US20160324175A1 - Dairy Salt, Method for its Production and Food Products Containing It - Google Patents

Dairy Salt, Method for its Production and Food Products Containing It Download PDF

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US20160324175A1
US20160324175A1 US15/106,697 US201415106697A US2016324175A1 US 20160324175 A1 US20160324175 A1 US 20160324175A1 US 201415106697 A US201415106697 A US 201415106697A US 2016324175 A1 US2016324175 A1 US 2016324175A1
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acid
potassium
salt
composition
lactose
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Grigoriy A. DUDAREV
Stephen GRAVINA
Sivaraj KALIAPPAN
Sergey N. KNYAZEV
Yuliya KURASH
Maksim N. OMAROV
Sergey I. PERMINOV
Vitaliy S. SOMOV
James William Stalder
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Wimm Bill Dann JSC
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Wimm Bill Dann JSC
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Assigned to WIMM-BILL-DANN OJSC reassignment WIMM-BILL-DANN OJSC ASSIGNMENT OF ASSIGNORS INTEREST (SEE DOCUMENT FOR DETAILS). Assignors: DUDAREV, GRIGORIY A., KALIAPPAN, SIVARAJ, KNYAZV, SERGEY N., PERMINOV, SERGEY I., SOMOV, VITALIY S., KURASH, Yuliya, OMAROV, MAKSIM N., GRAVINA, Stephen, STALDER, JAMES WILLIAM
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/14—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment
    • A23C9/142—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration
    • A23C9/1425—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration by ultrafiltration, microfiltration or diafiltration of whey, e.g. treatment of the UF permeate
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/14—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment
    • A23C9/142—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration
    • A23C9/1427—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration by dialysis, reverse osmosis or hyperfiltration, e.g. for concentrating or desalting
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/14—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment
    • A23C9/144—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by electrical means, e.g. electrodialysis
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/40—Table salts; Dietetic salt substitutes
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/84—Flavour masking or reducing agents
    • 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 invention pertains to the food and beverage industry. It can be used in the production of any number of food or beverage products, including dairy products (various types of cheese, including fresh (of the Queso Fresco type) and cottage cheese), products of the confectionery and baking industries, chips, products in whose production addition of salt is prescribed (cooked sausage, smoked sausage, smoked cheese, ham, cold cuts, meat products, etc.), soups, dips, and sauces.
  • dairy products various types of cheese, including fresh (of the Queso Fresco type) and cottage cheese
  • chips products in whose production addition of salt is prescribed (cooked sausage, smoked sausage, smoked cheese, ham, cold cuts, meat products, etc.), soups, dips, and sauces.
  • Table salt has historically been used in the production of food products as a taste additive and natural preservative. Salty is one of the five basic tastes, together with sweet, sour, bitter and umami. Several types of salt are known, depending on their origin, type of processing and degree of grinding of the mineral having the chemical formula NaCl.
  • the salt sodium chloride (NaCl) is an important element that ensures human and animal vitality.
  • the most important mechanism of active transport in animal cells is the so-called sodium-potassium pump, connected with a difference in the concentration gradient of K + and Na + ions outside and inside the cell.
  • Sodium as part of salt is one of the essential elements for accomplishing vitally important functions of the human body. About 50% of all the sodium in our body is found in the extracellular fluid, 40% in bones and cartilage, about 10% in cells. Sodium forms part of bile, blood, cerebrospinal fluid, pancreatic juice, mother's milk. It is also necessary for normal function of nerve endings, transmission of nerve impulses and muscular activity, including the heart muscle, and also for assimilation of certain nutrients by the small intestine and kidneys.
  • Chlorine in turn participates in the formation of special substances that promote splitting of fats. Necessary for the formation of hydrochloric acid (the main component of gastric juice), it takes care of eliminating urea from the body, stimulates function of the reproductive and central nervous systems, promotes formation and growth of bone tissue. Human muscle tissue contains 0.20-0.52% chlorine, bone tissue—0.09%; most of this trace element is contained in blood and extracellular fluid.
  • Sodium ions (Na + ), potassium ions (K + ) and chloride ions (Cl ⁇ ) predominate in extracellular and intracellular fluids. More than a third of the ATP consumed by an animal cell in a state of rest is consumed to pump sodium and potassium.
  • the significance of the sodium-potassium pump for the life of each cell and the body as a whole is determined by the fact that continuous pumping out of sodium from the cell and injection of potassium into it are necessary for many vitally important processes: osmoregulation in retention of cell volume, maintaining a potential difference on both sides of the membrane, support of electrical activity in nerve and muscle cells, for active transport to membranes of other substances (sugars, amino acids). Large amounts of potassium are also required: protein synthesis, glycolysis, photosynthesis and other processes.
  • Milk which is a natural product of the mammal body, has the most optimal ratio of sodium, potassium and chlorine concentrations in its composition, for which reason dairy salt obtained during processing of milk represents the most optimal alternative to table salt.
  • Preliminary processing of milk raw material is conducted to reduce the risk of spoiling of the raw material and an increase effectiveness of subsequent baromembrane processes and includes purification on separators-purifiers, purification on vibrating screens, thermization or pasteurization.
  • Ultrafiltration is a membrane separation process conducted at a pressure of 0.2 to 5 bar with membrane elements with a pore diameter from 10 to 100 nm. Ultrafiltration in the dairy industry is used for standardization and normalization of milk according to fat-protein ratio (in preparing concentrates for cheese production), concentration of the protein-carbohydrate/protein fraction of milk/whey (in the production of various concentrates).
  • Nanofiltration is a membrane separation process conducted at a pressure of 1 to 20 bar with membrane elements with a pore diameter from 1 to 10 nm. It is used for concentration of milk raw material, partial demineralization. During NF treatment concentration of macromolecules (protein, fat) and also lactose occurs, whereas mineral salts and partly lactose enter the permeate.
