DD224208A1 - METHOD FOR PRODUCING A COFFEE WHITER - Google Patents

Abstract

The invention relates to a method for producing a coffee whitener in powder form. This coffee whitener is characterized by good sensory properties and high dispersing and whitening capacity. Essential to the invention is the emulsification of vegetable fat and special carbohydrates, eg. As lactose and starch hydrolysis products, which is carried out in the presence of emulsifier mixtures of nonionic and ionic lipids and stabilizer mixtures of lower and higher molecular weight proteins and buffer salts. The resulting emulsion is then pasteurized and dried.

Description

Field of application of the invention

The invention relates to a process for the preparation of a coffee whitener in powder form based on vegetable fats, carbohydrates, emulsifiers, stabilizers and other components by emulsification, pasteurization and drying.

Characteristic of the known technical solutions

It is known that coffee whiteners produced by substitution of milk fats - a distinction is made in principle between liquid and dry products - are obtained by homogenizing the basic components fats, carbohydrates and water by means of traditional emuying techniques, usually using pressure homogenizers, based on common methods of milk processing, predominantly by means of plate heaters and Spray dryer with instantizer, pasteurized and dried. Surface-active lipids and proteins, as well as buffering agents, which act as emulsifiers, stabilizers, dispersants and inhibitors of coagulation, are used as additives. The composition of such coffee whiteners in terms of their content of value-determining constituents is generally adapted to that of corresponding dairy products, but is also subject to considerable fluctuations in some cases. For example, low-fat or fat-free products are also produced especially from the aspect of energy reduction, the whitening power being achieved by higher contents of fat-free dry matter or addition of titanium dioxide. As far as the basic components are concerned, the fattyantsil (use concentrations up to 50%) consist predominantly of hydrogenated coconut fat; In addition, combinations of dairy and vegetable fats are described (DE-OS 2247G81). As carbohydrates (use concentrations up to 65%, dominated corn syrup with dextrose equivalents between 10 and 50%, furthermore dextrins are used (US-PS 4139605).) Emulsifiers and stabilizers are used in a variety of forms.The former additives are lipids with different HLB Values, preferably partial fatty acid esters of glycerol, propylene glycol and polyglycerol, but also diacetyl tartaric acid esters, polyoxyethylene sorbitan esters and

Stearcyllactylate and mixtures thereof (US-PS 4341811). , , ...

The latter additives are mainly caseinate and unspecified milk proteins and milk solids; In addition, plant proteins, in particular soy isolates (US Pat. No. 3,935,325), and their derivatives (US Pat. No. 3,764,711) as well as comoination products of soya proteins with caseinates are also used (DE-OS 2,625,104). Finally, buffer salts in the form of acetates, phosphates and citrates are common ingredients.

The technology of making coffee whiteners provides for either a mixing of all the ingredients, followed by the following: _: ...,,,,,,,,,,,,,,,,,,,,,,,,, α α α α α α α α α α α α α α α α α α α α α α α α α α α α α α α α α α α α α α α α α α α α α α α α α α α. «Ι ic ;, ος <irw? Rrt πΗργ π \ ρ nasnnriprte Emulaierur.a of Fetter and

- 2 - <£ O «t ^ DU J

successive addition of proteins and carbohydrates before (DE-OS 2625104). For example, soy protein isolates and caseinate are mixed together and dispersed after addition of buffer salts at 50 ° C in water. In the protein dispersion, the mono- and diglycerides containing molten fat phase is emulsified. Subsequently, corn syrup is added and the emulsion is pasteurized and spray dried.

General problems in the production of coffee whiteners are the assurance of the stability of the emulsions even under thermal stress during pasteurization and drying, and the achievement of a high dispersibility of the dry product while at the same time a low tendency to fat coalescence and protein coagulation.

These quality features of coffee whiteners, in addition to the whiteness and sensory properties, are however only partially achieved by most commercial products, since in previous production processes such quality-determining influencing factors, which are based on interactions between proteins, lipids and carbohydrates, are taken into account only to an insufficient degree.

Object of the invention

Accordingly, the object of the invention is to develop a process for producing a powdered coffee whitener having good sensory properties and high dispersing and whitening ability while preventing fat coalescence and protein coagulation.

The invention is therefore based on the object to show process conditions of emulsification and drying, especially emulsifier-stabilizer combinations that allow the production of high quality end products with the above quality requirements.

