WO2010094839A1

WO2010094839A1 - Process for improving taste of food product

Info

Publication number: WO2010094839A1
Application number: PCT/FI2010/050108
Authority: WO
Inventors: Pirjo Merimaa
Original assignee: Valio Ltd
Priority date: 2009-02-18
Filing date: 2010-02-18
Publication date: 2010-08-26
Also published as: FI20095146A0; EP2398335A1; WO2010094839A8; FI20095146A

Abstract

The invention relates to a process for improving organoleptic properties of a spread containing at least one sterol and/or stanol ester and/or at least one biologically active peptide by using milk fat and/or milk solids nonfat components. The invention also relates to a process for preparing a low-sodium spread containing at least one sterol and/or stanol ester and at least one bio- logically active peptide.

Description

PROCESS FOR IMPROVING TASTE OF FOOD PRODUCT

FIELD OF THE INVENTION

[0001] The invention relates to a process for improving organoleptic properties of a dairy and/or a milk product containing at least one sterol and/or stanol ester and/or at least one biologically active peptide by using milk fat and/or milk solids nonfat components in the manufacture of the product. The invention also relates to a process for retaining and/or maintaining organoleptic properties of a low-sodium dairy product as customary. The invention further relates to a process for preparing a low-sodium spread containing at least one sterol and/or stanol ester and at least one biologically active peptide.

BACKGROUND OF THE INVENTION

[0002] A vast majority (approximately 99.9%) of table salt, or common salt, consists of sodium chloride (NaCI). Owing to its basic taste of saltiness characteristic of salt, it is commonly used as a flavouring agent. Table salt is also known to reduce the perception of a bitter taste, for instance. When used in large amounts, salt becomes detrimental to health to those who exhibit obesity, suffer from hypertension and/or diabetes type 2.

[0003] Milk fat mainly consists of hard fat. It is, however, undisput- edly the most varied naturally occurring fat, containing more than 400 identified fatty acids, each of which has unique physiological effects. The physical properties of milk fat also affect the taste. The extensive melting range of milk fat (- 40 to +40⁰C) together with the melting rate produce a pleasant mouthfeel when having products containing milk fat, and they play an important role in providing products containing milk fat with savouriness. Milk fat has positive taste properties that may be influenced in an end product by adjusting the milk fat content. Milk fat, its fatty acid composition and keto acids, hydroxy acids and lactones occurring in small quantities influence the formation of the basic taste and aroma of fat. It is considered characteristic of the lactones of milk fat to be capable of attaching and enhancing taste, which is a factor affecting the stability of taste and aroma. (Alivaara, Voi: raaka-aine-valmistus-arvostelu, 1971 ).

[0004] It is well known that owing to the tight w/o emulsion structure, for example, low-fat spreads often have poor melting and taste properties. Such a structure is necessary for the stability of the emulsion. By using milk protein and various stabilizing systems, quality characteristics affecting the taste of the product may be improved. (Gerstenberg, P., Dairy Industries International 7/2008: 24 to 27).

[0005] Significant factors affecting the organoleptic properties, such as taste, deterioration of taste in particular, of spreads include the fat content, the composition of fat, and the composition of an aqueous phase. Off-smells, off-tastes or off-flavors and defect descriptions typical of edible fats include aromaless (flat), mild, cheesy, bitter, off-flavor, acrid, metallic flavor, oily. Defects in terms of the appearance and texture of spreads are described as follows: loose, emulsion partly upside down, thick, unguentous, sticky, soft, short, brittle, oil separation, flaky, porous, loose water.

[0006] The preparation of therapeutically useful and in particular anti-hypertensive peptides by fermentation or enzymatically as well the properties, effect and action mechanisms of said peptides have been studied widely, and literature in the field abounds. Among peptides, particularly attractive have been those originating from milk, in particular short-chained di- and tripeptides, such as VPP (valine-proline-proline), IPP (isoleucine-proline-proline), and LPP (leucine-proline-proline), which may be prepared either by fermenting milk by proteolytic lactic acid bacteria, such as Lactobacillus helveticus strains, or by hydrolysing milk protein by selective proteases.

