SMOOTH, SHELF-STABLE PRODUCT AND METHODS OF PRODUCING SAME
A smooth, shelf-stable aseptically thermally processed food product, as well as methods of making same using a shear sensitive thickener, are disclosed.
1 . A method for producing a shelf-stable food product, the method comprising:
aseptically processing a mixture comprising at least one food component and at least one shear sensitive thickener, the mixture further comprising at least one additive selected from the group consisting of a sweetener, a flavor, a color, an acid, an acidity regulator, an anticaking agent, an antifoaming agent, an antioxidant, a bulking agent, a color retention agent, an emulsifier, a flavor enhancer, a flour treatment agent, a glazing agent, a humectant, a preservative, a stabilizer, an additional thickener, and combinations thereof,
wherein the at least one food component has a protein content of at least 2 wt. % of the at least one food component, is selected from the group consisting of dairy, vegetable, and combinations thereof and has been fortified with at least one of a vitamin or a mineral,
the aseptically processing of the mixture comprises heating the mixture at a temperature in a range from 79.4° C. to 162.8° C., and
the shelf-stable food product is shelf-stable for at least two months at room temperature.
2 . The method of claim 1 , the method further comprising:
at least partially cooling the mixture after the aseptically processing of the mixture to a cooling temperature at which fats in the at least one food component are still in liquid form.
3 . The method of claim 2 , wherein the at least partially cooling of the mixture comprises indirect cooling.
4 . The method of claim 1 , wherein the shelf-stable food product is baby food.
5 . The method of claim 1 , wherein the method further comprises counteracting any textural defects in the shelf-stable food product caused by protein coagulation during the aseptically processing of the mixture.
6 . The method of claim 1 , wherein the aseptically processing of the mixture comprises indirect heating.
7 . The method of claim 1 , wherein a weight ratio of the at least one shear sensitive thickener to the at least one food component is about 0.001:1 to about 10:1.
8 . The method of claim 1 , wherein the at least one food component comprises dairy.
9 . The method of claim 8 , wherein the dairy is selected from the group consisting of pudding, yogurt, sour cream, buttermilk, and combinations thereof.
10 . The method of claim 8 , wherein the dairy comprises yogurt.
11 . The method of claim 8 , wherein the dairy is at least 30 wt. % of the shelf-stable food product.
12 . The method of claim 8 , wherein the dairy is at least 50 wt. % of the shelf-stable food product.
13 . The method of claim 1 , wherein the at least one food component comprises vegetable.
14 . The method of claim 13 , wherein the vegetable is vegetable puree.
15 . The method of claim 1 , wherein the shelf-stable food product is shelf-stable for at least four months.
16 . The method of claim 1 , wherein the shelf-stable food product is shelf-stable for at least six months.
17 . The method of claim 1 , wherein the at least one shear sensitive thickener is from about 0.001 wt. % to about 30 wt. % of the shelf-stable food product.
18 . The method of claim 1 , wherein the at least one shear sensitive thickener is from about 0.001 wt. % to about 3 wt. % of the shelf-stable food product.