US20160081378A1 - Use of high acyl gellan in whipping cream - Google Patents

Use of high acyl gellan in whipping cream Download PDF

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US20160081378A1
US20160081378A1 US14/888,990 US201414888990A US2016081378A1 US 20160081378 A1 US20160081378 A1 US 20160081378A1 US 201414888990 A US201414888990 A US 201414888990A US 2016081378 A1 US2016081378 A1 US 2016081378A1
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whipping
cream
whipped cream
fat
diglycerides
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Finn Madsen
Frédéric Liot
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DuPont Nutrition Biosciences ApS
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    • A23L1/19—
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/40—Foaming or whipping
    • A23L1/0097—
    • A23L1/0545—
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • A23L29/272—Gellan
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/20—Cream substitutes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates to a whipping cream, an aerated whipped cream thereof, a whipping agent additive, methods for aeration of a whipping cream to obtain an aerated whipped cream, and use of high acyl gellan or said whipping agent additive for providing firmness to an aerated whipping cream, and/or for providing faster aeration of a whipping cream and/or for reducing protein aggregation in whipping cream at acid pH and/or improvement in aeration of low fat whipping cream.
  • Imitation cream is an oil in water (o/w) emulsion produced from vegetable fat, proteins, typically skimmed milk or Na-caseinate+water, sugars, emulsifiers/stabilisers and flavour.
  • the applications vary from industrial to small-scale consumers whom often use the product for cake decoration.
  • the foam in the whipped imitation cream is typically fat stabilized, and to obtain good whipping a certain degree of protein desorption from fat globules should take place, and the fat should be partly agglomerated or even with partial coalescence. This is achieved through selection of emulsifiers and by having a partial crystallization of the fat.
  • the conditions for having good whipping properties namely partly destabilization of the emulsion, also have a negative impact on the storage stability of the imitation cream, seen as a thickening of the cream in the bottle/container. This thickening can be so severe that the cream cannot be poured out of the container, and in some cases the whipping performance is also lost.
  • an important quality parameter for imitation cream is the tolerance towards acidification, e.g. through addition of fruit syrups.
  • the protein will denaturate and aggregate, and a very firm and grainy whipped cream with low overrun is achieved.
  • JP 2005 295841 discloses a foamed food product comprising a combination of gelatin, native-type gellan gum, and deacylation type gellan gum, and using a high temperature of between 45-65° C. during whipping.
  • JP 2001 245620 discloses use of a gellan gum.
  • HA gellan When stabilising the whipping cream with a suitable combination of whipping promoting emulsifiers (e.g. monoglycerides or lactic acid esters of monoglycerides) and anionic emulsifiers, HA gellan has been shown not to have a negative influence on storage stability, but to improve whipping speed and final whipped cream firmness. Without wishing to be bound by any theory it is believed that it is due to the surprising effect of HA gellan to create more efficiently fat stabilised foams. This is achieved to a much higher extent than with other hydrocolloids with respect to whipping speed and with much less negative impact on whipping cream thickness and whipped cream eating quality (no off taste, stickiness or unpleasant mouth coating).
  • whipping promoting emulsifiers e.g. monoglycerides or lactic acid esters of monoglycerides
  • anionic emulsifiers anionic emulsifiers
  • the invention relates to a whipping cream comprising high acyl gellan.
  • the invention further relates to a whipped cream which is an aerated whipping cream as disclosed herein.
  • the invention further relates to a method for aeration of a whipping cream as disclosed herein to obtain an aerated whipped cream which method comprises the following steps: providing a whipping cream as disclosed herein, and aerating, preferably at a lower temperature such as below 25° C., said whipping cream to obtain said whipped cream.
  • the invention further relates to a whipping agent additive comprising high acyl gellan.
  • the invention further relates to a method for aeration, preferably at a lower temperature such as below 25° C., of a cream to obtain a whipped cream which method comprises the following steps: adding a whipping agent additive as disclosed herein to a cream in the manufacture of a whipping cream, wherein the aeration preferably is performed at a lower temperature such as below 25° C.
  • the invention further relates to use of high acyl gellan or use of a whipping agent additive as disclosed herein for providing an improvement in firmness to an aerated whipping cream.
