PRODUCT COMPRISING A CONTAINER AND WHEY PROTEIN

Abstract

The invention relates to a product comprising a container and a composition comprising a high amount of whey protein, in the container. The container is a flexible container and the composition presents, in the container, a modified, controlled texture.

Claims

1. A product comprising a container and a viscous composition contained in the container, wherein: the composition comprises at least 8.0% by weight of whey protein, has a pH of from 4.2 to 10.0, and has an energy density of less than 200 kcal per 100 g, and the container is a flexible container.

2. The product according to claim 1, wherein the container is a pouch.

3. The product according to claim 1, wherein the container has an opening.

4. The product according to claim 1, wherein the volume of composition corresponds to 70-100% of the maximum volume of the container.

5. The product according to claim 1, wherein the container has a maximum volume of from 50 mL to 500 mL.

6. The product according to claim 1, wherein the composition further comprises sugar.

7. The product according to claim 1, wherein the composition further comprises a polysaccharide.

8. The product according to claim 1, wherein the composition is an aqueous composition comprising from 10.0% to 17.5% by weight of whey protein.

9. The product according to claim 1, wherein the composition has a gel strength in the container of from 1000 g to 8000 g.

10. The product according to claim 1, stored at a chilled temperature or at an ambient temperature.

11. The product according to claim 1, wherein the composition has a pH of from 6.0 to 8.0.

12. The product according to claim 1, wherein the composition comprises at least 0.5% by weight of fat.

13. The product according to claim 1, wherein the composition has a dry matter content of up to 60% by weight.

14. A process of making the product according to claim 1, comprising the steps of: Step A) preparing the composition, and Step B) filling the composition in the container.

15. The process according to claim 14, further comprising a step of: Step C) storing the composition in the container to allow a gel formation.

16. The process according to claim 14, wherein step A) is carried out during from 1 minute to 6 hours, a maturation period of up to 6 hours is allowed between step A) and step B).

17.-19. (canceled)

20. A method for dispensing the composition according to claim 1 out of the container according to claim 1 of the product of claim 1 by applying some pressure on the flexible part of said container.

21. The method according to claim 20, wherein dispensing is performed in the mouth of a human.

22. The method according to claim 20, wherein dispensing is performed via an opening having a size of from 1 mm to 15 mm.

23. The product according to claim 3, wherein the opening of the container is closed by a non-flexible cap.

24. The product according to claim 7, wherein the polysaccharide is a starch.

25. The product according to claim 9, wherein the composition has a gel strength in the container of from 1000 g to 2800 g.

Description

FIGURES

[0138] FIG. 1 represents a preparation process of Mass 1.

[0139] FIG. 2 represents a preparation process of the final composition according to the invention.

EXAMPLES

[0140] Preparation of compositions is described in example 1. The compositions are then packaged in containers, as described in example 2.

Example 1

Preparation of Compositions

[0141] A final composition is prepared by mixing the 3 intermediate masses, as shown on FIG. 2.

[0142] Intermediate Mass 1 is a composition comprising a high amount of whey protein, further detailed below.

[0143] Intermediate Mass 2 is a syrup composition, further detailed below.

[0144] Intermediate Mass 3 is a fruit preparation, further detailed below.

[0145] Mass 1

[0146] Mass 1 has the composition shown on table 1 below.

TABLE-US-00001 TABLE 1 Ingredient Wt % (as is) Fish oil: Omegavi 1812, Polaris 0.77% WPI Lacprodan 9224, Arla 13.20% Sodium Caseinate: EM7, DMV 1.42% L-Leucine 0.48% Native Starch: Amioca Powder TF, Ingredion 0.75% Cristal sugar 9.00% Almond Past 95%, Fruisec 2.20% Osmosed Water 72.18% Total 100% pH 6.7

[0147] The preparation process of Mass 1 is a continuous process involving a direct stream injection (DSI) step, and is represented on FIG. 1. This process, as well as the operating parameters, allow an efficient preparation, avoiding fouling the equipment during a significant running time period.

[0148] Step a)

[0149] The almond past is pumped into the tank containing the osmosed water before addition of the powders using a classical dispersion system (YSTRAL Conti TDS).

[0150] Step b)

[0151] The oil is injected on line using a volumetric pump.

[0152] Step c)

[0153] A one step homogenization is performed with an APV Gaulin homogenizer at 50 bars (50 10.sup.5 Pa) at a temperature of 20 C.

[0154] Step d)

[0155] A pre-heating step is performed to reach a temperature of 63 C. with a standard plate-heat exchanger.

[0156] Step e)

[0157] A heating step is performed with a Direct Steam Injection system at 145 C. during 4 s, at 1 bar (10.sup.5 Pa).

