Classifications

• • 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
  • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
  • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
  • A23C13/00—Cream; Cream preparations; Making thereof
  • A23C13/12—Cream preparations
  • A23C13/14—Cream preparations containing milk products or non-fat milk components
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
  • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
  • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
  • A23D7/0053—Compositions other than spreads
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
  • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
  • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
  • A23G3/46—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing dairy products
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
  • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
  • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
  • A23G3/54—Composite products, e.g. layered, coated, filled
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
  • A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
  • A23G9/46—Aerated, foamed, cellular or porous products
• • 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
  • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
  • A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
• • 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
  • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
  • A23L9/10—Puddings; Dry powder puddings
  • A23L9/12—Ready-to-eat liquid or semi-liquid desserts, e.g. puddings, not to be mixed with liquids, e.g. water, milk
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
  • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
  • A23P30/40—Foaming or whipping
• • 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
  • A23C2210/00—Physical treatment of dairy products
  • A23C2210/30—Whipping, foaming, frothing or aerating dairy products

Definitions

• the present invention relates generally to the field of whipped cream.
• the present invention relates to a whipped cream having a low-fat content, in particular having shelf-life of several days or weeks under refrigeration.
• Whipped dairy products such as whipped cream
• dairy desserts such as liegois desserts, where a layer of whipped cream is above a layer of chocolate dessert cream for instance.
• Whipped cream may also be used as an ingredient in aerated compositions, where whipped cream is mixed with other ingredients, such as fruit-based compositions.
• cream contains a high amount of fat. It is also the case of whipped cream, even though the fat content in whipped cream is lower than that of non-whipped cream per volume unit, thanks to the overrun of the whipped cream. In any case, whipped cream contributes significantly to the fat content and energy content of this category of food products.
• dairy fat is mostly comprised of saturated fatty acids (SFA): dairy fat contains about 70wt% of saturated fatty acids. Recommendations to reduce or limit dietary intake of saturated fat are made, amongst others, by the World Health Organisation (WHO). In 2003, the WHO and the Food and Agriculture Organization (FAO) concluded in an expert report that "intake of saturated fatty acids is directly related to cardiovascular risk.” A traditional target is to limit the dietary intake to 10% of the daily energy intake.
• SFA saturated fatty acids
• Whipped cream provides a light texture to food products, either as an ingredient (for mixing with other ingredient) or as a discernible component of the product, such as a separate layer. It may also impart an attractive visual aspect to the product. Also, fat contributes to the mouthfeel of the whipped cream as well as to its stability over shelf life.
• foams such as whipped cream
• foams are meta-stable systems with a low shelf life.
• Gas bubbles are dispersed in a liquid phase.
• the bubbles are stabilised by a thin film of milk proteins and milk fat.
• destabilisation begins due to drainage, coalescence and disproportionation. Drainage is the phenomenon whereby liquid in the thin film drains by gravity.
• Coalescence is the phenomenon whereby neighbouring gas bubbles merge together, for instance due to disproportionation.
• Disproportionation occurs due to gas pressure differences between bubbles of unequal sizes.
• Foam destabilisation can be delayed by high viscosities of the liquid phase, as in a mousse, by drying the system (e.g. dough) or by freezing (e.g. ice-cream).
• the liquid phase is not removed, as in a dough, or solidified, as in ice-cream.
• the high viscosity of the liquid phase is not sufficient to avoid destabilisation.
• reducing the fat content may have a negative impact on acceptance and liking by consumers, both due to a less appealing mouthfeel or texture, and to the reduced stability during shelf life.
• chilled dairy products have a shelf life of several weeks under refrigeration. This is to ensure that they remain appealing to the consumer until consumption.
• shelf life of chilled dairy products ranges from 25 to 40 days at 3°C to 5°C.
• Chilled dairy desserts which contain whipped cream are especially sensitive, due to the inherent instability of their whipped cream component.
• US 3468671 (BRATLAND ARTHUR) relates to a low-fat whipping cream obtained by combining a cream comprising more than 30% butterfat with buttermilk, to produce a whipping cream comprising 15% to 25% butterfat. Adding skim milk or sodium caseinate is required to improve the consistency of the whipping cream when it contains less than 20% butterfat.
• US 4556574 A (ALFA LAVAL AB) relates to a process for the production of cream.
• the process comprises concentrating buttermilk by ultrafiltration, then acidifying the concentrated buttermilk to a pH below 4.0, adding the acidified buttermilk concentrate to cream having a predetermined fat content, the amount of said added concentrate being in the range of 5-15% of the amount of the cream, and neutralizing the mixture of buttermilk concentrate and cream.
• EP 2996483 A relates to whippable milk product comprising milk fat from unhomogenized milk, protein, water-soluble calcium salt, at least one stabilizer and water.
• the pH of the milk product ranges between 5.5 and 7.
• GB 2437239 A (LAKELAND DAIRY PROCESSING LTD) relates to a process for preparing a low fat whipping cream having 20% or less total fat by weight. The process comprises obtaining milk sufficient to provide between 70 and 80% by weight, adding milk powder and from 1 to 4% of cream to the milk and agitating. A starch and polysaccharide are added to the milk composition. A non-dairy lauric fat is melted at between 60 and 80 °C.
• An emulsifier mix comprising monoglycerides and diglycerides of fatty acids, sorbitan monostearate, lactic acid ester and sodium stearyl lactylate is added to the non-dairy lauric fat to form a fat-emulsifier mix.
