Formulation for aerated dairy food products

Abstract

Formulation for a foamed dairy food product The invention relates to a formulation for a food product based on a foamed emulsion of a dairy ingredient in water, said formulation comprising: less than 15% by weight of a dairy ingredient having at least 10% by weight of protein; and less than 5% by weight of an emulsifying and stabilizing complex of said product, the dairy ingredient having a fat content which is greater than 1%, the emulsifying and stabilizing complex comprising a mixture of cellulosic fibers with a food hydrocolloid.

Description

Title of the invention: Formulation for a frothy dairy food product

[0001] The invention relates to a formulation for a food product based on a foamed emulsion of a dairy ingredient in water.

[0002] It applies in particular to a formulation used for the industrial manufacture of whipped cream-type food products, especially ice cream.

[0003] From a physical point of view, ice cream is a complex system in which air bubbles, fat globules and water crystals are dispersed in a continuous cryo-concentrated phase composed of water, sugars, proteins (ESDL: Dairy Fat-Free Dry Extract), emulsifiers and stabilizers.

[0004] It is obtained by a process called aeration, during which air is injected into the formulation while vigorously mixing and freezing it, so as to obtain a homogeneous final food product.

[0005] To obtain a final product of large volume while limiting the amount of air injected, which is strictly regulated, it is known to provide a formulation including a dairy ingredient, in particular based on at least 10% by weight of protein.

[0006] During the homogenization step of the mixture, proteins play the main role as emulsifying agents in stabilizing the oil droplets. However, the simultaneous presence of two families of amphiphilic molecules leads to a competitive mechanism between the proteins and the emulsifiers at the interface of the fat globule. Under maturation conditions, the emulsifiers then partially desorb the proteins from the surface of the fat globules into the aqueous phase, thus destabilizing the fat globule membrane.

[0007] This rearrangement, followed by aeration and ice crystal formation actions, will cause the partial coalescence of fat globules and the formation of a three-dimensional network.

[0008] The formation of this new network contributes to the development of four main structural components of ice cream, namely a discontinuous foam, a network of partially coalesced fat globules surrounding air bubbles, a continuous cryo-concentrated unfrozen aqueous solution and ice crystals.

[0009] The structure thus formed is stabilized by the hardening which results from the rapid temperature drop of the ice cream from -3.5°C or -5°C in a continuous process to approximately -25°C.

[0010] From a structural point of view, these food products are naturally unstable because they are made up of immiscible ingredients and consist of more than 60% frozen aqueous phase. In particular, when subjected to thermal shock, for example by being exposed to room temperature before consumption, these products can melt rapidly, which is undesirable for the consumer.

[0011] To avoid these inconveniences, it is known to add to the formulations an emulsifying and stabilizing complex, in particular with a rate of less than 5% by weight, said complex comprising at least one emulsifying agent and at least one thickening agent.

[0012] The emulsifying agent has lipophilic properties that allow it to adsorb rapidly onto the surface of the fat droplets and reduce the interfacial tension with the aqueous phase. Furthermore, the emulsifying agent forms a protective coating on the surface of certain molecules in the final food product, preventing their aggregation.

[0013] The thickening agent, for its part, exhibits water-retention and viscosifying properties, which ensure good integrity of the final food product and improve its stability over time, particularly during storage, by limiting the increase in the size of water crystals. It also facilitates air incorporation during churning and improves the creaminess and smoothness of the ice cream.

[0014] Most industrial ice creams contain an emulsifying agent based on a mixture of mono- and di-glycerides of fatty acids, this synthetic product bearing the additive code E471. Similarly, it is common to find in the list of ingredients, stabilizing agents, often used in combination, such as carboxy-methylcellulose (E466), xanthan gum (E415), locust bean gum (E410), guar gum (E412) and / or carrageenans (E407).

[0015] However, more and more consumers are concerned about the composition of industrial food products, and wish in particular to limit their consumption of additives and processed and / or ultra-processed foods, both for health reasons and for a need for naturalness.

[0016] Thus, many ice cream manufacturers seek to replace traditional additives with natural ingredients, while maintaining the texture, taste and melting speed expected by the consumer, which proves difficult to implement in practice.

[0017] In particular, tests have been carried out with emulsifying agents of natural origin to replace the emulsifying agent E471, but the final products obtained prove to be less stable to thermal shocks and may also exhibit texture defects, including excessive crystallization.

