FIELD OF THE INVENTION
This invention relates to an artificial liquid cream, a food additive,
for utilization in unsweetened cooking and whipping applications
particularly at an unusual high temperature and shows excellent results
as an alternative of milk cream.
BACKGROUND OF THE INVENTION
Natural dairy cream is used extensively in cooking a range of food
products including savoury dishes such as creamy pasta sauce and sweet
dishes. Creams are available in a variety of physical form, the
consistency of dairy cream often correlates to their fat content. These
thicker dairy cream have typical fat content of about 30-36% which is
very high.
There is a public interest in reducing the fat content of
ingredientsladditives used in cooking, although without losing the taste
and textural properties that come from the fat content.
Artificial creams have become generally accepted as an alternative
to natural cream for reasons of economy, ease of handling. Many cooking
as well as whipping oil in water emulsion proposed as substitute of dairy
cream. Many non-dairy whip toppings and cooking cream is available in
market as frozen conditions which is a oil in water emulsion comprises
with 100% vegetable fat, sodium caseinates, emulsifiers, stabilizers and
acidity regulators but they have no longer shelf life.
Page 2 of 40
I Now the trend of UHT products is increasing because UHT products
I ..
are available in tetra packaging and have longer shelf life than frozen
I products. Many UHT non-dairy whip toppings and cooking creams
I available in market, but doesn't fulfill both the applications together
cooking as well as whipping.
Artificial cream is a homogenized blend of dairy, vegetables and
inorganic ingredients comprises mainly water, vegetable fat, stabilizer and
emulsifiers and buffer's, homogenized by single or double stage
homogenization with downstream or upstream process and then passes
through Ultra Heat Treatment (UHT) by a tubular heat exchanger, thereby
avoids storage and transport in frozen or cooled state.
All over the world there is a high demand for whipping as well as
cooking oil-in water emulsions shows a very high overrun and shape
stability for making decorations on cakes and for using as filling or
topping on all kind of desserts and can be utilized in cooking applications.
Cooking as well as whipping cream has become substitute for dairy
milk creams in part because a large number of people are either unable or
unwilling to consume dairy products.
Cooking cream also offers certain advantages over dairy creams,
such as better shelf life and consistent quality and price. Natural dairy
milk creams have a number of disadvantages viz. a limited shelf life,
typically less than two weeks under refrigerated storage conditions.
If these creams are thermally processed to increase the shelf life,
this can adversely affect the properties of the cream, including sensory
and oi-ganoleptic attributes including taste, mouthfeel, texture, colour
Page 3 of 40
previously, these cream substitute or designed dairy fat freelor contain
vegetable fats and oils in place of dairy fats or other ingredient. This
I
result in the cream substitute having a flavour and organoleptic
-
and odour. In addition, when subjected heating to elevated' temperatures
typical in cooking, such as savoury cream- based sauces, the cream
becomes runnier and fails to adhere to other food products being coated,
resulting in flavor being lost from the food product itself as the creamy
liquid pools at the bottom of the dish. A further disadvantage of the
natural dairy milk cream is that cream has a higher fat content.
A number of alternatives of dairy milk cream have been proposed
properties that does not sufficiently'closer of natural dairy cream. In
addition, these substitute does not address the other. problems such as
stability in cooking, thickened consistency, retaining good coating
properties on food at elevated temperatures, consumer acceptable
organoleptic characteristic in whipping which should be stable to
cracking, bulging, flowing, visual coarseness and air cell coalescence at
room temperature and remains extendable and spreadable and capable of
being made in to rosettes of acceptable quality.
Natural dairy cream, many proposed substitute and other cooking
and whipping creams available in market usually lack high temperature
stability, which is an important characteristic for creams to be used in
cooking (Smith, 2000). Currently no any products available in the market
which fulfills both the applications and can be used as an alternative of
milk cream.
Page 4 of 40
The currently available products have merits and demerits and a
brief analysis of the same is carried out which has been summarized
below:
Frozen & UHT cooking cream :
Many frozen and UHT cooking creams as substitute of dairy cream
is available in market which are using in hot kitchen applications, they
have good consistency, texture and stability but they are sweeter in their
taste, which is not desired. When the cream subjected to elevated
temperatures (upto 130%) typical in cooking, they don't show stable in
this particular temperature. Also, they added synthetic milk or cream
flavor in their formulation which cannot be compared with dairy cream.
Most of the product particular frozen have not longer shelf life and need
frozen storage and transport. To avoid this, UHT product has been
launched and they have longer shelf life, but most of the UHT product
also don't show stable at elevated temperatures because when the
product treated in UHT at up to 137 "C, some ingredients of the product
loss their characteristics and will not perform well typical in cooking.
These cream substitute or designed dairy fat freelor contain vegetable
fats and 'oils in place of'dairy fats or other ingredient. This result in the
cream substitute having a flavour and organoleptic properties that does
not sufficiently closer of natural dairy cream. They will not be used as
whip topping also.
Frozen & UHT whip toppings-
Many frozen and UHT whip toppings available in market which are
100% non-dairy homogenized blend (oil in water emulsion) using in cake
icing and rosettes, they have good consistency, texture and stability. They
Page 5 of 40
contain sugars and other sweeteners in more quantity. They cannot be
used in cooking applications. Most gf the frozen whip topping has not
freeze thaw stability and not addresses improved resistance to cracking,
flowing, bulging and weeping of the whipped topping. They also have low
overrun and doesn't have foam stability after whipping.
There are number of drawbacks in the existing similar type of products
as described below:
1. Currently no products are available in the market which fulfills both
the applications and dan be used as an alternative of milk cream.
2. It is desired to produce an altern'ative of milk cream that addresses
one or more deficiencies in natural milk cream and also is available as
cooking as well as whipping creams. These cream substitute or
designed dairy fat free/or contain vegetable fats and oils are in place of
dairy fats or other ingredient. This result in the cream substitute
having a flavour and organoleptic properties that does not sufficiently
closer of natural dairy cream.
