Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
  • A23L9/20—Cream substitutes
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
  • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
  • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
  • A23C11/04—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk fats but no non-milk proteins
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
  • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
  • A23L29/065—Microorganisms
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
  • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
  • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
  • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
  • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
  • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
  • A23L33/17—Amino acids, peptides or proteins
  • A23L33/19—Dairy proteins
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
  • A23L9/20—Cream substitutes
  • A23L9/24—Cream substitutes containing non-milk fats and non-milk proteins, e.g. eggs or soybeans

Definitions

• the manufacturing processes concern similar dairy products in a form reminiscent of yogurt, a cream or a spread where the milk fat is substituted by functional lipids in general and particularly in simple oil (a single oil) or compound (mixture of oils) with or without added oily fractions are described for the first time.
• the concentration of the oily phase can vary in the dispersion in such a way that the quantity of oil in the portion of the dairy product, or similar dairy product, corresponds to the quantities usually recommended. For example, these quantities are currently of the order of 25 ml.
• the oily phase is composed of a single oil chosen from oils having proven nutritional interest or a mixture of these oils, fractions of these oils or even enriched oil(s). )s in given fractions such as unsaponifiables in whole or in part.
• the dispersions thus obtained are transformed into yogurt or dessert cream or into yogurt/spread by adding the necessary ingredients in controlled quantities to respect the final quantity of lipids in a reasonable food portion.
• the oil concentration will be 20% to contain the currently recommended quantity of lipids. 25ml.
• Sensory acceptability is worked on two levels: palatability and taste aspect.
• Palatability is improved by addition into the consistency ingredient matrix.
• the taste aspect is improved by the addition of flavorings, sweeteners and/or condiments. Optimization of acceptability is carried out using both descriptive analysis and sensory evaluation.
• the main modes of carrying out the invention include a process for manufacturing a product reminiscent of yogurt but where the milk fat is substituted by functional lipids.
• the process includes a preliminary dispersion step to constitute a phase equivalent to milk in the yogurt manufacturing process. It is more precisely a gelation by lacto-fermentation of a dispersion based on carefully chosen simple or compound lipids.
• the dispersion can be fermented by adding the ingredients necessary for lacto-fermentation. Lipid concentration in the final yogurt mixture is such that the food portion of the finished product provides at least the currently recommended quantity of lipids: 25 ml/day in the case of argan oil. This portion can be provided in full or by adding equivalent products less rich in lipids.
• Embodiments of the invention further comprise a process for manufacturing a lipid-fortified dessert cream which comprises the step of dispersion associated with thickening by a food gelling agent such as gelatin, pectin or equivalent.
• a food gelling agent such as gelatin, pectin or equivalent.
• the concentration of lipids in the final mixture of the dessert cream is such that the food portion of the finished product provides the currently recommended quantity of lipids: 25 ml/day. This portion can also be provided in full or by adding equivalent products less rich in lipids.
• Embodiments of the invention further include a yogurt/spread product where milk fat is substituted with functional lipids between 20 and 40% or more lipids.
• the spread can be flavored and packaged in a variety of shapes including jars, trays, etc.
• the concentration of lipids in the final mixture of the yogurt spread is such that the food portion of the finished product provides the current quantity of lipids. recommended: 25 ml/day. This portion can also be provided in full or by adding equivalent products less rich in lipids.
• Figure 1 is a flowchart showing the steps selected in a process for manufacturing a similar dairy product where the milk fat is substituted by functional lipids according to the embodiment of the invention. detailed description
• the field of the invention is that of functional foods.
• the present invention relates particularly to a process for manufacturing a similar dairy product where the milk fat is replaced by functional lipids beneficial to health.
• Nutritional science has evolved from a preventive approach to dietary deficiencies towards the promotion of preventive nutrition.
• the latter aims to maximize physiological functions so as to guarantee a state of well-being and optimal health, while minimizing the risk of contracting an illness (Weber., 2001; Chanussot F., 2008).
• a food is said to be functional when it exerts one or more beneficial effects on one or more functions of the body apart from its usual nutritional effects and should therefore be part of the daily diet.
• the main objective of this invention is therefore the formulation of functional dairy products where the milk fat is replaced by functional lipids.
• preparation process(es) a basic matrix which makes it possible to contain the chosen plant material and guarantee its stability over time.
• Said process allowing the manufacture of a dairy product in which the milk fat is substituted by 20% functional lipids comprises several steps:
• Step 1 Formulation of the lipid dispersion: a) Formulation of a dispersing matrix containing milk proteins, sodium caseinate as emulsifying agent and modified starch as stabilizing agent b) Integration of the oil phase by homogenization at one speed and for a well-defined period.
