Fermented Dairy Texture Lightening via Freezing and Thawing
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Solution Overview
Problem
Fermented dairy products often have a dense texture that may deter consumers, particularly children, from consuming enough dairy, as existing methods to lighten the texture are limited and ineffective.
Innovation Solution
A method involving a freezing/thawing cycle is applied to fermented dairy products containing a texturizing agent, where the products are frozen below 0°C and then thawed between 0°C and 10°C, resulting in a refrigerated product with a lightened texture characterized by reduced hardness, as measured by penetrometry tests.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Strength
If air is incorporated into the fermented dairy product to lighten the texture, then the texture becomes lighter, but the product structure becomes less stable and may cause syneresis
Solution Approach 1:
The patent applies phase transitions by freezing the fermented dairy product below 0°C to form an ice matrix that physically supports the structure, then thawing it to create a lightened texture. This freezing-thawing cycle creates a spongy texture with air pockets without requiring air incorporation during mixing, thus avoiding structure instability and syneresis while achieving the desired light texture.
2Strength
If the fermented dairy product is frozen and then thawed, then the texture is lightened with reduced hardness, but additional processing time and energy are required
Solution Approach 1:
The freezing step is performed as a preliminary action before the final product is consumed or distributed. By freezing the product in advance and then thawing it under controlled conditions (0°C to 10°C), the texture modification is achieved before the product reaches the consumer, making the lightened texture available without adding significant time to the consumption process.
3Strength
If the fermented dairy product is frozen and then thawed, then the texture is lightened, but the risk of syneresis and loss of cohesiveness increases
Solution Approach 1:
The patent carefully controls the temperature parameters during freezing (below 0°C) and thawing (0°C to 10°C) to achieve the desired texture transformation while maintaining texture cohesiveness. By controlling the thawing temperature range and duration, the ice crystals melt in a way that creates air pockets for lightness while the texturizing agent maintains the structural integrity and prevents syneresis, thus preserving reliability.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The method effectively lightens the texture of fermented dairy products, making them more appealing and potentially increasing consumer preference, especially among children, by creating a spongy and wet texture without syneresis, while maintaining cohesiveness.
Implementation Method 1
freezing the said fermented dairy product at a temperature below 0° C. to obtain a frozen fermented dairy product
Implementation Method 2
thawing the said frozen fermented dairy product at a temperature comprised between 0° C. and 10° C. to obtain a refrigerated fermented dairy product with a lightened texture
Data Source
AI summary
The present invention relates to a method to lighten the texture of a fermented dairy product comprising the following successive steps of: (a) providing a fermented dairy product containing 0.001 to 8 wt % of a texturizing agent and having a solid content comprised between 9.5 and 42 wt % and a total protein content comprised between 2.5 and 25 wt %, (b) freezing the said fermented dairy product at a temperature below 0° C. to obtain a frozen fermented dairy product, and (c) thawing the said frozen fermented dairy product at a temperature comprised between 0° C. and 10° C. to obtain a refrigerated fermented dairy product with a lightened texture.