ACID-STABLE CREAMER OR WHITENER COMPOSITION Russian patent published in 2017 - IPC A23C11/00 A23C11/08 A23C11/02 

FIELD: food industry.

SUBSTANCE: group of inventions relates to food industry, in particular to a composition of a creamer or whitener in form of particles, containing fat, carbohydrates, whey protein and acidifier, and a method for production thereof. If reconstituted in demineralized water, 10 wt% dispersion or solution of said composition in demineralized water has pH from 3.5 to 6.0. Particles of creamer or whitener contain at most 10 wt% of total weight of protein fraction of casein and/or caseinate. Weight ratio of fat:whey protein ranges from 6:1 to 15:1. Composition contains 10–50 wt% of free fat of total dry weight of composition. Method comprises providing preferably aqueous solution of whey protein and, if necessary, other water-soluble components with concentration of water-soluble components of 5–60 wt% and temperature of up to 55 °C. Fat source is added to solution and kept or temperature is raised to 55–65 °C. Mixing is carried out to produce a pre-emulsion. Pre-emulsion pH is adjusted to a value of 3.5–6.0 using acidifier. Pre-emulsion is homogenised at temperature of 55–65 °C under pressure (3,000–10,000 kPa) 30–100 bar to produce an emulsion. Emulsion spray drying is carried out with pressure in nozzle (3,000–10,000 kPa) 30–100 bar. Dry powder or granulated composition contains a creamer or whitener in form of particles. Soup or sauce with pH 3.5–6.0 contains a creamer or whitener in form of particles. Concentrate of soup or sauce with pH 3.5–6.0 contains a composition of creamer or whitener in form of particles.

EFFECT: group of inventions enables to manufacture a product resistant to coagulation in hot and acidic media and provides an excellent whitener.

17 cl, 1 tbl, 3 ex