CA2088208A1 - Lactose-hydrolyzed milk with suppressed sweetness - Google Patents
Lactose-hydrolyzed milk with suppressed sweetnessInfo
- Publication number
- CA2088208A1 CA2088208A1 CA002088208A CA2088208A CA2088208A1 CA 2088208 A1 CA2088208 A1 CA 2088208A1 CA 002088208 A CA002088208 A CA 002088208A CA 2088208 A CA2088208 A CA 2088208A CA 2088208 A1 CA2088208 A1 CA 2088208A1
- Authority
- CA
- Canada
- Prior art keywords
- lactose
- milk
- methoxyphenoxy
- propanoic acid
- incorporated
- 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.)
- Abandoned
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/1203—Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae
- A23C9/1206—Lactose hydrolysing enzymes, e.g. lactase, beta-galactosidase
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
-
- 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/204—Aromatic compounds
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Microbiology (AREA)
- Dairy Products (AREA)
- Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)
Abstract
D.N. 5392 ABSTRACT
A lactose-hydrolyzed fluid milk comprising fluid milk, the normal lactose content of which has been reduced by at least about 70% by lactose hydrolysis, having incorporated therein from about 1 to about 10 ppm of 2-(4-methoxy-phenoxy)propanoic acid or a salt thereof, a process for its preparation and a method of suppressing perceived sweetness of lactose-hydrolyzed milk by incorporating 2-(4-methoxy-phenoxy)propanoic acid or a salt thereof in the milk.
A lactose-hydrolyzed fluid milk comprising fluid milk, the normal lactose content of which has been reduced by at least about 70% by lactose hydrolysis, having incorporated therein from about 1 to about 10 ppm of 2-(4-methoxy-phenoxy)propanoic acid or a salt thereof, a process for its preparation and a method of suppressing perceived sweetness of lactose-hydrolyzed milk by incorporating 2-(4-methoxy-phenoxy)propanoic acid or a salt thereof in the milk.
Description
Pl~ l E~,N r ~ 3LICAl'lON
208820~ D.N. 5392 LACTOSE-HYDlROLYZE~ MILK VVITH SlJPPlRESSED
SWEETNESS _ _ BACKGROUND OF THE INVl~l~ON
(a) Field of the Invention This inventioll relates to fluid milk in which a major amount of the lactose present therein has been hydrolyzed by 5 lactase enzymes and to milk products derived therefrom and more specifically to such fluid milk and milk products which incorporate 2-(4-methoxyphenoxy)propanoic acid or a salt thereof to counteract increased sweetness resulting from lactose hydrolysis.
10 (b) Information Disclosure Statement It is generally known that milk and milk products contain high percentages of lactose. For example, the lactose content of regular homogenized pasteurized milk (3.5%
butterfat) is 4.9%, of lowfat milk (2% butterfat) is 6.0%, and of 1 S fluid skim milk is 5.1%.
It is well known to those familiar with the state-of-the-art, that there exists a significant population which cannot totally digest lactose. This population is generally referred to in the professional literature as lactose intolerant. The 2 0 estimated num~er of individuals exhibiting lactose malabsorp-tion in the USA is between 28 and 75 million. The incidence in certain population sub-groups is significantly higher than others. For example, it is estimated that lactose intolerance in American blacks may be over 60%, whereas the incidence in 2 5 American whites is less than 25%.
It is generally believed that individuals suffering from lactose intolerance have lactase deficiency. Several approaches have been undertaken by the industry to alleviate this problem. Generally, these approaches may be classified 3 0 into two categories:
D.N. 5392 2~82~8 (1) Providing to the lactose intoleran~ individual an enzyme preparation which contains a stabilized form of lactase.
This preparation is ingested within a prescribed time prior to or with ~he ingestion of the lactose containing produc~s.
(2) Hydrolyzing the iactose using lactase enzymes prior to its ingestion. For example, lactase enzymes are added to fluid milk and sufficient time is allowed to assure the hydrolysis of the lactose into glucose and galactose.
