CA1085220A - Process for the production of a beatable lactic cream with good keeping properties and the product obtained by this process - Google Patents
Process for the production of a beatable lactic cream with good keeping properties and the product obtained by this processInfo
- Publication number
- CA1085220A CA1085220A CA267,853A CA267853A CA1085220A CA 1085220 A CA1085220 A CA 1085220A CA 267853 A CA267853 A CA 267853A CA 1085220 A CA1085220 A CA 1085220A
- Authority
- CA
- Canada
- Prior art keywords
- cream
- lactic
- cellulose
- carboxymethyl cellulose
- sodium carboxymethyl
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C13/00—Cream; Cream preparations; Making thereof
- A23C13/12—Cream preparations
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
ABSTRACT OF THE DISCLOSURE
A lactic cream containing at least 28 % by weight of lipids is given good keeping properties while remaining beatable by adding 0.2 to 0.6 % by weight of a mixture of microcrystalline cellulose and sodium carboxymethyl cellu-lose, and heat treating at least the cream.
A lactic cream containing at least 28 % by weight of lipids is given good keeping properties while remaining beatable by adding 0.2 to 0.6 % by weight of a mixture of microcrystalline cellulose and sodium carboxymethyl cellu-lose, and heat treating at least the cream.
Description
This invention relates to a process for the production or whi~pable of a beatable~lactic cream with good keeping properties and to the product obtained by this process.
In the context of the invention, lactic cream is understood to be a milk cre~m h~ving a tot~l content of lipids of at least 28 %.
Before the present invention, there was no such thing as a beat~ble lactic cream with good keeping properties which presuppose contradictory qualities. ~:
On the one hand, the phase stability of a readily -~
beatable lactic cream is severely limited. Syneresis takes place after only a relatively short time.
On the other hand, an operation such as homogenisation, ;~
which ~creases the stability of cream as a function of time, makes it unsuitable for beating.
The present invention resolves this dilemm~by addition to the lactic cream of from 0.2 to 0.6 % by weight of a mixture of microcrystalline cellulose and sodium carboxy methyl cellulose (CMC). In ad~t~n9 the cre~m at least is heat treated to ensure its consexva~ion.
The result obtained by ~is addition is surprising insofar as, althoughthe thixotropic qualities of micro~
crystalline cellulose ~nd CMC were known, these additives had only ever been used in quantities several times greater than those of the invention for stabilising mousses, salad creams, cheese spreads or substitutes for lactic products with a lipids content of at most 10 %. The addition to cream of microcrystalline cellulose and C~C in quantities as sm~ll as these to obtain a cream conta~lng at least 28 %
of lipids which is both beatable and remains stable for a
In the context of the invention, lactic cream is understood to be a milk cre~m h~ving a tot~l content of lipids of at least 28 %.
Before the present invention, there was no such thing as a beat~ble lactic cream with good keeping properties which presuppose contradictory qualities. ~:
On the one hand, the phase stability of a readily -~
beatable lactic cream is severely limited. Syneresis takes place after only a relatively short time.
On the other hand, an operation such as homogenisation, ;~
which ~creases the stability of cream as a function of time, makes it unsuitable for beating.
The present invention resolves this dilemm~by addition to the lactic cream of from 0.2 to 0.6 % by weight of a mixture of microcrystalline cellulose and sodium carboxy methyl cellulose (CMC). In ad~t~n9 the cre~m at least is heat treated to ensure its consexva~ion.
The result obtained by ~is addition is surprising insofar as, althoughthe thixotropic qualities of micro~
crystalline cellulose ~nd CMC were known, these additives had only ever been used in quantities several times greater than those of the invention for stabilising mousses, salad creams, cheese spreads or substitutes for lactic products with a lipids content of at most 10 %. The addition to cream of microcrystalline cellulose and C~C in quantities as sm~ll as these to obtain a cream conta~lng at least 28 %
of lipids which is both beatable and remains stable for a
- 2 - ~
.. . ., . . ,. .. . - . -, ..... . .. ... . , ~,,. ,., -. . . .
10~220 prolonged period, has never been attempted or even suggested in the past.
The cream containing at least 28 /~ of lipids is pref~ably obtained by diluting a cream containing from 40 ;~
to 44 % of lipids.
~ Experience has shown that, to obtain prolonged storage r under satisfactory conditions (4 - 6 months), the ratio of microcrystalline cellulose to the CMC should be at least 70 : 30. For shorter periods (4 - 6 weeks~; a ratio of 50 : 50 is sufficient. On the other hand, since pure microcrystalline cellulose does not produce the anticipated result, the ratio should be at most 92 : 8 In one preferred embodiment, there is used a mixture of microcrystalline cellulose and CMC of the type commercially available under the trade mark Avicel RC-591 which i~ described in pamphLet RC-27 of the FMC ~orporation, Marcus Hook, Pennsylvania, U.S.A., and manufactured by them. This product contains 89 parts of microcrystalline cellulose and 11 parts of sodium carboxymethyl cellulose.