3. In addition, these substitute does not address the other problems
such as stability in cooking, thickened consistency, retaining good
coating properties on food at elevated temperatures, consumer
acceptable organoleptic characteristic in whipping which should be
stable to cracking, bulging, flowing, visual coarseness and air cell
coalescence at room temperature and remains extendable and
spreadable and capable of being made in to rosettes of acceptable
quality.
Page 6 of 40
4. The previous proposed substitute have sweeter in the taste, the cream
is using in cooking application so unsweetened cream substitute is
desired.
5. Proposed substitute and other cooking and whipping creams available
in market .usually lack high temperature stability, which is an
important characteristic for creams to be used in cooking.
6. These substitutes do not address the nutritional benefits of the
products, fat, protein, carbohydrate content etc.
7. These substitutes do not address the health concepts of consumers
regarding trans-fats, MUFA, PUFA and cholesterol. '
Considerable efforts have been regularly initiated to improve the
various aspects relating with prosthetic knee joint devices and its
mechanism as evident from a large, number of patents being filed every
years. A sample survey has been conducted during the R&D phase of
instant invention with an aim not to reinvent or repeat any effort which
has already been patented. For example WO Pub. No. 2004021804 on
"COOKING CREAM" highlights a cooking cream that is useful for cooking
and preferably has a good whipping capability also. The cream comprises
about 55 to 93% by weight water, about 5 to 45% by weight fat, about 1
to 10% by weight protein, about 0.5 to 10% by weight starch, and an
effective amount of emulsifier. Preferably, the cream also contains an
effective amount of stabilizer and an effective amount of buffer.
Page 7 of 40
US Patent No. 20040186591 on "CREAM SUBSTITUTE" reports A
cream substitute comprising from 5% to 40% by weight of butter, from
about 0.25% to about 5% by weight of a thickening agent, and about
0.25% to about 4% of a food protein, based on the total weight of the
cream substitute, together with a sufficient amount of water to total 100%
by weight, and, optionally, from about 0.05% to about 2% by weight of a
food acceptable acid.
US App. No. 2011086156 (Al) on "CREAM SUBSTITUTESn discloses
cream substitutes comprising: a cheese curd, a water source, and a
combination of gums that provide the cream substitute the texture of a
I thick cream, and/or stability against oil separation. The gums may be
locust bean gum and xanthan gum. The amount of cheese curd in the
composition is typically not more than about 55% by weight of the total
ingredients. There is also provided a process for the manufacture of a
cream substitute, comprising: combining a cheese curd, a water source,
and hydrated gums, to form a mixture, in which the amount of cheese
curd is not more than about 55% by weight of the total ingredients,
homogenising the mixture, and heating the mixture at a temperature and
for a time sufficient to pasteurize the' mixture to form a cream substitute.
Accordingly, it is desired to produce an alternative of milk cream
that addresses one or more deficiencies in natural milk cream and also
available cooking as well as whipping creams. It is also desired that the
cream substitute be based on some blend of dairy ingredients, to retain a
dairy based flavor.
The instant artificial liquid cream is developed, as an alternative of
dairy cream, which is a 'homogenized blend of vegetable, dairy and
Page 8 of 40
inorganic ingredients that comprises water, edible fully hydrogenated
vegetable' fat, milk solids, emulsifiers, caseinate, acidity regulator,
stabilizers and modified starches and can be used for cooking at an
unusual high temperature. The term "liquid" denotes the cream which is
quite liquidable in application and can be used as cooking as well as
whipping cream and shows excellent results as an alternative of milk
cream. The development relates to a UHT treated oil-in water emulsion
storable up to 20°C having good taste, overrun, stability, and texture.
OBJECTS OF THE INVENTION:
. The main object of the invention is to provide an alternative source
of dairy milk cream which can be utilized in cooking as well as whipping
applications and their base composition should be unsweetened.
Another object of this invention is to provide an alternative source
of dairy milk cream which is storable up to 2-0 OC and have longer shelf
life.
Yet another object of this invention is to devise an alternative
source of dairy milk cream which can be utilized in whipping application
which have high stability and overrun.
A further object of this invention is to develop an alternative dairy
milk cream which can be utilized in cooking application and should be
' stable in high temperature (more than 100 "C).
Page 9 of 40
An additional object of this invention is to find an alternative of
I dairy milk cream which has high nutritional value, contain fully
hydrogenated vegetable fat, MUFA 8a PUFA, trans fat less than 2% and
should be 100% cholesterol free.
Still object of the invention is to produce artificial liquid dairy milk
cream which has unique stabilizer and emulsifier system which give high
stable emulsion up to 137 "C and easy to handle.
1 STATEMENT OF INVENTION
According to this invention there is provided an artificial liquid
cream foi- utilization in Unsweetened cooking and whipping applications
comprising 64-70% by weight of water, 18-26% by weight hydrogenated
vegetable fat in combination with dairy fat, 2-8% by weight protein, 0.1-
1% by weight stabilizer system, 0.1-1% by weight emulsifier system, 1-3%
by weight modified starch and dextrin and 0.1-0.3% by weight Acid
regulator.
I
DETAILED DESCRIPTION OF THE INVENTION
t
For the purpose of promoting an understanding of the principles of
the invention, reference is now to be made to the embodiments illustrated
and the ,specific language would be used to describe the same. It is
nevertheless to be understood that no limitations of the scope of the
invention is hereby intended, such alterations and further modifications
in the illustrated bag and such further applications of the principles of
the invention as illustrated therein being contemplated.as would normally
occur to one skilled in the art to which the invention relates.
Page 10 of 40
I As there has been a constant demand and need to provide a better
and efficient artificial liquid cream for human usage, a research project
has been initiated at Tropilite Food Pvt Limited, Gwalior by the inventors
to develop as an alternative of dairy cream which describes a cream that
can be used for cooking at an unusual high temperature.