  • the invention further relates to use of high acyl gellan or use of a whipping agent additive as disclosed herein for improving storage stability of an aerated whipping cream.
  • the invention further relates to use of high acyl gellan or use of a whipping agent additive as disclosed herein for providing faster whipping of a whipping cream.
  • the invention further relates to use of high acyl gellan or use of a whipping agent additive as disclosed herein for improving whipping of a low fat whipping cream.
  • the invention further relates to use of high acyl gellan or use of a whipping agent additive as disclosed herein for reducing protein aggregation in a whipping cream or in a whipped cream at acid pH.
  • FIG. 1 shows a strain sweep of vegetable cream samples 5, 6 and 7 from Example 1.
  • FIG. 2 shows the whipping profile of vegetable cream samples 5, 6 and 7 from Example 1.
  • FIG. 3 shows the foam microstructure of whipped vegetable creams samples 5, 6 and 7 from Example 1.
  • the scale bar is 50 micron.
  • Fat is coloured with Nile Red (seen as light grey in black/white), and protein phase is coloured with FITC (seen as dark grey in black/white).
  • FIG. 4 shows pictures of whipped creams of samples 81 and 84 with addition of “Yoghurt-Erdbeer Sahne Fond” from Votella from Example 2.
  • FIG. 5 shows the whipping profile of vegetable cream samples 1, 2, 4 and 5 from example 3.
  • FIG. 6 shows a strain sweep of vegetable cream samples 2, 5 and 7 from Example 4.
  • FIG. 7 shows the whipping profile of vegetable cream samples 1 and samples 2, 5, 7 from Example 4.
  • FIG. 8 shows the foam microstructure of whipped vegetable creams sample 1 and samples 2, 5 and 7 from example 4.
  • Scale bar 50 micron.
  • Fat is coloured with Nile Red (seen as light grey in black/white), and protein phase is coloured with FITC (seen as dark grey in black/white).
  • FIG. 9 shows a whipping profile of vegetable cream samples 1, 2, 4, 6, 9 and 14 from example 5.
  • a “whipping cream” means an o/w emulsion, which can be aerated by whipping, whereby fat globules collide and partially coalesce, forming aggregates or clusters that stabilise the foam structure.
  • a “vegetable whipping cream” means an o/w emulsion, where the fat is vegetable fat or pre-dominantly vegetable fat, which can be aerated by whipping, whereby fat globules collide and partially coalesce, forming aggregates or clusters that stabilise the foam structure.
  • fat-stabilised means that the foam structure is stabilised by fat globule aggregates or clusters, typically with partial fat globule coalescense.
  • a “whipping agent additive” as described herein is a mixture of substances, some with interfacial properties that due to their adsorption dynamic and their presence at the gas-liquid interface and/or fat-liquid interface and/or ability to desorp protein from the fat globule surface will facilitate the uptake and stabilisation of gas cells when the product that contains the whipping agent is aerated.
  • the “whipping agent additive” may contain various hydrocolloids (stabilisers), salts (buffers) and proteins.
  • emulsifier means one or more chemical additives that encourage the suspension of one liquid in another, as in the mixture of oil and water in margarine, shortening, ice cream, and salad dressing.
  • the emulsifier is different from the protein, such as vegetable protein or milk protein.
  • the emulsifier is one or more chemical additives of non-protein origin.
  • the term “firmness” relates to the texture of an aerated whipping cream for example as described and measured in example 1 herein.
  • an “improvement in firmness” is meant a firmer texture of an aerated whipping cream as disclosed herein compared to the same aerated whipping cream without addition of high acyl gellan, and/or compared to the same aerated whipping cream with addition of another stabiliser commonly used to provide firmness in whipped cream.
  • heat shock stability may be evaluated by any method known to the skilled person for example as described herein in the examples. Heat-shocked samples should mimic the quality that the final consumer may meet after prolonged storage of the whipping cream, contrary to fresh samples, which is the quality that the producer observes and evaluates shortly after production.
  • overrun is a measure of the volume of air whipped into the product.
  • an acceptable overrun as measured according to this method is above 200%, more preferable above 250% and even more preferable above 300%.
