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
  • A23C9/1528—Fatty acids; Mono- or diglycerides; Petroleum jelly; Paraffine; Phospholipids; Derivatives thereof
• • 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
  • A23C9/1524—Inert gases, noble gases, oxygen, aerosol gases; Processes for foaming
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
  • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
  • A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
  • A23G1/52—Aerated, foamed, cellular or porous products, e.g. gas expanded
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
  • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
  • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
  • A23G3/46—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing dairy products
• • 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
  • A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
• • 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
  • A23C2210/00—Physical treatment of dairy products
  • A23C2210/30—Whipping, foaming, frothing or aerating dairy products

Definitions

• the present invention relates to the field of aerated food products, especially aerated dairy products.
• the present invention also relates to a process for manufacturing such aerated dairy product.
• Aerated dairy products especially dairy mousses (e.g. chocolate mousses), are prepared by dispersing a gas in a liquid or a semi-liquid dairy matrix (or dairy composition). This results in an aerated dairy product having an aerated texture which is appreciated by consumers.
• dairy mousses e.g. chocolate mousses
• a maximum volume of gas should be dispersed within the dairy composition to obtain an overrun as high as possible.
• the overrun expresses the quantity of gas incorporated into a product upon aeration and therefore describes the level of aeration of said product.
• the overrun of aerated dairy products prepared with conventional dairy ingredients may be limited and/or unsatisfactory.
• eggs may be added to the dairy compositions and/or the fat content of the dairy compositions may be increased (e.g. via addition of high amount of butter and/or cream).
• the fat content of the dairy compositions may be increased (e.g. via addition of high amount of butter and/or cream).
• Another solution known in the art relies on the use of lactic acid esters of mono- and diglycerides as emulsifier to facilitate the aeration of dairy compositions, including dairy compositions which are free from egg and/or with a limited content of fat. This enables to incorporate the maximum volume of gas in dairy compositions and achieve aerated dairy products with high overrun (i.e. above 80%, preferably 100%).
• lactic acid esters of mono- and diglycerides may be considered artificial emulsifiers and are labelled as E472b.
• products which are free from artificial ingredients including products free from lactic acid esters of mono- and diglycerides.
• the object of the present invention is to improve the state of the art, and in particular to provide an aerated dairy product, an aeratable dairy food composition and a process for manufacturing an aerated dairy product that overcomes the problems of the prior art and addresses the needs described above, or at least to provide a useful alternative.
• a first aspect of the invention proposes an aerated dairy product which is free from egg, and which comprises at least one dairy ingredient, and an added emulsifying component being hydrolysed lecithin.
• the invention in a second aspect, relates to an aeratable dairy food composition which is free from egg, and which comprises a at least one dairy ingredient and an added emulsifying component being hydrolysed lecithin.
• the invention relates to a process for manufacturing an aerated dairy product, which comprises the steps consisting of: a) Providing a dairy food composition which is free from egg, and which comprises at least one dairy ingredient and an added emulsifying component being hydrolysed lecithin, b) Aerating the dairy food composition.
• hydrolysed lecithin as an emulsifier substantially improves the foamability of dairy components and allows to provide an aerated dairy product with high overruns above 80%, preferably 100% and with a good and satisfactory aerated texture. These advantages are observed even when the aerated dairy product is free from egg and/or has a limited fat content. Hydrolysed lecithin is derived from natural materials, especially plant and is perceived as natural. Hence, it represents a satisfactory and effective non-artificial alternative to standard artificial emulsifiers.
• hydrolysed lecithin refers to a lecithin which is partially or fully hydrolysed through an enzymatic treatment and/or through a chemical treatment, preferably through enzymatic treatment.
• total lecithin compounds corresponds to all lecithin compounds within the emulsifying component, especially lecithin (i.e. non-hydrolysed form of lecithin) plus lysolecithin (i.e. hydrolysed form of lecithin).
• the "overrun” is an indication of the quantity of gas incorporated into a product (e.g. food product).
• the overrun (OR) is calculated according to the following equation: where Po is the weight of a predetermined volume Vc of a product before incorporation of gas (i.e. before aeration), and Pf is the weight of the same volume Vc of the product after incorporation of a gas (i.e. after aeration), for instance by whipping.
• the weights Pf and Po are measured at the same pressure and temperature.
