Dairy product and process

An emulsifier, skim milk technology, used in ultra-high temperature cream, manufacturing UHT cream products, manufacturing such cream and products, coffee cream and whipping cream field, can solve problems such as cream defects, pouring difficulties, turning into solids, etc.

Pending Publication Date: 2020-07-31
FONTERRA COOP GRP LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Exposure to temperature fluctuations can lead to cream defects such as becoming solid, difficulty pouring, increased or decreased whipping time, decreased overrun, and decreased ability to retain the desired whipped shape

Method used

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  • Dairy product and process
  • Dairy product and process
  • Dairy product and process

Examples

Experimental program
Comparison scheme
Effect test

example 1-5

[0083] 1. General method

[0084] 1.1 Temperature cycle

[0085] Temperature cycle or subsample each cream in its original unopened packaging into sterile containers. To prevent microbial growth, 0.02 wt% sodium azide was added to all subsampled cream from the 20 wt% stock solution. All creams were first cooled to 5°C for at least 24h before temperature cycling. To complete 1 cycle from 25°C to 10°C, the cream was then transferred to a temperature-controlled storage unit maintained at 25°C for 24h, then stored in a separate temperature-controlled storage unit maintained at 10°C for 24h. All recycled cream was then transferred back to cold storage (5°C) for 24h before further testing.

[0086] 1.2 Aqueous phase extraction

[0087]Transfer approximately 25 to 30 g of each cream to a 50 mL centrifuge tube. The tubes were then placed in an oven at 50°C for 1 h to melt the cream before being transferred to a centrifuge rotor preheated to 40°C in a centrifuge (Beckman Coulter A...

example 6-10

[0134] 1. Composition

[0135] The compositions of Tables 3 and 4 (Examples 6-8) were prepared by the following procedure.

[0136] 1) The AMF of each formulation was weighed and placed in a ~50°C water bath to melt the fat.

[0137] 2) Add lecithin, mono-diglycerides, PGMS to AMF and stir.

[0138] 3) Water was weighed in a stainless steel beaker and placed in a water bath at 65°C.

[0139] 4) Dry blend MPC, stabilizer blend and polyphosphate and add slowly to a vortex of warmed water. Once added, cover and mix for 10 minutes.

[0140] 5) Remove from water bath and add melted AMF-emulsifier blend and subject to high shear mixing (Ultraturrax) at max rpm for 3 minutes. Place again in a 65°C water bath, cover and keep.

[0141] 6) Heat treat the sample with a laboratory heating coil in a 95°C water bath and hold at 90°C for 10 minutes.

[0142] 7) Homogenize at 65°C at 50 / 20 bar.

[0143] 8) Cool the cream in a tank filled with cold water.

[0144] 9) Add sodium azide s...

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PUM

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Abstract

A cream composition comprises lipid, optionally protein, one or more emulsifiers, and one or more thickeners or stabilisers, and has the acceptable properties after temperature cycling, and the acceptable properties include acceptable composition of serum phase viscosity, overrun, change in apparent viscosity, and change in fat globule volume weighted mean diameter.

Description

technical field [0001] The present invention relates to cream, and in particular, to ultra high temperature (UHT) cream, coffee cream and whipping cream made from fresh cream, suitable dairy ingredients and other permitted ingredients. In addition, the present invention also relates to the manufacture of UHT cream products by recombinant technology using suitable dairy ingredients and other permitted ingredients including vegetable fats. The invention also relates to methods of making such creams and products. The formulation and method of preparation specifically allow UHT creams and related products to resist instability caused by temperature fluctuations during transport and storage. Background technique [0002] Dairy cream is the fat-rich fraction obtained from whole milk, usually by centrifugation. These creams retain their original, natural milk fat globules to emulsify the fat. Alternatively, cream can be made by blending various concentrated milkfat ingredients w...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C13/12A23C9/154A23L9/20A23L29/10
CPCA23C9/1544A23C13/14A23C2210/30A23V2002/00A23V2200/242A23V2250/5086A23V2250/5036A23V2250/506A23V2250/5424A23V2250/1842A23V2250/182A23V2250/154A23V2300/24A23V2300/14A23V2300/26A23V2200/222A23C13/12A23L9/20A23J1/20A23J1/202A23J1/205A23D9/00A23L29/25A23L29/231A23L29/262A23L29/212A23L29/10A23L29/20A23V2200/212A23V2200/214
Inventor A·K·列格A·S·B·楚什瓦尔G·T·富勒H·巴特M·D·拉德S·H·侯赛尼帕瓦尔斯凯尔特·杰拉尔德·阿尼玛T·康西丁
Owner FONTERRA COOP GRP LTD
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