GB942109A - Improvements in or relating to milk-based foods - Google Patents

Abstract

A food composition contains milk solids and comprises a ternary gel of milk proteins, sugar and water, in which the amount by weight of water does not exceed 72%, and the ratio by weight of non-milk sugar (expressed as sucrose) to the non-fat milk solids is in the range 0.24 to 1, preferably 0.39 to 0.7. Compositions containing 19-34% non-fat milk solids 8-19% non-milk sugars, and in which the sugar and milk solids together comprise 32-48% are preferred. The composition is produced by mixing together milk solids, sugar and water, and heating the mixture in an airtight container and without any local overheating occurring, to produce gelification of the milk proteins with the sugar and the water. The heating may be conducted at temperatures within the range 90 DEG to 110 DEG C. for periods of from 5 minutes to 4 hours depending on the desired consistency. Ice compositions are obtained by cooling a composition having the consistency of a custard to a temperature equal or lower than its freezing point, even down to -22 DEG F. without any trituration. Powders containing 2 to 20% of water may be obtained by dessicating creams or custards. When whole or skimmed natural milk are employed, the mixture is first concentrated until it contains not more than 72% by weight of water, before heating in the specified manner. Milk: natural milk, evaporated milk, partially or wholly skimmed milk, and powdered milk. Sugars: sucrose, glucose, fructose, maltose and lactose. Flavouring or colouring agents: essences such as those of lemon, orange, aniseed, coffee and vanilla, fruit juices, jellies or preserves chocolate, aromatic powders such as cinnamon, angelica, cocoa and praline extracts, caramel concentrates and edible colouring agents. Optional thickening agents for producing special forms e.g. a mousse: pectin dextrin, starch, flour, gelatine and gums. Stabilizers such as salicylic, benzoic or sorbic acids or their soluble salts and also methylene pyrocarbonate may be used when lawful. It is stated that methylene pyrocarbonate may be added to the mixture before heating it; the compound disappears in a few hours by decomposition into water and carbon dioxide. Examples are directed to the preparation of vanilla, coffee and caramel flavoured custards, creams and ices.