WO2024056556A1 - Formulation for an overrun dairy food product - Google Patents

Formulation for an overrun dairy food product Download PDF

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Publication number
WO2024056556A1
WO2024056556A1 PCT/EP2023/074801 EP2023074801W WO2024056556A1 WO 2024056556 A1 WO2024056556 A1 WO 2024056556A1 EP 2023074801 W EP2023074801 W EP 2023074801W WO 2024056556 A1 WO2024056556 A1 WO 2024056556A1
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WIPO (PCT)
Prior art keywords
weight
fibers
formulation according
formulation
dairy ingredient
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PCT/EP2023/074801
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French (fr)
Inventor
Lorène BAREY
Jean-Baptiste D'huart
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Bel
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Publication of WO2024056556A1 publication Critical patent/WO2024056556A1/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/1524—Inert gases, noble gases, oxygen, aerosol gases; Processes for foaming
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
    • A23C9/1544—Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C2210/00—Physical treatment of dairy products
    • A23C2210/30—Whipping, foaming, frothing or aerating dairy products

Definitions

  • the invention relates to a formulation for a food product based on an abundant emulsion of a dairy ingredient in water.
  • ice cream is a complex system in which air bubbles, fat globules and water crystals are dispersed in a continuous cryo-concentrated phase composed of water, sugars , proteins (ESDL: Defatted Dairy Dry Extract), emulsifiers and stabilizers.
  • ESDL Defatted Dairy Dry Extract
  • expansion it is obtained by a process called expansion, during which air is injected into the formulation while mixing it vigorously and freezing it, so as to obtain a homogeneous final food product.
  • proteins play the main role of emulsifying agent in stabilizing the oil droplets.
  • the simultaneous presence of two families of amphiphilic molecules results in a competition mechanism between proteins and emulsifiers at the fat globule interface.
  • the emulsifiers Under maturation conditions, the emulsifiers will then partially desorb the proteins from the surface of the globules. fat towards the aqueous phase thus creating a destabilization of the fat globule membrane.
  • this new network contributes to the development of four main structural components of ice cream, namely a discontinuous foam, a partially coalesced network of fat globules surrounding the air bubbles, a continuous unfrozen cryo-concentrated aqueous solution and crystals. of ice.
  • the structure thus formed is stabilized by the hardening which results from the rapid drop in temperature of the ice cream from -3.5°C or -5°C in a continuous process to approximately -25°C.
  • these food products are naturally unstable because they are made up of immiscible ingredients and represented at more than 60% by a frozen aqueous phase.
  • these products can quickly melt, which is not desirable for the consumer.
  • an emulsifying and stabilizing complex in particular with a level of less than 5% by weight, said complex comprising at least one emulsifying agent and at least one thickening agent.
  • the emulsifying agent has lipophilic properties allowing it to quickly adsorb on the surface of the fat droplets and to reduce the interfacial tension with the aqueous phase. Furthermore, the agent emulsifier makes it possible to form a protective coating on the surface of certain molecules of the final food product, in order to prevent their aggregation.
  • the thickening agent has water retention properties and viscosity properties, which ensure good integrity of the final food product and improve its stability over time, particularly during storage, by limiting the increase in the size of water crystals. It also facilitates the incorporation of air during expansion, and improves the smoothness and finesse of the ice cream.
  • ice creams contain an emulsifying agent based on a mixture of mono- and di-glycerides of fatty acids, this synthetic product bearing the additive code E471.
  • stabilizing agents often used in combination, such as carboxymethylcellulose (E466), xanthan gum (E415), carob (E410), guar gum (E412). ) and/or carrageenans (E407).
  • the invention aims to improve the prior art by proposing in particular a formulation which is adapted to guarantee the final food product good expansion properties, viscosity and stability over time, as well as aesthetic and taste properties satisfactory for the consumer. , based on a recipe containing a limited quantity of synthetic additives, in favor of more natural ingredients.
  • the invention proposes a formulation for a food product based on an emulsion containing a dairy ingredient in water, said formulation comprising:
  • an emulsifying and stabilizing complex of said product the dairy ingredient having a fat content which is greater than 1%
  • the emulsifying and stabilizing complex comprising a mixture of cellulosic fibers with a food hydrocolloid.
  • the invention relates to a formulation for a food product based on an abundant emulsion of a dairy ingredient in water. It applies more particularly to dairy food products such as ice cream, but can also concern refrigerated food products, in particular desserts based on mousses or whipped creams such as whipped cream.
  • the formulation comprises less than 15% by weight of a dairy ingredient, which has at least 10% by weight of protein, and preferably between 15% and 25% by weight of protein.
  • the proteins are mainly serum proteins, in particular globular proteins extracted from whey (small- milk), residual product resulting from the coagulation of milk or from a non-denaturing milk membrane filtration process.
  • the dairy ingredient comprises proteins which are exclusively serum proteins, and is devoid of milk and caseins.
  • the applicant markets such dairy ingredients under the Nollibel® brand, the proteins of which benefit from specific functionalization.
  • the formulation comprises in particular between 6% and 12% by weight, and more particularly 9% by weight of dairy ingredient.
  • proteins play the role of emulsifying agent, in order to promote the stabilization of fat droplets in the final food product.
  • the dairy ingredient has a fat content which is greater than 1%, in particular between 1% and 3%, and more particularly of the order of 1.9%. This rate, which is higher than that of dairy ingredients marketed for ice creams, makes it possible to improve the expansion of the emulsion during the preparation of the food product.
  • the dairy ingredient comprises fats rich in phospholipids which also make it possible, thanks to their emulsifying properties, to facilitate the expansion of the emulsion and to improve the stability of the final food product.
  • the fats of the dairy ingredient may comprise between 1% and 10% by weight of phospholipids.
  • the fat content of the dairy ingredient is obtained by adding fat to a dairy ingredient of the Nollibel® type, in particular in the form of a dairy co-product rich in fat.
  • the formulation may comprise between 0.1% and 1.5% by weight, and more particularly 0.5% by weight, of dairy co-product rich in fat, said fat comprising approximately 5% by weight of phospholipids. Indeed, a percentage that is too high has a negative impact on the melting of the food product, while a quantity that is too low results in too high a viscosity, particularly incompatible with production in a semi-industrial installation.
  • the dairy ingredient comprises:
  • proteins mainly serum proteins
  • the formulation further comprises less than 5% by weight of an emulsifying and stabilizing complex of the final food product, in order to facilitate the expansion of the formulation and to improve the conservation of said final product, in particular by reducing its melting speed.
  • the formulation comprises between 0.5 and 2.5% by weight, and in particular 1% by weight of emulsifying and stabilizing complex.
  • the emulsifier and stabilizer complex includes a mixture of cellulosic fibers with a food hydrocolloid. Indeed :
  • the main function of the hydrocolloid is to bind water. This water retention capacity, combined with the viscosity properties, ensures the finished product has its integrity and stability during storage. In application, they also play a role in emulsion stabilization, air incorporation, smoothness, ice fineness and limiting the growth of water crystals during storage.
  • the joint presence of an emulsifier and a stabilizer makes it possible to stabilize the droplets of fat in the cryo-concentrated phase while ensuring partial coalescence between certain of said droplets, necessary to obtain of ice cream.
