Note : Les descriptions sont présentées dans la langue officielle dans laquelle elles ont été soumises.
~.3~
WHEY PROTEIN FORTIFIED ACIDIC LIQUID BEVERAGES
~ACKGROUND OF THE PRESENT INVENTION
1. Field of the Invention
The present invention relates to whey protein
fortified acidic liquid beverages.
2. D~ æ__ n of the Prior Art
Acidic liquid beverages, either carbonated or
still, especially of the citrus variety, are well
known. In the preparation of liquid acidic beverages,
inorganic acids such as phosphoric acid or organic
acids such as citric acid are often used to acidify
the beverages to the proper level. Phosphoric acid
i8 generally used for cola type beverages which have
a pH below 3. Citric acid is generally used to
acidify still beverages which have a pH within the
range of 4.0 to 3.
Acidified liquid beverages can be prepared in
single strength or concentrate. Single strength
beverages are those which are prepared from the
raw ingredients in the concentration used in the
final beverage. These beverages are directly
bottled for sale. Generally, the contents of the
bottles are pasteurized to prevent undue microbial
growth.
Acidified liquid beverages can also be pre-
pared as liquid concentrates. In one form, the
concentrates containing all of the final ingredients
are diluted to proper strength with water, carbonated
water, fruit juices or like liquid. The diluted
CIP of C-5785
1~3~2~
beverages so prepared are then bottled and if desired
pasteurized, for sale to the consumer. In another
form, the concentrate which contains all the flavoring
but not all the acid needed to adjust the pH to
the leyel desired is diluted and the pH adjusted
at the bottling facility.
Because of their low, nutritive value, much
investigation has been undertaken in an attempt to
protein-fortify these acidic beverages. For
instance, a clear, still beverage has been prepared
using cheese whey protein concentrate prepared by
ultrafiltration of cottage cheese whey (Holsinger
et al.j Food Technology, February 1973, p. 59).
Also of relevance is U.S. Patent No. 3,922,375.
In the preparation of liquid beverages contain-
ing whey protein concentrate by Holsinger et al.,
the whey protein was ultrafiltered and then gel
filtered to obtain a product having 81.4% protein,
10.8% lactose and a very low ash content of 1.5%.
Citric acid and phosphoric acid were effectively
used to acidify the solutions because of the low
ash level of the whey protein fortifier. The
products were storage stable when bottled for
at least one year.
It is known that the salts of a whey protein
concentrate exert a high acid buffering capacity
(3,896,241). This patent teaches a method for
overcoming this problem by preparing a whey protein
concentrate for use in beverages including the
steps of filtering through diatomaceous earth,
CIP of C-5785
Z3
then ultrafiltering and contacting the concentrate
with a strongly cationic exchange resin. The
product is low in mineral salt and has a low pH
not requiring substantial use of acidulants~ Both
the product used in Holsinger et al. and U.S. Patent
No. 3,896,241 required extensive costly processing
in order to decrease the ash level sufficiently
low for effective use.
In attempting to protein-fortify a liquid
acidified beverage with a whey protein concentrate
derived primarily by the ultrafiltration of whey,
it was observed that the buffering capacity of the
whey protein concentrate required a large amount
of citric acid to adjust the pH to the proper
range. A whey protein concentrate prepared by
ultrafiltration generally has at least 3% ash.
The higher the ash level, the more citric acid i8
required to adjust the pH to the proper level. The
use of a larger amount of citric acid causes the
taste of the beverage to become too sour and
unpalatable.
Other acidulants such as fumaric acid are
well known to be useful in acidifying various foods.