In one preferred embodiment, the mixture of micro-crystalline cellulose and sodium carboxymethyl cellulose is dispersed in water or undiluted, diluted or concentrated skimmed milk before addition to the cream.
In addition, it has been found that the addition of ionic calcium favourably affects the phase stability of a beatable cream containing microcrystall~ne cellulose and CMC. This result is surprising because, in the absence of cellulose compounds, the addition of ionic calcium has a tendency to reduce the phase stability of the cream. In addition, the manufacturer o the compounds mentioned above considers that their dispersion is made more difficùlt by the presence of bivalent ions.
., R
. V, .. ....
~SZ2D
In one preferred embodimerlt, therefore, from 0.015 to 0.025 ~/0 of CaCl2.2H~O is added to the lactio cream defined above.
The invention is illustrated by the following Examples.
Whole milk is preheated to 40C and skimmed in a .
centrifugal skimmer. The cream obtained is pasteurised at 88~ and then cooled to 8C. It contains 42.2 % of fats and 5.25 % of non-fat solids. The skimmed milk is heated for 5 minutes ~o 95C. One part is immediately cooled to 50C whilst the other is concentrated in vacuo to a total dry extract content of 31.5 % and cooled to 20C. Four samples are then prepared:
Cream A:
34.7 kg of pasteurised skimmed milk (dry extract:
approxima~ely 9.0 /0) are added to 3203 kg of cream containing ~
42~4 % of fats and 5.3 % of non-fat lactic solids. 168 g ~ ;
of a dried mixture of microcrystalline cellulose and a sodium salt of carboxymethyl cellulose in a ratio of 89 : 11 had been previously dissolved in the skimmed milk with vigorous stirring. The mixture of skimmed milk and cellulosic components is treated in a colloidal mill to increase the degree of dispersion of the cellulosic constituents. After addition of this mixture to the cream, 13.4 g of CaCl2.2H20 dissolved in approximately 100 ml of water are added.
There is thus obtained a c~eam containing 20.1 % of fats and 6.8 % of non-fat lactic solids.
Cream B:
26.9 kg of pasteurised skimmed milk, to which 168 g of the same cellulosic component as in A have becn added, are added to 40.1 kg of cream containing 42.4 % of fats and 5.3 %
of` non-fat lactic solids. 13.4 g of CaCl2.2H20 is also added , 1~3S2;:~
in the same way as for cream A.
There is thus obtained a cream containing 24~3 % of fats and 6.7 % of non-fat lactic solids.
Cream C:
19.0 kg of pasteurised skimmed milk, to which 168 g of the same cellulosic componen~s as for cream A h~ve been added, are added to 48.0 kg of cream containing 42.4 %
of fats and 5.3 % of non-fat lactic solids.
13.4 g of CaC12.2H20 is also added in the same way as for cream A.
There is thus obtained a cream containing 29.5 % of fats and 6.2 % of non-fat lactic solids.
Cream D:
11.0 kg of pasteurised skimmed milk, to which 168 g of the same cellulosic components as for cream A have been added, are added to 56.0 kg of cream containing 42.4 % o~ fats and 5.3 % of non-fat lactic solids.
13.4 g of CaC12.2H20 are also added in the same way as for cream A.
There is thus obtained a cream containing 34.1 % of fats and 5.9 % of non-fat lactic solids.
The samples were then successively sub~ec~ed to hea~ing by the direct injection of steam at 150C for 3 seconds (uperisation), cooled by expansion in vacuo to 78 - 79C
(which eliminates the w~ter condensed during uperisation), homogenised under aseptic conditions at 50 atms, cooled to 22C in a tubular heat exch~nger and intrcduced into cans under aseptic conditions. After 4 months at 20C~ the phase stability was as follows:
.
~Lv~zz~
Cream Cream Cream Cream A B C D
__ Separation of fats 2-3 ~ tracestraces traces Sep~r~tion of serum 1 ml 2 ml 1 to 2 1 ml ml Crean~ A andB cannot be beaten with a mechanical beater.
By contrast, they are eminently suitable for culinary use.
Cream C can be beaten in less than 5 minutes and the resulting increase in volume is 120 %.
Cream D can be beaten in 1 minute S0 seconds (mechanical beater) and in 54 seconds (electrical beater) 9 its increase in volume amounting to 100 %. In addition, the beaten cream does not show any separation of serwm after Z hours.
1~ Whiole milk is skimmed and skimmed milk is prepared in the same way as in Example 1.
18.5 kg of pasteurised skimmed milk are added to 223 kg of cream containing 43.27 % of fats and 513 % of non~fat lactic solids. 675 g of the same cellulosic components as in Example 1 are added to 30 kg of pas~eurised skimmied -~
milk. 54.5 g of cooking salt (NaCl), dissolved beforehand in approximately 200 ml of water, are then added. The mixture is divided as follows:
Cream A: 135.8 kg Cream B: 135.7 kg to which 27.1 g of CaCl2.2H20 previously disoolved in 100 ml of water are added.