  • the present invention relates to a whipping cream comprising high acyl gellan.
  • High acyl gellan (in the following also called HA gellan) should be distinguished from low acyl gellan (in the following also called LA gellan).
  • HA gellan and LA gellan are both catagorized as gellan gum.
  • Gellan gum may be produced by the microorganism Sphingomonas elodeao.
  • the molecular structure of gellan gums is in general a straight chain based on repeating glucose, rhamnose and glucuronic acid units.
  • acyl groups are pre-dominantly absent.
  • the presence or absence of the acyl groups on the gellan gum polysaccharide backbone has a profound effect on its functional properties.
  • LA gellan will typically gel in the temperature region 20-40° C., and gel properties will be much affected by calcium.
  • HA gellan will typically gel in the temperature region 50-80° C., and gel properties will be more elastic and less brittle than for LA gellan and to a higher degree not influenced by calcium.
  • a description of gellan gum, including HA and LA gellan, is e.g. given by Valli and Clark (ref 4).
  • a sufficient amount of glycerate in acetate devoid gellan will possess high acyl functional behaviour, as seen in gelling profiles, determined by DSC.
  • the “high acyl” gel peak is becoming smaller and is seen at a gradually lower temperature, and the “low acyl” gelling peak is gradually becoming bigger. Therefore intermediate molecular structures exist with intermediate functionality.
  • Exemplary high acyl gellans include KELCOGEL LT 100, available from CP Kelco, Inc., Kelcogel HMB-P, also available from CPKelco, KELCOGEL HT, and the high acyl gellans described in U.S. Publication No. 2005/0266138.
  • the high acyl gellan gum can be a clarified high acyl gellan.
  • Other examples of high acyl gellan products are GELLAN NM 205 and Gellan Gum DAI 90, produced by DuPont.
  • said HA gellan means a gellan having a gelling profile, where more than 50% of the gelling enthalpy is at temperatures above 40° C., and more preferably more than 90% of the gelling enthalpy is at temperatures above 40° C., as determined by DSC, when cooling a 1% gellan solution (the gellan sodium salt in deionised water) with 0.7 c/min, as described by Morris (ref 5).
  • the amount of high acyl gellan to be added depends on for example the desired firmness of the aerated whipping cream, the whipping speed to be used, the acidity of the whipping cream and the other ingredients in the whipping cream (the whipping cream recipe).
  • the dosage of high acyl gellan will be in the range of 0.005% (w/w) to 0.2% (w/w).
  • the dosage will be in in the range of 0.0125% (w/w) to 0.1% (w/w) high acyl gellan based on the whipping cream.
  • the dosage will be in in the range of 0.02% (w/w) to 0.05% (w/w) high acyl gellan based on the whipping cream.
  • the whipping cream as described herein is typically an o/w emulsion comprising fat(s) such as vegetable fat, protein(s), typically skimmed milk or Na-caseinate and water, sweetener(s) such as sugars, salt(s), buffer salt(s), emulsifier(s), stabiliser(s) and flavour(s).
  • fat(s) such as vegetable fat, protein(s), typically skimmed milk or Na-caseinate and water
  • sweetener(s) such as sugars, salt(s), buffer salt(s), emulsifier(s), stabiliser(s) and flavour(s).
  • Other protein sources than skimmed milk protein or Na-caseinate e.g. soy protein and butter milk powder may also be used or a combination of protein sources.
  • Other interfacial active components like hydroxypropyl methylcellulose (HPMC), may also be used to stabilise the emulsion.
  • HPMC hydroxypropyl methylcellulose
  • said whipping cream comprises between 10% (w/w) and 45% (w/w) fat, preferably between 15% (w/w) and 40% (w/w) fat and more preferable between 20% (w/w) and 35% (w/w) fat.
  • said whipping cream comprises a low amount of fat such as between 15% (w/w) and 30% (w/w) fat, for example between 15% (w/w) and 28% (w/w) fat.
  • said whipping cream comprises between 10% (w/w) and 45% (w/w) vegetable fat, preferably between 15% (w/w) and 40% (w/w) vegetable fat and more preferable between 20% (w/w) and 35% (w/w) vegetable fat.
