WO2018224698A1 - Yaourt contenant le rébaudioside m - Google Patents

Yaourt contenant le rébaudioside m Download PDF

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Publication number
WO2018224698A1
WO2018224698A1 PCT/EP2018/072664 EP2018072664W WO2018224698A1 WO 2018224698 A1 WO2018224698 A1 WO 2018224698A1 EP 2018072664 W EP2018072664 W EP 2018072664W WO 2018224698 A1 WO2018224698 A1 WO 2018224698A1
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WIPO (PCT)
Prior art keywords
yogurt
rebaudioside
sugar
ppm
amount
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PCT/EP2018/072664
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English (en)
Inventor
Marco Alexander Van Den Berg
Cornelia Elizabeth Paulina MALJAARS
Marieke NIJMEIJER
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Dsm Ip Assets B.V.
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Publication of WO2018224698A1 publication Critical patent/WO2018224698A1/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
    • A23C9/12—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
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives
    • A23L27/36—Terpene glycosides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates to a yogurt.
  • the invention further relates to a process for the production of a yogurt and to the use of rebaudioside M in a yogurt.
  • Yogurts are often provided with added sugar in order to provide a yogurt having a sweetened flavour.
  • the added sugar also improves the texture and sensory attributes such as mouthfeel thickness and creaminess of the yogurt.
  • added sugar amounts of 7 to 15 % (wt) to sweeten the product are reported.
  • High intensity sweeteners possess sweetness levels many times exceeding that of sucrose and are often essentially non-caloric. Although natural caloric sweeteners such as sucrose, fructose, and glucose provide the most desirable taste to consumers, they are caloric. High intensity sweeteners do not affect the blood glucose level and provide little or no caloric value.
  • Stevia extracts comprising steviol glycosides
  • sweeteners are known sweeteners. These are used in various products, including beverages and food. Some sweetened dairy products comprising stevia extracts are available on the market.
  • Various steviol glycosides ingredients, with various compositions, are available on the market as extracts obtained from stevia plants, or as compounds synthetized by microbiological processes. The latter are also referred to as "fermentative stevia".
  • SE sweetness equivalence
  • fructooligosaccharides inulin
  • Adding fructooligosaccharides (inulin) to repair some of the flaws of Rebaudioside A additions to yogurt are only partly successful and still have lower sweetness than the sucrose reference, as well as only a limited caloric reduction (inulin still has 1.5 kcal/g), uses high loads of Stevia extracts (250-400 ppm) and requires additional labeling [Guggisberg D, Piccinali P, Schreier K. 201 1 . Effects of sugar substitution with Stevia, Actilight and Stevia combinations or Palatinose on rheological and sensory characteristics of low-fat and whole milk set yogurt. International Dairy Journal 21 :636- 644].
  • WO2012177727 concerns Stevia compositions that are said to provide a superior taste profile and can be used as sweetness enhancers, flavor enhancers and sweeteners in foods, beverages, cosmetics and pharmaceuticals.
  • Example 14 compares Rebaudioside A/ Rebaudioside B blends with Rebaudioside A in non-fat yogurt to reduce added sugar. Using >600 ppm steviol equivalents, the inclusion of Rebaudioside A and Rebaudioside A/ Rebaudioside B blends led to enhanced acidity of the end product.
  • US20170181443 concerns a sweetened dairy product comprising a dairy material, at least one steviol glycoside, at least one additive selected from a polysaccharide of fructose units and a salt.
  • a dairy material at least one steviol glycoside
  • at least one additive selected from a polysaccharide of fructose units and a salt.
  • this solution also requires the addition of 46-75 g/l of fructooligosaccharides to obtain a "...sugar-like character with almost no artificial aftertaste."
  • US201 10091602 concerns yogurts with 800 ppm of Rebaudioside D but does not teach anything in comparison versus a full sugar sweetened yogurt.
  • US8524785 describes a 40% added sugar reduced yogurt (8% to 4.8%) requiring significant amounts of steviol equivalents (minimally 250 ppm) and the addition of other sweeteners (Magnasweet, NHDC or thaumatin) still not matching a full sugar sweetened yogurt
  • Rebaudioside M Although being evaluated in yogurt, Rebaudioside M was described as having a "..bitter or licorice aftertaste" and a limitation in use was suggested (see
  • the prior art provides no clear teaching as to when to add high intensity sweetener, such as Stevia extracts, during the process of yogurt making.
  • high intensity sweetener such as Stevia extracts
  • the above cited prior art either adds the used Stevia extracts before (Yang ef al, 2014; Guggisberg et al, 201 1 ; US201 10091602) or after (Hergesell etal, 2014; Lisak et al, 2012; US20170181443; WO2012177727; US8524785).
  • Acid conditions are reported to hydrolyse Stevia extracts including Rebaudioside M [Prakash I, Chaturvedula VS, Markosyan A. 2014.
  • the objective of the present invention is to provide a yogurt having a reduced amount of added sugar while maintaining the sweetness, texture and sensory attributes of a fully sugar sweetened yogurt.
  • This objective is met by providing a yogurt in which at least a part of any added sugar is replaced with rebaudioside M.
  • this objective is met by providing a yogurt comprising an amount of sugar from about 0% to about 10% (wt) and an amount of rebaudioside M of from about 15 to about 600 ppm.
  • the present invention relates to a process for the production of a yogurt by adding a starter culture to the milk, while adding an amount of sugar of from about 0% to about 10% (wt) to the milk or the yogurt and adding an amount of rebaudioside M of from about 15 to about 600 ppm, preferably from about 25 to 600 ppm to the milk or to the yogurt, to provide the yogurt.