• Step 2 Gelation of the lipid dispersion: a) By using glucono-delta-lactone (GDL) or advantageously by the use of lactic ferments from yogurt: lactobacillus bulgaris and streptococcus thermophilus, - b) By using natural gelling agents such as gum arabic, pectin and many others;
• GDL glucono-delta-lactone
• Step 3 Sensory evaluation of the product where the milk fat is substituted by functional lipids at 20% according to a specific protocol (NF ISO 13299): a) Descriptive characterization: appearance, taste, texture and sensation in mouth of the formulated products tested. b) Flavoring of the finished product and optimization of the formulation by adjusting the concentrations and the manufacturing process.
• Figure 1 above shows the process for manufacturing dairy products where the milk fat is substituted by functional lipids, which begins by providing reconstituted milk, which is a lipid dispersion used as a starting mixture.
• the reconstituted milk or starting mixture may contain skimmed milk proteins, sodium caseinate, starch, selected fat and other components deemed useful for the formulation.
• the desired percentage of fat in the final product controls the amount of fat introduced into the mixture.
• the mixture of ingredients containing skimmed milk proteins, sodium caseinate, starch and the chosen fat can form a reconstituted milk or a lipid dispersion to which yogurt cultures can be added.
• Yogurt cultures may include Streptococcus thermophilus, Lactobacillus bulgaris and bifidobacteria, among others.
• the yogurt mixture containing the culture can then be fermented at a temperature of 42 C for a defined time.
• the concentrations of sodium caseinate and added starch may vary depending on the quantity of lipid material chosen and the homogenization conditions chosen.
• the fermented lipid dispersion must not show creaming or syneresis.
• a product or products where the milk fat is substituted by functional lipids can be formed from the lipid dispersion.
• the quality and nature of the final product depends on several factors, namely: the concentration of proteins, sodium caseinate in particular, the concentration of starch, the fraction of the oil used and the gelling process.
• Product syneresis can be reduced to an optimal level if a mixed sodium caseinate-starch system is used -
• Product stability may depend on the sodium caseinate/oil ratio and the starch/sodium caseinate ratio. Also the speed and duration of homogenization.
• Gelling can be carried out by lactic acid bacteria and therefore by biological acidification (yogurt and spread) or by the use of gelling agents (dessert cream).
• the sensory quality of the finished functional product depends on the concentrations of sodium caseinate and oil used, more precisely on the mouthfeel thickness and the oily aftertaste.
• the fat is integrated into an aqueous phase, which makes it possible to limit its contact with the oxygen in the air, and therefore oxidation phenomena.
• the process according to the invention makes it possible to substitute milk fat. This is particularly interesting on the one hand to limit the intake of the majority of animal fat in milk, which is poorly tolerated by certain people suffering from cardiovascular and other diseases. On the other hand to facilitate the recommended intakes for these functional lipids. At the same time, the process according to the invention also makes it possible to avoid the use of food additives; - It makes it possible to obtain an innovative dairy product with satisfactory physical, functional properties and organoleptic qualities;
• matrix within the meaning of the present invention means the dispersing phase of the chosen oily phase and whose composition varies depending on the desired finished product, yogurt, dessert cream, spread, etc.
• reconstituted milk within the meaning of the present invention means the lipid dispersion obtained after integration of the oily phase into the chosen base matrix.
• “Functional oil” means any fatty material having functional properties on the body such as argan oil or cod liver oil or others.
• the preparation of the lipid dispersion can be done by ultraturax homogenization or homogenization under pressure as on the scale of the dairy industry.
• step 1 a) of matrix formulation the milk proteins, lactose, sodium caseinate and starch are dissolved in distilled water with magnetic stirring, heat treated to allow gelation starch at 70C and pasteurized at 85°C for 15 min. This has the advantage of pasteurize the matrix while optimizing the production of a product having satisfactory physical, functional properties and organoleptic qualities.
• Step 1 b) of homogenization is carried out at a temperature which can be between 45°C and 50°C and at a stirring speed of approximately 10,000 revolutions/min for a duration of 'approximately 15min.
• the dairy product obtained has the characteristics of a dairy cream, smooth and creamy.
• Step 2 of gelation makes it possible to stabilize the lipid dispersion over time and can be obtained in several ways: a) Either by acidification using the lactic ferments of yogurt or by using glucono-delta-lactone ( GDL) knowing that this mode of acidification by glucono-delta-lactone is kinetically the closest to that of bacteria; b) Either by using natural gelling agents such as gum arabic, pectin, etc.
• GDL glucono-delta-lactone
• the dairy product thus obtained is preferably stored at a temperature ranging between 4C and 8C.
• step 3 a) The descriptive sensory analysis of the formulated products (yogurts) was carried out using a panel of trained sensory foods. Quantitative descriptive profiles were established according to a specific protocol (NF ISO 13299). The final list of attributes was as follows: 5 visual attributes; 3 texture attributes; 3 mouthfeel attributes and 3 taste attributes. Reference standards for acidity and sweetness were developed using a consensus process (citric acid type, sucrose type). [0046] During step 3 b) of flavoring, 15 expert panelists first evaluated the basic formulated product (PI) (30g of product per cup) before proceeding to evaluate the two flavored products, one with orange blossom (P1FO) and the other with almond (PA1). A new descriptor has been added, “the oily taste descriptor”. It results that the concentrations of sodium caseinate and argan oil, as independent variables, are the factors affecting the sensory responses such as texture attributes and oily aftertaste of the formulated product.
