U.S. patent application number 11/377471 was filed with the patent office on 2006-10-26 for process of reducing fouling during heat processing of foods and beverages.
Invention is credited to Mary Jean Cash, Paquita Erazo-Majewicz, Richard M. Good.
Application Number | 20060240159 11/377471 |
Document ID | / |
Family ID | 36617150 |
Filed Date | 2006-10-26 |
United States Patent
Application |
20060240159 |
Kind Code |
A1 |
Cash; Mary Jean ; et
al. |
October 26, 2006 |
Process of reducing fouling during heat processing of foods and
beverages
Abstract
A pasteurization or sterilization process reduces fouling of a
food or beverage composition containing protein during the heat
treatment. An antifouling agent is added to the food or beverage
composition that is selected from hydroxypropylcellulose (HPC) with
a hydroxypropyl molar substitution of greater than 3.0 and a weight
average molecular weight (Mw) as measured by SEC of greater than
350,000 Dalton, methylhydroxypropylcellulose (MHPC) with a methoxyl
content of greater than 17% and a hydroxypropyl content of greater
than 3%, methylcellulose (MC) with a methoxyl content greater than
17% and a viscosity in water at ambient temperatures and a
concentration of 2% of greater than 1,000 cps, or mixtures thereof,
This food or beverage composition is then heated in a first heat
exchanger at a temperature between 50 and 100.degree. C. for a time
of from about 2 seconds to 30 minutes for pasteurization or it is
further heated to sterilization temperatures before being packaged
out or further processed. The improvements of this process is that
the heat exchangers are fouled at least 10% by weight less or
run-time increased at least 10% as compared to when heat-treating a
similar food or beverage composition without the antifouling
agent.
Inventors: |
Cash; Mary Jean;
(Wilmington, DE) ; Erazo-Majewicz; Paquita;
(Newark, DE) ; Good; Richard M.; (Glenmoore,
PA) |
Correspondence
Address: |
Hercules Incorporated;Hercules Plaza
1313 N. Market Street
Wilmington
DE
19894-0001
US
|
Family ID: |
36617150 |
Appl. No.: |
11/377471 |
Filed: |
March 16, 2006 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
|
|
60662704 |
Mar 17, 2005 |
|
|
|
Current U.S.
Class: |
426/392 |
Current CPC
Class: |
A23L 19/09 20160801;
A23L 13/60 20160801; A23L 29/262 20160801; A23L 3/3463 20130101;
A23L 3/3481 20130101; A23L 23/00 20160801; A23L 3/16 20130101; A23L
9/24 20160801; A23L 5/27 20160801; A23L 3/02 20130101 |
Class at
Publication: |
426/392 |
International
Class: |
B65B 25/06 20060101
B65B025/06 |
Claims
1. A process for reducing fouling of a food or beverage composition
containing protein during a heat treatment comprising a) adding to
the food or beverage composition an antifouling agent selected from
the group consisting of hydroxypropylcellulose (HPC) with a
hydroxypropyl molar substitution of greater than 3.0 and a weight
average molecular weight (Mw) as measured by SEC of greater than
350,000 Dalton, hydropropylmethylcellulose (MHPC) with a methoxyl
content of greater than 17% and a hydroxypropyl content of greater
than 3%, methylcellulose (MC) with a methoxyl content greater than
17% and a viscosity in water at ambient temperatures and a
concentration of 2% of greater than 1,000 cps, and mixtures
thereof, b) heating the food or beverage composition in a first
heat exchanger at a temperature between 50 and 100.degree. C. for a
time of from about 2 seconds to 30 minutes, and c) packaging the
composition. wherein the first heat exchanger is fouled at least
10% by weight less or run-time increased at least 10% as compared
to when heat-treating a similar food or beverage composition
without the antifouling agent.
2. The process of claim 1, further comprising a step of cooling the
composition to a temperature below 50.degree. C. before
packaging.
3. The process of claim 1, further comprising a step of cooling the
composition to a temperature below 25.degree. C. before
packaging.
4. The process of claim 1, further comprising a step of
homogenizing the composition between steps (a) and (b) or between
steps (b) and (c).
5. The process of claim 1, further comprising a sterilizing heating
step of heating the food or beverage composition after step (b) and
before step (c) in a second heat exchanger at a temperature and for
a time sufficient to sterilize the composition, wherein the first
heat exchanger and second heat exchanger combined are fouled at
least 10% by weight less or run-time increased at least 10% as
compared to when heat-treating a similar food or beverage
composition without the antifouling agent.
6. The process of claim 5, wherein the temperature is greater than
100.degree. C. and the time is between about 2 seconds to 80
minutes.
7. The process of claim 5, wherein the temperature is greater than
120.degree. C. and the time is between about 2 seconds to 30
minutes.
8. The process of claim 5, wherein the temperature is greater than
130.degree. C. and the time is between about 2 seconds to 30
seconds.
9. The process of claim 5, further comprising a step of
homogenizing the composition between steps (a) and (b) or after
step (b) and before the heat sterilizing step, or after the heat
sterilizing step before cooling and packaging the composition.
10. The process of claim 5, wherein the heating in the first and
second heat exchangers is performed in a single heat exchanger.
11. The process of claim 5, wherein the heating in the first and
second heat exchangers is performed in multiple heat
exchangers.
12. The process of claim 1, wherein the antifouling agent has an
upper limit amount of 0.5 wt %.
13. The process of claim 1, wherein the antifouling agent has a
lower limit amount of 0.01 wt %.
14. The process of claim 1 wherein the food or beverage composition
is a dairy product.
15. The process of claim 14, wherein the dairy product is selected
from the group consisting of milk, dairy beverages, cream, ice
cream, yogurt, cream based soups, and cheeses.
16. The process of claim 1, wherein the food or beverage
composition is a non-dairy food or beverage product.
17. The process of claim 16, wherein the non-dairy food or beverage
product is selected from the group consisting of non-dairy
creamers, bases for whipped topping, nutritional supplement
beverages, grain beverages, beer, soy milks and beverages, protein
beverages, soups, condensed soups, liquid protein concentrates and
preparations, vegetable juices, fruit drinks, sodas, guacamole,
fruit juices, pourable salad dressings, salsa, rice products,
oil-in-water emulsified foods, foods and beverages containing egg
yolks or egg whites, mayonnaise, processed soybeans and soybean
food products, sodas, tofu, margarine, spreads, dips, dressings,
sauces, marinades, vegetable toppings, vegetable whipped toppings,
pates, fillings for baked goods, and vegetable purees.
18. A heat-treated food or beverage composition prepared by the
process of any one of claims 1 to 17
19. The heat-treated food or beverage composition of claim 18,
wherein the food and beverage composition is a dairy product,
excluding HPC alone in creams as the antifouling agent.