Creams A and B are then uperised and introduced into ;~ cans under aseptic conditions in the same w~y as in Ex~imple ~, but without homogenisation. The two creams contain 34.7 %
of fats and 5.5 % of non-fat lactic solids. After storage for ~8522~
2 months at 30C, the stability of the phases was as follows:
Cream Cream A B
Separ~ion of.fats 10 mm 1 mm Separation of serum 2-3 ml 1 ml These 2 creams can be beaten:
. Cream Cream A B
- Beating time . 2 min. 1 min.
(mechanical beater)45 sec. 46 sec~
Beating time 2 min, 1 min~ -(electrical beater)07 sec. 26 sec,, Increase in volume 100 % 100 %
ml of serum formed ~ .' after 2 hours 0.2 0 . Whole milk is skimmed and pasteurised skimmed milk is prepared in the same way as in Example 1.
2 Creams are'prepared as follows: .
Cream A: 18.2 kg of skimmed milk with a dry extract content of 9.2 %, in which 240 g of the same cellulosic components as in Example 1 have been dissolved, are added ' to 78 kg of cream containing 43.8 % of fats and 5.1 % of non-fat lactic solids. The mixture was beated in a colloidal . mill in the same way as in Example 1A. 20 g of cooking salt' (NaCl) dissolved beforehand in 100 ml of water are then added.
The mixture is then divided into 2 equal parts' e~ch weighing 48.3 kg.
Cream A 1: 10 g of CaCl2.2H20 previously dissolved in 50 ml of water are added.
Cream A 2: No addition.
Cream B: 18.2 kg of skimmed milk (dry extr~ct content -9.2 ~/0) are added to 78 kg of cream,containing 43.8 /0 of fats , ~ - 7 -B
.. .,~, . ........ ; . .
~ 5~ 2 ~
and 5.~ /O of non-fat lactic solids. 27 g of sodium salt of carboxymethyl cellulose had been previously dissolved in this skimmed milk. The mixture was treated in a colloidal mill in the same way as in Example 1A. 20 g of cooking salt (NaCl) dissolved beforehand in 100 ml of water are then added.
The above mlxture is then divided into two equal parts each w~ghing 48.3 kgo Cream B 1: 10 g of CaC12.2H20 dissolved beforehand in 50 ml of water are ~dded.
Cream B 2: No addition.
Creams A1, A2, B1 and B2 are then uperised and introduced into cans under aseptic conditions in the same way as in Example 1.
After storage for only 14 days at 20C, the samples showed significant differences in phase stability:
Cream Cream Cream Cream ' Separation of fats 0 0 2 to 3mm 5 mm Separation of serumtraces 0 2 ml 2 ml ~;
The starting material is pasteurised cream containing 42.7 /0 of fats and 4.5 % of non-fat solids.
Cream A: To 55 kg of the above cream there are successively added a colloidal solution of Avicel RC-591 in water (164 g of Avicel RC-591 + 4 kg of water), then 6.6 kg of a skimmed milk concentrate with a solids content of 15 % and, finally, 13 g of CaC12.2H20 dissolved in 100 ml of water. A cream containing 35.4 /0 of lactic fats and 5.8 /0 of non-fat solids is thus obtained, Cream B: Same procedure except that a suspension of pure microcrystalline cellulose (Avicel PH-101) is added in a *Trade Mark r~
~ 8 5Zz~
quantity of 148 g in solution in 4 kg of water.
The two creams A and B are heat treated, homogenised and canned under aseptic condil;ions in the same way as in Example 1.
Cans stored for 1 month at 20C and 30C showed the following differences in phase stability:
Cream A Cream B ~:
2 months 2 months 2 months 1 month 20C 30~C 20C 30C
Separation of fats traces2 mm 35 mm10-15 mm (compact(compac~
layer)layer) Separation of serum traces tracec 25 ml30 ml :
This shows that pure micro~rystalline cellulose does not enable the required result to be obtained.
The base cream obtained ~s in Example 1 from whole milk contains 42.6 ~ of fats and 4.25 % of non-fat solids.
To 180 kg of this cream there is added ~ colloid~l dispersion of 540 g of a dried mixture of microcrystalline cellulose and sodium salt of carboxymethyl cellulose in a ratio of 89 : 11 dissolved in 13.5 kg of pasteurised skimmed milk.
The 215.94 kg of cream thus obtained are divided into t~ree equal parts each weighing approximately 72 kg. The three creams A, B and C contain 34.9 % of lactic fats and approximately 5.6 % of non-fat solids.
Cream A: Addition of 14.4 g of NaCl dissolved in 30 ml of water.
-- 9 -- :
1138522~
Cream B: Successive addition of 14.4 g of NaCl dissolved in 30 ml of water and then 7.2 g of CaCl~.2H20 dissolved in S0 ml of water.
Cream C: Successive addition of 14.4 g of NaCl dissolved S in 30 ml of water and then 14.4 g of CaCl2.2H20 dissolved in 100 ml of water.
Creams A, Band C are uperised and canned under ~eptic conditions in the same way as in Example 1.
Cans stored for 4 months at 20C showed the following differences in phase stability:
Cream Cream Cream : :
A B C :;
Separation of fats approx. approx. approx.
