Low-fat whipping liquid cream composition

Abstract

The present invention relates to a whipable liquid fresh cream composition containing 13-28% by weight of milk fat, comprising: 35-60% by weight of fresh cream (preferably having 38-46% by weight of milk fat relative to the weight of the fresh cream); 0.05-0.40% by weight of a first emulsifier containing mono and / or diglycerides of fatty acids having an iodine value of less than 10; 0.1-0.35% by weight of a second emulsifier containing mono and / or diglycerides of fatty acids having an iodine value of 40-80; and fat having an iodine value of 85-150. The present invention relates to a composition comprising: 0.05 to 0.15% by weight of a third emulsifier comprising a mono and / or diglyceride of a fatty acid; 0.4 to 1.2% by weight of a fourth emulsifier selected from the group consisting of lactic acid esters of mono and / or diglycerides of fatty acids, acetate esters of mono and / or diglycerides of fatty acids, and mixtures thereof; and 20 to 58% by weight of water, milk, or mixtures thereof (wherein the first, second, third, and fourth emulsifiers are different from each other, and the weight percentages are based on the total weight of the whipable liquid cream composition).

Description

Technical Field

[0001] The present invention relates to a low-fat whipable liquid fresh cream composition, a method for producing a low-fat whipable liquid fresh cream composition, and a method for producing a low-fat whipped fresh cream composition. Background Art

[0002] Conventionally, whipped cream is produced by whipping a milk fat fraction (cream) separated from whole milk. Conventional whipping creams contain approximately 30 to 40% by weight of milk fat. The relatively high fat level in cream provides, when whipped, excellent stability of the whipped cream, excellent sharp peak formation of cream blobs (sometimes referred to as dollops of cream), and a rich, creamy mouthfeel.

[0003] However, consumer health concerns regarding the relatively high fat content and relatively high caloric value in cream have prompted the dairy industry to develop lower fat cream types, for example with fat contents as low as 12 to 25% by weight. However, this has proven to be difficult. This is because reducing the fat content of cream impairs the stability of the whipped cream and further adversely affects the mouthfeel. Relatively large amounts of gelatin (or alternatives thereto) may be added to compensate for the technical and sensory drawbacks of these fat-reduced creams.

[0004] Spray cream from aerosol spray cans typically has a lower caloric value per volume than whipped cream, due to its typically high overrun, usually about 300% or more. However, not only are the firmness and shape retention of known spray creams generally not as good as those of whipped cream, but the need for propellant gases such as nitrous oxide or carbon dioxide is also a drawback since these are greenhouse gases.

[0005] Therefore, there is a need to provide a low-fat whipping cream that remains stable for a long time after whipping, still exhibits a rich and creamy texture when consumed, and in a single scoop, has an appealing appearance at least equivalent to that of full-fat whipped cream. Furthermore, there should be no need to use any greenhouse gases as propellants.

[0006] International Publication No. 2006 / 038807 discloses a low-fat (10-20% by weight) fresh cream containing 0.1-2.0% by weight of mono and / or diglycerides containing at least one unsaturated fatty acid group, preferably an acetyl or lactyl group. This composition was capable of whipping up to a 150% overrun. GB 2437239 discloses a low-fat (up to 20%) whipping cream. Only a few percent of the fat is derived from fresh cream, with the majority of the fat being non-dairy lauric fat. This whipping cream further comprises an emulsifier mix containing lactate esters, monoglycerides, diglycerides, sorbitan monostearate, and sodium stearyl lactate.

[0007] Specification No. EP1226761 discloses a dairy product that can be frothed simply by shaking by hand, and which contains 0-30% fat, three emulsifiers (polyglycerol monostearate, sorbitan tristearate, and unsaturated monoglycerides), and a foam stabilizer. [Overview of the project] [Means for solving the problem]

[0008] It is hereby found that the technical and sensory properties of low-fat whipping cream can be significantly improved by incorporating a specific mixture of emulsifiers into the low-fat cream. Using the product of the present invention, high overrun can be achieved without the use of greenhouse gases as propellants. Furthermore, the absence of propellants reduces packaging, which is desirable from a sustainability standpoint.

