Note: Descriptions are shown in the official language in which they were submitted.
1. ack~round of the In-.~ention
i
' The present invention relates tc an i~proved miLk solids
,re?lacer for t~e produc~ion of a caramel-typ2 confectionery
product.
Caramels are a highly desirable an~ useful confection~ry ¦
I.product ~i'aich are produced by the caramelization o~ sugar
1, generally in the presence of milk solids, fat, and minor amounts
.of other materials to produce a soft, pliable confectionery
¦product of a pleasingly chewable quality. A typical ~igh
l~quality caramel recipe includes a reducing ~ugar such as
I,glucose, sucrose, milk solids, fat~ butte" salt, 3rlc~voring .
.and emulsifier. Caramels not only make pl~2sing and desirable
;confectionery products in and of themselves but also are highly
,desirable as an ingredient of oth~r confect~onery products as
for exampie, a candy bar ~7hich incorporates chocolate~ fudge,
''nougat3 etc . or other types o~ confect~onery materials.
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There are two types of caramels, one of high quality
prepared f rom mil~ solids, sugar and fat and the second o~
lesser quality and more economical prepared using starch
and lo~r quantities of milk solids protein and fat. The starch
jgives body and shortness to the caramel. Lower milk levels
can be used since sta-rch replaces the functionality of the
milk. ~ost milk replacers for caramels would find use in
¦s~arch caramels as this caramel is more tolerant of recipe
substitution. However, the high ~uality caramel (the true
caramel', generally~wrapped in individual bite sized pieces,
is more sensitive to recipe changes than the starch caramel,
Caramels are prepared by caramelizing sugar in the
presence of nil~ solids. Milk protein is a major contributOr
Ito the exture, body and flavor of the caramel. The browning
~reactior.~7hich takes place during the manufacture of the carameL
¦arises fro~ a reaction between the milk protein and
reducLn~ sugars during the cooking of the caramel mix. The
casein n the milk protein contributes body to the caramel.
lIf condensed whey is used, sodium caseinate can be added to
lincrease the body of the caramels (R. Lees, Food Manufacture,
~March 1973 pp. L~, L6 and 50).
The quality of a caramel is influenced by many factors
including variat70n in the ingredients. An assessment of the
quality of the caramel includes an examination of color, flavor,
texture, chew smoothness, degree of graining, external stickness,
flow characteristics, behavior under pressure and equilibrium
relative humidity. The texture can be assessed in three stages:
a) s andup properties (the abilit, of the caramel to r-tain
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~ 1088364
its shape without flowing while standing on edge under humid
conditions); b) initial bit and c) chewing characteristics.
In determining initial bite characteristics, one looks for
the degree of stringyness of the caramel. If the caramel
breaks cleanly, it is referred to as short. Shortness is an
essential quality of a good caramel. -
There are two basic types of caramels, grained and
ungrained. The grained caramel has a fine crystal matrix of ~
sugar dispersed in the high sugar syrup phase which also con- --
. . . .
tains fat globules. Crystallization is limited to less than
8% of the sugar. The presence of reducing sugars such as
glucose or corn syrup in the caramel mix has an inhibiting
effect on the crystallization of sucrose.
Commercial caramels are produced most generally by -~
, .. .... .
the caramelization of sugar in the presence of liquid con-
densed milk, or sweetened condensed milk. However, these com- ; -~
mercial processes for the production of caramels utilizing
liquid condensed milk formulas suffer from certain economic
disadvantages in that the milk or condensed milk employed
20 must be refrigerated or otherwise maintained prior to use in
order to prevent deterioration thereof. This not-only adds ~
to the cost of producing the caramels but likewise reduces ~ -
the quality thereof. Although skim milk products in liquid
form have also been used in the production of caramels, it is -
necessary to add butter or vegetable fat to the caramel mix-
ture in order to impart body to the product following
caramelization, and skim milk products still require special
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storage thereof.
The use of dried reconstitutable milk products
in preparing a caramel and particularly high quality cara- -
mels would be advantageous as such use would eliminate the
need for refrigeration.
One of the disadvantages of using dried recon-
stitutable milk powder in producing caramels is that when
the caramelization reaction takes place a "pudding-like" tex-
ture with poor flow properties results with the caramels
as opposed to the flowable, pliable properties normally con-
sidered desirable in caramel-type products.
Canadian Patent 959,334 overcomes this problem
by adding a predetermined quantity of a sequestering agent
to the milk or the reconstitutable product prior to the
caramelization reaction. The flow properties of the caramel
produced is remarkably improved and the "pudding-like"
texture is accordingly prevented.
