Classifications

• • 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; PREPARATION THEREOF
  • A23C9/00—Milk preparations; Milk powder or milk powder preparations
  • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
  • A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
• • 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; PREPARATION THEREOF
  • A23C9/00—Milk preparations; Milk powder or milk powder preparations
  • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
  • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
  • A23C9/137—Thickening substances
• • 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; PREPARATION THEREOF
  • A23C19/00—Cheese; Cheese preparations; Making thereof
  • A23C19/02—Making cheese curd
  • A23C19/05—Treating milk before coagulation; Separating whey from curd
  • A23C19/054—Treating milk before coagulation; Separating whey from curd using additives other than acidifying agents, NaCl, CaCl2, dairy products, proteins, fats, enzymes or microorganisms
• • 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; PREPARATION THEREOF
  • A23C19/00—Cheese; Cheese preparations; Making thereof
  • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
  • A23C19/068—Particular types of cheese
• • 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; PREPARATION THEREOF
  • A23C19/00—Cheese; Cheese preparations; Making thereof
  • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
  • A23C19/068—Particular types of cheese
  • A23C19/076—Soft unripened cheese, e.g. cottage or cream cheese
• • 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; PREPARATION THEREOF
  • A23C9/00—Milk preparations; Milk powder or milk powder preparations
  • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
• • 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; PREPARATION THEREOF
  • A23C9/00—Milk preparations; Milk powder or milk powder preparations
  • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
  • A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
  • A23C9/1542—Acidified milk products containing thickening agents or acidified milk gels, e.g. acidified by fruit juices
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • A23L2/52—Adding ingredients
  • A23L2/66—Proteins
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • A23L2/52—Adding ingredients
  • A23L2/68—Acidifying substances
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
  • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
  • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
  • A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
• • 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