[0009] Therefore, in a first aspect, the present invention relates to a whipping liquid fresh cream composition containing 13 to 28% by weight of milk fat, and: a. 35-60% by weight of fresh cream (preferably this fresh cream has a milk fat content of 38-46% by weight relative to the weight of the fresh cream); b. A first emulsifier in an amount of 0.05 to 0.40% by weight, comprising mono and / or diglycerides of fatty acids having an iodine value of less than 10; c. A second emulsifier in an amount of 0.1 to 0.35% by weight, comprising mono and / or diglycerides of fatty acids having an iodine value of 40 to 80; d. A third emulsifier in an amount of 0.05 to 0.15% by weight, comprising mono and / or diglycerides of fatty acids having an iodine value of 85 to 150; e. A fourth emulsifier in an amount of 0.4 to 1.2% by weight, selected from the group consisting of lactic acid esters of mono and / or diglycerides of fatty acids, acetate esters of mono and / or diglycerides of fatty acids, and mixtures thereof; f. 20-58% by weight of water, milk, or a mixture thereof (Here, the first, second, third, and fourth emulsifiers are different from each other, and the weight percentages are based on the total weight of the whipping liquid cream composition.) This relates to compositions containing the following:

[0010] In a second aspect, the present invention relates to a method for preparing a whipping liquid cream composition: i. A mixture of the following: a. Fresh cream containing 35-60% by weight, preferably with a milk fat content of 38-46% by weight; b. A first emulsifier in an amount of 0.05 to 0.40% by weight, comprising mono and / or diglycerides of fatty acids having an iodine value of less than 10; c. A second emulsifier in an amount of 0.1 to 0.35% by weight, comprising mono and / or diglycerides of fatty acids having an iodine value of 40 to 80; d. A third emulsifier in an amount of 0.05 to 0.15% by weight, comprising mono and / or diglycerides of fatty acids having an iodine value of 85 to 150; e. A fourth emulsifier in an amount of 0.4 to 1.2% by weight, selected from the group consisting of lactic acid esters of mono and / or diglycerides of fatty acids, acetate esters of mono and / or diglycerides of fatty acids, and mixtures thereof; and f. 20-58% by weight of water, milk, or a mixture thereof (Here, the first, second, third, and fourth emulsifiers are different from each other.) To prepare; ii. Preferably, heating the mixture obtained in step (i) using a UHT treatment; iii. Preferably, a two-stage homogenization process is used to homogenize the heated mixture, thereby yielding a whipping liquid cream composition; (The weight percentage is based on the total weight of the whipping liquid cream composition.) Regarding methods including

[0011] In a third aspect, the present invention relates to a method for preparing a whipped cream composition, comprising the step of whipping a whipping liquid cream to preferably an overrun of 200-600%. [Modes for carrying out the invention]

[0012] It has been found that the low-fat, whipable liquid cream composition according to the present invention can achieve excellent stability of the cream mass when it contains a small amount of a specific emulsifier. Furthermore, this cream mass has excellent firmness and high overrun similar to full-fat whipped cream, and also has a very good creamy texture. These emulsifiers are characterized by the degree of unsaturation or saturation of their fatty acid chains, and, in other cases, by their ester derivatives.

[0013] The degree of unsaturation is defined by the so-called iodine value, which is well known in the art. The iodine value (IV) can be determined by gas chromatography analysis as described in AOAC Cd 1c-85; ISO 3961:2018.

[0014] Therefore, the present invention relates to a whipable liquid fresh cream composition containing 13 to 28% by weight of milk fat, and: a. 35-60% by weight of fresh cream (preferably this fresh cream has a milk fat content of 38-46% by weight relative to the weight of the fresh cream); b. A first emulsifier in an amount of 0.05 to 0.40% by weight, comprising mono and / or diglycerides of fatty acids having an iodine value of less than 10; c. A second emulsifier in an amount of 0.1 to 0.35% by weight, comprising mono and / or diglycerides of fatty acids having an iodine value of 40 to 80; d. A third emulsifier in an amount of 0.05 to 0.15% by weight, comprising mono and / or diglycerides of fatty acids having an iodine value of 85 to 150; e. A fourth emulsifier in an amount of 0.4 to 1.2% by weight, selected from the group consisting of lactic acid esters of mono and / or diglycerides of fatty acids, acetate esters of mono and / or diglycerides of fatty acids, and mixtures thereof; f. 20-58% by weight of water, milk, or a mixture thereof (Here, the first, second, third, and fourth emulsifiers are different from each other, and the weight percentages are based on the total weight of the whipping liquid cream composition.) This relates to compositions containing the following:

[0015] Fresh cream is a term known in the art and refers to the liquid fat fraction separated from the whole milk of a mammal, preferably a cow, most preferably a cow. The separation of fat from milk can be carried out, for example, using a centrifuge.

