COMPOSITION FOR FERMENTED OR ACIDIFIED MILK PRODUCTS, ITS USE, PRODUCTS CONTAINING THE SAME AND PROCESS FOR THE PRODUCTION OF THESE PRODUCTS
20230074038 · 2023-03-09
Inventors
- Helge Henrik Nielsen (Kongens Lyngby, DK)
- Ashishkumar Acharya (Kongens Lyngby, DK)
- Vernon Manuel (Cape Town, ZA)
- Susanne Roed Nielsen (Kongens Lyngby, DK)
- Kirsten Lauridsen (Kongens Lyngby, DK)
Cpc classification
International classification
Abstract
The present invention is directed to a composition of colloidal microcrystalline cellulose, particularly for developing (uplifting) premium texture in various types of fermented or acidified milk products, preferably, yoghurt types, produced by using a colloidal microcrystalline cellulose and at least one other hydrocolloid, products made therewith and process for production of these products. The present invention is mainly directed to fermented or acidified milk products as yogurt type and ambient stable yogurt.
Claims
1. Composition for fermented or acidified milk products comprising a combination of colloidal microcrystalline cellulose and a starch in a ration between 1:2.5 to 1:7.
2. The composition, according to claim 1, wherein the starch is modified starch selected from E1442, E1450 and E1422.
3. The composition, according to claim 1, wherein the acidified milk product is yogurt type with pH below 5.0.
4. The composition, according to claim 1, wherein the colloidal microcrystalline cellulose content is between 0.3%-1.2% of the final product.
5. The composition, according to claim 1, wherein the modified starch content is between 1.0%-4.0% of the final product.
6. Use of the composition described in claim 1, in fermented or acidified milk applications with pH below 5.0.
7. The use, according to claim 6, wherein the composition comprises between 0.3%-1.2% of colloidal microcrystalline cellulose and between 1.0%-4.0% of a hydrocolloid in the final product.
8. The use, according to claim 6, wherein the protein content in the application between 0.5%-3.5%.
9. Use of the composition described in claim 1, in ambient stable fermented or acidified milk applications.
10. Fermented or acidified milk product containing the composition as described in claim 1, wherein the composition is present in a proportion of 2.3-4.2% of the final product.
11. The fermented or acidified milk product, according to claim 10, wherein the colloidal microcrystalline cellulose is in the amount between 0.6-0.9%.
12. The fermented or acidified milk product, according claim 10, wherein the modified starch content is about 2.5%.
13. The fermented or acidified milk product, according to claim 10, wherein the product is a yogurt type product with pH below 5.0.
14. Ambient stable fermented or acidified milk product containing the composition as described in claim 1, wherein: the colloidal microcrystalline cellulose is in the amount between 0.3-0.8%, and the modified starch content is between 1.0% -3.0% of the final product.
15. Ambient stable fermented or acidified milk product, according to claim 14, in which the thermization can be performed between pH 4.0-4.6 and temperature between 75-115° C./15-25 seconds.
16. Process for the production of a fermented or acidified milk products as described in claim 10, wherein: the process comprises a step in which a composition is added to said milk product prior to the milk pasteurization step, and the composition comprises a combination of colloidal microcrystalline cellulose and a starch in a ration between 1:2.5 to 1:7.
Description
BRIEF DESCRIPTION OF THE DRAWINGS
[0020]
[0021]
[0022]
[0023]
[0024]
[0025]
[0026]
[0027]
[0028]
[0029]
[0030]
[0031]
[0032]
[0033]
DETAILED DESCRIPTION OF THE INVENTION
[0034] The present invention makes it possible to create premium texture in yoghurt type products made from milk with varied levels of milk solids, starting with 1% Fat and 1% Protein onwards with improved textural properties showing thick and smooth creamy texture as well as a very clean flavour and mouthfeel by the use of colloidal microcrystalline cellulose and starch in an existing standard yoghurt process, as no complexity to the process is required.
[0035] Due to the properties of colloidal microcrystalline cellulose, the invention offers better shear resistance during smoothening and cooling in the post-fermentation downstream processes, and the invention makes it possible to produce a wider range of textures by varying dosing in yoghurts with the same milk solid base. Also, this invention when applied to making Ambient stable yoghurt i.e. Yoghurt made using Avicel and Starch would then be heat-treated to enhance shelf life, results into a finished product with improved smooth, thick and creamy texture. Furthermore, the invention allows for a possible calorie reduction due to the lowering of the milk solids as well as possibility for making resettable yoghurt to imitate the set-yoghurt properties in a stirred yoghurt process due to the thixotropic properties of colloidal microcrystalline cellulose.
