Process of reducing fouling during heat processing of foods and beverages

Abstract

A pasteurization or sterilization process reduces fouling of a food or beverage composition containing protein during the heat treatment. An antifouling agent is added to the food or beverage composition that is selected from hydroxypropylcellulose (HPC) with a hydroxypropyl molar substitution of greater than 3.0 and a weight average molecular weight (Mw) as measured by SEC of greater than 350,000 Dalton, methylhydroxypropylcellulose (MHPC) with a methoxyl content of greater than 17% and a hydroxypropyl content of greater than 3%, methylcellulose (MC) with a methoxyl content greater than 17% and a viscosity in water at ambient temperatures and a concentration of 2% of greater than 1,000 cps, or mixtures thereof, This food or beverage composition is then heated in a first heat exchanger at a temperature between 50 and 100° C. for a time of from about 2 seconds to 30 minutes for pasteurization or it is further heated to sterilization temperatures before being packaged out or further processed. The improvements of this process is that the heat exchangers are fouled at least 10% by weight less or run-time increased at least 10% as compared to when heat-treating a similar food or beverage composition without the antifouling agent.

Description

This application claims the benefit of U.S. Provisional Application No. 60/662,704, filed Mar. 17, 2005.

FIELD OF INVENTION

The present invention relates to a method for reducing fouling of heat transfer surfaces. More specifically, the present invention relates to a method of using certain cellulose ethers for reducing fouling of heat transfer surfaces of food and beverage compositions containing proteins during pasteurization or sterilization.

BACKGROUND

Many processed foods and beverages available to the consumer are heat-processed to eliminate microbial contamination and to ensure a suitable product shelf-life. These heat-processed foods have been subjected or exposed to temperatures that would kill disease-causing microorganisms and/or reduce the number of spoilage microorganisms. Heat-processing is used in the production of a variety of food and beverage products, including but not limited to juice, juice products, milk and other dairy products, egg based foods and beverages, and canned condensed soups.

In addition to improving the shelf-life of the food or beverage, heat-processing can also initiate reversible and irreversible changes in the solubility of proteins, fats, and salts that are components of the food or beverage product. The result is the deposition and adsorption of these organic components, e.g., proteins, fat, and other food components, and inorganic components, e.g., calcium phosphates and other salts onto the surface of the processing equipment, producing a surface deposit layer known as a fouling layer on the equipment. The heat exchanger surfaces of the processing equipment are particularly affected.

Fouling and subsequent cleaning of processing equipment, and particularly heat exchangers, is a problem in the food and beverage industry because of its impact on food safety as well as plant performance and production efficiency. Fouling and subsequent cleaning of processing equipment in the dairy industry causes significant increases in capital and operating costs annually. Frequent cleaning of plate heat exchangers (PHE), tubular heat exchangers, equipment used in pasteurization, ultra-high temperature (UHT), and high temperature short time (HTST) treatments, and other heat processing equipment, is needed to remove food and microbiological deposits and to restore PHE heat transfer characteristics, which are reduced by the presence of the fouling layer. In addition, the fouling layer leads to reduced flow rates and pressure buildup in the processing equipment over time, which leads to the need for equipment shutdown and cleanout.

In the prior art, various types of heat exchangers are used in heat-processing of food and beverage products. Indirect PHE are used for processing milk, flavored milk, fermented milk products such as drinking yogurt, as well as cream and coffee whiteners. The indirect tubular-based heat exchanger system is used for processing milk, flavored milk, cream, ice cream mix, evaporated milk, desserts and puddings, cheese sauces, dairy sauces, soups, liquid protein concentrates and preparations. This system is also used for juices, and especially for juices with pulp. Neutral and acidic pH dairy and nondairy beverages can also be processed in this equipment. A wide range of products can be processed in scraped-surface heat exchangers, including milk concentrate, yogurt, processed cheese, whey protein concentrate and quarg products.

Direct steam infusion of a food or beverage product into a steam chamber followed by rapid cooling or direct injection of steam into a food or beverage product followed by cooling with a PHE or tubular heat exchanger are more gentle heat treatments that are also used in food and beverage processing.

In order to remove fouling deposits and operate equipment safely, efficiently, and free from microbial contamination, several cleaning practices have been adopted, including 1) manual cleaning of surfaces using brushes and cloths, 2) spray jet cleaning of tanks and vessels, 3) empirical clean-in-place protocols have been developed in the milk processing industry, using either a) a two stage alkali and/or acid circulation through equipment or b) a single stage formulated detergent containing wetting and/or surface active agents and chelating compounds, and 4) the use of coatings on equipment which are toxic to organisms, i.e., Microban® coatings.

Approaches to reduce the occurrence of a fouling layer in food and beverage processing equipment have been investigated, including mechanical and chemical methods. Studies have shown that fouling during milk pasteurization and sterilization is related to heat denaturation of proteins, especially B-lactoglobulin protein. Milk deposit formation on the heat exchanger surface area when temperatures are less than 90° C. has been directly linked with denaturation of this protein.

Some prior art discuss approaches to reduce fouling in other systems and processes. U.S. Pat. No. 4,929,361 discloses the use of surfactants to control fouling in protein-containing fluids during a corn milling operation. U.S. Pat. No. 5,336,414 discloses the use of lecithin as an additive to control proteinaceous fouling deposits. U.S. Pat. No. 3,483,033 discloses the use of anionic polymers, such as carboxymethylcellulose, as an additive to help control scale formation in evaporators used in the concentration of cane and beet sugar.

Other prior art, such as British Publication No. 2249467 A, discloses a process for pasteurizing or sterilizing a liquid food composition by adding a methyl cellulose ether, a hydroxypropyl methyl cellulose or mixtures thereof to the liquid composition after the temperature of the liquid composition has been raised above the hydration temperature of the cellulose ether.

There remains a need to reduce fouling of heat transfer surfaces during heat processing of food and beverage compositions in order to increase run time of the process, improve cleaning efficiency, and improve product quality.

