WO2022234043A1 - Produits laitiers aérés exempts de gélatine et leurs procédés de fabrication - Google Patents

Produits laitiers aérés exempts de gélatine et leurs procédés de fabrication Download PDF

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Publication number
WO2022234043A1
WO2022234043A1 PCT/EP2022/062207 EP2022062207W WO2022234043A1 WO 2022234043 A1 WO2022234043 A1 WO 2022234043A1 EP 2022062207 W EP2022062207 W EP 2022062207W WO 2022234043 A1 WO2022234043 A1 WO 2022234043A1
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WO
WIPO (PCT)
Prior art keywords
gelatin
free
aerated
dairy
dairy product
Prior art date
Application number
PCT/EP2022/062207
Other languages
English (en)
Inventor
Sébastien RADIGUET
Timothy James Wooster
Jean-François Chevalier
Original Assignee
Société des Produits Nestlé S.A.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Société des Produits Nestlé S.A. filed Critical Société des Produits Nestlé S.A.
Priority to BR112023021888A priority Critical patent/BR112023021888A2/pt
Priority to AU2022268613A priority patent/AU2022268613A1/en
Priority to EP22728128.4A priority patent/EP4333628A1/fr
Priority to MX2023012358A priority patent/MX2023012358A/es
Publication of WO2022234043A1 publication Critical patent/WO2022234043A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/1528—Fatty acids; Mono- or diglycerides; Petroleum jelly; Paraffine; Phospholipids; Derivatives thereof
    • 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
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
    • A23G1/52—Aerated, foamed, cellular or porous products, e.g. gas expanded
    • 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
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/231—Pectin; Derivatives thereof

Definitions

  • the present invention relates to the field of aerated dairy products, especially gelatin- free aerated dairy products.
  • the gelatin-free aerated dairy product In particular, the gelatin-free aerated dairy product.
  • the present invention also relates to a process for manufacturing such gelatin-free aerated dairy product.
  • Aerated dairy products are prepared by dispersing a gas in a liquid or a semi-liquid dairy matrix (or dairy composition). This results in an aerated dairy product having an aerated texture which is appreciated by consumers.
  • a high volume of gas is dispersed within the dairy composition to obtain an overrun as high as possible. The overrun expresses the quantity of gas incorporated into a product upon aeration and therefore describes the level of aeration of the said product.
  • aerated dairy products are meta-stable systems with a relatively low shelf- life.
  • Gas bubbles are dispersed in a liquid/semi-liquid dairy phase and are stabilised by a thin film of dairy proteins and dairy 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.
  • the overrun and the stability are key attributes to be mastered to ensure the provision of aerated dairy products that appeal to the consumer.
  • the overrun and the stability of dairy products prepared with conventional dairy ingredients may be limited and/or unsatisfactory, especially over an extended shelf-life of several weeks.
  • the foamability (i.e. to reach high overrun) and the stability of aerated dairy products on market shelves are generally improved by using supplementary ingredients in addition to conventional dairy ingredients.
  • eggs may be added to the dairy compositions and/or the fat content of the dairy compositions may be increased (e.g. via addition of high amount of butter and/or cream).
  • the fat content of the dairy compositions may be increased (e.g. via addition of high amount of butter and/or cream).
  • Another solution known in the art relies on the use of lactic acid esters of mono- and diglycerides as emulsifier to facilitate the aeration of dairy compositions, including dairy compositions which are free from egg and/or with a limited content of fat. This enables to incorporate the maximum volume of gas in dairy compositions and achieve aerated dairy products with high overrun (i.e. above 80%, preferably above 100%).
  • lactic acid esters of mono- and diglycerides may be considered artificial emulsifiers and are labelled as E472b.
  • products which are free from artificial ingredients including products free from lactic acid esters of mono- and diglycerides.
  • gelatin is generally used as texturizing agent. Due to its gelling and emulsifying properties, gelatin is able to stabilize efficiently the gas bubbles within the aerated dairy products and limits the different destabilisation phenomena.
  • gelatin is derived from animal tissues.
  • Gelatine is a hydrolysis product of collagen, the major intercellular protein found in the connective tissues of animal skins and bones. There is a need for non-animal texturizing agents.
  • an aerated dairy products which are free from gelatin while having high overruns (i.e. above 80%, preferably above 100%). Furthermore, there is a need for a pleasant and satisfactory aerated texture by using non-artificial solutions . Especially, it is desirable that the aerated dairy product has a stable texture and overrun over its shelf-life, including extended shelf-life of several days.
  • the object of the present invention is to improve the state of the art, and in particular to provide a gelatin-free aerated dairy product, a gelatin-free aeratable dairy food composition and a process for manufacturing a gelatin-free aerated dairy product that overcomes the problems of the prior art and addresses the needs described above, or at least to provide a useful alternative.
  • a first aspect of the invention proposes a gelatin-free aerated dairy product which comprises at least one dairy ingredient, an added texturizing component being pectin and an added emulsifying component being hydrolysed lecithin.
  • the invention in a second aspect, relates to a gelatin-free aeratable dairy food composition which comprises at least one dairy ingredient, an added texturizing component being pectin and an added emulsifying component being hydrolysed lecithin.
  • the invention in a third aspect, relates to a process for manufacturing a gelatin-free aerated dairy product, which comprises the steps consisting of: a) providing a gelatin-free dairy food composition which comprises at least one dairy ingredient, an added texturizing component being pectin and an added emulsifying component being hydrolysed lecithin, b) aerating the gelatin-free dairy food composition. It has been found that the use of hydrolysed lecithin in combination with pectin enables to provide a gelatin-free aerated dairy product with high overruns above 80%, preferably 100% and with a good and satisfactory aerated texture, especially with a noteworthy pleasant melting in mouth.
  • the overrun and the texture is substantially stable over the shelf-life, including shelf-life of several weeks and the aerated dairy product does not exhibit significant destabilisation over the shelf-life.
  • Figure 1 is a chart showing the firmness of the reference aerated dairy product 1 (reference with artificial emulsifier and gelatin) and the firmness of the aerated dairy product 4 according to the invention (hydrolysed lecithin+pectin) after 14 days after the preparation of said aerated dairy products.
  • Figure 2 is a chart showing the firmness of the reference aerated dairy product 1 (reference with artificial emulsifier and gelatin) and the firmness of the aerated dairy product 4 according to the invention (hydrolysed lecithin+pectin) after 28 days after the preparation of said aerated dairy products.
  • Figure 3 is a chart showing the critical stress of the reference aerated dairy product 1 (reference with artificial emulsifier and gelatin) and the critical stress of the aerated dairy product 4 according to the invention (hydrolysed lecithin+pectin) after 14 days after the preparation of said aerated dairy products.
