EP3731655A1 - Composition glucidique, procédé de production de la composition et aliment et produits alimentaires comprenant une telle composition - Google Patents

Composition glucidique, procédé de production de la composition et aliment et produits alimentaires comprenant une telle composition

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Publication number
EP3731655A1
EP3731655A1 EP18839627.9A EP18839627A EP3731655A1 EP 3731655 A1 EP3731655 A1 EP 3731655A1 EP 18839627 A EP18839627 A EP 18839627A EP 3731655 A1 EP3731655 A1 EP 3731655A1
Authority
EP
European Patent Office
Prior art keywords
carbohydrate composition
composition
weight
carbohydrate
lactose
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
EP18839627.9A
Other languages
German (de)
English (en)
Inventor
Audrey LECOLLIER
Claude Jamrozik
Ludovic DUCROCQ
Rafael BERROCAL FLORES
Guénolée Eliane Marie PRIOULT
Dominick MAES
François CAUVILLE
Gerard TERPSTRA
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Euroserum SAS
Original Assignee
Euroserum SAS
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Euroserum SAS filed Critical Euroserum SAS
Publication of EP3731655A1 publication Critical patent/EP3731655A1/fr
Pending legal-status Critical Current

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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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
    • 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
    • A23C21/00—Whey; Whey preparations
    • A23C21/02—Whey; Whey preparations containing, or treated with, microorganisms or enzymes
    • A23C21/023—Lactose hydrolysing enzymes, e.g. lactase, B-galactosidase
    • 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
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/1203—Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae
    • A23C9/1206—Lactose hydrolysing enzymes, e.g. lactase, beta-galactosidase
    • 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
    • A23C9/14—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment
    • A23C9/142—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration
    • A23C9/1422—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration by ultrafiltration, microfiltration or diafiltration of milk, e.g. for separating protein and lactose; Treatment of the UF permeate
    • 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
    • A23C9/14—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment
    • A23C9/142—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration
    • A23C9/1425—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration by ultrafiltration, microfiltration or diafiltration of whey, e.g. treatment of the UF permeate
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K20/00—Accessory food factors for animal feeding-stuffs
    • A23K20/10—Organic substances
    • A23K20/163—Sugars; Polysaccharides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K50/00—Feeding-stuffs specially adapted for particular animals
    • A23K50/10—Feeding-stuffs specially adapted for particular animals for ruminants
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K50/00—Feeding-stuffs specially adapted for particular animals
    • A23K50/40—Feeding-stuffs specially adapted for particular animals for carnivorous animals, e.g. cats or dogs
    • 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
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P19/00—Preparation of compounds containing saccharide radicals
    • C12P19/02—Monosaccharides
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P19/00—Preparation of compounds containing saccharide radicals
    • C12P19/12—Disaccharides
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P19/00—Preparation of compounds containing saccharide radicals
    • C12P19/14—Preparation of compounds containing saccharide radicals produced by the action of a carbohydrase (EC 3.2.x), e.g. by alpha-amylase, e.g. by cellulase, hemicellulase

Definitions

  • Carbohydrate composition process for producing the composition and feed and food products comprising such a composition
  • the present invention relates mainly to a carbohydrate composition and to process for producing said composition.
  • the present invention also relates to a food product, a feed product and a beverage comprising such a carbohydrate composition.
  • compositions comprising available carbohydrates are used in the food and feed industry. Such compositions are mainly used as sweetening agent and/or to provide energy.
  • Sweetening materials such as sucrose, fructose, lactose, dextrose or sorbitol are already known. These sweetening materials have the combined or isolated disadvantages as being too caloric or insufficiently soluble, as presenting an unsuitable viscosity, or as being incompatible with a decreasing of the Aw (Water Activity) that ensures good preservation of the product.
  • compositions comprising available carbohydrates having a balanced nutritional content, a pleasant taste, properties adapted to their use both in the food and feed industry, and good stability over time compatible with the storage conditions and marketing. It would also be particularly advantageous to produce such a carbohydrate composition from a natural dairy source.
  • the carbohydrate composition of the invention comprises from 40 to 65 % of glucose, from 10 to 30% of galactose, from 5 to 25% of lactose; and at most 10% of oligosaccharide, the percentages being defined by weight, based on the total weight of dry matter of the composition.