SUMMARY OF THE INVENTION

This invention is directed to a process for reducing fouling of heat exchanger's surfaces by food or beverage compositions containing proteins during a heat treatment treatment of the food or beverage. The process includes the following steps:

a) adding to a food or beverage composition an antifouling agent selected from hydroxypropylcellulose (HPC) having a hydroxypropyl molar substitution of greater than 3.0 and a weight average molecular weight (Mw) as measured by SEC of greater than 350,000 Dalton or a methylhydroxypropylcellulose (MHPC) with a methoxyl content of greater than 17% and a hydroxypropyl content of greater than 3%, methyl cellulose (MC) with a methoxyl content of greater than 17% and a viscosity in water at ambient temperatures at a concentration of 2% of greater than 1,000 cps, or mixtures thereof;

b) heating the food or beverage composition in a first heat exchanger at a temperature between 50 and 100° C. for a time of about 2 seconds to about 30 minutes; and

c) packaging the food or beverage composition

wherein the first heat exchanger is fouled at least 10% by weight less or run-time increased at least 10% as compared to when heat-treating a similar food or beverage composition without the antifouling agent.

The present invention also comprehends a process of sterilizing the food or beverage compositions mentioned above by heat treating the food or beverage composition to a temperature and time sufficient to sterilize the food or beverage composition.

The present invention also relates to a heat treated food or beverage composition that is prepared by the above mentioned processes. This product by process excludes use of HPC alone in creams as the antifouling agent.

DETAILED DESCRIPTION OF THE INVENTION

It has been surprisingly found that organic and salt deposits that build up on heat exchangers and other processing equipment during the heat-processing of foods and beverages (i.e., pasteurization or sterilization) can be reduced or eliminated by using certain cellulose ethers in a unique process.

The advantages of this unique process is that the heat exchangers are fouled at least 10% by weight less or run-time increased at least 10% as compared to when heat-treating a similar food or beverage composition without the antifouling agent. Other advantages is that the food or beverage properties are improved, such as color, reduced particle size of the discontinuous phase or emulsified or suspended phase, improved mouthfeel, improved thickening, and improved whipping performance, in the form of 20-50% increases in % overrun compared with formulations that do not contain these cellulose ethers and are processed in the unique process of this invention.

This invention encompasses food or beverage compositions including polymers that reduce or eliminate fouling during heat-processing such as the processing used in food and beverage manufacture to achieve pasteurization or sterilization treatment, to eliminate microbial contamination and improve product shelf-life, or to modify the food or beverage product. This invention also encompasses the process of using polymers to reduce fouling during heat-processing of food and beverages by 1) including the polymer in the product prior to heat treatment, 2) heat-processing the product, and 3) cooling the food or beverage product.

Examples of heat-processed foods and beverages as part of this invention include, but are not limited to, neutral and acidic pH dairy and non-dairy beverages and foods, heavy cream, double cream, culinary cream, table cream, half and half, ice cream mixes, flavored milk, milk, fermented milk products such as yogurt, drinking yogurt, yogurt beverages, cream and coffee whiteners, evaporated milk, desserts and puddings, cheese sauces, dairy sauces, acidified dairy beverages, dessert mixes and bases, non-dairy creamers, bases for whipped topping, nutritional supplement beverages, grain beverages, soy milks and beverages, protein beverages, soups, condensed soups, liquid protein concentrates and preparations, juices, juices with pulp, processed cheese, whey protein concentrate and quarg products, guacamole, fruit juices, pourable salad dressings, salsa, poultry products, oil-in-water emulsified foods, foods and beverages containing egg yolks or egg whites, mayonnaise, processed soybeans and soybean food products, coagulated food products such as tofu or the like, fat and oil processed foods such as margarine, creamy foods such as spreads, dips, dressings, sauces, marinades, vegetable toppings, vegetable whipped toppings, pates, fillings for baked goods, soup enhancers, vegetable purees, natural heat-processed vegetables such as tomatoes, tomato-sauce, tomato paste, potatoes and potato products, rice and rice products, processed meat products, injectable brines, processed seafood or fish products, and pet foods.

Examples of the heating apparatus include any indirect heating apparatus, including a heated vessel, a surface heat exchanger, a plate heat exchanger, a tubular heat exchanger, a double pipe heat exchanger, a multi-pipe heat exchanger, a coil heat exchanger, a flat heat exchanger, and a scraped surface heat exchanger; including closed continuous-type scraped-surface heat exchangers, and direct heating apparatuses such as injection types and infusion types of heating apparatuses.

The polysaccharide polymers used in this invention as antifouling agents are hydroxypropyl cellulose (HPC), methyl hydroxypropyl cellulose (MHPC), methyl cellulose (MC). The HPC has a hydroxypropyl molar substitution of greater than 3.0 and a weight average molecular weight (Mw) as measured by SEC of greater than 350,000 Dalton; the MHPC has a methoxyl content of greater than 17% and a hydroxypropyl content of greater than 3%; and the MC has a methoxyl content greater than 17% and a viscosity in water at ambient temperatures and a concentration of 2% of greater than 1,000 cps. Mixtures of these cellulose ethers can also be used in this invention. The amount of the antifouling agent used in the heat treatment process of this invention has an upper limit amount of 0.5 wt % and a lower limit amount of about 0.01 wt %.

In accordance with this invention, packaging out of the pasteurized or sterilized food or beverage composition can be an aseptic packaging in microorganism free containers for either consumer use or further commercial use.

In accordance with the present invention the heat step in the first heat exchanger can be a single heating zone or a plurality of heating zones (2 to 5 zones). This heating step can also include a pre-heating zone where the temperature is raised gradually rather than all at once. The preferred heating method is to heat in the heat exchanger at a temperature between 50 and 100° C. for a time period of from about 2 seconds to about 30 minutes. It should also be understood that this heating step is basically a pasteurization step that can vary slightly depending upon the type of food or beverage or operating conditions of the heat exchanger.

Sterilization occurs in the second heat exchanger that also can be a single piece of equipment or a plurality of pieces of equipment or the heat exchanger can merely have a plurality of heating zones where the food or beverage is moved from one zone to the other. By multiple heat exchangers is meant that there can be either 2 to 5 different pieces of equipment or 2 to 5 zones in a single piece of equipment. Hence, the first and second heat exchangers can be either a single vessel or a serial or plurality of pieces of equipment. By sterilization is meant that the food or beverage is heated to a temperature sufficient to kill most of the microorganisms; the temperature has to be greater than 100° C. at a time between 2 seconds and 80 minutes, preferably greater than 120° C. for a time between about 2 seconds and 30 minutes, with the more preferred temperature being greater than 130° C. for a time between 2 and 30 seconds.

