WO2023119199A1 - Hydrolysed lactose syrup and method for obtaining same - Google Patents

Hydrolysed lactose syrup and method for obtaining same Download PDF

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Publication number
WO2023119199A1
WO2023119199A1 PCT/IB2022/062638 IB2022062638W WO2023119199A1 WO 2023119199 A1 WO2023119199 A1 WO 2023119199A1 IB 2022062638 W IB2022062638 W IB 2022062638W WO 2023119199 A1 WO2023119199 A1 WO 2023119199A1
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Prior art keywords
lactose
extract
milk solids
fat milk
hydrolysis
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PCT/IB2022/062638
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Spanish (es)
French (fr)
Inventor
Bernadette Francisca KLOTZ CEBERIO
Mary Luz OLIVARES TENORIO
Alvaro Edier OTALORA CHACON
Juan David SANCHEZ OBANDO
Juan Pablo SUESCÚN
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Alpina Productos Alimenticios S.A. Bic
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Publication of WO2023119199A1 publication Critical patent/WO2023119199A1/en

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    • 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
    • A23C21/00—Whey; Whey preparations
    • 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
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • C—CHEMISTRY; METALLURGY
    • C07—ORGANIC CHEMISTRY
    • C07H—SUGARS; DERIVATIVES THEREOF; NUCLEOSIDES; NUCLEOTIDES; NUCLEIC ACIDS
    • C07H3/00—Compounds containing only hydrogen atoms and saccharide radicals having only carbon, hydrogen, and oxygen atoms
    • C07H3/02—Monosaccharides
    • C—CHEMISTRY; METALLURGY
    • C07—ORGANIC CHEMISTRY
    • C07H—SUGARS; DERIVATIVES THEREOF; NUCLEOSIDES; NUCLEOTIDES; NUCLEIC ACIDS
    • C07H3/00—Compounds containing only hydrogen atoms and saccharide radicals having only carbon, hydrogen, and oxygen atoms
    • C07H3/04—Disaccharides
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/14—Hydrolases (3)
    • C12N9/24—Hydrolases (3) acting on glycosyl compounds (3.2)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/14—Hydrolases (3)
    • C12N9/24—Hydrolases (3) acting on glycosyl compounds (3.2)
    • C12N9/2402—Hydrolases (3) acting on glycosyl compounds (3.2) hydrolysing O- and S- glycosyl compounds (3.2.1)
    • C12N9/2468—Hydrolases (3) acting on glycosyl compounds (3.2) hydrolysing O- and S- glycosyl compounds (3.2.1) acting on beta-galactose-glycoside bonds, e.g. carrageenases (3.2.1.83; 3.2.1.157); beta-agarase (3.2.1.81)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P19/00—Preparation of compounds containing saccharide radicals
    • C12P19/02—Monosaccharides
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P19/00—Preparation of compounds containing saccharide radicals
    • C12P19/04—Polysaccharides, i.e. compounds containing more than five saccharide radicals attached to each other by glycosidic bonds
    • C—CHEMISTRY; METALLURGY
    • C13—SUGAR INDUSTRY
    • C13K—SACCHARIDES OBTAINED FROM NATURAL SOURCES OR BY HYDROLYSIS OF NATURALLY OCCURRING DISACCHARIDES, OLIGOSACCHARIDES OR POLYSACCHARIDES
    • C13K5/00—Lactose

Definitions

  • the present technological development is related to an extract of non-fat dairy solids and its production process.
  • the non-fat milk solids extract is useful in the formulation of food products for humans and other animals.
  • Lactose hydrolysis is a biotechnological process used in the dairy industry for the production primarily of lactose-free milk and lactose-free milk derivatives.
  • hydrolysis catalyzed by enzymes of the galactosidase type lactose as a disaccharide is separated into its glucose and galactose monosaccharides, which have more sweetening power.
  • a lactose hydrolyzate as a sweetener in a fermented milk drink and a dulce de leche that discloses a study that analyzes the addition of a glucose-galactose syrup (SGG) to yogurt and dulce de leche. milk.
  • the syrup is obtained from sweet whey and comprises the steps of: heating the whey, skimming, pasteurizing and filtering the permeate by ultrafiltration, it is nanofiltered until a lactose concentrate is obtained, which is subjected to enzymatic hydrolysis with lactase at 36°C by 3 hours, evaporate, cool to 45°C and finally centrifuge.
  • the SGG obtained has a sweetening power of 50% with respect to the value of sucrose.
  • the present technological development proposes a process that involves a series of unit operations that guarantee the obtaining of an extract of non-fat milk solids rich in glucose and galactose that demonstrates physicochemical and microbiological stability on an industrial scale of the final products, so that the possible substitution of sucrose, other sweeteners or salts in processing is safe.
  • the development is aimed at a process for obtaining an extract of non-fat milk solids on an industrial or semi-industrial scale from a lactose source, where the lactose source is subjected to a process of concentration, hydrolysis, pasteurization , a second concentration and cooling. Additionally, the development is also aimed at the extract of non-fat milk solids characterized by having glucose, galactose, lactose and total solids.
  • the FIG. 1 is a block diagram representing the process of obtaining a sweet extract of non-fat milk solids from milk permeate according to Test 2.
  • the FIG. 2 is a block diagram representing the method of obtaining sweet extract of non-fat milk solids from whey perneate according to Test 4, including the mode of separation by centrifugation after hydrolysis.
  • FIG. 3 is a block diagram that represents the method for obtaining a sweet extract from non-fat milk solids where, before entering the hydrolysis stage, the lactose source is subjected to a diafiltration process as described in Test 5. .
  • FIG. 4 is a block diagram that represents the process for obtaining a salty extract of non-fat milk solids, from milk permeation, as described in Test 6.
  • FIGS. 5A and 5B show an extract of non-fat milk solids obtained by the method proposed in Example 1, Test 4 and another hydrolyzed syrup in which a cooling process as proposed in the invention was not carried out.
  • the process for obtaining a non-fat milk solids extract comprising: hydrolyzing a lactose source with a lactase; pasteurize the hydrolyzate until it is pasteurized; concentrate the pasteurized until obtaining a hydrolyzed lactose syrup; and cooling the hydrolyzed lactose syrup.
  • extracts of sweet or salty non-fat milk solids can be obtained.
  • This process preferably occurs on an industrial or semi-industrial scale, where industrial scale is understood as the production of milk solids of more than 1000 kg, and by semi-industrial scale, the production of milk solids of more than lOOKg.
  • the "source of lactose” refers to a co-product resulting from cheese making, rich in lactose, for example milk, sweet whey, guruba (buttermilk), fermented milk whey, among other dairy products.
  • the lactose source preferably has at least 10% lactose, at least 15% lactose, at least 20% lactose, between 15% and 35% or between 15% and 30%.
  • the lactose source has 1% protein, less than 0.5% protein or less than 0.1%.
  • the lactose source can have a pH between 4 and 7.5, for example, when the pH is acidic it is between 4.0 and 5.0 or when the pH is neutral it is between 5.5 and 7, 0 or between 5.8 and 6.5, the pH is important because if you do not have the pH conditions, the enzyme will not function as well and you will surely have a slower hydrolysis process and if you have a pH outside these ranges, can have effects on the food that is applied generating separations, unwanted flavors or texture changes.
  • the lactose source is selected from, but not limited to, whey ultrafiltration perf concentrate, milk ultrafiltration perf concentrate, whey ultrafiltration perf, milk ultrafiltration perf, buttermilk ultrafiltration perf ( acid and sweet), perneate of ultrafdtration of fermented whey or mixture of the above.
  • the admixture of the aforementioned lactose sources encompasses both their admixture prior to pre-concentration, and the admixture after their pre-concentration individually of each lactose source.
  • permeate is meant the liquid that passes through the ultrafiltration membrane; “concentrate” or “retentate” is understood to be the liquid that does not pass through the ultrafiltration membrane.
  • the development is aimed at a process for obtaining a non-fat milk solids extract comprising: a) optionally pre-concentrating the lactose source; b) hydrolyzing a lactose source with a lactase in the presence of stirring until obtaining a hydrolyzate with a lactose content less than or equal to 10% or a cryoscopy of at least -0.32°mH; c) pasteurizing the hydrolyzate from stage (a) at a temperature between 70 and 90 C, between 4 and 600 s until pasteurized; d) concentrating the pasteurized product from step (b) under vacuum until obtaining a hydrolyzed lactose syrup; and e) cooling the hydrolyzed lactose syrup from stage (c) at a cooling rate between 0.02 and 20°C/min until reaching a temperature of less than 60°C.
  • the lactose source described above is subjected to a preconcentration stage.
  • a concentration of solids is made until obtaining a few degrees Brix above 15, or between 15 and 30.
  • this stage is carried out until an amount of lactose greater than 20°Bx is obtained to improve lactose hydrolysis into glucose and galactose.
  • this preconcentration stage allows the serum proteins in the retentates and the lactose with the minerals in the perneates to be separated from the lactose source.
  • Said preconcentration can be carried out by any concentration technology such as, but not limited to, diafiltration, ultrafiltration, nanofiltration, evaporation or a combination of the above.
  • concentration when the concentration is carried out by diaphtration, a decrease in the mineral content of at least 10%, between 10% and 40%, between 10 and 30%, or between 25% and 30% is carried out in comparison with the initial lactose source.
  • the preconcentration can be carried out by any concentration method that does not totally or partially remove the content of minerals, organic acids and/or nucleotides from the lactose source.
  • This pre-concentration can be done by, but is not limited to, evaporation, vacuum evaporation, flash evaporation, film evaporation, freeze-drying, or combination of the above.
  • This pre-concentration stage is key to obtaining a non-fat milk solids extract with salty notes as it does not completely remove minerals, organic acids, glutamate and volatiles that possibly give that characteristic flavor.
  • the inventors carried out an exchange process. ionic to the lactose source prior to hydrolysis (either before or after preconcentration). Ion exchange is performed prior to hydrolysis, in the whey used for this product or preferably in the ultrafiltration permeate. The perneate was first subjected to cation exchange mainly removing H+ and then to anion exchange removing OH-, achieving at least 95% demineralization.
  • the hydrolysis is carried out in the presence of galactosidase enzymes, in such a way that the lactose present in the lactose source is separated into its glucose and galactose monosaccharides which have more sweetening power compared to lactose.
  • the optimum conditions for the lactase enzyme in general are temperature and pH. For example, it is possible to bring the temperature of the lactose source to higher than 37°C, between 38°C and 53°C, between 42°C and 53°C, or preferably between 42°C and 51°C. Additionally, the pH is between 5.6 and 6.5, or between 5.8 and 6.3, if necessary, a pH adjustment can be made with lactic acid (C3H5O3), citric acid (C ⁇ fLO?).
  • the lactase enzyme is in a concentration in the lactose source at least 0.01%, between 0.01 and 5%v/v, between 0.3 and 3%v/v, between 0.05 and 0.1%, or between 0.05 and 0.5%v/v, a low concentration of lactase is possible because the hydrolysis takes place near the optimum temperature for the enzyme, in turn this helps the microbiological growth of mesophiles decreases.
  • the time that the hydrolysis takes can be at least 10 minutes, between 1h and 30h, or between 10h and 20h, or the time necessary to achieve hydrolysis.
  • the lactase concentration may vary as more or less may be required. amount of enzyme to achieve the same percentage of hydrolysis.
  • This step reaches greater than 55% hydrolysis, between 60% and 99.99%, between 80% and 99.99% or between 90% and 99.99% lactose hydrolysis.
  • the enzyme lactase has beta galactosidase activity.
  • beta galactosidases useful for carrying out lactose hydrolysis are those obtained from the following microorganisms: Kluyveromyces lactis, Lactobacillus reuteri, Bacillus circulans, Aspergillus oryzae, Escherichia coli and Streptococcus themophilus.
  • beta galactosidase is obtained from the yeast Kluyveromyces lactis.
  • At least one separation step, at least one concentration step, at least one separation step followed by at least one concentration step or at least one concentration step followed by at least one separation step are carried out.
  • the separation allows clarification of the extract from non-fat milk solids by recovery of non-soluble solids generated by heating the lactose source.
  • the separation can be physical, chemical, or a mixture thereof. Physical separation options include, but are not limited to, centrifugation, decantation, and sedimentation, or a combination thereof. Among the options of Chemical separation is found, but is not limited to the use of bases or acids that accelerate separation such as sodium hydroxide (NaOH), magnesium hydroxide (Mg(OH)2), citric acid (GjHxO?) and lactic acid (C3H6O3). , among others and a combination of the above.
  • the separation when carried out by centrifugation, it is carried out at more than 1000RPM, between 3000RPM and 10000RPM or between 5000RPM and 8000RPM, for a period between 3 Os and 30min, or what is necessary to carry out the separation of solids. .