Lactase is a trivial name for the ,B-galactosidases 10 which catalyze the hydrolysis of lactose to its component saccharides, glucose and galactose. Sources of lactase, including commercial sources, are described in the literature. See, for example, R.R. Mahoney, Developments In Dairy Chemistry, Chapter 3~ Edited by P.F. Fox, Elsevier Applied Science 15 Publishers, 1 985 . Lactase enzymes used in processing dairy foods are derived ~rom the yeasts Kluyveromyces fragilis, Kluvveromvces lactis and Candida pseudotropicalis. Lactase enzymes are available both in liquid form, e.g., as solutions in water/glycerin, or in powder form. The activity of these 2 0 enzymes is based on neutral lactase units (NLU) as determined by assay and falls in the range of from approximately 1000 to 5000 NLU/gram. It requires one gallon of 1000 NLU/gram activity product to convert 1000 gallons of milk to a 70%
lactose hydrolysis le-vel in twenty-four hours when the milk is 25 stored at 40F. Conversely, it requ*es 1/5 of a gallon of 5000 NLU/gram activity product to accomplish 70% lactose hydrolysis in twenty-four hours when the milk is stored at The Food and Drug Administration has determined 3 0 that hydrolyzed lactose products must contain at least 70% less lactose than the non-hydrolyzed product. Lactose-hydrolyzed, ultra-pasteurized or pasteurized milk containing at least 70%
less lactose have been available in the USA for several years.
D.N. 5392 2~8~8 The literature describes several methods for hydrolyzing the lactose (see R.R. Mahoney, supra). The most widely used process today involves the addition of lactase enzymes and incubation at 40F for the necessary time to 5 achieve at least 70% lactose hydrolysis. The major dis-advantage of this method is the cost of the enzyme. Another problem associated with this process is the inability to control closely the end point of the hydrolysis. This is because of the time required to inactivate the enzyme in a whole batch of 10 milk in a commercial dairy. To overcome these problems a contimlous process using immobilized enzymes w~s proposed.
However, this process is not commercially utilized for the hydrolysis of milk at this time.
Since glucose and galactose~ the products of 15 hydrolyzed lactose, are sweeter than lactose, lactose-hydrolyzed milk, when tasted, is sweeter than regular milk.
This detracts significantly ~rom its consumer acceptance.
U.S. Patent 5,045,336 issued September 3, 1991 to M.G. Lindley and E.B. Rathbone describes a method of reducing 2 0 the sweetness of an ingestible product containing a sweetening sugar or sugar alcohol by incorporating therein from about 0.0001 to 0.1% by weight of at least one of a series of certain aromatic carboxylic acids or their salts. Included among aromatic carboxylic acids specifically disclosed is (+)-2-p-2 5 methoxyphenoxypropionic acid. Lactose-hydrolyzed milk is not among the food products disclosed.
SUMMARY OF THE lNVENTION
Since the excess sweetness of lactose-hydrolyzed milk detracts from consumer acceptance, it is evident that a 3 0 need exists for a more acceptable lactose-hydrolyzed milk. It has now been found that the addition to lactose-hydrolyzed milk of 2-(4-methoxyphenoxy)propanoic acid within a critical range of concentrations suppresses the perceived sweetness of the milk resulting from glucose and galactose formed by 26299-~2 D.N. 5392 2~8~2~
208820~ D.N. 5392 LACTOSE-HYDlROLYZE~ MILK VVITH SlJPPlRESSED
SWEETNESS _ _ BACKGROUND OF THE INVl~l~ON
(a) Field of the Invention This inventioll relates to fluid milk in which a major amount of the lactose present therein has been hydrolyzed by 5 lactase enzymes and to milk products derived therefrom and more specifically to such fluid milk and milk products which incorporate 2-(4-methoxyphenoxy)propanoic acid or a salt thereof to counteract increased sweetness resulting from lactose hydrolysis.
10 (b) Information Disclosure Statement It is generally known that milk and milk products contain high percentages of lactose. For example, the lactose content of regular homogenized pasteurized milk (3.5%
butterfat) is 4.9%, of lowfat milk (2% butterfat) is 6.0%, and of 1 S fluid skim milk is 5.1%.
It is well known to those familiar with the state-of-the-art, that there exists a significant population which cannot totally digest lactose. This population is generally referred to in the professional literature as lactose intolerant. The 2 0 estimated num~er of individuals exhibiting lactose malabsorp-tion in the USA is between 28 and 75 million. The incidence in certain population sub-groups is significantly higher than others. For example, it is estimated that lactose intolerance in American blacks may be over 60%, whereas the incidence in 2 5 American whites is less than 25%.
