FR2872684A1 - Preparation of dispersible additive, useful in the manufacture of food product (particularly milk product), comprises mixing hydrocolloid with emulsifier and powdering the mixture in emulsifier - Google Patents

Abstract

Preparation of a dispersible additive comprises mixing at least a hydrocolloid (I) (in a powder form) with at least an emulsifier (II) (in powder form), in which the index value of iodide is maximum equal to 30; and powdering the mixture in at least an emulsifier (IIa) (having a index value of iodide minimum equal to 100). An independent claim is also included for a product obtained by the process.

Description

PROCESS FOR PREPARING A COATED ADDITIVE OF AT LEAST ONE

EMULSIFIANT UNSATURATED

  The present invention relates to a method for coating an additive powder with at least one unsaturated emulsifier.

  Many food products incorporate in their manufacture food additives in the form of powder. These additives must in particular have good dispersibility in order to be easily and completely dispersed in the medium in which these powders are incorporated. If the additive powder causes lumps when mixed with the other ingredients, then the final product will not meet the requirements of the manufacturers.

  To avoid the formation of lumps, it is known to coat the additive powders with an emulsifier.

  But all emulsifiers are not desired in the food industry. Especially saturated emulsifiers are not recommended because they are cholesterol-lowering.

  In order to meet the requirements of manufacturers in the food sector, it has become necessary to replace saturated emulsifiers with other emulsifiers that meet the needs of the market.

  Also the problem to be solved by the invention is to provide a novel process for coating food additive powders with low cholesterol-lowering or cholesterol-lowering emulsifiers.

  For this purpose the invention provides a process for preparing a dispersible additive which comprises the following steps: iii) mixing at least one hydrocolloid in powder form with at least one emulsifier in the form of a powder whose value of iodine number is not more than 30; iv) spraying the mixture obtained in i) at least one emulsifier whose iodine value value is at least equal to 100.

  The present invention also relates to the product that can be obtained according to the process above.

  Another object of the invention is to use the product according to the invention to manufacture a food product, in particular a dairy product.

  The present invention has the advantage of providing a highly dispersible additive in all types of media in which it is incorporated: liquid medium such as aqueous media, milk or fruit juice or gelled media.

  Another advantage of the additive according to the present invention is that it is highly dispersible at temperatures between 30 C and 50 C.

  Another advantage of the additive according to the present invention is that it does not form lumps when dispersed in a medium.

  Another advantage of the additive according to the present invention is that it does not generate dust when it is handled, unlike powders, which avoids the loss of materials. In addition the absence of dust allows to work in conditions of better hygiene.

  Other advantages and characteristics of the invention will become clear from reading the description and examples given by way of purely illustrative and nonlimiting that will follow.

  The present invention relates to a method for preparing a dispersible additive which comprises the following steps: i) mixing at least one hydrocolloid in powder form with at least one emulsifier in the form of a powder whose value of the iodine number is not more than 30; ii) spraying on the mixture obtained in i) at least one emulsifier whose iodine number value is at least equal to 100.

  The hydrocolloid used in stage i) of the process according to the invention can be any hydrocolloid commonly used in the food industry. This hydrocolloid may be chosen from guar, carob, gellan, pectin, alginate, xanthan gum, gum arabic, gum ghatti, gum tragacanth, carrageenans, starch and its derivatives, cellulose and its derivatives, dextrans, scleroglucans.

  The powder emulsifier whose iodine value is at most equal to 30 used in step i) is preferably a mixture of monoglyceride ester and diglycerides, with a percentage of monoglyceride ester of between 40 and 90%, expressed as a molecular weight.

  The emulsifier in the form of a powder whose iodine number value is at most equal to 30 used in step i) can be chosen from the following products: mono-glyceride stearate, mono-glyceride laurate, mono-glyceride linoleate or mono glyceride palmitate.

  Step i) is a step of mixing different powders, including at least one hydrocolloid with at least one emulsifier. This mixture can be used in various types of mixers, conventionally used by those skilled in the art for this type of mixture. For example, among the powder mixers that are suitable according to the invention, there may be mentioned a ribbon mixer, a plow-share mixer, a flat-blade or pin-blade mixer with a single or double screw.

  Step i) is a powder mixing step. However, the powders are not melted during step i) and remain in the form of powders during this step.

  Preferably, step i) of the process according to the invention can be carried out at a temperature below 25 C.