[0016] The first emulsifier present in the whippable liquid dairy product composition according to the present invention is an emulsifier comprising mono- and / or diglycerides of fatty acids having an iodine value of less than 10. Typically, said emulsifier is a mixture of monoglycerides of fatty acids and diglycerides of fatty acids. It is preferred that the first emulsifier has an iodine value of less than 8, more preferably less than 6, even more preferably less than 4, most preferably less than 3. Preferably, the first emulsifier comprises more than 90% by weight of monoglycerides of C16:0 and C18:0 fatty acids, based on the total weight of fatty acid chains.

[0017] According to one embodiment, the first emulsifier is present in the whippable liquid dairy product composition in an amount of 0.05 to 0.15% by weight. Such a concentration achieves both a small amount of emulsifier and excellent hardness and stability. In another embodiment, the first emulsifier is present in the whippable liquid dairy product composition in an amount of more than 0.15% by weight up to 40% by weight, more preferably 0.16 to 0.40% by weight. The advantage of such a larger amount is further improvement in hardness and stability.

[0018] The second emulsifier present in the whippable liquid dairy product composition according to the present invention is an emulsifier comprising mono- and / or diglycerides of fatty acids having an iodine value of 40 to 80. Typically, this second emulsifier is a mixture of monoglycerides of fatty acids and diglycerides of fatty acids. The second emulsifier preferably has an iodine value of 45 to 75, more preferably 50 to 70, most preferably 55 to 65. Preferably, the second emulsifier comprises 90% by weight or more of monoglycerides of fatty acids, based on the total weight of mono- and / or diglycerides of fatty acids.

[0019] The third emulsifier present in the whipable liquid dairy composition according to the present invention is an emulsifier comprising a fatty acid monoglyceride and / or diglyceride having an iodine value of 85 to 150. Typically, this third emulsifier is a mixture of fatty acid monoglycerides and fatty acid diglycerides. The third emulsifier preferably has an iodine value of 90 to 130, more preferably 95 to 120, and most preferably 100 to 110. Preferably, the third emulsifier contains 90% by weight or more of fatty acid monoglycerides based on the total weight of fatty acid monoglycerides and / or diglycerides.

[0020] This weight / weight ratio of the second emulsifier to the third emulsifier has been found to have a particular positive effect on the properties of the whipped cream with respect to overrun, stability, and mouthfeel. Therefore, preferably, the weight / weight ratio of the second emulsifier containing mono and / or diglycerides of fatty acids having an iodine value of 40 to 80 and the third emulsifier containing mono and / or diglycerides of fatty acids having an iodine value of 85 to 150 in a whipable liquid dairy product is 3:1 to 1:3, more preferably 2.5:1 to 1:2.5, even more preferably 2:1 to 1:2, and most preferably 2:1 to 1:1.

[0021] In preferred embodiments, a second emulsifier comprising monoglycerides and diglycerides of fatty acids having an iodine value of 40 to 80, and a third emulsifier comprising monoglycerides and diglycerides of fatty acids having an iodine value of 85 to 150, each comprising at least 90% by weight of monoglycerides of fatty acids, based on the total weight of the monoglycerides and / or diglycerides of fatty acids.

[0022] The fourth emulsifier present in the whipable liquid dairy composition according to the present invention is an emulsifier selected from the group consisting of lactic acid esters of monoglycerides of fatty acids, acetates of monoglycerides of fatty acids, and mixtures thereof. Typically, this emulsifier is a mixture of lactic acid esters of monoglycerides of fatty acids and lactic acid esters of diglycerides of fatty acids; or a mixture of acetates of monoglycerides of fatty acids and acetates of diglycerides of fatty acids; or a combination of mixtures of these two. Preferably, the fourth emulsifier is a lactic acid ester of monoglycerides of fatty acids. If the fourth emulsifier is a lactic acid ester of monoglycerides of fatty acids, it includes fatty acid chains, where at least 95% by weight, more preferably at least 97% by weight, of these fatty acid chains is saturated, based on the total weight of the fatty acid chains of the monoglyceride lactic acid esters. If the fourth emulsifier is a lactic acid ester of a fatty acid mono and / or diglyceride, it is even more preferable that its iodine value is less than 4.

[0023] It should be noted that the first, second, third, and fourth emulsifiers in the whipping liquid cream composition are different from each other.

[0024] It is even more preferable that the first, second, and third emulsifiers do not contain lactic acid esters of mono and / or diglycerides of fatty acids, acetate esters of mono and / or diglycerides of fatty acids, or any mixture thereof.