  • concentration can be carried out by any concentration technology such as, but not limited to, diaphtration, ultrafiltration, nanofiltration, evaporation or a combination of the above.
  • concentration when the concentration is performed by diaphtration the mineral content is decreased by at least 10%, between 10% and 40% or between 25% and 30% compared to the initial lactose source.
  • the hydrolyzate obtained is subjected to a pasteurization process, with which the lactase enzyme used in the hydrolysis stage is inactivated and, on the other hand, the microbiological load is reduced to ideal conditions for human consumption.
  • pasteurization is understood to be a stage in which the temperature of the hydrolyzate is increased for a period of time until its safety is guaranteed, for example, in accordance with current standards for fresh milk or dairy products NTC 805, NTC 879 and NTC 1038.
  • This stage is carried out, for example, by increasing the temperature of the hydrolyzate above 55 °C, or between 60 °C and 90 °C, or the temperature necessary to inactivate the lactase enzyme or eliminate unwanted microorganisms present, depending on the enzyme type.
  • Pasteurization is carried out for a period greater than 15 seconds, between 15 seconds and 15 minutes, depending on the pasteurization technology such as low temperature pasteurization (VAT), high temperature/short time (HTST, for its and/or Ultra High Temperature (UHT) or combination of the above.
  • VAT low temperature pasteurization
  • HTST high temperature/short time
  • UHT Ultra High Temperature
  • concentration stage is carried out on the pasteurized hydrolyzate.
  • concentration can be carried out with any concentration technology, for example by evaporation, atmospheric evaporation, vacuum evaporation, filtration, freeze-drying or a combination of the above.
  • the concentration When the concentration is carried out by vacuum evaporation, it occurs at an absolute pressure between 3KPa and 12KPa, or between 4KPa and 9KPa and a temperature between 20°C and 80°C, between 30°C and 70°C, or between 50°C. and 70°C.
  • Evaporation can be carried out in an evaporator with at least 1 effect, an evaporator with at least 2 effects, freeze-drying or a combination of the above.
  • Carrying out the concentration stage in a vacuum allows energy savings by evaporating at a lower temperature, while when the evaporation is atmospheric, the evaporation must be carried out at temperatures above 85°C. Consequently, the higher the evaporation temperature, the higher the energy expenditure, and the possibility of the Maillard reaction occurring, affecting the organoleptic properties (such as aroma, color, flavor) and the quality of the final product is increased.
  • the concentration is carried out until a lactose hydrolyzate syrup is obtained with at least 70% total solids (hereinafter, ST), preferably between 70 and 90%, between 70 and 80%, or between 75 and 85% ST.
  • ST 70% total solids
  • cooling is understood as a stage in which the temperature of the non-fat milk solids extract obtained after of the concentration stage.
  • Cooling is performed with a cooling ramp between 0.02°C/min and 20.0°C/min, between 0.1 and 15°C/min, between 0.5 and 2°C/min, or approximately 0.75°C/min. If the cooling rate is less than 0.02°C/min, the hydrolyzed syrup will have a brown/brown appearance and caramel flavors as a result of the Maillard reaction. If the cooling rate is between 0.02°C/min and 5°C/min, the hydrolyzed syrup will have a yellow color appearance and milky flavors.
  • Cooling is carried out until the hydrolyzed lactose syrup reaches a temperature below 50°C, between 35°C to 45°C, between 35°C and 40°C or between 35°C and 38°C, which guarantees that there will be no changes in the product in its organoleptic properties and viscosity, in such a way that they are ideal to be transported by pipes and pumps without affecting the packaging process.
  • This cooling is done in any known cooling technology as long as the cooling ramp is guaranteed. Technologies include, but are not limited to, a stirred tank with a cooling jacket, a tubular heat exchanger, a cooling tower, direct and indirect cooling, or a combination of the above using cold water or another type of refrigerant such as glycerin. , fluorinated gases and/or mineral oils.
  • the proposed cooling preserves in the product either sweet milk flavors (for the sweet extracts of non-fat milk solids) or salty milk flavors (for the salty extracts of non-fat milk solids), while carrying out a different cooling process than the one proposed, it can generate the alteration of the organoleptic properties of the solid non-fat dairy extract obtained and therefore of the products. In addition, this cooling guarantees that the yellow color is maintained throughout the useful life of the final product. This cooling is essential to avoid color and flavor changes.
  • the state of the art shows a process that is carried out on a laboratory or pilot scale, where the syrup obtained is cooled to room temperature quickly due to the volumes that are handled that are less than 100 L of hydrolyzed syrup.
  • the non-fat milk solids extract obtained by the method described above comprises at least glucose, galactose, lactose and ash.
  • “Ashes” are understood to mean the inorganic part which is associated in part with the amount of minerals.
  • non-fat milk solids extract comprises between 45% and 60% glucose; between 20% and 35% galactose; between 0% and 5% lactose; and ashes between 0% and 10%, between 0.1% and 5% or between 3 and 3.5%.
  • the remaining percentage is made up of water, for example, water between 10 and 50%, or between 20% and 40%.
  • the non-fat milk solids extract comprises between 45% and 50% glucose; galactose between 20% and 30%; lactose between 0% and 4%; ashes between 0.1% and 2% and water csp.
  • the non-fat milk solids extract may also comprise less than 2% protein, less than 1% or between 0 and 1.5% (g/100g). However, the extract can also comprise more than 2% protein.
  • the non-fat milk solids extract may also comprise fat
  • the non-fat milk solids extract obtained is microbiologically and physicochemically stable.
  • Microbiologically stable being understood as having a concentration of conformers ⁇ 10UFC/g, of E. coli negative, molds ⁇ 10UFC/g, yeasts ⁇ 10UFC/g, mesophiles ⁇ 10UFC/g, and/or B. cereus ⁇ 100UFC/g.
  • the non-fat milk solids extract obtained has at least 70% TS, or between 75% TS and 85% TS.
  • the non-fat milk solids extract has a pH between 5.0 and 5.8, or between 5.1 and 5.5.
  • the non-fat milk solids extract obtained has a water activity (a w ) less than 0.7, between 0.5 and 0.8, or between 0.5 and 0.7.
  • Water activity (a w ) is understood to be the equilibrium humidity of a product and is determined by the partial pressure of water vapor on the surface. This property will depend on the composition, temperature and water content of the product.
  • the non-fat milk solids extract obtained has a color measured by the Lab color space for each coordinate: L* between 50 and 30, a* between 0 and 15 and b* between 25 and 40.
  • the non-fat milk solids extract obtained has between 60°Bx and 80°Bx, between 70°Bx and 76°Bx, between 65°Bx and 75°Bx or between 68°Bx and 78°Bx.
  • the non-fat milk solids extract obtained has a density between 1.1g/mL and 2g/mL, or between 1.2g/mL and 1.5g/mL.
  • the non-fat milk solids extract obtained has an acidity between 80°Th and 10°Th.
  • the non-fat milk solids extract obtained has: lower glycemic index compared to sucrose, lower insulin index compared to sucrose, greater texturizing characteristics (bulk texturizing) compared to sucrose and without generating metabolic alterations. It is also a source of calcium, potassium, sodium, magnesium and total phosphorus.
  • the non-fat milk solids extract has a sweetening power between 0.6 and 0.8.
  • a high intensity sweetener can be added to increase the sweetening power of the extract of non-fat milk solids such as stevia, aspartame, sucralose, asesulfame K, or any other known by a person moderately versed in the matter.
  • the high intensity sweetener that is added to the non-fat milk solids extract is natural or naturally flavored and allows for a sweetening power of up to 5 times the equivalent of sucrose without presenting residual flavors.
  • the natural flavor is added in concentrations between 1x10'4 Kg per IKg of milk solids extract and x10 -1 Kg per IKg of milk solids extract.
  • high intensity is understood as a sweetener with a sweetening power of at least 100 times more than the value of sucrose.
  • the non-fat milk solids extract of the present invention can be used as a total or partial substitute for sucrose, sweetener, salt, or sodium reducer.
  • sucrose, sweetener, salt, or sodium reducer for example, in food preparations such as dairy, ice cream, bakery, confectionery, snacks, appetizers, isotonic drinks, animal feed, cheese, prepared foods, and meat products, among others.
  • the substitution of cane sugar can be between 1 and 100% depending on the characteristics of the final product, between 10 and 60%, between 30 and 50%, or between 20 and 70%.
  • the nanofiltration concentrate was preheated to 50°C and stirred with at least 100RPM, once the temperature and pH conditions had been guaranteed, a lactase enzyme between 0.01 and 3% was added and it was allowed to hydrolyze for at least 10 hours. After this time, the cryoscopy value of the hydrolyzate that is at least -0.32°H was verified.
  • test 5 was subjected to two diafiltrations before hydrolysis. As for test 4, it was subjected to centrifugal separation after hydrolysis.
  • Vacuum evaporation was carried out between 3KPa and 12KPa of absolute pressure and a temperature between 30 and 70°C. At the outlet of the evaporator, it was checked that the °Brix value of the non-fat dairy solid extract was greater than 60 °Brix.
  • the non-fat dairy solid extract was placed in a tank with a cold jacket, having a controlled cooling of at least 0.02°C/min using refrigerated water, this refrigerated water must be at least 15 °C and the extract must be shaken at least at 100RPM, until the extract temperature is less than 60°C and then proceed with the packaging.
  • the non-fat milk solids extract obtained has °Brix greater than 60, a water activity (a w ) less than 0.7, glucose greater than 45%, galactose greater than 20% and lactose less than 4%.
  • Example 2 Characteristics of the sweet extracts of non-fat milk solids obtained by means of Example 1 (Tests 1 to 5) Table 6. Composition of the sweet extracts of non-fat milk solids tests 1 to 5
  • 300L are taken from a lactose source which was concentrated by evaporation, ensuring that the mixture had a lactose percentage of at least 15%. It was verified that the amount of total solids is between 4 and 5°Brix. Said perneate mixture was passed through a nanofiltration unit with a concentration factor greater than 6, it was verified that the concentrate has 24 to 26 °Brix, at least 1000L of nanofiltration concentrate was obtained. Then, the pH of the nanofiltration concentrate is verified, which must be between 5.7 and 7.2.
  • the nanofiltration concentrate was preheated to 50°C and stirred with at least 100RPM, once the temperature and pH conditions have been guaranteed, an enzyme was added lactase between 0.01 and 3% and allowed to hydrohzar for at least 10 hours. After this time, the cryoscopy value of the hydrolyzate that is at least -0.32°mH was verified.
  • the hydrolyzate was pasteurized at conditions between 70 and 90°C, between 4 and 600s.
  • the extract of non-fat milk solids was placed in a tank with a cold jacket, where the temperature of the cooling water is less than 15 °C and it has agitation of at least 100RPM, until the temperature of the extract of non-fat dairy solids is less than 60°C to then proceed with packaging.
  • the non-fat milk solids extract obtained has °Brix greater than 60, a water activity (a w ) less than 0.7, glucose greater than 45%, galactose greater than 20% and lactose less than 4%.
  • Example 4 Characteristics of the salty extracts of non-fat milk solids obtained by Example 3 (Tests 6 and 7)
  • Example 5 Use of the non-fat milk solids extract in a milk drink
  • Example 6 Whey concentration stage in a pilot plant
  • Example 7 Comparison of industrial cooling between sweet extract of non-fat milk solids (Test 4) vs. other extract of non-fat milk solids without chilling process
  • Test 4 sweet extract of non-fat milk solids
  • Example 6 Comparison of industrial cooling between sweet extract of non-fat milk solids (Test 4) vs. other extract of non-fat milk solids without chilling process
  • FIG. 5B shows that by not carrying out a controlled cooling process for a volume greater than 800L, the obtained non-fat milk solids extract presents a noticeable change in color and flavor, observing a dark color and a caramel flavor, which would significantly modify the appearance and taste of the final product to which it is added.
  • Example 8 Microbiological and physicochemical stability of the non-fat milk solids extract

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Abstract

The present invention relates to a method for producing a nonfat milk solid extract on an industrial scale from a source of lactose, wherein the source of lactose is subjected to a pre-concentration, hydrolysis, pasteurisation, concentration and cooling process, and to the nonfat milk solid extract obtained by means of this method, which has sweet or salty organoleptic characteristics.

Description

JARABE HIDROLIZADO DE LACTOSA Y PROCESO DE OBTENCION HYDROLYZED LACTOSE SYRUP AND OBTAINING PROCESS
CAMPO TÉCNICO TECHNICAL FIELD
El presente desarrollo tecnológico está relacionado un extracto de sólidos lácteos no grasos y su proceso de obtención. El extracto de sólidos lácteos no grasos es útil en la formulación de productos alimenticios para humanos y otros animales. The present technological development is related to an extract of non-fat dairy solids and its production process. The non-fat milk solids extract is useful in the formulation of food products for humans and other animals.
