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
  • A23C9/12—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; MAKING THEREOF
  • A23C17/00—Buttermilk; Buttermilk preparations
  • A23C17/02—Buttermilk; Buttermilk preparations containing, or treated with, microorganisms or enzymes
• • 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
  • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
  • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
  • A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
• • 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
• • 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
  • A23V2200/00—Function of food ingredients

Definitions

• the invention concerns a new composition, typically a dairy fermented composition.
• the composition can have an improved stability while presenting a low viscosity.
• the composition can have a high load of lactic acid bacteria, especially of probiotics.
• the invention also concerns a process of making such a composition.
• compositions such as dairy fermented compositions are known. They typically comprise milk or milk components (including water), fermented by lactic acid bacteria. Such products are available in various forms, including “yogurts” or “fermented milk products”. Yogurts are considered as a sub category of fermented milk products. These products are available with various nutritional profiles depending typically on the amount of fat, protein, carbohydrates, and added sugar, in the composition. The products are also available with various textures, for example with various viscosities.
• lactic acid bacteria and the fermentation typically allow proteins of milk or milk components to coagulate and thus to provide texture.
• the viscosity can then be adjusted by stirring.
• Products with low viscosities are appreciated by some consumers. Products with a low protein content can be desired because they are typically less expensive. However it is difficult to provide compositions that have a low viscosity while being stable, especially if the protein content is low.
• Stabilizers such as xanthan gum are known, but they provide compositions that have a high viscosity, at concentrations effective to provide stability. There is a need for compositions that are stable at low viscosity, even at low protein content. There is a need for ingredients associations that can provide stability in such conditions.
• Document WO 2006/048426 describes a method for stabilizing and preventing coagulation of proteins in a milk.
• gellan gum can be added to the milk.
• the milk can be used to prepare yogurts, but the document does not describe the use of buttermilk.
• Document EP 161 1797 describes pourable acid products.
• the products comprise modified starch and a gel-forming compound such as geilan gum.
• Example 1 and 2 describe compositions comprising permeate, gellan gum. However these compositions do not comprise buttermilk.
• Example 3 describes composition comprising permeate and buttermilk. However the composition does not comprise gellan gum.
• the viscosity is higher than 3.2 Pa.s (3200 mPa.s), which is very high.
• Document WO 03/086092 describes dairy products comprising gellan gum. However these products do not comprise an ingredient such as buttermilk, and the product has high viscosities, such as viscosities of 2200 cP (about 2200 mPa.s) to 3500 cP (about 3500 mPa.s). There is a need for other compositions, that are stable, and that can present a lower viscosity.
• compositions having low protein content and a low viscosity There is also a need for stable compositions having low protein content and a low viscosity. There is also a need for such compositions that comprise a low amount of viscosity modifiers.
• composition comprising:
• a lactose ingredient selected from the group consisting of whey permeate, milk permeate, lactose and mixtures thereof,
• the invention also concerns a process for making such compositions.
• Another object of the invention is the use of a lactose ingredient, gellan gum, and buttermilk in compositions comprising lactic acid bacteria, typically in dairy fermented compositions.
• compositions and the process of making the same are believed to be simple and cost effective, especially in the case of compositions that are deemed to comprise high loads of probiotics such as bifidobacteria.
• the process is in particular very simple as it allows producing a single white mass, without a need for further syrup or white mass addition.
• the composition has preferably a protein content of up to 2% by weight (or of up to 2g per 100 g of composition), and more preferably of from 0.5 to 1.4% by weight (or of from 0.5 to 1.4 g per 100 g of composition). These amounts can be considered as parts of a nutritional profile.
• the ingredients and the amounts thereof can be selected to have this nutritional profile or part of nutritional profile.
• the one skilled in the art knows how to determine the nutritional profile (energy, proteins, fat, carbohydrate, and/or added sugars) from compositions. It can be calculated from tables relevant to the various ingredients. It can alternatively be measured from the compositions by techniques known by the one skilled in the art, for example including nitrogen content measurements.
• the composition has a viscosity of up to 20 mPa.s, preferably from 8 to 15 mPa.s.
• the viscosity of the composition refers to the viscosity measured the day of the production at 10°C, at a shear of 1290s '1 , using Rheomat 180 mobile 1-1 , with one point of measurement at 10 seconds after shearing.
• the ingredients and the amounts thereof are typically selected to present this viscosity.
• the composition preferably has a pH of 3.0 to 4.5, preferably of 3.5 to 4.5.
