Patent Application
20130164430
This disclosure pertains to dairy products containing starch modified with n-octenyl succinic anhydride (nOSA) and the methods for making such dairy products.
Starch is a carbohydrate polymer, which includes amylose and/or amylopectin. Amylopectin is the major component (about 70-80%) of most starches. Amylose is the minor component (about 20-30%) of most starches. However, there are high amylose starches with 50-70% amylose. Starches can be modified from its native state, for example, by enzymes, oxidation or, substitution with various compounds.
This disclosure provides methods of preparing dairy products that include starch that has been modified by reaction with n-octenyl succinic anhydride (nOSA). The modified starch may be substituted for some or all of the fat or lipids in the dairy products. Alternatively, the nOSA-modified starch may be used as an additive in the dairy products. This disclosure also provides compositions of dairy products that include starch that has been modified by reaction with nOSA. Exemplary yogurts, sour creams, puddings, cheese sauces, and process cheese foods containing nOSA-modified starch are described.
The foregoing and other objects and features of the disclosure will become more apparent from the following detailed description.
The present disclosure describes use of a modified starch in dairy products. The starch is one that is substituted with n-octenyl succinic anhydride (nOSA), and in some examples is also partially oxidized. In particular examples, the size of the nOSA starch granules useful for the disclosure is about 10 to 100 microns. In contrast, homogenized milkfat particles are about 0.2 to 2 microns. Unexpectedly, it was observed that these large nOSA starch granules can be substituted for much smaller homogenized milkfat particles in dairy products with a resulting smooth texture and without significant loss in viscosity or creaminess. The modified starches can also be used as an additive to dairy products. Alternatively, modified starches can be substituted for some or all of the fat in dairy products, such as yogurt (e.g., spoonable, drinkable, and frozen), sour cream, cheese products, sauces (cheese and white), pudding, and frozen desserts. The modified starch, in some examples, imparts increased viscosity and creaminess to the dairy products. When substituted for some or all of the fat in a dairy product, the modified starch can also result in a decreased caloric content of the resulting food product (e.g., a reduction of at least 10%, or at least 50%),
The following explanations of terms and methods are provided to better describe the present disclosure and to guide those of ordinary skill in the art in the practice of the present disclosure. As used herein, “comprising” means “including” and the singular forms “a” or “an” or “the” include plural references unless the context clearly dictates otherwise. The term “or” refers to a single element of stated alternative elements or a combination of two or more elements, unless the context clearly indicates otherwise.
Unless explained otherwise, all technical and scientific terms used herein have the same meaning as commonly understood to one of ordinary skill in the art to which this disclosure belongs. Although methods and materials similar or equivalent to those described herein can be used in the practice or testing of the present disclosure, suitable methods and materials are described below. The materials, methods, and examples are illustrative only and not intended to be limiting. Other features of the disclosure are apparent from the following detailed description and the claims.
Definitions of common terms in chemistry may be found in Richard J. Lewis, Sr. (ed.), Hawley's Condensed Chemical Dictionary, published by John Wiley & Sons, Inc., 1997 (ISBN 0-471-29205-2).
In order to facilitate review of the various embodiments of the disclosure, the following explanations of specific terms are provided:
Additive: Any substance added to a base material in low concentrations for a definite purpose. In the United States, the Food and Drug Administration sets the allowable levels of food additives after evaluating the safety and toxicity of the additive. Additives may be essential to the existence of the end product, such as the use of emulsifiers in mayonnaise or leavening agents in bread products. Alternatively, additives may perform a secondary function. For example, additives may function as thickeners, flavoring agents, or coloring agents. The nOSA starches described herein are used as additives in dairy products. In some examples, nOSA starches used in the dairy products provided herein do not contain more than 3% octenyl succinic anhydride, for example as per 21 C.F.R. §172.892(d).
Cheese: A food prepared from the pressed curd of milk, often seasoned and aged.
Dairy product: Milk or any food product prepared from milk (e.g., cow milk, goat milk, and soy milk), including butter, cheese, ice cream, pudding, sour cream, yogurt (e.g., spoonable, drinkable, and frozen), and dried and condensed milk. Products manufactured with soy milk and soy-based products also can be used in the examples described herein.
Fat: An ester of glycerol and three fatty acids. A fatty acid is a carboxylic acid having a carbon chain from 4-22 carbon atoms in length and usually having an even number of carbon atoms in the chain. The fatty acids can be saturated, i.e., containing no double bonds, or unsaturated., i.e.. containing one or more double bonds. Fats can be found both in animal products and in some plant products.
Lipid is a term describing both fats and fat-derived materials. In some of the examples herein, some or all of the fat in dairy or soy products can be substituted with nOSA-modified starch. In some embodiments, some or all of the lipids in fat or soy products can be substituted with nOSA-modified starch.
Ice cream: A smooth, sweet, cold food prepared from a frozen mixture of milk products and flavorings, which in the United States contains a minimum of 10% milkfat and 10% nonfat milk solids (see, 21 C.F.R. §135.110). However, the disclosure is not limited to this specific range, as the required percentages of milkfat and nonfat milk solids in ice creams can vary in other countries or jurisdictions.