  • the emulsifying and stabilizing complex notably comprises cellulosic fibers chosen from plant food raw materials such as citrus fibers (citrus, orange, lemon, grapefruit, etc.), seed fibers (soy, hemp, flax, cereals.
  • bamboo fibers coconut fibers, banana fibers, pineapple fibers, apple fibers, vegetable fibers (peas, beans, carrots, broccoli, etc.), vegetable fibers cactus, mushroom fibers, which make it possible to particularly effectively reduce the speed of melting of ice creams.
  • the emulsifying and stabilizing complex comprises citrus fibers, in particular citrus.
  • the formulation comprises between 0.1% and 0.6%, and in particular 0.4% by weight of citrus fibers, such proportions making it possible to reduce its melting speed satisfactorily, but also to guarantee a pleasant texture of the food product.
  • too much fiber gives the ice cream a texture that is too dry and elastic, unappetizing for the consumer.
  • the emulsifying and stabilizing complex may also include a food hydrocolloid based on polysaccharides of natural origin. Indeed, some of these components are particularly suitable for forming and stabilizing an emulsion, because they form a molecule which contains both polar and non-polar groups.
  • the food hydrocolloid may in particular be chosen from cellulose, gelatin, carrageenans, pectin, natural gums, in particular gum arabic, locust bean gum, tara gum, xanthan gum or guar gum as well as starch.
  • the emulsifier and stabilizer complex comprises a food hydrocolloid based on guar gum. This component comes from a grinding of seeds, it benefits from a positive natural image for consumers looking for less processed food products.
  • the formulation comprises between 0.05% and 0.3% by weight, and in particular 0.1% by weight of guar gum.
  • the wording further includes:
  • At least one sweetening component for example sugar and/or glucose syrup
  • a fat for example milk fat (cream), anhydrous milk fat (MGLA), palm oil and/or coconut oil;
  • the formulation includes:
  • emulsifying and stabilizing complex in particular based on cellulosic fibers and guar gum
  • Freezage carried out with: o in the laboratory: a CARPIGIANI® freezer device between -5°C and -8°C; o in a pilot installation: a TETRAPACK® freezer, at temperatures of -5°C or -3.5°C;
  • test formulations were evaluated in a similar manner which included, instead of the emulsifier and stabilizer complex comprising the additive E471, a complex comprising, in variable quantities, at least one substitution ingredient chosen from:
  • a standard viscosity value in particular less than 240 cP, suitable for application in industrial installations (from 178 cP to 209 cP, compared to 234 cP for the “control” formulation);
  • a percentage of cellulosic fibers of around 0.6% guarantees a melting percentage of less than 40%, but it was chosen to lower it to a content of less than 0.5%, to avoid an overly dry texture unpleasant for the consumer;

Abstract

The invention relates to a formulation for a food product based on an overrun emulsion of a dairy ingredient in water, said formulation comprising: - less than 15% by weight of a dairy ingredient having at least 10% by weight of proteins; and - less than 5% by weight of a complex for emulsifying and stabilizing said product, wherein the dairy ingredient has a fat content that is greater than 1%, and wherein the emulsifying and stabilizing complex comprises a mixture of cellulose fibers and a food hydrocolloid.

Description

DESCRIPTION DESCRIPTION
Titre : Formulation pour produit alimentaire laitier foisonné Title: Formulation for abundant dairy food product
L’invention concerne une formulation pour un produit alimentaire à base d’une émulsion foisonnée d’un ingrédient laitier dans de l’eau. The invention relates to a formulation for a food product based on an abundant emulsion of a dairy ingredient in water.
Elle s’applique en particulier à une formulation utilisée pour la fabrication industrielle de produits alimentaires de type crèmes fouettées, notamment des crèmes glacées. It applies in particular to a formulation used for the industrial manufacture of food products such as whipped creams, in particular ice creams.
D’un point de vue physique, la crème glacée est un système complexe dans lequel les bulles d’air, les globules de matière grasse et les cristaux d’eau sont dispersés dans une phase continue cryo-concentrée composée d’eau, de sucres, de protéines (ESDL : Extrait Sec Dégraissé Laitier), d’émulsifiants et de stabilisants. From a physical point of view, ice cream is a complex system in which air bubbles, fat globules and water crystals are dispersed in a continuous cryo-concentrated phase composed of water, sugars , proteins (ESDL: Defatted Dairy Dry Extract), emulsifiers and stabilizers.
Elle est obtenue par un procédé dit de foisonnement, durant lequel de l’air est injecté à la formulation tout en la mélangeant vigoureusement et en la congelant, de manière à obtenir un produit alimentaire final homogène. It is obtained by a process called expansion, during which air is injected into the formulation while mixing it vigorously and freezing it, so as to obtain a homogeneous final food product.
Pour obtenir un produit final de volume important tout en limitant la quantité d’air injectée, qui est strictement réglementée, il est connu de prévoir une formulation comprenant un ingrédient laitier, notamment à base d’au moins 10% en poids de protéines. To obtain a final product of large volume while limiting the quantity of air injected, which is strictly regulated, it is known to provide a formulation comprising a dairy ingredient, in particular based on at least 10% by weight of proteins.
Durant l’étape d’homogénéisation du mélange, les protéines jouent le rôle principal d’agent émulsifiant dans la stabilisation des gouttelettes d’huile. Cependant, la présence simultanée de deux familles de molécules amphiphiles aboutit à un mécanisme de compétition entre les protéines et les émulsifiants à l’interface du globule gras. Dans les conditions de maturation, les émulsifiants vont alors venir désorber partiellement les protéines de la surface des globules gras vers la phase aqueuse créant ainsi une déstabilisation de la membrane du globule gras. During the mixture homogenization stage, proteins play the main role of emulsifying agent in stabilizing the oil droplets. However, the simultaneous presence of two families of amphiphilic molecules results in a competition mechanism between proteins and emulsifiers at the fat globule interface. Under maturation conditions, the emulsifiers will then partially desorb the proteins from the surface of the globules. fat towards the aqueous phase thus creating a destabilization of the fat globule membrane.
Ce réarrangement, suivi des actions d’aération et de formation de cristaux de glace, va provoquer la coalescence partielle des globules gras et la formation d’un réseau tridimensionnel. This rearrangement, followed by the actions of aeration and the formation of ice crystals, will cause the partial coalescence of the fat globules and the formation of a three-dimensional network.
La formation de ce nouveau réseau contribue au développement de quatre principaux composants structurels de la crème glacée à savoir une mousse discontinue, un réseau de globules gras partiellement coalescé entourant les bulles d’air, une solution aqueuse continue cryo-concentrée non congelée et des cristaux de glace. The formation of this new network contributes to the development of four main structural components of ice cream, namely a discontinuous foam, a partially coalesced network of fat globules surrounding the air bubbles, a continuous unfrozen cryo-concentrated aqueous solution and crystals. of ice.
La structure ainsi formée est stabilisée par le durcissement qui résulte de la descente en température rapide de la crème glacée de -3,5°C ou -5°C en procédé continu à environ à -25°C. The structure thus formed is stabilized by the hardening which results from the rapid drop in temperature of the ice cream from -3.5°C or -5°C in a continuous process to approximately -25°C.