  The emulsifier whose value of the iodine number is at least equal to 100 used in step ii) can be chosen from the following fatty acids: oleic acid, linoleic acid, linolenic acid.

  The emulsifier used in step ii) advantageously has a value of the iodine number which is at least equal to 105, preferably equal to 110.

  The emulsifier used in stage ii) is preferably dispersed on the mixture of powders obtained in stage i), by means of a spray rod. The coating can be carried out using devices such as a ribbon mixer equipped with a spray can, a plowshaft mixer equipped with a spray rod such as for example LâEDIGE, or a continuous coil mixer such as the PARIMIX equipped with a dispersing cane or spray.

  Advantageously, the emulsifier used in step ii) has a temperature of between 35 ° C. and 60 ° C., preferably 50 ° C.

  Advantageously, the amount of emulsifier used in step ii) is between 1% and 4%, percentage expressed by weight relative to the total mass of additive. Preferably, the amount of emulsifier used in step ii) is 3%.

  When the emulsifier is dispersed on the powder mixture, it does not solidify immediately but gradually crystallizes for a period of not more than 24 hours.

  The invention also relates to the product that can be obtained according to the method of the invention, described above.

  The invention also relates to the use of the product according to the invention for producing a food product, in particular a dairy product.

  In particular, there may be mentioned the use of the product according to the invention for various applications in the food field such as for example the manufacture of ice creams, sherbet, lightened or non-lightened butters, margarines lightened or not, cakes, soups, sauces, light or not, yogurts, whipped creams lightened or not, Chantilly cream lightened or not, beverages based on milk of animal or vegetable origin, cheeses lightened or not.

  Figure 1 shows the melting speed of different ice creams as a function of time.

  The following examples illustrate the invention without limiting its scope.

EXAMPLES:

  Preparation of a food additive in the batch process Preparation of a mixture of the following composition: 2090 g of emulsifier whose iodine number is 1 (Admul 40-04 K from Quest) - 1255 g of emulsifier with an iodine value of 20 (Myvatex 8-16 K from Quest) - 750 g of guar gum (Meypro-Guar CSAA M200 from Rhodia Food) - 750 g of carob (Meypro LBG FGS 2400 from at Rhodia Food) These different components are introduced into a Loedige plowshaft mixer with a nominal volume of 5 liters. The mixer is rotated at 60 rpm (60 rpm). The mixture is thus kept in rotation for a period of 30 minutes. The mixer is drained. The resulting mixture is called Premix.

  This same mixer is then loaded with 1455 g of previously prepared Premix.

  The lid of this mixer is equipped with a spray nozzle.

  The premix is stirred at 60 revolutions / minute (60 rpm), then it is sprayed with 45 g of emulsifier whose iodine number is 110 (Myverol from Quest) heated to 55 ° C. (to decrease preferably the viscosity). The duration of spraying is 2 minutes. At the end of the spraying, the temperature of the mixture has risen from 30 ° C. to 31 ° C. The product is then emptied and allowed to stand for 24 hours. The dispersible food additive obtained is perfectly flowable, it does not form lumps and is dust-free.

  2 / Preparation of a continuous process feed additive For this process, Parimix continuous impregnation technology can be used.

  This technology consists of a cylinder equipped with a feed for powdery solids. These pulverulent solids are then taken through a high speed rotating pigtail screw which centrifuge and feed the product to the end of the cylinder. In this same cylinder, concentrically is fixed a spray rod (which may or may not be equipped with a nozzle at its end). This disperses the liquid that is to be distributed on the pulverulent solid (s). The product is then, via its inlet flow, transported to the other end of the cylinder. This end (outlet) is equipped with a pneumatic plug which makes it possible to control and manage the residence time in the cylinder.

  In the first place, it is necessary to prepare the Premix to feed the continuous process. For this it is used a mixer type Ribbon Blender with a nominal volume of 600 liters, into which we introduce: kg of emulsifier whose iodine value is 1 (Admul 40-04 K from Quest) 60 kg d emulsifier with an iodine value of 20 (Myvatex 8-16 K from Quest) 36 kg of guar gum (Meypro-Guar CSAA M200 from Rhodia Food) 36 kg of carob (Meypro LBG FGS 2400 from Rhodia Food) These different components are introduced into the mixer. The mixer is rotated at 30 rpm. The mixture is thus kept in rotation for a period of 30 minutes. The mixer is drained into a buffer hopper which will feed the mixer continuously. The resulting mixture is called Premix.

