WO2005020713A1 - Uht treated 100 % non dairy whipping cream - Google Patents
Uht treated 100 % non dairy whipping cream Download PDFInfo
- Publication number
- WO2005020713A1 WO2005020713A1 PCT/BE2004/000123 BE2004000123W WO2005020713A1 WO 2005020713 A1 WO2005020713 A1 WO 2005020713A1 BE 2004000123 W BE2004000123 W BE 2004000123W WO 2005020713 A1 WO2005020713 A1 WO 2005020713A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- whipping
- dairy
- product
- whipped
- uht
- Prior art date
Links
- 239000006071 cream Substances 0.000 title claims abstract description 39
- 235000013365 dairy product Nutrition 0.000 title claims abstract description 34
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 9
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 9
- 235000010692 trans-unsaturated fatty acids Nutrition 0.000 claims abstract description 7
- 235000013305 food Nutrition 0.000 claims description 17
- 239000003995 emulsifying agent Substances 0.000 claims description 16
- 238000000034 method Methods 0.000 claims description 15
- 239000000839 emulsion Substances 0.000 claims description 13
- 235000013311 vegetables Nutrition 0.000 claims description 11
- 239000007764 o/w emulsion Substances 0.000 claims description 10
- 239000003381 stabilizer Substances 0.000 claims description 7
- 235000000346 sugar Nutrition 0.000 claims description 4
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims description 3
- 229920000161 Locust bean gum Polymers 0.000 claims description 3
- 229920001214 Polysorbate 60 Polymers 0.000 claims description 3
- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 claims description 3
- 229920001525 carrageenan Polymers 0.000 claims description 3
- 239000001913 cellulose Substances 0.000 claims description 3
- 235000010980 cellulose Nutrition 0.000 claims description 3
- 229920002678 cellulose Polymers 0.000 claims description 3
- 235000010420 locust bean gum Nutrition 0.000 claims description 3
- 239000000711 locust bean gum Substances 0.000 claims description 3
- 239000000244 polyoxyethylene sorbitan monooleate Substances 0.000 claims description 3
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 claims description 3
- 239000001818 polyoxyethylene sorbitan monostearate Substances 0.000 claims description 3
- 235000010989 polyoxyethylene sorbitan monostearate Nutrition 0.000 claims description 3
- 229940113124 polysorbate 60 Drugs 0.000 claims description 3
- 229940068968 polysorbate 80 Drugs 0.000 claims description 3
- 229920000053 polysorbate 80 Polymers 0.000 claims description 3
- 229940080352 sodium stearoyl lactylate Drugs 0.000 claims description 3
- ODFAPIRLUPAQCQ-UHFFFAOYSA-M sodium stearoyl lactylate Chemical compound [Na+].CCCCCCCCCCCCCCCCCC(=O)OC(C)C(=O)OC(C)C([O-])=O ODFAPIRLUPAQCQ-UHFFFAOYSA-M 0.000 claims description 3
- 239000000600 sorbitol Substances 0.000 claims description 3
- 235000010356 sorbitol Nutrition 0.000 claims description 3
- DNISEZBAYYIQFB-PHDIDXHHSA-N (2r,3r)-2,3-diacetyloxybutanedioic acid Chemical class CC(=O)O[C@@H](C(O)=O)[C@H](C(O)=O)OC(C)=O DNISEZBAYYIQFB-PHDIDXHHSA-N 0.000 claims description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 2
- 244000303965 Cyamopsis psoralioides Species 0.000 claims description 2
- HVUMOYIDDBPOLL-XWVZOOPGSA-N Sorbitan monostearate Chemical compound CCCCCCCCCCCCCCCCCC(=O)OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O HVUMOYIDDBPOLL-XWVZOOPGSA-N 0.000 claims description 2
- 150000002148 esters Chemical class 0.000 claims description 2
- 150000003903 lactic acid esters Chemical class 0.000 claims description 2
- 239000000787 lecithin Substances 0.000 claims description 2
- 235000010445 lecithin Nutrition 0.000 claims description 2
- 229940067606 lecithin Drugs 0.000 claims description 2
- 229920000223 polyglycerol Polymers 0.000 claims description 2
- 239000001587 sorbitan monostearate Substances 0.000 claims description 2
- 235000011076 sorbitan monostearate Nutrition 0.000 claims description 2
- 229940035048 sorbitan monostearate Drugs 0.000 claims description 2
- -1 xanthane Polymers 0.000 claims description 2
- 238000003860 storage Methods 0.000 abstract description 5
- 239000000203 mixture Substances 0.000 description 10
- 239000003925 fat Substances 0.000 description 8