Mouthfeel: Mouthfeel is a product's physical and chemical interaction in the mouth. Mouthfeel is a concept related to testing and evaluation of food products. It is a result of information relayed by sensors reporting taste, smell and tactile sensations. Foods are evaluated from initial perception through chewing and swallowing. Factors that are assessed include, among others, adhesiveness, chewiness, coarseness, denseness, dryness, graininess, hardness, heaviness, moisture absorption or release, mouth coating, slipperiness, smoothness, uniformity, viscosity, and wetness. For example, fat coats the inside of the mouth in a way that fat-free products do not, thus resulting in consumer dissatisfaction with some fat-free products.
nOSA: N-octenyl succinic anhydride. A reagent that can be used to modify a starch. Treatment of starch with nOSA results in a starch that has both hydrophilic and hydrophobic moieties. The resulting nOSA starch can be used as a fat mimetic as described herein. In food products that contain fat (such as some dairy products), the nOSA starch can also aid in emulsification. An exemplary nOSA starch fragment is shown below:
Starch: A starch is a carbohydrate polymer. Starches consist essentially of amylose and/or amylopectin and are typically in the form of granules, Amylopectin is the major component (about 70-80%) of most starches. It is found in the outer portion of starch granules and is a branched polymer of several thousand to several hundred thousand glucose units. Amylose is the minor component (about 20-30%) of most starches. However, there are high amylose starches with 50-70% amylose. Amylose is found in the inner portion of starch granules and is a linear glucose polymer of several hundred to several thousand glucose units.
Sources of starch include but are not limited to fruits, seeds, and rhizomes or tubers of plants. Common sources of starch include but are not limited to rice, wheat, corn, potatoes, tapioca, arrowroot, buckwheat, banana, barley, cassava, kudzu, oca, sago, sorghum, sweet potatoes, taro and yams. Edible beans, such as favas, lentils and peas, are also rich in starch.
Some starches are classified as waxy starches. A waxy starch consists essentially of amylopectin. Common waxy starches include waxy maize starch, waxy corn starch, and waxy wheat starch.
An instant starch is one that swells and develops increased viscosity in solution without heating. Instant starches are used, for example, in instant puddings.
A modified starch has a structure that has been altered from its native state, resulting in modification of one or more of its chemical or physical properties. Starches may be modified, for example, by enzymes, oxidation or, substitution with various compounds. For example, starches can be modified to increase stability against heat, acids, or freezing, improve texture, increase or decrease viscosity, increase or decrease gelatinization times, and/or increase or decrease solubility, among others. Modified starches may be partially or completely degraded into shorter chains or glucose molecules. Amylopectin may be debranched. In one example, modified starches are cross-linked for example to improve stability. Starches that are modified by substitution have a different chemical composition. A nOSA starch is a modified starch that has been partially substituted, e.g., from about 0.1% to about 3%, with n-octenyl succinic anhydride.
Sour Cream: The food resulting from the souring, by acidification or lactic acid producing bacteria, of cream.
Substitution: The act, process, or result of replacing one thing with another. Substitution may refer, for example, to the substitution of starch for fat in a food product, such as a dairy product. Substitution may alternatively refer to the replacement of one functional group in a molecule by another as a result of a chemical reaction. For example, n-octenyl succinic anhydride may be used in a substitution reaction with starch to produce a nOSA-modified starch.
Yogurt: The food produced by culturing cream, milk, partially skimmed milk, or skim milk with a characterizing bacterial culture that contains lactic acid-producing bacteria, such as Lactobacillus delbrueckii ssp. and Streptococcus thermophilus. Exemplary yogurts include, but are not limited to, spoonable yogurt, yogurt dip, frozen yogurt, and drinkable yogurt.
Methods are provided for making dairy products that include nOSA-modified starches. Methods known to those skilled in the art can be used to make the dairy products. In some embodiments, the nOSA starch substitutes for some or all of the fat in the dairy product. In other embodiments, the nOSA starch can substitute for some or all of the lipids in the dairy product. In other embodiments, the nOSA starch is used as an additive to a dairy product. One skilled in the art will appreciate that dairy-like products can be made with vegetable fat (e.g., soy) instead of or in addition to animal fat (e.g., cow's milk). Therefore, nOSA-modified starches can be used in soy-based products using methods similar to those described herein for traditional dairy products.
A. Formulation of Dairy Products with nOSA-Modified Starches
Described herein are methods of making dairy products that include nOSA-modified starches, as well as products made from these processes. In some embodiments, nOSA-modified starches substitutes for some or all of the fat in the dairy or products. In other embodiments, nOSA-modified starches can substitute for some or all of the lipids in the dairy products. In some embodiments, nOSA-modified starches are added to the dairy products without concomitant reduction or omission of fat.
Dairy products are prepared using methods known to those skilled in the art, except that nOSA starch is added. A nOSA starch can be added at one of several points during manufacture. In some examples, a nOSA starch is added to the milk prior to pasteurization. Alternatively, it can be prepared as a solution (e.g., aqueous solution) with or without other ingredients and then added to the milk. In cases where an instant starch is suitable, e.g., for instant puddings, a nOSA-modified instant starch can be added after heating. In other embodiments, the nOSA starch can be added as part of another ingredient, such as when adding fruit to yogurt. In the specific examples described herein, nOSA starches are added to the milk prior to pasteurization, but the disclosure is not limited to addition prior to pasteurization.
The nOSA starch can be used to substitute some or all of the fat in the dairy or product, for example, at least 5%, at least 10%, at least 20%, at least 50%, at least 75%, or even at least 100% of the fat can be replaced or substituted with nOSA starch. In some examples, 20-100%, 30-70%, or 40-60% of the fat in a typical dairy product is substituted with a nOSA starch. In some embodiments, the nOSA starch can be used to substitute some or all of the lipids in the dairy product. In a specific example, for example in pourable dairy products, the upper limit for nOSA starch added to the dairy product is about 10 wt %, as higher levels may result in difficulty with processing the dairy products due to high viscosity. In solid dairy products, such as nonfat processed cheese, nOSA starch may be added to levels exceeding 25 wt %. As described in the examples herein, the nOSA starch may be added to give a final concentration in the dairy product of up to about 25 wt % nOSA starch, up to 10 wt % nOSA starch, up to 5 wt % nOSA starch or up to 1 wt % nOSA starch, such as, for example, 0.01-25 wt %, 0.5-10 wt %, or 0.6-5 wt % nOSA starch.
