Beruflich Dokumente
Kultur Dokumente
Official
LEN/2013-02-07
UHT chocolate milks
TP70:128,1004BM
Cocoa powder
specification
H t stability
Heat t bilit off chocolate
h l t milk
ilk
140 HCT at 140C (min)
Skim milk
D-11-A
130
D-11-MC
120
110
100
6.3 6.4 6.5 6.6 6.7 6.8 6.9 pH of the (chocolate milk)
TP70:132,1004BM
UHT chocolate
h l t milk
ilk
1004BM
T h l
Technology off UHT-milk
UHT ilk raw milk
ilk quality
lit
For sterility
1004BM
S
Sterilization off particles
Obtain sterilization temperature in the
centre
t off the
th particle
ti l
Particle size
Particle shape
Thermo p physical
y p
properties
p of p
particle and liquid
q
Heat transfer coefficient between liquid and particle
Calcium enriched
S
Source off Ca
C in our diet
Milk
Cream
TP70:175,1004BM
R
Recommended
d d daily
d il intake
i t k off calcium
l i
TP70:126,1004BM
Minerals and salts in milk
Calcium
p
Phosphorus
Potassium
Sodium
S di C
Casein submicelle
Protruding chain
Calcium phosphate
k-casein
Calcium salts
Puracal PP
Adjust pH to 7,2 -7,3 (KOH or Ca(OH)2)
Addition
Additi off K-tri-polyphospates
Kti l h t 0,1%
0 1% as
sequentant
Puracal Qstable
Fortification of soy products 800 1400mg/l
Attition to soy base at 70C
Recommended pH<7
Ca carbonate
Ca phosphates
Ca lactate
Lactoval HiCal micronised
Ca, P and Mg
TP70:49,1004BM
Iron enriched
Iron Fortification
Tetra Therm Aseptic
Security Level
Initials/YYYY-MM-DD / 16
S
Sources off Omega
O 3
Marine origin
EPA and DHA
In fatty fishes
Plant origin
Mainly LNA
1004BM
Health benefits
f
Reduction of cardio-vascular
disease risk
Anti-inflammatory effects
(rheumatoid arthritis)
Reduced risk for some
cancer forms
Important for brain and
nervous tissue development
in infants
1004BM
O id ti changes
Oxidative h
1004BM
Off flavours
fl
Rancid
Fishy
Train oil
Metallic
Painty
1004BM
O id ti mechanisms
Oxidation h i
Me(n+1)+
. -
LOOH LO + OH
1004BM
O id ti ffaster
Oxidation t iin emulsion
l i
In emulsion droplets => large surface area
In bulk reaction only of the surface => small area
1004BM
S l bilit off oxygen
Solubility
In oil 1.2 mM
In water 0 25
0.25 mM
1004BM
A
Ascorbic
bi acid
id and
d ascorbyl
b l palmitate
l it t
1004BM
R
Rapeseed
d oil
il
Gives even better protection than the most
effective antioxidant (87% protection)
protection).
1004BM
Oil quality
lit
1004BM
Best manufacture?
f ?
