U.S. patent application number 16/062813 was filed with the patent office on 2020-08-20 for fermented dairy product comprising a steviol glycoside composition and specific steviol glycosides compositions.
The applicant listed for this patent is The Dannon Company, Inc.. Invention is credited to Alexandra DIMITRIADES, Margaret HAVEKOTTE, Casey MCCORMICK, Nadege ROCHUT, Thierry SAINT-DENIS.
Application Number | 20200260751 16/062813 |
Document ID | 20200260751 / US20200260751 |
Family ID | 1000004842588 |
Filed Date | 2020-08-20 |
Patent Application | download [pdf] |
United States Patent
Application |
20200260751 |
Kind Code |
A1 |
MCCORMICK; Casey ; et
al. |
August 20, 2020 |
FERMENTED DAIRY PRODUCT COMPRISING A STEVIOL GLYCOSIDE COMPOSITION
AND SPECIFIC STEVIOL GLYCOSIDES COMPOSITIONS
Abstract
The invention concerns a sweetened dairy product comprising a
fermented dairy composition, and a specific steviol glycoside
composition comprising Rebaudioside B. The invention also concerns
specific steviol glycoside compositions comprising Rebaudioside B.
The fermented dairy composition may comprise lactase and may be
strained fermented dairy composition.
Inventors: |
MCCORMICK; Casey;
(Poughquag, NY) ; HAVEKOTTE; Margaret; (Fairfield,
CT) ; SAINT-DENIS; Thierry; (Westfield, NJ) ;
DIMITRIADES; Alexandra; (Sainte Genevieve Des Bois, FR)
; ROCHUT; Nadege; (Bures Sur Yvette, FR) |
|
Applicant: |
Name |
City |
State |
Country |
Type |
The Dannon Company, Inc. |
White Plains |
NY |
US |
|
|
Family ID: |
1000004842588 |
Appl. No.: |
16/062813 |
Filed: |
December 22, 2016 |
PCT Filed: |
December 22, 2016 |
PCT NO: |
PCT/US2016/068339 |
371 Date: |
June 15, 2018 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
|
|
62387393 |
Dec 24, 2015 |
|
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|
62387392 |
Dec 24, 2015 |
|
|
|
62387391 |
Dec 24, 2015 |
|
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|
62387416 |
Dec 24, 2015 |
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Current U.S.
Class: |
1/1 |
Current CPC
Class: |
A23C 9/1307 20130101;
A23L 27/36 20160801; A23C 9/1206 20130101; A23C 9/1322 20130101;
A23C 2260/05 20130101; A23V 2002/00 20130101; A23C 9/123
20130101 |
International
Class: |
A23C 9/13 20060101
A23C009/13; A23C 9/12 20060101 A23C009/12; A23C 9/123 20060101
A23C009/123; A23L 27/30 20060101 A23L027/30 |
Claims
1. A sweetened dairy product comprising: a fermented dairy
composition, and a steviol glycoside composition comprising
Rebaudioside B, at least one of Rebaudioside A, Rebaudioside D and
Rebaudioside M, and optionally stevioside.
2. A product according to claim 1, wherein the steviol glycoside
composition comprises Rebaudioside B, Rebaudioside A, and
stevioside.
3. A product according to claim 1, wherein the steviol glycoside
composition comprises: from 50 to 75% by weight of Rebaudioside A,
from 5 to 10% by weight of Rebaudioside B, and from 20 to 40% by
weight of Stevioside, with respect to the sum of the amounts of
Rebaudioside A, Rebaudioside B, and Stevioside.
4. A product according to claim 1, further comprising at least one
additive selected from the group consisting of: a polysaccharide of
fructose units, a salt, and mixtures or associations thereof.
5. A product according to claim 4, wherein the salt comprises a
sodium or potassium cation and a chloride anion.
6. A product according to claim 4, wherein the salt is a sea salt
composition.
7. A product according to claim 4, wherein the polysaccharide of
fructose units is an inulin or a FructoOligoSaccharide (FOS).
8. A product according to claim 7, wherein the polysaccharide of
fructose units is FructoOligoSaccharide (FOS) compound having an
average number of Fructose units of from 3 to 5.
9. A product according to claim 1, further comprising a lactase
enzyme.
10. A product according to claim 1, comprising a source of fat.
11. A product according to claim 10, having a fat content of from
0.01% to 8% by weight.
12. A product according to claim 1, comprising a source of
protein.
13. A product according to claim 12, having a protein content of
from 0.5% to 12.0% by weight.
14. A product according to claim 1, further comprising at least one
of fruit or at least one flavor.
15. A product according to claim 1, wherein the fermented dairy
composition comprises a dairy material comprising animal milk.
16. A product according to claim 1, being comprised in a
container.
17. A product according to claim 1, comprising an intermediate
composition.
18. A product according to claim 1, wherein the fermented dairy
composition is a strained fermented dairy composition.
19. A process of making the product according to claim 1,
comprising the steps of: step a) preparing a fermented dairy
composition comprising a dairy material, and step b) adding an
intermediate composition comprising the steviol glycoside
composition.
20. A process according to claim 19, wherein the dairy material
comprises lactose and the dairy composition comprises a lactase
enzyme.
21. A process according to claim 20, wherein step a) comprises the
following steps: a1) providing a milk composition comprising
lactose, a2) adding the enzyme and at least partially hydrolyzing
the lactose, a3) inoculating lactic acid bacteria, and a4) allowing
fermentation of the milk composition.
22. A process according to claim 21 wherein the fermented dairy
composition is a strained fermented dairy composition, and wherein
step a) further comprises the following subsequent step: a5)
separation to obtain a strained fermented dairy composition and an
acid whey by-product.
