IES84578Y1 - A process for preparing a low fat whipping cream - Google Patents
A process for preparing a low fat whipping creamInfo
- Publication number
- IES84578Y1 IES84578Y1 IE2006/0313A IE20060313A IES84578Y1 IE S84578 Y1 IES84578 Y1 IE S84578Y1 IE 2006/0313 A IE2006/0313 A IE 2006/0313A IE 20060313 A IE20060313 A IE 20060313A IE S84578 Y1 IES84578 Y1 IE S84578Y1
- Authority
- IE
- Ireland
- Prior art keywords
- fat
- cream
- dairy
- weight
- whipping cream
- Prior art date
Links
- 239000006071 cream Substances 0.000 title claims description 92
- 235000004213 low-fat Nutrition 0.000 title claims description 35
- 238000004519 manufacturing process Methods 0.000 title claims description 10
- 239000000203 mixture Substances 0.000 claims description 82
- 235000019197 fats Nutrition 0.000 claims description 79
- 235000013365 dairy product Nutrition 0.000 claims description 44
- 239000003995 emulsifying agent Substances 0.000 claims description 42
- 210000004080 Milk Anatomy 0.000 claims description 29
- 235000013336 milk Nutrition 0.000 claims description 29
- 239000008267 milk Substances 0.000 claims description 29
- 239000000416 hydrocolloid Substances 0.000 claims description 21
- 239000000843 powder Substances 0.000 claims description 21
- 239000000839 emulsion Substances 0.000 claims description 18
- 238000000034 method Methods 0.000 claims description 18
- 239000001788 mono and diglycerides of fatty acids Substances 0.000 claims description 14
- 235000019860 lauric fat Nutrition 0.000 claims description 13
- 229920002472 Starch Polymers 0.000 claims description 11
- 239000008107 starch Substances 0.000 claims description 11
- 235000019698 starch Nutrition 0.000 claims description 11
- 229940113118 Carrageenan Drugs 0.000 claims description 10
- HVUMOYIDDBPOLL-XWVZOOPGSA-N Sorbitan monostearate Chemical compound CCCCCCCCCCCCCCCCCC(=O)OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O HVUMOYIDDBPOLL-XWVZOOPGSA-N 0.000 claims description 10
- 235000010418 carrageenan Nutrition 0.000 claims description 10
- 239000000679 carrageenan Substances 0.000 claims description 10
- 229920001525 carrageenan Polymers 0.000 claims description 10
- 235000019961 diglycerides of fatty acid Nutrition 0.000 claims description 10
- 150000003903 lactic acid esters Chemical class 0.000 claims description 10
- 235000019960 monoglycerides of fatty acid Nutrition 0.000 claims description 10
- 239000001587 sorbitan monostearate Substances 0.000 claims description 10
- 235000011076 sorbitan monostearate Nutrition 0.000 claims description 10
- 229940035048 sorbitan monostearate Drugs 0.000 claims description 10
- 229920002907 Guar gum Polymers 0.000 claims description 9
- 239000000665 guar gum Substances 0.000 claims description 9
- 235000010417 guar gum Nutrition 0.000 claims description 9
- 229960002154 guar gum Drugs 0.000 claims description 9
- 239000011734 sodium Substances 0.000 claims description 9
- 229910052708 sodium Inorganic materials 0.000 claims description 9
- 150000004676 glycans Polymers 0.000 claims description 8
- 229920001282 polysaccharide Polymers 0.000 claims description 8
- 239000005017 polysaccharide Substances 0.000 claims description 8
- 150000004804 polysaccharides Polymers 0.000 claims description 8
- 239000012071 phase Substances 0.000 claims description 5
- 239000008346 aqueous phase Substances 0.000 claims description 2
- 238000001816 cooling Methods 0.000 claims description 2
- 238000010438 heat treatment Methods 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- 230000001954 sterilising Effects 0.000 claims description 2
- 239000003925 fat Substances 0.000 description 70
- 235000015155 buttermilk Nutrition 0.000 description 19
- 108010059881 Lactase Proteins 0.000 description 10
- 239000006260 foam Substances 0.000 description 9
- 229920002678 cellulose Polymers 0.000 description 8
- 239000001913 cellulose Substances 0.000 description 8
- 235000010980 cellulose Nutrition 0.000 description 8
- 229920002261 Corn starch Polymers 0.000 description 7
- 235000019759 Maize starch Nutrition 0.000 description 7
- 102100011343 GLB1 Human genes 0.000 description 6