  • said whipping cream comprises a low amount of fat such as between 15% (w/w) and 30% (w/w) vegetable fat, for example between 15% (w/w) and 28% (w/w) vegetable fat.
  • a low amount of fat such as between 15% (w/w) and 30% (w/w) vegetable fat, for example between 15% (w/w) and 28% (w/w) vegetable fat.
  • % improvement in texture by HA gellan addition is especially high at lower fat levels.
  • HA gellan is thus beneficial in creation of vegetable whipping creams with lower amounts of fat or diluted vegetable whipping creams, eg diluted with syrups, still having excellent whipping and whipped cream properties.
  • part or all of said fat is vegetable fat.
  • At least 80% of the total amount of fat in the whipping cream is vegetable fat, preferably at least 90% of the total amount of fat in the whipping cream is vegetable fat, and more preferred all of the fat is vegetable fat.
  • a suitable vegetable fat is derived from one or more of the group consisting of coconut oil, palm kernel oil, palm oil, peanut oil, soybean oil, rapeseed oil, sunflower seed oil, cotton seed oil, olive oil, preferably derived from one or more of the group consisting of coconut oil, palm kernel oil and palm oil, more preferred derived from one or more of the group consisting of coconut oil and palm kernel oil.
  • the vegetable fat is derived from palm kernel oil.
  • the whipping cream is fat-stabilised.
  • the whipping cream may further comprise one or more of the following: protein(s), emulsifier(s), stabiliser(s), buffer salt(s), salt(s), sweetener(s), and flavour(s).
  • said protein is selected from one or more of the group consisting of sodium caseinate, skimmed milk powder, butter milk powder, soya protein and pea protein.
  • said stabiliser is selected from one or more of the following: carrageenan, locust bean gum, tara gum, xanthan gum, pectin, alginate, guar gum, microcrystalline cellulose, methyl cellulose, carboxymethyl cellulose, hydroxypropylmethyl cellulose, starch products and gelatine. In one aspect, said stabiliser it not gelatine.
  • said salt is sodium chloride. Examples of buffer salts are, e.g. citrates and/or phosphates.
  • said sweetener(s) is a sugar such as one of the following examples sucrose, glucose, fructose, or glucose syrup with different DE (dextrose equivalent) or a mixture of one or more such sweeteners.
  • said sweetener(s) is a low calorie sweetener such as sorbitol, lactitol, or xylitol, or a mixture of one or more such sweeteners.
  • said sweetener(s) is one or more selected from sugar(s) and/or low calorie sweetener(s).
  • said flavour is an acidic syrup, typically fruit based.
  • the syrup may be made from powders, fruit juices, fruit juice concentrates or artificially from acidified sugar syrups and flavours.
  • the whipping cream may advantageously also comprise one or more emulsifiers.
  • the emulsifier consists of one or more emulsifiers promoting whipping, either directly or by promoting protein desorption from the fat globules, and emulsifiers promoting cream stability, e.g. anionic emulsifiers like DATEM.
  • Emulsifiers in the food technology are any of the numerous chemical additives that facilitate two non-miscible liquids to form an emulsion, as in the mixture of oil and water in margarine, shortening and salad dressing.
  • Preferred emulsifiers may be selected from the group consisting of sodium stearoyl lactylate (SSL), calcium stearoyl lactylate (CSL), polysorbates, monoglycerides, diglycerides, mono/diglycerides, polyglycerol esters, lactic acid esters of monoglycerides, lactic acid esters of diglycerides, lactic acid esters of mono/diglycerides, polysorbate, sucrose esters of monoglycerides, sucrose esters of diglycerides, sucrose esters of mono/diglycerides, diacetyl tartaric acid esters of monoglycerides, diacetyl tartaric acid esters of diglycerides, diacetyltartaric acid esters of mono-and diglycerides of fatty adds (DATEM), citric acid esters of monoglycerides, citric acid esters of diglycerides, citric acid esters of mono- and diglycerides of fatty acids (cit
  • the emulsifier(s) used is one or more emulsifiers selected from the group consisting of polyglycerol esters of fatty acids (PGE), polysorbate, monoglycerides, mono/diglycerides, lactylates, lactic acid esters of mono/diglycerides (lactems), diacetyltartaric acid esters of mono- and diglycerides of fatty adds (datems), citric acid esters of mono- and diglycerides of fatty acids (citrems), lecithin products and any combination thereof.
