Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Foam or foamable type
Patent
1983-11-01
1985-12-03
Jones, Raymond
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Foam or foamable type
426491, 426492, 426586, A23C 1300
Patent
active
045565740
DESCRIPTION:
BRIEF SUMMARY
The present invention relates to a method of improving the whipping properties of cream by adding a fraction of buttermilk to the cream.
The processes run in parallel when cream is whipped. The first one consists of beating air into the cream with a gradual atomizing of the air into smaller and smaller bubbles. The second one is that fat globules in the cream stick together to form aggregates with increasing size.
During the whipping a two phase system is formed, in which air is the disperse phase and cream the continuous phase. In the continuous phase the fat globules are packed such that they form a supporting skeleton. If the supporting skeleton shall form there is needed
a. that the fat is crystallized
b. that aggregate forming agents are available.
The skeleton must be rigid and kept together of aggregate forming substances. These substances are found in the membranes of the fat globules. The membranes consist of two different types of lipoprotein complex with different solubility in water. The inner layer of the membranes consists of the lipides which have the least polar properties. The outer layer consists of phospholipides with hydrophile groups to which further proteins are bound. These aggregates of phospholipides and proteins are key components in order to obtain a sufficient aggregate state of the fat globules.
The possibility to whip cream diminishes at a lower fat content. In order to obtain a stable foam a fat content of 35-40% fat is needed. At a lower fat content there is not a sufficient amount of the aggregate forming substances mentioned above. If one wants to produce cream which may be whipped with a lower fat content, aggregate forming substances, for example monoglycerides, must be added. Such substances may however change the taste of the cream.
One has earlier tried to obtain naturally occuring aggregate forming components from milk, which components have been mixed with cream with a low fat content. Such a procedure is described in the Norwegian patent publication No. 118 019. According to the patent publication cream with a fat content over 30 percent by weight is mixed with buttermilk in such a relation that a cream with a fat content of 17-28% is obtained. According to the patent publication it is possible to whip this cream. A mixture with a corresponding amount of skimmilk gives a cream, which is impossible to whip. The reason for this should be that while skimmilk has a content of phospholipides of 0.01-0.02%, buttermilk with the same fat content contains 10 times more phospholipides.
In the Swedish patent publication No. 391 633 there is described another way of obtaining a cream, which is whippable with a low fat content. In this case one starts with cream having a fat content of at least 30 percent by weight from which there is separated a fat rich fraction with a fat content of over 90 percent by weight. The fraction rich in fat is separated in such a degree that the remaining water containing fraction consists of a cream, which is whippable. Separation takes place in a homogenizer. According to the patent publication the fact that the cream is whippable depends on a complex compound of phospholipides and proteins, which complex easily breakes down. When carrying through a total phase change and separation of clean butteroil the complex compound will still be left in the water containing fraction.
The Swedish patent publication No. 362 343 describes another method of producing whippable cream. According to this method a fraction containing membrane substance is added to cream, which fraction has been obtained by melting butter, which has then been centrifuged. Cream with a fat content of at least 30 percent by weight is mixed with the obtained fraction containing membrane substance, which has a low fat content to yield a mixture with a fat content of 20-25 percent by weight of the mixture. Butter oil is obtained as a by-product.
The patents which have been mentioned above were applied for in the middle and end of the sixties, but the methods, which have been described h
REFERENCES:
patent: 2414837 (1947-01-01), Riggs
patent: 3468671 (1969-09-01), Bratland
patent: 3505077 (1970-04-01), Bratland
patent: 4205090 (1980-05-01), Maubois et al.
Account from Statens Forsogsmejeri, Hillerod, Denmark: Report 242, pp. 33-35.
Andersson Kenneth
Pihl Per
Alfa-Laval AB
Cintins Marianne M.
Hapgood Cyrus S.
Jones Raymond
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