Because of the non-hygroscopic character of fumaric
acid vis-a-vis citric acid, it is an extremely
valuable ingredient in extending the shelf-life
of many kinds of powdered food products such as
powdered beverages. However, the slow solubility
rate of fumaric acid in water at low temperatures
which is a disadvantage as an acidulant for cold
water beverages, has been overcolne by admixing
the acid with 0.3% dioctyl sodium sulfosuccinate
CIP of C-5785
~ 3~
and 0.5% calcium carbonate. This material, a cold
water soluble fumaric acid, is sold for use in
dried beverage powders, frozen food concentrates,
frozen desserts, acidulated dry beverage bases and
fumaric acid acidulated fruit juice drinks. An
alternative method of increasing the solubility
rate of fumaric acid in water is through the
addition of a small percentage of modified starch.
Cold water soluble fumaric acids for use in dry or
powdered beverages are disclosed in U.S. Patent
Nos. 3,011,894 and 3,181,953.
No prior art is known wherein cold water
soluble fumaric acid has been used as an acidulant
in liquid acidic beverages which contain a whey
protein concentrate having a high ash content and
which evidence severe problems in taste. Further, the
greater the amount of protein used, the greater the
amount of acid required to overcome the buffering e-
fect of the protein and the ash. The limited solubili~
ty of fumaric acid does not make it adaptable for use
in acidifying liquid beverages having higher levels of
whey protein since the amount of acid needed to lower
the pH far exceeds the solubility level of fumaric acid
in the beverage. Because of the low solubility,
fumaric acid is not recommended as an acidifying
agent for liquid beverages.
It has now been found that the flavor problem
incurred in providing for the necessary pH adjust-
ment for a high ash, whey protein concentrate
containing liquid beverage can be overcome.
CIP of C-5785
~.3~2~1~
--5--
SUMMARY OF THE INVENTION
In accordance with the present invention, it has
been found that, ina liquid acidic beverage or liquid
concen~rate therefore fortified with a composition
comprising 1) from about 75% to about 100~ by weight
of a whey protein concentrate having at least 40~
protein and at least 3% and preferably from about
3% to about 15% ash and 2) from about 25% to 0~
of another protein containing whey based product
wherein the whey protein concentration of the liquid
acidic beverage is from about 0.5% to about 5%, the
pH can be effectively lowered by adjusting the pH
within the range of from about pH 3 to pH 4 with a
cold water soluble fumaric acid without providing a
beverage which is too sour and unpalatable. A more
economical product is also obtained because of a
reduced amount of fumaric acid needed to effect
the necessary pH adjustment vis-a-vis citric acid.
A single strength beverage can be obtained using
fumaric acid in place of cold water soluble fumaric
acid when low concentrations of acid are required.
The beverages of the present invention are stable
both before and after pasteurization and storage.
Protein fortified beverages of the present inven-
tion when acidified from neutral pH to a pH of about 3-4
are less turbid than beverages fortified with whey pro-
tein concentrates dried at acidic pH which are subsequent-
ly acidified to the desired level.
As used herein, stable suspension is intended to
cover beverages both before and after pasteurization
which do not form precipitates and settle upon standing
for one month. Commercial stable suspensions are defined
as not forming precipitates or settling upon standing
CIP of C-5785
1~3~
--6--
for three months.
DETAILEV DESCRIPTION OF THE INVENTION
. .
The whey protein concentrate having at least
3% and preferably from about 3% to a~out 15% ash
used in the present invention can be derived from
any cheese whey. Cheese whey is the byproduct
of the acid, or rennet coagulation of milk protein
(i.e., casein) from milk in the manufacture of
cheese. The whey obtained from the acid coagulation
is called acid or cottage cheese whey and that
obtained from rennet, sweet or cheddar cheese whey.
The preferred cheese whey for use in preparing
the concentrates used in the present invention is
100% acid (cottage cheese) whey or blends with
up to 20% sweet cheese whey. The more preferred
is 100~ acid (cottage cheese) whey. The whey
protein concentrate prepared from acid whey has a
bland flavor which does not interfere with the other
flavors in the drink. The remaining description
will relate to the preferred embodiment, a
protein concentrate from acid cheese whey.
