CALCIUM LAITIER EN POUDRE DISPERSIBLE, SON PROCÉDÉ DE PRÉPARATION ET SON UTILISATION POUR ENRICHIR EN CALCIUM DES ALIMENTS

dairy calcium dispersible powder, its method of preparation and

its use to enrich calcium foods

The present invention relates to the field of dairy food ingredients. It specifically targets a milk calcium composition dispersible powder to be added to foods in order to increase the calcium content.

It is known to supplement calcium foods or drinks to bring their increased nutritional value. This supplementation can be achieved by adding calcium various sources of marine origin as described in TUS 2008/0299279; synthetic organic food as calcium salts -see including WO 2009/004566 which proposes a whey powder enriched with such calcium-salts or dairy sources, such as serum low pH and evaporated milk in milk protein and calcium designed to enrich beverages described in US2008 / 0063765 or the milk calcium composition described in 1ΈΡ 1,147,712.

Whatever its origin, calcium supplementation is likely to alter the organoleptic properties of the food or beverage supplemented: precipitation and / or sedimentation of calcium, metallic taste, sensation in pasty or chalky mouth or grain sand.

The Applicant has set a goal to develop a calcium supplementation product that has an exclusively dairy origin and which does not alter the organoleptic properties of the food or beverage to which it is added. It reached this result with a product which has excellent dispersibility and that contains a calcium content of between 7 and 1 1% by weight, which is well above the content ^* described in ΓΕΡ 1,147,712 wherein the authors refer to an unacceptable decrease in the dispersibility of calcium supplementation occurs when the calcium content exceeds 5% by mass.

The present invention thus relates to a dispersible calcium milk powder, to its preparation process and its use for calcium supplementation of food. Dairy calcium according to the invention is said dispersible to the extent that, when introduced into water with stirring, it is dispersed in water and remains in suspension without observable deposition as shown in Example 2 .

According to a first object, this invention relates to a method for preparing a dispersible calcium milk powder characterized in that it comprises the following steps:

at. mixing a dairy calcium phosphate micronized powder and whey cheese, demineralized or not, having a pH between 6 and 7.5, optionally concentrated;

b, drying the mixture of step a.

According to a preferred embodiment, the slag calcium phosphate micronized powder comprises between 68 and 85% ash, which between 20 and 35% by weight calcium and from 9 to 15% by weight of phosphorus, 0.1 to 15 % by mass of lactose and 10 to 15% by weight of milk protein.

Slag calcium phosphate powder, micronized, used as starting material for carrying out the dispersible milk calcium has an average particle size (average diameter) from 1 to 5 μηι and a surface area of 41-120 m ² / g. When subjected to a sorption isotherm, it takes in water from 10 to 25% by weight.

For cheese whey, demineralized or not, having a pH between 6 and 7.5 means a whey from cheese production but also any reconstituted product obtainable by mixing a permeate and milk protein; the preparation of such a reconstituted whey is known to the skilled person.

Sedimentation of this slag calcium phosphate in micronised powder FEAU, milk or other dairy liquid is carried out in less than one hour and usually within 15 minutes using the method described in Example 2 (samples A).

The mixing step may be performed by any means known in the art.

It is the same drying of step b; preferably it is carried out by spray-drying tower.

The method according to the invention may further comprise an additional step c micronization; said step c may be performed using a micronizer. The present invention also relates to the powder capable of being obtained by the method according to the invention, that is to say a milk calcium dispersible powder comprising between 7 and 11% by weight calcium, between 5 and 15% by weight of milk protein and between 50 and 70% by weight lactose.

The dairy calcium dispersible powder according to the invention is in the form of a homogeneous powder.

The powder particle size is between 1 and 10 μιη, preferably it is of the order of 1 μιη if the powder is micronized, that is to say after the process according to the invention comprising a step of c micronization and its specific surface is between 10 and lOO nfVg. Alternatively, if the method of the invention does not comprise step c micronization, the powder has a particle size between 15 and 150 μιτι, generally of the order of 150 μιη and its specific surface is between 0.2 and MVG 15.