  • a yogurt comprising rebaudioside M in an amount of from about 15 ppm to about 600 ppm, preferably from about 25 ppm to about 600 ppm and an added sugar in an amount of from about 0% to about 10% (wt);
  • a process for the preparation of a yogurt which method comprises fermenting milk with a starter culture, wherein the resulting yogurt comprises rebaudioside M in an amount of from about 15 ppm to about 600 ppm, preferably from about 25 ppm to about 600 ppm, and an added sugar in an amount of from about 0% to about 10% (wt);
  • rebaudioside M in a yogurt to replace added sugar, wherein texture and/or flavour are maintained in comparison with a yogurt wherein added sugar is not replaced with rebaudioside M;
  • rebaudioside M in a yogurt as the sole sweetener; and use of rebaudioside M in a yogurt in an effective amount to provide a sugar, such as sucrose, equivalence of at least about 1 % (wt).
  • milk is intended to encompass milks from mammals and plant sources or mixtures thereof.
  • the milk is from a mammal source.
  • Mammals sources of milk include, but are not limited to cow, sheep, goat, buffalo, camel, llama, mare and deer.
  • the milk is from a mammal selected from the group consisting of cow, sheep, goat, buffalo, camel, llama, mare and deer, and combinations thereof.
  • Plant sources of milk include, but are not limited to, milk extracted from soy bean, pea, peanut, barley, rice, oat, quinoa, almond, cashew, coconut, hazelnut, hemp, sesame seed and sunflower seed. Soy bean milk is preferred.
  • milk refers to not only whole milk, but also skim milk or any liquid component derived thereof.
  • yogurt refers to products comprising lactic acid bacteria such as Streptococcus thermophilus and Lactobacillus delbruekii subsp. bulgaricus, but also, optionally, other microorganisms such as Lactobacillus delbruekii subsp. lactis, Bifidobacterium animalis subsp. lactis, Lactococcus lactis, Lactobacillus acidophilus and Lactobacillus casei, or any microorganism derived therefrom.
  • the lactic acid strains other than Streptococcus thermophilus and Lactobacillus delbruekii subsp. bulgaricus are intended to give the finished product various properties, such as the property of promoting the equilibrium of the flora.
  • yogurt encompasses set yogurt, stirred yogurt, drinking yogurt,
  • yogurt encompasses, but is not limited to, yogurt as defined according to French and European regulations, e.g. coagulated dairy products obtained by lactic acid fermentation by means of specific thermophilic lactic acid bacteria only (i.e. Lactobacillus delbruekii subsp. bulgaricus and Streptococcus thermophilus) which are cultured simultaneously and are found to be live in the final product in an amount of at least 10 million CFU (colony-forming unit) / g.
  • CFU colony-forming unit
  • yogurt is not heat-treated after fermentation.
  • Yogurts may optionally contain added dairy raw materials (e.g. cream) or other ingredients such as sugar or sweetening agents, one or more flavouring(s), fruit, cereals, or nutritional substances, especially vitamins, minerals and fibers.
  • dairy raw materials e.g. cream
  • other ingredients such as sugar or sweetening agents, one or more flavouring(s), fruit, cereals, or nutritional substances, especially vitamins, minerals and fibers.
  • Such yogurt advantageously meets the specifications for fermented milks and yogurts of the AFNOR NF 04-600 standard and/or the codex StanA-lla-1975 standard.
  • the product In order to satisfy the AFNOR NF 04-600 standard, the product must not have been heated after fermentation and the dairy raw materials must represent a minimum of 70% (m/m) of the finished product.
  • sugar is a sweet-tasting, calorie containing, soluble carbohydrate digestible to humans.
  • sugar derived from different sources.
  • Simple sugars are called monosaccharides and include glucose (also known as dextrose), fructose, and galactose.
  • the "table sugar” or “granulated sugar” most customarily used as food is sucrose, a disaccharide of glucose and fructose.
  • Other disaccharides include maltose, lactose, etcetera.
  • a carbohydrate digestible to humans is either a monosaccharide which after ingestion by a human is absorbed by the small intestine or it is an oligo or polysaccharide which, after ingestion by a human, is degraded by digestive enzymes in the digestive system to yield monosaccharides which are subsequently absorbed by the small intestine.
  • added sugar means a sugar as herein defined added as a separate ingredient to the yogurt or ingredients thereof. Therefore, added sugar is sugar that is added to food and beverages during their production (industrial processing). Sugar which is naturally present in the yogurt ingredients, is not considered as added sugar. An example of naturally present sugar is lactose in the milk base. Moreover, sugar derived from hydrolysis of lactose present in the yogurt ingredients, for example enzymatic hydrolysis by the enzyme lactase yielding glucose and galactose, is not considered as added sugar. Also, the sugar naturally present in plant sources which may be used as alternative to milk in the production of yogurt according to the invention e.g. coconut (sucrose, fructose, glucose) or soy (glucose, fructose, sucrose), is not considered as added sugar. Most typically added sugar is added sucrose, added glucose or added fructose.
  • a yogurt may comprise an amount of added sugar, for example an amount of added sucrose.
  • a yogurt comprises only lactose inherently present in the yogurt ingredient and/or galactose and glucose derived from lactose hydrolysis, such yogurt does not comprise added sugar,
  • a yogurt may be flavoured.
  • a flavoured yogurt are vanilla, honey, toffee and fruit yogurts such as strawberry, cherry, blueberry, raspberry, mango and peach.
