Abstract:
The invention relates to a reduced-calorie sweetened condensed milk having a shelf life stability that is equal to that of standard sweetened condensed milk. The invention also relates to a method for manufacturing such a product.

Description:
CROSS-REFERENCE TO RELATED APPLICATIONS  
       [0001]     This application is a continuation of International application PCT/EP2006/061064 filed Mar. 27, 2006, the entire content of which is expressly incorporated herein by reference thereto. 
     
    
     BACKGROUND  
       [0002]     This invention relates to a reduced-calorie sweetened condensed milk having a shelf life stability equal to standard sweetened condensed milk. The invention also relates to a method for manufacturing such a product.  
         [0003]     Sweetened condensed milk (“SCM”) is basically concentrated milk to which sugar has been added. In its manufacturing, heat treated milk along with sugar is taken to the evaporator, where it gets concentrated. The product is then cooled and seeding lactose is added such that lactose forms very small crystals in the supersaturated solution.  
         [0004]     The standard product has long been used in the bakery and confectionery trades, and it normally contains 8% fat, 45% sugar, 20% SNF and 27% moisture. The high amount of sugar is aimed to give a solution having an osmotic pressure sufficiently high enough to prevent the growth of microorganisms which would cause product spoilage, i.e. approximately 61.0 to 64.0% sugar solids in the water phase.  
         [0005]     In view of providing healthier products and improving the image of condensed milks for weight-conscious people, it would be of interest to have a sweetened condensed milk with reduced-sugar content. However, this would inevitably lead to an impaired shelf-life stability and texture. Thus, improvements in such products are needed.  
       SUMMARY OF THE INVENTION  
       [0006]     The present invention now provides such an improved product, with a maintained shelf-life stability and texture as in standard sweetened condensed milks and to a method for manufacturing it.  
         [0007]     It has been surprisingly found that a calorie-reduction of at least 25% compared to standard SCM, may be obtained with a controlled water activity, enabling a shelf-life stability of at least 12 months, by using polyols or polydextrose as part of the sweetener.  
         [0008]     Accordingly, the present invention provides a shelf stable calorie-reduced sweetened condensed milk composition wherein polyols and/or polydextrose are included as part of the sweetener. The sweetened condensed milk of the present invention thus has a reduced calorie-content of about 25% whilst maintaining a shelf-life stability of at least 12 months. It has also a smooth texture and all the beneficial effects of reduced-calorie product on health.  
         [0009]     In a preferred process according to the invention, a milk base is prepared by mixing skimmed milk, sugar and polyol or polydextrose as part of the sweetener; heating the mixture for 1 to 1200 s at a temperature of about 80 to 150° C.; evaporating, cooling, crystallizing and filling the product into a container under hygienic conditions.  
         [0010]     The invention also relates to an improvement in a condensed milk product by substituting polyols or polydextrose as part of the sweetener to replace sugar to provide a shelf stable calorie-reduced condensed milk. 
     
    
     DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS  
       [0011]     The sweetened condensed milk generally has a water content of 15 to 30% by weight, preferably 25 to 28%. The fat content of the sweetened condensed milk is generally 0 to 20% fat by weight, preferably 5 to 10%. The sweetened condensed milk preferably has a water activity (defined as the ratio of the water vapor pressure over a food to that over pure water) of lower than 0.86, most preferably between 0.80 and 0.85. The standard filling technique valid for condensed milk can be used.  
         [0012]     In the shelf stable calorie-reduced sweetened condensed milk according to the present invention, polyols and/or polydextrose are used to replace part of the sugar and still maintaining the required water activity. In a preferred embodiment, the amount of sugar may be from 0 to about 45% by weight and preferably in an amount of 20 to 35% by weight.  
         [0013]     In one embodiment, the sugar is replaced in totality by the polyols or polydextrose.  
         [0014]     The polyols according to the present invention may be any suitable polyol including for example sorbitol, maltitol, glycerin, mannitol, polyglycitol, xylitol, lactitol monohydrate, anhydrous isomalt, erythritol or their derivatives, or mixtures thereof. The polydextrose according to the present invention is preferably used for the preparation of colored products because it showed significant browning reaction in SCM after a short time storage. For uncolored and white SCMs, polyols are then preferably used as well as for the manufacture of sugar-free sweetened condensed milks.  
         [0015]     Polyols or polydextrose are present in the final product, in an amount depending on the required final calorie-reduction and water activity (see Table 1). In fact, polyols and polydextrose amount depends on their relative sweetness vs. sucrose, their respective molecular weight and respective calorie content. Based on the Table bellow, the skilled person is able to determine the preferable amounts of polyols or polydextrose, depending on the targeted calorie reduction.  
                                                                             TABLE 1                           Polyols comparison chart                % relative       calorie content           sweetness vs.   molecular   (Kcal/g)            product   sucrose   weight   USA   EU                    sorbitol   60   182   2.6   2.4       mannitol   50   182   1.6   2.4       polyglycitol powders   &lt;30   170,000-   3   N/A               360,000       maltitol   90   344   2.1   2.4       xylitol   100   152.17   2.4   2.4       lactitol monohydrate   30-40   362.33   2   2.4       anhydrous isomalt   40   344.32   2   2.4       erythritol   60-70   122   0.2   N/A       glycerin   55-75   99   4.3   4.3       polydextrose   0   &lt;22,000   1   1       sucrose   100   342   4   4       fructose   117   180   4   4       maltose   30   342   4   4                  
 