  • RO Reverse osmosis
  • Electrodialysis is a membrane process occurring under the influence of an electric field.
  • the principle of the electrodialysis process consists of selective passage of individual charged ions through ion exchange membranes under the influence of an external current force.
  • the membranes have selectivity and do not allow ions to pass through in the opposite direction.
  • the process is used in industry for partial or complete demineralization of raw material.
  • whey salts as a component for salting of food products is known (RU 94010413 A23B4/00 Apr. 20, 1996).
  • Whey is used as part of the salt composition in order to enrich the product with biogenic substances of milk (mineral salts, carbohydrates, etc.): meat or fish raw material is subjected to salting with table salt and then steeping in a whey solution occurs (for example 1 L per 1 kg of fish/meat) in order to enrich it and subject it to maturation.
  • Salting of a food product by steeping causes significant consumption of whey per unit product.
  • This invention is only applicable for meat and fish raw material.
  • a method for producing a salt solution from milk raw material and whey salt prepared by the given method (RU 2308196 A23C9/142 Jun. 27, 2005).
  • Whey salt is obtained from the permeate obtained from ultrafiltration of milk.
  • the UF permeate is concentrated by nanofiltration followed by filtration on a reverse osmosis unit.
  • the obtained RO retentate containing dry substance from 1 to 3% is also a solution of dairy salts.
  • This invention represents an integrated approach to processing all the constituents of milk and modification of the composition of the finished product with allowance for the requirements of persons suffering from lactose intolerance, but does not deal with the question of producing salts from whey.
  • the dairy salts obtained according to this method are not the main desired component, bur serve merely as a secondary component in the preparation in the preparation of drinkable milk.
  • the salt solution has low concentration, which makes its transport complicated and economically unjustified. Ultrafiltration of whole milk can also lead to losses of fat owing to concentration polarization phenomena on the membrane module and also destabilization phenomena and aggregation of fat globules during mechanical effects.
  • a composition for salting of meat products and a method for its preparation from whey are known (RU 2468586 A23B4/02 Jul. 28, 2010).
  • the composition includes whey mineralizate, table salt and sodium nitrite in proportions of 5000:1250:2.36. Its use during salting by introducing a complex of whey salts leads to a reduction in content of sodium salts and enrichment of the product with components useful to the human body contained in milk.
  • the whey mineralizate is obtained from whey which is subject to electrodialysis treatment, the obtained concentrate is sent to concentration and/or drying, producing a product either in liquid form with a content of dry substance of 3-50% or in dry form with a content of dry substance of 95-98%.
  • a dairy salt concentrate and method for its production are known (http://www.dairy salt.com/en/the-dairy salt-range/replacing-salt-with-dairy salt, http://www.accessdata.fda.gov/scripts/fcn/gras_notices/GRN376.pdf).
  • This concentrate can be used as a substitute or additive to table salt in the preparation of different food products in order to reduce total consumption of sodium chloride in the diet while retaining taste properties.
  • the dairy salt concentrate is obtained from UF permeate (from ultrafiltration of acid whey of defatted milk after acid precipitation of casein). The obtained UF permeate is subjected to filtration on a reverse osmosis installation. KOH is added to the obtained RO permeate, centrifuged and concentrated on a vacuum evaporator with subsequent drying.
  • the finished concentrate of milk minerals has the following composition: mineral salts 78-88% (including sodium 8-10%, potassium 28-30%, chlorides 40-45%, calcium 2.5-3%), lactose 5-9%, protein 1%, fat—less than 0.5%, free moisture—2 to 5%.
  • the claimed method of production does not involve the use of whey obtained in industrial processes of cottage cheese and cheese production.
  • This technology does not permit a lactose content to be achieved in the product of more than 15%, whereas according to a number of proposals it is precisely the lactose content in the dry concentrate of dairy salts that promotes a reduction of total bitterness in organoleptic perception.
  • a lactose salt is known which is concentrate of whey salts (http://www.accessdata.fda.gov/scripts/fcn/gras_notices/grn000052.pdf), which in dry form is used as a source of milk calcium in food additives, in different enriched products and beverages.
  • whey salts http://www.accessdata.fda.gov/scripts/fcn/gras_notices/grn000052.pdf
  • the dry concentrate contains 79% minerals, including phosphorus (in the form of phosphate)—41% and calcium—24%, organic compounds in the form of citrates—9%, protein—5%, lactose—9%, fat—less than 0.5%.
  • a method for production of a concentrate of mineral salts from milk (U.S. Pat. No. 5,185,166 Feb. 9, 1993, Nakagawa et al.).
  • the raw material for its production is whey.
  • the method for production of the concentrate of lactose salts includes concentration of whey by ultrafiltration on membrane elements with a cutoff threshold relative to molecular weight of 40,000 Daltons (which corresponds to a pore diameter of the membrane of 0.01-0.05 ⁇ m) to a lactose content of 50%, elimination of lactose by centrifuging and in the case of production of concentrate in dry form, drying of the obtained salt solution.
  • the finished dry concentrate has the following composition: lactose 38-60%, protein 1 to 3%, mineral substance 20-35% (including potassium 2-10%, calcium 2-5%, sodium 2.5-5%, magnesium 0.2-0.5%, phosphorus 0.1-5% and also trace amounts of iron, zinc, manganese and copper).
  • This concentrate can be used as an additive for different beverages, including juices owing to its transparency and high biological value of the mineral composition. But at the same time its use as a taste additive or substitute for table salt is limited as a result of the low content of potassium and chlorides.
