Note: Descriptions are shown in the official language in which they were submitted.
This invention relates to a process for the production
or whi~pable
of a beatable~lactic cream with good keeping properties
and to the product obtained by this process.
In the context of the invention, lactic cream is
understood to be a milk cre~m h~ving a tot~l content of
lipids of at least 28 %.
Before the present invention, there was no such thing
as a beat~ble lactic cream with good keeping properties
which presuppose contradictory qualities. ~:
On the one hand, the phase stability of a readily -~
beatable lactic cream is severely limited. Syneresis takes
place after only a relatively short time.
On the other hand, an operation such as homogenisation, ;~
which ~creases the stability of cream as a function of time,
makes it unsuitable for beating.
The present invention resolves this dilemm~by addition
to the lactic cream of from 0.2 to 0.6 % by weight of a
mixture of microcrystalline cellulose and sodium carboxy
methyl cellulose (CMC). In ad~t~n9 the cre~m at least
is heat treated to ensure its consexva~ion.
The result obtained by ~is addition is surprising
insofar as, althoughthe thixotropic qualities of micro~
crystalline cellulose ~nd CMC were known, these additives
had only ever been used in quantities several times greater
than those of the invention for stabilising mousses, salad
creams, cheese spreads or substitutes for lactic products
with a lipids content of at most 10 %. The addition to
cream of microcrystalline cellulose and C~C in quantities
as sm~ll as these to obtain a cream conta~lng at least 28 %
of lipids which is both beatable and remains stable for a
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.. . ., . . ,. .. . - . -, ..... . .. ... . , ~,,. ,., -. . . .
10~220
prolonged period, has never been attempted or even suggested
in the past.
The cream containing at least 28 /~ of lipids is
pref~ably obtained by diluting a cream containing from 40 ;~
to 44 % of lipids.
~ Experience has shown that, to obtain prolonged storage r
under satisfactory conditions (4 - 6 months), the ratio of
microcrystalline cellulose to the CMC should be at least
70 : 30. For shorter periods (4 - 6 weeks~; a ratio of
50 : 50 is sufficient. On the other hand, since pure
microcrystalline cellulose does not produce the anticipated
result, the ratio should be at most 92 : 8
In one preferred embodiment, there is used a mixture
of microcrystalline cellulose and CMC of the type commercially
available under the trade mark Avicel RC-591 which i~ described
in pamphLet RC-27 of the FMC ~orporation, Marcus Hook,
Pennsylvania, U.S.A., and manufactured by them. This
product contains 89 parts of microcrystalline cellulose
and 11 parts of sodium carboxymethyl cellulose.
In one preferred embodiment, the mixture of micro-
crystalline cellulose and sodium carboxymethyl cellulose
is dispersed in water or undiluted, diluted or concentrated
skimmed milk before addition to the cream.
In addition, it has been found that the addition of
ionic calcium favourably affects the phase stability of a
beatable cream containing microcrystall~ne cellulose and
CMC. This result is surprising because, in the absence
of cellulose compounds, the addition of ionic calcium has
a tendency to reduce the phase stability of the cream. In
addition, the manufacturer o the compounds mentioned above
considers that their dispersion is made more difficùlt by
the presence of bivalent ions.
-- 3 --
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In one preferred embodimerlt, therefore, from 0.015
to 0.025 ~/0 of CaCl2.2H~O is added to the lactio cream defined
above.
The invention is illustrated by the following Examples.
EXAMPLE 1
Whole milk is preheated to 40C and skimmed in a .
centrifugal skimmer. The cream obtained is pasteurised at
88~ and then cooled to 8C. It contains 42.2 % of fats
and 5.25 % of non-fat solids. The skimmed milk is heated
for 5 minutes ~o 95C. One part is immediately cooled to
50C whilst the other is concentrated in vacuo to a total
dry extract content of 31.5 % and cooled to 20C. Four
samples are then prepared:
Cream A:
34.7 kg of pasteurised skimmed milk (dry extract:
approxima~ely 9.0 /0) are added to 3203 kg of cream containing ~
42~4 % of fats and 5.3 % of non-fat lactic solids. 168 g ~ ;
of a dried mixture of microcrystalline cellulose and a sodium
salt of carboxymethyl cellulose in a ratio of 89 : 11 had
been previously dissolved in the skimmed milk with vigorous
stirring. The mixture of skimmed milk and cellulosic
components is treated in a colloidal mill to increase the
degree of dispersion of the cellulosic constituents. After
addition of this mixture to the cream, 13.4 g of CaCl2.2H20
dissolved in approximately 100 ml of water are added.
