to 90% hydrolyzed, hereinafter termed hydro-lyzed lactose of this invention, is a desirable functional in-gredient particularly in sweetened food products. The hydrolyzed lactose of this invention functions as a humectant and nutrient in such food products in addition to imparting a degree of sweet-ness.
Hydrolyzed lactose with this range of solids content exists as a syrup which resists crystallization, can be stored at room temperature and is relatively easy to handle. Hydrolyzed lactose syrups having a lower solids content than that of this invention contain excessive amounts of water for their practical use in most food products. At a solids content greater than about 75%, hydrolyzed lactose syrups may exhibit solubility and crystallization problems, depending on the degree of hydrolysis and do not function as good humectants. Although the glucose and galactose components of hydrolyzed Iactose are highly soluble, residual unhydrolyzed lactose begins to crystallize out of solution at room temperature as the solids content of the syrup is increased. While one might increase the degree of hydrolysis to avoid this problem, the inventors have found that the residual lactose, at the low levels found in the hydrolyzed lactose of this înventionj enhances the nutri~ional value of the food products containing sa~e. Furthermore, while not being bound by the same, it i5 beLiev_d that the residual lactose actually :.
' :
- .
:. ..
~ : ::
.
~2S~
enhances the flavour and colour control of food products contain-ing hydrolyzed lactose of this invention. Nonetheless, it has been found that at least about 80% hydrolysis is needed to avoid crystallization at room temperatuxe.
The hydrolyzed lactose of this invention has been found to display good stability at room temperature and desirable humectancy properties, that is there is a low rate of moisture loss from syrups which are approximately 80 to 90~ hydrolyzed and which have a total solids content of approximately 50 to 75%, and more preferably 70 to 75% by weight. Without being bound by the same, results suggest that, whereas glucose and galactose each ` has desirable solubility and humectancy properties, the combin-ation of glucose and galactose in the hydrolyzed lactose syrup of this invention has a synergistic effect on the humectancy properties of the syrup.
The hydrolyzed lactose syrup of this invention can be obtained by an 80 to 90% hydrolysis of commercially available lactose. The syrup contains about 10 to 2~% by weight residual, unhydrolyzed lactose, however, it does not include any ~0 significant amount of milk proteins or minerals.
It should be emphasized that the term hydrolyzed lactose as used in this disclosure does not refer to hydrolyzed milk, hydrolyzed whey, or hydrolyzed whey permeate products since such products generally contain low percentages of solids and the undesired milk or whey protein and mineral components. These i hydrolyzed products are often collectively termed hydrolyzed lactose in the literature.
..
.:
~L~2~
In particular, hydrolyzed lactose of this invention, which is approximately 80 to 90~ hydrolyzed and has a total solids content in the range of about 50 to 75% by weight, is a desirable functional ingredient in baked food products in that its resistance to crystallization and humectancy properties impart to such products a soft and chewy texture without any significant deterioration in the sweetness, colour and flavour of such products. Qualities such as soft, chewy and moist texture are highly desirable in baked food products since such food products more closely resemble fresh, home baked goods and are more storage-stable than the drier, crisp-type products, because of resistance to staling. However, the hydrolyzed lactose of this invention also functions as a nutrient source in food products. Each of the constituent sugars, glucose, galactose and residual lactose not only remain in solution but have important and significant nutritional value.
The use of non-crystalline sugars to achieve this "freshness" quality in baked food products is a known techni~ue.
The non-crystalline sugar enhances chewability and decreases excessive hardening in the baked products. In Canadian Patent 1,160,898, issued January 24, 1984, to Proctor & Gamble Company, there is disclosed a cookie dough product which when baked yields a cookie having a crisp/chewy texture dichotomy~ This texture dichotomy is achieved by using a readily cystallizable sugar such as sucrose in those regions in which a crisp texture is desired and using a crystallization-resistant sugar such as fructose or dextrose in those regions in which a chew~ texture is desired.
.
':
~: ' ' , ~s~
The use of the hydrolyzed lactose of this invention has been found to be particularly useful in achieving an overall freshly baked or chewy texture in baked food products. Since the sweetness of lactose is significantly increased by the hydrolysis, hydroly2ed lactose, in addition to its use as a functional ingredient, can be used as a substantial portion of the sweetener in such food products, without a significant sacrifice to overall sweetness. Hydrolyzed lactose of this invention may comprise about 3 to 75%, more preferably about 15 to 30%, of the usual sweetener in such food products.
~ ccordingly, the present invention extends to a food product which has moisture retaining properties comprising hydrolyzed lactose which is approximately 80 to 90~ hvdrolyzed and which has a total solids content in the range of about 50 to 75% by weight.
In accordance with the present inventicn there is also provided a method of producing a baked food product having a chewy and soft texture, comprising incorporating in said food product, hydrolyzed lactose syrup which is approximately 80 to 90~ h~ydrolyzed and has a total solids content in the range of about 50 to 75% by weight, whereby after baking, as a result of the inclusion of the hydrolyzed lactose, the product has a chewy and soft texturè.
The invention will be better understood from the descriptlon and examples which follow.
HydroIyzed lactose~ i5 produced by the hydrolysis of lactose into a mixture of glucose and galac`tose. ~s previously , ,~ .
~2~
mentioned, this hydrolysis is accomplished by known processes wherein the hydrolysis is catalyzed either by the enzy~e~
R -galactosidase, or by acid. To that end~ such process as are described by J. R. Coughlin et al (1975), J Dairy Science, 58:
169, and by T.O.R. Haggett et al (1976), New Zealand J. of Dairy Science and Technology 11:176, may be used. It is preferable to use lactose rather than milk, whey or whey permeates as a ; starting material in the hydrolysis. Lactose is commercially available and is produced from whey by known crystallization processes. The hydrolysis is performed on a solution of lactose in water.
.
Acid catalyzed hydrolysis of lactose is performed with an acid such as sulphuric acid at high temperatures, generally greater than 100C. Following acid hydrolysis the 15 hydrolyzed product is neutralized, for example with calcium ~, ~` carbonate. The calcium sulphate precipitate formed is separated b~ filtration. Enzyme catalyzed hydrolysis of lactose is performed at lower temperatures of about 40 to 80C. The hydrolysis is continued for a time sufficient to produce a product 80 to 90% hydrolyzed.
Following the hydrolysis, the hydrolyzed lactose is decolourized, for example with active carbon, and then concen-trated by evapor~tion to achieve a solids content of about 50 to 75~ by weight.