[0036] The composition for fermented or acidified milk products object of the present invention comprising a combination of colloidal microcrystalline cellulose and a hydrocolloid in a ration between 1:2.5 to 1:7, according to the data shown in the examples.
[0037] The colloidal MCC used in the present invention is Avicel® GP 3212 & GP 2313, which is colloidal microcrystalline cellulose produced by a proprietary process, where insoluble colloidal-size, rod-shaped microcrystalline cellulose particles are co-processed with carboxymethyl cellulose (CMC). The viscosity of a 1.2% dispersion in demineralized water of Avicel® GP 3212 is 50-200 cP measured on a Brookfield RVT using spindle No. 1 at 20 rpm (reading after 1 minute), when the dispersion is measured 24 hours after the preparation of the dispersion. The dispersion is prepared with a Waring Blender, using a 1000 ml bowl, at a speed of 18.000 to 19.000 rpm for 2 minutes.
[0038] In an embodiment of the invention, the colloidal microcrystalline cellulose is present in the amount between 0.3%-1.2%, preferably between 0.4-0.9% of the final fermented or acidified milk product.
[0039] The preferred hydrocolloid used in the present invention is starch. The starches used in the present invention are different types of starch used in Dairy/Yoghurt applications and are originating from sources such as Waxy Maize, Tapioca, Cassava and others. The primary types of starches are 1. Modified starches where they have designated food additives Number of E1442, 1422 & 1450 and 2. Native starches which have no designated additive (E) number. The Modified starches are generally chemically modified i.e., crosslinked or Oxidised using various food grade chemical methodologies while more often the native starches are either purely refined starched from the source OR are physically modified to deliver enhanced functionality in product or be more resistant to the processing conditions normally applied in yoghurt process.
[0040] The designated additive codes are specified as E numbers (“E” stands for “Europe”) are codes for substances used as food additives for use within the European Union (EU)[1][2] and European Free Trade Association (EFTA). [3] Commonly found on food labels, their safety assessment and approval are the responsibility of the European Food Safety Authority (EFSA).
[0041] In
[0042] In an embodiment of the invention, the modified starch content is between 1.0%-4.0% of the final fermented or acidified milk product.
[0043] In a preferred embodiment of the invention, the modified starch content is about 2.5%.
[0044] A commercially available stabiliser system named Grindsted SB264 was used to prepare the reference stirred yoghurt. This proprietary system contains Modified starch (E1442), Gelatine and Pectin (E440) which are then standardised with sugar. The manufacturer describes the benefits of such a system are Increased viscosity, improved body and texture and Reduced tendency to syneresis.
[0045] As described in the examples, the colloidal microcrystalline cellulose powder and the modified starch (E1442) are added to the milk prior to the homogenization at 200 Bar. This homogenization pressure is typical in a standard yoghurt process, and the 200 Bar pressure is furthermore recommended for a proper dispersion of the colloidal microcrystalline cellulose in a milk system. The pasteurization at 95° C. for 6 minutes is typical in a standard yoghurt process, but during these conditions the modified starch is furthermore gelatinized, whereby it provides the protective colloid properties required for the colloidal microcrystalline network to stay functional at the lower pH caused by the fermentation later in the process.
[0046] The process object of the present invention is represented by a block diagram in
[0047] The total fermentation time is somewhat (˜2 hours) longer, when colloidal microcrystalline cellulose and modified starch are present, compared to the standard yoghurt process, but this longer onset (lag phase) of the fermentation is not considered prohibitive for the process according to the invention.
[0048] As seen from the results in the examples, neither the colloidal microcrystalline cellulose nor the modified starch alone would provide the desired texture in the final product. Thus, results show a surprising synergy between colloidal microcrystalline cellulose and modified starch (E1442) in this type of application.
[0049] Additionally, a fermented acidified milk product prepared using a combination of Avicel GP3212 and Starch has shown excellent heat and bake stability when heated the up to 200° C. for 30 min in a hot air oven. This together with heat stability shown no sign of graininess and separation in heated product.
[0050] The composition object to the invention is present in a proportion of 2.3-4.2% of the final acidified or fermented milk product obtained.
[0051] The protein content in the acidified or fermented milk product object of the present invention is between 0.5%-3.5%, preferably 1.0%-2.5% or 3.0%.
[0052] Another embodiment of the invention is applied to ambient-stable yogurt application containing the composition previously described, wherein the colloidal microcrystalline cellulose is in the amount between 0.3-0.8%, the protein content in the application is preferably between 2.0-3.5% and the modified starch content is between 1.0% -3.0% of the final product. In this embodiment he thermization can be performed between pH 4.0-4.6 and temperature between 75-115° C./15-25 seconds.
[0053] The invention is further elucidated as shown in the examples.
