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
  • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
  • A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
  • A23C9/1544—Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres
• • 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
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
  • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
  • A23P30/40—Foaming or whipping

Definitions

• AEROSOL PRODUCT This invention relates to a composition for use in forming milk shake type products.
• This invention was conceived as a means for preparing a flavoured thickened foamy milk-based drink as an alternative to the traditional milk shake which was formed by blending milk with syrup powdered flavours and ice-cream in a mechanical blender. It is an object of the invention to provide a similar milk drink using an aerosol dispenser.
• flavours have a limited shelf life in solution due to oxidation, microbial attack, enzymatic breakdown, etc.
• the product should be of a low viscosity initally, so that it can be ejected rapidly from the aerosol can to provide the necessary mixing action. This is not easily achieved because the product needs to be concentrated and the thickeners and viscosity builders required in the composition are also concentrated.
• the aerosol propellant is normally restricted to non-condensible gases by food regulations in most countries.
• the present invention provides an aerosol dispensable composition comprising in combination
• the preferred ingredients for the composition of this invention are as follows: A. Frothing agent is selected from emulsifiers of the sorbitol ester, glycerol ester or fatty acid sucrose ester types. Most preferred are glycerol monostearate, sorbitol monostearate which generally produce the best foam with the least affect on flavour. The frothing agent also aids in the stable dispersion of the flavour agents.
• the sweetener may be selected from artificial sweeteners such as saccharine, a ⁇ partame dextrose, fructose or from natural sweeteners such as sucrose. Typically artificial sweeteners are used in the range 0.1 to 5% whilst natural sweeteners are normally in the range 5 to 75%.
• the most reliable sweetener is sucrose and the level of sweetener required is constrained by adequacy in providing sweetening effect at the lower end of the scale and by viscosity and solubility at the upper end of the concentration range. Excessive levels when combined with other exipients can produce crystalline growth in the aerosol cans which results in valve blockages.
• the most preferred sweetener is sucrose used at a level of between 15% - 75%.
• a representative formula is :
• preferred thickeners are gums of the polysaccharide type particularly those of a grade which undergo interaction with milk to produce a large increase in milk viscosity after contact. A number of the gums tested showed a tendancy to age thicken when stored over a period of time. This aging tendancy was reduced by addition of water softening components of the phosphate type.
• Preferred thickeners are carragheenan, methylcellulose, hydroxypropylcellulose, and general polysaccharides. An example of thickeners follows:-
• the colouring agents should be present in the range of 0.01 to 5% preferably 0.01 to 1%.
• Variation of the other components of the composition tends to produce variable affects on colour. Many- colours also increase the corrosivity of the formula to the aerosol container.
• the preferred colouring agents are asodyes of the ponceau 4R, erythroscine, carmoisine, and tartrazine type.
• the preservative needs to be selected from the range of approved food preservatives.
• Preferred preservatives are selected from methyl p-hydroxybensoate, potassium sorbate, sodium benzoate, sulphur dioxide, and potassium phosphate.
• Preferred preservatives are particularly the sodium and potassium benzoates, sorbates and phosphates which ensure a microbiostatic, microbiocidal and fungicidal affect and as well reduce corrosion of lacquered tinplate to the point where shelf life is in excess of twelve months at 20°C are achievable. Microbiological examination of the product was carried out using combinations of potassium sorbate and sodium benzoate.
• the product was prepared over the pH range of between 2-8. Although effective bacterial control is achieved at low pH i.e. 3-5 there was a considerable tendancy for pitting corrosion and severe colour fading.
• Different chemicals were used to adjust the acidity of the solution. These included citric acid, tartaric acid, ascorbic acid, hydrochloric acid, sulphuric acid, phosphoric acid. The most preferred agent was ascorbic acid used at a level of 0.05-0.1%.
• An example of a preferred formulation is as follows:-
• rust can be a problem particularly if acidic components are used, thus a rust inhibitor within the range of 0.01 to 2% may be included.
• the rust inhibitor is selected from sodium benzoate, glycerine, propylene glycol potassium phosphate, or other food approved bufferable inhibitors.
• the sodium benzoate and potassium phosphate are preferred because they also function as a preservative.
• the propellant to be used to dispense the composition from the aerosol can will comprise 2 to 50% by weight and can comprise any food approved propellant.
• nitrous oxide, carbon dioxide and octaflurocyclobutane, or propane may be used.
• the most preferred propellant is nitrous oxide in order to achieve the optimum performance required for this particular composition. Due to its non-condensable nature a higher pressure can be used to ensure mixing with nitrous oxide than with condensable propellants.
• the condensable propellants tend to produce a shaving-cream type foam due to their densities and settle out of the system. Care must be taken if carbon dixoide is used as propellant because it is acidic. However, it could be used where lined aerosol cans are used.
• a further preferred composition for an aerosol dispensable thickening and flavouring composition is as follows.

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• 1985
  • 1985-06-21 WO PCT/AU1985/000135 patent/WO1986000196A1/en unknown
  • 1985-06-21 EP EP85902943A patent/EP0190158A1/de not_active Withdrawn

Non-Patent Citations (1)

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