If it is desirable to use a hydrolyzed milk, whey or whey permeate as a source of hydrolyzed lactose, the hydrolyzed ., .
s product is treated to remove the minerals and then concentrated to the desired 50 to 75~ solids content. The ion exchange process described by G. Coton, Food Engineeringr May 1380, 132, is an exemplary process for removing the minerals.
In the examples which follow, a hydrolyzed lactose product having 73% solids has been used, The chemical and physical qualities of a hydrolyzed lactose product having 73 solids are shown in Table 1.
TABLE 1. Hydrolyzed Lactose A. Physical Characteristics:
1. Clear free flowing syrup.
The present in~ention relates to the use of hydrolyzed lactose as a functional ingredient in food products.
Lactose, a sugar occurring in milk, consists of ~ ~galactose linked to glucose through an acetal oxygen bridge.
While lactose is widely available in sources of food such as milk, non-fat dry milk, whey solids, modified whey products, and refined lactose, it is of limited use in most food products.
It has a low water solubility and thus will crystallize out of solutions which contain any considerable quantity. Alpha-lactose hydrate crystals, which are hard and slow to dissolve, often form causing a sandy texture in food products. Also, lactose has a much lower sweetness than such sweeteners as sucrose.
Furthermore, many individuals suffer from what is termed "lactose syndrome", wherein the cells of the intestinal walls contain insufficient amounts of the enzyme ~ -galactosidase to hydrolyze large amounts of lactose. Therefore, lactose must be hydrolyzed to its constituent sugars, glucose and galactose, before it can be absorbed and utilized by the body.
Large quantities of lactose are contained in dairy ~0~ by-product streams, particularly in the whey by product from the manufacturer of cheese. Whey solids are extraecd from these by-product streams by ultrafiltration of the whey into a protein concentrate and a permeate. The permeate contains about 5%
lactose together with some mlnerals and non-protein nitrogen material. Lactose, by far the major constituent ~about 86% of total solids), is extracted from the permeate by crystalllzation or ion~exchange. The discovery of new utilities for this lactose is the subject of considerable worldwlde research.
- . , .
It has been known to hydrolyze lactose to produce a mixture of glucose and galactose. The hydrolysis is catalyzed, either by the enzyme, ~-galactosidase (lactase), or by an acid such as free hydrogen in solution or hydrogen ions in an acid cation exchange resin. Such hydrolysis reactions are well known.
The hydrolysis of lactose markedly expands its utility as an edible product. To date~ studies of the uses of hydrolyzed lactose, to the invéntor's knowledge, have centered on its use for the limited purposes of sweetening a food product and have been driven by the desire to find a use for the large quantity of the lactose by-product from the dairy industry.
For example, the United States Department of Agriculture has conducted a study of hydrolyzing lactose and some effects of hydrolysis on relative sweetness, viscosity, humectancy, solubil-ity and crystallization properties of the substance; see K.
Moore, Food Product Development, May 1978, 72. The study points to difficulties with product stability at higher levels of hydro-lysis, that is, in excess of about 75% hydrolysis.
Hydrolyzed lactose is present as a sweetener in a number of exlsting or prototype beverage products. For instance, Battle Research Centre of Switzerland produce a beverage product, A known under the tradename LACTOFRUIT, by ultrafiltration of whey, followed by hydrolysis by enzymatic electrocatalysis. The resulting hydrolyzed product is approximately~50% hydrolyzed and ~ .
has a total solids content of about 5% by weight. The product is flavoured and is supplemented with about 2~ sucrose. Another :: :
beverage product developed by the Arla Group of Sweden, known under the tradename NATURE'~S WONDER~DRINK~ includes fruit juices, -~ 7r,~ a~ks~ ~
H
' - ` ' : ' . .
,,;: i " '.'':
.' ~' ' ' ~,' .
milk proteins and hydrolyzed lactose syrup. The hydrolyzed lactose syrup is approximately 80~ hydrolyzed and has a total solids content of about 50% by weight. The purpose of hydro~
lyzing the lactose in these products is s-trictly to increase the sweetness and digestability of iactose and not to take advantage of other functional or nutritional properties of hydrolyzed lactose.
The Food Research Association of Letherhead, England has investigated the use of hydrolyzed lactose as a partial replacement for the corn syrup or sucrose conventionally used in sugar confectionery products such as jam, jelly, toffee, fudge and fondant creams. The hydrol~zed lactose used had a total solids content of about 76% by weight. The study was undertaken to find a use for the large volumes of lactose by-product. Again, this 1~ hydrolyzed lactose was tested solely for its use as a substitute sweetener and not for any functional or nutritional properties.
Aries International of Paris, France, ~roduce a hydrolyzed milk product ~ormed by enzymatic hydrolysis of milk to achieve from 18 to 72% conversion of lactose to hydrolyzed lactose. Although the product is referred to as hydrolyzed ~0 lactose, it actually contains considerable milk proteins and minerals and residual lactose, in addition to that portion of the product which is hydrolyzed lactose. This hydrolyzed milk product is stated to have application as a sweétener in baked confectionery and dairy products. However, in euch ~ low solids form, with a high liquid content and with the inclusion of the mineral salts, this hydrolyzed milk product would be of limited use in such products.
.
, ` ' .-~S1~6~ 1 The inventors have discovered that hydrolyzed lactose, in a form which contains a high percentage of solids, about 50 to 75~ and more preferably about 70 to 75% by weight, and which israpproximately 80 to 90% hydrolyzed, hereinafter termed hydro-lyzed lactose of this invention, is a desirable functional in-gredient particularly in sweetened food products. The hydrolyzed lactose of this invention functions as a humectant and nutrient in such food products in addition to imparting a degree of sweet-ness.
Hydrolyzed lactose with this range of solids content exists as a syrup which resists crystallization, can be stored at room temperature and is relatively easy to handle. Hydrolyzed lactose syrups having a lower solids content than that of this invention contain excessive amounts of water for their practical use in most food products. At a solids content greater than about 75%, hydrolyzed lactose syrups may exhibit solubility and crystallization problems, depending on the degree of hydrolysis and do not function as good humectants. Although the glucose and galactose components of hydrolyzed Iactose are highly soluble, residual unhydrolyzed lactose begins to crystallize out of solution at room temperature as the solids content of the syrup is increased. While one might increase the degree of hydrolysis to avoid this problem, the inventors have found that the residual lactose, at the low levels found in the hydrolyzed lactose of this înventionj enhances the nutri~ional value of the food products containing sa~e. Furthermore, while not being bound by the same, it i5 beLiev_d that the residual lactose actually :.