[0018] The invention aims to improve the prior art by proposing in particular a formulation which is suitable to guarantee the final food product good properties of foaming, viscosity and stability over time, as well as aesthetic and taste properties satisfactory to the consumer, and this on the basis of a recipe containing a limited quantity of synthetic additives, in favour of more natural ingredients.

[0019] To this end, the invention proposes a formulation for a food product based on an aerated emulsion of a dairy ingredient in water, said formulation comprising: - less than 15% by weight of a dairy ingredient containing at least 10% by weight of protein; and - less than 5% by weight of an emulsifying and stabilizing complex of said product,

[0020] the dairy ingredient having a fat content which is greater than 1%, the emulsifying and stabilizing complex comprising a mixture of cellulosic fibers with a food hydrocolloid.

[0021] Other features and advantages of the invention will become apparent in the following description of particular embodiments.

[0022] The invention relates to a formulation for a food product based on an aerated emulsion of a dairy ingredient in water. It is particularly applicable to dairy food products such as ice cream, but can also be applied to chilled food products, in particular mousse-based desserts or whipped creams such as Chantilly cream.

[0023] The formulation comprises less than 15% by weight of a dairy ingredient, which has at least 10% by weight of protein, and preferably between 15% and 25% by weight of protein.

[0024] Advantageously, the proteins are predominantly whey proteins, in particular globular proteins extracted from whey, a residual product from milk coagulation or from a non-denaturing process of membrane filtration of milk.

[0025] According to a preferred embodiment, the dairy ingredient comprises proteins that are exclusively whey proteins and is free of milk and caseins. In particular, the applicant markets such dairy ingredients under the Nollibel® brand, the proteins of which undergo specific functionalization.

[0026] The formulation includes in particular between 6% and 12% by weight, and more particularly 9% by weight of dairy ingredient.

[0027] During the homogenization step of the formulation, the proteins play the role of emulsifying agent, in order to promote the stabilization of the fat droplets in the final food product.

[0028] The dairy ingredient has a fat content greater than 1%, specifically between 1% and 3%, and more particularly around 1.9%. This level, which is higher than that of dairy ingredients commercially available for ice cream, improves the aeration of the emulsion during the preparation of the food product.

[0029] Advantageously, the dairy ingredient comprises fats rich in phospholipids which, thanks to their emulsifying properties, also facilitate the foaming of the emulsion and improve the stability of the final food product. In particular, the fats in the dairy ingredient may comprise between 1% and 10% by weight of phospholipids.

[0030] By way of comparison, the dairy ingredients conventionally used to manufacture whipped food products, particularly ice cream, have fat contents of approximately: - for skimmed milk powder: around 0.7% by weight; and - for whey powder: around 0.9% by weight;

[0031] the phospholipid content being strictly less than 1% in each of these ingredients.

[0032] According to one embodiment, the fat content of the dairy ingredient is obtained by adding fat to a Nollibel® type dairy ingredient, in particular in the form of a high-fat dairy co-product.

[0033] The formulation may comprise between 0.1% and 1.5% by weight, and more particularly 0.5% by weight, of a high-fat dairy by-product, said fat comprising approximately 5% by weight of phospholipids. Indeed, too high a percentage has a negative impact on the melting of the food product, while too low a quantity results in excessive viscosity, which is particularly incompatible with production in a semi-industrial facility.

[0034] According to one embodiment, the dairy ingredient comprises: - approximately 15% by weight of protein, mostly whey protein; - between 3% and 4% by weight of water; - approximately 1.9% by weight of fats rich in phospholipids, said fats including in particular between 1% and 10% by weight of phospholipids. ; - between 66% and 69% lactose by weight; - approximately 0.6% by weight of calcium; - approximately 0.5% by weight of sodium; - approximately 0.5% by weight of phosphorus; - approximately 2.2% by weight of potassium; - approximately 1.4% by weight of chlorides; - between 7.5% and 8.5% by weight of ash.

[0035] The formulation further comprises less than 5% by weight of an emulsifying and stabilizing complex of the final food product, in order to facilitate the foaming of the formulation and to improve the preservation of said final product, in particular by reducing its melting rate.

[0036] In particular, the formulation comprises between 0.5 and 2.5% by weight, and in particular 1% by weight of emulsifying and stabilizing complex.