The development relates to a UHT treated oil-in water emulsion
storable up to 20°C having good taste, overrun, stability, and texture. It
contains hydrogenated vegetable fat which plays an important role in
achieving the desired eating qualities and subsequently refined for human
consumption. Replacing milk fat by vegetable fats not only reduces costs,
it also makes the texture of the cream easier to adjust to the demands
specified and allows higher production output. Vegetable fats also have
an important advantage over milk fat as they help in balancing of
saturated and poly-unsaturated fats in the composition and reduce the
cholesterol content. Fat serves many functions in cream with the melting
point of 35-45 "C. Liquid cream provides perfect desired viscosity which
permits complete utilization of cream from box. In the case of cream
viscosity of the emulsion should be easier to work with because high
viscosity product will stay in the packaging. So, in the present invention,
an emulsifier and stabilizer system have been designed and analyzed for
optimal product. Emulsifiers are capable of inducing the formation of
stable emulsion and improve the rate of aeration, whereas stabilizer
provides good appearance and texture of cream by increasing the viscosity
and improving the separation of mix and air incorporation. It also
interacts with proteins present in the mix to give a better "Mouth-Feel"
(Goff, 1997). The use of HLB (Hydrophilic Lipophilic Balance) value is
Page 11 of 40
recommended as a guide for selecting emulsifiers. As a rule of thumb, oil
in water emulsions is stabilized by HLB values in the range of 11-15
(Arnould, 2005).
The invention presents an artificial liquid cream which is a perfect
combination of high nutrition and low sugar viz. 320 Kcal Energy/ 100gm,
2.4% protein, 2.75% carbohydrate, 24% fat which is free from saturated
fatty acids, trans fatty acids and cholesterol, packed aseptically in aseptic
Tetra Pak packaging, after Ultra Heat Treatment (UHT) by a tubular heat
exchanger, thereby avoids storage and transport in frozen or cooled state.
The cream comprises an effective and unique emulsifiers-stabilizer system
showing stability in UHT processing at 137 "C, It contains MUFA & PUFA
which are considered the best for heart and Insulin levels benefit. It has
rich flavor profile with dklicious and creamy mouthfeel and excellent eye
appeal, it has 750 cps viscosity, 6.8 pH, stable at high temperature when
subjected to elevated temperatures (upto 130°C) typical in cooking, it has
unique performance characteristics in whipping viz. improved resistance
to cracking, flowing, bulging and weeping of the whipped topping, 3.5
overrun and remain stable up to 50 minutes at 40 "C which comprise
very high, hence it is an ideal alternative to fresh milk cream and can be
easily applied in different cooking as well as whipping application viz.
cake icing, truffle application, soups 'and Indian and continental gravies.
The instant Liquid Cream contains water, edible vegetable fat in
combination with dairy fat, milk solids, emulsifiers, caseinate, acidity
regulator, stabilizers and modified starches from different sources. The
Page 12 of 40
cream has got the standardized concentration of fat (18-26%), the source
I being hydrogenated palm karnel stearine, hydrogenated palm kernel oil
and dairy butter, concentration of protein (1.8-3.0%), the source being
whey protein concentrate, sodium caseinate and skimmed milk powder;
as well as different stabilizers [xanthan gum, guar gum, locust bean gum
(LBG), carboxy methyl cellulose (CMC), hydroxy propyl methyl cellulose
(HPMC)], emulsifiers [polysorbate 60 (P-601, distilled mono glyceride
(DMG), poly glycerol esters (PGE), sodium stearyl lacteate (SSL), sorbitan
mono stearate (SMS)] and different acidity regulators (0.1-0.3%), source
being disodium hydogen phosphate and mono sodium hydrogen
phosphate, sodium citrate; concentration of modified starch and dextrin
(1-3%), source being modified potato starch and maltodextrin. We have
designed different emulsifier and stabilizer system for the present
formulation including- .
Emulsifier system- 1- P-6O+DMG+PGE- (0.2%+ 0.2%+ 0.1%)
Emulsifier system-2 -P-GO+DMG+SSL-(0.2%+0.2?40+0.1?40)
Emulsifier system-3 -P-6O+DMG+SMS - (0.2%+ 0.2%+ 0.2%)
I
1 Emulsifier system-4 - P-6O+DMG+PGE+SMS-(O.2?40+0 .2%+ 0. I%+ 0.1% )
I
1 Stabilizer system- 1 -Guar gum+ Xanthan+ HPMC-(0.2%+ 0.05%+ 0.1%)
I
Stabilizer system-2 -LBG+ Xanthan+ HPMC-(0. 1%+ 0.05%+ 0.1%)
I
Stabilizer system-3 -LBG+ Xanthan+ HPMC+ CMC-(O.l%+ 0.05%+ O.l%+
I I Stabilizer system-4 -LBG+ Xanthan+ HPMC+ Sodium Alginate-
(0.1%+0.05%+0.1%+ 0.15%)
Page 13 of 40
After being maintained the pH and viscosity the sensory evaluations
were done to check the consumability of the final product. Shelf life of the
final product was standardized followed microbiological evaluation. The
product was applied in different cooking as well as whipping applications
and sensory evaluations of different recipes were performed. Table-1
describes the basic formulations of liquid cream.
The following examples are not' intended to limiting, but rather
illustrative of same approaches taken and, of course, which may be varied
in accordance with the spirit and scope of this description.
Example 1
Page 14 of 40
INGREDIENTS
Hydrogenated Palm Kernel Oil
Whey Protein Concentrate-(45%
Protein)
Polysorbate-60
Mono & di-gyycerides of fatty
acids
Poly glycerol esters of fatty acids
Sodium stearyl lacteate
Sorbitan mono stearate .