• a hydrocolloid mix of at least guar and carrageenan is added to either the milk composition or the fat-emulsifier mix before the aqueous and oily phases are combined, sterilised, homogenised and cooled. This final product contains non-dairy fat.
• EP 0109372 A (SKANEMEJERIER EKONOMISK FORENI ) relates to a process for the production of a low fat beatable cream (17-31% by weight of fat) having a shelf life of up to 8 weeks when kept in cold storage.
• the process comprises mixing a cream with sweet buttermilk and heating and tempering it by alternate heating and chilling and then heating the cream to at least 60°C.
• the pH of the mixture is adjusted to about 5.95-6.25 by adding sour milk or sour buttermilk, whereupon the mixture is allowed to swell.
• the mixture is homogenised, chilled, and sterilised or alternatively pasteurised. Afterthe pasteurisation step, the mixture is again homogenized and chilled before being packaged.
• US 3505077 (BRATLAND ARTHUR ET AL) relates to a recombined cream obtained by mixing a low fat milk fraction, a high fat milk fraction and water.
• the high fat milk fraction consists of any type of fat including butter or other glyceride fats such as palm kernel oil.
• the low fat fraction relates to skimmed milk and buttermilk.
• the low fat fraction may also be the remaining fraction obtained after removing the fat fraction of a concentrated cream.
• buttermilk may vary in its properties all according to the process used in churning. Variability of buttermilk properties appears as a limiting drawback for using it in whipped cream.
• US 2015/099050 A relates to a stable frozen confectionery product having improved organoleptic properties.
• the frozen confectionery product comprises a partially coagulated protein system including kappa-casein and beta-lactoglobulin and exhibits a pH comprised between 5.6 and 6.3 when melted and centrifuged at 50 000 g for 30 min at 25°C.
• the partially coagulated protein system is obtained by coagulating milk proteins through heat treatment in a mild acidic environment.
• the frozen confectionery product is produced by homogenising, pasteurising between 178 and 190°F (80 to 87.7°C) for 30 to 90 seconds and then, freezing while aerating an ingredient mixture having a pH comprised between 5.6 and 6.3.
• the ingredient mixture comprises fat in an amount of 0-20% by weight, milk solids non-fat in an amount of 5-15%, a sweetening agent in an amount of 5-30%, a stabilizer system in an amount of 0-6% and optionally an acidic component.
• WO 2018/002139 discloses the addition of a milk-based ingredient which has been mild-acidified and heat treated, to a cream composition before aeration.
• the process of WO 2018/002139 requires the preliminary complex preparation of an acidified and heat-treated milk-based ingredient and then the whole process cannot be performed in a continuous manner at an industrial scale.
• the object of the present invention is to improve the state of the art, and in particular to provide whipped cream composition, and a method for its manufacture, that overcomes the problems of the prior art and addresses the needs described above, or at least to provide a useful alternative.
• the invention proposes a method for the manufacture of a whipped cream composition, which comprises the steps of: a) preparing a cream composition comprising between 15wt% and 40wt% of fat by mixing a milk-based component, a cream component, and optionally a stabilising system to obtain a cream composition, wherein said cream composition has a protein/fat weight ratio between 0.05 and 0.35,
• step (b) heat-treating the cream composition obtained at step (b) at a temperature of from 60°C to 100°C for a period of from 3 seconds to 300 seconds,
• the invention proposes a whipped cream composition obtainable by a method according the first aspect of the invention, comprising 15 wt% to 40 wt% of fat, having a protein/fat ratio between 0.05 and 0.35, having an overrun of from 100% to 200%, and a shelf life of 30 days at a temperature ranging from about 3°C to about 8°C.
• the invention proposes a food product comprising at least two different food layers, wherein one of said food layers comprises a whipped cream composition according to the second aspect of the invention.
• pre-conversion archive The figures are provided as black-and-white pdf documents after conversion from a coloured pre-conversion document.
• the pre-conversion document is filed together with this patent application as the "pre-conversion archive”.
• Figure 1 shows the microstructure of the cream compositions before whipping depending on fat content (16, 20 or 26%), on the protein/fat weight ratio (0.13, 0.2 or 0.3) and on the application of the process according to the invention (HTAC) or not (Reference).
• the top pictures were taken with optical microscopy in differential interference contrast mode (DIC) and the lower ones in phase-contrast mode (PC).
• Figure 2 shows the microstructure with protein aggregates of the 16% fat cream composition prepared with the process of reference (left) and the 16% fat cream composition prepared with the process according to the invention, namely HTAC (right).
• the pictures were taken with optical microscopy in differential interference contrast mode (DIC).
• Legend 1 refers to oil droplets and legend 2 refers to protein aggregates.
• Figure 3 shows the viscosity at 100 s-1 (40°C) of the cream compositions before whipping depending on fat content (16, 20 or 26%), on the protein/fat weight ratio (0.2 or 0.3) and on the application of the process according to the invention (HTAC) or not (Reference).
• Figure 4 shows the microstructure of the 26% fat whipped creams depending on the application of the process according to the invention (HTAC, top pictures) or not (Reference, bottom pictures).
• the pictures on the left were taken with optical microscopy in differential interference contrast mode (DIC) and the pictures on the right were taken with optical microscopy in phase-contrast mode (PC).
