U.S. patent application number 11/484263 was filed with the patent office on 2006-11-09 for novel dairy product compositions using highly refined cellulosic fiber ingredients.
This patent application is currently assigned to Fiberstar, Inc.. Invention is credited to Amanda Huppert, Brock M. Lundberg.
Application Number | 20060251789 11/484263 |
Document ID | / |
Family ID | 46324783 |
Filed Date | 2006-11-09 |
United States Patent
Application |
20060251789 |
Kind Code |
A1 |
Lundberg; Brock M. ; et
al. |
November 9, 2006 |
Novel dairy product compositions using highly refined cellulosic
fiber ingredients
Abstract
A composition of matter is used as an ingredient in making
dairy-containing products, especially cheeses, cheese spreads,
cheese sauces, ice cream, ice milk, yogurt, sherbet, milk shakes,
and the like. The product can replace shortenings and fats and
oils, and can be used in these dairy products. A highly refined
cellulosic materials (e.g., cellulose, modified celluloses,
derivatized celluloses, hemicellulose, lignin, etc.) product can be
prepared by generally moderate treatment and still provide
properties that are equivalent to or improved upon the properties
of the best highly refined cellulose products produced from more
intense and environmentally unfriendly processes. Fruit or
vegetable cells with an exclusively parenchymal cell wall structure
can be treated with a generally mild process to form highly
absorbent microfibers.
Inventors: |
Lundberg; Brock M.;
(Roberts, WI) ; Huppert; Amanda; (River Falls,
WI) |
Correspondence
Address: |
Mark A. Litman & Associates, P.A.
York Business Center, Suite 205
3209 West 76th St.
Edina
MN
55435
US
|
Assignee: |
Fiberstar, Inc.
|
Family ID: |
46324783 |
Appl. No.: |
11/484263 |
Filed: |
July 11, 2006 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
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11165430 |
Jun 23, 2005 |
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11484263 |
Jul 11, 2006 |
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10969805 |
Oct 20, 2004 |
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11165430 |
Jun 23, 2005 |
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10288793 |
Nov 6, 2002 |
7094317 |
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10969805 |
Oct 20, 2004 |
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60698301 |
Jul 12, 2005 |
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Current U.S.
Class: |
426/565 |
Current CPC
Class: |
A23D 7/0056 20130101;
A21D 13/068 20130101; A23G 9/42 20130101; A21D 2/188 20130101; A23G
9/34 20130101; A23L 33/22 20160801; A23D 7/0053 20130101 |
Class at
Publication: |
426/565 |
International
Class: |
A23G 9/00 20060101
A23G009/00 |
Claims
1. An edible dairy containing composition comprising a cheese,
imitation cheese, yogurt, ice cream, ice milk, milk, soft serve,
cream cheese, sour cream, frozen yogurt, or sherbet composition
comprising 0.05-30% by weight of highly refined cellulose fiber
defined by a fiber material that has a total dietary fiber (TDF)
content greater than 30% as measured by AOAC 991.43 and a water
holding capacity greater than five parts water per part fiber as
measured by AACC 56-30 followed literally or with modifications as
listed in the specifications and is less than 90% soluble
fiber.
2. The composition of claim 1 wherein the refined cellulose
material comprises high parenchymal cell wall derived cellulosic
product.
3. The composition of claim 1 comprising a soft cheese.
4. The composition of claim 1 comprising a cheese spread.
5. The composition of claim 1 comprising a cheese sauce.
6. The composition of claim 1 comprising a cheese selected from the
group consisting of Cheddar cheese, Colby cheese, Monterey Jack,
Havarti cheese, Parmesan cheese, Muenster cheese, Brick cheese,
Gouda cheese, and Mozzarella cheese.
7. The composition of claim 1 comprising an ice cream.
8. The composition of claim 7 comprising a) milk, cream or water,
b) sweetening agents, c) flavorings, d) binding agents and e)
emulsifying agents along with the highly refined cellulose.
9. The composition of claim 7 comprising a) milk, cream or water,
b) sweetening agents, and c) flavorings.
10. A method of claim 1 where the function of the expanded fiber is
to reduce fat.
11. A method of claim 1 where the function of the expanded fiber is
to stabilize the dairy product.
12. A method of claim 1 where the function of the expanded fiber is
to thicken or provide a favorable mouthfeel for the product.
Description
RELATED APPLICATIONS DATA
[0001] This application claims priority from Provisional
Application 60/698,301, filed Jul. 12, 2005 and is a
continuation-in-part of U.S. patent application Ser. No.
11/165,430, filed Jun. 23, 2005 and bearing attorney's docket
number 601.003US1 (Titled "REDUCED FAT SHORTENING, ROLL-IN, AND
SPREADS USING CITRUS FIBER INGREDIENTS"), which is a
continuation-in-part of U.S. patent application Ser. No.
10/969,805, filed 20 Oct. 2004, and titled "HIGHLY REFINED
CELLULOSIC MATERIALS COMBINED WITH HYDROCOLLOIDS," which is a
continuation-in-part of U.S. patent application Ser. No.
10/288,793, filed Nov. 6, 2002, titled "HIGHLY REFINED FIBER MASS,
PROCESS OF THEIR MANUFACTURE AND PRODUCTS CONTAINING THE
FIBERS."
BACKGROUND OF THE INVENTION
[0002] 1. Field of the Invention
[0003] The present invention relates to the field of additives to
dairy containing products, especially solid or gelatinous dairy
products, and more especially-containing products, such as ice
cream, cheeses, cheese spreads, yogurts, frozen yogurt, dairy-based
gelati and other more solid dairy-based goods for human or other
animal consumption, particularly additives that can reduce the fat
content of such flour products while maintaining perceived taste
and sensory quality in the diary-based product.
[0004] 2. Background of the Art
[0005] Published articles from FDA, American Heart Association, and
Harvard all tie a link between trans fats and saturated fats with
increased LDL (bad cholesterol) and thus, heart disease. Beginning
in January 2006, FDA will require food companies to list the amount
of trans fatty acids on their labels. To lower the trans fat levels
in foods, shortening suppliers have introduced low trans fat
shortenings. However, within the newer compositions that have been
provided for low trans shortenings there is an increase in the
amount of saturated fats. In a typical shortening the saturated fat
goes from 26% in standard shortening to 40% in low trans
shortenings. Therefore, while shortening suppliers are trying to
offer a healthier product a product with lower the trans fat, there
is a trade-off with the increased saturated fats that raises
concerns with regard to the saturated fat ingredient. For companies
concerned about keeping trans fats off their labels, a company that
switches to a low trans/higher saturated fat shortening for certain
high fat products, e.g. cakes, donuts, etc, will still need to
label an amount of trans fatty acids and also indicate a higher
level of saturated fats.
[0006] U.S. Pat. Nos. 6,251,458; 5,487,419; 4,923,981; 4,831,127;
4,629,575, Weibel) relates to material additives. U.S. Pat. No.
4,923,981 relates more to issues of fat replacement describes using
expanded parenchymal cell cellulose (PCC) for fat reduction.
However, this Weibel patent specifically talks about making PCC
through a process that uses alkaline or acid conditions.
Additionally, the patent does not give a method for drying the
product nor enable using a dried and expanded PCC, whereas the
product used in the present technology is in a dried form.
[0007] U.S. Pat. No. 5,964,983 (Dinand) uses alkaline and/or acid
conditions to make their microfibrillated cellulose. Dinand
discloses the use of alkaline and/or acid conditions to make
microfibrillated cellulose, and also does not disclose the
combination of water, fiber and shortening directly together to
make a reduced fat shortening, oil, margarine, or butter.
[0008] U.S. Pat. No. 5,766,662 (Inglett) describes replacing fat,
but specifically states that the fat replacement product is the
product made according to his invention is a product made through
the combination of mechanical and chemical processes. Additionally,
the dry product he makes needs to be sheared in a shearing device,
i.e., a high speed blender, before the product can be used for fat
replacement. This work does not disclose the direct combination of
water, fiber, and shortening together to make a reduced fat
shortening, oil, margarine, or butter.
[0009] In considering the Weibel patents (U.S. Pat. Nos. 6,251,458;
5,487,419; 4,923,981; 4,831,127; and 4,629,575), only patent U.S.
Pat. No. 4,923,981 appears to have relevant disclosure with respect
to fat replacement using expanded parenchymal cell cellulose (PCC)
for fat reduction. The resulting product is not a reduced fat
shortening, spread, roll-in, butter, or oil, but is a compounded
product. Additionally, this patent specifically talks about making
PCC through a process that uses alkaline or acid conditions. Weibel
also does not give a method for drying fiber, which is a very
significant and important step in the process of providing a highly
refined cellulose fiber, and especially a highly refined cellulose
fiber from citrus pulp and material with high parenchymal content.
Weibel does not disclose using a dried and expanded PCC
[0010] Several other prior art sources (U.S. Pat. Nos. 5,658,609,
5,190,776, 5,360,627, 5,439,697, 6,048,564) state the concept of a
reduced fat shortening, margarine, spread, roll-in, butter, or oil
but they are made with either combinations of modified starches,
gums, emulsifiers, or combinations of other ingredients as opposed
to the object of this invention is to do the fat reduction using an
expanded cell wall cellulose and water.
SUMMARY OF THE INVENTION
[0011] A composition of matter is used as an ingredient in cooking
comprising 1-30% by weight of highly refined cellulose fiber,
20-85% by weight animal consumable oils or fats and 5-40% by weight
of water. The product can replace shortenings and fats and oils,
and can be used in baked, fried, extruded and frozen products.
BRIEF DESCRIPTION OF THE FIGURES
[0012] FIG. 1 is a chart of viscosity of control and reduced fat
Ice Cream.
[0013] FIG. 2 is a chart of skim milk viscosities.
DETAILED DESCRIPTION OF THE INVENTION
[0014] A highly refined cellulosic materials (e.g., cellulose,
modified celluloses, derivatized celluloses, hemicellulose, lignin,
etc.) product can be prepared by generally moderate treatment and
still provide properties that are equivalent to or improved upon
the properties of the best highly refined cellulose products
produced from more intense and environmentally unfriendly
processes. Fruit or vegetable cells with an exclusively parenchymal
cell wall structure can be treated with a generally mild process to
form highly absorbent microfibers. Cells from citrus fruit and
sugar beets are particularly available in large volumes to allow
volume processing to generate highly refined cellulose fibers with
both unique and improved properties. These exclusively parenchymal
microfibers (hereinafter referred to as EPM's) have improved
moisture retention and thickening properties that enable the fibers
to provide unique benefits when combined into edible products
(e.g., baked goods, liquefied foods, whipped foods, meats, meat
fillers, dairy products, yogurt, frozen food entrees, ice cream,
etc.) and in mixtures that can be used to generate edible food
products (e.g., baking ingredients, dehydrated or low hydration
products).
[0015] Ice-cream is a food composition comprising milk, cream or
water, sweetening agents, flavourings, binding agents and
emulsifying agents, which is brought to the solid or semi-solid
state by freezing. In the preparation of ice-cream by industrial
freezers or by means of devices for domestic use, the ice-cream
mix, or rather the food composition on which the ice-cream is
based, is subjected to agitation and beating under intense
refrigeration for the purpose of causing the incorporation of air
into the composition before or during freezing. Thanks to the
presence of small air bubbles the ice-cream melts rapidly in the
consumer's mouth giving a pleasant sensation of freshness and at
the same time avoiding any unpleasant and excessive cooling of the
mouth and teeth.
[0016] Industrial ice-cream is typically sold in a form ready for
consumption or rather is preserved in a packaged form or in bulk
under refrigeration and is removed from the refrigerated
environment before being consumed. This involves the necessity for
refrigerated transport both in the industrial distribution chain
and on the part of the consumer after having acquired it; the
possible liquefaction during transport involves a substantial loss
of the organoleptic properties in that the subsequent freezing
effected after a partial accidental unfreezing or liquefaction
involves an unacceptable increase in the consistency.
[0017] A new process for making HRC cellulose from parenchyma cell
wall products, e.g. citrus fruit and sugar beets by-products, is
performed in the absence of a hydroxide soaking step. This is a
significant advance over the prior art as described by the Chen and
Lundberg patents. Dinand, et al. (U.S. Pat. No. 5,964,983) also
recommends the use of a chemical treatment step in addition to
bleaching. In the present invention we are able to attain higher
functionality (measured as viscosity) compared to Dinand et al.
even though we use less chemical treatment, which is likely due to
the higher amount of shear and chemical energy we put into the
materials. The product is able to display the same or improved
water retention properties and physical properties of the more
strenuously refined agricultural products of the prior art, and in
some cases can provide even higher water retention values,
thickening and other properties that can produce unique benefits in
particular fields of use.