D’un point de vue structurel, ces produits alimentaires sont naturellement instables car constitués d’ingrédients non miscibles et représentés à plus de 60% par une phase aqueuse congelée. En particulier, lorsqu’ils sont soumis à un choc thermique, par exemple en étant exposés à la température ambiante en vue d’être consommés, ces produits peuvent rapidement fondre, ce qui n’est pas souhaitable pour le consommateur. From a structural point of view, these food products are naturally unstable because they are made up of immiscible ingredients and represented at more than 60% by a frozen aqueous phase. In particular, when subjected to thermal shock, for example by being exposed to room temperature for consumption, these products can quickly melt, which is not desirable for the consumer.
Pour éviter ces désagréments, il est connu d’ajouter aux formulations un complexe émulsifiant et stabilisant, notamment avec un taux de moins de 5% en poids, ledit complexe comprenant au moins un agent émulsifiant et au moins un agent épaississant. To avoid these inconveniences, it is known to add to the formulations an emulsifying and stabilizing complex, in particular with a level of less than 5% by weight, said complex comprising at least one emulsifying agent and at least one thickening agent.
L’agent émulsifiant présente des propriétés lipophiles lui permettant de s’adsorber rapidement à la surface des gouttelettes de matière grasse et de réduire la tension interfaciale avec la phase aqueuse. Par ailleurs, l’agent émulsifiant permet de former un revêtement protecteur à la surface de certaines molécules du produit alimentaire final, afin de prévenir leur agrégation. The emulsifying agent has lipophilic properties allowing it to quickly adsorb on the surface of the fat droplets and to reduce the interfacial tension with the aqueous phase. Furthermore, the agent emulsifier makes it possible to form a protective coating on the surface of certain molecules of the final food product, in order to prevent their aggregation.
L’agent épaississant présente quant à lui des propriétés de rétention d’eau et des propriétés viscosantes, qui permettent d’assurer au produit alimentaire final une bonne intégrité et d’améliorer sa stabilité dans le temps, notamment durant son stockage, en limitant l’accroissement de la taille des cristaux d’eau. Il permet également de faciliter l’incorporation d’air durant le foisonnement, et d’améliorer l’onctuosité et la finesse de la crème glacée. The thickening agent has water retention properties and viscosity properties, which ensure good integrity of the final food product and improve its stability over time, particularly during storage, by limiting the increase in the size of water crystals. It also facilitates the incorporation of air during expansion, and improves the smoothness and finesse of the ice cream.
La plupart des crèmes glacées industrielles contiennent un agent émulsifiant à base d’un mélange de mono- et de di-glycérides d’acides gras, ce produit de synthèse portant le code additif E471. De même, il est courant de trouver dans la liste des ingrédients, des agents stabilisants, souvent utilisés en association, tels que la carboxyméthylcellulose (E466), la gomme xanthane (E415), la caroube (E410), la gomme de guar (E412) et/ou les carraghénanes (E407). Most industrial ice creams contain an emulsifying agent based on a mixture of mono- and di-glycerides of fatty acids, this synthetic product bearing the additive code E471. Likewise, it is common to find in the list of ingredients, stabilizing agents, often used in combination, such as carboxymethylcellulose (E466), xanthan gum (E415), carob (E410), guar gum (E412). ) and/or carrageenans (E407).
Toutefois, de plus en plus de consommateurs se soucient de la composition des produits alimentaires industriels, et souhaitent notamment limiter leur consommation en additifs et en aliments transformés et/ou ultra transformés, tant pour des raisons de santé que pour un besoin de naturel. However, more and more consumers are concerned about the composition of industrial food products, and in particular wish to limit their consumption of additives and processed and/or ultra-processed foods, both for health reasons and for a need for naturalness.
Ainsi, de nombreux fabricants de crèmes glacées cherchent à remplacer les additifs traditionnels par des ingrédients naturels, tout en conservant la texture, le goût et la vitesse de fonte attendus par le consommateur, ce qui s’avère en pratique difficile à mettre en œuvre. Thus, many ice cream manufacturers seek to replace traditional additives with natural ingredients, while maintaining the texture, taste and melting speed expected by the consumer, which in practice proves difficult to implement.
En particulier, des essais ont été effectués avec des agents émulsifiants d’origine naturelle pour remplacer l’agent émulsifiant E471 , mais les produits finaux obtenus s’avèrent moins stables aux chocs thermiques et peuvent en outre présenter des défauts de texture, notamment une cristallisation excessive. L’invention vise à perfectionner l’art antérieur en proposant notamment une formulation qui soit adaptée pour garantir au produit alimentaire final de bonnes propriétés de foisonnement, de viscosité et de stabilité dans le temps, ainsi que des propriétés esthétiques et gustatives satisfaisantes pour le consommateur, et ce à base d’une recette contenant une quantité limitée d’additifs de synthèse, au profit d’ingrédients plus naturels. In particular, tests were carried out with emulsifying agents of natural origin to replace the emulsifying agent E471, but the final products obtained turn out to be less stable to thermal shock and may also present texture defects, in particular crystallization. excessive. The invention aims to improve the prior art by proposing in particular a formulation which is adapted to guarantee the final food product good expansion properties, viscosity and stability over time, as well as aesthetic and taste properties satisfactory for the consumer. , based on a recipe containing a limited quantity of synthetic additives, in favor of more natural ingredients.
A cet effet, l’invention propose une formulation pour un produit alimentaire à base d’une émulsion foisonnée d’un ingrédient laitier dans de l’eau, ladite formulation comprenant : To this end, the invention proposes a formulation for a food product based on an emulsion containing a dairy ingredient in water, said formulation comprising:
- moins de 15% en poids d’un ingrédient laitier présentant au moins 10% en poids de protéines ; et - less than 15% by weight of a dairy ingredient containing at least 10% by weight of protein; And
- moins de 5% en poids d’un complexe émulsifiant et stabilisant dudit produit, l’ingrédient laitier présentant un taux de matière grasse qui est supérieur à 1 %, le complexe émulsifiant et stabilisant comprenant un mélange de fibres cellulosiques avec un hydrocolloïde alimentaire. - less than 5% by weight of an emulsifying and stabilizing complex of said product, the dairy ingredient having a fat content which is greater than 1%, the emulsifying and stabilizing complex comprising a mixture of cellulosic fibers with a food hydrocolloid.
D’autres particularités et avantages de l’invention apparaîtront dans la description qui suit de modes de réalisation particuliers. Other particularities and advantages of the invention will appear in the following description of particular embodiments.
L’invention concerne une formulation pour un produit alimentaire à base d’une émulsion foisonnée d’un ingrédient laitier dans de l’eau. Elle s’applique plus particulièrement aux produits alimentaires laitiers de type crèmes glacées, mais peut également concerner des produits alimentaires réfrigérés, notamment des desserts à base de mousses ou des crèmes fouettées de type chantilly. The invention relates to a formulation for a food product based on an abundant emulsion of a dairy ingredient in water. It applies more particularly to dairy food products such as ice cream, but can also concern refrigerated food products, in particular desserts based on mousses or whipped creams such as whipped cream.
La formulation comprend moins de 15% en poids d’un ingrédient laitier, qui présente au moins 10% en poids de protéines, et de préférence entre 15% et 25% en poids de protéines. The formulation comprises less than 15% by weight of a dairy ingredient, which has at least 10% by weight of protein, and preferably between 15% and 25% by weight of protein.
