Texturized Dairy Products via Ultrafiltration and Heating
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Solution Overview
Problem
There is a demand for milk-based foods with a creamy-solid or gel-like texture that retains consistency over a wide temperature range without the use of hydrocolloid thickeners, as existing thickeners like gelatin have drawbacks such as bitter aftertaste and gastrointestinal issues in some consumers.
Innovation Solution
The process involves micro- and/or ultrafiltration of skimmed milk to produce a retentate, which is then heated and optionally enriched with auxiliary substances, including beta-galactosidase for enzymatic transgalactosylation, to achieve the desired texture without the need for hydrocolloids.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Stability of the object's composition
If hydrocolloid thickeners (gelatin, alginates, starch, etc.) are added to create creamy-solid or gel-like texture, then the texture stability is improved, but the product generates harmful factors (bitter aftertaste, gastrointestinal issues)
Solution Approach 1:
The invention extracts and removes hydrocolloid thickeners from the product formulation entirely, replacing them with a thickening mechanism based on heated milk proteins that naturally form a gel-like network structure, thereby eliminating bitter aftertaste and gastrointestinal issues while maintaining texture stability
Solution Approach 2:
The invention changes the physical-chemical parameters of milk proteins through controlled heating (pasteurization or UHT treatment), which denatures the proteins and enables them to form a gel network structure that provides thickening and texture stability without requiring hydrocolloid additives
2Stability of the object's composition
If gelatin is used as a thickener to achieve creamy-solid texture, then the texture is improved, but the product becomes less reliable for consumers with dietary restrictions or sensitivities
Solution Approach 1:
The invention removes gelatin from the formulation and replaces it with heated milk proteins that form a natural gel structure, making the product suitable for vegetarian and vegan consumers while maintaining the desired creamy-solid texture consistency
Solution Approach 2:
The invention creates a functional copy of gelatin's gel-forming properties using heated milk proteins, which exhibit similar thickening and gelling behavior but without the dietary restrictions associated with animal-derived gelatin
3Stability of the object's composition
If plant-based hydrocolloids (alginates) are used to thicken the product, then the texture stability is improved, but the product generates harmful factors (bitter aftertaste, diarrhea, nausea)
Solution Approach 1:
The invention extracts plant-based hydrocolloids from the formulation and replaces them with heated milk proteins that naturally provide thickening and viscosity maintenance without causing bitter aftertaste or gastrointestinal distress
Solution Approach 2:
The invention enables the milk proteins themselves to perform the thickening function through thermal processing, making the system self-sufficient without requiring external hydrocolloid additives that cause adverse effects
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
This method successfully creates textured milk products with a creamy-solid or gel-like consistency that remains stable over a wide temperature range, free from hydrocolloid thickeners, offering a consumer-friendly alternative with improved taste and reduced gastrointestinal concerns.
Implementation Method 1
heating the retentate R1... products are obtained which have a creamy-solid or gel-like consistency
Implementation Method 2
heating the retentate R1... retain this texture over a wide temperature range
Implementation Method 3
adding auxiliaries and additives... beta-galactosidase for enzymatic transgalactosylation
Implementation Method 4
micro- and/or ultrafiltration of the skimmed milk from step (a) to obtain a permeate P1 and a retentate R1
Data Source
AI summary
Textured dairy products are proposed, obtainable or obtained by the following steps: (a) providing skimmed milk; (b) micro- and/or ultrafiltration of the skimmed milk from step (a) to obtain a permeate P1 and a retentate R1; (c) heating the retentate R1; and (d) adding processing aids and additives. The products are characterized by a creamy-firm consistency and are free of thickeners, especially hydrocolloids.