  • the composition of the invention may also include the following optional characteristics considered individually or in any possible combination thereof: -
  • the carbohydrate composition of the invention comprises from 45 to 60% of glucose, from 12 to 30% of galactose, from 5 to 20% of lactose, and at most 10% of oligosaccharide, the percentages being defined by weight, based on the total weight of dry matter of the composition;
  • the carbohydrate composition of the invention comprises from 50 to 60% of glucose, from 15 to 30% of galactose, from 5 to 17% of lactose, and from 1 to 9% of oligosaccharides, the percentages being defined by weight, based on the total weight of dry matter of the composition;
  • the carbohydrate composition of the invention comprises from 40 to 50% of glucose, from 10 to 25% of galactose, from 10 to 25% of lactose, and from 1 to 10% of oligosaccharides, the percentages being defined by weight, based on the total weight of dry matter of the composition;
  • the ratio of glucose/galactose in the carbohydrate composition of the invention is greater than 1.5 : 1 ; - the ratio of glucose/galactose in the carbohydrate composition of the invention is greater than 2 : 1 ;
  • the carbohydrate composition comprises galacto-oligosaccharides
  • the carbohydrate composition has a total solid content of 55 to 75% by weight, based on the total weight of the composition; - The carbohydrate composition has a total solid content of 60 to 75% by weight, based on the total weight of the composition;
  • the carbohydrate composition further comprises minerals
  • the carbohydrate composition comprises potassium in an amount of from 0,9 to 3% by weight, based on the total weight of dry matter of the composition; - In the carbohydrate composition the potassium makes up at least 50% of the sum of potassium, calcium, magnesium, sodium, chloride and phosphorus contents;
  • the carbohydrate composition has a sweet honey flavour; - In the carbohydrate composition the viscosity is comprised between 40 and
  • the glycemic index for 100% of dry matter of the carbohydrate composition is comprised between 50 and 70, preferably between 60 and 70;
  • the reducing sugar content is comprised between 70% and 95 % of the dry matter.
  • the invention also relates to a process for producing a carbohydrate composition comprising at least the steps of : i. treating a source of lactose with a beta-galactosidase; ii. obtaining a composition having a total solids concentration of about 25 to 40% oligosaccharides; iii. subjecting the composition to a nanofiltration step after the beta- galactosidase treatment; and iv. concentrating the permeate from the nanofiltration.
  • a step of concentrating a source of lactose to 30 to 75% based on the total weight of dry matter is carried out before the step of treating the source of lactose with a beta-galactosidase.
  • the step of treating the source of lactose with a beta-galactosidase is carried out until a glucose concentration between 10 and 35% based on the total weight of dry matter is obtained.
  • the step of treating the concentrated source of lactose with a beta- galactosidase is carried out until a glucose concentration of 20% based on the total weight of dry matter is obtained.
  • the step of treating the concentrated source of lactose with a beta- galactosidase is carried out between 1 to 8 hours at 45 -70°C.
  • the source of lactose is a deproteinised milk material.
  • the deproteinised milk material is milk ultrafiltration permeate or whey ultrafiltration permeate.
  • the deproteinised milk material is further concentrated to 40 to 75% total solids, most preferable 50% total solids.
  • the nanofiltration step is carried out such as to obtain a permeate containing a total solids content of 0.5 to 5% by weight, relative to the total weight of the permeate.
  • the nanofiltration step is combined with a diafiltration step.
  • the concentration step is carried out by reverse osmosis filtration, evaporation or a combination thereof.
  • the permeated is concentrated to a total solid content of 60 to 75% by weight.
  • the invention further relates to a carbohydrate composition obtainable by the above-recited process.
  • the invention relates to a food product, a feed product or a beverage comprising the above recited carbohydrate composition.
  • the invention covers a sweet liquid feed product comprising between 10 to 60% of the carbohydrate composition, preferably between 40 to 60% of the carbohydrate composition
  • the invention also covers a feed ration of dairy cow comprising between 2 and 5% in dry matter of such sweet liquid feed product.
  • the invention also covers a growing-up milk comprising between 10 and 80%, preferably 40 to 70% of a carbohydrate composition.
  • the invention covers an isotonic sport drink comprising the carbohydrate composition, preferably between 3 to 15% by weight of the carbohydrate composition.
  • the invention covers an ice cream comprising the carbohydrate composition, preferably between 1 to 10% by weight of the carbohydrate composition.
  • the invention covers a sponge cake comprising the carbohydrate composition, preferably between 1 to 10% by weight of the carbohydrate composition.
  • the invention covers a formulation for feed licks for ruminant comprising the carbohydrate composition, preferably between 5 to 35% by weight of the carbohydrate composition.
  • the invention covers pellets for animals comprising the carbohydrate composition of the invention.
  • the invention finally covers a sprayable formulation for pellets for animals comprising the carbohydrate composition.
  • Figure 1 illustrates the relative concentrations of selected odorants determined in wafers with added the carbohydrate composition compared to reference wafer without the carbohydrate composition
  • FIG. 2 illustrates the respective contents of lactose, sucrose, galactose and glucose of the sweet feed product of the invention comprising the carbohydrate composition of the invention
  • FIG. 3 to 6 illustrate the kinetics of glucose, galactose, lactose, oligosaccharides and dry matter during the enzymatic treatment of the method of the invention for four different samples.
  • the invention provides a carbohydrate composition having a plurality of sweeteners, and produced from a source of natural milk, and more particularly from cow milk.
  • the starting material in the process for producing the carbohydrate composition of the invention is a deproteinised milk material, such as milk from which the proteins have been removed, or whey, or any prepared or modified whey material from which the whey proteins have been removed.
  • a deproteinised milk material such as milk from which the proteins have been removed, or whey, or any prepared or modified whey material from which the whey proteins have been removed.
  • Such materials include acid whey and sweet whey.
  • Preferred starting materials are milk ultrafiltration permeate and whey ultrafiltration permeate.
  • the starting material may be a reconstituted powder, such as a powdered ultrafiltration permeate.
  • the starting material must be a deproteinised product because the presence of proteins during concentration can lead to undesirable Maillard reactions with the reducing sugars present in the composition and browning.