DESCRIPCIÓN DEL ESTADO DE LA TÉCNICA DESCRIPTION OF THE STATE OF THE ART
Entre las tecnologías aplicadas para el aprovechamiento de lactosuero se encuentran las tecnologías de separación por membranas y la hidrólisis. La hidrólisis de la lactosa es un proceso biotecnológico utilizado en la industria láctea para la producción primordialmente de leche deslactosada y derivados lácteos deslactosados. Durante la hidrólisis catalizada por enzimas del tipo galactosidasas, la lactosa como disacárido se separa en sus monosacáridos glucosa y galactosa que tienen más poder edulcorante. Among the technologies applied for the use of whey are membrane separation technologies and hydrolysis. Lactose hydrolysis is a biotechnological process used in the dairy industry for the production primarily of lactose-free milk and lactose-free milk derivatives. During hydrolysis catalyzed by enzymes of the galactosidase type, lactose as a disaccharide is separated into its glucose and galactose monosaccharides, which have more sweetening power.
Según lo reportado en la patente US8202863, Amdt y Wheling (1989) Development of Hydrolyzed and Hydrolyzed-lsomerized Syrups from Cheese Whey Ultrafiltration Permeate and Their Utilization in Ice Cream,' Chiu y Kosikowski (1985) Hydrolyzed lactose syrup from concentrated sweet whey permeates y Gómez-Soto et al. (2017) Análisis de patentes como aproximación al diseño conceptual del proceso de obtención de jarabe de lactosuero. Revista de investigación, desarrollo e innovación estas tecnologías aún no han sido validadas a escala piloto o a escalas más grandes, en donde los jarabes obtenidos de la hidrólisis de lactosa de los perneados de lactosuero pueden llegar a ser inestables fisicoquímica y microbiológicamente, lo que podría dificultar su posterior uso como edulcorante al disminuir la vida útil de los productos en los que fueron aplicados. As reported in patent US8202863, Amdt and Wheling (1989) Development of Hydrolyzed and Hydrolyzed-lsomerized Syrups from Cheese Whey Ultrafiltration Permeate and Their Utilization in Ice Cream,' Chiu and Kosikowski (1985) Hydrolyzed lactose syrup from concentrated sweet whey permeates and Gomez-Soto et al. (2017) Analysis of patents as an approach to the conceptual design of the process for obtaining whey syrup. Research, development and innovation magazine, these technologies have not yet been validated on a pilot scale or on larger scales, where the syrups obtained from the hydrolysis of lactose from whey pernates can become physicochemically and microbiologically unstable, which could make it difficult to its subsequent use as a sweetener by reducing the useful life of the products in which they were applied.
En este mismo sentido, si bien existe información sobre hidrólisis de la lactosa, los estudios están enfocados en la etapa de la hidrólisis de lactosa y no en el proceso productivo completo, por lo cual se desconocen las operaciones unitarias adjuntas que permitan obtener jarabes estables microbiológica y fisicoquímicamente (Gómez-Soto et al, 2017). In this same sense, although there is information on lactose hydrolysis, the studies are focused on the lactose hydrolysis stage and not on the complete production process, for which the adjoining unit operations that allow obtaining microbiologically and physicochemically stable syrups (Gómez-Soto et al, 2017).
Se encuentra por ejemplo Vargas (2017) Evaluación y aplicación de un hidrolizado de lactosa como edulcorante en una bebida láctea fermentada y un dulce de leche que divulga un estudio que analiza la adición de un jarabe glucosa-galactosa (SGG) a yogurt y a dulce de leche. El jarabe se obtiene a partir de lactosuero dulce y comprende las etapas de: calentar el lactosuero, descremar, pasteurizar y filtrar por ultrafiltración el permeado, se nanofiltra hasta obtener un concentrado de lactosa que se somete a hidrólisis enzimática con lactasa a 36°C por 3 horas, se evapora, se enfría hasta 45°C para finalmente centrifugar. El SGG obtenido tiene un poder edulcorante de 50% respecto al valor de la sacarosa. For example, there is Vargas (2017) Evaluation and application of a lactose hydrolyzate as a sweetener in a fermented milk drink and a dulce de leche that discloses a study that analyzes the addition of a glucose-galactose syrup (SGG) to yogurt and dulce de leche. milk. The syrup is obtained from sweet whey and comprises the steps of: heating the whey, skimming, pasteurizing and filtering the permeate by ultrafiltration, it is nanofiltered until a lactose concentrate is obtained, which is subjected to enzymatic hydrolysis with lactase at 36°C by 3 hours, evaporate, cool to 45°C and finally centrifuge. The SGG obtained has a sweetening power of 50% with respect to the value of sucrose.
El presente desarrollo tecnológico propone un proceso que involucra una serie de operaciones unitarias que garantizan la obtención de un extracto de sólidos lácteos no grasos rico en glucosa y galactosa que demuestra estabilidad fisicoquímica y microbiológica a escala industrial de los productos finales, de forma que la posible sustitución de sacarosa, otros edulcorantes o sales en procesamiento sea segura. The present technological development proposes a process that involves a series of unit operations that guarantee the obtaining of an extract of non-fat milk solids rich in glucose and galactose that demonstrates physicochemical and microbiological stability on an industrial scale of the final products, so that the possible substitution of sucrose, other sweeteners or salts in processing is safe.
BREVE DESCRIPCIÓN SHORT DESCRIPTION
El desarrollo está dirigido a un proceso para la obtención de un extracto de sólidos lácteos no grasos a escala industrial o semi-industrial a partir de una fuente de lactosa, en donde la fuente de lactosa es sometida a un proceso de concentración, hidrólisis, pasteurización, una segunda concentración y enfriamiento. Adicionalmente, el desarrollo también está dirigido al extracto de sólidos lácteos no grasos caracterizado por tener glucosa, galactosa, lactosa y sólidos totales. The development is aimed at a process for obtaining an extract of non-fat milk solids on an industrial or semi-industrial scale from a lactose source, where the lactose source is subjected to a process of concentration, hydrolysis, pasteurization , a second concentration and cooling. Additionally, the development is also aimed at the extract of non-fat milk solids characterized by having glucose, galactose, lactose and total solids.
BREVE DESCRIPCIÓN DE LAS FIGURAS BRIEF DESCRIPTION OF THE FIGURES
La FIG. 1 es un diagrama de bloques que representa el proceso de obtención de un extracto dulce de sólidos lácteos no grasos a partir de permeado de leche de acuerdo con la Prueba 2. La FIG. 2 es un diagrama de bloques que representa el método de obtención de extracto dulce de sólidos lácteos no grasos a partir de perneado de lactosuero de acuerdo con la Prueba 4, que incluye la modalidad de separación por centrifugación después de la hidrólisis. The FIG. 1 is a block diagram representing the process of obtaining a sweet extract of non-fat milk solids from milk permeate according to Test 2. The FIG. 2 is a block diagram representing the method of obtaining sweet extract of non-fat milk solids from whey perneate according to Test 4, including the mode of separation by centrifugation after hydrolysis.
La FIG. 3 es un diagrama de bloques que representa el método de obtención de extracto dulce de sólidos lácteos no grasos en donde antes de entrar a la etapa de hidrólisis la fuente de lactosa es sometida a un proceso de diafiltración de acuerdo con lo descrito en la Prueba 5. The FIG. 3 is a block diagram that represents the method for obtaining a sweet extract from non-fat milk solids where, before entering the hydrolysis stage, the lactose source is subjected to a diafiltration process as described in Test 5. .
La FIG. 4 es un diagrama de bloques que representa el proceso de obtención de extracto salado de sólidos lácteos no grasos, a partir de perneado de leche de acuerdo lo descrito en la Prueba 6. The FIG. 4 is a block diagram that represents the process for obtaining a salty extract of non-fat milk solids, from milk permeation, as described in Test 6.
Las FIG. 5A y 5B muestran un extracto de sólidos lácteos no grasos obtenido mediante el método propuesto en el Ejemplo 1, Prueba 4 y otro jarabe hidrolizado en donde no se realizó un proceso de enfriamiento como el propuesto en la invención. FIGS. 5A and 5B show an extract of non-fat milk solids obtained by the method proposed in Example 1, Test 4 and another hydrolyzed syrup in which a cooling process as proposed in the invention was not carried out.
DESCRIPCIÓN DETALLADA DETAILED DESCRIPTION
Proceso de obtención de un jarabe hidrolizado de lactosa Process for obtaining a hydrolyzed lactose syrup
El proceso para obtener un extracto de sólidos lácteos no grasos que comprende: hidrolizar con una lactasa una fuente de lactosa; pasteurizar el hidrolizado hasta obtener un pasteurizado; concentrar el pasteurizado hasta obtener un jarabe hidrolizado de lactosa; y enfriar el jarabe hidrolizado de lactosa. Mediante el proceso descrito en este documento se puede obtener extractos de sólidos lácteos no grasos dulces o salados. Este proceso ocurre preferiblemente a escala industrial o semi-industrial, en donde se entiende por escala industrial a la producción de sólidos lácteos de más de 1000 Kg, y por escala semi- industrial a la producción de sólidos lácteos de más de lOOKg. The process for obtaining a non-fat milk solids extract comprising: hydrolyzing a lactose source with a lactase; pasteurize the hydrolyzate until it is pasteurized; concentrate the pasteurized until obtaining a hydrolyzed lactose syrup; and cooling the hydrolyzed lactose syrup. By means of the process described in this document, extracts of sweet or salty non-fat milk solids can be obtained. This process preferably occurs on an industrial or semi-industrial scale, where industrial scale is understood as the production of milk solids of more than 1000 kg, and by semi-industrial scale, the production of milk solids of more than lOOKg.
Para efectos de la presente desarrollo la “fuente de lactosa” se refiere a un co-producto resultante de la elaboración del queso, rica en lactosa, por ejemplo leche, sueros dulces, guruba (suero de mantequilla), suero de leche fermentada, entre otros productos lácteos derivados. La fuente de lactosa tiene preferiblemente al menos 10% de lactosa, al menos 15% de lactosa, al menos 20% de lactosa, entre 15% y 35% o entre 15% y 30%. Opcionalmente la fuente de lactosa tiene 1% de proteína, menos de 0,5% de proteína o menos de 0,1%. Lo anterior evita que corrientes con proteínas más altas pueden hacer interferencia con la enzima lactasa, es decir al tener mayor contenido de proteína se genera la posibilidad de tener mayor contenido de minerales como calcio y sodio, los cuales pueden generar inhibición de la enzima lactasa. La fuente de lactosa puede tener un pH entre 4 y 7,5, por ejemplo, cuando el pH es ácido el mismo está entre 4,0 y 5,0 o cuando el pH es neutro el mismo está entre 5,5 y 7,0 o entre 5,8 y 6,5, el pH es importante debido a que si no se tienen las condiciones de pH, la enzima no tendrá el mismo funcionamiento y se tendrá seguramente un proceso más lento de hidrólisis y que si se tiene un pH fuera de dichos rangos, puede tener efectos sobre el alimento que se aplique generando separaciones, sabores no deseados o cambios de textura. For the purposes of this development, the "source of lactose" refers to a co-product resulting from cheese making, rich in lactose, for example milk, sweet whey, guruba (buttermilk), fermented milk whey, among other dairy products. The lactose source preferably has at least 10% lactose, at least 15% lactose, at least 20% lactose, between 15% and 35% or between 15% and 30%. Optionally the lactose source has 1% protein, less than 0.5% protein or less than 0.1%. This prevents currents with higher proteins from interfering with the lactase enzyme, that is, having a higher protein content generates the possibility of having a higher content of minerals such as calcium and sodium, which can generate inhibition of the lactase enzyme. The lactose source can have a pH between 4 and 7.5, for example, when the pH is acidic it is between 4.0 and 5.0 or when the pH is neutral it is between 5.5 and 7, 0 or between 5.8 and 6.5, the pH is important because if you do not have the pH conditions, the enzyme will not function as well and you will surely have a slower hydrolysis process and if you have a pH outside these ranges, can have effects on the food that is applied generating separations, unwanted flavors or texture changes.