- 235000019197 fats Nutrition 0.000 description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000018102 proteins Nutrition 0.000 description 6
- 238000005034 decoration Methods 0.000 description 5
- 235000002639 sodium chloride Nutrition 0.000 description 5
- 239000008256 whipped cream Substances 0.000 description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 235000003599 food sweetener Nutrition 0.000 description 4
- 235000013336 milk Nutrition 0.000 description 4
- 239000008267 milk Substances 0.000 description 4
- 210000004080 milk Anatomy 0.000 description 4
- 239000012071 phase Substances 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- 239000003765 sweetening agent Substances 0.000 description 4
- 235000019871 vegetable fat Nutrition 0.000 description 4
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 3
- 150000001720 carbohydrates Chemical class 0.000 description 3
- 235000014113 dietary fatty acids Nutrition 0.000 description 3
- 239000000194 fatty acid Substances 0.000 description 3
- 229930195729 fatty acid Natural products 0.000 description 3
- 150000004665 fatty acids Chemical class 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 229910052751 metal Inorganic materials 0.000 description 3
- 239000002184 metal Substances 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 3
- 229920003023 plastic Polymers 0.000 description 3
- 239000004033 plastic Substances 0.000 description 3
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 description 2
- 235000019737 Animal fat Nutrition 0.000 description 2
- 239000004150 EU approved colour Substances 0.000 description 2
- 102000014171 Milk Proteins Human genes 0.000 description 2
- 108010011756 Milk Proteins Proteins 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 239000008346 aqueous phase Substances 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 239000006260 foam Substances 0.000 description 2
- 235000013355 food flavoring agent Nutrition 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 229920001903 high density polyethylene Polymers 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 235000021239 milk protein Nutrition 0.000 description 2
- 229940006093 opthalmologic coloring agent diagnostic Drugs 0.000 description 2
- 238000009928 pasteurization Methods 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 description 2
- 239000008158 vegetable oil Substances 0.000 description 2
- QIZPVNNYFKFJAD-UHFFFAOYSA-N 1-chloro-2-prop-1-ynylbenzene Chemical compound CC#CC1=CC=CC=C1Cl QIZPVNNYFKFJAD-UHFFFAOYSA-N 0.000 description 1
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 description 1
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 1
- 102000011632 Caseins Human genes 0.000 description 1
- 108010076119 Caseins Proteins 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 244000290333 Vanilla fragrans Species 0.000 description 1
- 235000009499 Vanilla fragrans Nutrition 0.000 description 1
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 1
- 238000005273 aeration Methods 0.000 description 1
- 229940072056 alginate Drugs 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 239000008122 artificial sweetener Substances 0.000 description 1
- 235000021311 artificial sweeteners Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000015155 buttermilk Nutrition 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 1
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 1
- 229940105329 carboxymethylcellulose Drugs 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 150000003841 chloride salts Chemical class 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 235000011850 desserts Nutrition 0.000 description 1
- 239000008121 dextrose Substances 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 235000021588 free fatty acids Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- YQEMORVAKMFKLG-UHFFFAOYSA-N glycerine monostearate Natural products CCCCCCCCCCCCCCCCCC(=O)OC(CO)CO YQEMORVAKMFKLG-UHFFFAOYSA-N 0.000 description 1
- SVUQHVRAGMNPLW-UHFFFAOYSA-N glycerol monostearate Natural products CCCCCCCCCCCCCCCCC(=O)OCC(O)CO SVUQHVRAGMNPLW-UHFFFAOYSA-N 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 239000000416 hydrocolloid Substances 0.000 description 1
- 235000019866 hydrogenated palm kernel oil Nutrition 0.000 description 1
- 239000008172 hydrogenated vegetable oil Substances 0.000 description 1