• THIS invention relates to a method of producing powders and liquids containing milk proteins, which are stable in an acidic medium.
• the invention is concerned with a method of producing a powder which can be mixed with water, milk or juice to form a stable, acidified, high protein beverage.
• the invention extends to a method of producing a carbonated, flavoured milk beverage or a carbonated, acidified flavoured milk beverage that is stable in an acidic medium.
• ready-to-drink acidified milk beverages for example those sold in South Africa under the trade names TropikaTM and CabanaTM, are well known in the beverage market. These ready-to-drink acidified milk beverages have relatively low pH values (typically between pH 3.5 and 4.3) due to the fact that their acidic character provides a pleasant and refreshing taste.
• Milk protein micelles comprise mainly of three components, namely whey protein, casein protein and calcium phosphate.
• pH value of milk When the pH value of milk is lowered, the acidic and basic groups of proteins in the milk are neutralised. At the pH value at which the positive charge on a protein equals exactly the negative charge, the net total charge of the protein is zero. This pH value is called the "isoelectric point" of the protein. For casein this pH value is about 4.6, and is the pH value at which casein is no longer in suspension in milk. If the milk pH is lowered towards its isoelectric point or below that, such as when an acid is added to the milk, or when acid-producing bacteria is allowed to grow in the milk, the casein precipitates out of the milk and starts to curdle.
• a method of producing an acidified protein component comprising the steps of - providing a protein component; providing a stabilised acid component comprising an acid and an amount of a first stabiliser formulation dissolved in water, the amount of the first stabiliser formulation being of a sufficient amount to deter the occurrence of any unbound hydrogen ions in the acid component; and blending the stabilised acid component with the protein component to form the acidified protein component.
• the method includes the step of stabilising the acid by providing an amount of the first stabiliser formulation that is sufficient to deter the occurrence of any unbound hydrogen ions in the acid component
• the method provides adding between 1.68grams and 4.00grams, and preferably 1.92grams, of first stabiliser formulation to one liter of unstabilised acid comprising a hydrogen ion concentration of between 10 " 25 °mol/L and 1 (T 2 - 7D mol/L, and preferably 10 "2 53 mol/L, to produce a stabilised acid component with a final hydrogen ion concentration of between 10 "2 - 71 mol/L and 10 ⁇ 3 - 10 mol/L
• the stabilised acid component may have a pH of more than 2.70, and preferably a pH of between 2.71 and 2.94.
• the method may be characterised therein that it is not necessary to blend a buffer into the stabilised acid component after the desired pH has been achieved.
• the first stabiliser formulation may comprise a hydroco ⁇ oid polysaccharide stabiiiser gum.
• the polysaccharide stabiliser gum may be selected from the group comprising m ⁇ crocrystalline cellulose, jellan gum, alginates, carrageenan, guar gum, locust bean gum, xanthan gum, pectin and cellulose gums.
• the polysaccharide stabiliser gum is sodium carboxymethylcellulose (CMC).
• CMC carboxymethylcellulose
• the polysaccharide stabiliser gum has a low molecular weight.
• the polysaccharide stabiiiser gum may be anionic.
• the acid may be a food-grade acid such as citric acid monohydrate, although it will be appreciated that any acid or acid producing compound that is capable of lowering the pH may be used, such as phosphoric acid, lactic acid, malic acid, ascorbic acid, tartaric acid or glucono delta lactone.
• the acid is fruit juice or vegetable juice or a combination thereof.
• the protein component may include an undenatured liquid or powder protein in micellar form dissolved in water. "Undenatured protein in micellar form” will be interpreted to mean a protein in which the whey and casein proteins are in their unadulterated native state together with its colloidal calcium phosphate.
• the protein component comprises milk based proteins.
• the milk based proteins comprises mammalian milk in the form of liquid milk, evaporated milk, milk powders, milk protein concentrates and/or milk protein isolates.
• the protein component may comprise soy based proteins such as soy milk powder, soy protein concentrates, soy protein isolates or any another protein or protein hydrolysates from a vegetable or animal origin that is insoluble at its isoelectric point, exist in a micellar form with an organic salt or polyphosphate, and is colloidal in solution with a cation, notably calcium.
• soy based proteins such as soy milk powder, soy protein concentrates, soy protein isolates or any another protein or protein hydrolysates from a vegetable or animal origin that is insoluble at its isoelectric point, exist in a micellar form with an organic salt or polyphosphate, and is colloidal in solution with a cation, notably calcium.
• the protein component may be mixed with an amount of a second stabiliser formulation dissolved in water or a liquid protein component to produce a stabilised protein component, which may be blended with the stabilised acid component to form the acidified protein component.
• the amount of the second stabiliser formulation may be of a sufficient amount to deter hydrogen ions becoming unbound from the stabilised acid component and being attracted to protein micelles in the acidified protein component.
• the ratio between the protein component and the second stabiliser component must be such that maximum precipitation of the protein micelle from the stabilised protein component is achieved.
• the second stabiliser formulation is an anionic, hydrocolloid, polysaccharide stabiliser gum of low molecular weight.
• the polysaccharide stabiliser gum may be selected from the group comprising carrageenan, gellan gum, ghatti gum, agar, xanthan gum, tragacanth gum, alginates, pectin and cellulose gums.
• the polysaccharide stabiliser gum may be a linear polysaccharide
• the polysaccharide stabiliser gum of the second stabiliser formulation should include carboxyl groups.
• the polysaccharide stabiliser gum is characterised therein that at least certain of its three hydroxy! groups per monosaccharide unit is substituted with a carboxyi group to make the polysaccharide stabiliser gum ionic.
• the polysaccharide stabiliser gum may be sodium carboxymethylcellulose (CMC).
• the ratio between the protein component and the second stabiliser formulation in the stabilised protein component may be between 17:1 and 5.666:1 , and preferably may be 8.5:1.