There is thus obtained a c~eam containing 20.1 % of fats
and 6.8 % of non-fat lactic solids.
Cream B:
26.9 kg of pasteurised skimmed milk, to which 168 g of
the same cellulosic component as in A have becn added, are
added to 40.1 kg of cream containing 42.4 % of fats and 5.3 %
of` non-fat lactic solids. 13.4 g of CaCl2.2H20 is also added
,
1~3S2;:~
in the same way as for cream A.
There is thus obtained a cream containing 24~3 % of
fats and 6.7 % of non-fat lactic solids.
Cream C:
19.0 kg of pasteurised skimmed milk, to which 168 g of
the same cellulosic componen~s as for cream A h~ve been
added, are added to 48.0 kg of cream containing 42.4 %
of fats and 5.3 % of non-fat lactic solids.
13.4 g of CaC12.2H20 is also added in the same way as
for cream A.
There is thus obtained a cream containing 29.5 % of
fats and 6.2 % of non-fat lactic solids.
Cream D:
11.0 kg of pasteurised skimmed milk, to which 168 g of
the same cellulosic components as for cream A have been added,
are added to 56.0 kg of cream containing 42.4 % o~ fats and
5.3 % of non-fat lactic solids.
13.4 g of CaC12.2H20 are also added in the same way as
for cream A.
There is thus obtained a cream containing 34.1 % of fats
and 5.9 % of non-fat lactic solids.
The samples were then successively sub~ec~ed to hea~ing
by the direct injection of steam at 150C for 3 seconds
(uperisation), cooled by expansion in vacuo to 78 - 79C
(which eliminates the w~ter condensed during uperisation),
homogenised under aseptic conditions at 50 atms, cooled to
22C in a tubular heat exch~nger and intrcduced into cans
under aseptic conditions. After 4 months at 20C~ the
phase stability was as follows:
.
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~Lv~zz~
Cream Cream Cream Cream
A B C D
__
Separation of fats 2-3 ~ tracestraces traces
Sep~r~tion of serum 1 ml 2 ml 1 to 2 1 ml
ml
Crean~ A andB cannot be beaten with a mechanical beater.
By contrast, they are eminently suitable for culinary use.
Cream C can be beaten in less than 5 minutes and the
resulting increase in volume is 120 %.
Cream D can be beaten in 1 minute S0 seconds (mechanical
beater) and in 54 seconds (electrical beater) 9 its increase
in volume amounting to 100 %. In addition, the beaten cream
does not show any separation of serwm after Z hours.
EXAMYLE 2
1~ Whiole milk is skimmed and skimmed milk is prepared in
the same way as in Example 1.
18.5 kg of pasteurised skimmed milk are added to 223 kg
of cream containing 43.27 % of fats and 513 % of non~fat
lactic solids. 675 g of the same cellulosic components
as in Example 1 are added to 30 kg of pas~eurised skimmied -~
milk. 54.5 g of cooking salt (NaCl), dissolved beforehand
in approximately 200 ml of water, are then added. The mixture
is divided as follows:
Cream A: 135.8 kg
Cream B: 135.7 kg to which 27.1 g of CaCl2.2H20
previously disoolved in 100 ml of water are
added.
Creams A and B are then uperised and introduced into
;~ cans under aseptic conditions in the same w~y as in Ex~imple ~,
but without homogenisation. The two creams contain 34.7 %
of fats and 5.5 % of non-fat lactic solids. After storage for
- 6 -
~8522~
2 months at 30C, the stability of the phases was as
follows:
Cream Cream
A B
Separ~ion of.fats 10 mm 1 mm
Separation of serum 2-3 ml 1 ml
These 2 creams can be beaten:
. Cream Cream
A B
- Beating time . 2 min. 1 min.