[0037] The emulsifying and stabilizing complex comprises a mixture of cellulose fibers with a food-grade hydrocolloid. Indeed: - Cellulosic fibers help to stabilize the food product, notably by reducing its melting rate (for ice cream), but also to give it a viscosity compatible with industrial production; - The main function of hydrocolloid is to bind water. This ability to Water retention, combined with viscosifying properties, ensures the integrity and stability of the finished product during storage. In application, they also play a role in emulsion stabilization, air incorporation, creaminess, ice fineness, and limiting the growth of water crystals during storage.

[0038] The use of such an emulsifying and stabilizing complex in combination with a fat-enriched dairy ingredient makes it possible to obtain an ice cream whose taste and texture, in particular the overrun and creaminess, are similar to products available on the market, and whose melting speed is advantageously improved, while avoiding the use of a traditional emulsifying additive such as the additive E471.

[0039] In particular, the combined presence of an emulsifier and a stabilizer (phospholipids and hydrocolloids) makes it possible to stabilize the fat droplets in the cryo-concentrated phase while ensuring partial coalescence between some of said droplets, necessary for obtaining ice cream.

[0040] The emulsifying and stabilizing complex includes, in particular, cellulosic fibers selected from food-grade vegetable raw materials such as citrus fibers (citrus, orange, lemon, grapefruit...), seed fibers (soybean, hemp, flax, cereals...), bamboo fibers, coconut fibers, banana fibers, pineapple fibers, apple fibers, vegetable fibers (peas, beans, carrots, broccoli...), cactus fibers, mushroom fibers, which make it possible to reduce the melting rate of ice creams particularly effectively.

[0041] According to an advantageous embodiment, the emulsifying and stabilizing complex comprises citrus fibers, especially citrus.

[0042] In particular, the formulation comprises between 0.1% and 0.6%, and specifically 0.4% by weight, of citrus fibers. Such proportions allow for a satisfactory reduction in its melting rate, while also ensuring a pleasant texture for the food product. Indeed, an excessive amount of fiber gives ice cream a texture that is too dry and elastic, which is unappealing to the consumer.

[0043] The emulsifying and stabilizing complex may also include a food-grade hydrocolloid based on naturally occurring polysaccharides. Indeed, some of these components are particularly well-suited for forming and stabilizing an emulsion, as they form a molecule containing both polar and non-polar groups.

[0044] The food hydrocolloid may in particular be chosen from cellulose, gelatin, carrageenans, pectin, natural gums, in particular gum arabic, locust bean gum, tara gum, xanthan gum or guar gum as well as starch.

[0045] In particular, the emulsifying and stabilizing complex comprises a food-grade hydrocolloid based on guar gum. Since this component is derived from ground seeds, it benefits from a positive, natural image for consumers seeking less processed food products.

[0046] According to one embodiment, the formulation comprises between 0.05% and 0.3% by weight, and in particular 0.1% by weight of guar gum.

[0047] The formulation further comprises: - at least one sweetening component, for example sugar and / or glucose syrup; - a fat, for example dairy fat (cream), anhydrous dairy fat (ADF), palm oil and / or coconut oil; - the water supplement.

[0048] According to one embodiment, the formulation comprises: - 9% by weight of dairy ingredient; - 1% by weight of emulsifying and stabilizing complex, notably based on cellulosic fibers and guar gum; - 13% sugar by weight; - 3.5% by weight of dehydrated glucose syrup (DE40); - 9% by weight of vegetable fat, including palm oil; - the water supplement. Examples

[0049] Several series of tests were carried out in the laboratory and in an industrial setting to attempt to obtain ice cream formulations without using E471 additive, with several replacement components to provide the desired emulsifying effect. During these tests, the following parameters were observed as a priority, in order to select the most suitable components and / or proportions: - viscosity of the ice cream mixture; - expansion ratio; and - percentage of melting of the final product after three hours.

[0050] During these tests, the formulations containing replacement components were compared to a "control" formulation corresponding to formulations known on the ice cream market, and containing: - 9% by weight of dairy ingredient based on whey proteins; - 0.5% by weight of an emulsifying and stabilizing complex comprising the additive E471; - 13% sugar by weight; - 3.5% by weight of DE40 glucose syrup; - 9% vegetable fat based on palm oil; - the water supplement.

[0051] The formulations to be tested all included, in relation to this "control" formulation: - varying contents and compositions compared to: • the emulsifying and stabilizing complex, which replaces additive E471, the quantity of which by weight in the total formulation varied between 0.5% and 1.8%, and whose own composition also varied; and • the water supplement; - similar levels and compositions for the other components, including: • 13% sugar by weight; • 3.5% by weight of DE40 glucose syrup; • 9% by weight of dairy ingredient; • 9% vegetable fat.