It would, however, be desirable to pro~ide a milk -
replacer in dried form which did not require the use of the
sequestering agent.
It is known to combine sweet whey, whey protein
concentrate and sodium caseinate in connection with a flavor
enhancer for use in providing a dairy flavor in such products
as caramels wherein the milk solids have been replaced. This
flavor enhancer is taught to contain 18.5% protein, 61%
lactose, 4.1% fat and 9.2% minerals. This produce is not
taught to be useful as a milk solids replacer. ~-
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1088364
It is also known that milk solids in caramels can
be replaced with a codried blend of sweet whey and sodium
caseinate. The product has about 20% protein, 66% lactose,
1% fat and 9% mineral. This product has insufficient pro-
tein and too much lactose to be usable in preparing high
quality caramels.
It is also known that non-fat dry milk solids in
caramels can be replaced with a composition including vege-
table fat, corn syrup solids, sodium caseinate, sucrose, di-
potassium phosphate distilled propylene glycol monostearate,
mono and di glycerides, sodium silico-aluminate, salt, car- ;
rageenan, artificial flavor and color. In addition to all
these ingredients, the manufacturer recommends utilizing
3/4 parts dry whey to every part of NFDM replacer. A more
desirable milk replacer would have fewer ingredients and
supply all the dairy derived protein needed for the caramels. -
Brief Summary of the Present Invention
In accordance with the present invention, there is
provided a new milk replacer for use in preparing high
quality caramels comprising: ~
a) Whey protein from a whey To provide from about 13.75% ~ -
protein concentrate to about 17.25% by weight
protein based on the whey
protein solids in the con-
centrate;
b) Dry whey solids from about 35% to about 45
c) Sodium caseinate from about 8~ to about 12
d) Lactose Remainder
All percentages are by weight based on the totalweight of the
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1~88364
milk replacer.
The whey protein concentrate and the lactose can
be provided by using from about 45~ to about 55% of a whey
protein concentrate having about 31% whey protein.
The milk replacer of the present invention can be
used to replace the milk solids in any caramel recipe and
particularly in a high quality caramel recipe on a gram for
gram basis while providing an equivalent caramel.
Detailed Description of the Present Invention
The milk replacer of the present invention utilizes
a whey protein concentrate in an amount sufficient to provide --
from about 13.75~ to about 17.25~ by weight whey protein based
on the total weight of the milk replacer. A whey protein
concentrate is defined as a product having an increased ratio
of protein to lactose over that normally obtained in dry whey.
Since dried whey has from 12-13% protein, a whey protein con- -
centrate is any product having more than 13~ whey protein.
The whey protein concentrate can be prepared by any known
method normally utilized in concentrating the whey protein.
Such methods include ultrafiltration and gel permeation,
separation as disclosed in U.S. Patent 3,547,900 now Reissue
Patent 27,806, and any other method that can be used to con-
centrate whey protein. As an example, whey clarified by
passing the same through a centrifuge to remove large particles,
is treated with calcium ion to remove sludge in accordance
with the process outlined in Attebery patent 3,560,219. After
removal of the sludge, the remaining material is concentrated
to crystallize the lactose. After removal of the crystallized
lactose, the remaining mother liquor is fed into a gel bed,
1088364
where under centrifugal force, a protein rich fraction is
separated from a lactose and ash rich fraction. The pro-
tein rich fraction is then subjected to spray drying to
provide a material which can be used in the present inven-
tion. This is a preferred material though any whey protein
concentrate which has a reduced quantity of lactose and
ash relative to the whey protein and an increased ratio of
whey protein to lactose and ash over the ratios of the three
ingredients in natural whey can be usable. --
The whey protein concentrate can also be prepared ~ -
by neutralizing acid (cottage) whey to remove sludge and ~
clarify the whey, delactosing the remaining clarified liquid -
and ultrafiltering the clarified delactose mother liquor to
provide a protein rich retentate. This is spray dried to
provide a whey protein concentrate.