  • Figure 4 is a chart showing the critical stress of the reference aerated dairy product 1 (reference with artificial emulsifier and gelatin) and the critical stress of the aerated dairy product 4 according to the invention (hydrolysed lecithin+pectin) after 28 days after the preparation of said aerated dairy products.
  • Figure 5 is a chart showing the damping factor gradient of the reference aerated dairy product 1 (reference with artificial emulsifier and gelatin) and the damping factor gradient of the aerated dairy product 4 according to the invention (hydrolysed lecithin+pectin) after 14 days after the preparation of said aerated dairy products.
  • Figure 6 is a chart showing the damping factor gradient of the reference aerated dairy product 1 (reference with artificial emulsifier and gelatin) and the damping factor gradient of the aerated dairy product 4 according to the invention (hydrolysed lecithin+pectin) after 28 days after the preparation of said aerated dairy products.
  • Figure 7 is a chart showing the median internal diameter measured by X-Ray tomography for the reference aerated dairy product 1 (reference with artificial emulsifier and gelatin) and for the aerated dairy product 4 according to the invention (hydrolysed lecithin+pectin) after 14 days after the preparation of said aerated dairy products.
  • Figure 8 is a chart showing the relative difference of sensory attributes, including melting, between the reference aerated dairy product (reference with artificial emulsifier and gelatin) and the aerated dairy product 4 according to the invention (hydrolysed lecithin+pectin).
  • the aerated dairy product 1 is set as a reference.
  • the stars referto significant difference at 95% confidence level.
  • hydrolysed lecithin refers to a lecithin which is partially or fully hydrolysed through an enzymatic treatment and/or through a chemical treatment, preferably through enzymatic treatment.
  • total lecithin compounds corresponds to all lecithin compounds within the emulsifying component, especially lecithin (i.e. non-hydrolysed form of lecithin) plus lysolecithin (i.e. hydrolysed form of lecithin).
  • the "overrun” is an indication of the quantity of gas incorporated into a product (e.g. food product).
  • the overrun (OR) is calculated according to the following equation: where Po is the weight of a predetermined volume Vc of a product before incorporation of gas (i.e. before aeration), and Pf is the weight of the same volume Vc of the product after incorporation of a gas (i.e. after aeration), for instance by whipping. The weights Pf and Po are measured at the same pressure and temperature.
  • the term "added emulsifying component” refers to a compound having emulsifying properties, and which is added as ingredient to the composition of the gelatin-free aerated dairy product.
  • the term "added emulsifying component” excludes compounds having emulsifying properties which are inherently present within the ingredients of the gelatin-free aerated dairy product, e.g. naturally occurring lecithin from seeds. This also excludes the lecithin that could be used in chocolate, which is generally non-hydrolysed lecithin.
  • this definition excludes the proteins of the gelatin-free aerated dairy product, the added texturizing component, including pectin and the dairy component, including dairy ingredients.
  • added fat-based emulsifying component refers to an added emulsifying component as defined above and which is derived from fat.
  • the term "added texturizing component” refers to a compound (e.g. texturizing agent such as hydrocolloids) which is added as ingredient to the composition of the gelatin-free aerated dairy product and which is able to increase the texture and the stability (i.e. having texturizing properties) of the gelatin-free aerated dairy product over the shelf-life.
  • a compound e.g. texturizing agent such as hydrocolloids
  • the degree of esterification (DE) of a pectin is defined as the number of methyl-esterified galacturonic acid units expressed as a percentage of the total galacturonic acid units in the pectin molecule.
  • a first aspect of the invention relates to a gelatin-free aerated dairy product.
  • the gelatin-free aerated dairy product comprises a dairy component comprising at least one dairy ingredient.
  • dairy ingredient it is understood ingredients which are originated from non-human mammal milk, such as cow milk, goat milk, ewe milk, camel milk, donkey milk.
  • dairy ingredient includes milk, i.e. non human mammal milk, preferably cow milk.
  • the dairy ingredients are originated from cow milk. Examples of dairy ingredients include liquid milk, milk fat, milk powder, milk proteins, dairy curd, cream, buttermilk, condensed milk and combinations thereof.
  • the liquid milk may be a whole milk, semi-skimmed milk, a skimmed milk or a combination thereof.
  • the dairy curd corresponds to the dairy coagulum, optionally strained, which is obtained by treating dairy ingredients such as milk with rennet and/or lactic acid strains.
  • milk proteins include casein, caseinate, casein hydrolysate, whey, whey hydrolysate, whey concentrate, whey isolate, milk protein concentrate, milk protein isolate, and combinations thereof.
  • the milk proteins may include, for example, sweet whey, acid whey, a- lactalbumin, b-lactoglobulin, bovine serum albumin, acid casein, caseinates, a-casein, b- casein, and/or y-casein.
  • the dairy component may also further comprise water in addition to the dairy ingredient(s).
  • the dairy component consists of at least one dairy ingredient, optionally in combination with water. More preferably, the day component consists of a mixture of liquid milk, cream, milk powder and/or water. The different ingredients of the dairy component, including the dairy ingredients (i.e. liquid milk, cream and/or milk powder) and eventually water, are mixed altogether at the desired amount.
  • the gelatin-free aerated dairy product according to the invention comprises an added emulsifying component being hydrolysed lecithin.
  • the hydrolysed lecithin may be chemically hydrolysed lecithin or enzymatically hydrolysed lecithin.
  • Chemical hydrolysis of lecithin may be performed by treating lecithin with sodium methoxide.
  • the chemical hydrolysis of lecithin is for example described in G. V. Marinetti, Hydrolysis of Lecithin with Sodium Methoxide, Biochemistry, 1962, 1, 2, 350-353.
  • the hydrolysed lecithin is enzymatically hydrolysed lecithin.
  • Enzymatic hydrolysis is preferred to chemical hydrolysis as chemical hydrolysis involves the use of chemical compounds which are not natural.
  • Enzymatic hydrolysis enables to provide a lecithin ingredient which is natural. Moreover, enzymatic hydrolysis is more specific than chemical hydrolysis. This limits the production of non-desired compounds upon hydrolysis.
  • Enzymatically hydrolysed lecithin is obtained by hydrolysing lecithin with at least one phospholipase.
  • the phospholipase is selected from the list consisting of phospholipase Al, phospholipase A2, phospholipase C and combinations thereof.
  • the enzymatically hydrolysed lecithin may be obtained by further hydrolysing the lecithin with a lipase effective to hydrolyse the triglycerides.
