GB1567049A

GB1567049A - Process for the production of a beatable lactic cream with good keeping properties and the products obtained by this process

Info

Publication number: GB1567049A
Application number: GB5026976A
Authority: GB
Original assignee: Societe des Produits Nestle SA; Nestle SA
Current assignee: Societe des Produits Nestle SA; Nestle SA
Priority date: 1975-12-22
Filing date: 1976-12-02
Publication date: 1980-05-08
Also published as: NL7613975A; CA1085220A; FR2336087A1; ES454445A1; AR209705A1; AU2061776A; DE2656802A1; NZ182903A; MX4636E; FR2336087B1; AU503132B2; GR62442B; CH604548A5

Description

(54) A PROCESS FOR THE PRODUCTION OF A BEATABLE LACTIC CREAM WITH GOOD KEEPING PROPERTIES AND THE PRODUCT OBTAINED BY THIS PROCESS (71) We, SOCIETE DES PRODUITS NESTLE S.A. a Swiss body corporate of Vevey, Switzerland. do hereby declare the invention, for which we pray that a patent may be granted to us, and the method by which it is to be performed, to be particularly described in and by the following statement: This invention relates to a process for the production of a beatable or whippable lactic cream with good keeping properties and to the product obtained by this process.

In the context of the invention, lactic cream is understood to be a milk cream having a total content of lipids of at least 28% by weight.

Before the present invention, there was no such thing as a beatable lactic cream with good keeping properties which presuppose contradictory qualities.

On the one hand, the phase stability of a readily beatable lactic cream is severely limited.

Syneresis takes place after only a relatively short time.

On the other hand, an operation such as homogenisation, which increases the stability of cream as a function of time, makes it unsuitable for beating.

The present invention resolves this dilemma by addition to the lactic cream of from 0.2 to 0.6 % by weight of a mixture of microcrystalline cellulose and sodium carboxy methyl cellulose (CMC). In addition, the cream at least is heat treated to ensure its conservation.

The result obtained by this addition is surprising insofar as, although the thixotropic qualities of microcrystalline cellulose and CMC were known, these additives had only ever been used in quantities several times greater than those of the invention for stabilising mousses, salad creams, cheese spreads or substitutes for lactic products with a lipids content of at most 10%. The addition to cream of microcrystalline cellulose and CMC in such small quantities to allow a cream containing at least 28% by weight lipids to be both beatable and stable for a prolonged period, has never been attempted or even foreseen up to now.

The cream containing at least 28 % by weight of lipids is preferably obtained by diluting a cream containing from 40 to 44 % by weight of lipids.

Experience has shown that, to obtain prolonged storage under satisfactory conditions (4 6 months), the weight ratio of microcrystalline cellulose to the CMC should be at least 70: 30. For shorter periods (4 - 6 weeks), a weight ratio of 50 : 50 is sufficient. On the other hand, since pure microcrystalline cellulose does not produce the anticipated result, the ratio should be at most 92 : 8.

In one preferred embodiment, there is used a mixture of microcrystalline cellulose and CMC of the type commercially available under the name Avicel RC-591 ("Avicel" is a Registered Trade Mark) which is described in pamphlet RC-27 of the FMC Corporation, Marcus Hook, Pennsylvania, U.S.A., and manufactured by them. This product contains 89 parts of microcrystalline cellulose and 11 parts of sodium carboxymethyl cellulose.

In one preferred embodiment, the mixture of microcrystalline cellulose and sodium carboxymethyl cellulose is dispersed in water or undiluted, diluted or concentrated skimmed milk before addition to the cream.

In addition, it has been found that the addition of ionic calcium favourably affects the phase stability of a beatable cream containing microcrystalline cellulose and CMC. This result is surprising because, in the absence of cellulose compounds, the addition of ionic calcium has a tendency to reduce the phase stability of the cream. In addition, the manufacturer of the compounds mentioned above considers that their dispersion is made more difficult by the presence of bivalent ions.