De façon avantageuse, les protéines sont majoritairement des protéines sériques, notamment des protéines globulaires extraites du lactosérum (petit- lait), produit résiduel issu de la coagulation du lait ou issues d’un procédé non dénaturant de filtration membranaire du lait. Advantageously, the proteins are mainly serum proteins, in particular globular proteins extracted from whey (small- milk), residual product resulting from the coagulation of milk or from a non-denaturing milk membrane filtration process.
Selon un mode de réalisation préféré, l’ingrédient laitier comprend des protéines qui sont exclusivement des protéines sériques, et est dépourvu de lait et de caséines. En particulier, la demanderesse commercialise sous la marque Nollibel® de tels ingrédients laitiers dont les protéines bénéficient d’une fonctionnalisation spécifique. According to a preferred embodiment, the dairy ingredient comprises proteins which are exclusively serum proteins, and is devoid of milk and caseins. In particular, the applicant markets such dairy ingredients under the Nollibel® brand, the proteins of which benefit from specific functionalization.
La formulation comprend notamment entre 6% et 12% en poids, et plus particulièrement 9% en poids d’ingrédient laitier. The formulation comprises in particular between 6% and 12% by weight, and more particularly 9% by weight of dairy ingredient.
Durant l’étape d’homogénéisation de la formulation, les protéines jouent le rôle d’agent émulsifiant, afin de favoriser la stabilisation des gouttelettes de matières grasses dans le produit alimentaire final. During the formulation homogenization stage, proteins play the role of emulsifying agent, in order to promote the stabilization of fat droplets in the final food product.
L’ingrédient laitier présente un taux de matière grasse qui est supérieur à 1 %, notamment compris entre 1 % et 3%, et plus particulièrement de l’ordre de 1 ,9%. Ce taux, qui est plus élevé que celui des ingrédients laitiers commercialisés pour les crèmes glacées, permet d’améliorer le foisonnement de l’émulsion lors de la préparation du produit alimentaire. The dairy ingredient has a fat content which is greater than 1%, in particular between 1% and 3%, and more particularly of the order of 1.9%. This rate, which is higher than that of dairy ingredients marketed for ice creams, makes it possible to improve the expansion of the emulsion during the preparation of the food product.
De façon avantageuse, l’ingrédient laitier comprend des matières grasses riches en phospholipides qui permettent en outre, grâce à leurs propriétés émulsifiantes, de faciliter le foisonnement de l’émulsion et d’améliorer la stabilité du produit alimentaire final. En particulier, les matières grasses de l’ingrédient laitier peuvent comprendre entre 1 % et 10% en poids de phospholipides. Advantageously, the dairy ingredient comprises fats rich in phospholipids which also make it possible, thanks to their emulsifying properties, to facilitate the expansion of the emulsion and to improve the stability of the final food product. In particular, the fats of the dairy ingredient may comprise between 1% and 10% by weight of phospholipids.
A titre de comparaison, les ingrédients laitiers conventionnellement utilisés pour fabriquer des produits alimentaires foisonnés, notamment des crèmes glacées, présentent des teneurs en matière grasse de l’ordre de : For comparison, the dairy ingredients conventionally used to produce abundant food products, notably ice creams, have fat contents of the order of:
- pour la poudre de lait écrémé : autour de 0,7% en poids ; et - for skimmed milk powder: around 0.7% by weight; And
- pour la poudre de lactosérum : autour de 0,9% en poids ; la teneur en phospholipides étant strictement inférieure à 1 % dans chacun de ces ingrédients. - for whey powder: around 0.9% by weight; the phospholipid content being strictly less than 1% in each of these ingredients.
Selon un mode de réalisation, le taux de matière grasse de l’ingrédient laitier est obtenu en ajoutant de la matière grasse à un ingrédient laitier de type Nollibel®, notamment sous la forme d’un coproduit laitier riche en matières grasses. According to one embodiment, the fat content of the dairy ingredient is obtained by adding fat to a dairy ingredient of the Nollibel® type, in particular in the form of a dairy co-product rich in fat.
La formulation peut comprendre entre 0,1 % et 1 ,5% en poids, et plus particulièrement 0,5% en poids, de coproduit laitier riche en matières grasses, lesdites matières grasses comprenant environ 5% en poids de phospholipides. En effet, un pourcentage trop élevé a un impact négatif sur la fonte du produit alimentaire, tandis qu’une quantité trop basse entraîne une viscosité trop importante, notamment incompatible avec une production en installation semi- industrielle. The formulation may comprise between 0.1% and 1.5% by weight, and more particularly 0.5% by weight, of dairy co-product rich in fat, said fat comprising approximately 5% by weight of phospholipids. Indeed, a percentage that is too high has a negative impact on the melting of the food product, while a quantity that is too low results in too high a viscosity, particularly incompatible with production in a semi-industrial installation.
Selon un exemple de réalisation, l’ingrédient laitier comprend : According to an example embodiment, the dairy ingredient comprises:
- environ 15% en poids de protéines, majoritairement des protéines sériques ; - approximately 15% by weight of proteins, mainly serum proteins;
- entre 3% et 4% en poids d’eau ; - between 3% and 4% by weight of water;
- environ 1 ,9% en poids de matières grasses riches en phospholipides, lesdites matières grasses comprennent notamment entre 1% et 10% en poids de phospholipides. ; - approximately 1.9% by weight of fats rich in phospholipids, said fats notably comprising between 1% and 10% by weight of phospholipids. ;
- entre 66% et 69% en poids de lactose ; - between 66% and 69% by weight of lactose;
- environ 0,6% en poids de calcium ; - approximately 0.6% by weight of calcium;
- environ 0,5% en poids de sodium ; - approximately 0.5% by weight of sodium;
- environ 0,5% en poids de phosphore ; - approximately 0.5% by weight of phosphorus;
- environ 2,2% en poids de potassium ; - approximately 2.2% by weight of potassium;
- environ 1 ,4% en poids de chlorures ; - approximately 1.4% by weight of chlorides;
- entre 7,5% et 8,5% en poids de cendres. - between 7.5% and 8.5% by weight of ash.
La formulation comprend en outre moins de 5% en poids d’un complexe émulsifiant et stabilisant du produit alimentaire final, afin de faciliter le foisonnement de la formulation et d’améliorer la conservation dudit produit final, notamment en réduisant sa vitesse de fonte. The formulation further comprises less than 5% by weight of an emulsifying and stabilizing complex of the final food product, in order to facilitate the expansion of the formulation and to improve the conservation of said final product, in particular by reducing its melting speed.
En particulier, la formulation comprend entre 0,5 et 2,5% en poids, et notamment 1 % en poids de complexe émulsifiant et stabilisant. In particular, the formulation comprises between 0.5 and 2.5% by weight, and in particular 1% by weight of emulsifying and stabilizing complex.
Le complexe émulsifiant et stabilisant comprend un mélange de fibres cellulosiques avec un hydrocolloïde alimentaire. En effet : The emulsifier and stabilizer complex includes a mixture of cellulosic fibers with a food hydrocolloid. Indeed :
- les fibres cellulosiques permettent de stabiliser le produit alimentaire, notamment en réduisant sa vitesse de fonte (pour une crème glacée), mais également de lui conférer une viscosité compatible avec une production industrielle ; - cellulose fibers make it possible to stabilize the food product, in particular by reducing its melting speed (for ice cream), but also to give it a viscosity compatible with industrial production;
- l’hydrocolloïde a pour principale fonction de lier l’eau. Cette capacité de rétention d’eau, associée aux propriétés viscosantes assurent au produit fini son intégrité et sa stabilité durant le stockage. Dans l’application, ils jouent également un rôle dans la stabilisation de l’émulsion, l’incorporation d’air, l’onctuosité, la finesse de la glace et la limitation de la croissance des cristaux d’eau durant le stockage. - the main function of the hydrocolloid is to bind water. This water retention capacity, combined with the viscosity properties, ensures the finished product has its integrity and stability during storage. In application, they also play a role in emulsion stabilization, air incorporation, smoothness, ice fineness and limiting the growth of water crystals during storage.