  • Performance of whey concentration when performed by the membrane method is irrational to achieve more than 58% dry substance, since it requires an extensive time and leads to massive “contamination” of the membrane elements with particles of organic compounds (for example, large protein or fat molecules), and the process of settling of the concentrate for crystallization of lactose from it is also a lengthy processing operation. In the case of a slight increase in temperature during this process a rapid rise in acidity and a potential risk of microbiological contamination are possible.
  • the closest analog to the claimed invention is dry whey salt and a method for its preparation (WO 99/40798 A23C 21/00, A23L 1/237, 1/304, August 1999).
  • This object contains natural minerals of whey and can be used as a partial substitute for table salt.
  • Cheese, cottage cheese or casein whey and also permeate from milk or whey can be used as raw material.
  • the method for production of dry whey salt includes concentration of the raw material by nanofiltration on membranes with a cutoff threshold of 150-300 daltons (which corresponds to a pore diameter of the membrane of 0.001-0.0001 ⁇ m) at a temperature of 20° C. and a pressure of 22 bar, filtration of the NF permeate on a reverse osmosis installation and drying, or concentration after reverse osmosis treatment and drying.
  • the finished dry salt produced according to this method contains potassium (19-27%), calcium (0.5-2%), sodium (5-7%), magnesium (0.1-1%), chlorides (17-37%), phosphorus (0.5-3%), protein (10-20%), lactose (10-35%).
  • This salt does not have a bitter taste, which distinguishes it from artificially produced compositions from individual mineral components in similar ratios and can be used as a substitute for ordinary table salts for salting of food and food products.
  • the possibility of using only concentration for treatment of the NF permeate offered by this method is difficult and poorly effective as a result of the low content of dry substance in this raw material.
  • the load on the vacuum evaporator is significantly increased and the energy costs are increased.
  • the pressure value higher than 20 bar during nanofiltration could also promote rapid wear of the membrane element and impose additional strength requirements on the material and type of design of the membrane.
  • An increase in working pressure in the membrane installation also causes an increase in load on the pumps and, as a result, increases the energy costs of production.
  • Salt with a lactose content no lower than 10% is obtained according to this method, whereas in the production of a number of products it is necessary to use a salt with reduced lactose content (less than 10%).
  • the low lactose level can be caused not only by the processing characteristic of the products, but also the need for absence of a “milk” taste, the carrier of which is mostly lactose.
  • FIG. 1 Diagram of preparation of complex dairy salt with a lactose content of 1-10%.
  • FIG. 2 Diagram of preparation of complex dairy salt with a lactose content of 30-70%.
  • the tasks of the claimed inventions are to develop an effective ecologically safe method for processing whey and to produce from it a complex lactose salt of variable composition having increased organoleptic quality and ensuring a balanced ratio of sodium, potassium, calcium salts when used in food products, which is necessary for complete assimilation of the food product by a living organism.
  • the raw material from producing the salt composition can be cottage cheese whey obtained in the production of cottage cheese by the conventional or separator method, whey from production of granulated cottage cheese, permeate following production of cottage cheese by the ultrafiltration method, cheese whey, permeate, obtained during ultrafiltration of milk in the production of fresh cheese.
  • This raw material is a byproduct in the production of such products as cottage cheese, cheese, casein, and various preconcentrates.
  • Mineral salts of lactose are found as a true solution, which makes their isolation possible and economically justified by means of membrane methods according to the claimed scheme.
  • the salt blend composition includes potassium, magnesium, calcium, chloride and sulfate ions, lactic acid and its salts, non-protein nitrogenous substances, lactose. All these components are of natural origin, i.e., are contained in native form in the initial milk raw material.
  • the balanced content of potassium, chloride, sodium ions in the complex salt obtained according to the claimed method ensures satisfaction of the needs of the body for minerals.
  • whey or milk raw material 110 , 210 in the method 100 , 200 for production of the complex lactose salt 190 , 270 is initially subjected to preliminary treatment 120 , 220 in pasteurization for purification and preparation for further processing, whereupon nanofiltration 130 , 230 , reverse osmosis (RO) 140 , 240 and electrodialysis treatment 150 are conducted in succession ( FIG. 1 ) or mixing of the RO retentate 245 and NF retentate 235 without performing electrodialysis ( FIG. 2 ), producing a dairy salt concentrate 190 , 270 for subsequent concentration 170 or concentration 250 and drying 260 .
  • RO reverse osmosis
  • This production scheme not only ensures a high degree of transfer of biologically valuable milk components from the initial raw material to the end product, but permits a unique composition to be obtained in the high organoleptic indices suitable for widespread use in the food industry. This is explained by the selectivity of separation of the components of the raw material in various membrane processes and the production conditions that ensure productivity of the operations and high retention of the most important nutrients.
  • Mineral salts in the dry substance of the raw material occupy from 10 to 20%.
  • baromembrane methods of processing milk raw material are used: ultrafiltration, nanofiltration, reverse osmosis, electrodialysis.
  • the raw material is initially purified on filters and then sent to a vibrating screen to eliminate large parts of the casein dust, which prevent effective baromembrane treatment. They are then pasteurized under the following conditions:
  • the milk raw material is cooled to the intermediate storage temperature or, in the case of a continuous processing method, to the temperature of the membrane process of 20-50° C.
  • Membrane treatment of the raw material is carried out on installations of different types, mostly roller installations user polymer membranes.
  • the nanofiltration and reverse osmosis processes can be conducted on a single installation which includes different membrane modules of centrifugal pumps connected in sequence.
  • Various types of polymer membranes can be used for nanofiltration.
  • the type of membrane comes from the manufacturer of the equipment, the most widespread installations are from the DSS, Alpma and other companies.
  • the size of the pores is chosen from 0.01 to 0.001 ⁇ m.
  • polymer membranes are used (for example from the KOCH Co.) with a cutoff threshold of about 400 daltons, which corresponds to a pore diameter of 0.0001-0.001 ⁇ m (1-10 nm).