23. A steviol glycoside composition comprising: from 50 to 75% by
weight of Rebaudioside A, from 5 to 10% by weight of Rebaudioside
B, and from 20 to 40% by weight of Stevioside, with respect to the
sum of the amounts of Rebaudioside A, Rebaudioside B, and
Stevioside.
Description
CROSS-REFERENCE
[0001] This international application filed herewith claims
priority to U.S. Provisional Patent Application No. 62/387,391,
filed on Dec. 24, 2015, U.S. Provisional Patent Application No.
62/387,392, filed on Dec. 24, 2015, U.S. Provisional Patent
Application No. 62/387,393, filed Dec. 24, 2015, and U.S.
Provisional Patent Application No. 62/387,416, filed Dec. 24, 2015,
the entire contents of which are incorporated by reference in their
entirety.
[0002] The invention concerns sweetened fermented dairy products
comprising a steviol glycoside composition. The products and the
composition deliver a sugar-like character.
[0003] Stevia extracts, comprising steviol glycosides, are known
sweeteners. These are used in various products, including beverages
and food. Some sweetened dairy products comprising stevia extracts
are available on the market. Various steviol glycosides
ingredients, with various compositions, are available on the market
as extracts obtained from stevia plants, or as compounds
synthetized by microbiological processes. The later are also
referred to as "fermentive stevia". While these ingredients have
been designed to efficiently deliver sweetness and attempt to
reduce aftertaste, there is still a need for sweetened dairy
compositions delivering a sugar-like character (overall character
being close to sugar). Indeed one can observe with some sweeteners
a high sweetening power but that does not correspond to sugar. A
sugar-like character is considered as being more than solely
sweetness.
[0004] The invention addresses at least one of the needs or
problems mentioned above with a sweetened dairy product
comprising:
[0005] a fermented dairy composition, and
[0006] a steviol glycoside composition comprising Rebaudioside B,
at least one of Rebaudioside A, Rebaudioside D and Rebaudioside M,
and optionally stevioside.
[0007] The invention also concerns processes for making such
products.
Definitions
[0008] In the present specification, unless otherwise specified,
the percentages are percentages by weight.
Product General Features
[0009] The product is a fermented dairy composition based on a
dairy material. Such materials are known and further described
below. The dairy material is typically a matrix or substrate
wherein other components or ingredients are comprised, for example
solubilized, dispersed, emulsified, suspended etc. . . . . The
composition can comprise fruit and/or at least one flavor.
[0010] Other components or ingredients can be introduced via an
intermediate preparation, such as a slurry of a fruit preparation.
The intermediate composition can comprise some of the ingredients
or components, such as the steviol glycoside composition. Thus the
product can comprise the fermented dairy composition and an
intermediate preparation, mixed or arranged as layers or discrete
inclusions.
[0011] In one embodiment the fermented dairy composition is a
strained fermented dairy composition. Such compositions, typically
obtained by separation of whey, are known by the one skilled in the
art and are further described below. It is mentioned that the
product can comprise a strained fermented dairy composition and an
intermediate preparation, mixed or arranged as layers or discrete
inclusions.
[0012] The ratio by weight between the dairy material or dairy
composition and the intermediate preparation can be for example of
from 50/50 to 99/1, preferably from 60/40 to 95/5.
[0013] It is mentioned that the dairy product, the dairy material,
the fermented dairy composition and/or the strained fermented dairy
composition are preferably a heat-treated products or compositions,
for example pasteurized or sterilized. Heat-treatments are known by
the one skilled in the art. They allow an elimination of parasite
micro-organisms. They can be performed in conventional heat
exchangers, such as tubes or plates heat exchangers. The heat
treatment can be for example performed at a temperature of from
80.degree. C. to 99.degree. C., preferably 85.degree. C. to
95.degree. C., for example during from 1 minute to 15 minutes.
[0014] The dairy product can comprise a source of fat. The source
is typically the dairy material. The dairy product can have for
example a fat content of from 0.01% to 8.00% by weight. The
natures, compositions and amounts of ingredients or components in
the product, for example of the dairy material, as well as the
processing steps, particularly straining or separation steps, can
be adapted to have these contents. It is believed that the presence
of some fat, even in low amounts, can contribute in positively
compensating, as to sugar-like perception, defaults of the steviol
glycoside(s).
[0015] The dairy product typically comprises a source of protein.
The source is typically the dairy material. The dairy product can
have for example a protein content of from 0.5% to 12.0% by weight.
The natures, compositions and amounts of ingredients or components
in the product, for example of dairy material, as well as the
processing steps, particularly straining or separation steps, can
be adapted to have these contents. It is believed that presence of
protein contributes in positively compensating, as to sugar-like
perception, defaults of the steviol glycoside(s).
[0016] The product is typically contained in a sealed container
such as a packaging. The process can typically involve a step of
conditioning the product in a container. The container is then
typically sealed, for example with a cap or a lid. The container
can be for example a container of 50 ml (or 50 g), to 1 L (or 1
kg), for example a container of 50 ml (or 50 g) to 80 ml (or 80 g),
or 80 ml (or 80 g) to 100 ml (or 100 g), or 100 ml (or 100 g) to
125 ml (or 125 g), or 125 ml (or 125 g) to 150 ml (or 150 g), or
150 ml (or 150 g) to 200 ml (or 200 g), or 200 ml (or 200 g) to 250
ml (or 250 g), or 250 ml (or 250 g) to 300 ml (or 300 g), or 300 ml
(or 300 g) to 500 ml (or 500 g), or 500 ml (or 500 g) to 750 ml (or
750 g), or 750 ml (or 750 g) to 1 L (or 1 kg).