  • the hydrolysed lecithin may be fully or partially hydrolysed lecithin.
  • the hydrolysed lecithin is a partially hydrolysed lecithin, that-is-to-say a lecithin which is hydrolysed such that 25 to 55% of total lecithin components is lysolecithin.
  • Lysolecithin is the lecithin compound resulting from the hydrolysis of lecithin.
  • the partial hydrolysis of lecithin is sufficient to achieve satisfactory results, including in terms of overrun.
  • partial hydrolysis of lecithin significantly improves the functionality of lecithin, including foaming properties.
  • Standard lecithin i.e. non-hydrolysed lecithin
  • water-in-oil emulsions such as margarine or chocolate.
  • hydrolysed lecithin especially partially hydrolysed lecithin, contra rily to standard lecithin, substantially improves the foamability of dairy products and especially enables to achieve gelatin-free aerated dairy products with high overruns over 80%, preferably over 100%.
  • hydrolysed lecithin is derived from natural materials.
  • hydrolysed lecithin, in particular partially hydrolysed lecithin may be used effectively as a non-artificial alternative to standard artificial emulsifiers, including lactic acid esters of mono- and diglycerides.
  • hydrolysed lecithin would be able to effectively stabilise the interface between gas bubbles and dairy liquid phase within aerated dairy product so that higher amount of gas is incorporated and maintained in the dairy composition.
  • the hydrolysed lecithin content within the aerated dairy product is of 0.1wt.% to 1.0wt.%, preferably of 0.1wt.% to 0.8wt. More preferably, the hydrolysed lecithin content within the aerated dairy product is of 0.1wt.% to 0.5wt.%. Even more preferably, the hydrolysed lecithin content within the aerated dairy product is of 0.1wt.% to 0.35wt.%. Most preferably the hydrolysed lecithin content within the aerated dairy product is of 0.2wt.% to 0.35wt.%.
  • hydrolysed lecithin is able to improve the foamability of the dairy component and allows to achieve aerated dairy products with high overruns.
  • the hydrolysed lecithin content above are expressed by total weight of gelatin-free aerated dairy product.
  • the hydrolysed lecithin is originated from a plant material, especially oilseeds.
  • a plant material especially oilseeds.
  • it may be originated from plant material such as soy, sunflower, cottonseed and combinations thereof.
  • the hydrolysed lecithin is not derived from egg.
  • the gelatin-free aerated dairy product according to the invention comprises an added texturizing component being pectin.
  • the pectin is a low methoxyl pectin.
  • the term "low methoxyl pectin” refers a pectin having a degree of esterification (DE) of at most 50%, preferably of 15% to 50%. More preferably, the pectin is a low methoxyl pectin having a degree of esterification of 30% to 45%, most preferably of 30% to 40%. It has been discovered that pectin, especially in combination with hydrolysed lecithin, is able to provide an aerated dairy product with high overrun and satisfactory texture despite the absence of gelatin.
  • pectin especially in combination with hydrolysed lecithin, allows to achieve an aerated dairy product which is stable over shelf-life of several weeks, even in the absence of gelatin.
  • Pectin is derived from plants, especially fruits.
  • pectin, in combination with hydrolysed lecithin appears as an efficient non-artificial alternative to gelatin.
  • pectin especially in combination with hydrolysed lecithin enables to provide aerated dairy products having a pleasant texture which is characterized, by an important and pleasant melting in mouth.
  • the gelatin-free aerated dairy product comprises 0.3wt.% to 1.2wt.% pectin, preferably 0.3wt.% to 1.0wt.% pectin, more preferably 0.5wt.% to 1.0wt% pectin.
  • the pectin is effective to stabilize the structure of the gelatin-free aerated dairy product (incl. texture and overrun) and to limit the mousse destabilisation phenomena (e.g. drainage, coalescence).
  • the pectin content above are expressed by total weight of gelatin-free aerated dairy product.
  • the gelatin-free aerated dairy product is free from egg.
  • the gelatin-free aerated dairy product is free from any further added fat-based emulsifying component other than hydrolysed lecithin.
  • the gelatin-free aerated dairy product may be free from any added lactic acid esters of mono- and diglycerides, added polysorbates and added glycerol monostearates.
  • added acid esters of mono- and diglycerides it is understood lactic acid esters of mono- and diglycerides which are added to the composition of the gelatin-free aerated/aeratable dairy product or the gelatin-free dairy food composition.
  • added polysorbate polysorbate which are added to the composition of the gelatin-free aerated/aeratable dairy product or the gelatin-free dairy food composition.
  • added glycerol monostearates it is understood glycerol monostearates which are added to the composition of the gelatin-free aerated/aeratable dairy product or the gelatin-free dairy food composition.
  • the gelatin-free aerated dairy product is free from any further added emulsifying component other than hydrolysed lecithin.
  • the gelatin-free aerated dairy product is free from any added lactic acid esters of mono- and diglycerides.
  • added acid esters of mono- and diglycerides it is understood lactic acid esters of mono- and diglycerides which are added to the composition of the aerated dairy product or the gelatin-free aeratable dairy product or the gelatin-free dairy food composition.
  • the gelatin-free aerated dairy product is also free from added polysorbates and added glycerol monostearates.
  • the gelatin-free aerated dairy product is free from any further added texturizing component other than pectin.
  • the gelatin-free aerated dairy product is free from any further added texturizing component other than pectin, said further added texturizing component other than pectin being selected from the group consisting of gelatin, xanthan gum, carrageenan, agar, alginate, cellulose, gellan gum, guar gum, locust bean gum, acacia gum, tara gum, starch, flour and combinations thereof.
  • starch includes native starch and modified starch.
  • hydrolysed lecithin and pectin can be used together as effective alternatives to standard artificial emulsifiers, especially lactic acid esters of mono- and diglycerides and gelatin to prepare stable aerated dairy products with high overruns and satisfactory texture.
  • lecithin and pectin are ingredients derived from natural materials, especially plants.
  • the gelatin-free aerated dairy product of the invention is free from polyhydric alcohols such as glycerol, sorbitol or mannitol.
  • the aerated dairy product of the invention has a satisfactory aerated texture even in the absence of polyhydric alcohols.
  • the gelatin-free aerated dairy product has a protein content of less than 10wt.%.
  • the gelatin-free aerated dairy product has a protein content of 2.2wt.% to 10wt.%, preferably of 2.2wt.% to 8.0wt.%, more preferably of B.0wt.% to 8.0wt.%, most preferably of 4.0wt.% to 6.0wt.%.
  • the proteins participate, to a moderate extent, in the stabilisation of the gas bubbles within the aerated dairy product.
