CA2547760A1 - Dairy product comprising texturizers - Google Patents
Dairy product comprising texturizers Download PDFInfo
- Publication number
- CA2547760A1 CA2547760A1 CA002547760A CA2547760A CA2547760A1 CA 2547760 A1 CA2547760 A1 CA 2547760A1 CA 002547760 A CA002547760 A CA 002547760A CA 2547760 A CA2547760 A CA 2547760A CA 2547760 A1 CA2547760 A1 CA 2547760A1
- Authority
- CA
- Canada
- Prior art keywords
- dairy product
- milk
- hyaluronic acid
- texturizing agent
- cheese
- 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.)
- Abandoned
Links
- 235000013365 dairy product Nutrition 0.000 title claims abstract description 59
- KIUKXJAPPMFGSW-DNGZLQJQSA-N (2S,3S,4S,5R,6R)-6-[(2S,3R,4R,5S,6R)-3-Acetamido-2-[(2S,3S,4R,5R,6R)-6-[(2R,3R,4R,5S,6R)-3-acetamido-2,5-dihydroxy-6-(hydroxymethyl)oxan-4-yl]oxy-2-carboxy-4,5-dihydroxyoxan-3-yl]oxy-5-hydroxy-6-(hydroxymethyl)oxan-4-yl]oxy-3,4,5-trihydroxyoxane-2-carboxylic acid Chemical compound CC(=O)N[C@H]1[C@H](O)O[C@H](CO)[C@@H](O)[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@H](O3)C(O)=O)O)[C@H](O)[C@@H](CO)O2)NC(C)=O)[C@@H](C(O)=O)O1 KIUKXJAPPMFGSW-DNGZLQJQSA-N 0.000 claims abstract description 59
- 229960003160 hyaluronic acid Drugs 0.000 claims abstract description 59
- 229920002674 hyaluronan Polymers 0.000 claims abstract description 54
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 46
- 235000013336 milk Nutrition 0.000 claims description 49
- 239000008267 milk Substances 0.000 claims description 49
- 210000004080 milk Anatomy 0.000 claims description 49
- 235000013351 cheese Nutrition 0.000 claims description 28
- 235000015243 ice cream Nutrition 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 9
- 235000013618 yogurt Nutrition 0.000 claims description 9
- 235000021001 fermented dairy product Nutrition 0.000 claims description 8
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 229920002472 Starch Polymers 0.000 claims description 5
- 244000005700 microbiome Species 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
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- 239000004368 Modified starch Substances 0.000 claims description 3
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- 235000010987 pectin Nutrition 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 3
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 claims description 2
- 229920001817 Agar Polymers 0.000 claims description 2
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 2
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 2
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- 241000206672 Gelidium Species 0.000 claims description 2
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- 235000010419 agar Nutrition 0.000 claims description 2
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- 239000000665 guar gum Substances 0.000 claims description 2
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- 239000000252 konjac Substances 0.000 claims description 2
- 235000010485 konjac Nutrition 0.000 claims description 2
- 235000010420 locust bean gum Nutrition 0.000 claims description 2
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- 235000019813 microcrystalline cellulose Nutrition 0.000 claims description 2
- 239000008108 microcrystalline cellulose Substances 0.000 claims description 2
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- 125000000837 carbohydrate group Chemical group 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 18
- 239000000306 component Substances 0.000 description 15
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 12
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- 239000007858 starting material Substances 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 239000000843 powder Substances 0.000 description 5
- 229920002261 Corn starch Polymers 0.000 description 4
- 241000287828 Gallus gallus Species 0.000 description 4
- 239000002253 acid Substances 0.000 description 4
- 235000015155 buttermilk Nutrition 0.000 description 4
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- 150000003839 salts Chemical class 0.000 description 4
- 241000194017 Streptococcus Species 0.000 description 3
- 241000120569 Streptococcus equi subsp. zooepidemicus Species 0.000 description 3
- 108010046377 Whey Proteins Proteins 0.000 description 3
- 102000007544 Whey Proteins Human genes 0.000 description 3
- 235000014121 butter Nutrition 0.000 description 3
- 210000004027 cell Anatomy 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 238000009928 pasteurization Methods 0.000 description 3
- 235000014059 processed cheese Nutrition 0.000 description 3
- 235000020183 skimmed milk Nutrition 0.000 description 3
- 235000015112 vegetable and seed oil Nutrition 0.000 description 3
- 239000008158 vegetable oil Substances 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- WCDDVEOXEIYWFB-VXORFPGASA-N (2s,3s,4r,5r,6r)-3-[(2s,3r,5s,6r)-3-acetamido-5-hydroxy-6-(hydroxymethyl)oxan-2-yl]oxy-4,5,6-trihydroxyoxane-2-carboxylic acid Chemical compound CC(=O)N[C@@H]1C[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](C(O)=O)O[C@@H](O)[C@H](O)[C@H]1O WCDDVEOXEIYWFB-VXORFPGASA-N 0.000 description 2
- 241000186000 Bifidobacterium Species 0.000 description 2
- 102000011632 Caseins Human genes 0.000 description 2
- 108010076119 Caseins Proteins 0.000 description 2
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- 239000001828 Gelatine Substances 0.000 description 2
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- 235000019759 Maize starch Nutrition 0.000 description 2
- 240000002129 Malva sylvestris Species 0.000 description 2
- 235000006770 Malva sylvestris Nutrition 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 102000014171 Milk Proteins Human genes 0.000 description 2
- 108010011756 Milk Proteins Proteins 0.000 description 2
- 229920002385 Sodium hyaluronate Polymers 0.000 description 2
- 239000005862 Whey Substances 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 210000000845 cartilage Anatomy 0.000 description 2
- 239000005018 casein Substances 0.000 description 2
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 2
- 235000021240 caseins Nutrition 0.000 description 2
- 230000015271 coagulation Effects 0.000 description 2
- 238000005345 coagulation Methods 0.000 description 2
- 239000000470 constituent Substances 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 239000008120 corn starch Substances 0.000 description 2
- 235000014048 cultured milk product Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000001804 emulsifying effect Effects 0.000 description 2
- 229920000159 gelatin Polymers 0.000 description 2
- 235000019322 gelatine Nutrition 0.000 description 2
- 238000000265 homogenisation Methods 0.000 description 2
- 229940014041 hyaluronate Drugs 0.000 description 2
- 238000011081 inoculation Methods 0.000 description 2
- 230000010354 integration Effects 0.000 description 2
- 235000004213 low-fat Nutrition 0.000 description 2
- 235000021243 milk fat Nutrition 0.000 description 2
- 235000021239 milk protein Nutrition 0.000 description 2
- 230000010355 oscillation Effects 0.000 description 2
- 229920000728 polyester Polymers 0.000 description 2
- 239000006041 probiotic Substances 0.000 description 2
- 230000000529 probiotic effect Effects 0.000 description 2
- 235000018291 probiotics Nutrition 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 238000000518 rheometry Methods 0.000 description 2
- 229940010747 sodium hyaluronate Drugs 0.000 description 2
