FOOD COMPOSITION BASED ON MILK, EGGS OR CREAM, WITHOUT ADDITIVES

Abstract

ADDITIVE-FREE MILK AND EGG BASED FOOD COMPOSITION The present invention relates to a food composition based on eggs, milk or cream, and texturizing agents, characterized in that the texturizing agents comprise a combination of seaweed fibers and citrus fibers and in that the composition is free of starchy substances.

Description

Title of the invention: FOOD COMPOSITION BASED ON MILK, EGGS OR CREAM, WITHOUT ADDITIVES

[0001] The present invention relates to a food composition based on milk, eggs or cream, such as custard, egg custard or crème brûlée.

[0002] Milk and egg creams, such as custards, are formulated on a similar base formula based on base ingredients which are whole or skimmed milk, sugar, egg products such as egg yolks or whole eggs and flavoring agents such as vanilla flavorings.

[0003] To provide texture and stability, texturizing agents, i.e. gelling agents or thickeners, are added to the basic formula. Commonly used texturizing agents are additives such as xanthan, pectin, carrageenans. To enhance the creamy texture, these additives are combined with starchy materials such as starches. These starches can be chemically or physically modified starches. Chemically modified starches are additives. Physically modified starches are not considered additives but ingredients.

[0004] Consumers today are looking for healthy and natural food products, containing little or no additives. In addition, it is interesting to have products that can be stored over time in the cold or at room temperature, without showing any instability, for a period of up to one hundred days.

[0005] The choice of physically modified starch, which is not an additive, could have represented a possible way to satisfy these various expectations. However, during the manufacture of food products in factories, the presence of external contaminants is regularly observed. In particular, in compositions formulated with eggs, the presence of amylases is noted, contaminants brought by the eggs, mainly by the egg yolk. However, amylases are enzymes that degrade the starchy material over time, resulting in a modification of the texture of the composition, in particular a loss of viscosity and liquefaction. UHT (Ultra High Temperature) sterilization does not eradicate this phenomenon because many amylases are heat-resistant and resist such treatments.

[0006] It follows that food compositions based on eggs and starchy materials are not suitable for storage over time, particularly at room temperature.

[0007] The aim of the present invention is to solve the problems mentioned above. In particular, the aim of the invention is to provide a composition ali a food based on milk, eggs and / or cream, which does not contain any additives but ingredients of natural origin, which is free from starchy matter, and which can be stored cold but also at room temperature while having a DLUO (best before date) of around one hundred days, without any deterioration.

[0008] To this end, the invention relates to a food composition based on eggs, milk or cream and texturizing agents, characterized in that the texturizing agents comprise a combination of algae fibers and citrus fibers and in that the composition is free of starchy substance.

[0009] Advantageously, the algae fibers come from red algae.

[0010] The algae fibers in the context of the invention are in the form of extracts or whole algae. When it is an extract, any extraction method known to those skilled in the art may be suitable, such as extraction methods using organic solvents or water. Commercial extracts can of course be used. Extracts of algae fibers within the meaning of the invention are understood to mean extracts composed mainly or entirely of fibers. When it is whole algae, these are generally washed, dried, then ground into powder.

[0011] Advantageously, the algae fibers come from red algae of the genus Chondrus or Gracilaria.

[0012] Advantageously, the citrus fibers are lemon fibers.

[0013] Here again, any extraction method known to those skilled in the art may be suitable and commercial extracts can of course be used.

[0014] Preferably, the texturizing agents comprise only a combination of algae fibers and citrus fibers.

[0015] Preferably, the composition comprises between 0.010 and 0.04% of algae fibers, by weight relative to the total weight of the composition.

[0016] Preferably again, the composition comprises between 0.5 and 1.2% of citrus fibers, by weight relative to the total weight of the composition.

[0017] Advantageously, the composition comprises coloring agents and / or aromatic agents.

[0018] According to one embodiment, the coloring agent is a vegetable oil, preferably a paprika oil and / or a carrot oil.