EXAMPLES
I. Material and Methods
Example 1: Standard Yoghurt Procedure
[0054] Pre-pasteurised (72° C. for 15 s) bulk blended skimmed milk (0.1% fat) (Arla Foods, Brabrand, Denmark) stored at 4-6° C. was standardised to a desired protein (% w/w), fat (% w/w) and sucrose (% w/w) content by addition of cream (38% fat) from Arla Foods (Brabrand, Denmark), sucrose (Granulated Sugar 500, Nordic Sugar A/S, Denmark) and water (Tap). The standardised milk was then pasteurised and homogenised in a customised Mini-UHT system (Service Teknik, Randers, Denmark). Homogenisation was performed at 65° C. at 200 bar and pasteurisation at 95° C. for 6 minutes, and then cooled to 43° C. The milk was inoculated with a thermophilic starter culture at an inoculation rate of 20 DCU/100 L. Fermentation was followed using the CINAC multichannel pH system (Ysebaert, Frépillon, France), which monitored the pH development every 5 min. Fermentation was conducted until pH 4.60 and was cooled on a yoghurt plate heat exchanger (SPX Flow Technology, Sussex, UK) and YTRON-ZP shear-pump system (YTRON Process Technology, Bad Endorf, Germany) to 24° C. The resulting stirred style yoghurts were stored at 4-6° C. for further analysis of sensory, rheology and viscosity measurements as per example 3, 4 & 5 detailed hereafter. The yoghurt making procedure is also described in a flow diagram as per
Example 2: Avicel® GP 3212 and Modified Waxy Maize starch (E1442) addition
[0055] The texturization was investigated using addition of Mod. Starch (E1442) at fixed dosage with and without Avicel® GP 3212 at different dosage into milk in a 5-liter scale set-up yoghurt production as per Table—1. The base milk was standardized to 1.0% (w/w) protein, 1.0% (w/w) fat, and 8% Sucrose homogenized and pasteurized as described in example 1.
[0056] The Avicel® GP 3212, Starch and Sugar were added to warm milk 45 C and thoroughly mixed using stirrer and further processed as per example 1. The processed milk containing Avicel® GP 3212 and Starch was then inoculated with starter cultures YO-MIX 883 and fermented to Ph 4.6 AT 43 C. Upon completion of fermentation the subsequent process was followed as per example—1. After 5 days of storage the texture was assessed by rotational rheological test as described in example 2. The resulting flow curves showed a constant and steady increase in the texture build up with increasing Avicel® GP 3212 content in the yoghurt product. It was noted that measured thickness (Pa) using rheometer shows marked influence. The resultant yoghurt Thickness was 34% increased by addition of 0.3% Avicel® GP 3212, 70% increased by addition of 0.6% Avicel® GP 3212, 107% increased by addition of 0.9% Avicel® GP 3212 and the highest was 173% increase by addition of 1.2% Avicel® GP 3212 in a base recipe containing 3% starch compared to only starch containing one. The results are tabulated in below Table—1 & 2.
TABLE-US-00001 TABLE 1 Trial plan recipe composition (Dosage of Avicel ® GP 3212 & Modified Starch) INGREDIENTS IN % 11 12 13 14 15 17 19 Cream (prot % = 2.23 fat % = 37.83) % 2.631 2.631 2.631 2.631 2.631 2.631 2.631 Skimmed milk (pro % = 3.97 fat % = % 24.997 24.997 24.997 24.997 24.997 24.997 24.997 0.06) Water (Tap) % 61.372 63.772 63.472 61.072 60.772 60.472 60.172 Avicel ® GP 3212 % — 0.600 0.900 0.300 0.600 0.900 1.200 Starch BB 0380 waxy maize % 3.000 — — 3.000 3.000 3.000 3.000 Sucrose % 8.000 8.000 8.000 8.000 8.000 8.000 8.000 Thermophilic starter culture + + + + + + + Total % 100 100 100 100 100 100 100 COMPOSITION Fat % 1 1 1 1 1 1 1 Protein % 1 1 1 1 1 1 1 Added Sugar % 8 8 8 8 8 8 8
TABLE-US-00002 TABLE 2 Trial plan recipe composition (Dosage of Avicel ® GP 3212 & Starch) INGREDIENTS IN % 41 42 43 44 47 48 49 50 Cream (prot % = 2.23 fat % = 37.83) % 2.632 2.632 2.632 2.632 5.263 5.263 2.632 2.215 Skimmed milk (pro % = 3.97 fat % = % 23.420 23.420 48.483 48.483 71.903 71.903 23.420 87.686 0.06) Skim Milk Powder — — — — — — — 1.000 Water (Tap) % 62.348 62.048 37.785 37.485 12.333 12.033 62.948 — Avicel ® GP 3212 % 0.600 0.900 0.600 0.900 0.500 0.800 — — Starch BB 0380 waxy maize % 3.000 3.000 2.500 2.500 2.000 2.000 3.000 — Stabiliser GRINDSTED SB264 % — — — — — — — 1.100 Sucrose % 8.000 8.000 8.000 8.000 8.000 8.000 8.000 8.000 Thermophilic starter culture + + + + + + + + Total % 100 100 100 100 100 100 100 100 COMPOSITION Fat % 1 1 1 1 2 2 1 1 Protein % 1 1 2 2 3 3 1 3.9 Added Sugar % 8 8 8 8 8 8 8 8
Example 3: Sensory Analysis of Yoghurt Products
[0057] Yoghurt products made as per example 1 and as detailed in recipes of Table 1 & 2 where analysed for Sensory characteristics using a trained panel. The primary parameter considered for sensory analysis where similar to the one used for Sweetened Stirred yoghurt encompassing: Appearance (Shininess), Colour, Spoon viscosity, spoon texture, Mouth feel, Flavour, Mouth thickness, Creaminess and Dryness (Chalkiness) in mouth. These sensory descriptors were measured on a comparative scale and each of the yoghurt products were rated primarily for their sensorial-texture attributes.
