Composition for fermenting or acidifying milk products, its use, products containing it and methods for producing these products

Abstract

The present invention relates to: a composition of colloidal microcrystalline cellulose, in particular for forming (improving) a premium texture in various types of fermented or acidified milk products, preferably of the yogurt type, produced by using colloidal microcrystalline cellulose and at least one other hydrocolloid; products made from the composition and methods for producing these products. The present invention mainly relates to fermented or acidified milk products of the yogurt type and environmentally stable yogurt.

Description

Technical Field

[0001] The present invention relates to: a composition containing colloidal microcrystalline cellulose, in particular for forming (improving) a premium texture in fermented or acidified milk products of various types, preferably of yogurt type, produced by using colloidal microcrystalline cellulose and at least one other hydrocolloid; products made from the composition and methods for producing these products. The present invention mainly relates to fermented or acidified milk products of yogurt type and environmentally stable yogurt. Background Art

[0002] A key quality and value parameter for fresh fermented dairy products such as stirred yogurt and its derivatives is texture. The texture of the yogurt affects the consumer’s perception of the product as well as the eating characteristics. Often, for certain types of snacking yogurt or stirred yogurt, spoonable texture is a very popular quality parameter.

[0003] In industry, several different tools are used to produce the texture of yogurt. First, protein aggregation that occurs during the pH drop that occurs with the fermentation of lactic acid bacteria will produce the basic texture of yogurt. However, this basic texture depends directly on the milk solids content (or more accurately, the protein content of the milk used in the fermentation). In addition, the texture is partly determined by the ability of the lactic acid bacteria (starter) used to produce EPS (exopolysaccharides) that contribute to the formation of texture. The protein level of yogurt affects the texture, and the general fact is that protein is one of the most expensive components in the product formula, so reducing the protein level (with or without reducing the fat content) will produce cost savings, but this always leads to a poor / lost / flowing / watery texture, which is usually not liked by consumers because it is considered a sign of poor quality products. In such low-protein / low-milk solid yogurt products, it is common practice to use starch as a texture generator by thickening the product, sometimes with or without other hydrocolloids like pectin, LBG or guar gum. However, the cost of these non-starch hydrocolloids is usually much higher, and at the required dosage level, this will result in zero cost-effectiveness of the formula. Moreover, on the other hand, the extent (dosage) to which one can use these hydrocolloids (including starch) is limited, as they tend to make the texture elongated (called stringy) and slimy, limiting the use of such hydrocolloids. For example, using very dilute sweetened milk to obtain yogurt will not produce texture, and using starch up to 3% therein will only make it more viscous, while using other hydrocolloids will make the product slimy (not to mention that they will also add a lot of cost). Therefore, it is important to maintain a balance between lower cost (lower milk solids) and acceptable texture to obtain cost-effectiveness, but also have wider consumer acceptance.

[0004] Now, considering that certain markets have a need (and demand) for lower milk solids in yogurt, it is reasonable to make the final product more affordable and at the same time expand the use of milk to cover a wider consumer base. Thus, the shortage of milk is eliminated while still serving the bottom of the consumer pyramid at an affordable cost price. There are currently several active and high-growth markets, such as southern Africa, where affordability and low cost are important factors. Another example can be the fast-growing Southeast Asian markets (like Indonesia and the Philippines), where milk is a scarce resource and affordability is the key to covering a wider consumer base. This whole makes it important to balance the texture effect obtained with the cost of achieving it.

[0005] The choice of texture-enhancing solution may also affect the appearance of the yogurt. Starches are known to make the product dull, while other hydrocolloids may make the product slimy.

[0006] Microcrystalline cellulose, also known as and referred to herein as "MCC", is hydrolyzed cellulose. MCC powders and gels are commonly used in the food industry to enhance the properties or attributes of the final food. For example, MCC has been used as a binder and stabilizer in a variety of consumable products (such as prepared food applications), including in beverages, as a gelling agent, thickening agent, fat substitute, and / or a non-caloric filler, and as a suspension stabilizer and / or texturizing agent. MCC has also been used as a binder and disintegrant in pharmaceutical tablets, as a suspending agent in liquid pharmaceutical formulations, and as a binder, disintegrant, and processing aid in industrial applications, household products (such as detergents and / or bleaching tablets), agricultural formulations, and personal care products (such as dentifrices and cosmetics). An important application of colloidal MCC is to stabilize suspensions, such as suspensions of solid particles in low viscosity liquids; and more specifically, suspensions of solids in milk, such as suspensions of cocoa particles in chocolate milk.

[0007] For the above-mentioned uses, MCC can be modified in the following manner: the aggregated crystallites of hydrolyzed MCC (in the form of a high solid aqueous mixture, commonly referred to as "wet cake") are subjected to a grinding process, such as extrusion, which substantially subdivides the aggregated cellulose crystallites into more finely separated crystallites. In order to prevent keratinization, a soluble hydrocolloid can be added before, during or after grinding but before drying. The soluble hydrocolloid screens out the hydrogen bonds or other attractive forces between the smaller size particles in whole or in part to provide an easily dispersible powder (also referred to as colloidal MCC). Colloidal MCC will typically form a stable suspension with almost no sedimentation of the dispersed solids. Carboxymethyl cellulose is a common hydrocolloid used for these purposes (see, for example, U.S. Pat. No. 3,539,365 (Durand et al.)), and is commercially available under the trade name AVICEL by DuPont Nutrition & Biosciences (DuPont N&B).□ and GELSTAR □ Colloidal MCC products are sold. Many other hydrocolloids have been attempted to be co-processed with MCC, such as starch, in US Patent Application 2011 / 0151097 (Tuason et al.).