- YWIVKILSMZOHHF-QJZPQSOGSA-N sodium;(2s,3s,4s,5r,6r)-6-[(2s,3r,4r,5s,6r)-3-acetamido-2-[(2s,3s,4r,5r,6r)-6-[(2r,3r,4r,5s,6r)-3-acetamido-2,5-dihydroxy-6-(hydroxymethyl)oxan-4-yl]oxy-2-carboxy-4,5-dihydroxyoxan-3-yl]oxy-5-hydroxy-6-(hydroxymethyl)oxan-4-yl]oxy-3,4,5-trihydroxyoxane-2- Chemical compound [Na+].CC(=O)N[C@H]1[C@H](O)O[C@H](CO)[C@@H](O)[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@H](O3)C(O)=O)O)[C@H](O)[C@@H](CO)O2)NC(C)=O)[C@@H](C(O)=O)O1 YWIVKILSMZOHHF-QJZPQSOGSA-N 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 238000000196 viscometry Methods 0.000 description 2
- 229940100445 wheat starch Drugs 0.000 description 2
- 235000008939 whole milk Nutrition 0.000 description 2
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241000283690 Bos taurus Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000282832 Camelidae Species 0.000 description 1
- 241000283707 Capra Species 0.000 description 1
- 108090000746 Chymosin Proteins 0.000 description 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 description 1
- 240000006766 Cornus mas Species 0.000 description 1
- 235000003363 Cornus mas Nutrition 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 102000010834 Extracellular Matrix Proteins Human genes 0.000 description 1
- 108010037362 Extracellular Matrix Proteins Proteins 0.000 description 1
- IAJILQKETJEXLJ-UHFFFAOYSA-N Galacturonsaeure Chemical group O=CC(O)C(O)C(O)C(O)C(O)=O IAJILQKETJEXLJ-UHFFFAOYSA-N 0.000 description 1
- 240000001046 Lactobacillus acidophilus Species 0.000 description 1
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 description 1
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 1
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 1
- 241001147746 Lactobacillus delbrueckii subsp. lactis Species 0.000 description 1
- 241000194036 Lactococcus Species 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 241000192132 Leuconostoc Species 0.000 description 1
- 241000124008 Mammalia Species 0.000 description 1
- OVRNDRQMDRJTHS-UHFFFAOYSA-N N-acelyl-D-glucosamine Natural products CC(=O)NC1C(O)OC(CO)C(O)C1O OVRNDRQMDRJTHS-UHFFFAOYSA-N 0.000 description 1
- OVRNDRQMDRJTHS-FMDGEEDCSA-N N-acetyl-beta-D-glucosamine Chemical group CC(=O)N[C@H]1[C@H](O)O[C@H](CO)[C@@H](O)[C@@H]1O OVRNDRQMDRJTHS-FMDGEEDCSA-N 0.000 description 1
- MBLBDJOUHNCFQT-LXGUWJNJSA-N N-acetylglucosamine Natural products CC(=O)N[C@@H](C=O)[C@@H](O)[C@H](O)[C@H](O)CO MBLBDJOUHNCFQT-LXGUWJNJSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
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- 241000606856 Pasteurella multocida Species 0.000 description 1
- 241001494479 Pecora Species 0.000 description 1
- 241000221696 Sclerotinia sclerotiorum Species 0.000 description 1
- 241000194020 Streptococcus thermophilus Species 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 235000020167 acidified milk Nutrition 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- AEMOLEFTQBMNLQ-WAXACMCWSA-N alpha-D-glucuronic acid Chemical group O[C@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-WAXACMCWSA-N 0.000 description 1
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- 230000012292 cell migration Effects 0.000 description 1
- 230000009087 cell motility Effects 0.000 description 1
- 229940080701 chymosin Drugs 0.000 description 1
- 239000000701 coagulant Substances 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 235000015146 crème fraîche Nutrition 0.000 description 1
- 235000015142 cultured sour cream Nutrition 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 150000002016 disaccharides Chemical group 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
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- 210000002744 extracellular matrix Anatomy 0.000 description 1
- 235000013861 fat-free Nutrition 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000019541 flavored milk drink Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000000727 fraction Substances 0.000 description 1
- 235000015061 fromage frais Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000011617 hard cheese Nutrition 0.000 description 1
- 230000007407 health benefit Effects 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 229940039695 lactobacillus acidophilus Drugs 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 230000001050 lubricating effect Effects 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
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- 230000000813 microbial effect Effects 0.000 description 1
- 238000009629 microbiological culture Methods 0.000 description 1
- 235000020124 milk-based beverage Nutrition 0.000 description 1
- GNOLWGAJQVLBSM-UHFFFAOYSA-N n,n,5,7-tetramethyl-1,2,3,4-tetrahydronaphthalen-1-amine Chemical compound C1=C(C)C=C2C(N(C)C)CCCC2=C1C GNOLWGAJQVLBSM-UHFFFAOYSA-N 0.000 description 1
- 229950006780 n-acetylglucosamine Drugs 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000020477 pH reduction Effects 0.000 description 1
- 235000021116 parmesan Nutrition 0.000 description 1
- 235000015927 pasta Nutrition 0.000 description 1
- 235000021317 phosphate Nutrition 0.000 description 1
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 235000008476 powdered milk Nutrition 0.000 description 1
- 238000005086 pumping Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/40—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the dairy products used
-
- 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
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/02—Making cheese curd
- A23C19/05—Treating milk before coagulation; Separating whey from curd
- A23C19/054—Treating milk before coagulation; Separating whey from curd using additives other than acidifying agents, NaCl, CaCl2, dairy products, proteins, fats, enzymes or microorganisms
-
- 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
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/068—Particular types of cheese
- A23C19/08—Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing
- A23C19/082—Adding substances to the curd before or during melting; Melting salts
-
- 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
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/137—Thickening substances
-
- 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
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
- A23C9/1544—Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
Abstract
The present invention relates to a method for improving the textural properties of a dairy product by using a combination of hyaluronic acid and a second texturizing agent for producing the dairy product, and to a dairy product comprising hyaluronic acid and a second texturizing agent.
Description
DAIRY PRODUCT COMPRISING TEXTURIZERS
TECHNICAL FIELD
The present invention relates to a dairy product comprising hyaluronic acid and a second tex-turizer, a method of producing the dairy product, and use of hyaluronic acid in combination with a second texturizer for producing a dairy product.
BACKGROUND OF THE INVENTION
Glycosaminoglycans such as hyaluronic acid are negatively charged molecules, and have an extended conformation. Glycosaminoglycans are located primarily on the surface of cells or in the extracellular matrix. Glycosaminoglycans also have low compressibility in solution. As such, glycosaminoglycans are ideal as a lubricating fluid, and are found naturally in the joints. The rigidity of glycosaminoglycans provides structural integrity to cells and provides passageways between cells, allowing for cell migration.