• DIC differential interference contrast mode
• PC phase-contrast mode
• Figure 5 shows the microstructure of the 16% fat whipped creams depending on the application of the process according to the invention (HTAC, bottom pictures) or not (Reference, top pictures).
• the pictures on the left were taken with optical microscopy in differential interference contrast mode (DIC) and the pictures on the right were taken with optical microscopy in phase-contrast mode (PC).
• DIC differential interference contrast mode
• PC phase-contrast mode
• Figure 6 shows the microstructure of the 20% fat HTAC whipped creams depending on the protein/fat weight ratio (0.2, top pictures or 0.3, bottom pictures).
• the pictures on the left were taken with optical microscopy in differential interference contrast mode (DIC) and the pictures on the right were taken with optical microscopy in phase-contrast mode (PC).
• DIC differential interference contrast mode
• PC phase-contrast mode
• Figure 7 shows the images obtained by confocal microscopy of the whipped creams depending on fat content (16 or 26%), on the protein/fat weight ratio (0.12 or 0.3) and on the application of the process according to the invention (HTAC) or not (Reference). Proteins appears in green (1) while fat appears in red (2). Bar scale represents 10 pm.
• Figure 8 shows the images obtained by confocal microscopy of 20% fat whipped creams prepared with the process according to the invention (HTAC) depending on the protein/fat weight ratio (0.2 or 0.3). Proteins appears in green (1) while fat appears in red (2). Bar scale represents 10 pm.
• Figure 9 shows the images obtained by confocal microscopy of the whipped creams prepared with the process according to the invention (HTAC) depending on fat content (20% or 26%), on the protein/fat weight ratio (0.12 or 0.3).
• the rotation speed of the whipping device varied from 300 to 1400 rpm. Proteins appears in green (1) while fat appears in red (2). Bar scale represents 10 pm.
• Figure 10 shows the values of the force measured after 7 days of storage and 14 days of storage at 4°C for whipped creams depending on fat content (16, 20 or 26%), on the protein/fat weight ratio (0.2 or 0.3) and on the application of the process according to the invention (HTAC) or not (Reference).
• Figure 11 shows the values of G' measured at 10°C (temperature sweep test) after 30 days of storage a 4°C for whipped creams depending on fat content (16, 20 or 26%), on the protein/fat weight ratio (0.2 or 0.3) and on the application of the process according to the invention (HTAC) or not (Reference).
• Figure 12 shows the results of the sensory tasting of the 26% fat whipped cream prepared with the reference process versus the 20% fat low protein (protein/fat weight ratio of 0.2) whipped cream prepared with the process according to the invention (HTAC).
• the 26% fat whipped cream prepared with the reference process is chosen as reference and is set at 0.
• Figure 13 shows the mean intensity of the descriptors "Thick", “Fat coating” and “Airy” for the 26% fat whipped cream with a protein/fat weight ratio of 0.13 and prepared with the process according the invention (HTAC) or not (Reference) (overrun 123%), and for the 20% fat whipped creams with a protein/fat weight ratio of 0.2 or 0.3 (overrun 137%) and prepared with the process according to the invention (HTAC).
• the 26% fat whipped cream prepared with the reference process is chosen as reference and is set at 0.
• Figure 14 shows the values obtained for all the assessed sensory descriptors for the 26% fat whipped cream prepared with the reference process versus the 20% fat low protein (protein/fat weight ratio of 0.24) whipped cream prepared with the process according to the invention (HTAC).
• whipped cream composition or “whipped cream” refer to a cream composition in which gas bubbles have been introduced by whipping or aerating, in order to impart a foamy texture to the cream composition.
• the amount of gas introduced in the cream composition is measured by the overrun of whipped cream.
• chilled or “refrigerated” refer to a temperature ranging from about 3°C to about 8°C, which is recommended for the conservation of a dairy product.
• the invention relates to a method for the manufacture of a whipped cream composition which has a low fat content, which is stable over several weeks at refrigerated temperatures, and which has a similar or improved mouthfeel when compared to that of a standard full fat whipped cream. Thanks to its lower fat content and higher overrun, such a whipped cream contributes to a lower fat and SFA intake, for a given volume or for a given weight of product, when compared to standard full fat whipped cream.
• the method comprises preparing a cream composition.
• the cream composition is prepared by mixing a milk-based component with a cream component and optionally with a stabilising system.
• the cream composition comprises between 10 wt% and 40 wt% of fat, preferably between 15 wt% and 30 wt% of fat.
• the cream composition has a protein/fat weight ratio between 0.05 and 0.35, preferably a protein/fat weight ratio between 0.13 and 0.30. More preferably, the cream composition has a protein/fat weight ratio between 0.20 and 0.30 or between 0.24 and 0.30.
• the cream composition has a protein/fat weight ratio of 0.20, 0.21, 0.22, 0.23, 0.24, 0.25, 0.26, 0.27, 0.28, 0.29 or 0.30.
• protein/fat weight ratios the generation of protein aggregates and protein/fat aggregates is promoted.
• the mouthfeel and the firmness of the whipped cream are enhanced even in the case of a whipped cream with a low fat content.
• Proteins in the cream composition may be milk proteins and/or plant proteins. However, the proteins preferably consists essentially of milk proteins.
• the cream composition has a total solids of 30 wt% to 50 wt%, for instance 35 wt% to 45 wt%.