  • PGE polyglycerol esters of fatty acids
  • polysorbate monoglycerides, mono/diglycerides, lactylates, lactic acid esters of mono/diglycerides (lactems), diacetyltartaric acid esters of mono- and diglycerides of fatty adds (datems), citric acid esters of mono- and diglycerides of fatty acids (citrems),
  • the emulsifier(s) used is one or more emulsifiers selected from the group consisting of monoglycerides or lactic acid ester of monoglycerides.
  • At least one of the emulsifiers is an anionic emulsifier, such as an anionic emulsifier selected from the group consisting of lactylates, diacetyltartaric add esters of mono- and diglycerides of fatty acids (datems), citric acid esters of mono- and diglycerides of fatty acids (citrems) and lecithin products.
  • an anionic emulsifier selected from the group consisting of lactylates, diacetyltartaric add esters of mono- and diglycerides of fatty acids (datems), citric acid esters of mono- and diglycerides of fatty acids (citrems) and lecithin products.
  • the emulsifier is selected from the group consisting of monoglycerides or lactic acid ester of mono/diglycerides, and at least one anionic emulsifier.
  • one or more the emulsifiers are selected from polyglycerol esters of fatty acids (PGE), polysorbate, monoglycerides, lactylates, lactic acid esters of mono- and diglycerides of fatty acids (lactems), citric acid esters of mono- and diglycerides of fatty acids (citrems), lecithin products and any combination thereof.
  • one or more emulsifiers are selected from the group of mono- and/or diglycerides of saturated or unsaturated fatty acids.
  • one or more emulsifiers is distilled monoglyceride (DMG).
  • DMG distilled monoglyceride
  • the “mono- and/or diglycerides of saturated or unsaturated fatty acids” are produced from glycerol and natural fatty acids, mainly of plant origin, but also fats of animal origin may be used.
  • the mono- and/or diglycerides of saturated or unsaturated fatty acids is a mixture of different mono- and/or diglycerides of saturated or unsaturated fatty acids, with a composition similar to partially digested natural fat.
  • a mono-glyceride is an ester in which one hydroxyl group of glycerol is esterified with a fatty acid.
  • a di-glyceride is an ester in which two hydroxyl groups of glycerol are esterified with two (same or different) fatty acids.
  • monoglycerides is commonly used for commercial products produced by the interesterification of fats or oils (triacylglycerols) with glycerol. This process is referred to as glycerolysis, and the products manufactured by this process without further purification by solvent fractionation or molecular distillation techniques are often referred to as mono/diglycerides.
  • Concentrated monoglycerides are usually referred to as distilled monoglycerides.
  • the content of monoacylglycerols in the equilibrium mixture obtained after glycerolysis may vary from 10-60% depending on the glycerol/fat ratio in the reaction mixture.
  • Commercial mono/diglycerides usually contain 45-55% monoacylglycerides, 38-45% diacylglycerides and 8-12% triacylglycerides with traces of un-reacted glycerol and free fatty acids.
  • An alternative production method is direct esterification of fatty acids with glycerol. By using purified fatty acids, this produces mono/diglycerides with a narrow fatty acid distribution.
  • mono/diglycerides are typically based on fatty acids with a chain length of C12-C22.
  • the fatty acids can be saturated or mono-unsaturated or poly-unsaturated.
  • Typical commercial mono/diglycerides comprises small amount of salts of fatty acids, not more than 6% (w/w), calculated as a sodium oleate. In one aspect, the mono/diglycerides comprise less than 6% (w/w) salts of fatty acids, calculated as a sodium oleate.
  • the emulsifier is selected from mono- and/or di-glyceride(s) of saturated or unsaturated fatty acid(s) and mixtures thereof, such as fatty acids with a chain length of C12-C22, such as E471.
  • the mono- and/or diglycerides of saturated or unsaturated fatty acids are used in the range of 0.01-1% (w/w), more preferred in a range of 0.05-0.5% (w/w), more preferred in a range of 0.1-0.4% (w/w).
