A semi-thick, long-life dairy product made with light cream and natural ingredients.
A semi-thick dairy composition using natural ingredients like cream, skimmed milk, and natural starches achieves consumer demand for natural products, maintaining viscosity and stability comparable to those with synthetic additives.
Patent Information
- Application Number
- FR2021005892
- Authority / Receiving Office
- FR · FR
- Patent Type
- Patents
- Current Assignee / Owner
- Filing Date
- 2021-06-04
- Publication Date
- 2025-11-07
- Estimated Expiration
- 2041-06-04
AI Technical Summary
Consumers seek healthy, natural food products with few ingredients of natural origin, while existing semi-thick dairy compositions often contain non-natural additives like modified starches and other synthetic thickeners.
A semi-thick, long-life dairy composition is formulated using cream, skimmed milk, granular and non-granular starches, and agar agar, all of natural origin, achieving the desired viscosity and stability without synthetic additives.
The composition maintains a viscosity of 800-1300 mPa.s-1 and a fat content of 12-30%, ensuring stability and shelf life up to 150 days, matching the performance of commercially available products with synthetic additives.
Abstract
Description
Title of the invention: Long-life, semi-thick dairy composition based on light cream and natural ingredients
[0001] The present invention relates to a light, semi-thick, long-life dairy composition based on cream of dairy origin, made from ingredients of natural origin.
[0002] A dairy composition based on cream of dairy origin, generally referred to as cream, is a product commonly used in the food industry, particularly in the preparation of ready-made meals. It is made from cream obtained from cow's milk, or from any other milk-producing animal.
[0003] A light cream-based dairy composition is a composition containing less than 30% fat. The fat content in creams is adjusted using a mixture of skimmed milk and cream obtained from skimming milk, for example from cow's milk or any other milk-producing animal, by varying the respective proportions of these two components, according to methods well known to those skilled in the art.
[0004] A dairy composition based on cream of dairy origin is said to have a long shelf life if it has been sterilized by ultra-high temperature treatments allowing its preservation at 4°C, or at an ambient temperature of 20°C on average, for a period of up to one hundred and fifty days.
[0005] In addition to their fat content and shelf life, dairy compositions based on cream of dairy origin, or creams, are also distinguished from one another according to their texture, or, more precisely, their viscosity. Thus, we distinguish between thick creams, semi-thick creams, and liquid creams. In a thick cream, the texture results primarily from fermentation obtained after inoculation with lactic acid bacteria. Conversely, in a liquid cream, no inoculation takes place.
[0006] A semi-thick cream, on the other hand, has a texture intermediate between a thick cream and a liquid cream. The viscosity of such a cream is between 800 and 1300 mPa.s-1, as measured on a disc viscometer, type LAMY RM 100, at 4C°, with a shear speed of 100 s-1.
[0007] In order for the semi-thick cream to undergo sterilization heat treatments, such as UHT treatments, the addition of starter cultures is avoided. The desired viscosity is then obtained by adding texturizing and thickening additives, such as modified starches, pectin, cellulose gum or micro-cellulose crystalline.
[0008] Consumers today, however, are looking for healthy and natural food products, containing few ingredients, and these ingredients being of natural origin.
[0009] Natural origin, as defined in the invention, corresponds to the definition given in Information Note No. 2009-136 issued on August 18, 2009, by the Directorate General for Competition, Consumer Affairs and Fraud Control. Thus, the term "natural ingredient" refers to ingredients or compounds originating from nature and found in their natural state, or after mechanical processing that does not result in significant alteration. This definition of a natural ingredient also corresponds to that given in the guide established by the UK Food Standards Agency and entitled "Criteria for the use of the term 'fresh, pure, natural' in food labelling."
[0010] The aim of the present invention is therefore to offer a dairy composition based on cream of dairy origin, light, semi-thick, long shelf life and free from ingredients of non-natural origin.
[0011] To this end, the invention relates to a semi-thick, sterilized dairy composition based on cream of dairy origin, characterized in that it comprises:
[0012] - a cream of dairy origin, - skimmed milk, - between 2.2 and 3.2% of at least one granular starch, by weight relative to the total weight of the composition, - between 0.7 and 1.1% of at least one non-granular starch, by weight relative to the total weight of the composition, - between 0.1 and 0.2% agar agar, by weight relative to the total weight of the composition,
[0013] and in that it has a fat content of less than or equal to 30%.
