IES20060313A2 - A process for preparing a low fat whipping cream - Google Patents

Abstract

A process for preparing a low fat whipping cream having 20 percent or less total fat by weight is disclosed. The invention also relates to a low fat whipping cream having 20 percent or less total fat by weight prepared by the process. The low fat whipping cream may also comprise a lactase enzyme. <Figure 1>

Description

having 20% or less total fat by weight and further relates to a low fat whipping cream produced by that process.

In the specification the term “% by weight” refers to the weight of the low fat whipping cream except where otherwise specified. In the specification the term “low fat” refers to a cream having 20% or less total fat by weight. In the specification, the term “total fat” refers to the total quantity of dairy and non-dairy fat combined, wherein the term “dairy fat” refers to fat obtained from a dairy source and non-dairy fat refers to fat obtained from a non-dairy source.

Whipping creams are known to have a high content of fat, generally greater than 35% by weight. Whipping creams generally double in volume when whipped and have the ability to maintain a stable foam after whipping. The air bubbles that are formed during whipping cause the fat globules therein to partially coalesce in chains and clusters and absorb to and spread around the air bubbles. This results in the fat stabilised air bubbles linking together to form a stiff foam. One of the main drawbacks of whipping creams however is that such a high content of fat is required for their formation. Due to the present increase in dietary conditions such as obesity, there is a current interest in developing low fat equivalents of high fat foods such as whipping creams.

US Patent No. 4,547,385 discloses a process for the production of a beatable cream having a fat content of between 17% and 31% by weight. The original cream added is mixed with buttermilk to reduce the fat content of the resultant cream. The resultant fat content however, is generally in the higher level of this range namely, between 26% and 30% by weight Thus there is a need for a process for preparing a whipping cream which can comprise a substantially lower amount of fat while still maintaining its whipping properties. ΙΕ °603 13 - 2 Statements of Invention According to the invention there is provided a process for preparing a low fat whipping cream having 20% or less total fat by weight, the process comprising: obtaining milk as an aqueous phase in a quantity sufficient to provide between 70% and 80% by weight; adding a dairy fat in the form of cream in the amount of between 1% and io 4% by weight and a milk powder to the milk and agitating to form a milk composition; adding a starch and a polysaccharide to the milk composition and agitating; obtaining a non-dairy lauric fat as an oil phase in a quantity sufficient to provide a total fat content of 20% or less by weight; heating the non-dairy lauric fat to a temperature of between 60°C and 0 80°C until the fat has melted; obtaining an emulsifier mix comprising at least monoglycerides and diglycerides of fatty acids, sorbitan monostearate, lactic acid ester and sodium stearyl lactyiate (SSL); adding the emulsifier mix to the non-dairy lauric fat to form a fat emulsifier mix; adding a hydrocolloid mix comprising at least guar gum and carrageenan 0 to either the milk composition, the fat emulsifier mix or both and agitating; mixing the fat emulsifier mix and the milk composition to form a preemulsion; IE 0 603 sterilising the pre-emulsion; homogenising the pre-emulsion to form the low fat whipping cream; cooling the cream; and storing the cream.

The advantage of using a non-dairy lauric fat is that it has both a suitable fatty acid profile and a higher solids content at room temperature than other fats. Fats with a high solids content at room temperature have the ability to uptake more air without the subsequent breakdown and separation of the emulsion on standing. Additionally one of the properties of lauric fat is fast crystallisation and the lauric fats provide a crystalline structure that is suitable for non-dairy whipping creams. The combination of the high solids content and crystalline structure results in imparting better whippability and emulsion stability properties to the resultant cream, This assists in the production of good overrun and good emulsion stability. As lauric fat is effective in providing foam formation and stability, this has the associated advantage that a lesser amount may be used thus reducing the overall fat content of the whipping cream.

Lauric fats also impart favourable organoleptic properties to the low fat whipping cream, in particular providing good oral melt. Furthermore lauric fats have good resistance to fat oxidation and thus the low fat whipping cream maintains its organoleptic properties for longer.

Preferably, the non-dairy lauric fat is selected from the group comprising one or more of palm kernel oil, palm kernel stearine and coconut oil. Further preferably, the non dairy lauric fat is hydrogenated. The advantage of hydrogenating the non-dairy lauric fat is that the resultant fat and thus whipping cream will have a longer shelf life and will thus be less likely to turn rancid.