• the milk-based component is a composition consisting essentially of ingredients directly derived from at least one non-human mammal milk, except cream.
• the non-human mammal milk may be cow milk, sheep milk, buffalo milk, goat milk, donkey milk or camel milk.
• the non-human mammal milk is cow milk.
• the milk-based component may be skimmed milk, semi-skimmed milk, full fat milk, and mixtures thereof.
• the milk-based component is not buttermilk. Buttermilk is avoided because buttermilk properties may vary according to the churning method used.
• the milk-based component is skimmed milk because it reduces the amount of fat added to the composition.
• the milk-based component may be provided as a liquid or as a powder.
• the milk-based component is dissolved in a sufficient amount of aqueous liquid before being mixed to the cream component and the stabilising system.
• the aqueous liquid may be water or a non-human mammal milk.
• the cream component is the dairy product which results from the separation of milk fat from raw milk. It is usually found as a suspension of fat globules in a plasma, which is an aqueous medium.
• the cream component may comprise between 20 wt% and 60 wt% of milk fat.
• the cream component comprises between 30 wt% and 40 wt% of milk fat, such as about 34 wt%.
• the cream component may be replaced with a fat component.
• fat component refers to a composition comprising between 90 wt% and 100 wt% of milk fat.
• the cream composition contains from 10 wt% to 45 wt% of fat component and from 55 wt% to 90 wt% of milk-based component (liquid or after dissolution in an aqueous liquid). More preferably, the cream composition contains from 15 wt% to 34 wt% of fat component and from 66 wt% to 85 wt% of milk-based component.
• the cream composition comprises an optional stabilising system.
• the stabilising system may comprise gelatine, locust bean gum, pectin, guar, xanthan, carrageenan, alginate or combinations thereof.
• a person having ordinary skill in the art may select other well-known food-grade stabilizers than the ones previously cited as ingredient of the stabilising system.
• the stabilising system comprises gelatine and locust bean gum.
• gelatine is graded 275 Bloom.
• the stabilising system may represent up to 1 wt% of the cream composition, preferably from 0.5 wt% to 0.8 wt% of the cream composition.
• the cream composition is substantially free from any stabilising systems. Indeed, there is a growing tendency amongst consumers to prefer products perceived as natural. Removing or reducing the stabilising systems meets with this trend, but it generates technical issues linked to the removal or reduction of stabilising system,
• the cream composition contains from 45 wt% to 100 wt% of cream component (e.g. at 36% fat) and from 0 wt% to 50 wt% of milk-based component (liquid or after dissolution in an aqueous liquid). More preferably, the cream composition comprises from 45 wt% to 75% of cream component and from 20 wt% to 50% of milk-based component. Most preferably, the cream composition comprises from 50 wt% to 70 wt% of cream component and from 21 wt% to 47 wt% of milk-based component.
• flavour agents include sweetening agents, such as sugar, natural or artificial sweetening agents; as well as fruit flavours; spices and herbal flavours.
• the pH of the cream composition is then adjusted between 5.7 and 6.5, more preferably between 6.0 and 6.5, where needed.
• a food-grade alkali is added to increase the pH in the range of 5.7 to 6.5; conversely, when the pH of the cream composition is above 6.5, a food-grade acid is added to reduce the pH in the range of 5.7 to 6.5.
• food-grade acid include citric acid, hydrochloric acid, lactic acid or phosphoric acid.
• An example of food-grade alkali is sodium hydroxide.
• the pH adjustment is performed at a temperature ranging from 1°C to 25°C, preferably ranging from 1°C to 20°C, more preferably ranging from 10°C to 20°C, most preferably ranging from 15°C to 20°C. It is important that the pH adjustment is performed at a temperature ranging from 1°C to 25°C, preferably ranging from 1°C to 20°C, more preferably ranging from 10°C to 20°C, most preferably ranging from 15°C to 20°C. Indeed, without wishing to be bound by theory, the inventors believe that it is possible to control the formation of aggregates with a targeted mean diameter within this temperature range. These aggregates with a targeted mean diameter provide an improved mouthfeel to the final product.
• the cream composition is heat-treated at a temperature of from 60°C to 100°C for a period of from 3 seconds to 300 seconds, such as from 60°C to 80°C for a period of from 3 to 20 seconds.
• Heat treatment can be done with standard heating equipment in the food industry, such as by direct steam injection.
• the heat-treatment is not combined with a homogenization step. Indeed, combining the heat-treatment with a homogenization would prevent the formation of aggregates at this step or it would break the aggregates apart.
• the cream composition should not be homogenised after the heat-treatment because homogenisation destroys or breaks apart the protein aggregates and the protein/fat aggregates formed in the cream composition, and affects aeration stabilisation. During such a homogenization step, the aggregates would be broken apart due the high shear forces. Moreover, homogenization may cause the disruption and reformation of the fat globules by weakening their membrane and making the fat globules more sensitive to undesired butter formation (also called churning).
• the method for the manufacture of a whipped cream composition does not comprise a homogenisation step on or after the heat-treatment of step c). Even more preferably, the method for the manufacture of a whipped cream composition does not comprise a homogenisation step on or after the heat-treatment of step b).
• the method for the manufacture of a whipped cream composition may comprise a homogenisation step before step b).