• the protein component and the second stabiliser formulation may undergo high shear mixing.
• the protein component and the second stabiliser formulation are subjected to a single stage or a two stage homogenisation step to form the stabilised protein component.
• the method may include blending a buffer into the stabilised protein component after high shear mixing and homogenisation.
• the stabilised protein component may be added into the stabilised acid component under high shear mixing conditions to form the acidified protein component.
• the acidified protein component may have a pH of between 3.1 and 6.5.
• the acidified protein component may be dosed with an antifoaming agent.
• the protein micelle is protected due to steric hindrance and the final pH is dependent on protein micelle concentration.
• the method may be characterised therein that the absence of additional foam being formed during the addition of the stabilised protein component to the stabilised acid component serves as confirmation thereof that the acid : stabiliser ratio in the stabilised acid component and the protein : stabiliser ratio in the stabilised protein component is in the correct proportions.
• the reason for this is that steric protection of the protein micelles prevents hydrogen ions from dissolving the phosphates into solution and thereby destabilising the protein micelles, which eventually produces additional foam.
• the applicant postulates that the hydrogen ions in the stabilised acid component and the acidified protein component are utilised in two ways. Typically a minor amount of hydrogen ions will bond ionically with the carboxyl groups of the stabiliser formulation, rendering it neutral at that point.
• hydronium ion stabiliser complex The balance of hydrogen ions, specifically in the form of hydronium ions (H 3 O + ), will bond electrostatically with the available carboxyl groups of the stabiliser formulation, rendering it positive and leaving no hydronium ions unbound, thus forming a positively charged hydronium ion stabiliser complex at the point of attraction.
• the positively charged hydronium ion stabiliser complex will be attracted to the now more negatively charged protein micelle in a first stage of steric protection, leading to a second stage of steric protection.
• the second stage of steric protection is required, i.e. all the negatively charged protein micelles in the first stage of steric protection must bond electrostatically with the hydronium ion stabiliser complex.
• the balance of hydronium ion stabiliser complex, which does not bond with the protein micelles, is colloidal in solution and provides the necessary acidity.
• the method may include the step of blending the stabilised acid component with the stabilised protein component within no more than 1 hour of the acid and dissolved first stabiliser formulation being added together, so as to ensure proper stabilisation of the protein micelle in the acidified protein component.
• the acidified protein component may be subjected to a single stage or a two stage homogenisation step.
• the stabilised protein component and the stabilised acid component include water during mixing. More preferably the water may be deionised filtered water.
• the method may include the step of drying the acidified protein component to form an acidified protein powder.
• the acidified protein component may be dried by way of spray drying.
• the dried acidified protein powder may have a particle size of greater than 100 micrometer and may be agglomerated for better solubility. Drying of the acidified protein component must be done in such a way that there is no dehydration of the hydronium ions during the spray draying process or at least dehydration must be kept to a minimum, such that the unbound dehydrated hydronium ions (i.e. the hydrogen ions) can be buffered by the buffer, and the electrostatic attraction between the carboxyl groups and the hydronium ions is maintained.
• the moisture content of the spray-dried acidified protein powder is between 5% and 15%, and preferably between 10% and 12%.
• the acidified protein powder may contain a free-flowing agent, which is characterized in not having a dehydrating effect on the hydronium ions.
• the free-flowing agent may be silicon dioxide.
• the spray drying may have an inlet temperature of between 110 0 C and 160 0 C, preferably between 15O 0 C and 16O 0 C, for optimum acidified protein powder product yield.
• the protein component is kept hydrated in the form of a slurry.
• the method may include the further steps of - drying the stabilised acid component to form a stabilised acid powder, and dry-blending the stabilised acid powder with the acidified protein powder to form an acid-protein powder blend.
• the method may include the step of adding a bulking agent to the stabilised acid component before drying it.
• the bulking agent may be selected from the group comprising hydrolysed starches, sugars and maltodextrin.
• the bulking agent is maitodextrin.
• the stabilised acid component may be dried by means of spray-drying.
• the stabilised acid powder may not include a buffer.
• the acid-protein powder blend may be added to water to form a drinking yoghurt style beverage or a ready-to-drink acidified milk beverage.
• the method provides the steps of blending the stabilised acid powder with a pre-hydrated CMC powder, and adding the blend into a protein component, such as miik, to produce a yoghurt style beverage.
• a protein component such as miik
• CMC is wetted and re-dried such that it has a moisture content of between 14% and 17%.
• the pre-hydrated CMC powder may be agglomerated for increased solubility.
• the method also may provide the step of encapsulating the stabilised acid powder.
• the encapsulation is such that there is at least 10 seconds delay before the stabilised acid powder starts to dissolve, so as to allow the pre-hydrated stabiliser to first dissolve into the protein component, thus allowing its carboxyl groups to adsorb onto the protein micelles.
• the method provides the steps of blending a milk protein component with a second stabiliser formulation in the form of CMC under high shear conditions to form a stabilised protein component, and blending the stabilised protein component with the stabilised acid powder to produce cream cheese.
• the cream cheese so produced may be characterised therein that it includes its whey proteins.