Example 4: Rheology of Prepared Diluted Yoghurts Using Avicel® GP 3212 and Modified Waxy Maize Starch (E1442) as per Table 1
[0058] It is decided that the yoghurts will be followed through sensory and analytical examination at the end of the shelf life (4 weeks) to ascertain any difference in character which might have developed.
[0059] A rotational rheological test was employed to evaluate the viscous behaviour of stirred style yoghurts. Flow curves were obtained with an Anton Paar MCR (Modular Compact Rheometer) 302 rheometer (Anton Paar GmbH, Ostfildern, Germany) using the cone plate measurement system ST22-4V-40. The test method was a controlled shear rate test (CSR), where the shear rate is controlled, and the resulting shear stress is measured. The shear rate intervals applied to the samples were 0.1-200 s.sup.−1, which defines the up-curve, and the reverse operation explains the down-curve (200-0.1 s.sup.−1). The value of the measuring point duration was selected to be at least as long as the value of the reciprocal shear rate, which is valid for the up-curve. The tests were performed under constant temperature of 10° C., and each sample was analysed in duplicates. A water bath was connected to the rheometer to ensure isothermal conditions.
[0060] From the flow curves the apparent viscosity was assessed, which is appropriate for fluids where the ratio of shear stress to shear rate varies with the shear rate. The apparent viscosity was extracted at either shear rate 10 Hz or 200 Hz. The apparent viscosity extracted at shear rate 10 Hz indicates the thickness of the sample. The apparent viscosity extracted at shear rate 200 s.sup.−1 is correlated to the sensory perceptions mouth feel and coating.
[0061] Measurement of Yoghurt—Standard stirred rheology using MCR302 Rheometer
[0062] Spindle used ST22-4V-40 which has a Vane geometry and sample were prefilled in Alu cups at the time of production (cooling of Yoghurt product).
[0063] During measurement the Gap of 1 mm was maintained between the spindle and alucup internal surface
[0064] Measurement started at 10° C. (±0.2° C.) stable and carried out for 180 sec
[0065] Shear rate of 0.1-350 1/s—constant ramp—25 datapoints @ 10 s interval (Upcurve) and 350-0.1 1/s—constant ramp—25 datapoints @ 2.4 s interval (Downcurve)
[0066] Years of experiments shows that sensory attributes can be roughly estimated at specific shear rates as shown in Table 3 below:
TABLE-US-00003 TABLE 3 Sensory attribute Shear rate value Thickness in the 11.7 s.sup.−1 of Upward curve mouth = G′ at Stickiness in the 10 s.sup.−1 to 40 s.sup.−1 mouth = Linear Regression Coating in the Endpoint 200 s.sup.−1 or 350 s.sup.−1 of Upward curve mouth = Max G′
Example 5: Further Analysis Using Brookfield Viscometer
[0067] Viscosity measurement by Brookfield Viscometer is performed at 6° C. using protocol as described below along with parameters of measurement as described in Table 4
[0068] Switch on the Brookfield (on the back of the equipment)-->Follow the instructions for calibration (“Auto Zero”)-->Select the spindle; press “select spindle”, then use arrows—and .sup.- to select the spindle number, and press “select spindle” to validate (as per below table)-->Select the speed; press “set speed”, then use arrows—and .sup.- to select the speed number, and press “set speed” to validate-->Pour the beverage in the ULA double jacket-->Fix the double jacket to the Brookfield (Check that the cylinder is totally submerged)-->The measurement can be started after 60 s to allow the temperature to stabilize-->Press “Motor on/off” to start the measurement-->Read the value of viscosity after 60 s-->Press “Motor on/off” to stop the viscometer motor-->Remove the double jacket, clean and dry the double jacket and the cylinder
[0069] Measurements in Brookfield viscometer are in mPas (milli Pascal seconds) or cp (centipoises) and it takes about 3 minutes per analysis
TABLE-US-00004 TABLE 4 Parameters used for measuring Brookfield viscosity on yoghurt samples produced as per recipes in Table-1 & 2 Type Rotation Helipath of Temp. speed Delay Spindle, Yes/No product ° C. RPM Sec. Type or code Parameter Comments Stirred 6 10 30 Disk type, No Measurement occurs in hot-die seal yogurt generally no4 beakers (white plastic). Product must be filled into it directly dur- ing production (after stirring).