[0007] In the fermentative process, in addition to tripeptides, lactic acid and aromatic substances are formed in the product. The milk raw material is to be fermented as much as possible so as to achieve a sufficiently high content of active tripeptides. At the same time, a large amount of lactic acid and other metabolic products are formed in the product. Lactic acid renders the product very sour and unpleasant to taste. Moreover, aromatic substances are formed in the product that are perceived as unpleasant to taste. The sourness and low pH of a product prepared by conventional fermentation are perceived as unpleasant by some consumers. A solution to this problem is provided by a process disclosed in EP 1 266 267 B1 by means of its nanofiltration steps. The process comprises separating precipitated milk protein from whey containing tripeptides. Next, the whey is nanofiltered, allowing most of the lactic acid to be washed away from the whey in to the permeate of the nanofiltration while the tripeptides, in turn, are concentrated in to the retentate of the nanofiltration. The purified whey is then concentrated by evaporation and optionally dried into powder. Alternatively, the purified whey is dried into powder. As an end result, a concentrate or a powder having a mild and good taste is formed in the proc- ess. Furthermore, the process enables the tripeptides to be concentrated into as concentrated a form as possible. It is also known to purify peptides prepared by fermentation chromatographically; this procedure is described in US Patent 5 449 661 , for instance.

[0008] In processes wherein milk protein is hydrolysed by selective proteases, as in a process described in EP Patent 1 231 279 B1 , for example, peptides having a bitter taste are also formed. The formation of bitter peptides is a common problem in enzymatic hydrolysis.

[0009] WO 2006/084573 discloses a use of a sterol fatty acid ester for improving the taste of food products containing tripeptides. WO 01/54686, in turn, discloses a use of sterols and stands for masking the bitter taste of L- arginine.

[0010] Studies have shown that food products, such as sour milk products and spreads, containing sterols, stands and/or esters thereof have a cholesterol lowering property. A problem associated with sterol and/or stand ester products and consumer products containing the same is the off-tastes and off-flavors as well as problems concerning the structure, in particular the fat and/or aqueous phase, formation of emulsion and/or stability thereof. In addition, the physical properties, such as the melting temperature, of sterols, stands and/or esters thereof pose technological challenges and cause additional costs in terms of providing the necessary technology for the formation of emulsion (for emulsifying a sterol) and also in terms of the necessary investments in enhancing the employees' skills and knowhow.

[0011] Anti-hypertensive milk products may contain a lot of minerals, particularly potassium, calcium and magnesium, which intensify the antihypertensive effect. In end products, such added minerals may be present in concentrations of up to 300% compared with the concentrations in normal milk. In order for an advantageous effect to be obtained, the amount of minerals added has to be large, which causes a tangy, musty and/or salty off-flavor in a milk product. Further, when the amount of table salt is reduced and as the sodium content is thus reduced, the defects of the other minerals on the organoleptic properties, taste in particular, of the product become further emphasized.

[0012] Retail trade demands prolongation of the sales period of products and, in future, the sales period will continue to lengthen. The reasons include for instance the globalization of trade and also the increase in trans- ports of products e.g. between countries, which requires time. Consequently, milk and dairy products, spreads in particular, have been and will be more and more exposed to off-tastes and defects in texture. This presents a problem particularly with low-sodium and/or low-fat products, and the problem is even more severe with products containing sterol, stanol and/or esters thereof.

[0013] Consequently, a continuous and obvious need exists to provide natural processes that enable the taste and other organoleptic properties, naturalness, and stability of an end product to be ensured. Processes are needed particularly for preventing the formation of off-tastes and/or off-flavors, such as cheesy, bitter, acrid, metallic, oily, and defects in texture, such as stickiness, softness, fragility, flakiness, and porosity. Problems relating particularly to emulsion and the stability thereof, such as oil separation, loose water and formation of emulsion partly upside down, have to be solved by minimizing the use of additives or even by no use at all thereof.

[0014] Cardiovascular diseases are among the most common diseases in the world and are among the five most common life threatening diseases in many countries. Regrettably, a higher standard of living further increases the risk of developing these diseases, so they will be even more significant in the future. In addition to conventional medicines, functional products exist on the market that provide the consumers with an attractive addition and/or alternative for enhancing the treatment of cardiovascular diseases.

[0015] Consequently, a continuous and obvious need exists for functional and palatable products that may be used as part of a regular diet. In addition, a special need exists for the preparation thereof by a natural process which is economic, industrially applicable, and causes no additional costs.