10 mm 1 mm 2 mm (soft layer) Separation of serum 5 ml 2 ml 2 ml The three creams A, B and C stored for 1 night at 4 C
and then whipped by means of a mechanical beater produced the following results:
Cream Cream Cream A B C
__ __ __ Beating time 353" 2~18'l 1'22"
Increase in volume in V/o 75 75 100 ml of serum formed after 2 h. 0 traces 0 A similar test car~ed out in winter produced the following results for creams A and C after 2 m~nths at 30C:
Cream Cream A C
Separation of fats approx. 15 mm 1 mm Separation of serum 2-3 ml 1 ml - , .. .. ~ ~ . . . ~.... .. . ..
~35ZZIC~
.. _ The cream obtained as in Example 1 from whole milk contains 41.5 ~/0 of fats and approximately 5 ~/0 of non-fat solids.
Cream A: To 60 kg of the above cream there is added a colloidal dispersion of 208 g of a dried mixture of micro-crystalline cellulose and sodium salt of carboxymethyl cellulose (ratio 89 : 11) dissolved in 5.5 kg of softened water. This is followed by the successive addition of
.. . ., . . ,. .. . - . -, ..... . .. ... . , ~,,. ,., -. . . .
10~220 prolonged period, has never been attempted or even suggested in the past.
The cream containing at least 28 /~ of lipids is pref~ably obtained by diluting a cream containing from 40 ;~
to 44 % of lipids.
~ Experience has shown that, to obtain prolonged storage r under satisfactory conditions (4 - 6 months), the ratio of microcrystalline cellulose to the CMC should be at least 70 : 30. For shorter periods (4 - 6 weeks~; a ratio of 50 : 50 is sufficient. On the other hand, since pure microcrystalline cellulose does not produce the anticipated result, the ratio should be at most 92 : 8 In one preferred embodiment, there is used a mixture of microcrystalline cellulose and CMC of the type commercially available under the trade mark Avicel RC-591 which i~ described in pamphLet RC-27 of the FMC ~orporation, Marcus Hook, Pennsylvania, U.S.A., and manufactured by them. This product contains 89 parts of microcrystalline cellulose and 11 parts of sodium carboxymethyl cellulose.
In one preferred embodiment, the mixture of micro-crystalline cellulose and sodium carboxymethyl cellulose is dispersed in water or undiluted, diluted or concentrated skimmed milk before addition to the cream.
In addition, it has been found that the addition of ionic calcium favourably affects the phase stability of a beatable cream containing microcrystall~ne cellulose and CMC. This result is surprising because, in the absence of cellulose compounds, the addition of ionic calcium has a tendency to reduce the phase stability of the cream. In addition, the manufacturer o the compounds mentioned above considers that their dispersion is made more difficùlt by the presence of bivalent ions.
., R
. V, .. ....
~SZ2D
In one preferred embodimerlt, therefore, from 0.015 to 0.025 ~/0 of CaCl2.2H~O is added to the lactio cream defined above.
The invention is illustrated by the following Examples.
Whole milk is preheated to 40C and skimmed in a .
centrifugal skimmer. The cream obtained is pasteurised at 88~ and then cooled to 8C. It contains 42.2 % of fats and 5.25 % of non-fat solids. The skimmed milk is heated for 5 minutes ~o 95C. One part is immediately cooled to 50C whilst the other is concentrated in vacuo to a total dry extract content of 31.5 % and cooled to 20C. Four samples are then prepared:
Cream A:
34.7 kg of pasteurised skimmed milk (dry extract:
approxima~ely 9.0 /0) are added to 3203 kg of cream containing ~
42~4 % of fats and 5.3 % of non-fat lactic solids. 168 g ~ ;
of a dried mixture of microcrystalline cellulose and a sodium salt of carboxymethyl cellulose in a ratio of 89 : 11 had been previously dissolved in the skimmed milk with vigorous stirring. The mixture of skimmed milk and cellulosic components is treated in a colloidal mill to increase the degree of dispersion of the cellulosic constituents. After addition of this mixture to the cream, 13.4 g of CaCl2.2H20 dissolved in approximately 100 ml of water are added.
There is thus obtained a c~eam containing 20.1 % of fats and 6.8 % of non-fat lactic solids.
Cream B:
26.9 kg of pasteurised skimmed milk, to which 168 g of the same cellulosic component as in A have becn added, are added to 40.1 kg of cream containing 42.4 % of fats and 5.3 %
of` non-fat lactic solids. 13.4 g of CaCl2.2H20 is also added , 1~3S2;:~
in the same way as for cream A.
There is thus obtained a cream containing 24~3 % of fats and 6.7 % of non-fat lactic solids.
Cream C:
19.0 kg of pasteurised skimmed milk, to which 168 g of the same cellulosic componen~s as for cream A h~ve been added, are added to 48.0 kg of cream containing 42.4 %
of fats and 5.3 % of non-fat lactic solids.
13.4 g of CaC12.2H20 is also added in the same way as for cream A.
There is thus obtained a cream containing 29.5 % of fats and 6.2 % of non-fat lactic solids.