Guar gum
Xanthan
Methocel A40M (Hydroxy propyl
methyl Cellulose)
Weight%
18
4.5
0.20
0.20
0.10
0.00
0.00
0.20
0.05
0.10
A batch of 1000 kg of the above mentioned finished product was prepared
according to the following procedure-
Welocel CRT 50000 (Carboxy
methyl cellulose)
Locust bean gum
Sodium Alginate
Modified starch (Modified potato
starch)
Maltodextrin
Disodium Hydrogen Phosphate
Sodium citrate
Water
Water phase- A 753.5 kg quantity of water was taken in to a steam-
0.00
0.00
0.00
1 .OO
0.00
0.20
0.10
75.35
I jacketed kettle with a 20 rpm agitator.speed. Water- based premix of 61.5
1 kg were dispersed completely in to water and heat up to 70°C. The water-
,
based premix contained (w/w) 4.5% whey protein concentrate, 0.2% Guar
Gum, 0.05% Xanthan Gum, 0.1% Methocel A~OM1,% Modified starch,
0.2% Di-sodium hydrogen phosphate and 0.1% Sodium citrate.
Oil Phase-A 180 Kg quantity 'of hydrogenated palm kernel oil was
I taken in to a steam jacketed- oil melter with a 20 rpm agitator speed and
I i melted at 50°C. Oil-based premix of 5 Kg was dispersed in to melted oil.
The oil-based premix contained 0.2% polysorbate-60, 0.2% Mono & digyycerides
of fatty acids and 0.1% Poly glycerol esters of fatty acids.
Page 15 of 40
Mix water phase in to oil phase and prepare oil in water emulsion
and pasteurize at 70 "C for 20-30 min. to reduce microbial load from
prepared mix.
UHT treatment & Homogenization: The above emulsion was
preheated in a tube type heat exchanger to a temperature of about 90 "C
before UHT treatment at 137 "C for 4:5 seconds using heat exchanger.
The mixture was flash cooled and homogenize through downstream
homogenization at 3000 psi and then finally cooled in a tube heat
exchangers to a temperature of about 15-20°C. The final product was
then packed and stored.
Ageing: Product was stored at 25°C for 72 hrs to get desired qualities.
The product has (w/w) 2'4.65% total solids, 7.02 pH, 1.05 specific gravity,
450 cps viscosity, 220% overrun and 40 min. temperature stability.
' The product was stable in cooking applications at 100°C for 10- 15 min.
The product has a shelf life of 270 days at 25°C.
The product was tested for acid stability, 5% of citric and acetic acid was
added in to cream and heat up to 100°C for 10-15 min. The cream was
stable after acid treatment.
Texture, .overrun and temperature stability were tested for whipping
performance of the cream, Shape stability and surface texture was
measured. The whipped cream were taken in to four beaker and keep in a
Page 16 of 40
I
preheated oven at 40°C for 30, 40, 50 and 60 min. Rosettes were formed
after taking whipped cream from oven of 30, 40, 50 and 60 min. Rosettes
remain good for 40 min. of oven cream for one hour which shows
temperature stability of 40 min. ,Overrun of whipped product was
recorded 220%.
Page 17 of 40
A batch of 1000 kg of the above mentioned finished product was prepared
Welocel CRT 50000 (Carboxy methyl
cellulose)
Locust bean gum
Sodium Alginate
Modified potato starch
Maltodextrin
Disodium Hydrogen Phosphate
Sodium citrate
Water
according to the following procedure-
0.00
0.10
0.15
1 .OO
0.00
0.20
0.10
68.70
Water phase- A 687 kg quantity of water was taken in to a steamjacketed
kettle with a 20 rpm agitator speed. Water- based premix of 67
kg were dispersed completely in to water and heat up to 70°C. The waterbased
premix contained (w/ w) 1% whey protein concentrate, 0.5%
Sodium caseinate, 3.5% skimmed milk powder, 0.05% Xanthan Gum,
0.1% Methocel A40M, 0.1% locust bean gum, 0.15% sodium alginate, 1%
~odifieds tarch, 0.2% Di-sodium hydrogen phosphate and 0.1% Sodium
citrate.
Oil Phase-A 120 Kg quantity of Hydrogenated palm kernel oil and 120
kg of Hydrogenated palm kernel stearine was taken in to a steam
jacketed- oil melter with a 20 rpm agitator speed and melted at 50°C. Oilbased
premix of 6 Kg was dispersed in to melted oil. The oil-based premix
Page 18 of 40
contained 0.2% polysorbate-60, 0.2% Mono & di-gyycerides of fatty acids,
0.1% Poly glycerol esters of fatty acids and 0.1% sorbitan mono stearate.
Mix water phase in to oil phase and prepare oil in water emulsion and
pasteurize at 70 "C for 20-30 min. to reduce microbial load from prepared
mix.
UHT treatment & Homogenization: he above emulsion was
preheated in a tube type heat exchanger to a temperature of about 90 "C
before UHT treatment at 137 "C for 4-5 seconds using heat exchanger.
The mixture was flash cooled and homogenize through downstream
homogenization at 3000 psi and then finally cooled in a tube heat
exchangers to a temperature of about 15-20°C. The final product was
then packed and stored.
Ageing: Product was stored at 25°C for 72 hrs to get desired qualities.
The product has (w/w) 31.3% total solids, 7.02 pH, 1.05 specific gravity,
700 cps viscosity, 240% overrun and 50 min. temperature stability.
The product was stable in cooking applications at 100°C for 10- 15 min.
The product has a shelf life of 270 days at 25°C.
The product was tested for acid stability, 5% of citric and acetic acid was
added in to cream and heat up to 100°C for 10-15 min. The cream was
stable after acid treatment.
Page 19 of 40
Texture, overrun and temperature stability were tested for whipping
performance of the cream, Shape stability and surface texture was
measured. The whipped cream were taken in to four beaker and keep
in a preheated oven at 40°C for 30, 40, 50 and 60 min. Rosettes were
formed after taking whipped cream from oven of 30, 40, 50 and 60
min. Rosettes remain good for 40 min. of oven cream for one hour
which shows temperature stability of 50 min. Overrun of whipped
product was recorded' 240%.