The product can be stored, transported and/or distributed at a
chilled temperature of 0.degree. C. to 10.degree. C., preferably of
4.degree. C. to 10.degree. C.
Steviol Glycoside Composition
[0017] Steviol glycosides are known. Such compounds for example
include Rebaudioside A, Rebaudioside B, Rebaudioside C,
Rebaudioside D, Rebaudioside M, stevioside, Rebaudioside F,
Dulcoside A, Rubusoside, and Steviolbioside. They are available on
the market as ingredients, in more or less purified forms, often
provided as mixtures. They can be obtained by extraction from
stevia, with some optional refining steps and/or blending steps.
More recently some microbiological processes have been developed to
make such compounds and mixtures from stevia or stevia extracts or
from other compounds, with microorganisms such as yeasts or fungi.
Steviol glycosides are sweeteners, providing sweetness to the
products or compositions, that are thus considered as
sweetened.
[0018] The dairy product of the invention comprises a specific
steviol glycoside composition, also hereafter shortly referred to
as "steviol glycoside composition". The specific composition
comprises:
[0019] Rebaudioside B,
[0020] at least one of Rebaudioside A, Rebaudioside D and
Rebaudioside M, and
[0021] optionally stevioside.
[0022] The steviol glycoside composition can comprise other steviol
glycosides such as Rebaudioside C, Rebaudioside F, Dulcoside A,
Rubusoside, and/or Steviolbioside.
[0023] It is mentioned that the steviol glycoside composition can
be provided as a mixture, wherein the compounds are provided
together, or as an association wherein the compounds are provided
separately, optionally as sub-mixtures.
[0024] Commercial ingredients are typically mixtures of the
compounds. One can obtain the desired composition by using
commercial ingredients having an appropriate composition, or by
mixing or associating at least two commercial ingredients or
intermediates having different compositions.
[0025] In a preferred embodiment the specific composition
comprises:
[0026] Rebaudioside B,
[0027] Rebaudioside A, and
[0028] optionally stevioside.
[0029] In a preferred embodiment the specific composition
comprises:--
[0030] Rebaudioside B,
[0031] Rebaudioside A, and
[0032] stevioside.
[0033] In a particular embodiment, the specific composition
comprises:
[0034] Rebaudioside B,
[0035] Rebaudioside D, and
[0036] optionally Rebaudioside A.
[0037] In a particular embodiment, the specific composition
comprises:
[0038] Rebaudioside B,
[0039] Rebaudioside M, and
[0040] optionally Rebaudioside A.
[0041] Hereafter the group consisting of Rebaudioside B,
Rebaudioside A and stevioside is referred to as "group SG 1".
Hereafter the group consisting of Rebaudioside C, Rebaudioside D,
Rebaudioside M, Rebaudioside F, Dulcoside A, Rubusoside, and
Steviolbioside is referred to as "group SG2"
[0042] In a preferred embodiment the specific composition
comprises:
[0043] from 50 to 75% by weight of Rebaudioside A,
[0044] from 5 to 10% by weight of Rebaudioside B, and
[0045] from 20 to 40% by weight of Stevioside,
with respect to the sum of the amounts of Rebaudioside A,
Rebaudioside B, and Stevioside.
[0046] In other words, in this embodiment group SG1 has from 50 to
75% by weight of Rebaudioside A, from 5 to 10% by weight of
Rebaudioside B, and from 20 to 40% by weight of Stevioside.
[0047] In a particular embodiment the specific composition
includes:
[0048] 100 parts by weight of the group SG1
[0049] from 0 to 300 parts by weight, of group SG2, preferably from
0 to 100 parts, for example from 1 to 50 parts.
[0050] Such specific compositions are particularly useful
compositions of matter, that can be used as particularly useful
ingredients for the product of the invention, as well as for other
products such as other food products or beverages, for example
confectionaries, table top sweeteners, non carbonates soft drinks
such as juices or flavored waters, carbonated soft drinks such as
colas or sodas.
[0051] It is mentioned that the steviol glycosides ingredients
compositions or components can be provided as mixtures with
compounds different from steviol glycosides of group SG1 and group
SG2, hereafter referred to as "other compounds". In a preferred
embodiment, such ingredients compositions or components are
comprised of the following:
[0052] 100 parts by weight of steviol glycosides of group SG1 and
optionally group SG2, and
[0053] from 0 to 100 parts by weight, of other compounds,
preferably from 0 to 66 parts, for example from 1 to 50 parts.
[0054] The dairy product preferably comprises from 50 to 5000 ppm
by weight of the steviol glycoside composition, preferably from 50
to 2500 ppm, preferably from 100 to 1000 ppm, for example from 100
to 200 ppm, or from 200 to 300 ppm, or from 300 to 400 ppm, or from
400 to 500 ppm, or from 500 to 600 ppm, or from 600 to 700 ppm, or
from 700 to 800 ppm, or from 800 to 900 ppm, or from 900 to 1000
ppm.
[0055] The dairy product preferably comprises from 50 to 5000 ppm
by weight of group SG1, preferably from 50 to 2500 ppm, preferably
from 100 to 1000 ppm, for example from 100 to 200 ppm, or from 200
to 300 ppm, or from 300 to 400 ppm, or from 400 to 500 ppm, or from
500 to 600 ppm, or from 600 to 700 ppm, or from 700 to 800 ppm, or
from 800 to 900 ppm, or from 900 to 1000 ppm.