Explanation of the essence of the invention

According to the invention, coffee whiteners in powder form are prepared by emulsifying, pasteurizing and drying the emulsion from the components by adding vegetable fats, preferably hydrogenated coconut fat and / or hydrogenated sunflower oil with melting points <50 ° C. and carbohydrates, preferably lactose and starch hydrolysis products with low or medium dextrose equivalents from 5 to 50% in water, optionally with the addition of antioxidants and their synergists, preferably 0.01 to 0.1% by mass of propyl gallate and 0.05 to 0.5% by mass of citric acid or its derivatives, in the presence of Emulsifier mixtures of nonionic and ionic lipids, preferably with HLB values between 3 and 6 or 7 and 10, such as partial glycerides and phosphatides with citric acid, lactic acid or tartaric acid esters of mono- or diglycerides, optionally in combination with α-tenders such Propylene glycol esters, sugar esters or acetic acid esters of mono- and diglycerides, and stabilizer-gemis chen of lower and higher molecular weight proteins or these containing raw materials having protein molecular weights between 20,000 and 100,000 or 20,000 and 400,000, such as native albumins and enzymatically, chemically or mechanically degraded phosphoproteins and globulins with phosphorus proteins and globulins, especially chemically denatured or acylated fractions thereof and buffer salts, preferably 0.5 to 5% by mass alkali citrate or phosphate, the drying of the pasteurized emulsion optionally optionally with the addition of further lactose in combination with an instantization, optionally with the addition of surface-active compounds, preferably 0, 2 to 2.0% by weight of phosphatide or sugar ester.

As has been found, both the combined use of structurally different lipid emulsifiers with the indicated HLB limits, as well as structurally different proteinaceous stabilizers with specified molecular weight limits prove to be a necessary prerequisite for the coalescence and coagulation stability of the emulsions during pasteurization and drying ,

Furthermore, it has been found that the addition of lactose is an essential prerequisite for achieving a high dispersibility of the emulsion after drying, in particular when using a fluidized bed process. Finally, it has been found that a combination of emulsifiers with mesomorphic phase behavior and polymorphism, with surface-active / 3-crystallization inhibitors (α-tenders), for example monoglycerides with propylene glycol esters, has a particularly favorable effect on the thermal stability of the coffee whitener. The latter also applies to the combination of degraded and acylated proteins, for example of partial hydrolysates with succinylates. Accordingly, preferred emulsifier mixtures according to the invention are:

- Monoglycerides and citric acid derivatives of partial glycerides

Mono '/ diglyceride hydrates, alkali salts of fatty acids and propylene glycol esters

- Polyglycerol partial esters, lysophosphatides and sucrose partial esters

- Phosphatides and lactic acid and acetic acid derivatives of Partial glycerides. Accordingly, preferred stabilizer mixtures according to the invention are:

- whey proteins and alkali-denatured casein

- Plasma proteins and mechanolytically degraded skimmed milk powder

- egg albumins and acid denatured field bean globulins

- Rapsalbumine and enzymatically degraded rapeseed globulins

- Soy Albumin and Soy Globulinate

Enzymatically degraded and succinylated field bean meal

- Sunflower albumins and acetylated sunflower globulins.

The total amount of lipidic emulsifiers amounts to 0.5 to 5.0 mass% in the dry matter, and the mass ratio of nonionic to ionogenic lipids is 1: 5 to 5: 1, preferably 1 .2. The total content of protein stabilizers is from 5 to 40% by mass in the dry matter, and the mass ratio of low and high molecular weight proteins is from 1: 5 to 5: 1, preferably 2: 1.

In contrast, the mass fraction of the basic components fats and carbohydrates is to be regarded as less critical and variable, it is expedient each 10 to 50Ma .-% in dry matter, wherein the mass fraction of lactose makes up at least 10% of the carbohydrate content.

The invention will be explained in more detail with reference to the following embodiments.

-3- 264 26G

Exemplary embodiment Example 1

In 700 g of hydrogenated coconut oil with a melting point of 43 ° C, 16 g of a citric acid-fatty acid partial glyceride and 5 g of soy phosphatide are dissolved by heating and stirring. In addition, from 100 g whey proteins, 60 g soybean protein isolate, 106 g of enzymatically degraded potato starch with a degree of degradation of 8DE, 984g lactose, 12g disodium hydrogen phosphate as stabilizing salt, 16g monoglyceride hydrate, 1 g propyl gallate and 101 water dispersion prepared in the above-mentioned fatty phase using a Druckhomogenisators is emulsified. The emulsion is pasteurized by means of plate heater and then dried over a spray dryer with Instantisiervorrichtung.

Example 2.

2.3kg hydrogenated rapeseed oil with a melting point of 38 ^C C are melted, and there are dissolved therein 35 g of diacetyl tartaric acid, 35g of a mono- / diglyceride and 10g Rapsphosphatid. From 650 g of sprayed cornmeal powder, 120 g of ultrafiltered rapeseed albumin, 185 g of dried starch syrup with a degree of degradation of 25 DE, 100 g of lactose, 5 g of butylhydroxytoluene and 60 g of sodium citrate, a dispersion is prepared together with 61% water in which the fat phase prepared initially is emulsified using a polytrone. The emulsion is pasteurized and dried in a fluidized bed granulator with the addition of 1.5 kg of lactose.

Example 3

In 42g hydrogenated sunflower oil with a melting point of 5O ⁰ C 0.1 g of sodium oleate, 0.5 g of sucrose partial fatty monoglyceride and 0.5 g are dissolved under heating. From 10 g of mechanically degraded casein, 16 g of spray-dried blood plasma, 8.3 g of baby food with a degree of degradation of 45 DE, 21 g of lactose, 1.4 g of disodium hydrogen phosphate, 0.1 g of tocopherol and 0.2 g of citric acid, a dispersion is prepared with 500 ml of water. Using an ultrasonic homogenizer, an emulsion is prepared from the water and fat phases; this is pasteurized and freeze-dried.