  • the starting material can be deproteinised by any known means, for example, acid precipitation, heat processes or ion exchange. Preferably, however, removal of protein is carried out by ultrafiltration, which also removes lipids from the starting material.
  • the pH of the starting material may be between 2 and 7.5, although a pH in the range from 5 to 6 is preferred, to help reduce browning reactions. a) Concentration of starting material
  • the deproteinized milk material is concentrated to 30 to 75%, preferably 40 to 60%, more preferably to 45 to 55%, most preferably 50% total solids (TS), by any known means. Concentration is preferably carried out at temperatures of 50 to 90°C, more preferably 50 to 75°C. Evaporation is one preferred technique, which is carried out at a pressure of from 80 to 200 mbar. In this method, the temperature preferably does not rise above 60°C. Alternatively, if the starting material is a powder, concentration to the desired level may be achieved by appropriate reconstitution of the powder.
  • This step of concentration increases the kinetics of the enzymatic reaction and more particularly the polymerization phase of the enzymatic treatment.
  • This enzymatic treatment then comprises two complementary steps respectively of hydrolysis and polymerization (transgalactosylation) which are carried out at the same time while the hydrolysis allows to initiate the polymerization.
  • the lactose is partially hydrolysed to form glucose and free galactose.
  • the free galactose produced during the hydrolysis and the already formed oligosaccharides react with lactose under enzymatic reactions to form oligosaccharides.
  • the liquor is treated with b-galactosidase before or after concentration of the milk material (step (a)).
  • b-galactosidase suitable to involve the both hydrolysis and polymerization may be used.
  • the b- galactosidase used is derived from Aspergillus oryzae.
  • Such an enzyme is commercially available as Lactase F from Amano, Japan, or Enzeco® Fungal Lactase Concentrate from Enzyme Development Corporation (EDC), New York, USA.
  • the enzyme activity measured according to the FCCIV method may be between 1 ,000 and 30,000 U/kg of lactose.
  • the enzymatic treatment may be carried out at a pH in the range from 3 to 7, at a temperature between 4 and 70°C on a starting material with a lactose concentration of at least 90 g/100 g total solids (TS) at an enzyme concentration between 0,1-4 g per kg of dry matter.
  • TS total solids
  • the incubation time is between 1 and 8 hours, preferably between 4 to 6 hours at 20- 70°C, preferably at 45-70°C and most preferably at 45-65°C.
  • the incubation time and the incubation temperature have to allow both hydrolysis and polymerization to be achieved.
  • the inactivation of the enzyme is carried out when the total solids concentration of glucose is between 10 and 35%, preferably between 15 and 25%. Such a glucose concentration allows both hydrolysis and polymerization to be achieved while avoiding the hydrolyzation of the produced oligosaccharides.
  • the enzyme may be inactivated after use by application of heat. Inactivation of the enzyme is not essential because the enzyme is effectively removed from the carbohydrate composition at the step of nanofiltration. In a preferred embodiment however, the enzyme is inactivated by application heat, for a better control of the enzymatic reaction.
  • the resulting solution may contain about 25 to 40%, preferably 28 to 38% oligosaccharides, about 20 to 30%, preferably 25 to 35% lactose, about 5 to 15% galactose and about 15 to 30%, preferably 19 to 30% glucose.
  • oligosaccharides are directly due to the polymerization involved during the enzymatic treatment and constitutes an essential feature of the invention.
  • Figures 3 to 6 illustrate four examples of kinetics of lactose (reference 1 ), oligosaccharides (reference 2), glucose (reference 3) and galactose (reference 4) during the enzymatic treatment and according to the incubation time (up to 6 hours). The total solid concentration (reference 5) is also indicated.
  • Reference 1 lactose
  • reference 2 oligosaccharides
  • glucose reference 3
  • galactose reference 4
  • the liquor may be demineralised by any known means, for example ion exchange, electrodialysis, ultrafiltration or a combination of these processes, to remove cations present in the composition.
  • the material may be passed through a weak cation column and a mixed bed column and/or an anion column, followed by electrodialysis or nanofiltration, for example.
  • This demineralisation step may be carried out at neutral or acidic pH. It may be carried out before or after the hydrolysis step (d). It also may be carried out in part before hydrolysis and in part after hydrolysis.
  • Nanofiltration of the liquor allows to concentrate monovalent cations and anions and the sugars, mainly monosaccharides, and to remove most of the oligosaccharides.
  • Nanofiltration is carried out by passing the liquor through membranes having a pore size small enough to retain oligosaccharides yet large enough to let monosaccharides pass through.
  • membranes having a pore size small enough to retain oligosaccharides yet large enough to let monosaccharides pass through.
  • commercial membranes with a molecular weight cut-off in the range of 200-1000 Daltons known in the art, may be used.
  • membranes may be carried out before, or after, the optional demineralisation step. However, the nanofiltration step may also serve to demineralise the mother liquor.
  • the nanofiltration step must be carried out after the hydrolysis step.
  • the nanofiltration step may be combined with a diafiltration step so as to reach the desired monosaccharide content.
  • the retentate from nanofiltration is washed several times with an equivalent volume of demineralised water and passed again through the nanofiltration membrane.
  • the diafiltration step is repeated with 1 -5 volumes of water.