[0052] These formulations to be tested were also developed so as to exhibit physicochemical properties similar to those of the "control" formulation, in particular: - a content of approximately 35.1% by weight + / - 0.5% of dry extract; - a fat content of 9.1% + / - 0.5% by weight; - a freezing point reduction factor of (FPDF, for English) "Freezing Point Depression Factor") of approximately 20.4% + / - 5%; - a content of approximately 8.7% by weight + / - 0.5% of defatted dairy dry extract; - a lactose / water ratio of around 9%; - a lactose content of approximately 4.6% by weight; and - a protein content of between 1.5% and 4.3% by weight + / - 0.2%.

[0053] All these formulations, tested and "control", were used to prepare ice creams following a conventional process, which was initially carried out in the laboratory ("batch" process) on small quantities, then in a semi-industrial pilot plant ("continuous" process) on larger quantities, this process comprising the following steps: - Hydration of the powders under agitation (for 10 minutes), carried out with: • in the laboratory: a beaker and a YSTRAL® mixer; • in pilot installation: a double-walled launching tank and a agitator arm; - the incorporation of the fat at 65°C, followed by mixing for 15 minutes, carried out with: • in the laboratory: a beaker on a baking sheet; • in pilot installation: a double-walled launching tank; - homogenization at 160 / 40 bar, carried out at 75°C, performed with: • in the laboratory: a benchtop homogenizer; • in pilot installation: a semi-industrial homogenizer; - Pasteurization at 85°C for 30 seconds, carried out with: • in the laboratory: a beaker on a baking sheet; • in pilot installation: a plate heat exchanger; - maturation under agitation, carried out at 4°C for 12 hours, using maturation tanks; - a foaming and freezing process, carried out with: • in the laboratory: a CARPIGIANI® freezer unit between -5°C and -8°C; • in pilot installation: a TETRAPACK® freezer, at temperatures of -5°C or -3.5°C; - a hardening at -25°C for 1h, carried out in a ventilated cold cell; - storage at -25°C in a freezer.

[0054] Following laboratory tests, the "control" formulation containing additive E471 obtained the following results: - viscosity of the mixture after maturation: approximately 234 centipoise (cP); - in terms of expansion percentage: approximately 74%; and - percentage of melting after three hours at 23°C: approximately 28%.

[0055] Furthermore, twenty-two test formulations were evaluated in a similar manner which included, instead of the emulsifying and stabilizing complex comprising additive E471, a complex comprising, in varying quantities, at least one substitute ingredient chosen from: - hydrolyzed vegetable proteins, known for their emulsifying and foaming properties; - a dairy co-product rich in fats which notably contain 5% by weight of phospholipids, for its emulsifying properties; - Cellulosic fibers, for their ability to reduce the melting rate; and / or - Guar gum, for its stabilizing properties.

[0056] Following this evaluation, the most interesting results were obtained with formulations containing both: - between 1% and 1.3% by weight of high-fat dairy co-product; and - between 0.28% and 0.55% by weight of cellulosic fibers; and - approximately 0.20% by weight of guar gum.

[0057] Indeed, these formulations met the three conditions required to obtain a quality industrial ice cream, with some results even better than the "control" formulation (additive E471), namely: - a standard viscosity value, in particular less than 240 cP, suitable for an application in an industrial installation (from 178 cP to 209 cP, compared to 234 cP for the "control" formulation); - a high expansion rate, specifically between 90% and 100% (between 83% and 84%, i.e., higher than that obtained with the "control" formulation); and - a low melting rate (between 0.78% and 5.73% melting of the final product after three hours at 23°C), and significantly lower than that of the "control" formulation (28% melted product under the same conditions).

[0058] Furthermore, the results obtained allowed us to deduce that a guar gum content close to 0.5% by weight gives formulations with too high a viscosity, in particular incompatible with an industrial application.

[0059] Following these laboratory tests, a "control" formulation as described above, as well as sixteen test formulations containing emulsifying and stabilizing complexes as a substitute for the additive E471, were prepared in a semi-industrial facility, following the same proportions as those used in the laboratory.