20. The heat-treated food or beverage composition of claim 19,
wherein the dairy product has improved whipping performance as
determined by an increase in % overrun of at least 20% or an
increase in foam stability of at least 10%.
21. The heat treated food or beverage composition of claim 18,
wherein the food or beverage composition is a non-dairy food or
beverage.
Description
[0001] This application claims the benefit of U.S. Provisional
Application No. 60/662,704, filed Mar. 17, 2005.
FIELD OF INVENTION
[0002] The present invention relates to a method for reducing
fouling of heat transfer surfaces. More specifically, the present
invention relates to a method of using certain cellulose ethers for
reducing fouling of heat transfer surfaces of food and beverage
compositions containing proteins during pasteurization or
sterilization.
BACKGROUND
[0003] Many processed foods and beverages available to the consumer
are heat-processed to eliminate microbial contamination and to
ensure a suitable product shelf-life. These heat-processed foods
have been subjected or exposed to temperatures that would kill
disease-causing microorganisms and/or reduce the number of spoilage
microorganisms. Heat-processing is used in the production of a
variety of food and beverage products, including but not limited to
juice, juice products, milk and other dairy products, egg based
foods and beverages, and canned condensed soups.
[0004] In addition to improving the shelf-life of the food or
beverage, heat-processing can also initiate reversible and
irreversible changes in the solubility of proteins, fats, and salts
that are components of the food or beverage product. The result is
the deposition and adsorption of these organic components, e.g.,
proteins, fat, and other food components, and inorganic components,
e.g., calcium phosphates and other salts onto the surface of the
processing equipment, producing a surface deposit layer known as a
fouling layer on the equipment. The heat exchanger surfaces of the
processing equipment are particularly affected.
[0005] Fouling and subsequent cleaning of processing equipment, and
particularly heat exchangers, is a problem in the food and beverage
industry because of its impact on food safety as well as plant
performance and production efficiency. Fouling and subsequent
cleaning of processing equipment in the dairy industry causes
significant increases in capital and operating costs annually.
Frequent cleaning of plate heat exchangers (PHE), tubular heat
exchangers, equipment used in pasteurization, ultra-high
temperature (UHT), and high temperature short time (HTST)
treatments, and other heat processing equipment, is needed to
remove food and microbiological deposits and to restore PHE heat
transfer characteristics, which are reduced by the presence of the
fouling layer. In addition, the fouling layer leads to reduced flow
rates and pressure buildup in the processing equipment over time,
which leads to the need for equipment shutdown and cleanout.
[0006] In the prior art, various types of heat exchangers are used
in heat-processing of food and beverage products. Indirect PHE are
used for processing milk, flavored milk, fermented milk products
such as drinking yogurt, as well as cream and coffee whiteners. The
indirect tubular-based heat exchanger system is used for processing
milk, flavored milk, cream, ice cream mix, evaporated milk,
desserts and puddings, cheese sauces, dairy sauces, soups, liquid
protein concentrates and preparations. This system is also used for
juices, and especially for juices with pulp. Neutral and acidic pH
dairy and nondairy beverages can also be processed in this
equipment. A wide range of products can be processed in
scraped-surface heat exchangers, including milk concentrate,
yogurt, processed cheese, whey protein concentrate and quarg
products.
[0007] Direct steam infusion of a food or beverage product into a
steam chamber followed by rapid cooling or direct injection of
steam into a food or beverage product followed by cooling with a
PHE or tubular heat exchanger are more gentle heat treatments that
are also used in food and beverage processing.
[0008] In order to remove fouling deposits and operate equipment
safely, efficiently, and free from microbial contamination, several
cleaning practices have been adopted, including 1) manual cleaning
of surfaces using brushes and cloths, 2) spray jet cleaning of
tanks and vessels, 3) empirical clean-in-place protocols have been
developed in the milk processing industry, using either a) a two
stage alkali and/or acid circulation through equipment or b) a
single stage formulated detergent containing wetting and/or surface
active agents and chelating compounds, and 4) the use of coatings
on equipment which are toxic to organisms, i.e., Microban.RTM.
coatings.
[0009] Approaches to reduce the occurrence of a fouling layer in
food and beverage processing equipment have been investigated,
including mechanical and chemical methods. Studies have shown that
fouling during milk pasteurization and sterilization is related to
heat denaturation of proteins, especially B-lactoglobulin protein.
Milk deposit formation on the heat exchanger surface area when
temperatures are less than 90.degree. C. has been directly linked
with denaturation of this protein.
[0010] Some prior art discuss approaches to reduce fouling in other
systems and processes. U.S. Pat. No. 4,929,361 discloses the use of
surfactants to control fouling in protein-containing fluids during
a corn milling operation. U.S. Pat. No. 5,336,414 discloses the use
of lecithin as an additive to control proteinaceous fouling
deposits. U.S. Pat. No. 3,483,033 discloses the use of anionic
polymers, such as carboxymethylcellulose, as an additive to help
control scale formation in evaporators used in the concentration of
cane and beet sugar.
[0011] Other prior art, such as British Publication No. 2249467 A,
discloses a process for pasteurizing or sterilizing a liquid food
composition by adding a methyl cellulose ether, a hydroxypropyl
methyl cellulose or mixtures thereof to the liquid composition
after the temperature of the liquid composition has been raised
above the hydration temperature of the cellulose ether.
[0012] There remains a need to reduce fouling of heat transfer
surfaces during heat processing of food and beverage compositions
in order to increase run time of the process, improve cleaning
efficiency, and improve product quality.
SUMMARY OF THE INVENTION
[0013] This invention is directed to a process for reducing fouling
of heat exchanger's surfaces by food or beverage compositions
containing proteins during a heat treatment treatment of the food
or beverage. The process includes the following steps:
[0014] a) adding to a food or beverage composition an antifouling
agent selected from hydroxypropylcellulose (HPC) having a
hydroxypropyl molar substitution of greater than 3.0 and a weight
average molecular weight (Mw) as measured by SEC of greater than
350,000 Dalton or a methylhydroxypropylcellulose (MHPC) with a
methoxyl content of greater than 17% and a hydroxypropyl content of
greater than 3%, methyl cellulose (MC) with a methoxyl content of
greater than 17% and a viscosity in water at ambient temperatures
at a concentration of 2% of greater than 1,000 cps, or mixtures
thereof;
[0015] b) heating the food or beverage composition in a first heat
exchanger at a temperature between 50 and 100.degree. C. for a time
of about 2 seconds to about 30 minutes; and
[0016] c) packaging the food or beverage composition
wherein the first heat exchanger is fouled at least 10% by weight
less or run-time increased at least 10% as compared to when
heat-treating a similar food or beverage composition without the
antifouling agent.
