Patent Application
20100021595
The invention relates to the use of milk protein concentrates for preparing protein stabilised foods.
Caseinates, especially sodium caseinates have long been used in the stabilisation of oil-in-water emulsions in the food industry.
Caseinates are prepared typically by dissolving a casein slurry in alkali (sodium hydroxide for sodium caseinate) and spray drying. Production costs are high and flavour can limit their applications. Caseinates have a label of identity of their own. Products where caseinate is declared on the label, such as cheese, tend to be viewed as inferior. Caseinates are very high in protein, which may be excessive for the required application.
Poarch (U.S. Pat. No. 4,202,907) discloses that a modified sodium caseinate may be prepared from milk by replacing calcium ions with sodium ions using treatment with a suitable ion exchange resin and then reacting the material with rennet. The enzyme modified sodium caseinate is useful in the preparation of gels with comminuted meat (sausages and the like). Heat is used to set the mixture and produce a gel.
Stahl & Yuan (U.S. Pat. No. 4,450,182) disclose the preparation of a modified skim milk ingredient useful for the preparation of aerated desserts, foamed frozen desserts and foamed or whipped foodstuffs, by contacting skim milk with a weak acid exchange resin to replace calcium ions with sodium or potassium ions.
Yoshiya & Masakazu in application JP 63-188346 disclose the treatment of skim milk using a mixed resin ion exchange process where a proportion of the resin is charged with hydrogen ions and the remainder with sodium ions to produce a de-calcified ingredient with useful properties that include high solubility, heat stability, emulsification and whipping. These applicants further disclose that the mixed bed system is not straight forward to operate in that it is necessary to pay attention to the even mixing of the two resins and also disclose that without the use of the mixed resin technique and its complex regeneration techniques, a single ion resin in the sodium form causes large undesirable shifts in pH (pH 6.6-8.9) in the treated milk stream (see FIG. 1 of the Yoshiya & Masakazu application).
Bhaskar et al. in WO01/41578 disclose the preparation of a calcium depleted milk protein concentrate having improved solubility by using ion exchange (to replace a portion of the calcium with sodium). This ingredient is useful as a cheese milk extender that allows cheese manufacturers to increase their yield and avoid the problem of insoluble matter causing the fault of cheese nuggets. In the cheese milk extension application, the final food composition contains typically 10-50% protein that is derived from the modified MPC ingredient.
Bhaskar et al. in WO01/41579 disclose the preparation of a translucent milk beverage by replacing a sufficiently large fraction of the calcium ions with sodium ions in skim milk.
In this specification where reference has been made to patent specifications, other external documents, or other sources of information, this is generally for the purpose of providing a context for discussing the features of the invention. Unless specifically stated otherwise, reference to such external documents is not to be construed as an admission that such documents, or such sources of information, in any jurisdiction, are prior art, or form part of the common general knowledge in the art.
It is an object of the present invention to provide a method for stabilising oil-in-water emulsions and/or stabilised products and/or provide the public with a useful choice.
The invention concerns milk protein retentates treated by ion exchange to replace a substantial proportion of the calcium with monovalent cations and dried to form a proteinaceous ingredient useful in the preparation of emulsified or protein stabilised food products.
The calcium depleted milk protein concentrate can be used to prepare protein stabilised food products. Without being bound to particular theory, where oil or fat is dispersed in an aqueous medium, or water is dispersed in the lipid phase, the protein stabilised food product can be described as emulsified. In systems with little fat, stabilisation can surprisingly take the form of benefits to texture or reduced syneresis.
In one aspect the invention provides a method for stabilising a food or drink, wherein the method comprises adding a calcium-depleted milk protein concentrate to a food or drink.
In another aspect the invention provides a method for preparing a protein stabilised food or drink, comprising mixing a calcium-depleted milk protein concentrate with aqueous dispersion of fat or protein, and subsequently mixing the resulting dispersion with an aqueous milk product or another food or drink comprising water.
In another aspect the invention provides a method for preparing a protein stabilised food or drink, comprising including a calcium-depleted milk protein concentrate in a composition comprising an aqueous phase and a lipid phase, and mixing the composition to form a stabilised emulsion.
In a further aspect the invention provides a method for preparing a protein stabilised food or drink, comprising mixing a calcium-depleted milk protein concentrate with aqueous dispersion of fat, preferably in the form of oil droplets, and subsequently mixing the resulting emulsion with an aqueous milk product or another food or drink comprising water.