• the term "added emulsifying component” refers to a compound having emulsifying properties, and which is added as ingredient to the composition of the aerated dairy product.
• the term "added emulsifying component” excludes compounds having emulsifying properties which are inherently present within the ingredients of the aerated dairy product, e.g. naturally occurring lecithin from seeds. This also excludes the lecithin that could be used in chocolate, which is generally non-hydrolysed lecithin.
• this definition excludes the proteins of the aerated dairy product, the texturizing ingredient and the dairy component, including dairy ingredients.
• added fat-based emulsifying component refers to an added emulsifying component as defined above and which is derived from fat.
• a first aspect of the invention relates to an aerated dairy product.
• the aerated dairy product comprises a dairy component comprising at least one dairy ingredient.
• dairy ingredient it is understood ingredients which are originated from non human mammal milk, such as cow milk, goat milk, ewe milk, camel milk, donkey milk.
• dairy ingredients includes milk, i.e. non-human mammal milk, preferably cow milk.
• the dairy ingredients are originated from cow milk.
• dairy ingredients include liquid milk, milk fat, milk powder, milk proteins, dairy curd, cream, buttermilk, condensed milk and combinations thereof.
• the liquid milk may be a whole milk, semi-skimmed milk, a skimmed milk or a combination thereof.
• the dairy curd corresponds to the dairy coagulum, optionally strained, which is obtained by treating dairy ingredients such as milk with rennet and/or lactic acid strains.
• milk proteins include casein, caseinate, casein hydrolysate, whey, whey hydrolysate, whey concentrate, whey isolate, milk protein concentrate, milk protein isolate, and combinations thereof.
• the milk proteins may include, for example, sweet whey, acid whey, a-lactalbumin, b-lactoglobulin, bovine serum albumin, acid casein, caseinates, a-casein, b-casein, and/or y-casein.
• the dairy component may also further comprise water in addition to the dairy ingredient(s).
• the dairy component consists of at least one dairy ingredient, optionally in combination with water. More preferably, the dairy component consists of a mixture of liquid milk, cream, milk powder and/or water. The different ingredients of the dairy component, including the dairy ingredients (i.e. liquid milk, cream and/or milk powder) and eventually water, are mixed altogether at the desired amount.
• the aerated dairy product according to the invention comprises an added emulsifying component being hydrolysed lecithin.
• the hydrolysed lecithin may be chemically hydrolysed lecithin or enzymatically hydrolysed lecithin.
• Chemical hydrolysis of lecithin may be performed by treating lecithin with sodium methoxide.
• the chemical hydrolysis of lecithin is for example described in G. V. Marinetti, Hydrolysis of Lecithin with Sodium Methoxide, Biochemistry, 1962, 1, 2, S50-S5S.
• the hydrolysed lecithin is enzymatically hydrolysed lecithin. Enzymatic hydrolysis is preferred to chemical hydrolysis as chemical hydrolysis involves the use of chemical compounds which are not natural.
• Enzymatic hydrolysis enables to provide a lecithin ingredient which is natural. Moreover, enzymatic hydrolysis is more specific than chemical hydrolysis. This limits the production of non-desired compounds upon hydrolysis.
• Enzymatically hydrolysed lecithin is obtained by hydrolysing lecithin with at least one phospholipase.
• the phospholipase is selected from the list consisting of phospholipase Al, phospholipase A2, phospholipase C and combinations thereof.
• the enzymatically hydrolysed lecithin may be obtained by further hydrolysing the lecithin with a lipase effective to hydrolyse the triglycerides.
• the hydrolysed lecithin may be fully or partially hydrolysed lecithin.
• the hydrolysed lecithin is a partially hydrolysed lecithin, that-is-to-say a lecithin which is hydrolysed such that 25 to 55% of total lecithin components is lysolecithin.
• Lysolecithin is the lecithin compound resulting from the hydrolysis of lecithin. The partial hydrolysis of lecithin significantly improves the functionality of lecithin, including foaming properties.
• Standard lecithin i.e. non-hydrolysed lecithin
• water-in-oil emulsions such as margarine or chocolate.
• hydrolysed lecithin especially partially hydrolysed lecithin, contrarily to standard lecithin, substantially improves the foamability of dairy products and especially enables to achieve aerated dairy products with high overruns over 80%, preferably over 100%.
• hydrolysed lecithin is derived from natural materials, especially plants.