' :
- .
:. ..
~ : ::
.
~2S~
enhances the flavour and colour control of food products contain-ing hydrolyzed lactose of this invention. Nonetheless, it has been found that at least about 80% hydrolysis is needed to avoid crystallization at room temperatuxe.
The hydrolyzed lactose of this invention has been found to display good stability at room temperature and desirable humectancy properties, that is there is a low rate of moisture loss from syrups which are approximately 80 to 90~ hydrolyzed and which have a total solids content of approximately 50 to 75%, and more preferably 70 to 75% by weight. Without being bound by the same, results suggest that, whereas glucose and galactose each ` has desirable solubility and humectancy properties, the combin-ation of glucose and galactose in the hydrolyzed lactose syrup of this invention has a synergistic effect on the humectancy properties of the syrup.
The hydrolyzed lactose syrup of this invention can be obtained by an 80 to 90% hydrolysis of commercially available lactose. The syrup contains about 10 to 2~% by weight residual, unhydrolyzed lactose, however, it does not include any ~0 significant amount of milk proteins or minerals.
It should be emphasized that the term hydrolyzed lactose as used in this disclosure does not refer to hydrolyzed milk, hydrolyzed whey, or hydrolyzed whey permeate products since such products generally contain low percentages of solids and the undesired milk or whey protein and mineral components. These i hydrolyzed products are often collectively termed hydrolyzed lactose in the literature.
..
.:
~L~2~
In particular, hydrolyzed lactose of this invention, which is approximately 80 to 90~ hydrolyzed and has a total solids content in the range of about 50 to 75% by weight, is a desirable functional ingredient in baked food products in that its resistance to crystallization and humectancy properties impart to such products a soft and chewy texture without any significant deterioration in the sweetness, colour and flavour of such products. Qualities such as soft, chewy and moist texture are highly desirable in baked food products since such food products more closely resemble fresh, home baked goods and are more storage-stable than the drier, crisp-type products, because of resistance to staling. However, the hydrolyzed lactose of this invention also functions as a nutrient source in food products. Each of the constituent sugars, glucose, galactose and residual lactose not only remain in solution but have important and significant nutritional value.
The use of non-crystalline sugars to achieve this "freshness" quality in baked food products is a known techni~ue.
The non-crystalline sugar enhances chewability and decreases excessive hardening in the baked products. In Canadian Patent 1,160,898, issued January 24, 1984, to Proctor & Gamble Company, there is disclosed a cookie dough product which when baked yields a cookie having a crisp/chewy texture dichotomy~ This texture dichotomy is achieved by using a readily cystallizable sugar such as sucrose in those regions in which a crisp texture is desired and using a crystallization-resistant sugar such as fructose or dextrose in those regions in which a chew~ texture is desired.
.
':
~: ' ' , ~s~
The use of the hydrolyzed lactose of this invention has been found to be particularly useful in achieving an overall freshly baked or chewy texture in baked food products. Since the sweetness of lactose is significantly increased by the hydrolysis, hydroly2ed lactose, in addition to its use as a functional ingredient, can be used as a substantial portion of the sweetener in such food products, without a significant sacrifice to overall sweetness. Hydrolyzed lactose of this invention may comprise about 3 to 75%, more preferably about 15 to 30%, of the usual sweetener in such food products.
~ ccordingly, the present invention extends to a food product which has moisture retaining properties comprising hydrolyzed lactose which is approximately 80 to 90~ hvdrolyzed and which has a total solids content in the range of about 50 to 75% by weight.
In accordance with the present inventicn there is also provided a method of producing a baked food product having a chewy and soft texture, comprising incorporating in said food product, hydrolyzed lactose syrup which is approximately 80 to 90~ h~ydrolyzed and has a total solids content in the range of about 50 to 75% by weight, whereby after baking, as a result of the inclusion of the hydrolyzed lactose, the product has a chewy and soft texturè.
The invention will be better understood from the descriptlon and examples which follow.
HydroIyzed lactose~ i5 produced by the hydrolysis of lactose into a mixture of glucose and galac`tose. ~s previously , ,~ .
~2~
mentioned, this hydrolysis is accomplished by known processes wherein the hydrolysis is catalyzed either by the enzy~e~
R -galactosidase, or by acid. To that end~ such process as are described by J. R. Coughlin et al (1975), J Dairy Science, 58:
169, and by T.O.R. Haggett et al (1976), New Zealand J. of Dairy Science and Technology 11:176, may be used. It is preferable to use lactose rather than milk, whey or whey permeates as a ; starting material in the hydrolysis. Lactose is commercially available and is produced from whey by known crystallization processes. The hydrolysis is performed on a solution of lactose in water.
.
Acid catalyzed hydrolysis of lactose is performed with an acid such as sulphuric acid at high temperatures, generally greater than 100C. Following acid hydrolysis the 15 hydrolyzed product is neutralized, for example with calcium ~, ~` carbonate. The calcium sulphate precipitate formed is separated b~ filtration. Enzyme catalyzed hydrolysis of lactose is performed at lower temperatures of about 40 to 80C. The hydrolysis is continued for a time sufficient to produce a product 80 to 90% hydrolyzed.
Following the hydrolysis, the hydrolyzed lactose is decolourized, for example with active carbon, and then concen-trated by evapor~tion to achieve a solids content of about 50 to 75~ by weight.
If it is desirable to use a hydrolyzed milk, whey or whey permeate as a source of hydrolyzed lactose, the hydrolyzed ., .
s product is treated to remove the minerals and then concentrated to the desired 50 to 75~ solids content. The ion exchange process described by G. Coton, Food Engineeringr May 1380, 132, is an exemplary process for removing the minerals.
In the examples which follow, a hydrolyzed lactose product having 73% solids has been used, The chemical and physical qualities of a hydrolyzed lactose product having 73 solids are shown in Table 1.
TABLE 1. Hydrolyzed Lactose A. Physical Characteristics:
1. Clear free flowing syrup.
2. Flavour - bland ox flat.
3. Colour - light brown to amber.
B. Chemical S~ecification (average analysis):
Soluble solid 73 Brix pH 2 - 0.2 Glucose 27.00%
Galactose 26.50%
Lactose 14.50%
Other sugars 4.00%
Ash 0,06%
NaCl 0.05%
Viscosity 250 cps at 25C
Density 1.36 Kg./dm3 The following examples are included to demonstrate the acceptability and advantages of using the hydrolyzed lactose as a functlona1 ingredient in a number of exemplary sweetened food produFts.