[0025] It has been further found that the presence of certain other emulsifiers negatively affects the performance of low-fat whipable liquid cream compositions, resulting in insufficient firmness and mouthfeel (characterized by being too soft, fluffy, and melting away too quickly in the mouth). This was particularly pronounced when CITREM esters (citric acid esters of mono and / or diglycerides of fatty acids) were used. Therefore, preferably, the whipable liquid cream composition according to the present invention lacks citric acid esters of mono and / or diglycerides of fatty acids. More preferably, the whipable liquid cream composition lacks saturated and / or unsaturated CITREM.

[0026] Good results have been obtained with a milk fat content of approximately 20% by weight in the whipable liquid cream composition. Therefore, the whipable liquid cream composition preferably contains 15-25% by weight of milk fat, more preferably 18-22% by weight of milk fat (the weight percentage is based on the total weight of the whipable liquid cream composition).

[0027] To optimize the taste of the whipable liquid cream composition of the present invention, sugars may be added. Therefore, the whipable liquid cream composition according to the present invention preferably contains at least one sugar selected from the group consisting of sucrose, lactose, glucose, fructose, and mixtures thereof. This at least one sugar is preferably present in the whipable cream composition in an amount of 0 to 10% by weight, more preferably 1 to 9% by weight, and most preferably 2 to 8% by weight, based on the total weight of the whipable liquid cream composition.

[0028] The preferred sugar is sucrose. Less preferably, at least one sugar can be replaced with at least one artificial sweetener, in which case the artificial sweetener is preferably selected from the group consisting of acesulfame potassium, advantame, aspartame, neotame, saccharin, sucralose, monk fruit (luo han guo), stevia, and mixtures thereof.

[0029] The whipable liquid cream composition may further contain at least one type of protein. Therefore, it is preferable that the whipable liquid cream composition according to the present invention contains milk protein. The milk protein is preferably present in an amount of 0.5 to 4.0% by weight, more preferably 1.0 to 3.5% by weight, based on the total weight of the whipable liquid cream composition.

[0030] Furthermore, the whipable liquid cream composition according to the present invention may contain stabilizers such as stabilizing polysaccharides. Particularly preferred are stabilizing gums. Typically, stabilizers are used when creaming up during storage should be kept to a minimum or even prevented. Thus, in one embodiment, the whipable liquid cream composition according to the present invention contains a stabilizer selected from the group consisting of carrageenan, locust bean gum, xanthan gum, guar gum, arginate, and mixtures thereof. If present, the stabilizer content is preferably in the range of 0.0005 to 4% by weight, more preferably 0.001 to 1% by weight, and most preferably 0.005 to 0.1% by weight, based on the total weight of the whipable liquid cream composition. Those skilled in the art will be able to determine a particularly suitable concentration depending on the specific stabilizer used, based on common sense and the information provided herein. A preferred stabilizer is carrageenan. Preferably, carrageenan is present in an amount of 0.005 to 0.05% by weight, based on the total weight of the whipable liquid cream composition.

[0031] The whipping liquid cream composition preferably has a solid content of 30-45% by weight, more preferably 32-43% by weight, and most preferably 33-40% by weight. The whipping liquid cream composition contains 20-58% by weight, preferably 22-56% by weight, more preferably 28-55% by weight, and most preferably 30-50% by weight of water, milk, or a mixture thereof, preferably milk, more preferably skim milk.

[0032] In a second aspect, the present invention relates to a method for preparing a whipping liquid cream composition: i. A mixture of the following: a. 35-60% by weight fresh cream, preferably with a fat content of 38-46% by weight of milk fat; b. A first emulsifier in an amount of 0.05 to 0.40% by weight, comprising mono and / or diglycerides of fatty acids having an iodine value of less than 10; c. A second emulsifier in an amount of 0.1 to 0.35% by weight, comprising mono and / or diglycerides of fatty acids having an iodine value of 40 to 80; d. A third emulsifier in an amount of 0.05 to 0.15% by weight, comprising mono and / or diglycerides of fatty acids having an iodine value of 85 to 150; e. A fourth emulsifier in an amount of 0.4 to 1.2% by weight, selected from the group consisting of lactic acid esters of mono and / or diglycerides of fatty acids, acetate esters of mono and / or diglycerides of fatty acids, and mixtures thereof; and f. 20-58% by weight of water, milk, or a mixture thereof (Here, the first, second, third, and fourth emulsifiers are different from each other.) To prepare; ii. Preferably, heating the mixture obtained in step (i) using a UHT treatment; iii. Preferably, a two-stage homogenization process is used to homogenize the heated mixture, thereby yielding a whipping liquid cream composition. (The weight percentage is based on the total weight of the whipping liquid cream composition.) Regarding methods including