- 238000010348 incorporation Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 235000019813 microcrystalline cellulose Nutrition 0.000 description 1
- 239000008108 microcrystalline cellulose Substances 0.000 description 1
- 229940016286 microcrystalline cellulose Drugs 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- 235000021317 phosphate Nutrition 0.000 description 1
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000001508 potassium citrate Substances 0.000 description 1
- QEEAPRPFLLJWCF-UHFFFAOYSA-K potassium citrate (anhydrous) Chemical class [K+].[K+].[K+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O QEEAPRPFLLJWCF-UHFFFAOYSA-K 0.000 description 1
- 235000011082 potassium citrates Nutrition 0.000 description 1
- QQONPFPTGQHPMA-UHFFFAOYSA-N propylene Natural products CC=C QQONPFPTGQHPMA-UHFFFAOYSA-N 0.000 description 1
- 125000004805 propylene group Chemical group [H]C([H])([H])C([H])([*:1])C([H])([H])[*:2] 0.000 description 1
- 238000003908 quality control method Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 229940080237 sodium caseinate Drugs 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- 235000011083 sodium citrates Nutrition 0.000 description 1
- 229960002920 sorbitol Drugs 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000013112 stability test Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 229940035023 sucrose monostearate Drugs 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000011800 void material Substances 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
- A23D7/0053—Compositions other than spreads
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/01—Other fatty acid esters, e.g. phosphatides
- A23D7/011—Compositions other than spreads
-
- 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
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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 invention relates to a UHT treated whippable oil-in-water emulsion storable up to 20 °C that has a very high overrun and/or shape stability and/or texture stability, preferably with a fat phase that is fully hydrogenated vegetable oil with less than 2 % of trans fatty acids, no dairy products or any other proteins being used in said oil-in-water emulsion.
- UHT treated creams which can be stored at ambient temperature. However, these creams do not have the desired stability, texture and mouthfeel .
- Aims of the invention It is an aim of the invention to provide a non-dairy whipping cream with the properties of a pasteurized vegetable whipping cream but which is storable at room temperature . [0006] It is another aim of the invention to provide a UHT treated non-dairy whipping cream having otherwise the properties of a pasteurized product. [0007] It is a further aim of the invention to provide such whipping cream with high shape stability after whipping and with the right texture . [0008] It is still a further aim to provide such creams that follow recent trends in food consumption, demanding products free of any dairy or protein source and with less than 2 % of trans fatty acids .
- the figure 1 represents the surface texture of a product with reference score 1.
- FIG. 2 represents the surface texture of a product with reference score 6. Summary of the invention
- the present invention relates to an UHT treated non-dairy vegetable oil-in-water emulsion for whipping with a very high shape stability after whipping.
- Said stability corresponds to a shape stability index of 55-
- the present invention further relates to an UHT treated non-dairy vegetable oil-in-water emulsion for whipping to give a whipped product that has at least a very good surface texture as indicated in table 5.
- Said surface texture of said whipped product corresponds to an average score of 5 to 6.
- the emulsions of the present invention have an overrun of at least 3.5.
- a product according to the invention has a high shape stability after whipping and/or has a very good surface texture and/or has an overrun of at least 3.5.
- a preferred product of the invention combines these three aspects .
- the non-dairy whipping creams contain less than 2 % of trans fatty acids, are free from any dairy product or derivative and free from any protein source. Since they are UHT treated, they are storable at temperatures up to 20 °C.
