NL1015261C2 - Dual phase dairy product, contains yoghurt component with viscosity stabiliser - Google Patents

Abstract

The dairy product (2) is a yoghurt containing a stabiliser. A packaging (1) contains a dispensible foodstuff comprises at least two essentially vertical liquid component phases (2, 3) which are in contact with each other, at least one of the components being a dairy product. This dairy product is a yoghurt and contains a stabiliser that renders the yoghurt stable for at least 7 days.

Description

Short designation: Food packaging 5

The present invention relates to a packaging with a foodstuff, which foodstuff is pourable and which comprises at least two liquid components substantially vertically next to each other in the packaging, which components are in contact with each other, and of which at least one component is a dairy product .

Such a food packaging is known in the art. For example, there are packages with two vertically arranged custard components (pH approximately 6.5) on the market. Two types of custard are filled vertically next to each other in the packaging. When serving this so-called "double custard", both types of custard emerge simultaneously and separately next to each other.

An obvious requirement for a product consisting of two or more vertically juxtaposed liquid components, which should be simultaneously and side by side pourable, is that the viscosity of each of the components is approximately equal. If the viscosity is too large, one component will remain in the package while the other component (s) is or is already being poured out.

Another requirement is that the density of each of the components is approximately equal. For example, if the densities differ by more than a few percent, during the shelf life of the product, the heaviest component will sink to the bottom and the others will "float", thus destroying the vertical distribution.

A major problem concerns the stability of the food as a whole and of the constituent components individually. This problem occurs to an increased extent if at least one of the components is a yoghurt product. The pH of 35 yoghurt products is lower than 6, usually between 4 and 5. During the intended storage period of a few weeks, conventional yoghurt is prone to sag. This is not a problem with a conventional yoghurt in a package, because an acceptable homogeneous quality can again be obtained by shaking or stirring before use. Shake this

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- 2 - however, it is not possible to use a package with a foodstuff according to the invention for use, because then the vertical arrangement of the components is lost.

The object of the present invention is to provide a solution to the above problem and is characterized in that the dairy product is a yoghurt product, which comprises a stabilizer and is stable for at least seven days due to the presence of said stabilizer, more preferably during is stable for at least two weeks and most preferably is stable for at least four weeks.

If handled as such, the food in the packaging will maintain good quality for the intended shelf life of several weeks. The components remain stable next to each other in the package and the yoghurt product substantially does not show any serum formation or settling. If no stabilizer has been added to the yoghurt product, a clear difference in viscosity can already be observed after a short time between the upper part and the lower part of the yoghurt component, which can manifest itself in serum formation.

In this application, by "pourable" is meant that, if the package is held at an angle with the pouring opening pointing downwards, the food can be poured without effort into a tray, on a plate, etc.

In this connection reference is made to EP-A-0 928 560. The foodstuffs described in this application are stable, but not pourable. The stability here is obtained by adding gelling agents or thickeners, such that gelled or pasty products are obtained.

In the present application, by "stable" is meant that the viscosity difference between the yogurt product in a component at the top of the package and the yogurt product in the same component at the bottom of the package is small. In particular, the viscosity difference is less than 20% and advantageously less than 10%. During the storage period, the foodstuff should be kept refrigerated, preferably below 10 ° C.

In a special embodiment, the yoghurt product comprises fresh yoghurt. Fresh yogurt means yogurt that contains millions of still living lactic acid bacteria, and which has an optimal - 3 - taste, compared to the long-life yogurt on the market.

Many substances known in the art can be used as a stabilizer, but the stabilizer advantageously comprises starch, modified starch or an additional amount of milk solids. More advantageously, the stabilizer comprises highly modified starch, with which an even better stability (homogeneity) of the yoghurt product in the packaging can be ensured during the storage period.

Yogurt product is meant, for example, natural yogurt, yogurt with sugar or sugar substitute, fruit yogurt and the like. Such a yoghurt product can be combined with one or more other components in a packaging with a foodstuff according to the invention.