  • the process pressure is established in the range 30-40 bar.
  • the nanofiltration process is run at a temperature from 20 to 40° C. and a pressure of 5 to 20 bar, which stems from the need to ensure optimal rheological characteristics of the raw material and also the need to prevent an increase in acidity of the raw material at an elevated temperature.
  • the initial milk raw material 110 , 210 is separated into a retentate 132 , 235 , mostly containing lactose, protein, an insignificant amount of mineral substances, and a permeate 134 , 232 , mostly containing lactose and mineral substances.
  • a permeate 134 , 232 mostly containing lactose and mineral substances.
  • a reverse osmosis process 140 , 240 is used for concentration of the salt solution.
  • Preliminary concentration is economically justified and rational, since it permits a reduction in time and energy costs, which can develop during processing on a vacuum evaporator owing to elimination of additional moisture.
  • the NF permeate 134 , 232 obtained as a result of the process with a content of dry substances of 0.4-0.7% is sent to reverse osmosis 140 , 240 , whose membrane module has a pore diameter of 0.0001-0.001 ⁇ m.
  • Filtration process is run at a pressure of 10-40 bar and a temperature of 10-15° C.
  • the high applied pressure in the process is explained by the need to overcome the osmotic pressure of the solvent (in this case water), to ensure passage of solvent molecules through the semipermeable membrane.
  • the obtained RO retentate 142 can also be subjected to electrodialysis 150 treatment.
  • Electrodialysis 150 is run in order to free the RO retentate 142 of lactose.
  • the process is run at temperatures of 15-25° C., which ensures optimal rheological characteristics of the solutions while retaining conditions that prevent a rapid increase in acidity.
  • separation of the incoming stream occurs to a salt concentrate 160 and a partially/fully desalted diluate 155 .
  • the process is run on an electrodialysis unit (for example, Mega).
  • the retentate 245 obtained after reverse osmosis filtration 240 is mixed with the nanofiltration retentate 235 in proportions of 1:25, 1:20, 1:15, etc. in a stream or through a vessel before the surge tank of the vacuum evaporator.
  • the NF retentate 235 is mostly a source of lactose 236 and whey protein.
  • the high content of these components in the salt is technologically preferred in the case of production of different types of products, for example, crackers or chips, in which flavorings are introduced. Lactose, whey protein and lipids are a base for application of aromatic substances and their distribution along the surface of the end product.
  • a vacuum evaporation process is used.
  • the concentrate obtained as a result of reverse osmosis treatment (with electrodialysis or without it) is sent to concentration in a vacuum evaporator.
  • the secondary steam of each housing (except for the last) in the multihousing evaporator unit is used to heat the next housing.
  • the vacuum in the evaporators is created as a result of condensation of secondary stem in water cooled condensers.
  • Use of multihousing vacuum evaporators is most effective from the standpoint of steam economy; use of partial vacuum during concentration permits the use of lower temperatures in comparison with evaporation at atmospheric pressure and avoids the critical effect of high temperatures on thermolabile components of the raw material.
  • the concentration process is stopped when a weight fraction of dry substance of 35-40% is reached in the concentrate.
  • the production process is stopped and the obtained concentrate used or sent to a dryer, for example, of the spray type.
  • the process is completed when a weight fraction of water in the end product of 2-5% is reached.
  • the complex lactose salt in dry form is more convenient for transport and storage and can also be used in processes where salting of the product with a salt solution is unacceptable and use of salt only in dry form is necessary.
  • the production methods 100 including preliminary treatment 120 of the raw material 110 , its concentration by nanofiltration 130 , filtration of the obtained NF permeate 134 through a membrane module of a reverse osmosis unit 140 , electrodialysis 150 of the obtained RO retentate 142 , with concentration 170 of the concentrate 160 and its drying 180 , permits a dry salt 190 of the following composition to be obtained.
  • the method for production 200 including preliminary treatment 220 of the milk raw material 210 , pasteurization and subsequent concentration by nanofiltration 230 , filtration of the obtained NF permeate 232 through a membrane module of a reverse osmosis unit 240 , mixing of the obtained RO retentate 245 with the NF retentate 235 , with subsequent concentration 250 of the obtained mixture and its drying 260 permit a dry salt 270 with the following composition to be obtained:
  • dairy products granulated cottage cheese, cheeses, etc.
  • chips confectionary products
  • meat products sausage, hams, etc.
  • the product prepared using this component has higher biological value in comparison with a product in which table salt is used.
  • the content of sodium is reduced and the taste perception improved.
  • salt depending on the process for the specific product is possible by adding a concentrate with 35-40% dry substance (after vacuum evaporation) in a mixing vessel when mixing of all the recipe components occurs, or by the method of sprinkling dry salt powder. It is also possible to produce an intermediate salt solution of the dried complex dairy salt for salting.
  • the complex dairy salt is produced by several methods, depending on the final content of components in the composition and also the type of use—in dry or liquid form.
  • a complex lactose salt weighed in an amount of 270 tons with a temperature of 12° C. obtained in the production of cheese is sent by pipeline to preliminary treatment on an AMCKO vibrating sieve with a pore size of 40 ⁇ m in order to eliminate large protein particles, whereupon it is heated to a temperature of 40 ⁇ 2° C. in the first section of a pasteurization-cooling unit of the plate type (PPOU-10000) and then subjected at this temperature to centrifugal purification on a separator-purifier for defatting of the whey of the brand MSI 350-01-772 at a drum rotational speed of 6000 rpm in order to eliminate fat.
  • the whey purified in this way in an amount of 270 tons is sent by pipeline to the second section of the pasteurization-cooling unit of the plate type, where it is pasteurized at a temperature of 68 ⁇ 2° C. with holding for 10 seconds in order to ensure microbiological purity during subsequent treatment.
