WO2009145647A1 - Procédé de préparation d'une poudre s'écoulant librement à l'aide d'un additif tréhalose - Google Patents

Procédé de préparation d'une poudre s'écoulant librement à l'aide d'un additif tréhalose Download PDF

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Publication number
WO2009145647A1
WO2009145647A1 PCT/NZ2009/000092 NZ2009000092W WO2009145647A1 WO 2009145647 A1 WO2009145647 A1 WO 2009145647A1 NZ 2009000092 W NZ2009000092 W NZ 2009000092W WO 2009145647 A1 WO2009145647 A1 WO 2009145647A1
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WO
WIPO (PCT)
Prior art keywords
powder
trehalose
process according
produced
fat
Prior art date
Application number
PCT/NZ2009/000092
Other languages
English (en)
Inventor
Rowan Lindsay Lane
Original Assignee
Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo
Med-Chem Ingredients Limited
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo, Med-Chem Ingredients Limited filed Critical Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo
Publication of WO2009145647A1 publication Critical patent/WO2009145647A1/fr

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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; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
    • 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
    • A23C13/00—Cream; Cream preparations; Making thereof
    • A23C13/12—Cream preparations
    • A23C13/125—Cream preparations in powdered, granulated or solid form
    • 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
    • A23C15/00—Butter; Butter preparations; Making thereof
    • A23C15/12—Butter preparations
    • A23C15/14—Butter powder; Butter oil, i.e. melted butter, e.g. ghee ; Anhydrous butter
    • 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
    • A23C21/00—Whey; Whey preparations
    • A23C21/08—Whey; Whey preparations containing other organic additives, e.g. vegetable or animal products
    • 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
    • A23C9/20—Dietetic milk products not covered by groups A23C9/12 - A23C9/18
    • A23C9/206—Colostrum; Human milk
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3562—Sugars; Derivatives thereof
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
    • A23L3/46—Spray-drying