In another aspect, the invention provides a further method for preparing a protein stabilised food or drink. Dried milk protein concentrate is dissolved in an aqueous fluid. To the solution, a lipid composition is added and shear applied to form a dispersion or emulsion.
In another aspect the invention provides a method for preparing a protein stabilised food or drink, comprising:
(a) dissolving a dried milk protein concentrate in an aqueous fluid
(b) adding a lipid or protein composition, and
(c) applying shear to form a dispersion or emulsion.
Preferably in the invention, the milk protein concentrate has been prepared using replacement of calcium ions by monovalent cations, by contact with a single cation exchange resin.
Preferably the milk protein concentrate is not treated with rennet or other enzyme compositions.
The food, drinks and emulsions produced by the methods of the invention may be treated in a variety of ways, for example:
The food composition prepared using the calcium-depleted milk protein concentrate preferably contains from 0.01% to 10% w/w of the ingredient (expressed on a dry basis [DB]), more preferably from 0.1% to 5% DB of the calcium-depleted MPC.
In a further aspect the invention provides an emulsified product comprising an oil-in-water emulsion stabilised by a calcium-depleted milk protein concentrate.
The invention is particularly useful where components to be used to form the emulsion are initially in separate aqueous and lipid phases. For example, the invention may be used to incorporate an oil into a milk.
The invention is also useful for stabilising suspensions of proteins, for example casein micelles and insoluble proteins.
The term “milk protein concentrate” (MPC) refers to a milk protein product in which greater than 40%, preferably greater than 50%, more preferably greater than 55%, most preferably greater than 70% of the solids-not-fat (SNF) is milk protein (by weight) and the weight ratio of casein to whey proteins is between about 95:5 and about 50:50, preferably between 90:10 and 70:30, most preferably between 90:10 and 80:20. Such concentrates are known in the art. MPCs are frequently described with the % dry matter as milk protein being appended to “MPC”. For example MPC70 is an MPC with 70% of the dry matter as milk protein. Generally MPCs are prepared by processes invoking ultrafiltration either to prepare a stream enriched in casein or a stream enriched in whey protein. The streams may be blended to attain desired ratios of casein to whey protein. In another embodiment, the milk protein concentrate may be prepared by blending a stream of skim milk with a stream of whey protein concentrate prepared by ultrafiltration, treating either the skim milk stream or the combined stream by cation exchange and optionally concentrating or drying.
The mixing to form the stabilised food composition involves application of shear forces to reduce lipid droplet size preferably to an average of less than 100 microns, more preferably less than 50 microns, most preferably less than 20 microns. This may be achieved by homogenisation.
For some embodiments high shear stirring, for example, in a blade mixer (for example an Ultra Turrax or Waring blender) may be used.
A “stabilised food or drink” is a food or drink that either or both has more texture or is more stable to separation into different phases than the corresponding food or drink without the calcium-depleted MPC.
A “stabilised emulsion” is an emulsion that is more stable to separation than the corresponding emulsion or mixture without the calcium-depleted MPC.
The term “texture” refers broadly to a Rheological property of a food composition containing the ingredient of this invention. Rheological properties include gel and foam strengths, viscosity and stress-strain characteristics when subject to either static or dynamic deformation. The texture of foodstuffs is important in terms of ease of handling, stability during keeping and defining shelf-life and most importantly as a part of the product's sensory characteristics—namely the consumers' perceptions during mastication.
“Syneresis” refers to the propensity of a gel or foam to progressively weep or exude fluid over time. Generally, in cheese making, syneresis is a desired phenomenon resulting in the expulsion of the whey from the curd (the faster the better). Broadly, in this invention, syneresis is an undesired characteristic of the product where stability over time is preferred.
A protein dispersion is a food product where the protein is in a particulate or micellar form suspended or dispersed amongst a continuous phase.
Calcium-depleted MPCs for use in the invention may be prepared according to the methods of WO01/41578.
The calcium-depleted MPC may be prepared by a method comprising:
The term, calcium ions, is used broadly and includes ionic calcium and colloidal calcium unless the context requires otherwise.
The term, magnesium ions, is used broadly and includes ionic magnesium and colloidal magnesium unless the context requires otherwise.