  • sweetener' is intended to mean any compound capable of providing a sweet taste.
  • 'non-sugar sweetener' as used herein means a sweetener which is not a sugar.
  • 'Stevia extracts' is intended to mean a composition comprising one or more steviol glycosides, for example an extract derived from a plant source.
  • 'thickening agent' as used in the present context, is intended to mean a substance which increases the viscosity of the yogurt.
  • 'starter culture' or 'starter culture composition' refers to a composition comprising one or more lactic acid bacteria, which are responsible for the acidification of the milk base. Starter cultures may be fresh (liquid), frozen or freeze-dried. Freeze dried cultures need to be regenerated before use. For the production of a fermented dairy product, the starter culture is usually added in an amount from 0.01 to 3%, preferably from 0.01 and 0.02 % by weight of the total amount of milk base.
  • lactic acid bacteria refers to food- grade bacteria producing lactic acid as the major metabolic end-product of carbohydrate fermentation. These bacteria are related by their common metabolic and physiological characteristics and are usually Gram positive, low-GC, acid tolerant, non-sporulating, non- respiring, rod-shaped bacilli or cocci. During the fermentation stage, the consumption of lactose by these bacteria causes the formation of lactic acid, reducing the pH and leading to the formation of a protein coagulum. These bacteria are thus responsible for the acidification of milk and for the texture of the dairy product.
  • lactic acid bacteria encompasses, but is not limited to, bacteria belonging to the genus of Lactobacillus spp., Bifidobacterium spp., Streptococcus spp., Lactococcus spp., such as Lactobacillus delbruekii subsp. bulgaricus, Streptococcus thermophilus, Lactobacillus lactis, Bifidobacterium animalis, Lactococcus lactis, Lactobacillus casei, Lactobacillus plantarum, Lactobacillus helveticus, Lactobacillus acidophilus and Bifidobacterium breve.
  • One or more lactic acid bacteria means one or more different lactic acid bacteria, meaning lactic acid bacteria of at least a different strain.
  • Lactic acid bacterial strain 'X' as used in the present context means the Streptococcus thermophilus strain as deposited under number CBS140561.
  • Lactic acid bacterial strain ⁇ ' as used in the present context means the Streptococcus thermophilus strain as deposited under number CBS140558.
  • Lactic acid bacterial strain 'Z' as used in the present context means the Lactobacillus delbrueckii ssp. bulgaricus strain as deposited under number CBS140562.
  • Lactose or "beta-galactosidase” (EC: 3.2.1.23) is an enzyme, which can convert lactose (disaccharide) into the monosaccharides glucose and galactose. Lactose is present in dairy products and more particularly in milk, skimmed milk, cream and other milk products.
  • the lactase provided in the present invention is preferably produced by a yeast, more preferably a Kluyveromyces strain, most preferably K. lactis or K. fragilis.
  • a similar yogurt or "a comparable yogurt” as used herein is intended to mean a yogurt which is similar to the present yogurt in respect of recipe and fermentation conditions, however with the sole difference of the sugar content and/or Rebaudioside M content.
  • 'comparable' as used in the present context is intended to mean as having no significant differences, as perceived by a sensory panel and / or as measured by an analysis tool such as a viscometer or a rheometer.
  • 'liquorice' as used in the present context is intended to describe the typical aftertaste of several steviol glycosides. It means the same and can be interchangeably used with 'licorice'.
  • Weight percentages or abbreviated as % (wt), as used in the present context means the percentage in weight, of the total weight (w/w) of the total, i.e. total milk or total yogurt.
  • ppm' as used in the present context is intended to mean 'parts per million' on weight basis, i.e. "100 ppm' means "100 parts per million' or "100 mg per liter' or '0.01 % (wt)'. Detailed description
  • the present invention relates to a yogurt having an amount of added sugar of from about 0% to about 10% (wt) and an amount of Rebaudioside M of from about 15 to about 600 ppm, preferably about 25 to about 600 ppm.
  • the inventors of the present invention found that Rebaudioside M is capable to compensate for the loss in sweetness as a result of reducing the amount of added sugar in yogurt, without inducing off-flavours.
  • the yogurt of the invention has sweetness related sensory attributes scoring comparable with yogurts having higher amounts of added sugar.
  • the present inventors found that the amount of added sugar can be reduced below 10% (wt) while maintaining a yogurt having the desired sensory properties. Therefore, the present amount of added sugar, is preferably about 9% (wt) or less, more preferably about 8% (wt) or less, even more preferably about 7% (wt) or less, more preferably about 6% (wt) or less such as about 5% (wt) or less, about 4% (wt) or less, about 3% (wt) or less or even about 2% (wt) or less or about 1 % (wt) or less, most preferably 0% (wt).
  • the added sugar is sucrose.
  • the present yogurt has a sweetness which equals the sweetness of a similar sweetened yogurt having added sucrose in an amount of more than 1 % (wt), more than 5% (wt) or more than 10% (wt). More preferably the present yogurt has a sweetness which equals the sweetness of a similar sweetened yogurt having added sucrose in an amount of 1 to 15% (wt), more preferably in an amount of 10 to 15% (wt) or in an amount of 5 to 10% (wt), such as an added sucrose amount of 7% (wt), or in an amount of 1 to 5% (wt), such as an added sucrose amount of 4% (wt).
  • the present yogurt has an amount of added sucrose of 2% (wt) or less, and a sweetness which equals the sweetness of a similar sweetened yogurt having an amount of added sucrose of 7% (wt).
  • the present yogurt has an amount of added sucrose of 1 % (wt) or less, which equals the sweetness of a similar sweetened yogurt having an amount of added sucrose of 4% (wt).