L’utilisation d’un tel complexe émulsifiant et stabilisant en combinaison avec un ingrédient laitier enrichi en matières grasses permet d’obtenir une crème glacée dont le goût et la texture, notamment le taux de foisonnement et l’onctuosité, sont similaires aux produits disponibles sur le marché, et dont la vitesse de fonte est avantageusement améliorée, tout en s’affranchissant de l’utilisation d’un additif émulsifiant traditionnel tel que l’additif E471 . The use of such an emulsifying and stabilizing complex in combination with a dairy ingredient enriched with fat makes it possible to obtain an ice cream whose taste and texture, in particular the expansion rate and smoothness, are similar to available products. on the market, and whose melting speed is advantageously improved, while avoiding the use of a traditional emulsifying additive such as additive E471.
En particulier, la présence conjointe d’un émulsifiant et d’un stabilisant (phospholipides et hydrocolloïdes) permet de stabiliser les gouttelettes de matière grasse dans la phase cryo-concentrée tout en assurant une coalescence partielle entre certaines desdites gouttelettes, nécessaire à l’obtention d’une crème glacée. Le complexe émulsifiant et stabilisant comprend notamment des fibres cellulosiques choisies parmi des matières premières végétales alimentaires telles que des fibres d’agrumes (citrus, orange, citron, pamplemousse...), des fibres de graines (soja, chanvre, lin, céréales...), des fibres de bambou, des fibres de coco, des fibres de banane, des fibres d’ananas, des fibres de pomme, des fibres de légumes (pois, haricots, carottes, brocolis...), des fibres de cactus, des fibres de champignons, qui permettent de réduire de façon particulièrement efficace de la vitesse de fonte des crèmes glacées. In particular, the joint presence of an emulsifier and a stabilizer (phospholipids and hydrocolloids) makes it possible to stabilize the droplets of fat in the cryo-concentrated phase while ensuring partial coalescence between certain of said droplets, necessary to obtain of ice cream. The emulsifying and stabilizing complex notably comprises cellulosic fibers chosen from plant food raw materials such as citrus fibers (citrus, orange, lemon, grapefruit, etc.), seed fibers (soy, hemp, flax, cereals. ..), bamboo fibers, coconut fibers, banana fibers, pineapple fibers, apple fibers, vegetable fibers (peas, beans, carrots, broccoli, etc.), vegetable fibers cactus, mushroom fibers, which make it possible to particularly effectively reduce the speed of melting of ice creams.
Selon une réalisation avantageuse, le complexe émulsifiant et stabilisant comprend des fibres d’agrumes, notamment de citrus. According to an advantageous embodiment, the emulsifying and stabilizing complex comprises citrus fibers, in particular citrus.
En particulier, la formulation comprend entre 0,1% et 0,6%, et notamment 0,4% en poids de fibres d’agrumes, de telles proportions permettant de réduire sa vitesse de fonte de façon satisfaisante, mais également de garantir une texture agréable du produit alimentaire. En effet, une quantité de fibres trop importante confère à la crème glacée une texture trop sèche et élastique, peu appétissante pour le consommateur. In particular, the formulation comprises between 0.1% and 0.6%, and in particular 0.4% by weight of citrus fibers, such proportions making it possible to reduce its melting speed satisfactorily, but also to guarantee a pleasant texture of the food product. In fact, too much fiber gives the ice cream a texture that is too dry and elastic, unappetizing for the consumer.
Le complexe émulsifiant et stabilisant peut également comprendre un hydrocolloïde alimentaire à base de polysaccharides d’origine naturelle. En effet, certains de ces composants sont particulièrement adaptés pour former et stabiliser une émulsion, car ils forment une molécule qui contient à la fois des groupements polaires et non-polaires. The emulsifying and stabilizing complex may also include a food hydrocolloid based on polysaccharides of natural origin. Indeed, some of these components are particularly suitable for forming and stabilizing an emulsion, because they form a molecule which contains both polar and non-polar groups.
L’hydrocolloïde alimentaire peut notamment être choisi parmi la cellulose, la gélatine, les carraghénanes, la pectine, les gommes naturelles, notamment la gomme arabique, la gomme de caroube, la gomme de tara, la gomme xanthane ou la gomme de guar ainsi que l’amidon. The food hydrocolloid may in particular be chosen from cellulose, gelatin, carrageenans, pectin, natural gums, in particular gum arabic, locust bean gum, tara gum, xanthan gum or guar gum as well as starch.
En particulier, le complexe émulsifiant et stabilisant comprend un hydrocolloïde alimentaire à base de gomme de guar. Ce composant étant issu d’un broyage de graines, il bénéficie d’une image naturelle positive pour le consommateur à la recherche de produits alimentaires moins transformés. In particular, the emulsifier and stabilizer complex comprises a food hydrocolloid based on guar gum. This component comes from a grinding of seeds, it benefits from a positive natural image for consumers looking for less processed food products.
Selon une réalisation, la formulation comprend entre 0,05% et 0,3% en poids, et notamment 0,1 % en poids de gomme de guar. According to one embodiment, the formulation comprises between 0.05% and 0.3% by weight, and in particular 0.1% by weight of guar gum.
La formulation comprend en outre : The wording further includes:
- au moins un composant sucrant, par exemple du sucre et/ou du sirop de glucose ; - at least one sweetening component, for example sugar and/or glucose syrup;
- une matière grasse, par exemple de la matière grasse laitière (crème), de la matière grasse laitière anhydre (MGLA), de l’huile de palme et/ou de l’huile de coprah ; - a fat, for example milk fat (cream), anhydrous milk fat (MGLA), palm oil and/or coconut oil;
- le complément en eau. - the water supplement.
Selon une réalisation, la formulation comprend : According to one embodiment, the formulation includes:
- 9% en poids d’ingrédient laitier ; - 9% by weight of dairy ingredient;
- 1 % en poids de complexe émulsifiant et stabilisant, notamment à base de fibres cellulosiques et de gomme de guar ; - 1% by weight of emulsifying and stabilizing complex, in particular based on cellulosic fibers and guar gum;
- 13% en poids de sucre ; - 13% by weight of sugar;
- 3,5% en poids de sirop de glucose déshydraté (DE40) ; - 3.5% by weight of dehydrated glucose syrup (DE40);
- 9% en poids de matière grasse végétale, notamment de l’huile de palme ;- 9% by weight of vegetable fat, in particular palm oil;
- le complément en eau.
Figure imgf000010_0001
- the water supplement.