In one preferred embodiment, therefore, from 0.015 to 0.025 % by weight of CaCl2.2H2O is added to the lactic cream defined above.

The invention is illustrated by the following Examples.

Unless otherwise indicated, all the percentages given are used on a weight basis.

Example I Whole milk is preheated to 400C and skimmed in a centrifugal skimmer. The cream obtained is pasteurised at 880C and then cooled to 8"C. It contains 42.2 % by weight of fats and 5.25 % by weight of non-fat solids. The skimmed milk is heated for 5 minutes to 95"C.

One part is immediately cooled to 50"C whilst the other is concentrated in vacuo to a total dry extract content of 31.5 % by weight and cooled to 200C. Four samples are then prepared: Cream A: 34.7 kg of pasteurised skimmed milk (dry extract: approximately 9.0 %) are added to 32.3 kg of cream containing 42.4 % of fats and 5.3 % of non-fat lactic solids. 168 g of a dried mixture of microcrystalline cellulose and a sodium salt of carboxymethyl cellulose in a ratio of 89 : 11 had been previously dissolved in the skimmed milk with vigorous stirring. The mixture of skimmed milk and cellulosic components is treated in a colloidal mill to increase the degree of dispersion of the cellulosic constituents. After addition of this mixture to the cream, 13.4 g of CaCl2.2H2O dissolved in approximately 100 ml of water are added. There is thus obtained a cream containing 20.1 % of fats and 6.8 % of non-fat lactic solids.

Cream B: 26.9 kg of pasteurised skimmed milk, to which 168 g of the same cellulosic component as in A have been added, are added to 40.1 kg of cream containing 42.4 % of fats and 5.3 % of non-fat lactic solids. 13.4 g of CaCl2.2H2O is also added in the same way as for cream A.

There is thus obtained a cream containing 24.3 % of fats and 6.7 % of non-fat lactic solids.

Cream C: 19.0 kg of pasteurised skimmed milk, to which 168 g of the same cellulosic components as for cream A have been added, are added to 48.0 kg of cream containing 42.4 % of fats and 5.3 % of non-fat lactic solids.

13.4 g of CaCl2.2H2O is salso added in the same way as for Cream A.

There is thus obtained a cream containing 29.5 % of fats and 6.2 % of non-fat lactic solids.

Cream D: 11.0 kg of pasteurised skimmed milk, to which 168 g of the same cellulosic components as for cream A have been added, are added to 56.0 kg of cream containing 42.4 % of fats and 5.3 % of non-fat lactic solids.

13.4 g of CaCl2.2H2O are also added in the same way as for cream A.

There is thus obtained a cream containing 34.1 % of fats and 5.9 % of non-fat lactic solids.

The samples were then successively subjected to heating by the direct injection of steam at 1500C for 3 seconds (uperisation), cooled by expansion in vacuo to 78 - 79"C (which eliminates the water condensed during uperisation), homogenised under aseptic conditions at 50 atms, cooled to 22"C in a tubular heat exchanger and introduced into cans under aseptic conditions. After 4 months at 20"C, the phase stability was as follows: Cream Cream Cream Cream A B C D Separation of fats 2-3 mm traces traces traces Separation of serum 1 ml 2ml 1 to 2 1 ml ml Creams A and B cannot be beaten with a mechanical beater. By contrast, they are eminently suitable for culinary use.

Cream C can be beaten in less than 5 minutes and the resulting increase in volume is 120 %.

Cream D can be beaten in 1 minute 50 seconds (mechanical beater) and in 54 seconds (electrical beater), its increase in volume amounting to 100 %. In addition, the beaten cream does not show any separation of serum after 2 hours.

Example 2 Whole milk is skimmed and skimmed milk is prepared in the same way as in Example 1.