La fuente de lactosa se selecciona entre, pero no se limita a, concentrado del perneado de ultrafdtración de lactosuero, concentrado de perneado de ultrafiltración de leche, perneado de ultrafdtración de lactosuero, perneado de ultrafdtración de leche, perneado de ultrafdtración de suero de mantequilla (ácida y dulce), perneado de ultrafdtración de suero de leche fermentada o mezcla de los anteriores. La mezcla de las fuentes de lactosa mencionadas anteriormente abarca tanto su mezcla previa a la preconcentración, como la mezcla después de su preconcentración de manera individual de cada fuente de lactosa. Se entiende por “permeado” al líquido que atraviesa la membrana de ultrafdtración; se entiende por “concentrado” o “retentado” al líquido que no atraviesa la membrana de ultrafdtración. The lactose source is selected from, but not limited to, whey ultrafiltration perf concentrate, milk ultrafiltration perf concentrate, whey ultrafiltration perf, milk ultrafiltration perf, buttermilk ultrafiltration perf ( acid and sweet), perneate of ultrafdtration of fermented whey or mixture of the above. The admixture of the aforementioned lactose sources encompasses both their admixture prior to pre-concentration, and the admixture after their pre-concentration individually of each lactose source. By "permeate" is meant the liquid that passes through the ultrafiltration membrane; "concentrate" or "retentate" is understood to be the liquid that does not pass through the ultrafiltration membrane.
Más particularmente el desarrollo está dirigido a un proceso para obtener un extracto de sólidos lácteos no grasos que comprende: a) opcionalmente preconcentrar la fuente de lactosa; b) hidrolizar una fuente de lactosa con una lactasa en presencia de agitación hasta tener un hidrolizado con un contenido de lactosa menor o igual a 10% o una crioscopia de al menos -0,32°mH; c) pasteunzar el hidrolizado de la etapa (a) a una temperatura entre 70 y 90 C, entre 4 y 600s hasta obtener un pasteurizado; d) concentrar al vacío el pasteurizado de la etapa (b) hasta obtener un jarabe hidrolizado de lactosa; y e) enfriar el jarabe hidrolizado de lactosa de la etapa (c) a una velocidad de enfriamiento entre 0,02 y 20°C/min hasta alcanzar una temperatura menor a 60°C. More particularly, the development is aimed at a process for obtaining a non-fat milk solids extract comprising: a) optionally pre-concentrating the lactose source; b) hydrolyzing a lactose source with a lactase in the presence of stirring until obtaining a hydrolyzate with a lactose content less than or equal to 10% or a cryoscopy of at least -0.32°mH; c) pasteurizing the hydrolyzate from stage (a) at a temperature between 70 and 90 C, between 4 and 600 s until pasteurized; d) concentrating the pasteurized product from step (b) under vacuum until obtaining a hydrolyzed lactose syrup; and e) cooling the hydrolyzed lactose syrup from stage (c) at a cooling rate between 0.02 and 20°C/min until reaching a temperature of less than 60°C.
Preconcentración preconcentration
Antes de etapa de hidrólisis, la fuente de lactosa descrita anteriormente es sometida a una etapa de preconcentración. En la cual se hace una concentración de sólidos hasta obtener unos grados Brix por encima de 15, o entre 15 y 30. Preferiblemente, esta etapa se realiza hasta que se obtiene una cantidad de lactosa mayor a 20°Bx para mejorar la hidrólisis de lactosa en glucosa y galactosa. Before the hydrolysis stage, the lactose source described above is subjected to a preconcentration stage. In which a concentration of solids is made until obtaining a few degrees Brix above 15, or between 15 and 30. Preferably, this stage is carried out until an amount of lactose greater than 20°Bx is obtained to improve lactose hydrolysis into glucose and galactose.
Ahora bien, mediante el proceso descrito en este documento se puede obtener extractos de sólidos lácteos no grasos con notas dulces o saladas. Now, by means of the process described in this document, extracts of non-fat milk solids with sweet or salty notes can be obtained.
Para la preparación de extractos dulces, esta etapa de preconcentración permite separar de la fuente de lactosa las proteínas séricas en los retentados y la lactosa con los minerales en los perneados. Dicha preconcentración se puede realizar mediante cualquier tecnología de concentración como, pero que no se limita a, diafiltración, ultrafdtración, nanofiltración, evaporación o combinación de los anteriores. En una modalidad, cuando la concentración se realiza mediante diafdtración se realiza una disminución del contenido de minerales de al menos un 10%, entre 10% y 40%, entre 10 y 30%, o entre 25% y 30% en comparación con la fuente de lactosa inicial. For the preparation of sweet extracts, this preconcentration stage allows the serum proteins in the retentates and the lactose with the minerals in the perneates to be separated from the lactose source. Said preconcentration can be carried out by any concentration technology such as, but not limited to, diafiltration, ultrafiltration, nanofiltration, evaporation or a combination of the above. In one modality, when the concentration is carried out by diaphtration, a decrease in the mineral content of at least 10%, between 10% and 40%, between 10 and 30%, or between 25% and 30% is carried out in comparison with the initial lactose source.
Por otro lado, para la preparación de extractos salados, la preconcentración se puede realizar por cualquier método de concentración que no remueva total o parcialmente el contenido de minerales, ácidos orgánicos y /o nucleótidos de la fuente de lactosa. Esta preconcentración se puede realizar mediante, pero no se limita a, evaporación, evaporación al vacío, evaporación flash, evaporación de película, liofdización o combinación de los anteriores. Esta etapa de preconcentración es clave para obtener un extracto de sólidos lácteos no grasos con notas saladas al no retirar completamente minerales, ácidos orgánicos, glutamato y volátiles que posiblemente dan ese sabor característico. On the other hand, for the preparation of salty extracts, the preconcentration can be carried out by any concentration method that does not totally or partially remove the content of minerals, organic acids and/or nucleotides from the lactose source. This pre-concentration can be done by, but is not limited to, evaporation, vacuum evaporation, flash evaporation, film evaporation, freeze-drying, or combination of the above. This pre-concentration stage is key to obtaining a non-fat milk solids extract with salty notes as it does not completely remove minerals, organic acids, glutamate and volatiles that possibly give that characteristic flavor.
Adicionalmente, para evitar que después de cumplir 4 meses de vida útil / anaquel, el extracto de sólidos lácteos no grasos presente insolubilización y/o aglomeración de minerales (lo que dificultaría su transporte, apariencia y textura), los inventores realizaron un proceso de intercambio iónico a la fuente de lactosa antes de la hidrólisis (bien sea antes o después de la preconcentración). El intercambio iónico se realiza previo a la hidrólisis, en el suero usado para este producto o preferiblemente en el perneado de ultrafiltración. El perneado fue sometido primero a un intercambio catiónico removiendo principalmente H+ y luego a un intercambio aniónico removiendo OH-, logrando al menos un 95% de desmineralización. Additionally, in order to prevent the extract of non-fat milk solids from presenting insolubilization and/or agglomeration of minerals after reaching 4 months of shelf life/shelf (which would hinder their transport, appearance, and texture), the inventors carried out an exchange process. ionic to the lactose source prior to hydrolysis (either before or after preconcentration). Ion exchange is performed prior to hydrolysis, in the whey used for this product or preferably in the ultrafiltration permeate. The perneate was first subjected to cation exchange mainly removing H+ and then to anion exchange removing OH-, achieving at least 95% demineralization.
Hidrólisis Hydrolysis
La hidrólisis se realiza en presencia de enzimas galactosidasas, de tal manera que la lactosa presente en la fuente de lactosa se separe en sus monosacáridos glucosa y galactosa que tienen más poder edulcorante en comparación con la lactosa. The hydrolysis is carried out in the presence of galactosidase enzymes, in such a way that the lactose present in the lactose source is separated into its glucose and galactose monosaccharides which have more sweetening power compared to lactose.
Para lograr mayor eficiencia en esta etapa de hidrólisis, es preferido que se garanticen las condiciones óptimas de actividad de la enzima antes de agregar la enzima. Sin embargo, también se puede agregar la enzima y posteriormente alcanzar las condiciones óptimas. Las condiciones óptimas de la enzima lactasa de manera general son temperatura y pH. Se puede por ejemplo llevar la temperatura de la fuente de lactosa es superior a 37°C, entre 38°C y 53°C, entre 42°C y 53°C, o preferiblemente entre 42°C y 51°C. Adicionalmente, el pH está entre 5,6 y 6,5, o entre 5,8 y 6,3, en caso de que sea necesario, se puede realizar un ajuste de pH con ácido láctico (C3H5O3), ácido cítrico (C^fLO?). hidróxido de magnesio (Mg(OH)2) y/o con hidróxido de sodio (NaOH), o cualquier otro conocido por una persona medianamente versada en la materia o mezcla de los anteriores. En la hidrólisis, la enzima lactasa está en una concentración en la fuente de lactosa en al menos 0,01%, entre 0,01 y 5%v/v, entre 0,3 y 3%v/v, entre 0,05 y 0,1%, o entre 0,05 y 0,5%v/v, una baja concentración de lactasa es posible debido a que se realiza la hidrólisis cerca a la temperatura óptima para la enzima, a su vez esto ayuda a que el crecimiento microbiológico de mesófilos disminuya. De acuerdo con las anteriores condiciones, el tiempo que toma la hidrólisis puede ser de al menos 10 minutos, entre Ih y 30h, o entre lOh y 20h, o el necesario para alcanzar la hidrólisis. Dependiendo de las características de la enzima (como el tipo de microorganismo de donde proviene o las características comerciales) o del tipo de operación de reacción (como CSTR, PFR, cavitación), la concentración de lactasa puede variar pues se puede requerir más o menos cantidad de enzima para alcanzar el mismo porcentaje de hidrólisis. To achieve greater efficiency in this hydrolysis step, it is preferred that optimal enzyme activity conditions are ensured before adding the enzyme. However, it is also possible to add the enzyme and subsequently reach optimal conditions. The optimum conditions for the lactase enzyme in general are temperature and pH. For example, it is possible to bring the temperature of the lactose source to higher than 37°C, between 38°C and 53°C, between 42°C and 53°C, or preferably between 42°C and 51°C. Additionally, the pH is between 5.6 and 6.5, or between 5.8 and 6.3, if necessary, a pH adjustment can be made with lactic acid (C3H5O3), citric acid (C^ fLO?). magnesium hydroxide (Mg(OH)2) and/or with sodium hydroxide (NaOH), or any other known by a person moderately versed in the matter or a mixture of the above. In hydrolysis, the lactase enzyme is in a concentration in the lactose source at least 0.01%, between 0.01 and 5%v/v, between 0.3 and 3%v/v, between 0.05 and 0.1%, or between 0.05 and 0.5%v/v, a low concentration of lactase is possible because the hydrolysis takes place near the optimum temperature for the enzyme, in turn this helps the microbiological growth of mesophiles decreases. According to the above conditions, the time that the hydrolysis takes can be at least 10 minutes, between 1h and 30h, or between 10h and 20h, or the time necessary to achieve hydrolysis. Depending on the characteristics of the enzyme (such as the type of microorganism it comes from or the commercial characteristics) or the type of reaction operation (such as CSTR, PFR, cavitation), the lactase concentration may vary as more or less may be required. amount of enzyme to achieve the same percentage of hydrolysis.
Esta etapa alcanza más del 55% de hidrólisis, entre 60% y 99,99%, entre 80% y 99,99% o entre 90% y 99,99% de hidrólisis de lactosa. This step reaches greater than 55% hydrolysis, between 60% and 99.99%, between 80% and 99.99% or between 90% and 99.99% lactose hydrolysis.
Particularmente, la enzima lactasa tiene actividad beta galactosidasa. Entre las beta galactosidasas útiles para llevar a cabo la hidrólisis de lactosa se encuentran las obtenidas a partir de los siguientes microorganismos: Kluyveromyces lactis, Lactobacillus reuteri, Bacillus circulans, Aspergilllus oryzae, Escherichia coli y Streptococcus themophilus. En una modalidad preferida, la beta galactosidasa es obtenida a partir de la levadura Kluyveromyces lactis. In particular, the enzyme lactase has beta galactosidase activity. Among the beta galactosidases useful for carrying out lactose hydrolysis are those obtained from the following microorganisms: Kluyveromyces lactis, Lactobacillus reuteri, Bacillus circulans, Aspergillus oryzae, Escherichia coli and Streptococcus themophilus. In a preferred embodiment, beta galactosidase is obtained from the yeast Kluyveromyces lactis.
Opcionalmente después de la hidrólisis se realiza al menos una etapa de separación, al menos una etapa de concentración, al menos una etapa de separación seguida de al menos una etapa de concentración o al menos una etapa de concentración seguida de al menos una etapa de separación. Optionally, after the hydrolysis, at least one separation step, at least one concentration step, at least one separation step followed by at least one concentration step or at least one concentration step followed by at least one separation step are carried out. .