Definitions

  • the invention relates to a method of improving the flowability properties of powders and in particular powders containing a fat component. More particularly, the invention relates to a method of improving the flowability properties of powders containing a fat component.
  • Processes for producing powders from liquids including a fat component are in common use.
  • the production of such powders allows increased shelf life in comparison to the liquid product due to the removal of the water component, with the product being able to be reconstituted at a time more suitable to the user.
  • the more stable the fat improvement the longer the shelf life for the powder that is able to be achieved.
  • Trehalose is a disaccharide also known by its common names of mycose or mushroom sugar and is available from Hayashibara Shoji, Inc., of Japan. Trehalose is known to have properties which impart a variety of functions to proteins, fats, carbohydrates and cell structures in food systems
  • US patent 5,026,566 (Roser) teaches the use of Trehalose in the manufacture of a dried food from a water containing food material.
  • the use of Trehalose to protect the protein content of the food from denaturing on being dried at elevated temperatures is disclosed. This denaturing process can result in a product having an inferior flavour as well as losing advantageous physical characteristics such as the product's ability to clot with renin and to coagulate in the presence of very hot water.
  • the use of Trehalose results in the protein being protected from denaturation so that the reconstituted product much more closely resembles the original.
  • US 5,026,566 of the ability of Trehalose to improve the flowability characteristics of the powder produced, or the shelf life of the powder product. Protection of protein content will not improve shelf life of the product. Such issues are not mentioned.
  • the invention relates to the use of Trehalose in the manufacture of a powder having improved flowability from a liquid containing a fat component.
  • the invention provides a process for producing a powder having improved flowability characteristics from a liquid containing a fat component, the process including the step of adding Trehalose to the liquid prior to desiccation of the liquid to produce the powder.
  • the Trehalose is added in an amount to result in between about 1% and about 10% by weight of the powder produced.
  • the Trehalose is added in an amount to result in between about 3% and about 9% by weight of the powder produced.
  • the fat component is an animal, fish, or vegetable fat.
  • the powder produced is a milk powder.
  • the powder produced is a whole milk powder, skim milk powder, cream powder, butter flavour or powder, a fortified nutritional powder, an infant formula, a high fat powder, a colostrum powder, or a whey powder.
  • Preferably spray drying is used for desiccation of the liquid.
  • the invention in a third aspect relates to a process for producing a powder having improved flowability from a liquid containing a fat component, the process including the step of adding Trehalose to the liquid prior to desiccation of the liquid to produce the powder wherein the Trehalose is added in an amount to result in between about 1 % and 10% Trehalose by weight of the powder produced.
  • the Trehalose is added in an amount to result in between about 3% and about 9% by weight of the powder produced.
  • the fat component is an animal, fish, or vegetable fat.
  • the powder produced is a milk powder.
  • the powder produced is a whole milk powder, skim milk powder, cream powder, butter flavour or powder, a fortified nutritional powder, an infant formula, a high fat powder, a colostrum powder, or a whey powder.
  • Preferably spray drying is used for desiccation of the liquid.
  • the invention in a fourth aspect relates to a powder having improved flowability when produced by any one of the first to third aspects of the invention.
  • the invention in another aspect relates to a powder produced from a liquid containing a fat component, in particular a dairy powder, including between about 1 and about 10% Trehalose.
  • a powder having improved characteristics including improved flowability and/or shelf life.
  • Figures 1-3 variation of milk odor (25 0 C storage)
  • Figures 4-6 variation of milk odor (4O 0 C storage)
  • Figures 12-13 variation of volatile aldehyde (40 0 C storage)
  • Figures 14-15 variation of volatile aldehyde (60 0 C storage)
  • Figures 16-19 show x150 microscopy images of powder having 0%,1%,4%, and
  • Figures 20-23 show x1.0k microscopy images of powder having 0%,1%,4%, and 7.6%, Trehalose. Detailed Description
  • Trehalose is a disaccharide also known by its common names of mycose or mushroom sugar. Trehalose has many unique properties which impart functions to proteins, fats, carbohydrates and cell structures in food systems. However the application of Trehalose in the production of powders containing a fat component (such as milk based powder) is little known.
  • Trehalose surprisingly has the ability to improve the flowability characteristics of powders that are produced from liquids that have a fat component. Without wishing to be bound by any particular theory, the inventor believes this is a result of modification of the particle shape of the powder as a result of Trehalose inclusion. This improved flowability results in advantageous handling characteristics for the powder producer.
  • Trehalose also has the ability to improve the shelf life of powders that are produced from liquids that have a fat component. This increased shelf life of such powders thus providing an advantage to both the manufacturer and consumer. Without wishing to be bound by any particular theory, the inventor believes that the use of Trehalose in the production of fat containing powders decreases the rate at which the fat in the powder product oxidises.
  • the invention is therefore directed to the use of Trehalose in the production of powder products containing a fat component, the powder products having improved flowability, from liquids and in particular liquids containing a fat component.
  • the invention provides a process to produce a powder product containing a fat compound that has improved flowability characteristics and also improved shelf life.
  • Processes that involve powders including fat components include the production of dairy powders, beverage whitening powders, fat powders for use in soup mixes, bakery mixes, savoury base powders, dehydrated meals rations, as examples.
  • Fats are a basic raw material stream to many food processes.
  • the fat component is an animal (including milk), fish, or vegetable fat.
  • suitable fat components as would be known to the skilled person could also be included but the listed options are preferred.
  • production processes for producing powders from liquids will include a desiccation step to remove the water component from the liquid.
  • desiccation step to remove the water component from the liquid.
  • Other options may include freeze drying, solar drying, drum drying, vacuum drying, and osmotic dehydration for example. Such matters, and the applicability of drying options for production of powders, would be well within the knowledge of the skilled person.
  • the invention is particularly applicable to the production of milk based powders, preferably via the well known spray drying process.
  • Such processes can also include pasteurisation and homogenisation steps.
  • the inclusion of Trehalose in such a process allows milk fat to be stabilised in many forms of milk powders including whole milk powder, skim milk powder, cream powder, butter flavour or powder, a fortified nutritional powder, an infant formula, a high fat powder, a colostrum powder, or a whey powder.
  • the Trehalose also improves the flowability of the spray dried powder thus improving the efficiency of the process as a whole.
  • the amount of Trehalose used will preferably be in an amount sufficient to achieve between about 1% and about 10% Trehalose by weight of the powder produced. More preferably the amount of Trehalose will be sufficient to achieve between about 1% and about 9% Trehalose by weight of the powder produced.
  • the Trehalose should be added to, and mixed into, the liquid prior to desiccation (e.g. prior to the spray drying step) to form the powder product.
  • the invention therefore also provides a powder produced from a liquid containing a fat component, in particular a dairy powder, including between about 1 and about 10%
  • Trehalose Such a powder having improved characteristics including improved flowability and/or shelf life.
  • the milk powder was produced by a standard method of producing milk powder (including the spray drying of the milk to produce the powder). Trehalose was mixed into the milk prior to the spray drying step in sufficient quantity to produce powders with the amount of Trehalose indicated below. Materials
  • Trehalose was added to fresh liquid milk at effective dose rates to achieve 0% 1%,4% and 7.6% w/w Trehalose in the final powder.
  • Stability test 1g of powdered sample was placed into 20ml vials and sealed; samples were stored for a total of 3 weeks at 25 0 C, 4O 0 C or 6O 0 C. Headspaces were sampled at 0, 1 , 3, 7, 14, and 21 days and analyzed by gas chromatography (GS).
  • GS gas chromatography
  • the test method assesses flowability of treated and untreated powder through reducing diameter apertures.
  • a standard quantity of powder is filled to various aperture sized funnels and allowed to flow out.
  • the funnel rim is tapped by a wooden rod from a height of 8 cm when powder stops flowing but remains in the funnel.
  • the number of taps for each funnel to be fully emptied is recorded. This provides an index of flowability for each aperture.
  • the method is a standardized method developed for the Australian Dairy Industry in 1994. Details are as follows: CONICAL FUNNELS
  • a series of funnels with an inner diameter of 42 mm, height 90 mm and the following diameters; 25,23,21 ,19,17,12,7,5 and 3mm.
  • the duplicate results shall vary by more than 3 taps for any specific funnel.
  • Reconstituted milk solutions were stored for 17 hours at 4 0 C to ensure complete hydration of the powder and then used directly for steam frothing experiments.
  • the samples tested included reconstituted milk powder samples containing 1%, 4%, and 7.6% Trehalose, and a commercial full cream powder.
  • a Rancilio S 10/CD Cappuccino machine (Mocopan Pty Ltd, Preston, Victoria) was used for assessment of the steam frothing properties of milks.
  • the steam pressure was present at 1.25 kPa.
  • the steam nozzle (with four holes) was positioned so that the holes in the nozzle were below the surface of the milk.
  • a standard nozzle with holes of 2mm in diameter was used.
  • the steam pressure in idle position was 1.5kPa which reduced to 1.25kPa when steam knob was turned on.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Microbiology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Zoology (AREA)
  • Dairy Products (AREA)