- a most preferred product according to the invention combines the above aspects with a high shape stability after whipping, a very good surface texture and an overrun of at least 3.5.
- Emulsifiers may be selected from the group consisting of polyglycerol esters, diacetyl tartaric acid esters of mono- and/or diglycerides, lactic acid esters of of mono- and/or diglycerides sodium stearoyl lactylate, lecithin, polysorbate 60 or 80, sorbitan monostearate, monoglycerides and/or may be any combinations thereof, the total concentration being between 0,3 and 1,2 %.
- Stabilizing agents may be selected from the group consisting of guar, locust bean gum, xanthane, carageenan, cellulose derivative, sorbitol and/or combinations thereof, the total concentration being between 1 , 2 and 2,5 % .
- the non- dairy whipping cream according to any of claims 1-9 whereby the fat content is between 20 and 30 % and the sugar content between 10 and 25 %.
- the invention further relates to a method to prepare a whipped product from a non- non-dairy whipping cream as described above. If whipping is done on a Kenwood Major Classic, the wipping is done at speed 1 to 2 during 30 seconds to 2 minutes, then at speed 3 to 5 until optimal consistency is reached and then possibly at low speed (speed 1 to 2 ) during 1 minute .
- the invention further relates to whipped toppings obtainable with such methods according to claim 11 or 12, highly suitable for use in food product .
- the creams of the invention are highly suitable for making any decorations, toppings, fillings and the like.
- the invention thus also concerns the use of a non- non-dairy whipping cream of the invention in or on any food product and any food product decorated with a whipped topping prepared from a cream (oil-in-water emulsion) of the invention.
- the present invention is related to an oil-in- water type emulsion for a non-dairy whipping cream, having an excellent emulsion stability, a high overrun after whipping and/or an extremely well shape stability including e.g. smooth texture and high texture stability after whipping.
- the product is treated by UHT and as such is storable at ambient temperature (up to 20°C) .
- the new product combines positive functional properties from both pasteurized and UHT non-dairy creams.
- the invention concerns a product storable up to 20 °C for up to 8 months with a high overrun (e.g. 350 %) and a stability after whipping suitable for making any decorations, toppings, fillings, ...
- the product can easily be whipped until desired consistency without losing water after application.
- the product of the present invention does not contain any dairy or protein source like sodium caseinate, milk powder, etc. This characteristic is found back in ready-to-use foams (e.g. US patent 6,117,473), but hitherto did not exist for UHT treated non-dairy emulsions that are to be whipped after storage of several months at ambient temperature .
- Stability after whipping, texture and mouthfeel are very important characteristics for an acceptable whipping cream.
- International patent application W098/31236 concerns the stability and mouthfeel of whipped products.
- the lack of milk and/or protein derivatives is exceptional for UHT-treated products because milk proteins e.g. account for a large part of the emulsion and shape stability of a UHT whipping cream.
- the product of the present invention is said to be 100 % non-dairy because there is total absence of any animal source (no animal fat and no animal proteins) . In fact it is free from any protein source .
- the vegetable fat that is used in a preferred embodiment of the invention is a hydrogenated palm kernel oil (composed mainly of C12:0) that is characterized by a trans fatty acids content of less than 2 %.
- Pasteurized products on the market generally contain partly hydrogenated fats containing more than 2 % of trans 1 fatty acids .
- the fat blend of a product according to the invention comprises a fat blend as given in table 2.
- the blend contains mainly fatty acids of lauric origin (C12) .
- the ready-to-whip food products according to the present invention include microbiologically stable oil- in-water products that can be stored as such at ambient temperature (up to 20°C) .
- Such products include but are not limited to whipped toppings, bakery fillings, etc.
- the products according .to the invention contain from about 20 to 30% of fat, such as fully hydrogenated, partially hydrogenated or non hydrogenated fat; from about 10 to 25% of sweetener, such as powdered/granular saccharide materials or syrup; and minor but effective amounts of stabilisers, emulsifiers, salt, flavouring and colouring agents.
