Shelf-Stable Fermented Dairy Product Stabilization
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Solution Overview
Problem
Fermented dairy products like yogurt are susceptible to protein coagulation when heated, making it challenging to achieve shelf-stability without compromising taste and texture, and existing methods are costly due to refrigeration requirements.
Innovation Solution
A method involving the addition of a stabilizer such as high gelling whey protein concentrate or hydrocolloids like pectin, gelatin, and carrageenan to fermented dairy products under shear, followed by homogenization and heat processing to create a commercially sterile product that maintains texture and taste profiles.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If fermented dairy products are heated to achieve commercial sterility, then shelf stability is improved, but protein coagulation occurs causing graininess and texture degradation
Solution Approach 1:
The patent applies preliminary action by adding stabilizers (whey protein concentrate, hydrocolloids, or their combinations) to the fermented dairy product before heat processing. This pre-stabilization creates a protective matrix that prevents protein coagulation during subsequent heating, allowing the product to achieve commercial sterility while maintaining smooth texture and preventing graininess.
Solution Approach 2:
The stabilizers act as intermediary substances between the heat processing and the fermented dairy proteins. These intermediaries (stabilizers) absorb and distribute thermal stress, preventing direct thermal damage to the protein structure. The stabilizers form a protective network that mediates the interaction between heat and proteins, enabling heat sterilization without coagulation.
2Stability of the object's composition
If refrigeration is used to maintain fermented dairy products, then protein coagulation is prevented, but storage costs increase due to energy consumption
Solution Approach 1:
The patent extracts the temperature dependency from the stability requirement by adding stabilizers that provide thermal protection. Instead of relying on cold temperatures to prevent protein coagulation, the stabilizers create an intrinsic protective mechanism that allows the product to remain stable at ambient temperatures, eliminating the need for continuous refrigeration and reducing energy costs.
Solution Approach 2:
The patent changes the stability parameters of the fermented dairy product by introducing stabilizers with specific functional properties. These stabilizers modify the protein network characteristics and thermal resistance, transforming the product from one that requires cold storage to one that can withstand ambient temperatures while maintaining structural integrity.
3Stability of the object's composition
If stabilizers are added to prevent protein coagulation, then texture stability is improved, but product complexity and ingredient count increase
Solution Approach 1:
The patent applies universality by using stabilizers that perform multiple functions simultaneously. The same stabilizer ingredients (whey protein concentrate, hydrocolloids, or their combinations) provide both texture enhancement and thermal protection against coagulation. This multi-functionality reduces the need for separate additives for different purposes, simplifying the overall formulation despite the added stability requirements.
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 results in a shelf-stable fermented dairy product that is commercially sterile, non-grainy, and maintains quality for at least 3 months, with improved taste and texture scores, and allows for the addition of various ingredients without impacting stability, making it adaptable to commercial heat processing.
Implementation Method 1
adding a stabilizer comprising a high gelling whey protein concentrate or a hydrocolloid selected from the group consisting of pectin, gelatin, carrageenan, agar, acacia gum, sodium alginate, xanthan gum, locust bean gum and carboxymethyl cellulose or a mixture thereof, to a fermented dairy component under shear at a blending rate of from 10 to 1000 rpm
Implementation Method 2
homogenizing the fermented dairy mixture at a temperature of from 0.56 to 73.9 °C (33 to 165 °F) in a single or dual stage homogenizer with a pressure range from 3.45 to 27.58 MPa (500 to 4000 psi)
Implementation Method 3
heat processing the fermented dairy mixture to a temperature in the range of 85 to 116 °C (185 to 240 °F) for 10 seconds to 40 minutes, to render the fermented dairy mixture commercially sterile
Data Source
AI summary
Shelf-stable fermented dairy products and methods of making the shelf-stable fermented dairy products are provided. The shelf-stable fermented dairy products can be shelf-stable with improved taste, viscosity and texture profiles. In a general embodiment, the present disclosure provides a shelf-stable fermented dairy product including a shelf-stable fermented dairy component, a stabilizer, and a puree composition. The shelf-stable fermented dairy component can be, for example, yogurt, sour cream, buttermilk or a combination thereof.