[0033] To optimize the taste of the whipable liquid cream composition of the present invention, sugars may be added to the mixture in step (i). Preferably, at least one sugar selected from the group consisting of sucrose, lactose, glucose, fructose, and mixtures thereof is added to the mixture in step (i). In this case, the at least one sugar is preferably present in an amount of 0 to 10% by weight, more preferably 1 to 9% by weight, and most preferably 2 to 8% by weight. The whipable liquid fresh cream composition according to the present invention may also contain a stabilizer, in which case the stabilizer is preferably selected from the group consisting of carrageenan, locust bean gum, xanthan gum, guar gum, arginate, and mixtures thereof. Thus the mixture of step (i) may further contain a stabilizer. In that case, the stabilizer is preferably present in an amount of 0.0005 to 4% by weight, more preferably 0.001 to 1% by weight, and most preferably 0.005 to 0.1% by weight. A preferred stabilizer is carrageenan. Preferably, carrageenan is present in an amount of 0.005 to 0.05% by weight.

[0034] Those skilled in the art may prepare the mixture of step (i) using prior art known in the art. As those skilled in the art will see, it may be preferable to first melt one or more emulsifiers before mixing. In a preferred embodiment, step (i) of the method includes the following steps: -Emulsifiers (b), (c), (d), and (e), and optionally sugars and / or stabilizers, are mixed with water, milk, or a mixture thereof to obtain a first phase; -Optionally, provide fresh cream in which sugar has been dissolved to obtain a second phase; - Mix the first phase and the second phase to obtain the mixture of step i. If milk is used as component (f), it is preferably skim milk.

[0035] The heating step (ii) is preferably a UHT (ultra-high temperature) treatment; it is carried out as a heating technique known in the art. The UHT treatment may be direct or indirect; both direct and indirect heating result in excellent performance and quality.

[0036] The direct heat treatment is preferably a steam injection treatment or a steam infusion treatment. The direct heat treatment is preferably carried out at a temperature of 135 to 150°C, more preferably 140 to 145°C. Preferably, the heat treatment is carried out for 1 to 8 seconds, more preferably 2 to 6 seconds, and most preferably 3 to 5 seconds.

[0037] Indirect heating is preferably carried out in a plate heat exchanger. Indirect heating is preferably carried out at a temperature of 130-150°C, more preferably 135-140°C. Preferably, the heating is carried out for 1-8 seconds, more preferably 2-6 seconds, and most preferably 3-5 seconds.

[0038] The homogenization step (iii) can be carried out using conventional apparatus and conditions. Preferably, the homogenization step (iii) is carried out as a two-stage homogenization, where preferably the first stage is carried out at a pressure of 60 to 150 bar, preferably 60 to 120 bar, more preferably 60 to 110 bar, and most preferably 60 to 100 bar, and the second stage is carried out at a pressure of 5 to 15 bar and preferably at a temperature of 70 to 80°C.

[0039] In a third aspect, the present invention relates to a method for preparing a whipped cream composition, comprising whipping a whipped liquid dairy composition to an overrun of preferably 200-600%, more preferably 300-500%, and most preferably 350-500%.

[0040] The term "overrun" is defined by the following equation, represented as equation A: Overrun = ([V × density / weight] - 1) × 100% In the equation, V = volume of the container. Density = Density of the liquid composition (g / ml) Weight = Weight (g) of the whipped / foamed composition in the container

[0041] More information on how to determine overrun is described in detail in the Experiment section below.

[0042] Preferably, whipping can be done using any suitable whipping machine known in the art, for example, a static mixer (examples of such machines are Sanomat®, Mussana®, or Taylor whipped cream dispensers), or an industrial whipping machine equipped with a rotor / stator whisk or a continuous whisk (e.g., Trefa® or Mondomix®).

