DE1492824C - Process for producing a storable and viscosity-stable fat emulsion - Google Patents

Description

use natural or hydrogenated fat or oil with a good taste; so are z. B. coconut oil, Hardened arachis oil and even butter fat have been used with good success.

To achieve whippable emulsions, hardened vegetable oils are used a dilatation at 20 ° C of over 1000 and a slip melting point below 40 ° C is preferred.

It has been shown that the fat content of the invention produced emulsions can vary between about "10 and 50%. The favorable With whipped emulsions in terms of the strength of their structure, there are no properties (leakage water or air) when using emulsions that contain less than 20% fat. As the fat content gets lower, the behavior of the emulsions is something like that of natural cream.

Adding a small amount of soy lecithin improves the quality of the emulsion, in particular the quality of whipped artificial cream. The air bubbles are then small and evenly distributed. The Soy lecithin employed may contain up to about 65 percent by weight of an acetone-insoluble fraction. ■■■ '·.

Generally the addition of a surfactant Substance not required to achieve whippable artificial cream. The application a monoglyceride derived from saturated and unsaturated fatty acids was found to be beneficial. In particular, z. B. the use of a product has proven to be useful, which is a distilled Represents monoglyceride and is derived from sebum (from Eastman Kodak under the name »My veröl 18-30 "put on the market). An amount of 0.3 to 0.6% of the monoglyceride is sufficient to obtain the desired whippability. If you have the As the amount of monoglyceride increases, the viscosity of the emulsion generally increases. Therefore the use of concentrations higher than 0.6% is not recommended. .

A preferred procedure for the preparation of the alkali caseinate to be used according to the invention is given below.

Working method for the production of sodium caseinate

Casein is made from diluted skimmed milk (1 part skimmed milk to 1 part water) by adding 10% acetic acid at 30 ° C until a pH of 4.6 (the isoelectric point of casein) is reached, manufactured. The casein is then washed out, for which calcium-free or calcium-containing ones are used Can apply tap water. An aqueous ln sodium hydroxide solution is then added with vigorous stirring added to dissolve the casein. After the casein has dissolved, the pH is 6.8 to 6.9. The calcium content of the casein was 2.95% before and 0.31% after washing out.

It is not absolutely necessary to dilute the skimmed milk. If you don't dilute the skimmed milk, however, there is the disadvantage that the precipitate is washed out twice instead of once must to remove at least 80% of the calcium. The possibility of using non-diluted Skimmed milk depends, among other things, on seasonal differences in its composition of the milk.

In this context, it should be noted that the stability of casein made with non-washed out casein Emulsions in extremely strong. Dimensions with seasonal differences varies in milk composition. By using washed according to the invention Casein, however, always has good stability - even with unfavorable milk compositions.

ίο Na ₂ Co ₃ and NaHCO ₃ solutions were also tested as solvents for the casein. It was found that the results with the casein dissolved in this way were generally less favorable than with a casein dissolved in NaOH.

The invention is explained in more detail below with reference to examples, the percentages on By weight.

example 1

^ao making a beatable and castable
Fat emulsion

a) The water phase and the fat phase of the emulsion to be produced were heated up to 70 ° C.

The fat phase was added to the water phase while stirring with a turbo stirrer. The thus obtained Emulsion had the following composition:

Fat phase 30.0% fat

0.3% monoglyceride

• Water phase .. 1.5% sodium caseinate

(manufactured according to the described
Working method)

39.3% skimmed milk

0.05% soy lecithin

'' ■ · ■ 0.18% sodium bicarbonate

0.01% trisodium citrate

_o water to 100%

Viscosity about 100 cP

The emulsion obtained was homogenized with a Ranni homogenizer and, after being placed in bottles, sterilized in a rotating sterilizer. The homogenization was carried out once or twice at temperatures above 60 ° C. The homogenization pressure was 100 to 200 kg / cm ² . In this way, an artificial cream of excellent quality was obtained. The artificial cream can be poured and whipped and is very stable; thickening on storage was not observed. While natural cream gradually separates air and water after whipping, the whipped artificial cream produced according to the invention is surprisingly stable: no separation of water or air could be observed. The striking stable structure of the whipped artificial cream is possibly brought about by a stronger interaction between the added special alkali casein and the fat globules compared to the interaction between the fat globules and the milk proteins in natural cream.

