NO128140B - - Google Patents

Description

Method of manufacture of

synthetic coffee creamer, basis for

whipped cream, frozen desserts,

synthetic sour cream and synthetic cream cheese.

The invention relates to a method for the production of synthetic coffee cream, base for whipped cream, frozen desserts, synthetic sour cream and synthetic cream cheese, whereby lactalbumin phosphate is used as a full or partial replacement for sodium caseinate.

The precipitation of soluble proteins, for example albumin, by means of certain condensed phosphates has long been known. This only occurs in an acidic environment and has been the subject of considerable study, see for example B. Katchman et al., Biochim. etBiophys. A. C. T. A., 14, 445 (1954). Although it is likely that this precipitation may involve a chemical reaction, it is currently believed to be mainly a cation-anion co-Kfr. at 53e-6/01 effect. At pH values below their iso-electric point, proteins act as cationic electrolytes with a high molecular weight, the total charge being dependent on the exact pH. The higher the molecular weight of the given water-soluble protein, the less of a given phosphate is required for precipitation, and conversely, the higher the molecular weight of the phosphate, the smaller the amount of protein (Katchman et al., ibid.). It is also known that the soluble protein in milk, which is contained in the whey, can be precipitated with long-chain phosphates after removal of colloidally dispersed dry matter (casein). About. 1/4 of all the proteins in milk are solubilized in the whey. The casein can be precipitated from milk by acidification to pH 4.6, by salt precipitation or by the effect of rennet.

The lactalbumin phosphate used in the method according to the invention has the main part of its protein in a substantially undenatured, water-soluble form. In view of this, it is important to note that a common problem in milk processing is the denaturing of the protein. Denaturation using heat is most common. The main results of heat denaturation with respect to the whey proteins are a reduced solubility of the proteins in both acid and salt solutions and an increased activity of sulfhydryl groups, see Jenness, R., Effeets of Heat Treatment on SerumProteins,

J. Agr. Food, 75, 1954. whey proteins are currently believed to be

a mixture of α-lactalbumin and β-lactoglobulin, see Advances in Food Research, Vol. 10, 1960, pages 45-49. Average values for whole cow's milk have been found to be from approx. 0.4 to approx. 0^5 weight percent lactalbumin and from approx. 0.11 to approx. 0.26% B-lactoglobulin. These proteins are believed to be present in the whey in a ratio of from approx. 2:1 to approx. 10:1 lactalbumin to B-lactoglobulin. The effect of heat on B-lactoglobulin is possibly the most pronounced. Changes in the whey protein, caused by heat denaturation, have limited its use for food purposes until now. The lactal-bumin phosphate used in the method according to the invention, which contains its protein in an undenatured form, is not so limited, and it is useful for many purposes where it is not appropriate to use denatured protein.

The recovery of protein as phosphate from whey includes both lactalbumin and lactoglobulin. The term lactalbumin phosphate used here shall mean both lactalbumin and B-lactoglobulin.

These components are usually not separated during recycling.

In the U.S. patent 3,269,843, issued August 30, 1966 to

McKee and Tucker, it is proposed to use LAP as a substitute for skimmed dry milk in baking and in meat powder products.

It has now been shown that undenatured LAP serves effectively

as a substitute for sodium caseinate, on an equal basis. Sodium caseinate, formed by alkali neutralization of casein, has found wide application in non-butterfat dairy products. Sodium caseinate is conventionally used in such foodstuffs as coffee

cream, whipped cream, mellorins (which is edible ice cream with vegetable fat), frozen desserts, puddings, egg cream (custards), frozen cream pies, processed cheese, substitutes for sour cream, snack dips, baby food, instant breakfast dishes, etc. While sodium caseinate usually

vis has a specific function in these compositions, it also serves as a food additive. Lactalbumin phosphate can effectively replace sodium caseinate in all such food products

ter. The importance of this invention is enhanced by the fact that the availability of whole milk and whole milk products, for example ca-

late, shrinks with increasing population, and that lactalbumin phosphate is recovered on a large scale from whey, which was previously in most cases considered waste, and only limited quantities were used for animal feed. In recent times, dried whey has been

used as a food additive, but due to the denaturation of the protein associated with the atomization-drying process and the large amounts of lactose present, its use is made difficult and extensive changes to the process are required. Lactose, which is present in dry whey at up to 75%, has a pronounced effect on the food product when it is used.

It is therefore quite surprising to find that lactalbumin phosphate can serve as a substitute for sodium caseinate in the initially mentioned products where sodium caseinate is normally used on an equal basis, in whole or in part.