  • said whipping cream has a pH of between 3 and 7.5. In a further aspect, said whipping cream is buffered to a pH between pH 5 and pH 7. In a further aspect, said whipping cream is buffered to a pH between pH 6 and pH 7.
  • the present invention relates to a whipped cream which is an aerated whipping cream as disclosed herein.
  • the present invention thus also disclose a method for aeration of a whipping cream to obtain a whipped cream which method comprises the following steps: providing a whipping cream as disclosed herein, and aerating said whipping cream to obtain said whipped cream.
  • the whipping of the cream may be performed by any method for whipping cream known by a person skilled in the art e.g. by whipping with a whisk, aeration in an industrial aeration equipment such as in a Mondo mixer or Hansa mixer type or aerated from an aerosol can.
  • the whipping is at an increased shear rate gradient
  • Shear rate gradient is the gradient in shear rates during whipping and other mechanical shear, going from the surface of the moving part to the position at a certain distance from the moving part, where no shear is taking place.
  • the shear rate velocity profile
  • shear thinning liquids a very high shear rate is obtained close to the surface and is quickly reduced to almost zero some distance from the surface.
  • the aeration of the whipping cream is at a temperature below 25° C.
  • the whipped cream is fat-stabilised.
  • the product is subjected to UHT treatment followed by aseptic filling giving it a shelf life of 4-6 months at a storage temperature of lower than 20-25° C.
  • the whipping cream is UHT treated.
  • a whipping agent additive comprising high acyl gellan.
  • the whipping agent additive may also include protein(s), buffer salt(s), salt(s), emulsifier(s) and stabiliser(s) (e.g. hydrocolloids). Examples of these constituents are described above.
  • a method for aeration of a cream to obtain a whipped cream comprises the following steps: adding a whipping agent additive as disclosed herein to a cream in the manufacture of a whipping cream.
  • the aeration of the whipping cream is at a temperature below 25° C.
  • the cream may also comprise one or more of the following: include protein(s), buffer salt(s), salt(s), emulsifier(s) and stabiliser(s) (e.g. hydrocolloids) either added before addition of the whipping agent additive or added after addition of said agent.
  • the aeration is improved by the addition of said high acyl gellan.
  • the whipping speed (whipping time needed) and the firmness of said whipped cream is improved by the addition of said high acyl gellan in comparison with a whipped cream without addition of high acyl gellan, and/or in comparison with addition of other hydroclloids, e.g. low acyl gellan.
  • the improved aeration is without a reduction in the storage stability of said whipping cream compared to the storage stability of the same said whipping cream without addition of high acyl gellan.
  • high acyl gellan or a whipping agent additive as described herein provides an improvement in firmness of an aerated whipping cream.
  • high acyl gellan or a whipping agent additive as described herein provides an improvement in aeration of a low fat whipping cream, both in relation to whipping speed and final aerated whipped cream firmness.
  • high acyl gellan or a whipping agent additive as described herein provides a reduction in protein aggregation in whipping cream or whipped cream at acid pH.
  • acid pH means a pH in the range of 3 to 6
  • high acyl gellan or a whipping agent additive as described herein provides a faster whipping of a whipping cream.
  • a whipping cream comprising high acyl gellan.
  • sample 5 contained 0.05% HA gellan from CPKelco (Kelcogel HMB-P)
  • sample 6 contained 0.05% LA gellan from CPKelco (Kelcogel F)
  • sample 7 was a reference without gellan addition.
  • the fat, Akotop P70 is from AarhusKarlshamn.
  • the sorbitol, C*Pharm Sorbidex P is from Cargill.
  • the cream flavour, M-Cream 050001 T05358, is from Firmenich.
  • GRINDSTED® PS 421 KOSHER Mono-diglyceride/Polysorbate Blend; GRINDSTED® LACTEM P 22 KOSHER; PANODAN® 165 KOSHER DATEM; and GRINDSTED® WP 920 Stabiliser System is from DuPont. Other recipe components are available from many suppliers.