It is generally believed that individuals suffering from lactose intolerance have lactase deficiency. Several approaches have been undertaken by the industry to alleviate this problem. Generally, these approaches may be classified 3 0 into two categories:
D.N. 5392 2~82~8 (1) Providing to the lactose intoleran~ individual an enzyme preparation which contains a stabilized form of lactase.
This preparation is ingested within a prescribed time prior to or with ~he ingestion of the lactose containing produc~s.
(2) Hydrolyzing the iactose using lactase enzymes prior to its ingestion. For example, lactase enzymes are added to fluid milk and sufficient time is allowed to assure the hydrolysis of the lactose into glucose and galactose.
Lactase is a trivial name for the ,B-galactosidases 10 which catalyze the hydrolysis of lactose to its component saccharides, glucose and galactose. Sources of lactase, including commercial sources, are described in the literature. See, for example, R.R. Mahoney, Developments In Dairy Chemistry, Chapter 3~ Edited by P.F. Fox, Elsevier Applied Science 15 Publishers, 1 985 . Lactase enzymes used in processing dairy foods are derived ~rom the yeasts Kluyveromyces fragilis, Kluvveromvces lactis and Candida pseudotropicalis. Lactase enzymes are available both in liquid form, e.g., as solutions in water/glycerin, or in powder form. The activity of these 2 0 enzymes is based on neutral lactase units (NLU) as determined by assay and falls in the range of from approximately 1000 to 5000 NLU/gram. It requires one gallon of 1000 NLU/gram activity product to convert 1000 gallons of milk to a 70%
lactose hydrolysis le-vel in twenty-four hours when the milk is 25 stored at 40F. Conversely, it requ*es 1/5 of a gallon of 5000 NLU/gram activity product to accomplish 70% lactose hydrolysis in twenty-four hours when the milk is stored at The Food and Drug Administration has determined 3 0 that hydrolyzed lactose products must contain at least 70% less lactose than the non-hydrolyzed product. Lactose-hydrolyzed, ultra-pasteurized or pasteurized milk containing at least 70%
less lactose have been available in the USA for several years.
D.N. 5392 2~8~8 The literature describes several methods for hydrolyzing the lactose (see R.R. Mahoney, supra). The most widely used process today involves the addition of lactase enzymes and incubation at 40F for the necessary time to 5 achieve at least 70% lactose hydrolysis. The major dis-advantage of this method is the cost of the enzyme. Another problem associated with this process is the inability to control closely the end point of the hydrolysis. This is because of the time required to inactivate the enzyme in a whole batch of 10 milk in a commercial dairy. To overcome these problems a contimlous process using immobilized enzymes w~s proposed.
However, this process is not commercially utilized for the hydrolysis of milk at this time.
Since glucose and galactose~ the products of 15 hydrolyzed lactose, are sweeter than lactose, lactose-hydrolyzed milk, when tasted, is sweeter than regular milk.
This detracts significantly ~rom its consumer acceptance.
U.S. Patent 5,045,336 issued September 3, 1991 to M.G. Lindley and E.B. Rathbone describes a method of reducing 2 0 the sweetness of an ingestible product containing a sweetening sugar or sugar alcohol by incorporating therein from about 0.0001 to 0.1% by weight of at least one of a series of certain aromatic carboxylic acids or their salts. Included among aromatic carboxylic acids specifically disclosed is (+)-2-p-2 5 methoxyphenoxypropionic acid. Lactose-hydrolyzed milk is not among the food products disclosed.
SUMMARY OF THE lNVENTION
Since the excess sweetness of lactose-hydrolyzed milk detracts from consumer acceptance, it is evident that a 3 0 need exists for a more acceptable lactose-hydrolyzed milk. It has now been found that the addition to lactose-hydrolyzed milk of 2-(4-methoxyphenoxy)propanoic acid within a critical range of concentrations suppresses the perceived sweetness of the milk resulting from glucose and galactose formed by 26299-~2 D.N. 5392 2~8~2~
hydrolysis of the lactose, thus inereasing its consumer acceptance .
Thus, in one aspect, the invention provides a lactose-hydrolyzed fluid milk comprising fluid milk~ the normal 5 lactose content of which has been reduced by at least about 70% by lactase hydrolysis, having incorporated therein from about 1 to about 10 ppm of 2-(4-methoxyphenoxy)propanoic acid or a salt thereof.