• hydrolysed lecithin, in particular partially hydrolysed lecithin may be used effectively as a non-artificial alternative to standard artificial emulsifiers, including lactic acid esters of mono- and diglycerides.
• the hydrolysed lecithin content within the aerated dairy product is of 0.1wt.% to 1.0wt.%, preferably of 0.1wt.% to 0.8wt. More preferably, the hydrolysed lecithin content within the aerated dairy product is of 0.1wt.% to 0.5wt.%.
• the hydrolysed lecithin content within the aerated dairy product is of 0.1wt.% to 0.35wt.%. Most preferably the hydrolysed lecithin content within the aerated dairy product is of 0.2wt.% to 0.35wt.%. At this content, hydrolysed lecithin is able to improve the foamability of the dairy component and allows to achieve aerated dairy products with high overrun.
• the hydrolysed lecithin content above are expressed by total weight of aerated dairy product.
• the hydrolysed lecithin is originated from a plant material, especially oilseeds.
• a plant material especially oilseeds.
• it may be originated from plant material such as soy, sunflower, cottonseed and combinations thereof.
• the hydrolysed lecithin is not derived from egg.
• the aerated dairy product is free from egg.
• the aerated dairy product is free from any further added fat-based emulsifying component other than hydrolysed lecithin.
• the aerated dairy product may be free from any added lactic acid esters of mono- and diglycerides, added polysorbates and added glycerol monostearates.
• added acid esters of mono- and diglycerides it is understood lactic acid esters of mono- and diglycerides which are added to the composition of the aerated/aeratable dairy product or the dairy food composition.
• added polysorbate it is understood polysorbate which are added to the composition of the aerated/aeratable dairy product or the dairy food composition.
• glycerol monostearates it is understood glycerol monostearates which are added to the composition of the aerated/aeratable dairy product or the dairy food composition.
• the aerated dairy product is free from any further added emulsifying component other than hydrolysed lecithin.
• the aerated dairy product is free from any added lactic acid esters of mono- and diglycerides.
• added acid esters of mono- and diglycerides it is understood lactic acid esters of mono- and diglycerides which are added to the composition of the aerated dairy product or the aeratable dairy product or the dairy food composition.
• the aerated dairy product is also free from added polysorbates and added glycerol monostearates.
• hydrolysed lecithin when used alone as emulsifying ingredient, substantially improves the foamability of dairy products and especially enables to achieve aerated dairy products with high overruns over 80%, preferably over 100%.
• hydrolysed lecithin is derived from plant.
• hydrolysed lecithin may be used effectively as a non-artificial alternative to standard artificial emulsifiers, including lactic acid esters of mono- and diglycerides, to prepare aerated dairy products with high overruns.
• the aerated dairy product of the invention is free from polyhydric alcohols such as glycerol, sorbitol or mannitol.
• the aerated dairy product of the invention has a satisfactory aerated texture even in the absence of polyhydric alcohols.
• the aerated dairy product has a protein content of less than 10wt.%.
• the aerated dairy product has a protein content of 2.0wt.% to 10wt.%, preferably of 2.2wt.% to 8.0wt.%, more preferably of B.0wt.% to 8.0wt.%, most preferably of 4.0wt.% to 6.0wt.%.
• the proteins participate, to a moderate extent, in the stabilisation of the gas bubbles within the aerated dairy product.
• the protein of the aerated dairy product may consist essentially of dairy proteins. The protein content above are expressed by total weight of aerated dairy product.
• the aerated dairy product has a fat content of at most B0wt.%, preferably of 1.0wt.% to 30wt.%, more preferably of 5.0wt.% to 30wt.%.
• the fat participates together with proteins, to a certain extent, in the stabilisation of the gas bubbles within the aerated dairy product.
• hydrolysed lecithin is able to improve the foamability of aerated dairy products at a given fat content and enables to achieve aerated dairy products with higher overruns than when non- hydrolysed lecithin or no emulsifying component is used.
• the aerated dairy product has a limited fat content.
• the aerated dairy product has a fat content of less than 15wt.%, preferably less than 10wt.%, more preferably less than 8.0wt.%, most preferably less than 7.0wt.%.
• the aerated dairy product has a fat content of 1.0wt.% to 15wt.%, preferably of 1.0wt.% to 10wt.%, more preferably of 2.0wt.% to 7.5wt.%. Even more preferably, the aerated dairy product has a fat content of 4.0wt.% to 7.5wt.%.