[0018] General descriptions of the invention include a highly
refined cellulose product comprising microfibers derived from
organic fiber plant mass comprising at least 50% by weight of all
fiber mass as parenchymal fiber mass, the highly refined cellulose
product having an alkaline water retention capacity of at least
about 25 g H.sub.2O/g dry highly refined cellulose product and
methods for providing and using these products. The highly refined
cellulose product may have a water retention capacity of at least
50 g H.sub.2O/g dry highly refined cellulose product.
[0019] Parenchymal cell walls refer to the soft or succulent
tissue, which is the most abundant cell wall type in edible plants.
For instance, in sugar beets, the parenchyma cells are the most
abundant tissue the surrounds the secondary vascular tissues (xylem
and phloem). Parenchymal cell walls contain relatively thin cell
walls compared to secondary cell walls are tied together by pectin
(Haard and Chism, 1996, Food Chemistry. Ed. By Fennema. Marcel
Dekker NY, N.Y.) In secondary cell walls (xylem and phloem
tissues), the cell walls are much thicker than parenchymal cells
and are linked together with lignin (Smook). This terminology is
well understood in the art.
[0020] As used in the practice of the present invention, the term
"dry" or "dry product" refers to a mass that contains less than 15%
by weight of fibers as water. The organic fiber mass comprises at
least 50% by weight of fiber mass from organic products selected
from the group consisting of sugar beets, citrus fruit, grapes,
tomatoes, chicory, potatoes, pineapple, apple, carrots, cranberries
and other fiber sources both from parenchymal and non parenchymal
plant cells. A food product or food additive may have at least 0.05
percent by weight solids in the food product or food additive of
the above described highly refined cellulose product. The food
product may also have at least about one percent or at least about
two percent by weight of the highly refined cellulosic fiber of the
invention.
[0021] A method for refining cellulosic material may comprise:
[0022] soaking raw material from organic fiber plant mass
comprising at least 50% by weight of all fiber mass as parenchymal
fiber mass in an aqueous solution with less than 1 % NaOH;
[0023] draining the raw material and allowing the raw material to
sit for a sufficient period under conditions (including ambient
conditions of room temperature and pressure as well as accelerated
conditions) so that the fibers and cells are softened so that
shearing can open up the fibers to at least 40%, at least 50%, at
least 60%, or at least 70, 80, 90 or 95% of their theoretic
potential. This will usually require more that 4 hours soaking to
attain this range of their theoretic potential. It is preferred
that this soaking is for more than 5 hours, and preferably for at
least about 6 hours. This soaking time is critical to get the
materials to fully soften. When such a low alkaline concentration
is used in the soaking, without the set time, the materials do not
completely soften and can not be sheared/opened up to their full
potential. This process produces soaked raw materials; and the
process continues with refining the soaked raw material to produce
refined material; and drying the soaked raw material.
[0024] The process may perform drying by many different commercial
methods, although some display improved performance in the practice
of the present invention. It is preferred that drying is performed,
at least in part, by fluid bed drying or flash drying or a
combination of the two. An alternative drying process or another
associated drying step is performed at least in part by tray
drying. For example, fluid bed drying may be performed by adding a
first stream of organic fiber plant mass and a second stream of
organic fiber plant mass into the drier, the first stream having a
moisture content that is at least 10% less than the moisture
content of the second stream or organic fiber plant mass. The use
of greater differences in moisture content (e.g., at least 15%, at
least 20%, at least 25%, at least 40%, at least 50%
weight-to-weight water percent or weight-to-weight water-to-solid
percent) is also within the scope of practice of the invention. In
the drying method, the water may be extracted with an organic
solvent prior to drying. In the two stream drying process, the
second stream of organic fiber plant mass may have at least 25%
water to solids content and the first stream may have less than 15%
water to solids content. These processes may be practiced as batch
or continuous processes. The method may use chopping and washing of
the cellulose mass prior to soaking.
[0025] Another description of a useful process according to the
invention may include draining and washing the soaked raw material
in wash water to produce washed material; bleaching the washed
material in hydrogen peroxide to produce a bleached material; and
washing and filtering the bleached material to produce a filtered
material.
[0026] The drying of an expanded fiber material according to the
invention may use room temperature or higher air temperatures that
dry the expanded fiber product and maintain the fiber material's
functionalities of at least two characteristics of surface area,
hydrogen bonding, water holding capacity and viscosity. It is also
useful to use backmixing or evaporating to bring the organic fiber
plant mass to a solids/water ratio that will fluidize in air in a
fluid bed air dryer. This can be particularly performed with a
method that uses a fluid bed dryer or flash dryer to dry the
expanded or highly refined cellulosic fiber product.
[0027] The use of a flash or fluid bed dryer is an advantage over
the drying methods suggested by Dinand et al. We have found that
through the use of a fluid bed or flash dryer, low temperatures and
controlled humidity are not needed to dry the materials of the
present invention. In fact, although nearly any drying temperature
in the fluid bed or flash dryer can be used, we have dried the
product of the present invention using high air temperatures (400
F) and attained a dry product with near equivalent functional
properties after rehydration compared to the materials before
drying. Additionally, using the process of the present invention,
any surface area expanded cellulosic product can be dried and a
functional product obtained and is not limited to parenchyma cell
wall materials. The use of a fluid bed or flash dryer, the use of
relatively high drying air temperatures (400 F +), and the ability
to dry non parenchyma cell wall (secondary cell) and obtain a
functional product is in great contrast to the relatively low
temperatures, e.g. 100 C (212 F) and dryer types taught by Dinand
et al to dry expanded parenchymal cell wall materials.
[0028] The University of Minnesota patent application (Lundberg et
al), describes the ability to obtain a functional dried product.
However, the only way they were able to obtain a functional dry
product was through freeze drying (Gu et al, 2001).--from (Gu, L.,
R Ruan, P. Chen, W. Wilcke, P. Addis. 2001. Structure Function
Relationships of Highly Refined Cellulose. Transactions of the
ASAE. Vol 44(6):1707-1712). Freeze drying is not an economically
feasible drying operation for large volumes of expanded cell wall
products.
[0029] The fiber products of the invention may be rehydrated or
partially rehydrated so that the highly refined cellulose product
is rehydrated to a level of less than 90 g H.sub.2O/g fiber mass,
70 g H.sub.2/g fiber mass, 50 g H.sub.2O/g fiber mass or rehydrated
to a level of less than 30 g H.sub.2O/g fiber mass or less than 20
g H.sub.2O/g fiber mass. This rehydration process adjusts the
functionalities of the product within a target range of at least
one property selected from the group consisting of water holding
capacity, oil holding capacity, and viscosity and may include the
use of a high shear mixer to rapidly disperse organic fiber plant
mass materials in a solution. Also the method may include
rehydration with soaking of the dry materials in a solution with or
without gentle agitation.
[0030] Preferred areas of use include a bakery product to which at
least 1% by weight of the organic fiber product of the invention is
present in the bakery product. The process may enhance the
stability of a bakery product by adding at least 1% by weight of
the product of claim to the bakery product, usually in a range of
from 1% to 10% by weight of the organic fiber plant mass product to
the bakery product prior to baking and then baking the bakery
product. This process may include increasing the storage stability
of a flour-based bakery product comprising adding from 1% to 10% by
weight of the highly refined organic fiber plant mass product 1 to
the bakery product prior to baking and then baking the bakery
product.
[0031] The basic process of the invention may be generally
described as providing novel and improved fiber waste by-product
from citrus fruit pulp (not the wood and stem and leaves of the
trees or plant, but from the fruit, both pulp and skin) or fiber
from sugar beet, tomatoes, chicory, potatoes, pineapple, apple,
cranberries, grapes, carrots and the like (also exclusive of the
stems, and leaves). The provided fiber mass is then optionally
soaked in water or aqueous solution (preferably in the absence of
sufficient metal or metallic hydroxides e.g., KOH, CaOH, LiOH and
NaOH) as would raised the pH to above 9.5, preferably in the
complete absence of such hydroxides (definitely less than 3.0%,
less than 1.0%, more often less than 0.9%, less than 0.7%, less
than 0.5%, less than 0.3%, less than 0.1%). The soaked material is
then drained and optionally washed with water. This is optionally
followed by a bleaching step (any bleaching agent may be used, but
mild bleaching agents that will not destroy the entire physical
structure of the fiber material is to be used (with hydrogen
peroxide a preferred example, as well as mild chlorine bleaches).
It has also been found that the bleach step is optional, but that
some products require less color content and require bleaching. The
(optionally) bleached material is washed and filtered before
optionally being subjected to a shredding machine, such as a plate
refiner which shreds the material into micro fibers. The optionally
soaked, bleached, and refined material is then optionally
dispersed, and homogenized at high pressure to produce HRC gel.
[0032] The HRC dispersion of the present invention is a highly
viscous, semi-translucent gel. HRC embodiments comprise dried
powders that are redispersable in water to form gel-like solutions.
The functional characteristics of HRC are related to various
properties, including water- and oil-retention capacity, average
pore size, and surface area. These properties inherently relate to
absorption characteristics, but the properties and benefits
provided by the processes and products of the invention seem to
relate to additional properties created in the practice of the
invention.
[0033] The present invention also includes an aqueous HRC gel
having a lignin concentration of about one to twenty percent (1 to
20%). The HRC products of the present invention exhibit a
surprisingly high WRC in the range of about 20 to at least about 56
g H.sub.2O/g dry HRC. This high WRC is at least as good as, and in
some cases, better than the WRC of prior art products having lower
or the same lignin concentrations. The HRC products exhibit some
good properties for ORC (oil retention capacity). This same measure
for WRC translates into a water holding capacity using standard
method AACC 56-30 of >7 parts water per part of fiber, which
approaches the range of a fiber having an expanded cell wall and
high surface area. For the purpose of this patent application we
are defining highly refined cellulose fibers as those with a total
dietary fiber (TDF) content greater than 30% as measured by AOAC
991.43 and a water holding capacity (WHC) greater than five parts
water per part fiber as measured by AACC 56-30 followed literally
or with the following modifications; namely, 1) using shearing to
hydrate the fiber mass, and/or 2) only using the first stage steps
(1-4) of AACC 56-30 to find the approximate WHC and using this as
the final WHC value, and/or 3) determining the final or approximate
WHC value at 2-10% solids instead of 10% or using 2.5 g of fiber
mass for the sample size instead of 5 g as the procedure calls
for.
[0034] A general starting point for a process according to the
invention is to start with raw material of sufficiently small size
to be processed in the initial apparatus (e.g., where soaking or
washing is effected), such as a soaker or vat. The by-product may
be provided directly as a result of prior processing (e.g., juice
removal, sugar removal, betaine removal, or other processing that
results in the fiber by-product. The process of the present
invention may also begin when raw material is reduced in size
(e.g., chopped, shredded, pulverized) into pieces less than or
equal to about 10.times.5 cm or 5 cm.times.2 cm. Any conventional
type of manual or automated size reduction apparatus (such as
chopper, shredder, cutter, slicer, etc.) can be used, such as a
knife or a larger commercially-sized chopper. The resulting sized
raw material is then washed and drained, thus removing dirt and
unwanted foreign materials. The washed and chopped raw material is
then soaked. The bath is kept at a temperature of about 20 to 1
00.degree. C. The temperature is maintained within this range in
order to soften the material. In one embodiment, about 100 g of
chopped raw material is soaked in a 2.5 liter bath within a
temperature range of about 20 to 80 degrees Centigrade for 10 to 90
minutes.
[0035] The resulting soaked raw material is subjected to another
washing and draining. This washing and additional washing and
draining tend to be more meaningful for sugar beets, potatoes,
carrots (and to some degree also tomatoes, chicory, apple,
pineapple, cranberries, grapes, and the like) than for citrus
material. This is because sugar beets, potatoes, carrots, growing
on the ground rather than being supported in bushes and trees as
are citrus products, tend to pick up more materials from the soil
in which they grow. Sugar beets and carrots tend to have more
persistent coloring materials (dyes, pigments, minerals, oxalates,
etc.) and retained flavor that also are often desired to be removed
depending upon their ultimate use. In one embodiment, the soaked
raw material is washed with tap water. In one other embodiment, the
material is drained. This is optionally followed by bleaching the
material with hydrogen peroxide at concentrations of about one (1)
to 20% (dry basis) peroxide. The bleaching step is not functionally
necessary to effect the citrus and grape fiber conversion to highly
refined cellulose. With respect to carrots and sugar beets, some
chemical processing may be desirable, although this processing may
be significantly less stressful on the fiber than the bleaching
used on corn-based HRC products. From our experience, some chemical
step is required for sugar beets, and bleaching is one option.
Using alkaline pretreatment baths is another option. Acid treatment
or another bleaching agent are other options.
[0036] The material is optionally bleached at about 20 to
100.degree. C. for about five (5) to 200 min. The bleached material
is then subjected to washing with water, followed by filtering with
a screen. The screen can be any suitable size. In one embodiment,
the screen has a mesh size of about 30 to 200 microns.