In another aspect, the invention provides a method 10 of suppressing perceived excess sweetness of lactose-hydrolyzed fluid milk the normal lactose content of which has been reduced by at least about 70% by lactase hydrolysis which comprises incorporating in the milk from about 1 to about 10 ppm of 2-(4-methoxyphenoxy)propanoic acid or a salt 1 5 thereof.
DETAILED DESCRIPTION INCLUSIVE OF PREFE~RRE~D
EMBODIMENT$
As used herein the term "normal lactose content"
refers to the amount of lactose inherently present in milk as 2 0 obtained from the cow; and the term "lactose-hydrolyzed milk"
refers to dairy milk the normal lactose content of which has been reduced to at least about 70% by the hydrolysis of the lactose by lactase enzyme, unless otherwise specifically indicated, and includes whole milk, lowfat milk (e.g., 1-2%
2 5 butterfat content) and nonfat milk.
The compound 2-(4-methoxyphenoxy)propanoic acid (hereafteT 2-MPPA) and salts thereof are known. For the purpose of this invention, the salts of 2-MPPA should be physiologically acceptable salts such as, for example, the alkali 30 metal, alkaline earth metal or ammonium salts, particularly the sodium, potassium and calcium salts. The sodium salt of 2-MPPA is commercially available under the trade mark Lactisole (Amstar Sugar Corporation).
20~82~8 D N. 5392 The concentration of 2-MPPA or salt thereof to be incorporated in the lactose-hydrolyzed milk is in ~he range of from about 1 to about 10 parts per million (ppm). Preferably the concentration is in the range of from about 2 to about 10 ppm~ and more preferably from about 5 to about 10.
The 2-MPPA or salt thereof can be added to the milk at any stage in its processing for consumption. Thus it can be added prior to or during the incubation of the milk wi~h lactase or subsequen~ thereto. In the latter case, it can be added at the dairy where the milk is processed or after purchase by the consumer. When added by $he consumer it can be in any convenient form, e.g., in liquid or tablet form.
For example, there currently is commercially available to the consumer lactase preparations in liquid form for addition to milk which has not been subjected to lactase treatment in order to reduce its lactose content. Such preparation could additionally have incorporated therein 2-MPPA or salt thereof in an amount which will provide the concentration required in the milk in accordance with the invention.
2 0 The 2-MPPA or salt thereof, when added to the milk during processing, can be incorporated by any standard procedure. For example, it can conveniently be incorporated by sprinkling the appropriate amount into the milk and gently agita~ing the milk until it is dissolved.
S The invention is illustrated by the following examples without, however, being limited thereto.
A test was conducted to evaluate the relative sweetness of two commercially available skim milks, one regular, i.e., not lactose-hydrolyzed, and the other lactose-3 0 hydrolyzed. The degree of lactose hydrolysis was determined using a cryoscope and confirmed by HPLC~ and found to be 80%.
The two skim milks were evaluated using an expert panel consisting of individuals selected for their taste acuity and trained in flavor proffling techniques. In this test the expert 20882~3 D.N. 5392 panel consisted of seven individuals and the test was carried out two times for a total of fourteen observations.
All samples submitted to the exper~ panel were coded. The skim milks were evaluated for the following attributes:
Sweet - on a scale of 0 (none) to 8 (very sweet) Bitter - on a scale of 0 (none) to 8 (very bitter) Sal~y - on a scale of 0 (none) to 8 (very salty) Sour - on a scale of 0 (none) to 8 (very sour) 0 Overall quality - on a scale of 0 (dislike extremely) to 8 (like extremely) The results of the expert panel's evaluation, expressed as a mean of the scores, are summarized below where A represents the regular skim milk and E3 represents the 15 lactose-hydrolyzed skim milk.
Attribute A B
Sweet 1.0 3.5*
Sour 0.5 1.0 Salty 0 0 Bitter 0 0.1 Overall quality 6.4 3.0*
*Significantly different from control at the 99% confidence level These results clearly show that the lactose-hydrolyzed skim milk (B) is sweeter and less acceptable than the regular skim milk (A).