The amount of lactalbumin phosphate used in the above-mentioned products will vary with the amount of sodium caseinate normally used in such products, and also whether the sodium caseinate is wholly or partially replaced by lactalbumin phosphate. For a given composition, however, the lactalbumin phosphate replaces sodium caseinate weight for weight. Sodium caseinate is normally used in food products in an amount of from approx. 0.5 to approx. 20%, although it can

IN

higher amounts are used if desired.

In the method according to the invention, 0.1 - 20% by weight of undenatured lactalbumin phosphate, calculated on the entire product, is used as a full or partial replacement for sodium caseinate, preferably 0.5 - 10.0% by weight of lactalbumin phosphate and sodium caseinate in a ratio of 0, 1 - 100 wt% lactalbumin phosphate to 99.9 -

0 wt% sodium caseinate.

Sodium caseinate has one or more functions in the various food products in which it is contained. For example, in mixtures containing fat or oil and water, this component serves to encapsulate the oil droplets and bind water, whereby the mixture is stabilized and separation of oil and water from the nutrient mixture is prevented. In mixtures where air is mixed or whipped into the mixture, sodium caseinate serves to further bind the air bubbles to the encapsulated oil or fat and the water and thereby stabilizes the foam, i.e. the air-water-fat system. Similarly, it serves to prevent or inhibit kerning in certain applications.

It has further been shown that in addition to replacing sodium caseinate in such food mixtures, lactalbumin phosphate provides equivalent or superior nutritional values based on essential amino acid mixtures to the food mixture. This can be seen from table I which follows, where the approximate ratio numbers in front of amino acids which are included in casein, as well as sodium caseinate, lactalbumin and lactb globulin are listed.

The lactalbumin phosphate used in the method

according to the invention can be briefly defined as the product produced by "reaction" between long-chain polyphosphates and liquid whey and drying of the resulting precipitation product without denaturing the protein. Suitable long-chain polyphosphates are the glassy sodium and potassium metaphosphate of the formulas

(NaPO_) and (KPO,) , respectively, with an average chain length, denoted by x, of at least 30. These straight-chain inorganic polymers

rer, which are sometimes referred to as hexametaphosphates, must be distinguished from the cyclic or ring metaphosphates. Where potassium phosphate is used, it is preferable to first react the metaphosphate in solution with a sodium salt, such as sodium sulfate, sodium chloride, sodium pyrophosphate, sodium hexametaphosphate, short chain, etc., to improve solubility. Mixtures of sodium

and potassium glass metaphosphates are also suitable for precipitation of lactalbumin phosphate. The preparation of undenatured protein metaphosphate by reaction between an alkali metaphosphate and soluble protein is described in an article by Briggs, David R., The Journal of Bio-logical Chemistry, Vol. 134, June 1940, pages 261-272. After treatment of the whey protein with a glassy metaphosphate by the method according to the invention, the whey is centrifuged to collect a heavy, rubber-like coagulate of lactalbumin phosphate which is then dried. To prevent denaturation of the protein, the temperature of the whey is normally kept below 83°C, preferably below approx. 72°c.

For the same reason, it is preferable to dry the coagulate by spray drying at low temperatures, although other types of dryers,

for example tumble dryers; rotary dryers etc, are also suitable. Recovery of the soluble proteins from the whey is mostly quantitative, with only small operating losses. The following specific example will further illustrate the production of undenatured lactalbumin phosphate.

Example 1

To 630 kg of whey from cow's milk, add 36 kg at 60-83°C

of a 10% solution of 8 parts sodium metaphosphate and 1 part potassium metaphosphate. The treated whey is then transferred to a de-Laval centrifuge, where a heavy, rubber-like coagulum is recovered. The coagulate is then spray-dried and recovered as a white, particulate product.

In general, the properties of the lactalbumin phosphate produced according to the aforementioned method will depend somewhat on the operating conditions (temperature, etc.), the whey's pH value and the chain length of the glassy metaphosphate in the starting material.

As it is normally produced, the product contains between 40 and

70% protein and between approx. 15 and 25% phosphate. A preferred lactalbumin phosphate for food use contains between approx. 50 and 65% protein. In addition, the lactalbumin phosphate will have a pH value that varies from approx. 5 to 7, while a preferred product has a pH value of approx. 6.0. In the following, the use of undenatured lactalbumin phosphates will be described specifically for different food products.

