High-Lactose Milk Snack Extrusion Suppressing Maillard Reactions
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Solution Overview
Problem
The high lactose content in skimmed milk powder poses a technological challenge in developing snack-type food products through extrusion due to Maillard reactions with proteins, degrading taste and appearance.
Innovation Solution
A dry food product with a high skimmed milk powder content (at least 85% by weight) and high lactose content (at least 45% by weight), using a co-rotating twin-screw extruder with controlled temperature and moisture to minimize Maillard reactions, and optionally incorporating expansion-promoting ingredients like starch compounds and minerals, while maintaining low starch content.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If skimmed milk powder with high lactose content is used as the main ingredient, then the nutritional value (protein and calcium content) is improved, but Maillard reactions occur during extrusion which degrade the taste and appearance of the finished product
Solution Approach 1:
The patent applies parameter changes by carefully controlling extrusion temperature and moisture content to suppress Maillard reactions. The extrusion temperature is maintained below 120°C and moisture content is controlled at 14-20%, which prevents the lactose-protein Maillard reactions that would otherwise occur at higher temperatures, thereby preserving the organoleptic properties while maintaining high skimmed milk powder content
Solution Approach 2:
The patent introduces starch as an intermediary ingredient (5-20% of total composition) that acts as a protective matrix during extrusion. This starch component helps control the thermal environment and reduces direct interaction between lactose and proteins during processing, thereby minimizing Maillard reactions while still allowing high skimmed milk powder content (80-95%)
2Shape
If starch is added to promote expansion during extrusion, then the expansion behavior is improved, but the starch content increases which reduces the dairy ingredient content
Solution Approach 1:
The patent applies partial action by adding starch in controlled amounts (5-20% of total composition) rather than using it as the main ingredient. This partial incorporation provides sufficient expansion promotion during extrusion while minimizing the reduction in dairy ingredient content, achieving a balance where skimmed milk powder remains the dominant component at 80-95%
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 produces an expanded dry food product with enhanced nutritional properties, rich in protein and calcium, and no added sugars, maintaining good organoleptic properties and allowing for a crispy, light texture.
Implementation Method 1
cooking-extruding the ingredients
Implementation Method 2
cooking-extruding the ingredients
Implementation Method 3
drying the snacks obtained in step (d)
Data Source
AI summary
The present invention relates to a new dry, expanded milk-based snack food product; it also relates to a method for the preparation thereof and to uses thereof.