- the fat used in the whipped foods is vegetable fat of lauric origin, fully hydrogenated and subsequently refined for human consumption.
- the hydrogenated vegetable fat should preferably have a melting point of 35 to 45°C, preferably close to 37°C.
- the vegetable fat of the whipped food products of the present invention preferably contains less than 2 % of trans fatty acid.
- table 1 and 2 illustrate the SFC (solid fat content) profile and free fatty acid composition of a fat that is suitably for use in a product falling under the scope of the present invention.
- the sweeteners used in the whipped foods of the present invention consists of one or more sugars, such as fructose, sucrose, dextrose and/or syrup. This list is not exhaustive and may contain other sweetening carbohydrates and sugar alcohols or combinations with artificial sweeteners. Those components may be granulated or powdered. [0033] The addition of this kind of sweeteners in the formulation will increase the dry matter content of the product and also provides body to the foam structure which will directly influence the stability of the whipped product. The addition of sweeteners is also used for taste purposes.
- the stabilisers used in the whipped foods of the present invention are polysaccharides, made of natural or synthetic hydrocolloids, for example alginate, carageenan, locust bean gum, guar gum, xanthan gum, micro- crystalline cellulose, carboxymethylcellulose, sorbitol and other food grade carbohydrates .
- the function of stabilisers in the whipped foods of the present invention is attributed to their water- binding capacity by forming a three dimensional network throughout the system. In this way, they improve the mix viscosity, emulsion stability, air incorporation during and after whipping, body, texture and shape stability.
- the amount of stabilisers may be comprised from about 1 % to 4 %; preferably from 1,2 to 2,5 %.
- HLB Hydrophilic Lipophilic Balance
- the ionic emulsifiers may be one or more emulsifiers each having an HLB of minimum 10, such as sodium stearoyl lactylate, polysorbate 60 or 80, sucrose monostearate, etc.
- the non-ionic emulsifiers may be one, or more emulsifiers each having an HLB of maximum 10, such as glycerol monostearate, propylene glycol monoester, distilled monoglycerides, etc .
- the function of the emulsifiers in the whipped foods of the present invention is to induce the formation of a stable emulsion and improve the rate of the aeration obtained upon whipping.
- the amount of emulsifiers may be comprised from about 0,2 % to 2 %; preferably from 0,3 to 1,2 %.
- Many types of salts may be used in the whipped foods of the present invention for flavouring and/or stabilisation, including sodium chloride, sodium or potassium citrates, phosphates, chlorides, etc.
- the amount of salts may be comprised from about 0,05 % to 1 %; preferably from 0,1 to 0,3 %.
- flavouring agents may be used in the whipped toppings of the present invention, such as vanilla, cream flavour, milk flavour, etc.
- the flavouring agents may be natural, natural identical and/or artificial.
- Colouring agents may also be included in the whipped food products of the invention.
- the other process steps employed to produce the vegetable cream of this invention are conventional in nature.
- the ingredients are dispersed or solubilised in two separate tanks, respectively an oily phase tank (vegetable oil, emulsifiers, colouring agent) and an aqueous phase tank
- oily phase tank vegetable oil, emulsifiers, colouring agent
- aqueous phase tank aqueous phase tank
- the first method is a method for measuring shape stability. This stability is very important for decoration applications.
- the second method describes a way of measuring the surface texture of the whipped cream. As is well known to those skilled in the art, a smooth surface of a topping or decoration is very important for the final quality of the cake, dessert, ... Overrun and syneresis measurement were performed via routine methods that are only briefly explained.
- UHT products to be analyzed are whipped between 7 and 9 °C.
- Pasteurized products to be analyzed are whipped between 5 and 8 °C.
- Whipping was done here by a Kenwood Major Classic at speed 2 during 1 minute and then at speed 3 until optimal consistency is reached. This way of whipping is used for all quality parameters to be determined and is an important factor when comparing or evaluating whipped cream characteristics .