TABLE-US-00005 TABLE 5 Results of Brookfield Viscosity measured on yoghurt samples produced as per recipes in Table-1 & 2 Average Dynamic Viscosity (pa-s) Sample No. Disc 04 - 10 rpm - 30 sec 11 ~6220 12 ~74 13 7320 15 7920 17 14560 19 11560 41 10667 42 14033 43 14133 44 18633 47 28633 48 31933 49 ~6220 50 21600
Example 6: Ambient-stable Yogurt Procedure
[0070] Pre-pasteurised (72° C. for 15 s) bulk blended skimmed milk (0.1% fat) (Arla Foods, Brabrand, Denmark) stored at 4-6° C. was standardised to a desired protein (% w/w), fat (% w/w) and sucrose (% w/w) content by addition of cream (38% fat) from Arla Foods (Brabrand, Denmark), sucrose (Granulated Sugar 500, Nordic Sugar A/S, Denmark) and water (Tap). The standardised milk was then pasteurised and homogenised in a customised PHE system (Service Teknik, Randers, Denmark). Homogenisation was performed at 65° C. at 200 bar and pasteurisation at 95° C. for 6 minutes, and then cooled to 43° C. The milk was inoculated with a thermophilic starter culture at an inoculation rate of 20 DCU/100 L. Fermentation was followed using the CINAC multichannel pH system (Ysebaert, Frépillon, France), which monitored the pH development every 5 min. Fermentation was conducted until pH was between 4.2-4.6 depending on the set-up of experiment. After fermentation the yogurt was heated up to 75-95° C. for 25 seconds for pH 4.3-4.5 or heated up to 95-115° C. for 15 seconds for pH 4.2 or 115° C. for 15 seconds for pH 4.6. And after this thermization the yogurt was cooled down to 24° C. on. The thermization and cooling was performed on UHT equipment (SPX Flow Technology, Silkeborg, DK). The resulting ambient-stable yoghurts were stored at 20-25° C. for further analysis of sensory and confocal laser scanning microscopy as per example 7,8 and 9 detailed hereafter. The yoghurt making procedure is also described in a flow diagram as per
Example 7: Avicel® GP 2313 and Modified Waxy Maize starch (E1442) Addition
[0071] The ability to protect protein in ambient-stable was investigated using addition of Mod. Starch (E1442) at fixed dosage with Avicel® GP 2313 at different dosages into milk in a 28-liter scale set-up yoghurt production as per Table 6 and 7. The base milk was standardized to 3.0% (w/w) protein, 3.0% (w/w) fat, and 8% sucrose, homogenized and pasteurized as described in example 6. As comparative reference was used a commercial combination of modified starch, maltodextrin, agar & pectin, which is commonly used for protein protection in ambient-stable yogurt.