  • the protein of the gelatin-free aerated dairy product may consist essentially of dairy proteins. The protein content above are expressed by total weight of gelatin-free aerated dairy product.
  • the gelatin-free aerated dairy product has a fat content of at most B0wt.%, preferably of 1.0wt.% to 30wt.%, more preferably of 5.0wt.% to 30wt.%.
  • the fat participates together with proteins, to a certain extent, in the stabilisation of the gas bubbles within the aerated dairy product.
  • hydrolysed lecithin and pectin are able to improve the stability and foamability of gelatin-free aerated dairy products at a given fat content.
  • the gelatin-free aerated dairy product has a limited fat content.
  • the gelatin-free aerated dairy product has a fat content of less than 15wt.%, preferably less than 10wt.%, more preferably less than 8.0wt.%, most preferably less than 7.0wt.%.
  • the gelatin-free aerated dairy product has a fat content has a fat content of 1.0wt.% to 15wt.%, preferably of 1.0wt.% to 10wt.%, more preferably of 2.0wt.% to 7.5wt.%. Even more preferably, the gelatin-free aerated dairy product has a fat content of 4.0wt.% to 7.5wt.%. Especially, it is observed that the foamability of the dairy component is improved by using a hydrolysed lecithin, despite the limited content of fat.
  • a gelatin-free aerated dairy product with a limited content of fat and with a high overrun can be achieved by using hydrolysed lecithin, especially partially hydrolysed lecithin.
  • the gelatin- free aerated dairy product has a good stability over the shelf-life, exhibit limited destabilisation clues (e.g. syneresis, foam collapse%) and a good texture despite the limited content of fat.
  • the fat content above are expressed by total weight of gelatin-free aerated dairy product.
  • the gelatin-free aerated dairy may comprise a flavouring ingredient to impart a desired flavour within the gelatin-free aerated dairy product. It may be a savoury flavouring ingredient or a sweet flavouring ingredient.
  • the flavouring ingredient may be an artificial or a natural flavouring ingredient.
  • the flavouring ingredient may be in a liquid form, a solid form, a powderform or a combination thereof.
  • the flavouring ingredient may be a caramel flavouring ingredient, a chocolate flavouring ingredient, a coffee flavouring ingredient, a fruit flavouring ingredient, a hazelnut flavouring ingredient, a mint flavouring ingredient, a pistachio flavouring ingredient, a vanilla flavouring ingredient, or combinations thereof.
  • the flavouring ingredient is preferably a chocolate flavouring ingredient.
  • the chocolate flavouring ingredient is chocolate and/or cocoa.
  • the aerated dairy product may further comprise chocolate and/or cocoa.
  • the gelatin-free aerated dairy product comprises chocolate.
  • the chocolate may participate to the texture and the stability of the gelatin-free aerated dairy product through its crystallisation, especially fat crystallisation, upon cooling.
  • the chocolate may be dark chocolate, milk chocolate, ruby chocolate, and/or white chocolate.
  • the chocolate is milk chocolate or dark chocolate.
  • cocoa mass refers to a food product comprising at least cocoa mass and sugar. Cocoa mass is also known as cocoa liquor. Especially, cocoa mass or cocoa liquor refers to the paste obtained by grinding roasted, cleaned and deshelled cocoa beans. Chocolate may further comprise one or more ingredients selected among the list consisting of added cocoa butter, cocoa powder, flavours, processing aids, non-hydrolysed lecithin, cocoa fibres, vegetable oils, dairy ingredients, solid inclusions, artificial sweeteners, natural sweeteners and combinations thereof.
  • the chocolate has a total fat content of at least 15wt.%.
  • the chocolate has a total fat content of 15wt.% to 50wt.%, more preferably of 15wt.% to 40wt.%, and most preferably of 20wt.% to 35wt.%.
  • the chocolate may comprise at most 40wt.% additional ingredients other than cocoa mass and sugar and/or may be free from hazelnut paste.
  • the gelatin-free aerated dairy product may further comprise one or more of the ingredients selected from the list consisting of acidifying agent, alkalinizing agent, aromatic herbs, colouring agent, edible oils, fibers, fruit preparation, minerals, plant proteins, plant- based milk alternatives, plant-based cream alternatives, prebiotics, preservatives, probiotics, solid inclusions, spices, sugar, sweeteners, vegetable preparation, vitamins, or combinations thereof.
  • the gelatin-free aerated dairy product is a dairy mousse, such as a chocolate mousse, a fruit mousse, a vegetable mousse or any other flavoured mousse (e.g. vanilla, coffee, caramel etc).
  • a dairy mousse such as a chocolate mousse, a fruit mousse, a vegetable mousse or any other flavoured mousse (e.g. vanilla, coffee, caramel etc).
  • the gelatin-free aerated dairy product may be a whipped cream.
  • the gelatin-free aerated dairy product is a chilled aerated dairy product.
  • a chilled aerated dairy product which is stored under chilled conditions.
  • the term “chilled conditions” refers to temperatures ranging from 2°C to 15° C, preferably from 4°C to 8°C.
  • a chilled aerated dairy product has a shelf-life of at least 20 days, preferably of at least BO days when stored under chilled conditions. These storage temperatures relate to the storage of the product before being commercially obtained by an end consumer. Generally, the end consumer is advised to store the product under the same chilled conditions until consumption, for example in a refrigerator.
  • the gelatin-free aerated dairy product is not frozen.
  • it is not an ice cream.
  • it is not an ice cream.
  • Non-frozen aerated dairy products e.g. chilled aerated dairy products
  • Non-frozen aerated dairy products with high overruns, in particular without egg and/or with low fat content, are difficult to achieve and stabilize as they are meta-stable systems compared to frozen aerated dairy products which are more stable due to the solid/frozen state. It has been discovered that it is possible to stabilize air bubbles and achieve high overruns for non-frozen aerated dairy products with hydrolysed lecithin, even without egg and/or with low fat content.
  • the gelatin-free aerated dairy product has an overrun above 80wt%, preferably above 100wt%, more preferably of 100% to 155%, most preferably of 120% to 150%. It has been observed that the use of hydrolysed lecithin in combination with pectin enables to achieve gelatin-free aerated dairy product having high overruns which are significantly above 80%, preferably above 100% and enables to provide a good aerated texture, preferably stable over the shelf-life. Especially, the pectin does not alter the foaming properties of hydrolysed lecithin, even in the absence of gelatin and high overruns are achieved in presence of pectin.