  • the present yogurt has a sweetness, which equals the sweetness of a similar yogurt wherein the amount of added sucrose is not reduced.
  • a yogurt of the invention may comprise rebaudioside M in an effective amount to provide a sugar (e.g. sucrose) equivalence of at least about 1 % (wt), at least about 2% (wt), at least about 3% (wt), at least about 4% (wt), at least about 5% (wt), at least about 6% (wt), at least about 7% (wt), at least about 8% (wt), at least about 9% (wt), at least about 10% (wt) or higher.
  • a sugar e.g. sucrose
  • other consumer relevant attributes of the present yogurt like mouthfeel, creaminess, texture shininess, ropiness, thickness, smoothness, firmness, melting, astringency, sourness and and/or viscosity (in addition to sweetness) are equal to that of a similar sweetened yogurt wherein the amount of added sucrose is not reduced.
  • the present yogurt may comprise a lactase enzyme (EC 3.2.1.23) or lactase enzyme composition.
  • a lactase enzyme may be advantageous in view of the sweetness of the yogurt, since lactase may add sweetness by hydrolysing lactose in glucose and galactose.
  • the present lactase enzyme or lactase enzyme composition does not have an invertase enzyme activity, or the present lactase enzyme or lactase enzyme composition does not comprise an invertase enzyme (EC 3.2.1 .26).
  • the present lactase enzyme or lactase enzyme composition does not have an arylsulfatase enzyme activity, or the present lactase enzyme does not comprise an arylsulfatase (EC 3.1.6.1 ).
  • the advantage of using a lactase enzyme without arylsulfatase enzyme activity is the prevention of off-flavour formation.
  • Rebaudioside M is present in the present yogurt.
  • the amount of Rebaudioside M is within the range of from 0.0015% (wt) to 0.06% (wt) of the total weight of the yogurt or from 15 ppm to 600 ppm, or within the range of from 0.0025% (wt) to 0.06% (wt) of the total weight of the yogurt or from 25 ppm to 600 ppm. More preferably within the range of from 0.001 % (wt) to 0.015% (wt), or from 15 ppm to 150 ppm, or within the range of from 0.001 % (wt) to 0.025% (wt), or from 25 ppm to 150 ppm.
  • the amount of Rebaudioside M is within the range of from 0.0015 % (wt) to 0.02% (wt), or from 15 ppm to 200 ppm, or within the range of from 0.0025 % (wt) to 0.02% (wt), or from 25 ppm to 200 ppm. More preferably, the amount of Rebaudioside M is within the range of from 0.0015 % (wt) to 0.015% (wt), or from 15 ppm to 150 ppm, or within the range of from 0.0025 % (wt) to 0.015% (wt), or from 25 ppm to 150 ppm.
  • the amount of Rebaudioside M is within the range of from 0.0015 % (wt) to 0.01 % (wt), or from 15 ppm to 100 ppm, within the range of from 0.0025 % (wt) to 0.01 % (wt), or from 25 ppm to 100 ppm.
  • Rebaudioside M may be used to provide a complete replacement of added sugar, such as sucrose.
  • the Rebaudioside M for use in the present invention may be derived from a plant source, for example from a plant of the genus Stevia, such as a Stevia rebaudiana plant.
  • a steviol glycoside may be one obtained via an enzymatic process, for example in a process whereby a UDP-glycosyltransferase contacted with a steviol or steviol glycoside substrate to generate Rebaudioside M.
  • Rebaudioside M for use in the present invention may be produced by fermentation of a recombinant host cell which has been modified so that it is capable of production of Rebaudioside M. Suitable recombinant hosts are described in WO2015/007748 WO2016/14671 1 , WO2016/151046 and WO2016/170045.
  • Rebaudioside M may be present in a yogurt of the invention as the sole or as substantially the sole sweetener (in terms of added sweeteners). That is to say, rebaudioside M may be present as the only or substantially the only added sweetener.
  • Rebaudioside M is present as the sole or substantially the sole sweetener when Reb M is at least 90% (wt) of the total sweeteners added to the yogurt, preferably at least 91 % (wt), at least 92% (wt), at least 93% (wt), at least 94% (wt), at least 95% (wt), at least 96% (wt), at least 97% (wt), at least 98% (wt), at least 99% (wt), or 100% (wt) of the total sweeteners added to the yogurt.
  • Non-sugar sweeteners may be included in the present yogurt, such as a steviol glycoside other than rebaudioside M or a Stevia extract, a mogroside or Luo Han Guo extract, thaumatin, brazzein, mabinlin, monellin, monatin, pentadin, miraculin, curculin, neoculin, neohesperidin dihydrochalcone (NHDC), Phyllodulcin, glycyrrhizic acid and its salts, sucralose, acesulfame K, alitame, aspartame, cyclamate, erythritol, maltitol, mannitol, sorbitol, lactitol, xylitol, inositol, threitol, arabitol, isomalt, propylene glycol, glycerol, galactitol, hydrogenated isomalt, prop
  • the one or more other non-sugar sweetener is a second steviol glycoside
  • the second steviol glycoside is preferably one or more of the steviol glycosides naturally present in the plant Stevia.
