IE80873B1 - Dairy products - Google Patents

Description

Dairy Products The invention relates to dairy products in which a substantial part of the animal fat usually present is « replaced by vegetable fat.

The term fat as used in this specification refers to material which is either solid, liquid or semi-solid at ambient temperature.

It is well known that saturated fats and cholesterol can contribute to the risk of cardiovascular and other diseases.

It is also known to reduce the animal fat content of milk products by using a skim milk. However, such skim milk products do not generally have good mouth feel and taste properties.

This invention is directed towards providing dairy products based on vegetable rather than animal fat which have good organoleptic properties.

The present invention provides a dairy product including a mixture of less than 2% by weight of a substantially mono-unsaturated vegetable fat prepared by emulsifying vegetable fat with skim milk, the dairy product including a fat replacer or fat enhancer in an amount of from 0.5% to 3% by weight.

The fat replacer may preferably include N-oil 2. The * dairy product may also include a maltodextrin preferably having a dextrose equivalent (DE) from 10 to 30. · - 2 The product may also Include a stabiliser selected from one or more of skim milk powder, whey protein concentrate or sodium caseinate.

The dairy product may be in a liquid milk form, which may be UHT treated, in a powder form, in the form of fermented milk products such as yoghurt type product or in the form of a dairy dessert product, in the form of a cheese product or a cheese spread.

The product of the invention may be in the form of a cream product comprising an emulsified mixture of skimmed milk and the vegetable fat.

Preferably, the vegetable fat is present in an amount of from 20% to 60%, most preferably approximately 32% by weight of the cream product.

The product of the invention may be prepared by a process comprising the steps of:blending the vegetable fat with skimmed milk; heating the mixture thus formed to a temperature of from 45°C to 95°C; homogenising the heated mixture, and immediately cooling the mixture to a temperature of less than 10°C.

Preferably, the mixture is homogenised in a two stage homogeniser having a high pressure first stage and a lower pressure second stage.

Most preferably, the mixture is heated to a temperature of from 72°C to 75°C for 15 seconds.

Preferably, the heated mixture is homogenised to produce a fat globule size of from 0.5 to 2.5 microns.

The invention will be more clearly understood from the following description given by way of example only.

In order to achieve stable emulsions when using vegetable oils in fluid systems, it is usual to use various chemical emulsifiers .

We have discovered that stable fluid emulsions can be achieved without the use of these emulsifiers by process variation and mechanical means.

Firstly, a vegetable fat cream is prepared by blending vegetable fat with skimmed milk at 10% to 80% fat content, heating this mixture to 45°C to 95°C, homogenising, preferably by using a double stage homogeniser, in order to produce a fat globule size of between 0.5 to 2.5 microns and immediately cooling this emulsion to below 10°C.

After a stabilisation period of from 1 to 8 hours, preferably between 4 and 6 hours, this cream may be added to skim milk in the required proportions in order to achieve the required fat level in the finished product.

The required blend is then heated to 45°C to 95°C, preferably between 72°C to 75°C, for 15 seconds homogenised in a double stage homogeniser in order to achieve a fat globule size of from 0.3 to 1.5 microns and preferably with 90% of the fat globules within a range of from 0.3 to 0.8 microns.

The mono-unsaturated fat is preferably selected from olive oil, ground nut oil (peanut oil), rapeseed oil (Canbra, Canola) or a combination of these oils. Some of the oils may be genetically engineered oils having high oleic content as high Oleic Sunflower, Rapeseed, Safflower Oil and the like. A combination of different oils may be used to produce a specific dietetic fatty acid profile.

The term of skimmed milk as used in this specification refers to milk from which the butterfat has been substantially removed. It also refers to milks which are sourced from evaporated or concentrated milks or skimmed milk powder. The products described may be produced from skimmed milk which has been partially concentrated by the use of membranes, however, any suitable source of skimmed milk may be used.

The dairy produce may include a milk protein derived from skimmed milk powder, evaporated skimmed milk or derived from skimmed milk which has been processed by membranes, whey protein concentrate, whey protein isolate or combinations thereof.

Examples 1, 2 and 4 are reference examples only.

Example 1 Cream base Formulas— Vegetable oil - 32 kgs.

Skimmed Milk - 68 kgs.