The cooling step in this invention is normally performed before the packaging out of the pasteurized or sterilized food or beverage product. The cooling step is normally at a temperature below the pasteurization or sterilization steps. Hence, the general temperature range for cooling is below 50° C., preferably below 25° C.

In accordance with the present invention, homogenization of the food or beverage composition is optional, in that it can be used to ensure the composition has a uniform consistency for either pasteurization or sterilization. Homogenizers can be used at any step during the process.

The food or beverage compositions of this invention contain at least one of the antifouling polymers of this invention and one or more ingredients commonly found in food or beverage products such as proteins, starches, flavors, fats, emulsifiers, coloring agents, opacifying agents, gums, binders, thickeners, preservatives, mold control agents, antioxidants, vitamins, emulsifying salts, sugars, amino acids, fat mimetics, and other ingredients known in the art.

Examples of buffering salts that can also be included in the composition are sodium hexametaphosphate, trisodium citrate, and sodium tripolyphosphate.

The following Examples are merely set forth for illustrative purposes, but it is to be understood that other modifications of the present invention within the skill of an artisan in the industry can be made without departing from the spirit and scope of the invention. All percentages and parts are by weight unless specifically stated otherwise.

EXAMPLES

Whipping cream is a food product known to present difficulty in heat processing. The protein, high fat content, and viscosity tend to promote burn on, also known as fouling, in the heat processing equipment. Product burn on constricts flow, increasing back-pressure on the equipment. In addition, product is not heated sufficiently, due to the burned on layer, and the heat sensors summon more heat as the product within the equipment does not reach desired temperatures.

During processing of whipped cream, as a result of fouling, two product streams enter the holding tube section just after the plate heat exchanger. One stream is cooler than the desired heat treatment temperature as it runs over the burned on product on the interior of the heat exchanger. The other stream is very hot as it is exposed to the maximum heat the plate heat exchanger is reaching as it tries to accommodate the call for heat. The hold tube has two sensors, picking up temperatures as the cream enters and exits the tube. The time in the holding tube allows for mixing of product, therefore, product temperatures may be uniform upon exit. Differences in these temperatures indicate problems with proper heating in the heat exchanger, as a result of fouling.

Polymers such as Klucel® hydroxypropylcellulose and methylhydroxypropylcellulose have been used in the formulation of nondairy whipped toppings. More recently, Klucel hydroxypropylcellulose has been added to dairy whipping cream. In dairy whipping cream, the benefits of hydroxypropyl cellulose are realized after the cream has been whipped. These benefits are shorter whipping times, foam stiffness, and foam stability. In addition, hydroxypropyl cellulose allows the formulation of whipping creams with lower fat content, from the traditional 35-40% to as low as 24% fat. Other polymers such as carrageenan and products that contain mixtures of polymers and emulsifiers, such as Aertex® cream stabilizer (Food Specialties, Mississauga, ON, Canada), which contains a blend of carrageenan, guar, locust bean gum and emulsifiers, have been added to whipping cream to achieve other functional benefits.

It has been unexpectedly found that in addition to improving the properties of whipped cream, the presence of hydroxypropyl cellulose in a dairy whipped cream formulation or its use as a processing aid reduces fouling typically observed in the heat processing equipment used to sterilize or pasteurize the product. Similar reductions in fouling are expected in other dairy products, and other foods and beverage products undergoing heat treatments or heat-processing to effect pasteurization, sterilization, or simple heating of the food or beverage product.

Incorporation of MHPC, or MC or blends thereof into creams, half creams, and reduced fat whipping cream formulations, milks or other dairy compositions that have been subjected to thermal processing, such as pasteurization, High Temperature Short Time (HTST), or Ultra High Temperature (UHT) treatments, produces a stable cream with desirable rheology, fat globules of small particle size, and good emulsion stability. On whipping these creams, the MHPC or MC improves the overrun or amount of foam delivered on whipping the cream, and the stability and texture of the whipped foam is improved. Additional improvements in physical characteristics and texture of the whipping creams are also observed on blending of MHPC or MC with other hydrocolloids such as carrageenan or hydroxypropyl cellulose, and on including emulsifiers into the composition.

In addition, it has been found that incorporation of methyl hydroxypropyl cellulose or methyl cellulose into dairy formulations reduces the buildup of fouling materials normally observed on heat exchangers during thermal processing of the dairy product leading to longer run times and easier cleaning of the heat exchangers.

The improvements observed on incorporation of MHPC and methyl cellulose (MC) into whipping creams is also expected to be observed in the stability, whipping characteristics (per application), and texture of other creams, milks, and cream products and dairy products into which the cream or milk containing the MHPC or MC is incorporated.

Examples 1-8

The invention is demonstrated by the Examples in Tables 1 and 2. The whipping cream formulations are shown in Table 1. Formulation Examples 3, 4, 7, and 8 contain hydroxypropyl cellulose.

Formulations

The whipping cream in Table 1 was formulated and processed with light homogenization and ultra high temperature (UHT) treatment. UHT treatment is used to produce commercially sterile products for the optimum shelf life. Batches were formulated with skim milk and double cream to obtain the desired fat levels of 31% and 24% in the final cream. Ingredients were added to study the impact of no hydroxypropyl cellulose (HPC), HPC without an emulsifier present and HPC with emulsifier. Emulsifiers are often added to UHT treated whipping cream to aid in foam creation. All formulations contained carrageenan, a common ingredient in heat treated cream to aid in the prevention of the coalescence of fat during storage and prior to whipping. Table 1 contains formulation information; batches were 28 kg.

Processing

In all processes the target temperatures preheat to 75° C. and final heat to 133° C. with a holding time of 17 seconds. Two stage cooling was used to achieve chill temperatures of <8° C. (typically 6-7° C.). Pre-process 2-stage homogenization was provided to all products at a value of 50/20 bar (725/296 psi) using a Rannie Homogenizer. The homogenizer also tightly controls the feed rate of the plant to 70 l/hr.

Results

In Table 2, data on processing is presented for the formulations in Table 1. In batches containing carrageenan only (Examples 1,5) or carrageenan and emulsifier (Examples 2,6), the large temperature difference upon entering the hold tube and upon exit indicates buildup of a fouling layer.