b) When 5 rensweise varies the procedural ^S described under a), we observe the following:

If no sodium caseinate is present, the result is a thick product that after storage in the Do not leave the refrigerator out of the fridge for just one night

Bottles can be poured out. Even after storage for 3 to 4 days at 20 ° C to get stuck. The emulsion in which the sodium casinate prepared according to Example 1, a) is present, remains even after storage during at least the sodium caseinate produced according to Example 1 a) obtained by dissolving an unwashed casein in sodium hydroxide a non-pourable emulsion is obtained.

If one compares the use of a washed casein dissolved in 1N sodium hydroxide solution or 1N sodium bicarbonate solution with one another, the following becomes apparent: While the emulsion containing the casein dissolved in NaOH remains pourable for a period of at least a few months the emulsion with the _{casein dissolved in NaHCO 3} becomes thick after a few weeks.

If the amount of sodium caseinate prepared according to the procedure described above is varied between 1 and 3 percent by weight, it is found that good products are obtained at all these concentrations. The influence of the changes in casein content is compared using the so-called Whitaker sample, which is a measure of the stability of cream in warm coffee; the CaC4 concentration at which the cream coagulates is determined. The sample is described by N. King in "Milchwissenschaft", 6 (1952), p. 188. When carrying out this test, it is found that fat emulsions containing 1 to 3% sodium caseinate _{require about 0.05 to 0.08 ml of a 1N CaCl 2} solution to coagulate the cream.

The products obtained according to the invention can be used at various combinations of temperature and time to be sterilized. The rotational speed of the axis of the sterilizer is not critical. the Rotation can be such that the axes of the bottles are parallel to the axis of rotation of the sterilizer are or such that the axes of the bottles are perpendicular to said axis of rotation. In general, the emulsions obtained have such a good stability that the homogenization method and sterilization is not critical. The emulsions have also proven to be beneficial pasteurize them first and then sterilize them for a short time. That way one becomes too any decrease in taste with shorter or longer heating at sterilization temperatures avoided

Example 2

Making a castable, however
non-beatable emulsion

In the same manner as described in Example 1, a fat emulsion of the following composition is obtained manufactured:

20% fat

2.5% sodium caseinate (manufactured according to the

described mode of operation)
50% skimmed milk

0.15% lecithin

0.07% sodium bicarbonate

0.007% sodium citrate

Water to 100%

Viscosity about 30 cP

This emulsion is then pasteurized. The pasteurized emulsion is pourable, not whippable and remains pourable for a long time after storage.

It has been found that the desired castability is not obtained when sodium caseinate is used made from unwashed casein.

Washed casein dissolved in NaOH gives emulsions that are more stable than emulsions made from washed casein dissolved _{in NaHCO 3.}

The emulsions obtained according to this example also have such a good stability that the method homogenization and sterilization is not critical.

If desired, vitamins and / or flavorings and / or other additives can be added according to the invention prepared emulsions are added. You can also z. B. sugar, especially lactose, add in an amount of about 2 percent by weight. It is also possible to use dried sodium casinate for to use the production of the emulsions described.