, ~, .. . . . . . .. .. . .
, ~I ~,Z5i&l6~
t Example 1 - Chocolate Drink Beverage In accordance with a preferred em~odiment of the present invention, a specialty chocolate drink beverage was made by incorporating high solids (73-% by weight) hydrolyzed lactose into typical chocolate ingredients, for example 2~ milk, cocoa, sugar, water, stabilizer and salt. An exemplary formulation of this beverage is shown in Table II.
TABLE II. SPECIALTY CHOCOLATE ~ILKS ~2%) - CONTAI~ G HYDROLYZBD LACTOSE -_ REG . CHOC . MI LK ( 2X ) SPECI ALTY CHOC . MI LK ( 2X ) INGREDIENTS PAR rs PAR~ S
Milk (2~ a.F ) 90.0 90.0 90.0 90.0 90.0 90.0 Cocoa (10/12) Alkalized 1.0 1.0 1.0 1.0 I.o 1.0 Fine Sugar 6.0 3.0 3.6 3.0 2.4 3.0 HPCS-55 ~ 75~ _ 3 . 0 _ _ _ 1 . 5 lS Hydrolyzed Lactose ( 73% ) _ _ 3 . 3 4 .1 4 . 9 1. 5 Water 2.8 1.8 1 .9 1.7 l .-~i 1.8 Stabilizer K-90~* 0.04 0.04 0.04 0.04 0.04 0.04 :
Salt 0.15 0 .15 0 .15 0 .15 0.15 0.15 l~igh fructose corn syrup, 'i . i% Fructose ~ =
~ A trade name of Genulacta~ Denmark, identifying 3 Carraqeneen stabilizer Flavour . Good Good Good Good Good Good Texture Smooth Smooth ¦ Smooth Smooth Smooth Smooth Sweetness GoodGood ¦ Good Slight- Less Good syeeLetss Sweet Viscosity Sec/4C//KK 48 48 48 48 48 48 Stability: 14 day/4 C Good Good Good Good Good Good 3~ Overall Quality : Good Good Good I' ir- _ Good The composition and sensory qualiti~as of this hydrolyzed lactose beverage are compared to those of regular 2%
chocolate milk in Table II. It will~be noted that the results arrived at by panel testing, show that high solids hydrolyzed .
.
. : . ' ' ~L~2~6~
lactose can be used to substitute for up to about 50~, preferably not more than 40%, of the sugar without significantly reducing the sweetness or taste quality. Beverages containing up to about 65~ of the sugar have fair to good sensory qualities. The use of hydrolyzed lactose in this product is of significant nutritional value. The galactose constituent is of particular nutrient value.
Example II - White Layer Cake The formulations of exemplary white layer cakes made with sugar (sucrose) and with high solids hydrolyzed lactose (73~ by weight solids) are shown in Table III. The following procedure was used in the cake preparation. The dry ingredients were sifted together. Water, together with the sucrose, hydrolyzed lactose or HFCS-55, was added and mixed to a smooth paste (appro~imately 5 minutes at medium speed with a blender/
mixer). The egg whites were added in three stages and blended in well after each addition. The baking powder and flavour were added with the last of the egg whites. The cake was baked in 5 inch cake tins for 25 minutes at 185C.
The physical and sensory qualities of the cake were compared by a test panel using the following 10 point scale: excellent tlO), good (7~9), fair (4-6), and poor (1-3).
The results show that hydrolyzed lactose of this invention can be used to substitute for at least about 50% of the sucrose sweetener without a significant change in the overall acceptability. The hydrolyzed lactose of this invention results in an improved moist and chewy texture over cake containing only a sucrose sweetener. The results also show that high solids ~z~
hydrolyzed lactose im?roves the browning effect in both the crust and crumb colour over that in the sucrose cakes.
While not shown in Table III, it was found that replacement of 75~ of the sugar with hydrolyzed lactose of this invention slightly decreased the sweetness of the cake product.
The cakes of the composition shown in Table III were tested for staleness after a two month exposure to the atmosphere.
The cake made with sucrose only was dry and hard after this time.
The remaining three cakes containing HFCS-55 or hydrolyzed lactose were soft and still sweet. This demonstrates the benefits of the crystallization resistance and humectancy properties of hydro-lyzed lactose of this invention.
Table Ill. ~Ihtte Layer Coke M~de Wlth Sucrose, HFCS, and Hvd~olyzed Lactose (HL) Sucrose Coke HFCS Cake Hydrolyzed Lactose Cake Ingredient ~ 4D~ 5uc. 7$X Suc. ~i~
60S HFCS-SS 25S HL 50~ HL
C~ke flour 2ûO 9. .. 200 9.200 9. 200 9.
Non-f~t mllk sollds20 9. 20 9.20 9. 20 9.
2~ Bdklng po~derlO 9.lO 9. lO 9.lO 9.
Sdlt 7 9. 7 9. 7 9.7 9.
Cream of tartar I 9- I 9-1 9. I 9-Shùrtening108 9.108 9. 108 9.108 9.
Egg ~hites140 9.140 9. 140 9.140 9.
vdnllla l9- l9- l9 l9 Sucrose 240 9. 96 9. 180 9.120 9.
HFCS - SS (75S) 193 9. _ Hydroly~ed Lactosel73Z) _ _ 82 9. 164 9.
Ilater 148 9. 99 9. 126 9.lû4 9.
_ Physlcal and Sensory Evaluatlon, using lû-polnt Scale Crust Colour 4 6 6 Crulb Colour 6 9 7 8 6raln 4 6 5 6 . .
Che)ly texture 6 lO 9 lO
T~ste 7 B B 8 S~eetness B 8 8 7 Fl~vour 9 9 9 9 NOTE: In baklng po~lder, glucono-deltd-ldctone: NdHC03=2.8:1 '--- :
- ' , ,.,:
Example III - Sponge Cakes The formulations of exemplary sponge cakes made with sugar (sucrose) and with hydrolyzed lactose (73% by weight solids) are shown in Table IV. The following procedure was used in the cake preparation. The eggs were warmed to room temperature or slightly higher, and then whipped with the sugar and other dry ingredients (including the hydrolyzed lactose) to a light airy stage. The hot water was added in a steady stream at medium speed whipping. The flavour/water mixture was then added while whipping. The sifted mixture of cake flour and baking powder was gently folded into the above mixture and mixed to thoroughly distribute the flour. The final mixture was baked in greased, flour dusted 6 inch pans filled approximately half-full at 188C
for 10 minutes.