The term “charged substantially with a single species” indicates that a resin has at least 90% of the exchangeable ions as a single species, preferably at least 95%. In particular, the term indicates that resin is not prepared by mixing of resins bearing different species or that the resin has undergone a treatment calculated to provide charging with more than one type of ion. In this aspect of the invention it is contemplated, for example, that a small proportion of the cations bound to a cation exchange resin may be resistant to exchange with the desired cation.
In another method the calcium-depleted MPC is prepared comprising:
Calcium depleted MPCs are MPCs in which the calcium content is lower than the corresponding non-depleted MPC. These products generally also have a lower content of divalent cations, for example, magnesium, than corresponding non-depleted products.
The calcium-depleted MPC is preferably dried and then redissolved in the composition to be emulsified or in an aqueous component of it. Preferably, the MPC has at least 55% (on a moisture and fat-free basis), more preferably to least 70% protein and most preferably to least 80% protein. The MPC preferably has at least 30% of the calcium replaced by monovalent cations, more preferably at least 55% calcium replaced with monovalent cations, more preferably at least 70%. A preferred monovalent cation is the sodium ion. Other monovalent cations that are contemplated include potassium or ammonium.
Calcium depleted MPC may be heat treated. WO2004/057971 describes a heat treated and decalcified milk protein concentrate (HY-MPC) that is a calcium-depleted MPC having whey proteins denatured. The denaturation is carried out by heating at a temperature above 65° C. for sufficient time to allow denaturation of whey proteins. The heating is generally carried out at a pH of 6.0-7.0, preferably 6.5-7.0. Preferably, heating is for at least 4 minutes in this embodiment.
Preferably the calcium-depleted MPC is dried to a moisture content of less than 5%, or a water activity level than facilitates storage of the dry ingredient for several months without undue deterioration.
In another aspect, the ingredient of this invention may be blended with at least one other ingredient to produce a blend. Preferably the blend is a dry blend. Useful blends include blends of the calcium-depleted MPC with whey protein concentrates (WPCs).
Preferred MPCs for use in the invention have calcium removed by a cation exchange method. Preferably the cation exchange has been carried out on a resin bearing strongly acidic groups, preferably sulfonate groups.
A preferred strong acid cation exchange resin for use in this and other embodiments of the invention is IMAC HP 111 E, or equivalents such as SR1LNa, both manufactured by Rohm & Haas. This resin has a styrene divinylbenzene copolymer matrix. The functional groups are sulphonic acid groups that can be obtained in the Na+ form or alternatively converted to the K+ form. The use of the Na+ or K+ form is preferred.
The MPC applied to the cation exchanger preferably has the pH in the range of 5.6-7.0, more preferably 5.6-6.2. Once the MPC or MPI has passed through the column, its pH increases. If it increases above 7.0, it will generally be adjusted to about 6.5-7.0 to make it more palatable.
In those embodiments in which calcium removal is by acidification and subsequent dialysis and/or ultrafiltration and/or diafiltration, the pH is adjusted to be in the range 4.6-7, preferably 4.6-6.8, more preferably 4.6-6.7, most preferably 4.8-6.5. The membrane chosen generally has a nominal molecular weight cut off of 10,000 Daltons or less. A preferred ultrafiltration membrane is a Koch S4 HFK 131 type membrane with a nominal molecular weight cut off at 10,000 Daltons. The adjustment of the pH may be made with any acid suitable for adjusting the pH of a food or drink e.g., dilute HCl, dilute H2SO4, dilute acetic acid, dilute lactic acid, preferably dilute citric acid. For this method it is preferred to neutralise the solution to obtain a pH of 6.4-7.0 after calcium removal. This neutralisation is preferably carried out before any drying step.
When the calcium removal is by way of addition of a chelating agent, preferred chelating agents for use include citric acid, EDTA, food phosphates/polyphosphates, food acidulants, tartaric acid, citrates and tartrates. The preferred chelating agents are food acidulating agents. The chelating agents may be used before, during or following ultrafiltration or diafiltration stages or independently of an ultrafiltration or diafiltration.
The application of the ingredient of this invention is useful in facilitating fat emulsion stability in a wide variety of applications that involve fat droplet dispersions in an aqueous-based continuous phase. Non-limiting applications include, whole milk, buttermilk, filled and imitation milks, milk powders and filled milk powders, fat containing retentate powders, reconstituted milks, retentates and creams, coffee creamer and coffee whitener, ice-cream, infant formula, yoghurt (including set, stirred and drinking), mousse, soups, sauces, liqueurs, meat products, pet foods, mayonnaise, snack products, chocolate, confectionary, fat containing gels and the like.