BRIEF DESCRIPTION OF THE INVENTION

[0016] The invention relates to a process for improving organoleptic properties of a milk and/or a dairy product containing at least one sterol and/or stanol ester and/or at least one biologically active peptide by using milk fat and/or milk solids nonfat components in the manufacture of the product in order to reduce, eliminate and/or mask organoleptically perceivable defects. The invention also relates to a process for improving organoleptic properties of a low-sodium or a reduced sodium product containing at least one sterol and/or stanol ester and/or at least one biologically active peptide by using milk fat and/or milk solids nonfat components in the manufacture of the product in or- der to reduce, eliminate and/or mask organoleptically perceivable defects. According to an embodiment of the invention, the product contains at least one sterol and/or stanol ester and at least one biologically active peptide. According to another embodiment of the invention, milk fat and milk solids nonfat components are used in the manufacture of the product in order to reduce, eliminate and/or mask organoleptically perceivable defects.

[0017] The invention still further relates to a process for improving organoleptic properties of a product containing at least one sterol and/or stanol ester and milk fat and/or milk solids nonfat components by using at least one biologically active peptide in the manufacture of the product. The invention still further relates to a process for improving organoleptic properties of a low- sodium product containing at least one sterol and/or stanol ester and milk fat and/or milk solids nonfat components by using at least one biologically active peptide. According to an embodiment of the invention, the product contains at least one sterol and/or stanol ester as well as milk fat and milk solids nonfat components.

[0018] The invention also relates to a process for retaining and/or maintaining the taste of a product as customary when the product contains less table salt. The invention further relates to a process for preparing a low- sodium milk product, a spread in particular, containing at least one sterol and/or stanol ester and at least one biologically active peptide.

[0019] It has now been surprisingly found that milk fat and/or milk solids nonfat components prevent an off-taste caused by a sterol and/or a stanol ester and/or a biologically active peptide in a milk product. No off-flavor and/or off-taste nor a textural defect whatsoever was detected in a milk product to which, in addition to a sterol and/or a stanol ester generally causing a musty off-taste and/or a biologically active peptide causing a bitter off-taste, milk fat and/or milk solids nonfat components were added. Particularly surprising was that neither an off-favour and/or off-taste nor a textural defect whatsoever was detected in a low-sodium milk product to which, in addition to a sterol and/or a stanol ester generally causing a musty off-taste and/or low-molecular peptides causing a bitter off-taste, milk fat and/or milk solids nonfat components were added. Defects in organoleptic properties, such as the taste and texture of a product, are more common in low-sodium milk products and, due to their reduced salt content, low-sodium products are more vulnerable to such defects. [0020] The invention thus provides a process for preparing dairy and/or milk products, the process enabling defects to be avoided in the organoleptic properties, such as the taste of a product, caused by an increase in the amount of biologically active peptides and/or sterols, stands and/or esters thereof and/or a reduction in the amount of table salt.

[0021] A dairy and/or a milk product, preferably a low-sodium product, prepared by the process according to the invention is free of defects detectable in the organoleptic properties, such as off-tastes, and caused by an increase in the amount of a sterol and a stanol ester(s) and biologically active peptides as well as a simultaneous reduction in the amount of salt. In addition, the milk product prepared by the process according to the invention possesses an effect that promotes heart and vascular health.

[0022] The object of the invention is achieved by processes and a product which are characterized by what is set forth in the independent claims. Preferred embodiments of the invention are disclosed in the dependent claims.

DETAILED DESCRIPTION OF THE INVENTION

[0023] The present invention provides a solution for avoiding problematic defects in organoleptic properties of a product that are caused by an increase in the amount of sterol, stanol and/or esters thereof and/or of biologically active peptides and, particularly, by a simultaneous reduction in the amount of salt, i.e. sodium, of dairy and/or milk products containing sterol, stanol and/or esters thereof and/or biologically active peptides. The present invention also provides a solution for avoiding problematic defects in organoleptic properties of a product that are caused by an increase in the amount of sterol and/or stanol esters and particularly by a simultaneous reduction in the amount of salt, i.e. sodium, of dairy and/or milk products containing sterol and/or stanol esters and milk fat.

[0024] The terms "sterol ester" and "stanol ester" refer to fatty acid esters of a plant sterol and a plant stanol, i.e. to a compound formed by the reaction of a sterol and/or a stanol with a fatty acid, mixtures and/or a plant sterol and a plant stanol thereof, respectively. Typically, sterol/stanol esters are estehfied with one or more plant oil-based fatty acids originating particularly from sunflower oil, rapeseed oil, canola oil or a mixture thereof. Said fatty acids are often unsaturated, typically linolic acid and alpha linolenic acid. In commercial sterol and/or stanol ester preparations, the proportion of easily oxidized unsaturated, mainly mono-unsaturated fatty acids is high, typically more than 90%. Industrial use requires that the sterol/stanol preparation be heated in order to ensure an even mixing and emulsion formation in the end product as well as to ensure stability of the emulsion in the end product. This further increases the costs associated with the use of sterol and/or stanol fatty acid preparations and further complicates the preparation technology.