Preferably, the emulsifier mix is added in the amount of between 0.5% and 0.8% by weight. Further preferably, the emulsifier mix comprises between 2% and 8% of monoglycerides of fatty acids, between 1% and 7% of diglycerides of fatty acids, IE a60jij between 0.5% and 2.5% of sorbitan monostearate, between 80% and 90% lactic acid ester and between 2% and 8% sodium stearyl lactylate (SSL) of the emulsifier mix.

The combination of the emulsifiers in the emulsifier mix stabilise the whipping cream by destabilising the emulsion of the product. The emulsifier mix has also been found to increase the amount of air that can be whipped into the whipping cream. The emulsifiers are food grade additives and therefore do not negatively affect the nutritional value of the cream. Each of the emulsifiers within the emulsifier mix provide a distinct function with associated advantages. Lactic acid ester functions as a foam enhancer and stabiliser. The monoglycerides and diglycerides of fatty acids are used for foam retention. Sorbitan monostearate also aids foaming.

The advantage of adding a dairy fat in the form of cream is that it improves the flavour of the final whipping cream.

Ideally, the milk is selected from the group comprising one or more of buttermilk, skim milk, hydrated buttermilk powder, and hydrated skim milk powder. Preferably, the milk powder is added in the amount of between 1% and 3% by weight. Further preferably, the milk powder is selected from the group comprising one or more of buttermilk powder, skim milk powder and milk protein concentrate powder.

The advantage of using buttermilk and buttermilk powder is that it imparts a better flavour. Additionally buttermilk and buttermilk powder have been found to contain a naturally higher concentration of phospholipids than skim milk and skim milk powders. This is advantageous in that phospholipids also have emulsifying properties.

Preferably, the hydrocolloid mix is added in the amount of between 0.1% and 0.6% by weight. Further preferably, the hydrocolloid mix further comprises one or more hydrocolloids selected from the group comprising microcrystalline cellulose, locust bean gum, carboxymethyl cellulose (CMC), Hydroxypropyl methyl cellulose (HPMC), and crystalline cellulose.

The advantage of adding a hydrocolloid mix is that it assists in emulsifying and stabilising the resultant whipping cream and also functions as a thickening agent. Guar gum and carrageenan impart a creamy texture and give body to the final whipping cream. Carrageenan also ensures stable foam formation, prevents syneresis and contributes to in-pack stability.

Preferably, the starch is added in the amount of between 1% and 4% by weight. Further preferably, the starch is selected from the group comprising one or more of modified maize starch, refined maize starch, modified tapioca starch, modified corn starch and native waxy rice starch. The advantage of adding starch is that it provides body to the whipping cream. Additionally, during long term storage of the whipping cream the starch remains smooth and stable thereby assuring retention of the body of the whipping cream.

Preferably, the polysaccharide is added in the amount of between 2% and 6% by weight. Further preferably, the polysaccharide is selected from the group comprising one or more of maltodextrin, glucose syrup and cellulose. The polysaccharide also provides body to the product and additionally functions as a flavouring agent.

In one embodiment of the invention, the emulsifier mix further comprises one or more emulsifiers selected from the group comprising glycerol lacto palmitate (GLP), sorbitan ester and polysorbate.

Ideally, the pre-emulsion is sterilised at a temperature of between 135°C and 147 °C for between 1 and 10 seconds.

Preferably, the pre-emulsion is homogenised at a temperature in the region of between 75°C and 85°C at an initial pressure of between 1000 psi and 3000psi and at a subsequent pressure of approximately 500 psi.

Further preferably, the cream is cooled to a temperature of between 15°C and 5°C.

Preferably, the process further comprises adding lactase enzyme in the amount of between 0.03% and 0.09% by weight of the whipping cream. In one embodiment of the invention, the lactase enzyme is added to the milk composition prior to addition of the hydrocolloid mix, starch and polysaccharide. In another embodiment of the invention, the lactase enzyme is added to the low fat whipping cream by means of IE 0603 tj sterile injection.

The advantage of adding lactase enzyme is that it breaks down the lactose in the dairy components of the product into glucose and galactose, thereby rendering the whipping cream suitable for those who are lactose intolerant.

According to the invention there is further provided a low fat whipping cream having 20% or less total fat by weight prepared by the process of the invention.

Detailed Description of the Invention The invention will be more clearly understood from the following description of one process according to the invention described with reference to Figs. 1 to 3 of the drawings which outlines, in flow diagram form, the process according to the invention.

All of the equipment used in carrying out the process is well known equipment and accordingly does not require any further description.

