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WO2025159882A1 - Boisson cultivée à haute teneur en protéines préparée à partir de caséine à minéralisation réduite - Google Patents

Boisson cultivée à haute teneur en protéines préparée à partir de caséine à minéralisation réduite

Info

Publication number
WO2025159882A1
WO2025159882A1 PCT/US2025/000003 US2025000003W WO2025159882A1 WO 2025159882 A1 WO2025159882 A1 WO 2025159882A1 US 2025000003 W US2025000003 W US 2025000003W WO 2025159882 A1 WO2025159882 A1 WO 2025159882A1
Authority
WO
WIPO (PCT)
Prior art keywords
protein
free
pectin
stabilizer
milk
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
PCT/US2025/000003
Other languages
English (en)
Inventor
John Lucey
Daniel WILBANKS
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Wisconsin Alumni Research Foundation
Original Assignee
Wisconsin Alumni Research Foundation
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Wisconsin Alumni Research Foundation filed Critical Wisconsin Alumni Research Foundation
Publication of WO2025159882A1 publication Critical patent/WO2025159882A1/fr
Pending legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/137—Thickening substances
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/14—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/14—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment
    • A23C9/142—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/14—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment
    • A23C9/146—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by ion-exchange
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/38—Other non-alcoholic beverages
    • A23L2/382—Other non-alcoholic beverages fermented
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/52—Adding ingredients
    • A23L2/66—Proteins