Page 20 of 40
sodium stearyl lacteate
sorbitan mono stearate
Guar gum
Xanthan
,
0.00
0.10
0.00
0.05
Sodium Alginate
Modified potato starch
A batch of 1000 kg of the above mentioned finished product was prepared
according to the following procedure:
Water phase- A 687 kg quantity of water was taken in to a steamjacketed
kettle with a 20 rpm agitator speed. Water- based premix of 67
kg were dispersed completely in to water and heat up to 70°C. The waterbased
premix contained (w/w) 1% whey protein concentrate, 0.5%
Sodium caseinate, 3.5% skimmed milk powder, 0.05% Xanthan Gum,
0.1% Methocel A40M, 0.1% locust bean gum, 0.15% sodium alginate, 1%
Modified starch, 0.2% Di-sodium hydrogen phosphate and 0.1% Sodium
citrate.
Oil Phase-A 102.5 Kg quantity of Hydrogenated palm kernel oil and
102.5 kg of Hydrogenated palm kernel stearine and 35 kg of dairy butter
Page 21 of 40
was taken in to a steam jacketed- oil melter with a 20 rpm agitator speed
and melted at 50°C. Oil-based premix of 6 Kg was dispersed in to melted
oil. The oil-based premix contained 0.2% polysorbate-60, 0.2O/0 Mono &
di-gyycerides of fatty acids, 0.1% Poly glycerol esters of fatty acids and
0.1% sorbitan mono stearate.
Mix water phase in to oil phase and prepare oil in water emulsion and
pasteurize at 70 "C for 20-30 min. to reduce microbial load from prepared
mix. '
UHT treatment & Homogenization: The above emulsion was
preheated in a tube type heat exchanger to a temperature of about 90 "C
before UHT treatment at 137 "C for 4-5 seconds usirig heat exchanger.
The mixture was flash cooled and homogenize through downstream
homogenization at 3000 psi and then finally cooled in a tube heat
exchangers to a temperature of about 15-20°C. The final product was
then packed and stored.
Ageing: Product was stored at 25°C for 72 hrs to get desired
qualities.
The product has (w/w) 31.3% total solids, 7.02 pH, 1.05 specific
gravity, 700 cps viscosity, 240% overrun and 50 .min. temperature
stability.
The prod.uct was stable in cooking applications at 100°C for 10- 15
min. The product has a shelf life of 270 days at 25°C.
Page 22 of 40
The product was tested for acid stability, 5% of citric and acetic
acid was added in to cream and heat up to 100°C for 10-15 min. The
cream was stable after acid treatment.
Texture, overrun and temperature stability were tested for whipping
performance of the cream, Shape stability and surface texture was
measured. The whipped cream were taken in to four beaker and keep in a
preheated oven at 40°C for 30, 40, 50 and 60 min. Rosettes were formed
after taking whipped cream from oven of 30, 40, 50 and 60 min. Rosettes
remain good for 40 min. of oven cream for .one hour which shows
temperature stability of 50 min. Overrun of whipped product was
recorded 240%.
PREPARATION OF MIX
For the preparation of mix two phases were prepared one was water
phase and another was oil phase. Oil based emulsifiers were mixed and
dissolved in oil phase whereas milk solids, proteins stabilizer and acidity
regulators were mixed and dissolved in water phase. Both the phases
were, mixed together a ~ hdea ted at 70 "C up to 5 min after taking
appropriate quantity of all the ingredients.
UHT TREATMENT AND HOMOGENIZATION
The emulsion was preheated in a tube type heat exchanger to a
temperature of about 90 "C before UHT treatment at 137 "C for 4-5
seconds using heat exchanger. The mixture was flash cooled and
homogenize at 3000 psi and then finally cooled in a tube heat exchangers
Page 23 of 40
to a temperature of about 15°C. The cream was then packed and stored at
20 "C temperature.
QUALITY PARAMETERS
Quality parameters [shape stability, surface texture, overrun,
synersis (water loss), pH, brix and viscosity] of the final product have
been analyzed and recorded. Shape stability and surface texture was
measured using method described by Arnould et al, 2007. The overrun is
obtained using the formula"lOO/A" (wherein A is the weight of 100 ml of
whipped cream). ~ ~ n e r e swi sas measured by putting 50g of the whipped
cream on a propylene buchner-filter on a cylinder and incubated in an
isothermic room at 20 "C. The quantity (mm) of liquid in the cylinder was
measured after 20 hrs and reported as the syneresis of the whipped
product.
SENSORY EVALUATION:
The sensory evaluation of the product was carried out using 5-point
Hedonic rating scale by 15 trained panel members from the organization
(Tropilite , Foods Pvt. Ltd,, Davars Campus, Tansen Road, Gwalior, M.P.,
1 India) after 24 hrs storage at 20 "C. Appearance, colour, creaminess,
mouth feel and overall acceptability were considered for evaluation
[Stone& Sidel, 20041. Panelists were required to assess the samples for
mouthfeel, texture & consistency and creaminess on .a 5-point hedonic
scale (1 very poor, 5 excellent). The product was finally compared with the
I
I benchmark product of available fresh creams i.e. Amul fresh (Benchmark
Product- 1) , Gopaljee fresh cream (Benchmark Product-:! and Rich, s
Frozen cooking Cream (Benchmark Product-3).
Page 24 of 40
PRODUCT APPLICATION ANALYSIS
After the sensory evaluations, the product liquid cream was applied
in different forms on cake icing, rosettes, truffle and cooking applications
as in soups and a variety of Indian and continental gavie dishes such as
dal makhani, shahi paneer, pasta etc.
SHELF LIFE STUDY
Aerobic plate count: Aerobic plate count was performed following
the method of Andrews (1992) and determined the total colony count of
I
I the samples. A series of, dilutions of the samples (10-1, 10-2, 10-3, and
I*
10-4) was made inoculated onto the surface of solid media and colonies
were counted after 48 hours incubation at 37 "C.
' YEAST AND MOULDS COUNT:
Andrews method (1992) was used to enumerate the number and
type of yeast and moulds of the samples. An agar medium was employed,
~ in which growth of the organisms other than yeast and mould was
inhibited by adjusting low pH and colonies were counted after 3-5 days
incubation at 25 "C.
