Classifications

• • 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
  • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
  • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
  • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
  • A23L3/3463—Organic compounds; Microorganisms; Enzymes
• • 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
  • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
  • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
• • 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
  • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
  • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
• • 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
  • A23L23/00—Soups; Sauces; Preparation or treatment thereof
• • 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
  • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
  • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
  • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
  • A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
• • 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
  • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
  • A23L3/02—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are progressively transported, continuously or stepwise, through the apparatus
• • 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
  • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
  • A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
• • 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
  • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
  • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
  • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
  • A23L3/3463—Organic compounds; Microorganisms; Enzymes
  • A23L3/3481—Organic compounds containing oxygen
• • 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
  • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
  • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
  • A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
• • 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
  • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
  • A23L9/20—Cream substitutes
  • A23L9/24—Cream substitutes containing non-milk fats and non-milk proteins, e.g. eggs or soybeans

Definitions

• the present invention relates to a method for reducing fouling of heat transfer surfaces. More specifically, the present invention relates to a method of using certain cellulose ethers for reducing fouling of heat transfer surfaces of food and beverage compositions containing proteins during pasteurization or sterilization.
• Heat-processing is used in the production of a variety of food and beverage products, including but not limited to juice, juice products, milk and other dairy products, egg based foods and beverages, and canned condensed soups.
• heat- processing can also initiate reversible and irreversible changes in the solubility of proteins, fats, and salts that are components of the food or beverage product.
• the result is the deposition and adsorption of these organic components, e.g., proteins, fat, and other food components, and inorganic components, e.g., calcium phosphates and other salts onto the surface of the processing equipment, producing a surface deposit layer known as a fouling layer on the equipment.
• the heat exchanger surfaces of the processing equipment are particularly affected.
• Fouling and subsequent cleaning of processing equipment, and particularly heat exchangers, is a problem in the food and beverage industry because of its impact on food safety as well as plant performance and production efficiency. Fouling and subsequent cleaning of processing equipment in the dairy industry causes significant increases in capital and operating costs annually. Frequent cleaning of plate heat exchangers (PHE), tubular heat exchangers, equipment used in pasteurization, ultra-high temperature (UHT), and high temperature short time (HTST) treatments, and other heat processing equipment, is needed to remove food and microbiological deposits and to restore PHE heat transfer characteristics, which are reduced by the presence of the fouling layer. In addition, the fouling layer leads to reduced flow rates and pressure buildup in the processing equipment over time, which leads to the need for equipment shutdown and cleanout.
• PHE plate heat exchangers
• UHT ultra-high temperature
• HTST high temperature short time
• Indirect PHE are used for processing milk, flavored milk, fermented milk products such as drinking yogurt, as well as cream and coffee whiteners.
• the indirect tubular-based heat exchanger system is used for processing milk, flavored milk, cream, ice cream mix, evaporated milk, desserts and puddings, cheese sauces, dairy sauces, soups, liquid protein concentrates and preparations.
• This system is also used for juices, and especially for juices with pulp.
• Neutral and acidic pH dairy and nondairy beverages can also be processed in this equipment.
• a wide range of products can be processed in scraped-surface heat exchangers, including milk concentrate, yogurt, processed cheese, whey protein concentrate and quarg products.
• U.S. Pat. No. 4,929,361 discloses the use of surfactants to control fouling in protein-containing fluids during a corn milling operation.
• U.S. Pat. No. 5,336,414 discloses the use of lecithin as an additive to control proteinaceous fouling deposits.
• U.S. Pat. No. 3,483,033 discloses the use of anionic polymers, such as carboxymethylcellulose, as an additive to help control scale formation in evaporators used in the concentration of cane and beet sugar.
• This invention is directed to a process for reducing fouling of heat exchanger's surfaces by food or beverage compositions containing proteins during a heat treatment treatment of the food or beverage.
• the process includes the following steps: a) adding to a food or beverage composition an antifouling agent selected from hydroxypropylcellulose (HPC) having a hydroxypropyl molar substitution of greater than 3.0 and a weight average molecular weight (Mw) as measured by SEC of greater than 350,000 Dalton or a methylhydroxypropylcellulose (MHPC) with a methoxyl content of greater than 17 % and a hydroxypropyl content of greater than 3 %, methyl cellulose (MC) with a methoxyl content of greater than 17 % and a viscosity in water at ambient temperatures at a concentration of 2 % of greater than 1 ,000 cps, or mixtures thereof; b) heating the food or beverage composition in a first heat exchanger at a temperature between 50 and 100 0 C for a
• the present invention also comprehends a process of sterilizing the food or beverage compositions mentioned above by heat treating the food or beverage composition to a temperature and time sufficient to sterilize the food or beverage composition.