- 229940116108 Lactase Drugs 0.000 description 6
- 229920002774 Maltodextrin Polymers 0.000 description 6
- 239000005913 Maltodextrin Substances 0.000 description 6
- 229920001214 Polysorbate 60 Polymers 0.000 description 6
- 238000004140 cleaning Methods 0.000 description 6
- 229940035034 maltodextrin Drugs 0.000 description 6
- 239000001818 polyoxyethylene sorbitan monostearate Substances 0.000 description 6
- 235000010989 polyoxyethylene sorbitan monostearate Nutrition 0.000 description 6
- 229940113124 polysorbate 60 Drugs 0.000 description 6
- 238000002360 preparation method Methods 0.000 description 6
- 239000002994 raw material Substances 0.000 description 6
- 235000020183 skimmed milk Nutrition 0.000 description 6
- 238000000265 homogenisation Methods 0.000 description 5
- POULHZVOKOAJMA-UHFFFAOYSA-N Lauric acid Chemical compound CCCCCCCCCCCC(O)=O POULHZVOKOAJMA-UHFFFAOYSA-N 0.000 description 4
- 235000019866 hydrogenated palm kernel oil Nutrition 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- 230000015572 biosynthetic process Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 238000005755 formation reaction Methods 0.000 description 3
- PEDCQBHIVMGVHV-UHFFFAOYSA-N glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 3
- VUKAUDKDFVSVFT-UHFFFAOYSA-N 2-[6-[4,5-bis(2-hydroxypropoxy)-2-(2-hydroxypropoxymethyl)-6-methoxyoxan-3-yl]oxy-4,5-dimethoxy-2-(methoxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)-5-methoxyoxane-3,4-diol Chemical compound COC1C(OC)C(OC2C(C(O)C(OC)C(CO)O2)O)C(COC)OC1OC1C(COCC(C)O)OC(OC)C(OCC(C)O)C1OCC(C)O VUKAUDKDFVSVFT-UHFFFAOYSA-N 0.000 description 2
- YJISHJVIRFPGGN-UHFFFAOYSA-N 5-[5-[3,4-dihydroxy-6-(hydroxymethyl)-5-methoxyoxan-2-yl]oxy-6-[[3,4-dihydroxy-6-(hydroxymethyl)-5-methoxyoxan-2-yl]oxymethyl]-3,4-dihydroxyoxan-2-yl]oxy-6-(hydroxymethyl)-2-methyloxane-3,4-diol Chemical class O1C(CO)C(OC)C(O)C(O)C1OCC1C(OC2C(C(O)C(OC)C(CO)O2)O)C(O)C(O)C(OC2C(OC(C)C(O)C2O)CO)O1 YJISHJVIRFPGGN-UHFFFAOYSA-N 0.000 description 2
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 2
- 229940088598 Enzyme Drugs 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- GUBGYTABKSRVRQ-UUNJERMWSA-N Lactose Natural products O([C@@H]1[C@H](O)[C@H](O)[C@H](O)O[C@@H]1CO)[C@H]1[C@@H](O)[C@@H](O)[C@H](O)[C@H](CO)O1 GUBGYTABKSRVRQ-UUNJERMWSA-N 0.000 description 2
- 239000005639 Lauric acid Substances 0.000 description 2
- 229920000881 Modified starch Polymers 0.000 description 2
- 229940067631 Phospholipids Drugs 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 235000019864 coconut oil Nutrition 0.000 description 2
- 239000003240 coconut oil Substances 0.000 description 2
- 235000014113 dietary fatty acids Nutrition 0.000 description 2
- 230000001804 emulsifying Effects 0.000 description 2
- 239000000194 fatty acid Substances 0.000 description 2
- 150000004665 fatty acids Chemical class 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000001866 hydroxypropyl methyl cellulose Substances 0.000 description 2
- 235000010979 hydroxypropyl methyl cellulose Nutrition 0.000 description 2
- 229920003088 hydroxypropyl methyl cellulose Polymers 0.000 description 2
- 238000002347 injection Methods 0.000 description 2
- 239000007924 injection Substances 0.000 description 2
- 239000008101 lactose Substances 0.000 description 2
- GUBGYTABKSRVRQ-XLOQQCSPSA-N lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 238000002844 melting Methods 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 235000019865 palm kernel oil Nutrition 0.000 description 2
- 239000003346 palm kernel oil Substances 0.000 description 2
- 150000003904 phospholipids Chemical class 0.000 description 2
- OSNSWKAZFASRNG-BMZZJELJSA-N (3R,4S,5S,6R)-6-(hydroxymethyl)oxane-2,3,4,5-tetrol;hydrate Chemical compound O.OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O OSNSWKAZFASRNG-BMZZJELJSA-N 0.000 description 1
- UHZZMRAGKVHANO-UHFFFAOYSA-M 2-chloroethyl(trimethyl)azanium;chloride Chemical compound [Cl-].C[N+](C)(C)CCCl UHZZMRAGKVHANO-UHFFFAOYSA-M 0.000 description 1