[0056] The dairy product preferably comprises:
[0057] from 5 to 500 ppm by weight of Rebaudioside B, preferably
from 5 to 250 ppm, preferably from 10 to 100 ppm, for example from
10 to 20 ppm, or from 20 to 30 ppm, or from 30 to 40 ppm, or from
40 to 50 ppm, or from 50 to 60 ppm, or from 60 to 70 ppm, or from
70 to 80 ppm, or from 80 to 90 ppm, or from 90 to 100 ppm,
[0058] from 100 to 10000 ppm by weight of Rebaudioside A,
preferably from 100 to 5000 ppm, preferably from 200 to 2000 ppm,
for example from 200 to 400 ppm, or from 400 to 600 ppm, or from
600 to 800 ppm, or from 800 to 1000 ppm, or from 1000 to 1200 ppm,
or from 1200 to 1400 ppm, or from 1400 to 1600 ppm, or from 1600 to
1800 ppm, or from 1800 to 2000 ppm, and
[0059] from 50 to 5000 ppm by weight of stevioside, preferably from
50 to 2500 ppm, preferably from 100 to 1000 ppm, for example from
100 to 200 ppm, or from 200 to 300 ppm, or from 300 to 400 ppm, or
from 400 to 500 ppm, or from 500 to 600 ppm, or from 600 to 700
ppm, or from 700 to 800 ppm, or from 800 to 900 ppm, or from 900 to
1000 ppm.
[0060] In an embodiment the dairy product comprises:
[0061] from 5 to 500 ppm by weight of Rebaudioside B, preferably
from 5 to 250 ppm, preferably from 10 to 100 ppm, for example from
10 to 20 ppm, or from 20 to 30 ppm, or from 30 to 40 ppm, or from
40 to 50 ppm, or from 50 to 60 ppm, or from 60 to 70 ppm, or from
70 to 80 ppm, or from 80 to 90 ppm, or from 90 to 100 ppm,
[0062] from 100 to 10000 ppm by weight of Rebaudioside D,
preferably from 100 to 5000 ppm, preferably from 200 to 2000 ppm,
for example from 200 to 400 ppm, or from 400 to 600 ppm, or from
600 to 800 ppm, or from 800 to 1000 ppm, or from 1000 to 1200 ppm,
or from 1200 to 1400 ppm, or from 1400 to 1600 ppm, or from 1600 to
1800 ppm, or from 1800 to 2000 ppm, and
[0063] optionally from 50 to 5000 ppm by weight of Rebaudioside A,
preferably from 50 to 2500 ppm, preferably from 100 to 1000 ppm,
for example from 100 to 200 ppm, or from 200 to 300 ppm, or from
300 to 400 ppm, or from 400 to 500 ppm, or from 500 to 600 ppm, or
from 600 to 700 ppm, or from 700 to 800 ppm, or from 800 to 900
ppm, or from 900 to 1000 ppm.
[0064] In an embodiment the dairy product comprises:
[0065] from 5 to 500 ppm by weight of Rebaudioside B, preferably
from 5 to 250 ppm, preferably from 10 to 100 ppm, for example from
10 to 20 ppm, or from 20 to 30 ppm, or from 30 to 40 ppm, or from
40 to 50 ppm, or from 50 to 60 ppm, or from 60 to 70 ppm, or from
70 to 80 ppm, or from 80 to 90 ppm, or from 90 to 100 ppm,
[0066] from 100 to 10000 ppm by weight of Rebaudioside M,
preferably from 100 to 5000 ppm, preferably from 200 to 2000 ppm,
for example from 200 to 400 ppm, or from 400 to 600 ppm, or from
600 to 800 ppm, or from 800 to 1000 ppm, or from 1000 to 1200 ppm,
or from 1200 to 1400 ppm, or from 1400 to 1600 ppm, or from 1600 to
1800 ppm, or from 1800 to 2000 ppm, and
[0067] optionally from 50 to 5000 ppm by weight of Rebaudioside A,
preferably from 50 to 2500 ppm, preferably from 100 to 1000 ppm,
for example from 100 to 200 ppm, or from 200 to 300 ppm, or from
300 to 400 ppm, or from 400 to 500 ppm, or from 500 to 600 ppm, or
from 600 to 700 ppm, or from 700 to 800 ppm, or from 800 to 900
ppm, or from 900 to 1000 ppm.
[0068] It is believed that the specific steviol glycoside
compositions as disclosed above provide a better sugar-like taste,
especially sugar-like profile. The specific steviol glycoside
compositions also allow avoiding or reducing the use of flavor
modulators and thus allow more naturality. Also it is believed that
the specific steviol glycoside compositions as disclosed above
provide a better clean off of the tongue better and less artificial
sensation. It is believed that such benefits of the specific
steviol glycoside composition are particularly enhanced with the
dairy composition, especially the fermented dairy composition,
especially the strained fermented dairy composition.
Further Additives
[0069] The dairy product can comprise at least at least one
additive selected from the group consisting of a polysaccharide of
fructose units, salts, and their mixtures or associations.
[0070] Herein mixtures or associations refer to addition together
as a mixture, or separately, optionally via one or several
intermediate preparation. Preferably the further additives are
introduced as an association in a single intermediate
preparation.
[0071] The salt can comprise a sodium or potassium cation and a
chloride anion. The salt is preferably NaCl. The salt is preferably
a sea salt composition. It is believed the use of the salt
contributes to impart a more sugar like-profile, especially as to
temporal profile, together with the steviol glycoside composition.
Unexcitingly the salt can act with the sweetening at steviol
glycoside composition to provide a better sugar-like temporal
profile, with lowering aftertastes such as steviol glycoside(s)
linger. It is believed that the salt can induce with the dairy
composition a salivation that synergizes with the other components,
including the steviol glycoside composition and/or fat and/or
proteins to deliver the temporal profile. Unexpectedly the salt can
act with the steviol glycoside composition to provide a better
sugar-like temporal profile, with lowering aftertastes and/or
improving mouthfeel.