Example 1 2 0 To samples of the same lactose-hydrolyzed skim milk used in the above described test, there was added 2-MPPA sodium salt (Lactisole). The levels of 2-MPPA sodium salt incorporated in the milk were 5, 7.5 and 10 ppm. These samples and samples of the lactose-hydrolyzed skim milk to %088~n~ D.N. 5392 which no 2-MPPA sodium salt had been added (control samples) were evaluated for their attributes on a scale of 0 ~o 8 by the same expert panel of seven individuals used in the test described above. All samples submitted to the expert panel 5 were coded. The results, expressed as a mean of the scores, are summarized below.
Lactose-Hvdrolyzed Skim Milk _ _2-MPPA sodium salt level: _ Control 5 7 5 10 Sweet 3.5 1.3* 1.3* 0.8 Sour 1.0 0.9 1.1 1.3 Salty 0 Bittc~ 0.1 0.5 0.4 0.5 Dairy flavora 3 . 0 2 . 6 2 . 8 2 . O
Overall Quality 3 . 0 4.8* 5.0~ 4.2~*
a) 0 = none, 8 = too strong ~Signifi~antly different from control at the 99% confidence level ~*Significantly different from control ai the 95~O confidence level These results clearly show that the incorporation of 2-MPPA sodium salt in lactose-hydrolyzed skim milk of between S and 10 ppm reduces the perceived sweetness and 10 improves the overall quality of the milk.
Example 2 Lowfat milk (1% butterfat) was processed at a UHT
(ultrahigh temperature) plant facility as follows:
To pasteurized lowfat milk, lactase enzyme having 15 an activity of 955 NLU/g was added to provide a concentration of 0.02% enzyme. The lowfat milk containing the enzyme then was incubated in a refrigerator at 40F. The temperature of the milk was measured at 42F + 2F. The degree of hydrolysis was determined using a cryoscope. To 70% lactose-hydrolyzed 208~2~ D.N. 5392 milk so prepared was added 5 ppm of 2-MPPA sodium salt (Lactisole). The milk then was subjected to UHT treatment and aseptically packaged in gallon containers. Two controls also were prepared, one a non-hydrolyzed lowfat milk, i.e., lowfat milk (1% butterfat) which was not lactose-hydrolyzed, and the other 70% lactose-hydrolyzed lowfat milk ( 1% butterfat), both UHT treated and neither containing 2-MPPA sodium salt. The three milk products were evaluated by the same taste panel of seven individuals as in Example 1 with the following results 10 (expressed as a mean of the scores).
ControlControllactose-hydrolyzed (no lactose (lactose lowfat milk + 5 ppm Attribute . hydrolysis) hydrolysis~ 2-MPPA sodium salt Sweet 1.5 3.0 2.1 Sour 0.5 0 0.8 Salty 0 Bitter 0 0 0-4 Dairy flavor 3 . 8 4 . 2 4 . 2 % Lactose hydrolysis -- 67.0 76.0 Overall Quality 6 . 2 4 . 0 5.4~
~Signifieantly different from lactose-hydrolyzed eontrol at 95% eonfidenee level and not significantly different from lowfat control These results clearly show that the addition of 2-MPPA sodium salt to lactose-hydrolyzed lowfat milk reduces the perceived sweetness and increases the overall quality thereof. Also, the addition of 2-MPPA sodium salt overcomes 1~ the effect of the variability in degree of hydrolysis. It is apparent that even though the product was 76% hydrolyzed it received an overall quality rating similar to the non-hydrolyzed control.
Thus, in one aspect, the invention provides a lactose-hydrolyzed fluid milk comprising fluid milk~ the normal 5 lactose content of which has been reduced by at least about 70% by lactase hydrolysis, having incorporated therein from about 1 to about 10 ppm of 2-(4-methoxyphenoxy)propanoic acid or a salt thereof.
In another aspect, the invention provides a method 10 of suppressing perceived excess sweetness of lactose-hydrolyzed fluid milk the normal lactose content of which has been reduced by at least about 70% by lactase hydrolysis which comprises incorporating in the milk from about 1 to about 10 ppm of 2-(4-methoxyphenoxy)propanoic acid or a salt 1 5 thereof.
DETAILED DESCRIPTION INCLUSIVE OF PREFE~RRE~D
EMBODIMENT$
As used herein the term "normal lactose content"
refers to the amount of lactose inherently present in milk as 2 0 obtained from the cow; and the term "lactose-hydrolyzed milk"
refers to dairy milk the normal lactose content of which has been reduced to at least about 70% by the hydrolysis of the lactose by lactase enzyme, unless otherwise specifically indicated, and includes whole milk, lowfat milk (e.g., 1-2%
2 5 butterfat content) and nonfat milk.