- GZCGUPFRVQAUEE-KCDKBNATSA-N D-(+)-Galactose Natural products OC[C@@H](O)[C@H](O)[C@H](O)[C@@H](O)C=O GZCGUPFRVQAUEE-KCDKBNATSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N D-Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- 229920000168 Microcrystalline cellulose Polymers 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 229950008882 Polysorbate Drugs 0.000 description 1
- 229940100486 RICE STARCH Drugs 0.000 description 1
- JNYAEWCLZODPBN-CTQIIAAMSA-N Sorbitan Chemical compound OCC(O)C1OCC(O)[C@@H]1O JNYAEWCLZODPBN-CTQIIAAMSA-N 0.000 description 1
- DCXXMTOCNZCJGO-UHFFFAOYSA-N Stearin Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCCCCCCCC)COC(=O)CCCCCCCCCCCCCCCCC DCXXMTOCNZCJGO-UHFFFAOYSA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 125000004432 carbon atoms Chemical group C* 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 1
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000008504 concentrate Nutrition 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000005712 crystallization Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000020931 dietary conditions Nutrition 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
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- 150000002148 esters Chemical class 0.000 description 1
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- 238000005187 foaming Methods 0.000 description 1
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- 239000008103 glucose Substances 0.000 description 1
- 125000004435 hydrogen atoms Chemical group [H]* 0.000 description 1
- 238000005984 hydrogenation reaction Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 201000010538 lactose intolerance Diseases 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 235000019813 microcrystalline cellulose Nutrition 0.000 description 1
- 239000008108 microcrystalline cellulose Substances 0.000 description 1
- 229940016286 microcrystalline cellulose Drugs 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000007764 o/w emulsion Substances 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- IPCSVZSSVZVIGE-UHFFFAOYSA-M palmitate Chemical compound CCCCCCCCCCCCCCCC([O-])=O IPCSVZSSVZVIGE-UHFFFAOYSA-M 0.000 description 1
- 229920000136 polysorbate Polymers 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000009877 rendering Methods 0.000 description 1
- 230000000717 retained Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- KEAYESYHFKHZAL-UHFFFAOYSA-N sodium Chemical compound [Na] KEAYESYHFKHZAL-UHFFFAOYSA-N 0.000 description 1
- 230000003019 stabilising Effects 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-PHYPRBDBSA-N α-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N β-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
Description
A process for preparing a low fat whipping cream
Introduction
The present invention relates to a process for preparing a low fat whipping cream
having 20% or less total fat by weight and further relates to a low fat whipping cream
produced by that process.
In the specification the term “% by weight” refers to the weight of the low fat whipping
cream except where othen/vise specified. In the specification the term “low fat", refers
to a cream having 20% or less total fat by weight. In the specification, the term “total
fat" refers to the total quantity of dairy and non-dairy fat combined, wherein the term
“dairy fat" refers to fat obtained from a dairy source and non-dairy fat refers to fat
obtained from a non-dairy source.
Whipping creams are known to have a high content of fat, generally greater than 35%
by weight. Whipping creams generally double in volume when whipped and have the
ability to maintain a stable foam after whipping. The air bubbles that are formed
during whipping cause the fat globules therein to partially coalesce in chains and
clusters and absorb to and spread around the air bubbles. This results in the fat
stabilised air bubbles linking together to fonn a stiff foam. One of the main drawbacks
of whipping creams however is that such a high content of fat is required for their
formation. Due to the present increase in dietary conditions such as obesity, there is a
current interest in developing low fat equivalents of high fat foods such as whipping
creams.