The coliform count estimated following the method proposed by
I Collins et al. (1995). Serial tenfold dilution was prepared and plate counts
t '
were checked using voilet red bile lactone agar medium. Only red colonies
1 of 0.5 mm in diameter or larger were counted.
Page 25 of 40
STATISTICAL ANALYSIS ,
All experiments were designed and performed randomly. Each step
is performed in triplicates and compared for viscosity, over-run and pH.
The different factors viz type of stabilizers, emulsifiers and acidity
regulators along with their concentration were analyzed and performed
sensory evaluations.
b. Results obtained
UHT cream is a very complicated product both physically and
chemically requiring the selection of proper ingredients in a definite ratio
which should be follow& by appropriate working parameters as proper
weighing, temperature, holding time, homogenization pressure etc.
Selecting the right ingredients and valid process is of utmost importance.
EFFECT OF FAT AND PROTEIN PERCENTAGE
In the present invention, different fat concentrations were used
including fully hydrogenated vegetable fat which plays an important role
in achieving the desired eating qualities. This fat is of 'lauric origin which
is subsequently refined for human consumption. Among the various
concentration of fats (Table 2), 24% fat content shows an optimal
I viscosity, overrun and stability. The Viscosity of the final product was
recorded 750 cps, overrun 3.5% and the stability of cream was reported
around 50 minutes at 40 "C. The optimal and standardized concentration
I of fat play an important role after whipping, cream become stiff and dry
I I. appearing takes on a smooth texture. It is also stabilized the air bubbles.
I
I The optimal and standardized concentration of fat influences the texture,
Page 26 of 40
mouthfeel, the way the crystals grow, and the way they respond to
T cooling, heating and shearing etc (Perrson M, 2009).
In the present invention, Sodium Caseinate was added as protein
source which improves the texture, provides shape, better mouthfeel due
to the its functionality. It also helps to give body and chew resistance to
the finished product. Among the 'various concentration of proteins 2.4%
shows optimal viscosity, overun and stability with 24% pf fat (Table 2).
Due to better 'functionality sodium Caseinate allows a higher overrun
without the characteristic snowy or flaky textures associated with high
, . overrun and also improves the emulsification and whipping properties of
the final product. In addition it also improves the water holding capacity
.I
leading to enhanced viscosity (Smith, 2000).
EFFECT OF EMULSIFIER AND STABILIZER SYSTEM
The most crucial factor in the formulation of UHT cream is the
selection of right emulsifier and stabilizer system as it needs highly stable
emulsion with low viscosity. Emulsifiers maintains a homogenous mixture
of more than two immiscible phases thereby control fat agglomeration and
assist in fat dispersion to promote air incorporation. It also increases
smoothness / consistency and improve "Chewiness" of the final product.
Emulsifiers play an important role in stabilizing emulsion by preventing
the breakdown of ekulsion, occurs principally due to creaming,
aggregation and coalescence. Emulsifiers decrease the size of dispersed
particles, reduce the density difference of dispersion and protect the
I
I
I surface of oil droplets. UHT product requires high stable emulsion as it
1 . needs to tolerate around 137 "C temperature. Keeping this in mind the
I
I present study designed with the four types of emulsifier systems ES 1 to
Page ,27 of 40
I
ES4. ES-4 (Emulsifier system-4) showed excellent results in all the
attributes after sensory, evaluation and stabilize the emulsion during
passing through heat tube exchanger at 137 "C.'P anelists were assessed
all four variants of emulsifier systems for mouthfeel, texture, consistency
and flavor on a 5-point hedonic scale and most of them like the product
with ES-4 system (Table 3). Agglomeration of fat globules in whippable
emulsion is required to obtain desired foam stability and texture which
can be controlled by lipophilic emulsifiers. Proteins primarily interact with
anionic emulsifiers or hydrophilic, nonionic types, which further improves
I
I the rheological properties. Emulsifiers also act as crystal modifying agents
in fats where a polymorphic change during storage creates texture
prob1,ems. (Krog, 1977).
, The stabilizer system selected in the present study reduces the
amount of free water in the cream mix by binding it as "water of
hydrationn. A little amount of stabilizer absorb as well as hold large
amounts of bound water thereby produces good body, smooth texture and
heat shock in the resultant product (Keeney, 1982). In UHT cream
I
I
I stabilizer system helps in acquiring optimal product qualities. In the
present study in association with emulsifier system four types of stabilizer
systems were designed and SS-4 (Stabilizer system-4) shows excellent
I results in all the attributes including the stability at 137 "C. Assessed all
four variants of stabilizer systems for mouthfeel, texture, consistency and
flavor on a 5-point hedonic scale and most of thein liked the product with
I SS-4 (Table 4). The selected emulsifier system (ES4) and stabilizer system
I I (SS4) provides the product with 24% fat and 2.4% protein.
Page 28 of 40
EFFECT OF ACIDITY REGULATORS.
pH play a crucial role in stabilization of fat globules in cream
(Dolby, 2009). The present study comprises the combination of Mono
Sodium Hydrogen Phosphate and di-sodium hydrogen phosphate at the
concentration of 0.2% which shows optimal results providing 6.8 pH of
the final product.
SENSORY EVALUATION
After one day storage at 20°C, the sensory evaluation of the
formulated product was carried out using 5-point Hedonic rating scale by
15 semi- trained panel members. Appearance, colour, flavor, mouth feel
and overall acceptability were considered for evaluation of different
variants and was compared with the benchmark product of fresh cream
i.e. Amul fresh & Gopaljee fresh cream. The committee suggested
similar ratings to liquid cream and Amul Fresh Cream and to some extent
panelist gives higher ratings to instant liquid cream and Amul fresh
cream in comparison to Gopaljee fresh cream (Table 5).