[0008] Colloidal microcrystalline cellulose is produced by a patented process covered by a number of patents including US 20130090391 A1 and WO 2013052114 A1, in which insoluble colloidal-sized rod-shaped microcrystalline cellulose particles are co-processed with a suitable soluble hydrocolloid like carboxymethylcellulose (CMC) (but not limited to CMC). This results in the unsubstituted portion of the CMC being attached to the insoluble rod-shaped microcrystalline cellulose particles by hydrogen bonding, thereby extending the carboxylated portion of the CMC molecule into the solution. This results in a three-dimensional network to be constructed in solution that is very well kept in suspension due to the electrostatic repulsion of the carboxyl groups, such as Figure 1 as shown in .

[0009] The characteristics of the 3D network of colloidal AVICEL include short texture, thixotropy and thermal stability, and due to these properties, colloidal AVICEL has been recognized as a unique multifunctional stabilizer in applications such as neutral beverages, frozen desserts, fresh cream, and dairy and non-dairy cooking creams for more than 50 years now.

[0010] If an acid or cation is added to Figure 1 In the colloidal network shown in , neutralization of the carboxyl groups will lead to network collapse because the negative repulsion will be eliminated, e.g. Figure 2 as shown in .

[0011] However, this flocculation can be avoided if a protective colloid, such as xanthan gum, is added, e.g. Figure 3 as shown in .

[0012] Colloidal AVICEL has been a unique multifunctional stabilizer in low pH applications like reduced or low fat dressings and mayonnaise for decades due to the protective colloid (xanthan gum). In fruit fillings, the presence of at least 3.5% of starch will act as a protective colloid, maintaining the complete network of heat stable colloidal AVICEL, thus making the fruit filling bake stable. Likewise, in such products with a high content of cations like calcium ions, at least 3.5% of starch in a neutral bake stable filling will act as a protective colloid for colloidal AVICEL.

[0013] Despite these well-known and unique applications of colloidal microcrystalline cellulose (AVICEL), colloidal microcrystalline cellulose has never previously been found to provide or enhance desirable textural characteristics for yogurt-type products.

[0014] Some prior art documents mention the use of colloidal MCC as a stabilizer, rather than a texturizing agent. The emphasis is on the application of the unique thixotropic stabilizing function of colloidal MCC. JP 2007063289 describes the use of colloidal type MCC for the production of acidified milk products at a pH of 4.6-5.1, while the pH of yogurt is generally in the range of 4-4.6, with an average of 4.4. The presence of lactic acid at this pH is ideal for yogurt. The higher pH of 4.6-5.1 results in the non-functionality of commonly used stabilizers (like pectin and CMC). They found that colloidal MCC was effective in stabilizing fermented or directly acidified milk beverages at a pH of 4.6-5.1.

[0015] US 4851239 mentions that colloidal MCC used together with carboxymethylcellulose, xanthan gum or other hydrophilic gums and emulsifiers like Tween and mono-diglycerides can be effectively used to make shelf-stable aerosol dispensable yogurt which can be used as dessert and as a topping for other dessert items.

[0016] However, the findings of the present invention, wherein a perceived premium yogurt texture is achieved with a combination of colloidal MCC and modified starch in an acidified product having a low protein and fat content (eg 1%), are unexpected and not previously taught. Summary of the invention

[0017] The object of the present invention is to provide a solution for producing the well-known yogurt texture (thick and creamy) in yogurt type products with a lower protein and fat content, i.e. in which the milk raw material for yogurt type products has been diluted with water for cost reasons or for reasons of shortage of milk raw material. Typically, hydrocolloids and starches produce a so-called long and grainy texture, which has nothing to do with the so-called short (thick and creamy) yogurt texture that is traditionally considered.

[0018] Colloidal microcrystalline cellulose is well known for the short texture of the dispersions it produces. However, in order for the functionality to be properly developed, it is very important to apply sufficient shear. Therefore, it is usually recommended to first disperse the colloidal microcrystalline cellulose powder in water by using a rotor-stator mixer and or a centrifugal pump during the application of the necessary shear forces. The other ingredients in the formulation are then usually added after the microcrystalline cellulose is properly dispersed. This also includes starch, which will be gelatinized by heating to the gelatinization temperature after being added to the dispersed microcrystalline cellulose. Thereafter, the dispersion containing colloidal microcrystalline cellulose and starch can be added to yogurt in the desired ratio to achieve the protein target. However, this two-step method is not the best method because it requires colloidal microcrystalline cellulose and starch dispersions produced at high concentrations (which will then have very high viscosities) in order to achieve the concentration target of the final product.

[0019] Therefore, another object of the present invention is to have a one-step process in which colloidal microcrystalline cellulose powder and starch are mixed with milk and water prior to homogenization and pasteurization, then cooled to inoculation temperature, a starter culture is added and allowed to ferment itself. Such a one-step process is not at all obvious for reasons including that the fermentation process itself may be negatively affected by the presence of colloidal microcrystalline cellulose and modified starch. The fermentation process is indeed affected to a certain extent, with a lag period of about 2 hours longer. However, this is not considered to be prohibitive. BRIEF DESCRIPTION OF THE DRAWINGS

[0020] Figure 1 .Stable 3-dimensional gel network in colloidal microcrystalline cellulose.