• the foamability of the dairy component is improved by using a hydrolysed lecithin, despite the limited content of fat.
• an aerated dairy product with a limited content of fat and with a high overrun can be achieved by using hydrolysed lecithin, especially partially hydrolysed lecithin.
• the fat content above are expressed by total weight of aerated dairy product.
• the aerated dairy product may comprise a texturizing ingredient to increase the texture and the stability of the aerated dairy product over the shelf- life.
• it may comprise at least one texturizing ingredient selected from the group consisting of gelatin, xanthan gum, carrageenan, agar, alginate, cellulose, gellan gum, locust bean gum, guar gum, tara gum, acacia gum, starch, flour and combinations thereof.
• the term "starch" includes native starch and modified starch.
• the texturizing ingredient consists of gelatin.
• the aerated dairy may comprise a flavouring ingredient to impart a desired flavour within the aerated dairy product. It may be a savoury flavouring ingredient or a sweet flavouring ingredient.
• the flavouring ingredient may be an artificial or a natural flavouring ingredient.
• the flavouring ingredient may be in a liquid form, a solid form, a powder form or a combination thereof.
• the flavouring ingredient may be a caramel flavouring ingredient, a chocolate flavouring ingredient, a coffee flavouring ingredient, a fruit flavouring ingredient, a hazelnut flavouring ingredient, a mint flavouring ingredient, a pistachio flavouring ingredient, a vanilla flavouring ingredient, or combinations thereof.
• the flavouring ingredient is preferably a chocolate flavouring ingredient.
• the chocolate flavouring ingredient is chocolate and/or cocoa.
• the aerated dairy product may further comprise chocolate and/or cocoa.
• the aerated dairy product comprises chocolate.
• the chocolate may participate to the texture and the stability of the aerated dairy product through its crystallisation, especially fat crystallisation, upon cooling.
• the chocolate may be dark chocolate, milk chocolate, ruby chocolate and/or white chocolate.
• the chocolate is milk chocolate or dark chocolate.
• cocoa mass refers to a food product comprising at least cocoa mass and sugar. Cocoa mass is also known as cocoa liquor. Especially, cocoa mass or cocoa liquor refers to the paste obtained by grinding roasted, cleaned and deshelled cocoa beans.
• Chocolate may further comprise one or more ingredients selected among the list consisting of added cocoa butter, cocoa powder, flavours, processing aids, non-hydrolysed lecithin, cocoa fibres, vegetable oils, dairy ingredients, solid inclusions, artificial sweeteners, natural sweeteners and combinations thereof. In another embodiment, the chocolate has a total fat content of at least 15wt.%.
• the chocolate has a total fat content of 15wt.% to 50wt.%, more preferably of 15wt.% to 40wt.%, and most preferably of 20wt.% to 35wt.%.
• the chocolate may comprise at most 40wt.% additional ingredients other than cocoa mass and sugar and/or may be free from hazelnut paste.
• the aerated dairy product may further comprise one or more of the ingredients selected from the list consisting of acidifying agent, alkalinizing agent, aromatic herbs, colouring agent, edible oils, fibers, fruit preparation, minerals, prebiotics, preservatives, probiotics, solid inclusions, spices, sugar, sweeteners, vegetable preparation, vitamins, or combinations thereof.
• the aerated dairy product is a dairy mousse, such as a chocolate mousse, a fruit mousse, vegetable mousses or any other flavoured mousse (e.g. vanilla, coffee, caramel etc.).
• a dairy mousse such as a chocolate mousse, a fruit mousse, vegetable mousses or any other flavoured mousse (e.g. vanilla, coffee, caramel etc.).
• the aerated dairy product may be a whipped cream.
• the aerated dairy product is a chilled aerated dairy product.
• a chilled aerated dairy product which is stored under chilled conditions.
• the term “chilled conditions” refers to temperatures ranging from 2°C to 15° C, preferably from 4°C to 8°C.
• a chilled aerated dairy product has a shelf-life of at least 20 days, preferably of at least 30 days when stored under chilled conditions. These storage temperatures relate to the storage of the product before being commercially obtained by an end consumer. Generally, the end consumer is advised to store the product under the same chilled conditions until consumption, for example in a refrigerator.
• the aerated dairy product is not frozen.
• it is not an ice cream.