In addition to the hold tube temperature data, observations are included in the table. Examples 3, 4, 7 and 8 processed with reduced back pressure (<1 bar), and temperature control was “better sustained”, indicative of little to no fouling layer buildup. The worst fouling, indicated by higher back-pressures and poorer temperature control, was observed in Examples 1 and 2.

These results demonstrate the antifouling performance of polymers such as hydroxypropyl cellulose in a heat-processed dairy application.

TABLE 1
Whipping Cream Formulations
	Examples:
	1	2	3	4	5	6	7	8
	% Fat In Final Cream:
	31	31	31	31	24	24	24	24
Ingredients:	%	%	%	%	%	%	%	%
Skimmed milk	36.06	35.91	35.94	35.79	50.50	50.35	50.30	50.15
Hydroxypropylcellulose	0	0	0.12	0.12	0	0	0.20	0.20
AeroWhip 630 lot 3529
Carrageenan	0.02	0.02	0.02	0.02	0.02	0.02	0.02	0.02
Satiagel ACL15
Emulsifier	0	0.15	0	0.15	0	0.15	0	0.15
lactic acid esters of
mono&diglcyerides
48.5% fat cream	63.92	63.92	63.92	63.92	49.48	49.48	49.48	49.48
Total wt %	100	100	100	100	100	100	100	100
AeroWhip ® 630 is a trademark of Hercules Incorporated under which a food grade of hydroxypropyl cellulose is marketed.
Grinsted PK22Lactem ® lactic acid esters of mono&diglycerides from Danisco, and Satiagel ® ACL 15 carrageenan from Degussa were used in this work.

TABLE 2
Processing Data
	Examples:
	1	2	3	4	5	6	7	8
HPC, Weight %	0	0	0.12	0.12	0	0	0.20	0.20
Feed	42	42	42	42	42	42	42	42
temperature, C.
Flow rate, l/hr	70	70	70	70	70	70	70	70
Holding time, s	17	17	17	17	17	17	17	17
Start of hold tube	123	123	134	134	125	125	134	134
temperature, C.
End of hold tube	140	138	137-8	136	138	138	136	137
temperature, C.
Final cool	7	7	7	7	7	7	7	7
temperature, C.
Observations	Fouling	Fouling	The rise in	The rise in	Fouling	Fouling	The rise in	The rise in
	of H/Ex	of H/Ex	back-	back-	of H/Ex	of H/Ex	back-	back-
	caused	caused	pressure	pressure	caused	caused	pressure	pressure
	temperature	temperature	was greatly	was greatly	temperature	temperature	was greatly	was greatly
	discrepancy	discrepancy	reduced <1.0	reduced <1.0	discrepancy	discrepancy	reduced <0.5	reduced <0.5
	start to end.	start to end.	Bar and	Bar and	start to end.	start to end.	Bar and	Bar and
	Fouling was	Fouling was	temperature	temperature	Fouling was	Fouling was	temperature	temperature
	rapid and plant	rapid and plant	control was	control was	rapid.	rapid.	control was	control was
	duration was	duration was	better	better			better	better
	limited to	limited to	sustained.	sustained.			sustained.	sustained.
	approx 10	approx 10
	minutes before	minutes before
	failure.	failure.

Methods

In order to quantify improvements in the quality or performance of the process and the products produced by the processes in Examples 9-56, we measured the methoxyl and propoxyl substitution levels on the MHPC polymers by a sealed tube Zeisel method, and the molecular weight of the cellulose ether polymers was measured by size exclusion chromatography (SEC) and expressed as Mw, the weight average polymer molecular weight. We also monitored the effect of the cellulose ethers and the process on the particle size of the fat phase in the cream or milk, and the effect of the cellulose ether and the process on product viscosity.

In addition, we quantified whipped cream performance by measuring the amount of air incorporated into the cream on whipping, expressed as % overrun. The stability of the whipped creams was also quantified by measuring the % syneresis, or separation of a serum phase from the whipped cream foam. The reduction in particle size in creams, improvement in % overrun, reduction in % syneresis, and visual assessment of whipped cream stability and stiffness over time are shown in the comment sections in Table 3 for heat sterilized creams, and in Tables 5 and 6 for pasteurized creams. These measurements were performed according to the following procedures.

Whipping Cream Measurements

Whipping creams were whipped using a Kitchen Aide® mixer at high speed for 3 minutes and the overrun was obtained.

Overrun

A constant amount, 237.5 grams of cream, were added to a prechilled stainless steel bowl, and 12.5 grams of 10× powdered confectioner's sugar were added to the cream while stirring at high speed. Mixing was continued for 3 minutes and the overrun was obtained. Percent overrun was measured using a cup by adding the liquid cream to fill the cup and obtaining a weight for the cream. After whipping, the cup was then filled to the rim with the whipped cream and a second weight taken. Percent (%) overrun was calculated according to the following formula: $\frac{\mathrm{Wt}\mathrm{liquid}\mathrm{cream}-\mathrm{weight}\mathrm{whipped}\mathrm{cream}}{\mathrm{weight}\mathrm{whipped}\mathrm{cream}}=\%\mathrm{Overrun}$
Foam Syneresis

Foam syneresis was measured according to the following procedure:

Whipped cream was added to the rim of a 60×15 mm Petri dish. The dish was then inverted with foam side down, onto a Whatman No. 41 filter paper circle, on a metal pan. After 1 hour at room temperature, the increase in diameter of the wet circle imprint on the filter paper was measured to obtain the % extension of foam syneresis according to the following equation. A constant diameter of the foam in the Petri dish was measured as 50 mm. $\%\mathrm{Syneresis}=\frac{\mathrm{Diameter}\mathrm{of}\mathrm{wet}\mathrm{syneresis}\mathrm{ring}\left(\mathrm{mm}\right)\times 100}{50\mathrm{mm}}$
Particle Size Measurement

A Horiba LA-900 laser scattering particle size distribution analyzer is used with a particle sizing method based on an analysis of the angular dependence of light scattered from an optically dilute dispersed phase sample. The measuring instrument consists of a forward scattering angle photo ring diode detector and a number of discrete higher forward and back scattering angle photodiode detectors. The angular dependence of the scattered light is measured at two discrete wavelengths and a particle size distribution is iteratively generated to replicate the measured scattering profile. The specific calculation algorithm to determine the particle size distribution data are proprietary to the instrument vendor.