The products produced by the method according to the invention are non-butterfat-containing dairy products, i.e. such products that contain animal fat or vegetable fat or oils other than those extracted from milk or cream. Included in the aforementioned fats and oils are the "emulsifiers" , i.e. mono- and diglycerides. These products contain the vegetable or non-butterfat-containing animal fat as a substitute for butterfat that is normally contained in such products. These products have in common that they also contain sodium caseinate as a replacement for part of the protein.

Synthetic coffee creamer

Synthetic coffee creamer has been on the market for several years and has proven to be an effective substitute for whole milk and cream in coffee. Two types of synthetic coffee creamer have been marketed: powder and liquid form. These products have the advantage that they are less expensive than the corresponding natural dairy product. The powder form is particularly advantageous in that it does not require cooling and thereby reduces the risk of being damaged. For these reasons, synthetic coffee creamer has been well received for such markets as offices and for country trips and in companies where there is no possibility of cooling or where the risk of spillage is a problem. Sodium caseinate is usually used in synthetic coffee creamer to encapsulate the fat or oil droplets and thus prevent separation of the fat and coalescence of the droplets to form pools of fat on the surface of the hot coffee. It is well known that cream often separates on the surface of hot coffee and thereby forms droplets of butterfat. Thus, synthetic coffee creamer, when properly formulated and prepared, is often superior in terms of stability to cream.

IN

Sodium caseinate is usually used in powdered, synthetic coffee creamer in amounts from approx. 5 to approx. 10%, based on the total composition.

Listed below are some typical recipes for synthetic coffee creamer with a range indicated for each ingredient. One of these recipes is for a liquid, synthetic coffee creamer, the other for a powdered one.

In the example below, the control recipe is a typical recipe for synthetic coffee creamer containing sodium caseinate.

Synthetic coffee creamer, liquid

Synthetic coffee creamer, powdered

In the aforementioned recipes, lactalbumin phosphate can be used to replace the sodium caseinate in whole or in part.

Two typical recipes for synthetic coffee creamer using lactalbumin phosphate are listed below: Lactalbumin phosphate as a complete replacement for sodium caseinate. Synthetic coffee creamer, liquid Synthetic coffee creamer, powder form

In the following examples and throughout the description, parts and percentages are given by weight unless otherwise specified. In addition, the following terms have the meaning below: Corn syrup solids - 24 DE - Powdered malt dextrin produced by spray drying corn syrup of low concentration. The number and letters allude to a 24 dextrose equivalent. Carageénin is a gum species that is extracted from red algae (Irish moss).

Emu1gator - In each case the emulsifier used was a mixture of mono- and diglycerides of the fatty acids containing approx. 40% monoglyceride.

Vegetable shortening agent = Hydrogenated vegetable oil. Example 2

In a comparative study of lactalbumin phosphate in liquid synthetic coffee cream, a control recipe contained sodium caseinate and a test recipe did not contain sodium caseinate, but an equivalent substitute for lactalbumin phosphate. These prescriptions had the following compositions:

Control prescription

Test prescription

4200 g of each recipe was made.

Both the control and test recipes were prepared as follows: The sodium caseinate or lactalbumin phosphate was mixed with the corn syrup solids and the carrageenin.

The dipotassium phosphate buffer was dissolved in the water.

The mixed dry ingredients were slowly added with sufficient stirring to achieve a thorough dispersion in the water.

The dough shortening agent was added.

The mixture was heated with constant, rapid stirring in a boiler with a steam jacket to 72°C.

The emulsifier was added and brought to melt.

The solution was homogenized at a temperature of

72°C in a two-stage homogenizer at 175/35 kg/cm^.

The homogenized mixture was cooled to a temperature of 2 to 4.5°C and then allowed to age overnight at refrigeration temperature (about 4.5°C) before being viewed.

Rating:

The control sample with sodium caseinate was normal with regard to all properties. No separation of the emulsion occurred during overnight storage. The viscosity, measured on a Brookfield viscometer HAF with spindle 1 at 10 RPM, was approx. 70 cp. No fat droplets appeared when added to coffee at 83°C.

Test recipe. No separation of the emulsion occurred during overnight storage. The viscosity of the samples was

respectively 72 and 124 cp. Organoleptically, the differences in visco-

site not easily noticeable. No fat droplets appeared when the test samples were added to hot coffee. No difference in color or taste of the coffee was observed when samples containing lactalbumin phosphate were compared with the sodium caseinate control samples.

Example 3

The test recipe above was repeated with the exception that the lactalbumin phosphate was replaced with a mixture of 75% sodium caseinate and 25% lactalbumin phosphate of the same amount. The prescription was assessed in a similar manner and no difference was detected.

