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Use of high acyl gellan in whipping cream

a high-acyl gellan, whipping cream technology, applied in the field of whipping cream, can solve the problems of poor whipping effect, poor overrun, and inability to pour cream out of containers, so as to achieve good whipping effect, good whipping effect, and acceptable storage stability

Inactive Publication Date: 2016-03-24
DUPONT NUTRITION BIOSCIENCES APS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

The invention provides an efficient whipping agent additive for aerating wherving cream, such as vegetable whilling cream. The additive includes high acyl gellan gum which improves whipping speed and final whipped cream firmness without negatively impacting storage stability or wh letting food products. The additive also allows for effective aeration at lower temperatures, such as below 25°C. In addition, the invention provides a method for improving the storage stability of aerated whipping cream by using HA gellan. Overall, the invention allows for the creation of high-quality whconnected whipping agents that can improve the texture and quality of wh graduated food products.

Problems solved by technology

Producing a good imitation cream with short whipping time, good overrun, a firm and stable foam and a good mouth-feel is not easily accomplished.
However, the conditions for having good whipping properties, namely partly destabilization of the emulsion, also have a negative impact on the storage stability of the imitation cream, seen as a thickening of the cream in the bottle / container.
This thickening can be so severe that the cream cannot be poured out of the container, and in some cases the whipping performance is also lost.
However, the whipping properties (overrun and whipped cream firmness) are then reduced.
Whipping cream stability in the bottle and good whipped cream properties have hitherto been conflicting properties, improving the one leading to worsening of the other.
In many countries the tradition of adding acid fruit syrup to the cream during or after the whipping process have further created quality issues in the whipped cream like graininess, foam collapse and extreme firmness, giving very poor spreadability.
This has also proven very difficult, as the component fat is an essential part in creation and stabilization of whipped creams.

Method used

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  • Use of high acyl gellan in whipping cream
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  • Use of high acyl gellan in whipping cream

Examples

Experimental program
Comparison scheme
Effect test

example 1

[0168]3 vegetable whipping creams i.e. sample 5, 6 and 7 were produced according to the following process:[0169]1.Heat water to 70° C. in mixer tank[0170]2. Add Na-caseinate, sucrose and sorbitol to the water[0171]3. Melt fat at 70° C.[0172]4. Add GRINDSTED® WP 950 (or alternative compositions of emulsifiers, hydrocolloids and salts) to the melted oil[0173]5. Add oil blend to the water phase[0174]6. Premix on Silverson—3700 rpm for 1 minute[0175]7. De-aerate for approximately 30 minutes in the bucket

UHT Treatment:

[0176]8. Preheat to 90° C.[0177]9. Indirect heating 142° C. for 3 seconds[0178]10. Downstream homogenization at 150 / 30 bar, 75° C.[0179]11. Cool to 8° C. (register the filling temp)[0180]12. Filling and store cold (5° C.)

[0181]The recipes for sample 5, 6 and 7 are shown in table 1. Sample 5 contained 0.05% HA gellan from CPKelco (Kelcogel HMB-P), sample 6 contained 0.05% LA gellan from CPKelco (Kelcogel F) and sample 7 was a reference without gellan addition. The fat, Akoto...

example 2

[0192]2 vegetable whipping cream samples were produced, sample 81 and 84, using the same process as in example 1. The recipes are shown in table 3. Sample 81 is a reference cream without gellan, and sample 84 contains 0.05% HA gellan (Kelcogel HMB-P). Samples were whipped after minimum 3 days storage at 5° C. and evaluated for their tolerance towards addition of acid fruit syrups, using the following procedure:

[0193]200 g Yoghurt-Erdbeer Sahne Fond (Vortella Lebensmittelwerk, Pr. Oldendorf, Germany) was mixed in 400 ml cold water and hydrated. 400 g cream at 5° C. was whipped at speed 3 in a Hobart mixer until max firmness (practical experience based on splashing sound from foam and foam appearance). Hydrated fond was added to the bowl and the foam was mixed in the Hobart for 20 seconds at speed 2. The resulting whipped cream was transferred to a plate, and the surface of the cream was scrabed off to evaluate degree of graininess. Pictures of the foams were taken and shown in FIG. 4...

example 3

[0194]Whipping cream samples were produced with decreasing amount of sodium caseinate to obtain increased fat agglomeration and fat coalescence in the vegetable cream, in this way both increasing the whipping properties (faster whipping time and increased foam firmness), but also increasing the risk of thickening of the cream in the bottle due to the fat agglomeration. A similar series of whipping cream samples with decreasing amount of sodium caseinate was added 0.035% HA gellan. The HA gellan product used was Gellan NM 205, consisting of 78% HA gellan and 22% dextrose. Gellan NM205 is produced by DuPont. The recipes are shown in table 4 (Samples 1-6). GRINDSTED® WP 950 Emulsifier & Stabiliser System is produced by DuPont. The flavours, S-Vanilla 507441 T and D -Cream 050001 U30377 are produced by Firmenich.

[0195]Vegetable cream processing is described in example 1. The samples were heat shock treated (Heat shock treatment: 5 days with a temperature cycle each day of approx 16 hour...

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Abstract

Use of high acyl gellan in whipping cream.

Description

FIELD OF THE INVENTION[0001]The present invention relates to a whipping cream, an aerated whipped cream thereof, a whipping agent additive, methods for aeration of a whipping cream to obtain an aerated whipped cream, and use of high acyl gellan or said whipping agent additive for providing firmness to an aerated whipping cream, and / or for providing faster aeration of a whipping cream and / or for reducing protein aggregation in whipping cream at acid pH and / or improvement in aeration of low fat whipping cream.BACKGROUND OF THE INVENTION[0002]The market for vegetable whipping cream, also commonly known as imitation cream or non-dairy cream, is increasing especially due to the vast variety of applications of the product. There are very low seasonal variations in the final product compared to those of dairy whipping cream and this is a benefit in many applications. Also the significantly lower manufacturing costs relative to those involved in the manufacture of dairy whipping cream makes...

Claims

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Application Information

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Patent Type & Authority Applications(United States)
IPC IPC(8): A23L9/20A23L29/269
CPCA23L1/19A23V2002/00A23L1/0545A23L1/0097A23P30/40A23L29/272A23L9/20A23V2200/246A23V2250/5054
Inventor MADSEN, FINNLIOT, FREDERIC
Owner DUPONT NUTRITION BIOSCIENCES APS
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