[0072] The addition of Avicel® GP 2313 & Starch or comparative reference and Sugar was added to warm milk 45 C and thoroughly mixed using stirrer and further processed as per example 6. The processed milk containing Avicel® GP 2313 & Starch or comparative reference was then inoculated with starter cultures YO-MIX 883 LYO and fermented to pH 4.2-4.6 at 43° C. Upon completion of fermentation the subsequent process was followed as per example 6. After 7 days of storage the texture was assessed by sensory evaluation with focus on protein stability as well as assessed by Confocal Laser Scanning Microscope. The composition can be found in table 6 and table 7 and the results of the sensory evaluation in table 8, table 9 and
TABLE-US-00006 TABLE 6 Trial plan recipe composition of ambient stable yogurt 1308- 1308- 1308- 1308- 1308- 1308- 1308- 1308- INGREDIENTS IN % 4-1 4-2 4-3 4-4 4-5 4-6 4-7 4-8 Cream (prot % = 2.23 fat % 7.994 7.994 7.994 7.994 7.994 7.994 7.994 7.994 % = 37.83) Skimmed milk (pro % = 3.97 fat % 74.459 74.459 74.459 74.459 74.459 74.459 74.459 74.459 % = 0.06) Water (Tap) % 7.147 7.147 7.147 7.147 7.247 7.247 7.247 7.247 Avicel ® GP 2313 % 0.400 0.400 0.400 0.400 — — — — Starch BB 0380 waxy maize % 2.000 2.000 2.000 2.000 — — — — Modified starch, maltodextrin, — — — — 2.3 2.3 2.3 2.3 agar & pectin Sucrose % 8.000 8.000 8.000 8.000 8.000 8.000 8.000 8.000 Thermophilic starter culture + + + + + + + + Total % 100 100 100 100 100 100 100 100 COMPOSITION Fat % 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 Protein % 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 Added Sugar % 8.0 8.0 8.0 8.0 8.0 8.0 8.0 8.0 pH during thermization 4.5 4.5 4.3 4.3 4.5 4.5 4.3 4.3 Thermization temperature 75° C./25 95° C./25 75° C./25 95° C./25 75° C./25 95° C./25 75° C./25 95° C./25 sec sec sec sec sec sec sec sec
TABLE-US-00007 TABLE 7 Trial plan recipe composition of ambient stable yogurt INGREDIENTS 1308- 1308- 1308- 1308- 1308- 1308- 1308- 1308- IN % 5-1 5-2 5-3 5-4 5-5 5-6 6-4 6-6 Cream (prot % 7.994 7.994 7.994 7.994 7.994 7.994 7.994 7.994 % = 2.23 fat % = 37.83) Skimmed milk % 74.459 74.459 74.459 74.459 74.459 74.459 74.459 74.459 (pro % = 3.97 fat % = 0.06) Water (Tap) % 7.147 7.147 7.147 7.147 7.247 7.247 7.247 6.847 Avicel ® GP 2313 % — — — 0.4 0.4 0.4 0.4 0.8 Starch BB 0380 % — — — 2.0 2.0 2.0 2.0 2.0 waxy maize Modified starch, 2.3 2.3 2.3 — — — — — maltodextrin, agar & pectin Sucrose % 8.000 8.000 8.000 8.000 8.000 8.000 8.000 8.000 Thermophilic + + + + + + + + starter culture Total % 100 100 100 100 100 100 100 100 COMPOSITION Fat % 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 Protein % 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 Added Sugar % 8.0 8.0 8.0 8.0 8.0 8.0 8.0 8.0 pH during 4.2 4.2 4.2 4.2 4.2 4.2 4.6 4.6 thermization Thermization 95° C./15 105° C./15 115° C./15 95° C./15 105° C./15 115° C./15 115° C./15 115° C./15 temperature sec sec sec sec sec sec sec sec
Example 8: Sensory Analysis of Yoghurt Products
[0073] Yoghurt products made as per example 6 and as detailed in recipes of Table 6 and table 7 where analysed for Sensory characteristics using an expert panel. The primary parameter considered for sensory analysis where similar to the one used for Sweetened Stirred yoghurt encompassing: Appearance (Shininess), Spoon viscosity, Mouth thickness and Dryness (Chalkiness) in mouth. These sensory descriptors where measured on a comparative scale and each of the yoghurt products were rated primarily for their sensorial-texture attributes.
TABLE-US-00008 TABLE 8 Results of sensory evaluation measured on ambient-stable yoghurt samples produced as per recipes in Table-6 1308- 1308- 1308- 1308- 1308- 1308- 1308- 1308- INGREDIENTS IN % 4-1 4-2 4-3 4-4 4-5 4-6 4-7 4-8 Avicel ® GP 2312 % 0.400 0.400 0.400 0.400 — — — — Starch BB 0380 waxy maize % 2.000 2.000 2.000 2.000 — — — — Modified starch, maltodextrin, % — — — — 2.3 2.3 2.3 2.3 agar & pectin TREATMENT pH during thermization 4.5 4.5 4.3 4.3 4.5 4.5 4.3 4.3 Thermization temperature 75° C./25 95° C./25 75° C./25 95° C./25 75° C./25 95° C./25 75° C./25 95° C./25 sec sec sec sec sec sec sec sec SENSORY EVALUATION Syneresis 0 0 0 0 0 5 0 0 Spoon viscosity 5 5 4.5 5 3 1.5 3 2 Shininess 6 5 7 6 2 0 5 4 Mouth viscosity 4.5 3.5 4 3 2.5 1 4 2 Mouth coating 4 3 3 2.5 1.5 1 3 1.5 Smoothness 6 4 6.5 5.5 1.5 1 4 1 Sensory scale: 0 (no/low)-9 (high)