[0025] It has now been surprisingly found that milk fat and/or milk solids nonfat components reduce, eliminate and/or mask defects in the organoleptic properties of a product that are caused by sterol and/or stanol esters and/or biologically active peptides contained in the product. In particular, milk fat and/or milk solids nonfat components have been found to reduce, eliminate and/or mask defects in the organoleptic properties of a low-sodium product that are caused by an increase in the amount of sterol and/or stanol esters and/or biologically active peptides and a simultaneous reduction in the amount of salt, i.e. sodium chloride, contained in the product.

[0026] Thus, according to one embodiment, the invention relates to a process for improving organoleptic properties of a milk or dairy product containing at least one sterol and/or stanol ester and/or at least one biologically active peptide by adding milk fat to the product. According to another embodiment, the invention relates to a process for improving organoleptic properties of a milk or dairy product containing at least one sterol and/or stanol ester and/or at least one biologically active peptide by adding milk solids nonfat components to the product. According to a further embodiment, the invention relates to a process for improving organoleptic properties of a milk or dairy product containing at least one sterol and/or stanol ester and/or at least one biologically active peptide by adding milk fat and milk solids nonfat components to the product.

[0027] Further, in one embodiment of the invention, the milk or dairy product contains at least one sterol and/or stanol ester and at least one biologically active peptide. In another embodiment of the invention, the milk or dairy product contains at least one sterol and/or stanol ester and in a further embodiment the milk or dairy product contains at least one biologically active peptide.

[0028] It has now also been found that the biologically active peptides reduce, eliminate and/or mask defects in the organoleptic properties of a product that are caused by sterol and/or stanol esters and/or milk fat and/or milk solids nonfat components contained in the product. The biologically active peptides in particular are found to reduce, eliminate and/or mask defects in the organoleptic properties of a low-sodium product that are caused by an increase in the amount of sterol and/or stanol esters and/or milk fat and/or milk solids nonfat components and a simultaneous reduction in the amount of salt, i.e. sodium chloride, contained in the product.

[0029] Thus, according to one embodiment, the invention relates to a process for improving organoleptic properties of a product containing at least one sterol and/or stanol ester and milk fat by producing at least one biologically active peptide in to the milk product. According to another embodiment, the invention relates to a process for improving organoleptic properties of a product containing at least one sterol and/or stanol ester and milk solids nonfat components by producing at least one biologically active peptide in to the milk product. According to a further embodiment, the invention relates to a process for improving organoleptic properties of a product containing at least one sterol and/or stanol ester and milk fat and milk solids nonfat components by producing at least one biologically active peptide in to the milk or dairy product.

[0030] The biologically active peptides according to the invention are low-molecular peptides and include dipeptides and thpeptides, such as isoleucin-proline-proline (IPP), valine-proline-proline (VPP) or leucine-proline- proline (LPP) and mixtures formed thereby. Research has shown that thpeptides IPP, VPP and LPP possess anti-hypertensive properties. In one embodiment of the invention, the biologically active peptide is selected from isoleucin- proline-proline (IPP), valine-proline-proline (VPP), leucine-proline-proline (LPP) and/ or any mixtures thereof.

[0031] The milk solids nonfat components according to the invention are a low-lactose and/or lactose-free milk powder, milk concentrate, milk mineral, milk protein preparation, milk permeate (UF milk permeate), lactose, low- calcium milk protein (Mineval, Valio). The milk solids nonfat components are obtained from the milk raw material e.g. by various separation techniques, such as chromatographic separation (milk protein fraction), membrane techniques, such as by ultrafiltration (UF retentate, UF concentrate), microfiltration (MF retentate) or nanofiltration and by combinations of different separation techniques. The fractions, retentates and/or concentrates obtained are concentrated, evaporated and/or dried by using techniques accepted and known in the field. The milk protein preparation may be provided as a powder or a con- centrate. In addition, it may contain biologically active low-molecular peptides, such as peptide IPP and/or peptide VPP. In the process according to the invention, the milk solids nonfat components may be used solitarily or as various combinations and in different amounts, depending on the product to be prepared. A combination of milk solids nonfat components according to an embodiment of the invention consists of milk powder which, when desired, is low- lactose or lactose-free, milk protein preparation which, optionally, contains biologically active peptides, and/or milk mineral.