[0017] The present invention also comprehends a process of
sterilizing the food or beverage compositions mentioned above by
heat treating the food or beverage composition to a temperature and
time sufficient to sterilize the food or beverage composition.
[0018] The present invention also relates to a heat treated food or
beverage composition that is prepared by the above mentioned
processes. This product by process excludes use of HPC alone in
creams as the antifouling agent.
DETAILED DESCRIPTION OF THE INVENTION
[0019] It has been surprisingly found that organic and salt
deposits that build up on heat exchangers and other processing
equipment during the heat-processing of foods and beverages (i.e.,
pasteurization or sterilization) can be reduced or eliminated by
using certain cellulose ethers in a unique process.
[0020] The advantages of this unique process is that the heat
exchangers are fouled at least 10% by weight less or run-time
increased at least 10% as compared to when heat-treating a similar
food or beverage composition without the antifouling agent. Other
advantages is that the food or beverage properties are improved,
such as color, reduced particle size of the discontinuous phase or
emulsified or suspended phase, improved mouthfeel, improved
thickening, and improved whipping performance, in the form of
20-50% increases in % overrun compared with formulations that do
not contain these cellulose ethers and are processed in the unique
process of this invention.
[0021] This invention encompasses food or beverage compositions
including polymers that reduce or eliminate fouling during
heat-processing such as the processing used in food and beverage
manufacture to achieve pasteurization or sterilization treatment,
to eliminate microbial contamination and improve product
shelf-life, or to modify the food or beverage product. This
invention also encompasses the process of using polymers to reduce
fouling during heat-processing of food and beverages by 1)
including the polymer in the product prior to heat treatment, 2)
heat-processing the product, and 3) cooling the food or beverage
product.
[0022] Examples of heat-processed foods and beverages as part of
this invention include, but are not limited to, neutral and acidic
pH dairy and non-dairy beverages and foods, heavy cream, double
cream, culinary cream, table cream, half and half, ice cream mixes,
flavored milk, milk, fermented milk products such as yogurt,
drinking yogurt, yogurt beverages, cream and coffee whiteners,
evaporated milk, desserts and puddings, cheese sauces, dairy
sauces, acidified dairy beverages, dessert mixes and bases,
non-dairy creamers, bases for whipped topping, nutritional
supplement beverages, grain beverages, soy milks and beverages,
protein beverages, soups, condensed soups, liquid protein
concentrates and preparations, juices, juices with pulp, processed
cheese, whey protein concentrate and quarg products, guacamole,
fruit juices, pourable salad dressings, salsa, poultry products,
oil-in-water emulsified foods, foods and beverages containing egg
yolks or egg whites, mayonnaise, processed soybeans and soybean
food products, coagulated food products such as tofu or the like,
fat and oil processed foods such as margarine, creamy foods such as
spreads, dips, dressings, sauces, marinades, vegetable toppings,
vegetable whipped toppings, pates, fillings for baked goods, soup
enhancers, vegetable purees, natural heat-processed vegetables such
as tomatoes, tomato-sauce, tomato paste, potatoes and potato
products, rice and rice products, processed meat products,
injectable brines, processed seafood or fish products, and pet
foods.
[0023] Examples of the heating apparatus include any indirect
heating apparatus, including a heated vessel, a surface heat
exchanger, a plate heat exchanger, a tubular heat exchanger, a
double pipe heat exchanger, a multi-pipe heat exchanger, a coil
heat exchanger, a flat heat exchanger, and a scraped surface heat
exchanger; including closed continuous-type scraped-surface heat
exchangers, and direct heating apparatuses such as injection types
and infusion types of heating apparatuses.
[0024] The polysaccharide polymers used in this invention as
antifouling agents are hydroxypropyl cellulose (HPC), methyl
hydroxypropyl cellulose (MHPC), methyl cellulose (MC). The HPC has
a hydroxypropyl molar substitution of greater than 3.0 and a weight
average molecular weight (Mw) as measured by SEC of greater than
350,000 Dalton; the MHPC has a methoxyl content of greater than 17%
and a hydroxypropyl content of greater than 3%; and the MC has a
methoxyl content greater than 17% and a viscosity in water at
ambient temperatures and a concentration of 2% of greater than
1,000 cps. Mixtures of these cellulose ethers can also be used in
this invention. The amount of the antifouling agent used in the
heat treatment process of this invention has an upper limit amount
of 0.5 wt % and a lower limit amount of about 0.01 wt %.
[0025] In accordance with this invention, packaging out of the
pasteurized or sterilized food or beverage composition can be an
aseptic packaging in microorganism free containers for either
consumer use or further commercial use.
[0026] In accordance with the present invention the heat step in
the first heat exchanger can be a single heating zone or a
plurality of heating zones (2 to 5 zones). This heating step can
also include a pre-heating zone where the temperature is raised
gradually rather than all at once. The preferred heating method is
to heat in the heat exchanger at a temperature between 50 and
100.degree. C. for a time period of from about 2 seconds to about
30 minutes. It should also be understood that this heating step is
basically a pasteurization step that can vary slightly depending
upon the type of food or beverage or operating conditions of the
heat exchanger.
[0027] Sterilization occurs in the second heat exchanger that also
can be a single piece of equipment or a plurality of pieces of
equipment or the heat exchanger can merely have a plurality of
heating zones where the food or beverage is moved from one zone to
the other. By multiple heat exchangers is meant that there can be
either 2 to 5 different pieces of equipment or 2 to 5 zones in a
single piece of equipment. Hence, the first and second heat
exchangers can be either a single vessel or a serial or plurality
of pieces of equipment. By sterilization is meant that the food or
beverage is heated to a temperature sufficient to kill most of the
microorganisms; the temperature has to be greater than 100.degree.
C. at a time between 2 seconds and 80 minutes, preferably greater
than 120.degree. C. for a time between about 2 seconds and 30
minutes, with the more preferred temperature being greater than
130.degree. C. for a time between 2 and 30 seconds.
[0028] The cooling step in this invention is normally performed
before the packaging out of the pasteurized or sterilized food or
beverage product. The cooling step is normally at a temperature
below the pasteurization or sterilization steps. Hence, the general
temperature range for cooling is below 50.degree. C., preferably
below 25.degree. C.
[0029] In accordance with the present invention, homogenization of
the food or beverage composition is optional, in that it can be
used to ensure the composition has a uniform consistency for either
pasteurization or sterilization. Homogenizers can be used at any
step during the process.
[0030] The food or beverage compositions of this invention contain
at least one of the antifouling polymers of this invention and one
or more ingredients commonly found in food or beverage products
such as proteins, starches, flavors, fats, emulsifiers, coloring
agents, opacifying agents, gums, binders, thickeners,
preservatives, mold control agents, antioxidants, vitamins,
emulsifying salts, sugars, amino acids, fat mimetics, and other
ingredients known in the art.