• the cream composition is sterilised at a temperature of from 120°C to 150°C, for a period of from 1 second to 1 minute. More preferably, the cream composition is sterilised at a temperature of from 140°C to 150°C, for a period of from 1 second to 10 seconds. Sterilisation step reduces the bacterial load in the cream composition. The sterilisation step also contributes to the formation of aggregates.
• the sterilised cream composition is then cooled down and stored at a temperature of from 4°C to 15°C for a period of from 4 hours to 10 hours. This allows fat crystallisation. For instance, the heat-treated cream composition is stored 24 hours.
• a storage period of from 4 hours to 10 hours allows a sufficient fat crystallisation while minimizing reasonably the storage period before the aeration step to ensure a fast manufacturing process.
• the cream composition is stored under gentle stirring, such as cyclic stirring.
• gentle stirring it is understood a stirring with a rotation speed sufficiently low to prevent churning of the cream composition.
• the sterilised cream composition is aerated to obtain a whipped cream composition having an overrun of from 100% to 200%.
• the heat-treated cream composition is aerated to obtain a whipped cream composition having an overrun of from 100% to 200% and a shelf life of up to 30 days at a temperature ranging from about 3°C to about 8°C, such as at 4°C.
• the whipped cream composition of the invention has a noteworthy shelf life of 30 days at a temperature ranging from about 3°C to about 8°C.
• the term "a whipped cream having a shelf life of up to 30 days at a temperature ranging from about 3°C to about 8°C” or “stable whipped cream” refers to a whipped cream essentially preserving its initial organoleptic and rheology features after a time of up to 30 days at a temperature ranging from about 3°C to about 8°C. More specifically, the whipped cream exhibits a limited loss of overrun, i.e. a loss of overrun below 10% over shelf life. Furthermore, it exhibits no or limited syneresis or other markers of foam destabilisation (e.g. volume loss) after a time up to 30 days at a temperature ranging from about 3°C to about 8°C.
• Aeration may be performed in a MONDOMIX whipping device or an AEROMIX whipping device.
• aeration is performed in a continuous in-line rotor-stator whipping device as disclosed in WO 2013/068426 A1 or as disclosed in WO 2017/067965.
• a neutral gas such as nitrogen.
• working parameters of this equipment include a rotation speed of 200 rpm to 1400 rpm, preferably from 400 rpm to 600 rpm; and a nitrogen flow rate of 0.06 kg N2/h to 0.8 kg N2/h, preferably from 0.15 kg N2/h to 0.6 kg N2/h, for a cream composition (product) flow rate of 50 kg/h to 100 kg/h, preferably from 60 kg/h to 80 kg/h.
• the nitrogen flow rate is adapted to the cream composition flow rate, in order to inject enough gas to reach the target overrun.
• the nitrogen flow rate is adapted to a cream composition flow rate of, for instance, 800 kg/h to 1 ton/hour.
• the sterilised cream composition is aerated with a rotation speed ranging from 200 rpm to 1200 rpm, more preferably ranging from 400 rpm to 600 rpm. This range of rotation speed is selected to prevent churning of the cream composition upon whipping, to optimize the gas incorporation in the cream composition and to achieve a sufficient shear rate to promote the contact and the partial coalescence between fat globules in order to stabilize the gas bubbles in the whipped cream.
• the formation of aggregates is possible by adjusting the pH of the cream composition at mild acidic conditions, more especially, at a pH ranging from 5.7 to 6.5, and by applying after pH adjustment to mild acidic conditions, a temperature from 60°C to 100°C for a period of from 3 seconds to 300 seconds and a sterilisation step at a temperature of 120°C to 150°C for a period of from 1 second to 1 minute.
• a cream composition comprising caseins and whey protein/fat aggregates having a mean diameter value Dv50 of at least 2 pm as measured by laser diffraction.
• particles having mean diameter value Dv50 refers to protein network comprising casein micelles and whey proteins either present in aggregates together with fat.
• aggregates refers to the structure formed by the aggregation of the whey proteins with casein micelles and fat droplets. By the term “aggregation” it is meant that the proteins and the fat droplets are in contact and form together a 3D network.
• These protein aggregates, especially these protein/fat aggregates form a network that is suspected of binding water and entrapping fat globules (in case of presence of fat) and increases mix viscosity to create a uniquely smooth, creamy texture that mimics the presence of higher fat levels.
• the mean diameter value Dv50 of the cream composition ranges from 2 pm to 100 pm. For instance, the Dv50 value ranges from 2 pm to 50 pm. Also for instance, the Dv50 value ranges from 2 pm to 15 pm. Also for instance, the Dv50 value ranges from 5pm to 15 pm.
• the mild-acidification combined to heat-treatment may be applied directly to the cream composition to enhance texture and mouthfeel of the whipped creams obtained after aeration, even whipped creams having low fat content.
• the process of the invention applies the mild- acidification and the heat-treatment, including the sterilisation heat-treatment, to the cream composition, rather than applying it to a single ingredient of the cream composition. This promotes even more the formation of aggregates and improves the mouthfeel of the resulting whipped creams.
• the invention in a second aspect, relates to a whipped cream composition obtainable by a method as described above.
• a whipped cream composition comprises 15 wt% to 40 wt% of fat, having a protein/fat weight ratio between 0.05 and 0.35, an overrun of from 100% to 200%, and a shelf life of 30 days at a temperature ranging from about 3°C to about 8°C. The overrun and the shelf life are measured as explained in the analytical methods in the examples.
• the whipped cream composition has a total solids of 30 wt% to 50 wt%, for instance 35 wt% to 45 wt%.