Hyaluronic acid is also suspected of having a role in numerous physiological functions, such as adhesion, development, cell motility, cancer, angiogenesis, cartilage enhancement and wound healing.
US 6432929 discloses a cartilage enhancing food supplement comprising hyaluronic acid.
In dairy products the texture, mouthfeel and stability may be enhanced by addition of texturiz-ing agents. These agents typically bind water and/or increase the viscosity of the product.
Texturizing agents may also be used to replace fat in low fat dairy products.
Examples of tex-turizing agents are gelatine and pectin.
It is an object of the present invention to provide a dairy product with enhanced textural properties.
SUMMARY OF THE INVENTION
The inventors have found that when hyaluronic acid and a second texturizer is added to a dairy product it affects the textural properties of the dairy product to a greater extent than what can be achieved by adding hyaluronic acid or the second texturizing agent alone.
The invention thus relates in a first aspect to a dairy product comprising hyaluronic acid and a second texturizing agent and one or more milk components and/or milk fractions. In further aspects the invention relates to a method for preparing a dairy product and to use of hyalu-ronic acid and a second texturizing agent for preparing a dairy product.
DETAILED DESCRIPTION OF THE INVENTION
Hyaluronic acid In the context of the present invention the term "hyaluronic acid" covers hyaluronic acid as such as well as a salt of hyaluronic acid, a hyoluronate.
Hyaluronic acid is an unsulphated glycosaminoglycan with a simple structure of repeating disaccharide units of N-acetyl-glucosamine and D-glucuronic acid. The sugars are linked to-gether by alternating beta-1,4 and beta-1,3 glycosidic bonds. Hyaluronic acid has a molecu-lar weight usually in the range from about 100 kDa to about 4000 kDa.
In one embodiment of the invention the amount of hyaluronic acid in the dairy product is in the range 0.001-10% (weight/weight), such as in the range 0.005-5%, preferably in the range 0.01-2%, more preferably in the range 0.01-1%.
Sources of hyaluronic acid A main commercial source of hyaluronic acid is chicken or rooster comb, which has hyalu-ronic acid at a higher concentration than other animal tissues. Another important source of hyaluronic acid is microorganisms, through a fermentation process. United States Patent No.
4,301,539, (Akasaka, et al.) discloses a method for preparing hyaluronic acid.
Yields from a strain of S. zooepidemicus are reported of about 3.6 g/I. In European patent EP0694616, yields of about 3.5 g/I are reported from fermentation processes using an improved strain of S. zooepidemicus.
In a preferred embodiment of the invention hyaluronic acid is in the form of a salt of hyalu-ronic acid, a hyaluronate, such as e.g. sodium hyaluronate, or calcium hyaluronate.
Hyaluronic acid according to the invention may be from any source known in the art, such as e.g. from rooster or chicken comb or from a microorganism. In a preferred embodiment hya-luronic acid is produced by a microorganism, such as e.g. by a strain of Streptococcus, such as e.g. S. zooepidemicus, a strain of Pasteurella, such as e.g. P. multocida, or a strain of Bacillus.
Second texturizing agent A texturizing agent is a component that when present in small amounts affects the texture of a food product, e.g. a component that increases the viscosity and/or gel stiffness of a food product. Texturizing agents are often high molecular weight components capable of binding water in the product. The second texturizing agent of the invention may be any texturizing agent suitable for addition to a dairy product. The texturizing agent may be a carbohydrate such as e.g. starch, modified starch, pectin, carageenan, locust bean gum, an alginate, agar agar, xanthan gum, guar gum, microcrystalline cellulose, chitin, chitosan, and/or konjac. The texturizing agent may also be a protein such as e.g. gelatine or milk proteins.
The amount of second texturizing agent is chosen so as to achieve the desired effect upon the texture of the product, and may vary depending on the product and the effect to be achieved. If the second texturizing agent is e.g. starch the amount may e.g.
be in the range 0.1-20% (weightiweight) of the food product, such as 0.2-10%, 0.5-5%, or 0.5-3%.
The second texturizing agent may be formulated in any way suitable for the use in manufac-ture of a dairy product, e.g. the second texturizing agent may be mixed with other compo-nents. In one embodiment of the invention hyaluronic acid and second texturizing agent are mixed together. The mixture may contain further components.
Dairy product A dairy product according to the invention may be any food product produced on the basis of one or more milk components andlor milk fractions. A Milk component may be any compo-nent of milk such as e.g, milk fat, milk protein, casein, whey protein, or lactose. A milk frac-tion may be any fraction of milk such as e.g. skimmed milk, butter milk, whey, cream, butter, milk treated by ultrafiltration, milk powder, whole milk powder, butter milk powder, or skimmed milk powder.
In the present context milk may be the lacteal secretion of any mammal. Thus, milk may be obtained by milking, e.g., cows, sheep, goats, buffaloes, or camels.
A dairy product may additionally comprise non-milk components, e.g. vegetable components such as e.g. vegetable oil, vegetable protein, andlor vegetable carbohydrates.
Dairy products may also comprise further additives such as e.g. enzymes, flavouring agents, microbial cul-tures, salts, sweeteners, sugars, acids, fruit, fruit juices, or any other component known in the art as a component of, or additive to, a dairy product. In a preferred embodiment the dairy product comprises probiotic cultures, i.e. cultures of living microorganisms, which upon ingestion by humans, exert health benefits beyond inherent basic nutrition.
Probiotic cultures may e.g. comprise Bifidobacteria and/or Lactobacilli. A dairy product according to the inven-tion may e.g. be skimmed milk, whole milk, cream, a fermented milk product, cheese, yoghurt, butter, dairy spread, butter milk, acidified milk drink, sour cream, whey based milk drink, ice cream, or a flavoured milk drink. A dairy product may be manufactured by any method known in the art.
In one embodiment the invention relates to a method for producing a dairy product compris-ing i) mixing hyaluronic acid and second texturizing agent with milk andlor one or more milk components and/or one or more milk fractions; and ii) producing a dairy product from the mixture resulting from step i).
In one embodiment of the invention one or more milk components andlor milk fractions ac-count for at least 50% (weight/weight), such as at least 70%, e.g. at least 80%, preferably at least 90%, of the dairy product.
Fermented dairy product In a preferred embodiment of the invention the dairy product is a fermented dairy product. In the present context the term "fermented dairy product" is to be understood as any dairy product wherein any type of fermentation forms part of the production process.
Examples of fermented dairy products are products like yoghurt, buttermilk, creme fraiche, quarg and fromage frais. A fermented dairy product may be produced by any method known in the art.
In a preferred embodiment the dairy product is yoghurt. Fermentation may be performed by inoculation with a starter culture, which is chosen depending on the product to be produced.