[0043] In one embodiment, whipping can be done manually using a whisk or a household mixer. In a particular preferred embodiment, whipping can be done using a cross-flow membrane machine. Such a preferred machine is disclosed in International Publication No. 2022 / 066019. [Examples]

[0044] Overrun decision: Overrun is the volume increase of a whipped or foamed composition (cream) compared to a liquid composition (cream). Overrun was determined by the relationship between the density of the liquid and the whipped / foamed composition. To measure overrun, a 205 ml container (cup) was filled with the whipped / foamed composition. The composition was filled to the same height as the top rim of the container, and the weight of the contents of the container was determined. The more air there is in the whipped / foamed composition, the lower the density, and therefore the smaller the weight. Overrun = (V × density / weight) - 1) × 100% In the formula: V = volume of the container (205 ml) Density = Density of the liquid composition (g / ml) Weight = Weight (g) of the whipped / foamed composition in the container For example: 95g of whipped cream in a 205ml container, and liquid cream with a density of 0.995g / ml. →((205 × 0.995 / 95) - 1) × 100 = 115%

[0045] Determining firmness: The hardness was measured using a texture analyzer (Stable Micro Systems TA-XT Plus). This device inserts a cylinder (Perspex, 25 mm in diameter and 40 mm in height) into the product (whipped / foamed composition) at a constant speed (1 mm / sec) and distance (20 mm). The maximum force required for the machine to enter the product is a measure of the product's hardness. The hardness of the whipped or foamed product is expressed in grams. A higher value indicates a harder whipped or foamed product.

[0046] Shape retention is the firmness of a whipped or foamed composition measured after a specific time at a specific temperature. In the examples, unless otherwise specified, shape retention was determined after 60 minutes at 4°C. Shape retention can also be expressed as the percentage of remaining firmness compared to the firmness immediately after whipping or foaming.

[0047] Specific parameters (visual consistency) used to judge the quality of whipped cream. The criteria used by the taste test panel for judging the visual and sensory parameters of whipped cream are as follows:

[0048] Horn angle: Sharp horns: Accompanied by stiffly whipped cream with horns that remain upright. Dull (soft) horns: Weak, associated with melted whipped cream Scale: 0-10 0 is very weak 10 is very sharp

[0049] Visual appearance due to gloss: Dry appearance: accompanied by a dull, stiff whipped cream. Glossy appearance: associated with a watery texture Scale: 0-10 0 is very glossy 10 is very dry

[0050] Example 1: Preparation of a low-fat, whipable liquid dairy composition according to the present invention. 0.2 kg of emulsifier 2 (Dimodan® RT ex DuPont Danisco / IFF, mono / diglyceride (E471) with an iodine value of approximately 60 and a total amount of at least 90% monoglycerides), 0.1 kg of emulsifier 3 (Dimodan® UJ ex DuPont Danisco, mono / diglyceride (E471) with an iodine value of 105 consisting of 96% monoglycerides), and 0.8 kg of emulsifier 4 (Admul® GLP 2033 ex Kerry (E472b), a lactate ester of a fatty acid mono / diglyceride (Lactem), was melted in a water bath until liquid. Emulsifiers 2, 3, and 4 were dispersed in 44 kg of cold (4°C) skim milk with vigorous stirring using a Silverson mixer. Then, 8 kg of sucrose, 0.01 kg of carrageenan, and 0.1 kg of emulsifier 1 (Myverol 18-04K, ex Kerry; mono / diglyceride (E471) with an iodine value of 3) were added and mixed with emulsifiers 2, 3, and 4 in the skim milk. The resulting milk mixture was then carefully mixed with 47 kg of cold (4°C) cream (43% fat) to form a 100 kg preemulsion.

[0051] Next, the milk / cream mixture was subjected to UHT treatment using direct steam injection (143°C / 4 seconds), and then the UHT-treated cream / milk composition was homogenized in a two-stage homogenizer at 75°C and 85 / 10 bar. The resulting emulsion was then cooled directly to 4°C and transferred to a container.

[0052] [Table 1]

[0053] Next, the cream composition was whipped using a whipping machine disclosed in International Publication No. 2022 / 066019 or a Taylor whipping machine. The resulting mass was evaluated for its overrun, firmness (immediately and after 1 hour), texture, peak angle, and gloss. The results are summarized in Tables 5 and 6 below.

[0054] Comparative Examples A-D: Low-fat, whipable liquid dairy compositions having different combinations of emulsifiers For Example 1, several whipping / whipping low-fat cream (20% by weight fat) compositions were prepared as follows: an emulsifier was melted, and the emulsifier, stabilizer, and sugar were mixed in either skim milk or water using a Silverson mixer. The resulting mixture was then poured into fresh cream. This cream mixture was sterilized (143°C, 4 seconds), then homogenized in a two-stage homogenizer at 75°C and 40 / 10 bar (Comparative Examples Aa, Ba, C), 85 / 10 bar (Examples Ab and Bb), or 95 / 10 bar (Example D), and subsequently cooled to 4°C. The exact compositions of these samples are summarized in Table 2.