Addition
of ascorbyl palmitate or
-tocopherol
Protection during processing and
storage
1004BM
T t FlexDose
Tetra Fl D
Aseptic
A ti 5 or 10 lit
litre pouchh P d ti with
Production ith FDU 2000
with bar code
1004BM
Stabilizing systems
Main hydrocolloid functionality
f
Functionality Hydrocolloid
Suspension
p LBG,, guar,
g , starch,, pectin,
p , carrageenan
g
Texturising All
Pag
e
30
S
Special features
f
Hydrocolloid Feature
Alginate Cold-gelling
Cold gelling, thermo
thermo-irreversible
irreversible
Pag
e
31
Main food
f gelling agents
Pectin Carrageenan
Starch Gellangum
Gelatine Xanthan / LBG
Alginate
Pag
e
32
Main food
f thickeners
Starch
Guar gum
Locust bean gum
Xanthan
CMC
Pag
e
33
Effectiveness
ff
900
800
700
ec)
0
0 0,2 0,4 0,6 0,8
Dosages (%)
Pag
e
34
Main food
f hydrocolloid stabilisers
Guar gum
Locust Bean Gum
Xanthan Gum
Cellulose
Pectin
Carrageenan
Source : Danisco Pag
Alginate e
36
Guar gum
Theendosperm from the seed of the guar plant
(Cyamopsis tetregonolobus)
Pag
Source : Danisco e
37
S
Source off guar gum
ADVANTAGES DISADVANTAGES
Long and slimy texture
Cold soluble
Freeze/thaw stable
Neutral in taste and odour
Cost effective
Guar gum
Locust Bean Gum
Xanthan Gum
Cellulose
Pectin
Carrageenan
Source : Danisco Pag
Alginate e
40
L
Locust
t bean
b gum
The endosperm from the seeds of the
carob tree (Ceratonia siliqua)
E410
ADVANTAGES DISADVANTAGES
Guar gum
Locust Bean Gum
Xanthan Gum
Cellulose
Pectin
Carrageenan
Source : Danisco Pag
Alginate e
45
Xanthan Gum
E415
100000
osity (mPa.s)
10000
1000
Visco 100
10
1
0,001 0,01 0,1 1 10 100 1000 10000
Shear rate (s-1)
Source : Danisco 3% alginate 0.3% xanthan 1% LBG 0.5% guar gum 0.45% HEC
Pag
e
47
Rheological properties of xanthan gum
10000000
Suspension
1000000
100000
Levelling Cling
Viscosity ((mPa s)
10000
1000
Pouring
100 Mouthfeel
Pumping
10 Brushing Spraying
1
0,000001 0,001 1 1000 1000000
Shear Rate (s -1)
Source : Danisco Pag
e
48
Rheological properties of xanthan gum
10000 10
Pa.s)
Viscosity (Pa..s)
Viscosity (mP
V
0 3% Xanthan gum
0.3%
1000 0.8% Guar gum
1 3 5 7 9 11 0,1
pH 0 20 40 60 80 100
Temperature (C)
Xanthan viscosity is constant over a very The viscosity of xanthan gum decreases with
broad pH range
range. increasing temperature
temperature, however
however,
the viscosity is completely recovered when the
solution is cooled.
Guar gum loses some viscosity after heating
even in neutral conditions.
Alcohol
I i strength
Ionic t th variations
i ti High Viscosity at low concentrations
Heat High Viscosity at low shear rates
pH
Shear
Enzymes
Chemical - salts, acids, bases
Freeze-thaw stable
Guar gum
Locust Bean Gum
Xanthan Gum
Cellulose
Pectin
Carrageenan
Source : Danisco Pag
Alginate e
51
C
Cellulose definition
f
Source : Danisco
Pag
e
54
Hydrocolloids in focus
f
Guar gum
Locust Bean Gum
Xanthan Gum
Cellulose
Pectin
Carrageenan
Source : Danisco Pag
Alginate e
55
Pectin definition
f
PECTIN
groups and
CONH2
H
substitutes
b tit t COOCH3 OH O
are of OH O OH
OH OH
significant OH OH
importance in OH COOH
OH O
the pectin OH
functionality. OH
OH
40
35 LA Low Ester Amidated LC Low Ester Conventional
30
20
Spreadable jams (SF) Bake stable fillings (FB)
10 Yogurt fruit preparations (YF) Yogurt stabilisation (SY)
C lt d products
Cultured d t (SY) O
Organic
i jams
j
0
Source : Danisco Pag
e
61
Is stabilisation of acidified milk drinks
required?
