Goat whey popsicle and production process

Description

/ 11 Goat whey popsicle and production process Field of invention

[001] The present invention relates to a simplified and low-cost production process that enables the formulation of a nutritious, sustainable popsicle with differentiated nutritional properties. It is present in the field of food technology, more specifically in the development of frozen products classified as edible ice creams, obtained from the complete utilization of goat whey. The invention also contemplates the product obtained through this process, characterized by having a high content of proteins, mineral salts and bioactive compounds naturally present in goat whey. Furthermore, the present invention strengthens the principles of the circular bioeconomy and green technology, by providing a suitable destination for an industrial co-product, converting it into a value-added product and contributing to the mitigation of environmental impacts. Fundamentals of the invention

[002] The present invention arises from the need to develop products with a high nutritional profile, meeting the growing demand for functional foods with a health appeal. The state of the art presents several formulations of conventional gelatos (ice creams, popsicles, etc.) based on milk, however, few alternatives exploit by-products of high nutritional value without compromising the texture and sensory acceptance of the final product.

[003] In this sense, the process disclosed within the scope of this invention proposes the production of edible ice popsicle-type gelatos using goat whey, an abundant co-product that is frequently discarded during the processing of goat cheeses. This co-product still requires treatment and disposal. Petition 870250113876, dated 11 / 12 / 2025, page 9 / 28 / 11 adequate, which can sometimes generate environmental problems when improperly disposed of.

[004] Although whey is composed mostly of water (approximately 93 to 94%), it is widely recognized for its high nutritional value, containing high biological value proteins, mineral salts, sugar (lactose), and bioactive compounds. However, goat whey, even containing important amino acids such as phenylalanine and tyrosine, as well as high concentrations of tryptophan, cysteine, leucine, isoleucine, and lysine, continues to be underutilized compared to bovine whey. Most of the time, this co-product is destined for animal feed or simply discarded into the environment, often in an inadequate and environmentally irresponsible manner. This practice represents not only a waste of valuable resources but also a significant risk of environmental contamination.

[005] Existing alternatives for utilizing goat whey in products intended for human consumption are still limited, especially regarding simple and replicable formulations. Available technological solutions generally require sophisticated and expensive equipment, restricting their adoption by small producers. However, the present invention presents a simplified and economically accessible process for the production of popsicles, using goat whey as the main liquid base and allowing the incorporation of conventional or functional ingredients. The resulting product is nutritious, stable, and sensorially appealing.

[006] The process disclosed in the present invention is technically structured and stands out both for its use of an underutilized raw material and for the sequential organization of steps that, together, are not described in the literature or in previously identified patent documents. Although there are mentions of the use of whey in food contexts, such documents do not describe the same process, nor the same purposes, proportions, technological steps and scope of application addressed in the present application and claim. Petition 870250113876, dated 11 / 12 / 2025, page 10 / 28 / 11

[007] For the prior art search, the public databases Google Patents, Espacenet (European Patent Office) and the national database of the National Institute of Industrial Property (INPI Brazil) were consulted. The searches were conducted using words and combinations of keywords in Portuguese and English, such as: “picolé” “soro de leite” “picolé com soro de leite”, “gelado comestível com soro caprino”, “goat whey popsicle”, “frozen dessert with goat milk whey”, “caprine whey frozen product” and related terms.

[008] The search strategies encompassed patent titles, abstracts, and claims, as well as scientific documents available in indexed literature. The identified technologies have diverse uses for whey, but do not cover the process, technological steps, and scope of application described in this application.

[009] No specific records were identified describing the production of popsicles using goat whey as the main ingredient. Although there are studies and patents related to the use of goat milk in frozen products, such as ice cream and frozen yogurt, there is no evidence of technologies employing goat whey in popsicle formulations. For exemplification and differentiation purposes, some of them are presented below:

[0010] The document US20030096040A1, with the translated title "Method for manufacturing frozen dairy desserts," describes a process for manufacturing frozen desserts based on clarified bovine whey, with the addition of sweeteners, stabilizers, and emulsifiers. Although it uses whey, it is exclusively of bovine origin, focusing on aerated dairy emulsions and not on individually molded products such as popsicles. Furthermore, in patent document US20030096040A1, the process involves ultrafiltration and homogenization equipment under pressure using previously concentrated whey, obtained through ultrafiltration or equivalent membrane separation technology, in order to alter the physicochemical composition of the whey before its incorporation into the final formulation. The proposed process, in turn, uses raw whey, without a prior step of concentration, protein fractionation, or removal of... Petition 870250113876, dated 11 / 12 / 2025, page 11 / 28 / 11 components by ultrafiltration, preserving the original composition of the whey. In this way, the need for prior concentration and modification is completely eliminated, reducing steps, equipment and associated costs. Furthermore, the ultrafiltration step described in the document found requires a membrane system, pumps, pressure and flow controls, as well as specific infrastructure for operation and cleaning (CIP). The proposed process does not include ultrafiltration at any stage, performing all processing with the whey in its whole form, without concentration or separation by membranes. Document US20030096040A1 also employs high-pressure homogenization, using specific industrial homogenizers, which require high operating pressures, robust systems and higher energy consumption.The proposed process, in contrast, does not use high-pressure homogenization, adopting simple homogenization equipment such as industrial blenders, low-pressure mixers, or equivalent devices. Replacing high-pressure homogenizers with simpler equipment reduces operational complexity, energy consumption, and acquisition costs. The cited patent document requires a processing line composed of high-technology equipment, which implies greater operational complexity and a need for specialized labor. The proposed process, in turn, is based on easily accessible and operable equipment, not requiring the typical infrastructure of large industrial plants.While the process described in document US20030096040A1 presents high implementation and operational costs due to high energy consumption and maintenance of complex equipment, being more suitable for large industries with the capacity to invest in ultrafiltration and advanced homogenization technologies, the proposed process is characterized by low implementation and operating costs. It was designed to be viable on smaller scales, enabling its adoption by small businesses, cooperatives, and artisanal or semi-artisanal processing units, since it employs only simple low-pressure mechanical mixing and homogenization equipment, does not require specialized labor, has lower energy demand, less utility infrastructure requirements, and fewer restrictions regarding physical installations. Petition 870250113876, dated 11 / 12 / 2025, page 12 / 28 / 11

[0011] The document RU2825467C1 entitled “Method for producing frozen dessert with whey”, after translation, is a Russian patent that presents a method that uses whey (from cheese production) combined with apple waste and beet pulp, as well as pectinolytic enzymes, to produce a frozen dessert. The process includes pasteurization, fermentation, and freezing steps. Therefore, it contradicts the present application, since it does not address the use of goat whey, nor the production of popsicles. Furthermore, the cited patent involves fermentative processes that are not present in the invention proposed herein.

[0012] However, document JP2008029292A, entitled, after translation, “Frozen dessert with whey protein concentrate”, deals with the production of frozen desserts containing whey protein concentrate (WPC), aiming to improve the texture and flavor of the final product. The document does not specify the origin of the whey (bovine or caprine) and focuses on the addition of concentrated proteins, unlike the present invention, which uses raw goat whey as the main ingredient. Furthermore, the invention discussed in the aforementioned document falls into the category of dairy desserts, which, according to current legislation, differs from popsicles. According to Normative Instruction No. 84 (BRAZIL, 2020), a dairy dessert is a ready-to-eat dairy product made from a mixture of milk, in its various forms, standardized or not in its fat, protein or both content, with dairy derivatives or food substances, or both.The term "picolé" (popsicle) is defined in Brazilian Decree No. 379 (BRASIL, 1999) as individual portions of edible frozen treats of various compositions, generally supported by a stick, obtained by cooling a homogeneous or non-homogeneous mixture of food ingredients to freezing, with or without beating. Therefore, the present invention differs from the cited document, including in its classification according to applicable legislation.

[0013] The document doi.org / 10.1590 / 1981-6723.23720, entitled "Development of ice cream with added buttermilk" describes the development of milk-based ice creams and establishes a formulation for the production of ice cream. Petition 870250113876, dated 11 / 12 / 2025, page 13 / 28 / 11, with the partial or total addition of buttermilk, resulting in a product with an appearance similar to commercial ice cream. The study evaluates the influence of replacing skim milk with buttermilk on the quality of the ice cream, as well as on its physicochemical and sensory characteristics. However, the aforementioned document does not use raw goat whey. Although it develops an edible ice cream and uses whey, it is observed that the composition of cow whey differs significantly from the composition of goat whey. Furthermore, within the category of edible ice creams, there are several subclasses of products, with popsicles being one of them, which presents distinct characteristics from ice cream, as established by current legislation.Additionally, the buttermilk mentioned in the analyzed document is a type of whey derived from the processing of cream for butter production, differing from goat whey in terms of chemical composition, method of obtaining it, and raw material used. Therefore, the product described in the aforementioned document is completely distinct from the present invention, since it does not use raw goat whey as a formulation base and belongs to a different technological category, not fitting into the same type of product that is the subject of this patent application.