[0032] The biologically active peptides can thus be added to the product by adding them as a peptide concentrate, as a part of the milk protein preparation or partly as a as a peptide concentrate and partly as a part of the milk protein preparation.

[0033] In organoleptic tests, an educated organoleptic panel evaluated the appearance, spreadability onto bread, and taste with bread of commercially available reference products containing sterol and/or stanol ester, as well as such products as a whole, as clearly poorer than those of a milk product according to the invention. Surprisingly enough, no off-flavor, no taste defects, no off-taste and/or no textural defects whatsoever was detected but the appearance, spreadability, and taste, as well as the product as a whole, were perceived as pleasant in a low-sodium spread to which, in addition to a sterol and/or a stanol fatty acid ester, thpeptides had been added. The shelf life of the low-sodium spread was evaluated as excellent within the sales period of the product, slight off-flavor was detected only after six weeks and the taste was evaluated as old only after storage of eight weeks.

[0034] Defects in quality detectable in the organoleptic properties of a milk product are mainly off-tastes and/or off-flavors, such as cheesy, bitter/sour, acrid, metallic, and oily, as well as textural defects, such as stickiness, softness, fragility, porosity, and flakiness.

[0035] In one embodiment of the invention, the product is a water- in-oil (w/o) emulsion, such as a spread. Milk products and/or dairy products, such as milk, ice cream, mayonnaise or yogurt and other sour milk products represent oil-in-water (o/w) type of emulsion. Accordingly, a fundamental difference between the spreads and sour milk products, for example, is based on the emulsion type and its formation.

[0036] The invention provides a process for the manufacture of milk or dairy products, in particular low-sodium products that are flawless in taste without any extra costs. According to an embodiment of the invention, the dairy and/or milk product is a spread, i.e. a spreadable fat, liquid fat, mayonnaise, hamburger or sandwich sauce and/or salad dressing. According to a second embodiment of the invention, the milk or dairy product is a low-sodium product, such as a spread, liquid fat, mayonnaise, hamburger or sandwich sauce and/or salad dressing. According to a third embodiment of the invention, the milk product is a low-sodium and low-fat milk product, such as a spread, liquid fat, mayonnaise, hamburger or sandwich sauce and/or salad dressing. The process according to the invention enables a product promoting cardiovascular health to be achieved. The cholesterol lowering property of the sterol and/or stanol esters of the product and the anti-hypertensive property of the biologically active peptides both serve as factors promoting cardiovascular health. Moreover, the optional low sodium content of the product further supports the cardiovascular health effects of the product. The process according to the invention is simple and suitable for large-scale manufacture.

[0037] According to an embodiment of the present invention, at least some of the biologically active peptides are provided in the product by adding such peptides thereto during manufacture e.g. as a concentrate in concentrate and/or powder form containing said peptides.

[0038] According to another embodiment, at least some of the biologically active peptides are provided in the product by fermentation, such that a reconstructed low-lactose milk powder used as the raw material of a milk or dairy product is fermented by Lactobacillus helveticus strain only to an extent to enable the lactose to be used up (obtaining a lactose-free product) and lactic acid to be formed, rendering the taste of the product pleasantly sour and refreshing. In the fermentation of the product, other starters having a mild acidity and aroma may also be used, either as such or as a mixed starter together with the L. helveticus strain. The morphology of a gram positive L. helveticus strain is a short rod. The temperature optimum is about 35 to 45°C, preferably about 37 to 42°C, and the pH optimum is about 4.5 to 7. The strain is prote- olytically active, it is highly resistant to acidity, and it forms DL lactic acid in fermentation. As a carbon source, it is capable of employing e.g. galactose, glucose, fructose, mannose, N-acetyl glucose amine, maltose, lactose, and trehalose. The fermentation may also be carried out in the presence of lactase in order to accelerate the use of lactose and ensure the absence of lactose. [0039] In the tests of an expert organoleptic panel, the taste and other organoleptic properties of a product prepared by the process according to the invention, such as the texture and smell of the product, were perceived as pleasant. In a concentrate or powder form, the addition of thpeptide did not cause unpleasant off-flavors in the consumer product when evaluated or- ganoleptically.