It is particularly preferred to utilize a whey
protein concentrate having 31% protein. This is sold as
ENRPRO 31 from Stauffer Chemical Company, Westport,
~ Connecticut. This product can be prepared by gel permeation
separation techniques using a set of conditions in the first
stage of separation which are sufficient to provide a product
of 31% protein. In the alternative, whey protein concentrates
with a higher protein content can be mixed with lactose to
provide a product of 31% whey protein. As an example, 100
parts of a concentrated whey protein having 50% whey protein
such as ENRPRO ~ 50 available from Stauffer Chemical Company,
Westport, Connecticut, can be blended with 60 parts of
lactose to provide a product having a whey protein concentra-
tion of approximately 31% protein. The foregoing are given
as illustrative of products
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1088364
~ hich can be used in accordance ~ith the present invention
¦¦Other commercial products having differen~ protein concentrations
~¦can be utilized as long as the final recipe has the ratio of
I,components specified hereinbefore~ i.e., 13.75~ to 17.25,~
¦'lwhey protein con~ent in the final milk replacer.
Blends of whey protein concentrates with lactose
to reduce the total amount of whey protein content can be
prèpared prior to the manufacture of the mil~ replacer or
at the time the milk replacer is prepared. The milk
replacer can be prepared as part of the manufacturing
procedure Eor preparing caramels.
The dry whey solids which form a part of the milk
replacer of the present invention are generally obtained by
drying the ~hey derived fro~ the manufacture of various I
lcheeses such as cheddar, mozzarella, swiss~ and the like. The
preferred wheys are dried sweet wheys such as dried cheddar
cheese whey. Sweet wheys are those wheys derived ~rom the
¦man~facture of cheese wherein the pH during the cheese manu-
¦ facture does not drop ~elow about pH 5.6. ~lends of sweet whey
Iwith other wheys can also be utilized i~ desired. The dried
¦whey solids are utilized in an amount of from about ~5~ to
about )~5,~ by weight based on the total weight of the milk
; replacer. Preferably, the dried whey solids are utilized in
¦ an amount ranging from about 38~ to about ~3~ by weight.
l - The milk replacer of the present invention also includes
a caseinate salt of an alkali metal or alkaline earth metal
such as sodium or calcium. This material is utilized in an
amount of from about 8~ to abo-t 12~ by weight. Preferably, the
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caseinate is the sodium caseinate.
I T~e re~.ainder of the fori~ula~ion prepared utilizing
¦~whey protein concentrate is satisfied ~Jith lactose. The -
,lactose can be part of the whey protein concentrate or added
S ~separately. The only qual-fica~ion is that the lac~ose which
is added separately ~e of a food grade quality.
i The milk replacer of the present invention can be
manufactured separately and sold as an item of commerce to the
caramel manufacturer. All that is require~ is that the l
ingredients be dry blended in appropriate amount. ~f . - .: ,'
desired, the blend can be formed by mixing the ingredients
in the presence of water, either added to the dry ingxedien~s
or as the water pres2nt during the manufacture. The liquefied
~ blend can then be codried to for~ a homogenous mixture. -~
j It is also within the scope of the pres~nt invention
to allow t'ne caramel manufacturer to compound the milk replacer
as part of the process for manufacturing the caramels.
The milk replacer of the present invention can be used
¦to replace the milk solids in a caramel recipe on a gram for
gram basis. In a typical recipe which uti~izes sweetened
condensed milk of 28~ milk solids, ~2~ sucrose and 30~ water>
the composition of the present invention can be u~ilized as
a direct replacement for the 2~ milk sol~ds normally present
¦in the sweetened condensed milk. -
I In a typical caramel containing 45.9~ sweetened
¦¦condensed milk, 39.9~ corn syrup of dextro~e, 9.2~ fat and
5.47~ sucrose, of which 12.87~ of the total recipe
is the milk solids from the sweetened condensed
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88364
, the milk solids can be replaced with the milk replacer
of the present invention. The sucrose which is present in
the s~eetened condensed milk in an amount of 42~ of the
sweetened condensed milk or 19.3~ based on the total recipe
)is added to the total amoun~ of sucrose which is needed
'in the recipe. The ~G,~:J water of the s~eetened condensed
j milk or 13.97~ based on the total recipe is added as an ingredient
in the caramel manufacture. In this example, the ~inal caramel
Irecipe would co,~prise 12.87% o~ ~he milk replacer of the
¦present invention, 39.39~ dextrose, 9.2,~' ~at, 24.77~ sucrose
and l~.9~p water. T~e milk replacer of the present invention,
las stated hereinbefore, is generally utilized to replace the
¦!total milk solids o~ a cara~el recipe on a gram for gram ~asis.