The physical and sensory qualities of the cakes ~- were compared as described in Example II, and are shown in i Table IV.
The results indicate that hydrolyzed lactose of this invention can be used to substitute for at least about 50~ of the sucrose sweetener without a significant change in the acceptability of the product. The inclusion of hydrolyzed lactose of this invention significantly improves the soft and moist texture of the baked product. As in Example II, the ' cakes containing hydrolyzed lactose were soft and sweet after a two month aging perlod whereas the sucrose cake was dry and hard.
' -- 14 ~
T~Dle ~ Co~p~r~ion ot Sponat C~ Y~tll Suqsr ~d ~Ith H~drol~ L~cto~o IHLl -__ Suaar C~ke Hydrolyzed L~ctose tl~L~ t~ke IngredlentlOO~ sucrose 25X HL SOX HL
(OS HL)75S Su~r SOX Su~r Sucrose 271 9.Z03 9.136 9.
Hydroly~ed L2cotse(73~) _93 9. 186 ~.
S~lt 3.5 9-3.5 9-3.5 D-0 Eggs 255 9.255 9-255 9.
H~t l~ter 65 ~.~0 9.IS 9.
I~ter (Cold~ 7 9.7 9. 7 9.
Fl~your Jlqtl~ture 7 9. 7 9. 7 9.
C~l~e ~lour 236 9.236 9.236 9.
lS ~ lng po~der 3.S 9-3.5 9-3.5 9-, Sensory Ev~lut~on, uslrg IO-polnt sc~le Crust col~ur 11 !lolst 5 6 7 ~enderness 7 9 9 ~r~n .. 8J a ll~lllme lO lO lO
__ _ Note: In baking pcwder,Glucono-delta-Lactone: NaHC03=2.8:1 Example IV - Chocolate Dro Cookies P
The formulations of exemplary drop cookies made with sugar (sucrose) and with high solids hydrolyzed lactose (73% by weight soIids) are shown in Table V. The following procedure was used in the preparation. The ingredients, sugax (including the hydrolyzed lactose), salt, milk powder, butter and shortening, were creamed together. The eggs were added in three additlons, creaming well after each addition. The baking soda, dissolved in water, and vanilla were stirred into the above mixtureO The sifted flour and baking powder were then added and mixed until smooth. Thq chips were then mixed into the dough. The dough was squeezed onto a pan through a pastry bag to form cookies of approximately 2 inch diameter. The cookies were baked at 195C
:
;, -' 5~
for 6 minutes.
The physical and sensory qualities of the cookies were compared as described in Example II and are shown in Table V.
The results indicate that hydrolyzed lactose of this invention can be used to substitute for at least about 50~ of the sucrose sweetener without a significant change in the accepta-bility of the product. The incorporation of the hydrolyzed lactose of this invention significantly improves the chewy texture of the bake~ product. While not shown in Table V, it was found that replacement of 75% of the sugar with hydrolyzed lactose of this invention slightly decreased the sweetness of the cookie product. Also, after a two month aging period it was found that the cookies con~aining hydrolyzed lactose were still soft and sweet, whereas the sucrose cookies were dry and hard.
2s~
- 16 ~
~able V. Co~parlson or Chocolate drop cookles _ -ode wlth suuar and l~ith hydrolyzed lactose Sugar Cookles Hydrolyzed L~ctose(HL~Cooklss lC0~ Sugar75S Sugsr50S Su9ar OS HL 25S HL 5a~ HL
_, _ _ r 136 9. 109 9- 68 9.
Hrdrolyzed Lactose (73S) _ 37 g. 93.2 9.
Salt 2.8 9. 2.a 9. 2.8 9.
51~b Hllk po~der11.2 9.11.2 a- 11.2 g.
0 ~utter 4.0 9. 4.0 9. ~.0 D.
Sbortenlng 115.0 9. 115.0 9.llS 9.
Eggs 91 9. 91 9. 9~ 5-~-bter 45.4 9. 35.4 9.20.2 9.
Q~k~ng SDd~ 1.4 9. 1.4 9. 1.4 o.
Yenllla 5.6 9O 5.6 g. S.~ ~.
Ceke rlour 250 9. 250 9. 250 9.
~Itlng po~der 5.6 9. 5.6 9. 5.6 ~.
C~pouad shocolate chlps 260 9. e6: r~ 260 ~.
Sensory Evaluatlon. uslng 10-polnt scale Crust colour _ __ B
T~ste 8 B 8 Tenderness (chewy) 7 9 9 ~l~vour 9 9 9 6raln ~ 9 9 9 _ - .,............. __ ::
-,,., ~ ''
B. Chemical S~ecification (average analysis):
Soluble solid 73 Brix pH 2 - 0.2 Glucose 27.00%
Galactose 26.50%
Lactose 14.50%
Other sugars 4.00%
Ash 0,06%
NaCl 0.05%
Viscosity 250 cps at 25C
Density 1.36 Kg./dm3 The following examples are included to demonstrate the acceptability and advantages of using the hydrolyzed lactose as a functlona1 ingredient in a number of exemplary sweetened food produFts.
, ~, .. . . . . . .. .. . .
, ~I ~,Z5i&l6~
t Example 1 - Chocolate Drink Beverage In accordance with a preferred em~odiment of the present invention, a specialty chocolate drink beverage was made by incorporating high solids (73-% by weight) hydrolyzed lactose into typical chocolate ingredients, for example 2~ milk, cocoa, sugar, water, stabilizer and salt. An exemplary formulation of this beverage is shown in Table II.