Referring to the drawings, in step 1 milk is stored. In step 2 milk powder and cream 20 are added to the milk and are agitated together in step 3 to form a milk composition in step 4. In step 5 a hydrocolloid mix, a starch and a polysaccharide are added to the milk composition and are agitated in step 6.

Referring now to Fig. 2, in step 7 non-dairy lauric fat is obtained and is heated in step 25 8. In step 9 an emulsifier mix is obtained is added to the non-dairy lauric fat and the emulsifier mix and non-dairy lauric fat are mixed together in step 10 to form a fat emulsifier mix in step 11.

Referring now to Fig. 3, in step 12 the milk composition is mixed with the fat emulsifier 3 0 mix to form a pre-emulsion in step 13. In step 14, the pre-emulsion is sterilised. In step 15 the pre-emulsion is homogenised in a two-stage homogenisation process to form the low fat whipping cream in step 16. In step 17 the cream is cooled and is stored in step 18.

IE 0 6 03 13 Laurie fats typically contain 40% to 50% lauric acid in combination with lesser amounts of other relatively low molecular weight fatty acids. Lauric acid has the chemical formula CH3(CH2)ioCOOH. A non-dairy lauric fat with a melting point in the region of between 32°C and 34°C has been found to be most suitable; however non-dairy lauric fats with melting points up to 39°C can also be used. The percentage of lauric fat added will generally be in the region of between 10% and 19% by weight.

A hydrogenated fat is a fat that has been chemically altered from a liquid fat to a solid fat. During the chemical reaction of hydrogenation, the unsaturated bonds between carbon atoms within the fat are reduced by attachment of a hydrogen atom to each carbon. Other chemically modified fats such as interesterified or fractionated nondairy lauric fat could also be used and these have a similar effect as hydrogenated fat in prolonging the shelf life of the whipping cream.

It will be appreciated that as well as the dairy fat provided by the cream and the nondairy fat provided by the lauric fat, that other ingredients may contribute trace amounts of fat to the final whipping cream. Buttermilk for example generally has a fat content of 0.4%, therefore if added in the amount of 75% by weight will contribute 0.3% fat by weight to the whipping cream. Buttermilk powder would generally have a fat content in the region of 6.5%, therefore the final contribution of fat therefrom will be in the region of 0.13% by weight.

The combination of emulsifiers in the emulsifier mix stabilise the whipping cream by destabilising the emulsion of the product. During whipping of the whipping cream, the emulsifiers cause the fat globules to agglomerate, i.e. the emulsion is destabilised. These agglomerated fat globules then form a network in the continuous water phase between the air bubbles. As a result, the air bubbles are stabilised and the stiffness of the foam is enhanced. The emulsifiers may be obtained separately and pre-mixed prior to addition to the non-dairy lauric fat. Alternatively emulsifier pre-mixes which can be obtained commercially can be used. Additionally, some emulsifier hydrocolloid pre-mixes which are available commercially can also be used. It will be appreciated that commercially obtained emulsifier pre-mixes and emulsifierhydrocolloid pre-mixes may also be combined with other emulsifiers prior to addition to the non-dairy lauric fat. Additionally, if an emulsifier - hydrocolloid pre-mix is used, IE 0 6 03 13 further hydrocolloids can also be added to the milk composition if required.

If the hydrocolloid is added to the milk composition, the temperature of the composition should be between 40°C and 50°C. It has been found that better dispersion of the hydrocolloids within the milk composition occur around this temperature range. Additionally, temperatures in this range prevent excessive thickening and gelatinisation of the starch.

Any type of starch which is suitable for UHT sterilisation can be used.

The emulsion formed is an oil-in-water emulsion, wherein the oil phase is dispersed within the aqueous continuous phase.

Homogenisation should be carried out via a two-stage homogenisation process. 15 During the first stage of homogenisation the fat globules in the fat emulsifier mix are reduced in size. The function of the second homogenisation stage is to reduce the tendency of clustering of the reduced fat globules.

If lactase enzyme is added to the whipping cream, it may either be added to the milk 2 0 composition prior to addition of the hydrocolloid mix, starch and polysaccharide or to the final whipping cream by means of sterile injection. In the former case the milk composition should be agitated intermittently after addition of the enzyme as it has been found that intermittent agitation allows for more efficient lactose reduction to occur.

Example 1 The preparation of the low fat whipping cream was carried out using the process according to the invention in the quantities outlined in Table 1.