Preparation The skimmed milk is heated to 40°C and the vegetable oil is added under continuous agitation in a suitable tank and the mixture is heated to 45 to 95°C, preferably to 72 to 75°C for 15 seconds and homogenised in a two stage homogeniser at 50 to 200 bar on the first stage, and 5 to 40 bar on the second stage, then immediately cooled to below 10°C. The emulsion or cream thus formed may be stored under refrigeration for up to two days until required.

Example 2 Vegetable fat milk - 3.2% Formula:Vegetable Cream (32%) - 10 kgs.

Skimmed Milk - 90 kgs.

The skimmed milk is heated to 40°C and the cream prepared in accordance with Example 1 is added under gentle agitation. The mixture is heated to 72 to 75°C for 15 seconds and homogenised in a two stage homogeniser typically at 180 to 240 bar on the first stage and typically 35 to 50 bar on the second stage. The product is cooled immediately to below 10°C.

Example 3 Low fat milk containing vegetable oil Low fat milk containing vegetable oil milk with good body and flavour may be prepared by the addition of a number of fat replacers and fat enhancers which are commercially available. One such fat replacer which we have found to r give good results is a product produced by National Starch and Chemical Company, Bridgewater, New Jersey, USA and λ marketed under the brand name N-oil 2. This is a modified starch and is a naturally derived product and may be used at 0.5 to 3% of the milk.

Typical Formula Skimmed Milk 93.2125 kgs Vegetable Cream (32%) 4.6875 kgs N-oil 2 1.10 kgs Maltodextrin (DE 10 to 30) 1.0 kgs The skimmed milk is heated to 40°C and the N-oil 2 and maltodextrin are added with sufficient agitation to dissolve the powders completely. The vegetable cream of Example 1 is then added under slow agitation and the mixture is heated to 72 to 75°C and homogenised typically at 200 to 250 bar on the first stage and 40 to 50 bar on the second stage. The mixture is immediately cooled to below 10°C.

Example 4 Low fat milk with vegetable oil We have discovered that a stable low fat milk with vegetable fat can be produced by the addition of skimmed milk powder to replace the N-oil and maltodextrin at * 25 levels of 0.5% to 2% in the formulation of Example 3.

» Example 5 Low fat milk with vegetable oil We have found that a stable emulsion can be obtained by using whey protein concentrate obtained by the ultra filtration of sweet whey to 25 to 50% protein and preferably at 34 to 38% protein level, when used as a replacement for skim milk/skim milk powder in Examples 3 and 4 .

Other milk protein may also be used such as Sodium Caseinate.

The dairy products of the invention have good flavour, 10 stability, texture and mouth feel.

The invention is not limited to the embodiments hereinbefore described which may be varied in detail, provided that such variations are within the scope of the appended claims.

Claims (13)

1. A dairy product including a mixture of less than 2% by weight of a substantially mono-unsaturated vegetable fat prepared by emulsifying vegetable fat

2. A dairy product as claimed in claim 1 wherein the fat replacer includes N-oil 2. 10

3. A dairy product as claimed in claim 1 or 2, including a maltodextrin.

4. A dairy product as claimed in claim 3, wherein the maltodextrin has a dextrose equivalent (DE) of from 10 to 30. 15 5. A dairy product as claimed in any preceding claim, including a stabiliser selected from one or more of skim milk powder, whey protein concentrate and sodium caseinate.

5. Dessert product. ·* .# '* ·»· > »5 -Ϊ V \ * 5 with skim milk, the dairy product including a fat replacer or fat enhancer in an amount of from 0.5% to 3% by weight.

6. A dairy product as claimed in any preceding claim 20 which is in the form of a liquid milk product. .IB* . - · ,

7. A dairy product as claimed in claim 6, wherein the liquid milk product is UHT treated.

8. A dairy product as claimed in any of claims 1 to 5, wherein the dairy product is in a powder form. 25

9. A dairy product as claimed in any of claims 1 to 5, wherein the dairy product is in the form of a fermented milk product such as a yoghurt type product. 10. Wherein the dairy product is in the form of a cheese spread.

10. A dairy product as claimed in any of claims 1 to 5, wherein the dairy product is in the form of a dairy

11. A dairy product as claimed in any of claims 1 to 5, wherein the dairy product is in the form of a cheese product.

12. A dairy product as claimed in any of claims 1 to 5,

13. A dairy product substantially as hereinbefore described with reference to Examples 3 and 5.