LIGHT BUTTER WITHOUT ADDITIVES

Abstract

LIGHT BUTTER WITHOUT ADDITIVES The present invention relates to a light butter without additives but made from natural ingredients. To this end, the invention relates to a light butter with 40% fat, characterized in that it consists of: 48.8% butter with 82% fat, Between 15 and 25% water, Between 20 and 30% emulsifiers chosen from buttermilk or a 2% aqueous solution of sodium caseinate, Between 4.5 and 6.5% texturizer composed of a mixture of pregelatinized corn starch, corn or rice cooking starch and non-granular potato starch, Between 0 and 1.5% salt, Between 0.0010 and 0.004% diacetyl, by weight relative to the total weight of the light butter.

Description

Title of the invention: LIGHT BUTTER WITHOUT ADDITIVES

[0001] The present invention relates to a light butter free from additives and preferably made from ingredients of natural origin.

[0002] A butter has a specific name. It is a water-in-fat emulsion, obtained by physical processes and whose constituents are of dairy origin.

[0003] So-called "traditional" butter is composed of 82% fat and 16% water. This butter contains no artificial flavors or additives.

[0004] Light butters and low-fat butters are alternatives to traditional butter designed for reduced fat content.

[0005] Light and reduced-fat butters therefore differ from traditional butter in their fat content: light butters have between 60 and 62% fat and light butter between 39 and 41%.

[0006] Light butters are made from milk fat (butter or milk), water, modified starch, lactic ferments, and possibly salt. In order to compensate for the reduction in fat content in low-fat and light butters, the addition of additives acting as stabilizers, thickeners, emulsifiers, or texturizers is necessary.

[0007] Thus, light butters on the market today contain a large number of additives such as monodiglycerides of fatty acids as emulsifiers, modified starches as texturizers, cellulose derivatives, pectins or alginates as thickeners, colorants such as carotenoids and preservatives such as potassium sorbate.

[0008] Consumers, however, are today looking for healthy and natural food products, made without additives and preferably based on ingredients of natural origin.

[0009] European regulations define precisely what is meant by an additive (Regulation (EC) No 1333 / 2008). It provides lists of permitted additives and also lists ingredients that are not considered additives. In the European Union, all food additives are identified by a number beginning with "E".

[0010] The natural origin of an ingredient, for its part, refers to ingredients or compounds originating from nature and found in their natural state, or after mechanical transformation not resulting in any profound modification (Information Note No. 2009-136 issued on August 18, 2009 by the Directorate General for Competition, Consumer Affairs and Fraud Control; Guide established by the UK Food Agency Standards Agency and entitled “Criteria for the use of the tarnish fresh, pure, natural and. In food labeling").

[0011] The production of light butters without additives is very restrictive. Indeed, in the absence of additives, the emulsions are fragile and the risk of destabilization and phase separation is high during the manufacturing process during which the product is subjected to high shear and pressure stresses.

[0012] Indeed, according to the manufacturing process known per se, once the water-in-oil emulsion has been prepared, it is transferred to a scraped surface exchanger and then undergoes a pasteurization treatment at a temperature of approximately 80°C. This is followed by a crystallization step including several cooling steps at different temperatures during which the emulsion goes from a temperature of 80°C to temperatures of less than 20°C in a few minutes. This is followed by a mixing step in a texturizer in order to homogenize the product. At the end of the process, the product can be packaged directly or returned to the scraped surface exchanger and undergoes the pasteurization, cooling and mixing steps again. This is called recycling.

[0013] The aim of the present invention is thus to propose a light butter containing no additives but ingredients of natural origin and which has good stability, and organoleptic properties of taste, color and mouthfeel as close as possible to a traditional butter. In particular, the light butter according to the invention must be able to be formulated according to conventional manufacturing processes known to those skilled in the art.

[0014] To this end, the invention relates to a light butter with 40% fat content characterized in that it is made up of:

[0015] - 48.8% butter at 82% fat,

[0016] - Between 15 and 25% water,

[0017] - Between 20 and 30% of emulsifiers chosen from buttermilk or an aqueous solution 2% sodium caseinate,

[0018] - Between 4.5 and 6.5% of texturizer composed of a mixture of pregelatinized starch of corn, native corn or rice starch and non-granular potato starch,

[0019] - Between 0 and 1.5% salt,

[0020] - Between 0.0010 and 0.004% diacetyl,

[0021] by weight relative to the total weight of the light butter.

[0022] In the composition of the butter according to the invention, the absence of emulsifiers commonly used and classified as additives is compensated by buttermilk or sodium caseinate solution.

[0023] Buttermilk is a co-product that is recovered during the manufacture of butter. It is therefore 100% dairy. Its composition is close to skimmed milk and the protein content is between 2.2 and 2.4%. Its fat content is close to 0.8%. It is rich in phospholipids from the native membrane of the fat globules of native milk. The mixture of proteins, particularly caseins, and phospholipids creates an interface between the fat and the water and thus stabilizes the emulsion.