  • the combined permeate may contain about
  • TS 0.5-5% TS, of which 10-20% is lactose, 50-60% glucose, 16-26% galactose, and maximum 10% are oligosaccharides.
  • the retentate of the nanofiltration step is out of the scope of the present invention, it must be advantageously noticed that such retentate which comprises a large content of oligosaccharides can find many applications, for example in infant formulas, rendering thereby the by-product of the nanofiltration step recoverable.
  • the permeate of the nanofiltration step may comprise a small amount of oligosaccharides that goes through the nanofiltration membrane and that may be useful for applications requiring fibers.
  • the resulting nanofiltrated permeate is a diluted composition. It has to be concentrated to a total solids content to 55-75% to make it shelf stable.
  • the concentration can be carried out by any method known to the person skilled in the art and preferably by reverse osmosis filtration.
  • the nanofiltration permeate is concentrated in two steps. In such case, it is preferably first concentrated to a TS around 15% and then further concentrated to 55-75% TS.
  • the step of concentrating the permeate to around 15% is preferably carried out by reverse osmosis and/or the step of concentrating the permeate from around 15 to 55-75% is preferably carried by evaporation.
  • the carbohydrate composition of the invention obtained by the above described process comprises from 40 to 65 % of glucose, preferably from 45 to 60% of glucose, from 10 to 30% of galactose, preferably from 15 to 30% of galactose, at most 25% of lactose, preferably from 5 to 25% of lactose, most preferable from 5 to 17% of lactose, and at most 10% of oligosaccharide, preferably from 1 to 9% of oligosaccharides, the percentages being defined by weight, based on the total weight of dry matter of the composition.
  • the carbohydrate composition may comprise some galacto- oligosaccharides which were not removed by the nanofiltration step.
  • the oligosaccharide content may have some variations depending on the state of wear of the nanofiltration membrane which will more or less retain the galacto- oligosaccharides which are derived from the reaction of beta-galactosidase on lactose and which have variable sizes.
  • the galactose produced during the hydrolysis is consumed during the polymerization, so that the ratio between glucose and galactose in the carbohydrate composition of the invention is greater than 1 :1.
  • such ratio is greater than 1 ,5:1 , and most preferably greater than 2:1.
  • the carbohydrate composition of the invention has a percentage by weight of dry matter of between 55 and 75%, preferably between 60 and 75%, more preferably 60 to 70%, a calorific value of between 2 and 5 kcal / g of dry matter, a viscosity of between 40 and 300 cP at 20°C, preferably between 60 and 80 cP, a glycemic index for 100% dry matter between 50 and 70, preferably between 60 and 70, and a sweetening power of between 0,2 and 0,5.
  • the carbohydrate of the invention also has a reducing sugar content of between 70 and 95% of the dry matter. Reducing sugars are involved in the Maillard reaction by reacting with amino groups.
  • the Maillard reaction is an essential reaction in the food chemistry that participates in the development of flavors, causes browning and generates compounds exhibiting antioxidant properties.
  • the carbohydrate composition of the invention finds application in any product intended to confer at least partly a sweetening power. This is particularly the case for products intended for animal feed, but also for products intended for human consumption, including infant formula and growing-up milks.
  • the carbohydrate composition can be added to any kind of feed like pet food and especially feed for dogs or feed for cows.
  • the carbohydrate of the invention can advantageously be used in pet food and especially feed for dogs. In the main diet of the dog, it is used mainly as a source of energy. Indeed the carbohydrate composition has a high concentration of available carbohydrate, which can be metabolized by the dogs or other kind of pet into usable energy.
  • the carbohydrate of the invention also advantageously undergoes Maillard reaction during the cooking process of the feed leading to roasted flavours very much appreciated by dogs and some browning improving the appearance of the feed.
  • the diversity of sugars present in the carbohydrate composition of the invention advantageously leads to a variety of products formed by Maillard reaction, making the obtained flavour richer.
  • the carbohydrate composition of the present invention also advantageously improves the palatability of feed, as dogs or other kind of pet perceive the sweetness well. This is useful for example in feed containing ingredients that have positive nutritional effects but are disliked by dogs or other kind of pet.
  • the carbohydrate composition of the present invention is added to improve the palatability and the acceptance of the feed by dogs or other kind of pet.
  • Increase of palatability is also particularly useful in treats, as the sweet taste of such treats comprising the carbohydrate composition of the invention will be particularly appreciated by dogs or other kind of pet, thus improving the psychological effect of the treat, for example in dog training.
  • the presence of galactose, which is naturally present in milk is also advantageous over the use of sucrose or synthetic sugars.
  • High in sugars liquid foods are known for increasing the energy density of an animal ration and for stimulating ingestion. This is particularly the case for dairy cows for which silage or forage-based rations can be supplemented by the addition of sugars that are rapidly fermentable in the rumen thus improve microbial protein synthesis in the rumen and increase the degradability of the ration. An increase in the performance of dairy cows is often observed following the intake of sugars.
  • the carbohydrate composition of the invention can thus be included in a sweet liquid feed to be mixed with the basic ration of dairy cows.
  • the basic ration may consist of corn, grass silage and a concentrate consisting mainly of wheat, barley, beet pulp and rapeseed.
  • the basic ration may be mixed with between 2 and 5% in dry matter of a liquid feed comprising between 2 and 5% of water by total weight, between 30 and 50% of condensed molasse solubles by total weight, and between 10 and 60% of the carbohydrate composition of the invention by total weight.