Definitions

  • fermented milk beverages are not as storage stable nor as temperature stable as compared to, say, electrolyte beverages, such as Gatorade, that do not contain protein. This is especially the case when the protein concentration of the fermented milk beverage approaches or exceeds about 5 wt%. At protein concentrations at or above about 5 wt%, it is diff icu It/impossible to keep the cultured milk beverage a free flowing, uniform liquid - even with added stabilizing compounds. At higher concentrations, the proteins react with each other, either agglomerating and causing phase separation of the liquid serum from the agglomerated proteins, or gelling and rendering the beverage no longer free-flowing (and thus not drinkable).
  • the product is heat-treated so that at least about 75% of the whey protein in the product is in an undenatured state.
  • the Christiansen patent produces a high-protein cultured milk beverage by manipulating the ratio of proteins in milk. (In bovine' milk, the natural ratio of caseimwhey is roughly 80:20. In contrast, Christiansen's beverage uses a 20:80 ratio to produce a thin, low-viscosity beverage.
  • WO 2017/109466 published June 29, 2017, to Aria Foods Limited, describes an extended shelf-life, protein-enriched milk product having a fat content of less than 0.5% v/v and a protein content of 4.2-4.5% v/v.
  • the product is made by heat treating the centrifugate of fermented skim milk, cooling it to form a milk protein concentrate (MPC) and mixing the MPC with microfiltered and pasteurized skimmed milk to form the enriched milk protein product.
  • MPC milk protein concentrate
  • the beverage may be derived from milk.
  • the beverage may be derived from milk.
  • a method to make a free-flowing beverage comprising
  • step (a) comprises fermenting an aqueous solution comprising colloidal calcium phosphate-reduced casein.
  • step ( b) comprises adding a stabilizer that comprises an anionic polysaccharide.
  • step (b) comprises adding a stabilizer selected from the group consisting of pectin, high-methoxy pectin, carboxymethylcellulose, alginate, soybean polysaccharide, carrageenan, and combinations thereof.
  • step ( b) comprises adding a stabilizer comprising pectin.
  • step (a) further comprises, prior to fermenting, subjecting the aqueous solution to filtration, ultrafiltration, and/or diafiltration.
  • liquid yogurt comprises from about 5 wt% protein to about 9 wt% protein.
  • liquid yogurt comprises from about 6 wt% protein to about 8 wt% protein.
  • a free-flowing beverage made by a process comprising:
  • step (a) comprises fermenting an aqueous solution comprising colloidal calcium phosphate-reduced casein.
  • step (b) comprises adding a stabilizer that comprises an anionic polysaccharide.
  • step (b) comprises adding a stabilizer selected from the group consisting of pectin, high-methoxy pectin, carboxymethylcellulose, alginate, soybean polysaccharide, carrageenan, and combinations thereof.
  • step (b) comprises adding a stabilizer comprising pectin.
  • step (a) further comprises, prior to fermenting, subjecting the aqueous solution to filtration, ultrafiltration, and/or diafiltration.
  • liquid yogurt comprises from about 5 wt% protein to about 9 wt% protein.
  • liquid yogurt comprises from about 6 wt% protein to about 8 wt% protein.
  • a free-flowing beverage comprising colloidal calcium phosphate-reduced casein and a stabilizer.
  • CCP colloidal calcium phosphate.
  • CDR Center for Dairy Research, Madison, Wisconsin US.
  • HM high-methoxy.
  • LM low-methoxy.
  • MCI micellar casein isolate. NaCas - sodium caseinate.
  • NFDM non-fat dry milk.
  • SCC soluble casein concentrate.
  • the term “free flowing” as applied to a beverage is defined as the beverage being easily pourable with minimal shaking of its container. "Free flowing” may be quantitatively defined by use of a controlled-shear rheometer and application of a constant shear rate of 0.01 s 1 for several minutes as described by Luyten, Kloek, & van Vliet, "Yielding behaviour of mixtures of xanthan and enzyme-modified galactomannans, " Food Hydrocoll. 1994; 8:431-440. Prior to analysis, the geometry (concentric cylinder) is inserted into the sample and allowed to rest, while maintained at 4°C, for 1 hour prior to the application of shear. A yield stress ⁇ 5 Pa at 4°C is defined herein as “free flowing,” and a yield stress > 5 Pa is a gel and not “free flowing.”
  • pectin and “pectins” are defined broadly to include any heteropolysaccharide from any source whose principal monomeric unit is galacturonic acid, including high- and low-methoxy pectins, pectinates, pectates, acetylated forms of the foregoing, amidated forms of the foregoing, thiolated forms of the foregoing, and the like.
  • HM pectin high-methoxy pectin
  • LM pectin low-methoxy pectin
  • pectin is pectin in which less than 50% of the galacturonic acid residues are esterified.
  • yogurt is used colloquially to describe a cultured product, regardless of the method of acidification (e.g., fermentation, direct acidification, addition of glucono-delta-lactose, or other means of incorporating acid). It is not restrictive to legal definitions of yogurt as defined by the FDA, EU, or other entity which define certain allowable ingredients, starter cultures, and processing steps for yogurt.
  • Numerical ranges as used herein are intended to include every number and subset of numbers contained within that range, whether specifically disclosed or not. Further, these numerical ranges should be construed as providing support for a claim directed to any number or subset of numbers in that range. For example, a disclosure of from 1 to 10 should be construed as supporting a range of from 2 to 8, from 3 to 7, from 1 to 9, from 3.6 to 4.6, from 3.5 to 9.9, and so forth.
  • the method disclosed herein can comprise, consist of, or consist essentially of the essential elements and steps described herein, as well as any additional or optional ingredients, components, or limitations described herein or otherwise useful in synthetic / enzymatic organic chemistry.
  • Fig. 1 is a graph showing yield stress of yogurt samples stored for 6 months at ambient temperature.
  • the yogurt was prepared from micellar casein isolate dispersed in ultrafiltered milk permeate. Samples were thermally processed at 72°C for 60 s prior to storage. From Wilbanks et al. (2022) "Comparison of micellar casein isolate and nonfat dry milk for use in the production of high-protein cultured milk products," J. Dairy Science 106(l):61-74.
  • Fig. 2 is a histogram presenting storage modulus of yogurt samples prepared from micellar casein isolate dispersed in ultrafiltered milk permeate at 4-8% protein. After acidification, yogurts were mixed with high methoxy pectin (1.0%) and homogenized prior to analysis.
  • Fig. 3 is a histogram showing serum pectin content (non-adsorbed) of yogurt samples prepared at 4-8% protein from micellar casein isolate dispersed in ultrafiltered milk permeate.
  • Fig. 4 is a histogram showing the storage modulus (Pa) of 8% protein yogurt samples prepared with 1.0% high-methoxy pectin.