[0021] Figure 2 . Flocculation of 3D gel networks.

[0022] Figure 3 .Stable 3D gel network in acid or high cationic environment by using protective colloids, modified starch.

[0023] Figure 4 and Figure 5 .Contains different levels of GP 3212 (from left to right: 0%, 0.3%, 0.6%, 0.9% and 1.2%) GP3212)'s visual differences in yogurt.

[0024] Figure 6 Rheological properties of yogurt samples prepared according to the recipe details in Table 1.

[0025] Figure 7 Rheological properties of yogurt samples prepared according to the recipe details in Table 2.

[0026] Figure 8 Thickness and viscosity resulting from rheological measurements of yogurt samples prepared according to the recipe details in Table 1.

[0027] Fig. 9 Thickness and viscosity resulting from rheological measurements of yogurt samples prepared according to the recipe details in Table 2.

[0028] Fig.10 .Process flow chart of yogurt making method.

[0029] Fig.11 .Process flow chart of the environmentally stable yogurt production method.

[0030] Fig.12 :contain Visual differences between GP2313 and starch or starch, maltodextrin, agar and pectin environmentally stable yogurts. Heat sterilization conditions: 75°C-95°C / 25 seconds at pH 4.3-4.5.

[0031] Fig.13 :contain Confocal laser scanning microscopy (CLSM) images of GP2313 and starch or environmentally stable yogurts of starch, maltodextrin, agar and pectin. Heat sterilization conditions: 75°C-95°C / 25 seconds at a pH of 4.3-4.5.

[0032] Fig.14 :contain Visual differences of GP2313 and environmentally stable yogurts of starch or starch, maltodextrin, agar and pectin. Heat pasteurization conditions of 95°C-105°C-115°C / 15 seconds at a pH of 4.2 and heat pasteurization at 115°C / 15 seconds at a pH of 4.6.

[0033] Fig.15 :contain Confocal laser scanning microscopy (CLSM) images of GP2313 and starch or starch, maltodextrin, agar and pectin environmentally stable yogurts. Heat sterilization conditions of 95°C-105°C-115°C / 15 seconds at pH 4.2, and heat sterilization at 115°C / 15 seconds at pH 4.6. DETAILED DESCRIPTION

[0034] The present invention enables the creation of a premium texture (starting from 1% fat and 1% protein, with improved textural properties, showing a thick and smooth creamy texture and a very clean taste and mouthfeel) in yogurt type products made from milk with different levels of milk solids by using colloidal microcrystalline cellulose and starch in the existing standard yogurt process, as no complicated process is required.

[0035] Due to the properties of colloidal microcrystalline cellulose, the present invention provides better shear resistance during smoothing and cooling of downstream processes after fermentation, and the present invention enables a wider range of textures to be produced by varying the dosage in yogurts with the same milk solids base. Furthermore, when applied to making environmentally stable yogurts, i.e. yogurts made with Avicel and starch, the present invention will then be heat treated to increase shelf life, resulting in a finished product with an improved smooth, thick and creamy texture. Moreover, the present invention allows for a possible calorie reduction due to the reduction in milk solids and the possibility of making reconstitutable yogurts to mimic the properties of set yogurts in stirred yogurt processes due to the thixotropic properties of colloidal microcrystalline cellulose.

[0036] The composition for fermented or acidified milk products, object of the present invention, comprises a combination of colloidal microcrystalline cellulose and a hydrocolloid in a ratio between 1:2.5 and 1:7 (according to the data presented in the examples).

[0037] The colloidal MCC used in the present invention is GP 3212 and GP 2313, which are colloidal microcrystalline cellulose produced by a patented process in which insoluble colloidal-sized rod-shaped microcrystalline cellulose particles are co-processed with carboxymethyl cellulose (CMC). The viscosity of a 1.2% dispersion of GP 3212 in demineralized water is 50-200 cP when the dispersion is measured 24 hours after preparation using a No. 1 spindle at 20 rpm (read after 1 minute) on a Brookfield RVT. The dispersion is prepared using a 1000 ml bowl with a Waring blender at 18.000 to 19.000 rpm for 2 minutes.

[0038] In an embodiment of the present invention, the colloidal microcrystalline cellulose is present in an amount between 0.3% and 1.2%, preferably between 0.4% and 0.9% of the final fermented or acidified milk product.

[0039] The preferred hydrocolloid used in the present invention is starch. The starch used in the present invention is a different type of starch used in dairy / yogurt applications and is derived from sources such as waxy corn, tapioca starch, cassava, etc. The main types of starch are: 1. Modified starches with designated food additive numbers E1442, 1422 and 1450, and 2. Native starches without designated additive (E) numbers. Modified starches are usually chemically modified, i.e. cross-linked or oxidized using various food grade chemical methods, while native starches are more commonly starches that are fully refined from the source or are physically modified to provide enhanced product functionality or to be more tolerant to the processing conditions typically applied in the yogurt process.

[0040] The designated additive code, identified as the E number ("E" stands for "European"), is a code for substances used as food additives (commonly seen on food labels) in the European Union (EU)[1][2] and the European Free Trade Association (EFTA)[3], and the safety assessment and approval of these substances is the responsibility of the European Food Safety Authority (EFSA).