La separación permite la clarificación del extracto de sólidos lácteos no grasos mediante la recuperación de sólidos no solubles generados al calentar la fuente de lactosa. La separación puede ser separación física, química o una mezcla de las mismas. Entre las opciones de separación física se encuentran, pero no se limitan a, centrifugación, decantación y sedimentación, o combinación de las anteriores. Entre las opciones de separación química se encuentra, pero no se limita al uso de bases o ácidos que aceleren la separación como hidróxido de sodio (NaOH), hidróxido de magnesio (Mg(OH)2), ácido cítrico (GjHxO?) y ácido láctico (C3H6O3), entre otros y combinación de los anteriores. Por ejemplo, cuando la separación se realiza por centrifugación, la misma se realiza a más de 1000RPM, entre 3000RPM y 10000RPM o entre 5000RPM y 8000RPM, por un periodo entre 3 Os y 30min, o lo necesario para llevar a cabo la separación de sólidos. The separation allows clarification of the extract from non-fat milk solids by recovery of non-soluble solids generated by heating the lactose source. The separation can be physical, chemical, or a mixture thereof. Physical separation options include, but are not limited to, centrifugation, decantation, and sedimentation, or a combination thereof. Among the options of Chemical separation is found, but is not limited to the use of bases or acids that accelerate separation such as sodium hydroxide (NaOH), magnesium hydroxide (Mg(OH)2), citric acid (GjHxO?) and lactic acid (C3H6O3). , among others and a combination of the above. For example, when the separation is carried out by centrifugation, it is carried out at more than 1000RPM, between 3000RPM and 10000RPM or between 5000RPM and 8000RPM, for a period between 3 Os and 30min, or what is necessary to carry out the separation of solids. .
Por otro lado, el realizar una etapa de concentración adicional permite separar de la fuente de lactosa las proteínas séricas en los retentados y la lactosa con los minerales en los perneados. Dicha concentración se puede realizar mediante cualquier tecnología de concentración como, pero que no se limita a, diafdtración, ultrafiltración, nanofiltración, evaporación o combinación de los anteriores. En una modalidad, cuando la concentración se realiza mediante diafdtración se disminuye el contenido de minerales en al menos un 10%, entre 10%y 40%o entre 25 % y 30% en comparación con la fuente de lactosa inicial . On the other hand, carrying out an additional concentration step makes it possible to separate from the lactose source the serum proteins in the retentates and the lactose with the minerals in the perneates. Said concentration can be carried out by any concentration technology such as, but not limited to, diaphtration, ultrafiltration, nanofiltration, evaporation or a combination of the above. In one embodiment, when the concentration is performed by diaphtration the mineral content is decreased by at least 10%, between 10% and 40% or between 25% and 30% compared to the initial lactose source.
Pasteurización Pasteurization
El hidrolizado obtenido se somete a un proceso de pasteurización, con el cual se inactiva la enzima lactasa empleada en la etapa de hidrólisis y por otro lado se disminuye la carga microbiológica a condiciones ideales para el consumo humano. The hydrolyzate obtained is subjected to a pasteurization process, with which the lactase enzyme used in the hydrolysis stage is inactivated and, on the other hand, the microbiological load is reduced to ideal conditions for human consumption.
Para efectos de la presente invención se entiende por pasteurización a una etapa en la que se aumenta la temperatura del hidrolizado por un periodo de tiempo hasta garantizar la inocuidad del mismo por ejemplo de acuerdo con las normas vigentes de leches o lácteos frescos NTC 805, NTC 879 y NTC 1038. For the purposes of the present invention, pasteurization is understood to be a stage in which the temperature of the hydrolyzate is increased for a period of time until its safety is guaranteed, for example, in accordance with current standards for fresh milk or dairy products NTC 805, NTC 879 and NTC 1038.
Esta etapa se realiza por ejemplo mediante el aumento de la temperatura del hidrolizado por encima de 55 °C, o entre 60°C y 90°C, o la temperatura necesaria para inactivar en la enzima lactasa o eliminar los microorganismos indeseados presentes, dependiendo del tipo de enzima. La pasteurización se realiza por un periodo mayor a 15 segundos, entre 15 segundos y 15 minutos, dependiendo de la tecnología de pasteurizado como pasteurización de baja temperatura (VAT), alta temperatura/ corto lapso (HTST, por sus siglas en inglés) y /o ultra alta temperatura (UHT, por sus siglas en inglés) o combinación de los anteriores. Además de otros métodos de conservación e inocuidad de alimentos y /o lácteos como pulsos eléctricos, altas presiones hidrostáticas y /o radiofrecuencia. This stage is carried out, for example, by increasing the temperature of the hydrolyzate above 55 °C, or between 60 °C and 90 °C, or the temperature necessary to inactivate the lactase enzyme or eliminate unwanted microorganisms present, depending on the enzyme type. Pasteurization is carried out for a period greater than 15 seconds, between 15 seconds and 15 minutes, depending on the pasteurization technology such as low temperature pasteurization (VAT), high temperature/short time (HTST, for its and/or Ultra High Temperature (UHT) or combination of the above. In addition to other methods of conservation and safety of food and / or dairy products such as electrical pulses, high hydrostatic pressures and / or radio frequency.
Concentración al vacío vacuum concentration
Posteriormente se realiza una etapa de concentración al hidrolizado pasteurizado. La concentración se puede realizar con cualquier tecnología de concentración por ejemplo mediante evaporación, evaporación atmosférica, evaporación al vacío, filtración, liofilización o combinación de los anteriores. Subsequently, a concentration stage is carried out on the pasteurized hydrolyzate. The concentration can be carried out with any concentration technology, for example by evaporation, atmospheric evaporation, vacuum evaporation, filtration, freeze-drying or a combination of the above.
Cuando la concentración se realiza por evaporación al vacío ocurre a una presión absoluta de entre 3KPay 12KPa, o entre 4KPa y 9KPa y una temperatura entre 20°C y 80°C, entre 30°C y 70°C, o entre 50°C y 70°C. La evaporación se puede realizar en un evaporador de al menos 1 efecto, un evaporador de al menos 2 efectos, liofilización o combinación de los anteriores. When the concentration is carried out by vacuum evaporation, it occurs at an absolute pressure between 3KPa and 12KPa, or between 4KPa and 9KPa and a temperature between 20°C and 80°C, between 30°C and 70°C, or between 50°C. and 70°C. Evaporation can be carried out in an evaporator with at least 1 effect, an evaporator with at least 2 effects, freeze-drying or a combination of the above.
Realizar la etapa de concentración al vacío permite un ahorro de energía al evaporar a una temperatura más baja, mientras que cuando la evaporación es atmosférica, la evaporación se deber realizar a temperaturas por encima de 85°C. En consecuencia, a mayor temperatura de evaporación mayor es el gasto energético, y se aumenta la posibilidad de que se produzca la reacción de Maillard afectando las propiedades organolépticas (como aroma, color, sabor) y la calidad del producto final. Carrying out the concentration stage in a vacuum allows energy savings by evaporating at a lower temperature, while when the evaporation is atmospheric, the evaporation must be carried out at temperatures above 85°C. Consequently, the higher the evaporation temperature, the higher the energy expenditure, and the possibility of the Maillard reaction occurring, affecting the organoleptic properties (such as aroma, color, flavor) and the quality of the final product is increased.
La concentración se lleva a cabo hasta que se obtiene un jarabe hidrolizado de lactosa con al menos 70% sólidos totales (en adelante, ST), preferiblemente entre 70 y 90%, entre 70 y 80%, o entre 75 y 85% ST. The concentration is carried out until a lactose hydrolyzate syrup is obtained with at least 70% total solids (hereinafter, ST), preferably between 70 and 90%, between 70 and 80%, or between 75 and 85% ST.
Enfriamiento Cooling
Para efectos de la presente invención, se entiende por enfriamiento a una etapa en la cual se disminuye la temperatura del extracto de sólidos lácteos no grasos obtenido después de la etapa de concentración. Los inventores notaron que a medida que se aumenta la cantidad de sólidos totales del extracto de sólidos lácteos no grasos, por ejemplo, cuando el jarabe hidrolizado tiene un contenido de sólidos totales mayor al 60% ST, el color y el sabor del mismo varía dependiendo de la velocidad de enfriamiento. For purposes of the present invention, cooling is understood as a stage in which the temperature of the non-fat milk solids extract obtained after of the concentration stage. The inventors noted that as the amount of total solids of the non-fat milk solids extract is increased, for example, when the hydrolyzed syrup has a total solids content greater than 60% ST, the color and flavor thereof varies depending on of the cooling rate.
El enfriamiento se realiza con una rampa de enfriamiento entre 0,02°C/min y 20,0°C/min, entre 0,1 y 15°C/min, entre 0,5 y 2°C/min, o aproximadamente 0,75°C/min. Si la velocidad de enfriamiento es menor a 0,02°C/min, el jarabe hidrolizado tendrá un aspecto de color café / marrón y sabores caramelo producto de la reacción Maillard. Si la velocidad de enfriamiento está entre 0,02°C/min y 5°C/min, el jarabe hidrolizado tendrá un aspecto de color amarillo y sabores lácteos. El enfriamiento se realiza hasta que el jarabe hidrolizado de lactosa alcance una temperatura inferior a 50°C, entre 35 °C a 45 °C, entre 35°C y 40°C o entre 35°C y 38°C, lo que garantiza que no habrá cambios en el producto en sus propiedades organolépticas y viscosidad, de tal manera que las mismas sean ideales para ser transportado por tuberías y bombas sin afectar el proceso de empaque. Cooling is performed with a cooling ramp between 0.02°C/min and 20.0°C/min, between 0.1 and 15°C/min, between 0.5 and 2°C/min, or approximately 0.75°C/min. If the cooling rate is less than 0.02°C/min, the hydrolyzed syrup will have a brown/brown appearance and caramel flavors as a result of the Maillard reaction. If the cooling rate is between 0.02°C/min and 5°C/min, the hydrolyzed syrup will have a yellow color appearance and milky flavors. Cooling is carried out until the hydrolyzed lactose syrup reaches a temperature below 50°C, between 35°C to 45°C, between 35°C and 40°C or between 35°C and 38°C, which guarantees that there will be no changes in the product in its organoleptic properties and viscosity, in such a way that they are ideal to be transported by pipes and pumps without affecting the packaging process.
Este enfriamiento se realiza en cualquier tecnología de enfriamiento conocida siempre y cuando se garantice la rampa de enfriamiento. Entre las tecnologías se encuentran, pero no se limitan a tanque con agitación y camisa de enfriamiento, intercambiador de calor tubular, torre de enfriamiento, refrigeración de forma directa e indirecta, o combinación de los anteriores usando agua fría u otro tipo de refrigerante como glicerina, gases fluorados y /o aceites minerales. This cooling is done in any known cooling technology as long as the cooling ramp is guaranteed. Technologies include, but are not limited to, a stirred tank with a cooling jacket, a tubular heat exchanger, a cooling tower, direct and indirect cooling, or a combination of the above using cold water or another type of refrigerant such as glycerin. , fluorinated gases and/or mineral oils.
El enfriamiento propuesto conserva en el producto bien sea sabores lácteos dulces (para los extractos dulces de sólidos lácteos no grasos) o sabores lácteos salados (para los extractos salados de sólidos lácteos no grasos), mientras que realizar un proceso de enfriamiento diferente al propuesto, puede generar la alteración de las propiedades organolépticas del extracto sólido lácteo no graso obtenido y por ende de los productos. Además este enfriamiento garantiza que el color amarillo se mantenga en la vida útil del producto final. Este enfriamiento es fundamental para no tener cambios de color y sabor. El estado del arte muestra un proceso que se realiza a escala laboratorio o piloto, en donde el jarabe obtenido se enfría a temperatura ambiente rápidamente debido a los volúmenes que se manejan que son menores a 100 L de jarabe hidrolizado. Sin embargo, al realizar el proceso a escala industrial con volúmenes de mayores a 2000 L no es eficiente la refrigeración a temperatura ambiente ya que puede tardar más de 2 horas alcanzar una temperatura de al menos 50°C, lo cual puede contribuir a la reacción de Maillard generando sabores y color caramelo, los cuales no siempre son deseables en el producto. The proposed cooling preserves in the product either sweet milk flavors (for the sweet extracts of non-fat milk solids) or salty milk flavors (for the salty extracts of non-fat milk solids), while carrying out a different cooling process than the one proposed, it can generate the alteration of the organoleptic properties of the solid non-fat dairy extract obtained and therefore of the products. In addition, this cooling guarantees that the yellow color is maintained throughout the useful life of the final product. This cooling is essential to avoid color and flavor changes. The state of the art shows a process that is carried out on a laboratory or pilot scale, where the syrup obtained is cooled to room temperature quickly due to the volumes that are handled that are less than 100 L of hydrolyzed syrup. However, when carrying out the process on an industrial scale with volumes greater than 2000 L, refrigeration at room temperature is not efficient since it can take more than 2 hours to reach a temperature of at least 50°C, which can contribute to the reaction. de Maillard generating flavors and caramel color, which are not always desirable in the product.