[0037] The filtered material containing solids can then be refined
(e.g., in a plate refiner, stone mill, hammer mill, ball mill, or
extruder.). In one embodiment, the filtered material entering the
refiner (e.g., a plate refiner) contains about four percent (4%)
solids. In another embodiment, the refining can take place in the
absence of water being added. The plate refiner effectively shreds
the particles to create microfibers. The plate refiner, which is
also called a disk mill, comprises a main body with two ridged
steel plates for grinding materials. One plate, a refining plate,
is rotated while a second plate remains stationary. The plates
define grooves that aid in grinding. One plate refiner is
manufactured by Sprout Waldron of Muncy, Pa. and is Model 12-ICP.
This plate refiner has a 60 horsepower motor that operates at 1775
rpm.
[0038] Water may be fed into the refiner to assist in keeping the
solids flowing without plugging. Water assists in preventing the
refiner's plates from overheating, which causes materials in the
refiner to burn. (This is a concern regardless of the type of
grinding or shearing device used.). The distance between the plates
is adjustable on the refiner. To set refining plate distances, a
numbered dial was affixed to the refining plate adjustment handle.
The distance between the plates was measured with a micrometer, and
the corresponding number on the dial was recorded. Several plate
distances were evaluated and the setting number was recorded. A
variety of flow consistencies were used in the refiner, which was
adjusted by varying solids feed rate. The amount of water flowing
through the refiner remained constant. Samples were sent through
the refiner multiple times. In one embodiment the materials are
passed one or more times through the plate refiner.
[0039] The microfibers may then be separated with a centrifuge to
produce refined materials. The refined materials are then diluted
in water until the solids content is about 0.5 to 37%. This
material is then dispersed. In one embodiment, dispersing continues
until a substantially uniform suspension is obtained, about 2 to 10
minutes. The uniform suspension reduces the likelihood of
plugging.
[0040] The resulting dispersed refined materials, i.e.,
microparticles, may then be homogenized in any known high pressure
homogenizer operating at a suitable pressure. In one embodiment,
pressures greater than about 5,000 psi are used. The resulting
highly refined cellulose (HRC) gel may display a lignin content of
about 1 to 20% by weight, depending in part upon its original
content.
[0041] The absence of use of a mild NaOH soaking before the
refining step in the present invention prior to high pressure
homogenization does not require the use of high temperature and
high pressure cooking (high temperature means a temperature above
100 degrees C. and high pressure means a pressure above 14 psi
absolute). High temperature and high pressure cooking may be used,
but to the disadvantage of both economics and output of the
product. This novel process further avoids the need for either mild
concentrations of NaOH or of highly concentrated NaOH and the
associated undesirable environmental impact of discharging waste
water containing any amount of NaOH and organic compounds. The
process also avoids a need for an extensive recovery system. In one
embodiment, the pH of the discharge stream in the present invention
is only about 8 to 9 and may even approach 7. The method of the
present invention has the further advantage of reducing water usage
significantly over prior art processes, using only about one third
to one-half the amount of water as is used in conventional
processes to produce to produce HRC gel and amounts even less than
that used in the Chen processes
[0042] All of the mechanical operations, refining, centrifuging,
dispersing, and homogenizing could be viewed as optional,
especially in the case of citrus pulp or other tree bearing fruit
pulps. Additionally, other shearing operations can be used, such as
an extruder, stone mill, ball mill, hammer mill, etc. For citrus
pulp, the only processes that are needed to produce the expanded
cell structure are to dry (using the novel drying process) and then
properly hydrate the raw material prior to the expanding and
shearing step of the process of the invention. This simple process
could also be used in other raw material sources.
[0043] Hydration is a term that means reconstituting the dried
fiber back to a hydrated state so that it has functionality similar
to the pre-dried material. Hydration can be obtained using various
means. For instance, hydration can occur instantly by placing the
dry products in a solution followed by shearing the mixture.
Examples of shearing devices are a high shear disperser,
homogenizer, blender, ball mill, extruder, or stone mill. Another
means to hydrate the dry materials is to put the dry product in a
solution and mix the materials for a period of time using gentle or
minimal agitation. Hydrating dry materials prior to use in a recipe
can also be conducted on other insoluble fibrous materials to
enhance their functionality.
[0044] The initial slurry of fibers/cells from the EPM products is
difficult to dry. There is even disclosure in the art (e.g., U.S.
Pat. No. 4,413,017 and U.S. Pat. No. 4,232,049) that slurries of
such processed products cannot be easily dried without expensive
and time consuming processes (such as freeze drying, extended flat
bed drying, and the like). Freeze drying is effective, but is not
economically and/or commercially desirable. Similarly, tray dryers
may be used, but the length of time, labor and energy requirements
make the process costly. The slurries of the citrus and/or beet
by-products may be dried economically and effectively according to
the following practices of the invention. Any type of convective
drying method can be used, including a flash dryer, fluid bed
dryer, spray dryer, etc. One example of a dryer that can be used is
a fluid bed dryer, with dry material being added to the slurry to
equilibrate the moisture content in the materials. It has been
found that by adding 5:1 to 1:1 dry to wet materials within the
fluid bed drier improves the air flow within the drier and the
material may be effectively dried. In the absence of the
combination of "dry" and "wet" materials, the slurry will tend to
merely allow air to bubble through the mass, without effective
drying and without a true fluid bed flow in the drier. The terms
wet and dry are, of course, somewhat relative, but can be generally
regarded as wet having at least (>40% water/<60%solid
content] and dry material having less than 20% water/80% solid
content). The amounts are not as critical as the impact that the
proportional amounts of materials and their respective water
contents have in enabling fluid flow within the fluid bed drier.
These ranges are estimates. It is always possible to use "wet"
material with lower moisture content, but that would have to have
been obtained by an earlier drying or other water removal process.
For purpose of economy, and not for enabling manufacture of HRC
microfibers according to the present invention from citrus or beet
by-product, it is more economical to use higher moisture content
fiber mass as the wet material. After the mixture of wet and dry
materials have been fluid bed dried (which can be done with air at
a more moderate temperature than is needed with flat bed dryers
(e.g., room temperature air with low RH may be used, as well as
might heated air). A flash drier may also be used alternatively or
in combination with a fluid bed drier to effect moisture reduction
from the citrus or beet by-product prior to produce a functional
dry product. It would be necessary, of course, to control the dwell
time in the flash drier to effect the appropriate amount of
moisture reduction and prevent burning. These steps may be provided
by the primary or source manufacturer, or the product may be
provided to an intermediate consumer who will perform this drying
step to the specification of the process that is intended at that
stage.
[0045] One aspect of the drying process is useful for the drying of
any expanded cellulose products, especially for the drying of
highly refined cellulose fibers and particles that have been
extremely difficult or expensive to dry. Those products have been
successfully dried primarily only with freeze drying as a
commercially viable process. That process is expensive and energy
intense. A method according to the present invention for the drying
of any expanded cellulose fiber or particle product comprises
drying an expanded cellulose product by providing a first mass of
expanded cellulose fiber product having a first moisture content as
a weight of water per weight of fiber solids; providing a second
mass of expanded cellulose fiber product having a second moisture
content as a weight of water per weight of fiber solids, the second
moisture content being at least 20% less than said first moisture
content; combining said first mass of expanded cellulose fiber
product and said second mass of expanded cellulose product to form
a combined mass; drying said combined mass in a drying environment
to form a dried combined mass. The method may have the dried
combined mass dried to a moisture content of less than 20, less
than 10, less than 8, less than 5 or less than 3 H.sub.2O/g fiber
mass. The method, by way of non-limiting examples, may use drying
environments selected from the group consisting of, flash driers,
fluid bed driers and combinations thereof.
[0046] The rehydration and shearing (particularly high shearing at
levels of at least 10,000 sec.sup.-1, preferably at least 15,000
sec.sup.-1, more often, greater than 20,000, greater than 30,000,
greater than 40,000, and conveniently more than 50,000 sec.sup.-1
(which is the actual shearing rate used in some of the examples) of
the dry fiber product enables the resultant sheared fiber to retain
more moisture and to retain moisture more strongly. It has been
noted in the use of materials according to the practice of the
invention that when the fiber products of the invention are
rehydrated, the water activity level of rehydrated fiber is reduced
in the fiber (and the fiber present in a further composition) as
compared to free water that would be added to the further
composition, such as a food product. The food products that result
from cooking with 0.1 to 50% by weight of the HRC fiber product of
the invention present has been found to be highly acceptable to
sensory (crust character, flavor/aroma, grain/texture, taste, odor,
and freshness, especially for mixes, frozen foods, baked products,
meat products and most particularly for bakery goods, bakery
products, and meat products) tests on the products. Importantly,
the products maintain their taste and mouth feel qualities longer
because of the higher moisture retention. The high water absorbency
and well dispersed nature of the product also lends itself to be an
efficient thickening agent/suspending agent in paints, salad
dressings, processed cheeses, sauces, dairy products, meat
products, and other food products.
[0047] Donuts, breads, pastry and other flour products that are
deemed freshest when they are moist, tend to retain the moisture
and their sensory characteristics compatible with freshness longer
with the inclusion of these fibers. In bakery products, the loaf
volume maintains the same with the addition of the product of the
present invention.
[0048] In another embodiment, the HRC products of the present
invention possess a WRC and ORC that are at least as good as or
even better than prior art products (including the Chen product)
with regard to the water retention characteristics and the strength
of that retention. This is true even though the products of the
present invention may have a higher lignin concentration than
products made using conventional processes and are dried (and the
same amount as the Lundberg patents products). It is assumed that
the lignin which is present has been substantially inactivated to a
sufficient degree so that the undesirable clumping does not
subsequently occur. Another reason for these improved properties
may be due to a porous network structure that is present in the HRC
products of the present invention, but is lost in prior art
products due to high concentration soaking in NaOH, and which may
be slightly reduced even with the mild NaOH solutions used by the
Lundberg Patents.
[0049] A number of unexpected properties and benefits have been
provided by the highly refined cellulose microfiber product of the
present invention derived from parenchymal cell material. These
products are sometimes referred to herein as "exclusively
parenchymal cell wall structures." This is indicative of the fact
that the majority source of the material comes from the cell
structures of the plants that are parenchymal cells. As noted
earlier, the HRC microfibers of the invention are not produced by
mild treatment of the leaves, stems, etc. of the plants (which are
not only parenchymal cell wall structures, but have much more
substantial cell structures). This does not mean that any source of
citrus or beet cells and fibers used in the practice of the present
invention must be purified to provide only the parenchymal cells.
The relative presence of the more substantive cells from leaves and
stems will cause approximately that relative proportion of cell or
fiber material to remain as less effective material or even
material that is not converted to HRC, but will act more in the
nature of fill for the improved HRC microfibers of the present
invention. It may be desirable in some circumstances to allow
significant portions of the more substantive cells and fibers to
remain or even to blend the HRC (citrus or beet parenchyma based)
product of the present invention with HRC fibers of the prior art
to obtain particularly desired properties intermediate those of the
present invention and those of the prior art. In the primary
manufacturing process of the invention (that is, the process
wherein the cells that have essentially only parenchymal cell walls
are converted to HRC microfibers or particles according to the mild
treatment process of the present invention), the more substantive
cells and fibers may be present in weight proportions of up to
fifty percent (50%). It is preferred that lower concentrations of
the more substantive fibers are present so as to better obtain the
benefit of the properties of the HRC fibers of the present
invention, so that proportions of cells having exclusively
parenchymal cell walls in the batch or flow stream entering the
refining process stream constitute at least 50%, at least 60%, at
least 70%, at least 80%, at least 90%, at least 95%, at least 97%,
at least 98%, at least 99% or preferable about 100% of the fibrous
or cellular material added to the refining flow stream. The final
fiber product should also contain approximately like proportions of
the HRC product of the present invention with regard to other HRC
additives or fiber additives.