Base for whipped cream

Whipped cream for desserts has been used in commercial baking

ries for some time. However, it was not until the advantage of aerosol as a commercial product was gained that this product also became widespread for home use. Sodium caseinate is conventionally used in the manufacture of

gene of whipped cream that is used both for decoration in commercial use,

both liquid and powder form, such as aerosol type. This cream is another example of non-butterfat dairy products that are made without sacrificing taste or appearance in a potentially achievable

named per capita which is greater than for naturally butterfat-containing products. Within the scope of the invention it has been found that the sodium caseinate can be replaced in whole or in part in such cream bases to provide equivalent or superior results. Sodium caseinate is used to fulfill the same requirement as for synthetic coffee cream, i.e. to bind water and encapsulate the oil or fat

the droplets and thereby stabilize the emulsion and any foam. Sodium caseinate is normally used in these in an amount of from approx. 5 to approx. 10 percent by weight.

Representative compositions of both liquid and powder cream bases are given below and show relative ranges

there for the constituents:

Liquid base for whipped cream

Powdered base for whipped cream.

Lactalbumin phosphate can be used to replace sodium caseinate in whole or in part in these recipes.

Examples 4-5

Typical recipes for liquid and powdered base for whipped cream using lactalbumin phosphate are listed below: Powdered base for whipped cream.

Examples. 6-7,

The control recipe is typical of a conventional commercial product which is a powdered base for whipped cream. Two test recipes I (D8604) and II (D9237) are identical to the control recipe with the exception that the sodium caseinate is completely replaced with undenatured-• lactalbumin phosphate.

The control recipe and the test recipes I and II were prepared

in the following way:

The sodium caseinate (control sample) and the lactalbumin phosphate (test recipes I and II) were mixed with the sugar and the stabilizer. The water was placed in a boiler with a steam jacket and the dry ingredients

tendon added. The mixture was heated to a temperature of 50°C. The shortening agent and the emulsifiers were melted together and allowed to

to the water suspension and the whole mixture heated to a tempera-

turn of 72° while stirring. The hot solution was homogenized in a two-stage homogenizer at 105/35 kg/cm . There homogenized mixture was cooled to a temperature of 2 to 4.5°C and stored overnight at this temperature before evaluation.

Assessment methods

Whipping time - 2 cups (4.7 dl) of liquid cream raw material are placed in the whipping bowl of an N-50 Hobart mixer. Use a wire whisk and whip at speed 3 until the foam becomes stiff and pulls away from the bowl wall.

Viscosity - the viscosity of the foam is measured using a Brookfield viscometer, model HAF, with spindle No. 1 at 10 RPM

in a tall, narrow cup.

Specific gravity - 'The specific gravity of the foam is determined by

use of standard specific gravity cups.

Penetrometer - Using the Precision "Junior" Penetro-

meter with a standard 50 gram aluminum cone, the penetration of the pressure piston into the foam in a soufflé cup is measured under standard conditions.

Assessment

Control sample with sodium caseinate was normal in all

regard. The foam had the following properties:

Whipping time 3 + minutes

Viscosity 60 cp.

Specific gravity 0.315 g/cm<3>

Penetration 30.3 mm

The consistency of the foam is firm

LAP samples D-8604 and D-9237 were evaluated in whipped cream.

The foam had the following properties:

The difference in viscosity values of the control and LAP samples was not revealed by organoleptic testing. There was no remarkable difference between the control and LAP prescriptions.

Frozen desserts

Another area where non-butterfat dairy products have been well received by the public is in the area of frozen desserts such as mellorins and sherbets (fruit drinks) of the milk type.

In these mixtures, sodium caseinate is usually used to bind water, encapsulate fat droplets and to stabilize entrained air. It also serves to prevent churning. Sodium caseinate is usually used in the recipes for such frozen desserts in amounts of from approx. 0.1 to approx. 5% of the total weight. It has also been shown that the sodium caseinate in such recipes can be replaced in whole or in part by lactalbumin phosphate, which gives equivalent or better results.

Below is a table that sets out a general prescription

for such frozen desserts and which shows the percentage range for the ingredients used.

Frozen desserts - mellorins.

Example 8

Below is a typical recipe for a frozen dessert using lactalbumin phosphate.

Mellorin

Example 9

In order to evaluate the use of lactalbumin phosphate as a substitute for sodium caseinate in frozen desserts, a control recipe was made with sodium caseinate and a test recipe was made that was identical to the control recipe with the exception that the sodium caseinate was completely replaced on an equal basis with lactalbumin phosphate. Color and flavorings were not used in these recipes.