Examples of starter cultures to be used according to the invention are lactic starter cultures, such as yoghurt cultures (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus). Starter cultures may e.g. comprise Lactobacillus spp, e.g.
Lactobacillus aci-dophilus and Lactobacillus delbrueckii subsp. lactis, Lactococcus spp, Streptococcus spp., Leuconostoc spp., and Bifidobacteria. Such cultures are readily available from e.g. Chr. Han-sen A/S, Harsholm, Denmark. However, any starter culture known in the art and suitable for producing a fermented dairy product may be used.
TECHNICAL FIELD
The present invention relates to a dairy product comprising hyaluronic acid and a second tex-turizer, a method of producing the dairy product, and use of hyaluronic acid in combination with a second texturizer for producing a dairy product.
BACKGROUND OF THE INVENTION
Glycosaminoglycans such as hyaluronic acid are negatively charged molecules, and have an extended conformation. Glycosaminoglycans are located primarily on the surface of cells or in the extracellular matrix. Glycosaminoglycans also have low compressibility in solution. As such, glycosaminoglycans are ideal as a lubricating fluid, and are found naturally in the joints. The rigidity of glycosaminoglycans provides structural integrity to cells and provides passageways between cells, allowing for cell migration.
Hyaluronic acid is also suspected of having a role in numerous physiological functions, such as adhesion, development, cell motility, cancer, angiogenesis, cartilage enhancement and wound healing.
US 6432929 discloses a cartilage enhancing food supplement comprising hyaluronic acid.
In dairy products the texture, mouthfeel and stability may be enhanced by addition of texturiz-ing agents. These agents typically bind water and/or increase the viscosity of the product.
Texturizing agents may also be used to replace fat in low fat dairy products.
Examples of tex-turizing agents are gelatine and pectin.
It is an object of the present invention to provide a dairy product with enhanced textural properties.
SUMMARY OF THE INVENTION
The inventors have found that when hyaluronic acid and a second texturizer is added to a dairy product it affects the textural properties of the dairy product to a greater extent than what can be achieved by adding hyaluronic acid or the second texturizing agent alone.
The invention thus relates in a first aspect to a dairy product comprising hyaluronic acid and a second texturizing agent and one or more milk components and/or milk fractions. In further aspects the invention relates to a method for preparing a dairy product and to use of hyalu-ronic acid and a second texturizing agent for preparing a dairy product.
DETAILED DESCRIPTION OF THE INVENTION
Hyaluronic acid In the context of the present invention the term "hyaluronic acid" covers hyaluronic acid as such as well as a salt of hyaluronic acid, a hyoluronate.
Hyaluronic acid is an unsulphated glycosaminoglycan with a simple structure of repeating disaccharide units of N-acetyl-glucosamine and D-glucuronic acid. The sugars are linked to-gether by alternating beta-1,4 and beta-1,3 glycosidic bonds. Hyaluronic acid has a molecu-lar weight usually in the range from about 100 kDa to about 4000 kDa.
In one embodiment of the invention the amount of hyaluronic acid in the dairy product is in the range 0.001-10% (weight/weight), such as in the range 0.005-5%, preferably in the range 0.01-2%, more preferably in the range 0.01-1%.
Sources of hyaluronic acid A main commercial source of hyaluronic acid is chicken or rooster comb, which has hyalu-ronic acid at a higher concentration than other animal tissues. Another important source of hyaluronic acid is microorganisms, through a fermentation process. United States Patent No.
4,301,539, (Akasaka, et al.) discloses a method for preparing hyaluronic acid.
Yields from a strain of S. zooepidemicus are reported of about 3.6 g/I. In European patent EP0694616, yields of about 3.5 g/I are reported from fermentation processes using an improved strain of S. zooepidemicus.
In a preferred embodiment of the invention hyaluronic acid is in the form of a salt of hyalu-ronic acid, a hyaluronate, such as e.g. sodium hyaluronate, or calcium hyaluronate.
Hyaluronic acid according to the invention may be from any source known in the art, such as e.g. from rooster or chicken comb or from a microorganism. In a preferred embodiment hya-luronic acid is produced by a microorganism, such as e.g. by a strain of Streptococcus, such as e.g. S. zooepidemicus, a strain of Pasteurella, such as e.g. P. multocida, or a strain of Bacillus.
Second texturizing agent A texturizing agent is a component that when present in small amounts affects the texture of a food product, e.g. a component that increases the viscosity and/or gel stiffness of a food product. Texturizing agents are often high molecular weight components capable of binding water in the product. The second texturizing agent of the invention may be any texturizing agent suitable for addition to a dairy product. The texturizing agent may be a carbohydrate such as e.g. starch, modified starch, pectin, carageenan, locust bean gum, an alginate, agar agar, xanthan gum, guar gum, microcrystalline cellulose, chitin, chitosan, and/or konjac. The texturizing agent may also be a protein such as e.g. gelatine or milk proteins.
The amount of second texturizing agent is chosen so as to achieve the desired effect upon the texture of the product, and may vary depending on the product and the effect to be achieved. If the second texturizing agent is e.g. starch the amount may e.g.
be in the range 0.1-20% (weightiweight) of the food product, such as 0.2-10%, 0.5-5%, or 0.5-3%.
The second texturizing agent may be formulated in any way suitable for the use in manufac-ture of a dairy product, e.g. the second texturizing agent may be mixed with other compo-nents. In one embodiment of the invention hyaluronic acid and second texturizing agent are mixed together. The mixture may contain further components.
Dairy product A dairy product according to the invention may be any food product produced on the basis of one or more milk components andlor milk fractions. A Milk component may be any compo-nent of milk such as e.g, milk fat, milk protein, casein, whey protein, or lactose. A milk frac-tion may be any fraction of milk such as e.g. skimmed milk, butter milk, whey, cream, butter, milk treated by ultrafiltration, milk powder, whole milk powder, butter milk powder, or skimmed milk powder.
In the present context milk may be the lacteal secretion of any mammal. Thus, milk may be obtained by milking, e.g., cows, sheep, goats, buffaloes, or camels.
A dairy product may additionally comprise non-milk components, e.g. vegetable components such as e.g. vegetable oil, vegetable protein, andlor vegetable carbohydrates.
Dairy products may also comprise further additives such as e.g. enzymes, flavouring agents, microbial cul-tures, salts, sweeteners, sugars, acids, fruit, fruit juices, or any other component known in the art as a component of, or additive to, a dairy product. In a preferred embodiment the dairy product comprises probiotic cultures, i.e. cultures of living microorganisms, which upon ingestion by humans, exert health benefits beyond inherent basic nutrition.
Probiotic cultures may e.g. comprise Bifidobacteria and/or Lactobacilli. A dairy product according to the inven-tion may e.g. be skimmed milk, whole milk, cream, a fermented milk product, cheese, yoghurt, butter, dairy spread, butter milk, acidified milk drink, sour cream, whey based milk drink, ice cream, or a flavoured milk drink. A dairy product may be manufactured by any method known in the art.