[0019] According to one embodiment, the aromatic agent is derived from vanilla or substances close to vanilla.

[0020] These embodiments are particularly suitable for the formulation of custard or crème brûlée.

[0021] According to a characteristic of the invention, the composition is a custard, an egg dessert cream or a crème brûlée.

[0022] According to a preferred embodiment of the invention, the composition comprises:

[0023] between 8 and 12% of sugar,

[0024] between 4 and 10% egg yolk,

[0025] between 0.010 and 0.04% of algae fibers,

[0026] between 0.5 and 1.2% citrus fiber,

[0027] between 0.004 and 0.015% paprika and / or carrot oil,

[0028] between 0.00 and 0.005% of vanilla beans or substances close to vanilla,

[0029] between 0.8 and 1.6% vanilla flavoring,

[0030] by weight relative to the total weight of the composition.

[0031] Such a formulation typically corresponds to a custard.

[0032] The process for manufacturing the compositions according to the invention remains entirely conventional and therefore corresponds to the processes known to those skilled in the art.

[0033] Such steps include mixing the ingredients, heat treatment for sterilization by UHT treatment, homogenization, cooling and then packaging. Example 1: Composition of custard.

[0034] The composition is prepared using the ingredients mentioned in Table 1.

[0035] [Tab.l] Ingredients Concentration (% by weight) Milk 75-85 Sugar 8-12 Egg yolks 4-10 Seaweed fiber 0.010-0.04 Citrus fiber 0.5-1.2 Paprika oil 0.004-0.014 Vanilla beans 0.01-0.05 Vanilla flavoring 0.8-1.6 TOTAL 100

[0036] The composition obtained is a smooth, creamy, even, non-freezing custard.

[0037] The texture is checked via a visual bottle emptying test:

[0038] - Regular, continuous, packet-free flow.

[0039] A viscosity measurement is also carried out on a Lamy RM 100 viscometer, with an MS BV 10 module, a shear gradient of 100 s1, a measurement time of 10 s, at a temperature of 6°C. The composition has an expected viscosity of 300cp + / - 50 cp at 6°C. This remains constant throughout the product's lifespan (150 days) both cold and at room temperature.

Claims

Claims

1. Food composition based on eggs, milk or dairy cream and texturizing agents, characterized in that the texturizing agents comprise a combination of algae fibers and citrus fibers and in that the composition is free of starchy substance.

2. Composition according to claim 1, characterized in that the algae fibers are derived from red algae.

3. Composition according to one of the preceding claims, characterized in that the algae fibers are derived from red algae of the genus Chondrus or Gracilaria.

4. Composition according to one of the preceding claims, characterized in that the citrus fibers are lemon fibers.

5. Composition according to one of the preceding claims, characterized in that the texturizing agents comprise only a combination of algae fibers and citrus fibers.

6. Composition according to one of the preceding claims, characterized in that it comprises between 0.010 and 0.04% of algae fibers, by weight relative to the total weight of the composition.

7. Composition according to one of the preceding claims, characterized in that it comprises between 0.5 and 1.2% of citrus fibers, by weight relative to the total weight of the composition.

8. Composition according to one of the preceding claims, characterized in that it comprises coloring agents and / or aromatic agents.

9. Composition according to claim 8, characterized in that the coloring agent is a vegetable oil, preferably a paprika oil and / or carrot oil.

10. Composition according to one of claims 8 to 9, characterized in that the aromatic agent is derived from vanilla or substances close to vanilla.

11. Composition according to one of the preceding claims, characterized in that it is a custard, an egg dessert cream or a crème brûlée.

12. Composition according to one of the preceding claims, characterized in that it comprises: Between 8 and 12% sugar, Between 4 and 10% egg yolk, Between 0.010 and 0.04% algae fibers, Between 0.5 and 1.2% citrus fiber, Between 0.004 and 0.015% paprika and / or carrot oil, Between 0.01 and 0.05% vanilla beans or vanilla-like substances, Between 0.8 and 1.6% vanilla flavor, by weight relative to the total weight of the composition.