TABLE II. SPECIALTY CHOCOLATE ~ILKS ~2%) - CONTAI~ G HYDROLYZBD LACTOSE -_ REG . CHOC . MI LK ( 2X ) SPECI ALTY CHOC . MI LK ( 2X ) INGREDIENTS PAR rs PAR~ S
Milk (2~ a.F ) 90.0 90.0 90.0 90.0 90.0 90.0 Cocoa (10/12) Alkalized 1.0 1.0 1.0 1.0 I.o 1.0 Fine Sugar 6.0 3.0 3.6 3.0 2.4 3.0 HPCS-55 ~ 75~ _ 3 . 0 _ _ _ 1 . 5 lS Hydrolyzed Lactose ( 73% ) _ _ 3 . 3 4 .1 4 . 9 1. 5 Water 2.8 1.8 1 .9 1.7 l .-~i 1.8 Stabilizer K-90~* 0.04 0.04 0.04 0.04 0.04 0.04 :
Salt 0.15 0 .15 0 .15 0 .15 0.15 0.15 l~igh fructose corn syrup, 'i . i% Fructose ~ =
~ A trade name of Genulacta~ Denmark, identifying 3 Carraqeneen stabilizer Flavour . Good Good Good Good Good Good Texture Smooth Smooth ¦ Smooth Smooth Smooth Smooth Sweetness GoodGood ¦ Good Slight- Less Good syeeLetss Sweet Viscosity Sec/4C//KK 48 48 48 48 48 48 Stability: 14 day/4 C Good Good Good Good Good Good 3~ Overall Quality : Good Good Good I' ir- _ Good The composition and sensory qualiti~as of this hydrolyzed lactose beverage are compared to those of regular 2%
chocolate milk in Table II. It will~be noted that the results arrived at by panel testing, show that high solids hydrolyzed .
.
. : . ' ' ~L~2~6~
lactose can be used to substitute for up to about 50~, preferably not more than 40%, of the sugar without significantly reducing the sweetness or taste quality. Beverages containing up to about 65~ of the sugar have fair to good sensory qualities. The use of hydrolyzed lactose in this product is of significant nutritional value. The galactose constituent is of particular nutrient value.
Example II - White Layer Cake The formulations of exemplary white layer cakes made with sugar (sucrose) and with high solids hydrolyzed lactose (73~ by weight solids) are shown in Table III. The following procedure was used in the cake preparation. The dry ingredients were sifted together. Water, together with the sucrose, hydrolyzed lactose or HFCS-55, was added and mixed to a smooth paste (appro~imately 5 minutes at medium speed with a blender/
mixer). The egg whites were added in three stages and blended in well after each addition. The baking powder and flavour were added with the last of the egg whites. The cake was baked in 5 inch cake tins for 25 minutes at 185C.
The physical and sensory qualities of the cake were compared by a test panel using the following 10 point scale: excellent tlO), good (7~9), fair (4-6), and poor (1-3).
The results show that hydrolyzed lactose of this invention can be used to substitute for at least about 50% of the sucrose sweetener without a significant change in the overall acceptability. The hydrolyzed lactose of this invention results in an improved moist and chewy texture over cake containing only a sucrose sweetener. The results also show that high solids ~z~
hydrolyzed lactose im?roves the browning effect in both the crust and crumb colour over that in the sucrose cakes.
While not shown in Table III, it was found that replacement of 75~ of the sugar with hydrolyzed lactose of this invention slightly decreased the sweetness of the cake product.
The cakes of the composition shown in Table III were tested for staleness after a two month exposure to the atmosphere.
The cake made with sucrose only was dry and hard after this time.
The remaining three cakes containing HFCS-55 or hydrolyzed lactose were soft and still sweet. This demonstrates the benefits of the crystallization resistance and humectancy properties of hydro-lyzed lactose of this invention.
Table Ill. ~Ihtte Layer Coke M~de Wlth Sucrose, HFCS, and Hvd~olyzed Lactose (HL) Sucrose Coke HFCS Cake Hydrolyzed Lactose Cake Ingredient ~ 4D~ 5uc. 7$X Suc. ~i~
60S HFCS-SS 25S HL 50~ HL
C~ke flour 2ûO 9. .. 200 9.200 9. 200 9.
Non-f~t mllk sollds20 9. 20 9.20 9. 20 9.
2~ Bdklng po~derlO 9.lO 9. lO 9.lO 9.
Sdlt 7 9. 7 9. 7 9.7 9.
Cream of tartar I 9- I 9-1 9. I 9-Shùrtening108 9.108 9. 108 9.108 9.
Egg ~hites140 9.140 9. 140 9.140 9.
vdnllla l9- l9- l9 l9 Sucrose 240 9. 96 9. 180 9.120 9.
HFCS - SS (75S) 193 9. _ Hydroly~ed Lactosel73Z) _ _ 82 9. 164 9.
Ilater 148 9. 99 9. 126 9.lû4 9.
_ Physlcal and Sensory Evaluatlon, using lû-polnt Scale Crust Colour 4 6 6 Crulb Colour 6 9 7 8 6raln 4 6 5 6 . .
Che)ly texture 6 lO 9 lO
T~ste 7 B B 8 S~eetness B 8 8 7 Fl~vour 9 9 9 9 NOTE: In baklng po~lder, glucono-deltd-ldctone: NdHC03=2.8:1 '--- :
- ' , ,.,:
Example III - Sponge Cakes The formulations of exemplary sponge cakes made with sugar (sucrose) and with hydrolyzed lactose (73% by weight solids) are shown in Table IV. The following procedure was used in the cake preparation. The eggs were warmed to room temperature or slightly higher, and then whipped with the sugar and other dry ingredients (including the hydrolyzed lactose) to a light airy stage. The hot water was added in a steady stream at medium speed whipping. The flavour/water mixture was then added while whipping. The sifted mixture of cake flour and baking powder was gently folded into the above mixture and mixed to thoroughly distribute the flour. The final mixture was baked in greased, flour dusted 6 inch pans filled approximately half-full at 188C
for 10 minutes.
The physical and sensory qualities of the cakes ~- were compared as described in Example II, and are shown in i Table IV.
The results indicate that hydrolyzed lactose of this invention can be used to substitute for at least about 50~ of the sucrose sweetener without a significant change in the acceptability of the product. The inclusion of hydrolyzed lactose of this invention significantly improves the soft and moist texture of the baked product. As in Example II, the ' cakes containing hydrolyzed lactose were soft and sweet after a two month aging perlod whereas the sucrose cake was dry and hard.
' -- 14 ~
T~Dle ~ Co~p~r~ion ot Sponat C~ Y~tll Suqsr ~d ~Ith H~drol~ L~cto~o IHLl -__ Suaar C~ke Hydrolyzed L~ctose tl~L~ t~ke IngredlentlOO~ sucrose 25X HL SOX HL
(OS HL)75S Su~r SOX Su~r Sucrose 271 9.Z03 9.136 9.
Hydroly~ed L2cotse(73~) _93 9. 186 ~.
S~lt 3.5 9-3.5 9-3.5 D-0 Eggs 255 9.255 9-255 9.