Example 4

In a mixture of 0.8 kg of hydrogenated coconut oil and 0.8kg hydrogenated sunflower oil with a melting point of 41 ⁰ C 30g sodium Stearoyllacetylat, 30g and 12g monoglyceride Propylenglycolethylester are dissolved by heating. From 230g succinylated sunflower globulin and 720g ultrafiltered sunflower albumin, 448g dry starch syrup with 18 DE degradation, 476g lactose, 400g skimmed milk powder, 72g potassium acetate, 2g propyl gallate and 2Ol water is prepared a dispersion in which the prepared fat phase is emulsified using a vacuum homogenizer , The emulsion is pasteurized and dried in a drum dryer.

In 370g hydrogenated coconut oil with a melting point of 43 ⁰ C are dissolved by heating 12g of a citric acid-fatty acid Psrtialglycerids, 12g of a monoglyceride-rich emulsifier and 2g of soy phosphatide by heating. Further, in 51 skim milk, 67 g of sodium caseinate, 45 g of dry syrup, 27 g of lactose, 10 g of disodium hydrogen phosphate, and 1 g of Prcpylgallat are dispersed. The fatty phage is emulsified in the skimmed milk phase by means of a pressure homogenizer. Thereafter, the emulsion is pasteurized and then dried by means of spray dryer with Instantisier / device.

Claims (7)

- 1 - ZÖ4 ÜÖU ό Invention claims: 1. A process for the preparation of a Kaffeeweißer in powder form based on vegetable fats, carbohydrates, antioxidants, their synergists, emulsifiers, stabilizers, buffer salts and other components, by emulsification, pasteurization and drying, characterized in that the emulsification of vegetable fats, preferably hydrogenated coconut oil and / or sunflower oil with melting points <50 ⁰ C, and the carbohydrates, preferably lactose and starch hydrolysis products with low to medium dextrose equivalents of 5 to 50, in water, optionally with the addition of antioxidants and their synergists, preferably 0.01 to 0.1 Ma % Propylgallat and 0.05 to 1.0Ma .-% citric acid or its derivatives in the presence of emulsifier mixtures of nonionic and ionic lipids, preferably with HLB values between 3 and 6 or 7 and 10, such as partial glycerides or phosphatides with Citric acid, lactic or tartaric acid esters of mono- and / or diglycerides, optionally in combination with a- tenders, such as propylene glycol esters, sugar esters or acetic acid esters of mono- and / or diglycerides and stabilizer mixtures of lower and higher molecular weight proteins or raw materials containing them, preferably with protein molecular weights between 20,000 and 100,000 or 200,000 and 400,000, as native albumins and enzymatically, chemically or mechanically degraded phosphoproteins and globulins with phosphoproteins or globulins, chemically denatured or acylated fractions thereof, as well as buffer salts, preferably 0.5 to 5Ma .-% alkali citrates or phosphates, and the drying of the pasteurized emulsion, optionally with the addition of further lactose in combination with an instantiation, optionally with the addition of surface-active compounds, preferably 0.2 to 2.0Ma .-% phosphatide or sugar ester occurs. 2. The method according to item 1, characterized in that are used as preferred emulsifier mixtures - Monoglycerides and citric acid derivatives of partial glycerides - Mono-Z diglyceride hydrates, alkali metal salts of fatty acids and propyl glycol esters - Polyglycerol partial esters, lysophosphatides and sucrose partial esters - Phosphatides and lactic acid and acetic acid derivatives of partial glycerides. 3. The method according to item 1 and 2, characterized in that are used as preferred stabilizer mixtures - whey proteins and alkali-denatured caseinates - Plasma proteins and mechanolytically degraded skimmed milk powder - egg albumin and acid denatured field bean globulins - Rapsalbumine and enzymatically degraded rapeseed globulins - Soy Albumin and Soy Globulinate Enzymatically degraded and succinylated broad bean meal - Sunflower albumin and acetylated sunflower globulins. 4. The method according to item 1 to 3, characterized in that the mass fraction of the base components lipid and carbohydrate in the dry mass is in each case 10 to 50%. 5. The method according to item 1 to 4, characterized in that the total amount of üpidischen emulsifiers 0.5 to 5.0M? .- ^c l in the dry mass, and the mass ratio of nonionic and ionic compounds to 1 to 5 to 5 to 1, preferably 1 to 2 amounts. 6. The method according to item 1 to 5, characterized in that the total proportion of protein-rich stabilizers 5 to 40 Ma.- ⁰ O in the dry mass, and the mass ratio of low and high molecular weight proteins to 1 to 5 to 5 to 1 , preferably 2 to 1, charged. 7. The method according to item 1 to 6, characterized in that the mass fraction of lactose makes up at least 20% of the carbohydrate content.