PRODUCT APPLICATION ANALYSIS
Sensory evaluations of the product, the instant liquid cream was
followed by the application analysis. It has been applied in cake icing,
truffle application and hot cooking application in soups, Indian
continental gravies as Dal Makhani, shahi paneer, pasta etc. The instant
liquid cream shows an excellent result in all cooking applications showing
smooth texture, good taste and an excellent eye appeal. It has been found
highly suitable for making any decorations, toppings, fillings etc. (Fig. 1)
Page 29 of 40
SHELF LIFE STUDY
The microbiological examination of instant liquid cream did not
show any bacterial, yeast or mould colonies on standard plate count
starting from one to six'months of analysis after each and every month
(Table 6). The instant liquid cream was stored at ambient temperature.
The product appeared to have shelf life more then six month.
Data Obtained
Table-1. Effect of Fat and Protein percentage on viscosity, overrun and
stability of final product of instant Liquid Cream.
. .
Page 30 of 40
Fat%
18
20
22
24
26
Protein%
1.8
2.0
2.2
2.4
2.6
Viscosity (cps) ,
450
510
620
750
900
Overrun
2.2
2.5
2.8
3.5
3.5
Stability in Minutes at 40 "C
15
20
35
50
50
Table-2. Mean scores of sensory attributes of instant Liquid Cream* on
different Emulsifier System (ES) .
* ~ e a nv alue of 15 panelist t Standard Error
Attributes
Appearance
Colour
Mouthfeel
Creaminess
Consistency
Overall acceptability
Table-3. Mean scores of sensory attributes of instant Liquid Cream* on
different Stabilizer System (SS).
ES- 1
3.2t0.11
3.3t0.13
2.8iO. 12
2.6t0.18
3.2*0.14
3.1t0.12
* ~ e a nv alue of 15 panelist t standard Error
Attnbutes
Appearance
Colour
Mouthfeel
Creaminess
Consistency
Overall acceptab~lity
Page 31 of 40
ES-2
3.4m.13
3.5t0.11
3.2N. 14
3.1t0.16
3.6t0.13
3.4m.11
ES-3 ES-4
3.8iO. 12 4.8t0.11
3.9t0.14 4.9t0.13
3.4h0.18 4.5iO.16
3.2t0.12 4.5t0.14
3.7tO. 13 4.8*0.11
3.8m. 11 4.6tO. 13
SS-3 SS-4
3.8t0.11 4.620.12
3.7N.12 4.8S.14
3.4t0.16 4.9tO 11
3.6t0.15 4.9tO. 11
3.7t0.12 4.8t0.13
3.6t0.13 4.8iO. 12
SS- 1
3.4t0.16
3.220.15
2.8tO. 16
2.9t0.12
3.2t0.11
3.0t0.14
SS-2
3.2i0.14
3.2S.17
3.0tO. 13
3.1N.14
3.4m. 12
3.3*0.15 '
Table-4. Mean scores of sensory attributes of instant Liquid Cream* with
comparison of Bench Mark products.
* Mean value of 15 panelist i standard Error
Table-5 Shelf life study of instant Liquid Cream
Attributes
Appearance
Colour
Mouthfeel
Creaminess
Consistency
Overall acceptability
* Incubation at 37OC for 48 hours.; ** Incubation at 25'C for 3-5 days; "* Incubation at 30°C for 24 hours
Liquid Cream
4.92t0.06
4.9 1i0.08
4.98i0.04
5.0t0.03
4.82i0.09
4.98t0.08
Benchmark Product-1
4.91i0.03
4.68iO.05
4.96i0.06 ,
5.0t0.02
4.82t0.06
4.97i0.07
Page 32 of 40
Liquid creme
Month 1
Month 2
Month 3
Month 4
Month 5
Month 6
Benchmark Product-2
4.82i0.02
4.751.0.05
4.81t0.07
4.8i0.02
4.81i0.09
4.83t0.08
Benchmark Product-2
4.81i0.08
4.25i0.07
4.6t0.06
4.2t0.04
4.1i0.06
4.2t0.06
SPC (cfu/ lgm)* , Yeasts & Mould (cfu/ lgml*'
Result
> 1
> 1
> 1
> 1
> 1 .
> 1
Result
>1
>1
>1
> 1
>1
>1
Total Coliform***
Status
Sterile
Sterile
Sterile
Sterile
Sterile
Sterile
Status
Sterile
Sterile
Sterile
Sterile
Sterile
Sterile
Result
>1
>1
>1
> 1
>1
>1
Status
Sterile
Sterile
Sterile
Sterile
Sterile
Sterile
It is to be noted that the present invention is susceptible to
modifications, adaptations and changes by those skilled in the art. Such
variant embodiments employing the concepts and features of this
invention are intended to be within the scope of the present invention,
which is further set 'forth under the claims.
ADVANTAGES OF THE INVENTION
1. The "Liquid Cream" is developed as' an alternative of dairy cream which
describes a cream that can be used for cooking a t an unusual high
temperature. The term "Liquid" denotes the cream which is quite
liquidable in application and can be used as cooking as well as
whipping cream and shows an excellent results as an alternative of
milk cream.
2. Liquid Cream is a homogenized blend of vegetable, dairy and inorganic
ingredients that comprising of water, edible fully hydrogenated
vegetable and dairy fat, milk solids, emulsifiers, caseinate, acidity
regulator, stabilizers and modified starches. It has rich dairy flavor
profile with delicious and creamy mouthfeel without using any r synthetic milk or cream flavour and shows excellent eye appeal.
3. Liquid Cream has unique designed emulsifier-stabilizer system and the
resulted product found stable at high temperature when subjected to
elevated temperatures (upto 130°C) typical in cooking, it has unique
performance characteristics in whipping viz. improved resistance to
cracking, flowing, bulging and weeping of the whipped topping.
Page 33 of 40
4. Liquid Cream specially designed for both applications so its base
formulation is completely free of sugar, when the cream is used as
whip topping it is envisioned that consumer would add sugar to
achieve desired sweetness.
5. Liquid Cream is stable at high temperature when subjected to elevated
temperatures (upto + 130°C) typical in cooking, it has unique
performance characteristics in whipping viz. improved resistance to
cracking, flowing, bulging and weeping of the whipped topping, high
I
overrun and remain stable up to 50 minutes at 40 "C and 2 hour at
- room temperature which comprise very high.