The compound 2-(4-methoxyphenoxy)propanoic acid (hereafteT 2-MPPA) and salts thereof are known. For the purpose of this invention, the salts of 2-MPPA should be physiologically acceptable salts such as, for example, the alkali 30 metal, alkaline earth metal or ammonium salts, particularly the sodium, potassium and calcium salts. The sodium salt of 2-MPPA is commercially available under the trade mark Lactisole (Amstar Sugar Corporation).
20~82~8 D N. 5392 The concentration of 2-MPPA or salt thereof to be incorporated in the lactose-hydrolyzed milk is in ~he range of from about 1 to about 10 parts per million (ppm). Preferably the concentration is in the range of from about 2 to about 10 ppm~ and more preferably from about 5 to about 10.
The 2-MPPA or salt thereof can be added to the milk at any stage in its processing for consumption. Thus it can be added prior to or during the incubation of the milk wi~h lactase or subsequen~ thereto. In the latter case, it can be added at the dairy where the milk is processed or after purchase by the consumer. When added by $he consumer it can be in any convenient form, e.g., in liquid or tablet form.
For example, there currently is commercially available to the consumer lactase preparations in liquid form for addition to milk which has not been subjected to lactase treatment in order to reduce its lactose content. Such preparation could additionally have incorporated therein 2-MPPA or salt thereof in an amount which will provide the concentration required in the milk in accordance with the invention.
2 0 The 2-MPPA or salt thereof, when added to the milk during processing, can be incorporated by any standard procedure. For example, it can conveniently be incorporated by sprinkling the appropriate amount into the milk and gently agita~ing the milk until it is dissolved.
S The invention is illustrated by the following examples without, however, being limited thereto.
A test was conducted to evaluate the relative sweetness of two commercially available skim milks, one regular, i.e., not lactose-hydrolyzed, and the other lactose-3 0 hydrolyzed. The degree of lactose hydrolysis was determined using a cryoscope and confirmed by HPLC~ and found to be 80%.
The two skim milks were evaluated using an expert panel consisting of individuals selected for their taste acuity and trained in flavor proffling techniques. In this test the expert 20882~3 D.N. 5392 panel consisted of seven individuals and the test was carried out two times for a total of fourteen observations.
All samples submitted to the exper~ panel were coded. The skim milks were evaluated for the following attributes:
Sweet - on a scale of 0 (none) to 8 (very sweet) Bitter - on a scale of 0 (none) to 8 (very bitter) Sal~y - on a scale of 0 (none) to 8 (very salty) Sour - on a scale of 0 (none) to 8 (very sour) 0 Overall quality - on a scale of 0 (dislike extremely) to 8 (like extremely) The results of the expert panel's evaluation, expressed as a mean of the scores, are summarized below where A represents the regular skim milk and E3 represents the 15 lactose-hydrolyzed skim milk.
Attribute A B
Sweet 1.0 3.5*
Sour 0.5 1.0 Salty 0 0 Bitter 0 0.1 Overall quality 6.4 3.0*
*Significantly different from control at the 99% confidence level These results clearly show that the lactose-hydrolyzed skim milk (B) is sweeter and less acceptable than the regular skim milk (A).
Example 1 2 0 To samples of the same lactose-hydrolyzed skim milk used in the above described test, there was added 2-MPPA sodium salt (Lactisole). The levels of 2-MPPA sodium salt incorporated in the milk were 5, 7.5 and 10 ppm. These samples and samples of the lactose-hydrolyzed skim milk to %088~n~ D.N. 5392 which no 2-MPPA sodium salt had been added (control samples) were evaluated for their attributes on a scale of 0 ~o 8 by the same expert panel of seven individuals used in the test described above. All samples submitted to the expert panel 5 were coded. The results, expressed as a mean of the scores, are summarized below.