[0031] Examples of buffering salts that can also be included in the
composition are sodium hexametaphosphate, trisodium citrate, and
sodium tripolyphosphate.
[0032] The following Examples are merely set forth for illustrative
purposes, but it is to be understood that other modifications of
the present invention within the skill of an artisan in the
industry can be made without departing from the spirit and scope of
the invention. All percentages and parts are by weight unless
specifically stated otherwise.
EXAMPLES
[0033] Whipping cream is a food product known to present difficulty
in heat processing. The protein, high fat content, and viscosity
tend to promote burn on, also known as fouling, in the heat
processing equipment. Product burn on constricts flow, increasing
back-pressure on the equipment. In addition, product is not heated
sufficiently, due to the burned on layer, and the heat sensors
summon more heat as the product within the equipment does not reach
desired temperatures.
[0034] During processing of whipped cream, as a result of fouling,
two product streams enter the holding tube section just after the
plate heat exchanger. One stream is cooler than the desired heat
treatment temperature as it runs over the burned on product on the
interior of the heat exchanger. The other stream is very hot as it
is exposed to the maximum heat the plate heat exchanger is reaching
as it tries to accommodate the call for heat. The hold tube has two
sensors, picking up temperatures as the cream enters and exits the
tube. The time in the holding tube allows for mixing of product,
therefore, product temperatures may be uniform upon exit.
Differences in these temperatures indicate problems with proper
heating in the heat exchanger, as a result of fouling.
[0035] Polymers such as Klucel.RTM. hydroxypropylcellulose and
methylhydroxypropylcellulose have been used in the formulation of
nondairy whipped toppings. More recently, Klucel
hydroxypropylcellulose has been added to dairy whipping cream. In
dairy whipping cream, the benefits of hydroxypropyl cellulose are
realized after the cream has been whipped. These benefits are
shorter whipping times, foam stiffness, and foam stability. In
addition, hydroxypropyl cellulose allows the formulation of
whipping creams with lower fat content, from the traditional 35-40%
to as low as 24% fat. Other polymers such as carrageenan and
products that contain mixtures of polymers and emulsifiers, such as
Aertex.RTM. cream stabilizer (Food Specialties, Mississauga, ON,
Canada), which contains a blend of carrageenan, guar, locust bean
gum and emulsifiers, have been added to whipping cream to achieve
other functional benefits.
[0036] It has been unexpectedly found that in addition to improving
the properties of whipped cream, the presence of hydroxypropyl
cellulose in a dairy whipped cream formulation or its use as a
processing aid reduces fouling typically observed in the heat
processing equipment used to sterilize or pasteurize the product.
Similar reductions in fouling are expected in other dairy products,
and other foods and beverage products undergoing heat treatments or
heat-processing to effect pasteurization, sterilization, or simple
heating of the food or beverage product.
[0037] Incorporation of MHPC, or MC or blends thereof into creams,
half creams, and reduced fat whipping cream formulations, milks or
other dairy compositions that have been subjected to thermal
processing, such as pasteurization, High Temperature Short Time
(HTST), or Ultra High Temperature (UHT) treatments, produces a
stable cream with desirable rheology, fat globules of small
particle size, and good emulsion stability. On whipping these
creams, the MHPC or MC improves the overrun or amount of foam
delivered on whipping the cream, and the stability and texture of
the whipped foam is improved. Additional improvements in physical
characteristics and texture of the whipping creams are also
observed on blending of MHPC or MC with other hydrocolloids such as
carrageenan or hydroxypropyl cellulose, and on including
emulsifiers into the composition.
[0038] In addition, it has been found that incorporation of methyl
hydroxypropyl cellulose or methyl cellulose into dairy formulations
reduces the buildup of fouling materials normally observed on heat
exchangers during thermal processing of the dairy product leading
to longer run times and easier cleaning of the heat exchangers.
[0039] The improvements observed on incorporation of MHPC and
methyl cellulose (MC) into whipping creams is also expected to be
observed in the stability, whipping characteristics (per
application), and texture of other creams, milks, and cream
products and dairy products into which the cream or milk containing
the MHPC or MC is incorporated.
Examples 1-8
[0040] The invention is demonstrated by the Examples in Tables 1
and 2. The whipping cream formulations are shown in Table 1.
Formulation Examples 3, 4, 7, and 8 contain hydroxypropyl
cellulose.
Formulations
[0041] The whipping cream in Table 1 was formulated and processed
with light homogenization and ultra high temperature (UHT)
treatment. UHT treatment is used to produce commercially sterile
products for the optimum shelf life. Batches were formulated with
skim milk and double cream to obtain the desired fat levels of 31%
and 24% in the final cream. Ingredients were added to study the
impact of no hydroxypropyl cellulose (HPC), HPC without an
emulsifier present and HPC with emulsifier. Emulsifiers are often
added to UHT treated whipping cream to aid in foam creation. All
formulations contained carrageenan, a common ingredient in heat
treated cream to aid in the prevention of the coalescence of fat
during storage and prior to whipping. Table 1 contains formulation
information; batches were 28 kg.
Processing
[0042] In all processes the target temperatures preheat to
75.degree. C. and final heat to 133.degree. C. with a holding time
of 17 seconds. Two stage cooling was used to achieve chill
temperatures of <8.degree. C. (typically 6-7.degree. C.).
Pre-process 2-stage homogenization was provided to all products at
a value of 50/20 bar (725/296 psi) using a Rannie Homogenizer. The
homogenizer also tightly controls the feed rate of the plant to 70
l/hr.
Results
[0043] In Table 2, data on processing is presented for the
formulations in Table 1. In batches containing carrageenan only
(Examples 1,5) or carrageenan and emulsifier (Examples 2,6), the
large temperature difference upon entering the hold tube and upon
exit indicates buildup of a fouling layer.
[0044] In addition to the hold tube temperature data, observations
are included in the table. Examples 3, 4, 7 and 8 processed with
reduced back pressure (<1 bar), and temperature control was
"better sustained", indicative of little to no fouling layer
buildup. The worst fouling, indicated by higher back-pressures and
poorer temperature control, was observed in Examples 1 and 2.
[0045] These results demonstrate the antifouling performance of
polymers such as hydroxypropyl cellulose in a heat-processed dairy
application. TABLE-US-00001 TABLE 1 Whipping Cream Formulations
Examples: 1 2 3 4 5 6 7 8 % Fat In Final Cream: 31 31 31 31 24 24
24 24 Ingredients: % % % % % % % % Skimmed milk 36.06 35.91 35.94
35.79 50.50 50.35 50.30 50.15 Hydroxypropylcellulose 0 0 0.12 0.12
0 0 0.20 0.20 AeroWhip 630 lot 3529 Carrageenan 0.02 0.02 0.02 0.02
0.02 0.02 0.02 0.02 Satiagel ACL15 Emulsifier 0 0.15 0 0.15 0 0.15
0 0.15 lactic acid esters of mono&diglcyerides 48.5% fat cream
63.92 63.92 63.92 63.92 49.48 49.48 49.48 49.48 Total wt % 100 100
100 100 100 100 100 100 AeroWhip .RTM. 630 is a trademark of
Hercules Incorporated under which a food grade of hydroxypropyl
cellulose is marketed. Grinsted PK22Lactem .RTM. lactic acid esters
of mono&diglycerides from Danisco, and Satiagel .RTM. ACL 15
carrageenan from Degussa were used in this work.