• Non-frozen aerated dairy products e.g. chilled aerated dairy products
• Non-frozen aerated dairy products with high overruns, in particular without egg and/or with low fat content, are difficult to achieve and stabilize as they are meta-stable systems compared to frozen aerated dairy products which are more stable due to the solid/frozen state. It has been discovered that it is possible to stabilize air bubbles and achieve high overruns for non-frozen aerated dairy products with hydrolysed lecithin, even without egg and/or with low fat content.
• the aerated dairy product has an overrun above 80%, preferably above 100wt%, more preferably of 100% to 155%, most preferably of 120% to 150%. It has been observed that the use of hydrolysed lecithin enables to achieve aerated dairy product having high overruns which are significantly above 80%, preferably above 100% and enables to provide a good aerated texture. Thanks to hydrolysed lecithin, such high overruns were achieved even in conditions which are not favourable to high overruns: egg- free recipe, recipe with a limited fat content and/or recipe without high-performing standard artificial emulsifiers such as lactic acid esters of mono and diglycerides.
• lecithin is derived from plant.
• lecithin may be used effectively as a non artificial alternative to standard artificial emulsifiers, including lactic acid esters of mono- and diglycerides to prepare aerated dairy products.
• a second aspect of the invention relates to an aeratable dairy food composition which comprises a dairy component comprising at least one dairy ingredient, and which comprises an added emulsifying component being hydrolysed lecithin.
• a dairy component comprising at least one dairy ingredient
• an added emulsifying component being hydrolysed lecithin.
• the aeratable dairy food composition enables to provide to an end user (e.g. consumer, food professionals, food manufacturers) a composition which can be easily aerated, for example by whipping with a Thermomix ® or by using an aeration device as described in the third aspect of the invention, into an aerated food product, preferably with high overruns, i.e. above 80%, preferably above 100%.
• the aeratable composition of the invention has comparable foaming properties than a composition which is using artificial emulsifying component, especially lactic acid esters of mono- and diglycerides.
• the aeratable composition of the invention is easier to aerate than the same composition which is free from any emulsifying component or which is prepared with a standard lecithin ingredient (i.e. non-hydrolysed lecithin).
• the aeratable dairy food composition may further comprise a flavouring ingredient and/or a texturizing ingredient as provided in the first aspect of the invention.
• the aeratable dairy food composition may also further comprise one or more of the ingredients discussed above in relation to the aerated dairy product of the first aspect of the invention.
• the aeratable dairy food composition may have a protein content of less than 10wt.%.
• aerated dairy product has a protein content of 2.0wt.% to 10wt.%, preferably of 2.2wt.% to 8.0wt.%, more preferably of B.0wt.% to 8.0wt.%, most preferably of 4.0wt.% to 6.0wt.%.
• the advantage of the protein content is provided in the first aspect of the invention. The protein content above are expressed by total weight of aeratable dairy food composition.
• the aeratable dairy food composition may have a fat content of at most B0wt.%, preferably of 1.0wt.% to B0wt.%, more preferably of 5.0wt.% to 30wt.%.
• the aeratable dairy food composition has a limited fat content.
• the aeratable dairy food composition has a fat content of less than 15wt.%, preferably less than 10wt.%, more preferably less than 8.0wt.%, most preferably less than 7.0wt.%.
• the aeratable dairy food composition has a fat content of 1.0wt.% to 15wt.%, preferably of 1.0wt.% to 10wt.% and more preferably of 2.0wt.% to 7.5wt.%. Even more preferably, the aeratable dairy food composition has a fat content of 4.0wt.% to 7.5wt.%.
• the advantage of the fat content is provided in the first aspect of the invention. The fat content above are expressed by total weight of aeratable dairy food composition.
• the aeratable dairy food composition is free from egg.
• the aeratable dairy food composition is free from any further added fat-based emulsifying component other than hydrolysed lecithin.
• the aeratable dairy food composition may be free from any added lactic acid esters of mono- and diglycerides, added polysorbates and added glycerol monostearates.
• the aeratable dairy food composition is free from any further added emulsifying component other than hydrolysed lecithin.
• the aeratable dairy food composition is free from any added lactic acid esters of mono- and diglycerides.
• the aeratable dairy food composition is also free from added polysorbates and added glycerol monostearates.
• the aeratable dairy food composition of the invention is free from polyhydric alcohols such as glycerol, sorbitol or mannitol.