• the present invention also relates to a heat treated food or beverage composition that is prepared by the above mentioned processes.
• This product by process excludes use of HPC alone in creams as the antifouling agent.
• the advantages of this unique process is that the heat exchangers are fouled at least 10 % by weight less or run-time increased at least 10 % as compared to when heat-treating a similar food or beverage composition without the antifouling agent.
• Other advantages is that the food or beverage properties are improved, such as color, reduced particle size of the discontinuous phase or emulsified or suspended phase, improved mouthfeel, improved thickening, and improved whipping performance, in the form of 20-50% increases in % overrun compared with formulations that do not contain these cellulose ethers and are processed in the unique process of this invention..
• This invention encompasses food or beverage compositions including polymers that reduce or eliminate fouling during heat-processing such as the processing used in food and beverage manufacture to achieve pasteurization or sterilization treatment, to eliminate microbial contamination and improve product shelf-life, or to modify the food or beverage product.
• This invention also encompasses the process of using polymers to reduce fouling during heat- processing of food and beverages by 1) including the polymer in the product prior to heat treatment, 2) heat-processing the product, and 3) cooling the food or beverage product.
• heat-processed foods and beverages include, but are not limited to, neutral and acidic pH dairy and non- dairy beverages and foods, heavy cream, double cream, culinary cream, table cream, half and half, ice cream mixes, flavored milk, milk, fermented milk products such as yogurt, drinking yogurt, yogurt beverages, cream and coffee whiteners, evaporated milk, desserts and puddings, cheese sauces, dairy sauces, acidified dairy beverages, dessert mixes and bases, non-dairy creamers, bases for whipped topping, nutritional supplement beverages, grain beverages, soy milks and beverages, protein beverages, soups, condensed soups, liquid protein concentrates and preparations, juices, juices with pulp, processed cheese, whey protein concentrate and quarg products, guacamole, fruit juices, pourable salad dressings, salsa, poultry products, oil-in-water emulsified foods, foods and beverages containing egg yolks or egg whites, mayonnaise, processed soybeans and soybean food products, coagulated food products such as tof
• Examples of the heating apparatus include any indirect heating apparatus, including a heated vessel, a surface heat exchanger, a plate heat exchanger, a tubular heat exchanger, a double pipe heat exchanger, a multi-pipe heat exchanger, a coil heat exchanger, a flat heat exchanger, and a scraped surface heat exchanger; including closed continuous-type scraped-surface heat exchangers, and direct heating apparatuses such as injection types and infusion types of heating apparatuses.
• the polysaccharide polymers used in this invention as antifouling agents are hydroxypropyl cellulose (HPC), methyl hydroxypropyl cellulose (MHPC), methyl cellulose (MC).
• HPC has a hydroxypropyl molar substitution of greater than 3.0 and a weight average molecular weight (Mw) as measured by SEC of greater than 350,000 Dalton
• MHPC has a methoxyl content of greater than 17 % and a hydroxypropyl content of greater than 3 %
• the MC has a methoxyl content greater than 17 % and a viscosity in water at ambient temperatures and a concentration of 2 % of greater than 1 ,000 cps.
• the amount of the antifouling agent used in the heat treatment process of this invention has an upper limit amount of 0.5 wt % and a lower limit amount of about 0.01 wt %.
• packaging out of the pasteurized or sterilized food or beverage composition can be an aseptic packaging in microorganism free containers for either consumer use or further commercial use.
• the heat step in the first heat exchanger can be a single heating zone or a plurality of heating zones (2 to 5 zones).
• This heating step can also include a pre-heating zone where the temperature is raised gradually rather than all at once.
• the preferred heating method is to heat in the heat exchanger at a temperature between 50 and 100 oC for a time period of from about 2 seconds to about 30 minutes. It should also be understood that this heating step is basically a pasteurization step that can vary slightly depending upon the type of food or beverage or operating conditions of the heat exchanger.
• Sterilization occurs in the second heat exchanger that also can be a single piece of equipment or a plurality of pieces of equipment or the heat exchanger can merely have a plurality of heating zones where the food or beverage is moved from one zone to the other.
• multiple heat exchangers is meant that there can be either 2 to 5 different pieces of equipment or 2 to 5 zones in a single piece of equipment.
• the first and second heat exchangers can be either a single vessel or a serial or plurality of pieces of equipment.
• sterilization is meant that the food or beverage is heated to a temperature sufficient to kill most of the microorganisms; the temperature has to be greater than 100° C at a time between 2 seconds and 80 minutes, preferably greater than 12O 0 C for a time between about 2 seconds and 30 minutes, with the more preferred temperature being greater than 13O 0 C for a time between 2 and 30 seconds.