• PI basic formulated product
• the subject of the invention is also a composition comprising a functional food according to the invention, said composition being chosen from the group comprising food compositions.
• the term “food composition” within the meaning of the invention means any type of composition suitable for human consumption.
• the essays food products include dietetic compositions (such as Dietetic Foods Intended for Special Medical Purposes; Example of products for fragile seniors), nutraceuticals or “health foods” and food supplements (compositions to satisfy metabolic needs, maintain health, prevent pathologies and aging).
• compositions according to the invention can be compositions simultaneously meeting the following criteria:
• compositions with highly appreciated organoleptic qualities creamy compositions, smooth in the mouth;
• compositions nutritionally balanced compositions (0% milk fat), compositions to satisfy metabolic needs, compositions to maintain health, compositions to prevent pathologies and aging.
• the food compositions according to the invention can in particular take any form of food and in particular can be chosen from milk, products based on fermented milks such as yogurts, fresh cheeses, dairy desserts, specialties cheese spreads, drinks, ice creams, infant formulas.
• fermented milks such as yogurts, fresh cheeses, dairy desserts, specialties cheese spreads, drinks, ice creams, infant formulas.
• the food compositions according to the invention may comprise any functional oily phase having beneficial effects on health.
• the food compositions according to the invention may comprise between 0.1 and 99% of dairy product according to the invention, depending on the desired effect.
• the food compositions according to the invention may also comprise other bioactive ingredients such as antioxidants (vitamins, polyphenols, coenzyme Q10), prebiotics, probiotics, omega 3 fatty acids, collagen. or collagen hydrolysates.
• the dairy products according to the invention can be included in compositions in order to obtain a supply of proteins, calcium, unsaturated fatty acids and probiotics, in particular in a human subject.
• the present invention thus also relates to the non-therapeutic use of a functional dairy product according to the invention or of a composition according to the invention, said composition being a food composition, with a view to a preventive effect. of certain diseases.
• the product according to the invention has the advantage of being compatible with a dietary diet and of overcoming possible deficiencies in such a diet, in particular in calcium, proteins, fatty acids and others.
• the nutritional properties of the functional dairy product according to the invention are defined in particular at the level of integrated lipids, dairy proteins and pro-biotics.
• dairy proteins have excellent nutritional qualities (Léonil et al. 2001), Milk, nutrition and Health, Technique and Documentation editions). They also have specific characteristics whose therapeutic virtues are now becoming well known.
• proteins present in milk and which exhibit interesting biological activities we can cite immunoglobulins, alpha-lactalbumin, lactoferrin, lysozymes.
• drugs are being developed using proteins extracted from cow's milk. These medications aim in particular to treat psoriasis and inflammatory bowel diseases, as an alternative to conventionally used antibiotics (University of Laval, Quebec).
• casein and whey milk proteins in an acidic environment, due to their coagulation and their water-binding capacity, act on the texture, in particular on viscosity, consistency, elasticity and firmness. Also numerous scientific studies have also shown that milk proteins, notably caseins, have properties of water absorption, solubility, gelling, emulsification, foaming even after having undergone chemical, physical or even chemical treatments. enzymatic ( chefstel et al., 1982). [0060] Fermented food products have great nutritional value and a beneficial effect on the intestinal microbiota of the host due to their probiotic bacteria, which have a positive impact on human health.
• starch has the advantage of improving the stability of the dairy product thus obtained. It increases the value of rheological and physical properties of fermented gels by improving consistency, increasing viscosity and reducing syneresis, which contributes to the formation of more stable dispersed acidified milk gel systems.
• the present invention also relates to the use of a functional dairy product according to the invention for the preparation of a food composition intended to act as an agent for the prevention of cardiovascular diseases, diseases high cholesterol, diabetes, aging and many other diseases.
• the mixture is heated with stirring and pasteurized around 85°C for approximately 15 min.
• the final product is firm, smooth and homogeneous; it is then stored between 4°C and 8°C.

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• Life Sciences & Earth Sciences (AREA)
• Chemical & Material Sciences (AREA)
• Engineering & Computer Science (AREA)
• Polymers & Plastics (AREA)
• Food Science & Technology (AREA)
• Nutrition Science (AREA)
• Health & Medical Sciences (AREA)
• Mycology (AREA)
• Microbiology (AREA)
• Proteomics, Peptides & Aminoacids (AREA)
• Oil, Petroleum & Natural Gas (AREA)
• Botany (AREA)
• Inorganic Chemistry (AREA)
• Dairy Products (AREA)

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• 2022
  • 2022-05-09 MA MA56734A patent/MA56734B1/fr unknown
• 2023
  • 2023-05-08 EP EP23730595.8A patent/EP4521954A1/de active Pending
  • 2023-05-08 WO PCT/MA2023/000005 patent/WO2023219481A1/fr not_active Ceased
  • 2023-05-08 US US18/864,375 patent/US20250302060A1/en active Pending

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