CREAM WITH IMPROVED MOUTH FEEL, PROCESS OF MAKING IT, PRODUCTS CONTAINING SAID CREAM AND USE FOR FOOD OR BEVERAGE PRODUCTION
The present invention relates to creams and methods of producing creams comprising protein aggregates which contribute to the improvement of creaminess, mouthfeel and texture. The creams comprise caseins and whey proteins in the ratio of 90:10 to 60:40, wherein the caseins/whey protein aggregates have a volume-based mean diameter d(4,3) of 5-30 micrometer as measured by laser diffraction. The process for preparing a cream comprising the steps of: a) providing a liquid cream at a temperature below 25° C., said cream comprising caseins and whey proteins in the ratio of 90:10 to 60:40; b) adjusting the pH of the cream provided in step a) in the range of 5.7 to 6.4; c) subjecting the cream obtained in step b) to a heat sterilization treatment at a temperature above 100° C.; d) cooling the cream obtained in step c) below 70° C. Food compositions are also claimed.
1 . A cream comprising caseins and whey proteins in a ratio of 90:10 to 60:40, wherein the caseins/whey protein aggregates have a volume-based mean diameter d (4,3) of 5-30 μm as measured by laser diffraction.
2 . The cream according to claim 1 , wherein the cream has a fat content of 10 to 50 wt %, based on the total weight of the cream.
3 . The cream according to claim 1 , wherein the protein content is of 1 to 4%, based on the total weight of the cream.
4 . The cream according to claim 1 , wherein the cream has a viscosity of at least 10 mPas at a shear rate of 100 s −1 .
5 . The cream according to claim 1 , which does not comprise a thickener.
6 . The cream according to claim 1 , wherein the cream is a low fat cream.
7 . The cream according to claim 6 , wherein:
the cream does not comprise a thickener; and
the cream has a viscosity of 10 to 25 mPas at a shear rate of 100 s −1 and/or a flowtime of at least 45 s.
8 . A process for preparing a cream comprising the steps of:
a) providing a liquid cream at a temperature below 25° C., the cream comprising caseins and whey proteins in the ratio of 90:10 to 60:40;
b) adjusting the pH of the cream provided in step a) in the range of 5.7 to 6.4;
c) subjecting the cream obtained in step b) to a heat sterilization treatment at a temperature above 100° C.; and
d) cooling the cream obtained in step c) below 70° C.
9 . The process according to claim 8 , wherein in step b) the pH of the cream is adjusted to a pH in the range of 5.9 to 6.4.
10 . The process according to claim 8 , wherein the heat sterilization treatment is a UHT sterilization process or a retorting sterilization process.
11 . The process according to claim 10 , wherein the heat sterilization treatment is a UHT sterilization process.
12 . The process according to claim 11 , wherein the UHT sterilization process is carried out at a temperature of 135 to 155° C.
13 . The process according to claim 12 , wherein the UHT sterilization process time is of 2 to 30 s.
14 . The process according to claim 8 , wherein the cream is not subjected to a heat treatment step between the pH adjustment step b) and the sterilization step c).
15 - 16 . (canceled)
17 . A food or beverage product comprising a cream comprising caseins and whey proteins in a ratio of 90:10 to 60:40, wherein the caseins/whey protein aggregates have a volume-based mean diameter d (4,3) of 5-30 μm as measured by laser diffraction.
18 . The food or beverage product according to claim 17 , wherein the food is selected from the group consisting of a ready-to-drink beverage, a dairy culinary product, a soup or soup base, a dessert, a whipping cream, a tea or coffee creamer or enhancer, a dairy component in coffee mixes and dairy component for use in a beverage system.
19 . (canceled)