• the method provides the steps of providing a stabilised acid component comprising an acid in the form of fruit or vegetable juice or a combination thereof, and a first stabiliser formuiation in the form of pre-hydrated CMC powder, and blending the stabilised acid component with one of either an acidified protein powder, acidified protein component, or a stabilised protein component to form a so-called “smoothie",
• a smoothie is typically a smooth thick drink made from fresh fruit and/or fruit juice, which is blended with yoghurt, ice cream or milk.
• a smoothie so produced may be characterised therein that it includes casein milk proteins.
• the method may include the further steps of adding free flowing agent to the stabilised acid powder and to the acidified protein powder to prevent it from drawing moisture from atmospheric air.
• the method may include the further steps of providing a stabilised acid component comprising a carbonic acid, which is formed by bubbling carbon dioxide through an amount of a first stabiliser formulation that has been dissolved in water, and either adding a stabilised protein component into the stabilised acid component under high shear to form a carbonated acidified protein beverage, or alternatively adding an acidified protein component into the stabilised acid component under high shear to form a carbonated acidified protein beverage.
• the carbonic acid may have a pH exceeding 2.7, preferably exceeding 2.87, and more preferably equal to or greater than 2.94.
• the stabilised acid component may not include a buffer.
• Figure 1 provides a diagrammatic overview of the core components of the invention and the method in which they are produced.
• Figure 2 provides a more detailed diagrammatic representation of the method of producing the acidified protein component and an acidified protein powder, which are used as cere components for other methods of the invention, as well as for producing drinking yoghurt and acidified milk beverages.
• Figure 3 provides a diagrammatic representation of an alternaiive method of producing drinking yoghurt and acidified milk beverages.
• Figure 4 provides a diagrammatic representation of yet a further method of producing a yoghurt style beverage.
• Figure 5 provides a diagrammatic representation of the method of producing cream cheese.
• Figure 6 provides a diagrammatic representation of the method of producing a smoothie.
• Figure 7 provides a diagrammatic representation of the method of producing a carbonated acidified protein beverage.
• the present invention proposes to address the problem of additional unwanted foam and limited pH ranges (i.e. from about 3.5 to 4.5), and also attempts to increase the protein content by ensuring that the protein material used is properly hydrated with a correct proportion of stabiliser and then acidified with an acid-stabiliser component which in itself is in the correct proportion.
• the stabiliser has the abifity to consume hydrogen ions from the solution, since the pH of the solution is increased when the same amount of acid is used with greater amounts of stabiliser by ionic bonding. Furthermore, the viscosity of the solution is decreased during acidification, probably making the gum less hydrophilic where the hydrogen ions bond with the carboxyl groups of the stabiliser.
• soma of the carboxyl groups bond electrostatically with the hydronium (H 3 O + ) ions, thereby promoting an acidic pH.
• This will cause the stabiliser to have positive regions. Due to this bonding, it is believed, the carboxyl groups of the stabiliser in the acid stabiliser mixture will leave no available hydrogen ions to react with the calcium phosphate when the milk and stabiliser are combined with the acid and stabiliser mixture, thus deterring the occurrence of additional unwanted foam.
• some of the positively charged regions of the stabiliser adsorbs onto the now more negatively charged protein micelle, thus forming a protective shield for the protein micelle, resulting in steric protection. It is this protective shield or steric protection that prevents the hydronium ions from unbinding itself from the carboxyl groups and dissolving the phosphate into solution, thus maintaining stability.
• the protein micelle have sufficient amount of the initial negative stabiliser to adsorb onto the calcium bridges, but there is unbound hydronium ions in solution (i.e. it is not bound to the carboxyl groups), then the hydrogen tons will dissolve the phosphate into solution, thereby destabilising the solution by making the steric protection ineffective.
• Figure 2 provides a schematic representation of steps to be taken in a method of producing an acid stable protein product in accordance with the invention, in particular a liquid or a powder for an acidified protein component.
• Typical products which can be produced with this method of the invention include powdered and liquid protein beverages with different protein and pH levels having different viscosities.
• Typical examples are beverages and beverage concentrates, also including alcoholic types, condiments, frozen desserts, confectionary and even personal care cosmetics.
• the first step in the method provides a stabilised protein component 14 in the form of a slurry.
• the stabilised protein component 14 comprises an undenatured milk protein 10, which is a protein in micellar form, and a second stabiliser formulation 12 that has been dissolved in deionised filtered water during high shear conditions.
• the stabilised protein component 14 includes a buffer in the form of tri-sodium citrate.
• Preferably the stabilised protein component 14 is homogenised before addition of the buffer by way of one or two stage homogenisation steps.
• skim milk powder is used as the protein component 10.
• Protein components could, for example, include evaporated milk, milk powders, milk protein concentrates and milk protein isolates, or alternative proteins or protein hydrolysates, such as soy milk powder, soy protein concentrates, soy protein isolates, and caseinates derived from milk. These alternative proteins must be processed further into a micellar form to render it suitable for the claimed process.
• the second stabiliser formulation 12 here comprises sodium carboxymethylcellulose (CMC). The purpose of the second stabiliser formulation 12 is to prevent casein in the stabilised protein component 14 from precipitating and curdling when exposed to an acid stabiliser blend.
• the stabilised protein component 14 may be produced upstream of an evaporator in a dairy process, i.e. liquid skimmed milk 10 and the second stabiliser formulation 12 may be concentrated in the evaporator to form the slurry.
• the skimmed milk 10 and the second stabiliser formulation 12 could be produced downstream from the evaporator of the dairy process, i.e. the concentrated skimmed milk 10 can have the stabiliser formulation 12 mixed into it at this time.