  • a second aspect of the invention relates to a gelatin-free aeratable dairy food composition which comprises a dairy component comprising at least one dairy ingredient, an added texturizing component being pectin and an added emulsifying component being hydrolysed lecithin.
  • a dairy component comprising at least one dairy ingredient
  • an added texturizing component being pectin
  • an added emulsifying component being hydrolysed lecithin.
  • the gelatin-free aeratable dairy food composition enables to provide to an end user (e.g. consumer, food professionals, food manufacturers) a composition which can be easily aerated, for example by whipping with a Thermomix ® or by using an aeration device as described in the third aspect of the invention, into a gelatin-free aerated dairy product, preferably with high overruns, i.e. above 80%, preferably above 100%, with a good texture and with a good stability over time.
  • the gelatin- free aeratable composition of the invention has comparable foaming properties than a composition which uses gelatin and/or standard artificial emulsifying component, especially lactic acid esters of mono- and diglycerides. Moreover, the gelatin-free aeratable composition of the invention is easier to aerate than the same composition which is free from any emulsifying component and gelatin or which is prepared with a standard lecithin ingredient (i.e. non-hydrolysed lecithin). In addition, the presence of hydrolysed lecithin and pectin allows the provision of an aerated dairy product with a satisfactory texture and with a good stability over time, despite the absence of gelatin. Finally, after aeration of the aeratable dairy food composition, the resulting aerated dairy product has ideally a texture characterized by a noteworthy melting in mouth.
  • the gelatin-free aeratable dairy food composition may further comprise a flavouring ingredient.
  • the gelatin-free aeratable dairy food composition may also further comprise one or more of the ingredients selected from the list consisting of acidifying agent, alkalinizing agent, aromatic herbs, colouring agent, edible oils, fibers, fruit preparation, minerals, prebiotics, preservatives, probiotics, solid inclusions, spices, sugar, sweeteners, vegetable preparation, vitamins, or combinations thereof.
  • the gelatin-free aeratable dairy food composition may have a protein content of less than 10wt.%.
  • the gelatin-free aerateable dairy product has a protein content of 2.2wt.%to 10wt.%, preferably of 2.2wt.% to 8.
  • the advantage of the protein content is provided in the first aspect of the invention.
  • the protein content above are expressed by total weight of gelatin-free aeratable dairy food composition.
  • the gelatin-free aeratable dairy food composition may have a fat content of at most 30wt.%, preferably of 1. Owt.% to 30wt.%, more preferably of 5. Owt.% to 30wt.%.
  • the gelatin-free aeratable dairy food composition has a limited fat content.
  • the gelatin -free aeratable dairy food composition has a fat content of less than 15wt.%, preferably less than 10wt.%, more preferably less than 8wt.%, most preferably less than 7. Owt.%.
  • the gelatin-free aeratable dairy food composition has a fat content of 1. Owt.% to 15wt.%, preferably of 1.
  • the gelatin-free aeratable dairy food composition has a fat content of 4. Owt.% to 7.5wt.%.
  • the advantage of the fat content is provided in the first aspect of the invention. The fat content above are expressed by total weight of gelatin-free aeratable dairy food composition.
  • the gelatin-free aeratable dairy food composition is free from egg.
  • the gelatin-free aeratable dairy product is free from any further added fat-based emulsifying component other than hydrolysed lecithin.
  • the gelatin-free aeratable dairy product may be free from any added lactic acid esters of mono- and diglycerides, added polysorbates and added glycerol monostearates.
  • the gelatin-free aeratable dairy food composition is free from any further added emulsifying component other than hydrolysed lecithin.
  • the gelatin-free aeratable dairy food composition is free from any added lactic acid esters of mono- and diglycerides.
  • the gelatin-free aeratable dairy product is also free from added polysorbates and added glycerol monostearates.
  • the gelatin-free aeratable dairy product is free from any further added texturizing component other than pectin.
  • the gelatin-free aeratable dairy product is free from any further added texturizing component other than pectin, said further added texturizing component other than pectin being selected from the group consisting of gelatin, xanthan gum, carrageenan, agar, alginate, cellulose, gellan gum, guar gum, locust bean gum, acacia gum, tara gum, starch, flour and combinations thereof.
  • starch includes native starch and modified starch. The advantages of these different features are provided in the first aspect of the invention.
  • the gelatin-free aeratable dairy product of the invention is free from polyhydric alcohols such as glycerol, sorbitol or mannitol.
  • the gelatin-free aeratable dairy product of the invention provides a gelatin-free aerated dairy product with a satisfactory aerated texture even in the absence of polyhydric alcohols.
  • a third aspect of the invention relates to a process for manufacturing a gelatin- free aerated dairy product.
  • the gelatin-free aerated dairy product is a gelatin-free aerated dairy product according to the first aspect of the invention, and also a gelatin-free aerated dairy product as claimed in the present claims.
  • the process comprises a step a) consisting of providing a gelatin-free dairy food composition which comprises a dairy component comprising at least one dairy ingredient, an added texturizing component being pectin and an added emulsifying component being hydrolysed lecithin.
  • a gelatin-free dairy food composition which comprises a dairy component comprising at least one dairy ingredient, an added texturizing component being pectin and an added emulsifying component being hydrolysed lecithin.
  • the gelatin-free dairy food composition may further comprise a flavouring ingredient as provided in the first aspect of the invention.
  • the gelatin-free dairy food composition may also further comprise one or more of the ingredients discussed above in relation to the gelatin-free aerated dairy product of the first aspect of the invention.
  • the gelatin-free dairy food composition may have a protein content of less than 10wt.%.
  • the gelatin-free dairy food composition has a protein content of 2.2wt.% to 10wt.%, preferably of 2.2wt.% to 8.0wt.%, more preferably of B.0wt.% to 8.0wt.%, most preferably of 4.0wt.% to 6.0wt.%.
  • the advantage of the protein content is provided in the first aspect of the invention. The protein content above are expressed by total weight of gelatin-free dairy food composition.
  • the gelatin-free dairy food composition has a fat content of at most B0wt.%, preferably of 1.0wt.% to 30wt.%, more preferably of 5.0w.% to 30wt.%.
  • the gelatin-free dairy food composition has a limited fat content.
  • the gelatin-free dairy food composition has a fat content of less than 15wt.%, preferably less than
  • the gelatin-free dairy food composition has a fat content of 1.0wt.% to 15wt.%, preferably of 1.0wt.% to 10wt.%, more preferably of 2.0wt.% to 7.5wt.%. Even more preferably, the gelatin- free dairy food composition has a fat content of 4.0wt.% to 7.5wt.%.
  • the advantage of the fat content is provided in the first aspect of the invention. The fat content above are expressed by total weight of gelatin-free dairy food composition.