• the cooling step in this invention is normally performed before the packaging out of the pasteurized or sterilized food or beverage product.
• the cooling step is normally at a temperature below the pasteurization or sterilization steps.
• the general temperature range for cooling is below 50° C, preferably below 25 0 C.
• homogenization of the food or beverage composition is optional, in that it can be used to ensure the composition has a uniform consistency for either pasteurization or sterilization.
• Homogenizers can be used at any step during the process.
• the food or beverage compositions of this invention contain at least one of the antifouling polymers of this invention and one or more ingredients commonly found in food or beverage products such as proteins, starches, flavors, fats, emulsifiers, coloring agents, opacifying agents, gums, binders, thickeners, preservatives, mold control agents, antioxidants, vitamins, emulsifying salts, sugars, amino acids, fat mimetics, and other ingredients known in the art.
• ingredients commonly found in food or beverage products such as proteins, starches, flavors, fats, emulsifiers, coloring agents, opacifying agents, gums, binders, thickeners, preservatives, mold control agents, antioxidants, vitamins, emulsifying salts, sugars, amino acids, fat mimetics, and other ingredients known in the art.
• buffering salts that can also be included in the composition are sodium hexametaphosphate, trisodium citrate, and sodium tripolyphosphate.
• Whipping cream is a food product known to present difficulty in heat processing.
• the protein, high fat content, and viscosity tend to promote burn on, also known as fouling, in the heat processing equipment.
• Product burn on constricts flow, increasing back-pressure on the equipment.
• product is not heated sufficiently, due to the burned on layer, and the heat sensors summon more heat as the product within the equipment does not reach desired temperatures.
• hydroxypropylcellulose has been used in the formulation of nondairy whipped toppings. More recently, Klucel hydroxypropylcellulose has been added to dairy whipping cream. In dairy whipping cream, the benefits of hydroxypropyl cellulose are realized after the cream has been whipped. These benefits are shorter whipping times, foam stiffness, and foam stability. In addition, hydroxypropyl cellulose allows the formulation of whipping creams with lower fat content, from the traditional 35-40% to as low as 24% fat .
• the whipping cream in Table 1 was formulated and processed with light homogenization and ultra high temperature (UHT) treatment.
• UHT treatment is used to produce commercially sterile products for the optimum shelf life.
• Batches were formulated with skim milk and double cream to obtain the desired fat levels of 31% and 24% in the final cream.
• Ingredients were added to study the impact of no hydroxypropyl cellulose (HPC), HPC without an emulsifier present and HPC with emulsifier.
• Emulsifiers are often added to UHT treated whipping cream to aid in foam creation. All formulations contained carrageenan, a common ingredient in heat treated cream to aid in the prevention of the coalescence of fat during storage and prior to whipping.
• Table 1 contains formulation information; batches were 28 kg.
• AeroWhip® 630 is a trademark of Hercules Incorporated under which a food grade of hydroxypropyl cellulose is marketed G ⁇ nst ⁇ d PK22Laclem® lactic acid esters of mono&diglycerides from Danisco, and Satiagel® ACL 15 carrageenan from Degussa were used in this work
• Foam syneresis was measured according to the following procedure:
• Whipped cream was added to the rim of a 60 X 15 mm Petri dish.
• the dish was then inverted with foam side down, onto a Whatman No. 41 filter paper circle, on a metal pan. After 1 hour at room temperature, the increase in diameter of the wet circle imprint on the filter paper was measured to obtain the % extension of foam syneresis according to the following equation.
• a constant diameter of the foam in the Petri dish was measured as 50 mm.
• a Horiba LA-900 laser scattering particle size distribution analyzer is used with a particle sizing method based on an analysis of the angular dependence of light scattered from an optically dilute dispersed phase sample.
• the measuring instrument consists of a forward scattering angle photo ring diode detector and a number of discrete higher forward and back scattering angle photodiode detectors.
• the angular dependence of the scattered light is measured at two discrete wavelengths and a particle size distribution is iteratively generated to replicate the measured scattering profile.
• the specific calculation algorithm to determine the particle size distribution data are proprietary to the instrument vendor.
• This method is used to determine average particle sizes (mean, median, mode) and particle size distributions of fluid dispersions.
• the specific surface area of the material is calculated assuming the particles are solid, homogeneous spheres.
• 0.1- 0.2 ml of a sample was diluted into a10 -15ml of suspending solution of 0.25 % Tween-20 (wt/vol) in deionized water, filtered with 0.2 ⁇ m Nylon membrane filter. After shaking, the particle size was measured.