[0050] Among the unexpected properties and benefits of the HRC
materials of the present invention derived from the mild refinement
of cells and fiber from citrus and beet by-product are the fact of
the HRC fibers, the stability of HRC fibers from parenchymal cells,
the high water retention properties, the strength of the water
retention properties of the fibers, the ability of the HRC fibers
to retain water (moisture) even when heated, the ability of the HRC
fibers to retain water (moisture) on storage, and the ability of
the HRC fibers to retain moisture in food stuff without promoting
degradation, deterioration or spoilage of the food as compared to
food stuff with similar concentrations of moisture present in the
product that is not bound by HRC fibers. The ability of the fiber
materials of the present invention to retard moisture migration is
also part of the benefit. This retarded water migration and water
activity of water retained or absorbed by the fibers of the
invention may be related to the previously discussed binding
activity and binding strength of water by the fiber. As the
moisture is retained away from other ingredients that are more
subject to moisture-based deterioration, the materials of the
invention provide significant benefits in this regard. These
benefits can be particularly seen in food products (including baked
goods such as breads, pastries, bars, loaves, cakes, cookies, pies,
fillings, casseroles, protein salads (e.g., tuna salads, chicken
salads), cereals, crackers, meats, processed dairy products,
processed cheese, entrees and the like) that are stored as finished
products either frozen, refrigerated, cooked, or at room
temperature in packaging. The HRC fiber of the present invention
may be provided as part of a package mix that can be used by the
consumer, with the HRC fibers remaining in the final product to
provide the benefits of the invention in the product finished
(baked or cooked) by the consumer. The HRC fiber materials of the
present invention provide other physical property modifying
capabilities in the practice of the invention. For example, the
fibers can provide thickening properties, assist in suspending or
dispersing other materials within a composition, and the like.
These properties are especially present in HRC fibers of the
invention provided from sugar beets.
[0051] The percentage of fiber in the final product that is
desirable to provide identifiable benefits is as low as 0.01% or
0.05 % or 0.1% of the total dry weight of the final product. The
HRC fiber product of the invention may be used as from 0.05 to 50%
by weight of the dry weight of the product, 0.5 to 40%, 1 to 40%, 1
to 30%, 1 to 25%, 1 to 20%, 1 to 15%, 1 to 10%, and 2 to 20% by
weight of the dry weight of the final product.
[0052] An unexpected property is for the finished dried product to
have a viscosity in a 1% solution of 1000-300,000 centipoise at 0.5
rpms when measured using a Brookfield LVDV++ viscometer
(Middleboro, Mass.). An additional unexpected property is for the
end processed product to have similar rheology curves as other
common hydrocolloids, such as xanthan gum. The expanded fiber
products of the invention are highly effective and environmentally
safe viscosity enhancers. In addition, they are quite useful in
edible products, in addition to the functional benefits they add to
edible products such as beverages, cheeses, baked goods, liquid and
semi-liquid products (stews, soups, etc.).
[0053] Various additives and ingredients may be added to the
product for design purposes, such as water soluble hemicellulose,
derived from oil seeds and cereals, as described in EP-A-0 521 707
as a food additive for acidic and non-acidic protein products and
for baked products. Its main sugar constituents are rhamnose,
fucose, arabinose, xylose, galactose, glucose and uronic acid and
it has an average molecular weight from 50,000 to 1,000,000,
preferably from 100,000 to 400,000 and can be obtained by
degradation of water-insoluble vegetable fibres containing protein
in acid conditions preferably around the isoelectric point of the
protein and at a temperature of 100 to 130. degree. C. The process
for preparation of the hemicellulose described in the above-cited
document is incorporated herein by reference. A water soluble
hemicellulose of soya, particularly derived from soybean cotyledons
mainly containing dietetic fibres of soya (about 60-70% by weight)
is described in EP-A-0 598 920 (incorporated herein by reference)
as an emulsifier. A commercial product is available from Fuji Oil
Company under the commercial name SOYAFIBE.TM.. Pectins having a
high degree of esterification or HM pectin may be utilized herein
are chemically defined as polygalacturonic acids the carboxylic
groups of which are esterified with methyl alcohol in amounts
greater than 50% and preferable greater than 70%. Of particular
interest are depolymerised HM pectins obtained from citrus fruits
and apples having emulsifying properties, such as described in
FR-A-2 745 980; such pectins have a molecular weight less than
80,000 dalton and preferably between 10,000 and 50,000 dalton. The
compositions can optionally comprise, in combination with the above
mentioned ingredients, pectins having a high degree of
esterification with a molecular weight greater than 150,000 dalton.
Such pectins, which typically have thickening/stabilising
properties, can be utilised in combination with hemicellulose
preferably in a ratio by weight of 1:1 to 1:1.5 with respect to the
hemicellulose. The product according to the invention preferably
has an alimentary fat content between 0 or 5 and 30%, 25, 20, 15,
10, or 5% by weight referred to the weight of the emulsion, more
preferably a content of from 10 to 18% or 8-12%, or 5-8% depending
upon the dietary market desired by weight which is the typical
content of alimentary fats in the products defined as ices or
properly as ice-cream. The fat phase of the emulsion can be
constituted either by butyric fats or by a mixture of butyric fats
and vegetable fats. The introduction of butyric fats is preferably
obtained by the use of whole milk and milk cream respectively in
the region of 20 to 45% by weight and from 15 to 40% by weight
referred to the weight of the emulsion. However, the desired
proportion of butyric fats could be obtained also by using cow's
milk butter. The whole milk constitutes an important element of the
emulsion in that it acts both as a solvent for dissolving the dry
parts and as a basic element for the state change. Moreover the
milk which constitutes the continuous phase of the emulsion, which
as mentioned is preferably of the oil-in-water type, contributes to
the supply of proteins and lactose present in the emulsion; also
the milk cream contributes to the fat phase, and to the protein and
the lactose content, integrates the aqueous phase and moreover acts
as a flavor contributing element. Naturally, the proportion of fats
in the emulsion will have to be regulated by means of the addition
of water to the emulsion itself. In the case of the use of
vegetable fats, these are preferably chosen from oils having a
melting point from 30 to 36.degree. C. such as, for example, cocoa
oil, palm oil and palm-kernel oil. Among these the use of
fractionated cocoa oil, or rather the high melting fraction of the
cocoa oil is preferred mainly due to its organoleptic
characteristics. In this case the ratio by weight between butyric
fats and vegetable fats is preferably maintained at a value from
1:1 to 2:1. The protein content is preferably between 1 and 8% by
weight referred to the weight of the emulsion, preferably between 1
and 5% by weight.
[0054] As well as lactose in the emulsion there is also generally
present a suitable added sugar as a sweetener, preferably chosen
from saccharose and/or fructose or artificial sweeteners. The use
of fructose is particularly advantageous in that thanks to its low
molecular weight it gives rise to a lowering of the freezing
temperature of the emulsion. The desired proportion of sugar can be
obtained also by means of the use of condensed milk, which
contributes likewise to the protein content in the emulsion. The
total quantity of sugars can be obviously chosen in such a way as
to achieve the desired degree of sweetness, but typically is up to
about 32% with respect to the weight of the emulsion; in the case
of the use of fructose its quantity is generally in the region of
from 3 to 10% referred to the weight of the emulsion.
[0055] Water soluble hemicellulose or HM pectin are typically used
in quantities of from 0.05 to 3% by weight of the weight of the
total emulsion, preferably from 0.1 to 0.3% by weight. The salt
acting as protein stabilizer is preferably a disodium or
dipotassium phosphate and is preferably used in quantities from
0.005 to 0.3% by weight, preferably from 0.01 to 0.02% by weight
referred to the weight of the emulsion.
[0056] The chemically modified starch may be, by way of
non-limiting examples, be chosen from acetate starch preferably of
the adipic cross linked type (starch n. 14) and di-starch phosphate
preferably hydroxypropylate di-starch phosphate and is used in
quantities of from 0.1 to 1.5% by weight referred to the weight of
the emulsion.
[0057] With reference to 100 parts of modified starch, there are
preferably present in the thickening/stabilizing composition from
0.6 to 20 parts by weight of gellification-retarding salts and from
6 to 300 parts of water soluble hemicellulose or HM pectin.
[0058] The flavoring liquids and/or solids are used in quantities
sufficient to impart the desired flavor; the flavorings can be
introduced into the emulsion in solution in alcohol solvents used
in the minimum quantities necessary to maintain the flavoring agent
in solution.
[0059] Examples of Ice Cream-type product compositions are shown in
the Tables below: TABLE-US-00001 INGREDIENTS wt % DRY SOLIDS
Milk/Cream Mixture 75.68 20.00 Sugar 16.00 16.00 Condensed Milk
6.00 4.70 Skimmed Milk Powder 1.00 1.00 Modified Starch 1.00 1.00
No. 14 Water Soluble 0.08 0.08 Hemicellulose (Soyafibe S DA100) HM
Pectine 0.15 0.15 Flavorings 0.05 0.05 Diosodium 0.04 0.04
Phosphate Salt (Na.sub.2 HPO.sub.4) Total 100.00 43.02
[0060] TABLE-US-00002 THEORETICAL INGREDIENTS wt % DRY SOLIDS
Liquid Coffee 45.03 2.00 Sugar 25.00 25.00 Milk/Cream Mixture 15.10
3.80 Vegetable Fat 10.00 10.00 Milk Proteins 3.50 3.50 Modified
Starch 1.00 1.00 No. 14 Water Soluble 0.13 0.13 Hemicellulose
(Soyfibe S DA100) HM Pectin 0.20 0.20 Dusodium Phosphate 0.05 0.05
salt (Na.sub.2 HPO.sub.4) Total 100.00 45.68
[0061] TABLE-US-00003 THEORETICAL INGREDIENTS wt % DRY SOLIDS
Liquid Coffee 45.20 2.00 Sugar 25.00 25.00 Milk/Cream Mixture 15.15
3.80 Vegetable Fat 10.00 10.00 Milk Protein 3.50 3.50 Modified
Starch No. 14 1.00 1.00 Water Soluble 0.10 0.10 Hemicellulose
(Soyafibe S DA100) Disodium Phosphate 0.05 0.05 Salt (NA.sub.2
HPO.sub.4) Total 100.00 45.45
[0062] Generally, ice creams are classified into ice creams and
sherbet, and ice creams are further classified into an ice cream,
ice milk and lacto-ice according to the contents of milk fat and
non-fat milk solids. Ice creams are generally produced by freezing
a pasteurized ice cream mix containing 3 to 20% of milk fat,
vegetable fat and oil or a mixture thereof, 3 to 12% of non-fat
milk solids, 8 to 20% of sugar, and if necessary, a small amount of
a stabilizer, an emulsifier, a color, flavors and the like, by
incorporating air into a continuous freezer to give an overrun of
10 to 150%, filling a container with the resultant mixture, and
then hardening it. Solid fruit, candies, nuts and other additives
may be added as from about 0.1 to 15% by weight of the ice cream
ort sherbet. Various patents such as U.S. Pat. Nos. 5,403,611;
5,680,769; 4,853,243; 6,558,729; 3,993,793; 4,333,953; 4,552,773
and the like describe ice cream, ice milk, sherbet, yogurt, and
other dairy products, processes of manufacture, and apparatus for
their manufacture and are incorporated herein by reference.
[0063] In the cheese manufacturing aspect of this technology, the
system and additives can be used in, for example, yogurt, cottage
cheese, process cheese, and natural cheeses such as, for example,
cottage cheese, process cheese, cream cheese, yogurt, and natural
cheeses such as, for example, Cheddar cheese, Colby cheese,
Monterey Jack, Havarti cheese, Muenster cheese, Brick cheese, Gouda
cheese, Mozzarella cheese, and mixtures thereof. In one method,
where additives, ingredients, fortifiers, vitamins, minerals and
the like may be added, a natural cheeses employed may be derived
from the treatment of any dairy liquid that provides cheese curds
upon renneting. Such liquids include whole milk, reduced fat milk,
skim milk, and any such milk further containing added dairy
fractions. Such dairy fractions may be chosen, by way of
nonlimiting example, from cream fractions, concentrated milk
fractions obtained for example by evaporation, diafiltration and/or
ultrafiltration of milk, and comparably treated dairy liquids. The
dairy liquid employed in the cheese making fermentation may further
contain dried solid components of milk fractions, such as non fat
dry milk, cream solids, and the like.
[0064] The dairy liquid so provided is subjected to a conventional
cheese making process. The cheese may be produced by treatment with
a rennet, a cheesemaking culture, or a combination thereof. When a
cheesemaking culture is employed, the identity of the resulting
cheese, and its characteristic flavor, texture and mouthfeel are
governed by the particular culture chosen for the fermentation. In
this way, a broad range of natural cheeses may be produced for use
in the present invention. These cheeses include, by way of
nonlimiting example, Cheddar cheese, Colby cheese, Monterey Jack,
Havarti cheese, Muenster cheese, Brick cheese, Gouda cheese,
Mozzarella cheese, and the like. Mixtures of such cheeses may also
be used.
[0065] The desired natural cheese is fragmented or shredded to
pieces whose sizes are appropriate for receiving the calcium
supplement. The pieces should also be appropriate in size for
subsequent compaction to form a cake of calcium-fortified cheese
that may be packaged for sale. In general, cheese fragments used
may be regular or irregular sized particles. For shredded pieces,
the particles are preferably about 1/32 to about 5/8 inches in
diameter and about 1 to about 5 inches in length; more preferably,
they are about 1/16 inch in diameter and about 2 to 3 inches in
length. For more circular pieces, the particles are preferably
about 1/2 to about 1 inch in diameter; more preferably, they are
about 3/4 inch in diameter. Of course, other shaped particles
having similar dimensions to those just discussed can be used. Such
cheese particles or fragments generally weigh from about 1/50th of
an ounce to about 1-2 ounces. The size of the fragments is
appropriate to receive any additives, such as a calcium supplement
if, after adding the calcium supplement, the mixture may be blended
to distribute the calcium supplement essentially uniformly
throughout the blended mixture. If desired, other nutritional
supplements can be added separately or at the same time as the
calcium supplement.