This method is used to determine average particle sizes (mean, median, mode) and particle size distributions of fluid dispersions. The specific surface area of the material is calculated assuming the particles are solid, homogeneous spheres.

0.1- 0.2 ml of a sample was diluted into a 10-15 ml of suspending solution of 0.25% Tween-20 (wt/vol) in deionized water, filtered with 0.2 μm Nylon membrane filter. After shaking, the particle size was measured.

Molecular Weight Determination by SEC

Molecular weight determinations were performed using size exclusion chromatography, focusing on weight-average molecular weight, Mw.

Methoxyl and Hydroxypropyl Substitution of MHPC and MC Polymers

A standard sealed tube Zeisel method was used to analyze for the wt % methoxyl and wt % hydroxypropyl substitution level on the polymers.

Viscosity of Creams and Milks

The viscosity of the creams and milks were measured on a Brookfield DLV-I viscometer equipped with a small sample adapter, using spindle 18 at a speed of 12 rpm.

Examples 9-26

The invention is further demonstrated in Table 3 in heat sterilized cream samples. Examples 11-14, 22, and 24 contain HPC. Examples 15-18, 20, and 25 contain MHPC, and Example 19 contains a blend of polymers.

Formulations and Processing

The UHT creams in Table 3 were subjected to a preheat temperature of 75° C. and final heat to 138° C. with a holding time of 8 seconds. Single stage cooling was used to achieve temperatures of <60° C. Prior to the final heat stage, 2-stage homogenization was provided to all products at a value of 750/250 psi using a homogenizer.

After mixing the cream composition, the cream mixture was then heated to 50-55° C. in a water bath and then pumped into a Microthermics Thermal processor at a flow rate of 1.14-1.2 Liters/min. The Microthermics unit was equipped with two sets of plate heat exchangers and a 2-stage pressure homogenization unit. The first set of PHE was used to preheat the cream to a temperature of 75° C. prior to introduction into the 2 stage homogenizer. After passing through the homogenizer, the cream was treated at a temperature of 138° C. for 8 seconds prior to being cooled to 50-60° C., and loaded into sterile Nalgene bottles in an aseptic-fill hood. For Examples 10, a Microthermics thermal processor was used, in a tubular heat exchanger configuration, with an 11.2 second hold time. This example serves as a control demonstrating that fouling in tubular heat exchangers has an induction period that was not exceeded by the run time in this example, and as a result, no fouling was observed.

Results

The reduced fouling for formulations containing HPC, MHPC, and their blend is demonstrated by the longer run time for UHT cream compositions containing HPC and MHPC in Table 3, where the run time is expressed as the time at which the final heater water supply temperature (FHWS) passed 315 degrees F.

During thermal processing, the product burns onto the surface of the heat exchanger, constricts flow, increasing back-pressure on the equipment. In addition, product is not heated sufficiently, due to the burned on layer, and the heat sensors summon more heat as the product within the equipment does not reach desired temperatures. The final heater water supply temperature (FHWS) is a direct measure of fouling as this increase in heat supplied to the heat exchanger is in response to fouling.

Examples containing HPC, MHPC, or their blend in the cream formulation have less fouling as shown by an increase in the length of the UHT process run times for Examples 11,12,15,18,22,24,25 when compared with the control runs in Examples 9,10,21,23. The UHT creams processed for longer times with Examples 11,12,15,18,22,24,25 with greater control over the hold tube temperature and the heating and cooling water temperatures than observed in the control Examples 9,10,21,23. The longer run time is expressed as the time at which the final heater water supply temperature (FHWS) passed 315° F. Less fouling was observed on the plate heat exchangers (PHE) in Examples 11,12,15,18,22,24,25 and the PHE were more easily cleaned after completion of these runs than observed with the control Examples 9, 10, 21, 23.

The products prepared in these Examples 11,12,15,18,22,24,25 also show smaller particle size of the fat phase, better whipping performance as quantified by 20-50% higher % overrun relative to the corresponding control Examples 9,10,21,23, and better foam stability as quantified by 10-40% lower % syneresis than the corresponding control Examples 9,10,21,23. These improvements demonstrate better quality of the products containing the HPC, MHPC polymers and their blends.

Inclusion of lower molecular weight HPC polymers such as Aerowhip 620 HPC in Example 13 or Nisso L type HPC in Example 14 reduced the run time, and appeared to cause more fouling, indicating that higher molecular weight HPC polymers are preferred.

Comparison of the performance of the MHPC polymers in Examples 16, 17, and 18 demonstrates that MHPC polymers having higher methoxyl content and higher hydroxypropyl content (MP943 in Example 17) gives more reduction in fouling.

Examples 27-33

The invention is further demonstrated in Table 4, in heat sterilized milk, also termed as UHT milk samples. Examples 28, and 32 contain HPC, and Examples 27,29,30,33 contain MHPC.

Processing

The UHT milks in Table 4 were subjected to a batch pasteurization temperature of 75° C. fed into a 2-stage homogenization at a value of 750/250 psi using a APV Gaulin homogenizer followed by a final heat to 138° C. in a plate heat exchanger with a holding time of 2-10 seconds. Single stage cooling was used to achieve temperatures of <60° C. The UHT plates were disassembled after cooling with a water rinse, and the plates were air dried with a stream of air, and the amount of foulant on each plate was determined by measuring the weight difference.

Results

As shown in Table 4, the skim milk control run in Example 26 deposited 38 grams of foulant, where the formulation in Example 27 containing MHPC MP1990 deposited les than 18 g foulant. In contrast, MHPC MP843 in Examples 29 and 30 deposited 42 and 43 grams of foulant on the plates. These results again confirm that MHPC polymers having higher methoxyl content and higher hydroxypropyl content (MP1990 in Example 27) give more reduction in fouling than MHPC polymers having lower methoxyl and hydroxypropyl content (MHPC MP843 in Examples 29 and 30). The HPC polymer in Examples 28 and 32 deposited more foulant than the control skim milk on the plates, suggesting that the solubility of this polymer needs improvement in order to perform better in skim milk as an antifoulant in the UHT phase. However, there was significantly less foulant deposited on the surface of the stainless steel pot used for batch pasteurization of the milks in Examples 28 and 32 than when the control skim milk run was pasteurized, demonstrating reduced fouling of skim milk at temperatures less than 100 C when HPC is present in the skim milk.