Cream D:
11.0 kg of pasteurised skimmed milk, to which 168 g of the same cellulosic components as for cream A have been added, are added to 56.0 kg of cream containing 42.4 % o~ fats and 5.3 % of non-fat lactic solids.
13.4 g of CaC12.2H20 are also added in the same way as for cream A.
There is thus obtained a cream containing 34.1 % of fats and 5.9 % of non-fat lactic solids.
The samples were then successively sub~ec~ed to hea~ing by the direct injection of steam at 150C for 3 seconds (uperisation), cooled by expansion in vacuo to 78 - 79C
(which eliminates the w~ter condensed during uperisation), homogenised under aseptic conditions at 50 atms, cooled to 22C in a tubular heat exch~nger and intrcduced into cans under aseptic conditions. After 4 months at 20C~ the phase stability was as follows:
.
~Lv~zz~
Cream Cream Cream Cream A B C D
__ Separation of fats 2-3 ~ tracestraces traces Sep~r~tion of serum 1 ml 2 ml 1 to 2 1 ml ml Crean~ A andB cannot be beaten with a mechanical beater.
By contrast, they are eminently suitable for culinary use.
Cream C can be beaten in less than 5 minutes and the resulting increase in volume is 120 %.
Cream D can be beaten in 1 minute S0 seconds (mechanical beater) and in 54 seconds (electrical beater) 9 its increase in volume amounting to 100 %. In addition, the beaten cream does not show any separation of serwm after Z hours.
1~ Whiole milk is skimmed and skimmed milk is prepared in the same way as in Example 1.
18.5 kg of pasteurised skimmed milk are added to 223 kg of cream containing 43.27 % of fats and 513 % of non~fat lactic solids. 675 g of the same cellulosic components as in Example 1 are added to 30 kg of pas~eurised skimmied -~
milk. 54.5 g of cooking salt (NaCl), dissolved beforehand in approximately 200 ml of water, are then added. The mixture is divided as follows:
Cream A: 135.8 kg Cream B: 135.7 kg to which 27.1 g of CaCl2.2H20 previously disoolved in 100 ml of water are added.
Creams A and B are then uperised and introduced into ;~ cans under aseptic conditions in the same w~y as in Ex~imple ~, but without homogenisation. The two creams contain 34.7 %
of fats and 5.5 % of non-fat lactic solids. After storage for ~8522~
2 months at 30C, the stability of the phases was as follows:
Cream Cream A B
Separ~ion of.fats 10 mm 1 mm Separation of serum 2-3 ml 1 ml These 2 creams can be beaten:
. Cream Cream A B
- Beating time . 2 min. 1 min.
(mechanical beater)45 sec. 46 sec~
Beating time 2 min, 1 min~ -(electrical beater)07 sec. 26 sec,, Increase in volume 100 % 100 %
ml of serum formed ~ .' after 2 hours 0.2 0 . Whole milk is skimmed and pasteurised skimmed milk is prepared in the same way as in Example 1.
2 Creams are'prepared as follows: .
Cream A: 18.2 kg of skimmed milk with a dry extract content of 9.2 %, in which 240 g of the same cellulosic components as in Example 1 have been dissolved, are added ' to 78 kg of cream containing 43.8 % of fats and 5.1 % of non-fat lactic solids. The mixture was beated in a colloidal . mill in the same way as in Example 1A. 20 g of cooking salt' (NaCl) dissolved beforehand in 100 ml of water are then added.
The mixture is then divided into 2 equal parts' e~ch weighing 48.3 kg.
Cream A 1: 10 g of CaCl2.2H20 previously dissolved in 50 ml of water are added.
Cream A 2: No addition.
Cream B: 18.2 kg of skimmed milk (dry extr~ct content -9.2 ~/0) are added to 78 kg of cream,containing 43.8 /0 of fats , ~ - 7 -B
.. .,~, . ........ ; . .
~ 5~ 2 ~
and 5.~ /O of non-fat lactic solids. 27 g of sodium salt of carboxymethyl cellulose had been previously dissolved in this skimmed milk. The mixture was treated in a colloidal mill in the same way as in Example 1A. 20 g of cooking salt (NaCl) dissolved beforehand in 100 ml of water are then added.
The above mlxture is then divided into two equal parts each w~ghing 48.3 kgo Cream B 1: 10 g of CaC12.2H20 dissolved beforehand in 50 ml of water are ~dded.
Cream B 2: No addition.
Creams A1, A2, B1 and B2 are then uperised and introduced into cans under aseptic conditions in the same way as in Example 1.
After storage for only 14 days at 20C, the samples showed significant differences in phase stability:
Cream Cream Cream Cream ' Separation of fats 0 0 2 to 3mm 5 mm Separation of serumtraces 0 2 ml 2 ml ~;
The starting material is pasteurised cream containing 42.7 /0 of fats and 4.5 % of non-fat solids.