[0046] TABLE-US-00002 TABLE 2 Processing Data Examples: 1 2 3 4 5 6
7 8 HPC, Weight % 0 0 0.12 0.12 0 0 0.20 0.20 Feed 42 42 42 42 42
42 42 42 temperature, C. Flow rate, l/hr 70 70 70 70 70 70 70 70
Holding time, s 17 17 17 17 17 17 17 17 Start of hold tube 123 123
134 134 125 125 134 134 temperature, C. End of hold tube 140 138
137-8 136 138 138 136 137 temperature, C. Final cool 7 7 7 7 7 7 7
7 temperature, C. Observations Fouling Fouling The rise in The rise
in Fouling Fouling The rise in The rise in of H/Ex of H/Ex back-
back- of H/Ex of H/Ex back- back- caused caused pressure pressure
caused caused pressure pressure temperature temperature was greatly
was greatly temperature temperature was greatly was greatly
discrepancy discrepancy reduced <1.0 reduced <1.0 discrepancy
discrepancy reduced <0.5 reduced <0.5 start to end. start to
end. Bar and Bar and start to end. start to end. Bar and Bar and
Fouling was Fouling was temperature temperature Fouling was Fouling
was temperature temperature rapid and plant rapid and plant control
was control was rapid. rapid. control was control was duration was
duration was better better better better limited to limited to
sustained. sustained. sustained. sustained. approx 10 approx 10
minutes before minutes before failure. failure.
Methods
[0047] In order to quantify improvements in the quality or
performance of the process and the products produced by the
processes in Examples 9-56, we measured the methoxyl and propoxyl
substitution levels on the MHPC polymers by a sealed tube Zeisel
method, and the molecular weight of the cellulose ether polymers
was measured by size exclusion chromatography (SEC) and expressed
as Mw, the weight average polymer molecular weight. We also
monitored the effect of the cellulose ethers and the process on the
particle size of the fat phase in the cream or milk, and the effect
of the cellulose ether and the process on product viscosity.
[0048] In addition, we quantified whipped cream performance by
measuring the amount of air incorporated into the cream on
whipping, expressed as % overrun. The stability of the whipped
creams was also quantified by measuring the % syneresis, or
separation of a serum phase from the whipped cream foam. The
reduction in particle size in creams, improvement in % overrun,
reduction in % syneresis, and visual assessment of whipped cream
stability and stiffness over time are shown in the comment sections
in Table 3 for heat sterilized creams, and in Tables 5 and 6 for
pasteurized creams. These measurements were performed according to
the following procedures.
Whipping Cream Measurements
[0049] Whipping creams were whipped using a Kitchen Aide.RTM. mixer
at high speed for 3 minutes and the overrun was obtained.
Overrun
[0050] A constant amount, 237.5 grams of cream, were added to a
prechilled stainless steel bowl, and 12.5 grams of 10.times.
powdered confectioner's sugar were added to the cream while
stirring at high speed. Mixing was continued for 3 minutes and the
overrun was obtained. Percent overrun was measured using a cup by
adding the liquid cream to fill the cup and obtaining a weight for
the cream. After whipping, the cup was then filled to the rim with
the whipped cream and a second weight taken. Percent (%) overrun
was calculated according to the following formula: Wt .times.
.times. liquid .times. .times. cream - weight .times. .times.
whipped .times. .times. cream weight .times. .times. whipped
.times. .times. cream = % .times. .times. Overrun ##EQU1## Foam
Syneresis
[0051] Foam syneresis was measured according to the following
procedure:
[0052] Whipped cream was added to the rim of a 60.times.15 mm Petri
dish. The dish was then inverted with foam side down, onto a
Whatman No. 41 filter paper circle, on a metal pan. After 1 hour at
room temperature, the increase in diameter of the wet circle
imprint on the filter paper was measured to obtain the % extension
of foam syneresis according to the following equation. A constant
diameter of the foam in the Petri dish was measured as 50 mm. %
.times. .times. Syneresis = Diameter .times. .times. of .times.
.times. wet .times. .times. syneresis .times. .times. ring .times.
.times. ( mm ) .times. 100 50 .times. .times. mm ##EQU2## Particle
Size Measurement
[0053] A Horiba LA-900 laser scattering particle size distribution
analyzer is used with a particle sizing method based on an analysis
of the angular dependence of light scattered from an optically
dilute dispersed phase sample. The measuring instrument consists of
a forward scattering angle photo ring diode detector and a number
of discrete higher forward and back scattering angle photodiode
detectors. The angular dependence of the scattered light is
measured at two discrete wavelengths and a particle size
distribution is iteratively generated to replicate the measured
scattering profile. The specific calculation algorithm to determine
the particle size distribution data are proprietary to the
instrument vendor.
[0054] This method is used to determine average particle sizes
(mean, median, mode) and particle size distributions of fluid
dispersions. The specific surface area of the material is
calculated assuming the particles are solid, homogeneous
spheres.
[0055] 0.1- 0.2 ml of a sample was diluted into a 10-15 ml of
suspending solution of 0.25% Tween-20 (wt/vol) in deionized water,
filtered with 0.2 .mu.m Nylon membrane filter. After shaking, the
particle size was measured.
Molecular Weight Determination by SEC
[0056] Molecular weight determinations were performed using size
exclusion chromatography, focusing on weight-average molecular
weight, Mw.
Methoxyl and Hydroxypropyl Substitution of MHPC and MC Polymers
[0057] A standard sealed tube Zeisel method was used to analyze for
the wt % methoxyl and wt % hydroxypropyl substitution level on the
polymers.
Viscosity of Creams and Milks
[0058] The viscosity of the creams and milks were measured on a
Brookfield DLV-I viscometer equipped with a small sample adapter,
using spindle 18 at a speed of 12 rpm.
Examples 9-26
[0059] The invention is further demonstrated in Table 3 in heat
sterilized cream samples. Examples 11-14, 22, and 24 contain HPC.
Examples 15-18, 20, and 25 contain MHPC, and Example 19 contains a
blend of polymers.