US Patent No. 4,547,385 discloses a process for the production of a beatable cream
having a fat content of between 17% and 31% by weight. The original cream added is
mixed with buttemiilk to reduce the fat content of the resultant cream. The resultant
fat content however, is generally in the higher level of this range namely, between
26% and 30% by weight. Thus there is a need for a process for preparing a whipping
cream which can compnse a substantially lower amount of fat while still maintaining its
whipping properties.
Statements of Invention
According to the invention there is provided a process for preparing a low fat whipping
cream having 20% or less total fat by weight, the process comprising:
obtaining milk as an aqueous phase in a quantity sufficient to provide
between 70% and 80% by weight;
adding a dairy fat in the form of cream in the amount of between 1% and
4% by weight and a milk powder to the milk and agitating to form a milk
composition;
adding a starch and a polysaccharide to the milk composition and
agitating;
obtaining a non-dairy lauric fat as an oil phase in a quantity sufficient to
provide a total fat content of 20% or less by weight;
heating the non-dairy lauric fat to a temperature of between 60°C and
80°C until the fat has melted;
obtaining an emulsifier mix comprising at least monoglycerides and
diglycerides of fatty acids, sorbitan monostearate, lactic acid ester and
sodium stearyl lactylate (SSL);
adding the emulsifier mix to the non-dairy lauric fat to form a fat emulsifier
mix;
adding a hydrocolloid mix comprising at least guar gum and carrageenan
to either the milk composition, the fat emulsifier mix or both and agitating;
mixing the fat emulsifier mix and the milk composition to form a pre-
emulsion;
sterilising the pre-emulsion;
homogenising the pre-emulsion to form the low fat whipping cream;
cooling the cream; and
storing the cream.
The advantage of using a non-dairy lauric fat is that it has both a suitable fatty acid
profile and a higher solids content at room temperature than other fats. Fats with a
high solids content at room temperature have the ability to uptake more air without the
subsequent breakdown and separation of the emulsion on standing. Additionally one
of the properties of Iauric fat is fast crystallisation and the Iauric fats provide a
crystalline structure that is suitable for non-dairy whipping creams. The combination of
the high solids content and crystalline structure results in imparting better whippability
and emulsion stability properties to the resultant cream. This assists in the production
of good overrun and good emulsion stability. As Iauric fat is effective in providing foam
formation and stability, this has the associated advantage that a lesser amount may
be used thus reducing the overall fat content of the whipping cream.
Lauric fats also impart favourable organoleptic properties to the low fat whipping
cream, in particular providing good oral melt. Furthermore Iauric fats have good
resistance to fat oxidation and thus the low fat whipping cream maintains its
organoleptic properties for longer.
Preferably, the non-dairy Iauric fat is selected from the group comprising one or more
of palm kernel oil, palm kernel stearine and coconut oil. Further preferably, the non
dairy lauric fat is hydrogenated. The advantage of hydrogenating the non-dairy Iauric
fat is that the resultant fat and thus whipping cream will have a longer shelf life and will
thus be less likely to turn rancid.
Preferably, the emulsifier mix is added in the amount of between 0.5% and 0.8% by
weight. Further preferably, the emulsifier mix comprises between 2% and 8°/o of
monoglycerides of fatty acids, between 1% and 7% of diglycerides of fatty acids,
- l i~i4a1’ - ""'*"“"""-"""“ ‘
between 0.5% and 2.5% of sorbitan monostearate, between 80% and 90% lactic acid
ester and between 2% and 8% sodium stearyl Iactylate (SSL) of the emulsifier mix.
The combination of the emulsifiers in the emulsifier mix stabilise the whipping cream
by destabilising the emulsion of the product. The emulsifier mix has also been found
to increase the amount of air that can be whipped into the whipping cream. The
emulsifiers are food grade additives and therefore do not negatively affect the
nutritional value of the cream. Each of the emulsifiers within the emulsifier mix provide
a distinct function with associated advantages. Lactic acid ester functions as a foam
enhancer and stabiliser. The monoglycerides and diglycerides of fatty acids are used
for foam retention. Sorbitan monostearate also aids foaming.
The advantage of adding a dairy fat in the form of cream is that it improves the flavour
of the final whipping cream.
Ideally, the milk is selected from the group comprising one or more of buttermilk,
skim milk, hydrated buttermilk powder, and hydrated skim milk powder. Preferably,
the milk powder is added in the amount of between 1% and 3% by weight. Further
preferably, the milk powder is selected from the group comprising one or more of
buttermilk powder, skim milk powder and milk protein concentrate powder.