  • the whey is then cooled to a temperature of 10 ⁇ 2° C. in the cooling section.
  • the pasteurized cooled whey is then sent by pipeline to the nanofiltration unit (Alpma) with a pore size of 0.001 ⁇ m equipped with a membrane filter (KOCH) with a pore size of 0.001.
  • the whey is concentrated at a temperature of 10 ⁇ 2° C., a flow rate of the whey of 500 kg/h.
  • a specific selective membrane filter (0.001 ⁇ m) separation of whey occurs into an NF retentate in which mostly protein remains and partially lactose, and an NF permeate, into which the lactose, mineral salts, fine protein fractions enter. Concentration occurs to a protein content in the retentate of 1.8%.
  • the concentration factor of the process is 3.5.
  • the obtained NF retentate in an amount of 78.5 tons is collected in individual tanks and then used in other processes (production of whey protein concentrates).
  • the NF permeate obtained as a result of the nanofiltration process in an amount of 191.5 tons with a content of dry substance of 0.45% is sent to reverse osmosis treatment for partial concentration and elimination of moisture.
  • Membrane modules (KOCH) with a pore diameter of 0.0001 ⁇ m are used for the reverse osmosis treatment, which corresponds to a cutoff threshold relative to molecular weight of 400 daltons.
  • a pressure of 40 bar is established.
  • the whey under pressure ensured by the action of pumps, is sent from the intermediate vessel by pipeline directly to the membrane module.
  • NF permeate During passage through the pores of the reverse osmosis membrane the NF permeate is separated into two fractions: only solvent molecules (water) pass through the pores in the membrane (permeate) but ions of inorganic compounds, lactose, protein, organic acids remain on the surface, which together with part of the water from the solution of RO retentate.
  • the RO permeate obtained after the reverse osmosis treatment in an amount of 162 t, containing 0.05% dry substance represents technical water and is subsequently used in other processes (rinsing and cleaning of surfaces of process equipment and rooms).
  • the RO retentate obtained during the process in an amount of 29.5 tons with 3.4% dry substance is sent to a diluate vessel of the electrodialysis unit (Mega) for partial elimination of lactose.
  • the concentrate vessel of the electrodialysis unit is filled with an equivalent amount of distilled water.
  • the electrodialysis process is run at a temperature of 12° C., current intensity 1.1 A, voltage 52 V; the flow rate of the diluate, concentrate and electrolyte are set at 700/h, 700 L/h, 500 L/h respectively. Sensors of electrical conductivity of the solutions are installed in the circulating contours for the diluate and concentrate.
  • the electrical conductivities of the diluate and concentrate emerging from its solutions change as a result of modification to their composition.
  • the main contribution to total electrical conductivity is made by the mineral salts.
  • the demineralization level has reached about 80%. The process is stopped, when this demineralization level is reached based on the ratio of initial and final electrical conductivity values in the diluate solution.
  • the obtained ED diluate in an amount of 18 ton, which represents low-concentrated aqueous lactose solution, is then used in other processes.
  • the concentrate obtained after electrodialysis in an amount of 11.5 tons is sent to a multihousing vacuum evaporator Vigand-8000 for partial elimination of water and concentration of dry substance.
  • the evaporation temperatures of the first and second stages are set at 75° C. and 52° C. respectively.
  • the vacuum values during the process are set in the range 85 ⁇ 1 kPa.
  • the concentrate of the complex dairy salt in an amount of 2.8 tons is then sent to a dryer of the spray type (for example, Al—OR2Ch).
  • the power of the metering pump is set at a value of 0.6 m 3 /h, the vacuum in the drying chamber 50 Pa, air temperature at the input 177° C., air temperature at the output 90° C.
  • the drying process is run for 7 hours to a moisture content of 3%.
  • a complex dairy salt is obtained in dry form in an amount of 1 ton whose composition includes: mineral salt 72%, protein 12%, organic acids 6%, lactose 7%, water—remainder.
  • 200 tons cottage cheese whey is used as raw material to produce a complex dairy salt in concentrated form. All the processing operations are carried out as in example 1, excluding the drying process.
  • a concentrate of complex dairy salt is obtained in an amount of 2 tons with 40% dry substance.
  • the dry substance includes: mineral salt 74%, protein 12.4%, organic acids 6.2%, lactose 7.4%.
  • 400 tons of a mixture obtained by mixing 300 tons cheese whey and 100 tons cottage cheese whey are used to produce a complex dairy salt.
  • the preliminary treatment, pasteurization and nanofiltration operations of the whey are conducted similar to the operations described in example 1.
  • the NF retentate obtained after nanofiltration in an amount of 118 tons is collected in individual tanks and used partially for mixing with RO retentate after concentration and also in other processes (preparation of whey protein concentrates).
  • the obtained NF permeate with a content of 0.47% dry substance in an amount of 282 t is sent to reverse osmosis unit (Alpma) for partial concentration and elimination of moisture.
  • the reverse osmosis treatment is conducted similar to the process described in example 1.
  • the RO permeate obtained after reverse osmosis treatment in an amount of 264 tons with 0.05% dry substance represents technical water and is then used in other processes (for example, rinsing and cleaning of surfaces of the process equipment and rooms).
  • the obtained RO retentate in an amount of 18 tons is mixed in an intermediate vessel with 0.8 tons NF retentate obtained earlier in the nanofiltration process.
  • the obtained mixture is sent to a multihousing vacuum evaporator Vigand-8000 for partial elimination of water and concentration of dry substance.
  • the evaporation temperatures of the first and second stages are set at 75° C. and 52° C. respectively.
  • the vacuum during the process is set in the range 80-90 kPa.
  • samples of the concentrated solution are taken to establish the degree of concentration. After about 6 hours the process is stopped when the dry substance reaches 40% in the solution.