Replacing some or all of the fat with nOSA starch can lower the caloric content of the dairy product, e.g,, replacing half of the fat in sour cream with a nOSA starch can lower the caloric content by about one-third. Therefore, in some examples substitution of some or all of the fat in a dairy product (e.g., yogurt or sour cream) with a nOSA starch can reduce the caloric content (relative to the same product without nOSA starch) by at least 10%, at least 20%, at least 30%, at least 50%, or at least 75%, such as 10-33%, 10-50%, or 33-70%. Similarly, replacing all of the fat in yogurt with nOSA starch can reduce the caloric content, such as by at least 5%, at least 10%, at least 20%, or even at least 50%, for example by about 5-70%, 5-20%, 10-50%, or 30-40%, depending on the type of yogurt.
In some examples, addition of a nOSA starch to a dairy product can also function to increase the viscosity of the dairy product. For example, addition of 2% nOSA starch to a yogurt composition resulted in 50% higher viscosity than the addition of 2% maltodextrin to the same composition. The nOSA starch can be used to increase viscosity in place of other viscosifying starches. Alternatively, it can he used in conjunction with other viscosifying starches. Therefore, in some examples inclusion of a nOSA starch in a dairy product (e.g., yogurt or sour cream) increases the viscosity of the dairy product (relative to the same product without nOSA starch) by at least 5%, at least 10%, at least 20%, at least 30%, at least 50%, or at least 75%, such as 10-20%, 10-50%, or 30-70%.
In some examples, nOSA starch is added to a dairy product without any substantial reduction in the fat or lipid content, but with a resulting product having an improved texture. For example, nOSA starch can he added to a spoonable yogurt or similar dairy product (e.g., pudding) at a concentration of up to 5 wt %, such as from 0.01-5 wt %, 0.5-5 wt %, or 0.5-1.5 wt %. The resulting yogurt has a creamier and smoother texture. The creaminess is similar to that obtained by adding more fat to the yogurt, but for example without a substantial increase in calories. The resulting yogurt is also smoother with fewer apparent curds and a more pudding-like texture.
Methods of making dairy products are known in the art. For example, dairy products generally contain nonfat milk solids, milkfat, water, and additional components including but not limited to bacterial cultures, flavorings, sweeteners, gelatin, gums, and starches, among others. Nonfat dairy products typically contain little to no milkfat, e.g., less than 0.5 gram milkfat per serving. A “nonfat” sour cream may contain up to 1.5% fat. Whole milk, low-fat milk, or nonfat animal milks, as well as soy milk, may be used to make dairy products. Alternatively, dried nonfat milk solids and dried milkfat may be used. If milk is used, it may be pasteurized to denature enzymes that are present and kill any unwanted microorganisms. Pasteurization typically involves heating the milk, for example to 63° C. for 30 minutes, 72° C. for 15 seconds, or 89° C. for 1 second. In dairy products that include nOSA starch, the nOSA starch can be added to the milk prior to pasteurization. Alternatively, the nOSA starch can be: prepared in solution with or without other ingredients and added to the milk; added after heating (instant starch); or added with another ingredient, such as fruit in stirred yogurt.
In one embodiment, reduced-fat yogurts are prepared wherein blends of starch that include nOSA starch are used in place of some of the milkfat found in full-fat versions of yogurt. For example, the nOSA starch can be used to reduce the caloric content of the yogurt by up to about 50%, such as by at least 5%, at least 10%, at least 20%, for example by about 5-20%, 10-50%, or 30-40%. The nOSA starch can also increase the viscosity of the yogurt by up to 50%, such as by at least 5%, at least 10%, at least 20%, for example by about 5-20%, 10-50%, or 30-40%. The nOSA starch has also been found to enhance mouthfeel of the yogurt, i.e., to produce a smoother texture and increased creaminess. For example, nOSA starch may be added to a spoonable yogurt to a final concentration of up to 5 wt %, such as from 0.01-5 wt %, 0.5-5 wt %, or 0.5-1.5 wt %.
By definition in 21 C.F.R. §131.200, regular yogurt in the United States has a milkfat content of at least 3.25%. The fat content of regular yogurts typically ranges from 3.25% to about 3.8%, although there are yogurts on the market with a fat content of about 10%. As defined in 21 §131.203, in the United States low-fat yogurts have not less than 0.5% milkfat and not more than 2% milkfat. A nonfat yogurt has less than 0.5% milkfat in the United States as defined in 21 C.F.R. §131.206. However, other ranges maybe observed in other countries,
In one example, reduced-fat yogurts are formulated in which a nOSA starch substitutes for up to 100% of the milkfat, at least 20% of the milkfat, or about 40-50% of the milkfat. The nOSA starch can reduce the caloric content of the yogurt, increase its viscosity, enhance its mouthfeel and texture, or combinations thereof. For example, a nOSA-modified waxy maize starch, a nOSA-modified tapioca starch, a nOSA-modified corn starch, or a nOSA-modified potato starch, among others, can be used. In some examples, the resulting reduced-fat yogurts have a fat content of less than about 2 wt %. The reduced-fat yogurts made with the nOSA starch can be formulated and processed to have similar viscosity to a full-fat yogurt. These reduced-fat yogurts also can have a smoother texture than full-fat yogurts or other reduced-fat yogurts produced without nOSA starch. However, in some examples, use of an oxidized nOSA-modified waxy maize starch may result in undesirable off-flavors. The flavor of oxidized nOSA-modified corn starch may also result in a less desirable flavor than its non-oxidized counterpart. Therefore, in some examples, the nOSA starch used in the methods and dairy products disclosed herein are not oxidized.
In another embodiment, yogurts are prepared with a blend of starches containing nOSA-modified starch, such as a nOSA-modified tapioca starch. Nonfat and reduced-fat yogurts are formulated in which the usual compositions of nonfat and reduced-fat yogurt are altered only by the addition of a nOSA starch. The nOSA starch can be added to increase the viscosity of the yogurt and to enhance its mouthfeel and texture. In some examples, nOSA-modified starches are used in combination with other starches. In specific examples, the prepared yogurts include no more than 5 wt % nOSA starch, such as from about 0.5 wt % to about 3 wt % of nOSA-modified tapioca starch.