• the pH can be adjusted by controlling the fermentation of the lactic acid bacteria and stopping it when appropriate, for example by cooling, and optionally by adding some pH modifiers such as lactic acid, citric acid or other acids.
• stable composition refers to a composition that does not present sedimentation and/or serum separation after 10 days without agitation at 4°C.
• composition comprises several ingredients that are detailed below.
• the composition of the invention comprises water.
• the amount of water in the composition is typically of at least 70% by weight, preferably at least 75%, more preferably at least 80%.
• the amount of water is preferably of less than 95%, preferably less than 90%.
• the amount of water is preferably of 80% to 90% by weight.
• the water present in the composition can come from a substantially pure water source, such as tap water. It is mentioned that a part of the water in the composition of the invention can come from the other ingredients used to prepare the composition, for example from the lactose ingredient when in a liquid form, such a whey permeate when in a liquid form.
• the composition comprises a lactose ingredient selected from the group consisting of whey permeate, milk permeate, lactose and mixtures thereof.
• Whey permeate, milk permeate and lactose are known by the one skilled in the art. These are typically in a powder form.
• Whey permeate is typically obtained from the ultra filtration of the whey fraction of cheese making process. It can be liquid or dried. It is rich in lactoseand milk minerals, and poor in fats and proteins. Whey permeate typically comprises (when in a dried form):
• the whey permeate comprises 3% proteins, 85% lactose, 7% minerals and no fat.
• the whey permeate is the Variolac 850 supplied by ARLA Foods or the Variolac 836 supplied by ARLA Foods.
• Milk permeate is typically produced by ultra filtration of skimmed milk. It can be liquid or dried, it is rich in lactoseand milk minerals, and poor in fats and proteins. Milk permeate typically comprises (when in a dried form):
• the milk permeate comprises 4% proteins, 83% lactose, 8.5% minerals and 0.3% fat.
• Lactose is typically lactose provided at a purity level of at least 95% by weight.
• the amount of lactose ingredient is preferably such that with the amount of buttermilk, the composition has a lactose content from 2% (or 2 g per 100 g of composition) to 6% (or 6 g per 100 g of composition).
• the composition comprises from 2 to 6% by weight of whey permeate, typically in a dried form.
• the composition comprises from 2 to 6% by weight of milk permeate, typically in a dried from.
• composition comprises from 2 to 6% by weight of lactose.
• the composition comprises gellan gum.
• Gellan gum is known by the one skilled in the art and is commercially available. In the food industry, gellan gum, when used as an additive can be designated with E number E418.
• Gellan gum is a polysaccharide produced by fermentation of a culture of Sp ingomonas elodea; such as strain ATCC 31461. Examples of processes of preparation are described in documents EP 12552 and US 4326052, US 4326053, US 4377636 and US 4385125. Commercially this gum is produced as an extracellular product by aqueous cultivation of the micro-organisms in a medium containing appropriate carbon, organic and inorganic nitrogen and phosphate sources and suitable trace elements.
• the fermentation is carried out under sterile conditions with strict control of aeration, agitation, temperature and pH.
• the produced viscous broth is pasteurised to kill viable cells prior to recovery of the gum.
• the gum can be recovered in several ways. Direct recovery from the broth yields to the gum in its native or high acyl [HA] form. Recovery after deacylation by treatment with a base yields to the gum in its low acyl [LA] form.
• the sugar constituents of gellan gum are glucose, glucuronic acid and rhamnose in the molar ratio of 2:1 :1. These are linked together to give a primary structure comprising a linear tetrasaccharide repeat unit.
• acyl substituents In the native or high acyl [HA] form two acyl substituents, acetate and glycerate, are present. Both substituents are located on the same glucose residue and, in average; there is one glycerate per repeat unit and one acetate every two repeat units.
• the acyl groups In the low acyl [LA] form, the acyl groups have been removed to produce a linear repeat unit substantially lacking of such groups.
• high acyl content is preferably intended to mean more than 40% acetyl and more than 45% glyceryl residual substituents per repeat unit.
• low acyl content is typically intended to mean less than 25% acetyl and less than 15% glyceryl residual substituents per repeat unit.
• Low acyl gellan gums are marketed and labeled as such.
• the gellan gum is preferably a low acyl gel!an gum.
• examples of such compounds include Kelcogel F marketed by CP Kelco.
• the composition comprises from 0.01 to 0.2% by weight, preferably from 0.02 to 0.1 %, of gellan gum, preferably of low acyl gellan gum.