18.5 kg of pasteurised skimmed milk are added to 223 kg of cream containing 43.27 % of fats and 5.1) % of non-fat lactic solids. 675 g of the same cellulosic components as in Example 1 are added to 30 kg of pasteurised skimmed milk. 54.5 g of cooking salt (NaC1), dissolved beforehand in approximately 200 ml of water, are then added. The mixture is divided as follows: Cream A: 135.8 kg Cream B: 135.7 kg to which 27.1 g of CaCl2.2H2O previously disoolved in 100 ml of water are added.

Creams A and B are then uperised and introduced into cans under aseptic conditions in the same way as in Example 1, but without homogenisation. The two creams contain 34,7 % of fats and 5.5 % of non-fat lactic solids. After storage for 2 months at 30"C, the stability of the phases was as follows: Cream Cream A B Separation of fats 10 mm 1 mm Separation of serum 2-3 ml 1 ml These 2 creams can be beaten: Cream Cream A B Beating time 2 mins. 1 min.

(mechanical beater) 45 secs. 46 secs.

Beating time 2 mins. 1 min.

(electncal beater) 7 secs. 26 secs.

Increase in volume 100% 100% ml of serum formed after 2 hours 0.2 0 Example 3 Whole milk is skimmed and pasteurised skimmed milk is prepared in the same way as in Example 1.

2 Creams are prepared as follows: Cream A: 18.2 g of skimmed milk with a dry extract content of 9.2 %, in which 240 g of the same cellulosic components as in Example 1 have been dissolved, are added to 78 kg of cream containing 43.8 % of fats and 5.1 % of non-fat lactic solids. The mixture was treated in a colloidal mill in the same way as in Example 1A. 20 g of cooking salt (NaCI) dissolved beforehand in 100 ml of water are then added. The mixture is then divided into 2 equal parts each weighing 48.3 kg.

Cream A 1: 10 g of CaCl2.2H2O previously dissolved in 50 ml of water are added.

Cream A 2: No addition.

Cream B: 18.2 kg of skimmed milk (dry extract content 9.2 %) are added to 78 kg of cream containing 43.8 % of fats and 5.1 N of non-fat lactic solids. 27 g of sodium salt of carboxymethyl cellulose had been previously dissolved in this skimmed milk. The mixture was treated in a colloidal mill in the same way as in Example 1A. 20 g of cooking salt (NaC1) dissolved beforehand in 100 ml of water are then added.

The above mixture is then divided into two equal parts each weighing 48.3 kg.

Cream B 1: 10 g of CaCl2.2H2O dissolved beforehand in 50 ml of water are added.

Cream B 2: No addition.

Creams Al, A2, B1 and B2 are then uperised and introduced into cans under aseptic conditions in the same way as in Example 1.

After storage for only 14 days at 20"C, the samples showed significant differences in phase stability: Cream Cream Cream Cream Al A2 B1 B2 Separation of fats 0 0 2 to 3mm 5 mm Separation of serum traces 0 2 ml 2 ml Example 4 The starting material is pasteurised cream containing 42.7 % of fats and 4.5 % of non-fat solids.

Cream A: To 55 kg of the above cream there are successively added a colloidal solution of Avicel RC-591 in water (164 g of Avicel RC-591 + 4 kg of water), then 6.6 kg of a skimmed milk concentrate with a solids content of 15 % and, finally, 13 g of CaCl-l.2HsO dissolved in 100 ml of water. A cream containing 35.4 % of lactic fats and 5.8 % of non-fat solids is thus obtained.

C'ream B: Same procedure except that a suspension of pure microcrystalline cellulose (Avicel PH-10l) is added in a quantity of 148 g in solution in 4 kg. of water.

The two creams A and B are heat treated, homogenised and canned under aseptic conditions in the same way as in Example 1.