Claims (2)

1 2, In this context, in particular, the following claims must be observed: In the production of the fat emulsion according to the invention, not only that 1. Process for producing a storable alkali caseinate, but also skimmed milk and / or and viscosity-stable fat emulsion with 5 whole milk added. As in skimmed milk and in contains 10 to 50 percent by weight of whole milk calcium, it would be expected Fat, the fat with alkali caseinate in a that when the presence of calcium harmful aqueous phase emulsified, from it with more natural, it would be no use, now an alka- or from powder reconstituted skimmed and / or licaseinate to use in the manufacture of Whole milk, the emulsion is produced and this is started from a casein, from which the CaI-closing is pasteurized or sterilized, since it has essentially been removed. It would be characterized in that an alkali was obvious, the usual alkali caseinate ancaseinate is added, turn it by acid precipitation, in the production of which is not a specialty Casein obtained from milk before being washed to remove the calcium with aqueous alkaline solutions was so 15 men. . Was washed for a long time with water until the surprisingly, however, has been found Ca content of casein by at least 80%> ver that if one works according to the invention, one wrestles. very stable fat emulsion is obtained. 2. The method according to claim 1, characterized in that in the described known method indicates that an alkali caseinate is also provided for emulsions which, in addition to fat and aluminum, are used, which still contain milk powder due to the solution of the washed calcium caseinate. Here However, the powdered milk after sterilization will be a strong precipitate in a solution Base, e.g. B. sodium hydroxide was obtained. added. It is totally unexpected that when adding of milk powder before sterilization and / 35 or pasteurization according to the invention pourable product which remains permanently pourable during storage is obtained. This unexpected result It is a process for the production of a fat is probably due to the fact that according to the invention emulsion containing 10 to 50 percent by weight of fat an alkali caseinate is used, using alkali caseinate, above from casein, which is based on the above-mentioned manner, preferably in an amount of about 1 to 3 weight removal of at least 80 weight percent of the percent. The calcium was washed out according to the known method, is produced.
ren obtained emulsions have in general Although the production of alkali caseinate from Ca- a high viscosity and tend to _sem during assembly only is a very mild treatment that preserve to thicken the even stronger. 35 protein part of the calcium caseinate-calcium The object of the invention is the production of a sphat complex of milk that can be kept completely unchanged, easily pourable and possibly whippable - as can be shown with modern analytical methods such as fat emulsion, which is used as "artificial cream" starch gel electrophoresis, can be and even when stored or stored, the inorganic part of this complex will like to remain pourable. Under "pourable", * ° is changed in this. As a result of this change, it is understood that the viscosity of an emulsion made from unwashed casein is so low that it can easily be poured out of bottles of alkali caseinate for the production of stable ones with a narrow neck. Fat emulsions not suitable. The invention further aims at the production. In the production of the alkali caseinate, the an emulsion, the casein precipitate washed out when poured into warm coffee, preferably in a fee remains stable and does not form lumps. strong base such as sodium hydroxide. The method according to the invention for the production of casein has been found to be advantageous len a storable and viscosity-stable fat milk by adding an acid until the isoelekemulsion with a content of 10 to 50 weight-tric point is reached,
percent fat, the fat with alkali caseinate in ⁵ °. Furthermore, it was found that the quality of an aqueous phase emulsifies, from it with natural emulsion by adding lecithin and / or rather or from powder reconstituted lean and / or sodium bicarbonate and / or sodium citrate is produced in Mender whole milk and the emulsion is then pasteurized or sterilized from 0.01 to 0.2 or 0.05 to 0.2 or 0.005, respectively, is improved even further up to 0.2 percent by weight are characterized by, that an alkali metal caseinate may züge- ^55. The additives mentioned promote the stability, which is established by acid precipitation from milk in the emulsion. Hold casein before digestion with aqueous al- If you make a whippable emulsion If you want to wash kaiischen solutions with water for so long, a monoglyceride is expedient, preferably until the Ca content of the casein is reduced by at least 0.3 to 0.6 percent by weight at least 80%. ^6o added. Furthermore, by adding small Although it was known per se that alkali caseinate amounts of lecithin improve the quality of the emulsion by dissolving washed casein in an alkali,
gend, for the preparation of the emulsion according to the method according to the invention Invention to use an alkali casein, which has been produced from ^6s, inter alia, the components discussed below, from which at least 80% of the calcium present has been withdrawn from the use of 80% of the calcium present for the production of the emulsion.
^was ·. Anyone can be used for non-beatable emulsions