  • the second steviol glysocide may be one or more of Steviolmonoside, Steviol-19-0- -D-glucose, Rubusoside, Steviolbioside, Stevioside, Stevioside A, Rebaudioside B, Rebaudioside G, Rebaudioside G1 , Stevioside B, Rebaudioside E, Rebaudioside A, Rebaudioside A2, Rebaudioside D, Rebaudioside I, Rebaudioside L, Rebaudioside L1 , Rebaudioside Q2, Rebaudioside Q, Rebaudioside I2, Rebaudioside Q3, Rebaudioside I3, Rebaudioside IX, Dulcoside A, Dulcoside A1 , Dulcoside B, Rebaudioside C, Rebaudioside S, Rebaudioside H, Rebaudioside H1 , Rebaudioside K, Rebaudioside
  • the steviol glycoside may be derived from an enzymatic conversion reactions, such as Rebaudioside Z1 , Rebaudioside Z1 , Rebaudioside V, Rebaudioside W, Rebaudioside D2, Rebaudioside M2, Rebaudioside D3 or Glycosylated Steviol Glycosides (GSG).
  • the second steviol glycoside may be a combination of two or more steviol glycosides, for example a combination of at least rebaudioside A and rebaudioside D.
  • the amount of the one or more other non-sugar sweeteners is within the range of from 0.00001 % (wt) to 10% (wt) of the total weight of the yogurt, preferably the amount of the one or more other non-sugar sweeteners is within the range of 0.00001 % (wt) to 9% (wt), more preferably the amount of the one or more other non-sugar sweeteners is within the range 0.00001 % (wt) to 8% (wt), more preferably the amount of the one or more other non- sucrose sweeteners is within the range 0.00001 % (wt) to 7% (wt), more preferably the amount of the one or more other non-sugar sweeteners is within the range 0.00001 % (wt) to 6% (wt), more preferably the amount of the one or more other non-sugar sweeteners is within the range 0.00001 % (wt) to 5% (wt), more preferably the amount of the one or more other non-su
  • the rebaudioside M suitable for use in the present invention may be provided in the form of a composition comprising the rebaudioside M which is then used in the yogurt or process of the invention.
  • a composition comprising the rebaudioside M may comprise at least about 50% by weight of the rebaudioside M, such as at least about 75% by weight of the rebaudioside M, preferably at least about 96% by weight of the rebaudioside M, preferably at least about 97% by weight of the rebaudioside M, such as at least about 98% by weight of the rebaudioside M or more.
  • a composition comprising the rebaudioside M may comprise one or more second steviol glycosides.
  • a second steviol glycoside suitable for use in the present invention may be provided in the form of a composition comprising the second steviol glycoside which is then used in the yogurt or process of the invention.
  • the second steviol glycoside may be one or more of Steviolmonoside, Steviol-19-0" -D-glucose, Rubusoside, Steviolbioside, Stevioside, Stevioside A, Rebaudioside B, Rebaudioside G, Rebaudioside G1 , Stevioside B, Rebaudioside E, Rebaudioside A, Rebaudioside A2, Rebaudioside D, Rebaudioside I, Rebaudioside L, Rebaudioside L1 , Rebaudioside Q2, Rebaudioside Q, Rebaudioside I2, Rebaudioside Q3, Rebaudioside I3, Rebaudioside IX, Dulcoside A, Dulcoside A1 , Dulcoside B, Rebaudioside C, Rebaudioside S, Rebaudioside H, Rebaudioside H1 , Rebaudioside K, Rebaudioside J, Rebaudioside N, Rebaudioside
  • a composition comprising the second steviol glycoside may comprise at least about 50% by weight of the second steviol glycoside, such as at least about 75% by weight of the second steviol glycoside, preferably at least about 96% by weight of the second steviol glycoside, preferably at least about 97% by weight of the second steviol glycoside, such as at least about 98% by weight of the second steviol glycoside or more.
  • a composition comprising the second steviol glycoside may comprise two or more steviol glycosides.
  • the present inventors found that the indicated amounts of non-sugar sweetener are able to repair the loss in sweetness without introducing off-flavours to the yogurt.
  • rebaudioside M present in the indicated amounts provides sweetness without introducing a liquorice flavour to the yogurt. This is unexpected since steviol glycosides may introduce liquorice flavours. Therefore, the present amount of rebaudioside M is preferably suitable to provide sweetness without introducing a liquorice flavour to the yogurt.
  • the present invention relates to a process for the production of a yogurt, comprising fermenting milk having an amount of sucrose, added sucrose or sugar, in an amount of from 0% to 10% (wt) with a starter culture to provide the yogurt, and comprising adding Rebaudioside M to the milk or the yogurt in the amount of from 15 ppm to 600 ppm, preferably from 25 ppm to 600 ppm. It has been found that the present process is able to compensate for the loss in sweetness resulting from reducing the amount of added sugar, or sucrose.
  • the Rebaudioside M is added to the present milk having an amount of sucrose, added sucrose or sugar between 0% and 10% (wt) or to the provided yogurt directly. If added to the milk the Rebaudioside M is present during fermentation. If added to the provided yogurt, the Rebaudioside M may be added to the provided yogurt directly or to a fruit or flavour preparation prior to its mixing with the provided yogurt. The Rebaudioside M may also be added during mixing of a fruit or flavor preparation with the provided yogurt.
  • the present milk having an amount sucrose or sugar between 0% and 10% (wt) preferably having an amount of sucrose or sugar of 9% (wt) or less, more preferably 8% (wt) or less, even more preferably 7% (wt) or less, more preferably 6% (wt) or less such as 5% (wt) or less, 4% (wt) or less, 3% (wt) or less or even 2% (wt) or less or 1 % (wt) or less, or 0%.