• the stabilised protein component 14 is left to hydrate completely. Homogenisation of the slurry can be done in either 1 or 2 stages.
• the skimmed milk 10 could also be processed further using membrane ultra-filtration technology where a retentate is formed, such as milk protein concentrates or isolates, depending on the protein content . required.
• the stabilised protein component 14 is de-aerated and free from trapped air.
• the next step of the method provides a stabilised acid component 20, also in the form of a slurry.
• the stabilised acid component 20 of this embodiment comprises a food grade acid 16 in the form of citric acid monohydrate, together with an amount of a first stabiliser formulation 18, in this case being CMC.
• a first stabiliser formulation 18 in this case being CMC.
• the first stabiliser formulation 18 serves the same purpose as the second stabiliser formulation 12 in that it will deter casein in the milk from precipitating and curdling when exposed to the citric acid.
• the next step in the method comprises introducing the stabilised protein component 14 into the stabi ⁇ ised acid component 20 under high shear conditions 32 to form an acidified protein component 22.
• the reason for introducing the stabilised protein component 14 into the stabilised acid component 20, and not the other way around, is to prevent a sudden high viscosity of the mixture caused by the attraction of the now more negatively charged casein micelles and the positively charged hydronium ion stabiliser complex. It is pointed out that the high shear mixing in step 32 aids in proper mixing of the slurry. It is beneficial for the slurry to be homogenised.
• first stabiliser formulation 18 and the acid 16 of the stabilised acid component must be in appropriate ratios in order to prevent sedimentation and floccutation when the stabilised protein component 14 and the stabilised acid component 20 are combined. This aspect will be described below.
• the stabilised acid component 20 should typically be left to rest or hydrate and be free from trapped air bubbles.
• the stabilised acid component 20 should further preferably be combined with the stabilised protein component 14 within a relatively short period of time after being produced, as a long delay could lead to flocculation when the two slurries, constituting the stabilised protein component 14 and the stabilised acid component 20, are combined. This is probably due to cross-finking of the first stabiliser formulation 18 in the stabilised acid component 20, whereby the positive and negative regions attract each other, thereby cancelling the charge and making it ineffective to stabilise the protein miceile in the second stage of steric protection in the acidified protein component 22.
• the acidified protein component 22 could contain an anti-foaming agent.
• Step 32 could be used for producing products having different viscosities and different protein levels for drinkable beverages.
• Step 32 could also include the addition of sweetening and flavouring agents and preservatives so that an end user can prepare an acidified milk beverage by simply reconstituting the acidified mitk concentrate with the addition of water.
• stabilised protein component 14 and the stabilised acid component 20 are mixed under vacuum in a high shear process vessel to avoid further de-aeration as explained above.
• the slurry formed during step 32 should be properly de-aerated in order to prevent product spoilage and foaming when the formed concentrate is mixed with water.
• the final step in the method comprises drying 34 the acidified protein component 22 to form an acidified protein powder 24.
• drying 34 will be effected with the use of a spray draying process.
• the final step could include a gentle multi-stage drying cycle 36 so that the acidified protein powder 24 produced does not sediment when dissolved in water.
• Inlet spray drying temperatures should not exceed 110°C, but due to economies of scale it may seem impractical to spray dry at these low inlet temperatures. Using higher inlet temperatures will typically produce an acidified protein powder 24 that will tend to sediment when dissolved in water.
• Spray drying is a relative gentle process to dry food products due to the fact that the particles formed reach a maximum temperature in the order of 50 ° C in the hot zone of the drying chamber.
• protein denaturing still occurs in the resulting product. It is believed that so-called “heat denaturing” occurs because of the spray particles' rapid loss of water, which in turn leads to dehydration of the hydronium ions, causing it to dissolve the phosphate, which will cause the protein micelle to destabilise and become insoluble. This will result in the eventual sedimentation when the acidified protein powder 24 is mixed with water.
• the stabilised protein component 14 includes a buffer to buffer any dehydrated hydronium ions so that higher inlet temperatures, typically of the order of 16O 0 C, can be utilised. Gentler drying will, however, typically be preferred.
• An example of a suitable buffer is tri-sodium citrate.
• Adding the sodium citrate buffer will buffer any hydrogen ions released during spray drying.
• hydronium ions When hydronium ions are dehydrated during the drying process, the now available positively charged hydrogen ions that were released from the carboxyl groups of the stabiliser formulations will be buffered by the negatively charged citrate ions, whilst (it is believed) the displaced sodium ion will be attracted to the available carboxyl groups of the stabiliser.
• the buffered hydrogen ions will dissociate from their citrate bonds, forming hydronium ions again and be attracted to the negatively charged carboxyl groups of the stabiliser by displacing the sodium ion again, thereby maintaining the original pH and also preventing the phosphate from being dissolved into solution and thereby maintaining stability.
• This formed powder will not foam, sediment or flocculate after being dissolved in water. It is, however, imperative that the amount of sodium citrate not be allowed to fall below a specified dosage in order to prevent the occurrence of free hydrogen ions which would react with calcium phosphate.
• the acidified protein powder 24 is then added to water to form a drinkable yoghurt style beverage or a milk-juice type of beverage 38.
• the correct ratio of the second stabiliser formulation 12 to protein component 10 must exist in the stabilised protein component 14. Also, the correct ratio of the first stabiliser formulation 18 to acid 16 must exist in the stabilised acid component 20, while the correct ratio of acid to buffer must exist in the acidified protein component 22.