[0014] Advantageously, the composition according to the invention does not comprise any components other than those mentioned above. In particular, the composition according to the invention comprises only components of natural origin.
[0015] The semi-thick texture of the composition is obtained through the selection and specific combination of texturizing agents of natural origin only.
[0016] Thus, according to a feature of the invention, the composition has a viscosity between 800 and 1300 mPa.s-1, measured at a shear rate of 100 s-1 at 4°C using a disc viscometer.
[0017] Advantageously, the fat content of the composition is between 12 and 30%.
[0018] The skimmed milk content is preferably between 29 and 70%, by weight per relative to the total weight of the composition. The cream content is preferably between 26 and 68%, by weight relative to the total weight of the composition.
[0019] By way of example, for a composition with a fat content of 12%, the composition will contain approximately 26% cream and approximately 69% skimmed milk. For a composition with a fat content of 30%, the composition will contain approximately 66% cream and approximately 29% skimmed milk.
[0020] For the purposes of the invention, "milk" and "dairy cream" are derived from a milk-producing animal. However, preferably, dairy cream and skimmed milk are derived from cows.
[0021] Preferably, the non-granular starch is a non-granular potato starch.
[0022] Preferably, the granular starch is a granular corn starch.
[0023] According to another feature of the invention, the composition according to the invention is sterilized, preferably by ultra-high temperature treatment.
[0024] The process for preparing a composition according to the invention implements classic steps in the manufacture of creams.
[0025] Such steps include mixing the ingredients, sterilization heat treatment by UHT treatment, homogenization, cooling and then packaging.
[0026] The features of the invention mentioned above, as well as others, will become clearer upon reading the following description of an example embodiment.
[0027] Example 1: Dairy composition based on light, semi-thick cream, based on ingredients of natural origin.
[0028] The composition is prepared using the ingredients mentioned in Table 1.
[0029] [Table 1] Ingredients Target Content Dairy Cream 31.85 26-68 Skimmed Milk 61.4 29-70 Granulated Corn Starch 2.7 2.2-3.2 Non-Granulated Potato Starch 0.9 0.7-1.1 Agar Agar 0.15 0.1-0.2
[0030] The contents are expressed as a percentage by weight relative to the total weight of the composition.
[0031] The composition has a fat content of 18% and a viscosity of 1150 mPa.s measured on a LAMY RM100 type disc viscometer with BV10 geometry, at 4C°, with a shear speed of 100 s1.
[0032] Cooking performance, such as stability during pan reduction, with or without alcohol, and stability during oven cooking, was compared to that of a semi-thick, long-life, 18% fat control cream, such as those currently available on the market, made from modified starch (E1442), pectin (E440), carrageenan (E407), and tartaric acid ester of mono- and diglycerides. The performance was identical.
Claims
Demands
1. Dairy composition based on cream of dairy origin, semi-thick, sterilized, characterized in that it comprises: - cream of dairy origin, - skimmed milk, - between 2.2 and 3.2% of at least one granular starch, by weight in relation to the total weight of the composition, - between 0.7 and 1.1% of at least one non-granular starch, by weight in relation to the total weight of the composition, - between 0.1 and 0.2% of agar agar, by weight in relation to the total weight of the composition, and in that it has a fat content of less than or equal to 30%, and is free from ingredients of non-natural origin.
2. Composition according to claim 1, characterized in that it has a viscosity between 800 and 1300 mPa.s-1, measured at a shear rate of 100 s 1 at 4°C. using a disc viscometer.
3. Composition according to claim 1 or 2, characterized in that the fat content is between 12 and 30%.
4. Composition according to any one of the preceding claims, characterized in that the non-granular starch is a non-granular potato starch.
5. Composition according to any one of the preceding claims, characterized in that the granular starch is granular maize starch.
6. Composition according to any one of the preceding claims, characterized in that the composition is sterilized, preferably by treatment at ultra-high temperatures.