  • the present process for the production of a yogurt is a process for the production of a yogurt having an amount of sucrose or sugar between 0% and 10% (wt), preferably an amount of sucrose or sugar of 9% (wt) or less, more preferably 8% (wt) or less, even more preferably 7% (wt) or less, more preferably 6% (wt) or less such as 5% (wt) or less, 4% (wt) or less, 3% (wt) or less or even 2% (wt) or less or 1 % (wt) or less, or 0% (wt).
  • the present step of fermenting milk having an amount of sugar or sucrose between 0% and 10% with a composition comprising a starter culture to provide the yogurt preferably comprises maintaining the milk at a fermentation temperature until the desired pH value in the range of 4.0 and 5.0, preferably a pH value in the range of 4.0 to 4.7 and more preferably in the range of 4.2 to 4.5 is reached (end of fermentation).
  • the pH is preferably in the range of 4.2 - 5.0.
  • the length of the fermentation period is not critical for the present invention and can be determined easily by the skilled person.
  • the fermentation temperature may be in the range of 30°C-45°C, more preferably in the range of 37°C-42°C.
  • the present process further comprises a step of cooling the milk when a pH value in the range of 4.0 and 5.0 is reached and/or a step of packaging the provided yogurt.
  • the provided yogurt is packaged in a package having a volume of more than 50 ml, such as from 50 ml to 1 liter.
  • the starting material is typically comprised of milk and/or ingredients obtained from milk. It is also referred to as a "milk-based composition".
  • milk encompasses animal milk, such as cow's milk, and also substitutes to animal milk, such as vegan milk, such as soy milk, rice milk, coconut milk, almond milk etc.
  • milk-based compositions useful in such products and/or processes are known by the one skilled in the art of dairy products, preferably of fermented dairy products.
  • a milk-based composition encompasses a composition with milk or milk fractions, and compositions obtained by mixing several previously separated milk fractions. Some water or some additives can be added to said milk, milk fractions and mixtures.
  • the milk is an animal milk, for example cow's milk. Some alternative animal milks can be used, such as sheep milk or goat milk.
  • the milk-based composition can typically comprise ingredients selected from the group consisting of milk, half skimmed milk, skimmed milk, milk powder, skimmed milk powder, milk concentrate, skim milk concentrate, milk proteins, cream, buttermilk and mixtures thereof. Some water or additives can be mixed therewith. Examples of additives that can be added include sugar, sweeteners different from sugar, fibers, and texture modifiers.
  • the milk-based composition can typically have a fat content of from 0.0% to 5.0% by weight, for example of from 0.0% to 1.0% or from 1.0% to 2.0% or from 2.0% to 3.0% or from 3.0% to 4.0% or from 4.0% to 5.0%.
  • the "fat content" of a composition corresponds to the weight of the fat components present in the composition relatively to the total weight of the composition.
  • the fat content is expressed as a weight percentage.
  • the milk-based composition can typically have a protein content of from 2.0% to 10.0% by weight, or from 2.0% to 6.0%, for example of from 2.0% to 3.0% or from 3.0% to 4.0% or from 4.0% to 5.0% or from 5.0% to 6.0% or from 6.0% to 8.0% or from 8.0% to 10.0% by weight.
  • the "protein content" of a composition corresponds to the weight of the proteins present in the composition relatively to the total weight of the composition. The protein content is expressed as a weight percentage.
  • the milk-based composition can comprise lactose.
  • the amount of lactose can be typically of from 3.80% to 5.00% by weight. Still, higher amounts of lactose (up to and higher than 8.0%) are included in the scope of the present invention, as increasing the protein content by adding for example skimmed milk powder to the milk base may lead to a concurrent increase in lactose.
  • the milk-based composition has the following contents (% by weight): from 3.0% to 3.5% of milk protein, from 0.0% to 3.5% of fat and from 3.80% to 5.00% of lactose.
  • the milk is a low-fat milk comprising less than 2.0% fat by weight, preferably less than 1.0% of fat, preferably less than 0.5% fat, preferably less than 0.1 %, for example less than 0.01 %.
  • the milk can be for example a skimmed milk.
  • the present process may further comprises adding a lactase enzyme (EC 3.2.1 .23) composition to the milk having an amount of sugar or sucrose between 0% and 10% (wt) or to the provided yogurt.
  • a lactase enzyme EC 3.2.1 .23
  • the lactase enzyme is added to the present milk before or together with the present starter culture.
  • the lactase enzyme is added during fermentation.
  • lactose hydrolysis by the lactase enzyme and fermentation with the starter culture is carried out simultaneously.
  • the advantage of adding a lactase enzyme is the hydrolysis of lactose into glucose and galactose, both of which provide a stronger sweetness than lactose.
  • the lactase enzyme is introduced in the process such that at least 10%, preferably at least 20%, preferably at least 30%, preferably at least 40%, preferably at least 50%, preferably at least 60%, preferably at least 70%, preferably at least 80%, preferably at least 90%, preferably 95% of lactose of the dairy material is degraded to glucose and galactose, preferably at pH above 5.0, preferably at a fermentation temperature.
  • the lactase can be added in an amount of from 0.005 wt % to 0.20 wt %, in particular from 0.01 wt % to 0.15 wt %, preferably from 0.02 wt % to 0.06 wt %, based on the total weight of the dairy material.
  • the present starter culture comprises one or more lactic acid bacterial strain selected from the group consisting of X, Y and Z.
  • the present starter culture comprises X and Y; X and Z; Y and Z; X, Y and Z.
  • the combination of X, Y and Z is highly preferred. More preferably, the present starter culture comprises the combination of strain X (deposited as CBS140561 ), strain Y (deposited as CBS140558) and strain Z (deposited as CBS140562).