- An iron cylinder with a diameter of 65 mm and a height of 65 mm has been used in the shape stability tests.
- the inner wall thereof is covered with a removable plastic liner (used for cakes and bavarois) of 210 * 65 mm.
- the cylinder with the liner is put on a small, hard, flat plastic plate.
- the cylinder is filled to the top with the whipped product to be analyzed. Absolutely no air zones are allowed to be included in the cylinder.
- With a pastry pallet the upper surface of the "cream-cylinder” is flattened. Firstly the iron cylinder is removed and afterwards the plastic liner is also removed very carefully. The plastic plate with the remaining "cream cylinder” is put in a fridge between 4 and 8 °C. [0047] After 20 hours, the plate is then removed from the fridge. The distance between the plastic plate and the lowest point of the upper surface of the "cream cylinder” is measured. This distance defines the shape stability of the whipped topping . [0048] The measured height gives a figure between 0 and 65: the shape stability index. Depending of this figure, the shape stability is said to be perfect, very high, high, average, low or very low. See table 4 for this scale
- UHT products to be analyzed are whipped between 7 and 9 °C.
- Pasteurized products to be analyzed are whipped between 5 and 8 °C.
- Whipping is done by a Kenwood Major Classic at speed 2 during 1 minute and then at speed 3 until optimal consistency is reached.
- For analyzing the surface texture of the whipped product an overhead slide is put on a dark dish. On the overhead slide is put a metal hollow cylinder with a height of 4 cm and a diameter of 16 cm. After whipping, the hollow cylinder is filled so that at least the whole- volume of the cylinder is completely filled with whipped cream and no air zones are included.
- a solid smooth metal slat with a length of > 20 cm, a height of 2 cm and a width of 3 mm is used to flatten the cylinder surface by removing the surplus cream. This is done by a manual perpendicular striking movement with the metal slat where the 3 mm side is in contact with the whipped product . This movement is done twice in opposite directions.
- a digital picture is taken from a distance of about 20 cm under an angle of about 22,5 ° with a Kodak DX3500 against a dark background.
- the overrun of the resulting whipped cream is a value obtained from the following formula: "100/A" (wherein A is the weight of 100 ml of whipped cream) .
- Concentrations of raw materials can vary inbetween the given ranges in function of the type of product, desired characteristics and/or specific markets to which the product is destinated
- Table 8 Quality parameters of a product of the invention (example) compared to standard UHT and Pasteurized (Pasto) products
Abstract
Description
Claims
Priority Applications (5)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP04761484A EP1662899B1 (en) | 2003-08-29 | 2004-08-27 | Uht treated 100 % non dairy whipping cream |
DK04761484T DK1662899T3 (en) | 2003-08-29 | 2004-08-27 | UHT-treated 100% dairy free whipping |
DE602004018337T DE602004018337D1 (en) | 2003-08-29 | 2004-08-27 | UHT TREATED 100% MILK PRODUCT FREE WRAP |
PL04761484T PL1662899T3 (en) | 2003-08-29 | 2004-08-27 | Uht treated 100 % non dairy whipping cream |
US10/568,044 US20070071864A1 (en) | 2003-08-29 | 2004-08-27 | Uht treated 100% non-dairy whipping cream |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US10/652,743 | 2003-08-29 | ||
US10/652,743 US20050048184A1 (en) | 2003-08-29 | 2003-08-29 | UHT treated 100 % non-dairy whipping cream |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2005020713A1 true WO2005020713A1 (en) | 2005-03-10 |