[0066] A composition comprising the supplement may be added to the
shredded or fragmented cheese. The composition may be a solid blend
of the calcium sulfate and tricalcium phosphate, or it may be a
suspension or solution of the compounds in a liquid. The liquid may
be an aqueous composition or an organic liquid such as a fat or oil
(and especially the oil and/or fat reduced materials described
herein), or a volatile edible solvent such as ethanol. As noted
above, the cheeses of this invention may contain, in addition to
the calcium supplement, other nutritional supplements such as, for
example, vitamins, minerals, antioxidants, probiotics, botanicals,
and mixtures thereof.
[0067] The amount of the calcium supplement added can, of course,
vary considerably depending on the targeted consumer and their
recommended daily requirement. Generally, the amount of calcium
supplement added is in an amount sufficient to provide at least an
additional 10 of the United States Recommend Daily Intake (USRDI)
per single serving size. Thus, the amount of added calcium
supplement will depend on, for example, the targeted consumer, the
particular dairy or cheese product, and the single serving size.
For example, Cheddar cheese normally contains about 200 mg calcium
per 30 gram serving size, which corresponds to about 20 percent of
the USRDI for an adult; thus, to obtain an additional 10 percent
USRDI, sufficient calcium supplement would be added to provide an
additional 100 mg calcium per serving size. Of course, higher
levels of calcium could be added if desired. Since both calcium
sulfate and tricalcium phosphate contain relatively high levels of
calcium, these desired calcium levels can be obtained using
relatively low levels of the calcium compounds. Preferably, the
calcium supplement is added at a level such that a single serving
size of the calcium-fortified cheese product will provide at least
about 10 percent additional calcium (i.e., in addition to the
calcium normally present in the product) of the recommended daily
calcium requirement (currently about 1000 mg calcium for an adult)
per serving size. As those skilled in the art will realize, lower
or higher amounts can also be used taking into account the
nutritional requirements of consumers.
Low Protein Imitation Cheese
[0068] Imitation cheese that is also low in protein is now
available from several sources. These cheeses are suitable for the
PKU diet and for other amino-acid restricted diets used in
treatment of metabolic disorders. Information about the cheeses is
given below. Whitehall Cheese Co., Schreiber Co. and Rella Good
Cheese Co. Dietary Specialties also now carries an imitation low
protein cheese with their label, sold through mail-order in the
U.S. only (American Style Singles Imitation Cheese, and Shredded
Mozzarella & Cheddar cheese mixed in a package): to order, call
1-888-MENU123. Nutrient information, including phenylalanine
content, is on the label.
Special Note: Melting of Imitation Cheeses:
[0069] All of the low protein imitation cheeses are non-melting.
They will soften with considerable heating, but due to the
ingredients (mainly starch and oil), it is not possible for the
cheese to melt like normal high protein cheese. It is the protein
component of normal cheese that allows it to melt. If you add
shredded cheese to a liquid for a sauce, you might have better
"melting." The addition of the HRC materials might somewhat modify
this property as desired.
[0070] Examples of commercially available imitation cheeses to
which manufacturing processes or final products the HRC may be
added, include Ener-G Foods Imitation Cheeses; Whitehall
Specialties Cheese Co.; Schreiber Co. Low Protein Imitation Cheese;
Vegan Rella Cheese; Cheeses with protein content higher than one
gram per serving; and Cheese Sightings (Both Whitehall and
Schreiber manufacturers)
[0071] Ener-G Foods Imitation Cheeses from Ener-G Foods in Seattle,
Wash. distributes cheddar and mozzarella cheeses in 2 lb. blocks.
The cheese is shelf-stable (5 year shelf-life). It does not melt.
The manufacturer is the Whitehall Cheese Co. Ener-G Foods has
distributed this cheese since 1997 to US residents.
Nutrient Content
Mozzarella, 1 oz (28 gm):
[0072] Phenylalanine (mg) 33 [0073] Protein (gm) 0.6 gm [0074]
Calories (Kcal) 78 Cheddar, 1 oz. (28 gm): [0075] Phenylalanine
(mg) 45 phe [0076] Protein (gm) 0.6 protein [0077] Calories (Kcal)
78 For Distribution Outside of the US [0078] Canada: Contact
Liv-n-Well at tel: 604-270-8474 or e-mail: zeno@direct.ca [0079]
UK/Ireland: contact David Green, General Dietary, Ltd., tel:
0181-336-2323 or e-mail: 106221.26630@compuserv.com [0080] Other
countries: Please inquire at 1-206-767-6660 or fax: 206-764-3398,
or e-mail samiii@ener-g.com.
[0081] Other cheese making processes, including soft, imitation and
semi-soft cheeses, parmesan, mozzarella, and specialty cheeses are
taught in U.S. Pat. Nos. 6,177,118; 5,902,625; 5,925,398;
6,096,352; 5,846,579; 5,952,022; 5,656,320 and the like are
incorporated herein by reference and may be used with the materials
and processes described herein. Although this invention applies to
using expanded cell wall materials in dairy products, it also
applies to imitation dairy products as well, such as imitation
cheeses, creamers, ice cream, sauces, and spreads, etc.
EXAMPLE 1
[0082] A reduced fat shortening which could be added to dairy-based
products was made by adding Citri-Fi.TM. 200 FG citrus fiber
coprocessed with guar gum from Fiberstar, Inc., water, and
vegetable shortening. The water level used was both three and six
times the weight of Citri-Fi.TM. and one half of the shortening was
replaced with citrus fiber and water combination. Test 1 contained
100% vegetable shortening. Test 2 contained shortening at 50% and
the balance being Citri-Fi.TM. 200 FG (citrus fiber, guar gum) and
water at 6 times the weight of fiber. Test 3 contained shortening
at 50% and the balance being Citri-Fi.TM. 200 FG (citrus fiber,
guar gum) and water at 3 times the weight of fiber. All tests were
conducted at 75 F with five replicates. The spreadability of the
spreads were evaluated using a texture analyzer available from
Texture Technologies with a spreadibility rig (TA-425 TTC) to
measure the cohesive and adhesive forces of the spreads. The test
results are shown in Table 1. TABLE-US-00004 TABLE 1 Cohesive and
adhesive forces as measured by a texture analyzer of a 100%
vegetable shortening compared to 50% shortening and balance being
Citri-Fi .TM. 200 FG (citrus fiber, guar gum) and water at 6 times
the fiber weight (Test 2) and 3 times the fiber weight (Test 3).
Cohesive force Adhesive force Test Number (g/mm) (g/mm) Test 1
1555.89.sup.A, b -1137.96.sup.a Test 2 1353.1.sup.a -1061.1.sup.a
Test 3 1736.2.sup.b -1428.49.sup.b .sup.a&.sup.bDenote
groupings that are not statistically different from each other.
[0083] The spreadability results from Table 1 show that a 50%
shortening spread can be made with very similar spreadability to a
100% shortening product. And the adhesive and cohesive forces can
be adjusted depending on the amount of water used along with the
citrus fiber. In this example, if water is used at three times the
weight of the citrus fiber, guar gum, then the spread had more
adhesive and cohesive forces and was more firm. Whereas if water is
used at six times the weight of the citrus fiber, guar gum, then
the spread had less cohesive and adhesive forces and was slightly
less firm.
EXAMPLE 2
[0084] Another test was conducted by adding Citri-Fi.TM. 200 FG
(citrus fiber, guar gum), water, to a low trans roll-in, commonly
used in the production of Danish, available from Bunge. Once again
various water levels were used to evaluate the differences of water
levels but another variable of the amount of roll-in replaced was
also evaluated. The amount of roll-in replaced was 33% and 50%.
Once again the cohesive and adhesive forces were measured using a
texture analyzer. Test 4 contained the low trans roll in at 100%.
Test 5 contained the low trans roll in at 66% and the remaining
being fiber and water at six times its weight. Test 6 contained the
low trans roll at 50% and the remaining being fiber and water at 3
times the weight of fiber. Test 7 contained low trans roll in 50%
and the remaining being fiber and water at 6 times the weight of
fiber. The test results are shown in Table 2. TABLE-US-00005 TABLE
2 Cohesive and adhesive forces as measured by a texture analyzer of
control low trans roll in and reduced fat low trans roll-in spread.
Test 4 contained the low trans roll in at 100%. Test 5 contained
the low trans roll in at 66% and the remaining being fiber and
water at six times its weight. Test 6 contained the low trans roll
at 50% and the remaining being fiber and water at 3 times the
weight of fiber. Test 7 contained low trans roll in 50% and the
remaining being fiber and water at 6 times the weight of fiber.
Adhesive force Test Number Cohesive force (g/mm) (g/mm) Test 4
1295.88.sup.a -1092.29.sup.a Test 5 1357.79.sup.a -1120.43.sup.a
Test 6 2135.99.sup.b -1899.33.sup.b Test 7 1803.58.sup.c -
1687.1.sup.c Superscript groupings with common letters denote
groupings that are not statistically different from each other.
[0085] The results from this testing suggests that with the low
trans roll in product, using water at six times the weight of
Citri-Fi.TM. 200 FG (citrus fiber, guar gum) was effective at
making a product with similar cohesive and adhesive forces when
doing a 33% roll-in replacement, however, at the higher replacement
level of 50%, the roll-in was considerably more firm when water was
used at either 6 or 3 times the weight of fiber. These results
would indicate that to attain a similar spreadibility for this
product, a higher water level could be used.
EXAMPLE 3
[0086] Another round of tests was conducted using a margarine roll
in commonly used in the production of Danish. This time a straight
water level of six times the weight of Citri-Fi.TM. 200 FG (citrus
fiber, guar gum) was used and two levels of roll-in replacement
were evaluated, namely, 50% and 33% replacement. The cohesive and
adhesive forces were measured using the same texture analyzer and
rigging as in examples one and two. Test 8 contained 100% margarine
roll-in. Test 9 contained margarine roll-in at 66% and the balance
being Citri-Fi.TM. 200 FG (citrus fiber, guar gum) and water at 6
times the weight of fiber. Test 10 contained margarine roll-in at
50% and the balance being Citri-Fi.TM. 200 FG (citrus fiber, guar
gum) and water at 6 times the weight of fiber. The test results are
shown in Table 3. TABLE-US-00006 TABLE 3 Cohesive and adhesive
forces as measured by a texture analyzer of control margarine roll
in and reduced fat margarine roll-in spread. Test 8 contained 100%
margarine roll-in. Test 9 contained margarine roll-in at 66% and
the balance being Citri-Fi .TM. 200 FG (citrus fiber, guar gum) and
water at 6 times the weight of fiber. Test 10 contained margarine
roll-in at 50% and the balance being Citri-Fi .TM. 200 FG (citrus
fiber, guar gum) and water at 6 times the weight of fiber. Cohesive
force Adhesive force Test Number (g/mm) (g/mm) Test 8 1433.12.sup.a
-1184.75.sup.a Test 9 998.48.sup.b -865.97.sup.b Test 10
1084.98.sup.b -986.34.sup.b
[0087] The test results shown in Table 3 suggest that with this
margarine roll-in, a water level of 6 times the weight of fiber may
be higher than what is needed to make a reduced fat roll-in with
equivalent spreadability compared the full fat control.
EXAMPLE 4
[0088] In Example 1 and in Example 2 we showed that the by adding
water at three times the weight of the Citri-Fi.TM. 200 FG (citrus
fiber, guar gum) can make the reduced fat spread more thick
compared to the control spread. However, an alternative way to make
a more cohesive and adhesive texture is to start with a fat that
has a harder texture and to add the 6 times water and fiber to this
starting mixture. In this example, a Swede Gold shortening was used
along with Citri-Fi.TM. 200 FG (citrus fiber, guar gum) and water
at 6 times the fiber weight. The texture of this combination was
compared to the control roll-in as shown in Test 8. The
spreadability of the spreads were evaluated using a texture
analyzer available from Texture Technologies with a spreadibility
rig (TA-425 TTC) to measure the cohesive and adhesive forces of the
spreads. TABLE-US-00007 TABLE 4 Cohesive and adhesive forces as
measured by a texture analyzer of control margarine roll in and
reduced fat margarine roll-in spread. Test 8 contained 100%
margarine roll-in. Test 11 contained a hard fat roll-in that was
reduced by 50% with Citri-Fi .TM. 200 FG (citrus fiber, guar gum)
and water at 6 times the fiber weight. Cohesive force Adhesive
force Test Number (g/mm) (g/mm) Test 8 1433.12.sup.a -1184.75.sup.a
Test 11 2159.61.sup.b -1731.63.sup.b
EXAMPLE 5
[0089] A control Danish made with 100% margarine roll-in was
compared to a Danish made with a reduced fat roll-in that was
prepared and compared to a 66% roll-in and balance being
Citri-Fi.TM. 200 FG (citrus fiber and guar gum). The water level
used was six times the weight of the fiber. Roll in is typically
used in a Danish to produce the flaky and layered texture that is
desired for a Danish or croissant. Thus, the test with the reduced
fat roll in to see if the layered texture and flakyiness could be
maintained when the roll-in had a percentage replaced with
Citri-Fi.TM. 200 FG (citrus fiber and guar gum) and water. The
following formula was used for the control and reduced fat Danish.