[0072] The salt can be present in an intermediate preparation in an
amount of from 0.5% to 5% by weight, for example from 1.0% to 3.0%.
The salt can be present in the dairy product in an amount of from
0.04% to 0.40% by weight, from example from 0.08% to 0.30%.
[0073] The polysaccharide of fructose units can be a dimer,
oligomer or polymer having several fructose units, for example an
inulin or a FructoOligoSaccharide (FOS). Such polysaccharides are
known by the one skilled in the art and available on the market.
Preferably the FOS has a number-average or weight-average number of
Fructose units (Degree of Polymerization DP) of lower than 20,
preferably lower 10, for example from 3 to 5. Preferably the FOS is
substantially free of free fructose. Examples of suitable
ingredients are Frutalose.RTM. 75 marketed par NCI or Beneo Orafti
P95. It is believed the use of such polysaccharides with the
steviol glycoside composition improves the mouthfeel and/or
contributes to impart a temporal profile closer to sugar than the
profiles obtained with steviol glycosides alone. The polysaccharide
of fructose units can be present in the dairy product in an amount
of from 0.04% to 0.40% by weight, from example from 0.5% to 10.0%
by weight, for example from 1.0% to 8.0%, for example from 0.5% to
1.0%, or from 1.0% to 2.0%, or from 2.0% to 3.0%, or from 3.0% to
4.0%, or from 4.0% to 5.0%, or from 5.0% to 6.0%, or from 6.0% to
7.0%, or from 7.0% to 8.0%.
[0074] In a preferred embodiment the dairy product comprises both
the polysaccharide of fructose units and the salt. For example the
dairy product can comprise:
[0075] from 0.04% to 0.40% by weight, preferably from 0.08% to
0.30% of the salt, and
[0076] from 0.5% to 10.0% by weight, preferably from 1.0% to 8.0%
of the polysaccharide of fructose units.
Dairy Material
[0077] The dairy material is typically comprised of milk and/or
ingredients obtained from milk. It is also referred to as a
"milk-based composition". Herein milk encompasses animal milk, such
as cow's milk, and also substitutes to animal milk, such as vegetal
milk, such as soy milk, rice milk, coconut milk, almond milk etc. .
. . .
[0078] Milk-based compositions useful in such products and/or
processes are known by the one skilled in the art of dairy
products, preferably of fermented dairy products. Herein a
milk-based composition encompasses a composition with milk or milk
fractions, and compositions obtained by mixing several previously
separated milk fractions. Some water or some additives can be added
to said milk, milk fractions and mixtures. Preferably the milk is
an animal milk, for example cow's milk. Some alternative animal
milks can be used, such as sheep milk or goat milk.
[0079] The milk-based composition can typically comprise
ingredients selected from the group consisting of milk, half
skimmed milk, skimmed milk, milk powder, skimmed milk powder, milk
concentrate, skim milk concentrate, milk proteins, cream,
buttermilk and mixtures thereof. Some water or additives can be
mixed therewith. Examples of additives that can be added include
sugar, sweeteners different from sugar, fibers, and texture
modifiers.
[0080] The milk-based composition can typically have a fat content
of from 0.0% to 5.0% by weight, for example of from 0.0% to 1.0% or
from 1.0% to 2.0% or from 2.0% to 3.0% or from 3.0% to 4.0% or from
4.0% to 5.0%. The "fat content" of a composition corresponds to the
weight of the fat components present in the composition relatively
to the total weight of the composition. The fat content is
expressed as a weight percentage. The fat content can be measured
by the Weibull-Berntrop gravimetric method described in the
standard NF ISO 8262-3. Usually the fat content is known for all
the ingredients used to prepare the composition, and the fat
content of the product can is calculated from these data.
[0081] The milk-based composition can typically have a protein
content of from 2.0% to 6.0% by weight, for example of from 2.0% to
3.0% or from 3.0% to 4.0% or from 4.0% to 5.0% or from 5.0% to
6.0%. The "protein content" of a composition corresponds to the
weight of the proteins present in the composition relatively to the
total weight of the composition. The protein content is expressed
as a weight percentage. The protein content can be measured by
Kjeldahl analysis (NF EN ISO 8968-1) as the reference method for
the determination of the protein content of dairy products based on
measurement of total nitrogen. Nitrogen is multiplied by a factor,
typically 6.38, to express the results as total protein. The method
is described in both AOAC Method 991.20 (1) and international Dairy
Federation Standard (IDF) 206:1993. Usually the total protein
content is known for all the ingredients used to prepare the
product, and total protein content is calculated from these
data.
[0082] The dairy material, also referred to as milk-based
composition, can comprise lactose. The amount of lactose can be
typically of from 3.80% to 5.00% by weight.
[0083] In one embodiment the dairy material has the following
contents (% by weight):
[0084] from 3.0% to 3.5% of milk protein
[0085] from 0.0% to 3.5% of fat
[0086] from 3.80% to 5.00% of lactose.
[0087] The pH of the milk can for example be of from 6.60 to 7.00,
before optional acidification for example by fermentation. The dry
matter of the milk can be for example of from 6.8% to 13.0%. In one
embodiment the milk is a low-fat milk comprising less than 2.0% fat
by weight, preferably less than 1.0% of fat, preferably less than
0.5% fat, preferably less than 0.1%, for example less than 0.01%.
The milk can be for example a skimmed milk.
[0088] The ingredients of the milk-based composition and/or the
amounts thereof can be selected to have the amounts of proteins
and/or fat and/or lactose mentioned above.