H~t l~ter 65 ~.~0 9.IS 9.
I~ter (Cold~ 7 9.7 9. 7 9.
Fl~your Jlqtl~ture 7 9. 7 9. 7 9.
C~l~e ~lour 236 9.236 9.236 9.
lS ~ lng po~der 3.S 9-3.5 9-3.5 9-, Sensory Ev~lut~on, uslrg IO-polnt sc~le Crust col~ur 11 !lolst 5 6 7 ~enderness 7 9 9 ~r~n .. 8J a ll~lllme lO lO lO
__ _ Note: In baking pcwder,Glucono-delta-Lactone: NaHC03=2.8:1 Example IV - Chocolate Dro Cookies P
The formulations of exemplary drop cookies made with sugar (sucrose) and with high solids hydrolyzed lactose (73% by weight soIids) are shown in Table V. The following procedure was used in the preparation. The ingredients, sugax (including the hydrolyzed lactose), salt, milk powder, butter and shortening, were creamed together. The eggs were added in three additlons, creaming well after each addition. The baking soda, dissolved in water, and vanilla were stirred into the above mixtureO The sifted flour and baking powder were then added and mixed until smooth. Thq chips were then mixed into the dough. The dough was squeezed onto a pan through a pastry bag to form cookies of approximately 2 inch diameter. The cookies were baked at 195C
:
;, -' 5~
for 6 minutes.
The physical and sensory qualities of the cookies were compared as described in Example II and are shown in Table V.
The results indicate that hydrolyzed lactose of this invention can be used to substitute for at least about 50~ of the sucrose sweetener without a significant change in the accepta-bility of the product. The incorporation of the hydrolyzed lactose of this invention significantly improves the chewy texture of the bake~ product. While not shown in Table V, it was found that replacement of 75% of the sugar with hydrolyzed lactose of this invention slightly decreased the sweetness of the cookie product. Also, after a two month aging period it was found that the cookies con~aining hydrolyzed lactose were still soft and sweet, whereas the sucrose cookies were dry and hard.
2s~
- 16 ~
~able V. Co~parlson or Chocolate drop cookles _ -ode wlth suuar and l~ith hydrolyzed lactose Sugar Cookles Hydrolyzed L~ctose(HL~Cooklss lC0~ Sugar75S Sugsr50S Su9ar OS HL 25S HL 5a~ HL
_, _ _ r 136 9. 109 9- 68 9.
Hrdrolyzed Lactose (73S) _ 37 g. 93.2 9.
Salt 2.8 9. 2.a 9. 2.8 9.
51~b Hllk po~der11.2 9.11.2 a- 11.2 g.
0 ~utter 4.0 9. 4.0 9. ~.0 D.
Sbortenlng 115.0 9. 115.0 9.llS 9.
Eggs 91 9. 91 9. 9~ 5-~-bter 45.4 9. 35.4 9.20.2 9.
Q~k~ng SDd~ 1.4 9. 1.4 9. 1.4 o.
Yenllla 5.6 9O 5.6 g. S.~ ~.
Ceke rlour 250 9. 250 9. 250 9.
~Itlng po~der 5.6 9. 5.6 9. 5.6 ~.
C~pouad shocolate chlps 260 9. e6: r~ 260 ~.
Sensory Evaluatlon. uslng 10-polnt scale Crust colour _ __ B
T~ste 8 B 8 Tenderness (chewy) 7 9 9 ~l~vour 9 9 9 6raln ~ 9 9 9 _ - .,............. __ ::
-,,., ~ ''
Claims (40)
OR PRIVILEGE IS CLAIMED ARE DEFINED AS FOLLOWS:
1. A food product which has moisture retaining properties comprising:
hydrolyzed lactose which is approximately 80 to 90% hydrolyzed and which has a total solids content in the range of about 50 to 75% by weight.
hydrolyzed lactose which is approximately 80 to 90% hydrolyzed and which has a total solids content in the range of about 50 to 75% by weight.
2. The food product in claim 1, which further comprises:
approximately 10 to 20% by weight unhydrolyzed lactose.
approximately 10 to 20% by weight unhydrolyzed lactose.
3. The food product of claim 1, wherein the hydrolyzed lactose has a solids content in the range of about 70 to 75%
by weight.
by weight.
4. The food product of claim 1, in the form of a baked food product, bakery product, confectionery product, chocolate or fruit flavoured drink or beverage.
5. The food product of claim 2, in the form of a baked food product, bakery product, confectionery product, chocolate or fruit flavoured drink or beverage.
6. The food product of claim 3, in the form of a baked food product, bakery product, confectionery product, chocolate or fruit flavoured drink or beverage.
7. The food product of claim 4, in the form of a cookie.
8. The food product of claim 5, in the form of a cookie.
9. The food product of claim 6, in the form of a cookie.
10. The food product of claim 4, in the form of a cake.
11. The food product of claim 5, in the form of a cake.
12. The food product of claim 6, in the form of a cake.
13. The food product of claim 1, in the form of a chocolate drink beverage.
14. The food product of claim 2, in the form of a chocolate drink beverage.
15. The food product of claim 3, in the form of a chocolate drink beverage.
16. The food product of claim 1, 2 or 3, having a sweetener, wherein the hydrolyzed lactose comprises in the range of about 3 to 75% by weight of the sweetener in said food product.
17. The food product of claim 4, 5 or 6, having a sweetener, wherein the hydrolyzed lactose comprises in the range of about 3 to 75% by weight of the sweetener in said food product.
18 The food product of claim 7, 8 or 9, having a sweetener, wherein the hydrolyzed lactose comprises in the range of about 3 to 75% by weight of the sweetener in said food product.
19. The food product of claim 10, 11 or 12, having a sweetener, wherein the hydrolyzed lactose comprises in the range of about 3 to 75% by weight of the sweetener in said food product.
20. The food product of claim 13, 14 or 15, having a sweetener, wherein the hydrolyzed lactose comprises in the range of about 3 to 75% by weight of the sweetener in said food product.
21. The food product of claim 1, 2 or 3, having a sweetener, wherein the hydrolyzed lactose comprises in the range of about 15 to 30% by weight of the sweetener in said food product.
22. The food product of claim 4, 5 or 6, having a sweetener, wherein the hydrolyzed lactose comprises in the range of about 15 to 30% by weight of the sweetener in said food product.
23. The food product of claim 7, 8 or 9, having a sweetener, wherein the hydrolyzed lactose comprises in the range of about 15 to 30% by weight of the sweetener in said food product.