[0040] The milk-based raw material used in the invention may be low-lactose or lactose-free, depending on whether the end product is to be low- lactose (HYLA®) or lactose-free. According to an embodiment of the invention, the dairy and/or milk product to be prepared is low-lactose and/or lactose-free. The preparation of low-lactose milk products is known. A plurality of processes has been set forth for removing lactose from milk. A generally known conventional enzymatic process for the removal of lactose exists in the field, the process comprising a step of adding mould- or yeast-based lactase to milk, whereby more than 80% of the lactose is converted into monosaccharides, i.e. glucose and galactose. In such a case, the excessively sweet taste of milk, which is caused by the monosaccharides, presents a problem. In particular a milk product wherein the lactose is hydrolyzed into glucose and galactose contains twice as much reducing sugars as a milk product containing non- hydrolyzed lactose (Evangelisti F. et a/., J. Dairy Res. 66 (2) (1999) 237 to 243). Thus, a low-lactose or a lactose-free milk base assists in protecting against the formation of off-tastes of a sterol/stanol ester e.g. by preventing oxidation. The use of a lactose-free milk powder enables a very low lactose content for the product.

[0041] In the manufacture of milk products prepared by the process according to the invention, techniques known for these milk products per se are generally used as far as various process conditions, such as temperature, time, mixing, and heat treatment, are concerned.

[0042] The amounts of sterol and/or stanol ester to be added to foodstuffs vary. The milk products according to the invention contain sterol and/or stanol about 5 to 20 g/100 g of the milk product, preferably about 10 g/100 g of the milk product. On the basis of current studies, the European Food Safety Authority recommends a maximum dose of 3 g of plant sterol/day for humans.

[0043] The amount of biologically active peptides, such as IPP and VPP, also varies in food products. The milk products according to the invention contain biologically active peptides about 10 to 30 mg/100 g of the product, preferably about 15 to 25 mg/100g of the product, and more preferably about 19 to 21 mg/100 g of the product.

[0044] The product according to the invention contains fat 20 to 80%, preferably 30 to 60%, of which the percentage of milk fat is at least 5 to 25%, preferably about 7 to 15%. The product according to the invention thus contains milk fat about 1 to 20 g/100 g of the product, preferably 3 to 10 g/100 g of the product. Typically, spreads to be called light spreads contain 30 to 40% of fat as calculated from the total weight of the product. The spread according to the invention contains 20 to 60%, preferably 30 to 40%, of fat as calculated from the total weight of the product, of which the proportion of milk fat is preferably about 1 to 15%. Thus, the spread according to the invention contains preferably about 0.3 to 6 g/100 g of milk fat. When necessary, the fatty acid composition of the fats contained in the product may be modified by varying the proportion of unsaturated fatty acids in the total fat.

[0045] The term "low-sodium" refers to a sodium content of at most 700 mg/100 g, preferably 0.1 to 400 mg/100 g of the product, and the term "low-sodium milk product" refers to a product with a sodium content of at most 700 mg/100 g, preferably 0.1 to 400 mg/100 g of the product. A "low-sodium spread", in turn, refers to a spread product with a sodium content of at most 400 mg/100 g, preferably 100 to 300 mg/100 g of the product. A typical salt content (added table salt) in light spreads is 0.6 to 1.2%. From health point of view, the sodium content of a product is a significant factor. The sodium content of the spread according to the invention, wherein the proportion of added table salt is about 0.3 to 0.5%, is 40 to 60% lower than that of commercial products.

[0046] In the manufacture of spreads, the manufacture technique is a known emulsification technology combined with surface scraper crystallization, i.e. margarine technology. Said technology is commonly used in the manufacture of margarines, fat mixtures and recombined products within a wide range of fat content (e.g. 25 to 90%).

[0047] The manufacture of spreads may be divided into the following parts: preparation of an aqueous phase and a fat phase, emulsification, pasteurization, cooling/crystallization, and packaging. The ingredients are weighed and mixed as a batch, processed and cooled continuously. The smaller ingredients, such as emulsifiers, stabilizers, salt, preservatives, color, aroma and vitamins, are dispersed in to the phases according to solubility. The aqueous phase contains the water-soluble ingredients while the fat phase contains the fat-soluble ingredients. In terms of manufacture technology, it is characteristic of the manufacture of a spread that the ingredients are added in a certain order. This may be used for influencing the textural properties of a product.

[0048] In its composition, a milk product composition according to the invention, particularly a spread, contains milk fat about 0.5 to 4.0 g, sterol and/or stanol esters about 5 to 20 g, and biologically active peptides about 15 to 25 mg/100 g of the composition, as well as sodium about 100 to 300 mg/100 g of the composition.