Fermented Dairy Composition
[0089] Fermented dairy compositions typically comprise bacteria,
preferably lactic acid bacteria, preferably alive.
[0090] Fermented dairy compositions are typically obtained by a
process involving a fermentation step with at least one lactic acid
bacteria. In this step the dairy material is inoculated with the
lactic acid bacteria, and the mixture is then allowed to ferment at
a fermentation temperature. Such inoculation and fermentation
operations are known by the one skilled in the art.
[0091] During fermentation, the lactic acid bacteria produce lactic
acid and thus cause a pH decrease. With the pH decreasing proteins
coagulate to form a curd, typically at a breaking pH.
[0092] The fermentation temperature can be of from 30.degree. C. to
45.degree. C., preferably from 35.degree. C. to 40.degree. C., with
a pH decrease to a breaking pH at which proteins coagulate to form
a curd.
[0093] The breaking pH is preferably of from 3.50 to 5.50,
preferably of from 4.0 to 5.0, preferably from higher than 4.5 to
5.0.
Bacteria
[0094] Appropriate bacteria for fermentation are known by the one
skilled in the art. It is mentioned that lactic acid bacteria are
often referred to as ferments or cultures or starters. Examples of
lactic acid bacteria that can be used for the fermentation include:
[0095] Lactobacilli, for example Lactobacillus acidophilus,
Lactobacillus casei, Lactobacillus plantarum, Lactobacillus
reuteri, Lactobacillus johnsonii, Lactobacillus helveticus,
Lactobacillus brevis, Lactobacillus rhamnosus, [0096] Streptococci,
for example Streptococcus thermophilus, [0097] Bifidobacteria, for
example Bifidobacterium bifidum, Bifidobacterium longum,
Bifidobacterium breve, Bifidobacterium animalis, [0098] Lactococci,
for example Lactococcus lactis, [0099] Propionibacterium such as
Propionibacterium freudenreichii, Propionibacterium freudenreichfi
ssp shermanii, Propionibacterium acidipropionici, Propionibacterium
thoenii, [0100] mixtures or association thereof.
[0101] The lactic acid bacteria preferably comprise, preferably
essentially consist of, preferably consist of, Lactobacillus
delbrueckii ssp. bulgaricus (i.e. Lactobacillus bulgaricus) and
Streptococcus salivarius ssp. thermophilus i.e. (Streptococcus
thermophilus) bacteria. The lactic acid bacteria used in the
invention typically comprise an association of Streptococcus
thermophilus and Lactobacillus bulgaricus bacteria. This
association is known and often referred to as a yogurt
symbiosis.
[0102] In some particular embodiments the lactic acid bacteria
might comprise probiotic bacteria. Probiotic bacteria are known by
the one skilled in the art. Examples of probiotic bacteria include
some Bifidobacteria and Lactobacilli, such as Bifidobacterium
brevis, Bifidobacterium animalis animalis, Bifidobacterium animalis
lactis, Bifidobacterium infantis, Bifidobacterium longum,
Lactobacillus helveticus, Lactobacillus casei, Lactobacillus casei
paracasei, Lactobacillus acidophilus, Lactobacillus rhamnosus,
Lactobacillus plantarum, Lactobacillus reuteri, Lactobacillus
delbrueckiisubspbulgaricus, Lactobacillus delbrueckiisubsplactis,
Lactobacillus brevis and Lactobacillus fermentum.
[0103] In one embodiment the lactic acid bacteria do not comprise
Bifidobacteria. In one embodiment the lactic acid bacteria do not
comprise Lactobacillus acidophilus bacteria. In one embodiment the
lactic acid bacteria do not comprise Bifidobacteria and do not
comprise Lactobacillus acidophilus bacteria.
[0104] The lactic acid bacteria can be introduced in any
appropriate form, for example in a spray-dried form or in a frozen
form. The introduction of the lactic acid bacteria in the dairy
material is also referred to as an inoculation.
Enzymes
[0105] The product can comprise an enzyme, preferably a lactase
enzyme. This finds particular advantages to reduce lactose and/or
energy density of the product. It is believed also that the use of
lactase enzymes contributes to impart a more sugar like-profile,
especially as to temporal profile, together with the steviol
glycoside composition.
[0106] The lactase can be any kind of lactase such as
Ha-Lactase.TM. 5200 marketed by Chr Hansen or Maxilact.RTM. Lgi
5000 marketed by DSM.
[0107] Advantageously the lactase enzyme is introduced in the dairy
material such that at least 80%, preferably at least 90%,
preferably 95% of lactose of the dairy material is degraded to
glucose and galactose, preferably at pH above 5.0 preferably at a
fermentation temperature. The lactase can advantageously be added
in an amount of 0.005 wt % to 0.20 wt %, in particular 0.01 wt % to
0.15 wt %, preferably 0.02 wt % to 0.06 wt %, based on the total
weight of the dairy material. The lactase can advantageously be
added in an amount of 0.005 wt % to 0.20 wt %, in particular 0.01
wt % to 0.15 wt %, preferably 0.02 wt % to 0.06 wt %, based on the
total weight of the dairy material. The lactase can for example be
used in an amount of from 2000 to 4000 Neutral Lactase Units per
Liter of dairy material.
[0108] The lactase and the bacteria can be added to the dairy
material simultaneously or separately. Advantageously, the lactase
is added before or along with the bacteria. Preferably, the lactase
is added before the bacteria, notably 10 to 40 min before the
bacteria, in particular 20 to 30 min before the culture of
bacteria.
