DE1109991B - Process for the production of a fat powder containing milk protein by spray drying - Google Patents

Description

The invention relates to a method for producing a fat powder containing milk protein by spray-drying an emulsion of an edible fat in an aqueous milk protein containing Medium.

It is known in the production of aqueous fat emulsions to make use of the emulsifying properties of sodium caseinate. In British Patent 721499 a substantially stable oil-in-water emulsion has been described which comprises about 10 to 52% by weight of semi-solid fat, about 1.2 to 3.1% sodium caseinate as an emulsifier and the remainder essentially water, with the amount of water is between 45 and 89%, essentially all of the protein in the emulsion is soluble and the casein consists of sodium caseinate. This emulsion is sterilized and has a _pH value between 6.8 and 7.2.

It is known to produce solid preparations containing a high proportion of fat by spray-drying Manufacture fat emulsions in skimmed milk. However, the solid products thus obtained are not satisfactory been because the fat was only partially released or only slowly and with difficulty was released when the preparation was mixed with water. U.S. Patent 2,065,676 describes the production of a dry powder with a fat content of about 75% or more, wherein a mixture with a temperature of 63 to 79 ° C is prepared from fat and milk, wherein the fat content of the mixture is at least 75% of the solids and solids-forming material therein represents, enough water is introduced into this mixture to make up the percentage of solids and of the solids-forming material below 30% in the mixture, the mixture in this one Temperature is homogenized, the homogenized mixture to form a dry powder quickly dried and the powder is rapidly cooled.

A similar is found in U.S. Pat. No. 2,065,675 Process described in which the fat used consists of hydrogenated vegetable oil, the is solid at room temperature.

It has now been found that it is in the production of milk protein, together with a high percentage of fat-containing powders by spray-drying the emulsions of the fat contained in a milk protein aqueous medium is of great advantage, the _pH value of the aqueous medium so set it to be held between 8 and 10.

Due to such adjustment of the p _H -value method for producing

a fat powder containing milk protein

by spray drying

Applicant:

Unilever N.V., Rotterdam (Netherlands) Representative: Dr. E. Wiegand, Munich 15,

and Dipl.-Ing. W. Niemann,
Hamburg 1, Ballindamm 26, patent attorneys

Claimed priority:
Great Britain 10 May 1957

Cornelius John Schräm, Pavenham, Bedford

(Great Britain),
has been named as the inventor

the milk protein in the powder is more soluble than it would otherwise be, and the powder can accordingly dispersed more easily in water to release the fat and to a milky, watery phase form.

The invention therefore comprises a process for the production of a fat powder containing milk protein by spray-drying an emulsion of an edible fat in an aqueous medium containing milk protein, which is characterized in that the emulsion is produced by dispersing the fat in an aqueous medium containing the milk protein which a p _H ~ value of 8 to 10 is.

Animal or vegetable edible oils or fats, such as the mono-, di- or triglycerides, can be used in the process according to the invention. Preferably, the melting point is not higher than about ⁰ are 50 C of the edible fat used. Suitable fats are milk fats such as butter fat, nut oils such as coconut oil and peanut oil, lard, oils and fats such as are commonly used in frying and shortening, e.g. B. hydrogenated vegetable oils such as hydrogenated soybean oil and hydrogenated cottonseed oil, and vegetable fats such as cocoa butter. Sufficient oil or fat is preferably used so that the end product contains at least 50% fat, although solid products may also be used if desired.

109 619/263

products with a fat content of less than 50%, for example 25% or less, can be produced. Most conveniently, however, the final product will contain 75 to 85% fat. It is possible according to the invention to produce fat powders which have a fat content of 90 ^fl / o or more, but the speed of dissolution of such products may not be entirely satisfactory.

The term "milk protein" includes whey protein and casein. It is often convenient to milk to be used both for the aqueous medium and for the protein source; it can be liquid skimmed milk, Skimmed and whole milk prepared from dry powder can be used. If milk for that aqueous medium is used, the amount of protein is usually determined by the composition of the The milk used is determined and there should be enough milk protein, by at least 3 percent by weight of the final powder. There should preferably be enough milk protein to make 5% by weight of the final powder.

The _pH value at which the emulsion is formed is at least 8, and the _pH value of the aqueous medium may, for example, by addition of alkali such as sodium hydroxide, be adjusted before the emulsion is formed. Too high a pH value results in a certain breakdown of the protein, which can lead to the end product being unsatisfactory. A _pH value of about 10.0 shall therefore not exceeded, and preferably, the _pH value should not go above about 9.0.

The emulsion can be formed in the presence of an edible oil soluble or water soluble emulsifying agent will. Oil soluble emulsifiers are preferred, especially monoglycerides such as glyceryl monostearate or a polyglyceryl ester. Generally an amount of about l% is palatable Emulsifier sufficient.

Too high a concentration of calcium ions in the aqueous phase should be avoided. the Amount of calcium commonly found in milk is generally acceptable, as is that of softened water, but hard water should preferably not be used.

The solid product can be obtained in the form of a powder or a granular mass. The received Preparations do not feel greasy or only slightly greasy and are free-flowing. Such Preparations are valuable for incorporation into food mixes, e.g. B. Cake mixes, Ice cream mixes or soup mixes, or in any other composition, with fats or Oils in concentrated solid form are required.

The invention is explained in more detail below with the aid of examples. Denote all percentages Weight percent and are given with reference to the dry weight of the final preparation.

example 1

500 g of spray-dried skimmed milk powder were dissolved in 11 essentially calcium-free water that 2 g of a 33% solution of a commercial preparation of glyceryl monostearate in hydrogenated Contained vegetable oil, dissolved.

The _pH value of the concentrated skim milk was then adjusted by the careful addition of 5 ° / cent sodium hydroxide to 8.0. This solution was allowed to age for 1 hour, and the _pH value was readjusted to 8.0 (if a change had occurred). The solution was then heated to 45 ° C

ίο heated, and 500 g hydrogenated peanut oil, the l ° / o Glyceryl monostearate was emulsified therein at a temperature of 45 ° C. The resulting Emulsion containing beads about 5 microns in diameter was spray dried and yielded a granular, free flowing powder containing 50% fat that easily turns back into a Emulsion could be transferred if you shook it with water.

Example 2

The procedure of Example 1 was repeated with the exception that 300 g of spray-dried Skimmed milk powder and 700 g hydrogenated peanut oil were used. The fat content of the obtained free The flowing powder was 70% by weight.

Example 3

The procedure of Example 1 was repeated with the exception that 150 g of spray-dried Skimmed milk powder and 1200 ml of essentially calcium-free water were used. 850 g hydrogenated Peanut oil was used in place of the 500 g used in Example 1. The fat content of the obtained free flowing powder was 85 weight percent.

Claims (4)

PATENT CLAIMS: 1. A process for the preparation of a milk protein-containing fat powder by spray-drying an emulsion of an edible fat in an aqueous medium containing milk proteins, as by in that the emulsion is prepared by dispersing the fat in the milk protein-containing aqueous medium having a _pH value has from 8 to 10. 2. The method according to claim 1, characterized in that the emulsion is formed at a p _H value not exceeding 9.0. 3. The method according to claim 1 or 2, characterized in that the emulsion is in the presence an oil-soluble edible emulsifier, preferably glyceryl monostearate. 4. The method according to any one of claims 1 to 3, characterized in that the aqueous medium consists of milk or milk prepared from dry powder. Considered publications:
German Auslegeschrift K 24620 / IVc / 12 c (published on August 23, 1956); British Patent No. 721499;
U.S. Patent Nos. 2,065,675, 2,065,676.