  • the obtained dairy salt concentrate in an amount of 4.3 tons contains 40% dry substance. It is then sent to a dryer of the spray type (for example, Al-OR2Ch).
  • the power of the metering pump is set at a value of 0.6 m 3 , the vacuum in the drying chamber at 50 Pa, the air temperature at the input is 177° C., the air temperature at the output 90° C.
  • the drying process is run to a moisture content of 3% within 10 hours.
  • a complex dairy salt is obtained in dry form in an amount of 1.5 tons including 37% mineral salt, 4% protein, 3% organic acids, 53% lactose, water—remainder.
  • a concentrate of complex lactose salt is obtained in an amount of 4.3 tons with 40% dry substance.
  • the dry substance includes 38% mineral salts, 4.1% protein, 3% organic acids, 54.6% lactose.
  • Dry complex lactose salt obtained according to the method mentioned in example 1.
  • Composition 72% mineral salts, 12% protein, 6% organic acids, 7% lactose, 3% water.
  • Dry complex lactose salt obtained according to the method mentioned in example 3.
  • Composition 37% mineral salts, 4% protein, 3% organic acids, 53% lactose, remainder—water.
  • cow's milk in an amount of 13.3 tons purified on a bactofuge is sent to the first section of a plate heat transfer unit (Tetra Therm Lacta), heated to 50 ⁇ 2° C. and then separated on a separator-cream separator into cream and defatted milk.
  • Cottage cheese grain is obtained from the defatted milk in an amount of 8 tons according to the standard process (Tikhomirova, N. A., Technology and organization of milk and dairy product production, textbook, Moscow: DeLi print, 2007).
  • the cream obtained after separation in an amount of 4.64 tons is collected in an individual vessel and then used in other processes.
  • the cream obtained after separation in an amount of 0.66 tons is normalized to a fat content of 10%, complex lactose salt with 7% lactose (according to example 5) is introduced to it in an amount of 16 kg and sent to a sterilizing unit of the tubular type (Tetra Therm Aseptic Flex) for homogenization at a temperature of 60° C. at a pressure of 170 bar and sterilization at a temperature of 136 ⁇ 2° C. with holding for 4 seconds.
  • Introduction of the salt promotes better retention of the cream (as a result of an increase in osmotic pressure of the medium) and improves the organoleptic properties of the end product.
  • the cottage cheese grain in an amount of 1 ton is mixed in a mixer with sterilized cream in an amount of 660 kg, into which complex dairy salt was previously introduced.
  • An end product is obtained—granulated cottage cheese in an amount of 1 ton.
  • Salting of the fried potato is carried out in a coating machine (A2-TK2L).
  • the dried complex dairy salt with a lactose content of 53% obtained according to example 6 is spread in an amount of 90 kg on the surface of the potato in the working chamber of the machine.
  • dairy salt promotes a reduction in sodium content in the end product in comparison with a traditional production method and also improves the organoleptic properties of the product.
  • Replacement of sodium with potassium also increases by a logical value of the product because of the overall reduction in consumption of sodium salts and enrichment of the diet of potassium salts necessary for normal functioning of the cardiovascular system.
  • An end food product salted with lactose salt is obtained—natural potato chips in an amount of 1 ton.
  • a flavoring additive (bacon) is applied to the dairy salt in an amount of 20.5 kg.
  • Use of complex dairy salt with high content of lactose as a base for the flavoring composition promotes better distribution of the aromatic substances along the surface of the product. There is no need to introduce additional carriers to the potato for aromatic substances, like lactose, glucose or milk protein, which promotes significant economy.
  • An end product is obtained—potato chips with bacon flavor in an amount of 1.6 tons.
  • a steamless dough production scheme on a continuous line is used, for example, QN-280.
  • High-grade wheat flour in an amount of 956.5 kg is fed to a dough mixer.
  • activation of yeasts is carried out: pressed yeasts in an amount of 32.76 kg are placed in a vessel, ground, mixed with a certain amount of water, prescribed for the batch (60 kg) at a temperature of 32° C. and held for 30 minutes. The activated yeasts are fed to the dough mixing machine.
  • Preparation of an emulsion is carried out in a separate vessel.
  • Molasses in an amount of 21.44 kg, margarine previously heated at 45° C. in an amount of 139.3 kg, complex dairy salt with 53% lactose (according to example 6) in an amount of 8 kg, water in an amount of 70 kg are introduced to the vessel.
  • the mixture is held at a temperature of 30° C. and fed to an emulsifier, where it is mixed for 1 minute and then fed to the dough mixer.
  • the dough batch is produced in the dough mixer at a temperature of 35° C.
  • the finished dough is rolled out on a molding machine for rolling and cutting, after which the dough is sent for formation of blanks to a forming machine where rolling of the forms occurs in order to avoid formation of large bubbles and swelling of the dough.
  • the crackers are baked in a hot air cabinet of the tunnel type at a temperature of 270 ⁇ 2° C. for 3 minutes. After baking the crackers are immediately sprayed with molten fat (margarine) according to the formula. The end products are cooled on a conveyor to 40° C. and packed in the consumer package.
  • molten fat margarine
  • the end product has reduced sodium content in comparison with crackers prepared with table salt. Its organoleptic properties are improved by introducing milk components (protein, lactose).
  • the complex dairy salt obtained according to the method mentioned in example 4 is used to product “table” crackers.
  • example 10 It differs from example 10 in that instead of dried complex dairy salt, concentrate of complex dairy salt containing 40% dry substance (according to example 4) is introduced to the mixing vessel in an amount of 19.2 kg. Use of concentrate facilitates dissolution and mixing of the components with a small amount of formula water.
  • Another aspect of this disclosure relates to a method of making another dairy salt or potassium-based composition, which contains a masking fraction that is able to conceal or minimize the off-flavor contributed by potassium.