Family
ID=34217723
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/BE2004/000123 WO2005020713A1 (en) | 2003-08-29 | 2004-08-27 | Uht treated 100 % non dairy whipping cream |
Country Status (9)
Country | Link |
---|---|
US (2) | US20050048184A1 (en) |
EP (1) | EP1662899B1 (en) |
AT (1) | ATE416630T1 (en) |
DE (1) | DE602004018337D1 (en) |
DK (1) | DK1662899T3 (en) |
ES (1) | ES2318313T3 (en) |
PL (1) | PL1662899T3 (en) |
PT (1) | PT1662899E (en) |
WO (1) | WO2005020713A1 (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103384476A (en) * | 2011-02-11 | 2013-11-06 | 焙乐道有限责任公司 | An emulsion whippable at room-temperature |
EP3466278A1 (en) | 2017-10-06 | 2019-04-10 | Unigra' S.r.l. | Imitation whipping cream |
Families Citing this family (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20110281011A1 (en) * | 2005-03-03 | 2011-11-17 | Rose Anne Colavito | Non-dairy, non-soy whippable food product with fruit juice and method of making |
GB2441294B (en) * | 2006-08-31 | 2011-05-04 | Lakeland Dairy Proc Ltd | A process for preparing a protein free whipping cream |
JP2010535532A (en) * | 2007-08-10 | 2010-11-25 | リッチ プロダクツ コーポレイション | Stable whipped and whipped food products |
WO2009131436A1 (en) * | 2008-04-25 | 2009-10-29 | Campina Nederland Holding B.V. | Drinking yoghurt |
GB2474937B (en) * | 2009-10-28 | 2016-06-15 | Morehands Ip Ltd | Sprayable liquid edible compositions |
WO2014184134A1 (en) * | 2013-05-13 | 2014-11-20 | Dupont Nutrition Biosciences Aps | Use of high acyl gellan in whipping cream |
CN111248284A (en) * | 2018-11-30 | 2020-06-09 | 内蒙古伊利实业集团股份有限公司 | Milk tea mate slurry stored at normal temperature and preparation method thereof |
CN114223725A (en) * | 2021-12-21 | 2022-03-25 | 增城市金点食品有限公司 | UHT whipped cream and preparation method thereof |
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2003
- 2003-08-29 US US10/652,743 patent/US20050048184A1/en not_active Abandoned
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- 2004-08-27 AT AT04761484T patent/ATE416630T1/en not_active IP Right Cessation
- 2004-08-27 US US10/568,044 patent/US20070071864A1/en not_active Abandoned
- 2004-08-27 ES ES04761484T patent/ES2318313T3/en active Active
- 2004-08-27 DK DK04761484T patent/DK1662899T3/en active
- 2004-08-27 PT PT04761484T patent/PT1662899E/en unknown
- 2004-08-27 EP EP04761484A patent/EP1662899B1/en not_active Revoked
- 2004-08-27 PL PL04761484T patent/PL1662899T3/en unknown
- 2004-08-27 WO PCT/BE2004/000123 patent/WO2005020713A1/en active Application Filing
- 2004-08-27 DE DE602004018337T patent/DE602004018337D1/en active Active
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US5336514A (en) * | 1990-07-30 | 1994-08-09 | Van Den Bergh Foods Co., Division Of Conopco, Inc. | Whippable non-diary cream based on liquid oil |
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Publication number | Priority date | Publication date | Assignee | Title |
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CN103384476A (en) * | 2011-02-11 | 2013-11-06 | 焙乐道有限责任公司 | An emulsion whippable at room-temperature |
EP3466278A1 (en) | 2017-10-06 | 2019-04-10 | Unigra' S.r.l. | Imitation whipping cream |
Also Published As
Publication number | Publication date |
---|---|
DE602004018337D1 (en) | 2009-01-22 |
PT1662899E (en) | 2009-03-05 |
ATE416630T1 (en) | 2008-12-15 |
ES2318313T3 (en) | 2009-05-01 |
DK1662899T3 (en) | 2009-04-06 |
US20070071864A1 (en) | 2007-03-29 |
US20050048184A1 (en) | 2005-03-03 |
EP1662899B1 (en) | 2008-12-10 |
PL1662899T3 (en) | 2009-05-29 |
EP1662899A1 (en) | 2006-06-07 |
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