Figure imgf000010_0001
Plusieurs séries de tests ont été menées en laboratoire et en milieu industriel pour tenter d’obtenir des formulations pour crèmes glacées sans utiliser d’additif E471 , avec plusieurs composants de remplacement pour apporter l’effet émulsifiant recherché. Durant ces tests, les paramètres suivants ont été observés en priorité, afin de sélectionner les composants et/ou les proportions les plus adapté(e)s : Several series of tests have been carried out in the laboratory and in an industrial environment to try to obtain formulations for ice creams without using an E471 additive, with several replacement components to provide the desired emulsifying effect. During these tests, the following parameters were observed as a priority, in order to select the most suitable components and/or proportions:
- viscosité du mélange crème glacée ; taux de foisonnement ; et pourcentage de fonte du produit final après trois heures. - viscosity of the ice cream mixture; proliferation rate; and melting percentage of the final product after three hours.
Durant ces tests, les formulations contenant des composants de remplacement ont été comparées à une formulation « témoin » correspondant aux formulations connues sur le marché des crèmes glacées, et contenant : During these tests, the formulations containing replacement components were compared to a “control” formulation corresponding to formulations known on the ice cream market, and containing:
- 9% en poids d’ingrédient laitier à base de protéines sériques ; - 9% by weight of dairy ingredient based on serum proteins;
- 0,5% en poids d’un complexe émulsifiant et stabilisant comprenant l’additif E471 ; - 0.5% by weight of an emulsifier and stabilizer complex comprising the additive E471;
- 13% en poids de sucre ; - 13% by weight of sugar;
- 3,5% en poids de sirop de glucose DE40 ; - 3.5% by weight of DE40 glucose syrup;
- 9% de matière grasse végétale à base d’huile de palme ; - 9% vegetable fat based on palm oil;
- le complément en eau. - the water supplement.
Les formulations à tester comprenaient toutes, par rapport à cette formulation « témoin » : The formulations to be tested all included, compared to this “control” formulation:
- des teneurs et des compositions variables par rapport à : o le complexe émulsifiant et stabilisant, qui remplace l’additif E471 , dont la quantité en poids dans la formulation totale variait entre 0,5% et 1 ,8%, et dont la composition propre variait également ; et o le complément en eau ; - variable contents and compositions in relation to: o the emulsifying and stabilizing complex, which replaces the additive E471, whose quantity by weight in the total formulation varied between 0.5% and 1.8%, and whose composition clean also varied; and o the water supplement;
- des teneurs et des compositions similaires pour les autres composants, notamment : o 13% en poids de sucre ; o 3,5% en poids de sirop de glucose DE40 ; o 9% en poids d’ingrédient laitier ; o 9% de matière grasse végétale. - similar contents and compositions for the other components, in particular: o 13% by weight of sugar; o 3.5% by weight of DE40 glucose syrup; o 9% by weight of dairy ingredient; o 9% vegetable fat.
Ces formulations à tester ont également été élaborées de manière à présenter des propriétés physico-chimiques similaires à celle de la formulation « témoin », notamment : These formulations to be tested were also developed to present physicochemical properties similar to those of the “control” formulation, in particular:
- une teneur d’environ 35,1 % en poids +/- 0,5% d’extrait sec ; - a content of approximately 35.1% by weight +/- 0.5% dry extract;
- une teneur de 9,1 % +/- 0,5% en poids de matière grasse ; - un facteur de diminution du point de congélation de (FPDF, pour l’anglais « Freezing Point Depression Factor ») d’environ 20,4% +/- 5% ; - a content of 9.1% +/- 0.5% by weight of fat; - a freezing point reduction factor of (FPDF, for English “Freezing Point Depression Factor”) of approximately 20.4% +/- 5%;
- une teneur d’environ 8,7% en poids +/- 0,5% d’extrait sec dégraissé laitier ; - a content of approximately 8.7% by weight +/- 0.5% of defatted dairy dry extract;
- un rapport lactose / eau de l’ordre de 9% ; - a lactose/water ratio of around 9%;
- une teneur en lactose de l’ordre de 4,6% en poids ; et - a lactose content of around 4.6% by weight; And
- une teneur en protéines comprise entre 1 ,5% et 4,3% en poids +/- 0,2%. - a protein content of between 1.5% and 4.3% by weight +/- 0.2%.
Toutes ces formulations, testées et « témoin », ont été utilisées pour préparer des crèmes glacées suivant un procédé conventionnel, qui a été mené dans un premier temps en laboratoire (process « batch ») sur de petites quantités, puis en installation semi-industrielle pilote (process « continu ») sur des quantités plus importantes, ce procédé comprenant les étapes suivantes : All of these formulations, tested and “control”, were used to prepare ice creams following a conventional process, which was initially carried out in the laboratory (“batch” process) on small quantities, then in a semi-industrial installation. pilot (“continuous” process) on larger quantities, this process comprising the following steps:
- l’hydratation des poudres sous agitation (pendant 10 minutes), réalisée avec : o en laboratoire : un bêcher et un mélangeur YSTRAL® ; o en installation pilote : une cuve de lancement double enveloppe et un bras agitateur ; - hydration of the powders with stirring (for 10 minutes), carried out with: o in the laboratory: a beaker and a YSTRAL® mixer; o in pilot installation: a double-encased launching tank and an agitator arm;
- l’incorporation de la matière grasse à 65°C, suivi d’un mélange pendant 15 minutes, réalisés avec : o en laboratoire : un bêcher sur plaque de cuisson ; o en installation pilote : une cuve de lancement double enveloppe ;- the incorporation of the fat at 65°C, followed by mixing for 15 minutes, carried out with: o in the laboratory: a beaker on a hotplate; o in pilot installation: a double-envelope launch tank;
- l’homogénéisation à 160 /40 bars, effectuée à 75°C, réalisée avec : o en laboratoire : un homogénéisateur de paillasse ; o en installation pilote : un homogénéisateur semi-industriel ; - homogenization at 160/40 bars, carried out at 75°C, carried out with: o in the laboratory: a benchtop homogenizer; o in a pilot installation: a semi-industrial homogenizer;
- la pasteurisation à 85°C pendant 30 secondes, réalisée avec : o en laboratoire : un bêcher sur plaque de cuisson ; o en installation pilote : un échangeur à plaques ; - pasteurization at 85°C for 30 seconds, carried out with: o in the laboratory: a beaker on a hotplate; o in pilot installation: a plate exchanger;
- la maturation sous agitation, effectuée à 4°C pendant 12h, réalisée avec des cuves de maturation ; - maturation with stirring, carried out at 4°C for 12 hours, carried out with maturation tanks;
- un foisonnement et une congélation (Freezage), réalisé avec : o en laboratoire : un appareil freezer CARPIGIANI® entre -5°C et -8°C ; o en installation pilote : un freezer TETRAPACK®, à des températures de -5°C ou de -3,5°C ; - expansion and freezing (Freezage), carried out with: o in the laboratory: a CARPIGIANI® freezer device between -5°C and -8°C; o in a pilot installation: a TETRAPACK® freezer, at temperatures of -5°C or -3.5°C;
- un durcissement à -25°C pendant 1 h, réalisé dans une cellule frigorifique ventilée ; - curing at -25°C for 1 hour, carried out in a ventilated refrigeration cell;
- un stockage à -25°C dans un congélateur. - storage at -25°C in a freezer.