Viscosity targets can be met by a number of combinations and levels with nOSA-modified starches. For example, yogurts or other dairy products containing nOSA starches may have the same or similar viscosity as a full-fat yogurt (or other full-fat dairy products). The viscosity can be adjusted to be thinner or thicker by varying the amount of nOSA starch added to the yogurt. Smooth and creamy yogurts can be made with nOSA starches alone or in combination with single or multiple viscosifying starches, which may or may not be chemically modified with substitutions other than n-octenyl succinic anhydride.
In some examples, smooth and creamy yogurts were made containing about 0.5-3 wt % nOSA-modified waxy maize starch combined with about 0.5-2 wt % each of a modified waxy maize viscosifying starch and an unmodified viscosifying tapioca starch. In other examples, smooth and creamy yogurts were made using about 0.5-3 wt % nOSA-modified tapioca starch combined with about 0.5-2 wt % each of viscosifying starches from modified waxy maize starch, modified dent corn, and modified tapioca starch. It was found that yogurts (e.g., spoonable yogurts) formulated with nOSA-modified tapioca starch demonstrated a significant flavor improvement with a “cleaner” flavor than yogurts formulated with the corn-based counterpart.
In another example, nOSA starch can be added to a yogurt dip containing about 9 wt % fat. Addition of the nOSA starch to the dip results in a thicker viscosity and a smoother and creamier texture than a yogurt dip without nOSA starch.
In one embodiment, light sour creams are prepared in which a nOSA starch substitutes for some of the fat content in the sour cream. The nOSA starch can reduce the caloric content of the sour cream, increase its viscosity, enhance its mouthfeel and creaminess, or combinations thereof. For example, replacing half of the fat in sour cream with nOSA starch can reduce its caloric content by about one-third. By definition in 21 C.F.R. §131.160, sour cream in the United States contains not less than 18% milkfat, but this value may differ in other countries. In some examples, such as sweetened or flavored sour creams, the milkfat content in the final product is not less than 14.4%. Sour cream typically derives about 80-90% of its calories from fat. As outlined in 21 C.F.R. §101.56, in the United States a food product that normally derives more than 50% of its calories from fat can be labeled “light” if its fat content is reduced by at least 50%. In some examples, light sour creams are formulated wherein the composition includes no more than 9 wt % milkfat and up to about 10 wi% nOSA-modified tapioca starch. The light sour creams are found to have similar viscosity and a smoother and creamier texture than light sour creams made with other viscosifying starches.
In other examples, reduced-fat, non-fat and full-fat sour creams can he prepared with nOSA starches. For example, reduced-fat sour creams can he formulated with nOSA starch in which the final fat content is more than 9 wt % but less than 18 wt %. These reduced-fat sour creams also demonstrate the improved qualities of a smoother and creamier texture with a viscosity similar to that of reduced-fat sour creams made with other viscosifying starches. In another example, a nOSA starch can be added to full-fat sour cream to enhance its creaminess. In another example, a nonfat sour cream can be prepared in which a nOSA starch can substitute for all of the fat and enhance the creaminess of the final product compared to other nonfat sour creams. Therefore, in some examples nOSA starch is added to full-fat, reduced-fat, or nonfat sour cream at a concentration of no more than 10 wt %, such as about 0.01-5 wt % or 0.01-10 wt %.
In additional embodiments, improvements in creaminess have been shown when nOSA-modified starches are incorporated into other dairy products, including cheese products and frozen desserts. In some instances, nOSA starches are added to reduce or substitute for fat in the dairy products. In other cases, the nOSA starches are added to full-fat products. Prepared products can be assessed by sensory evaluation, i.e., mouthfeel.
In some instances, nOSA starches can be used in place of other viscosifying starches to decrease the viscosity of a dairy product. For example, a cheese sauce was prepared with about 5 wt % nOSA-modified tapioca starch and compared to a control cheese sauce including a slightly lower amount of a viscosifying starch. During thermal processing and after cooling, the cheese sauce prepared with nOSA starch exhibited a significantly lower viscosity than the control cheese sauce. Due to the reduced viscosity, the cheese sauce prepared with the nOSA starch exhibited reduced fouling, e.g., deposits which build up on the inner walls of the apparatus during manufacture and result in a burned or commercially unacceptable taste, and easier filling of the manufacturing apparatus. After reheating on a steam table, the nOSA-modified tapioca starch exhibited a viscosity equal to the viscosifying starch. Therefore, nOSA starch can be added to a cheese sauce at a concentration of no more than 20 wt %, or no more than 10 wt %, such as about 0.01-5 wt % or 0.01-10 wt %
Dairy products are generally defined as milk and food products prepared from milk. Milk is approximately 37% water and 13% solids. The solids comprise about 3.7% fat and 9% nonfat milk solids. The exact composition of milk varies based on a number of factors, including breed, nutrition, and environment, Analogous dairy-like products also can be prepared from non-animal milk, such as soy milk.
In particular examples, dairy products have in common the presence of nonfat milk solids. The percentage of nonfat milk solids in dairy products typically ranges from about 2 wt % up to about 40 wt %. Whole, low-fat and skim milks typically contain about 8.25 wt % nonfat milk solids. Yogurts typically contain at least 8.25 wt % nonfat milk solids. Condensed milk may be used in the manufacture of yogurt to increase the percentage of nonfat milk solids in the final product. Sour cream typically contains from about 4-10 wt % nonfat milk solids. Nonfat powdered milk may contain about 95 wt % nonfat milk solids. The other major components in many dairy products are water and milkfat. Nonfat dairy products contain little or no milkfat. Dairy products may contain many additional components, including but not limited to sucrose and/or high fructose corn syrup, gelatin, bacterial cultures, preservatives, color enhancers, flavor enhancers, and emulsifiers, among others. Exemplary dairy products include but are not limited to butter, cheese, cream, ice cream, sour cream, yogurt, and dried and condensed milk.