The invention is particularly advantageous for foods or drinks comprising at least 50% water. Such foods include gelled and textured foods.
As ingredients, the calcium depleted milk protein concentrates, used in the invention, have advantages over other potential ingredients. They have better solubility properties than the corresponding undepleted milk protein concentrates and better flavour than sodium caseinates. They are generally easier to disperse in aqueous solutions than either undepleted milk protein concentrates or caseinates. They also have advantages over skim milk products, for example, lower lactose content and more emulsifying activity for a given volume of powder. Lower lactose content is useful for consumers wishing to avoid lactose or carbohydrates. The greater emulsifying activity by volume is valuable for ease of transport and mixing into emulsions.
The following examples further illustrate practice of the invention.
Materials used in the following experiments are coded according to the details below.
(8) A corresponding control blend was prepared on the above basis using MPC85/WPC80-2.
Compositions for the above ingredients are summarised in Table 1.
Emulsification requires particle size reduction of the dispersed phase and surface interaction to aid stability. This test prepares a 27% oil emulsion by mixing a 0.1% protein solution and oil in an Ultra-Turrax mixer at 15,000 rpm for 60 seconds. Interfacial protein-oil interactions result and an emulsion is formed. The degree of emulsification of the protein can be found by measuring the absorbance of the resulting emulsion (this relates to the total surface area of the emulsion i.e. mean particle size of the oil droplets). The stability of the emulsion is found by reading the absorbance of the emulsion again 30 minutes after the initial reading.
Top-loading balance
500 mL stainless steel beakers
250 mL beakers
Mixing tubes
1 mL pipettes
Spectrophotometer LKB Biochrom Ultospec II, and 1 cm path square sample cells
10 mL syringes
250 mL conical flasks
pH meter
Vortex mixer
Stirring equipment (including stirring blades)
Ultra-Turrax mixer—Model T18 or T24—with shaft S25N-18G.
Glass jars—60 mL, 42 mm internal diameter (BDH Laboratory Apparatus Cat No. 215/0345/DI)
Dimensions of the jar must be such that air is excluded during emulsification.
Jar lid attachment so that the jar can be screwed onto the shaft of the Ultra-Turrax at 5 mm from the base.
Dispersant test samples used:
Emulsification Activity=(A5001)
Emulsion Stability (%)=A5002÷A5001×100
Table 2 summarises the composition and emulsion stabilising properties of the samples evaluated.
Repeat experiments using elevated whey protein:casein ratio (50:50)
Solutions were prepared on a 2% w/w protein basis
These solutions were diluted 10 g to 200 g with RO water to make the 0.1% protein solutions used in the emulsification test. The test method is as disclosed above.
Results of latest emulsion tests on NaMPC-2 and blend with WPC are summarised in Table 3 and illustrated in
This trial was carried out in order to investigate a range of potential yoghurt texture improver solutions based on MPC and WPC's. Three MPC's, one standard, and two calcium depleted samples (commercial and pilot plant manufacture), were mixed with one of two WPCs, derived from either acid or cheese whey, at a ratio of 60:40 casein to whey protein. Samples were compared to samples standardised to the same protein levels using SMP, and were also compared to the use of sodium caseinate mixed with the whey proteins. Sodium caseinate was tested with the whey proteins as a control.
The yoghurt texture improvers were prepared by blending a casein source with either WPC-1 or WPC-2 to give a 60:40 casein to whey ratio.
The model system used was a skim milk yoghurt with a total protein of 4.5%, the yoghurt texture improvers were added a level of 0.6% protein, with the rest of the protein coming from skim milk powder. Total solids in the yoghurt system were equalised by balancing with the addition of an equivalent quantity of lactose.
The yoghurt was prepared according to the following method:
4.5% protein
about 0.2% fat
Total solids 12.79%
The viscosity of stirred yoghurt was measured using a Haake VT500 Viscometer (Haake Mess-Technik, GmbH, Karlsruhe) fitted with the MV1 cup and cylinder. The viscosity measurements were performed at 10° C. (yoghurt sample straight from the fridge). The shear rate was increased from 0 to 120 s−1 over a period of 3 min, then reduced to 0 s−1 over 30 s. The apparent viscosity value as mPa×s (1 mPa×s=1 cP) at 50 s−1 was recorded from the increasing shear rate sweep. Tests were performed in duplicate from different bottles.