  • the gelatin-free dairy food composition is free from egg.
  • the gelatin-free dairy food composition is free from any further added fat-based emulsifying component other than hydrolysed lecithin.
  • the gelatin-free dairy food composition may be free from any added lactic acid esters of mono- and diglycerides, added polysorbates and added glycerol monostearates.
  • the gelatin-free dairy food composition is free from any further added emulsifying component other than hydrolysed lecithin.
  • the gelatin-free dairy food composition is free from any added lactic acid esters of mono- and diglycerides.
  • the gelatin-free dairy food composition is also free from added polysorbates and added glycerol monostearates.
  • the gelatin-free dairy food composition is free from any further added texturizing component other than pectin.
  • the gelatin-free dairy food composition is free from any further added texturizing component other than pectin, said further added texturizing component other than pectin being selected from the group consisting of gelatin, xanthan gum, carrageenan, agar, alginate, cellulose, gellan gum, guar gum, locust bean gum, acacia gum, tara gum, starch, flour and combinations thereof.
  • the term "starch” includes native starch and modified starch.
  • the gelatin-free dairy food composition of the invention is free from polyhydric alcohols such as glycerol, sorbitol or mannitol.
  • the gelatin-free dairy food composition provides a gelatin-free aerated dairy product with a satisfactory aerated texture even in the absence of polyhydric alcohols.
  • the process comprises a further step b) consisting of aerating the gelatin- free dairy food composition.
  • the aeration step b) is performed until reaching an overrun above 80%, preferably above 100wt%, more preferably of 100% to 155%, most preferably of 120% to 150%.
  • the aeration step is performed at a temperature of 4°C to 20°C, preferably 4°C to 15°C, more preferably 4°C to 12°C, most preferably 6°C to 10°C.
  • the aeration step b) may be performed with an aeration device as known in the art such as a MONDOMIX ® , AEROMIX ® or HPW (High Pressure Whipping System).
  • an aeration device as known in the art such as a MONDOMIX ® , AEROMIX ® or HPW (High Pressure Whipping System).
  • the aeration step b) is performed by means of an aeration device which is an apparatus as described in WO2013/068426 Al, WO2017/067965 A1 or WO2018/197493 Al.
  • an aeration device which is an apparatus as described in WO2013/068426 Al, WO2017/067965 A1 or WO2018/197493 Al.
  • the aeration step b) is preferably performed by means of an aeration device comprising a housing extending in a longitudinal direction, the housing comprising an inlet for the gelatin-free dairy food composition to be aerated and an outlet for the gelatin-free aerated dairy product, within the housing, at least a first set of a rotor and a stator and a second set of a rotor and a stator, wherein each set of a rotor and a stator has complementary toothed rims oppositely orientated in the longitudinal direction, the aeration device comprising a drive shaft, the rotors of each set of a rotor and a stator being coupled to said drive shaft; the aeration device further comprising a gas injector for injecting, upstream of the first set of a rotor and a stator, a gas into the gelatin-free dairy food composition to be aerated.
  • an aeration device comprising a housing extending in
  • the gas is a food grade gas, i.e. a gas suitable for human consumption.
  • the gas is selected from the list consisting of air, nitrogen, carbon dioxide, nitrous oxide, and combinations thereof.
  • the gas is nitrogen.
  • the rotor and the stator of each set of a rotor and a stator may comprise one to five toothed rims.
  • the rotor and the stator of each set of a rotor and a stator comprises one to four, preferably two to four substantially parallel toothed rims.
  • the rotor and the stator of each set of a rotor and a stator comprises three substantially parallel toothed rims.
  • the teeth of a toothed rim are separated one from another by a radial gap.
  • the radial gap between the teeth of each toothed rims is of 0.5mm to 5mm, preferably 1mm to 3.5mm.
  • the radial gap participates to achieve stable aerated food product by allowing the formation of gas bubbles with a minimal size and having size in the same range (homogenous bubble size).
  • the aeration device comprises a first shaft coupled to the rotor of at least a first set of a rotor and a stator, and a second shaft coupled to the rotor of at least a second set of a rotor and a stator.
  • the first shaft may be coupled to the rotor of a first set of a rotor and a stator and to the rotor(s) of one, two or three additional sets of a rotor and a stator.
  • the second shaft may be coupled to the rotor of at least a second set of a rotor and a stator and to the rotor(s) of one, two or three additional sets of a rotor and a stator.
  • the first shaft is coupled to the rotor of a first set of a rotor and a stator and to the rotors of two or three additional sets of a rotor and a stator
  • the second shaft is coupled to the rotor of a first set of a rotor and a stator and to the rotors of two or three additional sets of a rotor and a stator.
  • the first shaft is coupled to the rotor of a first set of a rotor and a stator and to the rotors of three additional sets of a rotor and a stator
  • the second shaft is coupled to the rotor of a first set of a rotor and a stator and to the rotors of three additional sets of a rotor and a stator.
  • first shaft and the second shaft may be coaxial with a longitudinal axis (A) of the aeration device.
  • the aeration device may be configured to drive the first shaft and the second shaft at different rotational speeds and/or in opposite directions.
  • the aeration device may comprise independent driving means rotationally driving the first shaft and the second shaft respectively.
  • the aeration step b) is performed with the aeration device such that the drive shaft rotates at a rotation speed of BOO to 1500 rpm, preferably of 400 rpm to lOOOrpm, more preferably of 400rpm to 850 rpm, most preferably of 800 rpm.
  • the aeration step b) may be performed with the aeration device such that the first shaft and second shaft rotate at the same rotation speed or at a different rotation speed.
  • the first shaft and second shaft rotate at a different rotation speed.
  • the aeration step b) may be performed with the aeration device such that the first shaft rotates at a rotation speed of 300 to 1500 rpm, preferably of 400 rpm to lOOOrpm, more preferably of 400rpm to 850 rpm, most preferably of 800 rpm.
  • the aeration step b) is performed with the aeration device such that second shaft rotates at a rotation speed of 300 to 1500 rpm, preferably 400 rpm to lOOOrpm, more preferably 400rpm to 850 rpm, most preferably at 500 rpm.
  • the aeration step b) may be performed with the above-mentioned aeration device and may be further performed with a flow rate of the gelatin-free dairy food composition to be aerated within the aeration device of 70kg/h to 1500kg/h, and with a flow rate of the gas released from the gas injector of 135 to 1950 L/h.