The advantage of using buttermilk and buttemiilk powder is that it imparts a better
flavour. Additionally buttermilk and buttermilk powder have been found to contain a
naturally higher concentration of phospholipids than skim milk and skim milk powders.
This is advantageous in that phospholipids also have emulsifying properties.
Preferably, the hydrocolloid mix is added in the amount of between 0.1% and 0.6% by
weight. Further preferably, the hydrocolloid mix further comprises one or more
hydrocolloids selected from the group comprising microcrystalline cellulose, locust
bean gum, carboxymethyl cellulose (CMC), Hydroxypropyl methyl cellulose (HPMC),
and crystalline cellulose.
The advantage of adding a hydrocolloid mix is that it assists in emulsifying and
stabilising the resultant whipping cream and also functions as a thickening agent.
Guar gum and carrageenan impart a creamy texture and give body to the final
whipping cream. Carrageenan also ensures stable foam formation, prevents
syneresis and contributes to in-pack stability.
Preferably, the starch is added in the amount of between 1% and 4% by weight.
Further preferably, the starch is selected from the group comprising one or more of
modified maize starch, refined maize starch, modified tapioca starch, modified corn
starch and native waxy rice starch. The advantage of adding starch is that it provides
body to the whipping cream. Additionally, during long term storage of the whipping
cream the starch remains smooth and stable thereby assuring retention of the body of
the whipping cream.
Preferably, the polysaccharide is added in the amount of between 2% and 6% by
weight. Further preferably, the polysaccharide is selected from the group comprising
one or more of maltodextrin, glucose syrup and cellulose. The polysaccharide also
provides body to the product and additionally functions as a flavouring agent.
In one embodiment of the invention, the emulsifier mix further comprises one or more
emulsifiers selected from the group comprising glycerol lacto palmitate (GLP), sorbitan
ester and polysorbate.
Ideally, the pre-emulsion is sterilised at a temperature of between 135°C and 147 °C
for between 1 and 10 seconds.
Preferably, the pre-emulsion is homogenised at a temperature in the region of
between 75°C and 85°C at an initial pressure of between 1000 psi and 3000psi and at
a subsequent pressure of approximately 500 psi.
Further preferably, the cream is cooled to a temperature of between 15°C and 5°C.
Preferably, the process further comprises adding lactase enzyme in the amount of
between 0.03% and 0.09% by weight of the whipping cream. In one embodiment of
the invention, the lactase enzyme is added to the milk composition prior to addition of
the hydrocolloid mix, starch and polysaccharide. In another embodiment of the
invention, the lactase enzyme is added to the low fat whipping cream by means of
sterile injection.
The advantage of adding Iactase enzyme is that it breaks down the lactose in the dairy
components of the product into glucose and galactose, thereby rendering the
whipping cream suitable for those who are lactose intolerant.
According to the invention there is further provided a low fat whipping cream having
% or less total fat by weight prepared by the process of the invention.
Detailed Description of the Invention
The invention will be more clearly understood from the following description of one
process according to the invention described with reference to Figs. 1 to 3 of the
drawings which outlines, in flow diagram form, the process according to the invention.
All of the equipment used in carrying out the process is well known equipment and
accordingly does not require any further description.
Referring to the drawings, in step 1 milk is stored. In step 2 milk powder and cream
are added to the milk and are agitated together in step 3 to form a milk composition in
step 4. In step 5 a hydrocolloid mix, a starch and a polysaccharide are added to the
milk composition and are agitated in step 6.
Referring now to Fig. 2, in step 7 non-dairy Iauric fat is obtained and is heated in step
8. In step 9 an emulsifier mix is obtained is added to the non-dairy Iauric fat and the
emulsifier mix and non-dairy Iauric fat are mixed together in step 10 to form a fat
emulsifier mix in step 11.
Referring now to Fig. 3, in step 12 the milk composition is mixed with the fat emulsifier
mix to form a pre-emulsion in step 13. In step 14, the pre-emulsion is sterilised. In
step 15 the pre-emulsion is homogenised in a two-stage homogenisation process to
form the low fat whipping cream in step 16. In step 17 the cream is cooled and is
stored in step 18.