  • the rheology of the produced creams were measured by running a strain sweep on a Physica MCR 301 from Anton Paar. The following measurement program was used:
  • results are shown in FIG. 1 . It is seen that the reference sample 7 without hydrocolloids has significantly lower storage and loss modulus than the samples 5 and 6, and furthermore storage and loss moduli are at the same magnitude. Sample 5 and 6 are almost identical with respect to storage and loss modulus, and both samples are characterized by having much higher storage modulus than loss modulus. All 3 samples were pourable and did not show any problematic thickening.
  • Whipping of the vegetable cream samples 5, 6 and 7 was done on a Hobart mixer at speed 3.
  • the cream, bowl and whisk were cooled to 5° C. before whipping.
  • 400 gram cream was whipped, while measuring torque on the bowl. This allowed following the firming or “whipping profile “of the cream during whipping.
  • the whipping was stopped, when the torque was not increased further during 10 seconds of whipping. In this way the cream was whipped to maximum firmness without over whipping, which will typically lead to foam collapse (lower overrun).
  • Whipping profiles of samples 5, 6 and 7 are shown in FIG. 2 , where also whipping time and max torque (highest firmness) is indicated. It is seen that sample 7 without hydrocolloids whips slower than the other samples and with less max torque. However it is also seen that sample 5 with HA gellan whips much faster than sample 6 with LA gellan despite approximately same cream rheology. The max torque for sample 5 is also higher than for sample 6.
  • HA gellan imparts special properties to the cream, namely faster whipping and firmer texture of the whipped cream without compromising overrun or stability of the cream in the bottle.
  • sample 81 and 84 2 vegetable whipping cream samples were produced, sample 81 and 84, using the same process as in example 1.
  • the recipes are shown in table 3.
  • Sample 81 is a reference cream without gellan
  • sample 84 contains 0.05% HA gellan (Kelcogel HMB-P). Samples were whipped after minimum 3 days storage at 5° C. and evaluated for their tolerance towards addition of acid fruit syrups, using the following procedure:
  • Whipping cream samples were produced with decreasing amount of sodium caseinate to obtain increased fat agglomeration and fat coalescence in the vegetable cream, in this way both increasing the whipping properties (faster whipping time and increased foam firmness), but also increasing the risk of thickening of the cream in the bottle due to the fat agglomeration.
  • a similar series of whipping cream samples with decreasing amount of sodium caseinate was added 0.035% HA gellan.
  • the HA gellan product used was Gellan NM 205, consisting of 78% HA gellan and 22% dextrose. Gellan NM205 is produced by DuPont.
  • the recipes are shown in table 4 (Samples 1-6).
  • GRINDSTED® WP 950 Emulsifier & Stabiliser System is produced by DuPont.
  • the flavours, S-Vanilla 507441 T and D -Cream 050001 U30377 are produced by Firmenich.
  • Vegetable cream processing is described in example 1.
  • the samples were heat shock treated (Heat shock treatment: 5 days with a temperature cycle each day of approx 16 hours at 5 C and 8 hours at 20 C) before evaluation of the samples.
  • the produced vegetable whipping creams were analysed for fat globule size on a Malvern Master Sizer S Long Bed. The measurement was performed in water or with 1% SDS added. The size analysis, using water will inform about the globule size of the individual globules as well as agglomerated fat. Adding SDS will disintegrate agglomerated fat and ideally give information about fat globule size of the individual fat globules, enabling also to evaluate degree of fat coalescence. Results are shown in table 5. It is seen that fat globule size is close to 1 micron both in water and in 0.1% SDS at 0.7% and 0.5% Na-caseinate, irrespective of addition of HA gellan.
  • Whipping profiles (as measured in example 1), is shown in FIG. 5 for the pourable samples 1, 2, 4 and 5. It is seen that both decreasing Na-caseinate content and HA gellan addition increase whipping speed and max torque. However HA gellan addition gives higher whipping speed (shorter whipping time) and higher max torque at 0.7% Na-caseinate addition than for vegetable whipping cream with 0.5% Na-caseinate without HA gellan. (sample 4 versus sample 2).
  • example 3 illustrates, that the negative effect on whipping properties by stabilizing the vegetable cream against thickening—in this case through high Na-caseinate dosage, but could also be trough addition of ionic emulsifiers—can be counteracted by addition of HA gellan, without compromising the cream stability.