  • the aeration step b) may be performed with the above- mentioned aeration device and may be further performed with a flow rate of the gelatin-free dairy food composition to be aerated within the aeration device of 70kg/h to lOOkg/h, preferably 75kg/h to 85kg/h, and with a flow rate of the gas released from the gas injector of 135L/h to 155 L/h.
  • the aeration step b) may be performed with the above-mentioned aeration device and may be further performed with a flow rate of the gelatin-free dairy food composition to be aerated within the aeration device of 500kg/h to 1500kg/h, preferably of 750kg/h to 1250kg/h and with a flow rate of the gas released from the gas injector of 800L/h to 2000 L/h, preferably lOOOL/h to 1700L/h.
  • the product flow rate and the gas flow rate depend on the desired overrun, the scale and the volume of products to be processed.
  • the process may comprise between step a) and b), a step consisting of homogenizing the gelatin-free dairy food composition.
  • the homogenization step may be performed at a pressure of 50 to 250 bars, preferably of 100 bars to 200 bars, more preferably of 100 bars and 120 bars.
  • the homogenization step may be performed at a temperature of 50°C to 70°C, preferably of 55°C to 65°C. This step enables to distribute the fat globules.
  • the homogenization step enables to distribute the fat globules within the gelatin-free dairy food composition to avoid creaming.
  • this step participates into the functionalization of the added emulsifying component and ensures a good distribution of the added emulsifying component within the gelatin-free dairy food composition to ensure an optimal functionality.
  • the process may further comprise between step a) and b), a step of heat treating the gelatin-free dairy food composition at a temperature of 122°C to 135°C for 5 seconds to 30 seconds.
  • the heat treatment step is performed after the homogenization step.
  • This heat treatment step prevents any development of unwanted micro-organisms in the gelatin- free aerated dairy product over the shelf-life under storage conditions (e.g. chilled), such as bacteria or moulds that may affect negatively the organoleptic properties of the aerated dairy product, or that may be pathogenic.
  • the process may further comprise a step of adjusting the pH of the gelatin-free food dairy composition to a pH of 6.5 to 7.0, preferably 6.5 to 6.8.
  • the pH adjustment is performed using sodium hydroxide. This step is performed between step a) and b). If the process comprises a homogenization step and/or heat treatment step, this step of pH adjustment is performed prior the homogenization step and/or heat treatment step.
  • the process may comprise a step of cooling down the dairy food composition to 8 to 10°C, preferably at 10°C just before the aeration step b). This step allows to enhance the overrun obtained after aeration. Without wishing to be bound by theory, it is believed that this cooling step improves foaming properties of fat through controlled crystallization.
  • the obtained gelatin-free aerated dairy product is cooled and stored under chilled conditions if the gelatin-free aerated dairy product is a chilled aerated dairy product.
  • Example 1 Effect of hydrolysed lecithin and pectin on the overrun of aerated dairy products
  • a reference aerated dairy product comprising gelatin and an artificial emulsifier, especially lactic acid esters of mono- and diglycerides (Product 1-Reference).
  • An aerated dairy product comprising gelatin and a non-artificial emulsifier, especially non-hydrolysed lecithin (Product 2- non-hydrolysed lecithin and gelatin).
  • An aerated dairy product comprising gelatin and a non-artificial emulsifier, especially partially hydrolysed lecithin (Product 3-hydrolysed lecithin and gelatin).
  • the hydrolysed lecithin used in the present example is a partially and enzymatically hydrolysed lecithin (31% lecithin compounds are lysolecithin).
  • a gelatin-free aerated dairy product according to the invention comprising low methoxyl pectin and a non-artificial emulsifier, especially partially hydrolysed lecithin (Product 4-hydrolysed lecithin+pectin).
  • the hydrolysed lecithin used in the present example is a partially and enzymatically hydrolysed lecithin (31% lecithin compounds are lysolecithin).
  • the low methoxyl pectin has a degree of esterification of 35%.
  • the recipes for preparing the different aerated dairy products 1 to 3 are provided in Table 1.
  • Products 1 comprises 5.4wt.% protein and 6.65wt.% fat.
  • Products 2 and 3 comprise 5.4wt.% and 6.45wt.% fat.
  • Product 4 comprises 4.65wt.% protein and 6.45wt.% fat.
  • the different aerated dairy products 1-4 were prepared as follows.
  • Dairy food compositions of the respective aerated dairy products 1, 2, 3 or 4 were first prepared by mixing together the relevant ingredients at the relevant content as provided in table 1 for 20 minutes at 60°C. Then, the pH of the dairy food compositions was adjusted at a pH between 6.7 and 6.8 with sodium hydroxyde, where relevant. Thereafter, the dairy food compositions were homogenized at a pressure of 100 bars and at a temperature of 60°C. The homogenized dairy food compositions were heat treated at a temperature of 131°C for 30 seconds. The dairy food compositions were subsequently cooled down to 8°C and stored at least 4 hours, especially overnight.
  • dairy food compositions were aerated with an aeration device as described in the present specification, and especially, of the same type as the ones described in WO2013/068426 Al, WO2017/067965 A1 or WO2018/197493 Al.
  • the aeration device comprises two shafts and comprises in total eight sets of a rotor and a stator.
  • the first shaft is coupled to the rotors of four first sets of a rotor and a stator.
  • the second shaft is coupled to the rotors of four second sets of a rotor and a stator.
  • Each rotor and stator of each set of a rotor and a stator comprise 3 toothed rims with a radial gap of 3mm.
  • the aeration parameters are provided in table 2.
  • hydrolysed lecithin is an effective non-artificial alternative to artificial emulsifiers.
  • hydrolysed lecithin is able to significantly improve the foamability of the dairy food compositions and allows to achieve aerated dairy products with high overruns.
  • the pectin does not alter the foaming properties of the hydrolysed lecithin and high overruns may be achieved when gelatin is replaced by pectin.
  • Example 2 Rheological properties, microstructure, stability and sensory profile of the aerated dairy products 1 and 4
  • the reference aerated dairy products 1 artificial emulsifier, i.e. lactic acid esters of mono- and diglycerides+gelatin
  • the aerated dairy product 4 according to the invention hydrolysed lecithin+pectin
  • the rheological parameters of the aerated dairy products 1 and 4 were measured over the shelf-life, especially 14 days after their preparation and 28 days after their preparation.
  • the first rheological parameter considered is the firmness.
  • the firmness is measured on samples of the aerated dairy products 1 and 4. First, the sample of the aerated dairy products were stored at a temperature of 8° C for a minimum of 2 hours prior to measurement. Then, the firmness was measured through pseudo compression test using a TAX-T2 Texture Analyzer (TA instruments, Stable Micro Systems, UK), with 30 mm diameter cylindrical flat probe penetrating into the samples at a penetration speed of 15 mm.s 1 , to maximum penetration depth of 20 mm.