Formulations and Processing
[0060] The UHT creams in Table 3 were subjected to a preheat
temperature of 75.degree. C. and final heat to 138.degree. C. with
a holding time of 8 seconds. Single stage cooling was used to
achieve temperatures of <60.degree. C. Prior to the final heat
stage, 2-stage homogenization was provided to all products at a
value of 750/250 psi using a homogenizer.
[0061] After mixing the cream composition, the cream mixture was
then heated to 50-55.degree. C. in a water bath and then pumped
into a Microthermics Thermal processor at a flow rate of 1.14-1.2
Liters/min. The Microthermics unit was equipped with two sets of
plate heat exchangers and a 2-stage pressure homogenization unit.
The first set of PHE was used to preheat the cream to a temperature
of 75.degree. C. prior to introduction into the 2 stage
homogenizer. After passing through the homogenizer, the cream was
treated at a temperature of 138.degree. C. for 8 seconds prior to
being cooled to 50-60.degree. C., and loaded into sterile Nalgene
bottles in an aseptic-fill hood. For Examples 10, a Microthermics
thermal processor was used, in a tubular heat exchanger
configuration, with an 11.2 second hold time. This example serves
as a control demonstrating that fouling in tubular heat exchangers
has an induction period that was not exceeded by the run time in
this example, and as a result, no fouling was observed.
Results
[0062] The reduced fouling for formulations containing HPC, MHPC,
and their blend is demonstrated by the longer run time for UHT
cream compositions containing HPC and MHPC in Table 3, where the
run time is expressed as the time at which the final heater water
supply temperature (FHWS) passed 315 degrees F.
[0063] During thermal processing, the product burns onto the
surface of the heat exchanger, constricts flow, increasing
back-pressure on the equipment. In addition, product is not heated
sufficiently, due to the burned on layer, and the heat sensors
summon more heat as the product within the equipment does not reach
desired temperatures. The final heater water supply temperature
(FHWS) is a direct measure of fouling as this increase in heat
supplied to the heat exchanger is in response to fouling.
[0064] Examples containing HPC, MHPC, or their blend in the cream
formulation have less fouling as shown by an increase in the length
of the UHT process run times for Examples 11,12,15,18,22,24,25 when
compared with the control runs in Examples 9,10,21,23. The UHT
creams processed for longer times with Examples
11,12,15,18,22,24,25 with greater control over the hold tube
temperature and the heating and cooling water temperatures than
observed in the control Examples 9,10,21,23. The longer run time is
expressed as the time at which the final heater water supply
temperature (FHWS) passed 315.degree. F. Less fouling was observed
on the plate heat exchangers (PHE) in Examples 11,12,15,18,22,24,25
and the PHE were more easily cleaned after completion of these runs
than observed with the control Examples 9, 10, 21, 23.
[0065] The products prepared in these Examples 11,12,15,18,22,24,25
also show smaller particle size of the fat phase, better whipping
performance as quantified by 20-50% higher % overrun relative to
the corresponding control Examples 9,10,21,23, and better foam
stability as quantified by 10-40% lower % syneresis than the
corresponding control Examples 9,10,21,23. These improvements
demonstrate better quality of the products containing the HPC, MHPC
polymers and their blends.
[0066] Inclusion of lower molecular weight HPC polymers such as
Aerowhip 620 HPC in Example 13 or Nisso L type HPC in Example 14
reduced the run time, and appeared to cause more fouling,
indicating that higher molecular weight HPC polymers are
preferred.
[0067] Comparison of the performance of the MHPC polymers in
Examples 16, 17, and 18 demonstrates that MHPC polymers having
higher methoxyl content and higher hydroxypropyl content (MP943 in
Example 17) gives more reduction in fouling.
Examples 27-33
[0068] The invention is further demonstrated in Table 4, in heat
sterilized milk, also termed as UHT milk samples. Examples 28, and
32 contain HPC, and Examples 27,29,30,33 contain MHPC.
Processing
[0069] The UHT milks in Table 4 were subjected to a batch
pasteurization temperature of 75.degree. C. fed into a 2-stage
homogenization at a value of 750/250 psi using a APV Gaulin
homogenizer followed by a final heat to 138.degree. C. in a plate
heat exchanger with a holding time of 2-10 seconds. Single stage
cooling was used to achieve temperatures of <60.degree. C. The
UHT plates were disassembled after cooling with a water rinse, and
the plates were air dried with a stream of air, and the amount of
foulant on each plate was determined by measuring the weight
difference.
Results
[0070] As shown in Table 4, the skim milk control run in Example 26
deposited 38 grams of foulant, where the formulation in Example 27
containing MHPC MP1990 deposited les than 18 g foulant. In
contrast, MHPC MP843 in Examples 29 and 30 deposited 42 and 43
grams of foulant on the plates. These results again confirm that
MHPC polymers having higher methoxyl content and higher
hydroxypropyl content (MP1990 in Example 27) give more reduction in
fouling than MHPC polymers having lower methoxyl and hydroxypropyl
content (MHPC MP843 in Examples 29 and 30). The HPC polymer in
Examples 28 and 32 deposited more foulant than the control skim
milk on the plates, suggesting that the solubility of this polymer
needs improvement in order to perform better in skim milk as an
antifoulant in the UHT phase. However, there was significantly less
foulant deposited on the surface of the stainless steel pot used
for batch pasteurization of the milks in Examples 28 and 32 than
when the control skim milk run was pasteurized, demonstrating
reduced fouling of skim milk at temperatures less than 100 C when
HPC is present in the skim milk.
