MILK POWDER WITH IMPROVED MOUTH FEEL
The present invention relates to a milk powder comprising caseins and whey proteins wherein the powder upon reconstitution in an aqueous medium comprises casein-whey protein/fat aggregates having a mean diameter value Dv50 of at least 1 mycrom as measured by laser diffraction. The invention also relates to a process for preparing a milk powder including the steps of providing a liquid milk concentrate at T<25° C., adjusting pH to 5.7-6.4, heating at 80-150° C. for 3-300 s, cooling to below 70° C. and optionally readjusting the pH to between 6.5-6.8, drying the composition, and the milk powder obtained by this process for producing growing up milks, culinary sauces, coffee mixes, tea and coffee creamer or cocoa-malt beverages.
1 . A milk powder comprising caseins and whey proteins wherein the powder upon reconstitution in an aqueous medium comprises casein-whey protein/fat aggregates having a mean diameter value Dv50 of at least 1 μm as measured by laser diffraction.
2 . The milk powder of claim 1 , wherein the mean diameter value Dv50 ranges from 1 μm-60 μm.
3 . The milk powder of claim 1 , wherein the mean diameter value Dv50 ranges from 5-10 μm.
4 . The milk powder of claim 1 which exhibits a volume fraction of air in the powder granules of less than 2% as determined by image analysis.
5 . The milk powder of claim 1 , wherein upon reconstitution in an aqueous medium at a minimum of 35% (w/w) total solids exhibits a shear viscosity of at least 1000 mPa·s measured at a shear stress of 10 Pa, a shear viscosity of at least 400 mPa·s measured at a shear rate of 100 l/s and a viscosity ratio between these two conditions of at least 1.3 as determined on flow curves obtained with a rheometer at 20° C.
6 . The milk powder of claim 1 comprising a semi-skimmed, skimmed and/or whole milk powder.
7 . A process for preparing a milk powder comprising caseins and whey proteins wherein the powder upon reconstitution in an aqueous medium comprises casein-whey protein/fat aggregates having a mean diameter value Dv50 of at least 1 μm as measured by laser diffraction, comprising the steps of:
providing a liquid milk concentrate at temperature below 25° C.;
adjusting pH between 5.7 and 6.4;
heat treating the composition at 80-150° C. for 3-300 seconds;
cooling the composition below 70° C. and optionally readjusting the pH between 6.5 and 6.8; and
drying the composition.
8 . A process of claim 7 , wherein the drying is spray drying form using low pressure drying system.
9 . A method for producing a powdered product selected from the group consisting of growing up milks, culinary sauces, coffee mixes, tea creamer and cocoa-malt beverages comprising using a milk powder comprising caseins and whey proteins wherein the powder upon reconstitution in an aqueous medium comprises casein-whey protein/fat aggregates having a mean diameter value Dv50 of at least 1 μm as measured by laser diffraction to produce the powdered product.