Cans stored for 1 month at 20"C and 30"C showed the following differences in phase stability: Cream A Cream B 2 months 2 months 2 months 1 month 20"C 30"C 20"C 3"C Separation of traces 2 mm 35 mm 10-15 mm fats (compact (compact layer) layer) Separation of serum traces traces 25 ml 30 ml This shows that pure microcrystalline cellulose does not enable the required result to be obtained.

Example 5 The base cream obtained as in Example 1 from whole milk contains 42.6 % of fats and 4.25 % of non-fat solids.

To 180 kg of this cream there is added a colloidal dispersion of 540 g of a dried mixture of microcrystalline cellulose and sodium salt of carboxymethyl cellulose in a ratio of 89 : 11 dissolved in 13.5 kg of pasteurised skimmed milk.

The 215.94 kg of cream thus obtained are divided into three equal parts each weighing approximately 72 kg. The three creams A, B and. C contain 34.9 % of lactic fats and approximately 5.6 % of non-fat solids.

Cream A: Addition of 14.4 g of NaCl dissolved in 30 ml of water.

Cream B: Successive addition of 14.4 g of NaCI dissolved in 30 ml of water and then 7.2 g of CaC12. 2H2O dissolved in 50 ml of water.

Cream C: Successive addition of 14.4 g of NaCl dissolved in 30 ml of water and then 14.4 g of CaCl2.2H2O dissolved in- 100 ml of water.

Creams A, B and C are uperised and canned under aseptic conditions in the same way as in Example 1.

Cans stored for 4 months at 20 C showed the following differences in phase stability: Cream Cream Cream A B C Separation of fats approx. approx. approx.

10 mm 1 mm 2 mm (soft layer) Separation of serum 5 ml 2 ml 2 ml The three creams A, B and C stored for 1 night at 4 "C and then whipped by means of a mechanical beater produced the following results: Cream Cream Cream A B C Beating time 3'3" 2'18" 1'22" increase in volume in % 75 75 100 ml of serum formed after 2 h. 0 traces 0 A similar test carried out in winter produced the following results for creams A and C after 2 months at 300C: Cream Cream A C Separation of fats approx. 15 mm 1 mm Separation of serum 2-3 ml 1 ml Example 6 The cream obtained as in Example 1 from whole milk contains 41.5 % of fats and approximately 5 % of non-fat solids.

Cream A: To 60 kg of the above cream there is added a colloidal dispersion of 208 g of a dried mixture of microcrystalline cellulose and sodium salt of carboxymethyl cellulose (ratio 89 11) dissolved in 5.5 kg of softened water. This is followed by the successive addition of 3.5 kg of pasteurised skimmed milk, 13.S g of NaCI dissolved in 30 ml of water and 13.8 g of CaCl2.2 20 dissolved in 100 ml of water.

Cream B: To 60 kg of the above cream there is added an aqueous colloidal dispersion of cellulosic components in the following proportions: 1) water 8 kg 2) dried mixture of microcrystalline cellulose and sodium salt of carboxymethyl cellulose (ratio 89 : 11): 208 g 3) sodium salt of carboxymethyl cellulose (Hercules' type 7 HF): 20 g In this case, the ratio of microcrystalline cellulose to the sodium salt of carboxymethyl cellulose in the dispersion is 82 : 17.

Following the addition of this colloidal dispersion to the cream, another 1 kg of skimmed milk and then the same quantities of NaCI and CaCl2.2H2O as for cream A are added.

Cream C: The procedure is as in Example B. The aqueous colloidal dispersion of cellulosic components is as follows: 1) water 9 kg 2) dried mixture of microcrystalline cellulose and sodium salt of carboxymethyl cellulose (ratio 89 : 11): 208 g 3) sodium salt of carboxymethyl cellulose (Hercules' type 7 HF): 42 g.

The ratio of microcrystalline cellulose to sodium salt of carboxymethyl cellulose in the dispersion is 76 : 24.

Following the addition of this colloidal dispersion to the cream, NaCl and CaCI2.2H2O are added in the same quantities as for cream A.