[0041] exist Figure 3 In Figure 1, we can schematically envision how starch will ensure that the colloidal MCC / CMC network (stabilized by electrostatic repulsion from the carboxyl groups) remains intact, since neutralization of the negative charges by addition of acid and / or cations in the presence of a protective colloid like starch will not lead to network collapse (also known as flocculation).

[0042] In an embodiment of the present invention, the modified starch content is between 1.0% and 4.0% of the final fermented or acidified milk product.

[0043] In a preferred embodiment of the present invention, the modified starch content is about 2.5%.

[0044] A commercially available stabilizer system named Grindsted SB264 was used to prepare the reference stirred yogurt. This proprietary system comprises modified starch (E1442), gelatin and pectin (E440), which is then standardized with sugar. The manufacturer describes the benefits of this system as increased viscosity, improved body and texture and reduced tendency to syneresis.

[0045] As described in the examples, colloidal microcrystalline cellulose powder and modified starch (E1442) were added to the milk prior to homogenization at 200 bar. This homogenization pressure is typical in standard yogurt processes, and for proper dispersion of the colloidal microcrystalline cellulose in the milk system, a pressure of 200 bar is further recommended. Pasteurization at 95°C for 6 minutes is typical in standard yogurt processes, but the modified starch further gelatinizes during these conditions, so that it provides the protective colloid properties required for the colloidal microcrystalline network to remain functional at the lower pH caused by fermentation later in the process.

[0046] The method (object of the present invention) comprises Fig.10 The block diagram in .

[0047] The total fermentation time was slightly longer (about 2 hours) when colloidal microcrystalline cellulose and modified starch were present compared to the standard yogurt process, but this longer fermentation start (lag phase) was not considered prohibitive for the process according to the invention.

[0048] From the results in the examples it can be seen that neither colloidal microcrystalline cellulose nor modified starch alone can provide the desired texture in the final product.Thus, the results show an unexpected synergy between colloidal microcrystalline cellulose and modified starch (E1442) in this type of application.

[0049] Furthermore, fermented acidified milk products prepared using a combination of Avicel GP 3212 and starch have shown excellent heat and baking stability when heated up to 200°C for 30 min in a hot air oven. This along with heat stability showed no signs of graininess and separation in the heated product.

[0050] The composition, object of the present invention, is present in a proportion of 2.3% to 4.2% of the final acidified or fermented milk product obtained.

[0051] The protein content in the acidified or fermented milk product (object of the present invention) is between 0.5% and 3.5%, preferably 1.0% to 2.5% or 3.0%.

[0052] Another embodiment of the present invention is applied to an environmentally stable yogurt application containing the composition previously described, wherein the amount of colloidal microcrystalline cellulose is between 0.3%-0.8%, the protein content in the application is preferably between 2.0%-3.5%, and the modified starch content is between 1.0%-3.0% of the final product. In this embodiment, thermal sterilization can be carried out at a pH between 4.0-4.6 and a temperature between 75°C-115°C / 15-25 seconds.

[0053] The present invention is further illustrated as shown in the examples.

[0054] Examples

[0055] I. Materials and Methods

[0056] Example 1: Standard yogurt procedure

[0057] Pre-pasteurized (72°C for 15s) bulk blended skim milk (0.1% fat) (Arla Foods, Brabrand, Denmark) stored at 4°C-6°C was standardized to the desired protein (% w / w), fat (% w / w) and sucrose (% w / w) content by adding cream (38% fat) from Arla Foods (Bråbrand, Denmark), sucrose (Granulated Sugar 500, Nordic Sugar A / S, Denmark) and water (Tap). The standardized milk was then pasteurized and homogenized in a custom-made Mini-UHT system (ServiceTeknik, Randers, Denmark). Homogenization was performed at 65°C at 200 bar and pasteurization was performed at 95°C for 6 minutes and then cooled to 43°C. The milk was inoculated with a thermophilic starter at an inoculation rate of 20 DCU / 100 L. Fermentation was performed using a CINAC multichannel pH system (Ysebaert, Frépillon, France) which monitored pH changes every 5 min. Fermentation was performed until pH 4.60 and cooled to 24°C on a yoghurt plate heat exchanger (SPX Flow Technology, Sussex, UK) and a YTRON-ZP shear pump system (YTRON Process Technology, Bad Endorf, Germany). The resulting stirred yoghurts were stored at 4°C-6°C for further analysis of sensory, rheological and viscosity measurements as described in Examples 3, 4 and 5 detailed below. The yoghurt making procedure was also performed according to Fig.10 The flow chart is described in FIG.

[0058] Example 2: GP 3212 and modified waxy corn starch (E1442) added

[0059] According to Table 1, in the 5-liter scale plant yogurt production, with different doses of A fixed dose of modified starch (E1442) was added to milk to study texturization with and without GP 3212. Base milk was standardized to 1.0% (w / w) protein, 1.0% (w / w) fat and 8% sucrose, homogenized and pasteurized as described in Example 1.

