Method for the manufacture of a flavor-enhancing composition

Patent metadata

Field	Value
Publication number	US-11185084-B2
Application number	US-201816497490-A
Country	US
Kind code	B2
Filing date	Apr 10, 2018
Priority date	Apr 11, 2017
Publication date	Nov 30, 2021
Grant date	Nov 30, 2021

Abstract

The present invention provides a method for the production of a flavor-enhancing composition, the method comprising the steps of:i) providing a dairy liquid;ii) nanofiltrating the dairy liquid to obtain a nanofiltration permeate;iii) concentrating the nanofiltration permeate by reverse osmosis and/or evaporation to produce a flavor-enhancing composition, the flavor-enhancing composition comprising at least 50 wt % lactose by dry weight and having a K:Na ratio of at least 2:1, wherein nanofiltrating the dairy liquid uses a membrane having a molecular weight cut-off of from 300 Da to 800 Da.

First claim

The invention claimed is:

1. A method for the production of a flavor-enhancing composition, the method comprising the steps of:
i) providing a dairy liquid;
ii) nanofiltrating the dairy liquid to obtain a nanofiltration permeate;
iii) concentrating the nanofiltration permeate by reverse osmosis and/or evaporation to produce a flavor-enhancing composition, the flavor-enhancing composition comprising at least 50 wt % lactose by dry weight and having a K:Na ratio of at least 2:1,
wherein the nanofiltrating the dairy liquid uses a membrane having a molecular weight cut-off of from 700 Da to 800 Da.

2. The method according to claim 1 , wherein the dairy liquid comprises one or more of a milk, a fermented milk, a sweet whey, or an acidic whey, or an ultra-filtration permeate thereof.

3. The method according to claim 1 , wherein a transmembrane pressure of the nanofiltrating is from 5 to 50 bar.

4. The method according to claim 1 , wherein the nanofiltrating the dairy liquid occurs at a temperature of from 5 to 20° C. or at a temperature of from 50 to 55° C.

5. The method according to claim 1 , wherein the nanofiltrating the dairy liquid occurs at a pH of from 4.5 to 6.5.

6. The method according to claim 1 , wherein the nanofiltration permeate has a solids content of at least 0.7%.

7. The method according to claim 1 , wherein the method further comprises a step of drying the flavor-enhancing composition to form a solid.

8. The method according to claim 1 , wherein flavor-enhancing composition comprises between 50 and 80 wt % lactose by dry weight.

9. A method for the production of a flavor-enhancing composition, the method comprising the steps of:
i) providing a dairy liquid;
ii) nanofiltrating the dairy liquid to obtain a nanofiltration permeate;
iii) concentrating the nanofiltration permeate by reverse osmosis and/or evaporation to produce a flavor-enhancing composition, the flavor-enhancing composition comprising at least 50 wt % lactose by dry weight and having a K:Na ratio of at least 2:1,
wherein the nanofiltrating the dairy liquid uses a membrane having a molecular weight cut-off of from 400 Da to 800 Da, wherein the flavor-enhancing composition comprises by dry weight:
a) 50 to 80 wt. % lactose;
b) 5 to 10 wt. % potassium;
c) 0.8 to 2.5 wt. % sodium; and
d) balance counterions and non-protein nitrogen.

10. A flavor-enhancing composition produced according to the method of claim 1 .

11. A comestible item comprising the flavor-enhancing composition of claim 10 .

12. A method comprising,
using the flavor-enhancing composition of claim 10 as a salt replacement in a comestible item.

13. The method according to claim 9 , wherein the dairy liquid comprises one or more of a milk, a fermented milk, a sweet whey, or an acidic whey, or an ultra-filtration permeate thereof.

14. The method according to claim 9 , wherein the membrane has a molecular weight cut-off of from 700 to 800 Da.

15. The method according to claim 9 , wherein a transmembrane pressure of the nanofiltrating is from 5 to 50 bar.

16. The method according to claim 9 , wherein the nanofiltrating the dairy liquid occurs at a temperature of from 5 to 20° C. or at a temperature of from 50 to 55° C.

17. The method according to claim 9 , wherein the nanofiltrating the dairy liquid occurs at a pH of from 4.5 to 6.5.

18. The method according to claim 9 , wherein the nanofiltration permeate has a solids content of at least 0.7%.

19. The method according to claim 9 , wherein the method further comprises a step of drying the flavor-enhancing composition to form a solid.

Assignees

• Intercontinental Great Brands Llc

Inventors

• Wolfschoon-Pombo Alan
• Spiegel Thomas

Classifications

• A23C9/1425 Primary

  by ultrafiltration, microfiltration or diafiltration of whey, e.g. treatment of the UF permeate · CPC title

• A23L27/88

  Taste or flavour enhancing agents · CPC title

• A23C9/1427 Primary

  by dialysis, reverse osmosis or hyperfiltration, e.g. for concentrating or desalting · CPC title

• A23L27/40

  Table salts; Dietetic salt substitutes · CPC title

• A23C9/142

  by dialysis, reverse osmosis or ultrafiltration (A23C9/144 takes precedence) · CPC title