WO2023119199A1 - Sirop hydrolysé de lactose et procédé d'obtention - Google Patents

Sirop hydrolysé de lactose et procédé d'obtention Download PDF

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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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lactose
extract
milk solids
fat milk
hydrolysis
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PCT/IB2022/062638
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English (en)
Spanish (es)
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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/fr

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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

La présente invention concerne le procédé de production d'un extrait de matières solides lactées non grasses à l'échelle industrielle à partir d'une source de lactose, laquelle source de lactose est soumise à un procédé de préconcentration, d'hydrolyse, de pasteurisation, de concentration et de refroidissement, et concerne également l'extrait de matières solides lactées non grasses obtenu au moyen dudit procédé qui présente des caractéristiques organoleptiques sucrées ou salées.
PCT/IB2022/062638 2021-12-21 2022-12-21 Sirop hydrolysé de lactose et procédé d'obtention WO2023119199A1 (fr)

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CONC2021/0017581A CO2021017581A1 (es) 2021-12-21 2021-12-21 Jarabe hidrolizado de lactosa y proceso de obtención
CONC2021/0017581 2021-12-21

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WO2023119199A1 true WO2023119199A1 (fr) 2023-06-29

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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2438429A1 (fr) * 1978-10-13 1980-05-09 Fabrication Poudre Lait Ste In Procede de valorisation du lactoserum par hydrolyse enzymatique
CA1225864A (fr) * 1984-07-18 1987-08-25 Imperial Biotechniques Inc. Produits alimentaires contenant du lactose hydrolyse
RU2108044C1 (ru) * 1994-04-19 1998-04-10 Всероссийский научно-исследовательский институт маслоделия и сыроделия Способ производства сиропа гидролизованной лактозы
WO2019130264A1 (fr) * 2017-12-29 2019-07-04 Euroserum Composition glucidique, procédé de production de la composition et aliment et produits alimentaires comprenant une telle composition
CN112646847A (zh) * 2019-10-12 2021-04-13 内蒙古伊利实业集团股份有限公司 一种半乳糖葡萄糖混合物的制备方法

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2438429A1 (fr) * 1978-10-13 1980-05-09 Fabrication Poudre Lait Ste In Procede de valorisation du lactoserum par hydrolyse enzymatique
CA1225864A (fr) * 1984-07-18 1987-08-25 Imperial Biotechniques Inc. Produits alimentaires contenant du lactose hydrolyse
RU2108044C1 (ru) * 1994-04-19 1998-04-10 Всероссийский научно-исследовательский институт маслоделия и сыроделия Способ производства сиропа гидролизованной лактозы
WO2019130264A1 (fr) * 2017-12-29 2019-07-04 Euroserum Composition glucidique, procédé de production de la composition et aliment et produits alimentaires comprenant une telle composition
CN112646847A (zh) * 2019-10-12 2021-04-13 内蒙古伊利实业集团股份有限公司 一种半乳糖葡萄糖混合物的制备方法

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
ANONYMOUS: "FOODBALT 2019 13th Baltic Conference on Food Science and Technology "FOOD. NUTRITION. WELL-BEING."", PROCEEDINGS OF THE 13TH BALTIC CONFERENCE ON FOOD SCIENCE AND TECHNOLOGY, 3 May 2019 (2019-05-03), XP093077799, Retrieved from the Internet <URL:https://llufb.llu.lv/conference/foodbalt/2019/FoodBalt_2019_proceedings.pdf> [retrieved on 20230831] *

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