• a third aspect of the invention relates to a process for manufacturing an aerated dairy product.
• the aerated dairy product is an aerated dairy product according to the first aspect of the invention, and also an aerated dairy product as claimed in the present claims.
• the process comprises a step a) consisting of providing a dairy food composition which comprises a dairy component comprising at least one dairy ingredient and an added emulsifying component being hydrolysed lecithin.
• a dairy food composition which comprises a dairy component comprising at least one dairy ingredient and an added emulsifying component being hydrolysed lecithin.
• the dairy food composition may further comprise a flavouring ingredient and/or a texturizing ingredient as provided in the first aspect of the invention.
• the dairy food composition may also further comprise one or further comprise one or more of the ingredients discussed above in relation to the aerated dairy product of the first aspect of the invention.
• the dairy food composition may have a protein content of less than 10wt.%.
• aerated dairy product has a protein content of 2.0wt.% to 10wt.%, preferably of 2.2wt.% to 8.0wt.%, more preferably of B.0wt.% to 8.0wt.%, most preferably of 4.0wt.% to 6.0wt.%.
• the advantage of the protein content is preferably provided in the first aspect of the invention. The protein content above are expressed by total weight of dairy food composition.
• the dairy food composition has a fat content of at most B0wt.%, preferably of 1.0wt.% to 30wt.%, more preferably of 5.0w.% to 30wt.%.
• the dairy food composition has a limited fat content.
• the dairy food composition has a fat content of less than 15wt.%, preferably less than 10wt.%, more preferably less than 8.0wt.%, most less than 7.0wt.%.
• the dairy food composition has a fat content of 1.0wt.% to 15wt.%, preferably of 1.0wt.% to 10wt.% and more preferably of 2.0wt.% to 7.5wt.%. Even more preferably, the dairy food composition has a fat content of 4.0wt.% to 7.5wt.%.
• the advantage of the fat content is provided in the first aspect of the invention. The fat content above are expressed by total weight of dairy food composition.
• the dairy food composition is free from egg. In another embodiment, the dairy food composition is free from any further added fat-based emulsifying component other than hydrolysed lecithin.
• the dairy food composition may be free from any added lactic acid esters of mono- and diglycerides, added polysorbates and added glycerol monostearates.
• the dairy food composition is free from any further added emulsifying component other than hydrolysed lecithin.
• the dairy food composition is free from any added lactic acid esters of mono- and diglycerides.
• the dairy food composition is also free from added polysorbates and added glycerol monostearates.
• the dairy food composition of the invention is free from polyhydric alcohols such as glycerol, sorbitol or mannitol.
• the process comprises a further step b) consisting of aerating the dairy food composition.
• the aeration step b) is performed until reaching an overrun above 80wt%, preferably above 100wt%, more preferably of 100% to 155%, most preferably of 120% to 150%.
• the aeration step is performed at a temperature of 4°C to 20°C, preferably 4°C to 15°C, more preferably 4°C to 12°C, most preferably 6°C to 10°C.
• the aeration step b) may be performed with an aeration device as known in the art such as a MON DOM IX ® , AEROMIX ® or HPW (High Pressure Whipping System).
• an aeration device as known in the art such as a MON DOM IX ® , AEROMIX ® or HPW (High Pressure Whipping System).
• the aeration step b) is performed by means of an aeration device which is an apparatus as described in WO2013/068426 Al, WO2017/067965 A1 or WO2018/197493 Al.
• an aeration device which is an apparatus as described in WO2013/068426 Al, WO2017/067965 A1 or WO2018/197493 Al.
• the aeration step b) is preferably performed by means of an aeration device comprising a housing extending in a longitudinal direction, the housing comprising an inlet for the dairy food composition to be aerated and an outlet for the aerated dairy product, within the housing, at least a first set of a rotor and a stator and a second set of a rotor and a stator, wherein each set of a rotor and a stator has complementary toothed rims oppositely orientated in the longitudinal direction, the aeration device comprising a drive shaft, the rotors of each set of a rotor and a stator being coupled to said drive shaft; the aeration device further comprising a gas injector for injecting, upstream of the first set of a rotor and a stator, a gas into the dairy food composition to be aerated.
• an aeration device comprising a housing extending in a longitudinal direction, the housing comprising an inlet
• the gas is a food grade gas, i.e. a gas suitable for human consumption.