(mechanical beater)45 sec. 46 sec~
Beating time 2 min, 1 min~ -
(electrical beater)07 sec. 26 sec,,
Increase in volume 100 % 100 %
ml of serum formed ~ .'
after 2 hours 0.2 0
- EXAMPLE 3
. Whole milk is skimmed and pasteurised skimmed milk is
prepared in the same way as in Example 1.
2 Creams are'prepared as follows: .
Cream A: 18.2 kg of skimmed milk with a dry extract
content of 9.2 %, in which 240 g of the same cellulosic
components as in Example 1 have been dissolved, are added '
to 78 kg of cream containing 43.8 % of fats and 5.1 % of
non-fat lactic solids. The mixture was beated in a colloidal
. mill in the same way as in Example 1A. 20 g of cooking salt'
(NaCl) dissolved beforehand in 100 ml of water are then added.
The mixture is then divided into 2 equal parts' e~ch weighing
48.3 kg.
Cream A 1: 10 g of CaCl2.2H20 previously dissolved in
50 ml of water are added.
Cream A 2: No addition.
Cream B: 18.2 kg of skimmed milk (dry extr~ct content
-
9.2 ~/0) are added to 78 kg of cream,containing 43.8 /0 of fats
,
~ - 7 -
B
.. .,~, . ........ ; . .
~ 5~ 2 ~
and 5.~ /O of non-fat lactic solids. 27 g of sodium salt of
carboxymethyl cellulose had been previously dissolved in this
skimmed milk. The mixture was treated in a colloidal mill
in the same way as in Example 1A. 20 g of cooking salt (NaCl)
dissolved beforehand in 100 ml of water are then added.
The above mlxture is then divided into two equal parts
each w~ghing 48.3 kgo
Cream B 1: 10 g of CaC12.2H20 dissolved beforehand in
50 ml of water are ~dded.
Cream B 2: No addition.
Creams A1, A2, B1 and B2 are then uperised and introduced
into cans under aseptic conditions in the same way as in
Example 1.
After storage for only 14 days at 20C, the samples
showed significant differences in phase stability:
Cream Cream Cream Cream
'
Separation of fats 0 0 2 to 3mm 5 mm
Separation of serumtraces 0 2 ml 2 ml
~;
EXAMPLE 4
The starting material is pasteurised cream containing
42.7 /0 of fats and 4.5 % of non-fat solids.
Cream A: To 55 kg of the above cream there are
successively added a colloidal solution of Avicel RC-591
in water (164 g of Avicel RC-591 + 4 kg of water), then
6.6 kg of a skimmed milk concentrate with a solids content
of 15 % and, finally, 13 g of CaC12.2H20 dissolved in 100 ml
of water. A cream containing 35.4 /0 of lactic fats and
5.8 /0 of non-fat solids is thus obtained,
Cream B: Same procedure except that a suspension of
pure microcrystalline cellulose (Avicel PH-101) is added in a
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quantity of 148 g in solution in 4 kg of water.
The two creams A and B are heat treated, homogenised
and canned under aseptic condil;ions in the same way as in
Example 1.
Cans stored for 1 month at 20C and 30C showed the
following differences in phase stability:
Cream A Cream B ~:
2 months 2 months 2 months 1 month
20C 30~C 20C 30C
Separation of
fats traces2 mm 35 mm10-15 mm
(compact(compac~
layer)layer)
Separation of
serum traces tracec 25 ml30 ml :
This shows that pure micro~rystalline cellulose does
not enable the required result to be obtained.
EXAMPLE 5
The base cream obtained ~s in Example 1 from whole milk
contains 42.6 ~ of fats and 4.25 % of non-fat solids.
To 180 kg of this cream there is added ~ colloid~l
dispersion of 540 g of a dried mixture of microcrystalline
cellulose and sodium salt of carboxymethyl cellulose in a
ratio of 89 : 11 dissolved in 13.5 kg of pasteurised skimmed
milk.
The 215.94 kg of cream thus obtained are divided into
t~ree equal parts each weighing approximately 72 kg. The
three creams A, B and C contain 34.9 % of lactic fats and
approximately 5.6 % of non-fat solids.