  • the present starter cultures are for example commercial starter cultures like DELVO®FRESH YS-141 , DELVO®FRESH YS-131 , DELVO®FRESH YG-131 , DELVO®FRESH MY-131 , or DELVO®FRESH YS-241.
  • the yogurt of the invention has a mouthfeel thickness equal to a fully sucrose sweetened yogurt.
  • the yogurt of the invention has a creaminess equal to a fully sucrose sweetened yogurt.
  • the yogurt of the invention has a sour flavour equal to a fully sucrose sweetened yogurt.
  • the yogurt of the invention has a no liquorice off- flavour, equal to a fully sucrose sweetened yogurt.
  • the sweetened yogurt of the invention has a shear stress and viscosity equal to a fully sucrose sweetened yogurt.
  • the starter culture may comprise the lactic acid bacterial strains X and Y; X and Z; Y and Z; X, Y and Z.
  • the combination of X, Y and Z may be used.
  • the present invention relates to the use of rebaudioside M for providing texture, mouthfeel thickness and/or a creaminess in a yogurt having an amount of sugar, or sucrose, between 0% and 10% (wt), preferably an amount of sugar, or sucrose, of 9% (wt) or less, more preferably 8% (wt) or less, even more preferably 7% (wt) or less, more preferably 6% (wt) or less such as 5% (wt) or less, 4% (wt) or less, 3% (wt) or less or even 2% (wt) or less or 1 % (wt) or less, or 0%.
  • a yogurt comprising rebaudioside M in an amount of from about 15 ppm to about 600 ppm, preferably about 25 ppm to about 600 ppm, and an added sugar in an amount of from about 0% to about 10% (wt).
  • a yogurt according to embodiment 1 which comprises an added sugar in an amount of about 5% (wt) or less.
  • a yogurt according to any one of the preceding embodiments which comprises a non- sugar sweetener in addition to rebaudioside M.
  • a yogurt according to any one of the preceding embodiments which does not comprise an added thickening agent.
  • a process for the preparation of a yogurt which method comprises fermenting milk with a starter culture, wherein the resulting yogurt comprises rebaudioside M in an amount of from about 15 ppm to about 600 ppm, preferably from about 25 ppm to about 600 ppm, and an added sugar in an amount of from about 0% to about 10% (wt).
  • flavour are maintained in comparison with a yogurt wherein added sugar is not replaced with rebaudioside M. 13.
  • rebaudioside M in a yogurt in an effective amount to provide a sugar equivalence of at least about 1 % (wt).
  • lactic acid bacterial strains used in examples 1-3 are:
  • lactic acid bacteria starter culture is used in examples 1-3:
  • Rebaudioside M or Rebaudioside A having a purity of 95% was added to the milk with a concentration of 0.1 gram/liter milk 0.1 1 gram/liter milk, respectively. Both rebaudioside M and rebaudioside A were fermentative products obtained as disclosed in WO2013/1 10673 and WO2016/170045. 4. Yogurt preparation
  • the milk composition used is obtained by supplementing pasteurized skimmed milk (Campina, The Netherlands) with skimmed milk powder and sucrose, leading to final concentrations of 4.2% protein, 1.5% fat and between 0% and 7% sucrose.
  • the final recipe is described in the different examples.
  • the milk mixture was homogenized in line (80 over 40 bar) and pasteurized at 92°C for 6 minutes.
  • the pasteurized milk is cooled back to the fermentation temperature (42°C) and inoculated with the starter culture to be tested at 4 units per 1000 liter milk. If lactase was added, it was added to the milk together with the culture.
  • the yogurt is smoothened using a back-pressure valve set at a back pressure of 0.75 bar on water and cooled to 22°C.
  • the yogurt is then filled out into suitable containers.
  • the yogurt cups are then stored at 4°C until sensory analysis.
  • Descriptive sensory analysis was done by using the Quantitative Descriptive Analysis Method (Stone, H. and Sidel, J.L. "Sensory Evaluation Practices” 3 rd edition, 2004).
  • the panelists developed a list of attributes including definitions by means of evaluating a wide variety of references and a wide array of yogurts.
  • training sessions were organized to enable panelists to learn to consistently differentiate and replicate the yogurt samples.
  • the intensities of the selected attributes were obtained per product by the FIZZ (Biosystems; France) sensory data acquisition system, using unstructured line scales ranging from 0 - 100.
  • the viscosity of the yogurts was determined with a Brookfield Viscometer. Viscosity measurement were performed using a Brookfield RVDVII+ Viscometer, which allows viscosity measurement on an undisturbed product (directly in the pot). The Brookfield Viscometer determines viscosity by measuring the force required to turn the spindle into the product at a given rate.
  • the Helipath system with a T-C spindle was used as it is designed for non-flowing thixotropic material (gels, cream). It slowly lowers or raises a rotating T-bar spindle into the sample so that not always the same region of the sample is sheared (helical path).
  • the viscometer measures constantly the viscosity in fresh material, and is thus thought to be the most suitable for measuring stirred yogurt viscosity.
  • a speed of 30 rpm was used for 31 measuring points, at an interval of 3 sec. The average of the values between 60 and 90 seconds are reported.
  • Example 1 Yogurt with 0% added sucrose and 100 ppm Rebaudioside M
  • Yogurt was made according to the method described in the Materials and Methods. Three different recipes sweetened yogurts were prepared:
  • ⁇ A one with added sucrose in the amount of 4% (wt),
  • the data in table 1 illustrates that replacing added sucrose with Rebaudioside M leads to sweetened yogurts with equal sweetness as the sucrose-sweetened yogurt without any apparent off-flavours.