TABLE-US-00008 TABLE 5 Formula used in the production of a control
and reduced fat roll-in Danish. 50% Control Reduced Item Name (lbs)
Shortening Danish Base 100.00 100.00 Eggs, Whole 8.04 8.04 Water
34.29 34.29 Yeast 3.52 3.52 Roll In 8.71 5.81 Water 0.00 2.49
Citri-Fi .TM. 200 FG 0.00 0.42
[0090] After baking, the eating qualities in terms of taste,
texture, flakiness, of both the control and reduced fat Danish were
noted to be near identical to each other, which suggests that the
Citri-Fi.TM. 200 FG (citrus fiber and guar gum) and additional
water in the reduced fat roll-in can maintain the integrity of the
full fat roll-in to provide a layered and flaky texture.
EXAMPLE 6
Reduced Fat Cake
[0091] Citri-Fi.TM. 100 citrus fiber from Fiberstar, Inc. was used
in testing a 50% reduced fat shortening cake formula. The amount of
Citri-Fi.TM. 100 citrus fiber used was 0.125 times the weight of
shortening removed from the formula and the amount of water was 7
times the weight of Citri-Fi.TM. 100 citrus fiber. The nutritional
analysis for the control and test cake formula was generated using
Genesis software from Esha Research (Salem, Oreg.). The cake was
made according to the formula shown in Table 1: TABLE-US-00009
Control Reduced Ingredient formula shortening Step 1 granulated
sugar 110.1 110.1 cake shortening 52.9 26.5 Citri-Fi .TM. 100 0 5.3
water 0 15.9 Step 2 cake flour 100 100 non fat dry milk 10.1 10.1
baking powder 7.6 7.6 soda 0.7 0.7 salt 3.7 3.7 pre-gel wheat 4.9
4.9 starch Step 3 water 70 70 Step 4 whole eggs 89.9 89.9 vanilla
flavor 2.5 2.5 water 19.9 19.9 TOTAL 472.3 467.1
[0092] Here is the mixing and baking procedure for the cakes.
[0093] 1. Combine fiber, water, shortening, and sugar in the mixing
bowl, and mix on low for 2 minutes with a flat paddle. [0094] 2.
Add: cake flour, sugar, dried milk, baking powder, baking soda,
salt, and pre gelatinized wheat starch. [0095] 3. Gradually add the
water in step 3, and mix on low for 4 minutes. Scrape the bowl.
[0096] 4. Combine eggs, vanilla flavor, and water then add them in
two parts. [0097] 5. Mix for 2 minutes after each half addition
from step 4 and scrape after each addition. [0098] 6. Make sure
that the mix is properly combined, and if it's not then mix it a
few more minutes. [0099] 7. Scale 580 grams of batter in each pan.
[0100] 8. Bake at 360 degrees Fahrenheit for 29 minutes.
[0101] The following table shows the nutritional information for
the control and test cakes, which shows the reduced trans and
saturated fat levels.
[0102] Cake Nutritional Information TABLE-US-00010 Nutrient Control
Test Gram weight, g 100 100 Calories, kcal 308 273 Calories from
Fat 123 75.6 Protein, g 4.64 4.99 Carbohydrates, g 42.9 46.3
Dietary Fiber, g 0.57 1.5 Total Sugars, g 25.8 27.7 Total Fat, g
13.6 8.4 Saturated Fat, g 3.18 1.98 Trans Fatty Acid, g 3.4
1.79
[0103] This table shows the physical properties of the cakes in
terms of the cakes height and volume, which shows the test cake
with reduced fat and Citri-Fi.TM. 100 citrus fiber had increased
height and volume. TABLE-US-00011 height volume Cake (mm)
(mm{circumflex over ( )}3) Control 38.2 1386 Test 41.6 1510
[0104] Because shortening has a softening effect in bakery products
and allows them to stay fresher longer, these results show that
Citri-Fi.TM. citrus fiber can be used to replace fat, shortening,
and oil and maintain a product with similar eating qualities to the
control.
EXAMPLE 7
Reduced Fat Bread
[0105] Bread was made according to the formula shown in the
following table where 100% of the shortening was placed in the
formula. Citri-Fi.TM. 200 citrus fiber and guar gum was used in
this test. TABLE-US-00012 Control 50% fat Item Name Formula Formula
Flour 1000 1000 Water, municipal 620 620 granulated sugar 90 90
extra water 0 90 compressed yeast 70 70 Shortening 60 0 wheat bran
30 30 Salt 22 22 Citri-Fi .TM. 200 citrus fiber 0 15 and guar gum
Calcium proprionate 4 4 Sodium stearyol lactylate 2 2
[0106] Here is the nutritional information for the bread.
TABLE-US-00013 Nutrient Control Test Gram weight, 100 100 grams
Calories, kcal 270 260 Protein, g 9 9 Carbohydrates, g 55 55
Dietary Fiber, g 2 2 Total Sugars, g 6 6 Total Fat, g 2 1 Saturated
Fat, g 0 0 Trans Fatty Acid, g 0.5 0
[0107] The loaf volume, eating characteristics, and grain for both
breads came out looking nearly identical to each other. To the
touch the 100% less shortening bread was significantly softer than
the control.
EXAMPLE 8
Reduced Fat Sweet Rolls
[0108] Citri-Fi.TM. 100 citrus fiber was used to make a 50% reduced
fat shortening in a sweet roll according the formula in the
following table. TABLE-US-00014 50% reduced Item Name Control
Shortening Flour, all purpose 500 500 Flour, pastry 500 500
Shortening 240 120 Eggs, whole 240 240 Milk, whole, dry pwd 60 60
Water, municipal 450 450 Yeast, compressed 60 60 Salt, table 17.5
17.5 Sugar, granulated 240 240 Citri-Fi .TM. 100 citrus 0 34.8
fiber Water, municipal 0 139
[0109] Here is the nutritional information for the sweet roll
formula, which was generated using Genesis software. TABLE-US-00015
Sweet Roll Nutritionals 50% reduced Nutrients Control Shortening
Units Gram Weight 100 100 g Calories 313.56 265.08 kcal Calories
from Fat 113.23 65.76 kcal Calories from SatFat 31.41 18.81 kcal
Protein 7.5 7.43 g Carbohydrates 44.26 44.46 g Dietary Fiber 2.88
3.91 g Soluble Fiber 0.3 0.84 g Total Sugars 11.77 12.04 g Fat
12.74 7.39 g Saturated Fat 3.49 2.09 g Trans Fatty Acid 3.22 1.58
g
[0110] The physical appearance of the sweet rolls and the eating
qualities in terms of taste, texture, and freshness throughout the
products shelf life were noted to be very similar to each
other.
EXAMPLE 9
Reduced Fat Muffins
[0111] In addition to making a reduced fat shortening, roll-in, or
spread, expanded cell wall materials can also be used to reduced
the fat in an oil. The resultant reduced fat oil has a similar
consistency as a standard oil and when this is added into a
formula, the resultant product has very similar eating qualities
compared to the full fat oil. In this experiment, Citri-Fi.TM. 100
citrus fiber was used to reduce oil in a muffin formula. A
Multi-Foods muffin mix (#44812) was used in this testing and the
control formula was followed according to the instructions on the
bag. The formula used for the muffins is shown below:
TABLE-US-00016 Control Test Ingredient Name Formula Formula Multi
Foods cake base 44812 100 100 Eggs, whole 35 35 Oil, veg, pure 30
15 Water, municipal 22 22 Citri-Fi .TM. 100 citrus fiber 0 3
Blueberries, fresh, ea 30 30 Water, municipal 0 18
[0112] The muffins made according to the formula above were noted
to have very similar volume and eating qualities that would be
difficult for a person to distinguish one from the other. Here is
the nutritional information for the reduced fat muffins, which was
calculated using Genesis software. TABLE-US-00017 Muffin
Nutritionals per 100 g 50% reduced Nutrients Control shortening
Units Gram Weight 100 100 g Calories 330 270 kcal Protein 4 4 g
Carbohydrates 40 41 g Dietary Fiber 1 2 g Total Sugars 24 24 g Fat
18 11 g Saturated Fat 3 2 g Trans Fatty Acid 0 0 g
EXAMPLE 10
[0113] Using expanded cell wall materials to for fat reduction not
only applies to dairy products, but applies to imitation dairy
products as well. Imitation cheeses can be made using the expanded
cell wall materials to replace part of the fat in the cheese and a
product with near identical properties to the full fat control can
be made. In the first example, Citri-Fi 200 FG containing citrus
fiber and guar gum available from Fiberstar, Inc. (Willmar, Minn.)
was used as the source of expanded fiber materials. Similar results
would be expected with other expanded cell wall plant fiber
materials. The following formulation was where the expanded cell
wall material and water was used to replace approximately 33% of
the fat. In this example the amount of fiber materials used was 1/9
times the amount of shortening replaced and 8 parts of water per
part of fiber material was used to make up the balance of the
shortening taken out. Both the control and reduced fat cheese
formulation were made the same way. All the ingredients accept the
shortening were mixed in a kitchen aide mixer for 15 minutes, then
the shortening was added and the mixture was mixed for an
additional five minutes. Next, the cheese was placed in a Rapid
Visco Analyzer (RVA) available from Newport Scientific (Unit 454, 1
Silk House, Park Green, Macclesfield SK11 7QJ UK) and mixed at 450
rpm for 7 minutes and 94 degrees Celsius. RVA's are commonly used
for measuring the viscosity properties of slurries that undergo a
heating and shearing process. Next, the cheese was placed in small
container to set up and chilled in a refrigerator. The table below
shows the formulation. TABLE-US-00018 Control Reduced Item Name
(lbs) Fat Rennet Casein 23.0 23.0 Vegetable 23.0 15.3 Shortening
Salt 1.8 1.8 Sodium Citrate 2.5 2.5 Citric Acid 0.7 0.7 Water 49.0
49.0 Citri-Fi .TM. 200 FG 0.0 0.9 Additional Water 0.0 6.8
[0114] Nutritional information for the imitation cheese formulation
is shown below: TABLE-US-00019 Nutrients Reduced per 50 g Control
Fat Units Gram Weight 50 50 G Calories 146.06 111.88 Kcal Calories
from Fat 104.33 69.87 Kcal Calories from 31.85 21.23 Kcal Saturated
Fat Protein 9.2 9.24 G Carbohydrates 1.6 2.05 G Dietary Fiber 0
0.41 g Soluble Fiber 0 0.21 G Total Sugars 0.01 0.05 G
Monosaccharides 0 0 G Disaccharides 0 0 G Other Carbs 1.59 1.59 G
Fat 11.59 7.76 G Saturated Fat 3.54 2.36 g Mono Fat 0 0 g Poly Fat
0 0 g Trans Fatty Acid 3.45 2.3 g
[0115] Manufacturing viscosity, viscosity after remelt, set up
time, and the cheese texture were measured using an RVA and texture
analyzer. The cooking viscosity was measured using the RVA right at
the end of the 7 minute cycle at 94 C. The remelt viscosity was
measured after the cheese was remelted and the minimum viscosity
was measured. This would be a measure of the flowability of the
cheese when it is melted such was what would happen when a pizza is
in the oven. The set up time refers to the amount of time it takes
the cheese to set up to 5000 cP after it was melted. The texture
firmness of the cheese was measured using the texture analyzer and
refers to how firm the cheese is when it is chilled. The table of
these results are shown below. TABLE-US-00020 Manufacture Remelt
Texture Cook Minimum Viscosity Set up Firmness Sample Viscosity
(cP) (cP) time (min) (N) Control 2642 717 10.79 103 1/3 Fat 3011
712 10.9 73 reduction
[0116] As the data indicates, all the data measurements for cook
viscosity, remelt minimum viscosity, set up time, and texture were
noted be very similar to each other. Also, eating 5 qualities of
both products were also noted to be similar to each other. Another
measure not quantified but was important for the mozzarella
formulation was its stringiness when heated and visually, both the
control and reduced fat products were noted to have similar
stringiness properties.