Uncontrolled Consistent
viscosity Source : Danisco viscosity
Pag
e
62
Stabilisation of acidified proteins drinks
Steric stabilisation
Electrostatic interaction with protein
Steric stabilisation protects proteins against
aggregation
Clean flavour release and excellent mouthfeel
GRINDSTED P ti AMD
Pectin
Pag
Source : Danisco e
63
GRINDSTED Pectin AMD series
for protein beverages
Function Benefits
Protein protection in low pH and Prevents protein coagulation and
heat-treated products sedimentation
Dairy or vegetable proteins
Flexible
Variety of textures and mouth feel
Designer beverages
Pag
e
64
Hydrocolloids in focus
f
Guar gum
Locust Bean Gum
Xanthan Gum
Cellulose
Pectin
Water-soluble hydrocolloid
Extracted from red algae
g
E407
Gels most strongly Gels most strongly Gels with both K+ and
Gelling Non-gelling
with K+ with Ca++ Ca++
Cool Cool
Heat Heat
Kappa carrageenan
Hybrid carrageenan
Iota carrageenan
Increased gel
strength, increased
gel elasticity,
g y,
1600 reduction
1400 of syneresis
h [g]
1200
Gel strength
1000
800
600
400
200
0
0% 20 / 80 40 / 60 60 / 40 80 / 20 100 /0
100%
Proportion of Kappa
Kappa-Carr:
Carr: LBG
Food
Water jellies & glazes
Dairy products
Fresh Desserts
Frozen Desserts
Beverages
g
Whipped Cream
Recombined milk
Processed Cheese
Fruit preparations
Sauces
Beverages drinking jellies
Guar gum
Locust Bean Gum
Xanthan Gum
Cellulose
Pectin
Carrageenan
Pag
e
Alginate 75
Alginate definition
Extractedfrom brown algae
Also produced by certain bacteria
E400 - E401 - E402 - E403 - E404
Pag
e
76
Alginate - raw materials
Pag
e
77
Egg box model for alginate gelation
Pag
e
78
3 things to remember
about the characteristics of alginate
1. Polysaccaride
2. Cold gelation
g
3. Heat-stable gels
nan
Xanthan
n
Carrageen
Pectin
HDC
Guar
CMC
LBG
Property
Suspension ++ + +++
Gelling
Hot soluble
Cold soluble
pH stability + + ++ + + ++ +++
Colloidal stabilisation
Mouthfeel
Cost in use + ++ + + +++ +++ ++
Source : Danisco Pag
e
80
Important parameters to assure full
functionality of the stabiliser
Definitions
Dispersibility is the separation of
the individual gum particles
Hydration
y is the which these
individual particles swell and
develop viscosity
Dispersion Hydration
Solubility
y of the hydrocolloid
y Solubility
y of the hydrocolloid
y
Mixing conditions Dispersion
Particle size Particle size
Solvent Solvent
Other ingredients Temperature
Source : Danisco
What is an emulsifier?
f ?
Emulsifier
Oil
W t
Water
Homogeneous
blend
Source : Danisco
Emulsion types
Emulsion Stability
Water-in-oil emulsion
Examples: Margarine and
spreads
Oil-in-water emulsion
Examples: Coffee whitener
whitener,
recombined milk, dairy
cream, Source : Danisco
What is an emulsifier?
f ?
Source : Danisco
Frequently used emulsifiers in
neutral pH dairy products
Mono-diglycerides (E471)
Mono-
M andd diacetyl
di t l tartaric
t t i acid id esters
t off mono-
And diglycerides of fatty acids (E472e)
Sodium
S di stearyl
t l lactylate
l t l t (E481)
Polysorbate
Proteins
Source : Danisco
Page 87
Emulsifier dosage versus fat globule size
3.22
3.0
Particle size d(4..3) Micron
2.0 18
1.8
1.5
1.32
10
1.0 0.91
0.81
Source : Danisco
F
Function
ti off emulsifiers
l ifi in
i recombined
bi d milk
ilk
Improves creaminess
I
Improve th effect
the ff t off the
th stabiliser
t bili t
systems
Source : Danisco
Page 90
Good emulsion stability with neither
f separation nor feathering
fat f
Na caseinate and emulsifiers are responsible for the emulsion stability
Na-caseinate
Non-ionic emulsifiers like DIMODAN distilled monoglyceride controls the amount of
proteins in the membrane surface
To prevent aggregation of the fat globules through protein-protein interaction, ionic
emulsifiers
l ifi lik
like PANODAN DATEM are used d to
t ensure the
th emulsion
l i stability
t bilit through
th h
electrostatic repulsion
Emulsifier dosage guideline: 4-5% of the total fat with a 10:1 ration of non-ionic to ionic
Water Protein
DATEM
Oil
Monoglycerid
e Source : Danisco
Page 91
Whitening effect is influenced by the
particle size off the ffat globules
Non-ionic emulsifiers like distilled monoglycerides DIMODAN reduce the size of the fat globules
The higher the dosage monoglycerides, the higher the whitening effect
Recommend dosage of 1-2% of pure monoglycerides
700 40
size (nm)
600
Whitening
39
ue
L-valu
Particle s
500
38
400
300 37
0 1 2 3
% Monoglyceride Source : Danisco
Page 92
Emulsifiers used in dairy whipping
cream
GRINDSTED LACTEM
Lactic Acid Ester
GRINDSTED MONO-DI
Mono-diglyceride
Source : Danisco
Page 93