[0055] The following mono- and diglyceride citrate esters were tested: - Dupont's unsaturated Grinsted Citrem LR 10 (E472c), which has an acid value of 20-40, a saponification value of 245-275, and an iodine value of approximately 65, and - Saturated Radiamuls 2932K obtained from oleon, having an acid value of 15-30, a saponification value of 255-275, and an iodine value of 3 or less.

[0056] [Table 2]

[0057] As shown in Tables 5 and 6, the cream compositions of Comparative Examples A, C, and D, in particular, showed considerably less overrun compared to the composition of Example 1 when whipped using the whipping machine disclosed in International Publication No. 2022 / 066019 or a Taylor whipping machine. Furthermore, under both whipping methods, the immediate firmness was lower than the minimum acceptable required firmness of 75. The lumps of Comparative Examples Aa, Ab, C, and D had a fluffy and overly soft texture. The cream compositions of Comparative Examples Ba and Bb had a slightly higher overrun than the trend of Example 1, but still lacked firmness, which was particularly noticeable in very small lumps that melted quite rapidly in the mouth. The whipped cream lumps of these comparative examples were considered glossy and lacked sharpness.

[0058] Examples 2-6: Low-fat whipable liquid dairy composition according to the present invention Compositions 2, 4, and 5 were prepared in the exact same manner as described in Example 1, with the compositions shown in Table 3, and then homogenized at 85 / 10 bar. Composition 3 was also prepared using the same method, but it was homogenized at 95 / 10 bar. Composition 6 was prepared in the same manner as in Example 3, except that UHT treatment (138°C / 4 seconds) was performed using indirect heating with a plate heat exchanger.

[0059] [Table 3]

[0060] Compositions 2-6, when whipped, resulted in very high overrun, along with excellent texture and visual appearance. The cream mass gave a very dry, crisp texture and a wonderfully rich, creamy mouthfeel, much like high-fat whipped cream.

[0061] Composition 4, despite having the lowest fat content, remained comparable to, or even superior to, the comparative examples in terms of overrun, firmness (immediately and after 1 hour), and visual appearance. This gave these low-fat creams with high overrun an extremely good mouthfeel.

[0062] Comparative Examples E-G: These examples, which lack one or more of the required emulsifiers according to the present invention, are prepared in the same manner as described in detail in Example 1.

[0063] [Table 4]

[0064] The compositions of Examples E and F were found to be whipable, but yielded unacceptable results, particularly in terms of firmness immediately after preparation. Therefore, firmness could no longer be measured after one hour. Visual texture was also very poor.

[0065] The composition of Example G, lacking only emulsifier 1, showed a significantly lower overrun than the compositions of Examples E and F, although it was still considerably lower than the results obtained with the compositions according to the present invention. This difference in overrun compared to the compositions according to the present invention increased further with storage time.

[0066] [Table 5]

[0067] [Table 6]

Claims

1. A whipping liquid fresh cream composition containing 13 to 28% by weight of milk fat, comprising: a. 35-60% by weight fresh cream, preferably having a milk fat content of 38-46% by weight relative to its weight; b. A first emulsifier in an amount of 0.05 to 0.40% by weight, comprising mono and / or diglycerides of fatty acids having an iodine value of less than 10; c. A second emulsifier in an amount of 0.1 to 0.35% by weight, comprising mono and / or diglycerides of fatty acids having an iodine value of 40 to 80; d. A third emulsifier in an amount of 0.05 to 0.15% by weight, comprising mono and / or diglycerides of fatty acids having an iodine value of 85 to 150; e. A fourth emulsifier in an amount of 0.4 to 1.2% by weight, selected from the group consisting of lactic acid esters of mono and / or diglycerides of fatty acids, acetate esters of mono and / or diglycerides of fatty acids, and mixtures thereof; f. 20-58% by weight of water, milk, or a mixture thereof. (Here, the emulsifiers of the first, second, third, and fourth stages are different from each other, and the weight percentages are based on the total weight of the whipable liquid cream composition.) A composition containing the following:

2. The whipable liquid fresh cream composition according to claim 1, comprising 0.05 to 0.15% by weight of a first emulsifier containing mono and / or diglycerides of fatty acids having an iodine value of less than 10.