[0060] Will GP 3212, starch and sugar were added to warm milk at 45°C and mixed thoroughly using a stirrer and further processed as in Example 1. The processed milk of GP 3212 and starch was inoculated with the starter culture YO-MIX883 and fermented at 43°C to a Ph of 4.6. After fermentation, the subsequent process was carried out according to Example 1. After storage for 5 days, the texture was evaluated by rotational rheological testing as described in Example 2. The resulting flow curves showed that as the yogurt product The continuous and steady increase in texture was enhanced by increasing the content of GP 3212. It was noted that the consistency (Pa) measured using a rheometer showed a significant effect. Compared to the base formula containing only starch, by adding 0.3% GP 3212 increased the consistency of the obtained yogurt by 34%, and by adding 0.6% GP 3212 increased by 70% by adding 0.9% GP 3212 increased by 107%, and by adding 1.2% The highest increase was 173% for GP 3212. The results are listed in Tables 1 and 2 below.

[0061] Table 1. Test plan formulation composition ( Dosage of GP 3212 and modified starch)

[0062]

[0063] Table 2. Test plan formulation composition ( Dosage of GP 3212 and starch)

[0064]

[0065]

[0066] Example 3: Sensory analysis of yogurt products

[0067] Yogurt products were made as detailed in Example 1 and as described in the recipes of Tables 1 and 2, where the sensory characteristics were analyzed using a trained panel. The main parameters considered for the sensory analysis (similar to those used for sweetened stirred yogurt) included: appearance (gloss), color, spoon viscosity, spoon texture, mouthfeel, taste, mouth thickness, creaminess, and mouth dryness (chalkiness). These sensory descriptors were measured on a comparative scale, and each yogurt product was rated primarily for their sensory texture attributes.

[0068] Example 4: Use according to Table 1 Rheology of diluted yogurt prepared with GP 3212 and modified waxy corn starch (E1442)

[0069] It was decided that at the end of the shelf life (4 weeks) the yoghurts would be subjected to sensory and analytical examinations to identify any characteristic differences that might have occurred.

[0070] Rotational rheological testing was used to evaluate the viscous behavior of stirred yogurt. The flow curves were obtained with an Anton Paar MCR (Modular Compact Rheometer) 302 rheometer (Anton Paar GmbH, Ostfildern, Germany) using a cone-plate measuring system ST22-4V-40. The test method is a controlled shear rate test (CSR), in which the shear rate is controlled and the resulting shear stress is measured. The shear rate applied to the sample was in the interval of 0.1-200 s. -1 , which defines the rising curve, while the reverse operation illustrates the falling curve (200-0.1s -1 ). The value of the measuring point duration is chosen to be at least as long as the value of the reciprocal shear rate valid for the rising curve. The tests are carried out at a constant temperature of 10°C and each sample is analyzed in duplicate. A water bath is connected to the rheometer to ensure isothermal conditions.

[0071] Apparent viscosity is estimated from flow curves, which are applicable to fluids where the ratio of shear stress to shear rate varies with shear rate. Apparent viscosity is extracted at a shear rate of 10 Hz or 200 Hz. The apparent viscosity extracted at a shear rate of 10 Hz indicates the consistency of the sample. -1 The apparent viscosity of the extract is related to the sensory perception of mouthfeel and coating.

[0072] Measurements of Yogurt - Standard Stirred Rheology Using the MCR302 Rheometer

[0073] The spindle used was a ST22-4V-40 with blade geometry and the samples were pre-filled in aluminum cups during production (cooled yogurt product).

[0074] During the measurement, a gap of 1 mm was maintained between the spindle and the inner surface of the aluminum cup.

[0075] The measurement starts at 10℃ (±0.2℃) and is stabilized for 180 seconds.

[0076] Shear rate of 0.1-350 1 / s - constant ramp - 25 data points at 10 s intervals (rising curve) and

[0077] 350 - 0.11 / s - Constant ramp - 25 data points at 2.4s intervals (descending curve)

[0078] Years of experimentation have shown that sensory attributes can be roughly estimated at specific shear rates, as shown in Table 3 below:

[0079] Table 3

[0080] Sensory attributes Shear rate value Thickness in the mouth = G'at <![CDATA[11.7 s of the rising curve -1 > Viscosity in the mouth = linear regression <![CDATA[10s -1 Up to 40s -1 ]]> Adhesion in the mouth = Max G' <![CDATA[The end point of the rising curve is 200 s -1 or 350 s -1 >

[0081] Example 5: Further analysis using Brookfield viscometer

[0082] Viscosity measurements by Brookfield viscometer were performed at 6 °C using the protocol described below and the measurement parameters as described in Table 4.

[0083] Switch on the Brookfield (on the back of the device) --> Follow the instructions to calibrate ("Auto Zero") --> Select spindle; press "Select spindle" then use the arrows - and - to select the spindle number and press "Select spindle" to confirm (as per the table below) --> Select speed; press "Set speed" then use the arrows - and - to select the speed number and press "Set speed" to confirm --> Pour beverage into the ULA double jacket --> Fasten the double jacket to the Brookfield (check that the cylinder is completely immersed) --> Measurement can start after 60 seconds to allow temperature to stabilize --> Press "Motor On / Off" to start measurement --> Read the viscosity value after 60 seconds --> Press "Motor On / Off" to stop the viscometer motor --> Remove the double jacket, clean and dry the double jacket and cylinder

[0084] The Brookfield viscometer measures results in mPas (milliPascal seconds) or cp (centipoise) and each analysis takes approximately 3 minutes.

[0085] Table 4. Parameters used to measure the Brookfield viscosity of yogurt samples produced according to the recipes in Tables 1 and 2.