. ..«..g-.m»it:nu-,.»-u:-g. a
Laurie fats typically contain 40% to 50% lauric acid in combination with lesser amounts
of other relatively low molecular weight fatty acids. Lauric acid has the chemical
formula CH3(CH2)1oCOOH. A non-dairy lauric fat with a melting point in the region of
between 32°C and 34°C has been found to be most suitable; however non-dairy lauric
fats with melting points up to 39°C can also be used. The percentage of lauric fat
added will generally be in the region of between 10% and 19% by weight.
A hydrogenated fat is a fat that has been chemically altered from a liquid fat to a solid
fat. During the chemical reaction of hydrogenation, the unsaturated bonds between
carbon atoms within the fat are reduced by attachment of a hydrogen atom to each
carbon. Other chemically modified fats such as interesterified or fractionated non-
dairy Iauric fat could also be used and these have a similar effect as hydrogenated fat
in prolonging the shelf life of the whipping cream.
It will be appreciated that as well as the dairy fat provided by the cream and the non-
dairy fat provided by the lauric fat, that other ingredients may contribute trace amounts
of fat to the final whipping cream. Buttermilk for example generally has a fat content of
0.4%, therefore it added in the amount of 75% by weight will contribute 0.3% fat by
weight to the whipping cream. Buttermilk powder would generally have a fat content
in the region of 6.5%, therefore the final contribution of fat therefrom will be in the
region of 0.13% by weight.
The combination of emulsifiers in the emulsifier mix stabilise the whipping cream by
destabilising the emulsion of the product. During whipping of the whipping cream, the
emulsifiers cause the fat globules to agglomerate. i.e. the emulsion is destabilised.
These agglomerated fat globules then form a network in the continuous water phase
between the air bubbles. As a result, the air bubbles are stabilised and the stiffness of
the foam is enhanced. The emulsifiers may be obtained separately and pre-mixed
prior to addition to the non-dairy lauric fat. Alternatively emulsifier pre-mixes which
can be obtained commercially can be used. Additionally, some emulsifier —
hydrocolloid pre-mixes which are available commercially can also be used. It will be
appreciated that commercially obtained emulsifier pre-mixes and emulsifier-
hydrocolloid pre-mixes may also be combined with other emulsifiers prior to addition to
the non-dairy lauric fat. Additionally, if an emulsifier — hydrocolloid pre-mix is used,
further hydrocolloids can also be added to the milk composition if required.
If the hydrocolloid is added to the milk composition, the temperature of the
composition should be between 40°C and 50°C. It has been found that better
dispersion of the hydrocolloids within the milk composition occur around this
temperature range. Additionally, temperatures in this range prevent excessive
thickening and gelatinisation of the starch.
Any type of starch which is suitable for UHT sterilisation can be used.
The emulsion formed is an oil-in—water emulsion, wherein the oil phase is dispersed
within the aqueous continuous phase.
Homogenisation should be carried out via a two-stage homogenisation process.
During the first stage of homogenisation the fat globules in the fat emulsifier mix are
reduced in size. The function of the second homogenisation stage is to reduce the
tendency of clustering of the reduced fat globules.
If lactase enzyme is added to the whipping cream, it may either be added to the milk
composition prior to addition of the hydrocolloid mix, starch and polysaccharide or to
the final whipping cream by means of sterile injection. In the former case the milk
composition should be agitated intermittently after addition of the enzyme as it has
been found that intermittent agitation allows for more efficient lactose reduction to
OCCUI'.
Example 1
The preparation of the low fat whipping cream was carried out using the process
according to the invention in the quantities outlined in Table 1.
Table 1
Composition of raw materials showing contribution to final low fat whipping
cream
Composition
% By Weight
Buttermilk 75
Hydrogenated palm kernel oil (non-dairy fat) 14
Cream (46% butterfat) (dairy fat) 2.5
Buttermilk powder 2
Crystalline cellulose 0.3
Modified Maize Starch 1.25
Maltodextrin IT 19 4
Emulsifier mix: 0.71
Lactic Acid Ester (84.33%)
Monoglycerides of fatty acid (5.17%),
Diglycerides of fatty acids (4.3%)
Polysorbate 60 (Sorbitan monostearate) (1.29%)
Sodium Stearyl Lactylate (4.92%)
Hydrocolloid mix: 0.07
Guar gum (92.86%)
Carrageenan (7.14%)
Lactase 0.065
Example 2
The preparation of the low fat whipping cream was carried out using the process
according to the invention in the quantities outlined in Table 2.