TABLE-US-00009 TABLE 9 Results of sensory evaluation measured on ambient-stable yoghurt samples produced as per recipes in Table-7 1308- 1308- 1308- 1308- 1308- 1308- 1308- 1308- INGREDIENTS IN % 5-1 5-2 5-3 5-4 5-5 5-6 6-4 6-6 Avicel ® GP 2312 % — — — 0.400 0.400 0.400 0.400 0.800 Starch BB 0380 % — — — 2.000 2.000 2.000 2.000 2.000 waxy maize Modified starch, % 2.3 2.3 2.3 — — — — — maltodextrin, agar & pectin TREATMENT pH during thermization 4.2 4.2 4.2 4.2 4.2 4.2 4.6 4.6 Thermization temperature 95° C./ 105° C./ 115° C./ 95° C./ 105° C./ 115° C./ 115° C./ 115° C./ 15 sec 15 sec 15 sec 15 sec 15 sec 15 sec 15 sec 15 sec SENSORY EVALUATION Syneresis 0 0 0 0 0 0 0 0 Spoon viscosity 3 3 3 6 4.5 4.5 1.5 3 Shininess 4 3 2 5 5 5 5 5 Mouth viscosity 3 2.5 2 4.5 4 3.5 2.5 1 Mouth coating 3 2 1.5 4 4 3.5 2 1 Smoothness 2 0.5 0.5 5 4 3 1 6 Sensory scale: 0 (no/low)-9 (high)
Example 9: Confocal Laser Scanning Microscope (CLSM) Analysis of Yoghurt Products
[0074] Yoghurt products made as per example 6 and as detailed in recipes of Table 6 and 7, where analysed using Confocal Laser Scanning Microscope for evaluation of the yogurt texture. All photos were captured using a Nikon Ti-U inverted microscope with a Ti D-Eclipse C1 confocal system (Nikon, Tokyo, Japan). Two laser beams were set at 488 nm and 543 nm, respectively. For laser scanning confocal measurements, Nile red and fluorescein isothiocyanate (FITC) were used as fluorescent staining agents for fats and proteins, respectively. Both staining agents were dissolved in acetone (0.01%). One or two drops of staining solution was smeared onto a microscope slide and acetone was allowed to evaporate before sample addition. Samples were left in contact with the dyes for approximately 20 minutes at room temperature before imaging. All images were acquired at a depth of 7 μm into the sample. Protein is seen as green, fat as red and water/whey/starch rich areas as black.
II. Results
[0075] The prepared yoghurts as per recipes in Table—1 & 2 were tested for Sensory properties which showed that the yoghurt containing only starch, had a dull (grainy) appearance and longer texture with very thin (flowable) consistency. Whilst the yoghurt samples prepared with only Avicel® GP 3212 where unstable and showed phase separation showing watery phase on top and white proteinatious phase on bottom. These sensorial-texture and appearance dramatically changed when Avicel® GP 3212 was incorporated together with Starch wherein the texture kept on becoming thicker as the dosage of Avicel® GP 3212 increased (Table—1 & 2) and visual aspect of this can be seen in
[0076] Yoghurt products containing Avicel® GP 3212 were found to be short in texture and looked shinier than only starch containing product yet having cleaner flavour perception. As per
[0077] Viscosity measurement using Brookfield viscometer detailed in Table 5, clearly shows lowest viscosity when using only Avicel® GP 3212 but shows clear impact of starch addition on the viscosity of the resultant yogurt product. There is a marked increase in viscosity levels as the Avicel® GP 3212 dosage is incremental and can be compared in sample 11 to 19 as well 41, 42 & 49 (Table 5). It can be noted that beyond 0.3% dosage of Avicel® GP 3212 the yoghurt product becomes optimally & increasingly thick & creamy resembling the changed to standard low-fat yoghurt even at lower fat and protein composition.
[0078] Rheological measurements of the yoghurt products made with variable composition and dosage of Avicel® GP 3212 &/or Starch as described in Table—1 & 2 shows a clearer trend that addition of Avicel® GP 3212 into a yoghurt product prepared together with Starch has synergistic effect on developing premium thick & creamy texture; which is not seen when using only Avicel® GP 3212 or Starch as alone.