  • Micronutrients may also be added to this liquid feed in a content by weight of less than 2%.
  • Such a liquid feed comprises between 50 and 70% of glucose by weight, between 10 and 30% of galactose by weight, between 5 and 20% of lactose by weight, less than 5% of sucrose by weight and less than 2% of fructose by weight.
  • the carbohydrate composition can be added to any kind of food or beverage application.
  • Food products and beverages include all products intended to be consumed orally by human beings, for the purpose of providing nutrition and/or pleasure.
  • Such food and beverage products include nutritional compositions for infants and young children, nutritional compositions for pregnant or lactating women or for women desiring to get pregnant, confectionary products, ice creams and frozen desserts, dairy products, culinary products, cereal products, bakery products , juices, cocoa and malt drinks, coffee and tea, coffee and tea creamers, coffee and tea mixes, sodas, flavoured waters, sport nutrition products, and snacks.
  • the particular sweet honey flavour of the carbohydrate composition of the invention is particularly advantageous, as it brings a pleasant tonality to the product.
  • Nutritional composition for infants and/or young children are preferably intended for children from 1 to 7 years of age.
  • the nutritional composition is selected from an infant formula, infant cereals, a follow- up formula, a growing-up milks, a functional milk, an infant or toddler meal, an infant or toddler snack or an infant or toddler medical food, more preferably infant cereals.
  • the carbohydrate composition of the present invention is particularly adapted to those products which are milk-based, as the composition of the invention is from dairy origin and comprise a significant amount of lactose and galactose. This feature of the carbohydrate of the present invention also makes it particularly suitable for other types of dairy products described below.
  • Food or beverages for pregnant or lactating women or for women desiring to get pregnant are preferably a milk product for pregnant or lactating women or for women desiring to get pregnant.
  • Dairy products include for example fermented milk products, such as chilled or ambient yoghurts, sweetened concentrated milk, ready-to-drink yoghurts, smoothies, milk shakes or other milk drinks, milk-based desserts such as creams or mousse and beverages such as cocoa and malt drinks.
  • fermented milk products such as chilled or ambient yoghurts, sweetened concentrated milk, ready-to-drink yoghurts, smoothies, milk shakes or other milk drinks, milk-based desserts such as creams or mousse and beverages such as cocoa and malt drinks.
  • Ice creams include dairy-based ice creams, as well as sorbets and frozen confectionary.
  • Culinary products include for example milk powder, culinary creams, soups, sauces, condiments and spices, culinary aids, spread premixed ingredients for cakes, meat products like sausage type Frankfurt or vegetable products mimicking meat.
  • Cereal products include for example breakfast cereals, muesli, breakfast bars and granola.
  • the carbohydrate composition of the invention can be mixed with other dried ingredients to be processed in an extruder or a batch cooker.
  • the carbohydrate composition can be incorporated as a slurry comprising the carbohydrate composition, water and other ingredients for taste and color, in an extruder, batch cooker or as coating for formed breakfast cereal pieces (extrudates of flakes).
  • the carbohydrate can also be incorporated as a binder to bind mix of cereals to other solid ingredients.
  • Bakery products include for example cakes, madeleines, biscuits, wafers, muffins and tarts.
  • Coffee and tea products include hot and cold ready-to drink or powdered coffee and tea beverages, as well as coffee and tea mixes, including coffee or tea and at least one dairy or non-dairy creaming ingredient.
  • Coffee and tea mixes include for example cappuccino, cafe latte and chai tea.
  • Coffee and tea creamers include dairy and non-dairy creamers in liquid or powder form to be added to coffee or tea.
  • Sport nutrition products include for example energy bars, energy drink, isotonic sport drink beverages and high protein products.
  • Confectionary products include for example chocolate products, chocolate coated biscuits and sugar-based confectionary.
  • Chocolate products typically comprise chocolate and/or compound, the latter being made from a combination of cocoa, a cocoa butter replacer (such as vegetable oil) and sweeteners.
  • Preferred chocolate products comprise chocolate, most preferred chocolate products comprise chocolate as legally defined in a major jurisdiction (such as Brazil, EU and/or US).
  • chocolate product denotes any foodstuff which comprises chocolate product and optionally also other ingredients and thus may refer to foodstuffs such confections, wafers, cakes and/or biscuits whether the chocolate product comprises a choco-coating and/or the bulk of the product.
  • Chocolate product confectionery may comprise chocolate product in any suitable form for example as inclusions, layers, nuggets, pieces and/or drops.
  • the confectionery product may further contain any other suitable inclusions such as crispy inclusions for example cereals (e.g. expanded and/or toasted rice) and/or dried fruit pieces and/or fillings.
  • the chocolate product of the invention may be used to mould a tablet and/or bar, to coat confectionery items and/or to prepare more complex confectionery products.
  • the chocolate product comprises a substantially solid moulded choco-tablet, choco-bar and/or baked product surrounded by substantial amounts of chocolate product.
  • the chocolate product forms a substantial or whole part of the product and/or a thick outside layer surrounding the interior baked product (such as a wafer and/or biscuit laminate).