3. The whipable liquid fresh cream composition according to claim 1, comprising more than 0.15% by weight, up to a maximum of 0.40% by weight, preferably 0.16 to 0.40% by weight, of a first emulsifier containing mono and / or diglycerides of fatty acids having an iodine value of less than 10.

4. The whipable liquid fresh cream composition according to any one of claims 1 to 3, wherein the weight / weight ratio of the second emulsifier to the third emulsifier is in the range of 3:1 to 1:

3.

5. The whipable liquid fresh cream composition according to any one of claims 1 to 4, wherein the second emulsifier and / or the third emulsifier comprises at least 90% by weight of a fatty acid monoglyceride.

6. A whipable liquid fresh cream composition according to any one of claims 1 to 5, which lacks citrate esters of mono and / or diglycerides of fatty acids.

7. The whipable liquid fresh cream composition according to any one of claims 1 to 6, wherein the fourth emulsifier is a lactic acid ester of a mono and / or diglyceride of a fatty acid, preferably a mono and / or diglyceride lactic acid ester containing a fatty acid chain in which at least 97% by weight is saturated based on the total weight of the fatty acid chain of the mono and diglyceride lactic acid ester.

8. A whipable liquid fresh cream composition according to any one of claims 1 to 7, containing 17 to 23% by weight of milk fat, preferably 18 to 22% by weight, based on the total weight.

9. A whipping liquid fresh cream composition according to any one of claims 1 to 8, further comprising, preferably, an amount of milk protein in the form of 0.5 to 4.0% by weight based on the total weight.

10. A whipping liquid fresh cream composition according to any one of claims 1 to 9, further comprising a stabilizer selected from the group consisting of carrageenan, locust bean gum, xanthan gum, guar gum, arginate, and mixtures thereof; most preferably the stabilizer being carrageenan.

11. A whipable liquid fresh cream composition according to any one of claims 1 to 10, having a dry solid content of 30 to 45% by weight.

12. A method for preparing a whipping liquid fresh cream composition according to any one of claims 1 to 10: i. A mixture of the following: a. 35-60% by weight fresh cream, preferably with a fat content of 38-46% by weight of milk fat; b. A first emulsifier in an amount of 0.05 to 0.40% by weight, comprising mono and / or diglycerides of fatty acids having an iodine value of less than 10; c. A second emulsifier in an amount of 0.1 to 0.35% by weight, comprising mono and / or diglycerides of fatty acids having an iodine value of 40 to 80; d. A third emulsifier in an amount of 0.05 to 0.15% by weight, comprising mono and / or diglycerides of fatty acids having an iodine value of 85 to 150; e. A fourth emulsifier in an amount of 0.4 to 1.2% by weight, selected from the group consisting of lactic acid esters of mono and / or diglycerides of fatty acids, acetate esters of mono and / or diglycerides of fatty acids, and mixtures thereof; f. 20-58% by weight of water, milk, or a mixture thereof. (Here, the first, second, third, and fourth emulsifiers are different from each other.) To prepare; ii. Preferably, heating the mixture obtained in step (i) using UHT treatment; iii. Preferably, a two-stage homogenization process is used to homogenize the heated mixture, thereby yielding a whipable liquid dairy product composition. (The weight percentage is based on the total weight of the whipable liquid cream composition.) A method that includes this.

13. The method according to claim 12, wherein the mixture comprises 0.05 to 0.15% by weight of a first emulsifier comprising mono and / or diglycerides of fatty acids having an iodine value of less than 10.

14. The method according to claim 12, wherein the mixture contains more than 0.15% by weight, up to a maximum of 0.40% by weight, preferably 0.16 to 0.40% by weight, of a first emulsifier comprising mono and / or diglycerides of fatty acids having an iodine value of less than 10.

15. The method according to any one of claims 12 to 14, wherein the heating step (ii) is a direct heating UHT treatment preferably carried out at a temperature of 135 to 150°C for 1 to 8 seconds.

16. The method according to any one of claims 12 to 14, wherein the heating step (ii) is an indirect heating UHT treatment preferably carried out at a temperature of 130 to 150°C for 1 to 8 seconds.

17. The method according to any one of claims 12 to 16, wherein step (iii) is carried out as a two-stage homogenization, where preferably the first stage is carried out at a pressure of 60 to 150 bar and the second stage is carried out at a pressure of 5 to 15 bar and preferably at a temperature of 70 to 80°C.

18. A whipped cream composition obtained by whipping the whipable liquid fresh cream composition according to any one of claims 1 to 11 to an overrun of preferably 200 to 600%, preferably 300 to 500%, and more preferably 350 to 500%.

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