The smaller mean particle size observed for the milk in Example 27 compared with the control in Example 26 and the conversion of the particle size distribution from bimodal to monomodal also is suggestive of improved milk quality in the presence of the MHPC polymer in Example 27.

TABLE 3
Summary of UHT Low Fat Cream Heat Exchanger Experiments
								Particle	Particle
							Time/sec	Size Post	Size Post
							@ Temp	UHT	UHT
		wt %		wt %	wt %	Mw/	passes	(microns)	(microns)	%	%
Example #	Formulation	Carrageenan	Additive	MeO	POOH	daltons	315 C.	median	mean	Overrun	syneresis
9	31% Fat Cream	0.03	0.03%				369	6.6	7.3	95	46
			carrageenan
10	31% Fat Cream		none				>1187	5.4	6.6	103	65
			(tubular)
11	31% Fat Cream	0.02	0.12%			7.41E+05	>1187	4.03	5.47	128	23.2
			Aerowhip
			630 HPC
12	31% Fat Cream	0.02	0.12%			7.41E+05	1320	5.7	6.9	160	15.2
			Aerowhip
			630
			HPC + 0.15%
			PK22
			emulsifier
13	31% Fat Cream	0.02	0.06%			741000/	228	3.2	4.8	135	7
			Aerowhip			312000
			630
			HPC + 0.06%
			Aerowhip
			620
14	31% Fat Cream	0.03	0.1%			3.34E+05	189	6.4	7.1	130	24
			Nisso L
15	31% Fat Cream	0.02	0.12%	8	23	2.91E+05	<1120	2	2.5	128	63
			Benecel
			MP843
			MHPC
16	31% Fat Cream	0.02	0.12%	8	23	2.91E+05	947	1.7	2.1	144	31
			Benecel
			MP843
			MHPC + 0.15%
			PK22
			emulsifier
17	31% Fat Cream	0.03	0.1%	8	23	2.91E+05	833	4.2	4.7	129	29
			Benecel
			MP843
			MHPC(31/
			12 rpm)
18	31% Fat Cream	0.03	0.1% Benecel	10	30	4.80E+05	>1137	4.4	4.9	131	33
			MP943
			MHPC
19	31% Fat Cream	0.03	0.09%	8	23	2.91E+05	688	2.1	2.6	142	63
			Benecel
			MP843
			MHPC + 0.03%
			AW630
20	31% Fat Cream	0.03	0.1% Benecel	10	23	1.02E+06	765	4.5	5	122	6
			MP1034
			MHPC
21	24% Fat Cream	0.03	0.03%				509	12.3	15	70	liquid
			carrageenan
			(31/0.3 rpm)
22	24% Fat Cream	0.03	0.12%			7.41E+05	649	8.8	10.3	125	15
			AW630
			(31/1 rpm)
23	15% Fat Cream	0.03	0.03%				857	7.9	8.5	141	liquid
			carrgeenan
			(31/12 rpm)
24	15% Fat Cream	0.03	0.12%			7.41E+05	>860	6.7	7.6	123	liquid
			AW630
			(31/12 rpm)
25	15% Fat Cream	0.03	0.1%			2.91E+05	>1047	11.1	11.9	149	53
			Benecel
			MP843
			MHPC

TABLE 4
Summary of UHT Plate Heat Exchanger Experiments
								Particle	Particle
						Viscosit/cps		Size Post	Size Post
			wt %	wt %		at 4 C.	Plate	UHT	UHT	Partcle
	Formula-		hydroxypropyl	methoxyl	Mw/	cps:sp	Fouling (g)	(microns)	(microns)	size
Example #	tion	Additive	POOH	MEO	daltons	60 rpm	Plates 1-20	median	mean	distribution
26	Skim Milk	None				7.8	38	0.21	0.75	bimodal ->
										monomodal
27	Skim Milk	0.09% Benecel	10	30		8	18	0.21	0.22	monomodal
		MP1990 MHPC
28	Skim Milk	0.09% Aerow hip			7.41E+05	7.7	42
		630 HPC
29	Skim Milk	0.09% Benecel	7.7	23	2.91E+05	6.6	42
		MP843 MHPC
30	Skim Milk	0.09% Benecel	7.7	23	2.91E+05	6.5	43
		MP843 MHPC
31	Skim Milk	None				5.8	28
32	Skim Milk	0.09% Aerow hip				8.5	41
		630 HPC
33	Skim Milk	0.09% Benecel	10	30			26
		MP1990 MHPC

Examples 34-49

The invention is further demonstrated in Table 5 in pasteurized cream s. Examples 36, 37, 39, 41, 43, and 47-49 contain HPC, and Examples 35,40,44,45, and 46 contain MHPC.

Formulations and Processing

The Examples in Table 5 demonstrate creams containing HPC, MHPC, and MC that have been processed at temperatures less than 100 C. The cream used for Examples 36-49 in Table 5 contained some carrageenan, polysorbate 80, and mono and diglyceride emulsifiers. An additional 0.02% carrageenan was added to the formulations in Examples 34-41. Creams were processed at 75 C for 10 minutes in a stainless steel pot. Exact procedures are noted as a footnote to Table 5.

Results

At a fat content of 10%, in Examples 34-37, none of the formulations whipped to a good foam. Once a fat content of 24% was reached in Table 5, creams containing HPC or MHPC whipped to a stiffer foam, as described in the comments section, and gave improved incorporation of air into the creams, as demonstrated by values of % overrun greater than 120%, indicating improved quality. Similar positive effects on % overrun and syneresis of ice creams are expected when HPC, MHPC, or MC are included in these formulations, or creams prepared according to the processes described in this invention are used to prepare the ice cream or other dairy composition.