  • the term or phrase “potassium-based composition” is used interchangeably with the terms or phrases “potassium-rich composition” and “potassium composition.” These terms refer to an alternative dairy salt composition, which can be used to salt products and thereby create food products (whether in liquid, solid, or semi-liquid form) with a reduced sodium content and without the off-taste of potassium, as compared to an equivalent food product not salted or combined with the potassium composition described below.
  • the off-flavor of potassium is masked by the presence of certain compounds, which make up what is termed here as the “masking fraction.”
  • the method comprises the steps of i) combining potassium and sodium at a ratio of greater than about 2.0 to form a mineral component; ii) combining the mineral component with the masking fraction to make a potassium-based composition, the masking fraction concealing an off-flavor of the potassium, said masking fraction comprising: a) an organic acid portion substantially consisting of lactic acid; b) an amino acid portion consisting of one or more amino acids selected from the group consisting of: glycine, valine, and glutamic acid; c) a fatty acid portion substantially consisting of one or more fatty acids selected from the group consisting of: myristic acid, palmitic acid, stearic acid, oleic acid, and linoleic acid; and d) a sugar portion consisting of one or more sugars; in a weight ratio of the organic acid portion:the amino acid portion:the fatty acid portion:the sugar portion of about 6-9:0.1-0.4:0.25-1.25:0.5-2.5, wherein said weight ratio is as
  • the sodium and potassium combined in combining step i) come from sodium chloride and potassium chloride, respectively.
  • sodium and potassium may come from any number of safe-to-ingest forms.
  • the potassium and sodium may be combined at a ratio of greater than about 2.5 to form the mineral component.
  • the potassium and sodium may be combined at a ratio of between about 2.0 to about 11.
  • chloride may also form part of the mineral component.
  • the mineral component comprises one or more of: calcium, magnesium, phosphorus, and sulfate. Such additional components may be present in an amount up to about 15% of the potassium-based composition in one embodiment.
  • the mineral component comprise one or more of the additional components calcium, magnesium, phosphorus, and sulfate in an amount up to about 6%.
  • the combining step ii) comprises about 85% to about 95% of the mineral component in the potassium-based composition, on a dry weight basis. In one embodiment, the combining step ii) comprises about 90% of the mineral component in the potassium-based composition, on a dry weight basis. Table 4, below, depicts a sample composition of a mineral component described herein (dry weight basis).
  • the organic acid portion “substantially consisting” of lactic acid means that the organic acid portion comprises lactic acid in an amount of at least about 60%. In one embodiment, the organic acid portion comprises a maximum amount of about 95%. In one embodiment, the organic acid portion comprises lactic acid in an amount of between about 60% to about 95%. In one embodiment, the organic acid portion consists of lactic acid. In one embodiment, other organic acids selected from the group consisting of citric acid, acetic acid, formic acid, fumaric acid, and oxalic acid may also be present within affecting the taste. Thus, in one embodiment, the organic acid portion may also comprise one or more of citric acid, acetic acid, formic acid, fumaric acid, and oxalic acid.
  • the potassium-based composition comprises between about 6% to about 9% of the organic acid portion. In one embodiment, the potassium-based composition comprises about 7.5% of the organic acid portion.
  • Organic Acid Component Amount Lactic Acid ⁇ 5.0 g/100 g
  • the potassium-based composition should comprise a masking fraction with an amino acid portion consisting of one or more amino acids selected from the group consisting of: glycine, valine, and glutamic acid.
  • the amino acid portion consists of two or more the amino acids selected from the group consisting of: glycine, valine, and glutamic acid.
  • the amino acid portion consists of all three of the amino acids selected from the group consisting of: glycine, valine, and glutamic acid.
  • the potassium-based composition should comprise a masking fraction with between about 0.1% to about 0.4% of the amino acid portion. In one embodiment, the potassium-based composition comprises about 0.25% of the amino acid portion.
  • the amino acid portion helps modify the salty taste perception of a consumer and synergistically drive salty taste. Table 6, below, a sample amino acid portion of the potassium based composition described herein.
  • the fatty acid portion “substantially consisting” of one or more fatty acids selected from the group consisting of: myristic acid, palmitic acid, stearic acid, oleic acid, and linoleic acid means that the fatty acid portion comprises at least one of the listed fatty acids in an amount of at least about 80%.
  • the fatty acid portion substantially comprises two or more fatty acids selected from the group consisting of: myristic acid, palmitic acid, stearic acid, oleic acid, and linoleic acid, where substantially consisting of means an amount of at least 80%.
  • the fatty acid portion substantially comprises three or more fatty acids selected from the group consisting of: myristic acid, palmitic acid, stearic acid, oleic acid, and linoleic acid, where substantially consisting of means an amount of at least 80%. In one embodiment, the fatty acid portion substantially comprises four or more fatty acids selected from the group consisting of: myristic acid, palmitic acid, stearic acid, oleic acid, and linoleic acid, where substantially consisting of means an amount of at least 80%.
  • the fatty acid portion substantially comprises all five of the fatty acids selected from the group consisting of: myristic acid, palmitic acid, stearic acid, oleic acid, and linoleic acid, where substantially consisting of means an amount of at least 80% of all five acids in the fatty acid portion.
  • the fatty acid portion may comprise one or more of heptadecanoic acid, arachidic acid, behenic acid, arachidonic acid, and euric acid. These additional fatty acids may be present in a maximum amount of about 15% of the fatty acid portion.
  • the potassium-based composition comprises a masking fraction with between about 0.25% to about 1.25% fatty acid portion. In one embodiment, the potassium-based composition comprises a masking fraction of about 0.75% fatty acid portion. Table 7, below, depicts a sample portion of the fatty acid portion described herein.
