SWEETENED STRAINED FERMENTED DAIRY PRODUCT COMPRISING STEVIOL GLYCOSIDES AND FURTHER ADDITIVES

Abstract

The invention concerns a sweetened strained fermented dairy product comprising a dairy material, at least one steviol glycoside, at least one additive selected from a polysaccharide of fructose units and a salt. The product may further comprise a lactase enzyme.

Claims

1. A sweetened dairy product comprising: a strained fermented dairy composition based on a dairy material, at least one steviol glycoside, and at least one additive selected from the group consisting of: a polysaccharide of fructose units, a salt, and their mixtures or associations.

2. A product according to claim 1, wherein the at least one steviol glycoside comprises at least one compound selected from the group consisting of Rebaudioside A, Rebaudioside B, Rebaudioside C, Rebaudioside D, Rebaudioside M and stevioside.

3. A product according to claim 1, wherein the at least one steviol glycoside is a steviol glycoside composition comprising Rebaudioside B, at least one of Rebaudioside A, Rebaudioside D and Rebaudioside M, and optionally stevioside.

4. A product according to claim 1, wherein the salt comprises a sodium or potassium cation and a chloride anion.

5. A product according to claim 1, wherein the salt is a sea salt composition.

6. A product according to claim 1, wherein the polysaccharide of fructose units is an inulin or a FructoOligoSaccharide (FOS).

7. A product according to claim 6, wherein the polysaccharide of fructose units is FructoOligoSaccharide (FOS) compound having an average number of Fructose units of from 3 to 5.

8. A product according to claim 1, further comprising a lactase enzyme.

9. A product according to claim 1, comprising a source of fat.

10. A product according to claim 9, having a fat content of from 0.01% to 8% by weight.

11. A product according to claim 1, comprising a source of protein.

12. A product according to claim 11, having a protein content of from 0.5% to 12.0% by weight.

13. A product according to claim 1, further comprising at least one of fruit or at least one flavor.

14. A product according to claim 1, wherein the dairy material comprises animal milk.

15. A product according to claim 1, being comprised in a container.

16. A product according to claim 1, comprising an intermediate composition.

17. A process of making the product according to claim 1, comprising the steps of: step a) preparing a dairy composition comprising the dairy material, and step b) adding an intermediate composition comprising the at least one steviol glycoside and the at least one additive.

18. A process according to claim 17, wherein the dairy material comprises lactose and the dairy composition comprises a lactase enzyme.

19. A process according to claim 18, wherein step a) comprises the following steps: a1) providing a milk composition comprising lactose, a2) adding the enzyme and at least partially hydrolyzing the lactose, a3) inoculating lactic acid bacteria, and a4) allowing fermentation of the milk composition.

20. A process according to claim 19, wherein step a) further comprises the following subsequent step: a5) separation to obtain a strained fermented dairy composition and an acid whey by-product.

Description

EXAMPLES

Example 1

Strained Fermented Dairy Composition

[0163] A strained fermented dairy composition is prepared with the following dairy mix formulation:

TABLE-US-00001 Condensed Milk (34%) 6.42% Culture Yo-Mix 495, Dupont 0.004% Lactase Maxilact LGI 5000, DSM 2850 NLU/L Skim Milk To 100%

[0164] The dairy mix has a fat content of 0.1% by weight and a protein content of about 3.4% by weight.

[0165] A strained fermented dairy composition is prepared according to the following procedure: [0166] homogenization at a temperature of 60 C., at a pressure of 69 bars, [0167] heat treatment of milk at a temperature of 95 C. during 6.5 minutes, [0168] cooling to 40 C. [0169] addition of enzyme [0170] inoculation of milk at 40 C. with culture [0171] fermentation at a temperature of 40 C. to reach a breaking pH of 4.65, [0172] separation, at a temperature of 41.5 C., of 72% of whey, with a Westphalia KNA3 pilot scale centrifuge separator, to obtain:

[0173] A) a strained dairy fermented product, and

[0174] B) an acid whey by-product, and [0175] dynamic smoothing, performed on the strained fermented dairy product.

[0176] The strained fermented dairy composition has a protein content of 10.6% and a fat content of 0.3%.

Example 2

Slurry Intermediate Compositions

[0177] The following slurry intermediate compositions are prepared.

Slurry a)

[0178]

TABLE-US-00002 Ingredient Supplier and reference Quantity % Oligofructose Frutalose 75, NCI 94.66 Steviol Glycosides Blend of steviol glycosides 1* 0.25 Water / QS Fruit and Vegetable / 0.20 Juice Concentrate (for color) Vanilla Flavor / 1.25 Sea Salt / 0.19 Sodium Citrate / 0.10 Malic Acid / 0.04 *Blend of steviol glycoside 1: proprietary blend comprising: 85 wt % of compounds selected from Rebaudioside D, Rebaudioside A, Rebaudioside C, Rebaudioside F, Stevioside, Rebaudioside B, Dulcoside A, Rubusoside, Steviolbioside, and Rebaudioside M, with a profile of 88.3% of Rebaudioside A, 8.1% stevioside, 3.3% Rebaudioside B, and 15 wt % of other compounds.

Slurry b)

[0179]

TABLE-US-00003 Ingredient Supplier and reference Quantity % Oligofructose Beneo Orafti P95 58.00 Steviol Glycosides Blend of steviol glycosides 2** 0.686 Water / QS Fruit Juice / 9.00 Concentrate (for color) Fruit and Vegetable / 4.00 Juice Concentrate (for color) Caramel Flavor / 2.444 Sea Salt / 1.41 Sodium Citrate / 0.10 Malic Acid / 0.03 **Blend of steviol glycoside 2: proprietary blend comprising: 74 wt % of compounds selected from Rebaudioside D, Rebaudioside A, Rebaudioside C, Rebaudioside F, Stevioside, Rebaudioside B, Dulcoside A, Rubusoside, Steviolbioside, and Rebudioside M, with a profile of 0.2% of Rebaudioside D, 88.3% of Rebaudioside A, 3.1% of Rebaudioside D, 0.7%of Rebaudioside F, 8.1% of stevioside, 3.3% of Rebaudioside B, 0.5% of Dulcoside A, 0.3% of Rubososide, 0.5% of Steviolbioside, and 26 wt % of other compounds.

Example3

[0180] Flavored products: The following products are prepared by mixing the strained fermented dairy compositions and the slurries.

TABLE-US-00004 Product 1 Product 2 Strained fermented dairy 92 wt % 92 wt % composition Slurry 8 wt % slurry a) 8 wt % slurry b)

[0181] Both products present a good sweetness, with product 2 delivering more sweetness than product 1. Both present with a good sugar-like organoleptic profile, with a temporal profile that is close to profiles obtained with similar formulations including sugar. Both products deliver a creamy texture in mouth, much more so than a non-fat strained yogurt would. Both have a very sugar-like character, with almost no artificial aftertaste, more specifically the aftertaste typically associated with Stevia extracts.