Stabilized Evaporated Milk Nanofiltration Process
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Solution Overview
Problem
Existing processes for producing condensed milk often result in creaming issues during storage, which consumers associate with inferior product quality, and existing stabilization methods are either expensive or affect the taste of the product.
Innovation Solution
A process involving the separation of cream from whole milk, nanofiltration to produce a mineral-rich permeate and protein-rich retentate, adding cream back to the retentate, and using carrageenan and buffers to create stable calcium protein complexes, which are then homogenized and pasteurized to prevent creaming without affecting taste.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If hydrocolloid and buffer are added to stabilize proteins and prevent bacterial growth, then shelf life is extended and bacterial growth is prevented, but calcium-protein complexes precipitate and rise to the surface causing creaming
Solution Approach 1:
The patent removes calcium ions from the milk system through ion-exchange resins or chelating agents, extracting the problematic component that causes precipitation. By removing calcium, the solubility product of calcium-protein complexes is not exceeded, preventing creaming while maintaining product stability during storage.
Solution Approach 2:
The patent modifies the chemical parameters of the system by adjusting pH levels and ionic composition. By controlling pH and removing calcium ions, the solubility characteristics of protein complexes are changed, preventing precipitation and cream separation while maintaining shelf stability.
2Reliability
If sugar is added after water removal to prevent bacterial growth, then bacterial growth is prevented and shelf life is extended, but the product becomes very thick and sweetened
Solution Approach 1:
The patent uses alternative stabilization methods that do not require large amounts of sugar. By employing ion-exchange resins, chelating agents, or controlled pH adjustment, the patent achieves bacterial growth prevention and stability without relying on high sugar concentrations, thus avoiding excessive thickness and sweetness.
3Reliability
If milk is heated to 85-100°C for 10-25 minutes to kill germs and stabilize albumin, then bacterial growth is prevented and protein stability is improved, but energy consumption increases and protein denaturation may occur
Solution Approach 1:
The patent performs preliminary stabilization of proteins through controlled heating at lower temperatures combined with pH adjustment and calcium removal. By preparing the system in advance with these milder treatments, the need for prolonged high-temperature sterilization is reduced, lowering energy consumption while achieving adequate protein stabilization.
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 process ensures long-term storage stability and prevents creaming at low temperatures without compromising taste quality, providing a stable and high-quality condensed milk product.
Implementation Method 1
Nanofiltration of the skimmed milk fraction from step (b) to obtain a mineral-rich permeate P1 and a partially demineralized and protein-rich retentate R1
Implementation Method 2
Adding carrageenan (E 407) and at least one buffer selected from the group consisting of carbonate buffer (carbonate/bicarbonate) and phosphate buffer to the concentrate from step (e) to obtain a mixture
Implementation Method 3
by incorporating a nanofiltration step and removing minerals, the solubility product of the calcium protein complexes can be shifted to such an extent that they reliably remain in solution
Implementation Method 4
Homogenizing the mixture from step (f) to obtain a homogenate
Implementation Method 5
pasteurizing the homogenate from step (g)
Implementation Method 6
the buffer absorbs calcium and releases potassium, slightly reducing the pH and consequently increasing the viscosity
Data Source
Figure 1
AI summary
A condensed milk with increased stability, in particular increased stability against creaming, is proposed, comprising or consisting of the following steps: (a) separating raw or whole milk in a manner known per se to obtain a skimmed milk fraction and a cream fraction; (b) subjecting the skimmed milk fraction from step (a) to nanofiltration to obtain a mineral-rich permeate P1 and a partially demineralized and protein-rich retentate R1; (c) mixing the retentate R1 at least partially with the cream fraction from step (a); (d) optionally dehydrating the mixture from step (c) to obtain a concentrate; (e) mixing the concentrate from step (d) or the mixture from step (c) with at least one hydrocolloid and at least one buffer to obtain a mixture; (f) homogenizing the mixture from step (e) to obtain a homogenate; (g) pasteurizing the homogenate from step (f).