[0086]

[0087] Table 5. Results of Brookfield viscosity measurements for yogurt samples produced according to the recipes in Tables 1 and 2

[0088]

[0089]

[0090] Example 6: Environmentally stable yogurt process

[0091] Pre-pasteurized (72°C for 15s) bulk blended skim milk (0.1% fat) (Arla Foods, Brabrand, Denmark) stored at 4°C-6°C was standardized to the desired protein (% w / w), fat (% w / w) and sucrose (% w / w) content by adding cream (38% fat) from Arla Foods (Bräbrand, Denmark), sucrose (Granulated Sugar 500, Nordic Sugar A / S, Denmark) and water (Tap). The standardized milk was then pasteurized and homogenized in a custom-made PHE system (Service Technology, Randers, Denmark). Homogenization was performed at 65°C at 200 bar and pasteurization was performed at 95°C for 6 minutes and then cooled to 43°C. The milk was inoculated with a thermophilic starter at an inoculation rate of 20 DCU / 100L. Fermentation was performed using a CINAC multichannel pH system (Ysebaert, Frépillon, France), which monitored pH changes every 5 min. Fermentation was performed until the pH was between 4.2 and 4.6, depending on the experimental setup. After fermentation, the yogurt was heated to 75°C-95°C for 25 seconds to obtain a pH of 4.3-4.5 or to 95°C-115°C for 15 seconds to obtain a pH of 4.2 or to 115°C for 15 seconds to obtain a pH of 4.6. After this thermal sterilization, the yogurt was then cooled to 24°C. Thermal sterilization and cooling were performed on a UHT device (SPX Fluid Technology, Silkeborg, Denmark). The resulting environmentally stable yogurt was stored at 20°C-25°C for further analysis by sensory and confocal laser scanning microscopy, according to Examples 7, 8 and 9 detailed below. The yogurt making procedure was also performed according to Fig.11 The flow chart is described in FIG.

[0092] Example 7: GP 2313 and modified waxy corn starch (E1442) added

[0093] According to Tables 6 and 7, in the 28-liter scale plant yogurt production, a fixed dose of modified starch (E1442) was used with different doses of GP 2313 was added to milk to investigate its ability to protect proteins in ambient stabilization. Base milk was standardized to 3.0% (w / w) protein, 3.0% (w / w) fat and 8% sucrose, homogenized and pasteurized as described in Example 6. A commercial combination of modified starch, maltodextrin, agar and pectin, which is commonly used for protein protection in ambient stable yogurt, was used as a comparative reference.

[0094] Will GP 2313 and starch or comparative reference and sugar were added to warm milk at 45°C and mixed thoroughly using a stirrer and further processed as in Example 6. The processed milk of GP 2313 and starch or comparative reference was inoculated with the starter culture YO-MIX 883LYO and fermented at 43°C to a pH of 4.2-4.6. After fermentation, the subsequent process was carried out according to Example 6. After storage for 7 days, the texture was evaluated by sensory evaluation focusing on protein stability and by confocal laser scanning microscopy. The composition can be found in Tables 6 and 7, and the results of the sensory evaluation can be found in Tables 8, 9 and Figure 12-15 Found in.

[0095] Table 6. Experimental plan formulation composition of environmentally stable yogurt

[0096]

[0097]

[0098] Table 7. Experimental plan formulation composition of environmentally stable yogurt

[0099]

[0100] Example 8: Sensory analysis of yogurt products

[0101] Yogurt products were made as detailed in Example 6 and as described in the recipes of Tables 6 and 7, where the sensory characteristics were analyzed using an expert panel. The main parameters considered for the sensory analysis (similar to those used for sweetened stirred yogurt) included: appearance (gloss), spoon viscosity, mouth consistency, and mouth dryness (powdery feel). These sensory descriptors were measured on a comparative scale, and each yogurt product was rated primarily for their sensory texture attributes.

[0102] Table 8. Results of sensory evaluation measured on samples of environmentally stable yogurt produced according to the recipe in Table 6

[0103]

[0104] Sensory rating: 0 (none / low) - 9 (high)

[0105] Table 9. Results of sensory evaluation measured on samples of environmentally stable yogurt produced according to the recipe in Table 7

[0106]

[0107]

[0108] Sensory rating: 0 (none / low) - 9 (high)

[0109] Example 9: Confocal laser scanning microscopy (CLSM) analysis of yogurt products

[0110] Yogurt products were made as detailed in Example 6 and as described in the recipes of Tables 6 and 7, where analysis was performed using confocal laser scanning microscopy to evaluate the yogurt texture. All photos were taken using a Nikon Ti-U inverted microscope with a Ti D-Eclipse C1 confocal system (Nikon, Tokyo, Japan). The two laser beams were set at 488 nm and 543 nm, respectively. For laser scanning confocal measurements, Nile red and fluorescein isothiocyanate (FITC) were used as fluorescent stains for fat and protein, respectively. Both stains were dissolved in acetone (0.01%). One or two drops of the staining solution were applied to a microscope slide and the acetone was evaporated before adding the sample. The sample was allowed to contact the dye for approximately 20 minutes at room temperature before imaging. All images were collected at a depth of 7 μm from the sample. Proteins were seen as green, fats as red, and areas rich in water / whey / starch were seen as black.

[0111] II. Results

[0112] The sensory properties of the yogurts prepared according to the recipes in Tables 1 and 2 were tested, and the test showed that the yogurt containing only starch had a dull (grainy) appearance and a long texture with a very thin (flowable) consistency. The yogurt samples prepared with GP 3212 were unstable and showed phase separation, with a water phase on the top and a white protein phase on the bottom. When GP 3212 was incorporated with starch, these sensory textures and appearance changed significantly, with The texture became thicker with increasing doses of GP 3212 (Tables 1 and 2), and the visual aspect of this texture can be seen from Figure 4 and Figure 5 It can be seen in.