• Gellan gum is an agent that can provide stability to compositions by providing some rheology presenting a yield. It is believed that gellan gum allows an increased stability. However gellan gum can provide an increased viscosity that is not desired for some compositions. Moreover some sedimentation can still occur.
• Buttermilk is known by the one skilled in the art. It is typically in a powder form. Buttermilk is typically a residue obtained after churning cream in butter-making process. The churning allows breaking fat globules membranes typically constituted of phospholipids, which are mainly retrieved in the buttermilk. Buttermilk typically comprises:
• - milk fat typically an amount by weight of 5 to 8%
• composition typically in an amount by weight of 0.05% to 0.15%.
• composition comprises from 0.5 to 5% by weight of buttermilk, preferably from 1 to 2.5%.
• buttermilk presents emulsifying properties that can prevent protein aggregates sedimentation.
• the composition of the invention comprises lactic acid bacteria.
• the composition is typically a fermented composition, fermented by the lactic acid bacteria. During the fermentation, lactic acid bacteria produce lactic acid and the number of lactic acid bacteria increases. Lactic acid bacteria, fermentation, and fermented products are known by the one skilled in the art.
• the composition can be typically a fermented milk product or a yogurt.
• milks and "yogurts” have the usual meanings attributed to them in the dairy industry, i.e. products which are intended for animal consumption, more particularly human consumption, and which are derived from acidifying lactic fermentation of a dairy substrate (animal milk, in particular cow milk).
• Said products may contain secondary ingredients such as fruits, vegetables, sugars, flavors, starch, thickeners, etc, provided that these ingredients are suitable for human or animal consumption.
• the denomination "fermented milk” (decree n.deg 88.-1203 of December 30th, 1988) is reserved for a dairy product prepared with skimmed milks or not, or condensed milks or powders some, having undergone a heat treatment at least equivalent to pasteurization, and sown with producing micro-organisms of lactic acid such as the lactobacilli (Lactobacillus acidophilus, L. casei, L, plantarum, L. reuteri, L. johnsonii), the certain streptococci (Streptococcus thermophilus), bifidobacteria (Bifidobacterium bifidum, B. longum, B. short, B.
• lactobacilli Lactobacillus acidophilus, L. casei, L, plantarum, L. reuteri, L. johnsonii
• streptococci Streptococcus thermophilus
• bifidobacteria Bac
• yogurt is reserved for the fermented milk obtained, using standard methods, by the development of specific thermophilic lactic bacteria designated Lactobacillus bulgaricus (also designated Lactobacillus delbrueckii subsp. bulgaricus) and Streptococcus thermophilus, which must be alive in the finished product, in an amount of at least 1.10 7 cfu of S. thermophilus and L. bulgaricus bacteria per gram of product, expressed as the lactic portion of the product.
• Lactobacillus bulgaricus also designated Lactobacillus delbrueckii subsp. bulgaricus
• Streptococcus thermophilus which must be alive in the finished product, in an amount of at least 1.10 7 cfu of S. thermophilus and L. bulgaricus bacteria per gram of product, expressed as the lactic portion of the product.
• lactic acid bacteria are often referred to as ferments or cultures or starters.
• lactic acid bacteria examples include:
• Lactobacilli for example Lactobacillus acidophilus, Lactobacillus casei,
• Lactobacillus plantarum Lactobacillus reuteri, Lactobacillus johnsonii, Lactobacillus helveticus, Lactobacillus brevis, Lactobacillus rhamnosus,
• Streptococci for example Streptococcus thermophilus
• Bifidobacteria for example Bifidobacterium bifidum, Bifidobacterium longum, Bifidobacterium breve, Bifidobacterium animalis,
• Lactococci for example Lactococcus lactis
• the lactic acid bacteria used in the invention preferably comprise an association of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. This association is known and often referred to as a yogurt symbiosis.
• the lactic acid bacteria comprise a probiotic bacteria.
• Probiotic bacteria are known by the one skilled in the art.
• probiotic bacteria include some Bifidobacteria and Lactobacilli, such as Bifidobacterium brevis, Bifidobacterium animalis, Bifidobacterium animalis lactis, Bifidobacterium infantis, Bifidobacterium longum, Lactobacillus helveticus, , Lactobacillus casei, Lactobacillus easel paracasei, Lactobacillus acidophilus, Lactobacillus rhamnosus, Lactobacillus plantarum, Lactobacillus reuteri, Lactobacillus delbrueckii subsp bulgaricus, Lactobacillus delbrueckii subsp lactis, Lactobacillus delbrueckii subsp delbrueckii, Lactobacillus brevis and Lactobacillus fermentum.