Lactose-Hvdrolyzed Skim Milk _ _2-MPPA sodium salt level: _ Control 5 7 5 10 Sweet 3.5 1.3* 1.3* 0.8 Sour 1.0 0.9 1.1 1.3 Salty 0 Bittc~ 0.1 0.5 0.4 0.5 Dairy flavora 3 . 0 2 . 6 2 . 8 2 . O
Overall Quality 3 . 0 4.8* 5.0~ 4.2~*
a) 0 = none, 8 = too strong ~Signifi~antly different from control at the 99% confidence level ~*Significantly different from control ai the 95~O confidence level These results clearly show that the incorporation of 2-MPPA sodium salt in lactose-hydrolyzed skim milk of between S and 10 ppm reduces the perceived sweetness and 10 improves the overall quality of the milk.
Example 2 Lowfat milk (1% butterfat) was processed at a UHT
(ultrahigh temperature) plant facility as follows:
To pasteurized lowfat milk, lactase enzyme having 15 an activity of 955 NLU/g was added to provide a concentration of 0.02% enzyme. The lowfat milk containing the enzyme then was incubated in a refrigerator at 40F. The temperature of the milk was measured at 42F + 2F. The degree of hydrolysis was determined using a cryoscope. To 70% lactose-hydrolyzed 208~2~ D.N. 5392 milk so prepared was added 5 ppm of 2-MPPA sodium salt (Lactisole). The milk then was subjected to UHT treatment and aseptically packaged in gallon containers. Two controls also were prepared, one a non-hydrolyzed lowfat milk, i.e., lowfat milk (1% butterfat) which was not lactose-hydrolyzed, and the other 70% lactose-hydrolyzed lowfat milk ( 1% butterfat), both UHT treated and neither containing 2-MPPA sodium salt. The three milk products were evaluated by the same taste panel of seven individuals as in Example 1 with the following results 10 (expressed as a mean of the scores).
ControlControllactose-hydrolyzed (no lactose (lactose lowfat milk + 5 ppm Attribute . hydrolysis) hydrolysis~ 2-MPPA sodium salt Sweet 1.5 3.0 2.1 Sour 0.5 0 0.8 Salty 0 Bitter 0 0 0-4 Dairy flavor 3 . 8 4 . 2 4 . 2 % Lactose hydrolysis -- 67.0 76.0 Overall Quality 6 . 2 4 . 0 5.4~
~Signifieantly different from lactose-hydrolyzed eontrol at 95% eonfidenee level and not significantly different from lowfat control These results clearly show that the addition of 2-MPPA sodium salt to lactose-hydrolyzed lowfat milk reduces the perceived sweetness and increases the overall quality thereof. Also, the addition of 2-MPPA sodium salt overcomes 1~ the effect of the variability in degree of hydrolysis. It is apparent that even though the product was 76% hydrolyzed it received an overall quality rating similar to the non-hydrolyzed control.
Claims (17)
1. A lactose-hydrolyzed fluid milk comprising fluid milk, the normal lactose content of which has been reduced by at least about 70% by lactase hydrolysis, having incorporated therein from about 1 to about 10 ppm of 2-(4-methoxyphenoxy)propanoic acid or a physiologically acceptable salt thereof.
2. A lactose-hydrolyzed fluid milk according to Claim 1 having incorporated therein from about 2 to about 10 ppm of 2-(4-methoxyphenoxy)propanoic acid or a physiologically acceptable salt thereof.
3. A lactose-hydrolyzed fluid milk according to Claim 2 having incorporated therein from about 5 to about 10 ppm of 2-(4-methoxyphenoxy)propanoic acid or a physiologially acceptable salt thereof.
4. A lactose-hydrolyzed fluid milk according to Claim 1, 2 or 3, wherein 2-(4-methoxyphenoxy)propanoic acid sodium salt is incorporated.
5. A process for modifying a lactose-hydrolyzed fluid milk, the normal lactose content of which has been reduced by at least about 70% by lactase hydrolysis, in order to suppress perceived sweetness resulting from glucose and galactose produced by the lactose hydrolysis, which comprises incorporating into the lactose-hydrolyzed fluid milk from about 1 to about 10 ppm of 2-(4-methoxyphenoxy)propanoic acid or a physiologically acceptable salt thereof.
6. A process according to Claim 5 wherein the 2-(4-methoxyphenoxy)propanoic acid or the salt of the acid is incorporated prior to lactase hydrolysis.
7. A process according to Claim 5 wherein the 2-(4-methoxyphenoxy)propanoic acid or the salt of the acid is incorporated after lactase hydrolysis.