A l’issue des tests en laboratoire, la formulation « témoin » contenant de l’additif E471 a obtenu les résultats suivants : Following laboratory tests, the “control” formulation containing the additive E471 obtained the following results:
- en viscosité du mélange après maturation : environ 234 centipoises (cP) ;- viscosity of the mixture after maturation: approximately 234 centipoises (cP);
- en pourcentage de foisonnement : environ 74% ; et - in percentage of abundance: approximately 74%; And
- en pourcentage de fonte après trois heures à 23°C : environ 28%. - as a percentage of melting after three hours at 23°C: approximately 28%.
Par ailleurs, ont été évaluées de façon similaire, vingt-deux formulations de test qui comprenaient, à la place du complexe émulsifiant et stabilisant comprenant l’additif E471, un complexe comprenant, en quantités variables, au moins un ingrédient de substitution choisi parmi : Furthermore, twenty-two test formulations were evaluated in a similar manner which included, instead of the emulsifier and stabilizer complex comprising the additive E471, a complex comprising, in variable quantities, at least one substitution ingredient chosen from:
- des protéines végétales hydrolysées, connues pour leurs propriétés émulsifiantes et moussantes ; - hydrolyzed vegetable proteins, known for their emulsifying and foaming properties;
- un coproduit laitier riche en matières grasses qui contiennent notamment 5% en poids de phospholipides, pour ses propriétés émulsifiantes ; - a dairy co-product rich in fat which contains in particular 5% by weight of phospholipids, for its emulsifying properties;
- les fibres cellulosiques, pour leur capacité à réduire la vitesse de fonte ; et/ou - cellulose fibers, for their ability to reduce the rate of melting; and or
- de la gomme de guar, pour ses propriétés stabilisantes. - guar gum, for its stabilizing properties.
A l’issue de cette évaluation, les résultats les plus intéressants ont été obtenus avec des formulations contenant à la fois : At the end of this evaluation, the most interesting results were obtained with formulations containing both:
- entre 1% et 1 ,3% en poids de coproduit laitier riche en matières grasses ; et - between 1% and 1.3% by weight of dairy co-product rich in fat; And
- entre 0,28% et 0,55% en poids de fibres cellulosiques ; et - between 0.28% and 0.55% by weight of cellulosic fibers; And
- environ 0,20% en poids de gomme de guar. En effet, ces formulations remplissaient les trois conditions requises pour obtenir une crème glacée industrielle de qualité, avec certains résultats même meilleurs que la formulation « témoin » (additif E471), à savoir : - approximately 0.20% by weight of guar gum. Indeed, these formulations fulfilled the three conditions required to obtain a quality industrial ice cream, with certain results even better than the “control” formulation (additive E471), namely:
- une valeur de viscosité standard, notamment inférieure à 240 cP, adaptée à une application en installation industrielle (de 178 cP à 209 cP, contre 234 cP pour la formulation « témoin ») ; - a standard viscosity value, in particular less than 240 cP, suitable for application in industrial installations (from 178 cP to 209 cP, compared to 234 cP for the “control” formulation);
- un foisonnement élevé, notamment compris entre 90% et 100% (entre 83% et 84%, soit supérieur à celui obtenu avec la formulation « témoin ») ; et - a high expansion, in particular between 90% and 100% (between 83% and 84%, i.e. higher than that obtained with the “control” formulation); And
- une vitesse de fonte faible (entre 0,78% et 5,73% de fonte du produit final après trois heures à 23°C), et significativement inférieure à celle de la formulation « témoin » (28% de produit fondu dans les mêmes conditions). - a low melting speed (between 0.78% and 5.73% melting of the final product after three hours at 23°C), and significantly lower than that of the “control” formulation (28% of melted product in the same conditions).
Par ailleurs, les résultats obtenus ont permis de déduire qu’une teneur en gomme de guar proche de 0,5% en poids donne des formulations de viscosité trop importante, notamment incompatible avec une application industrielle. Furthermore, the results obtained made it possible to deduce that a guar gum content close to 0.5% by weight gives formulations with too high a viscosity, in particular incompatible with an industrial application.
Suite à ces tests en laboratoire, une formulation « témoin » telle que décrite précédemment, ainsi que seize formulations de test contenant des complexes émulsifiants et stabilisants de substitution à l’additif E471 , ont été préparées en installation semi-industrielle, suivant les mêmes proportions que celles utilisées en laboratoire. Following these laboratory tests, a “control” formulation as described previously, as well as sixteen test formulations containing emulsifying and stabilizing complexes replacing the additive E471, were prepared in a semi-industrial installation, following the same proportions. than those used in the laboratory.
A l’issue de ces tests, la formulation « témoin » contenant de l’additif E471 a obtenu les résultats suivants : At the end of these tests, the “control” formulation containing the additive E471 obtained the following results:
- en viscosité du mélange après maturation : environ 85 cP ; - viscosity of the mixture after maturation: approximately 85 cP;
- en pourcentage de foisonnement : environ 102% ; et - in percentage of abundance: approximately 102%; And
- en pourcentage de fonte après trois heures à 23°C : o freezage à -3,5°C : environ 45,01 % ; o freezage à -5°C : environ 26,39%. Et, parmi les formulations de test, celles qui ont rempli tous les objectifs fonctionnels (viscosité, foisonnement, fonte) et sensoriels (texture) requis contenaient à la fois : - as a percentage of melting after three hours at 23°C: o freezing at -3.5°C: approximately 45.01%; o freezing at -5°C: approximately 26.39%. And, among the test formulations, those which met all the required functional (viscosity, expansion, melting) and sensory (texture) objectives contained both:
- environ 0,5% en poids de coproduit laitier riche en phospholipides ; et- approximately 0.5% by weight of dairy co-product rich in phospholipids; And
- entre 0,3% et 0,4% en poids de fibres cellulosiques ; et - between 0.3% and 0.4% by weight of cellulosic fibers; And
- entre 0,1% et 0,2% en poids de gomme de guar. - between 0.1% and 0.2% by weight of guar gum.
En particulier, la combinaison suivante a été obtenue, compte tenu de ses avantages économiques : In particular, the following combination was obtained, taking into account its economic advantages:
- 0,5% en poids de coproduit laitier riche en phospholipides ; et - 0.5% by weight of dairy co-product rich in phospholipids; And
- 0,4% en poids de fibres cellulosiques ; et - 0.4% by weight of cellulosic fibers; And
- 0,1% en poids de gomme de guar. - 0.1% by weight of guar gum.
L’ensemble des tests réalisés et leur interprétation statistique a permis d’évaluer précisément le rôle des différents composants sur la qualité de la crème glacée. All of the tests carried out and their statistical interpretation made it possible to precisely evaluate the role of the different components on the quality of the ice cream.
S’agissant de la fonte, il a notamment été observé que : With regard to cast iron, it was observed in particular that:
- les protéines végétales hydrolysées ont tendance à augmenter la vitesse de fonte, de sorte que leur limitation, voire leur suppression de la formulation est pertinente ; - hydrolyzed vegetable proteins tend to increase the speed of melting, so their limitation or even their elimination from the formulation is relevant;
- une quantité trop importante de coproduit laitier riche en matières grasses, notamment supérieure à 0,6% en poids, a également un impact négatif sur la fonte du produit alimentaire ; - too large a quantity of dairy co-product rich in fat, in particular greater than 0.6% by weight, also has a negative impact on the melting of the food product;
- un pourcentage de fibres cellulosiques d’environ 0,6% permet de garantir un pourcentage de fonte inférieur à 40%, mais il a été choisi de l’abaisser à une teneur inférieure à 0,5%, pour éviter une texture trop sèche désagréable pour le consommateur ; - a percentage of cellulosic fibers of around 0.6% guarantees a melting percentage of less than 40%, but it was chosen to lower it to a content of less than 0.5%, to avoid an overly dry texture unpleasant for the consumer;
- la gomme de guar ayant un impact légèrement négatif sur la vitesse de fonte, et compte tenu de son influence sur la viscosité de la formulation, il est nécessaire d’en limiter la quantité. - guar gum has a slightly negative impact on the melting speed, and given its influence on the viscosity of the formulation, it is necessary to limit its quantity.