[0024] Alternatively, a caseinate solution may be used.

[0025] Preferably, the emulsifier chosen is buttermilk.

[0026] The emulsifiers according to the invention are not, however, sufficient on their own to stabilize the emulsion. The addition of specific texturizers is therefore necessary. The texturizers will provide viscosity in the aqueous phase by capturing water. In addition, the choice of texturizers also depends on the texture they will generate during the different stages. It must be as fine as possible to resemble a typical butter texture.

[0027] The absence of commonly used texturizers classified as additives is compensated by a specific mixture of starches. The starches selected within the scope of the invention are not considered as additives but as ingredients. Since the texturizers within the scope of the invention are starchy, some of them may be sensitive to heat treatments, particularly when the product is recycled and therefore undergoes several pasteurization stages. The choice of the three starches according to the invention takes this constraint into account.

[0028] Pregelatinized corn starch will give viscosity to the aqueous phase from the preparation stage. It will be operational from the first pasteurization to give, after crystallization, the right texture to the light butter without loss of water during spreading.

[0029] Native corn or rice starch will not give any viscosity during preparation. It will begin to functionalize during the first pass through the pasteurizer. It will be completely functionalized during a second pass through the pasteurizer and thus take over from the pregelatinized starch which will begin to be less efficient. During recycling, the crystallized product must be identical to that which would have undergone a single pasteurization step. It is important to have a small grain during the swelling of the granule during pasteurization in order to promote the finest possible texture to get closer to butter. Rice or corn starch meets this specification.

[0030] Non-granular potato starch, unlike the other two starches which are granular and therefore more sensitive to heat treatments, is very stable during the various passages in the pasteurizer. It helps stabilize the product during cooling by gelling the water drops. This starch also improves the texture of the finished product thanks to its fineness.

[0031] Advantageously, the starch mixture comprises between 1.6 and 2.3% of pregelatinized corn starch, between 1.6% and 2.2% of native corn or rice starch and between 1 and 1.75% non-granular potato starch, by weight relative to the total weight of the light butter.

[0032] The light butter according to the invention is manufactured according to the conventional methods for preparing light butters well known to those skilled in the art.

[0033] The above-mentioned features of the invention, as well as others, will appear more clearly on reading the following description of an exemplary embodiment.

[0034] Example 1:

[0035] A light butter with 40% fat (MF) is prepared using the ingredients mentioned in Table 1.

[0036] [Tab.l] Ingredients Quantity (% by weight) Butter 82% fat 48.8 48.8 Buttermilk 20-30 24.5 Water 15-25 20.55 Starch mix 4.5-6.5 5.65 Salt 0-1.5 0.5 Natural flavoring diacetyl 0.0010-0.004 0.0018

[0037] Preparation steps:

[0038] Preparation of a water-in-oil emulsion:

[0039] - the starches, salt and flavoring are introduced into a first tank containing the aqueous phase (water + buttermilk) maintained at 50°C;

[0040] - the butter constituting the fatty phase is introduced into a second tank maintained at 50°C;

[0041] - the aqueous phase is slowly transferred into the tank containing the fatty phase with vigorous stirring to make the water-in-oil emulsion at 50°C.

[0042] Treatment of the emulsion:

[0043] - ESR passage: the product obtained is transferred into a scraped surface exchanger (ESR) and kept stirring at 50°C, approximately 1 hour.

[0044] - pasteurization: the product is pasteurized at 80°C,

[0045] - crystallization: the product is cooled according to 3 temperatures: 35°C, 25°C, 17°C, suc discontinuously,

[0046] - mixing: the product is transferred into a texturizer and mixed at 19°C,

[0047] - the product is either packaged or redirected to the ESR (recycling).

Claims

Claims

1. Light butter with 40% fat, characterized in that it consists of: - 48.8% butter with 82% fat, - Between 15 and 25% water, - Between 20 and 30% emulsifiers chosen from buttermilk or a 2% aqueous solution of sodium caseinate, - Between 4.5 and 6.5% texturizer composed of a mixture of pregelatinized corn starch, corn or rice cooking starch and non-granular potato starch, - Between 0 and 1.5% salt, - Between 0.0010 and 0.004% diacetyl, by weight relative to the total weight of the light butter.

2. Light butter according to claim 1, characterized in that the emulsifier is buttermilk.

3. Light butter according to claim 1 or 2, characterized in that the mixture of starches comprises between 1.6 and 2.3% of pregelatinized corn starch, between 1.6% and 2.2% of native corn or rice starch and between 1 and 1.75% of non-granular potato starch, by weight relative to the total weight of said light butter.