Natural Emulsifying Micellar Caseins for Culinary Cream Stabilization

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Solution Overview

Problem

Current methods for stabilizing dairy creams and other culinary creams rely on caseinates, which are chemically produced and lack natural appeal due to their chemical nature, necessitating a replacement with natural additives having high emulsifying power.

Innovation Solution

A process involving skimmed milk subjected to chemical treatment to solubilize mineral elements and membrane filtration to obtain emulsifying micellar caseins, which are then mixed with cream or vegetable fat to create stable culinary creams and creamers, using natural steps and preserving protein structure.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Reliability

If caseinates are used for stabilizing dairy creams, then emulsifying power is improved, but natural appeal deteriorates due to chemical production process

Engineering Contradiction:

Improveemulsifying powerVSAvoidchemical nature

Core Design Contradiction:

ReliabilityVSObject-affected harmful factors

Solution Approach 1:

The invention changes the chemical parameters of casein by controlling the acidification process (pH, temperature, acid type) to produce micellar casein with modified properties that maintain emulsifying power while improving natural appeal

Inventive Principle:

Principle #35Parameter changes

Solution Approach 2:

The invention uses temporary chemical agents (acids like citric or lactic acid) that are food-grade and naturally occurring, replacing synthetic caseinates. These temporary agents perform their function during processing and are safe for consumption, eliminating the harmful chemical nature concern

Inventive Principle:

Principle #27Cheap short-living objects (Disposable)

2Reliability

If chemical treatment is applied to skimmed milk to solubilize mineral elements, then emulsifying properties are improved, but process complexity increases

Engineering Contradiction:

Improveemulsifying propertiesVSAvoidprocess complexity

Core Design Contradiction:

ReliabilityVSDevice complexity

Solution Approach 1:

The invention optimizes chemical parameters (pH, temperature, treatment time) to achieve effective mineral solubilization and micellar casein formation through simple, controlled steps rather than complex multi-stage processes

Inventive Principle:

Principle #35Parameter changes

Solution Approach 2:

The invention uses food-grade acids (citric, lactic) as intermediary substances that naturally occur in milk or are safe additives. These intermediaries facilitate mineral solubilization through familiar biochemical mechanisms, simplifying the process compared to using complex chemical agents

Inventive Principle:

Principle #24Intermediary (Mediator)

3Stability of the object's composition

If membrane filtration is used to obtain emulsifying micellar caseins, then protein structure integrity is improved, but manufacturing cost increases

Engineering Contradiction:

Improveprotein structure integrityVSAvoidmanufacturing cost

Core Design Contradiction:

Stability of the object's compositionVSEase of manufacture

Solution Approach 1:

The invention selects membrane filtration parameters (membrane type, pressure, temperature) that preserve protein structure while being cost-effective. The process uses mild conditions that maintain micellar casein integrity without requiring expensive specialized equipment

Inventive Principle:

Principle #35Parameter changes

Solution Approach 2:

The invention leverages the natural properties of micellar casein and milk proteins to achieve the desired emulsifying function through physical filtration rather than complex chemical processing. The protein structure self-preserved during the process, eliminating the need for expensive protective measures

Inventive Principle:

Principle #25Self-service

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 produces high-quality culinary creams with improved emulsifying properties, maintaining protein structure integrity and allowing for potential milk regeneration, surpassing the quality of unmodified caseinates while being more consumer-friendly.

Implementation Method 1

The chemical treatment of the second volume of milk consists in extracting the calcium from the casein micelles by acidification of the milk

Methodology Applied

Scientific EffectAcidification:

Implementation Method 2

with natural acids, for example by carbon dioxide (CO2) and possibly by the phosphoric acids and also other organic acids, or by calcium chelating agents

Methodology Applied

Scientific EffectChelation:

Implementation Method 3

to a membrane filtration to obtain emulsifying micellar caseins

Methodology Applied

Scientific EffectMembrane filtration: Filter (physical)

Implementation Method 4

the compound of the first volume is mixed with the emulsifying micellar caseins from the second volume of treated and filtered milk to obtain said element

Methodology Applied

Scientific EffectEmulsion: Emulsion

Data Source

PatentEP4385331A1Process for manufacturing a culinary cream and a creamer

Publication Date: 2024.06.19 INLEIT INGREDIENTS SLU

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AI summary

A (first) volume of a compound, of a group (15) comprising cream from milk, a vegetable fat in the liquid state and water, is mixed (4) with emulsifying micellar caseins (3), obtained from a (second) volume of skimmed milk (5), with caseins, which has been subjected to a chemical treatment (11) to solubilize the mineral elements of the caseins and to a membrane filtration (8, 9), to obtain a culinary cream or a creamer.