• the ratio for the " second stabiliser formulation 12 and protein component 10 is from 1 :17 to 1:5.666, and is preferably 1 :8.5.
• the 1 :17 ratio equates to 1g CMC on a dry weight basis to 17g protein in a dry weight basis, For a skim milk powder formulation this equates to 1g CMC to 5Og skim milk powder.
• the more preferable 1 :8.5 ratio equates to 1g CMC on dry weight basis to 8.5g protein in a dry weight basis. For a skim milk powder formulation this equates to 1 g CMC to 25g skim milk powder.
• the ratio of the CMC in the first stabiliser formulation 18 to the citric acid monohydrate 16 is from 1 :1.096491 , and preferably from 1 :1.302083 on a dry weight basis in order to prevent flocculation when the stabilised protein component 14 and the stabilised acid component 20 are combined.
• the amount of acid 16 to CMC 18 could vary, but the percentage of CMC to citric acid monohydrate must be such that the acid 16 is not greater than 1.096491 times the amount of first stabiliser formulation 18.
• the acid must not be greater than 1.302083 times the amount of the first stabiliser formulation 18 or more specifically the initial acid concentration to CMC is 10 "253 mol/L:1.92g CMC/L
• the ratio of the acid 16 and the buffer is from 1 :0.05, and preferably from 1 :0.15.
• the 1 :0.05 ratio equates to 1g citric acid monohydrate on a dry weight basis to 0.05g tri-sodium citrate on a dry weight basis.
• the 1 :0.15 ratio on the other hand equates to 1g citric acid monohydrate on a dry weight basis to 0.15g tri-sodium citrate on a dry weight basis.
• this formula can be used as a guide to determine the approximate minimum stabiliser formulation required for the desired pH value in an acidified protein component 22 in accordance with this invention, specifically by measuring the pH of a one litre solution diluted with 2.5g of citric acid monohydrate. The pH of this solution is approximately 2.53, which equates to 10 "2i53 mol/L hydrogen ions. 2.5g of citric acid monohydrate is used in combination with 1.92g of stabiliser formulation. This equates to 10 ⁇ 253 mol/L hydrogen ions per 1.92g stabiliser formulation used to effectively prevent flocculation and sedimentation when the stabilised protein component 14 is combined with the stabilised acid component 20.
• Stabiliser/L 1.92[10 (2"53HpH) ], where pH is the initial acidity of the solution to be stabilised at standard temperature and pressure to form the stabilised acid component.
• This simplified formula can be used as a guide to dose the correct proportion of stabiliser to acid, although a physical test is recommended to check for zero additional foam being expelled from the solution as well as to test for dissolved phosphates.
• this formula is linear and ideal for strong acids where it ionises totally in solution, it can also be used for weak acids, such as citric acid, which does not ionise totally in solution. This can be achieved by knowing the pH of the acid solution in a one liter RTC (ready to consume) product before being stabilised. Using the above formula to work out the stabiliser required and multiplying it by the dilution ratio, the final stabiliser amount is then deduced. As is explained below in example 3 where the slurry concentrate dilution ratio is 1:10.609 to make 11.609 L RTC beverage and having a skim milk concentration of about 12% after dilution.
• the reason for compensating for a weak acid is that whilst the product is being diluted, part of the hydrogen ions that were bonded ionically to the carboxyl groups wil! start to ionise in solution into hydronium ions and immediately will be attracted back electrostatically to the carboxyl group thereby maintaining equilibrium.
• the amount H ⁇ ions removed from the carboxyl bonds to bond with anions of the buffer can be calculated. This number would be useful in confirming the minimum amount of buffer required during the drying process. It must be noted that the amount of buffer needed wilt also be dependent on how gentle the drying process is carried out. The above calculation method can be used in determining whether additional buffer is required during a pasteurizing process. Persons skilled in the art will be aware of the fact that the pH value of a solution will decrease when the solution is heated.
• the amount of the first stabiliser formulation 18 of the stabilised acid component 20 must be of a sufficient amount to deter the occurrence of any unbound hydrogen ions in the stabilised acid component 20.
• the amount of second stabiliser formulation 12 in the stabilised protein component 14 must be of a sufficient amount to deter hydrogen ions becoming unbound from the stabilised acid component 20 and being attracted to the protein micelles in the acidified protein component 22.
• products resulting from the above method could be fortified with vitamins, minerals, prebiotics and probiotics.
• the products could a!so include preservatives.
• preservatives which could be used include sodium benzoate, potassium sorbate and pimaricin.
• FIG. 3 - 6 of the drawings provides diagrammatic representations of the steps to be taken in producing acid stable protein products by means of a number of variations of the claimed method.
• Typical products which can be produced according to the invention are protein beverages with different protein and pH levels and viscosities, for example low pH milk beverages, drinkable yoghurt style beverages, as well as cream cheeses without whey separation and fruit smoothies with milk proteins.
• Figure 3 discloses an alternative method of producing a yoghurt style beverage or an acidified milk beverage.
• the method comprises the steps of mixing a stabilised acid component 20 with a bulking agent in the form of maitodextrin, and spray drying the blend to provide a stabilised acid powder 26.
• the method then provides blending the stabilised acid powder 26 with the acidified protein powder 24, as described above, to form an acid-protein powder blend 30.
• the acid-protein powder blend 30 is then merely added to water to form a drinkable yoghurt style beverage or a milk juice type of beverage 38.
• Figure 4 illustrates yet another method of producing a yoghurt styie beverage. It provides the steps of mixing a stabilised acid component 20 with a bulking agent in the form of maitodextrin 28, and spray drying the blend to provide a stabilised acid powder 26, similar to the method in Figure 3, and then blending it with a powdered pre-hydrated CMC 12 and a buffer to produce a stabilised acid-powder blend 31.
• the stabilised acid-powder blend 31 is added to a liquid protein component 10 to produce the yoghurt style beverage 40.