[0014] The document entitled Ice cream with different whey products: The study, titled "Sensory Evaluations, Physical-Chemical and Ultrastructural Analysis," describes the addition of whey-derived products (WAP) at five different levels of milk powder substitution in ice cream formulations. The study applies skimmed milk powder and different substitutes thereof (WAP, demineralized whey, and 35% whey protein concentrate) and evaluates the effect of these substitutions through sensory analysis. However, this study differs entirely from the present invention, as it employs concentrated and demineralized cow's whey (processed product) and uses milk powder in its formulation. The present invention, in turn, uses raw goat's whey as the base for popsicle production, without the addition of milk powder in the formulation, characterizing a distinct and innovative process compared to the cited document. Petition 870250113876, dated 11 / 12 / 2025, page 14 / 28 / 11

[0015] The aforementioned proposals, found in the state of the art, present substantial differences regarding the raw material employed and the technological purpose, such that they neither anticipate nor make obvious the technical scope of the present invention. Furthermore, it is observed that most of these formulations lack a clear procedural chain between the production steps, which significantly reduces the possibility that the process claimed in this application can be logically deduced from the solutions previously described. It should be noted that the present invention, by employing raw goat whey as the main raw material, combined with simplified and optimized unit operations, achieves a specific, superior technical effect not foreseen in the state of the art.This technical effect is manifested, firstly, in the nutritional value of the final product, which presents proteins of high biological value, preserved minerals and functional components, promoting the conversion of a low-utilization co-product into a nutritious and low-cost food source. Secondly, the process has a low implementation and operating cost, since it can be carried out in simple production structures, using easily accessible equipment and reduced operational complexity, expanding its viability to small processing units. Finally, the process contributes to the mitigation of environmental impacts, considering that it directs to productive use a raw material that, when improperly discarded, generates a significant pollutant load, especially in terms of biochemical oxygen demand (BOD) and eutrophication potential.These technical effects—nutritional preservation, small-scale operational feasibility, and environmental mitigation—are not suggested, predicted, or achieved by solutions existing in the prior art, demonstrating the novelty, inventive step, and industrial applicability of the present invention.

[0016] Additionally, the present invention represents a concrete advance in the production of functional foods, promoting, at the same time, innovation, sustainability and respect for the circular economy, technically feasible and industrially applicable. Brief description of the drawings Petition 870250113876, dated 11 / 12 / 2025, page 15 / 28 / 11

[0017] The figures presented in this patent application are described below: Figure 1 represents the production flowchart for goat whey popsicles. Figure 2 represents the product obtained from mixing the ingredients for preparing goat whey popsicles (cala / mix / mistura), ready to be placed in molds and frozen. Figure 3 depicts the freezing process of goat whey popsicles, using alcohol as a freezing medium and stainless steel molds. Figure 4 represents the goat milk whey popsicle after the freezing process and removal from the molds. Figure 5 represents a goat milk whey popsicle produced with whole whey, sugar, stabilizers, emulsifier, and toasted coconut flavor. Figure 6 represents a goat milk whey popsicle produced with whole whey, sugar, stabilizers, emulsifier, and candy flavoring. Figure 7 represents a goat milk whey popsicle produced with whole whey, sugar, stabilizers, emulsifier, and chocolate flavor. Figure 8 depicts a goat milk whey popsicle made with whole whey, sugar, stabilizers, emulsifier, and strawberry flavor. Description of the invention

[0018] The present invention relates to a process for producing edible ice cream of the popsicle type, made from goat whey, an agro-industrial by-product resulting from the manufacture of cheeses, production of commercial proteins, Greek yogurt, or even the use of buttermilk. Goat whey can be understood as whole, skimmed, or semi-skimmed whey. Petition 870250113876, dated 11 / 12 / 2025, page 16 / 28 / 11

[0019] The process described uses whey as the main liquid phase of the formulation, enabling the development of a frozen product with high nutritional value and desired texture. The formulation obtained through this process combines whey with conventional and / or functional food ingredients, resulting in a firm, homogeneous final product suitable for human consumption, with potential application in both artisanal and industrial contexts.

[0020] The production process comprises the following steps: Step 1: Obtaining and Processing Goat Whey

[0021] The first stage of the process consists of obtaining goat whey, obtained from the manufacture of cheeses by enzymatic and / or acid coagulation. Preferably, the whey should be obtained recently, from fresh goat milk of proven sanitary quality.

[0022] Next, pasteurize the whey, preferably using slow heat treatment (63 °C for 30 min) or rapid heat treatment (72 °C for 15 sec), aiming to destroy pathogenic and / or spoilage microorganisms. The process can be carried out in a water bath, tubular pasteurizer, plate pasteurizer, or other technically equivalent equipment.