The whey protein concentrate used in the
present invention is prepared by ultrafiltration
(Horton, B.S. et al., Food Technology, Volume 26,
page 30, 1972). The most effective results are
obtained using an ultrafiltered whey concentrate
from cottage cheese whey containing from about 40%
to about 60% and preferably about 45-55% whey
protein. These percentages are by weight based on
the total dry solids in said concentrate. In a
typical process, cottage cheese whey is neutralized
to a pH of about 6.4 with 50% caustic. After storage,
CIP of C-5785
~1.3~2~
--7--
the pH is then adjusted to about pH 7.2 and any solids
or precipitates are removed by centrifuged clarifiers.
For effective long term storage stability, it is pre-
ferred that the spin down after clarification is less
than 0.1~ by weight of the sample volume. I'he clarified
liquor is then pasteurized and fed to an ultrafiltration
membrane unit. The retentate is condensed and spray
dried. Protein products generally comprising from about
40% to 60% whey protein (TN x 6.38), 10-30% lactose,
3-15~ ash and 0.1-4% fat are prepared by this
process. A typical product has about 10% total ash
which includes about 1.9% sodium, 1.67% potassium,
1.15~ calcium, 0.93% phosphorus and 0.21% magnesium.
It is theorized that the phosphorus present as
phosphate is the most significant factor of the ash
in contributing to the buffering affect. The dried
retentate with the aoregiven composition i9 con--
sidered a whey protein concentrate. While it is
preferred to use the whey protein concentrate in the
dry form, the liquid form can also be used on a
percent by weight protein basis. Liquid levels
in the final formulation are then adjusted according-
ly. Liquid whey protein concentrate must be kept
under refrigeration to prevent spoilage.
For nutritional purposes, it is preferred to
use a low ash, low sodium whey protein concentrate
in the liquid beverages of the invention, i.e.,
an ash level below the average of 10% and above
the 3% lower limit. These can be prepared by
processing acid whey at native pH to avoid the
addition of sodium by neutralizing with caustic.
Also, a low ash whey protein concentrate can be pre-
pared by adjusting the protein content down to the
desired level with a filler, i.e., dilute 60~ whey
CIP of C-5785
~31~
~8--
protein concentrate to 50% whey protein with lac-
tose. A sodium and ash level lower than that ob-
tained by preparing a 50% whey protein concentrate
directly by ultrafiltration can be obtained.
In addition to the whey protein concentrate,
the whey protein fortifier composition can also
include from about 25% to about 0~ of another whey
protein containing composition such as dried whey,
delactosed whey and delactosed demineralized whey
where demineralization is accomplished by any known
method such as electrodialysis.
Cold water soluble fumaric acid is classified
by the Food and Drug Administration as solubilized
fumaric acid suitable for human consumption. These
materials generally include fumaric acid mixed with
a blend of 0.3% dioctyl sodium sulfosuccinate (DOSS)
and 0.5% calcium carbonate (percent by weight based
on the total dry weight of the fumaric acid). This
is set forth in the Handbook of Food Additives,
published by the Chemical Rubber Publishing Company
at page 257. Other cold-water soluble fumaric acids
such as those prepared with an edible starch
(approximately less than 1%) are also useful in
the present invention. By cold water soluble fumaric
acid is meant any fumaric acid which has been
modified to increase the rate of solubility in
cold water (25C.) greater than the rate of solu-
bility for f~maric acid in water at 25C.
The acidic soft drinks which can be fortified
CIP of C-5785
1~3~
with protein in accordance with the present invention
include any acidic soft drink, either natural or
formulated, which has a final pH between the range
of from about 3.0 to about 4Ø ~hese include
citrus and citrus flavored drinks including natural
orange juice, lemonade, lime, lemon-lime and the
like. Drinks of other flavors such as mango can
also be prepared. The soft drink can be carbonated
or non-carbonated (still) as desired. Carbonation
can be effected by any technique known to be useful
in the art. The drinks which are most typically
within the stated pH range are the citrus flavored
type. A typical composition includes 11% sugar,
88% water, 0.23% citric acid and flavorings.