Cream A: Addition of 14.4 g of NaCl dissolved in 30 ml
of water.
-- 9 -- :
1138522~
Cream B: Successive addition of 14.4 g of NaCl dissolved
in 30 ml of water and then 7.2 g of CaCl~.2H20
dissolved in S0 ml of water.
Cream C: Successive addition of 14.4 g of NaCl dissolved
S in 30 ml of water and then 14.4 g of CaCl2.2H20
dissolved in 100 ml of water.
Creams A, Band C are uperised and canned under ~eptic
conditions in the same way as in Example 1.
Cans stored for 4 months at 20C showed the following
differences in phase stability:
Cream Cream Cream : :
A B C :;
Separation of fats approx. approx. approx.
10 mm 1 mm 2 mm
(soft
layer)
Separation of serum 5 ml 2 ml 2 ml
The three creams A, B and C stored for 1 night at 4 C
and then whipped by means of a mechanical beater produced
the following results:
Cream Cream Cream
A B C
__ __ __
Beating time 353" 2~18'l 1'22"
Increase in volume in V/o 75 75 100
ml of serum formed after
2 h. 0 traces 0
A similar test car~ed out in winter produced the following
results for creams A and C after 2 m~nths at 30C:
Cream Cream
A C
Separation of fats approx. 15 mm 1 mm
Separation of serum 2-3 ml 1 ml
- , .. .. ~ ~ . . . ~.... .. . ..
~35ZZIC~
EXAMPLE 6
.. _
The cream obtained as in Example 1 from whole milk
contains 41.5 ~/0 of fats and approximately 5 ~/0 of non-fat
solids.
Cream A: To 60 kg of the above cream there is added a
colloidal dispersion of 208 g of a dried mixture of micro-
crystalline cellulose and sodium salt of carboxymethyl
cellulose (ratio 89 : 11) dissolved in 5.5 kg of softened
water. This is followed by the successive addition of
3.5 kg of pasteurised skimmed milk, 13.8 g of NaCl dissolved
in 30 ml of water and 13.8 g of CaC12.2H20 dlssolved in 100 ml,,~ ;
of water.
Cream B: To 60 kg of the above cream there is added
an aqueous colloidal dispersion o cellulosic'components in
the following proportions:
1) water 8 kg
2) dried mixture of microcryst,alline cellulose
and sodium salt of carboxymethyl cellulose
~ratio 89 ~ 208 g
3) sodium salt of c~rboxymethyl cellulose
(Hercules' type 7 HF~: 20 g
In this case, the ratio of microcrystalllne cellulose ,'
to the sodium salt of carboxymethyl cellulose in the dispersion
is 82 : 17.
Following the addition of this colloidal dispersion to
the cream, another 1 kg of skimmed milk and then the s~me
quanti~ies of NaCl and CaC12.2H20 as for cream A are added.
Cream C: The procedure is as in Example Bo The aqueous
___
colloidal dispersion of cellulosic components is as follows:
, 1) water 9 kg
2) dried mixture of mioDcrystalline cellulose and
sodium salt of carboxymethyl cellulose (ratio
*Trade Mark
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: .:,, .. .. . ; . . ...
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89 ~ 208 g , :
3) sodium salt of carboxymethyl cellulose (Hercules'
type 7 HF): 42 g.
The ratio of microcrysta.lline cellulose to sodium salt
- of carboxymethyl cellulose in the-dispersion is 76 : 24.
Following the addition of this colloidal dispersion
to the cream, NaCl and CaC12.2H20 are added in the same
quantities as for cream A.
Cream D: The procedure is as for cream C, except that
,
the 42 g of Hercules' Sype 7 HF sodium salt of carboxymethyl
cellulose.are not added to the colloid~l aqueous dispersion. ~`-
The ratio of microcrystalline cellulose tosodium salt of
carboxymethyl cellulose in the dispersion is 70 : 30.
Creams A to D are then uperised and canned under
- 15 aseptic conditions in the same way as in Example 1.
After storage for 4 months at 20C, the situation is
as follows: :
Separation of fats: traces or A, B, C and D
Separation of serum: 1 ml for A, B, C
~ 0 for D :
'''
*Trade ~lark
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`~B
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