  • the invention shows a 100% sugar reduction sweetened yogurt, with 0% added sucrose.
  • Example 2 Sweetened yogurt at 2% added sucrose and 100 ppm Rebaudioside M
  • Yogurt was made according to the method described in the Materials and Methods. Three different recipes sweetened yogurts were prepared:
  • the data in table 2 illustrates that replacing added sucrose with Rebaudioside M leads to sweetened yogurts with equal sweetness as the sucrose-sweetened yogurt without any apparent off-flavours.
  • the invention shows a 73% sugar reduction sweetened yogurt.
  • Example 3 Viscosity of sweetened yogurt with reduced sucrose and 100 ppm
  • Example 4 Sweetened yogurt with reduced sugar, containing Rebaudioside M and modified starch.
  • yogurts G - L pasteurized semi-skimmed milk (Private label, Plus Supermarket, The Netherlands) with pasteurized full fat milk (Plus Supermarket, The Netherlands), skimmed milk powder were mixed, subsequently sucrose and/or Thermtex modified starch (Ingredion) to the final concentrations outlined in Table 4.
  • the milk bases for yogurts G - L were homogenised in-line (80 over 40 bar) and pasteurized at 92 °C for 6 minutes.
  • the pasteurized milk mix was cooled to 42 °C and inoculated at a rate of 4U/1000L with the starter cultures indicated in Table 4. If Maxilact®LGi was added, it was added directly after inoculation using the dosages outlined in Table 4.
  • the fermentation was performed at 42 °C in a water bath until a pH of 4.60 was reached.
  • the yogurts were smoothened using a back-pressure valve set at a back pressure of 1 bar on yogurt and cooled to 22 °C before filling out in cups
  • Products G - 1 were collected in a container prior to manually mixing in Rebaudioside M in the amounts indicated in table 4.
  • the containers were stored at 4 °C overnight, manually mixed again and filled out in cups.
  • the yogurt cups were stored at 4 °C.
  • the three different recipes sweetened yogurts (G - 1) were prepared with each of the starter cultures (DELVO®FRESH YS- 131 , YS-141 and YS-241 ), leading to 9 different yogurts in total, all of them containing 3.6% protein, 1.5% fat and 0.75% modified starch (Thermtex®):
  • the sweetness enhancer (20420361 ) was obtained from Kerry.
  • the data in Tables 5, 6 and 7 illustrates that replacing added sucrose with Rebaudioside M in products containing modified starch, leads to sweetened yogurts with equal sweetness as the sucrose-sweetened yogurt without any apparent off-flavours.
  • the invention shows sweetened yogurts with 30 or 70% sugar reduction, respectively.
  • Table 8 strain cultures used in examples 4 to 6
  • Example 5 Sweetened yogurt without added sugar containing Rebaudioside M and starch.
  • Yogurt was made according to the method described in the Materials and Methods with the starter cultures DELVO®FRESH YS-141 and MY-131. Three different recipes sweetened yogurts were prepared with each starter culture leading to 6 different yogurt samples, all of them containing 3.6% protein, 1.5% fat and 0.75% modified starch (Thermtex®):
  • the invention shows a 100% sugar reduction sweetened yogurt, with 0% added sucrose.
  • Example 6 Sweetened Greek yogurt with reduced sugar, containing Rebaudioside M and Maxilact®LGi.
  • Greek yogurt was made from raw milk, which was skimmed at 55 °C and pasteurized at 76 °C for 15s. Heat treatment was performed for 5 in at 95 °C.
  • the thus obtained skimmed milk (3.6% protein) was fermented with DELVO®FRESH YG-131 at an inoculation rate of 4U/1000L, and a temperature of 42 °C until pH 4.6 was reached.
  • One batch was prepared as such, and one with 2000 NLU/I Maxilact®LGi added during inoculation.
  • the white mass was concentrated by centrifugation using a KNA-3 separator (GEA Westfalia) with a feed of 520 l/h and a back pressure at the whey outlet of 2 bar to target approximately 10% protein.
  • KNA-3 separator GAA Westfalia
  • Sucrose syrup was prepared by dissolving 2500 g of sucrose in 1000 g of water at 85 C. Sucrose syrup, water and/or Rebaudioside M were manually mixed with the white mass to target the sucrose and Rebaudioside M levels outlined in Table 4, resulting in products M - O, each containing 10% protein and 0.1 % fat.
  • the data in table 9 illustrates that replacing added sucrose with Rebaudioside M in Greek yogurt, leads to sweetened yogurts with equal sweetness as the sucrose-sweetened yogurt without any apparent off-flavours.
  • the invention shows sweetened yogurts with 30 or 70% sugar reduction, respectively.

Abstract

L'invention concerne un yaourt contenant le rébaudioside M dans une quantité d'environ 15 ppm à environ 600 ppm, de préférence d'environ 25 ppm à environ 600 ppm, et du sucre ajouté dans une quantité d'environ 0% à environ 10% en poids.
PCT/EP2018/072664 2017-08-23 2018-08-22 Yaourt contenant le rébaudioside m WO2018224698A1 (fr)

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US20220015380A1 (en) * 2018-12-19 2022-01-20 Firmenich Sa Sweetened dairy compositions comprising lactose hydrolysis products and glucosylated natural steviol glycosides
EP4000417A1 (fr) * 2020-11-23 2022-05-25 DSM IP Assets B.V. Combinaison de lactase et d'un modulateur du goût dérivé de la paroi cellulaire de levure

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