Table 1 Composition of raw materials showing contribution to final low fat whipping cream IE 060J 13 Composition % By Weight Buttermilk 75 Hydrogenated palm kernel oil (non-dairy fat) 14 Cream (46% butterfat) (dairy fat) 2.5 Buttermilk powder 2 Crystalline cellulose 0.3 Modified Maize Starch 1.25 Maltodextrin IT 19 4 Emulsifier mix: Lactic Acid Ester (84.33%) Monoglycerides of fatty acid (5.17%), Diglycerides of fatty acids (4.3%) Polysorbate 60 (Sorbitan monostearate) (1.29%) Sodium Stearyl Lactylate (4.92%) 0.71 Hydrocolloid mix: Guar gum (92.86%) Carrageenan (7.14%) 0.07 Lactase 0.065 Example 2 The preparation of the low fat whipping cream was carried out using the process according to the invention in the quantities outlined in Table 2.

Table 2 o Composition of raw materials showing contribution to final low fat whipping cream Composition % By Weight Buttermilk 75.17 Hydrogenated palm kernel oil (non-dairy fat) 14 Cream (46% butterfat) (dairy fat) 2.5 IE 0603 1 j Buttermilk powder 2 Crystalline cellulose 0.3 Modified Maize Starch 1.25 Maltodextrin IT 19 4 Emulsifier mix: Lactic Acid Ester (84.33%) Monoglycerides of fatty acid (5.17%), Diglycerides of fatty acids (4.3%) Polysorbate 60 (Sorbitan monostearate) (1.29%) Sodium Stearyl Lactylate (4.92%) 0.71 Hydrocolloid mix: Guar gum (92.86%) Carrageenan (7.14%) 0.07 Example 3 The preparation of the low fat whipping cream was carried out using the process 5 according to the invention in the quantities outlined in Table 3.

Table 3 Composition of raw materials showing contribution to final low fat whipping 10 cream Composition % By Weight Buttermilk 76.255 Hydrogenated palm kernel oil (non-dairy fat) 12.6 Cream (46% butterfat) (dairy fat) 2.75 Buttermilk powder 2 Crystalline cellulose 0.3 Modified Corn Starch 1.25 Cellulose 4 Emulsifier mix: Lactic Acid Ester (84.33%) 0.71 < tri'.

Monoglycerides of fatty acid (5.17%), Diglycerides of fatty acids (4.3%) Polysorbate 60 (Sorbitan monostearate) (1.29%) Sodium Stearyl Lactylate (4.92%) Hydrocolloid mix: Guar gum (92.86%) Carrageenan (7.14%) 0.07 Lactase 0.065 Example 4 The preparation of the low fat whipping cream was carried out using the process 5 according to the invention in the quantities outlined in Table 4.

Table 4 Composition of raw materials showing contribution to final low fat whipping 10 cream Composition % By Weight Skim Milk 76.255 Palm kernel oil (non-dairy fat) 12.6 Cream (46% butterfat) (dairy fat) 2.75 Buttermilk powder 2 Crystalline cellulose 0.3 Modified Maize Starch 1.25 Maltodextrin IT 19 4 Emulsifier mix: Lactic Acid Ester (84.33%) Monoglycerides of fatty acid (5.17%), Diglycerides of fatty acids (4.3%) Polysorbate 60 (Sorbitan monostearate) (1.29%) Sodium Stearyl Lactylate (4.92%) 0.71 Hydrocolloid mix: 0.07 Guar gum (92.86%) Carrageenan (7.14%) Lactase 0.065 Example 5 The preparation of the low fat whipping cream was carried out using the process 5 according to the invention in the quantities outlined in Table 5.

Table 5 Composition of raw materials showing contribution to final low fat whipping io cream Composition % By Weight Buttermilk 75.105 Coconut oil (non-dairy fat) 14 Cream (46% butterfat) (dairy fat) 2.5 Buttermilk powder 2 Crystalline cellulose 0.3 Modified Maize Starch 1.25 Maltodextrin IT 19 4 Emulsifier mix: Lactic Acid Ester (84.33%) Monoglycerides of fatty acid (5.17%), Diglycerides of fatty acids (4.3%) Polysorbate 60 (Sorbitan monostearate) (1.29%) Sodium Stearyl Lactylate (4.92%) 0.71 Hydrocolloid mix: Guar gum (92.86%) Carrageenan (7.14%) 0.07 Lactase 0.065 Example 6 The preparation of the low fat whipping cream was carried out using the process 5 according to the invention in the quantities outlined in Table 6.

