COMPOSITION COMPRISING A MIXTURE OF PROTEINS

Abstract

The invention relates to compositions comprising a mixture of proteins, with a high amount of whey protein. The proteins further comprise a casein compound. The resulted compositions have a good processability and texture.

Claims

1. An aqueous composition comprising proteins comprising whey protein and a casein compound, wherein: the pH is of from 5.0 to 9.0, the total amount of proteins is of at least 8.0% by weight, the casein compound is a non-micellar casein compound, and the weight ratio between the whey protein and the casein compound is from 78/22 to 99/1.

2. The composition according to claim 1, wherein the non-micellar casein compound is a caseinate compound.

3. The composition according to claim 2, wherein the caseinate compound is Na-caseinate, Mg-caseinate, K-caseinate, Na/K-caseinate, Na/Mg-caseinate, or a mixture thereof.

4. The composition according to claim 1, wherein: the pH is of from 6.0 to 8.0, the total amount of proteins is of at least 9.0% by weight, and the weight ratio between whey protein and casein compound is from 80/20 to 96/4.

5. The composition according to claim 1, wherein: the pH is of from 6.0 to 8.0, the total amount of proteins is of at least 10.0% by weight, and the weight ratio between whey protein and casein compound is from 85/15 to 94/6.

6. The composition according to claim 1, wherein the amount of whey protein is of higher than 8.0% by weight, preferably higher than 10.0% by weight, preferably from 10.0% to 20.0% by weight.

7. The composition according to claim 1, wherein the amount of casein compound is of higher than 0.08% by weight.

8. The composition according to claim 1, wherein the composition has an energy density of less than 200 kcal per 100 g.

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

10. The composition according to claim 1, further comprising a polysaccharide.

11. The composition according to claim 10, wherein the polysaccharide is a starch.

12. The composition according to claim 1, further comprising sugar.

13. A process of making the composition according to claim 1, comprising the steps of preparing an aqueous mixture comprising the whey protein and the non-micellar casein compound and heat-treating, with implementing the following steps: Step a) Powdering, Step b) Optionally Oil injection, Step c) Homogenization, Step d) Pre-Heating, Step e) Direct Steam Injection (DSI), Step f) Flash cooling, Step g) Further cooling and optionally Storing.

14. The composition according to claim 6, wherein the amount of whey protein is from 10.0% to 20.0% by weight.

15. The composition according to claim 7, wherein the amount of casein compound is from 0.8% to 2.0% by weight.

16. The composition according to claim 9, wherein the composition has a gel strength in the container of from 1000 g to 5000 g.

17. The composition according to claim 11, wherein the polysaccharide is a native starch.

Description

FIGURES

[0154] FIG. 1 represents a preparation process of Mass1.

[0155] FIG. 2 represents a preparation process of the final composition according to the invention.

EXAMPLES

[0156] Preparation of compositions is described. The compositions are also referred to as Mass 1 compositions.

Mass 1

[0157] Mass 1 has the composition shown on table 1 below.

TABLE-US-00001 TABLE 1 Mass 1a Mass 1b Ingredient Wt % (as is) Wt % (as is) Fish oil: Omegavi 1812, Polaris 0.77% 0.77% WPI Lacprodan 9224, Arla 13.93% 12.94% Sodium Caseinate: EM7, DMV 0.71% 1.39% L-Leucine 0.48% 0.48% Native Starch: Amioca Powder TF, 0.75% 0.75% Ingredion Cristal sugar 9.00% 9.00% Almond Past 95%, Fruisec 2.20% 2.20% Osmosed Water 72.16% 72.47% Total 100% 100% Total protein 13.7 13.7 Whey Protein/Sodium Caseinate 95/5 90/10

[0158] The preparation process of Mass1 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.

Step a)

[0159] 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).

Step b)

[0160] The oil is injected on line using a volumetric pump.

Step c)

[0161] A one step homogenization is performed with a APV Gaulin homogenizer at 50 bars (50 10.sup.5 Pa) at a temperature of 20 C.

Step d)

[0162] A pre-heating step is performed to reach a temperature of 63 C. with a standard plate-heat exchanger.

Step e)

[0163] A heating step is performed with a Direct Steam Injection system at 145 C. during 4 s, at 1 bar (10.sup.5 Pa).

Step f)

[0164] Flash cooling step is performed in a flash cooler to decrease temperature to 55 C.

Step g)

[0165] 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.

Evaluations

[0166] Mass 1 a and Mass 1 b are liquids that do not foul the processing equipments during a running time reported on table 2. The viscosity (at 30 C., at 1290 s.sup.1 after 10 s) upon storing is reported on table 2.

[0167] The rheology during a shelf life of up to 7 days at 10 C. is evaluated by a TA.XT2 analysis. The results are presented on table 2 below.

TABLE-US-00002 TABLE 2 Mass 1 Mass 1a Mass 1b Whey Protein/Sodium Caseinate 95/5 90/10 Mass 1 Running time before fouling 10 min 45 min Mass 1 Viscosity 350 mPa .Math. s 80 mPa .Math. s Mass 1 Gel Strength after 7 days 7800 g 4400 g

[0168] This shows that addition of a non-micellar casein such as sodium caseinate allows to postpone fouling and later, during shelf life, to control the texture evolution. Additionally the composition shows an acceptable stickiness.