  • TAX-T2 Texture Analyzer TA instruments, Stable Micro Systems, UK
  • the second rheological parameter considered is the critical stress.
  • the critical stress parameter is calculated from the storage modulus G' and loss modulus G" in a shear strain sweep oscillatory analysis on a 101 (Anton-Paar GmbH) and software Rheoplus/32. Especially, it was measured using a stainless-steel parallel disks configuration (reference PP50/S- SN42206) with a sand-blasted top plate and a constant gap value of 1mm, applying a logarithmic ramp of deformation from 0.01% to 500% with 100 measuring points in 500s, at 10°C with a constant measuring duration of 5s at a constant angular frequency of 20 s-1.
  • the critical stress also called stress at flow point, is the value of the shear stress at which storage modulus G' equals loss modulus G' (e.g. at which the phase angle d equals 45°).
  • the third rheological parameter considered is the damping factor gradient.
  • the damping factor gradient is calculated from the damping factor (tangent of the phase angle d) values measured by means of a rheometer, preferably a MCR 101 (Anton-Paar GmbH) and software Rheoplus/32, applying a controlled strain oscillatory protocol at a constant deformation amplitude of 0.2% and a constant angular frequency of 20s 1 , using a stainless- steel parallel disks configuration (reference PP50/S-SN42206) with a sand-blasted top plate and a constant gap value of 1mm.
  • the Peltier temperature is increased during the measurement cycle from 8°C to 45°C in a linear ramp.
  • the damping factor gradient is calculated by the formula: tanS at 20 C-tanS at 28° C
  • the microstructure of the aerated dairy products 1 and 4 was measured with X-Ray tomography 14 days after their preparation. A sample of products 1 or 4 was put in a tube and was analyzed with X-Ray tomography in a volume unaffected by the edge effect.
  • the bubble size, especially internal diameter, was measured for all the bubbles in a selected volume and the median was measured to determine the median internal diameter. ⁇ Tasting of the products
  • the different products aerated dairy products 1 and 4 were tasted over the shelf-life, including at 14 days (D+14) and 28 days (D+28) after their preparation, by a trained panel of 9 individuals which were trained to assess the sensory profile, including the texture characteristic of aerated dairy product. Especially, the different attributes of interest were evaluated for aerated dairy products 1 and 4 monadically following a randomized presentation on a scale from 0 to 10 without repetition according to the glossary of table 5.
  • the score obtained for samples of the aerated dairy product 1 were compared to the samples of the reference aerated dairy product 1.
  • the aerated dairy product 1 was set as a reference.
  • the products prepared with lecithin and pectin exhibits a lower firmness (figure 1), lower critical stress (figure 3) and a higher damping factor gradient (figure 5) than the reference product with artificial emulsifier and gelatin.
  • These rheological properties correlate with a high melting in mouth.
  • These rheological properties of the product of the invention are different when measured at D+14 and D+28 (figures 1-6) but they remain acceptable and in the same range. This shows that the texture remain substantially stable over the shelf-life when pectin is used instead of gelatin.
  • the gelatin-free aerated dairy product prepared with lecithin and pectin has a mousse microstructure (figure 7) which is different than the reference product.
  • the X-Ray tomography shows that the gelatin-free aerated dairy product of the invention has a higher median internal diameter.
  • the product of the gelatin-free aerated dairy product of the invention exhibits a satisfactory and very pleasant texture upon tasting.
  • the gelatin-free aerated dairy product has improved melting in mouth compared to the reference (figure 8). Due to this improved melting in mouth, the gelatin-free aerated dairy product has a very pleasant texture and may tend to resemble to a home-made aerated dairy product.
  • the visual inspection of the gelatin-free aerated dairy product over the shelf-life shows that the product did not exhibit any clues of destabilisation, including syneresis or foam collapse.
  • the gelatin-free aerated dairy product of the invention is stable over the shelf-life, despite the absence of gelatin.
  • pectin as a replacement to gelatin, in combination with hydrolysed lecithin, enables to achieve an aerated dairy product free from gelatin which has a high overrun (i.e. above 100%), a stable and satisfactory aerated texture and which is stable over shelf-life.
  • this specific combination enables to achieve an aerated dairy product having improved melting in mouth.
  • Example 3 Impact of cooling temperature before aeration
  • Product 4 of example 1 was prepared according to the process and the recipe of example 1 but the dairy food composition used to prepare product 4 was either cooled down to 10°C (process A) or 17°C (process B) just before the aeration step.

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Abstract

L'invention concerne un produit laitier aéré. En particulier, le produit laitier aéré comprend au moins un ingrédient laitier, un composant de texture ajouté et un composant émulsifiant ajouté. Le composant de texture ajouté est de la pectine et le composant émulsifiant ajouté est de la lécithine hydrolysée. L'invention concerne également un procédé de préparation d'un tel produit laitier aéré et une composition alimentaire laitière aérée comprenant de la pectine et de la lécithine hydrolysée.
PCT/EP2022/062207 2021-05-07 2022-05-05 Produits laitiers aérés exempts de gélatine et leurs procédés de fabrication WO2022234043A1 (fr)

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BR112023021888A BR112023021888A2 (pt) 2021-05-07 2022-05-05 Produtos lácteos aerados isentos de gelatina e processos de fabricação dos mesmos
AU2022268613A AU2022268613A1 (en) 2021-05-07 2022-05-05 Gelatin-free aerated dairy products and processes for manufacturing thereof
EP22728128.4A EP4333628A1 (fr) 2021-05-07 2022-05-05 Produits laitiers aérés exempts de gélatine et leurs procédés de fabrication
MX2023012358A MX2023012358A (es) 2021-05-07 2022-05-05 Productos lacteos aireados sin gelatina y procesos para la fabricacion de estos.

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EP0976332A2 (fr) * 1998-07-27 2000-02-02 Lucas Meyer GmbH & Co Lecithin dans la glace a manger
WO2013068426A1 (fr) 2011-11-07 2013-05-16 Nestec S.A. Appareil et procédé permettant d'aérer un produit alimentaire
WO2017067965A1 (fr) 2015-10-19 2017-04-27 Nestec S.A. Appareil et procédé de foisonnement de produit alimentaire
WO2018197493A1 (fr) 2017-04-26 2018-11-01 Nestec S.A. Appareil d'aération d'un produit pâteux et pour le mélange avec un autre produit

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Publication number Priority date Publication date Assignee Title
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BR112023021888A2 (pt) 2023-12-19

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