Table 2
Composition of raw materials showing contribution to final low fat whipping
cream
Composition % By Weight
Buttermilk 75.17
Hydrogenated palm kernel oil (non-dairy fat) 14
Cream (46% butterfat) (dairy fat) 2.5
Buttermilk powder 2
Crystalline cellulose 0.3
Modified Maize Starch 1.25
Maltodextrin IT 19 4
Emulsifier mix: 0.71
Lactic Acid Ester (84.33%)
Monoglycerides of fatty acid (5.17%),
Diglycerides of fatty acids (4.3%)
Polysorbate 60 (Sorbitan monostearate) (1.29%)
Sodium Stearyl Lactylate (4.92%)
Hydrocolloid mix: 0.07
Guar gum (92.86%)
Carrageenan (7.14%)
Example 3
The preparation of the low fat whipping cream was carried out using the process
according to the invention in the quantities outlined in Table 3.
Table 3
Composition of raw materials showing contribution to final low fat whipping
cream
Composition % By Weight
Buttermilk 76.255
Hydrogenated palm kernel oil (non-dairy fat) 12.6
Cream (46% butterfat) (dairy fat) 2.75
Buttermilk powder 2
Crystalline cellulose 0.3
Modified Corn Starch 1.25
Cellulose 4
Emulsifier mix: 0.71
Lactic Acid Ester (84.33%)
Monoglycerides of fatty acid (5.17%),
Diglycerides of fatty acids (4.3%)
Polysorbate 60 (Sorbitan monostearate) (1.29%)
Sodium Slearyl Lactylate (4.92%)
Hydrocolloid mix: 0.07
Guar gum (92.86%)
Carrageenan (7.14%)
Lactase 0.065
Example 4
The preparation of the low fat whipping cream was carried out using the process
according to the invention in the quantities outlined in Table 4.
Table 4
Composition of raw materials showing contribution to final low fat whipping
cream
Composition % By Weight
Skim Milk 76.255
Palm kernel oil (non-dairy fat) 12.6
Cream (46% butterfat) (dairy fat) 2.75
Buttermilk powder 2
Crystalline cellulose 0.3
Modified Maize Starch 1.25
Maltodextrin IT 19 4
Emulsifier mix: 0.71
Lactic Acid Ester (84.33%)
Monoglycerides of fatty acid (5.17%),
Diglycerides of fatty acids (4.3%)
Polysorbate 60 (Sorbitan monostearate) (1.29%)
Sodium Stearyl Lactylate (4.92%)
Hydrocolloid mix: 0.
Guar gum (92.86%)
Carrageenan (7.14%)
Lactase
.065
Example 5
The preparation of the low fat whipping cream was carried out using the process
according to the invention in the quantities outlined in Table 5.
Table 5
Composition of raw materials showing contribution to final low fat whipping
cream
Composition % By Weight
Buttermilk 75.105
Coconut oil (non-dairy fat) 14
Cream (46% butterfat) (dairy fat) 2.5
Buttermilk powder 2
Crystalline cellulose 0.3
Modified Maize Starch 1.25
Maltodextrin IT 19 4
Emulsifier mix: 0.71
Lactic Acid Ester (84.33%)
Monoglycerides of fatty acid (5.17%),
Diglycerides of fatty acids (4.3%)
Polysorbate 60 (Sorbitan monostearate) (1.29%)
Sodium Stearyl Lactylate (4.92%)
Hydrocolloid mix: 00?
Guar gum (92.86%)
Carrageenan (7.14%)
Lactase 0.0
Example 6
The preparation of the low fat whipping cream was carried out using the process
according to the invention in the quantities outlined in Table 6.
Table 6
Composition of raw materials showing contribution to final low fat whipping
cream
Composition % By Weight
Hydrated buttermilk powder 76.505
Hydrogenated palm kernel oil (non—dairy fat) 12.6
Cream (46% butterfat) (dairy fat) 2.5
Buttermilk powder 2
Carboxymethyl cellulose 0.3
Modified Maize Starch 1.25
Maltodextrin lT 19 4
Emulsifier mix: 0.71
Lactic Acid Ester (84.33%)
Monoglycerides of fatty acid (5.17%),
Diglycerides of fatty acids (4.3%)
Polysorbate 60 (Sorbitan monostearate) (1.29%)
Sodium Stearyl Lactylate (4.92%)
Hydrocolloid mix: 0.07
Guar gum (92.86%)
Carrageenan (7.14%)
Lactase 0.065
The low fat whipping creams of the above examples have compositions as given in
Table 7 below. Each whipping cream produced was uniform in composition and
maintained stability after whipping‘
Table 7
Nutrient composition of final low fat whipping cream.