The texture profile of set yoghurt was measured using a Universal TA-XT2 Texture Analyser with a real time graphics and data acquisition software package (XTRA Dimension) from Stable Micro Systems, Godalming, United Kingdom.
A 13 mm (0.5 inch) diameter Ebonite probe was driven vertically into the yoghurt sample (at 5° C. ex fridge) at a constant rate (1 mm/s) for a set distance (20 mm), then withdrawn the probe at a faster rate of 5 mm/s. The response as force (g) vs. time was measured. The force generated by the first penetration of the yoghurt (the first peak—fracture force) and the positive area under the force/time curve (Immersive effort) were recorded. The test was performed in triplicate from different bottles. The results are summarised in Table 4.
The ingredient blends of this invention performed comparably with blends of caseinate and whey protein.
Four samples were prepared, NaCaseinate+WPC-2 (Control 1) and sodium caseinate [EM7] with a WPC80-1 and WPC80-2 blend (Control 2) (See Table 5 for details) along with NaMPC-2 to give a 60:40 casein to whey ratio—Table 5.
The model system used was a skim milk yoghurt with a total protein of 4.5%, the yoghurt texture improvers were added at 1% protein, with the rest of the protein coming from skim milk. Total solids in the yoghurt systems were standardised by the use of lactose.
The four blends from Table 5 were incorporated into the yoghurt formulations in Table 6.
The viscosity results in Table 7 compared the texturising performance of the NaMPC-2-WPC blends with blends prepared from alternative commercial ingredients.
Samples were prepared, using SMP, MPC85 and blends of NAMPC-1 and NaMPC-2 to give a range of calcium depletions, from 0% to >80% in the yoghurt texture improver ingredient.
Model systems were used with 3.5% protein and 4.5% protein, with 1% (in each case) coming from the yoghurt texture improver ingredient. In the model system the remaining protein was supplied by skim milk powder i.e. 2.5% and 3.5% respectively.
The compositions of the texture improver powders are shown in Table 8.
The results of the yoghurt viscosity measured using the Haake viscometer at a shear rate of 50 s−1 taken at 48 h and 168 h post culturing are shown in Table 9. Each point is an average of 2 viscosity determinations.
The trends indicate that the removal of calcium from the yoghurt texture improver ingredient increased significantly the final viscosity of the yoghurt samples compared with the controls.
Objective: This Experiment Compared the Stabilisation Property of NaMPC-2 with NaCaseinate in a Model Soup System.
Background: Sodium caseinate is often used in soups for the purposes of whitening (by way of fat emulsion stabilisation) or for protein fortification. This soup recipe was selected with sufficient fat to compare the emulsification properties of the alternative proteins.
Formulation to prepare soup samples is shown in Table 10.
An informal sensory panel was used, on the same day immediately after step 5, to evaluate the formulations. The temperature of the soups when evaluated was around 40-50° C. Key points from the evaluation were;
The NaMPC-2 was capable as acting as an equivalent replacer for NaCaseinate in a soup system.
The formulations of the samples prepared using 1% protein are shown in Table 11.
The fat was melted in hot water. The dry ingredients were blended together, the Polysorbate 60 was melted before weighing out and added to the dry blend. The ingredients were all mixed together with a Heidolph RZR1 overhead stirrer (Heidolph, Kehleim, Germany). The mix was heated to 60° C. and a pre-emulsion was prepared by mixing with an Ultra turrax T50 mixer (IKA Works Inc., Wilmington, N.C. 28405, U.S.A.) on full speed for 1 min. The pre-emulsion was heated to 75° C. and homogenised at 52/3.5 MPa (520/35 bar) with an APV Rannie LAB type 12.5H homogeniser (APV Rannie, Albertslund, Denmark). The samples were cooled to 5° C. in an ice/water bath and placed in cool room at 4° C. to age.
After aging for 45 min in the cool room, the emulsions were subjected to a whipping test. 250 g of emulsion were placed in the bowl of a Hobart N-50 mixer (Hobart, North York, Ontario, Canada). The emulsion was whipped on speed 3 until it was adjudged that an end point had been reached. This was when the whisk was making definite cuts in the foam. The time was recorded as the whip time. If the whipped emulsion did not become stiff even on prolonged whipping, it was deemed as unsuitable.