[0071] The smaller mean particle size observed for the milk in
Example 27 compared with the control in Example 26 and the
conversion of the particle size distribution from bimodal to
monomodal also is suggestive of improved milk quality in the
presence of the MHPC polymer in Example 27. TABLE-US-00003 TABLE 3
Summary of UHT Low Fat Cream Heat Exchanger Experiments Particle
Particle Time/sec Size Post Size Post @ Temp UHT UHT wt % wt % wt %
Mw/ passes (microns) (microns) % % Example # Formulation
Carrageenan Additive MeO POOH daltons 315 C. median mean Overrun
syneresis 9 31% Fat Cream 0.03 0.03% 369 6.6 7.3 95 46 carrageenan
10 31% Fat Cream none >1187 5.4 6.6 103 65 (tubular) 11 31% Fat
Cream 0.02 0.12% 7.41E+05 >1187 4.03 5.47 128 23.2 Aerowhip 630
HPC 12 31% Fat Cream 0.02 0.12% 7.41E+05 1320 5.7 6.9 160 15.2
Aerowhip 630 HPC + 0.15% PK22 emulsifier 13 31% Fat Cream 0.02
0.06% 741000/ 228 3.2 4.8 135 7 Aerowhip 312000 630 HPC + 0.06%
Aerowhip 620 14 31% Fat Cream 0.03 0.1% 3.34E+05 189 6.4 7.1 130 24
Nisso L 15 31% Fat Cream 0.02 0.12% 8 23 2.91E+05 <1120 2 2.5
128 63 Benecel MP843 MHPC 16 31% Fat Cream 0.02 0.12% 8 23 2.91E+05
947 1.7 2.1 144 31 Benecel MP843 MHPC + 0.15% PK22 emulsifier 17
31% Fat Cream 0.03 0.1% 8 23 2.91E+05 833 4.2 4.7 129 29 Benecel
MP843 MHPC(31/ 12 rpm) 18 31% Fat Cream 0.03 0.1% Benecel 10 30
4.80E+05 >1137 4.4 4.9 131 33 MP943 MHPC 19 31% Fat Cream 0.03
0.09% 8 23 2.91E+05 688 2.1 2.6 142 63 Benecel MP843 MHPC + 0.03%
AW630 20 31% Fat Cream 0.03 0.1% Benecel 10 23 1.02E+06 765 4.5 5
122 6 MP1034 MHPC 21 24% Fat Cream 0.03 0.03% 509 12.3 15 70 liquid
carrageenan (31/0.3 rpm) 22 24% Fat Cream 0.03 0.12% 7.41E+05 649
8.8 10.3 125 15 AW630 (31/1 rpm) 23 15% Fat Cream 0.03 0.03% 857
7.9 8.5 141 liquid carrgeenan (31/12 rpm) 24 15% Fat Cream 0.03
0.12% 7.41E+05 >860 6.7 7.6 123 liquid AW630 (31/12 rpm) 25 15%
Fat Cream 0.03 0.1% 2.91E+05 >1047 11.1 11.9 149 53 Benecel
MP843 MHPC
[0072] TABLE-US-00004 TABLE 4 Summary of UHT Plate Heat Exchanger
Experiments Particle Particle Viscosit/cps Size Post Size Post wt %
wt % at 4 C. Plate UHT UHT Partcle Formula- hydroxypropyl methoxyl
Mw/ cps:sp Fouling (g) (microns) (microns) size Example # tion
Additive POOH MEO daltons 60 rpm Plates 1-20 median mean
distribution 26 Skim Milk None 7.8 38 0.21 0.75 bimodal ->
monomodal 27 Skim Milk 0.09% Benecel 10 30 8 18 0.21 0.22 monomodal
MP1990 MHPC 28 Skim Milk 0.09% Aerow hip 7.41E+05 7.7 42 630 HPC 29
Skim Milk 0.09% Benecel 7.7 23 2.91E+05 6.6 42 MP843 MHPC 30 Skim
Milk 0.09% Benecel 7.7 23 2.91E+05 6.5 43 MP843 MHPC 31 Skim Milk
None 5.8 28 32 Skim Milk 0.09% Aerow hip 8.5 41 630 HPC 33 Skim
Milk 0.09% Benecel 10 30 26 MP1990 MHPC
Examples 34-49
[0073] The invention is further demonstrated in Table 5 in
pasteurized cream s. Examples 36, 37, 39, 41, 43, and 47-49 contain
HPC, and Examples 35,40,44,45, and 46 contain MHPC.
Formulations and Processing
[0074] The Examples in Table 5 demonstrate creams containing HPC,
MHPC, and MC that have been processed at temperatures less than 100
C. The cream used for Examples 36-49 in Table 5 contained some
carrageenan, polysorbate 80, and mono and diglyceride emulsifiers.
An additional 0.02% carrageenan was added to the formulations in
Examples 34-41. Creams were processed at 75 C for 10 minutes in a
stainless steel pot. Exact procedures are noted as a footnote to
Table 5.
Results
[0075] At a fat content of 10%, in Examples 34-37, none of the
formulations whipped to a good foam. Once a fat content of 24% was
reached in Table 5, creams containing HPC or MHPC whipped to a
stiffer foam, as described in the comments section, and gave
improved incorporation of air into the creams, as demonstrated by
values of % overrun greater than 120%, indicating improved quality.
Similar positive effects on % overrun and syneresis of ice creams
are expected when HPC, MHPC, or MC are included in these
formulations, or creams prepared according to the processes
described in this invention are used to prepare the ice cream or
other dairy composition. TABLE-US-00005 TABLE 5 Pasteurized
Whipping Creams - Homogenized 750/250 psi Made with Commercial
Ultrapasteurized Lehigh Valley Heavy Cream containing 0.02%
Carrageenan. polysorbate, mono and diglycerides Particle Size (um)
Example % Fat Polymers % Polymer Mw (g/mol) Median Mean % Overrun
34 10.0 Satiagel carrageenan 0.02 2.16 2.70 Did not whip Did not
whip 35 10.0 Satiagel carrageenan 0.02 5.61 10.03 Did not whip Did
not whip Benecel MP843 MHPC 0.12 2.91E+05 36 10.0 Satiagel
carrageenan 0.02 5.39 9.14 Did not whip Did not whip Aerowhip 630
HPC 0.12 7.41E+05 37 10.0 Satiagel carrageenan 0.02 4.65 12.43 Did
not whip Did not whip Aerowhip 640 HPC 0.12 1.47E+06 38 24.0
Satiagel carrageenan 0.02 6.70 7.15 Did not whip Did not whip 39
24.0 Satiagel carrageenan 0.02 5.00 5.66 177.60 Soft whipped
Aerowhip 630 HPC 0.12 7.41E+05 cream, made rosettes 40 24.0
Satiagel carrageenan 0.02 9.16 9.74 165.00 Loose, foamy Benecel
MP843 MHPC 0.12 2.91E+05 whipped cream, could not make rosettes 41
24.0 Satiagel carrageenan 0.02 5.98 6.81 169.00 Good Aerowhip 640
HPC 0.12 1.47E+06 whipped cream, a little soft, made rosettes 42
31.0 Satiagel carrageenan 0.00 3.10 3.59 170.53 Very soft Control -
No Polymer 0.00 whipped cream, doesn't hold peaks 43 31.0 Satiagel
carrageenan 0.00 4.68 4.47 160.00 Good/stiff Aerowhip 630 HPC 0.12
7.14E+05 whipped cream, holds peaks 44 31.0 Satiagel carrageenan
0.00 3.49 3.91 174.42 Stiff MHPC 1034 0.12 1.02E+06 whipped cream,
hold peaks 45 31.0 Satiagel carrageenan 0.00 3.09 3.52 172.61 Loose
MP 943 MHPC 0.12 4.80E+05 whipped cream, holds loose peaks 46 31.0
Satiagel carrageenan 0.00 2.67 3.02 165.27 Very loose MP 843 MHPC
0.12 2.91E+05 whipped cream, more of a dense foam, doesn't hold
peaks 47 31.0 Satiagel carrageenan 0.00 3.20 3.57 152.16 Loose
Nisso HPC 0.12 3.34E+05 whipped cream, holds loose peaks 48 31.0
Satiagel carrageenan 0.00 6.12 11.82 160.05 Stiff Aerowhip 640 HPC
0.12 1.47E+06 whipped cream, hold peaks 49 31.0 Satiagel
carrageenan 0.00 3.74 4.18 124.94 Stiff Aerowhip 640 HPC 0.24
1.47E+06 whipped cream, hold peaks, best one of series Homogenized
and Pasteurized Creams Whipping Performance 1. Heat milk to
.about.60 C. in microwave. 2. Place on Silverson mixer and begin
stirring @ .about.4000 rpm, slowly add all polymers (carrageenan +
other polymers). 3. Continue mixing for .about.10 minutes. After
.about.10 minutes, place cold water bath under sample to bring room
temperature, continue mixing for .about.1 4. Remove and place on
overhead Caframo mixer. With stirring at medium speed (dispersion
blade). 5. Continue mixing for 45-60 minutes to completely hydrate
polymer. 6. Add cream and continue mixing SLOWLY for 10 minutes.