Mellorin-type frozen dessert

Color and flavoring were not added.

Other types of gum can be used with advantage in this and other recipes.

Examples of such gums are guar gum, tragacanth and carboxymethyl cellulose.

Both the control prescription and the test prescription were followed, in the following way: . The sodium caseinate or lactalbumin phosphate was mixed with the sugar and stabilizer, the water was placed in a boiler with a steam jacket, and the dry ingredients were added while stirring. While stirring, the corn syrup solids were added and, while still stirring, shortening agent, emulsifier and salt were added. The mixture was heated in the kettle to a temperature of 72°c. The hot solution was homogenized in a two-stage homogenizer at 175/35 kg/cm 2 . The homogenized liquid was cooled to a temperature of 2 to 4.5°C and aged overnight at this temperature. The aged solution was frozen by storage in a commercial grade conventional ice cream freezer at a temperature of -23°C for a period of approx. 12 hours.

Assessment

The control sample with sodium caseinate was normal for this type of product. The following properties were measured:

The test sample was compared with the sodium caseinate control.

The LAP sample needed less time to reach the final soft consistency suitable for serving. It was also observed that the melorin product prepared with LAP retained its shape longer at room temperature than the product prepared with sodium caseinate. '"'

Other examples of non-butterfat dairy products. , where sodium caseinate is used dg where it can effectively be used, undenatured lactalbumin phosphate as a full or partial replacement, is shown below.0010 f. 00.001

Artificial sour cream

A general recipe for artificial sour cream is as follows: Artificial sour cream

This recipe is prepared by the following procedure: Heat the water to 32 - 43°c. Add 0.5-5% sodium caseinate or LAP and stabilizer. Stir until everything is dissolved. Add shortening agent and emulsifier.

Pasteurize with stirring at 75°C for 30 minutes.

Homogenize twice at 175 kg/cm 2 (one step only), while keeping the temperature above 72°c during the two homogenization steps.

Cool the mixture to 22°C and add the culture to be used (3% buttermilk or a commercial starter, using the manufacturer's instructions).

Keep the temperature at 22°c for maturation until the acidity reaches 0.8% (18-20 hours). Cool to 2-4.5°C.

Example 10

A representative recipe for artificial sour cream using lactalbumin phosphate is the following:

Artificial sour cream

Examples 11 - 12

Sodium caseinate is an effective ingredient in recipes for artificial cream cheese. Lactalbumin phosphate is an effective substitute for sodium caseinate.

A typical general and a specific recipe for artificial cream cheese is the following:

Artificial cream cheese

Lactalbumin phosphate can similarly effectively replace sodium caseinate in recipes for infant food, cream pie raw material, cocoa drinks, "Instant" breakfast dishes and processed cheese, as well as foods in the form of soups and infant food.

The vegetable shortening used in the above recipes and otherwise mentioned in the description are hydrogenated vegetable oils. Such shortening agents are made from many oils, and some are mixtures of such oils. All of these are known from the prior art. Examples of such oils are soybean oil, corn oil, coconut oil, peanut oil, safflower oil and the like.

It is of course understood that animal fats can also be used, such as are conventionally used as dough shortening agents, for example lard.

Emulsifiers used in the recipes according to the invention are preferably the mono- and diglycerides of the fatty acids, usually in a mixture. However, any food grade emulsifier can be used.

Similarly, gums other than carrageenin, for example tragacanth, guar gum, carboxymethyl cellulose and the like can be used as stabilizers.

Corn syrup dry matter can be replaced with any

preferably any other dextrose material that gives equivalent results.

Natural and artificial sweeteners, such as honey and cyclamates, can be used instead of sugar if desired.

Likewise, dipotassium phosphate can be used as a buffer material. Other buffer materials of the same food quality can be used, for example sodium phosphate.

In all mixtures according to the invention, flavoring substances which are usually used for such purposes can be used.

Claims (1)

Process for the production of synthetic coffee cream, base for whipped cream, frozen desserts, synthetic sour cream and synthetic cream cheese, all of which usually contain sodium caseinate, characterized by using 0.1-20% by weight of undenatured lactalbumin phosphate, calculated on the entire product, as a full or partial replacement for sodium caseinate, preferably 0.5-10.0% by weight of lactalbumin phosphate and sodium caseinate in the ratio of 0.1-100% by weight of lactalbumin phosphate to 99.9-0% by weight of sodium caseinate. Listed publications: J.S. patent no. 3269843 (99-94)