         [0016]     Apart from the sweetener, the SCM may contain fat. Fat may be present in a reduced amount but the SCM according to the present invention may be fat-free. The SCM may also comprise solids non-fat e.g., milk proteins, milk sugar and minerals; and moisture. These ingredients may be in amount as in standard condensed milk. Other optional ingredients such as flavors such as fruit flavors, chocolate, vanilla or oce de leite, colorants, minerals, vitamins, probiotics may be added to the SCM.  
         [0017]     In order to put the process of the present invention into practice, a standardized milk base is prepared, that is to say the respective quantities by weight of fats and non-fat solids are adjusted to desired values by adding to the milk base, according to need, for example skimmed milk, cream or anhydrous milk fats. Preferably, a mixture of pasteurized skimmed milk and pasteurized cream or anhydrous milk fats is standardized to have a desired fat content.  
         [0018]     The heat treatment may take place by direct or indirect heating in any normal apparatus enabling the liquid to be kept at 80-150° C., for about 1 to 1200 s. After the heat treatment, the liquid is concentrated by evaporation with expansion in a single effect or preferably a multiple effect evaporator, to a dry matter content of preferably 65 to 75%. The dry matter content will also depend on the desired a, and the nature of the polyol, in particular its molecular weight (see Table 1).  
         [0019]     The concentrate is then preferably cooled to a temperature of &lt;25° C. If flavorings are used, any flavoring concentrate may for example be used on a lipidic, aqueous, alcoholic, or liqueur type support or a mixture of these diluents. Various type of flavorings may be added such as chocolate, cocoa, coffee, banana, strawberry, cherry, orange, cinnamon, vanilla, chestnut, almond, baileys cream or whisky cream, for example. The quantity of flavorings used may represent according to its nature, preferably 0.05 to 5% by weight of the dry matter of the final product. According to a variant of the flavoring addition, applicable to heat sensitive flavors, for example those diluted with alcohol, this is carried out in an hygienic manner in the sweetened milk base.  
         [0020]     The concentrate is then further crystallized as conventional by addition of seeding lactose. then filled into a container, and the container is closed and sealed. The container can for example be a small pot, a can or a plastic cup, for example. The filling process is preferably a clean filling operation in an environment with clean filtered air, as used for filling SCM. Preferably, all the operations following evaporation are carried out in an hygienic manner.  
         [0021]     The calorie-reduced SCM prepared by such a process has a shelf life of at least 12 months. It may be used as is, or in confectionery or cooking applications such as pudding, as toppings, creamers or sweetener.  
       EXAMPLES  
       [0022]     The following examples illustrate the invention. In these, percentages and parts are by weight, unless indicated to the contrary.  
       Example 1  
     Preparation of a Reduced Calorie SCM  
       [0023]     120 g of sugar, 900 g of skimmed milk and 96 g of maltitol are mixed so as to obtain a milk base, which is heated at 95° C. for 300 seconds and was then concentrated by evaporation to 69% dry matter. The concentrate was then cooled to a temperature around 20/30° C. It is crystallized by addition of 0.01 to 0.2 g of seeding lactose and then packaged in small pots in hygienic conditions.  
         [0024]     The product as a calorie reduction of about 25% compared to standard SCM.  
       Example 2  
     Calorie Reduction in Comparison with Existing SCM  
       [0025]     Four reduced calorie SCM are prepared as in example 1, having the composition as presented in Table 2.  
                                                             TABLE 2                       in % by weight   standard   SMC1   SMC2   SMC3   SMC4                                Sugar   45   30   27   30   27.2       Skim milk SNF   20   25.5   25.5   20.5   25.5       Polydextrose       5   0   0   0       Sorbitol       9   16   0   12.8       Maltitol       0   0   18   3.2       Milk fat   8   0   0   0   0       Total solids   73   69.5   68.5   69.5   68.7       Kcal/100 g   328.4   242.7   243.9   244.7   244.11                  
 
         [0026]     The four prepared compositions were compared to the standard SCM formula of table 2. The results are presented in Table 3 below.  
                                                                 TABLE 3                                   Standard                           SCM   SMC1   SMC2   SMC3   SMC4                                    Kcal/100 g   328.4   242.7   243.9   244.7   244.11       Reduction to standard   0   26.1%   25.7%   25.5%   25.7%