Cream D: The procedure is as for cream C, except that the 42 g of Hercules' type 7 HF sodium salt of carboxymethyl cellulose are not added to the colloidal aqueous dispersion.

The ratio of microcrystalline cellulose to sodium salt of carboxymethyl cellulose in the dispersion is 70 : 30.

Creams A to D are then uperised and canned under aseptic conditions in the same way as in Example 1.

After storage for 4 months at 20"C, the situation is as follows: Separation of fats: traces for A, B, C and D Separation of serum: 1 ml for A, B, C 0 for D We make no claim herein to the use of additives in cream contrary to Regulation 5 of the Cream Regulations 1970 (S I 752) whilst the said Regulations are in force. Subject to the foregoing disclaimer,

Claims

WHAT WE CLAIM IS:

1. process for the production of a beatable lactic cream with good keeping properties, wherein from 0.2 to 0.6 % by weight of a mixture of microcrystalline cellulose and sodium carboxymethyl cellulose is added to a lactic cream containing at least 28 % by weight of lipids, and wherein the cream at least is heat treated to ensure its conservation.

2. A process as claimed in claim 1 wherein the ratio of microcrystalline cellulose to sodium carboxymethyl cellulose amounts to between 70 : 30 and 92 : 8.

3. A process as claimed in claim 2 wherein the ratio of microcrystalline cellulose to sodium carboxymethyl cellulose is 89 11.

4. A process as claimed in any of claims 1 to 3 wherein from 0.015 to 0.025 % by weight, based on the cream containing microcrystalline cellulose and sodium carboxymethyl cellulose, of an ionic calcium salt are additionally added.

5. A process as claimed in claim 4, wherein the ionic calcium salt is Cacti2. 2H2O.

6. A process as claimed in any of claims 1 to 5 wherein the cream containing at least 28 % by weight of lipids is obtained by diluting a cream containing from 40 to 44 % by weight of lipids.

7. A process as claimed in any of claims 1 to 6 wherein the mixture of microcrystalline cellulose and sodium carboxymethyl cellulose is dispersed in water or skimmed milk before addition to the cream.

8. A process as claimed in any of claims 1 to 7 wherein the cream is subjected to a high temperature, short time (HTST) treatment.

9. A process as claimed in any of claims 1 to 8, wherein the heat treatment comprises sterilising the cream.

10. A process as claimed in claim 1 substantially as described with particular reference to any one of the Examples.

11. A beatable lactic cream with good keeping properties comprising a lactic cream containing at least 28 % by weight lipids which has added thereto a mixture of microcrystalline cellulose and sodium carboxymethyl cellulose, the mixture being added in an amount of from 0.2 to 0.6 % by weight, based on the lactic cream before the mixture is added, wherein the cream at least is heat-treated to ensure its conservation.

12. A lactic cream as claimed in claim 11, wherein, before dilution and addition of microcrystalline cellulose and sodium carboxymethyl cellulose, its lactic fats content amounts to between 40 and 44 % by weight.

13. A beatable lactic cream as claimed in claim 11 or 12 wherein the ratio of microcrystalline cellulose to sodium carboxymethyl cellulose amounts to between 70 : 30 and 92 : 8.

14. A lactic cream as claimed in claim 13, wherein the ratio of microcrystalline cellulose to sodium carboxymethyl cellulose is 89 : 11.

15. A beatable lactic cream as claimed in any of claims 11 to 14 wherein it contains from 0.015 to 0.025 % by weight, based on the cream containing microcrystalline cellulose and sodium carboxymethyl cellulose, of an ionic calcium salt.

16. A lactic cream as claimed in claim 15 wherein the ionic calcium salt is CaCI2 . 2 H2O.

17. A beatable lactic cream as claimed in claim 11 substantially as described with particular reference to any one of the Examples.

18. A beatable lactic cream when prepared by a process as claimed in any of claims 1 to 10.