The acidic liquid beverage is normally
comprised mainly of water as well as sugar (sucrose),
protein fortifier composition, acidulant and flavoring
agents. The liquid beverage can also contain natural
liquid fruit juices, if desired. Any sweetening
agents normally used in these beverages can be used
in place of or combined with the sucrose.
The acidic liquid beverages of the invention
are intended to be fortified with whey protein in
an amount ranging from about 0.5% to ~bout 5% by
weight protein based on the total weight of the
liquid beverage. It is preferable that the protein
fortification range from about 1% to about 3% by
weight. The actual amount of solids added depends on
the concentration of whey proteir. in the whey protein
concentrate.
The amount o$ acid req~ired to be used depends
~: :
on the amount of protein and ash contained in the
~ beverage. The greater the amount of protein and ash,
:: :
~ CIP of C-5785
~.3~
--10--
the greater the amount of acid needed to achieve the
necessary pH. For instance, in a beverage containing
1.3% protein derived from a low ash, low sodium whey pro-
tein concentrate containing 50% protein, 0.3% cold water
soluble fumaric acid was required to lower the pH to 3.35
and stlll obtain a very palatable beverage. In
general, the fumaric acid acidulant can be used in
amounts ranging from about 0.12% to about 0.50% by
weight based on the total weight of the liquid
- beverage though this amount depends on the protein
content utilized and the final desired pH within
the range of 3 to 4.
Because of the low solubility of fumaric acid,
unmodified fumaric acid can be used to acidify
single strength beverages, particularly those
requiring small amounts of acid for the necessary
pH adjustment, i.e., low protein fortification.
If the buffering effect of the whey protein concen--
trate is high enough, cold water soluble fumaric
acid or mixtures of fumaric acid cold water soluble
fumaric acid can be used. Cold water soluble
fumaric acid can be and is preferably used for
both single strength and concentrates. Concentrates
are generally prepared for dilution at a rate of
6 to 1:4 to 1.
The liquid acidic beverage or concentrate can
be prepared by dissolving the whey protein concen~
trate in water and adding thereto an a unt of acid
needed to decrease the pH to the proper level. The
whey protein concentrate can also be admixed or
coblended with the fumaric acid and, if desired,
CIP of C-5785
~3~
--11--
the other dry ingredients, of the beverage, liquefied,
and adjusted to the proper pH.
The beverage can also contain any of the optional
flavoring ingredients, flavor enhancers, emulsifiers,
coloring ingredients, clouding agents or other such
ingredients normally used in preparing acid liquid
bevera~e~.
The preferred liquid beverages of the present
invention are the citrus type. Fruit juices or
flavor characteristic of the country of use can also
be added such as mango.
It has also been found that fumaric acid and
cold water soluble fumaric acid can be partially
combined with phosphoric acid to provide the proper
pH. For instance, cold water soluble fumaric acid
can be used to partially reduce the pH below a pH
of about 4.5 and preferably below a pH of about 4
followed by adding phosphoric acid to reduce the
pH to the final desired level. The product is smooth,
stable and very palatable. The liquid acidified
beverage is less tart than a similar beverage pre-
pared using citric or malic acid in place of the
phosphoric acid. The beverages prepared with citrus
and malic acids are too tart and unpalatable.
Phosphoric acids usable in this aspect of the
invention include any food grade phosphoric acid
such as 85% phosphoric acid. Phosphoric acid is
generally used in small amounts, i.e., that amount
needed to reduce the pH from about 4.5 to that pH
within the range of 3 to 4 that is desired.
For single strength beverages and concentrates,
cold water soluble fumaric acid is preferred though
fumaric acid can be used in combination with the
CIP of C-5785
~3~
-12-
phosphoric acid for both types of beverages particular-
ly if the amount of fumaric acid is sufficiently low
to be soluble in the concentrate.
