PROCESS FOR MAKING A VISCOUS COMPOSITION COMPRISING WHEY PROTEIN

Abstract

The invention relates to a process for making a composition comprising a high amount of whey protein. The process involves preparing a mass having a high amount of whey protein, and then mixing with an aqueous preparation comprising a poly saccharide. The composition obtained presents a modified, controlled texture.

Claims

1. A process for making a viscous composition comprising at least 8.0% by weight of whey protein, comprising the following steps of: Step 1) preparing a Mass 1 composition comprising at least 8.8% by weight of whey protein, and Step 2) adding at least one aqueous preparation comprising at least one polysaccharide, wherein the ratio by weight between Mass 1 and the aqueous preparation is of at least 50/50.

2. The process according to claim 1, wherein Mass 1 comprises a polysaccharide.

3. The process according to claim 2, wherein the polysaccharide of Mass 1 and the at least one polysaccharide of the aqueous preparation are identical.

4. The process according to claim 1, wherein the at least one aqueous preparation comprises a Mass 2 composition comprising the at least one polysaccharide, and at least a Mass 3 fruit preparation.

5. The process according to claim 4, wherein Mass 3 comprises at least one polysaccharide.

6. The process according to claim 1, wherein the at least one polysaccharide is a native starch.

7. The process according to claim 1, wherein the composition comprises from 0.1 to 5.0% by weight of the at least one polysaccharide.

8. The process according to claim 1, wherein the composition has a pH of from 4.2 to 10.0.

9. The process according to claim 1, wherein Mass 1 and optionally the at least one aqueous preparation comprise sugar.

10. The process according to claim 1, wherein the composition is an aqueous composition comprising from 10.5% to 17.5% by weight of whey protein, and Mass 1 comprises at least 11.66% by weight of whey protein.

11. The process according to claim 1, wherein the composition has a gel strength of from 1000 g to 8000 g.

12. The process according to claim 1, wherein Mass 1 has a viscosity of less than 500 mPa.Math.s at 1290 s.sup.1 at 30 C.

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

14. The process according to claim 1, wherein an intermediate storage time of Mass 1 of up to 6 hours is allowed between step 1) and step 2).

15. The process according to claim 1, wherein step 1) comprises 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.

16. The process according to claim 1, further comprising a step of filling the composition in a container.

17. The process according to claim 1, comprising a step of storing the composition to allow a gel formation.

18. The process according to claim 1, wherein the composition is stored at a chilled temperature or at an ambient temperature.

19. The process according to claim 1, wherein the ratio by weight between Mass 1 and the aqueous preparation is between 60/40 to 90/10.

20. The process according to claim 5, wherein the at least one polysaccharide of Mass 3 is identical to the at least one polysaccharide of Mass 2.

21. The process according to claim 8, wherein the composition has a pH of from 4 6.0 to 8.0.

22. The process according to claim 11, wherein the composition has a gel strength of from 1000 g to 2800 g.

Description

FIGURES

[0127] FIG. 1 represents a preparation process of Mass 1.

[0128] FIG. 2 represents a preparation process of the final composition according to the invention.

EXAMPLES

[0129] Preparations of a Mass 1 composition and a Mass 2 aqueous preparation are described in example 1. Mass 2 is then added to Mass 1.

Example 1Preparation of Compositions

[0130] Mass 1 is a composition comprising a high amount of whey protein, further detailed below.

[0131] Mass 2 is syrup composition, further detailed below.

[0132] Mass 1

[0133] Mass 1 has the composition shown on table 1 below.

TABLE-US-00001 TABLE 1 Wt % Ingredient (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

[0134] 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)

[0135] 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)

[0136] The oil is injected on line using a volumetric pump.

Step c)

[0137] 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.

Step d)

[0138] A pre-heating step is performed to reach a temperature of 63 C. with a standard plate-heat exchanger.

Step e)

[0139] 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)

[0140] Flash cooling step is performed in a flash cooler to decrease temperature to 55 C.

Step g)

[0141] 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.

Mass 2

[0142] Mass 2 has the composition shown on table 2 below.

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

[0143] Mass 2 is prepared by the following procedure: [0144] 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); [0145] A pre-heating step is performed to reach a temperature of 63 C., using standard plate heat exchanger; [0146] An homogenization is performed with an APV Gaulin homogenizer at 100 bars (10.sup.7 Pa) at 63 C.; [0147] A pasteurization is performed at 95 C. during 6 min; [0148] A sterilization step is performed at 131 C. during 60 s with plate heat exchanger; [0149] 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.

Final Composition

[0150] The final composition is shown on table 3 below. It is obtained by mixing 88 parts by weight of Mass 1 and 12 parts by weight of Mass 2, within a time frame of less than 2 h after preparation of Mass1.

TABLE-US-00003 TABLE 3 Wt parts Ingredient (as is) Fish oil: Omegavi 1812, Polaris 0.58 WPI.sup.1) 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, 0.17 Ingredion Cristal sugar 7.75 Almond Past 95%, Fruisec 1.95 Skimmed Milk 8.38 Osmosed Water 54.10 Total 85 pH 6.7

Evaluations

[0151] Mass 1 is a liquid that does not foul the processing equipments. 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 h30 min.

[0152] 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: Rheology Evolutions

[0153] In an example 2a, the final composition is filled in a cup. The rheology during a shelf life of up to 14 days at 10 C. is evaluated by a TA.XT2 analysis. The results are presented on table 4 below.

[0154] In a comparative example 2b, Mass 1 is not mixed with Mass 2. The composition is filled in a cup. The rheology during a shelf life of up to 14 days at 10 C. is evaluated by a TA.XT2 analysis. The results are presented on table 4 below.

TABLE-US-00004 TABLE 4 Example 2b Example 2a (Mass 1) Mass 2 (Mass 1 + Mass 2) Comparative Comparative Rheology The composition The composition Liquid with evolution evolves from a evolves from a stable viscosity liquid to viscous liquid to viscous composition. composition. Gel Strength after 2150 5000 Not applicable 7 day shelf life (g) Gel Strength after 2900 8000 Not applicable 14 day shelf life (g) Gel strength +34.9% +60% Not applicable increase from 7 to 14 days shelf life

[0155] This shows that, while Mass 1 and Mass 2 have the same initial viscosity, the addition of Mass 2 allows obtaining gels that have an increased rheology stability (lower evolution in time). The process with the addition of the aqueous preparation comprising a polysaccharide surprisingly allows the formation of a gel with an interesting and more stable texture.