In one embodiment the invention relates to a method for producing a dairy product compris-ing i) mixing hyaluronic acid and second texturizing agent with milk andlor one or more milk components and/or one or more milk fractions; and ii) producing a dairy product from the mixture resulting from step i).
In one embodiment of the invention one or more milk components andlor milk fractions ac-count for at least 50% (weight/weight), such as at least 70%, e.g. at least 80%, preferably at least 90%, of the dairy product.
Fermented dairy product In a preferred embodiment of the invention the dairy product is a fermented dairy product. In the present context the term "fermented dairy product" is to be understood as any dairy product wherein any type of fermentation forms part of the production process.
Examples of fermented dairy products are products like yoghurt, buttermilk, creme fraiche, quarg and fromage frais. A fermented dairy product may be produced by any method known in the art.
In a preferred embodiment the dairy product is yoghurt. Fermentation may be performed by inoculation with a starter culture, which is chosen depending on the product to be produced.
Examples of starter cultures to be used according to the invention are lactic starter cultures, such as yoghurt cultures (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus). Starter cultures may e.g. comprise Lactobacillus spp, e.g.
Lactobacillus aci-dophilus and Lactobacillus delbrueckii subsp. lactis, Lactococcus spp, Streptococcus spp., Leuconostoc spp., and Bifidobacteria. Such cultures are readily available from e.g. Chr. Han-sen A/S, Harsholm, Denmark. However, any starter culture known in the art and suitable for producing a fermented dairy product may be used.
Doses of starter culture added and incubation temperatures vary depending e.g.
on the cul-ture and/or dairy composition used and the final product required. However, a culture dose is often in the range equivalent to 0.005-0.05% frozen concentrate. The fermentation is often carried out at temperatures between 20 and 50°C for about 30 minutes to 16 hours. In one embodiment stirring and/or homogenisation is carried out after fermentation.
In another em-bodiment heat treatment is carried out after fermentation.
As a result of fermentation or acidification pH may be lowered. The pH of a fermented dairy product of the invention may e.g. be in the range 3.5-6.5, such as in the range 3.5-6, pref-erably in the range 3.5-5.
Cheese In a preferred embodiment the dairy product is cheese. In the present context, the term "cheese" refers to any kind of cheese such as e.g. natural cheese, cheese analogues and processed cheese. The cheese may be obtained by any suitable process known in the art, such as e.g. by enzymatic coagulation of a milk based composition with rennet, or by acidic coagulation with food grade acid or acid produced by lactic acid bacteria growth. In one em-bodiment, the cheese manufactured by the process of the invention is rennet-curd cheese.
Rennet is commercially available, e.g. as Naturen~ (animal rennet), Chy-max~
(fermentation produced chymosin), Microlant~ (Microbial coagulant produced by fermentation), all from Chr. Hansen A/S, Horsholm, Denmark. The cheese may be produced by a conventional cheese-making process.
The cheese produced by the process of the present invention comprises all varieties of cheese, e.g. hard cheeses such as Chester, Danbo, Manchego, Saint Paulin, Cheddar, Mon-terey, Colby, Edam, Gouda, Muenster, Swiss type, Gruyere, Emmenthaler, Parmesan and Romano; pasta filata cheeses such as Mozzarella; processed cheese; white mould cheese such as Brie and Camembert; or blue mould cheeses such as Gorgonzola and Danish blue cheese. In a preferred embodiment the dairy product is fresh cheese such as e.g. Ricotta, Cream cheese, Neufchatel or Cottage cheese.
Processed cheese is preferably manufactured from cheese or cheese analogues by cooking and emulsifying the cheese, such as with emulsifying salts (e.g. phosphates and citrate). The process may further include the addition of spices/condiments.
The term "cheese analogues" refers to cheese-like products which contain fat, such as e.g.
milk fat (e.g. cream or butter) or vegetable oil, as a part of the composition, and which further contain, as part of the composition, one or more non-milk constituents, such as e.g. a vegetable constituent (e.g. vegetable protein or vegetable oil).
Ice cream In one embodiment of the invention the dairy product is ice cream. In the present context ice cream may be any kind of ice cream such as full fat ice cream, low fat ice cream, sorbet, or ice cream based on yoghurt or other fermented milk product. Ice cream may be manufac-tured by any method known in the art, and hyaluronic acid and the second texturizing agent may be added at any appropriate step in the process. In one embodiment hyaluronic acid and the second texturizing agent is blended into the ice cream mix. If the ice cream mix is homogenised hyaluronic acid and second texturizing agent may be added before or after homogenisation.
Addition of hyaluronic acid and second texturizing agent Hyaluronic acid and second texturizing agent may e.g. be added to the raw materials used for producing the dairy product of the invention, they may be added at any appropriate step during the manufacturing process, or they may be added to the finished dairy product. Hyalu-ronic acid and second texturizing agent may be added simultaneously, e.g.
hyaluronic acid and second texturizing agent may be mixed together before addition, or they may be added separately, e.g. at different steps of the manufacturing process. Hyaluronic acid and second texturizing agent may be added in the same way and at the same step of the manufacturing process as texturizing agents are normally added when producing the respective dairy prod-uct.
If the dairy product of the invention is cheese, hyaluronic acid and second texturizing agent may e.g. be added before, simultaneously with, or after addition of rennet. If the dairy product is process cheese hyaluronic acid and second texturizing agent may e.g. be added before, during, or after cooking.
Hyaluronic acid and second texturizing agent may be added at any appropriate temperature, e.g. in the range 0-100°C. In one embodiment of the invention hyaluronic acid and texturizing agent is added at a temperature in the range 0-40°C, such as 0-30°C, 2-20°C, or 2-15°C. In another embodiment of the invention hyaluronic acid and texturizing agent is added at a tem-perature in the range 40-100°C, such as 50-90°C, 60-90°C, or 60-80°C.
In one embodiment of the invention hyaluronic acid and second texturizing agent is used in amounts sufficient to increase the viscosity, gel stiffness, and/or mouthfeel of the dairy prod-uct compared to the dairy product without hyaluronic acid and second texturizing agent. In a further embodiment of the invention hyaluronic acid and second texturizing agent is used in amounts sufficient to increase the viscosity, gel stiffness, and/or mouthfeel of the dairy prod-uct compared to the dairy product with hyaluronic acid or second texturizing agent alone.
EXAMPLES
Materials Hyaluronic acid: Sodium hyaluronate, topical grade, produced by fermentation of Streptococ-cus (Shandong Freda, China).
Second texturizers:
Dynatex 3201 B (Creative Food Systems, Marlow, Buckinghamshire, UK), 50%
Modified starch and 50% Casein.
Wheat starch, Sigma S-5127 (Sigma-Aldrich, St. Louis, USA).