Strained Fermented Dairy Product
[0109] Strained fermented dairy compositions are typically obtained
by a process involving a separation step. In this step an acid whey
composition is separated from the curd resulting from the proteins
coagulation. Thus one obtains: [0110] a fermented dairy product,
typically comprising the proteins coagulum, referred to a a
strained fermented dairy composition, and [0111] an acid whey
by-product.
[0112] Such separation steps are known by the one skilled in art,
for example in processes of making "greek yogurts". The separation
can for example be carried out by reverse osmosis, ultrafiltration,
or centrifugal separation. The separation step can be performed for
example at a temperature of from 30.degree. C. to 45.degree. C.
[0113] The acid whey by-product can comprise lactose or enzyme
degradation products such as glucose and/or galactose. In one
embodiment an amount of from 65% to 90% by weight, preferably from
70% to 85%, with reference to the amount of dairy material, of
acid-whey by-product is recovered.
[0114] The strained fermented dairy composition is recovered at the
separation step. As much water is been removed as part of the acid
whey by-product, the strained fermented dairy composition comprises
high amounts of proteins, especially of casein.
[0115] The strained fermented dairy product comprises lactic acid
bacteria, wherein the lactic acid bacteria comprise at least one
lactic acid bacteria having a low lactose metabolization capacity.
All the features mentioned above about lactic acid bacteria used in
the fermentation step apply to the lactic acid bacteria comprised
in the strained dairy fermented product.
[0116] The strained fermented dairy composition preferably has the
following contents (% by weight): [0117] from 8.5% to 11.0% of milk
protein [0118] from 0.0% to 8.0% of fat, for example from 0.0% to
3.5% or from 3.5% to 8.0% [0119] from 0.00% to 4.20% of lactose,
for example from 2.80% to 4.20% The pH of the strained fermented
dairy composition can for example be of from 3.80 to 4.65.
Intermediate Preparations
[0120] Intermediate preparations are known by the one skilled in
the art. They typically used to modify the taste, the mouthfeel
and/or texture of a dairy composition, for example of a fermented
dairy composition or a strained fermented composition. They can be
used also to introduce some additives such as nutrients. They
typically comprise sweetening agents, flavors, color modifiers,
cereals and/or fruit. Intermediate preparations are for example
slurries or fruit preparations. Flavors include for example fruit
flavors, vanilla flavors, caramel flavors, coffee flavors,
chocolate flavors. The fruit preparations typically comprise
fruits. Herein fruits refer to any fruit form, including for
example full fruits, pieces, purees, concentrates, juices etc. The
intermediate preparation typically comprises the steviol glycoside
composition. Typically a fruit preparation can be added in an
amount of 5-35% by weight with reference to the total amount of
product.
[0121] The intermediate preparation typically comprises a
stabilizing system, having at least one stabilizer. The stabilizing
system can comprise at least two stabilizers. Such stabilizers are
known by the one skilled in the art. They typically help in
avoiding phase separation of solids, for examples of fruits or
fruits extracts and/or in avoiding syneresis. They typically
provide some viscosity to the composition, for example a viscosity
(Bostwick viscosity at 20.degree. C.) of from 1 to 20 cm/min,
preferably of from 4 to 12 cm/min.
[0122] The stabilizing system or the stabilizer can for example be
a starch, a pectin, a guar, a xanthan, a carrageenan, a locust bean
gum, or a mixture thereof. The amount of stabilizing system is
typically of from 0.5 to 5% by weight.
[0123] The intermediate preparation can typically comprise
organoleptic modifiers. Such ingredients are known by the one
skilled in the art.
[0124] The organoleptic modifiers can be for example sweetening
agents different from sugar and the steviol glycoside composition,
coloring agents, cereals and/or cereal extracts.
[0125] Examples of sweetening agents are ingredients referred to as
High Intensity Sweeteners, such as sucralose, acesulfamK, aspartam,
saccharine, D-allulose, erythritol, Luo Han Guo.
[0126] Examples of fruits include for example strawberry, peach,
apricot, mango, apple, pear, raspberry, blueberry, blackberry,
passion, cherry, and mixtures or associations thereof, such as
peach-passion.
[0127] The fruits can be for example provided as:
[0128] frozen fruit cubes, for example 10 mm fruit cubes, for
example Individual Quick Frozen fruit cubes, for example
strawberry, peach, apricot, mango, apple, pear fruit cubes or
mixtures thereof,
[0129] Aseptic fruit cubes, for example 10 mm fruit cubes, for
example strawberry, peach, apricot, mango, apple or pear fruit
cubes or mixtures thereof,
[0130] fruit purees, for example fruit purees concentrated from 2
to 5 times, preferably 3 times, for example aseptic fruit purees,
for example strawberry, peach, apricot, mango, raspberry, blueberry
or apple fruit purees or mixtures thereof,
[0131] single aseptic fruit purees, for example strawberry,
raspberry, peach, apricot, blueberry or apple single aseptic fruit
purees or mixture thereof,
[0132] frozen whole fruits, for example Individual Quick Frozen
whole fruits, for example blueberry, raspberry or blackberry frozen
whole fruits, or mixtures thereof,
[0133] mixtures thereof.
[0134] The ingredients and/or components of the intermediate
preparation and the amounts thereof can be typically such that the
composition has a brix degree of from 1 to 65 brix, for example
from 1 to 10 brix, or from 10 to 15 brix, or from 15 to 20 brix, or
from 20 to 25 brix, or from 25 to 30 brix, or from 30 to 35 brix,
or from 35 to 40 brix, or from 40 to 45 brix, or from 45 to 50
brix, or from 50 to 55 brix, or from 55 to 60 brix, or from 55 to
60 brix, or from 60 to 65 brix.