[0113] Found to contain Yogurt products with GP 3212 have a shorter texture and appear glossier than starch-only products and also have a cleaner taste perception. Figure 5 , it can be seen that it contains The visual appeal of the GP 3212 product was significantly improved in terms of both spoon viscosity and glossiness of the resulting yogurt. GP 3212 used together with modified starch can change the texture of yogurt-like products to premium quality.

[0114] Viscosity measurements using the Brookfield viscometer detailed in Table 5 clearly show that The lowest viscosity was obtained when GP3212 was added, but the addition of starch showed a significant effect on the viscosity of the resulting yogurt product. The viscosity level increased significantly with increasing GP3212 dosage and can be compared in samples 11 to 19 as well as 41, 42 and 49 (Table 5). It can be noted that above 0.3% dosage GP 3212, the yogurt product becomes optimally and increasingly thick and creamy, similar to standard low-fat yogurt even at lower fat and protein compositions.

[0115] As described in Tables 1 and 2, different compositions and dosages of Rheological measurements of yogurt products made with GP 3212 and / or starch have shown that GP 3212 has a clear trend of synergistic effect in forming a good quality thick and creamy texture when added with starch to prepared yogurt products; only use This trend was not seen with GP 3212 or starch alone. Figure 6 and Figure 7 shows the strength of the yogurt structure, while Figure 8 and Fig. 9 Shows how instrumental rheology changes with the yogurt product Increasing doses of GP 3212 showed a significant increase in the measured thickness and viscosity of the yogurt product.

[0116] It has been unexpectedly observed that the performance of the textural characteristics of the combination (object of the present invention) (both measured in terms of rheology and Brookfield viscosity) is higher than the sum of the individual ingredient performances. Compared to the starch-only sample (Sample 11), above 3% constant starch, when 0.3% This synergistic effect resulted in a 32% higher measured consistency (in sample 14) when 0.6% GP 3212 was added. GP 3212 is 66.68% higher (sample 15), and when 0.9% GP 3212 is 104.57% higher, and when adding 1.2% GP 3212 was 161.61% higher. Furthermore, this increased thickness did not increase viscosity, which is desirable because it gives the product a shorter texture (see Figure 8 and Fig. 9 ).

[0117] When modified starch and When both GP 3212 were used to make yogurt type products with variable milk solids composition, these results correlated very well with the sensory evaluation and perceived quality improvement of the finished yogurts, thus demonstrating their synergistic effect on textural properties, e.g. Figure 4 and Figure 5 as shown in .

[0118] All publications mentioned in the above description are incorporated herein by reference. Various modifications and variations of the described method and composition of the present invention will be apparent to those skilled in the art without departing from the scope and spirit of the present invention. Although the present invention has been described in conjunction with specific preferred embodiments, it should be understood that the claimed invention should not be unduly limited to such specific embodiments. In fact, various modifications of the described modes for carrying out the present invention that are apparent to chemical technicians applied to the food industry or related fields are intended to fall within the scope of the following claims.

[0119] The sensory properties of the ambient stable yogurts prepared according to the recipes in Tables 6 and 7 were tested (as seen in Tables 8 and 9), which showed that the ambient stable yogurts containing the comparative reference of modified starch, maltodextrin, agar and pectin were stable when heat-pasteurized at 75°C / 25 seconds at a pH of 4.3, where the ambient stable yogurt had good gloss, medium-high mouth viscosity and medium smoothness. If the ambient stable yogurt containing the comparative reference of modified starch, maltodextrin, agar and pectin was heat-pasteurized at 95°C / 25 seconds at a pH of 4.3 or at 75-95°C / 25 seconds at a pH of 4.5 or at 95-105-115°C / 15 seconds at a pH of 4.2, the ambient stable yogurt was unstable, because the ambient stable yogurt had low gloss and low smoothness (low smoothness = powdery mouthfeel) together with low mouth viscosity. Low gloss and low smoothness / powdery feel are clear signs of protein instability. The ambient-stable yogurt samples prepared with the combination of GP2313 and starch and heat-pasteurized at 75°C-95°C / 25 seconds at a pH of 4.3-4.5 or at 95°C-115°C / 15 seconds at a pH of 4.2 were stable, wherein the ambient-stable yogurt had good gloss, medium-high oral viscosity and medium-high smoothness. The environmentally stable yogurt samples prepared with the combination of GP 2313 and starch and heat sterilized at 115°C / 15 seconds at a pH of 4.6 showed Dose effect of GP2313 on protein protection. Environmentally stable yogurt made with GP 2313 and starch, heat sterilized at 115°C / 15 seconds at pH 4.6, has medium-high gloss but low smoothness (= powdery mouthfeel), where powdery mouthfeel is a hallmark of unstable environmentally stable yogurt. Environmentally stable yogurt made with GP 2313 and starch, heat sterilized at 115°C / 15 seconds at pH 4.6, where the environmentally stable yogurt has medium-high gloss and medium-high smoothness (= non-powdery), which means that the environmentally stable yogurt will be stable in terms of protein protection. The visual aspect of gloss can be seen from Fig.12 and Fig.14 It can be seen in.