TABLE 5
Pasteurized Whipping Creams - Homogenized 750/250 psi
Made with Commercial Ultrapasteurized Lehigh Valley Heavy Cream containing 0.02% Carrageenan.
polysorbate, mono and diglycerides
	Particle Size
	(um)
Example	% Fat	Polymers	% Polymer	Mw (g/mol)	Median	Mean	% Overrun
34	10.0	Satiagel carrageenan	0.02		2.16	2.70	Did not whip	Did not whip
35	10.0	Satiagel carrageenan	0.02		5.61	10.03	Did not whip	Did not whip
		Benecel MP843 MHPC	0.12	2.91E+05
36	10.0	Satiagel carrageenan	0.02		5.39	9.14	Did not whip	Did not whip
		Aerowhip 630 HPC	0.12	7.41E+05
37	10.0	Satiagel carrageenan	0.02		4.65	12.43	Did not whip	Did not whip
		Aerowhip 640 HPC	0.12	1.47E+06
38	24.0	Satiagel carrageenan	0.02		6.70	7.15	Did not whip	Did not whip
39	24.0	Satiagel carrageenan	0.02		5.00	5.66	177.60	Soft whipped
		Aerowhip 630 HPC	0.12	7.41E+05				cream, made
								rosettes
40	24.0	Satiagel carrageenan	0.02		9.16	9.74	165.00	Loose, foamy
		Benecel MP843 MHPC	0.12	2.91E+05				whipped
								cream, could
								not make
								rosettes
41	24.0	Satiagel carrageenan	0.02		5.98	6.81	169.00	Good
		Aerowhip 640 HPC	0.12	1.47E+06				whipped
								cream, a little
								soft, made
								rosettes
42	31.0	Satiagel carrageenan	0.00		3.10	3.59	170.53	Very soft
		Control - No Polymer	0.00					whipped
								cream,
								doesn't hold
								peaks
43	31.0	Satiagel carrageenan	0.00		4.68	4.47	160.00	Good/stiff
		Aerowhip 630 HPC	0.12	7.14E+05				whipped
								cream,
								holds peaks
44	31.0	Satiagel carrageenan	0.00		3.49	3.91	174.42	Stiff
		MHPC 1034	0.12	1.02E+06				whipped
								cream, hold
								peaks
45	31.0	Satiagel carrageenan	0.00		3.09	3.52	172.61	Loose
		MP 943 MHPC	0.12	4.80E+05				whipped
								cream,
								holds loose
								peaks
46	31.0	Satiagel carrageenan	0.00		2.67	3.02	165.27	Very loose
		MP 843 MHPC	0.12	2.91E+05				whipped
								cream,
								more of a
								dense foam,
								doesn't hold
								peaks
47	31.0	Satiagel carrageenan	0.00		3.20	3.57	152.16	Loose
		Nisso HPC	0.12	3.34E+05				whipped
								cream,
								holds loose
								peaks
48	31.0	Satiagel carrageenan	0.00		6.12	11.82	160.05	Stiff
		Aerowhip 640 HPC	0.12	1.47E+06				whipped
								cream, hold
								peaks
49	31.0	Satiagel carrageenan	0.00		3.74	4.18	124.94	Stiff
		Aerowhip 640 HPC	0.24	1.47E+06				whipped
								cream, hold
								peaks, best
								one of
								series
Homogenized and Pasteurized Creams Whipping Performance
1. Heat milk to ˜60 C. in microwave.
2. Place on Silverson mixer and begin stirring @ ˜4000 rpm, slowly add all polymers (carrageenan + other polymers).
3. Continue mixing for ˜10 minutes. After ˜10 minutes, place cold water bath under sample to bring room temperature, continue mixing for ˜1
4. Remove and place on overhead Caframo mixer. With stirring at medium speed (dispersion blade).
5. Continue mixing for 45-60 minutes to completely hydrate polymer.
6. Add cream and continue mixing SLOWLY for 10 minutes. (if desired, remove sample and take 15 C. viscosity)
7. Pasteurize @ 75 C. (Samples for −38 were not pasteurized)
8. Homogenize at 750/250 psi 2 stage homogenizer at 75 C. Immediately chill in ice bath to cool.
9. Refrigerate over night and observe for stability at 24 hours. (if desired, remove sample and take 15 C. viscosity)
10. Whip on Kitchen Aide mixer full speed for 3 minutes using bowls and whips placed in freezer. Use 237.5 g of cream + 12.5 g of 10X sugar.
11. Measure % overrun: wt(g) mix before aeration − wt(g) mix after aeration/wt(g) mix after aeration × 100

Examples 50-56

The invention is further demonstrated in Table 6 in pasteurized cream samples. Examples 54 and 56 contain HPC, and Examples 50, 51, 52, and 55 contain MHPC, and Example 53 contains MC.

Formulations and Processing

Examples 50-56 in Table 6 demonstrate pasteurized milks and pasteurized creams containing HPC, MHPC, and MC polymers prepared by predissolving the polymer and carrageenan in the milk at respective concentrations of 0.4 wt % and 0.067 wt %, then diluting the milk with cold cream to reach final concentrations of 0.12 wt % polymer and 0.02 wt % carrageenan in the cream. No emulsifiers were present in the creams shown in Table 6. The creams and milk containing the polymer and carrageenan were then heated at a temperature less than 100 C for less than 40 minutes. Exact procedures are shown as a footnote to Table 6.

Results

The viscosity of pasteurized creams containing HPC in Examples 54 and 56 in Table 6 decreased as polymer molecular weight, defined as Mw, increased. The inverse relationship of cream viscosity with molecular weight of the HPC polymer was also seen in the extent of fouling for the creams, where creams containing HPC having a Mw value less than 350,000 showed greater and more rapid fouling during thermal processing. The viscosity of creams containing MHPC polymers in Examples 50, 51, 52, 55 and for MC in Example 56 showed a direct relationship of cream viscosity with polymer molecular weight, when expressed as Mw.