  • a non-limiting list of those possible baked foodstuffs that may comprise chocolate compositions that comprise chocolate product of and/or used in the present invention are selected from: high fat biscuits, cakes, breads, pastries and/or pies; such as from the group consisting of: ANZAC biscuit, biscotti, flapjack, kurabiye, lebkuchen, leckerli, macaroon, bourbon biscuit, butter cookie, digestive biscuit, custard cream, extruded snacks, florentine, garibaldi gingerbread, koulourakia, kourabiedes, Linzer torte, muffin, oreo, Nice biscuit, peanut butter cookie, polvoron, pizzelle, pretzel, croissant, shortbread, cookie, fruit pie (e.g.
  • the chocolate product is a multi-layer product comprising chocolate or compound and selected from sandwich biscuit(s), cookie(s), wafer(s), muffin(s), extruded snack(s) and/or praline(s).
  • An example of such a product is a multilayer laminate of baked wafer and/or biscuit layers sandwiched with filling(s) and coated with chocolate.
  • Another embodiment of a chocolate product comprises a filling surrounded by an outer layer for example a praline, chocolate shell product.
  • Sugar-based confectionary includes for example lozenges, candies, tablets, pastilles, jelly candies, gummies and nougat.
  • the initial whey at 21 %TS at pH 5, 8-6, 2 is demineralized by a combination of electrodialysis equipment and a weak and strong cationic columns.
  • the solution obtained is at pH 2 - 2,5 at 20% Total Solids (TS); afterward, the solution is submitted to ultrafiltration (UF) in order to concentrate in the retentate the proteins at a volumetric concentration factor (VCF) between 2,5-3; the permeate is collected and further processed as follows.
  • the concentrated decationnated permeate is stored in the agitated reactor for the enzymatic reaction; the agitation is below 100rpm.
  • the temperature is monitored, but not adjusted during the enzymatic reaction. Also no pH adjustment is required during the enzymatic reaction.
  • a dilution of the dry matter is done.
  • the dilution factor is adjusted in order to achieve 20%TS.
  • the obtained composition is then subjected to a nanofiltration step.
  • the filtration is done at a temperature ⁇ 15°C.
  • the dry matter in the nanofiltration is the most important parameter; the permeate has to be at 2-3% TS.
  • a diafiltration factor is applied to increase the monosaccharides concentration in the permeate; the factor is at 2,3 (v/v) ; the diafiltration is done with soft water.
  • the permeate has a TS close to 2-5%, a lactose content of 15%, a glucose content of 50%, a galactose content of 20%, and 10% of oligosaccharides.
  • the concentrated permeate is afterwards further concentrated on an evaporator to achieve a final concentration at 67% ; a heat treatment is applied at about 95°C for about 5 seconds.
  • a plurality of parameters of a carbohydrate composition of the invention comprising 13% of lactose, 53.7% of glucose, 21 % of galactose, 4.1 % of oligosaccharide, and 3,5% of total ash, the percentages being defined by weight, based on the total weight of dry matter of the composition, was evaluated in comparison with other known sweeteners.
  • the percentage of dry matter, the content of reducing sugars, the caloric value, the glycemic index, the viscosity, the sweetening power and the sweetening power for 100% of dry matter are evaluated.
  • Dry matter concentration, sweetening power, calories, percentage of mono-di sugars, percentage of reducing sugars and viscosity are also evaluated to decrease the Water Activityto 0,85 and to decrease the freezing point at -5 ° C. It is known that the reduction of the Water Activity (Aw) to a value less than or equal to 0,85 makes it possible to increase the storage capacity of a food product. It is also known that for ice cream applications, the reduction of the freezing point makes it possible to optimize the creamy texture of the ice. Finally, the sweetness, the calories, the percent of mono-di sugars and the viscosity are evaluated in order to provide a controlled reducing sugar content.
  • the carbohydrate composition of the invention has therefore advantageous properties for decreasing the Water Activity (Aw) and the freezing point while being low sweetening, rich in reducing sugars, low viscosity with good solubility and a limited calorie intake.
  • the carbohydrate composition of the invention can thus be used in applications requiring the appearance of a color, an Aw decrease, a freezing point decrease and/or low viscosity sweeteners, while remaining reasonably unsweetening.
  • Tests relating to the shelf life of the carbohydrate composition of the invention were conducted. The tests were conducted over a period of 5 to 6 months for carbohydrate compositions of the invention having a solid content between 60 and 72%. The storage temperatures tested are 25 °C and 37 °C.
  • the physicochemical analyses carried out concern thewater activity, the dry matter content, the Brix° (dissolved sugar content of an aqueous solution), the glucose, lactose, and galactose contents, the color, the crystallization and the viscosity .
  • the microbiological analyses carried out concern Total Mesophilic Flora (FMT), yeasts, moulds, thermophilic Flora, Clostridium perfringens, E.coli, Salmonella, and Staphylococcus Coagulase. The analyses are performed monthly. [0090] The monitoring of these parameters made it possible to show that the carbohydrate composition of the invention is stable over 5 months both from a physicochemical and a microbiological point of view. A shelf life of 3 to 4 months could thus be validated.
  • Table 3 Composition of a sweetened liquid feed comprising the carbohydrate composition of the invention
  • the molasse solubles are derived from potassium free and concentrated by-products obtained after fermentation of the sugar beet molasse and sugarcane molasse during the production of yeasts.
