Microparticulation of milk proteins by high pressure homogenization to produce a fat substitute
1993
Paquin, P. | Lebeuf, Y. | Richard, J.P. (Universite de Laval, Quebec (Canada). Centre de Recherches STELA. Faculte des Sciences de l'Agriculture et de l'Alimentation) | Kalab, M.
In recent years there has been an important effort in research and development to produce ingredients that will mimic fat in food products. One of the important aspects is to produce an ingredient that will have the spherical shape and functionality of fat. The work presented here shows a new alternative to present fat substitutes obtained by the use of a specific high pressure device that gives spherically shaped particles from a completed aggregated protein dispersion. This high pressure homogenization process (up to 1200 bars) is called microfluidization. For many years, we have developed expertise with this technology, first to produce fine emulsions (small mean average particle size and narrow size distribution) from milk and cream. We have now applied the technology to break aggregated milk protein (whey proteins or total milk proteins) dispersions into small spherical shapes to mimic the ball bearing effect of fat particles in food. With different conditions (pressure, temperature and number of passes) we have obtained different sized particles with mean diameters of 2 micrometers or 10 micrometers and having narrow distributions. Results are presented on different ingredients and on their incorporation in a Cheddar cheese. We have shown that the particles can be retained in the milk protein matrix. This incorporation also increased the yield of cheese by 0.5 per cent at a moisture content of 37 per cent.
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