• Figure 5 illustrates a method of producing cream cheese according to the invention.
• the method provides the steps of adding a second stabiliser formulation 12 in the form of CMC to a protein component 10 in the form of milk, milk protein concentrate or milk protein isolate, and blending the two under high shear conditions to form a stabilised protein component 14.
• the stabilised acid powder 26 is then blended into the stabilised protein component 14 to produce cream cheese 42.
• Figure 6 illustrates a method of producing a smoothie.
• the method comprises the steps of providing an acid 16 in the form of fruit or vegetable juice or a combination thereof.
• To the acid 16 is added a first stabiliser formulation 18 in the form of pre-hydrated CMC, so as to produce a stabilised acid component 20.
• the acidified protein powder 24 or an acidified protein component 22 or a stabilised protein component 14 is then added to the stabilised acid component 20 to produce the smoothie 44.
• Figure 7 illustrates a method of producing a carbonated protein beverage according to the invention.
• the method provides the steps of blending a first stabiliser formulation 18 into water and then introducing carbon dioxide into this mixture to produce a stabilised acid component 20.
• a stabilised protein component 14 is produced by mixing a second stabiliser formulation 12 with a protein 10, dissolved in water, and homogenising this mixture.
• the stabilised protein component 14 is introduced into the stabilised (carbonated) acid component 20 to form a carbonated acidified protein beverage 46.
• the carbonated acidified protein beverage 46 may undergo homogenisation.
• an acidified protein component 22 is introduced directly into the stabilised (carbonated) acid component 20 to form a carbonated acidified protein beverage 46.
• the amount of stabiliser formulation must be sufficient to deter the occurrence of any unbound hydrogen ions which may occur as a result of the carbonating step.
• an alcohol may be added to the acid stable protein products formed by the above described methods.
• Example 1 (for preparing about 1000ml ready-to-drink beverage)
• Step 1 Preparing the stabilised protein component 1.1 Dry-blend the 12g of skimmed milk powder with the 0.48g of CMC, then add the blend to the water under high shear. Add the 0.375g tri-sod ⁇ um citrate to the solution and blend well.
• Step 3 Combine the products of step 1 and step 2 under high shear. At this stage the balance of the 105g sucrose, colorants and flavorants can be added in. Optionally homogenize between 100 - 200bar in either one or two stages. Anti-foam can be added at this stage.
• Step 4 Pasteurize and fill into containers to cool down.
• Example 2 (for preparing about 1OQOmI readv-to-drink beverage)
• Step 1 Preparing the stabilised protein component
• Step 3 Combine the products of step 1 and step 2 under high shear. At this stage the balance of the 75g sucrose, colorants and flavorants can be added in. Optionally, homogenize between 100 - 200bar in either one or two stages and then optionally pass the slurry through a de-aerator. Anti-foam may be added at this stage.
• Step 4 Pasteurize and fill into containers to coo! down.
• Example 3 (for preparing about 100Oq slurry for spray drying)
• Step 1 Preparing Stabilised protein component 14
• the slurry should be homogenized in one or two stages.
• Step 3 Combine the products of step 1 into step 2 under high shear. Optionally homogenize in either one or two stages and then preferably pass the slurry through a de-aerator. Anti-foam may be added at this stage.
• Step 4 Spray dry between 150 0 C to 160°C until the moisture content is from 10% to 12.5%, although it is preferred to spray dry at 1 10 0 C first stage and then to cool to the appropriate moisture content of 10% to 12.5% using fluidized beds. Preservatives may be added to the acid protein base mixture if required.
• the slurry of step 3 may contain higher total solids depending on the viscosity that the spray dryer can handle and also the blending equipment.
• Dried powder can be dry-blended with sugar, sweeteners or a combination thereof, flavorants and colorants to prepare a powdered beverage to be added to water.
• Step 1 Preparing the stabilised protein component
• Step 3 Combine the products of step 1 and step 2 under high shear.
• the stabilised protein component could be substituted with a low pH high protein content spray dried acidified protein powder of about 5Og and then added to 95Og of fruit puree. Then there is no 30 minute hydrating time for the stabilised protein component.
• the skim milk can be substituted with milk protein isolate.
• Example 5 Stabilised acid-powder for preparing about 100Oq drinking yoghurt type beverage
• Step 1 Preparing the Acid Powder Component
• Step 3 Combine the pre-measured acid powder of step 1 into step 2 and blend well.
• a free flow agent like Sipernat (silicon dioxide) can be used.
• Step 4 Mix the powder of step 3 with one litre of fluid milk to make a drinking yoghurt style beverage. If solubility is a problem the Silfoamex in the acid component can be reduced below 23.714g
• Example 6 (for preparing about 1000ml of Carbonated and Acidified Milk Drink) Carbonated and acidified milk drink - containing about 12Og of skimmed milk
• Step 1 Preparing the stabiliser component
• the carbonated protein beverage may now be transferred to another vessel that is pressurized with CO 2 .
• a homogenizer should be placed between both the vessels.
• the product is now pumped via the homogenizer into the other vessel pressurized with COa.
• This mixture can be homogenized between IOObar and 200bar using a one or two stage homogenizing cycle.
• the carbonated mixture is allowed to settle in the other vessel until all the CO 2 is dissolved into solution.
• the carbonated beverage can now be pressure filled into containers. Normal pasteurization procedures can be followed.
• the mixture may include anti-foaming agents.
• Example 7 ffor preparing about 1000ml of Carbonated Milk Drink
• Step 1 Preparing the carbonated protein beverage
• Step 2 Homogenizing the mixture.
• the carbonated acidified protein beverage may now be transferred into another vessel which is pressurized with CO 2 .
• a homogenizer is placed between both vessels.
• the formed product is pumped via the homogenizer into the other vessel pressurized with CO 2 .
• This mixture is homogenized between 10Obar and 200bar using a one or two stage homogenizing cycle.
• the carbonated mixture is left to settle in the other vessel untii all the CO 2 has dissolved into solution.
• the carbonated beverage is now pressure filled into containers. Normal pasteurization procedures can be followed.