• the whipped cream composition of the invention has a noteworthy shelf life of 30 days at a temperature ranging from about 3°C to about 8°C.
• the term "a whipped cream having a shelf life of up to 30 days at a temperature ranging from about 3°C to about 8°C” or "stable whipped cream” refers to a whipped cream essentially preserving its initial organoleptic and rheology features after a time of up to 30 days at a temperature ranging from about 3°C to about 8°C, such as 4°C.
• the whipped cream exhibits a limited loss of overrun, i.e. a loss of overrun below 10% over shelf life. Furthermore, it exhibits no or limited syneresis or other foam destabilisation clues (e.g. volume loss) after a time up to 30 days at a temperature ranging from about 3°C to about 8°C.
• the whipped cream composition has an overrun of 110% to 190%, such as from 120% to 180%, and more preferably from 140% to 170%. At this level of overrun, it is considered that the whipped cream composition exhibits similar or improved texture and mouthfeel when compared to a standard full fat whipped cream.
• "full fat” shall mean about 26 wt% of fat.
• the whipped cream composition comprises 15 wt% to 40 wt% of fat, preferably from 18 wt% to 25 wt% of fat, such as about 20 wt% of fat.
• the whipped cream composition comprises up to 15 wt% of saturated fatty acids, such as 10 wt% to 15 w% SFA.
• the fat in the whipped cream composition comprises milk fat.
• Non-milk fat e.g. vegetable fat
• the fat consists essentially of milk fat. Even more preferably, the cream composition does not contain non-milk fat.
• the whipped cream composition has a protein/fat weight ratio between 0.05 and 0.35, preferably between 0.13 and 0.30 or between 0.20 and 0.30, such as between 0.22 and 0.28. More preferably, the whipped cream composition has a protein/fat weight ratio between 0.24 and 0.30. Most preferably, the whipped cream composition has a protein/fat weight ratio of 0.20, 0.21, 0.22, 0.23, 0.24, 0.25, 0.26, 0.27, 0.28, 0.29 or 0.30. Proteins in the whipped cream composition may be milk proteins and/or plant proteins. However, the proteins preferably consists essentially of milk proteins.
• the whipped cream composition may also comprise sugars, such as lactose from the dairy-based ingredients, or added sugars, such as sucrose.
• sugars such as lactose from the dairy-based ingredients
• added sugars such as sucrose.
• the whipped cream composition comprises up to 15wt% of sugar, including for instance as from 5 to 10 wt% of sucrose.
• the whipped cream composition further comprises an optional stabilising system, as described above.
• the whipped cream composition has a G' modulus ranging from 450 to 1800 Pa, preferably from 600 to 1800 Pa and even more preferably from 1400 to 1800 Pa.
• the G' modulus is measured at 10°C.
• the G' modulus may be measured using a stress- controlled rheometer (MCR101, Anton Paar, Austria) equipped with a sandy stainless steel parallel plate geometry (diameter 40 mm; gap 1 mm). Especially, the measurements are conducted from 8 to 45°C at a constant deformation amplitude of 0.02% and frequency of 1.6 Hz within the linear regime.
• the G' modulus of the invention is the G' modulus measured at 10°C.
• a third aspect of the invention is a food product comprising at least two different food layers, wherein one of said food layers comprises a whipped cream composition as described before.
• the layer of whipped cream composition is a top layer, optionally sprinkled with particles.
• the particles are preferably confectionery particles, such as nut pieces, chocolate chips, or biscuit crumbs for instance.
• the particles are savoury particles such as nut pieces, herbs, spices, or fried onion pieces for instance.
• the food product comprises at least one bottom layer different from the whipped cream composition layer.
• the bottom layer may comprise for instance a creme dessert, a fermented dairy product, a fresh cheese, a mousse (for instance, a chocolate mousse) or a fruit-based composition.
• a dessert is a liegeois-type dessert, which comprises a bottom layer of chocolate creme dessert with a topping of whipped cream.
• protein/fat ratio values refers to weight ratio values.
• Viscosity is measured using a Brookfield viscometer. A rotating spindle (N°92) was used at rotation speed of 5 rpm on cream compositions at 8°C. Each sample was analysed one day after production, before whipping, and each analysis was repeated three times in order to get standard deviation.
• This analysis can relate to the texture of the cream composition.
• overrun refers to the increase in volume of the cream composition. It is also referred to as a "foaming capacity”.
• the overrun (OR) is calculated according to the following equation:
• Vb is the volume of a predetermined weight of the cream composition before aeration and Va is the volume of the same weight of whipped cream composition, i.e. after aeration or whipping.
• the texture of whipped cream is analysed using a pseudo-compression ("back- extrusion") test using a TA-HDi Texture Analyzer (TA Instruments, Stable Micro Systems, UK).
• a 45 mm diameter cylindrical flat probe penetrated into the sample at a crosshead speed of 0.5 mm.s _1 and to a depth of 25 mm.
• the force-distance curves gave a mean force value (g) that was calculated in the maximum force area.
• protein/fat ratio and “protein/fat weight ratio” will be used indifferently to refer to the protein/fat weight ratio.
• the recipes of the different cream compositions are indicated in Table 1 (cream composition recipes to be prepared under the process according to the invention) and Table 2 (cream composition recipes to be prepared under the reference process) below.