EXAMPLE 11
[0117] Another imitation cheese formulation was conducted and in
this formulation the expanded cell wall materials and water was
used to replace 50% of the fat in the product. TABLE-US-00021
Control Reduced Item Name (lbs) Fat Rennet Casein 23.0 23.0
Vegetable Shortening 23.0 11.5 Salt 1.8 1.8 Sodium Citrate 2.5 2.5
Citric Acid 0.7 0.7 Water 49.0 49.0 Citri-Fi .TM. 200 FG 0.0 1.64
Additional Water 0.0 9.86
[0118] The same cook viscosity, remelt viscosity, set up time, and
firmness measurements were taken as in Example 10. The results are
shown in the table below. TABLE-US-00022 Manufacture Remelt Texture
Cook Viscosity Minimum Viscosity Set up time Firmness Sample (cP)
(cP) (min) (N) Control 2642 717 10.79 103 Test 3 4543 966 10.64
76
[0119] As the data indicates, even at the 50% fat reduction, the
measurements for cook viscosity, remelt minimum viscosity, set up
time, and texture were noted be very similar to each other. Also,
eating qualities of both products were also noted to be similar to
each other. Another measure not quantified but was important for
the mozzarella formulation was its stringiness when heated and
visually, both the control and reduced fat products were noted to
have similar stringiness properties
[0120] A Cheese set-up example may include the following, using
these definitions that are terms of art. Cook viscosity means
viscosity of the cheese just after manufacture. Higher viscosity
would indicate a thicker product to poor out of the cooler. Remelt
and remelt minimum viscosity indicates the flowability of the
cheese at high temperatures (higher than room temperatures). A low
minimum value would indicate a more flowable product at high
temperatures. This can be an important attribute for dips and sauce
type products. Remelt set-up time indicates the time taken by the
cheese to reach a set viscosity (in these tests, it is 5000 cP for
cheese analogs and 2500 cP for sauces). A longer set-up time means
that the melted cheese sets up later after it is cooled.
[0121] Texture profile analysis includes firmness and stickiness.
Firmness measures the firmness of the product, with a higher value
being more firm. Stickiness measures the surface stickiness of the
product, with a higher value being more sticky.
[0122] Within the next examples, it shall be noted that extra water
to hydrate the fiber is not used, but extra skim milk is. This is
due to the fact that solids content must be kept consistent in
order to not affect the freezing points, or composition. This will
also minimize the ice crystal formation in frozen products, as well
as prevent formation of off flavors. Also adding skim milk rather
than water should prevent lipid oxidation and other chemically
occurring reactions.
EXAMPLE 12
[0123] Several other dairy products can be reduced in fat with the
expanded cell wall materials.
[0124] Ice Cream, especially soft serve formulation and comparison:
TABLE-US-00023 Ingredients Control 33% Reduced Fat Milk 1340 1340
Cream 650 434 Sugar 420 420 Gelatin 6 6 Citri-fi 200FG 0 27 Extra
Skim Milk 0 189 Totals 2416 2416
[0125] In order to produce the soft serve the following steps were
taken. [0126] 1. All ingredients were blended using a beverage
blender. [0127] 2. To hydrate gelatin, mix was heated to
165.degree. F. [0128] 3. All ingredients were poured into the ice
cream freezer hopper. [0129] 4. Small containers were filled from
the spout of the machine after 10 minutes of agitation.
[0130] Below is the Nutritional Information for Soft Serve:
TABLE-US-00024 Reduced Nutrients Control Fat Units Gram Weight 100
100 g Calories 179.99 154.37 kcal Calories from Fat 90.49 60.97
kcal Calories from 56.35 37.9 kcal SatFat Protein 2.65 2.82 g
Carbohydrates 20.82 21.86 g Dietary Fiber 0 0.84 g Soluble Fiber 0
0.42 g Total Sugars 20.09 20.54 g Monosaccharides 0 0 g
Disaccharides 17.38 17.38 g Other Carbs 0.72 0.48 g Fat 10.05 6.77
g Saturated Fat 6.26 4.21 g Mono Fat 2.9 1.95 g Poly Fat 0.37 0.25
g Trans Fatty Acid 0.3 0.2 g
[0131] Both the reduced fat and control ice creams were noted to be
very similar to each other in terms of taste and texture. One
potential benefit noted with the reduced fat version was the
improvement of the ice crystal formation with the reduced fat as
the number of ice crystals were smaller and fewer, which gave the
ice cream a slightly more creamy texture.
[0132] A Cheese set-up example may include the following, using
these definitions that are terms of art. Cook viscosity means
viscosity of the cheese just after manufacture. Higher viscosity
would indicate a thicker product to poor out of the cooler. Remelt
and remelt minimum viscosity indicates the flowability of the
cheese at high temperatures (higher than room temperatures). A low
minimum value would indicate a more flowable product at high
temperatures. This can be an important attribute for dips and sauce
type products. Remelt set-up time indicates the time taken by the
cheese to reach a set viscosity (in these tests, it is 5000 cP for
cheese analogs and 2500 cP for sauces). A longer set-up time means
that the melted cheese sets up later after it is cooled.
[0133] Texture profile analysis includes firmness and stickiness.
Firmness measures the firmness of the product, with a higher value
being more firm. Stickiness measures the surface stickiness of the
product, with a higher value being more sticky.
EXAMPLE 13
Reduced Fat Vanilla Ice Cream
[0134] Citri-Fi.RTM. 100 FG, citrus fiber produced by Fiberstar,
Inc., was used in testing 33% reduced fat vanilla ice cream. It was
determined that an optimal level of fiber was at a level of 0.077
times the weight of cream removed and the amount of skim milk was
12 times the weight of Citri-fi.RTM. 100 FG. In order to determine
the nutritional analysis for the control and test, Genesis software
from Esha Research (Salem, Oreg.) was used. See Table 1 for
nutritional breakdown. TABLE-US-00025 TABLE 1 Nutritional Data
Control 33% Reduced Fat Gram Weight 70 g 70 g Calories 138.31 kcal
117.13 kcal Calories from Fat 74.77 kcal 49.87 kcal Calories from
47.04 kcal 31.31 kcal SatFat Protein 1.34 g 1.63 g Carbohydrates
14.88 g 15.71 g Dietary Fiber 1.83 g 2.26 g Soluble Fiber 0 g 0.22
g Total Sugars 12.84 g 13.21 g Monosaccharides 0 g 0 g
Disaccharides 11.19 g 11.19 g Other Carbs 0.18 g 0.21 g Fat 8.97 g
5.98 g Saturated Fat 5.23 g 3.48 g Mono Fat 0.01 g 0.01 g Poly Fat
0 g 0 g Trans Fatty Acid 0 g 0 g Cholesterol 0.41 mg 0.49 mg Water
30.81 g 37.1 g Vitamin A - IU 367.23 IU 281.27 IU
[0135] Table 2 indicates the formulation used to produce a 12% fat
control Vanilla Ice Cream and a 33% reduced fat version.
TABLE-US-00026 TABLE 2 Ice Cream Formulation Reduced Ingredient
Control Fat Skim Milk 486.8 486.8 Cream 320 213 Sugar 160 160
Keystone 6441 33.16 33.16 Citri-fi 100FG 0 8.23 Extra Skim 0 98.77
Milk Totals 999.96 999.96
[0136] The following instructions were used to produce the control
and reduced fat ice cream on a bench top scale. [0137] 1. All
ingredients including skim milk, sugar, keystone and Citri-fi.RTM.
sheared on high for 1 minute in a beverage blender. [0138] 2. The
Ice cream mix heated to 165.degree. F. [0139] 3. Ice cream mix is
then cooled in a refrigerator for 2 hours. [0140] 4. Mix is then
poured into Ice cream freezer, Euro-Pro Electronic Ice Cream Maker
(Champlain, N.Y.), for 45 minutes. [0141] 5. Upon completion of the
freezing process the ice cream is stored in plastic containers and
kept in a freezer for at least 1-2 hours before consumption.
[0142] When Citri-fi.RTM. 100 FG is added 33% reduced fat ice
cream, it is evident that not only does the fiber produce similar
eating qualities to the full fat control, but it also is capable of
creating a thicker, creamier texture. Table 3 and Chart 1, depicts
how an increase in viscosity is seen when Citri-fi.RTM. 100 FG is
added to replace removed milk fat. TABLE-US-00027 TABLE 3 Viscosity
of Ice Cream Mix Prior to Freeze rpm 0.5 10 60 100 200 Full Fat
Control Vanilla Ice Cream 1 623.4 406.1 283.9 250.1 214.8 2 635.9
405.5 284.4 205.4 213.6 Average: 629.65 405.8 284.15 227.75 214.2
33% Reduced Fat Vanilla Ice Cream 1 2711 1338 645 562 428 2 2795
1341 657 563 427.7 Average: 2753 1339.5 651 562.5 427.85
[0143] Since ice cream is an indulgence food, purchased for its
delicate texture and mouth feel, it is essential that a reduced fat
version is comparable in these areas. When evaluating the full fat
control ice cream in comparison to the 33% reduced fat with
Citri-fi.RTM. 100 FG, it is evident with the presence of citrus
fiber, comparable if not better results are obtained.
EXAMPLE 14
Reduced Fat Frozen Yogurt
[0144] Another frozen dairy treat, similar in application to ice
cream is frozen yogurt. To produce a reduced fat frozen yogurt,
Citri-fi.RTM. 20OFG was used at a level of 0.125 times the fat to
achieve a 33% and 50% reduction in fat. The amount of skim milk
used was 7 times the weight of the fiber. The nutritional breakdown
for both the control and test frozen yogurts was determined by
Genesis software from Esha Research (Salem, Oreg.). The formula in
Table 1 indicated the usage level of all ingredients.
TABLE-US-00028 TABLE 1 Formulation of Frozen Yogurt 33% Reduced 50%
Reduced Ingredients Control Fat Fat Skim Milk 500 500 500 Cream 320
213 160 Sugar 140 140 140 Corn Syrup 20 20 20 Solids Keystone 9770
7.4 7.4 7.4 Citri-fi .RTM. 200FG 0 13.4 20 Extra Skim Milk 0 93.8
140 Vanilla Yogurt 500 500 500 Totals 1487.4 1487.6 1487.4
[0145] Table 2 highlights the nutritional breakdown of the frozen
yogurt as determined by Genesis.
[0146] The following instructions were used in order to produce
control and reduced fat yogurt on a bench top scale. [0147] 1. The
skim milk and cream were sheared on low in a blender for 20 seconds
[0148] 2. Dry solids were added to blender and sheared for another
30 seconds on low speed. [0149] 3. The mix is then heated to
achieve a temperature of 160.degree. F. [0150] 4. Yogurt is sheared
for 30 seconds add added to the mix once it has cooled down to at
least 40.degree. F. [0151] 5. Mix is then poured into Ice cream
freezer, Euro-Pro Electronic Ice Cream Maker (Champlain, N.Y.), for
45 minutes. [0152] 6. Upon completion of the freezing process the
ice cream is stored in plastic containers and kept in a freezer for
at least 1-2 hours before consumption.
[0153] Because the texture and mouth feel of frozen yogurt is
dependant on the presence of fat, when the level of cream is
reduced it is important to maintain similar sensory
characteristics. From the production of full fat frozen yogurt and
33% and 50% reduced fat with Citri-fi.RTM. 200FG, it was noted that
the controls and tests had comparable textures. These results
indicate that Citri-fi.RTM. 200FG, is indeed capable of functioning
as a fat in a frozen yogurt application.
EXAMPLE 15
Reduced Fat Cheddar Cheese
[0154] Reduced fat cheddar cheeses were prepared with 33% reduction
in fat from typical cheddar cheese. Reduced fat cheese without a
fat mimetic present served as the control and the test was prepared
with Citri-fi.RTM. 100 FG at a level of 1% of the milk weight.
Cheese wheels were aged for two weeks under vacuum packaging prior
to lab analysis and sensory evaluation to allow for salt
equilibrium and flavor development. Upon testing, the presence of
citrus fiber increased yields by 17% and significantly increased
moisture content. Fat contents as determined by Babcock procedures
proved fat contents were slightly higher in the control (See table
1 for complete analysis). Textural analysis showed comparable
strength in the control and citrus fiber version (See Table 2). The
Cheddar with the presence of fiber had a texture similar to that of
a full fat variety. With a reduction in fat in Cheddar, comes a
rubbery, harder texture that was not seen with the application of
fiber.
[0155] Raw milk produced from the University of Wisconsin-River
Falls Lab farm was obtained and pasteurized via HTST at 167.degree.
F. for 25 seconds. For the reduced fat control cheese (RFC) and
fiber enhanced cheese (RFCF), milk was standardized to 2% (w/w) fat
by mixing skim milk and whole milk. Mesophilic liquid starter (Ells
Lactis cremoris) was used at levels of 0.2% and provided by Chr.