C. Preparation of nOSA-Modified Starch
Waxy starches and root or tuber starches normally suffer from a pronounced viscosity breakdown during prolonged heating due to degradation and partial depolymerization of the starch granules. Partially oxidizing the starch with hypochlorite and reacting it with n-octenyl succinic anhydride to form a nOSA starch results in a starch with improved heat and shear stability. Treatment with hypochlorite introduces intermolecular bridges or cross-links within the starch granules. Treatment with n-octenyl succinic anhydride results in a substituted starch molecule that has both hydrophilic and hydrophobic moieties.
The methods for oxidizing the starch with hypochlorite and reacting it with n-octenyl succinic anhydride are described briefly herein. In some examples, the starch is reacted with 11-octenyl succinic anhydride but is not oxidized.
In particular examples the starches used in the present disclosure are partially oxidized by reaction with hypochlorite, for example, in the form of the sodium or calcium salt, corresponding to 100-4000 ppm active chlorine, such as 500-2000 ppm, at a pH which is between 7.5 and 11.3, such as between 8.5 and 10.5. In general the reaction conditions (chlorine level, time, temperature, pH) are controlled in such a way that no substantial starch degradation and no substantial formation of carboxyl groups (<0.1%) occur. Typical reaction times and temperatures are between 0.25 to 5 hours and between 10° C. and 55° C. respectively.
In one example, a partially oxidized, nOSA-substituted waxy maize starch can be prepared as follows: 2 kg of native waxy maize starch (Cerestar 04201) are slurried in 3 L of tap water. The suspension is heated to 30° C. and the pH is adjusted to 10.5. To this slurry, sodium hypochlorite is added in an amount corresponding to 1000 ppm of active chlorine. Under steady stirring the reaction is allowed to proceed for about 1-5 hours. After the reaction, the pH is brought to about 6 and excess chlorine is neutralized with sodium bisulfite. The partially oxidized starch is then washed with water and dried to about 10-15% moisture. A similar reaction can be performed at pH 8.5 for tapioca starch. The mild oxidation conditions described result in cross-linking within starch molecules and a corresponding increase in heat and shear stability. The size of the starch granules is unchanged at about 10-100 microns. The more stringent oxidation conditions typically described in the prior art cause depolymerization of the starch molecules and a smaller granule.
When the oxidation reaction is carried out in combination with a chemical modification such as n-octenylsuccinylation, the treatment with hypochlorite can occur before, during or after the chemical modification reaction. For example, before or after treatment with hypochlorite, the starch is treated with 3% n-octenyl succinic anhydride at 30° C. and pH 8.5 for about one hour. As shown below in Eq. 1, the reaction with n-octenyl succinic anhydride produces a substituted starch (nOSA starch).
For use in food products, in the United States 21 C.F.R. §172.892(d) limits the degree of substitution with n-octenyl succinic anhydride to 3%. However, higher levels of substitution may be used in dairy products in other countries. Substitution with nOSA does not significantly affect the size of the starch granules. The glucose subunits within the starch molecule are hydrophilic and soluble in aqueous solutions. The n-octenyl succinate chains arc hydrophobic and lipophilic, i.e., fat soluble. Thus, the nOSA starch also has properties similar to a fat and can be used as a fat substitute.
The nOSA starches used in specific examples below have been partially oxidized with hypochlorite and substituted with n-octenyl succinic anhydride to a maximum substitution of 3%. The nOSA-modified starch molecules retain their branched nature and form granules that are about 10-100 microns in diameter. However, one skilled in the art will appreciate that the oxidation is optional. The specific nOSA starches used in the examples below are commercially available and are manufactured by Cargill, Inc., based in Minneapolis, Minn.
Exemplary methods of making dairy products arc described in general terms. One skilled in the art will appreciate that other known methods for making dairy products (e.g., those that include cow's milk or soy milk) can be utilized without significant alterations to the final product.
In general, yogurt is a fermented milk product. The milk may be whole milk, low-fat milk, or nonfat milk, or even soy milk. The amount of nonfat milk solids and fat in the milk may be adjusted to desired concentrations by the addition of nonfat dry milk or by adding additional milkfat to the milk. Stabilizers and gums may be added to the milk to improve viscosity and texture of the final product. The milk may also be concentrated by evaporation to produce a thicker yogurt. Alternatively, the starting milk can also be formulated from dried nonfat milk solids, concentrated or anhydrous milkfat, and water. Production of yogurt typically starts with heating the milk base to about 85-90° C. for about 2-5 minutes to denature enzymes present in the milk and kill unwanted microorganisms that might be present. Other temperatures and times may be utilized as outlined in 21 C.F.R. 131.3(b). The milk is then cooled to about 40-50° C. and is subsequently inoculated with Streptococcus thermophilus and Lactobacillus delbrueckii ssp. cultures or other safe and suitable cultures such as probiotic cultures. The milk is then held at a temperature of about 37-47° C. for about 3-6 hours. Al this temperature, the Streptococcus thermophilus grows and rapidly ferments lactose (milk sugar) to lactic acid. As lactic acid forms, the pH of the milk drops. Bovine milk initially has a pH of about 6.6. As the pH decreases to about 4.6, casein, a protein present in milk, begins to coagulate and form a semisolid curd. This process is allowed to continue until the coagulated milk reaches the desired consistency. When the desired consistency has been achieved, the temperature of the yogurt is reduced by refrigeration. As the yogurt cools, the growth of the Streptococcus thermophilus slows and the Lactobacillus delbrueckii ssp. begins to ferment the remaining lactose in the milk at a faster rate. Activity of the Lactobacillus delbrueckii ssp. significantly slows when the temperature drops below 10° C. The prepared yogurt is then typically stored at about 4° C. When making a yogurt that includes a nOSA starch, the nOSA starch may be added to the milk prior to pasteurization.