  • the oligoelements are composed of a mixture of zinc, manganese and cobalt.
  • the carbohydrate composition of the invention corresponds to the composition 4 of Example 2.
  • This example demonstrates potential of the carbohydrate composition of the invention to improve flavour during wafer baking.
  • a reference wafer without the carbohydrate composition and two wafers containing two different additions of the carbohydrate composition (3.2% and 9.5% per dry matter) were prepared and compared by sensory analysis and by quantitative analysis of selected aroma compounds.
  • the batters were prepared by mixing of ingredients using an overhead stirrer according following recipes:
  • the mixture was then centrifuged at 4000 rpm for 3 minutes and an aliquot of supernatant (3 mL) was transferred into a new 20 mL headspace vial containing 2g sodium chloride and analysed by HS- SPME-GC/MS/MS. Each sample was prepared in duplicates by two independent work-ups.
  • Athletes have different daily nutritional requirements. Isotonic sport drinks contain specific amount of carbohydrates, minerals (sodium, potassium, calcium, iron, phosphorus and magnesium) and vitamins (whole group B, vitamin C and vitamin E). Vitamins B play a role in carbohydrate, lipid and protein metabolisms. Vitamins C and E have antioxidant functionalities. [00106] Minerals act as follows :
  • the carbohydrate composition of the invention is the only carbohydrate source used in the formula of isotonic sport drink.
  • the composition of the carbohydrate composition of the invention is given in the Table below.
  • the average content of Vitamin B2 in the carbohydrate composition of the invention is 1.3 mg/100 g of dry matter (876 pg/100 g)(.
  • composition of the sport drink is as follow :
  • the advantages of the carbohydrate composition of the invention in isotonic sport drinks are mainly related to its natural contribution in interesting nutritional elements.
  • the natural content of potassium in the carbohydrate composition of the invention allows to claim that the isotonic sport drink is "rich in potassium” without the need to add synthetic minerals.
  • the carbohydrate composition of the invention allow to add smaller amounts of synthetic minerals in the sport drink composition.
  • Concerning the fibers, the presence of galacto-oligosaccharide (GOS) in the carbohydrate composition of the invention allow to claim that the resulting sport drink composition is a "source of fiber".
  • GOS galacto-oligosaccharide
  • Vitamin B2 for simple sugars, as the glycemic index of the carbohydrate composition of the invention is lower than those of glucose syrup, there is a positive effect in the resulting sport drink. Finally, the natural content of Vitamin B2 in the carbohydrate composition of the invention allows to claim that the isotonic sport drink is "rich in Vitamin B2".
  • Example 8 Ice cream including the carbohydrate composition of the invention
  • the 39DE atomized glucose usually used in the manufacturing process of ice cream has been replaced by the carbohydrate composition of the invention.
  • the manufacturing process of ice cream is unchanged.
  • such a process comprises three main steps: preparation of an ice cream mix, maturation of the ice cream mix and icing of the matured ice cream mix.
  • composition of the resulting ice cream is given in the Table below in comparison with an ice cream including the 39DE atomized glucose (Reference). Both of these compositions have a theoretical Freezing Depression Point of 2,3°C.
  • the stability of the ice cream mixes is evaluated by a visual appreciation on a volume of 100ml in a test tube kept at 20 °C for 24 hours. Both ice cream mixes are stable without any phase separation.
  • the flow measurement of the ice cream mixes is measured to evaluate the consistency of the mixes. This evaluation is carried out by the measurement of their resistance to flow under specific conditions and for a given time.
  • the Cenco apparatus is a consistometer graduated every 0.5 cm up to 24 cm. The flow is expressed in time (seconds) that the product has set to flow over the length of 24 cm. Both ice cream mixes flow in less than one second.
  • the ice cream including the carbohydrate of the invention has a more pronounced color, more intense biscuity and milky flavors with a slight honey note, and an improved smooth texture.
  • the ice cream prepared with the carbohydrate composition of the invention has a number of advantages in comparison with the reference ice cream. Especially, the use of the carbohydrate composition of the invention allows a cleaner labelling. Furthermore, the carbohydrate composition of the invention decreases the hardness of the ice cream especially after test aging. The resulting ice cream can therefore be a hard-to-work ice creams like chocolate ice cream. Moreover, the ice cream crystals are thinner when the carbohydrate of the invention is used. The smoothness of the ice is therefore optimized.
  • the carbohydrate composition of the invention provides a yellow to brown color while limiting the use of colouring additives (like vanilla ice creams). Finally, the carbohydrate composition of the invention thanks to its unique flavour profile can help to mask some unwanted tastes.
  • Example 9 Sponge cake including the carbohydrate composition of the invention
  • Sponge cakes usually comprise glucose syrup and/or glycerol.
  • glucose syrup and the glycerol have been respectively and both replaced by the carbohydrate composition of the invention.
  • the three tested formulations for sponge cake are given in the Table below in comparison with a reference composition comprising both glucose syrup and glycerol.
  • the glucose syrup is replaced by the carbohydrate composition of the invention under a 1 :1 ratio by weight.
  • the glycerol is replaced by the carbohydrate composition of the invention under a 1 :1 ratio by dry matter.