Abstract

L'invention porte sur un procédé comprenant l'utilisation du tréhalose dans la fabrication d'une poudre ayant une aptitude à l'écoulement améliorée à partir d'un liquide contenant une fraction lipidique.
PCT/NZ2009/000092 2008-05-27 2009-05-27 Procédé de préparation d'une poudre s'écoulant librement à l'aide d'un additif tréhalose WO2009145647A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
NZ56867508 2008-05-27
NZ568675 2008-05-27

Publications (1)

Publication Number Publication Date
WO2009145647A1 true WO2009145647A1 (fr) 2009-12-03

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2016014497A1 (fr) * 2014-07-21 2016-01-28 Abbott Laboratories Capsules de poudre nutritionnelle contenant des poudres nutritionnelles ayant des propriétés de fluidité volumique

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH11318332A (ja) * 1998-05-11 1999-11-24 Nof Corp 無タンパク粉末油脂組成物
WO2002006538A1 (fr) * 2000-07-17 2002-01-24 British Sugar Plc Procede de sechage par atomisation
US20030113425A1 (en) * 2000-02-22 2003-06-19 Stefan Bodenstab Process for the preparation of milk powder
JP2007222131A (ja) * 2006-02-27 2007-09-06 Natl Fedelation Of Agricult Coop Assoc 幼畜用代用乳組成物
JP2007275029A (ja) * 2006-04-12 2007-10-25 Cyclochem:Kk 粉乳の製造方法
WO2008088196A1 (fr) * 2007-01-19 2008-07-24 Samyang Genex Corporation Composition pulvérulente de substances hygroscopiques et son procédé de fabrication

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH11318332A (ja) * 1998-05-11 1999-11-24 Nof Corp 無タンパク粉末油脂組成物
US20030113425A1 (en) * 2000-02-22 2003-06-19 Stefan Bodenstab Process for the preparation of milk powder
WO2002006538A1 (fr) * 2000-07-17 2002-01-24 British Sugar Plc Procede de sechage par atomisation
JP2007222131A (ja) * 2006-02-27 2007-09-06 Natl Fedelation Of Agricult Coop Assoc 幼畜用代用乳組成物
JP2007275029A (ja) * 2006-04-12 2007-10-25 Cyclochem:Kk 粉乳の製造方法
WO2008088196A1 (fr) * 2007-01-19 2008-07-24 Samyang Genex Corporation Composition pulvérulente de substances hygroscopiques et son procédé de fabrication

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
CERDEIRA ET AL.: "Microencapsulating Properties of Trehalose and of its Blends with Sucrose and Lactose", JOURNAL OF FOOD SCIENCE., vol. 70, 2005, pages E401 - E408 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2016014497A1 (fr) * 2014-07-21 2016-01-28 Abbott Laboratories Capsules de poudre nutritionnelle contenant des poudres nutritionnelles ayant des propriétés de fluidité volumique

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