• the gas is selected from the list consisting of air, nitrogen, carbon dioxide, nitrous oxide, and combinations thereof.
• the gas is nitrogen.
• the rotor and the stator of each set of a rotor and a stator may comprise one to five toothed rims.
• the rotor and the stator of each set of a rotor and a stator comprises one to four, preferably two to four substantially parallel toothed rims.
• the rotor and the stator of each set of a rotor and a stator comprises three substantially parallel toothed rims.
• the teeth of a toothed rim are separated one from another by a radial gap.
• the radial gap between the teeth of each toothed rims is of 0.5mm to 5mm, preferably 1mm to 3.5mm.
• the radial gap participates to achieve stable aerated food product by allowing the formation of gas bubbles with a minimal size and having size in the same range (homogenous bubble size).
• the aeration device comprises two to eight, preferably two to four sets of a rotor and a stator, including the first set of a rotor and a stator and the second set of a rotor and a stator.
• the aeration device comprises four sets of a rotor and a stator, including the first set of a rotor and a stator and the second set of a rotor and a stator.
• the aeration device comprises a first shaft coupled to the rotor of at least a first set of a rotor and a stator, and a second shaft coupled to the rotor of at least a second set of a rotor and a stator.
• the first shaft may be coupled to the rotor of a first set of a rotor and a stator and to the rotor(s) of one, two or three additional sets of a rotor and a stator.
• the second shaft may be coupled to the rotor of at least a second set of a rotor and a stator and to the rotor(s) of one, two or three additional sets of a rotor and a stator.
• the first shaft is coupled to the rotor of a first set of a rotor and a stator and to the rotors of two or three additional sets of a rotor and a stator
• the second shaft is coupled to the rotor of a first set of a rotor and a stator and to the rotors of two or three additional sets of a rotor and a stator.
• the first shaft is coupled to the rotor of a first set of a rotor and a stator and to the rotors of three additional sets of a rotor and a stator
• the second shaft is coupled to the rotor of a first set of a rotor and a stator and to the rotors of three additional sets of a rotor and a stator.
• first shaft and the second shaft may be coaxial with a longitudinal axis (A) of the aeration device.
• the aeration device may be configured to drive the first shaft and the second shaft at different rotational speeds and/or in opposite directions.
• the aeration device may comprise independent driving means rotationally driving the first shaft and the second shaft respectively.
• the aeration step b) is performed with the aeration device such that the drive shaft rotates at a rotation speed of BOO to 1500 rpm, preferably of 400 rpm to lOOOrpm, more preferably of 400rpm to 850 rpm, most preferably of 800 rpm.
• the aeration step b) may be performed with the aeration device such that the first shaft and second shaft rotate at the same rotation speed or at a different rotation speed.
• the first shaft and second shaft rotate at a different rotation speed.
• the aeration step b) may be performed with the aeration device such that the first shaft rotates at a rotation speed of 300 to 1500 rpm, preferably of 400 rpm to lOOOrpm, more preferably of 400rpm to 850 rpm, most preferably of 800 rpm.
• the aeration step b) is performed with the aeration device such that second shaft rotates at a rotation speed of 300 to 1500 rpm, preferably 400 rpm to lOOOrpm, more preferably 400rpm to 850 rpm, most preferably at 500 rpm.
• the aeration step b) may be performed with the above-mentioned aeration device and may be further performed with a flow rate of the dairy food composition to be aerated within the aeration device of 70kg/h to 1500kg/h, and with a flow rate of the gas released from the gas injector of 135 to 1950 L/h.
• the aeration step b) may be performed with the above-mentioned aeration device and may be further performed with a flow rate of the dairy food composition to be aerated within the aeration device of 70kg/h to lOOkg/h, preferably 75kg/h to 85kg/h, and with a flow rate of the gas released from the gas injector of 135L/h to 155 L/h.
• the aeration step b) may be performed with the above- mentioned aeration device and may be further performed with a flow rate of the dairy food composition to be aerated within the aeration device of 500kg/h to 1500kg/h, preferably of 750kg/h to 1250kg/h and with a flow rate of the gas released from the gas injector of 800L/h to 2000 L/h, preferably lOOOL/h to 1700L/h.
• the product flow rate and the gas flow rate depend on the desired overrun, the scale and the volume of products to be processed.