Producto extracto de sólidos lácteos no grasos Non-fat dairy solids extract product
El extracto de sólidos lácteos no grasos obtenido mediante el método descrito anteriormente comprende al menos glucosa, galactosa, lactosa y cenizas. Se entiende por “cenizas” a la parte inorgánica la cual se asocia en parte con la cantidad de minerales. The non-fat milk solids extract obtained by the method described above comprises at least glucose, galactose, lactose and ash. "Ashes" are understood to mean the inorganic part which is associated in part with the amount of minerals.
Particularmente el extracto de sólidos lácteos no grasos comprende entre 45% y 60% de glucosa; entre 20% y 35% de galactosa; entre 0% y 5% de lactosa; y cenizas entre 0% y 10%, entre 0,1% y 5% o entre 3 y 3,5%. El porcentaje restante está compuesto por agua, por ejemplo, agua entre 10 y 50%, o entre 20% y 40%. Particularly the non-fat milk solids extract comprises between 45% and 60% glucose; between 20% and 35% galactose; between 0% and 5% lactose; and ashes between 0% and 10%, between 0.1% and 5% or between 3 and 3.5%. The remaining percentage is made up of water, for example, water between 10 and 50%, or between 20% and 40%.
En una modalidad, el extracto de sólidos lácteos no grasos comprende glucosa entre 45% y 50%; galactosa entre 20% y 30%; lactosa entre 0% y 4%; cenizas entre 0,1% y 2% y agua csp. In one embodiment, the non-fat milk solids extract comprises between 45% and 50% glucose; galactose between 20% and 30%; lactose between 0% and 4%; ashes between 0.1% and 2% and water csp.
Preferiblemente, el extracto de sólidos lácteos no grasos también puede comprender menos del 2% de proteínas, menos del 1% o entre 0 y 1,5% (g/lOOg). Sin embargo, el extracto también puede comprender más del 2% de proteínas. El extracto de sólidos lácteos no grasos también puede comprender grasa Preferably, the non-fat milk solids extract may also comprise less than 2% protein, less than 1% or between 0 and 1.5% (g/100g). However, the extract can also comprise more than 2% protein. The non-fat milk solids extract may also comprise fat
El extracto de sólidos lácteos no grasos obtenido es estable microbiológica y fisicoquímicamente. Entendiéndose por estable microbiológicamente a que tiene una concentración de conformes <10UFC/g, de E. coli negativo, mohos <10UFC/g, levaduras <10UFC/g, mesófilos <10UFC/g, y/o B. cereus <100UFC/g. The non-fat milk solids extract obtained is microbiologically and physicochemically stable. Microbiologically stable being understood as having a concentration of conformers <10UFC/g, of E. coli negative, molds <10UFC/g, yeasts <10UFC/g, mesophiles <10UFC/g, and/or B. cereus <100UFC/g.
Propiedades fisicoquímicas Physicochemical properties
El extracto de sólidos lácteos no grasos obtenido tiene al menos 70% ST, o entre 75%ST y 85%ST. The non-fat milk solids extract obtained has at least 70% TS, or between 75% TS and 85% TS.
El extracto de sólidos lácteos no grasos tiene un pH entre 5,0 y 5,8, o entre 5,1 y 5,5. The non-fat milk solids extract has a pH between 5.0 and 5.8, or between 5.1 and 5.5.
El extracto de sólidos lácteos no grasos obtenido tiene una actividad al agua (aw) menor a 0,7, entre 0,5 y 0,8, o entre 0,5 y 0,7. Se entiende por actividad de agua (aw) a la humedad en equilibrio de un producto y es determinado por la presión parcial del vapor de agua en la superficie, esta propiedad dependerá de la composición, temperatura y contenido de agua del producto. The non-fat milk solids extract obtained has a water activity (a w ) less than 0.7, between 0.5 and 0.8, or between 0.5 and 0.7. Water activity (a w ) is understood to be the equilibrium humidity of a product and is determined by the partial pressure of water vapor on the surface. This property will depend on the composition, temperature and water content of the product.
El extracto de sólidos lácteos no grasos obtenido tiene un color medido por el espacio de color Lab para cada coordenada: L* entre 50 a 30, a* entre 0 a 15 y b* entre 25 a 40. The non-fat milk solids extract obtained has a color measured by the Lab color space for each coordinate: L* between 50 and 30, a* between 0 and 15 and b* between 25 and 40.
El extracto de sólidos lácteos no grasos obtenido tiene entre 60°Bx y 80°Bx, entre 70°Bx y 76 °Bx, entre 65°Bx y 75°Bx o entre 68°Bx y 78°Bx. The non-fat milk solids extract obtained has between 60°Bx and 80°Bx, between 70°Bx and 76°Bx, between 65°Bx and 75°Bx or between 68°Bx and 78°Bx.
El extracto de sólidos lácteos no grasos obtenido tiene una densidad entre l,lg/mL y 2g/mL, o entre l,2g/mL y l,5g/mL. The non-fat milk solids extract obtained has a density between 1.1g/mL and 2g/mL, or between 1.2g/mL and 1.5g/mL.
El extracto de sólidos lácteos no grasos obtenido tiene una acidez entre 80°Th yl 10°Th. The non-fat milk solids extract obtained has an acidity between 80°Th and 10°Th.
Adicionalmente, el extracto de sólidos lácteos no grasos obtenido tiene: menor índice glicémico respecto a la sacarosa, menor índice insulínico respecto a la sacarosa, mayores características texturizantes (bulk texturizing) respecto a la sacarosa y sin generar alteraciones metabólicas. También es fuente de calcio, potasio, sodio, magnesio y fósforo total. El extracto de sólidos lácteos no grasos tiene un poder edulcorante entre 0,6 y 0,8. Opcionalmente se puede agregar un edulcorante de alta intensidad para aumentar el poder edulcorante del extracto de sólidos lácteos no grasos como stevia, aspartame, sucralosa, asesulfame K, o cualquier otro conocido por una persona medianamente versada en la materia. Preferiblemente el edulcorante de alta intensidad que se agrega al extracto de sólidos lácteos no grasos es natural o de sabor natural y permite obtener un poder edulcorante de hasta 5 veces equivalente a sacarosa sin que presenten sabores residuales. El sabor natural se añade en concentraciones entre lxlO‘4Kg por IKg de extracto de sólidos lácteos y xlO-1Kg por IKg de extracto de sólidos lácteos. Preferiblemente entre 6xlO‘4Kg por IKg de extracto de sólidos lácteos y 3 xlO‘2Kg por IKg de extracto de sólidos lácteos. En donde se entiende por alta intensidad a un edulcorante con un poder edulcorante de mínimo 100 veces más respecto al valor de la sacarosa. Additionally, the non-fat milk solids extract obtained has: lower glycemic index compared to sucrose, lower insulin index compared to sucrose, greater texturizing characteristics (bulk texturizing) compared to sucrose and without generating metabolic alterations. It is also a source of calcium, potassium, sodium, magnesium and total phosphorus. The non-fat milk solids extract has a sweetening power between 0.6 and 0.8. Optionally, a high intensity sweetener can be added to increase the sweetening power of the extract of non-fat milk solids such as stevia, aspartame, sucralose, asesulfame K, or any other known by a person moderately versed in the matter. Preferably, the high intensity sweetener that is added to the non-fat milk solids extract is natural or naturally flavored and allows for a sweetening power of up to 5 times the equivalent of sucrose without presenting residual flavors. The natural flavor is added in concentrations between 1x10'4 Kg per IKg of milk solids extract and x10 -1 Kg per IKg of milk solids extract. Preferably between 6 x 10' 4 Kg per IKg of milk solids extract and 3 x 10' 2 Kg per IKg of milk solids extract. Where high intensity is understood as a sweetener with a sweetening power of at least 100 times more than the value of sucrose.
Usos Applications
El extracto de sólidos lácteos no grasos de la presente invención puede ser utilizado como sustituyente total o parcial de sacarosa, edulcorante, sal, o reductor de sodio. Por ejemplo, en preparaciones alimenticias como lácteos, helados, panadería, confitería, pasabocas, aperitivos, bebidas isotónicas, alimentos para animales, quesos, alimentos preparados, y productos cárnicos entre otros. La sustitución de la azúcar de caña puede realizarse entre el 1 y el 100% dependiendo de las características del producto final, entre 10 y 60%, entre 30 y 50%, o entre 20 y 70%. The non-fat milk solids extract of the present invention can be used as a total or partial substitute for sucrose, sweetener, salt, or sodium reducer. For example, in food preparations such as dairy, ice cream, bakery, confectionery, snacks, appetizers, isotonic drinks, animal feed, cheese, prepared foods, and meat products, among others. The substitution of cane sugar can be between 1 and 100% depending on the characteristics of the final product, between 10 and 60%, between 30 and 50%, or between 20 and 70%.
EJEMPLOS EXAMPLES
Ejemplo 1. Producción de extracto dulce de sólidos lácteos no grasos Example 1. Production of sweet extract from non-fat milk solids
Preconcentración preconcentration
Se tomaron 300L de perneado de ultrafiltración de lactosuero y 3000L de perneado de ultrafiltración de leche, garantizando que la mezcla tuviese un porcentaje de lactosa de al menos 15%. Se verificó que la cantidad de sólidos totales estuviera entre 4 y 5°Brix. Dicha mezcla de perneado se pasó por una unidad de nanofiltración con un factor de concentración mayor a 6, se verificó que el concentrado tenga unos °Brix de 24 a 26, se obtuvo al menos 1000L de concentrado de nanofiltración. Luego, se verificó el pH del concentrado de nanofiltración que debe estar entre 5,7 y 7,2. 300L of whey ultrafiltration permeate and 3000L of milk ultrafiltration permeate were taken, guaranteeing that the mixture had a lactose percentage of at least minus 15%. It was verified that the amount of total solids was between 4 and 5°Brix. Said perneate mixture was passed through a nanofiltration unit with a concentration factor greater than 6, it was verified that the concentrate has 24 to 26 °Brix, at least 1000L of nanofiltration concentrate was obtained. Then, the pH of the nanofiltration concentrate was verified, which should be between 5.7 and 7.2.
Tabla 1. Condiciones etapa de preconcentración pruebas 1 a 5
Figure imgf000015_0001
Hidrólisis Table 1. Conditions of pre-concentration stage tests 1 to 5
Figure imgf000015_0001
Hydrolysis
Se precalentó el concentrado de nanofiltración a 50°C y se agitó con al menos 100RPM, una vez se hubiesen garantizado las condiciones de temperatura y pH, se añadió una enzima lactasa entre 0,01 y 3% y se dejó hidrolizar por al menos 10 horas. Pasado este tiempo se verificó el valor de crioscopia del hidrolizado que esté al menos en -0,32°H. En este caso la prueba 5 fue sometida a dos diafiltraciones antes de la hidrólisis. En cuanto a la prueba 4, esta se sometió a una separación por centrifugación después de la hidrólisis. The nanofiltration concentrate was preheated to 50°C and stirred with at least 100RPM, once the temperature and pH conditions had been guaranteed, a lactase enzyme between 0.01 and 3% was added and it was allowed to hydrolyze for at least 10 hours. After this time, the cryoscopy value of the hydrolyzate that is at least -0.32°H was verified. In this case test 5 was subjected to two diafiltrations before hydrolysis. As for test 4, it was subjected to centrifugal separation after hydrolysis.
Tabla 2. Condiciones etapa de hidrólisis pruebas 1 a 5
Figure imgf000016_0001
Table 2. Conditions stage of hydrolysis tests 1 to 5
Figure imgf000016_0001
Pasteurización Para garantizar la disminución de las UFC se pasteurizó el hidrolizado a condiciones entrePasteurization To guarantee the reduction of CFUs, the hydrolyzate was pasteurized at conditions between
70 y 90°C, entre 4 y 600s. 70 and 90°C, between 4 and 600s.
Tabla 3. Condiciones etapa de pasteurización pruebas 1 a 5
Figure imgf000017_0001
Table 3. Conditions of pasteurization stage tests 1 to 5
Figure imgf000017_0001
Concentración Concentration
Se realizó una evaporación al vacío entre 3KPa y 12KPa de presión absoluta y una temperatura entre 30 y 70°C. A la salida del evaporador se revisó que el valor de °Brix del extracto sólido lácteo no graso fuera mayor a 60°Brix. Vacuum evaporation was carried out between 3KPa and 12KPa of absolute pressure and a temperature between 30 and 70°C. At the outlet of the evaporator, it was checked that the °Brix value of the non-fat dairy solid extract was greater than 60 °Brix.
Tabla 4. Condiciones etapa de concentración pruebas 1 a 5
Figure imgf000017_0002
Table 4. Concentration stage conditions tests 1 to 5
Figure imgf000017_0002
Enfriamiento Cooling
Por último, el extracto sólido lácteo no graso se colocó en un tanque con una chaqueta de frío, teniendo un enfriamiento controlado de al menos 0,02°C/min usando agua refrigerada, esta agua refrigerada debe estar al menos a 15 °C y el extracto debe agitarse al menos a 100RPM, hasta que la temperatura del extracto sea menor a 60°C para luego proceder con el empaque. Finally, the non-fat dairy solid extract was placed in a tank with a cold jacket, having a controlled cooling of at least 0.02°C/min using refrigerated water, this refrigerated water must be at least 15 °C and the extract must be shaken at least at 100RPM, until the extract temperature is less than 60°C and then proceed with the packaging.