24. The food product of claim 10, 11 or 12, having a sweetener, wherein the hydrolyzed lactose comprises in the range of about 15 to 30% by weight of the sweetener in said food product.
25. The food product of claim 13, 14 or 15, having a sweetener, wherein the hydrolyzed lactose comprises in the range of about 15 to 30% by weight of the sweetener in said food product.
26. A method of producing a baked food or confectionery product having a chewy and soft texture, comprising:
incorporating in said food product, hydrolyzed lactose syrup which is approximately 80 to 90% hydrolyzed and has a total solids content in the range of about 50 to 75% by weight, whereby after baking, as a result of the inclusion of the hydrolyzed lactose, the product has a chewy and soft texture.
incorporating in said food product, hydrolyzed lactose syrup which is approximately 80 to 90% hydrolyzed and has a total solids content in the range of about 50 to 75% by weight, whereby after baking, as a result of the inclusion of the hydrolyzed lactose, the product has a chewy and soft texture.
27. The method as claimed in claim 26, wherein the food product is a baked food product.
28. The method of claim 27, wherein the hydrolyzed lactose syrup contains approximately 10 to 20% by weight unhydrolyzed lactose.
29. The method of claim 27, wherein the hydrolyzed lactose has a solids content in the range of about 70 to 75% by weight.
30. The method of claim 27,wherein the baked food product is a cookie.
31. The method of claim 27,wherein the baked food product is a cake.
32. The method of claims 28, 29 or 30, wherein the food product is sweetened and hydrolyzed lactose syrup comprises about 3 to 75% of the sweetener in the food product.
33. The method of claim 31, wherein the food product is sweetened and hydrolyzed lactose syrup comprises about 3 to 75% of the sweetener in the food product.
34. The method of claims 28, 29 or 30, wherein the food product is sweetened and hydrolyzed lactose syrup comprises about 15 to 30% of the sweetener in the food product.
35. The method of claim 31, wherein the food product is sweetened and hydrolyzed lactose syrup comprises about 15 to 30% or the sweetener in the food product.
36. The method as claimed in claim 26, wherein the food product is a confectionery product.
37. The method of claim 36, wherein the hydrolyzed lactose syrup contains approximately 10 to 20% by weight unhydrolyzed lactose.
38. The method of claim 36, wherein the hydrolyzed lactose has a solids content in the range of about 70 to 75% by weight.
39 The method of claims 37 or 38, wherein the food product is sweetened and hydrolyzed lactose syrup comprises about 3 to 75% of the sweetener in the food product.
40. The method of claims 37 or 38, wherein the food product is sweetened and hydrolyzed lactose syrup comprises about 15 to 30% of the sweetener in the food product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA000459172A CA1225864A (en) | 1984-07-18 | 1984-07-18 | Food products containing hydrolyzed lactose |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA000459172A CA1225864A (en) | 1984-07-18 | 1984-07-18 | Food products containing hydrolyzed lactose |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1225864A true CA1225864A (en) | 1987-08-25 |
Family
ID=4128343
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000459172A Expired CA1225864A (en) | 1984-07-18 | 1984-07-18 | Food products containing hydrolyzed lactose |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA1225864A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0340491A1 (en) * | 1988-05-06 | 1989-11-08 | Biodyn AG | Sweetening agent for food |
| EP0349712A1 (en) * | 1988-04-11 | 1990-01-10 | Biodyn AG | Foodstuff or beverage |
| US20100159067A1 (en) * | 2008-04-09 | 2010-06-24 | Land O'lakes Purina Feed Llc | Hydrolyzed liquid sweetener for livestock |
| WO2023119199A1 (en) * | 2021-12-21 | 2023-06-29 | Alpina Productos Alimenticios S.A. Bic | Hydrolysed lactose syrup and method for obtaining same |
-
1984
- 1984-07-18 CA CA000459172A patent/CA1225864A/en not_active Expired
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0349712A1 (en) * | 1988-04-11 | 1990-01-10 | Biodyn AG | Foodstuff or beverage |
| EP0340491A1 (en) * | 1988-05-06 | 1989-11-08 | Biodyn AG | Sweetening agent for food |
| US20100159067A1 (en) * | 2008-04-09 | 2010-06-24 | Land O'lakes Purina Feed Llc | Hydrolyzed liquid sweetener for livestock |
| WO2023119199A1 (en) * | 2021-12-21 | 2023-06-29 | Alpina Productos Alimenticios S.A. Bic | Hydrolysed lactose syrup and method for obtaining same |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CA1156509A (en) | Preparation of products for human or animal consumption using a sucrose substitute | |
| KR100874117B1 (en) | Low calorie sugar substitutes with tasty fiber | |
| US4622233A (en) | Preparation and use of a highly purified polydextrose | |
| CA2691292C (en) | Coating composition for bakery food products and bakery food products using the same | |
| WO2015075473A1 (en) | Food and beverage products comprising allulose (psicose) | |
| DE2426998A1 (en) | METHODS TO PREVENT THE APPLICATION OF CARIES | |
| US3656973A (en) | Non-nutritive functional sugar substitute | |
| US20220338516A1 (en) | Oligosaccharide compositions and methods of making them | |
| US20050238777A1 (en) | Condensed palatinose and method for producing the same | |
| US20110027444A1 (en) | No-calorie sweetener compositions | |
| US3586513A (en) | Aerated confections containing 5-15 d.e. starch hydrolyzate | |
| US4737368A (en) | Sweetener composition | |
| US4676991A (en) | Sweetener composition | |
| US20130330458A1 (en) | No-Calorie Sweetener Compositions | |
| CA1225864A (en) | Food products containing hydrolyzed lactose | |
| AU662834B2 (en) | Sweet baked goods containing potato fiber | |
| US20230292802A1 (en) | Sugar substitute for baked goods or confectionery | |
| Nickerson | Use of milk derivative, lactose, in other foods | |
| JP3374144B2 (en) | New condensed milk and method for producing the same | |
| JPH01141572A (en) | Calorie adjusted food containing lecithin | |
| SU1321396A3 (en) | Method of sweetening foodstuffs | |
| Bennion et al. | Sugars | |
| JP3161883B2 (en) | Method for producing bread containing oligosaccharides | |
| US20110027445A1 (en) | No-calorie sweetener compositions | |
| Thompson et al. | Dental caries: Possible sugar substitutes for sucrose |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MKEX | Expiry |