• a first process according to the invention was applied to the four cream composition recipes disclosed in Table 1.
• the process according to the invention and resulting whipped or non-whipped cream composition will be named HTAC (Heat treated and Acidified) in Example 1 and Example 2.
• HTAC Heat treated and Acidified
• skimmed milk powder, skimmed milk and water were mixed for hydration during 30 minutes at 8°C.
• the resulting mixture was heated up to 60°C and then the gelatine, locust bean gum and sugar were mixed during 20 minutes to obtain a milk-based component.
• the cream at 4°C was then added to the milk-based component to obtain a cream composition.
• the pH of the cream composition was adjusted at a pH of 6.4 using phosphoric acid.
• the acidified cream composition underwent a pre-heat treatment at 70°C during 8 seconds using a plate heat exchanger and then a sterilisation at 143°C during 8 seconds by direct steam injection. Thereafter, the cream composition was cooled down to a temperature of 78°C using a Flash cooler equipment. Then, the cream composition was cooled down to a temperature of 20°C in a tubular exchanger and stored at 4°C. The prepared cream compositions had to be stored overnight at 4°C in order to achieve a good ripening of the fat crystals.
• a second process i.e. the reference process, was applied to the cream composition recipes disclosed in table 2.
• the reference process is similar to the HTAC process.
• the single difference is that the pH of cream composition was adjusted to 6.8 instead of 6.4 using sodium hydroxide.
• the cream compositions were characterized before whipping using a Haake RheoStress 6000 rheometer coupled with temperature controller UMTC - TM-PE-P regulating to 40 +/-0.1 °C.
• the measuring geometry was a plate-plate system with a 60 mm diameter and a measuring gap of 1 mm.
• the flow curve was obtained by applying a controlled shear stress to a 3 mL sample in order to cover a shear rate range between 0 and 300 s 1 (controlled rate linear increase) in 180 seconds. From the flow curves, the viscosities corresponding to a shear rate of 100 s 1 were determined.
• the microstructure of the cream compositions was investigated directly in liquid with a 20 fold dilution using light microscopy. Prior the dilution, the cream compositions were tempered at 40°C to melt the gelatin network. For the study of the liquid samples, a Leica DMR light microscope coupled with a Leica DFC 495 camera was used. The samples were observed using the differential interference contrast (DIC) and the phase contrast (PC) mode. An aliquot of 500 microliters of liquid sample was deposited on a glass slide and covered with a clover slide before observation under the microscope.
• DIC differential interference contrast
• PC phase contrast
• the protein aggregates are clearly visible under the microscope. This means that microscopy is a suitable tool to differentiate a sample manufactured with the process according to the invention from a reference sample manufactured with a classical process. How far the oil droplets are integrated into the protein/fat aggregates cannot be concluded from the obtained pictures.
• the 20% fat HTAC cream composition was formulated with two different protein/fat ratios: 0.2 or 0.3. Increasing the protein/fat ratio strongly contributed to increase the number of aggregates and viscosity of the cream compositions before whipping.
• the measured viscosity for the 20% fat HTAC cream composition with protein/fat ratio of 0.3 is around 3 times higher than the viscosity of the 20% fat HTAC cream composition with a protein/fat ratio of 0.2. It should be noted that the viscosity of the 16% fat HTAC cream composition with a protein/fat ratio of 0.3 was not so high, which may be due to the low fat content.
• Viscosity was not only influenced by the application of the process according to the invention (HTAC), but also strongly by the protein/fat ratio.
• Example 2 Analysis of the whipped cream
• the mechanical properties of the whipped creams were characterized using a pseudo compression ("back-extrusion") test using a TA-HDi Texture Analyzer (TA Instruments, Stable Micro Systems, UK).
• a 45 mm diameter cylindrical flat probe penetrated into the sample at a crosshead speed of 0.5 mm.s and to a depth of 25 mm.
• the force-distance curves gave a mean force value (g) that was calculated in the maximum force area.
• the samples (packaging 500 mL PE sterile, red lid) were stored in the climate chamber at 4°C for 7 days, 14 days and 30 days. The texture analysis was performed immediately after removing them from the chamber.
• Temperature sweep test was performed using a stress-controlled rheometer (MCR101, Anton Paar, Austria) equipped with a sandy stainless steel parallel plate geometry (diameter 40 mm; gap 1 mm). The measurements were conducted from 8 to 45°C at a constant deformation amplitude of 0.02% and frequency of 1.6 Hz within the linear regime. Values of G', G” were taken at 10°C.
• Coverslips are plunged tree times in the staining solution with a drying step between each bath to allow the formation of a thin and homogenous film.
• the dyes used were:
• the acquisition parameters were:
• DIC interference contrast
• PC phase contrast
• confocal microscopy Two techniques were used to characterize the microstructure of the whipped creams: optical microscopy (interference contrast (DIC) and the phase contrast (PC) modes) and confocal microscopy, which allows localizing specifically both the protein and the fat within the whipped creams.
• the microstructure of the two 26% fat whipped cream variants was compared ( Figure 4).
• the 26% fat whipped cream which passed through the process according to the invention (HTAC) has a slightly more aggregated structure when compared to the reference 26% fat whipped cream composition. Protein aggregates are present in the continuous phase.
• the microstructure of the two 16% fat whipped cream was also compared ( Figure 5).
• the 16% fat whipped cream which passed through the process according to the invention (HTAC) has a more aggregated structure when compared to the reference 16% fat whipped cream composition.