• the UHT creams in Table 3 were subjected to a preheat temperature of 75°C and final heat to 138°C with a holding time of 8 seconds. Single stage cooling was used to achieve temperatures of ⁇ 60°C. Prior to the final heat stage, 2-stage homogenization was provided to all products at a value of 750/250 psi using a homogenizer. [00055] After mixing the cream composition, the cream mixture was then heated to 50-55° C in a water bath and then pumped into a Microthermics Thermal processor at a flow rate of 1.14 -1.2 Liters/min. The Microthermics unit was equipped with two sets of plate heat exchangers and a 2-stage pressure homogenization unit.
• the first set of PHE was used to preheat the cream to a temperature of 75 0 C prior to introduction into the 2 stage homogenizer. After passing through the homogenizer, the cream was treated at a temperature of 138 0 C for 8 seconds prior to being cooled to 50-60° C, and loaded into sterile Nalgene bottles in an aseptic-fill hood.
• a Microthermics thermal processor was used, in a tubular heat exchanger configuration, with an 11.2 second hold time. This example serves as a control demonstrating that fouling in tubular heat exchangers has an induction period that was not exceeded by the run time in this example, and as a result, no fouling was observed.
• the final heater water supply temperature is a direct measure of fouling as this increase in heat supplied to the heat exchanger is in response to fouling.
• Examples containing HPC, MHPC, or their blend in the cream formulation have less fouling as shown by an increase in the length of the UHT process run times for Examples 11 ,12,15,18,22,24,25 when compared with the control runs in Examples 9,10,21 ,23.
• the longer run time is expressed as the time at which the final heater water supply temperature (FHWS) passed 315 0 F.
• FHWS final heater water supply temperature
• Less fouling was observed on the plate heat exchangers (PHE) in Examples 11 ,12,15,18,22,24,25 and the PHE were more easily cleaned after completion of these runs than observed with the control Examples 9, 10, 21, 23.
• the UHT milks in Table 4 were subjected to a batch pasteurization temperature of 75°C fed into a 2-stage homogenization at a value of 750/250 psi using a APV Gaulin homogenizer followed by a final heat to 138°C in a plate heat exchanger with a holding time of 2-10 seconds. Single stage cooling was used to achieve temperatures of ⁇ 60°C.
• the UHT plates were disassembled after cooling with a water rinse, and the plates were air dried with a stream of air, and the amount of foulant on each plate was determined by measuring the weight difference.
• Example 26 As shown in Table 4, the skim milk control run in Example 26 deposited 38 grams of foulant, where the formulation in Example 27 containing MHPC MP1990 deposited les than 18 g foulant. In contrast, MHPC MP843 in Examples 29 and 30 deposited 42 and 43 grams of foulant on the plates. These results again confirm that MHPC polymers having higher methoxyl content and higher hydroxypropyl content (MP1990 in Example 27) give more reduction in fouling than MHPC polymers having lower methoxyl and hydroxypropyl content ( MHPC MP843 in Examples 29 and 30).
• HPC polymer in Examples 28 and 32 deposited more foulant than the control skim milk on the plates, suggesting that the solubility of this polymer needs improvement in order to perform better in skim milk as an antifoulant in the UHT phase.
• the Examples in Table 5 demonstrate creams containing HPC, MHPC, and MC that have been processed at temperatures less than 100 C.
• the cream used for Examples 36-49 in Table 5 contained some carrageenan, polysorbate 80, and mono and diglyceride emulsifiers. An additional 0.02% carrageenan was added to the formulations in Examples 34-41. Creams were processed at 75 C for 10 minutes in a stainless steel pot. Exact procedures are noted as a footnote to Table 5.
• Example 54 contains HPC
• Examples 50, 51 , 52, and 55 contain MHPC
• Example 53 contains MC.
• Examples 50-56 in Table 6 demonstrate pasteurized milks and pasteurized creams containing HPC, MHPC, and MC polymers prepared by predissolving the polymer and carrageenan in the milk at respective concentrations of 0.4wt% and 0.067wt%, then diluting the milk with cold cream to reach final concentrations of 0.12wt% polymer and 0.02wt% carrageenan in the cream.
• No emulsifiers were present in the creams shown in Table 6.
• the creams and milk containing the polymer and carrageenan were then heated at a temperature less than 100 C for less than 40 minutes. Exact procedures are shown as a footnote to Table 6.

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• 2006
  • 2006-03-16 CA CA002600346A patent/CA2600346A1/en not_active Abandoned
  • 2006-03-16 US US11/377,471 patent/US20060240159A1/en not_active Abandoned
  • 2006-03-16 JP JP2008502084A patent/JP2008532554A/ja active Pending
  • 2006-03-16 CN CNA2006800169028A patent/CN101175412A/zh active Pending
  • 2006-03-16 EP EP06738700A patent/EP1863357A1/de not_active Withdrawn
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