Advantageously, at least two of the components are a yoghurt product with a stabilizer. This makes it possible to combine different flavors of yogurt in a pack next to each other, for example strawberry yogurt and peach yogurt or natural yogurt and yogurt with forest fruits, or even three or more types. In this way it is possible to taste and eat the different types of fruit separately with a multi-fruit yoghurt.

In another advantageous embodiment, at least another component comprises a fruit product. By fruit product in this context is meant a prepared fruit mass adapted to the yoghurt product according to the criteria mentioned in the introduction. The fruit mass can comprise one or more kinds of fruits and, if desired, other products (e.g. flavors).

The filling of the two or more constituent parts can be done in many different ways. For example, the components 30 can simply be filled side by side in the package, in concentric rings, in a star shape with the components alternating, and so on. If the packaging is moved relative to the filling openings during filling, other structures can also be achieved, such as a "swirl". A swirl is a kind of spiral shape that can be achieved by rotating the packaging during filling. Furthermore, it is possible, for example, to add the fruit mass in separate, discrete units to the yoghurt product, for example in the form of bubbles that alternate vertically.

A reaction can occur at the interface between the yogurt product and the fruit mass, in which acids from fruit from the fruit mass 5 act on proteins in the yogurt product, for example. This allows the yogurt product to become rough on the spot (clumping of yogurt particles). In order to improve this deterioration of the structure and the stability of the yoghurt product against the action of acid from the fruit mass during the storage period, the yoghurt component of the yoghurt product preferably has a particle size d3.2 of at most 20 μπ and advantageously at most 10 μτη. Yogurt with such a particle size retains a much finer structure during the shelf life and does not sift. In practice, the yogurt particle size can be adjusted by selection of the yogurt culture and culture conditions.

With a combination of a yoghurt product and a fruit mass, the osmotic value of the different components must also be taken into account. The osmotic value influences the displacement of mainly water between the different components. The osmotic value is mainly determined by the dry matter contents, in absolute value but also in type of dry matter. Of great importance here is often the sugar content. Often the sugar content of the fruit mass is much higher than the sugar content of the yogurt product. In order to prevent water from being extracted from the yogurt product by the osmotic effect, the sugar content of the fruit mass and the yogurt component must be equalized as much as possible. To this end, the sugar content of the yoghurt product is advantageously increased and the sugar content of the fruit mass is reduced to between 5% and 15%, preferably about 8%.

The invention will be explained in more detail below with reference to the appended drawing and some examples. In the drawing, the single figure shows some examples of cross-sections of packages with a foodstuff according to the invention.

In the figure, 1 denotes a packaging, for instance a conventional Tetrapak packaging. Other options include a transparent PET bottle or polycarbonate bottle. In practice, with the various packaging options, the content will be approximately 0.5-1.0 liters. 2 denotes a yoghurt product, in this case a strawberry yoghurt. Number 3 denotes a fruit mass, namely strawberry jam.

In figure 1a the yoghurt product is on one side of the container and the fruit mass on the other side. In Figure 1b, the fruit mass is between two separate masses of yogurt product.

In figure 1c, the fruit mass is added to the yogurt mass in the form of a so-called "swirl". This creates a spiral of 10 strawberry jam through the strawberry yogurt.

In the following the invention will be further elucidated on the basis of some examples.

Examples: Eleven combinations of yogurt product with yogurt product or fruit mass were made according to the recipes in Table 1. These were filled in two vertical layers side by side in conventional 1 liter Tetra packs, with 0.5 liter of each component filled.