[0158] Step f)

[0159] Flash cooling step is performed in a flash cooler to decrease temperature to 55 C.

[0160] Step g)

[0161] A cooling step is performed with a standard plate-heat exchanger to reach a temperature of 25 C. The product is transferred and stored in an aseptic tank at a temperature of 10 C.

[0162] Mass 2

[0163] Mass 2 has the composition shown on table 2 below.

TABLE-US-00002 TABLE 2 Ingredient Wt % (as is) Skimmed Milk 83.80% Cristal sugar 10.00% Native Starch: Amioca Powder TF, Ingredion 1.50% Modified Starch: National Frigex NSC, Ingredion 1.70% Almond Past 95%, Fruisec 3.00% Total 100% pH 6.6

[0164] Mass 2 is prepared by the following procedure: [0165] The almond past is pumped into the skimmed milk then the other ingredients in powder form are added, using a powdering system (Ystral Conti TDS); [0166] A pre-heating step is performed to reach a temperature of 63 C., using standard plate heat exchanger; [0167] An homogenization is performed with an APV Gaulin homogenizer at 100 bars (10.sup.7 Pa) at 63 C. [0168] A pasteurization is performed at 95 C. during 6 min; [0169] A sterilization step is performed at 131 C. during 60 s with plate heat exchanger; [0170] A first cooling step is performed to reach a temperature of 40 C. and then a second cooling step is performed to reach 10 C., both being done with a standard plate heat exchanger.

[0171] Mass 3

[0172] Mass 3 is a fruit preparation prepared conventionally, having the composition shown on table 3 below.

TABLE-US-00003 TABLE 3 Ingredient Wt % (as is) apple fruit pieces 56.00% cracked wheat 3.00% cracked oat 2.20% wheat bran 1.47% saccharose 19.80% carrageenan 0.30% maize modified starch 2.30% citric acid 0.30% sodium citrate 0.01% chlorophyl colorant 0.05% water 14.205% calcium lactate 0.08% vitamin C encapsulated 0.274% vitamin B6 (pyridoxine hydrochloride) 0.004% vitamin B9 (folic acid) 0.001% mix vitamin B12 0.1% 0.006% Total 100% pH 4.1

[0173] Final Composition

[0174] The final composition is shown on table 4 below. It is obtained by mixing 75 parts by weight of Mass 1, 10 parts by weight of Mass 2 and 15 parts by weight of Mass 3, as shown on FIG. 2. The final composition obtained is shown on table 4 below.

TABLE-US-00004 TABLE 4 Ingredient Wt % (as is) Fish oil: Omegavi 1812, Polaris 0.58% WPI Lacprodan 9224, Arla 9.90% Sodium Caseinate: EM7, DMV 1.065% L-Leucine 0.36% Native Starch: Amioca Powder TF, Ingredion 0.745% Modified Starch: National Frigex NSC, Ingredion 0.17% Cristal sugar 7.75% Almond Past 95%, Fruisec 1.95% Skimmed Milk 8.38% Osmosed Water 54.10% Fruit preparation: mass 3 15.00% Total 100% pH 6.2

[0175] Table 5 below presents some nutritional information of the composition.

TABLE-US-00005 TABLE 5 Wt % kcal Total Protein 10.38 41.61 (38%) Whey Protein 9.31 Leucine 1.38 Carbohydrates 13.16 55.55 (48%) Sugar 11.52 Fat 1.70 15.33 (14%) Saturated 0.10 Fiber 1.65 Sodium 0.07956 Calcium 0.02410 Energy 109.49 kcal

[0176] Evaluations

[0177] Mass 1 is a liquid that does not foul the processing equipments during up to 3 hours processing. The viscosity (at 30 C., at 1290 s.sup.1 after 10 s) upon storing is about 80 mPa.Math.s and remains stable during about 2 h 30 min.

[0178] Mass 2 is a stable liquid, with a viscosity (at 30 C., at 1290 s.sup.1 after 10 s) of about 80 mPa.Math.s.

Example 2

Packaging

[0179] The final composition obtained at example 1 is filled in a cup or in a flexible pouch. [0180] A quantity of 150 g is filled to the top of standard 125 g yogurt cup (Erca type cupthe headspace allowing filling up to 150 g) [0181] A quantity of 150 g is filled in a 200 ml pouch.

[0182] The products are stored at 10 C.

[0183] The gel strength is measured directly in the containers.

[0184] Results:

[0185] The gel strength in the cup is always higher, by about 20%, than the gel strength in the pouch.

[0186] After at storage of 14 Days at 10 C., the gel strength in the cup is 2920 g, whereas the gel strength in the pouch is of 2330 g.

[0187] This shows that packaging in a flexible container allows a control of rheology of the product, limiting gelling over shelf life.