The whipped emulsion was placed in a piping bag. A 120 mL LK container was tared and filled with unwhipped emulsion. The whipped emulsion was piped into the same container and excess whip was taken off the top with a spatula. The container and contents were weighed. Overrun was then calculated as:
The stiffness of the whip was assessed with a Brookfield DV-1 (Brookfield Engineering, Middleboro Mass. 02346 U.S.A.) viscometer using a Helipath stand and an F T-bar spindle rotating at 0.3 rpm.
Stability of the whip was assessed by making piped rosettes and keeping them for 24 hours in a cool room. The rosettes were inspected and a subjective judgement was made as to whether there had been any substantial collapse of the whips
The summary of the evaluation of the whipped cream samples is shown in Table 12.
The function of protein in a whipped topping system is as the primary emulsifier during the production process. The protein preferentially binds to the fat/aqueous interface to provide a stable emulsion. During the aging process emulsifiers displace the protein from the interface and this aids in the whipping process when instability in the emulsion is required to promote fat globule interaction and the formation of a stable whip structure. The protein of choice in this application is sodium caseinate and the usage level would normally be about 1% protein. These experiments indicated at the level of 1% protein, the NaMPC-2 milk protein concentrate performed as well as sodium caseinate. MPC85 was inferior and did not form a stable whipped structure.
The dry in gradients were blended. The glucose syrup, hot water and fat were placed in a stainless steel beaker and the contents were heated in a hot water/steam bath to melt the fat. The dry ingredients were added whilst stirring the contents with a Heidoliph RZR1 stirrer (Heidolph, Kehlheim, Germany). The temperature of the mix was brought to 60° C. and a pre-emulsion was made by agitating with an Ultra-turrax T50 high shear mixer at approximately 8,000 r.p.m. for one minute. The temperature was raised to 75° C. in the hot water/steam bath and homogenised at 20/5 MPa (200/50 bar) with an APV Rannie LAB Type 12.5H homogeniser. The emulsions were cooled to approximately 8° C. and transferred to a coolroom at 4° C.
4.1 Whitening
Coffee (2.5 g) was weighed into a 250 g beaker and boiling water was added to the 200 mL graduation. Whitener emulsion (20 mL) was immediately added with a Finnpipette (Labsystems Ltd). The resultant whitened coffees were then subjected to colour analysis with a Hunterlab Miniscan XE Plus colorimeter (Hunter Associates Lab Inc, Reston, Va., USA).
4.2 Feathering
Coffee was made with 6.25 g of coffee made up to 500 mL with boiling water. The coffee was cooled to 25° C. The pH was measured as 5.23. Further quantities of coffee were similarly made and the pH was adjusted to 5.0, 4.9 and 4.8 respectively. One hundred grams of coffee were heated to 85° C. in a microwave oven and 10 mL of whitener emulsion was added. Observations were then made on whether there was any emulsion breakdown.
5.1 Whitening
The results of the colour analysis are given in Table 1.
5.2 Feathering
It was noted that there were a few ‘flecks’ on the surface of the coffees whitened at the natural pH indicating that there could have been a small amount of emulsion breakdown. There was little difference between the whitener containing NaCaseinate and the whitener containing NaMPC-2. The whitener emulsions contained only 0.4% protein whereas commercial whiteners would normally contain at least 1% protein. By using a low protein content, it was intended to produce a more stressed system to allow more differentiation between protein types. At pH 5.0, slight separation of the emulsion was noted with the emulsion containing sodium caseinate, but the NaMPC-2 samples only had slight flecks as with the natural pH coffee. At pH 4.9, the result was more clear cut with complete breakdown of the sodium caseinate emulsion and just partial breakdown of the NaMPC-2 emulsion. At pH 4.8 all emulsions broke down in the hot coffee.
NaMPC-2 will successfully stabilise a coffee whitener emulsion. The whitening effect of the NaMPC-2 emulsion was comparable with the whitening effect of the sodium caseinate emulsion.
Resistance to feathering was slightly better with the NaMPC-2 emulsion than with the sodium caseinate emulsion.
A standard caramel (control), one containing 1% (w/w) added NaMPC-2 and one containing 2% (w/w) added NaMPC-2 were prepared according to the procedure described by Steiner et al., 2003. The formulations are shown in Table 15.