Sour cream can be produced by either acidification or fermentation of light cream, usually with the addition of other ingredients, including stabilizers and buffering agents, among others. Light cream is cream that contains 18-30% milkfat. Alternatively, the starting cream can also be formulated from dried nonfat milk solids, concentrated or anhydrous milkfat, and water. Acidified sour cream is typically produced by adding lactic acid or a combination of acids to light cream until the desired pH is reached. This procedure can be done in-line and may be carried out at ambient or refrigerated temperatures. Commercially, sour cream is usually produced by fermentation of light cream. As in yogurt production, the cream typically is heated first to denature enzymes and kill any microorganisms present. It is then allowed to cool to room temperature, and a culture of lactic acid-producing bacteria, such as Lactococcus lactis, is added. The mixture is allowed to sit at room temperature until the desired thickness is reached. The Lactococus lactis ferments lactose to lactic acid. As in yogurt fermentation, the formation of lactic acid lowers the pH of the cream, causing the casein to coagulate and producing sour cream's characteristic thickness. This process typically takes about 12-15 hours. Nonfat milk solids and stabilizers are often added to commercial sour cream. When making a sour cream that includes a nOSA starch, the nOSA starch can be added to the milk prior to pasteurization.
Ice cream is a smooth, sweet, cold food prepared from a frozen mixture of milk products (e.g., cow's milk or soy milk) and flavorings. By definition in 21 C.F.R. §131.110, in the United States ice cream contains at least 10% fat and at least 10% nonfat milk solids. However, if the milk fat is increased above 10%, the nonfat milk solids may be reduced a corresponding amount to a minimum of 6%. Ice cream is typically formulated from milk and cream. It also contains up to l5% sucrose, plus additional flavorings and emulsifiers. A major component of ice cream is air; ice cream is a frozen foam. The amount of air may range from about 3% of the volume in gelato or super-premium ice cream up to about 70% of the volume in less expensive ice creams, reduced-calorie ice creams, or non-standard frozen desserts. The ingredients in the ice cream arc mixed and pasteurized, for example as outlined in 21 C.F.R. §1240.61, and homogenized. Homogenization reduces the size of the fat globules in the ice cream to an average of less than about 1 micron. Homogenization results in a smoother ice cream, better air stability, and increased resistance to melting. Homogenization takes place at a pressure from about 500 psi to about 2500 psi. The mixture is then typically cooled to below about 5° C. but above the freezing point of the ice cream, and the mixture is allowed to sit for several hours, e.g., from four hours to overnight. The ice cream is then mixed with the addition of air while cooling until it is smooth and about 50% of its water has frozen; in commercial ice cream freezers, this process may take from 30 seconds to about 15 minutes. The ice cream is then packaged and frozen at about 30° C. to about 40° C., which freezes most of the remaining water content. When making an ice cream that includes a nOSA starch, the nOSA starch can be added to the ice cream mix prior to pasteurization.
Pudding is a sweet, creamy dessert prepared from milk products (e.g., cow's milk or soy milk), sweeteners and a thickening agent, such as a starch. In general, a pudding is prepared by boiling a mixture of starch, sugar and water or milk-based ingredients, together with flavorings, colorants or other additives. During the cooking process, the starch granules undergo progressively increasing stages of water absorption and swelling. The aqueous mixture increases greatly in viscosity and, upon cooling, sets to a relatively firm gel structure.
In general (for example see 21 C.F.R. §133.169), a pasteurized process cheese is prepared by mixing and heating one or more cheeses with emulsifying salt(s) and other ingredients into a homogenous plastic mass. During its preparation, the mixture is heated for not less than 30 seconds at not less than 150° F. In general, the moisture content of a pasteurized process cheese is not more than 43% and the fat content is not less than 47% on a dry basis, although there are exceptions for specific types of cheese. For example, “American cheese” has a maximum allowed moisture content of 39%. American cheese is typically made from cheddar cheese along with other cheeses such as, for example, washed curd cheese, Colby cheese, granular cheese, or combinations thereof.
A pasteurized process cheese food (e.g., sec 21 C.F.R. §133.173) is prepared by mixing, with the aid of heat, one or more cheese ingredients with one or more dairy ingredients into a homogeneous plastic mass. During its preparation, the mixture is heated for not less than 30 seconds at not less than 150° F. The moisture content of a pasteurized process cheese food is not more than 44% and the fat content is not less than 23%.
In some examples, nOSA starch is not added to the full-fat standard versions of pasteurized process cheese (e.g., see 21 C.F.R. §133.169), pasteurized process cheese food (e.g., see 21 C.F.R. §133.173) or process cheese spread (e.g., see 21 C.F.R. §133.179). In some examples, a nOSA starch is added to reduced-fat versions of these products, for example at a concentration of about 0.1-30 wt %, such as from 0.5-25 wt %, 1-20 wt %, or 2-15 wt %. When making a process cheese, process cheese food, or process cheese spread including nOSA starch, the nOSA starch can be added prior to heating and mixing the ingredients.
Non-standard cheese products are called “pasteurized process cheese products.”These include products such as Velveeta or cheese sauces, e.g., nacho cheese sauce. There are no ingredient restrictions on these products. A nOSA-modified starch (for example at a concentration of about 0.1-30 wt %, such as from 0.5-25 wt %, 1-20 wt %, or 2-15 wt %) can be added at any suitable time during the preparation of these products, such as during heating of the ingredients.
In the non-limiting examples discussed below, dairy product compositions are provided that include nOSA starches and have a fat content of about 0-30 wt %. As discussed herein, dairy products include those made with typical animal milk products, or vegetable milk products (such as soy). In some examples, these dairy products include no more than about 25 wt % nOSA starch, such as about 0.01 to about 25 wt % nOSA starch. Compositions that include higher amounts of nOSA starch and/or higher levels of milkfat also can be produced within the scope of this disclosure. For example, pasteurized process cheeses typically have a milkfat content greater than 25%. In solid dairy products, e.g., cheeses, the amount of nOSA starch added may exceed 25 wt %.