[0060] Following these tests, the "control" formulation containing additive E471 obtained the following results: - in viscosity of the mixture after maturation: approximately 85 cP; - in terms of expansion percentage: approximately 102%; and - as a percentage of melting after three hours at 23°C: • freezing at -3.5°C: approximately 45.01%; • freezing at -5°C: approximately 26.39%.

[0061] And, among the test formulations, those that met all the required functional (viscosity, overrun, melting) and sensory (texture) objectives contained both: - approximately 0.5% by weight of phospholipid-rich dairy co-product; and - between 0.3% and 0.4% by weight of cellulosic fibers; and - between 0.1% and 0.2% by weight of guar gum.

[0062] In particular, the following combination was obtained, taking into account its economic advantages: - 0.5% by weight of phospholipid-rich dairy co-product; and - 0.4% by weight of cellulosic fibers; and - 0.1% by weight of guar gum.

[0063] All the tests carried out and their statistical interpretation made it possible to evaluate pre precisely the role of the different components on the quality of the ice cream.

[0064] With regard to the casting, it has been observed in particular that: - hydrolyzed vegetable proteins tend to increase the melting rate, so limiting or even removing them from the formulation is relevant; - an excessive amount of dairy co-product rich in fat, especially exceeding 0.6% by weight, also has a negative impact on the melting of the food product; - a percentage of cellulosic fibers of approximately 0.6% ensures a melting percentage of less than 40%, but it was chosen to lower it to a content of less than 0.5%, to avoid an excessively dry texture unpleasant for the consumer; - Guar gum has a slightly negative impact on the melting speed, and given its influence on the viscosity of the formulation, it is necessary to limit the quantity of it.

[0065] Thus, all the tests made it possible to obtain an optimal formulation with a standard viscosity compatible with an industrial application, an expansion equivalent to the "control" formulation containing in particular additive E471, as well as an improved melting speed and a sensory quality equivalent to market standards.

Claims

Demands

1. Formulation for a food product based on a foamed emulsion of a dairy ingredient in water, said formulation comprising: - less than 15% by weight of a dairy ingredient having at least 10% by weight of protein; and - less than 5% by weight of an emulsifying and stabilizing complex of said product, said formulation being characterized in that the dairy ingredient has a fat content which is greater than 1%, the emulsifying and stabilizing complex comprising a mixture of cellulosic fibers with a food hydrocolloid.

2. Formulation according to claim 1, characterized in that it comprises between 6% and 12% by weight, and in particular 9% by weight of dairy ingredient.

3. Formulation according to one of claims 1 or 2, characterized in that the dairy ingredient comprises between 15% and 25% by weight of protein.

4. Formulation according to any one of claims 1 to 3, characterized in that the dairy ingredient has a fat content of between 1% and 3%, in particular in the order of 1.9%.

5. Formulation according to any one of claims 1 to 4, characterized in that the dairy ingredient comprises fats rich in phospholipids.

6. Formulation according to claim 5, characterized in that the fats of the dairy ingredient comprise between 1% and 10% by weight of phospholipids.

7. Formulation according to any one of claims 1 to 6, characterized in that the dairy ingredient comprises a high-fat dairy co-product.

8. Formulation according to any one of claims 1 to 7, characterized in that the proteins of the dairy ingredient are predominantly whey proteins.

9. Formulation according to any one of claims 1 to 8, characterized in that it comprises between 0.5% and 2.5% by weight, and including 1% by weight of emulsifying and stabilizing complex.

10. Formulation according to any one of claims 1 to 9, characterized in that the emulsifying and stabilizing complex comprises a food hydrocolloid based on polysaccharides of natural origin, in particular selected from cellulose, gelatin, carrageenans, pectin, natural gums, in particular gum arabic, locust bean gum, tara gum, xanthan gum or guar gum, as well as starch.

11. Formulation according to claim 10, characterized in that it comprises between 0.05% and 0.3% by weight, and in particular 0.1% by weight of guar gum.

12. Formulation according to any one of claims 1 to 11, characterized in that the emulsifying and stabilizing complex comprises cellulosic fibers selected from food-grade vegetable raw materials such as citrus fibers, seed fibers, bamboo fibers, coconut fibers, banana fibers, pineapple fibers, apple fibers, vegetable fibers, cactus fibers, mushroom fibers.

13. Formulation according to claim 12, characterized in that the emulsifying and stabilizing complex comprises citrus fibers, in particular citrus.

14. Formulation according to claim 13, characterized in that it comprises between 0.1% and 0.6%, and in particular 0.4% by weight of citrus fibers.