8. A process according to Claim 5 wherein the 2-(4-methoxyphenoxy)propanoic acid or the salt of the acid is incorporated prior to packaging for consumer use.
9. A process according to Claim 5 wherein the 2-(4-methoxyphenoxy)propanoic acid or the salt of the acid is incorporated after packaging for consumer use.
10. A method of suppressing perceived excess sweetness of lactose-hydrolyzed fluid milk the normal lactose content of which has been reduced by at least about 70% by lactase hydrolysis which comprises incorporating in the milk from about 1 to 10 ppm of 2-(4-methoxyphenoxy)propanoic acid or a physiologically acceptable salt thereof.
11. A method according to Claim 10 wherein from about 2 to about 10 ppm of 2-(4-methoxyphenoxy)propanoic acid or a physiologiocally acceptable salt thereof is incorporated.
12. A method according to Claim 11 wherein from about 5 to about 10 ppm of 2-(4-methoxyphenoxy)propanoic acid or a physiologically acceptable salt thereof is incorporated.
13. A method according to Claim 10 wherein the 2-(4-methoxyphenoxy)propanoic acid or the salt of the acid is incorporated prior to packaging for consumer use.
14. A method according to Claim 10 wherein the 2-(4-methoxyphenoxy)propanoic acid or the salt of the acid is incorporated after packaging for consumer use.
15. A method according to Claim 10, 11, 12, 13 or 14 wherein 2-(4-methoxyphenoxy)propanoic acid sodium salt is incorporated.
16. A method according to Claim 10, 11 or 12, wherein the 2-(4-methoxyphenoxy)propanoic acid or the salt of the acid is incorporated prior to lactase hydrolysis.
17. A method according to Claim 10, 11 or 12, wherein the 2-(4-methoxyphenoxy)propanoic acid or the salt of the acid is incorporated after lactase hydrolysis.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US84286892A | 1992-02-27 | 1992-02-27 | |
| US842,868 | 1992-02-27 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2088208A1 true CA2088208A1 (en) | 1993-08-28 |
Family
ID=25288450
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA002088208A Abandoned CA2088208A1 (en) | 1992-02-27 | 1993-01-27 | Lactose-hydrolyzed milk with suppressed sweetness |
Country Status (6)
| Country | Link |
|---|---|
| EP (1) | EP0558141A1 (en) |
| JP (1) | JPH05344842A (en) |
| AU (1) | AU3040992A (en) |
| CA (1) | CA2088208A1 (en) |
| HU (1) | HUT67116A (en) |
| MX (1) | MX9300925A (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5501869A (en) * | 1992-12-28 | 1996-03-26 | Kraft Foods, Inc. | Fat-free tablespread and method of making |
| JPH11501201A (en) * | 1993-05-07 | 1999-02-02 | スターリング ウィンスロップ インコーポレイティド | Lactose-hydrolyzed milk and dairy products with improved taste and reduced sweetness |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4544565A (en) * | 1984-03-29 | 1985-10-01 | General Foods Corporation | Foodstuffs containing sweetness inhibiting agents |
| IL74842A (en) * | 1984-04-12 | 1988-04-29 | Tate & Lyle Plc | Method of modifying taste |
| EP0351973A3 (en) * | 1988-07-21 | 1991-12-04 | Warner-Lambert Company | Savoury flavoured nonsweet compositions using sweet carbohydrate bulking agents and processes for their preparation |
-
1992
- 1992-12-23 AU AU30409/92A patent/AU3040992A/en not_active Abandoned
-
1993
- 1993-01-27 CA CA002088208A patent/CA2088208A1/en not_active Abandoned
- 1993-02-19 MX MX9300925A patent/MX9300925A/en unknown
- 1993-02-23 EP EP93200507A patent/EP0558141A1/en not_active Withdrawn
- 1993-02-26 HU HU9300548A patent/HUT67116A/en unknown
- 1993-02-26 JP JP5038083A patent/JPH05344842A/en active Pending
Also Published As
| Publication number | Publication date |
|---|---|
| AU3040992A (en) | 1993-09-02 |
| HUT67116A (en) | 1995-02-28 |
| JPH05344842A (en) | 1993-12-27 |
| EP0558141A1 (en) | 1993-09-01 |
| HU9300548D0 (en) | 1993-05-28 |
| MX9300925A (en) | 1993-09-01 |
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