Cream A: To 55 kg of the above cream there are successively added a colloidal solution of Avicel RC-591 in water (164 g of Avicel RC-591 + 4 kg of water), then 6.6 kg of a skimmed milk concentrate with a solids content of 15 % and, finally, 13 g of CaC12.2H20 dissolved in 100 ml of water. A cream containing 35.4 /0 of lactic fats and 5.8 /0 of non-fat solids is thus obtained, Cream B: Same procedure except that a suspension of pure microcrystalline cellulose (Avicel PH-101) is added in a *Trade Mark r~
~ 8 5Zz~
quantity of 148 g in solution in 4 kg of water.
The two creams A and B are heat treated, homogenised and canned under aseptic condil;ions in the same way as in Example 1.
Cans stored for 1 month at 20C and 30C showed the following differences in phase stability:
Cream A Cream B ~:
2 months 2 months 2 months 1 month 20C 30~C 20C 30C
Separation of fats traces2 mm 35 mm10-15 mm (compact(compac~
layer)layer) Separation of serum traces tracec 25 ml30 ml :
This shows that pure micro~rystalline cellulose does not enable the required result to be obtained.
The base cream obtained ~s in Example 1 from whole milk contains 42.6 ~ of fats and 4.25 % of non-fat solids.
To 180 kg of this cream there is added ~ colloid~l dispersion of 540 g of a dried mixture of microcrystalline cellulose and sodium salt of carboxymethyl cellulose in a ratio of 89 : 11 dissolved in 13.5 kg of pasteurised skimmed milk.
The 215.94 kg of cream thus obtained are divided into t~ree equal parts each weighing approximately 72 kg. The three creams A, B and C contain 34.9 % of lactic fats and approximately 5.6 % of non-fat solids.
Cream A: Addition of 14.4 g of NaCl dissolved in 30 ml of water.
-- 9 -- :
1138522~
Cream B: Successive addition of 14.4 g of NaCl dissolved in 30 ml of water and then 7.2 g of CaCl~.2H20 dissolved in S0 ml of water.
Cream C: Successive addition of 14.4 g of NaCl dissolved S in 30 ml of water and then 14.4 g of CaCl2.2H20 dissolved in 100 ml of water.
Creams A, Band C are uperised and canned under ~eptic conditions in the same way as in Example 1.
Cans stored for 4 months at 20C showed the following differences in phase stability:
Cream Cream Cream : :
A B C :;
Separation of fats approx. approx. approx.
10 mm 1 mm 2 mm (soft layer) Separation of serum 5 ml 2 ml 2 ml The three creams A, B and C stored for 1 night at 4 C
and then whipped by means of a mechanical beater produced the following results:
Cream Cream Cream A B C
__ __ __ Beating time 353" 2~18'l 1'22"
Increase in volume in V/o 75 75 100 ml of serum formed after 2 h. 0 traces 0 A similar test car~ed out in winter produced the following results for creams A and C after 2 m~nths at 30C:
Cream Cream A C
Separation of fats approx. 15 mm 1 mm Separation of serum 2-3 ml 1 ml - , .. .. ~ ~ . . . ~.... .. . ..
~35ZZIC~
.. _ The cream obtained as in Example 1 from whole milk contains 41.5 ~/0 of fats and approximately 5 ~/0 of non-fat solids.
Cream A: To 60 kg of the above cream there is added a colloidal dispersion of 208 g of a dried mixture of micro-crystalline cellulose and sodium salt of carboxymethyl cellulose (ratio 89 : 11) dissolved in 5.5 kg of softened water. This is followed by the successive addition of
3.5 kg of pasteurised skimmed milk, 13.8 g of NaCl dissolved in 30 ml of water and 13.8 g of CaC12.2H20 dlssolved in 100 ml,,~ ;
of water.
Cream B: To 60 kg of the above cream there is added an aqueous colloidal dispersion o cellulosic'components in the following proportions:
1) water 8 kg 2) dried mixture of microcryst,alline cellulose and sodium salt of carboxymethyl cellulose ~ratio 89 ~ 208 g 3) sodium salt of c~rboxymethyl cellulose (Hercules' type 7 HF~: 20 g In this case, the ratio of microcrystalllne cellulose ,' to the sodium salt of carboxymethyl cellulose in the dispersion is 82 : 17.
Following the addition of this colloidal dispersion to the cream, another 1 kg of skimmed milk and then the s~me quanti~ies of NaCl and CaC12.2H20 as for cream A are added.
Cream C: The procedure is as in Example Bo The aqueous ___ colloidal dispersion of cellulosic components is as follows:
, 1) water 9 kg 2) dried mixture of mioDcrystalline cellulose and sodium salt of carboxymethyl cellulose (ratio *Trade Mark \~ .
: .:,, .. .. . ; . . ...
~5~ZO
89 ~ 208 g , :
3) sodium salt of carboxymethyl cellulose (Hercules' type 7 HF): 42 g.
The ratio of microcrysta.lline cellulose to sodium salt - of carboxymethyl cellulose in the-dispersion is 76 : 24.
Following the addition of this colloidal dispersion to the cream, NaCl and CaC12.2H20 are added in the same quantities as for cream A.