  • the masking fraction of the potassium-based composition should comprise a sugar portion, having only sugars.
  • the potassium-based composition comprises between about 0.5% to about 2.5% of the sugar portion relative to the entire potassium-based composition. In one embodiment, the potassium-based composition comprises about 1.5% of the sugar portion.
  • the sugar portion substantially consists of (or comprises primarily) two sugars-isomaltulose and galactose. As used herein, substantially consisting of isomaltulose and galactose means at least about 95% isomaltulose and galactose in the sugar portion. Table 8, below, depicts a sample sugar portion of the potassium-based composition.
  • a potassium-based composition as described herein may comprise or consist of the components in Tables 4-8.
  • the components of the masking fraction, and the disclosed ranges or additions of same may be present in any number of combinations, within the ranges provided herein, while still successfully masking the off-taste provided by potassium.
  • a sample masking fraction as a percentage of the mineral component is as follows.
  • a snack food product is made using the method and potassium-based composition described herein.
  • the method for making a snack food product comprises the steps of: i) combining potassium and sodium at a ratio of greater than about 2.0 to form a mineral component; ii) combining the mineral component with a masking fraction to mask an off-flavor of the potassium and form a potassium-rich composition with said masking fraction, wherein the masking fraction comprises: a) an organic acid portion substantially consisting of lactic acid; b) an amino acid portion consisting of one or more amino acids selected from the group consisting of: glycine, valine, and glutamic acid; c) a fatty acid portion substantially consisting of one or more fatty acids selected from the group consisting of: myristic acid, palmitic acid, stearic acid, oleic acid, and linoleic acid; and d) a sugar portion consisting of one or more sugar; in a weight ratio of the organic acid portion:the amino
  • the dairy salt or potassium-based composition once prepared, may be combined with an edible substance or substances for ultimate consumption, to create a food or liquid product having reduced sodium, as compared to one without the dairy salt described herein.
  • the above definitions and amounts of each portion of the masking fraction apply for the method of making a snack food product.
  • the combining step may be adding the potassium composition onto the surface of an already salted potato chip. Such addition has resulted, for example, to achieve up to about a 40% reduction in sodium during sample preparation and test runs (vs. product seasoned with sodium chloride alone).
  • the combining step comprises mixing the potassium-rich composition with its masking fraction into an oil slurry for topical application onto said snack food product.
  • the method comprises the step of combining the potassium-rich composition having the masking fraction with one or more seasonings prior to the step of topically adding the potassium-rich composition onto the surface of a snack food product.
  • Such combining step has resulted, for example, in a sodium reduction of about 30%, as compared to an equivalent food product not incorporating the potassium composition or dairy salt described herein.
  • the potassium composition or dairy salt described herein may be combined with any edible substance in any form ranging from liquid to solid, regardless of moisture content, thereby reducing sodium content of the edible substance for ultimate consumption.
  • the edible substance is savory.
  • the edible substance(s) may comprise a moisture content of less than about 5%.
  • the edible substance for example, may be a cooked or shelf-stable snack food product such as a chip, extruded snack food, or puffy snack food.
  • the edible substance may be a high-moisture snack food product, comprising a moisture content of at least about 25%.
  • the edible substance may be a high-moisture snack food product, comprising a moisture content of at least about 50%.
  • such high-moisture snack food product may be selected from the group consisting of oatmeal, cheese dips, salsa, and beverage.
  • the edible substance is in powder form and may be mixed with the potassium-rich composition in dry form.
  • the above disclosed composition provides for a solution to addresses the off-taste of potassium perceived by consumers, while reducing sodium in a food product, offering between about 5% to about 40% sodium reduction in food vs. a product seasoning with a sodium salt (such as sodium chloride) alone.
  • the potassium composition disclosed herein provides for between about 22% to about 30% reduction in sodium without the perception of any off-flavor. In some embodiments, the potassium composition disclosed herein provides for between about 15% to about 25% reduction in sodium.
  • the resulting potassium composition described herein further provides the benefit of an enhanced flavor profile of a resulting snack food, enhancing dairy notes.
  • the composition described herein is useful when combined with dairy products such as cheese seasonings.
  • the potassium-rich composition may be added to any number of ingestible substances, whether in solid, semi-solid, or liquid form, thereby reducing sodium of the product to be consumed.
  • Suitable ingestible substances include any savory product including without limitation shelf-stable, ready-to-eat snack foods such as chips or crackers, cheese dips, salsa, oat-based product including oatmeal or oatmeal-like products, beverages, lassi, tomato juice, broths, soups, pre-pared boxed mixes such as Rice-A-Roni® and Pasta-A-Roni®, and poha.
  • the potassium-rich composition described herein is added into an ingestible substance during preparation and prior to final cooking steps.

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* Cited by examiner, † Cited by third party
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US20170044473A1 (en) * 2015-07-15 2017-02-16 Velo Acciai S.r.l. Multi-stage filtration apparatus and filtration method for heterogeneous food admixtures
US10316279B2 (en) * 2015-07-15 2019-06-11 Velo Acciai S.r.l. Multi-stage filtration apparatus and filtration method for heterogeneous food admixtures
US11185084B2 (en) * 2017-04-11 2021-11-30 Intercontinental Great Brands Llc Method for the manufacture of a flavor-enhancing composition

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AU2014370344A1 (en) 2016-06-16
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AU2014370344B2 (en) 2018-04-26
US11259536B2 (en) 2022-03-01
EP3086651A1 (en) 2016-11-02
RU2555522C1 (ru) 2015-07-10
BR112016014855A2 (pt) 2017-08-08
MX2016008365A (es) 2017-01-09
RU2013157311A (ru) 2015-06-27
US20200337325A1 (en) 2020-10-29
CN106102468A (zh) 2016-11-09
WO2015099960A1 (en) 2015-07-02

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