Corn starch, Cerestar (Cargill Cerestar BVBA, Mechelen, Belgium).
Waxy maize starch, Cerestar 04201 (Cargill Cerestar BVBA, Mechelen, Belgium).
Yoghurt culture: FD-DVS YF-3331 (Chr. Hansen A/S, Hrarsholm, Denmark) Methods Each yoghurt sample was made in a volume of 200 ml of milk which had been supplemented by the specified amounts of dry matter (hyaluronic acid and second texturizing agent). Han-dling of the sample took place according to the procedure described below. The individual steps of the procedure are given in sequential order.
Addition of dry matter The dry matter was either added to hot milk or cold milk using one of the two procedures de-scribed below.
Addition of dry matter to cold milk A magnet was placed in the bottle of cold milk supplemented with dry matter.
The bottle with the magnet was placed on a stirrer and kept in the refrigerator (8°C) until the following day, where the heat treatment and incubation took place.
Addition of dry matter to hot milk The dry matter was added to 70°C hot milk (1.5% fat, 3.4% protein, 8.1 % milk solids non fat).
Thorough mixing for five minutes with a turbine blender (Ystral X10/20-750, Germany) en-sured complete dissolution of the powder in the milk. This step was carried out the day prior to the incubation. The bottle of milk was then placed overnight in the refrigerator set at 8°C.
Pasteurisation The samples were then either batch pasteurised or flow pasteurised.
Batch pasteurisation consisted in heating the bottles by means of a water bath and keeping them at 85°C for 30 minutes.
Flow pasteurisation consisted in pumping the milk through a metal coil placed in a water bath kept at 92°C. The retention time of the milk in the heated section of the coil was 5 minutes.
Incubation The bottles were then cooled to the temperature of incubation (43°C).
For all products, the inoculation rate was 50U/250L. When pH reached 4.55, the products were taken out of the water bath.
Post-incubation treatment Upon incubation the products were either manually blended or mixed with the same turbine mixer as above. Manual blending required use of a small stick, equipped at its end with a holed disk of a diameter of 5 cm. Upon blending, the product was cooled to 25°C in a water bath and finally placed in the refrigerator, set at 8°C.
Rheology profiles were established for all products the day after the incubation.
Rheology measurements The yoghurt samples were subjected to oscillation and viscometry measurements.
The yo-ghurts were brought to a temperature of 13°C. Measurements were conducted with a StressTech rheometer (Reologica Instruments, Sweden). A coaxial measuring system C25 was used.
The oscillation test was a controlled stress (0.6 Pa) frequency sweep measuring the complex modulus (G*) at 6 frequencies from 0.5 to 8 Hz after a 300 s thermal equilibrium time. Delay time was defined as 5 s and integration time as 10 s. For further analysis G*
at 1 Hz was chosen.
The viscometry test was made with shear rates varying from 0.27 to 300 1ls in 21 steps.
Shear rates were increased and then decreased and the up and down curves of shear stress and apparent viscosity were recorded. Delay and integration times were 5 s and 10 s, re-spectively. For further analysis shear stress at 300 1/s was selected.
Example 1 0.01 % and 0.02% hyaluronic acid added to cold and hot milk, results are shown in table 1.
Table 1.
HyaluronicCold milk Hot milk acid (%) Gel stiffnessShear stressGel stiffnessShear stress (Pa) (Pa) (Pa) (Pa) 0 133 25.1 148 28.0 0.01 182 27.7 153 28.1 0.02 225 28.5 192 28.1 Example 2 0.01 % and 0.02% hyaluronic acid added to cold and hot milk with 1 % Dynatex 3201 B textur-izer, results are shown in table 2.
Table 2.
HyaluronicCold milk Hot milk acid (%) Gel stiffnessShear stressGel stiffnessShear stress (Pa) (Pa) (Pa) (Pa) 0 272 43.8 229 41.1 0.01 - 45.0 - 53.0 0.02 317 54.4 323 51.4 Example 3 0.01 % and 0.02% hyaluronic acid added to cold and hot milk with 1 % wheat starch, results are shown in table 3.
on the cul-ture and/or dairy composition used and the final product required. However, a culture dose is often in the range equivalent to 0.005-0.05% frozen concentrate. The fermentation is often carried out at temperatures between 20 and 50°C for about 30 minutes to 16 hours. In one embodiment stirring and/or homogenisation is carried out after fermentation.
In another em-bodiment heat treatment is carried out after fermentation.
As a result of fermentation or acidification pH may be lowered. The pH of a fermented dairy product of the invention may e.g. be in the range 3.5-6.5, such as in the range 3.5-6, pref-erably in the range 3.5-5.
Cheese In a preferred embodiment the dairy product is cheese. In the present context, the term "cheese" refers to any kind of cheese such as e.g. natural cheese, cheese analogues and processed cheese. The cheese may be obtained by any suitable process known in the art, such as e.g. by enzymatic coagulation of a milk based composition with rennet, or by acidic coagulation with food grade acid or acid produced by lactic acid bacteria growth. In one em-bodiment, the cheese manufactured by the process of the invention is rennet-curd cheese.
Rennet is commercially available, e.g. as Naturen~ (animal rennet), Chy-max~
(fermentation produced chymosin), Microlant~ (Microbial coagulant produced by fermentation), all from Chr. Hansen A/S, Horsholm, Denmark. The cheese may be produced by a conventional cheese-making process.
The cheese produced by the process of the present invention comprises all varieties of cheese, e.g. hard cheeses such as Chester, Danbo, Manchego, Saint Paulin, Cheddar, Mon-terey, Colby, Edam, Gouda, Muenster, Swiss type, Gruyere, Emmenthaler, Parmesan and Romano; pasta filata cheeses such as Mozzarella; processed cheese; white mould cheese such as Brie and Camembert; or blue mould cheeses such as Gorgonzola and Danish blue cheese. In a preferred embodiment the dairy product is fresh cheese such as e.g. Ricotta, Cream cheese, Neufchatel or Cottage cheese.
Processed cheese is preferably manufactured from cheese or cheese analogues by cooking and emulsifying the cheese, such as with emulsifying salts (e.g. phosphates and citrate). The process may further include the addition of spices/condiments.
The term "cheese analogues" refers to cheese-like products which contain fat, such as e.g.
milk fat (e.g. cream or butter) or vegetable oil, as a part of the composition, and which further contain, as part of the composition, one or more non-milk constituents, such as e.g. a vegetable constituent (e.g. vegetable protein or vegetable oil).
Ice cream In one embodiment of the invention the dairy product is ice cream. In the present context ice cream may be any kind of ice cream such as full fat ice cream, low fat ice cream, sorbet, or ice cream based on yoghurt or other fermented milk product. Ice cream may be manufac-tured by any method known in the art, and hyaluronic acid and the second texturizing agent may be added at any appropriate step in the process. In one embodiment hyaluronic acid and the second texturizing agent is blended into the ice cream mix. If the ice cream mix is homogenised hyaluronic acid and second texturizing agent may be added before or after homogenisation.