The beverages disclosed herein are those
adapte~ to be conveyed to the consuming public for
consumption without further dilution. In the case of
the liquid concentrate, this is not intended to be
sold to the consuming public but as is usual in the
industry,to bottlers or dispensers of such liquid
beverages. The liquid beverages are containerized
and sold to the consuming public in containers
appropriate to the liquid and the industry. Still
beverages can be sold in waxed cartons, bottles or
other like containers. Carbonated beverages are
usually conveyed in containers of glass or plastic
sufficiently adapted to maintain the gas pressure
within the container. Concentrates are containerized
in vessels adapated for end use, i.e., bottling or
unit dispensing.
The beverages of the invention are particularly
adapated to be conveyed to the public in a non-
refrigerated state requiring pasteurization for
health purposes. The proteins remain stable even
after pasteurization. The beverages can also be
conveyed in refrigerated storage if desired.
The present invention will be more fully
illustrated in the examples which follow.
CIP of C-5785
~.3~
EXAMPLE 1
A liquid acidic still beverage was prepared
containing a whey protein concentrate prepared by
ultrafiltering acid whey until a protein content
of approximately 60% by weight of the whey protein
concentrate is reach~d followed by diluting the
whey protein concentrate with lactose to a ~rotein
level of about 50% to form a product lower in sodium
and ash content than a whey protein concentrate
prepared by ultrafiltering acid whey to about 50%
protein. The following recipe for the liquid
beverage was used:
INGREDIENTS
Water 200 milliliters
Sugar 23 grams
Whey Protein Concentrate 6 grams
Part of the sugar was dissolved in the 200 milliliters
¦ of water. The remaining sugar was dry mixed with
the whey protein concentrate in a mortar with a
pestle. The dry mix was slowly added to the sugar/
water solution with stirring until dissolved. Using
a pH meter and magnetic stirrer, cold water soluble
fumaric acid was gradually added with stirring until
a pH of 3.35 was reached. 0.6 grams of fumaric acid
was required. Controls using citric acid (1.47 grams)
and malic acid (1.32 grams) were also prepared using
the same procedure.
The beverage prepared with fumaric acid was the
least sour and most sweet of the three. The citric
acid and malic acid controls were very sour and un-
palatable.
The beverages were pasteurized by heating at
CIP of C-5785
~' ,.
~.3~
-14-
75C. for 20 minutes and cooled. All three beverages
were stable.
EXAMPLE 2
A liquid whey protein fortified acid, i.e.,
still beverage was prepared by blending 5.8 grams of
the whey protein concentrate as defined in E~ample
1 and 0.6 grams of a cold water soluble fumaric acid
(modified with starch) in a mortar with a pestle.
This blend is then added slowly to a solution of
23 grams sugar dissolved in 200 milliliters of water
with mixing until dissolved. The product was
pasteurized as in ~xample 1. The pH was 3.4 with a
somewhat tart taste. Natural mango flavor was added
to provide a pleasant beverage.
EXAMPLE 3
Example 2 was repeated using 6 grams of whey
protein concentrate and 0.6 grams of regular fumaric
acid. The liquid beverage had a palatable somewhat
tart taste.
EXAMPLE 4
A whey protein containing beverage was pre-
pared as in Example 1 with the exception that the pH
was lowered from a native pH of 6.5 to a pH of 3.7
using 0.4 grams of cold water soluble fumaric acid.
The pH was then adjusted from pH 3.7 to pH 3.35 with
citric acid (0.66 grams). The beverage was
extremely sour and unpalatable.
CIP of C-5785
~1.3~
-15-
EXAMPLE 5
The process of Example 4 was repeated using 85%
phosphoric acid in place of the citric a~d. The
beverage was extremely smooth, less tart t~an the
product of Example 4 and very palatable.
CIP of C-5785
~` .