(if desired, remove sample and take 15 C. viscosity) 7. Pasteurize
@ 75 C. (Samples for -38 were not pasteurized) 8. Homogenize at
750/250 psi 2 stage homogenizer at 75 C. Immediately chill in ice
bath to cool. 9. Refrigerate over night and observe for stability
at 24 hours. (if desired, remove sample and take 15 C. viscosity)
10. Whip on Kitchen Aide mixer full speed for 3 minutes using bowls
and whips placed in freezer. Use 237.5 g of cream + 12.5 g of 10X
sugar. 11. Measure % overrun: wt(g) mix before aeration - wt(g) mix
after aeration/wt(g) mix after aeration .times. 100
Examples 50-56
[0076] The invention is further demonstrated in Table 6 in
pasteurized cream samples. Examples 54 and 56 contain HPC, and
Examples 50, 51, 52, and 55 contain MHPC, and Example 53 contains
MC.
Formulations and Processing
[0077] Examples 50-56 in Table 6 demonstrate pasteurized milks and
pasteurized creams containing HPC, MHPC, and MC polymers prepared
by predissolving the polymer and carrageenan in the milk at
respective concentrations of 0.4 wt % and 0.067 wt %, then diluting
the milk with cold cream to reach final concentrations of 0.12 wt %
polymer and 0.02 wt % carrageenan in the cream. No emulsifiers were
present in the creams shown in Table 6. The creams and milk
containing the polymer and carrageenan were then heated at a
temperature less than 100 C for less than 40 minutes. Exact
procedures are shown as a footnote to Table 6.
Results
[0078] The viscosity of pasteurized creams containing HPC in
Examples 54 and 56 in Table 6 decreased as polymer molecular
weight, defined as Mw, increased. The inverse relationship of cream
viscosity with molecular weight of the HPC polymer was also seen in
the extent of fouling for the creams, where creams containing HPC
having a Mw value less than 350,000 showed greater and more rapid
fouling during thermal processing. The viscosity of creams
containing MHPC polymers in Examples 50, 51, 52, 55 and for MC in
Example 56 showed a direct relationship of cream viscosity with
polymer molecular weight, when expressed as Mw. TABLE-US-00006
TABLE 6 Pasteurized 26% Fat Creams Milk Cream Carra- Pas- Viscosity
(cps) Ex- 0.4% 0.12% geenan Poly- teur- initial 24 hours ample
Polymer Mw Polymer type polymer Polymer 0.02% mer ized pH 15 C. 15
C. Comments 50 MP233C 421000 HPMC yes no yes yes no not 425 527.5
thicker taken milkshake consistency MP322C HPMC yes yes yes yes no
8.67 125 not taken MP333C HPMC yes yes yes yes yes not 240 370 both
milk and taken cream stable at 24 hours 51 MP674 1320000 HPMC yes
no yes no no not 3560 not taken thick, like taken pourable pudding
MP874 HPMC yes yes yes yes no 8.57 162.5 not taken MP874 HPMC yes
yes yes yes yes not 452 1062 both milk and taken cream stable at 24
hours (0.05% K. sorb in cream only 52 MP843 291000 HPMC yes no yes
yes no not 380 not taken thicker taken milkshake consistency MP843
HPMC yes yes yes yes no 6.65 130 not taken MP843 HPMC yes yes yes
yes yes not 297 297 both milk and taken cream stable at 24 hours 53
MO43 413000 MC yes no yes yes no not 560 not taken thicker taken
milkshake consistency MO42 MC yes yes yes yes no 6.65 107 not taken
MO43 MC yes yes yes yes yes not 245 652.5 both milk and taken cream
stable at 24 hours 54 Aerowhip 830M 741000 HPC yes no yes yes no
not not taken not taken thicker Klucel taken milkshake consistency
Aerowhip 830M HPC yes yes yes yes no 6.75 not taken not taken
Klucel Aeroship 830M HPC yes yes yes yes yes not 217.5 432 both
milk and Klucel taken cream slightly unstable at 24 hours 55 MP824
705000 HPMC yes no yes yes no not 562.5 not taken thicker taken
milkshake consistency MP824 HPMC yes yes yes yes no 6.65 125 not
taken MP824 HPMC yes yes yes yes yes not 350 582.5 both milk and
taken cream stable at 24 hours 56 Aerowip 620 312000 HPC yes no yes
yes no not 160 not taken thicker Klucel taken milkshake consistency
Aerowhip 620 HPC yes yes yes yes no 6.54 135 not taken Klucel
Aerowhip 620 HPC yes yes yes yes yes not 905 1070 both mild and
Klucel taken cream stable at 24 hours 57 Milk carrageenan no no yes
no no 24.5 58 Cream carageenan no no yes no yes 18.9 Procedure: 1.
Heat milk to .about.60 C. in microwave. 2. Place on Silverson mixer
and begin stirring @ .about.400 rpm, slowly add carrageenan. 3.
Continue mixing for .about.10 minutes. After .about.10 minutes,
place cold water bath under sample to bring room temperature,
continue mixing for .about.10 minutes. 4. Remove and place on
overhead Caframo mixer. With stirring at medium speed (dispersion
blade) add Klucel/or other polymers being evaluted. 5. Continue
mixing for 45-60 minutes to completely hydrate polymer. (remove
sample and take visosity) 6. Add cream and continue mixing SLOWLY
for 10 minutes. (remove sample and take viscosity) 7. Pasteurize
(place on hot plate/stirrer in water bath w/magnetic stir bar)
while stirring 30 mintes @ 85-90 C. 8. Place in cold water bath and
cool to room temperature. (remove sample and take viscosity) 9.
Refrigerate over night and observe for stability at 24 hours.
(remove sample and take viscosity
* * * * *