Addition of hyaluronic acid and second texturizing agent Hyaluronic acid and second texturizing agent may e.g. be added to the raw materials used for producing the dairy product of the invention, they may be added at any appropriate step during the manufacturing process, or they may be added to the finished dairy product. Hyalu-ronic acid and second texturizing agent may be added simultaneously, e.g.
hyaluronic acid and second texturizing agent may be mixed together before addition, or they may be added separately, e.g. at different steps of the manufacturing process. Hyaluronic acid and second texturizing agent may be added in the same way and at the same step of the manufacturing process as texturizing agents are normally added when producing the respective dairy prod-uct.
If the dairy product of the invention is cheese, hyaluronic acid and second texturizing agent may e.g. be added before, simultaneously with, or after addition of rennet. If the dairy product is process cheese hyaluronic acid and second texturizing agent may e.g. be added before, during, or after cooking.
Hyaluronic acid and second texturizing agent may be added at any appropriate temperature, e.g. in the range 0-100°C. In one embodiment of the invention hyaluronic acid and texturizing agent is added at a temperature in the range 0-40°C, such as 0-30°C, 2-20°C, or 2-15°C. In another embodiment of the invention hyaluronic acid and texturizing agent is added at a tem-perature in the range 40-100°C, such as 50-90°C, 60-90°C, or 60-80°C.
In one embodiment of the invention hyaluronic acid and second texturizing agent is used in amounts sufficient to increase the viscosity, gel stiffness, and/or mouthfeel of the dairy prod-uct compared to the dairy product without hyaluronic acid and second texturizing agent. In a further embodiment of the invention hyaluronic acid and second texturizing agent is used in amounts sufficient to increase the viscosity, gel stiffness, and/or mouthfeel of the dairy prod-uct compared to the dairy product with hyaluronic acid or second texturizing agent alone.
EXAMPLES
Materials Hyaluronic acid: Sodium hyaluronate, topical grade, produced by fermentation of Streptococ-cus (Shandong Freda, China).
Second texturizers:
Dynatex 3201 B (Creative Food Systems, Marlow, Buckinghamshire, UK), 50%
Modified starch and 50% Casein.
Wheat starch, Sigma S-5127 (Sigma-Aldrich, St. Louis, USA).
Corn starch, Cerestar (Cargill Cerestar BVBA, Mechelen, Belgium).
Waxy maize starch, Cerestar 04201 (Cargill Cerestar BVBA, Mechelen, Belgium).
Yoghurt culture: FD-DVS YF-3331 (Chr. Hansen A/S, Hrarsholm, Denmark) Methods Each yoghurt sample was made in a volume of 200 ml of milk which had been supplemented by the specified amounts of dry matter (hyaluronic acid and second texturizing agent). Han-dling of the sample took place according to the procedure described below. The individual steps of the procedure are given in sequential order.
Addition of dry matter The dry matter was either added to hot milk or cold milk using one of the two procedures de-scribed below.
Addition of dry matter to cold milk A magnet was placed in the bottle of cold milk supplemented with dry matter.
The bottle with the magnet was placed on a stirrer and kept in the refrigerator (8°C) until the following day, where the heat treatment and incubation took place.
Addition of dry matter to hot milk The dry matter was added to 70°C hot milk (1.5% fat, 3.4% protein, 8.1 % milk solids non fat).
Thorough mixing for five minutes with a turbine blender (Ystral X10/20-750, Germany) en-sured complete dissolution of the powder in the milk. This step was carried out the day prior to the incubation. The bottle of milk was then placed overnight in the refrigerator set at 8°C.
Pasteurisation The samples were then either batch pasteurised or flow pasteurised.
Batch pasteurisation consisted in heating the bottles by means of a water bath and keeping them at 85°C for 30 minutes.
Flow pasteurisation consisted in pumping the milk through a metal coil placed in a water bath kept at 92°C. The retention time of the milk in the heated section of the coil was 5 minutes.
Incubation The bottles were then cooled to the temperature of incubation (43°C).
For all products, the inoculation rate was 50U/250L. When pH reached 4.55, the products were taken out of the water bath.
Post-incubation treatment Upon incubation the products were either manually blended or mixed with the same turbine mixer as above. Manual blending required use of a small stick, equipped at its end with a holed disk of a diameter of 5 cm. Upon blending, the product was cooled to 25°C in a water bath and finally placed in the refrigerator, set at 8°C.
Rheology profiles were established for all products the day after the incubation.
Rheology measurements The yoghurt samples were subjected to oscillation and viscometry measurements.
The yo-ghurts were brought to a temperature of 13°C. Measurements were conducted with a StressTech rheometer (Reologica Instruments, Sweden). A coaxial measuring system C25 was used.
The oscillation test was a controlled stress (0.6 Pa) frequency sweep measuring the complex modulus (G*) at 6 frequencies from 0.5 to 8 Hz after a 300 s thermal equilibrium time. Delay time was defined as 5 s and integration time as 10 s. For further analysis G*
at 1 Hz was chosen.
The viscometry test was made with shear rates varying from 0.27 to 300 1ls in 21 steps.
Shear rates were increased and then decreased and the up and down curves of shear stress and apparent viscosity were recorded. Delay and integration times were 5 s and 10 s, re-spectively. For further analysis shear stress at 300 1/s was selected.
Example 1 0.01 % and 0.02% hyaluronic acid added to cold and hot milk, results are shown in table 1.
Table 1.
HyaluronicCold milk Hot milk acid (%) Gel stiffnessShear stressGel stiffnessShear stress (Pa) (Pa) (Pa) (Pa) 0 133 25.1 148 28.0 0.01 182 27.7 153 28.1 0.02 225 28.5 192 28.1 Example 2 0.01 % and 0.02% hyaluronic acid added to cold and hot milk with 1 % Dynatex 3201 B textur-izer, results are shown in table 2.
Table 2.
HyaluronicCold milk Hot milk acid (%) Gel stiffnessShear stressGel stiffnessShear stress (Pa) (Pa) (Pa) (Pa) 0 272 43.8 229 41.1 0.01 - 45.0 - 53.0 0.02 317 54.4 323 51.4 Example 3 0.01 % and 0.02% hyaluronic acid added to cold and hot milk with 1 % wheat starch, results are shown in table 3.
Table 3.
HyaluronicCold milk Hot milk acid (%) Gel stiffnessShear stressGel stiffnessShear stress (Pa) (Pa) (Pa) (Pa) 0 118 28.7 152 35.1 0.01 124 40.3 177 48.7 0.02 154 45.7 206 52.5 Example 4 0.01 % and 0.02% hyaluronic acid added to cold and hot milk with 1 % corn starch, results are shown in table 4.
Table 4.
