Dairy-based foods having high levels of lactose
View Patent ↗A dairy-based food component is provided that includes high levels of lactose in moisture, but still retains a smooth and creamy consistency. The compositions and methods provide for higher levels of lactose in moisture phase than previously found possible and still retain low crystal sizes in a finished product to maintain a smooth and creamy texture.
1. A dairy-based comestible having high levels of lactose in moisture and a smooth texture, the dairy-based comestible comprising:
a dairy protein component providing dairy protein and lactose to the dairy-based comestible;
about 14 to about 22 percent lactose by total weight of the dairy-based comestible;
about 10 to about 65 percent moisture by total weight of the dairy-based comestible; and
a lactose-in-moisture phase of about 30 to about 50 percent calculated as the weight percent of the lactose divided by the sum of the weight percent of the lactose plus the weight percent of the moisture, the lactose-in-moisture phase including lactose crystals;
wherein the lactose crystals have an average size of about 100 microns or below within the moisture phase to provide a smooth texture to the dairy-based comestible; and
wherein the dairy-based comestible is substantially free of added lactose seed crystals.
2. The dairy-based comestible of claim 1 , wherein the lactose-in-moisture phase percentage is greater than 0.0117 (weight % moisture) 2 −1.3207 (weight % moisture)+51.474.
3. The dairy-based comestible of claim 1 , wherein the dairy protein component is selected from the group consisting of an aqueous dairy protein source, a dry dairy protein source, and mixtures thereof.
4. The dairy-based comestible of claim 3 , wherein the aqueous dairy source is selected from cheese, cream, milk, yogurt, cultured dairy products, and mixtures thereof.
5. The dairy-based comestible of claim 3 , wherein the dry dairy protein source is selected from non-fat dry milk, milk powders, milk protein concentrate, whey protein concentrate, cultured powders, and mixtures thereof.
6. The dairy-based comestible of claim 1 , further comprising a dry base blended with the dairy-based comestible to form a food composition, wherein the food composition comprises about 40 to about 60 percent of the dairy-based comestible by total weight of the food composition and about 60 to about 40 percent of the dry base by total weight of the food composition.
7. The dairy-based comestible of claim 6 , wherein the dry base includes about 30 to about 45 percent by total weight of the dry base of grains, nuts, granola, oats, or mixtures thereof and up to about 5 percent by total weight of the dry base of a low or intermediate water activity fruit with a water activity less than about 0.5.
8. The dairy-based comestible of claim 1 , further comprising about 20 to about 65 percent moisture by total weight of the dairy-based comestible and the LIMP is about 33 to about 44 percent.
9. A dairy-based composition having high levels of lactose in moisture and a smooth texture, the dairy-based composition comprising:
a dairy protein component providing dairy protein and lactose to the dairy-based comestible;
about 10 to about 65 percent moisture by total weight of the dairy-based comestible; and
a lactose-in-moisture phase calculated as the weight percent of the lactose divided by the sum of the weight percent of the lactose plus the weight percent of the moisture, the lactose-in-moisture phase percentage being greater than about 0.0117 (weight % moisture) 2 −1.3207 (weight % moisture)+51.474, the lactose-in-moisture phase including lactose crystals;
wherein the lactose crystals within the moisture phase have a size that is about 100 microns or below; and
wherein the dairy-based composition is substantially free of added lactose seed crystals.
10. The dairy-based comestible of claim 9 , wherein the lactose-in-moisture phase is about 33 to about 44 percent.
11. The dairy-based comestible of claim 9 , wherein the dairy protein component is selected from the group consisting of an aqueous dairy protein source, a dry dairy protein source, and mixtures thereof.
12. The dairy-based comestible of claim 11 , wherein the aqueous dairy source is selected from cheese, cream, milk, yogurt, cultured dairy products, and mixtures thereof, and wherein the dry dairy protein source is selected from non-fat dry milk, milk powders, milk protein concentrate, whey protein concentrate, cultured powders, and mixtures thereof.
13. The dairy-based comestible of claim 9 , further comprising a dry base including about 30 to about 45 percent by total weight of the dry base of grains, nuts, granola, oats, or mixtures thereof and up to about 5 percent by total weight of the dry base of a low or intermediate water activity fruit with a water activity less than about 0.5 is combined with the dairy-based composition.
14. The dairy-based comestible of claim 9 , further comprising about 20 to about 65 percent moisture by total weight of the dairy-based comestible.
15. The dairy-based comestible of claim 1 , further comprising about about 8 to about 15 percent protein by total weight of the dairy-based comestible.
16. The dairy-based comestible of claim 9 , further comprising about about 8 to about 15 percent protein by total weight of the dairy-based comestible.