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Table 1

Examples Column 1__ Column 2_ 1 Yogurt (0% milk fat, 0.85% Fruit mass (40% fruit puree or milk protein, 8% sugar, 0.02% RR, juice, 8% sugar, 4% starch, 0.2% 1.8% starch, 26% water, 63.33% thickener or gelling agent, 0.4% skim milk) dyes, 0.1% flavors, 47.3% ___ water) _ 2 Yogurt (0% milk fat, 0.85% Fruit mass (40% fruit puree or milk protein, 8% sugar, 0.02% YC) 471, juice, 8% sugar, 4% starch, 0.2% 1.8% starch, 26% water, 63.33% thickener or gelling agent, 0.4% skim milk) dyes, 0.1% flavors, 47.3% ___ water) _ 3 Yogurt (0 % milk fat, 0.85% Fruit mass (40% fruit puree or milk protein, 8% sugar, 0.02% BY-330, juice, 8% sugar, 4% starch, 0.2% 1.8% starch, 26% water, 63.33% thickening or gelling agent, 0.4% skim milk) dyes, 0.1% flavors, 47.3% _water) _ 4 Yogurt (1.5% milk fat, 0.85% Fruit mass (40% fruit puree or milk protein, 8% sugar, 0.02% RR, juice, 8% sugar, 4% starch, 0.2% 1.8% starch, 26% water, 61.83% thickener or gelling agent, 0.4% tapem each) dyes, 0.1% flavors, 47.3% ______ water) _ 5 Yogurt (1.5% milk fat, 0.85% Fruit mass (40% fruit puree or milk protein, 8% sugar, 0.02% RR, juice, 20% sugar, 3.5% starch , 0.2% 1.8% starch, 26.% water, 61.83% thickener or gelling agent, 0.4% skim milk) dyes, 0.1% flavors, 35.8% ___ water) _ 6 Yogurt (0% milk fat, 0.85% Fruit mass (40% fruit puree) or - milk protein, 8% sugar, 0.02% YC-471, juice, 8% sugar, 4% starch, 0.2% 0% starch, 91.13% skim milk) thickener or gelling agent, 0.4% dyes, 0.1% flavors, 47.3% water ) _ 7 Yogurt (0% milk fat, 0.85% Fruit mass (40% fruit puree or milk protein, 8% sugar, 0.02% YC juice, 8% sugar, 4% starch, 0.2% 471, 1.2% starch, 26.6% water, thickener or gelling agent, 0.4% 63.33% skim milk) dyes, 0.1% flavors, 47.3% ___ water) _ 8 Yogurt (0% milk fat, 0.85% Fruit mass (40% fruit puree or milk protein, 8% sugar, 0.02% YC juice, 8% sugar, 4% starch, 0.2% 471, 1.8% starch, 26% water, thickening or gelling mi ddel, 0.4% 63.33% skim milk) dyes, 0.1% flavors, 47.3% ___ water) _ 9 Yogurt (1.5% milk fat, 0.5% Yogurt (1.5% milk fat, 0.5% caseinate or equivalent% mmp, 8.5% caseinate or equivalent% mmp, 0% sugar, 0.002% RR and 0.002% 1st, 1% sugar, 0.002% RR and 0.002% 1st, 1% starch, 0.05% dyes, 0.08% starch, 0.05% dyes, 0.08% __ aroma, 88.37% skim milk) __ flavor, 96.86% skim milk) _ 10 Yogurt (1.5% milk fat, 0.5% Yogurt (1.5% milk fat, 0, 5% caseinate or equivalent% mmp, 8.5% caseinate or equivalent% mmp, 8.5% sugar, 0.002% RR and 0.002% 1st, 1% sugar, 0.002% RR and 0.002% 1st, 1% starch, 0, 05%, dyes 0.08% starch, 0.05% dyes, 0.08% flavor 88.37% skim milk) __ flavor, 88.37% skim milk) _ 11 Yogurt (1.5% milk fat, 0.5% Yogurt (1.5% milk fat, 0.5% caseinate or equivalent% mmp, 8.5% caseinate or equivalent% mmp, 8.5% sugar, 0.002% RR and 0.002% 1st, 0% sugar, 0.002% RR and 0.002 % 1st, 0% starch, 0.05% dyes, flavor starch, 0.05% dyes, 0.08% __0, 08%, 89.37% skim milk) __ aroma, 89.37% skim milk) _

After 14 days of storage at 7 ° C, the particle size d3 (2 5 in μιη (Malvern Mastersizer, yogurt sample without starch dilute 2000x in water), the viscosity difference in each component between bottom and top layer in% (Rheometrics RFS II, parallel plates, diameter 50 mm, spacing 2 mm, shear rate 10 s_1, viscosity measured after 30 s), the density difference kg / 1 between 10 bottom and top layers (calculated from the ingredient composition) and the - 7 - visual and pouring qualities measured. in Table 2. Furthermore, of 3 combinations, the viscosity difference between top and bottom in a component was measured after 1, 7, 14 and 21. The results are shown in Table 3.