HyaluronicCold milk Hot milk acid (%) Gel stiffnessShear stressGel stiffnessShear stress (Pa) (Pa) (Pa) (Pa) 0 127 31.4 150 33.8 0.01 151 37.1 173 40.9 0.02 199 39.7 174 42.3 Example 5 0.01 % and 0.02% hyaluronic acid added to cold and hot milk with 1 % waxy maize starch, results are shown in table 5.
Table 5.
HyaluronicCold milk Hot milk acid (%) Gel stiffnessShear stressGel stiffnessShear stress (Pa) (Pa) (Pa) (Pa) 0 175 21.5 132 30.6 0.01 248 29.2 156 31.0 0.02 514 46.2 167 31.4 Example 6 Different combinations of hyaluronic acid and Dynatex 3201 B texturizer were added to cold milk and shear stress (Pa) was measured. Results are shown in table 6.
Table 6. Shear stress (Pa) obtained in milk with addition of Hyaluronic acid and Dynatex.
3201 B.
HyaluronicStarch (%) acid (%) 0.0 0.5 1.0 2.0 0 25.1 30.3 36.1 40.4 0.01 27.7 31.2 42.0 50.9 0.02 28.5 30.4 44.4 76.4
HyaluronicCold milk Hot milk acid (%) Gel stiffnessShear stressGel stiffnessShear stress (Pa) (Pa) (Pa) (Pa) 0 118 28.7 152 35.1 0.01 124 40.3 177 48.7 0.02 154 45.7 206 52.5 Example 4 0.01 % and 0.02% hyaluronic acid added to cold and hot milk with 1 % corn starch, results are shown in table 4.
Table 4.
HyaluronicCold milk Hot milk acid (%) Gel stiffnessShear stressGel stiffnessShear stress (Pa) (Pa) (Pa) (Pa) 0 127 31.4 150 33.8 0.01 151 37.1 173 40.9 0.02 199 39.7 174 42.3 Example 5 0.01 % and 0.02% hyaluronic acid added to cold and hot milk with 1 % waxy maize starch, results are shown in table 5.
Table 5.
HyaluronicCold milk Hot milk acid (%) Gel stiffnessShear stressGel stiffnessShear stress (Pa) (Pa) (Pa) (Pa) 0 175 21.5 132 30.6 0.01 248 29.2 156 31.0 0.02 514 46.2 167 31.4 Example 6 Different combinations of hyaluronic acid and Dynatex 3201 B texturizer were added to cold milk and shear stress (Pa) was measured. Results are shown in table 6.
Table 6. Shear stress (Pa) obtained in milk with addition of Hyaluronic acid and Dynatex.
3201 B.
HyaluronicStarch (%) acid (%) 0.0 0.5 1.0 2.0 0 25.1 30.3 36.1 40.4 0.01 27.7 31.2 42.0 50.9 0.02 28.5 30.4 44.4 76.4
Claims (12)
1. A dairy product comprising hyaluronic acid and a second texturizing agent and one or more milk components and/or milk fractions.
2. The dairy product of claim 1 characterised by being a fermented dairy product.
3. The dairy product of claims 1 characterised by being cheese.
4. The dairy product of claim 3 characterised by being fresh cheese.
5. The dairy product of claim 1 characterised by being ice cream.
6. The dairy product of claim 2 characterised by being yoghurt.
7. The dairy product of any of claims 1-6 wherein hyaluronic acid is produced by a microorganism.
8. The dairy product according to any of the claims 1-7 wherein the second texturizing agent is a carbohydrate.
9. The dairy product according to claim 8 wherein the second texturizing agent is selected among starch, modified starch, pectin, carageenan, locust bean gum, an alginate, agar agar, xanthan gum, guar gum, microcrystalline cellulose, chitin, chitosan, and/or konjac.
10. A method for producing a dairy product comprising i) mixing hyaluronic acid and a second texturizing agent with milk and/or one or more milk components and/or one or more milk fractions; and ii) producing a dairy product from the mixture resulting from step i).
11. Use of hyaluronic acid and a second texturizing agent for producing a dairy product.
12
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DKPA200301869 | 2003-12-17 | ||
DKPA200301869 | 2003-12-17 | ||
PCT/DK2004/000881 WO2005058053A1 (en) | 2003-12-17 | 2004-12-17 | Dairy product comprising texturizers |
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EP (1) | EP1696730A1 (en) |
JP (1) | JP2007514421A (en) |
CN (1) | CN1897819A (en) |
AU (1) | AU2004298720A1 (en) |
BR (1) | BRPI0417391A (en) |
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JP2007202469A (en) * | 2006-02-02 | 2007-08-16 | House Foods Corp | Drink material |
JP4764380B2 (en) * | 2007-02-13 | 2011-08-31 | キユーピー株式会社 | Fermented milk |
JP6165449B2 (en) * | 2012-02-01 | 2017-07-19 | 三栄源エフ・エフ・アイ株式会社 | Fermented milk food |
CN115299521A (en) * | 2022-08-15 | 2022-11-08 | 江苏华熙益能生物科技有限公司 | Ice cream containing hyaluronic acid, preparation method thereof and application of hyaluronic acid in ice cream |
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JPS56140866A (en) * | 1980-04-07 | 1981-11-04 | Minaminihon Rakunou Kyodo Kk | Acid-resistant whipping cream powder and its preparation |
JPS5747443A (en) * | 1980-09-04 | 1982-03-18 | Minaminihon Rakunou Kyodo Kk | Fermented milk powder and its preparation |
JPS5747444A (en) * | 1980-09-04 | 1982-03-18 | Minaminihon Rakunou Kyodo Kk | Fermented oil or fat powder and its preparation |
JPH1056983A (en) * | 1996-08-13 | 1998-03-03 | Kyodo Nyugyo Kk | Improvement of gel food product |
FR2811997A1 (en) * | 2000-07-24 | 2002-01-25 | Rhodia Food S A S | Compositions containing heteroxylan and thickening or gelling hydrocolloid, useful as texturizing agents and stabilizers in dispersions, especially foams, e.g. in food, cosmetic or pharmaceutical applications |
CN1309962A (en) * | 2000-12-09 | 2001-08-29 | 付秀波 | Spot dispelling whitening nutritious liquid |
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2004
- 2004-12-17 AU AU2004298720A patent/AU2004298720A1/en not_active Abandoned
- 2004-12-17 CN CNA2004800380471A patent/CN1897819A/en active Pending
- 2004-12-17 CA CA002547760A patent/CA2547760A1/en not_active Abandoned
- 2004-12-17 EP EP04803033A patent/EP1696730A1/en not_active Withdrawn
- 2004-12-17 BR BRPI0417391-0A patent/BRPI0417391A/en not_active Application Discontinuation
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CN1897819A (en) | 2007-01-17 |
AU2004298720A1 (en) | 2005-06-30 |
EP1696730A1 (en) | 2006-09-06 |
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