Cream D: The procedure is as for cream C, except that , the 42 g of Hercules' Sype 7 HF sodium salt of carboxymethyl cellulose.are not added to the colloid~l aqueous dispersion. ~`-The ratio of microcrystalline cellulose tosodium salt of carboxymethyl cellulose in the dispersion is 70 : 30.
Creams A to D are then uperised and canned under - 15 aseptic conditions in the same way as in Example 1.
After storage for 4 months at 20C, the situation is as follows: :
Separation of fats: traces or A, B, C and D
Separation of serum: 1 ml for A, B, C
~ 0 for D :
''' *Trade ~lark `~B
.. . ., .. , .. . . .. . . .. .... , ...... .. . . ., . ~ ... . . . .
of water.
Cream B: To 60 kg of the above cream there is added an aqueous colloidal dispersion o cellulosic'components in the following proportions:
1) water 8 kg 2) dried mixture of microcryst,alline cellulose and sodium salt of carboxymethyl cellulose ~ratio 89 ~ 208 g 3) sodium salt of c~rboxymethyl cellulose (Hercules' type 7 HF~: 20 g In this case, the ratio of microcrystalllne cellulose ,' to the sodium salt of carboxymethyl cellulose in the dispersion is 82 : 17.
Following the addition of this colloidal dispersion to the cream, another 1 kg of skimmed milk and then the s~me quanti~ies of NaCl and CaC12.2H20 as for cream A are added.
Cream C: The procedure is as in Example Bo The aqueous ___ colloidal dispersion of cellulosic components is as follows:
, 1) water 9 kg 2) dried mixture of mioDcrystalline cellulose and sodium salt of carboxymethyl cellulose (ratio *Trade Mark \~ .
: .:,, .. .. . ; . . ...
~5~ZO
89 ~ 208 g , :
3) sodium salt of carboxymethyl cellulose (Hercules' type 7 HF): 42 g.
The ratio of microcrysta.lline cellulose to sodium salt - of carboxymethyl cellulose in the-dispersion is 76 : 24.
Following the addition of this colloidal dispersion to the cream, NaCl and CaC12.2H20 are added in the same quantities as for cream A.
Cream D: The procedure is as for cream C, except that , the 42 g of Hercules' Sype 7 HF sodium salt of carboxymethyl cellulose.are not added to the colloid~l aqueous dispersion. ~`-The ratio of microcrystalline cellulose tosodium salt of carboxymethyl cellulose in the dispersion is 70 : 30.
Creams A to D are then uperised and canned under - 15 aseptic conditions in the same way as in Example 1.
After storage for 4 months at 20C, the situation is as follows: :
Separation of fats: traces or A, B, C and D
Separation of serum: 1 ml for A, B, C
~ 0 for D :
''' *Trade ~lark `~B
.. . ., .. , .. . . .. . . .. .... , ...... .. . . ., . ~ ... . . . .
Claims (13)
OR PRIVILEGE IS CLAIMED ARE DEFINED AS FOLLOWS:
1. A process for the production of a beatable lactic cream with good keeping properties, wherein from 0.2 to 0.6 % by weight of a mixture of microcrystalline cellulose and sodium carboxymethyl cellulose in the ratio of between 70 : 30 and 92 : 8, is added to a lactic cream containing at least 28 % by weight of lipids, and wherein the cream at least is heat treated to ensure its conserva-tion.
2. A process as claimed in claim 1, wherein from 0.015 to 0.025 % by weight, based on the cream containing microcrystalline cellulose and sodium carboxy-methyl cellulose, of an ionic calcium salt are additionally added.
3. A process as claimed in claim 2, wherein the ionic calcium salt is CaCl2.2H2O.
4. A process as claimed in claim 1, wherein the ratio of microcrystalline cellulose to sodium carboxymethyl cellulose is 89 : 11.
5. A process as claimed in claim 1, wherein the cream containing at least 28 % of lipids is obtained by diluting a cream containing from 40 to 44 % of lipids.
6. A process as claimed in claim 1, wherein the mixture of microcrystalline cellulose and sodium carboxymethyl cellulose is dispersed in water or skimmed milk before addition to the cream.
7. A process as claimed in claim 1, wherein the cream is subjected to brief heat treatment at elevated temperature (HTST).
8. A process as claimed in claim 1, wherein the cream is sterilised.
9. A beatable lactic cream with good keeping properties, wherein it contains at least 28 % of lipids and from 0.2 to 0.6 % by weight of a mixture of micro-crystalline cellulose and sodium carboxymethyl cellulose in the ratio of be-tween 70 : 30 and 92 : 8.
10. A lactic cream as claimed in claim 9, wherein, before dilution and addition of microcrystalline cellulose and sodium carboxymethyl cellulose, its lactic fats content amounts to between 40 and 44 %.
11. A beatable lactic cream as claimed in claim 9, wherein it contains from 0.015 to 0.025 % by weight, based on the cream containing microcrystalline cellulose and sodium carboxymethyl cellulose, of an ionic calcium salt.