[0079] It has been surprisingly observed that the performance of the texture profile (both measured as rheology & Brookfield viscosity) of the combination object of the present invention was higher than the sum of the individual performance of the ingredients. This synergetic effect was 32% higher measured thickness (in sample 14) when 0.3% Avicel® GP 3212 was added compared to the only starch containing sample (Sample 11), 66.68% higher when 0.6% Avicel® GP 3212 was added (sample 15), 104.57% higher when 0.9% Avicel® GP 3212 was added and 161.61% higher when 1.2% Avicel® GP 3212 was added on top of constant starch of 3%. Moreover, this increased thickness was not having any increase in stickiness which is desirable as it makes the product texture shorter (see
[0080] These results very well correlate with the sensory evaluation and perceived quality lift of the finished yoghurt when both Modified starch and Avicel® GP 3212 are used in making of Yoghurt type product with variable milk solids composition exhibiting their synergistic effect on textural properties as shown in
[0081] All publications mentioned in the above specification are herein incorporated by reference. Various modifications and variations of the described methods and composition of the present invention will be apparent to those skilled in the art without departing from the scope and spirit of the present invention. Although the present invention has been described in connection with specific preferred embodiments, it should be understood that the invention as claimed should not be unduly limited to such specific embodiments. Indeed, various modifications of the described modes for carrying out the invention which are obvious to those skilled in chemistry applied in food industry or related fields are intended to be within the scope of the following claims.
[0082] The prepared ambient-stable yoghurts as per recipes in table 6 and table 7 were tested for Sensory properties as seen in table 8 and table 9, which showed that the ambient-stable yoghurt containing the comparative reference of modified starch, maltodextrin, agar and pectin is stable, when thermized at 75° C./25 sec at pH 4.3, here the ambient-stable yogurt has good shininess, medium-high mouth viscosity and medium smoothness. If the ambient-stable yogurt containing the comparative reference of modified starch, maltodextrin, agar and pectin is either thermized at 95° C./25 sec at pH 4.3 or thermized at 75-95° C./25 sec at pH 4.5 or thermized at 95-105-115° C./15 sec at pH 4.2, the ambient-stable yogurt is un-stable, as the ambient-stable yogurt here has low shininess and low smoothness (low smoothness=chalky mouth sensation) combined with low mouth viscosity. Low shininess and low smooth-ness/chalkiness are clear signs of, that the protein is not stable. Whilst the ambient-stable yoghurt samples prepared with a combination of Avicel® GP 2313 & starch are stable, thermized at 75-95° C./25 sec at pH 4.3-4.5 or thermized at 95-115° C./15 sec at pH 4.2, where the ambient-stable yogurt has good shininess, medium-high mouth viscosity and medium-high smoothness. For ambient-stable yoghurt samples prepared with a combination of Avicel® GP 2313 & starch thermized at 115° C./15 sec at pH 4.6 show a dosage impact of Avicel® GP 2313 with regards to protein protection. For ambient-stable yogurt made with 0.4% Avicel® GP 2313 & starch thermized at 115° C./15 sec at pH 4.6, the ambient-stable yogurt has medium-high shininess, however the smoothness is low (=chalkiness mouth sensation), where the chalkiness is a sign of an un-stable ambient-stable yogurt. Ambient-stable yogurt made with 0.8% Avicel® GP 2313 & starch thermized at 115° C./15 sec at pH 4.6, here the ambient-stable yogurt has medium-high shininess and medium-high smoothness (=no chalkiness), which means, that ambient-stable yogurt will stable with regards to protein protection. Visual aspect of shininess can be seen in
[0083] Confocal Laser Scanning Microscope (CLSM) photos as seen in
[0084] The Confocal Laser Scanning Microscope (CLSM) photos clearly shows, that ambient-stable yogurt made with Avicel® GP 2313 & starch thermized at 75-95° C./25 sec at pH 4.3-4.5 and thermized at 95-115° C./15 sec at pH 4.2 have small particles, which also corresponds to the ambient-stable yogurt has medium-high smoothness at sensory evaluation.
[0085] The Confocal Laser Scanning Microscope (CLSM) photos also a dosage impact for the combination of Avicel® GP 2313 & starch in ambient-stable yogurt thermized at 115° C./15 sec at pH 4.6. Here the ambient-stable yogurt shows a dosage impact of Avicel® GP 2313 with regards to protein protection. For ambient-stable yogurt made with 0.4% Avicel® GP 2313 & starch thermized at 115° C./15 sec at pH 4.6 the Confocal Laser Scanning Microscope (CLSM) shows bigger particles and aggregated protein, which corresponds with the ambient-stable yogurt has low smoothness. For ambient-stable yogurt made with 0.8% Avicel® GP 2313 & starch thermized at 115° C./15 sec at pH 4.6 the Confocal Laser Scanning Microscope (CLSM) small particles, which also corresponds to the ambient-stable yogurt has medium-high smoothness at sensory evaluation.
[0086] It has been surprisingly observed that the combination of Avicel® GP 2313 and starch has given excellent protein protection in ambient-stable yogurt for pH 4.2-4.6 at higher thermization temperature, where the commonly used combination of starch, maltodextrin, agar and pectin fails to provide protein protection at thermization above 75° C. at pH 4.2-4.3 as well as any thermization temperature of 75° C. above 4.3.