Add palm oil and lecithin to saucepan and melt at low heat on stove
Add sugar, corn syrup, sweetened condensed milk [SCSM] and water simultaneously (pre-blend NaMPC-2 with sugar at 50:50 ratio ie 6 g+6 g for 1% NaMPC-2)
Mix using beater-mixer (Black & Decker Pulsar hand-held electric beater, Model MP30) using speed #3 with single blade until mixture gets to 100° C.
Stir with a big spoon and cook caramel to 119° C.—measure approximate cooking time from 100° C.
Transfer into round metal tins: 18 cm in diameter, 3 cm deep and allowed to cool down by siting the tins in cold water and then covering with plastic to prevent any moisture uptake/loss. The caramels were left at ambient for three days and then evaluated.
A pre-weighed 15 cm diameter #2 Whatman filter paper was placed onto the surface of the caramel for 10 minutes. The filter paper was removed and re-weighed.
There was not a great deal of difference in the appearance of the samples, general comments are summarised in Table 17.
Four panellists informally evaluated the flavour and textural properties of the caramels.
The flavour and texture evaluations are summarised in Table 18.
The addition of NaMPC-2 to the caramel formulation conferred surprising benefits:
The major factors of interest in this project were the fat content, milk protein ingredient, and protein concentrations contained within the sausages.
In order to investigate the effect of these factors a factorial experiment was designed including:
The sausage formulations were constructed by altering a standard sausage formulation as shown in Table 19A&B [samples 1-12]. A set of replicates was also prepared and is shown in Table 19A&B [samples 25-36].
The milk protein ingredients and compositional information were supplied by Fonterra Co-operative Group Limited of Palmerston North.
Pork fat was sourced from the Goodman Fielder Meat Works, Longbum and gravy beef from Preston's Butchery, Palmerston North
The results in Table 20 showed that the sodium modified MPC ingredient gave improved water retention in a raw comminuated meat system than the controls.
1000 L of UF permeate is prepared by reconstituting in water 100 kg of dried permeate powder (prepared as a by-product of the manufacture of MPC85). Sufficient calcium depleted MPC ingredient (85% protein on a dry basis and approximately 0.3% calcium) is added to the solution to attain a protein concentration of 3%. After mixing, the solution is warmed to about 50° C. and pumped to a homogeniser. In the line feeding the homogeniser, soybean oil is dosed in continuously to yield a lipid fraction of about 4% in the flow-stream. The homogeniser is a 2-stage device operating at 200 Bar (first stage), 50 Bar (second stage). The homogenised stream is concentrated to approximately 50% solids in a multistage falling film evaporator and spray dried. A sample of the dried powder is added to water to give a 10% w/w solution and mixed to yield a stable solution.
About 900 L of MPI retentate was sourced from Fonterra Hautapu factory. This stream had about 16% total solids and a protein content of 90%. To this 100 L of skim milk was added to make a 1000 L of MPC8-5 stream that had about 15.3% total solids and protein content of 86.0%. This MPC85 stream was diluted with 400 L of deminerlised water to make 1400 L of diluted MPC85 with solids content of about 10%. The pH of the diluted MPC85 stream was adjusted from 6.9 to 5.9 using about 200 L of 3% lactic acid. The pH adjusted MPC85 stream is passed through a previously prepared 125 L of strong cation resin (ROHM & HAAS, AMBERLITE SR1LNa) column to produce a calcium depleted MPC85 stream. This stream was then dehydrated using evaporation and drying steps to produce calcium depleted MPC85 ingredient with the following composition:
The term comprising as used in this specification means ‘consisting at least in part of’, that is to say when interpreting statements in this specification and claims which include that term, the features, prefaced by that term in each statement, all need to be present but other features can also be present.”
The above examples are illustrations of the practice of the invention. It will be appreciated by those skilled in the art that the invention can be carried out with numerous modifications and variations. For example, the calcium-depleted MPCs used can show variations in protein concentration and calcium content, the method calcium depletion can be varied, the percentage calcium depletion and drying procedures can also be varied. Likewise, proportions and nature of the lipid and aqueous components may be varied.
| Number | Date | Country | Kind |
|---|---|---|---|
| 549470 | Aug 2006 | NZ | national |
| Filing Document | Filing Date | Country | Kind | 371c Date |
|---|---|---|---|---|
| PCT/NZ07/00231 | 8/28/2007 | WO | 00 | 10/13/2009 |