Ainsi, l’ensemble des tests a permis d’obtenir une formulation optimale avec une viscosité standard compatible avec une application industrielle, un foisonnement équivalent à la formulation « témoin » contenant notamment de l’additif E471 , ainsi qu’une vitesse de fonte améliorée et une qualité sensorielle équivalente aux standards du marché. Thus, all of the tests made it possible to obtain an optimal formulation with a standard viscosity compatible with an industrial application, an expansion equivalent to the “control” formulation containing in particular the additive E471, as well as an improved melting speed and a sensory quality equivalent to market standards.

Claims

REVENDICATIONS
1. Formulation pour un produit alimentaire à base d’une émulsion foisonnée d’un ingrédient laitier dans de l’eau, ladite formulation comprenant : 1. Formulation for a food product based on an emulsion diluted with a dairy ingredient in water, said formulation comprising:
- moins de 15% en poids d’un ingrédient laitier présentant au moins 10% en poids de protéines ; et - less than 15% by weight of a dairy ingredient containing at least 10% by weight of protein; And
- moins de 5% en poids d’un complexe émulsifiant et stabilisant dudit produit, ladite formulation étant caractérisée en ce que l’ingrédient laitier présente un taux de matière grasse qui est supérieur à 1 %, le complexe émulsifiant et stabilisant comprenant un mélange de fibres cellulosiques avec un hydrocolloïde alimentaire. - less than 5% by weight of an emulsifying and stabilizing complex of said product, said formulation being characterized in that the dairy ingredient has a fat content which is greater than 1%, the emulsifying and stabilizing complex comprising a mixture of Cellulosic fibers with a food hydrocolloid.
2. Formulation selon la revendication 1 , caractérisée en ce qu’elle comprend entre 6% et 12% en poids, et notamment 9% en poids d’ingrédient laitier. 2. Formulation according to claim 1, characterized in that it comprises between 6% and 12% by weight, and in particular 9% by weight of dairy ingredient.
3. Formulation selon l’une des revendications 1 ou 2, caractérisée en ce que l’ingrédient laitier comprend entre 15% et 25% en poids de protéines. 3. Formulation according to one of claims 1 or 2, characterized in that the dairy ingredient comprises between 15% and 25% by weight of proteins.
4. Formulation selon l’une quelconque des revendications 1 à 3, caractérisé en ce que l’ingrédient laitier présente un taux de matière grasse compris entre 1 % et 3%, notamment de l’ordre de 1 ,9%. 4. Formulation according to any one of claims 1 to 3, characterized in that the dairy ingredient has a fat content of between 1% and 3%, in particular of the order of 1.9%.
5. Formulation selon l’une quelconque des revendications 1 à 4, caractérisée en ce que l’ingrédient laitier comprend des matières grasses riches en phospholipides. 5. Formulation according to any one of claims 1 to 4, characterized in that the dairy ingredient comprises fats rich in phospholipids.
6. Formulation selon la revendication 5, caractérisée en ce que les matières grasses de l’ingrédient laitier comprennent entre 1 % et 10% en poids de phospholipides. 6. Formulation according to claim 5, characterized in that the fats of the dairy ingredient comprise between 1% and 10% by weight of phospholipids.
7. Formulation selon l’une quelconque des revendications 1 à 6, caractérisée en ce que l’ingrédient laitier comprend un coproduit laitier riche en matières grasses. 7. Formulation according to any one of claims 1 to 6, characterized in that the dairy ingredient comprises a dairy co-product rich in fat.
8. Formulation selon l’une quelconque des revendications 1 à 7, caractérisée en ce que les protéines de l’ingrédient laitier sont majoritairement des protéines sériques. 8. Formulation according to any one of claims 1 to 7, characterized in that the proteins of the dairy ingredient are mainly serum proteins.
9. Formulation selon l’une quelconque des revendications 1 à 8, caractérisée en ce qu’elle comprend entre 0,5% et 2,5% en poids, et notamment 1 % en poids de complexe émulsifiant et stabilisant. 9. Formulation according to any one of claims 1 to 8, characterized in that it comprises between 0.5% and 2.5% by weight, and in particular 1% by weight of emulsifying and stabilizing complex.
10. Formulation selon l’une quelconque des revendications 1 à 9, caractérisée en ce que le complexe émulsifiant et stabilisant comprend un hydrocolloïde alimentaire à base de polysaccharides d’origine naturelle, notamment choisi parmi la cellulose, la gélatine, les carraghénanes, la pectine, les gommes naturelles, notamment la gomme arabique, la gomme de caroube, la gomme de tara, la gomme xanthane ou la gomme de guar ainsi que l’amidon. 10. Formulation according to any one of claims 1 to 9, characterized in that the emulsifying and stabilizing complex comprises a food hydrocolloid based on polysaccharides of natural origin, in particular chosen from cellulose, gelatin, carrageenan, pectin , natural gums, in particular gum arabic, locust bean gum, tara gum, xanthan gum or guar gum as well as starch.
11. Formulation selon la revendication 10, caractérisée en ce qu’elle comprend entre 0,05% et 0,3% en poids, et notamment 0,1 % en poids de gomme de guar. 11. Formulation according to claim 10, characterized in that it comprises between 0.05% and 0.3% by weight, and in particular 0.1% by weight of guar gum.
12. Formulation selon l’une quelconque des revendications 1 à 11 , caractérisée en ce que le complexe émulsifiant et stabilisant comprend des fibres cellulosiques choisies parmi des matières premières végétales alimentaires telles que des fibres d’agrumes, des fibres de graines, des fibres de bambou, des fibres de coco, des fibres de banane, des fibres d’ananas, des fibres de pomme, des fibres de légumes, des fibres de cactus, des fibres de champignons. 12. Formulation according to any one of claims 1 to 11, characterized in that the emulsifier and stabilizer complex comprises cellulosic fibers chosen from vegetable food raw materials such as citrus fibers, seed fibers, fibers of bamboo, coconut fibers, banana fibers, pineapple fibers, apple fibers, vegetable fibers, cactus fibers, mushroom fibers.
13. Formulation selon la revendication 12, caractérisée en ce que le complexe émulsifiant et stabilisant comprend des fibres d’agrumes, notamment de citrus. 13. Formulation according to claim 12, characterized in that the emulsifying and stabilizing complex comprises citrus fibers, in particular citrus.
14. Formulation selon la revendication 13, caractérisée en ce qu’elle comprend entre 0,1% et 0,6%, et notamment 0,4% en poids de fibres d’agrumes. 14. Formulation according to claim 13, characterized in that it comprises between 0.1% and 0.6%, and in particular 0.4% by weight of citrus fibers.
PCT/EP2023/074801 2022-09-12 2023-09-08 Formulation for an overrun dairy food product WO2024056556A1 (en)

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