  • HA gellan dosage was investigated by running a dosage range and evaluate effect on whipping cream viscosity, rheology, fat globule size, whipping speed and max torque.
  • Recipes are shown in table 6. The same processing conditions as in example 1 was used. Before analysis the samples were heat shock treated (Heat shock treatment: 5 days with a temperature cycle each day of approx 16 hours at 5 C and 8 hours at 20 C). Fat droplet size in water and 0.1% SDS is shown in table 7. Brookfield viscosity is shown in table 8 (10° C., spindle S62/63, 30 rpm, 30 sec). A strain sweep of samples 2, 5 and 7 is shown in FIG. 6 . A whipping profile of the samples, including overrun measurements is shown in FIG. 7 .
  • Fat globule size data confirm that fat globule size is not influenced by HA gellan addition. Brookfield data show gradual increase in viscosity, but not problematic and easily pourable, also at 0.035% HA gellan dosage. Strain sweep data show gradually increasing storage and viscous moduli upon increasing HA gellan dosage and with increased storage modulus dominans (more elastic structure). All samples were easy to pour. Whipping profile data show gradual effects on whipping speed at increasing HA gellan dosage, but especially at 0.035% HA gellan dosage a significant effect on both whipping speed and maximum torque. Overrun was rather similar for all samples—however with a somewhat higher overrun at 0.035% HA gellan dosage.
  • Microstructure data shows a gradual chance of microstructure as a function of HA gellan dosage—from large agglomerated fat structures, especially around air bubbles to smaller/fine stranded fat globule agglomerates, not only around air bubbles, but also within the liquid phase. This is especially seen at 0.035% HA gellan dosage.
  • the minimum dosage of HA gellan required to obtain the described effects depends on degree of standardization, e.g. with sugars.
  • various HA gellan products may differ in efficiency, e.g. depending on molecular weight, content of glycerate and acetate etc.
  • the specific vegetable whipping cream recipe will influence the HA gellan dosage needed.
  • the effect of HA on the whipping properties of the vegetable whipping cream at various fat levels was investigated.
  • the positive effects of HA gellan on the whipping properties of the vegetable whipping cream are especially seen when the whipping properties are more moderate, e.g. when securing cream stability (no thickening in the bottle) by having high protein content and by adding ionic emulsifiers and when using low dosage of emulsifiers—as in example 1.
  • Moderate/reduced whipping properties may also be observed when, for example, lowering the fat content for cost or health reasons, or when diluting the cream with other components, eg syrups or fruit syrups.
  • Example 5 it is illustrated how HA gellan can improve whipping properties of lower or low fat content whipping creams, and it is also illustrated in this example, how cream with extremely strong whipping properties is not necessarily benefitting from HA gellan addition.
  • HA gellan The effect of HA gellan on the vegetable whipping cream whipping properties at various fat levels was investigated by producing vegetable whipping creams of fat level 28%, 23% and 18% with and without HA gellan addition. Recipes are shown in table 9. The same processing conditions as in example 1 was used.
  • the HA gellan product used, “Gellan Gum DAI 90”, is a 100% HA gellan product, produced by DuPont. It is observed that the sugar dosage (sucrose and dextrose) as well as GRINDSTED® WP 950 Emulsifier & Stabiliser System dosage are higher than in examples 3 and 4, aiming—for 28% fat recipe (sample 1)—at very efficient whipping properties, including an increased risk of over-whipping.
  • Whipping profiles are shown in FIG. 9 . It is observed that whipping profile curves for samples 1 and 2 (with HA gellan) are very “steep” and is finalized by a reduction in torque, indicating some over-whipping. HA gellan increased slightly whipping speed and max torque on the Hobart. At the lower fat levels, 23% and 18%, the effect of HA gellan on whipping speed and max torque is increasingly more pronounced. Furthermore at these lower fat levels no over-whipping is observed (no final reduction in torque during whipping).
  • HA gellan is beneficial in creation of lower fat vegetable whipping creams with excellent whipping and whipped cream properties.

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JP7074729B2 (ja) * 2019-08-09 2022-05-24 信越化学工業株式会社 ホイップクリーム用水中油型組成物
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CN105263339A (zh) 2016-01-20

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