[0120] from Fig.13 and Fig.15 The confocal laser scanning microscopy (CLSM) photographs seen in the Figure clearly show that the environmentally stable yogurt made with the comparative reference of modified starch, maltodextrin, agar and pectin has small particles when heat-sterilized at 75°C / 25 seconds at a pH of 4.3, which also corresponds to the medium-high smoothness of the yogurt in the sensory evaluation. The environmentally stable yogurt made with the comparative reference of modified starch, maltodextrin, agar and pectin, when heat-sterilized at 95°C / 25 seconds at a pH of 4.3 or at 75°C-95°C / 25 seconds at a pH of 4.5 or at 95°C-105°C-115°C / 15 seconds at a pH of 4.2, shows larger particles and aggregated proteins, which corresponds to the low smoothness (= powdery texture) of the environmentally stable yogurt in the sensory evaluation.

[0121] Confocal laser scanning microscopy (CLSM) images clearly show that Environmentally stable yogurts made with GP 2313 and starch, heat-pasteurized at 75°C-95°C / 25 seconds at a pH of 4.3-4.5 and at 95°C-115°C / 15 seconds at a pH of 4.2, had small particles, which also corresponded to the medium-high smoothness of the environmentally stable yogurts in sensory evaluation.

[0122] Confocal laser scanning microscopy (CLSM) images also show The effect of the combination of GP 2313 and starch on the dosage of ambient stable yogurt heat sterilized at 115°C / 15 seconds at a pH of 4.6. Dose effect of GP 2313 on protein protection. Confocal laser scanning microscopy (CLSM) of environmentally stable yogurt made with GP 2313 and starch and heat-pasteurized at 115°C / 15 seconds at a pH of 4.6 showed larger particles and aggregated proteins, which corresponded to low smoothness of environmentally stable yogurt. Environmentally stable yogurt made with GP 2313 and starch, heat-pasteurized at 115°C / 15 seconds at a pH of 4.6, showed small particles by confocal laser scanning microscopy (CLSM), which also corresponds to the medium-high smoothness of the environmentally stable yogurt in sensory evaluation.

[0123] It has been unexpectedly observed that The combination of GP 2313 and starch provided excellent protein protection at higher heat sterilization temperatures in ambient stable yogurt at pH 4.2-4.6, while the commonly used combination of starch, maltodextrin, agar and pectin failed to provide protein protection at heat sterilization above 75°C at a pH of 4.2-4.3 and at any heat sterilization temperature above 75°C.

Claims

1. A composition for fermenting or acidifying a dairy product with a low protein and fat content, the composition comprising a combination of colloidal microcrystalline cellulose and modified starch in a ratio of between 1:2.5 and 1:

7.

2. The composition according to claim 1, wherein The modified starch is selected from E1442, E1450 and E1422.

3. A composition according to any one of the preceding claims, wherein Acidified milk products are types of yogurt that have a pH below 5.

0.

4. The composition according to claim 1 or 2, wherein Acidified dairy products are types of yogurt with a pH between 3.8-4.

6.

5. The composition according to claim 1 or 2, wherein The colloidal microcrystalline cellulose content is between 0.3% and 1.2% in the final product.

6. The composition according to claim 1 or 2, wherein The modified starch content is between 1.0%-4.0% in the final product.

7. Use of the composition of any one of claims 1 to 6 in fermentation or acidification of milk with low protein and fat content at a pH below 5.

0.

8. The use according to claim 7, wherein The composition comprises between 0.3%-1.2% colloidal microcrystalline cellulose and between 1.0%-4.0% modified starch in the final product.

9. The use according to claim 7 or 8, wherein The protein content in the application is between 0.5% and 3.5%.

10. The use according to claim 7 or 8, wherein The protein content in the application is between 1.0% and 2.5%.

11. Use of the composition of any one of claims 1 to 6 in an environmentally stable fermentation or acidification of milk having a low protein and fat content, wherein: The protein content in the application is between 2.0% and 3.5%.

12. A fermented or acidified milk product with low protein and fat content, comprising the composition according to any one of claims 1 to 6, wherein the composition is present in a proportion of 2.3% to 4.2% of the final product.

13. The fermented or acidified milk product with low protein and fat content according to claim 12, wherein The amount of the colloidal microcrystalline cellulose is between 0.6% and 0.9%.

14. The fermented or acidified milk product with low protein and fat content according to any one of claims 12 to 13, wherein The content of the modified starch is 2.5%.

15. The fermented or acidified milk product with low protein and fat content according to any one of claims 12 to 13, wherein The preparation is a yogurt type product having a pH below 5.

0.

16. An environmentally stable fermented or acidified milk product with low protein and fat content, comprising the composition according to any one of claims 1 to 6, wherein the amount of colloidal microcrystalline cellulose is between 0.3% and 0.8%, the protein content in application is between 2.0% and 3.5%, and the modified starch content is between 1.0% and 3.0% of the final product.

17. The environmentally stable fermented or acidified milk product with low protein and fat content according to claim 16, wherein Thermal sterilization can be performed at a pH between 4.0-4.6 and a temperature between 75°C-115°C for 15-25 seconds.

18. A method for producing a fermented or acidified milk product with a low protein and fat content as claimed in any one of claims 12 to 17, said method comprising the step of adding a composition as claimed in any one of claims 1 to 6 to said milk product prior to a milk pasteurization step.

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