  The premix temperature is 22 2 C Premix feed rate: 340 10 kg / h The turn frequency is fixed at 25 Hz The counter pressure on the pneumatic plug is 0.2 bar The flow rate supply of the emulsifier whose iodine number is 110 (Myverol from Quest) heated to 50 2 C is 12 1 kg / h The final product is then screened for safety on a 5 mm square canvas. The production yield is> 99.5%.

  Preparation of Ice Creams from the Food Additive According to the Invention (% Expressed by Weight Versus the Total Weight of the Ice Cream) An ice cream is prepared using the following different components: 63.48% d water - 12% sucrose - 8% lactic fat (milk fat) - 6% glucose syrup 10% skim milk powder - 0.5% food additive obtained in Example 1 or 2 (called Ultra 4115) - 0.02% aroma Water and skim milk powder are mixed and heated to a temperature of 60 C. Then glucose glucose, sucrose aroma, the food additive obtained according to Example 1 or 2 called Ultra 4115, the lactic fat then heated to a temperature of 65 C for 15 minutes. This mixture is then homogenized at 72 ° C. in 2 stages at 160 and 40 bars.

  This mixture is then heated at a temperature of 85 ° C (pasteurization) for 30 seconds. It is then allowed to cool to a temperature of 5 ° C. The preparation obtained is then left to stand for about 3 hours before being frozen continuously with an expansion of 100%. An ice cream is then obtained.

  4 / Comparative Test Between the Additive According to the Invention and a Known Additive The Melt Down Test is applied to ice cream samples in order to check their melting speed at room temperature

Description of the Melt Down Test:

  4 samples of 100mI of ice cream to compare are stabilized at a temperature of -17 C. These 4 samples are then released from their plastic containers and placed on a grid of 4mm mesh. These preparations are positioned above a weighed scale in a room at room temperature (21 C) and whose humidity is 80%. The ice cream samples begin to melt, the melting portion then pass through the mesh and falls on the scale pan. The mass measurement of the scale is recorded every minute and a photograph is taken at 10, 20, 30, 40, 50 and 60 minutes. The photographs make it possible to observe the shape of the sample during its melting phase. The determination of Melting Down in Figure 1 is based on the mass of melted ice cream as a function of time.

  The results are shown in FIG. 1. It can be seen that the ice cream containing the additive according to the invention, the Ultra 4115, melts more slowly than the ice cream produced with a standard additive, IC 3115.

Claims (10)

  A process for preparing a dispersible additive which comprises the following steps: i) mixing at least one hydrocolloid in powder form with at least one emulsifier in powder form whose iodine number value is at most equal to 30 ; ii) spraying on the mixture obtained in i) at least one emulsifier whose iodine number value is at least equal to 100.   2. Method according to claim 1 characterized in that the hydrocolloid used in step i) is selected from guar, carob, gellan, pectin, alginate, xanthan gum, gum arabic, gumti gum, gum tragacanth, carrageenans, starch and its derivatives, cellulose and its derivatives, dextrans, scleroglucans.   3. Method according to any one of the preceding claims, characterized in that the emulsifier in the form of a powder whose value of iodine index is at most equal to 30 used in step i) is chosen from the following products: mono glyceride stearate, mono glyceride laurate, mono glyceride linoleate or mono glyceride palmitate.   4. Process according to any one of the preceding claims, characterized in that the emulsifier whose value of iodine number is at least equal to 100 used in step ii) is chosen from among the acids following fatty acids: oleic acid, linoleic acid, linolenic acid.   5. Method according to any one of the preceding claims, characterized in that step i) is carried out in a powder mixer such as, for example, a ribbon mixer, a plowshaft mixer or a flat-blade mixer. pin or single or double screw.   6. Method according to any one of the preceding claims characterized in that step i) is carried out at a temperature below 25 C.   7. Method according to any one of the preceding claims, characterized in that the amount of emulsifier used in step ii) is between 1% and 4%, percentage expressed by mass relative to the total mass of additive.   8. Method according to any one of the preceding claims characterized in that the emulsifier used in step ii) has a temperature between 35 C and 60 C.   9. Product obtainable according to one of claims 1 to 8.   10. Use of the product according to claim 9 for producing a food product, in particular a dairy product.