• the probiotic bacteria is preferably a Bifidobacteria, preferably bifidobacterium animalis lactis.
• composition allows a surprisingly efficient fermentation and preservation of probiotics, especially of bifidobacteria, preferably bifidobacterium animalis lactis.
• the probiotic bacteria for example a Bifidobacteria, preferably bifidobacterium animalis lactis, is present in an amount of at least 10 7 cfu/g, preferably an amount of at least 10 8 cfu/g.
• This amount can be the amount measured after fermentation of the composition, or preferably after 30 days at a temperature of from 0°C to 10°C, preferably of from 4°C to 10°C.
• the composition can comprise sugar. If sugar is present, the amount thereof can be typically of up to 15% by weight, preferably from 1 to 15%, preferably from 5 to 11%.
• the composition can comprise some organoleptic modifiers different from sugar, such as burned sugar, colorant, sweeteners, flavors, fruit juice or fruit preparation, provided that these ingredients are suitable for human or animal consumption.
• organoleptic modifiers different from sugar, such as burned sugar, colorant, sweeteners, flavors, fruit juice or fruit preparation, provided that these ingredients are suitable for human or animal consumption.
• Such ingredients and preparations are known by the one skilled in the art. They are typically selected to meet the consumers' tastes, with different varieties of products.
• the composition can comprise further ingredients suitable for human or animal consumption, for example ingredients and additives that are usually used in yogurts, icecream, or desserts. These include for example: fibers, minerals, vitamins, fat or fat substitutes, for example vegetal fat, preservatives, etc.
• the composition can be prepared by any appropriate process. Such processes typically comprise the step of mixing the ingredients. The mixing can be performed in various orders, optionally leading to some premixes, with various means.
• An especially appropriate process for making the composition comprises the steps of inoculating lactic acid bacteria in a mixture comprising a) water, b) a lactose ingredient, c) gellan gum, and d) buttermilk, and a step of fermenting.
• the process can for example comprise the following steps:
• step B) inoculating e) lactic acid bacteria in the mixture obtained at step A) and fermenting at a temperature of at least 30°C, in order to obtain a pH of less than 5
• step C) optionally adding an acid in order to decrease the pH of at least 0.1 unit.
• ingredients (different from the water) mixed with water during step A) are preferably in a dry and/or pasty form.
• the sugar, some organoleptic modifiers and some further ingredients, if present in the composition can be mixed during Step A). It is mentioned that some organoleptic modifiers, such as fruit preparations, can be added after step B) and/or after step C).
• step A) comprises the following steps:
• step A1) optionally hydrating c) gellan gum and a) water, or a part of a) water -step A2) mixing a) water, b) the lactose ingredient, c) gellan gum and d) buttermilk,
• step A4 homogenizing and cooling to a temperature of less than 50°C.
• Step A) can be performed using conventional equipments such as mixing equipments, heat exchangers, and homogenizers.
• Step A) can comprise a homogenization step. This is preferably carried out at step A4). Such operations are well known by the one skilled in the art and can be performed with conventional equipments.
• the homogenization can be performed at a pressure of at least 25 bars. In a particular embodiment, the homogenization phase is performed at a pressure of at least 100 bars, preferably at a pressure of at least 200 bars.
• Step A) can comprise a heat treatment, such as pasteurization, Ultra High Temperature treatment, or High Temperature treatment. This is preferably carried out at step A3). Such treatments are known by the one skilled in the art, and can be performed with conventional equipments.
• the heat treatment is typically operated at at least 90°C. Depending on the temperature the treatment time can last typically from 1s to 10 minutes.
• Step A) can comprise a step of placing the mixture to a fermentation temperature, typically comprised between 30 and 50°C, preferably of 35°C to 45°C. This is typically done by cooling after a heat treatment. This can be done for example at step A4).
• a fermentation temperature typically comprised between 30 and 50°C, preferably of 35°C to 45°C. This is typically done by cooling after a heat treatment. This can be done for example at step A4).
• the fermentation step is typically performed by inoculating the lactic acid bacteria and then allowing a fermentation. This is preferably carried out at step B). Such operations are known by the one skilled in the art. Fermentation can be typically performed at a temperature between 30 and 50°C, preferably from 35°C to 45°C. Fermentation can be stopped by cooling and/or breaking the mixture when a breaking pH is reached.
• the fermentation time is the time between the inoculation and the breaking. The fermentation time can depend on the lactic acid bacteria, on the amount thereof, and on the temperature, and can for example last from 3 hours to 15 hours.