I! In general, this means that the product of the present invention
1~ , is utilized in an amount within the range of from about lO
;'to about 14~ by weight based on the total weight o-F the
'caramel recipe, the variation in percentage relating to the
. . , . : iicaramel recipe itself. -
The caramels contain in addition to the milk solids
~of the present invention, a reducing sugar such as dextrose
or corn syrup. This sugar assists in the caramelization
¦reaction an~ is normally present in amounts ranging as high as
45~ of the caramel.
~ Also, present in the caramel mixture is a sugar such
!as sucrose. This is generally present in an a~ount ranging
!from ahout 20,~ ,o about ~0~ and preferably about.25~ of the
!~ caramel recipe. Sug2r in various grades such as brown sugar
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1/~88364
can be utilized though it is preferred to utilize a pure
crystallized and granulated sucrose from either a beet or
sugar cane source.
In the production of caramels, the presence of fat
imparts a creamy texture to the caramels as well as providing
lubrication for the machinery used during mixing and spreading
as well as on the consumer's teeth during chewing. The oil
or fat ingredients that may be employed in the manufacture `~
of caramels are primarily vegetable or animal fat in solid ~ -
or liquid form. The particular fats employed are not critical
and they constitute one or more of the following such as~
soy oil, corn oil, cotton seed oil, coconut oil, sunflour
oil, and the like. Controlled hydrogenation of at least
part of the vegetable oil may be preferable to provide a
fat of a specific degree of solidity. The degree of hydro-
genation will vary somewhat depending upon the oils used and
the exact nature of the product desired. Specifically, by
varying the fraction of the oil hydrogenated or the degree
of hydrogenation of part or all of the oil, the degree of
whiteness and the degree of creaminess of the final product
may be varied between that of fresh whole milk and fresh
cream. As a guide, the hydrogenation is regulated so that
the melting point of the total combined fat ingredient is
within the range of from 25C. to 40C. and preferably from
30C. through 36C. The melting point of the fat should not
be too high since the product will taste waxy. If the
melting point of the fat is too low, the product will have
an oil taste. Correct selection of the type of oil and
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8~336~ :
degree of hydrogenation is well within those skilled in the
art.
The caramels are generally prepared by introducing
the dry ingredients into a blender and after sufficient
mixing to insure uniformity, water and other liquid ingred-
ients are added. The water is generally present in the
caramel mixture in an amount from about lO to about 15% by
weight. The water can be added separately or as part of
another ingredient such as in the use of liquid corn syrup.
The source of the water is not critical since its prime
purpose is to dissolve the sugars and serve as a medium for
the caramelization reaction. The amount of water present
is not critical within the limits given hereinbefore since
the amount of water is related to the caramelization
temperature. It is preferred to use as little amount of
water as possible since the amount of water present dict-
ates the time necessary for the reaction to reach the
caramelization temperature.
It has also been found desirable to include with
the milk replacer formulation of the present invention, from
1-5% by weight of an anti-foaming agent in the form of a
food grade emulsifier. This additive reduces the foaming
which has been encountered in using the milk replaced of the
present invention in continuous as well as batch manufacturing
techniques. Such food grade emulsifiers are typically mono-
or di- glycerides propylene glycol fatty acid esters, poly
glycerol fatty acid esters, sorbitan monostearate, polyoxy-
ethylene sorbitan fatty acids such as polyoxyethylene sorbitan
monostearate, sodium
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- I 1088364
Istearoyl-2-lactylate, dioctyl sodi-lm sulfosuccinate and
¦,the like and mixtures thereof. The preferred emulsifiers are
llthe mono and di-glycerides of fatty acid es ters.
¦ While the previously listed emulsifiers are preferred,
!~a wide range of food grade emulsifiers can be used such as
~those listed under '`Emulsifiers: Whipped and Foaming Agentsl'
~on page 10~ of a book entitled ~' oods, C~e~icals Codex" 2nd :
edition published by the National Academy ~f Science, Uashington~
~D.C. 1972 and the su?plements thereto. That list of en~ulsifiers
lincluding those listed in the supplements i~ incorpated herein
¦by reference. It is preferred to incorporate the emulsifier
in an amourlt of from about l~ to about 5~ by weight based on
¦t'ne total weight of the milk replace~. A preferred amount -
l~is from about 3~ to about 5~ by weight~ In adding the
s., liemulsilier to the milk replacer of the present invention, the
¦~previously given percentages of sodium caseinate and whey -
- 'protein concentrate are generally not chan~ed. The amo~mt of
dried whey present is usually reduced to accomodate the presence
jof the emulsifier. A preferred amount of- dried whey is betwee~
about 38~ and 42~ by weight. -
The emulsifier which forms part of the milk repLacer
~is generally added as part of the milk repl2cer or if the
milk replacer is blended at the beginning o~ the procedure for
jpreparing the caramels at the time of blending. This emsulifier
!is in addition to the emulsifier which is normally present
¦in caramels to emulsify fat and which is added at a stage
llater than the addition of the milk replacer.