In some embodiments, the dairy product is a yogurt, reduced-fat yogurt, low-fat yogurt, or nonfat yogurt that includes a nOSA starch. Suitable nOSA starches for use in yogurts are nOSA-modified waxy maize starch and nOSA-modified tapioca starch, among others. The nOSA starch may be used to substitute for some or all of the fat in the yogurt composition. Alternatively, the nOSA starch may be used as an additive in the yogurt to increase its viscosity, improve its texture, enhance its mouthfeel, and/or impart additional creaminess. The nOSA-containing yogurts can include from 0 wt % to a final concentration of no more than 5 wt % nOSA starch, such as from 0.1-6 wt %, 0.5-3 wt %, or 0.6-1.5 wt % of nOS A starch,
In other embodiments, the dairy product is a light sour cream that includes a nOSA starch. Suitable nOSA starches for use in light sour cream include nOSA-modified tapioca starch, nOSA-modified maize starch, and/or other botanical sources of food starches that can be nOSA substituted, such as waxy corn, common corn, potato, and rice, among others. In some examples, the nOSA starch is used to substitute some or all of the fat in the sour cream to produce a light or nonfat sour cream. The nOSA-containing light sour creams can include up to about 9 wt % fat and up to about 5 wt % nOSA starch, such as from 0.1-5 wt %, 0.5-3 wt %, or 0.6-1.5 wt % of nOSA starch.
In some embodiments, the dairy product is a pudding that includes a nOSA starch. Suitable nOSA starches for use in pudding include nOSA-modified waxy maize starch and/or other botanical sources of food starches that can be nOSA substituted, such as tapioca, waxy corn, common corn, potato, and rice, among others. In some examples, the nOSA starch can be used to substitute for some or all of the fat in the pudding to produce a reduced-fat or nonfat pudding. The nOSA-containing puddings can include up to 15 wt % nOSA starch, such as from 0.1-15 wt %, 1-10 wt %, or 3-10 wt % of nOSA starch.
In some embodiments, the dairy product is a cheese sauce that includes a nOSA starch. Suitable nOSA starches for use in cheese sauce include nOSA-modified tapioca starch, nOSA-modified waxy maize starch, nOSA-modified dent corn starch, among others. In some examples, the nOSA starch can be used in place of another viscosifying starch to produce a cheese sauce with a lower viscosity during processing. After reheating, the nOSA-containing cheese sauce exhibits a viscosity similar to cheese sauce prepared with a viscosifying starch. The nOSA-containing cheese sauce can include up to about 30 wt % nOSA starch, such as from 0.1-30 wt %. 1-20 wt % or 2-15 wt % of nOSA starch.
In some embodiments, the dairy product is a process cheese food that includes a nOSA starch. Suitable nOSA starches for use in process cheese food include nOSA-modified waxy maize starch and/or other botanical sources of food starches that can be nOSA substituted, such as tapioca, waxy corn, common corn, potato, and rice, among others. In some examples, the nOSA starch can be used to substitute for some of the fat in the process cheese food. The nOSA-containing process cheese food can include up to about 30 wt % nOSA starch, such as from 0.1-30 wt %, 1-20 wt %, or 2-15 wt % of nOSA starch.
This example describes methods used to reduce fat or lipids in a yogurt product. One skilled in the art will appreciate that minor changes to the method can be made without significant alterations to the final product. A control yogurt and a reduced-fat yogurt were prepared with the following compositions:
1From milk, cream, nonfat milk, concentrate milk, whey protein concentrate, or nonfat dry milk
2From milk, cream, butter, or anhydrous milkfat
3Native and/or modified starches added primarily for viscosity
4EmTex ™ 06328-oxidized and nOSA-substituted waxy maize starch
The control and reduced-fat plain yogurts were prepared by adding the ingredients to standardized milk, preheating the mix to 140° F., homogenizing at 1000 psi, pasteurizing at 190-200° F. for four minutes, and cooling to 104-108° F. The mix was then inoculated with yogurt cultures and incubated at 104-108° F. until pH 4.60 to 4.65 was reached. The yogurt white mass was then stirred, cooled to 50-80° F., and pumped through a screen and back pressure valve for smoothing. The white mass, optionally combined with a fruit preparation, was then packaged and refrigerated.
Using microscopy, starch granules from 20-60 microns in diameter were observed in the yogurts. The reduced-fat yogurt was compared to the control yogurt for the following properties: viscosity, mouthfeel, flavor, and appearance. Viscosity was measured using a constant stress rheometer (Anton Parr MCR-301). The samples were loaded into a concentric cylinder measurement cell and equilibrated to 20° C. A flow curve was generated by increasing the shear rate from 0.1 sec−1 to 100 sec−and plotting the measured apparent viscosity versus shear rate. The apparent viscosity over the range of shear rates (0.1 to 100 sec−1) was similar for the control and reduced-fat yogurts. Similar mouthfeel was observed in these samples, but the sheen and smoothness of the reduced-fat yogurt were deemed superior to the control.
This example describes methods used to reduce fat or lipids in a sour cream product. One skilled in the art will appreciate that minor changes to the method can be made without significant alterations to the final product. A control sour cream and a light sour cream were prepared with the following compositions:
1From milk, cream, nonfat milk, concentrate milk, whey protein concentrate, or nonfat dry milk
2From milk, cream, butter, or anhydrous milkfat
3Native and/or modified starches added primarily for viscosity
4DeliTex ™ 75320-oxidized and nOSA-substituted tapioca starch
The control and reduced-fat sour creams were prepared by adding the ingredients to standardized milk, preheating the mix to 140° F., two stage homogenizing at 2000 psi first stage, 500 psi second stage, pasteurizing at 190-200° F. for four minutes, and cooling to 70-80° F. The mix was then inoculated with sour cream cultures and incubated at 70-80° F. until pH 4.60 to 4.65 was reached. The sour cream was then stirred and pumped through a screen and back pressure valve for smoothing. The sour cream was then packaged and refrigerated.