Composition Ex. 1 Ex. 2 Ex. 3 Ex. 4 Ex. 5 Ex. 6
% by wt % by wt % by wt % by wt % by wt °/o by wt
Dairy fat * 1.58 1.581 1.7 1.471 1.58 1.701
Non-dairy fat 14 14 12.6 12.6 14 12.6
Carbohydrate 10.4 10.4 10.4 10.4 10.4 10.4
Protein 3.4 3.4 3.4 3.5 3.4 3.4
Minerals 0.057 0.057 0.057 0.057 0.057 0.057
Moisture 70.498 70.562 71.778 71.907 70.498 71.777
Lactase 0.065 0 0.065 0.065 0.065 0.065
* The cream component comprises 46% butterfat @ 2. 5% concentration
The physical analysis of the whipping cream prepared in the example is tabulated in
Table 8
Table 8
Physical analysis of the low fat whipping cream
Compositional Ex. 1 Ex. 2 Ex. 3 Ex. 4 Ex. 5 Ex. 6
requirement
Density 1.037 1.037 1.039 1.039 1.037 1.039
Acidity 6.5 6.5-6.6 6.5-6.6 6.5-6.6 6.5-6.6 6.5-6.6
Colour Cream Cream Cream Cream Cream Cream
Taste Clean free Clean free Clean free Clean free Clean free Clean free
from from from from from from
artificial artificial artificial artificial artificial artificial
taints taints taints taints taints taints
Overrun 220% 200-220 200-220 200-220 200-220 200-220
-.‘-.:‘-’x:ll:’II‘-,.z'.I.'. . ~
Each of the creams formed a stable foam when whipped and each of the whipped
foams retained stability for about 24 hours when refrigerated. The shelf life of each of
the whipping creams was found to be in the region of 8 months under ambient
conditions.
In the specification the tenns “comprise, comprises, comprised and comprising“ or any
variation thereof and the terms “include, includes, included and including“ or any
variation thereof are considered to be totally interchangeable and they should all be
afforded the widest possible interpretation and vice versa.
The invention is not limited to the embodiment hereinbefore described, but may be
varied in both construction and detail within the scope of the appended claims.
Claims (1)
1. A process for preparing a low fat whipping cream having 20% or less total fat by weight, the process comprising: obtaining milk as an aqueous phase in a quantity sufficient to provide between 70% and 80% by weight; adding a dairy fat in the form of cream in the amount of between 1% and 4% by weight and a milk powder to the milk and agitating to form a milk composition; adding a starch and a polysaccharide to the milk composition and agitating; obtaining a non-dairy Iauric fat as an oil phase in a quantity sufficient to provide a total fat content of 20% or less by weight; heating the non-dairy lauric fat to a temperature of between 60°C and 80°C until the fat has melted; obtaining an emulsifier mix comprising at least monoglycerides and diglycerides of fatty acids, sorbitan monostearate, lactic acid ester and sodium stearyl Iactylate (SSL); adding the emulsifier mix to the non-dairy Iauric fat to form a fat emulsifier mix; adding a hydrocolloid mix comprising at least guar gum and carrageenan to either the milk composition, the fat emulsifier mix or both and agitating; mixing the fat emulsifier mix and the milk composition to form a pre- emulsion; sterilising the pre-emulsion; homogenising the pre-emulsion to form the low fat whipping cream; cooling the cream; and storing the cream. A process for preparing a low fat whipping cream as claimed in claim 1 in which the emulsifier mix is added in the amount of between 0.5% and 0.8% by weight. A process for preparing a low fat whipping cream substantially as described hereinbefore with reference to the accompanying examples and drawings. A low fat whipping cream having 20% or less total fat by weight prepared by the process as claimed in any preceding claim. A low fat whipping cream substantially as described hereinbefore with reference to the accompanying examples and drawings.
Publications (1)
Publication Number | Publication Date |
---|---|
IES84578Y1 true IES84578Y1 (en) | 2007-05-16 |
Family
ID=
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