• the pH of the mixture decreases with production of lactic acid by the bacteria.
• the pH at the end of the fermentation can be typically of less than 5, preferably of 3.5 to 4.5.
• the pH can for example be decreased of at least 0.1 unit, preferably of at most 1.5 unit. Such an addition is believed to improve organoleptic properties of the product, especially taste.
• step D) the process preferably comprise a further step D) of stirring at a pressure of at least 20 bars, or performing a dynamic smoothing, to obtain a composition having the desired viscosity, typically a viscosity of up to 20 mPa.s.
• Stirring or dynamic smoothing operations provide some shear to composition that typically allow a viscosity drop. Such operations are known by the one skilled in the art, and can be operated with conventional appropriate equipments.
• Step D) is typically performed at cold temperature, for example at a temperature of form 1 °C to 20°C.
• the process will typically comprise a step of filling the composition in a container, such as a bottle, and then sealing, to obtain a finish product. Sealing can be performed for example with a cap or with a lid.
• the container can be for example a container of 50 ml (or 50 g), to 1 L (or 1 kg), for example a container of 50 ml (or 50 g) to 80 ml (or 80 g), or 80 ml (or 80 g) to 100 ml (or 100g), or 100 ml (or 100 g) to 125 ml (or 125 g), or 125 ml (or 125 g) to 150 ml (or 150 g), or 150 ml (or 150 g) to 200 ml (or 200 g), or 250 ml (or 250 g) to 300 ml (or 300 g), or 300 ml (or 300 g) to 500 ml (or 500 g), or 500 ml (or 500 g) to 750 ml (or 750 g(, or 750 ml (or 750 g) to to 1 L (or 1 kg).
• the product can be stored, transported and/or distributed at a chilled temperature of 0°C to 10°C, preferably of 4°C to 10°C.
• the composition is typically to be used as a food product. It is typically used by oral administration.
• the container is preferably a bottle, preferably a small size bottle, and the composition can be typically processed directly from the bottle to the mouth.
• compositions 1 ) to 6) were used to prepare the compositions 1 ) to 6) according to the invention, but the list of ingredients is not in any way limiting and other type of ingredients can be used.
• Ingredients - Whey permeate is Variolac 836 or Variolac 850 supplied by ARLA Foods
• Kelcogel F gellan gum supplied by Cp Kelco
• Fusion is a proprietary lactic acid bacteria ferment comprising Streptococcus thermophilus and Lactobacillus bulgaricus, and Bidobacterium lactis strain filed at CNCM as CNCM I-2494.
• Lactoserum which is a lactose powder having a lactose content of 99 %.
• composition 1) according to the invention was prepared by mixing 86.3 % of water, 3.9 % of whey permeate, 0.0675% of gellan gum, 1.7 % of buttermilk and 8% of sugar.
• the pre-mix as described above was hydrated during 45 min, and was pasteurized at 95°C for 6 minutes.
• step of homogenization was performed at 200 bars followed by a step of cooling until 37°C. It is believed that the step of homogenization allows decreasing the size of potential protein aggregates formed during heat treatment.
• a lactic ferment comprising Streptococcus thermophiles, Lactobacillus bulgaricus, and Bidobacterium lactis strain filed at CNCM as CNCM 1-2494 was added to a proportion of 0.1 % and the fermentation was performed at 37°C during 10 hours. Thereafter, lactic acid was added in order to decrease the pH until 3.7.
• composition 1) as obtained was stored at 4°C.
• compositions 2) to 6 were made with the same process of preparation as detailed above. Table I
• the expression “Yes” in the table II below means that the composition tested does not present a serum phase separation, in other words, the composition is stable.
• the expression “No” in the table II below means that the composition tested presents a serum phase separation, in other words, the composition is not stable
• the thickness in mouth was tasted in session organized with 8 to 14 trained persons 10 comparing the compositions 1 ) to 6) to benchmark Actimei® marketed by Danone.
• Composition 1 Composition 2 Composition 3 Composition 4 Composition 5 Composition 6

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• Dairy Products (AREA)
• Coloring Foods And Improving Nutritive Qualities (AREA)

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• 2011
  • 2011-08-04 BR BR112014002487A patent/BR112014002487A8/pt not_active Application Discontinuation
  • 2011-08-04 CN CN201180072674.7A patent/CN103732073B/zh not_active Expired - Fee Related
  • 2011-08-04 WO PCT/IB2011/002074 patent/WO2013017905A1/en active Application Filing
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