  • High-protein yogurts were prepared from nonfat dry milk (“NFDM”) in water, micellar casein isolate (“MCI”) in ultrafiltered milk permeate, soluble casein concentrate (“SCC”) in water, and sodium caseinate (“NaCas”) in water. Samples were heated at 72°C for 60 s, cooled to ambient temperature, and measured by small amplitude oscillatory rheology.
  • NFDM nonfat dry milk
  • MCI micellar casein isolate
  • SCC soluble casein concentrate
  • NaCas sodium caseinate
  • Fig. 5 is a histogram showing non-adsorbed (serum) pectin content of 8% protein- cultured milks prepared with 1.0% HM pectin.
  • Fig. 6 is a graph showing the viscosity of 8% protein yogurt samples prepared with 1.0% high-methoxy pectin.
  • High-protein yogurts were prepared from nonfat dry milk (NFDM) in water, micellar casein isolate (MCI) in ultrafiltered milk permeate, soluble casein concentrate (SCC) in water, and sodium caseinate (NaCas) in water. Samples were heated from 22-72°C over the course of 450 s, then held at 72°C for 60 s while continuously measuring viscosity at a constant shear rate of 50 s-1.
  • Fig, 7 is a photograph showing cultured milk samples prepared at 7% protein and 1.0% HM-pectin before (left) and after (right) heating at 72°C for 60 s.
  • Fig. 8 is a graph showing viscosity of yogurt beverages stabilized with 1.0% pectin prepared at 8% protein using various milk protein sources. Shown are nonfat dry milk (NFDM), micellar casein isolate (MCI), sodium caseinate (NaCas), soluble casein concentrate (SCC), and reduced calcium MPC (MPC Iow Ca).
  • NFDM nonfat dry milk
  • MCI micellar casein isolate
  • NaCas sodium caseinate
  • SCC soluble casein concentrate
  • MPC Iow Ca reduced calcium MPC
  • Cultured milk beverages include a wide range of milk-derived products that can be generally described as acidic (pH ⁇ 4.6). Acidification is typically achieved by bacterial fermentation, although direct acidification is also be used. Examples of cultured milk beverages include yogurt beverages, yogurt smoothies, kefir, ayran, doogh, lassi, koumiss, and the like.
  • Acidifying milk causes the proteins to coagulate, thereby yielding a semi-solid gel.
  • the resulting gel can be broken by stirring.
  • the acidic environment promotes reaggregation of the milk protein particles (given sufficient time).
  • many traditional cultured milk beverages are prepared by diluting the cultured milk product in water, aqueous sugar solutions, or aqueous salt solutions to maintain a low protein concentration. The lowered protein concentration prevents coagulation and thus the beverage remains a flowable liquid (rather than a gel).
  • phase separation In addition to gel reformation (which is a defect in a product designed to be a flowing liquid), another major defect in cultured milk beverages is phase separation.
  • the mechanism for phase separation in cultured milk beverages is similar to gel reformation. Protein particles aggregate under the acidic conditions to a point where the density of the aggregated protein particles cause them to separate from the liquid portion of the beverage (the serum) by gravity.
  • the primary defect in cultured milk beverages having a protein concentration less than about 3.4% protein is phase separation.
  • Concentrated cultured milk beverages having protein levels greater than about 3.4% protein are more likely to experience gel reformation.
  • Gel formation largely prevents (or greatly inhibits) phase separation but renders the product undrinkable - it's no longer a free-flowing beverage. It now requires intense shaking or a spoon or some other implement to consume. To prevent both defects (gelling and phase separation), stabilizers are used by commercial manufacturers.
  • Stabilizers for cultured milk beverages inhibit or prevent the aggregation of protein particles either by adsorption onto the surface of protein particles or by forming a much weaker gel in the serum phase which prevents/limits the Brownian motion that leads to further protein-protein interactions.
  • anionic polysaccharides are common stabilizers for cultured milk beverages.
  • High-methoxy (HM) pectin, carboxymethylcellulose (CMC), alginate, soybean polysaccharide, and carrageenan are common anionic stabilizers used in cultured milk beverages.
  • yogurts were prepared having 4, 5, 6, 7, and 8 wt% protein. Each type of yogurt was stabilized with 1 wt% high-methoxy pectin. Only the 4 wt% yogurt had a storage modulus below 1 Pa. This yogurt was a free-flowing liquid. The others all formed gels.
  • Milk is the primary food source for mammalian infants and designed in part to deliver very high concentrations of calcium and phosphate minerals to the young.
  • Calcium and phosphate concentrations in milk exceed typical solubility limits because of their unique packaging within nanoclusters inside the structure of milk proteins (casein).
  • This type of calcium and phosphate in milk is known as colloidal calcium phosphate (CCP).
  • CCP colloidal calcium phosphate
  • High-protein cultured milk beverages thus tend to exhibit a higher overall ionic strength compared to lower-protein variants, due to the solubilization of milk minerals normally found within the casein structure.
  • SCC was used to prepared high protein milks with about 50% CCP removed, acidified to pH 4.0, combined with 1.0% HM pectin and homogenized to produce fluid cultured milk beverages with G' values ⁇ 1 Pa.
  • Fig. 4 shows the G' values for 8% protein yogurts made from non-fat dry milk (NFDM), from micellar casein without demineralization (MCI), from yogurt made from demineralized SCC, and from yogurt made from sodium caseinate (NaCas).
  • NFDM non-fat dry milk
  • MCI micellar casein without demineralization
  • NaCas yogurts formed gels even after after stabilizer was incorporated.
  • the demineralized SCC beverages were so stable, in fact, that high heat (72"C for 60 s) could be applied to them without protein aggregation.
  • FIG. 7 A photograph is shown in Fig. 7 demonstrating particle aggregation that occurs during heat treatment without proper stabilization of protein particles.
  • yogurt samples prepared at 7% protein and 1.0% HM pectin.
  • the panel on the left shows the product before heating at 72°C for 60 s; the panel on the right shows the same product after the heat treatment. Even with the added pectin, the product clearly suffered coagulation and phase separation.
  • Fig. 8 depicts the viscosity of several working examples of beverages made according to the presently disclosed method.
  • a reduced calcium MPC was obtained commercially from Milk Specialties Global (now Actus Nutrition, Eden Prairie, Minnesota, US) (20.9 mg Ca per gram protein) that is reduced in calcium content by approximately 50%.
  • the calcium reduction in the MPC powder is approximately equivalent to the levels achieved in the Soluble Casein Concentrate powder produced by CDR.
  • the primary difference between the low Ca MPC and SCC is the presence of whey proteins in the low Ca MPC.
  • Yogurts prepared with 1% pectin at 8% protein using reduced calcium MPC exhibited heat stability after heating to 72°C (l°C/min) and holding at 72°C for 60 seconds.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Microbiology (AREA)
  • Water Supply & Treatment (AREA)
  • Dairy Products (AREA)