El extracto de sólidos lácteos no grasos obtenido tiene unos °Brix mayores a 60, una actividad de agua (aw) menor a 0,7, una glucosa mayor a 45%, galactosa mayor a 20% y lactosa menor a 4%. Un color en escala LAB, L* entre 35 y 47, a* entre 5 y 8, b* entre 30 y 35. The non-fat milk solids extract obtained has °Brix greater than 60, a water activity (a w ) less than 0.7, glucose greater than 45%, galactose greater than 20% and lactose less than 4%. A color on the LAB scale, L* between 35 and 47, a* between 5 and 8, b* between 30 and 35.
Tabla 5. Condiciones etapa de enfriamiento pruebas 1 a 5
Figure imgf000017_0003
Figure imgf000018_0001
Table 5. Cooling stage conditions tests 1 to 5
Figure imgf000017_0003
Figure imgf000018_0001
Ejemplo 2. Características de los extractos dulces de sólidos lácteos no grasos obtenidos mediante el Ejemplo 1 (Pruebas 1 a 5) Tabla 6. Composición extractos dulces de sólidos lácteos no grasos pruebas 1 a 5
Figure imgf000018_0002
Example 2. Characteristics of the sweet extracts of non-fat milk solids obtained by means of Example 1 (Tests 1 to 5) Table 6. Composition of the sweet extracts of non-fat milk solids tests 1 to 5
Figure imgf000018_0002
Tabla 7. Propiedades fisicoquímicas de pruebas de extractos dulces de sólidos lácteos no grasos pruebas 1 a 5
Figure imgf000018_0003
Tabla 8. Composición de minerales de los extractos dulces de sólidos lácteos no grasos pruebas 1 a 3.
Figure imgf000018_0004
Figure imgf000019_0001
Table 7. Physicochemical properties of tests of sweet extracts of non-fat milk solids tests 1 to 5
Figure imgf000018_0003
Table 8. Mineral composition of the sweet extracts of non-fat milk solids tests 1 to 3.
Figure imgf000018_0004
Figure imgf000019_0001
Ejemplo 3. Producción de extractos salados de sólidos lácteos no grasos Example 3. Production of salty extracts of non-fat milk solids
Preconcentración preconcentration
Se toman 300L de una fuente de lactosa la cual fue concentrada mediante evaporación, garantizando que la mezcla tuviese un porcentaje de lactosa de al menos 15%. Se verificó que la cantidad de sólidos totales esté entre 4 y 5°Brix. Dicha mezcla de perneado se pasó por una unidad de nanofiltración con un factor de concentración mayor a 6, se verificó que el concentrado tenga unos °Brix de 24 a 26, se obtuvo al menos 1000L de concentrado de nanofiltración. Luego, se verifica el pH del concentrado de nanofiltración que debe estar entre 5,7 y 7,2. 300L are taken from a lactose source which was concentrated by evaporation, ensuring that the mixture had a lactose percentage of at least 15%. It was verified that the amount of total solids is between 4 and 5°Brix. Said perneate mixture was passed through a nanofiltration unit with a concentration factor greater than 6, it was verified that the concentrate has 24 to 26 °Brix, at least 1000L of nanofiltration concentrate was obtained. Then, the pH of the nanofiltration concentrate is verified, which must be between 5.7 and 7.2.
Tabla 9. Condiciones etapa de preconcentración pruebas 6 y 7
Figure imgf000019_0002
Table 9. Conditions of pre-concentration stage tests 6 and 7
Figure imgf000019_0002
Hidrólisis Hydrolysis
Se precalentó el concentrado de nanofiltración a 50°C y se agitó con al menos 100RPM, una vez se hayan garantizado las condiciones de temperatura y pH, se añadió una enzima lactasa entre 0,01 y 3% y se dejó hidrohzar por al menos 10 horas. Pasado este tiempo se verificó el valor de crioscopia del hidrolizado que esté al menos en -0,32°mH. The nanofiltration concentrate was preheated to 50°C and stirred with at least 100RPM, once the temperature and pH conditions have been guaranteed, an enzyme was added lactase between 0.01 and 3% and allowed to hydrohzar for at least 10 hours. After this time, the cryoscopy value of the hydrolyzate that is at least -0.32°mH was verified.
Tabla 10. Condiciones etapa de hidrólisis pruebas 6 y 7
Figure imgf000020_0001
Table 10. Conditions stage of hydrolysis tests 6 and 7
Figure imgf000020_0001
Pasteurización Pasteurization
Después, para garantizar la disminución de las UFC, se pasteurizó el hidrolizado a condiciones entre 70 y 90°C, entre 4 y 600s. Later, to guarantee the reduction of the CFU, the hydrolyzate was pasteurized at conditions between 70 and 90°C, between 4 and 600s.
Tabla 11. Condiciones etapa de pasteurización pruebas 6 y 7
Figure imgf000020_0002
Table 11. Conditions of pasteurization stage tests 6 and 7
Figure imgf000020_0002
Enfriamiento Cooling
Por último, el extracto de sólidos lácteos no grasos se colocó en un tanque con una chaqueta de frío, en donde la temperatura del agua de refrigeración es menor a 15 °C y tiene agitación de al menos 100RPM, hasta que la temperatura del extracto de sólidos lácteos no grasos sea menor a 60°C para luego proceder con el empaque. Finally, the extract of non-fat milk solids was placed in a tank with a cold jacket, where the temperature of the cooling water is less than 15 °C and it has agitation of at least 100RPM, until the temperature of the extract of non-fat dairy solids is less than 60°C to then proceed with packaging.
El extracto de sólidos lácteos no grasos obtenido tiene unos °Brix mayores a 60, una actividad de agua (aw) menor a 0,7, una glucosa mayor a 45%, galactosa mayor a 20% y lactosa menor a 4%. Un color en escala LAB, L* entre 40 y 44, a* entre 6 y 10, b* entreThe non-fat milk solids extract obtained has °Brix greater than 60, a water activity (a w ) less than 0.7, glucose greater than 45%, galactose greater than 20% and lactose less than 4%. A color on the LAB scale, L* between 40 and 44, a* between 6 and 10, b* between
35 y 38. 35 and 38.
Tabla 12. Condiciones etapa de enfriamiento
Figure imgf000021_0001
Table 12. Cooling stage conditions
Figure imgf000021_0001
Ejemplo 4. Características de los extractos salados de sólidos lácteos no grasos obtenidos mediante el Ejemplo 3 (Pruebas 6 y 7) Example 4. Characteristics of the salty extracts of non-fat milk solids obtained by Example 3 (Tests 6 and 7)
Tabla 13. Composición extractos salados de sólidos lácteos no grasos de lactosa pruebas 6 y 7
Figure imgf000021_0002
Table 13. Composition of salty extracts of non-fat milk solids of lactose tests 6 and 7
Figure imgf000021_0002
Tabla 14. Propiedades fisicoquímicas de pruebas de extractos salados de sólidos lácteos no grasos pruebas 6 y 7
Figure imgf000021_0003
Figure imgf000022_0001
Table 14. Physicochemical properties of tests of salty extracts of non-fat milk solids tests 6 and 7
Figure imgf000021_0003
Figure imgf000022_0001
Ejemplo 5. Utilización del extracto de sólidos lácteos no grasos en una bebida láctea Example 5. Use of the non-fat milk solids extract in a milk drink
Se propone reemplazar la azúcar añadida a una bebida láctea sabor a chocolate (original) por el extracto de sólidos lácteos no grasos obtenido mediante el proceso de la divulgación, inicialmente la bebida láctea tenía entre 5 y 12% de azúcar de caña para dar sabor dulce. Se sustituyó entre 10 y 60% de la azúcar de caña por extracto de sólidos lácteos no grasos. It is proposed to replace the sugar added to a chocolate-flavored milk drink (original) by the extract of non-fat milk solids obtained through the disclosure process, initially the milk drink had between 5 and 12% cane sugar to give it a sweet taste . Between 10 and 60% of the cane sugar was replaced by non-fat milk solids extract.
De acuerdo al análisis realizado por 50 personas con entrenamiento de panel sensorial, se confirma que se obtuvo un producto con características organolépticas como sabor, aroma, color y textura similares al producto control (original). Adicionalmente se realizó un análisis fisicoquímico y microbiológico de las bebidas lácteas con el jarabe hidrolizado de lactosa en donde se observó que las mismas tienen una microbiología estable (en términos de coliformes, E. coli, mohos, levaduras, mesófilos y /o B. ce retís) apta para el consumo humano y que no pierde propiedades fisicoquímicas importantes del producto como sólidos totales, porcentaje grasa y proteína. According to the analysis carried out by 50 people with sensory panel training, it is confirmed that a product with organoleptic characteristics such as flavor, aroma, color and texture similar to the control (original) product was obtained. Additionally, a physicochemical and microbiological analysis of dairy drinks with hydrolyzed lactose syrup was carried out, where it was observed that they have a stable microbiology (in terms of coliforms, E. coli, molds, yeasts, mesophiles and / or B. ce retís) suitable for human consumption and that does not lose important physicochemical properties of the product such as total solids, fat and protein percentage.
Ejemplo 6. Etapa de concentración del lactosuero en planta piloto Example 6. Whey concentration stage in a pilot plant
Se realizó una prueba piloto en donde en el primer día se empezó la hidrólisis a 50°C por 16h en una tina quesera con capacidad de 50Kg en la cual se agregó una fuente de lactosa (26°Brix) con 0,07% v/v de enzima galactosidasa, manteniendo una agitación constante. A pilot test was carried out where on the first day the hydrolysis began at 50°C for 16h in a cheese vat with a capacity of 50Kg in which a source of lactose (26°Brix) was added with 0.07% v/ v of galactosidase enzyme, maintaining constant stirring.
Después de las 16 horas de hidrólisis se aumentó la temperatura hasta 70°C y se mantuvo por 3min para desactivar la enzima y pasteurizar el extracto. Luego, se evaporó la fuente de lactosa hasta obtener al menos 75°Brix por al menos 4h a una temperatura de entre 60 y 70°C y -30cmHg. Al final se obtuvieron 16Kg de extracto de sólidos lácteos no grasos, del cual se tomó la mitad para centrifugar a 60°C en una descremadora con capacidad de 50L de acuerdo lo propuesto por Vargas (2017). Sin embargo, no fue posible realizar el proceso de centrifugado en la descremadora pues por un lado, el extracto de sólidos lácteos no grasos obtenido tenía una densidad más alta respecto a la leche y no fue posible mantener la temperatura todo el tiempo por encima de 50°C durante el proceso de centrifugación. Por otra parte, debido a que la temperatura de evaporación fue mayor a 60°C el extracto de sólidos lácteos no grasos tuvo un cambio de color (AE) mayor a 3 lo cual lo hace notorio a la vista. After 16 hours of hydrolysis, the temperature was increased to 70°C and maintained for 3 min to deactivate the enzyme and pasteurize the extract. Then, the lactose source was evaporated until at least 75°Brix was obtained for at least 4h at a temperature between 60 and 70°C and -30cmHg. In the end, 16Kg of extract of non-fat milk solids were obtained, of which half was taken to centrifuge at 60°C in a 50L capacity skimmer according to what was proposed by Vargas (2017). However, it was not possible to carry out the centrifugation process in the skimming machine because, on the one hand, the non-fat milk solids extract obtained had a higher density with respect to milk and it was not possible to maintain the temperature above 50 all the time. °C during the centrifugation process. On the other hand, because the evaporation temperature was higher than 60°C, the extract of non-fat milk solids had a color change (AE) greater than 3, which makes it noticeable to the eye.
Por otra parte, se realizó un extracto de sólidos lácteos no grasos de acuerdo a las condiciones descritas de hidrólisis y pasteurización, para probar una etapa de concentración en donde se usaría un equipo con mayor capacidad de vacío. Esta etapa resultó ser exitosa para esta escala (piloto) pues fue evidenciado que en un equipo en el cual se pudo realizar la etapa de concentración a una temperatura de evaporación menor a 60°C, el extracto de sólidos lácteos no grasos tuvo un cambio de color (AE) menor a 3, lo cual no es notorio a la vista. On the other hand, an extract of non-fat milk solids was made according to the described conditions of hydrolysis and pasteurization, to test a concentration stage where equipment with greater vacuum capacity would be used. This stage turned out to be successful for this scale (pilot) since it was evidenced that in a team in which the concentration stage could be carried out at an evaporation temperature lower than 60°C, the extract of non-fat milk solids had a change of color (AE) less than 3, which is not noticeable to the eye.