Table 6 Composition of raw materials showing contribution to final low fat whipping io cream Composition % By Weight Hydrated buttermilk powder 76.505 Hydrogenated palm kernel oil (non-dairy fat) 12.6 Cream (46% butterfat) (dairy fat) 2.5 Buttermilk powder 2 Carboxymethyl cellulose 0.3 Modified Maize Starch 1.25 Maltodextrin IT 19 4 Emulsifier mix: Lactic Acid Ester (84.33%) Monoglycerides of fatty acid (5.17%), Diglycerides of fatty acids (4.3%) Polysorbate 60 (Sorbitan monostearate) (1.29%) Sodium Stearyl Lactylate (4.92%) 0.71 Hydrocolloid mix: Guar gum (92.86%) Carrageenan (7.14%) 0.07 Lactase 0.065 The low fat whipping creams of the above examples have compositions as given in Table 7 below. Each whipping cream produced was uniform in composition and maintained stability after whipping.

Table 7 Nutrient composition of final low fat whipping cream.

Composition Ex. 1 % by wt Ex. 2 %bywt Ex. 3 % by wt Ex. 4 % by wt Ex. 5 % by wt Ex. 6 % by wt Dairy fat* 1.58 1.581 1.7 1.471 1.58 1.701 Non-dairy fat 14 14 12.6 12.6 14 12.6 Carbohydrate 10.4 10.4 10.4 10.4 10.4 10.4 Protein 3.4 3.4 3.4 3.5 3.4 3.4 Minerals 0.057 0.057 0.057 0.057 0.057 0.057 Moisture 70.498 70.562 71.778 71.907 70.498 71.777 Lactase 0.065 0 0.065 0.065 0.065 0.065 * The cream component comprises 46% butterfat @ 2.5% concentration The physical analysis of the whipping cream prepared in the example is tabulated in 10 Table 8 Table 8 Physical analysis of the low fat whipping cream Compositional requirement Ex. 1 Ex. 2 Ex. 3 Ex. 4 Ex. 5 Ex. 6 Density 1.037 1.037 1.039 1.039 1.037 1.039 Acidity 6.5 6.5-6.6 6.5-6.6 6.5-6.6 6.5-6.6 6.5-6.6 Colour Cream Cream Cream Cream Cream Cream Taste Clean free Clean free Clean free Clean free Clean free Clean free from from from from from from artificial artificial artificial artificial artificial artificial taints taints taints taints taints taints Overrun 220% 200-220 200-220 200-220 200-220 200-220 • Γ' Each of the creams formed a stable foam when whipped and each of the whipped foams retained stability for about 24 hours when refrigerated. The shelf life of each of the whipping creams was found to be in the region of 8 months under ambient conditions.

In the specification the terms “comprise, comprises, comprised and comprising” or any variation thereof and the terms “include, includes, included and including” or any variation thereof are considered to be totally interchangeable and they should all be afforded the widest possible interpretation and vice versa.

The invention is not limited to the embodiment hereinbefore described, but may be varied in both construction and detail within the scope of the appended claims.

Claims (5)

Claims

1. A process for preparing a low fat whipping cream having 20% or less total fat by weight, the process comprising: obtaining milk as an aqueous phase in a quantity sufficient to provide between 70% and 80% by weight; adding a dairy fat in the form of cream in the amount of between 1% and 4% by weight and a milk powder to the milk and agitating to form a milk composition; adding a starch and a polysaccharide to the milk composition and agitating; obtaining a non-dairy lauric fat as an oil phase in a quantity sufficient to provide a total fat content of 20% or less by weight; heating the non-dairy lauric fat to a temperature of between 60°C and 80°C until the fat has melted; obtaining an emulsifier mix comprising at least monoglycerides and diglycerides of fatty acids, sorbitan monostearate, lactic acid ester and sodium stearyl lactylate (SSL); adding the emulsifier mix to the non-dairy lauric fat to form a fat emulsifier mix; adding a hydrocolloid mix comprising at least guar gum and carrageenan to either the milk composition, the fat emulsifier mix or both and agitating; mixing the fat emulsifier mix and the milk composition to form a preemulsion; sterilising the pre-emulsion; homogenising the pre-emulsion to form the low fat whipping cream; 5 cooling the cream; and storing the cream.

2. A process for preparing a low fat whipping cream as claimed in claim 1 in which 10 the emulsifier mix is added in the amount of between 0.5% and 0.8% by weight.

3. A process for preparing a low fat whipping cream substantially as described hereinbefore with reference to the accompanying examples and drawings. 15

4. A low fat whipping cream having 20% or less total fat by weight prepared by the process as claimed in any preceding claim.

5. A low fat whipping cream substantially as described hereinbefore with reference to the accompanying examples and drawings.