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Table 2

Pre- D3.2 (pm) Aviscosity Density Review after 14 days of storage images____ _1__9d3__4.6% __ 0 _% __ Beautifully smooth when pouring_ 2 __12.7__3.6% __ 0 _% __ Beautifully smooth when pouring_ 3. 22.4 5.9% 0% Rough on separation between yogurt and fruit ____ when pouring_ 4 9.9 3.3% 0% Fruit and yogurt neatly separated as ____________ when filling 5 10.2 4.8% 4% Fruit slumped, yogurt to __________ above _ 6 12.1 31.5% 0% At the top of the product serum on the yogurt, and mixing with fruit mass, at the bottom of the product thick raw yogurt.

_____ Does not pour regularly_ 7 11.9 6.9% 0% Fruit and yogurt are still separated, but begin to form serum, and slightly rougher yogurt at the bottom. Pour regularly _____ just regularly, _ 8 12.0 1.6% 0% Fruit and yogurt neatly separated, _____ regularly pour_ 9 9.6 5.5% 2.4% On top of the product there is some serum. The product is also not homogeneous. The column without sugar is thicker and somewhat _____ lumpy in particular at the interface. 10 9.9 4.7% 0% Both yogurt columns are neatly separated _____, as with filling. 11 9.6 23.8% 0% Both columns are neatly separated.

However, the top of the suit contains approximately 20 ml of serum. When serving, the first part is visually less viscous than the last __________ part.

Table 3

Pre day 7 'day 14' day 21 'day images__Aviscosity Aviscosity__Aviscosity__Aviscosity_ _6__10.5% __ 17.9% __ 31.1% __ 25.2% _ _7__5.9% __ 6.5% __ 6.9% __ 7.5% _ ~ 8 I 3.3% I 2.9% 1.6% I 5.7% 10

In Table 2, Example 8 is a yogurt / fruit combination according to the invention. The yogurt had a small particle size, and added stabilizer (starch). Even after 21 days of storage at 7 ° C, the viscosity difference between top and bottom layers was less than 6%. After 14 days of storage (time of assessment), fruit and yogurt are still nicely separated, and the product pours out regularly.

No stabilizer was added in Example 6 and Example 11. After 14 days of storage, the viscosity difference was over 30% • 015261w - 8 - and almost 25%, respectively. This was expressed in the assessment of the formation of serum on top of the yogurt layer and in uneven pouring.

In Example 5, there was a 4% density difference between fruit and yogurt product. After two weeks, the fruit, which was heavier, had sunk to the bottom and the yogurt had floated to the surface.

Finally, example 3 used a different yogurt culture that gave a larger particle size. After two weeks, the yogurt had curved on the fruit-yogurt boundary layer under the influence of the acids from the fruit mass.

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Claims (7)

Packaging (1) with a foodstuff, which foodstuff is pourable and comprises at least two liquid components (2,3) present substantially vertically next to each other in the packaging (1), which components (2,3) contact each other and of which at least one component (2) is a dairy product, characterized in that the dairy product is a yoghurt product (2), which comprises a stabilizer and is stable for at least 7 days due to the presence of said stabilizer. Foodstuff package (1) according to claim 1, characterized in that the yoghurt product (2) is stable with the stabilizer for at least two weeks. Foodstuff package (1) according to claim 1, characterized in that the yoghurt product (2) with the stabilizer is stable for at least four weeks. Foodstuff package (1) according to one or more of the preceding claims, characterized in that the stabilizer comprises starch, modified starch or an additional amount of milk solids. Foodstuff package (1) according to one or more of the preceding claims, characterized in that at least two of the components (2) are a yoghurt product with a stabilizer. 30 Foodstuff package (1) according to one or more of the preceding claims, characterized in that at least one other component (3) comprises a fruit product. 1 A ' Food package (1) according to one or more of the preceding claims, characterized in that the yoghurt component of the yoghurt product has a particle size d3.2 of at most 20 µm.