La diferencia entre ambos procesos para evidenciar un cambio de color es la temperatura. Cuando se somete el extracto de sólidos lácteos no grasos a temperaturas mayores de 60°C por tiempos prolongados, mayores a 3 minutos, se produce un cambio de color no reversible café oscuro; en donde AE es mayor a 3 lo que implica que hay un cambio de color notorio respecto a una extracto de sólidos lácteos no grasos sin cambio de color. Por otra parte, si es posible el control de temperatura del extracto de sólidos lácteos no grasos después de evaporación con temperaturas menores a 60°C es posible obtener un producto sin cambios notorios en el color, lo que indica un AE menor o igual a 3 respecto a un extracto de sólidos lácteos no grasos sin cambio de color. The difference between both processes to show a color change is the temperature. When the extract of non-fat dairy solids is subjected to temperatures higher than 60°C for long periods of time, longer than 3 minutes, a non-reversible dark brown color change occurs; where AE is greater than 3, which implies that there is a noticeable color change with respect to an extract of non-fat milk solids without color change. On the other hand, if it is possible to control the temperature of the extract of non-fat milk solids after evaporation with temperatures below 60°C, it is possible to obtain a product without noticeable changes in color, which indicates an AE less than or equal to 3. relative to an extract of non-fat milk solids without color change.
Ejemplo 7. Comparación enfriamiento industrial entre extracto dulce de sólidos lácteos no grasos (Prueba 4) vs. otro extracto de sólidos lácteos no grasos sin proceso de enfriamiento Cuando el proyecto se llevó a escala industrial, se replicaron las condiciones según el proceso exitoso del Ejemplo 6, sin embargo no se logró obtener un extracto dulce de sólidos lácteos no grasos con las características finales deseadas en cuanto a color y sabor. Como se puede observar, la FIG. 5B muestra que al no realizarse un proceso de enfriamiento controlado para un volumen mayor a 800L, el extracto de sólidos lácteos no grasos obtenido presenta un cambio notorio de color y sabor, observándose un color oscuro y un sabor a caramelo, lo cual modificaría significativamente la apariencia y el sabor del producto final al cual se agregue. Example 7. Comparison of industrial cooling between sweet extract of non-fat milk solids (Test 4) vs. other extract of non-fat milk solids without chilling process When the project was carried out on an industrial scale, the conditions were replicated according to the successful process of Example 6, however it was not possible to obtain a sweet extract of non-fat milk solids with the desired final characteristics in terms of color and flavor. As can be seen, FIG. 5B shows that by not carrying out a controlled cooling process for a volume greater than 800L, the obtained non-fat milk solids extract presents a noticeable change in color and flavor, observing a dark color and a caramel flavor, which would significantly modify the appearance and taste of the final product to which it is added.
Por otro lado, siguiendo el proceso descrito para las Pruebas 1 a 5 del Ejemplo 1 - Tabla 5, en donde en el enfriamiento se controla la agitación, la velocidad de enfriamiento y la temperatura de salida del extracto, se obtienen extracto de sólidos lácteos no grasos con las características descritas en el Ejemplo 2 - Tablas 6 y 7, y que se confirman visualmente en la FIG. 5A. On the other hand, following the process described for Tests 1 to 5 of Example 1 - Table 5, where during cooling the agitation, the cooling rate and the outlet temperature of the extract are controlled, non-dairy milk solids extract is obtained. fatty with the characteristics described in Example 2 - Tables 6 and 7, and which are confirmed visually in FIG. 5A.
Se concluye que las condiciones de enfriamiento del extracto de sólidos lácteos no grasos obtenido son clave para obtener un extracto con las características ideales en color y sabor necesario para el uso en diferentes productos a escala industrial. It is concluded that the cooling conditions of the obtained non-fat milk solids extract are key to obtaining an extract with the ideal color and flavor characteristics necessary for use in different products on an industrial scale.
Ejemplo 8. Estabilidad microbiológica y fisicoquímica del extracto de sólidos lácteos no grasos Example 8. Microbiological and physicochemical stability of the non-fat milk solids extract
Se realizó un estudio de vida útil acelerada del extracto dulce de sólidos lácteos no grasos el cual tiene 73°Bx, actividad de agua de 0,62, glucosa de 49% (p/p), galactosa de 26% (p/p), lactosa de 1% (p/p), cenizas de 0,5% (p/p), sólidos totales de 78% (p/p), L* de 40, a* de 7 y b* de 33. El extracto dulce de sólidos lácteos no grasos fue sometido a tres temperaturas diferentes (15°C, 25°C y 35°C) por 62 días. En el transcurso de este estudio se hizo un seguimiento de técnicas en el control de patógenos como coliformes totales (UFC/g) , E-coli, aerobios mesófilos (UFC/g), mohos (UFC/g), levaduras (UFC/g) y Bacillus cereus (UFC/g). An accelerated shelf life study of the sweet extract of non-fat milk solids was carried out, which has 73°Bx, water activity of 0.62, glucose of 49% (p/p), galactose of 26% (p/p) , 1% (p/p) lactose, 0.5% (p/p) ash, 78% (p/p) total solids, L* of 40, a* of 7 and b* of 33. The extract non-fat dairy solids sweet was subjected to three different temperatures (15°C, 25°C and 35°C) for 62 days. During the course of this study, techniques were monitored in the control of pathogens such as total coliforms (UFC/g), E-coli, mesophilic aerobic (UFC/g), molds (UFC/g), yeasts (UFC/g ) and Bacillus cereus (CFU/g).
Tabla 16. Seguimiento de vida útil acelerada (15 °C)
Figure imgf000025_0001
Table 16. Accelerated shelf life monitoring (15 °C)
Figure imgf000025_0001
Tabla 17. Seguimiento de vida útil acelerada (25 °C)
Figure imgf000025_0002
Table 17. Accelerated shelf life monitoring (25 °C)
Figure imgf000025_0002
Tabla 18. Seguimiento de vida útil acelerada (35 °C)
Figure imgf000025_0003
Figure imgf000026_0001
Table 18. Accelerated Shelf Life Monitoring (35°C)
Figure imgf000025_0003
Figure imgf000026_0001
Se concluye que no hay ningún crecimiento de los microorganismos evaluados en las muestras sometidas a diferentes temperaturas, por lo que es posible afirmar que el producto con extracto de sólidos lácteos no grasos tiene una vida útil de al menos 9 meses. It is concluded that there is no growth of the microorganisms evaluated in the samples subjected to different temperatures, so it is possible to affirm that the product with non-fat dairy solids extract has a useful life of at least 9 months.
Ejemplo 9. Aplicación en productos finales del extracto de sólidos lácteos Example 9. Application in final products of the extract of milk solids
• El producto se probó en mermelada como sustituyente de azúcar a 20 y 100%. Para el 20% se obtuvieron resultados positivos en dulzor y color, con opciones de mejora para aumentar ligeramente la fuerza de gel. • The product was tested in jam as a sugar substitute at 20 and 100%. For 20%, positive results were obtained in sweetness and color, with improvement options to slightly increase the gel strength.
• El producto se probó como sustituyente de azúcar en pan molde 100%. La prueba fue exitosa en dulzor, textura y color. Se sugiere realizar ensayos en referencias de pan con mayor porcentaje de azúcar en fórmula. • The product was tested as a sugar substitute in 100% molded bread. The test was successful in sweetness, texture and color. It is suggested to carry out tests on bread references with a higher percentage of sugar in the formula.
• El producto se probó como sustituyente de azúcar en torta tradicional a 30 y 50%. En 30% se obtuvieron resultados positivos en dulzor y textura, con opciones de mejora en color de la corteza. En 50% se determina que no es funcional para este tipo de aplicación, especialmente por defecto en la textura de la miga. • The product was tested as a substitute for sugar in traditional cake at 30 and 50%. In 30%, positive results were obtained in sweetness and texture, with options to improve the color of the rind. In 50% it is determined that it is not functional for this type of application, especially by default in the crumb texture.

Claims

CAPITULO REIVINDICATORIO CLAIM CHAPTER
1. Un proceso para la obtención de un extracto de sólidos lácteos no grasos que comprende: a) hidrolizar una fuente de lactosa con una enzima lactasa hasta obtener un hidrolizado; b) pasteurizar el hidrolizado de la etapa (a) hasta obtener un hidrolizado pasteurizado; c) concentrar al vacío el hidrolizado pasteurizado hasta obtener un extracto sólido no graso mayor a 60°Brix; en donde la fuente de lactosa tiene al menos 15% de lactosa; en donde se entiende por al vacío a condiciones entre 3KPa y 12KPa de presión absoluta. 1. A process for obtaining a non-fat milk solids extract comprising: a) hydrolyzing a lactose source with a lactase enzyme until obtaining a hydrolyzate; b) pasteurizing the hydrolyzate from step (a) until a pasteurized hydrolyzate is obtained; c) concentrate the pasteurized hydrolyzate in vacuo until obtaining a non-fatty solid extract greater than 60°Brix; wherein the lactose source has at least 15% lactose; where vacuum is understood at conditions between 3KPa and 12KPa of absolute pressure.
2. El proceso de acuerdo con la Reivindicación 1 en donde el porcentaje de lactosa de la fuente de lactosa está entre 15 y 30%. 2. The process according to Claim 1 wherein the lactose percentage of the lactose source is between 15 and 30%.
3. El proceso de acuerdo con la Reivindicación 1, en donde antes de la hidrólisis, la fuente de lactosa se preconcentra hasta alcanzar unos °Brix de 24 a 26 y se desmineraliza parcialmente al menos en un 25%. 3. The process according to Claim 1, wherein before hydrolysis, the lactose source is pre-concentrated until it reaches 24 to 26 °Brix and is partially demineralized by at least 25%.
4. El proceso de acuerdo con la Reivindicación 1, en donde antes de la hidrólisis, la fuente de lactosa se somete a intercambio iónico. 4. The process according to Claim 1, wherein prior to hydrolysis, the lactose source is subjected to ion exchange.
5. El proceso de acuerdo con la Reivindicación 1 , en donde la hidrólisis se realiza en una temperatura entre 38°C y 53°C, un tiempo entre 10 y 20h, y una concentración de enzima lactasa en la fuente de lactasa de entre 0,01 y 5%v/v. 5. The process according to Claim 1, wherein the hydrolysis is carried out at a temperature between 38°C and 53°C, a time between 10 and 20h, and a lactase enzyme concentration in the lactase source between 0 .01 and 5%v/v.
6. El proceso de acuerdo con la Reivindicación 1 en donde después de la etapa de concentración al vacío, se enfría controladamente el extracto sólido no graso a una velocidad de enfriamiento de entre 0,1 y 15°C/min hasta una temperatura inferior a 60°C. 6. The process according to Claim 1 wherein after the vacuum concentration step, the non-fatty solid extract is cooled in a controlled manner at a cooling rate of between 0.1 and 15°C/min to a temperature below 60°C.
26 26
7. Un extracto de sólidos lácteos no grasos obtenido mediante el proceso de la Reivindicación 1 que comprende: glucosa mayor a 45%, entre 20 y 60% p/p o entre 45 y 55%; galactosa mayor a 20%, entre 20 y 60% p/p o entre 20 y 30% p/p; lactosa menor a 10% o entre 0 y 5% p/p; y cenizas entre 1% y 5%, sólidos totales entre 70 y 85 %p/p. 7. An extract of non-fat milk solids obtained by the process of Claim 1 comprising: glucose greater than 45%, between 20 and 60% w/w or between 45 and 55%; galactose greater than 20%, between 20 and 60% w/w or between 20 and 30% w/w; lactose less than 10% or between 0 and 5% w/w; and ashes between 1% and 5%, total solids between 70 and 85% p/p.
8. El extracto de sólidos lácteos no grasos de la Reivindicación 7, que además comprende un edulcorante natural de alta intensidad. 8. The non-fat milk solids extract of Claim 7, further comprising a high intensity natural sweetener.
9. El extracto de sólidos lácteos no grasos de la Reivindicación 7, caracterizado porque tiene unos °Brix mayores a 60, o entre 60 y 80°Brix. 9. The non-fat milk solids extract of Claim 7, characterized in that it has °Brix greater than 60, or between 60 and 80 °Brix.
10. El extracto de sólidos lácteos no grasos de la Reivindicación 7, útil como sustituyente de azúcar. 10. The non-fat milk solids extract of Claim 7, useful as a sugar substitute.
11. El extracto de sólidos lácteos no grasos de la Reivindicación 7, caracterizado porque tiene un poder edulcorante entre 0,6 y 0,8. 11. The non-fat milk solids extract of Claim 7, characterized in that it has a sweetening power between 0.6 and 0.8.
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