• the protein/fat aggregates are more visible in the 16% fat variants than in the 26% fat variants due to the higher protein content.
• the protein/fat aggregates are visible in the continuous phase.
• HTAC process according to the invention
• the increase in the protein / fat ratio strongly increased the texture of the 20% fat HTAC whipped cream.
• the effect of protein / fat ratio may also be visible by comparing the 26% fat whipped cream with a ratio of 0.13 compared to the 16% fat whipped cream with a ratio of 0.3.
• the higher ratio in the 16% fat whipped cream (0.3 versus 0.13) may have compensate the lower fat content which could have resulted in lower force and G' values.
• the 20% fat HTAC whipped cream variant with a protein/fat ratio of 0.2 has a little higher mouthfeel (thick, coating).
• a rank-rating was performed with four whipped creams prepared with the process according to the invention.
• the 20% fat reference whipped cream was set at 0 (cf. Figure 13). All differences observed in Figure 13 are significant.
• the mouthfeel of the 26% fat HTAC whipped cream having the same fat level than the reference is slightly higher than the mouthfeel of the 26% fat reference whipped cream and the mouthfeel of the 20% fat HTAC whipped cream with a protein/ fat ration of 0.2.
• the process according to the invention can deliver a higher mouthfeel even at 6% less fat content versus the reference. Whipped creams are thicker, more fat coating, slower in melting, and slightly more compact (less «airy»).
• microstructure of the whipped cream is significantly different when the process according to the invention was applied instead of the process of reference. Indeed, protein aggregates are promoted in the process according to the invention while the proteins are dispersed in the continuous phase following to the reference process. Without wishing to be bound by theory, the inventors believe that this microstructure with protein aggregates may have contributed to increase sensitivity to partial coalescence and to the higher texture perceived in mouth.
• the protein / fat ratio has clearly the most important influence on the texture. Increasing the ratio from 0.13 to 0.3 creates a specific structuration with entrapment and surrounding of fat clusters within protein aggregates.
• the 20% fat, 0.24, HTAC cream composition was prepared according to the process HTAC of Example 1 with some adjustments. Contrary to the process HTAC of example 1, the cooling step after direct steam injection is performed with a heat plate exchanger instead of a Flash cooler equipment. Due to this change of equipment, the steam injected during the direct steam injection is not evacuated from the cream composition. Hence, the cream is diluted by the steam. Then, the cream composition requires an adjustment of the recipe. Especially, the ingredients of the cream composition (table 4) are concentrated, compared to example 1, to take into account the dilution of the cream composition by the injected steam during the process. Moreover, due to the difference in the cream composition recipe (table 4) as compared to Example 1, no pH adjustment was required. Indeed, the final pH of the cream composition after mixing was 6.4.
• the 20% fat, 0.24, HTAC cream composition was whipped into a whipped cream with a continuous in-line rotor-stator whipping device as disclosed in WO 2013/068426 A1 at 500 rpm. An overrun of 120% was obtained.
• the 26% fat, 0.13, ref whipped cream variant was prepared according to a reference process.
• the reference process is similar to the HTAC process.
• the single difference is that the pH of cream composition was adjusted to 6.8 instead of 6.4 using sodium hydroxide.
• the 26% fat, 0.13, ref whipped cream has an overrun of 120%.
• the whipped cream with 20% fat prepared with the HTAC process was perceived very close to whipped cream with 26% fat prepared with the reference process.
• the 20% fat, 0.24, HTAC variant has a sensory profile similar to the sensory profile of the 26% fat, 0.13, ref variant.
• the texture of the 20% fat, 0.24, HTAC variant is similar to the texture of the 26% fat, 0.13, ref variant.
• the main difference is that the 20% fat, 0.24, HTAC variant is perceived glossier and slightly more persistent than the 26% fat, 0.13, ref variant.
• a cream composition having 20% fat content and a protein/fat ratio of 0.24 was prepared according to the recipe of table 6 (20% fat, 0.24, HTAC).
• the 20% fat, 0.24, HTAC cream composition was prepared according to the process HTAC of Example 1 with some adjustments.
• the cooling step after direct steam injection is performed with a heat plate exchanger instead of a Flash cooler equipment. Due to this change of equipment, the steam injected during the direct steam injection is not evacuated from the cream composition. Hence, the cream is diluted by the steam. Then, the cream composition requires an adjustment of the recipe.
• the ingredients of the cream composition (table 6) are concentrated, compared to example 1, to take into account the dilution of the cream composition by the injected steam during the process.
• no pH adjustment was required. Indeed, the final pH of the cream composition after mixing was 6.4.
• a first part of the cream composition was whipped into a first whipped cream (named whipped cream 20% Fat/0.24, HTAC+Aeromix) with a Mondomix equipment, especially the Aeromix whipping device, at a rotation speed of 600 rpm.
• the Aeromix device is a standard whipping device used in the food industry.
• a second part of the cream composition was whipped into a second whipped cream (named whipped cream 20% Fat/0.24, HTAC+rotor-stator whipping device) with a continuous in-line rotor-stator whipping device as disclosed in WO 2013/068426 A1 at a rotation speed of 500 rpm.
• the overrun of the two whipped creams was measured.

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• 2018
  • 2018-12-20 EP EP18822082.6A patent/EP3727039A1/en active Pending
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• 2020
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