Shelf-stable condensed milk with reduced sugar content

A storage-stable, weight-based technology for dairy products, other dairy products, food science, etc. that addresses storage stability and texture damage

Active Publication Date: 2008-03-26
SOC DES PROD NESTLE SA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this inevitably leads to loss of storage stability and texture

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Example 1: Preparation of reduced calorie SCM

[0025] 120 g of sugar, 900 g of skim milk and 96 g of maltitol were mixed to obtain a creamy base, which was heated at 95°C for 300 seconds and then concentrated by evaporation to 69% dry matter. The concentrate is then cooled to a temperature around 20 / 30°C. Add 0.01-0.2g crystal seed lactose to make it crystallize, and then pack it into small jars under hygienic conditions.

[0026] This product has approximately 25% fewer calories than standard SCM.

Embodiment 2

[0027] Example 2: Calorie reduction compared to existing SCMs

[0028] Four reduced calorie SCMs were prepared as in Example 1 and their compositions are listed in Table 2 below.

[0029] Table 2

[0030] weight%

standard

SMC1

SMC2

SMC3

SMC4

sugar

45

30

27

30

27.2

Skimmed Milk SNF

20

25.5

25.5

20.5

25.5

Polydextrose

5

0

0

0

Sorbitol

9

16

0

12.8

Maltitol

0

0

18

3.2

creamy

8

0

0

0

0

total solids

73

69.5

68.5

69.5

68.7

Kcal / 100g

328.4

242.7

243.9

244.7

244.11

[0031] These 4 prepared compositions in Table 2 were compared to the standard SCM formulation. The results are shown in Table 3 below.

[0032] table 3

[0033] standard

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PUM

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Abstract

This invention relates to a reduced-calorie sweetened condensed milk containing polyols and / or polydextrose and having a shelf life stability equal to standard sweetened condensed milk. The invention also relates to a method for manufacturing such a product .

Description

[0001] The present invention relates to reduced calorie sweetened condensed milk having a storage stability comparable to standard sweetened condensed milk. The invention also relates to a process for the preparation of this product. Background of the invention [0002] Sweetened condensed milk is the base concentrated milk that has added sugar. In its preparation, heat-treated milk is fed together with sugar into an evaporator, where it is concentrated. The product is then cooled and seeded lactose is added so that the lactose forms very small crystals in a supersaturated solution. [0003] The standard product has long been used in the bakery and confectionery industry, and it typically contains 8% fat, 45% sugar, 20% SNF and 27% moisture. The purpose of this high sugar content is to obtain an osmotic pressure high enough to prevent the growth of microorganisms that would cause product spoilage, ie about 61.0-64.0% sugar solids in the aqueous phase. [0004] Sweetened con...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/00A23C1/12A23L27/30
CPCA23C1/12A23C9/005
Inventor M·J·A·格鲁克斯E·博伊特勒
Owner SOC DES PROD NESTLE SA
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