6. It is a perfect combination of high nutrition and low sugar viz. 320
Kcal Energy/ 100gm, 2.4% protein, 2.75% carbohydrate and 24% fat.
7. Liquid Cream is free from saturated fatty acids, trans fatty acids and
~ cholesterol, It contains MUFA & PUFA which are considered the best
1 for heart and Insulin levels benefit.
REFERENCES
1. Andrews (1992). Manual of Food Quality Control 4. Rev. 1.
Microbiological analysis. Food and Agriculture Organization, United
Nations.
2. Arnould M, Dombree A, Lauwers N, Roekaerts D (2005) UHT treated
100% Non dairy cream. US2005/0048184 Al.
Page 34 of 40
3. Dolby RM (2009) The effect of pH on the extent of splitting or
clumping of fat globules caused by agitation of hot cream. J Dairy
Res (1957) 24: 77-84.
4. Goff HD (1977) Colloidal aspects of ice cream - a review. Int Dairy J
' 7: 363-373.
5. Harrigan WF and McCance ME (1976) Laboratory Methods in
Microbiology. Academic Press.
6. Keeney PG (1982) Development of frozen emulsions. Food Technol
36(11): 65-70.
7. Krog N (1977) Functions of einulsifiers in food systems. J Am Oil
Chem Society 54 (3): 124- 13 1.
8. Persson M (2009) Nutritionally optimized ice cream fats. Lipid
Technol 2 l(3): 62-64.
9: Smith AK, Kakuda Y, Goff HD (2000) Changes in protein and fat
structure in whipped cream caused by heat treatment and addition
of stabilizer to the cream. Food Res 1nter nat 33(8): 697-706.
10. Stone H, Side1 JL, (2004) Sensory Evaluation Practices. Elsevier,
USA, 3rd Ed.
Page 35 of 40

WE CLAIM:
1. An artificial liquid cream for utilization in unsweetened cooking
and whipping applications comprising 64-70% by weight of water,
18-26% .by weight hydrogenated vegetable fat, 2-8% by weight.
protein, 0.1- 1% by weight stabilizer system, 0.1- 1% by weight
emulsifier system, 1-3% by weight modified starch and dextrin and
, 0.1-0.3% by weight Acid regulator.
2. An artificial liquid cream as claimed in claim 1 wherein fat is
selected from group consisting of hydrogenated palm kernel
stearine, hydrogenated palm kernel oil and dairy butter and a
mixture thereof.
3. An artificial liquid cream as claimed in claim 1 wherein protein is
selected from group consisting of whey protein concentrate, sodium
caseinate and skimmed milk powder and mixture thereof.
4. An artificial liquid cream as claimed in claim 1 wherein fat is a
I
I blend of vegetable'fat and dairy fat and the said vegetable fat is a
I
blend of hydrogenated palm kernel stearine and hydrogenated palm
kernel oil in 50:50 ratio.
5. An artificial liquid cream as claimed in claim 1 wherein the
emulsifier system contain (w/w) 0.2% polysorbate 60, 0.2% distilled
mono glyceride and 0.1% poly glycerol esters.
Page 36 of 40
6. An artificial liquid cream as claimed in claim 1 wherein the
emulsifier system contain (w/w) '0.2% polysorbate 60 (0.2%), 0.2%
distilled monoglyceride and (0.1%) sodium stearyl lactate.
7. An artificial liquid cream as claimed in claim 1 wherein emulsifier
system contains (w/w) 0.2% polysorbate 60, 0.2% distilled
monoglyceride, 0.1% poly glycerol ester and 0.1% sorbetain mono
stearate.
8. An' artificial liquid' cream as claimed in claim 1 wherein stabilizer
system contain (w/w) 0.2% guar gum, 0.05% xanthan and 0.1%
hydroxyl propyl methyl cellulose.
9. An artificial liquid cream as claimed in claim 1' wherein stabilizer
system contain (w/w) 0.1% locust bean gum, 0.05% xanthan and
0.1% hydroxyl propyl methyl cellulose.
10. An artificial liquid cream as claimed in claim 1 wherein stabilizer
system contain (w/w) 0.1% locust bean gum, 0.05% xanthan, 0.1%
hydroxy propyl methyl cellulose and 0.15% carboxy methyl
cellulose.
11. An artificial liquid cream as claimed in claim 1 wherein modified
starch is modified potato starch and dextrin is maltodextrin.
12. An artificial liquid cream as claimed in claim 1 wherein acidity
regulator is selected from a group consisting of disodium hydrogen
phosphate, monosodium hydrogen phosphate, sodium citrate and
mixture thereof.
Page 37 of 40
13. An artificial liquid cream as claimed in claim 1 wherein is
unsweetened and can be used in both cooking and whipping
application.
14. The artificial liquid cream as claimed in claim 1 which has 750
Cps viscosity 6.9 pH, 3.5 overrun and remain stable upto 50
minutes at 40°C.
15. An artificial liquid cream as claimed in claim which is stable when
subjected to elevated temperature upto 130°C.
16. A method for preparing an artificial 1iqu.id cream comprising the
steps of:
a) dissolving in 64-70% by weight heated water 2-8s by wt protein,
1-3% by wt starch and 0.1-0.3% by wt acidity regulator and
heating the mixture upto 70°C to prepare water phase;
b) melting 18-26% by wt fat at 50°C and mixing 0.1-1% by wt
Emulsifier system followed by heating of mixture upto 50-55°C
to prepare oil to prepare fat'phase;
c) mixing water phase (step a) to oil phase (step b) and pasteurizing
at 70°C for 30 minutes;
d) preheating the said oil- in- water emulsion, as obtained in step
(c), at 90°C followed by ultra heat treatment at 137°C for 4-5
second using heat exchanger.
Page 38 of 40
e) flash cooling and homogenizing the said emulsion at 3000 psi
followed by cooling in a tube heat exchanger to a temperature
about 15°C;
f ) packing and storing at 25°C for 72 hours to get desired qualities.