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1~88364
In preparing caramels wit~ whey protein, two differe~t
.t~pes o~ foaming are encountered. The foaming during the :
coo7~ing stage can be overcome by the addition o~ the anti- .
. IfoaminO agenL as described hereinbefore. The gecond type of
.foaming occurs at the start of the cooking i~ the temperature :
lof the ketSLle is raised rapidly as is co~.mon in commercial -
; Icaramel manufacturing procedures which use high pressure steam
¦to heat the kettles. This type of foa~.ing can be overcome
¦by blending the milk replacer with the water and preheating . :~
¦the mixture to about 55VC. to about.72C. All of the remaining
ingredients-can then be added and the mix heated in norma~
¦fashion.
. These anti-foaming effects of the preheating and~or - : :
. Ithe emulsifier can be used.with any mi7k replacer for caramels .
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~' 15 ~which exhibits t~ese problems -of foaming in the manufacture ..
stages. ~he emulsifier can be added in any anti-foaminO :
eective amount, generally from about 1~ up to about 5
. jof the millc replacer. The most effective amount.may vary
., ¦from milk replacer to milk replacer and can be easily determined .
by one skilled in the art. .
¦ Various other materials m~y also be added to the mixture . .
prior to caramelization to produce certain desirable characteris- :
~, Itics in the caramels, for example, various emulsi~iers su h
as lecithin or albumin or also glycerol monostearate and soy
!flour may be added to insure adequate emulsion of the fats
besides contributing to the body of the caramels produced. -
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¦ Also various other flavorings, colors, or ingredients
~such as al~onds, coconuts or w~lnuts may be added to impart
a desirable.flavor or texture to the produc~. -
. I` The invention ~ill be more fully illustrated in the
., _ examples ~'nich follow.
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EXAMPLE 1
. .
Control
A laboratory duplication of a commercial caramel
was prepared using the following ingredients:
TABLE 1
Amount
Milk Solids 12.06% 5.187 kg
Dried Whey 0.8% 0.0415 kg
Glucose 39.39% 2.043 kg
Fat 9.19% 0.478 kg
Sucrose 24.77% 1.29 kg
Water 13.79% .72 kg
The milk solids, dried whey, part of the sucrose and
the water are added as part of a sweetened condensed milk
which has the following composition: ~ -
Milk Solids and Dried Whey 28%
Sucrose 42%
Water 30%
The ratio of the milk solids and dried whey in the
sweetened condensed milk is the same as in the kettle recipe
given above. The caramel was prepared by mixing together
all of the ingredients and homogenizing the mixture at 154.84
kg/cm2. After homogenization, the mix was cooked to 117C.
in 34 minutes in a steam jacketed kettle equipped with a
scraper. The scraper speed was set on a medium speed suffici-
ent to prevent buildup on the wall of the kettle. The cook
appeared normal and provided an excellent caramel.
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1~88364
EXAMPLE 2
Three milk replacers were prepared on a pilot plant
scale and tested in caramels against a control of sweetened
condensed milk in a commercial caramel recipe using the
following ingredients:
Control 2A 2B 2
All amounts in kiloqrams
Sweetened Condensed Milk 2.3835 __ __ __
Sucrose (42%) (1.0) 1.0 1.0 1.0
Water (30%) (0.715) 0.715 0.715 .715
Milk Solids (28%)(0.6674) __ __ __ :
Milk Replacer (28%) __ 0.6674 0.6674 .6674
Whey Protein Concentrate __ 0.3137(47%) O.3137(47%) 0.267(40%)
Dried Whey __ 0.2803(42%) 0.267(40%) 0.327(49%)
Sodium Caseinate __ 0.06674(10%) 0.06674(10%) 0.06674(10%)
EmLlsifier* __ 0.0067(1%) 0.0201(3%) 0.0067(1%)
Sucrose 0.2836 0.2836 0.2836 0.2836
Corn Syrup 2.043 2.043 2.043 2.043
Fat** 0.4767 0.4767 0.4767 0.4767
(material in brackets *EmLlsifier - Atmu1 ~ 84 - mono- and di-
added as part of the glycerides, Atlas Chemical Industries ~.
sweetened condensed Inc.
milk) ~n
**Fat - Wikoooe ~Y5~.W., coconut, melting
point 38.9C.