[0023] After pasteurization, cool the whey to a temperature between 5°C and 10°C, and keep refrigerated until the syrup formulation stage, which should not exceed 24 hours. Another option is to use the frozen pasteurized whey, keeping the temperature below 0°C, for a maximum of 30 days. Step 2: Formulation and Homogenization of the Spray Mixture

[0024] The second stage of the process refers to the formulation of the popsicle base syrup, in which pasteurized goat whey is used as the predominant liquid phase. Ingredients responsible for the sensory profile, physicochemical stability, and technological properties of the final product are added to this base. Petition 870250113876, dated 11 / 12 / 2025, page 17 / 28 / 11

[0025] The formulation may comprise, in addition to goat whey, one or more of the following components: edible sugar selected from the group consisting of sucrose, glucose, fructose, corn syrup, brown sugar or their technological equivalents; sweeteners (caloric or non-caloric); emulsifier (such as mono- and diglycerides of fatty acids, soy lecithin or their technological equivalents; or a mixture thereof); stabilizer (such as guar gum, xanthan gum, carrageenan or their technological equivalents; or a mixture thereof); flavoring (natural or synthetic), and food colorings (synthetic or natural). Optionally, functional ingredients such as fruit pulps, dietary fiber, prebiotic substances or additional proteins may be included, as desired and intended.

[0026] The proportion of added solids must be sufficient to obtain a syrup with a content between 10 and 45 °Brix, ensuring the proper texture after freezing and a sensory balance of sweetness and creaminess.

[0027] The mixing of the ingredients must be carried out by homogenization, preferably mechanically in a blender, industrial mixer or other equivalent equipment, operated at a speed between 3000 and 18,000 rpm for 15 minutes to ensure complete incorporation of the solids and uniform dispersion of the components. This time may vary between 5 and 20 minutes, depending on the equipment used and the power variation (W).

[0028] The resulting product (syrup / mix / blend) must have a homogeneous appearance, free from lumps and / or phase separations. Step 3: Molding and Freezing

[0029] The product (syrup / mix / batter) must be transferred to appropriate molds for edible ice cream, preferably in individual, popsicle-type shapes. Molding can be done manually or using semi-automatic or automated equipment, depending on the scale of production. Petition 870250113876, dated 11 / 12 / 2025, page 18 / 28 / 11

[0030] Freezing should occur at a temperature below -18 °C, preferably between -18 °C and -25 °C, until complete solidification. Freezing time may vary depending on the volume of the molds and the efficiency of the equipment used, generally being 15 to 20 minutes. In the popsicle formulation, various flavors can be added, which may be in the form of powder, fruit pulp, fruit pieces, coatings or fillings of various types. Conclusion

[0031] The present invention relates to an innovative process for producing edible ice popsicles from the complete utilization of goat whey, offering a viable, sustainable and low-cost technical solution for the valorization of this agro-industrial co-product. The described process allows obtaining a frozen product with good sensory characteristics, high nutritional value, and can be reproduced on both artisanal and industrial scales. In short, in addition to contributing to the diversification of goat milk-based products, the invention promotes the strengthening of the circular bioeconomy by providing a new destination for whey, strengthening sustainability and technological innovation in the food sector. Petition 870250113876, dated 11 / 12 / 2025, page 19 / 28

Claims

1 / 2 CLAIMS 1) Process for producing edible ice cream popsicles based on goat whey, characterized by the following steps: A) obtaining fresh or frozen goat whey, obtained from enzymatic and / or acid coagulation, from fresh goat milk of proven sanitary quality, complying with current legislation. B) pasteurization of the whey by heat treatment, which may be slow or fast; C) cooling the whey to a temperature between 5 °C and 10 °C, or freezing; D) formulation of the popsicle base syrup, using the pasteurized whey as the predominant liquid phase and adding selected food ingredients; such as: selected edible sugar from the group consisting of sucrose, glucose, fructose, corn syrup, brown sugar or their technological equivalents; sweeteners (caloric or non-caloric); emulsifier (such as mono and diglycerides of fatty acids, sodium lecithin or their technological equivalents);stabilizer (such as guar gum, xanthan gum, carrageenan or their technological equivalents; or a mixture thereof); flavoring (natural or synthetic), and food colorings (synthetic or natural); E) obtaining a syrup with a soluble solids content between 10 and 45 °Brix; F) molding into shapes of various shapes and sizes; G) freezing at a temperature below -18 °C; 2) Process for producing whey popsicles using goat whey, according to any one of claim 1, characterized by including optional functional ingredients, such as dietary fiber, fruit pulps, prebiotics and probiotics, or additional proteins. Curriculum maturation may or may not be performed. 3) Whey popsicle product using goat whey obtained by the production process according to any of the previous claims, characterized by having a high content of proteins, mineral salts and bioactive compounds naturally present in goat whey, stable texture after freezing and pleasant sensory properties. 4) Whey popsicle product using goat whey obtained by the production process according to any of the previous claims, characterized by having various flavors, which can be added in the form of powder, fruit pulp, fruit pieces, toppings, jams or various fillings. 5) Whey popsicle product using goat whey obtained through a production process according to any of the previous claims, characterized by having a coating, which may be flavored or unflavored caramel, chocolate, hydrogenated coating, premium coating, or commercial coatings. Petition 870250113876, dated 11 / 12 / 2025, pp. 21 / 28

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