[0049] A product according to the invention is prepared by combining the aqueous phase and the fat phase, thus obtaining a colloidal mixture, emulsion, foam, suspension, dispersion or a combination thereof.

[0050] A process according to an embodiment of the invention for preparing a spread is as follows:

- preparing an aqueous phase containing the water-soluble ingredients at temperatures required by the properties of the components, optionally stepwise,

- preparing a fat phase containing the fat-soluble ingredients and sterol ester at temperatures required by the properties of the components, optionally stepwise,

- emulsifying the aqueous phase with the fat phase having a corresponding temperature,

- pasteurizing the finished emulsion (80⁰C),

- carrying out cooling at a surface scraper/heat exchanger, and

- packaging the product.

[0051] In the process according to the invention, the taste of a milk product, a spread in particular, is influenced positively when minerals of the peptide powder depleted therefrom during the manufacture process are restored.

[0052] The process according to the invention is also suitable for modern component production, wherein milk components having different fat and protein concentrations are known to be combined only before packing.

[0053] The process according to the present invention may be applied to both batch and continuous production. Preferably, in the process ac- cording to the invention the ingredients are weighed and mixed as a batch process while the processing and cooling are carried out continuously.

[0054] The following examples describe the implementation of the invention but do not restrict the invention to said product applications exclusively.

EXAMPLE 1 - SPREAD

[0055] The manufacture may be divided into the following parts: preparation of an aqueous phase and a fat phase, emulsification, pasteurization, cooling/crystallization, and packaging.

[0056] The ingredients are weighed and mixed as a batch, processed and cooled continuously. The smaller ingredients, such as emulsifiers, stabilizers, salt, preservatives, color, aroma and vitamins, were dispersed in to the phases according to solubility. The composition is described in Table 1.

[0057] The product obtained contained thpeptides (IPP and VPP) a total of 10 to 30 mg/100 g of the product.

[0058] An educated expert panel (N=11 ) evaluated the spreads or- ganoleptically within the sales period (eight weeks). The organoleptic properties of the product according to the invention were good; no off-flavor nor off- taste, no taste defects and/or no textural defect whatsoever was detected but the appearance, spreadability, taste, and the product as a whole were perceived as pleasant (Table 2).

Table 2. Organoleptic evaluation (N=11)

[0059] Reference spreads A and B are commercially available spreads containing sterol and/or stanol esters but no biologically active peptides nor milk fat. The spread according to the invention is Spread No. 1 described in Table 1. The results show that the organoleptic properties of the reference products containing a sterol and/or a stanol ester are clearly poorer.

EXAMPLE 2 - SHELF LIFE OF PRODUCT ACCORDING TO THE INVENTION

[0060] In a quality control, the shelf life of the product according to the invention (Spread 1 , Table 1 ) at 6°C for 2 weeks, 4 weeks, 6 weeks, and 8 weeks was followed. The evaluation involved two panelists. Table 3. Shelf life of product according to the invention

EXAMPLE 3 - ANTI-HYPERTENSIVE AND BLOOD FAT VALUE IMPROVING EFFECT OF PRODUCT ACCORDING TO THE INVENTION

[0061] The anti-hypertensive and blood fat value improving effect of the product obtained according to the invention was examined in a randomized, placebo-controlled double-blind study.

[0062] 30-55-year-old persons (n=62) who suffered from hypertension (140/85 to 160/100 mmHg) and elevated LDL cholesterol (3.5 to 5.5 mmol/l) but had no anti-hypertensive nor cholesterol medication were selected for the study. The study was conducted during the period of 14 weeks. For the first four weeks, the persons under study were given a run-in product which contained no peptides nor plant sterols. The test period proper was carried out for 10 weeks; during this time, half of the persons under study was given a spread according to the invention (Evolus®) and containing biologically active peptides and plant sterols, while the other half of the persons under study was given a placebo product. The products were taken 2 x 10 g/day, so the daily dose of peptides was 4.2 mg and the daily dose of sterol 2 g. The persons under study measured their blood pressure at home twice a week during the entire study. Blood samples were taken at the start and end of the study period.

