Milk-based formulation

Abstract

The invention relates to a milk-based formulation with a reduced carbohydrate content, having a ratio of carbohydrates to protein of at most 1.1, a protein content of at least 5.4% on dry matter basis, and a ratio of ash to protein is substantially similar to that of a milk raw material used as a starting material, and a method for the preparation thereof. The milk-based formulation can be used in the preparation of a recombined milk product with a reduced lactose content, having a full taste of normal milk without any deficiencies in its organoleptic properties.

Description

FIELD OF THE INVENTION[0001]The present invention relates to milk-based formulations. More particularly, the invention relates to milk-based formulations which are suitable for the preparation of recombined milk products with a reduced carbohydrate content.BACKGROUND OF THE INVENTION[0002]It is well recognized that recombined milk beverages prepared by recombining milk powder and water have several defects compared to normal milk. Deficiencies appear especially in the preparation of recombined milk beverages with reduced lactose contents. The deficiencies are both organoleptical and nutritional in nature. For instance, the recombined milk beverages are susceptible to form precipitates / sediments during heat treatment, and especially during storage of the beverages. The precipitated matter is mainly consisted of milk proteins. It is known that among milk proteins, whey proteins especially are very heat-sensitive. Certain minerals may also have an influence on the precipitation phenome...

AI Technical Summary

Benefits of technology

The patent text describes a process for producing recombined milk products with a reduced carbohydrate content. By reducing the lactose content of the milk-based formulation before concentrating it, the process avoids defects in taste and nutritional quality associated with the Maillard reaction. The shelf life of the recombined milk products is prolonged. The process includes separating carbohydrates from a milk raw material, combining protein and mineral components to provide the milk-based formulation, and using milk powder with a specific carbohydrate to protein ratio. The process is simple, cost-effective, and allows for control of recombination and avoidance of taste, color, and structural defects.

Problems solved by technology

It is well recognized that recombined milk beverages prepared by recombining milk powder and water have several defects compared to normal milk.

Deficiencies appear especially in the preparation of recombined milk beverages with reduced lactose contents.

For instance, the recombined milk beverages are susceptible to form precipitates / sediments during heat treatment, and especially during storage of the beverages.

However, the amount of natural lactose content is relatively high, which means that the hydrolysis of lactose produces a great amount of glucose and galactose imparting an uncommon sweet taste to the product.

One important factor causing various problems to the recombined milk products is the Maillard reaction which is a nonenzymatic browning reaction between reducing sugars and free amino groups of milk proteins.

The Maillard reaction is a common problem especially in lactose-hydrolyzed milk products.

The Maillard browning products cause an undesirable change in the organoleptic properties of the heat-treated milk, such as taste, colour, and structure.

In addition, the Maillard reaction has a detrimental effect on the nutritional quality of milk.

The Maillard reaction can be monitored by furosine, which presents products formed in the reactions between free amino groups and reducing sugars, and resulting in a loss of their availability.

Among many people, there is still much suspicion towards the use of the recombined milk products obviously because of their defective organoleptic properties.

It is very challenging to achieve recombined milk products with reduced carbohydrate contents that are completely flawless in taste and structure, that meet the consumers' expectations on an organoleptically competent milk product, and that are produced economically and simply.