[0135] A fruit preparation can for example comprise fruit in an
amount of from 30% to 80% by weight, for example from 50 to 70% by
weight.
[0136] The intermediate preparation can comprise water. It is
mentioned that a part of the water can come from ingredients used
to prepare the fruit preparation, for example from fruits or fruit
extracts or from a phosphoric acid solution.
[0137] The fruit preparation can comprise pH modification agents
such as citric acid. The fruit preparation can have a pH of from
2.5 to 5, preferably of from 2.8 to 4.2.
Processes
[0138] The dairy product can be prepared by any appropriate
process. The process can depend on the type of product and
composition needed. Some main steps such as heat treatments,
fermentation, and separation or straining have been described
above.
[0139] In a particular embodiment the product is prepared by a
process comprising the steps of:
step a) preparing a dairy composition comprising the dairy
material, and step b) adding an intermediate composition comprising
the at least one steviol glycoside and the at least one
additive.
[0140] In a particular embodiment the dairy material comprises
lactose and the dairy composition comprises a lactase enzyme.
[0141] In a particular embodiment the dairy composition is a
fermented dairy composition.
Step a) can comprise the following steps: a1) providing a milk
composition comprising lactose, a2) adding the enzyme and at least
partially hydrolyzing the lactose, a3) inoculating lactic acid
bacteria, and a4) allowing fermentation of the milk
composition.
[0142] In a particular embodiment the fermented dairy composition
is a strained fermented dairy composition, and wherein step a)
further comprises the following subsequent step: a5) separation to
obtain a strained fermented dairy composition and an acid whey
by-product.
[0143] The process can also comprise steps such as:
[0144] homogenization steps, for example before or after the heat
treatment step, preferably at a pressure of from 20 bars to 300
bars, in particular from 50 bars to 250 bars,
[0145] cooling steps, for example cooling down from a
heat-treatment temperature to a fermentation temperature, or from a
fermentation temperature to a storage temperature, for example a
chilled storage temperature of from 4.degree. C. to 10.degree.
C.
[0146] smoothing the fermented dairy composition, typically
involving some agitation and/or shear, for example performed by
agitation, or by static or dynamic smoothing.
Use of the Final Product or Composition
[0147] The product is typically to be used as a food product. It is
typically used by oral administration. One can typically eat or
drink the product by processing it from a container to the mouth,
optionally with using a spoon or a straw.
[0148] Further details or advantages of the invention might appear
in the following non limitative examples.
EXAMPLES
Example 1--Strained Fermented Dairy Composition
[0149] A strained fermented dairy composition is prepared with the
following dairy mix formulation:
TABLE-US-00001 Condensed Milk (34%) 6.42% Culture Yo-Mix .RTM. 495,
Dupont 0.004% Lactase Maxilact .RTM. LGI 5000, DSM 2850 NLU/L Skim
Milk To 100%
The dairy mix has a fat content of 0.1% by weight and a protein
content of about 3.4% by weight. A strained fermented dairy
composition is prepared according to the following procedure:
[0150] homogenization at a temperature of 60.degree. C., at a
pressure of 69 bars,
[0151] heat treatment of milk at a temperature of 95.degree. C.
during 6.5 minutes,
[0152] cooling to 40.degree. C.
[0153] addition of enzyme
[0154] inoculation of milk at 40.degree. C. with culture
[0155] fermentation at a temperature of 40.degree. C. to reach a
breaking pH of 4.65,
[0156] separation, at a temperature of 41.5.degree. C., of 72% of
whey, with a Westphalia KNA3 pilot scale centrifuge separator, to
obtain: [0157] A) a strained dairy fermented product, and [0158] B)
an acid whey by-product, and
[0159] dynamic smoothing, performed on the strained fermented dairy
product.
The strained fermented dairy composition has a protein content of
10.6% and a fat content of 0.3%.
Example 2: Slurry Intermediate Composition
[0160] The following slurry intermediate composition is
prepared.
TABLE-US-00002 Ingredient Supplier and reference Quantity %
Oligofructose Beneo Orafti P95 58.00 Steviol Glycosides Blend of
steviol glycosides** 0.686 Water / QS Fruit Juice / 9.00
Concentrate (for color) Fruit and Vegetable / 4.00 Juice
Concentrate (for color) Caramel Flavor / 2.444 Sea Salt / 1.41
Sodium Citrate / 0.10 Malic Acid / 0.03 **Blend of steviol
glycoside: proprietary blend comprising: 74 wt % of compounds
selected from Rebaudioside D, Rebaudioside A, Rebaudioside C,
Rebaudioside F, Stevioside, Rebaudioside B, Dulcoside A,
Rubusoside, Steviolbioside, and Rebaudioside M, with a profile of
0.2% of Rebaudioside D, 88.3% of Rebaudioside A, 3.1% of
Rebaudioside D, 0.7% of Rebaudioside F, 8.1% of stevioside, 3.3% of
Rebaudioside B, 0.5% of Dulcoside A, 0.3% of Rubososide, 0.5% of
Steviolbioside, and 26 wt % of other compounds.
Example 3
[0161] Flavored product: The following product is prepared by
mixing the strained fermented dairy compositions and the
slurry.
TABLE-US-00003 Product Strained fermented dairy 92 wt % composition
Slurry 8 wt % slurry
The product presents a high sweetness. It provides a good
sugar-like organoleptic profile, with a temporal profile that is
close to profiles obtained with similar formulations including
sugar. The product delivers a creamy texture in mouth, much more so
than a non-fat strained yogurt would. It has a very sugar-like
character, with almost no artificial aftertaste, more specifically
the aftertaste typically associated with Stevia extracts.
* * * * *