The light sour cream was compared to the control sour cream for the following properties: viscosity, mouthfeel, flavor, and appearance. The viscosity over a range of shear rates was similar for the control and reduced-fat sour creams. Similar mouthfeel and sheen was observed in these samples, but the sheen and smoothness of the reduced-fat yogurt were deemed superior to the control.
This example describes methods used to prepare a reduced-fat or nonfat yogurt product with the addition of nOSA-modified tapioca starch. One skilled in the art will appreciate that minor changes to the method can be made without significant alterations to the final product. A control low-fat yogurt, a control nonfat yogurt, a low-fat yogurt, and a nonfat yogurt were prepared with the following compositions:
1From milk, cream, nonfat milk, concentrate milk, whey protein concentrate, or nonfat dry milk
2From milk, cream, butter, or anhydrous milkfat
3Native and/or modified starches added primarily for viscosity
4DeliTex ™ 75320-oxidized and nOSA-substituted tapioca
The control and modified yogurts were prepared by mixing the ingredients, preheating the mix to 140° F., homogenizing at 1000 psi, pasteurizing at 190-200° F. for four minutes, and cooling to 104-108° F. The mix was then inoculated with yogurt cultures and incubated at 104-108° F. until pH 4.60 to 4.65 was reached. The yogurt white mass was then stirred, cooled to 50-80° F., and pumped through a screen and back pressure valve for smoothing. The white mass was then packaged and refrigerated.
The low-fat and nonfat yogurts with added nOSA-modified tapioca starch were compared to the control low-fat and nonfat yogurts for the following properties: viscosity, mouthfeel, flavor, and appearance. The viscosity over a range of shear rates was similar for the control and reduced-fat yogurts. Similar mouthfeel was observed in these samples, but the sheen and smoothness of the yogurts made with the nOSA starches were deemed superior to the control.
This example describes a method that can be used to reduce fat or lipids in a pudding product. One skilled in the art will appreciate that minor changes to the method can be made without significant alterations to the final product. A control pudding and a reduced-fat pudding can be prepared with the following compositions:
1From milk, cream, nonfat milk, concentrate milk, whey protein concentrate, or nonfat dry milk
2From milk, cream, butter, or anhydrous milkfat
3Native and/or modified starches added primarily for viscosity
4Em Tex ™ 06369-nOSA-substituted waxy maize starch
The puddings can be prepared by mixing the ingredients, preheating the mix to 140° F., homogenizing at 1000-2000 psi, pasteurizing at 190-200° F. for 30 seconds to five minutes, and cooling to 35-45° F. The prepared pudding can then be packaged and refrigerated.
This example describes methods that can he used to reduce fat or lipid content in a cheese sauce product. One skilled in the art will appreciate that minor changes to the method can be made without significant alterations to the final product. A control cheese sauce and a reduced-fill cheese sauce can be prepared with the following compositions:
1Cheddar and/or other cheeses
2From cheese(s), milk, cream, butter, or anhydrous milkfat
3Whey powder, nonfat dry milk, whey protein concentrate, sodium caseinate, and others.
4Native and/or modified starches added primarily for viscosity
5DeliTex ™ 75320-oxidized and nOSA-substituted tapioca starch
The control and reduced-fat cheese sauces can be prepared by preparing a slurry of the ingredients, heating the mixture to 130-160° F., homogenizing at 2000 psi, ultrapasteurizing at 270-310° F. for less than 30 seconds, followed by cooling to 50-100° F. and packaging.
The reduced-fat cheese sauce is expected to have the same viscosity as the control cheese sauce at or below ambient temperatures and a higher viscosity above ambient temperatures.
This example describes methods that can be used to reduce fat or lipids in a pasteurized process cheese food. One skilled in the art will appreciate that minor changes to the method can be made without significant alterations to the final product. A control process cheese and a low-fat process cheese sauce can be prepared with the following compositions:
1Cheddar and/or other cheeses
2Native and/or modified starches added primarily for viscosity
3EmTex ™ 06328-oxidized and nOSA-substituted waxy maize starch
The control and low-fat process cheese foods can be prepared by grinding the cheese(s) and combining all the ingredients in a twin-screw cooker with direct steam injection. The ingredients are mixed while heating to a minimum temperature of 150° F. and held for thirty seconds. The resulting plastic cheese is then filled into loaves or blocks, rolled into sheets and cut into slices, or injected into packaging and formed into slices.
A reduced-fat dairy product can be prepared by replacing some or even all of the milkfat in an analogous product with nOSA starch. For example, a reduced-fat dairy product can be prepared with the following composition:
The product can be prepared by a number of methods commonly used in the food and dairy industry and known to one skilled in the art.
In view of the many possible embodiments to which the principles of the disclosure may be applied, it should be recognized that the illustrated embodiments arc only examples of the disclosure and should not be taken as limiting the scope of the disclosure. Rather, the scope of the disclosure is defined by the following claims. We therefore claim as our invention all that comes within the scope and spirit of these claims.
This application claims the benefit of Provisional Application Ser. No. 61/014,657 filed Dec. 18, 2007 entitled NOSA-MODIFIED STARCH AS AN ADDITIVE IN DAIRY PRODUCTS, which is hereby incorporated by reference in its entirety.
| Number | Date | Country | |
|---|---|---|---|
| 61014657 | Dec 2007 | US |
| Number | Date | Country | |
|---|---|---|---|
| Parent | 12809465 | Jun 2010 | US |
| Child | 13771738 | US |