Abstract

L'invention concerne un procédé de production de boissons à écoulement libre à concentration en protéines relativement élevée, à l'aide de caséine appauvrie en minéraux et d'un stabilisant, ainsi que la boisson produite par un tel procédé.
PCT/US2025/000003 2024-01-24 2025-01-24 Boisson cultivée à haute teneur en protéines préparée à partir de caséine à minéralisation réduite Pending WO2025159882A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US202463624501P 2024-01-24 2024-01-24
US63/624,501 2024-01-24

Publications (1)

Publication Number Publication Date
WO2025159882A1 true WO2025159882A1 (fr) 2025-07-31

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ID=96545751

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/US2025/000003 Pending WO2025159882A1 (fr) 2024-01-24 2025-01-24 Boisson cultivée à haute teneur en protéines préparée à partir de caséine à minéralisation réduite

Country Status (1)

Country Link
WO (1) WO2025159882A1 (fr)

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20230014051A1 (en) * 2019-12-11 2023-01-19 Earl Christiansen Shelf-Stable High-Protein Yogurt Products

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20230014051A1 (en) * 2019-12-11 2023-01-19 Earl Christiansen Shelf-Stable High-Protein Yogurt Products

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
WILBANKS DANIEL J: "Investigations into the use of micellar casein for the manufacture of high protein cultured milk products", A DISSERTATION SUBMITTED IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE DEGREE OF DOCTOR OF PHILOSOPHY (PH. D., 30 August 2022 (2022-08-30), XP093338690 *

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