  • both glucose syrup (1 :1 ratio by weight) and glycerol (1 :1 ratio by dry matter) are replaced by the carbohydrate composition of the invention.
  • the three resulting sponge cakes are submitted to tests in order to determine the feasibility of the glucose syrup and/or the glycerol substitution by the carbohydrate composition of the invention. Before testing, it is observed that the section and the volume of the sponge cakes resulting from compositions 1 , 2 and 3 are similar to those of the sponge cakes resulting from the reference formulation and are in accordance with the requested section and volume for sponge cakes. [00128] The first test is to measure the evolution of the weight of the sponge cakes at ambient temperature until 2 days after preparation. The results given in the Table below are expressed in grams.
  • the second test is to measure the evolution of the texture both at 25% and 40% of compression of the sponge cakes at ambient temperature until 2 days after preparation. The results given in the Table below are expressed in Newton.
  • the third test is to measure the evolution of the water activity (Aw) of the sponge cakes at ambient temperature until 2 days after preparation.
  • the Aw results given in the Table below.
  • Example 10 Feed lick bucket for ruminant including the carbohydrate composition of the invention
  • molasses resulting from refining sugar beets usually used in mineral lick buckets is totally or partially replaced by the carbohydrate composition of the invention. It is required to reach a level of consumption comparable to the formulations prepared with molasses, a sufficient hardness to regulate the level of ingestion and to obtain a stable product and a good palatability.
  • Example 11 Pellets for animals including the carbohydrate composition of the invention
  • the carbohydrate composition of the invention has been incorporated as a granulating component to replace molasses resulting from refining sugar beets or sugarcane.
  • the incorporation rate is equivalent to that of molasses (maximum of 5% by weight) in order to avoid clogging during the pellet manufacturing process due to the caramelization of sugars. This replacement has been successfully carried out, showing equivalent properties and animal acceptance.
  • the carbohydrate composition of the invention has been also tested as sprayable formulation on already formed pellets.
  • molasses can be sprayed up to 3.0 % by weight after granulation in order to stick the fine particles and give a glossy appearance to the pellets. Because of its high viscosity, it must first be heated and diluted with water to be sprayed in good conditions (because of the risk of clogging of the spray circuit). However the dilution of the molasses involves its absorption by the pellet and thus limits its coating effect.
  • Comparative tests have been performed with a known formulation of molasses of 2,5% by weight and a formulation of the carbohydrate composition of the invention of 2,5% by weight.
  • the low viscosity of the carbohydrate composition of the invention avoid the adding of water. Thanks to its higher sugar content, the pulverized carbohydrate composition of the invention has shown a better coating function.
  • the pellets on which carbohydrate composition of the invention has been sprayed are brighter. This visual difference is observed at the end of the manufacturing process and confirmed one month after.
  • the use of the carbohydrate composition of the invention in a sprayable formulation at a rate of 2.5% by weight on already formed pellets makes it possible to bond the fine particles on the pellets and gives a brighter appearance to the pellets.

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Abstract

La présente invention concerne une composition glucidique qui comprenant de 40 à 65 % de glucose, de 10 à 30 % de galactose, de 5 à 25 % de lactose, et au plus 10 % d'oligosaccharide, les pourcentages étant définis en poids, sur la base du poids total de matière sèche de la composition. L'invention concerne également un aliment, un produit alimentaire ou une boisson qui comprend une telle composition glucidique.
EP18839627.9A 2017-12-29 2018-12-28 Composition glucidique, procédé de production de la composition et aliment et produits alimentaires comprenant une telle composition Pending EP3731655A1 (fr)

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US4478855A (en) * 1981-12-28 1984-10-23 Arla, Ekonomisk Forening Protein containing fruit drink and process for the manufacture thereof
FR2538680B1 (fr) * 1982-12-29 1985-06-28 Corning Glass Works Produits a base de complexes d'uree et de matieres a lactose hydrolise, leur preparation et leur utilisation pour l'alimentation de ruminants
SE461697B (sv) * 1988-09-15 1990-03-19 Svenska Mejeriernas Riksforeni Kolhydratrik dryck
PT1407037E (pt) * 2001-07-16 2006-05-31 Arla Foods Amba Processo para a producao de tagatose
NZ523100A (en) * 2002-12-10 2005-02-25 Fonterra Co Operative Group A process for producing a carbohydrate composition
CN102131398B (zh) * 2008-08-29 2014-02-26 瓦利奥有限公司 低乳糖和无乳糖的乳制品及其生产方法
US10080372B2 (en) * 2008-08-29 2018-09-25 Valio Ltd. Low-lactose and lactose-free milk product and process for production thereof
WO2010107506A1 (fr) * 2009-03-20 2010-09-23 Milk Specialties Company Concentré de perméat de lactosérum hydrolysé sans sédimentation et procédés et compositions nutritionnelles associés
EP2526784A1 (fr) * 2011-05-24 2012-11-28 Nestec S.A. Composition d'oligosaccharide-galactooligosaccharide du lait pour formulation pour nourrissons contenant la fraction soluble d'oligosaccharide présente dans le lait, et disposant d'un niveau faible de monosaccharides et procédé permettant de réduire la composition
CN109310101A (zh) * 2016-06-14 2019-02-05 科·汉森有限公司 乳糖含量降低的发酵乳制品

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