[0063] A total of 58 persons completed the study. In the group that took the product according to the invention, the systolic blood pressure reduced significantly (p=0.026) as compared with that of the placebo group. No significant changes occurred in the diastolic blood pressure. The total cholesterol (p=0.003) and LDL cholesterol of serum reduced significantly in the group that took the product according to the invention; on the other hand, no significant changes occurred in the HDL cholesterol and triglyceride contents. The results are shown in Table 4. Table 4. Changes in blood pressure and blood fat values in persons who were given either spread (Evolus®) according to the invention and containing bioactive peptides and plant sterols or placebo product for ten weeks

Start Change

Placebo Evolus®

N=28 N=30

Mean value (95% Cl) Mean value (95% Cl) MV (SD) MV (SD)

Blood pressure

(mmHg)

Systolic 138 (11 ) 139 (12) 0 (-4 to +4) -6 (-9 to -3)

Diastolic 87 (7) 86 (9) 0 (-2 to +2) -1 (-3 to +2)

Total cholesterol 6.02 5.93

0.01 (-0,19 to +0. 21 ) -0.33 (-0.54 to -0. 12) (mmol/l) (0.76) (0.59)

HDL cholesterol 1.47 1.50

-0.03 (-0.09 to +0 .03) -0.04 (-0.09 to +0 .02) (mmol/l) (0.29) (0.47)

LDL cholesterol 3.80 3.72

0.06 (-0.14 to +0. 26) -0.27 (-0.45 to -0. 09) (mmol/l) (0.50) (0.50)

Triglycerides 1.70 1.61

-0.05 (-0.40 to +0 .30) 0.02 (-0.18 to +0. 21 ) (mmol/l) (1.35) (1.12)

[0064] It is apparent to a person skilled in the art that as technology advances, the basic idea of the invention may be implemented in many different ways. The invention and its embodiments are thus not restricted to the above-described examples but may vary within the scope of the claims.

Claims

1. A process for improving organoleptic properties of a milk or dairy product containing at least one sterol and/or stanol ester and/or at least one biologically active peptide, ch a ra cteri zed by adding milk fat and/or milk solids nonfat components to the product.

2. A process as claimed in claim ^ ch a racterized by adding milk fat to the product.

3. A process for improving organoleptic properties of a milk or dairy product containing at least one sterol and/or stanol ester and milk fat and/or milk solids nonfat components, ch a racterized by producing at least one biologically active peptide in to the product.

4. A process as claimed in any one of claims 1 to 3, ch a ra cterize d in that the product is a low-sodium milk product.

5. A process as claimed in claim 3 or 4, ch a ra cterized in that at least a part of the amount of the biologically active peptide is produced in to the product by adding at least one biologically active low-molecular peptide thereto.

6. A process as claimed in claim 5, ch a racterized in that the biologically active peptide is added as a concentrate in concentrate or powder form containing at least one biologically active low-molecular peptide.

7. A process as claimed in any one of claims 3 to 5, ch a ra cterize d in that the biologically active peptide is isoleucine-proline-proline (IPP) or valine-proline-proline (VPP) or a mixture thereof.

8. A process as claimed in any one of claims 1 to 7, ch a ra cterized in that the product is prepared in a low-lactose or lactose-free milk base.

9. A use of milk fat and/or milk solids nonfat components for preventing, in a milk or dairy product, preferably a spread, most preferably a low- sodium spread, quality defects detected in organoleptic properties of the product containing a sterol and/or a stanol ester and/or a biologically active peptide.

10. A use of a biologically active low-molecular peptide for preventing off-tastes of a sterol and/or a stanol ester in a milk or dairy product, preferably a spread, most preferably a low-sodium spread.

11. A use as claimed in claim 10, characterized in that the biologically active peptide is isoleucine-proline-proline (IPP) or valine-proline- proline (VPP) or a mixture thereof.

12. A milk product composition containing an aqueous phase emulsified with a fat phase, characterized in that in its fat phase, the milk product composition contains about 0.5 to 4.0 g milk fat and about 5 to 20 g sterol and/or stanol esters per 100 g of the milk product composition and, in its aqueous phase, about 15 to 25 mg biologically active peptides per 100 g of the milk product composition, as well as 100 to 300 mg sodium per 100 g of the milk product composition.

13. A process for preparing a milk product containing at least one sterol and/or stanol ester and at least one biologically active peptide and milk fat, the process comprising the following steps of:

- combining the aqueous phase with the fat phase having a corresponding temperature,

- pasteurizing the finished emulsion,

- carrying out cooling and/or crystallization, and

- packaging the product.

14. A process as claimed in claim 13, characterized in that the fat phase contains about 0.5 to 4 g milk fat and about 5 to 20 g sterol and/or stanol esters per 100 g of the milk product composition and the aqueous phase contains about 15 to 25 g biologically active peptides and 100 to 300 g sodium per 100 g of the milk product composition.