When subjected to a sorption isotherm, it takes in water from 5% to 15% by mass.

The dairy calcium dispersible powder according to the invention, when dissolved in water, milk or other liquid dairy product such drinking yoghurt, non-sedimenting, in particular in a sedimentation test as described in example 2 (test B).

The present invention also relates to the use of calcium in dairy dispersible powder for the preparation of food, preferably dairy products such as UHT milk products and fresh, enriched in calcium.

The dairy calcium dispersible powder according to the invention can enrich calcium foods such as dairy products, tasteless failure to provide, or chalky, gritty feeling and no deposit (sedimentation).

The skilled person will adjust the amount of powder to add to food depending on the final desired calcium content that can determine particular with regard to the recommended daily intake of calcium.

In some applications, for example in the field of dairy products, an increase in the viscosity of the product is observed during the addition of the dispersible calcium slag powder according to the invention (see experimental part).

Figures Figure 1 shows tubes containing milk colored with methylene blue and mixed with conventional calcium phosphate (test A) or the milk calcium dispersible powder of the invention obtained according to the method of Example 1 (test B ) photographed after 15, 30 and 60 minutes as described in example 2.

Figure 2 is a graph showing the viscosity of various yoghurt drinks prepared without added calcium respectively, with the conventional calcium phosphate and calcium slag dispersible powder according to the invention as described in Example 3.

Examples

Example 1 - Preparation of a milk calcium dispersible powder according to the invention

A dispersible calcium milk powder according to the invention is prepared according to the following protocol:

- concentration and pasteurization of sweet whey from cheese;

- adding in this whey of a slag calcium phosphate powder micronised containing 28% by mass calcium, 1% by mass of lactose and 12 wt% milk proteins;

- mixture of calcium phosphate and whey; and

- drying of the mixture.

Example 2 - characterization of dairy calcium dispersible powder according to Example 1

procedure

- Weigh out 3g slag calcium dispersible powder according to Example 1 on the one hand and conventional calcium phosphate (composition: 26% by weight calcium, phosphorus 14 mass%, ash 75%> by weight, 9% lactose in mass, 3% by weight protein) on the other;

- Insert these 3g in 50 mL of skimmed milk colored with methylene blue;

- Stir for 15 minutes (magnetic stirrer);

- Transfer into tubes of 50 ml; the specimens A contain the mixed milk classic calcium phosphate and the test pieces B contain milk mixed slag calcmm dispersible powder according to the invention obtained according to the method of Example 1;

- Start the stopwatch.

The samples are then photographed at different time to evaluate the potential occurrence of a deposit.

The photographs of Figure 1 show that:

- in test pieces A vector containing the calcium phosphate, a deposit is observed as early as 15 min of rest of the test piece;

- in the test pieces B containing dairy calcium dispersible powder according to Example 1, no deposition observed after one hour of rest of the specimen.

Example 3 - use yogurt to drink milk calcium dispersible powder according to Example 1

Preparation of yoghurt drinks:

Three batches of yoghurt drinks are prepared using the following process:

- weighing of skimmed milk (1.5 liters);

- optionally adding 8g classic calcium phosphate or calcium 23 g of slag in dispersible powder according to the invention (Example 1);

- pasteurisation of the above mixture;

- inoculation of the mixture with 0.08 g of lactic acid bacteria;

- fermentation until the target pH (pH 4.5);

- cooling the yogurt at 10 ° C and filling into suitable containers;

Characterization of the viscosity of yoghurt obtained

The viscosity of the drinking yoghurt was measured with a viscometer.

The histograms in Figure 2 illustrate the viscosity of each of these drinking yoghurts; in particular they show an increased viscosity when the dairy calcium dispersible powder according to the invention is used for the production of drinking yogurt.

Sensory Evaluation yogurt obtained

The addition of milk calcium dispersible powder according to the invention does not cause taste defects or deposition in the drinking yoghurt.