All caramels were prepared using the procedure of
Example 1 except where noted otherwise. -
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1~883J;4 `
Evaluation in make-~2
Ecample 2A- ~lilk replacer di~persed very well, strained to
remo~e small lumps, foamed som~what in the kettle, I ~
~ cooked in 27 l/2 minutes, some foaming as caramel -~ -
S was poured into pan. ~
,F:xample 2B- ~ilk replacer dispersed very ~7ell with very few -
lumps, no foaming in ~ettle cooked in 27 l/2 minutes
in manner comparable ~o control, poured ~n manner
. comparable to control with comparable viscosity.
Example 2C- Milk replacer dispersed very well, excessive foaming
in the kettle, cooked in 27 l/2 minutes.
Evaluation of the Car~mel.
Example 2A- so~ewhat sot, stringy, not short, poor body
,Example 2B- good body, short
I5 ~ mple 2~- 5~t, str~ngy, not short -
¦~va~uat o~ o~ Contr~l
~1 , , . :;,
` In cooking the control was normal
70 foaming in the ke~tle~ good final viscosîty
Caramel had good body, short, good standup, not
soft, good coLor and taste.
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EXA~IPLE ;~ -
! Other cararnels prepared in accordance with Example 2
¦ from various blends of ~hey protein concen~rate~ dried whey
land sodium caseinat~ provided results unacceptable in comparison
_ with a con~rol prepared in ~ccordance with ~xample 1 as
follows: . .
3a 3b ~c 3d 3e 3 ~g
¦ __ Percent by ~eight of the milk replace~
I Whey Protein Conc?ntrate 25,5 37.5 4!~ ~ 55 20 ~6 ~0
(31~ Protein) . :
Dried Sweet Whey 2~.5 37.5 ~4 20 55 36.5 5o
Sodium Caseinate 49~ 25 12 25 25 25. 10
F,mulsieier-~ (see Ex~ 2) A C B C D __ C C F .
b .~, 6¦~ A = could not ma~e caramel . :
. B = difficult to pass through homogenizer due tQ high viscosity -::
jC = grainy
. . ¦D = not short .
IE = uneven color . .
_~ F = exce sive foaming ~
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88364 ( c- 4736~4~6
1 EXA~IPLE 4
.._ . .... _
Caramels were prepared by a commercial caramel
manufacturer using the recipe of Example l, replacing the
128% milk solids with an equivalent ~eight of the following:
I Percent
hey ~rotein Concentrate ~ Protein~ ~7
Il Dried Sweet Whey ~0
- ! Sodium Caseinate lO
¦ Emulsi~ier* (See Example 2)
IA sample was run by the caramel manufacturer in preparing a
Icaramel cook in his kettle. After blendin~ a steam line
¦having 4~.94 kg press~re was opened to heat the kettle. The
mix oamed ou~ of the kettle.
The example was repeated. The milk replacer was -
llblended with the water and heated to approximately 60C.
All remaining ingredients were then added and the st~am
line turned on. No initial foa~ing was noted. The
~caramel cook proceeded in normal fashion.
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, EXA~IPLE 5
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! A caramel was prepared utilizing O.5545 parts of
! the whey protein concentrate, 0.5~45 parts dried sweet whey~
l~o.l~ parts sodium caseinate, ~9~r parts glucose, 2,~rl3 parts
llsucroseJ .~2 parts fat and 1.38 parts water. The w~ey
protein concentrate, sweet whe~r, sodium caseinate were used
ito provide a ratio Of Lr4~ to 44~ to ~2~, respectiv~ly. The
caramel was prepared by blending the dry ingredienting in a
dry kettle. The water was blended with the dry mix-ture and
any lumps that w~re formed were dispersed. ~he giucose and
the fat are then added. The mixture is strained ~o remove
lany lumps prior to sending the material into the homogenizer
~as in Example 1, Caramel was cooked according to the
,remaining procedure of Example 1. A caramel was obtained
¦which had grainy mouth feel somewhat so~t and plastic.
It is noted that insufficient whey protein concentra~e
and too much dry whey was present as well as too much lactose,
These factors could explain the failure to prepare an
lacceptable caramel.
The invention is detined in the c~aLms which Eollow.
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