• the process may comprise between step a) and b), a step consisting of homogenizing the dairy food composition.
• the homogenization step may be performed at a pressure of 50 to 250 bars, preferably of 100 bars to 200 bars, more preferably of 100 bars to 120 bars.
• the homogenization step may be performed at a temperature of 50°C to 70°C, preferably of 55°C to 65°C.
• the homogenization step enables to distribute the fat globules within the dairy food composition to avoid creaming.
• this step participates into the functionalization of the added emulsifying component and ensures a good distribution of the added emulsifying component within the dairy food composition to ensure an optimal functionality.
• the process may further comprise between step a) and b), a step of heat treating the dairy food composition at a temperature of 122 to 135°C for 5 seconds to 30 seconds.
• the heat treatment step is performed after the homogenization step.
• This heat treatment step prevents any development of unwanted micro-organisms in the aerated dairy product over the shelf-life under storage conditions (e.g. chilled), such as bacteria or moulds that may affect negatively the organoleptic properties of the aerated dairy product, or that may be pathogenic.
• the process may further comprise a step of adjusting the pH of the food dairy composition to a pH of 6.5 to 7.0, preferably 6.5 to 6.8.
• the pH adjustment is performed using sodium hydroxide. This step is performed between step a) and b). If the process comprises a homogenization step and/or heat treatment step, this step of pH adjustment is performed prior the homogenization step and/or heat treatment step.
• the process may comprise a step of cooling down the dairy food composition to 8 to 10°C, preferably at 10 °C just before the aeration step b). This step allows to enhance the overrun obtained after aeration. Without wishing to be bound by theory, it is believed that this cooling step improves foaming properties of fat through controlled crystallization.
• the obtained aerated dairy product is cooled and stored under chilled conditions if the aerated dairy product is a chilled aerated dairy product.
• Example 1 Effect of hydrolysed lecithin on the overrun of aerated dairy products 1.1 Preparation of different aerated dairy products
• a reference aerated dairy product comprising an artificial emulsifier, especially lactic acid esters of mono- and diglycerides (Product 1-Ref).
• An aerated dairy product comprising a non-artificial emulsifier, especially non- hydrolysed lecithin (Product 2-non-hydrolysed lecithin).
• An aerated dairy product according to the invention comprising a non-artificial emulsifier, especially partially hydrolysed lecithin (Product 3-hydrolysed lecithin).
• the hydrolysed lecithin used in the present example is a partially and enzymatically hydrolysed lecithin (31% lecithin compounds are lysolecithin).
• the recipes for preparing the different aerated dairy products 1 to 3 are provided in Table 1.
• Product 1 comprises 5.4wt.% protein and 6.65wt.% fat.
• Products 2 and 3 comprise 5.4wt.% and 6.45wt.% fat.
• the different aerated dairy products 1-3 were prepared as follows.
• Dairy food compositions of the respective aerated dairy products 1, 2 or 3 were first prepared by mixing together the relevant ingredients at the relevant content as provided in table 1 for 20 minutes at 60°C. Then, the pH of the dairy food compositions was adjusted at a pH between 6.7 and 6.8 with sodium hydroxyde, where relevant. Thereafter, the dairy food compositions were homogenized at a pressure of 100 bars and at a temperature of 60°C. The homogenized dairy food compositions were heat treated at a temperature of 131°C for 30 seconds. The dairy food compositions were subsequently cooled down to 8°C and stored for at last 4 hours, especially overnight.
• the dairy food compositions were aerated with an aeration device which is an apparatus as described in the present specification, and especially, of the same type as the ones described in WO2013/068426 Al, WO2017/067965 A1 or WO2018/197493 Al.
• the aeration device comprises two shafts and comprises in total eight sets of a rotor and a stator.
• the first shaft is coupled to the rotors of four first sets of a rotor and a stator.
• the second shaft is coupled to the rotors of four second sets of a rotor and a stator.
• Each rotor and stator of each set of a rotor and a stator comprise 3 toothed rims with a radial gap of 3mm.
• the aeration parameters are provided in table 2.
• the different aerated dairy products were dosed into containers and were stored at 4°C.
• hydrolysed lecithin is an effective non-artificial alternative to artificial emulsifiers. Especially, hydrolysed lecithin is able to significantly improve the foamability of the dairy food compositions and allows to achieve aerated dairy products with high overruns.

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