Hansen (Milwaukee, Wis.). Chymater.TM. Liquid rennet also from
Pfizer, Inc. was used at a rate of 40 mL per 1000 lbs. Annatto from
Chr. Hansen was used at a rate of 40 mL/1000 lbs as well as calcium
chloride at a rate of 35 mL/1000 lbs. Both cheeses were produced
according to standard procedures as written by May (May, 2006a) and
utilized for cheddar production in the Falcon Foods Plant.
[0156] Briefly, starter culture was added when the milk reached
88.degree. F. (as heated by steam kettle) and was allowed to ripen
for 20 minutes. Liquid rennet was then slowly stirred in and
allowed to set for 45 minutes. After setting up the curd was cut
and allowed a healing time of 10 minutes. The curds were then
cooked, increasing the temperature by 2.degree. F. every five
minutes for until a temperature of 100.degree. F. was obtained.
Modifications were made in the cheddaring steps to accommodate for
smaller presses. Cheddaring steps were omitted and replaced with a
stirred curd method. Part of the whey was drained and curds were
stirred with slow draining until a titratable acidity of 0.30 was
reached. The curds were then salted at 0.3% of the milk weight and
pressed under 80 psi for 14 hours. The cheese was then vacuum
packed and stored at 40.degree. F. for 14 days. After 2 weeks of
aging, samples were taken from each block in order to run lab
analysis. TABLE-US-00029 TABLE 1 Proximate Analysis of Reduced Fat
Cheddars Cheese Fat (on dry basis) Moisture Yield Salt pH RFC
35.08% 45.85% 9.13% 1.82% 4.82 RFCF 32.17% 53.37% 10.98% 1.76%
4.76
[0157] TABLE-US-00030 TABLE 2 Q-test data from compression analysis
Samples Peak Stress Peak Load RFC 259 psi 50.9 lbs. RFCF 255 psi
50.1 lbs.
[0158] Fiber derived from citrus by-product, was capable of
increasing moisture by binding whey and water in reduced fat
cheddar production. The increased yield found may prove to be
beneficial for cheddar pizza topping cheese or blends for
processing.
EXAMPLE 16
Reduced Fat Washed Curd Cheese
[0159] Besides making typical reduced fat cheddar, a washed curd
variety can be made producing a Monterey Jack, Colby or Farmer's
Cheese. The level of Citri-fi.RTM. M40 used is at a level of 0.125
times the amount of milk fat replaced with additional skim milk
added at a level of 7 times the fiber. Table 1 indicates the
formulation used to produce a washed curd cheese. TABLE-US-00031
TABLE 1 Formulation Washed Curd Method Cheese Calcium Mesophilic
Coagulator Citri-fi .RTM. Extra Skin Type Standardization Chloride
Starter (Rennet) M40 Milk Full Fat Milk fat 3.5% .+-. 0.2 35
mL/1000 lbs. 40 mL/1000 lbs. 40 mL/1000 lbs. 0 0 Control Reduced
Milk fat 2.0% .+-. 0.2 35 mL/1000 lbs. 40 mL/1000 lbs. 40 mL/1000
lbs. 0 0 Fat Control Reduced Milk fat 2.0% .+-. 0.2 35 mL/1000 lbs.
40 mL/1000 lbs. 40 mL/1000 lbs. 0.125 .times. Milk 7 .times. fiber
Fat with fat level Citri-fi .RTM. M40 replaced *Levels of calcium
chloride, starter, and coagulator are dependant on concentrations
of product used. *Method Implied is according to steps for
production of Farmer's Cheese, Monterey Jack or Colby with curds
washed at 70.degree. F.
[0160] With the goal of 50% reduction, it can be seen that with the
presence of Citri-fi.RTM. M40 comparable amounts of fat are
obtained between a reduced fat control and the reduced fat with
citrus fiber. This means that the citrus fiber is not causing extra
milk fat to run out with the whey. Table 2 indicates lab analysis
conducted on the samples. Fat determinations of cheese were made
using the Babcock method with sulfuric acid (Garver electrifuge;
Milk and Cream Babcock). Moisture was measured via Brabender oven
(CW Brabender; Moisture Volatiles Tester SAS) after 45 minutes of
exposure. TABLE-US-00032 TABLE 2 Lab Analysis Moisture Fat (on dry
Percent Content Basis) Yielded Full Fat Control 56.40% 72.25%
10.64% Reduced Fat Control 48.83% 35.18% 9.00% Reduced Fat with
Citri-fi .RTM. 57.58% 36.54% 10.94% M40
[0161] As it can be noted the reduced fat with Citri-fi.RTM. M40,
has a comparable moisture content to the full fat control. It has
been found that when fat is reduced in cheese, it often becomes
rubbery in texture. With the use of Citri-fi.RTM. M40, a texture
and yield similar to the full fat control is obtained. When milk
fat is reduced within a cheese, it is most desirable to have eating
qualities similar to that of the control.
EXAMPLE 17
Cream Cheese
[0162] Reduced fat cream cheese can be produced with similar
sensory attributes to a full fat version with the addition of
Citri-fi.RTM. 100FG. Citri-fi.RTM. 100FG was found capable of
mimicking fat at the addition level of 0.091 times the milk fat
replaced. Extra skim milk was added at a level of 10 times that of
the fiber. Two reduced fat variations were produced at a fat
reduction level of 33% and 50%. In order to compile a nutritional
report, Genesis software from Esha Research (Salem, Oreg.) was
used. The cheese was made according to the formulation as indicated
in table 1 below. TABLE-US-00033 TABLE 1 Formula for Cream Cheeses
33% Reduced 50% Reduced Ingredients Control Fat Fat Cream 234 156
117 Buttermilk 5.68 5.68 5.86 Salt 0.87 0.87 0.87 Skim milk 50 50
50 Extra Skim 0 70.9 106 Milk Citri-fi 100FG 0 7.09 10.6 Totals
290.55 290.54 290.33
[0163] In order to produce the cream cheese the following
instructions were followed. [0164] 1. If applicable, fiber was
sheared into milk for 30 seconds in a beverage blender. [0165] 2.
The skim milk and cream was mixed together by hand. [0166] 3.
Mixture was heated to 145.degree. F. [0167] 4. Milk was cooled to
90.degree. F. and buttermilk was added. [0168] 5. The cream cheese
milk mix was then kept at room temperature until a pH of 4.7 was
reached, roughly after 12 hours of sitting. [0169] 6. Solidified
cream cheese was then refrigerated for 2 hours.
[0170] 7. Salt was stirred in and allowed to equilibrate in the
mixture for another 4 hours. TABLE-US-00034 TABLE 2 Nutritional
Breakdown for Cream Cheeses 33% Reduced 50% Reduced Control Fat Fat
Units Gram Weight 30 30 30 g Calories 82.67 68.54 63.55 kcal
Calories from Fat 80.59 63.6 57.6 kcal Calories from 50.77 40.03
36.23 kcal SatFat Protein 0.21 0.42 0.49 g Carbohydrates 0.3 1.01
1.26 g Dietary Fiber 0 0.43 0.58 g Soluble Fiber 0 0.22 0.3 g Total
Sugars 0.28 0.54 0.63 g Fat 9.67 7.63 6.91 g Saturated Fat 5.64
4.45 4.03 g Trans Fatty Acid 0 0 0 g Cholesterol 0.1 0.15 0.16 mg
Water 5.19 9.35 10.82 g Vitamin A - IU 332.77 273.96 253.18 IU
Vitamin C 0.03 0.05 0.06 mg Vitamin D - IU 2.08 3.96 4.62 IU
Vitamin D - mcg 0.05 0.1 0.12 mcg Calcium 5.8 10.38 12 mg Potassium
0.01 0.01 0.01 mg Selenium 0 0 0 mcg Sodium 38.15 33.1 31.31 mg
[0171] The cream cheese produced with Citri-fi.RTM. 100FG posses
similar texture, flavor, and appearance even when fat was reduced
by 33% and 50%. Because of the higher levels of saturated fat
present in cream cheeses, producing a comparable reduced fat
version is essential to creating a healthy diet that incorporates
dairy products. With the presence of Citri-fi.RTM. 100FG in the
formulation at a 33% reduction in total fat, the level of saturated
fat decreases by 21%. With a 50% reduction in total fat, a decrease
of 28.6% of saturated fat is achieved.
EXAMPLE 18
Mouthfeel Enhancement of Skim Milk
[0172] Three tests were made according to the following guidelines
Control: untouched skim milk; Test 1: 0.25% Citri-Fi.RTM. 100 FG (a
finer granulated citrus fiber); Test 2: 0.5% Citri-Fi.RTM. 100 FG
and Test 3: 0.5% Citri-Fi.RTM. 100 FG with 0.01% Kappa Carrageenan.
All dry solids were hand mixed into skim milk and batch pasteurized
for 30 minutes at 145.degree. F. with occasional stirring. Each
sample was then homogenized with stage 1 at 1500 psi and stage 2 at
500 psi. In order to fully understand the affects of fiber addition
to milk the tests were analyzed to find quantitative and
qualitative characteristics. The samples were tested for ability to
withstand centrifugal force, viscosity, freezing point, composition
sensory properties and nutritional value.
[0173] In order to see if the solids would stay in suspension over
extended periods of time, each sample, except the control, was
placed in a centrifuge. Three tubes were weighed and each was
filled with 15 g of each test lot and centrifuged with a Damon/IEC
Division IEC HN-SII Centrifuge for 10 minutes at 2500 "Gs". Then
the supernatant was poured off and the tubes were reweighed. The
weight of the tube was then subtracted from the weight of the tube
with the polluted solids. See data table 1 for results.
TABLE-US-00035 TABLE 1 Centrifuges Force applied to Samples Wt. Of
Wt. Of Wt. Of % out of Test Tube Sample Tube & Solids Wt. Of
Solids solution Test 1 11.545 15.0161 12.1577 0.6127 0.04% Test 2
11.5612 15.0111 13.739 2.1778 0.15% Test 3 11.5101 15.0247 12.03
0.5199 0.03%
[0174] With the presence of Kappa Carrageenan, citrus fiber was
able to suspend at a level of 0.5% much better than at a level of
0.25% on its own.
[0175] Viscosity of each sample was obtained to detect differences
in thickness. Each sample was poured into 10 oz. glass sterile
containers. Readings were taken with a Brookfield Programmable
DV-II+Viscometer starting at 0.5 rpm progressing to 200 rpm. Vein
spindles were changes as rpm values increased. Data Table 2 and
FIG. 1 (chart 2) demonstrate the values as measured in cP.
TABLE-US-00036 RPM 0.5 10 60 100 200 Control 1 NA NA 30 46 31.1 2
NA NA 22.3 43.1 27.6 Test 1 1 24.6 10.3 39.1 42.7 30.2 2 19.6 9.82
28.3 36.9 28.1 Test 2 1 98 70.2 39 49 30.6 2 93.3 65 29.3 44.6 28.1
Test 3 1 NA 54 41 43.3 41 2 NA 56 39 43.9 43.1
[0176] Since the objective is to create a product, in which will
have similar attributes to its full fat counterpart, it is
important that as citrus fiber is added thickening of the skim milk
occurs. In this case, it is noted that the Citri-Fi.RTM. 100 FG is
capable of increasing viscosity, giving the sensation of a whole
milk mouth feel.
[0177] In order to obtain the freezing points of the samples The
Advanced Cryoscope: Model 4D3 was used. This instrument is made by
Advanced Instruments, INC: Dairy and Food Division. Results are
seen in table 3. TABLE-US-00037 TABLE 3 Freezing point
determination of samples. Sample Freezing Point (m.degree.H)
Control 541 1 550 2 555 3 565
[0178] It is essential to understand freezing points of the samples
as these values will affect how the milk will react in ice cream,
soft serve and frozen yogurt production. It is seen that the
freezing point is depressed with the addition of citrus fiber. This
must be understood and can be accommodated for in the processing
flow.
[0179] Samples were also consumed to create a textural and sensory
profile. Table 4 outlines observances upon consumption of the
samples. TABLE-US-00038 TABLE 4 Sensory Profile of Samples Control
clean flavor Test 1 smooth, slight malty flavor Test 2 smooth,
slight fiber feel, definite malty flavor Test 3 smooth, gel like
texture, malted oatmeal flavor Test 4 smooth, slight malty
flavor
[0180] From this study it can be concluded that it is justifiable
to add Citri-fi.RTM. at levels of 0.25% and 0.5% into skim milk. It
was also found that with carrageenan added to the Citri-fi.RTM. and
skim milk, the suspendability of the fiber increases. The addition
of fiber to skim milk may allow a whole milk mouth feel to be
obtained. Knowing how the fiber will react to the milk will allow
it to be easily used in other dairy applications.
* * * * *