Modification of particle morphology to improve product functionality

• US 7,947,321 B2
• Filed: 07/20/2006
• Issued: 05/24/2011
• Est. Priority Date: 07/20/2005
• Status: Active Grant

• Current Assignee: James S. Brophy, Linda Brophy
• Original Assignee: James S. Brophy, Linda Brophy
• Inventors: Brophy, Linda, Brophy, James S.
• Primary Examiner(s): Becker; Drew
• Application Number:
  US11/813,066
• Publication Number:
  US 20080317913A1
• Time in Patent Office: 1,769 Days
• Field of Search: 426/238, 426580-588, 426/519
• US Class Current: 426/583
• CPC Class Codes: A23C 11/103 containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
• CPC Class Codes: A23C 3/073 by sonic or ultrasonic waves
• CPC Class Codes: A23C 9/123 using only microorganisms of the genus lactobacteriaceae; Yoghurt A23C9/13 takes precedence
• CPC Class Codes: A23G 9/327 characterised by the fatty product used, e.g. fat, fatty acid, fatty alcohol, their esters, lecithin, glycerides butter, dairy cream or milkfat A23G9/40
• CPC Class Codes: A23G 9/44 characterised by shape, structure or physical form liquid products, solid products in the form of powders, flakes or granules for making liquid products A23G9/52
• CPC Class Codes: A23L 11/07 Soya beans, e.g. oil-extracted soya bean flakes A23L11/30 takes precedence
• CPC Class Codes: A23L 11/65 Soy drinks
• CPC Class Codes: A23L 2/00 Non-alcoholic beverages; Dry compositions or concentrates therefor soup concentrates A23L23/10; Their preparation preparation of non-alcoholic beverages by removal of alcohol C12H3/00
• CPC Class Codes: A23L 27/60 Salad dressings; Mayonnaise; Ketchup
• CPC Class Codes: A23L 5/32 using phonon wave energy, e.g. sound or ultrasonic waves
• CPC Class Codes: A23L 5/36 using irradiation with frequencies of more than 10 MHz

Abstract

A method for improving the functional and organoleptic properties of a product is described. The method involves modifying the particles within the product to meet certain particle morphology parameters.

Claims

1. A yogurt dairy product comprising yogurt that contains dairy fat particles, said product, as compared to a control yogurt base product produced by conventional shear-based homogenization methods, having an increased number of dairy fat particles that are within a range of values of a plurality of morphological properties of the dairy fat particles, wherein the morphological properties are sphericity, equivalent spherical diameter, shape, and aspect ratio;

the range of values for said sphericity is between about 0.36 to about 0.88;

the range of values for said equivalent spherical diameter is between about 0.80 microns to about 1.76 microns;

the range of values for said shape is between about 0.135 to about 0.265; and

the range of values for said aspect ratio is between about 0.59 to about 0.91.

2. The product of claim 1, wherein the particles are more uniformly distributed within the range of values as compared to the control product.

3. The product of claim 1, wherein the range of values of at least one of the morphological properties comprises a number of classes, and the percentage of particles in each class within the range is at least about 1% greater than the percentage of particles in each class for the control product.

4. The product of claim 3, wherein said percentage of particles in each class within the range is between about 5% to about 75% greater than the control product.

5. The product of claim 3, wherein said percentage of particles in each class within the range is between about 10% to about 60% greater than the control product.

6. The product of claim 3, wherein said percentage of particles in each class within the range is between about 20% to about 50% greater than the control product.

7. The product of claim 1, wherein the range of values for said sphericity is between about 0.67 to about 0.88, the range of values for said equivalent spherical diameter is between about 0.8 microns to about 1.04 microns, the range of values for said shape is between about 0.20 to about 0.265, and the range of values for said aspect ratio is between about 0.59 to about 0.75.

8. A yogurt dairy product containing dairy fat particles with improved physical and functional properties made by a method comprising:

treating the yogurt dairy fat particles with ultrasonic energy or with cavitation to increase, as compared to dairy fat particles of a control yogurt base product which was produced using conventional shear-based homogenization methods, a number of the dairy fat particles being within a range of values of at least one morphological property of the dairy fat particles, wherein the morphological property is selected from the group comprising sphericity, equivalent spherical diameter, shape, aspect ratio, or a combination thereof, and

wherein the range of values for said sphericity is between about 0.36 to about 0.88, the range of values for said equivalent spherical diameter is between about 0.80 microns to about 1.76 microns, the range of values for said shape is between about 0.135 to about 0.265, and the range of values for said aspect ratio is between about 0.59 to about 0.91.

9. A yogurt dairy product containing dairy fat particles with improved physical and functional properties made by a method comprising:

treating the yogurt dairy fat particles with ultrasonic energy or with cavitation to increase, as compared to dairy fat particles of a control yogurt base product which was produced using conventional shear-based homogenization methods, a number of the dairy fat particles being within a range of values of at least one morphological property of the dairy fat particles, wherein the morphological property is selected from the group comprising sphericity, equivalent spherical diameter, shape, aspect ratio, or a combination thereof, and

wherein the range of values for said sphericity is between about 0.67 to about 0.88, the range of values for said equivalent spherical diameter is between about 0.80 microns to about 1.04 microns, the range of values for said shape is between about 0.20 to about 0.265, and the range of values for said aspect ratio is between about 0.59 to about 0.75.