Landscapes

• Chemical & Material Sciences (AREA)
• Life Sciences & Earth Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Health & Medical Sciences (AREA)
• Nutrition Science (AREA)
• Dispersion Chemistry (AREA)
• Microbiology (AREA)
• Dairy Products (AREA)
• Non-Alcoholic Beverages (AREA)
• Medicinal Preparation (AREA)

Priority Applications (13)

Applications Claiming Priority (2)

Publications (2)

Family

ID=40547925

Family Applications (1)

Country Status (15)

Cited By (11)

Families Citing this family (21)

Citations (2)

Family Cites Families (19)

• 2008
  • 2008-08-08 US US12/682,466 patent/US20110159165A1/en not_active Abandoned
  • 2008-08-28 CN CN2008801106932A patent/CN101868151B/zh not_active Expired - Fee Related
  • 2008-08-28 BR BRPI0816640-4A2A patent/BRPI0816640A2/pt not_active IP Right Cessation
  • 2008-08-28 AP AP2010005244A patent/AP2982A/xx active
  • 2008-08-28 JP JP2010528505A patent/JP2011500015A/ja active Pending
  • 2008-08-28 CA CA2700623A patent/CA2700623A1/en not_active Abandoned
  • 2008-08-28 MX MX2010003745A patent/MX2010003745A/es not_active Application Discontinuation
  • 2008-08-28 WO PCT/IB2008/053488 patent/WO2009047657A2/en not_active Ceased
  • 2008-08-28 KR KR1020107010114A patent/KR20100091964A/ko not_active Ceased
  • 2008-08-28 NZ NZ585032A patent/NZ585032A/xx not_active IP Right Cessation
  • 2008-08-28 MY MYPI2010001461A patent/MY183803A/en unknown
  • 2008-08-28 EP EP08807483A patent/EP2209383A2/en not_active Withdrawn
  • 2008-08-28 AU AU2008309218A patent/AU2008309218B2/en not_active Ceased
  • 2008-08-28 EA EA201000547A patent/EA201000547A1/ru unknown
• 2010
  • 2010-05-07 MA MA32820A patent/MA31836B1/fr unknown

Patent Citations (2)

Also Published As

Similar Documents

Legal Events