12. A lactic cream as claimed in claim 11, wherein the ionic calcium salt is CaCl2.2H2O.
13. A lactic cream as claimed in claim 9, wherein the ratio of microcrystalline cellulose to sodium carboxymethyl cellulose is 89 : 11.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CH16490/75 | 1975-12-22 | ||
| CH1649075A CH604548A5 (en) | 1975-12-22 | 1975-12-22 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1085220A true CA1085220A (en) | 1980-09-09 |
Family
ID=4417833
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA267,853A Expired CA1085220A (en) | 1975-12-22 | 1976-12-14 | Process for the production of a beatable lactic cream with good keeping properties and the product obtained by this process |
Country Status (12)
| Country | Link |
|---|---|
| AR (1) | AR209705A1 (en) |
| AU (1) | AU503132B2 (en) |
| CA (1) | CA1085220A (en) |
| CH (1) | CH604548A5 (en) |
| DE (1) | DE2656802A1 (en) |
| ES (1) | ES454445A1 (en) |
| FR (1) | FR2336087A1 (en) |
| GB (1) | GB1567049A (en) |
| GR (1) | GR62442B (en) |
| MX (1) | MX4636E (en) |
| NL (1) | NL7613975A (en) |
| NZ (1) | NZ182903A (en) |
Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES2752452T3 (en) | 2002-05-14 | 2020-04-06 | Dupont Nutrition Usa Inc | Compositions of microcrystalline cellulose hydrocolloids co-worn by attrition and method for their manufacture |
| US7879382B2 (en) | 2005-09-30 | 2011-02-01 | Fmc Corporation | Stabilizers and compositions and products comprising same |
| US7998505B2 (en) | 2006-10-27 | 2011-08-16 | Fmc Corporation | Dry granulation binders, products, and use thereof |
| DE102009022738A1 (en) * | 2009-05-26 | 2010-12-09 | J. Rettenmaier & Söhne Gmbh + Co. Kg | Stabilizer for food applications |
| EP2338352A1 (en) * | 2009-12-22 | 2011-06-29 | Corporacion Alimentaria Penasanta, S.A. | Butter and process for obtaining same |
| WO2013052114A1 (en) * | 2011-10-05 | 2013-04-11 | Fmc Corporation | Stabilizer composition of microcrystalline cellulose and carboxymethylcellulose, method for making, and uses |
| US9055757B2 (en) | 2011-10-05 | 2015-06-16 | Fmc Corporation | Stabilizer composition of co-attrited microcrystalline cellulose and carboxymethylcellulose, method for making, and uses |
| CN103987273B (en) | 2011-12-09 | 2018-07-27 | Fmc有限公司 | The stabiliser compositions ground altogether with excellent glue intensity |
| FI126738B (en) * | 2013-04-29 | 2017-04-28 | Valio Oy | Foam-forming milk product and process for its preparation |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3023104A (en) * | 1960-07-05 | 1962-02-27 | American Viscose Corp | Food compositions incorporating cellulose crystallite aggregates |
| FR1363884A (en) * | 1962-10-18 | 1964-06-19 | American Viscose Corp | Process for the manufacture of products capable of producing edible or inedible foam incorporating aggregates of cellulose crystallites or derivatives thereof |
| US3746552A (en) * | 1971-01-04 | 1973-07-17 | Scm Corp | Edible whippable topping compositions containing a polyoxyalkylene derivative of a polyglycerol higher fatty acid ester |
-
1975
- 1975-12-22 CH CH1649075A patent/CH604548A5/xx not_active IP Right Cessation
-
1976
- 1976-12-02 GB GB5026976A patent/GB1567049A/en not_active Expired
- 1976-12-14 CA CA267,853A patent/CA1085220A/en not_active Expired
- 1976-12-15 DE DE19762656802 patent/DE2656802A1/en not_active Withdrawn
- 1976-12-16 AR AR26588176A patent/AR209705A1/en active
- 1976-12-16 NL NL7613975A patent/NL7613975A/en not_active Application Discontinuation
- 1976-12-16 AU AU20617/76A patent/AU503132B2/en not_active Expired
- 1976-12-16 NZ NZ18290376A patent/NZ182903A/en unknown
- 1976-12-17 MX MX524976U patent/MX4636E/en unknown
- 1976-12-21 FR FR7638515A patent/FR2336087A1/en active Granted
- 1976-12-21 ES ES454445A patent/ES454445A1/en not_active Expired
- 1976-12-22 GR GR52464A patent/GR62442B/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| CH604548A5 (en) | 1978-09-15 |
| GB1567049A (en) | 1980-05-08 |
| NL7613975A (en) | 1977-06-24 |
| GR62442B (en) | 1979-04-12 |
| AU503132B2 (en) | 1979-08-23 |
| AU2061776A (en) | 1978-06-22 |
| FR2336087A1 (en) | 1977-07-22 |
| FR2336087B1 (en) | 1981-05-29 |
| MX4636E (en) | 1982-07-14 |
| ES454445A1 (en) | 1978-03-01 |
| DE2656802A1 (en) | 1977-06-23 |
| AR209705A1 (en) | 1977-05-13 |
| NZ182903A (en) | 1978-11-13 |
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