TABLE 6

Pasteurized 26% Fat Creams

Milk

Cream

Carra-

Pas-

Viscosity (cps)

Ex-

0.4%

0.12%

geenan

Poly-

teur-

initial

24 hours

ample

Polymer

Mw

Polymer type

polymer

Polymer

0.02%

mer

ized

pH

15 C.

15 C.

Comments

50

MP233C

421000

HPMC

yes

no

yes

yes

no

not

425

527.5

thicker

taken

milkshake

consistency

MP322C

HPMC

yes

yes

yes

yes

no

8.67

125

not taken

MP333C

HPMC

yes

yes

yes

yes

yes

not

240

370

both milk and

taken

cream stable

at 24 hours

51

MP674

1320000

HPMC

yes

no

yes

no

no

not

3560

not taken

thick, like

taken

pourable

pudding

MP874

HPMC

yes

yes

yes

yes

no

8.57

162.5

not taken

MP874

HPMC

yes

yes

yes

yes

yes

not

452

1062

both milk and

taken

cream stable

at 24 hours

(0.05% K.

sorb in

cream only

52

MP843

291000

HPMC

yes

no

yes

yes

no

not

380

not taken

thicker

taken

milkshake

consistency

MP843

HPMC

yes

yes

yes

yes

no

6.65

130

not taken

MP843

HPMC

yes

yes

yes

yes

yes

not

297

297

both milk and

taken

cream stable

at 24 hours

53

MO43

413000

MC

yes

no

yes

yes

no

not

560

not taken

thicker

taken

milkshake

consistency

MO42

MC

yes

yes

yes

yes

no

6.65

107

not taken

MO43

MC

yes

yes

yes

yes

yes

not

245

652.5

both milk and

taken

cream stable

at 24 hours

54

Aerowhip 830M

741000

HPC

yes

no

yes

yes

no

not

not taken

not taken

thicker

Klucel

taken

milkshake

consistency

Aerowhip 830M

HPC

yes

yes

yes

yes

no

6.75

not taken

not taken

Klucel

Aeroship 830M

HPC

yes

yes

yes

yes

yes

not

217.5

432

both milk and

Klucel

taken

cream

slightly

unstable

at 24 hours

55

MP824

705000

HPMC

yes

no

yes

yes

no

not

562.5

not taken

thicker

taken

milkshake

consistency

MP824

HPMC

yes

yes

yes

yes

no

6.65

125

not taken

MP824

HPMC

yes

yes

yes

yes

yes

not

350

582.5

both milk and

taken

cream stable

at 24 hours

56

Aerowip 620

312000

HPC

yes

no

yes

yes

no

not

160

not taken

thicker

Klucel

taken

milkshake

consistency

Aerowhip 620

HPC

yes

yes

yes

yes

no

6.54

135

not taken

Klucel

Aerowhip 620

HPC

yes

yes

yes

yes

yes

not

905

1070

both mild and

Klucel

taken

cream stable

at 24 hours

57

Milk

carrageenan

no

no

yes

no

no

24.5

58

Cream

carageenan

no

no

yes

no

yes

18.9

Procedure:

1. Heat milk to ˜60 C. in microwave.

2. Place on Silverson mixer and begin stirring @ ˜400 rpm, slowly add carrageenan.

3. Continue mixing for ˜10 minutes. After ˜10 minutes, place cold water bath under sample to bring room temperature, continue mixing for ˜10 minutes.

4. Remove and place on overhead Caframo mixer. With stirring at medium speed (dispersion blade) add Klucel/or other polymers being evaluted.

5. Continue mixing for 45-60 minutes to completely hydrate polymer. (remove sample and take visosity)

6. Add cream and continue mixing SLOWLY for 10 minutes. (remove sample and take viscosity)

7. Pasteurize (place on hot plate/stirrer in water bath w/magnetic stir bar) while stirring 30 mintes @ 85-90 C.

8. Place in cold water bath and cool to room temperature. (remove sample and take viscosity)

9. Refrigerate over night and observe for stability at 24 hours. (remove sample and take viscosity

Claims

1. A process for reducing fouling of a food or beverage composition containing protein during a heat treatment comprising

a) adding to the food or beverage composition an antifouling agent selected from the group consisting of hydroxypropylcellulose (HPC) with a hydroxypropyl molar substitution of greater than 3.0 and a weight average molecular weight (Mw) as measured by SEC of greater than 350,000 Dalton, hydropropylmethylcellulose (MHPC) with a methoxyl content of greater than 17% and a hydroxypropyl content of greater than 3%, methylcellulose (MC) with a methoxyl content greater than 17% and a viscosity in water at ambient temperatures and a concentration of 2% of greater than 1,000 cps, and mixtures thereof,

b) heating the food or beverage composition in a first heat exchanger at a temperature between 50 and 100° C. for a time of from about 2 seconds to 30 minutes, and

c) packaging the composition.

wherein the first heat exchanger is fouled at least 10% by weight less or run-time increased at least 10% as compared to when heat-treating a similar food or beverage composition without the antifouling agent.

2. The process of claim 1, further comprising a step of cooling the composition to a temperature below 50° C. before packaging.

3. The process of claim 1, further comprising a step of cooling the composition to a temperature below 25° C. before packaging.

4. The process of claim 1, further comprising a step of homogenizing the composition between steps (a) and (b) or between steps (b) and (c).

5. The process of claim 1, further comprising a sterilizing heating step of heating the food or beverage composition after step (b) and before step (c) in a second heat exchanger at a temperature and for a time sufficient to sterilize the composition, wherein the first heat exchanger and second heat exchanger combined are fouled at least 10% by weight less or run-time increased at least 10% as compared to when heat-treating a similar food or beverage composition without the antifouling agent.

6. The process of claim 5, wherein the temperature is greater than 100° C. and the time is between about 2 seconds to 80 minutes.

7. The process of claim 5, wherein the temperature is greater than 120° C. and the time is between about 2 seconds to 30 minutes.

8. The process of claim 5, wherein the temperature is greater than 130° C. and the time is between about 2 seconds to 30 seconds.

9. The process of claim 5, further comprising a step of homogenizing the composition between steps (a) and (b) or after step (b) and before the heat sterilizing step, or after the heat sterilizing step before cooling and packaging the composition.

10. The process of claim 5, wherein the heating in the first and second heat exchangers is performed in a single heat exchanger.

11. The process of claim 5, wherein the heating in the first and second heat exchangers is performed in multiple heat exchangers.

12. The process of claim 1, wherein the antifouling agent has an upper limit amount of 0.5 wt %.

13. The process of claim 1, wherein the antifouling agent has a lower limit amount of 0.01 wt %.

14. The process of claim 1 wherein the food or beverage composition is a dairy product.

15. The process of claim 14, wherein the dairy product is selected from the group consisting of milk, dairy beverages, cream, ice cream, yogurt, cream based soups, and cheeses.

16. The process of claim 1, wherein the food or beverage composition is a non-dairy food or beverage product.

17. The process of claim 16, wherein the non-dairy food or beverage product is selected from the group consisting of non-dairy creamers, bases for whipped topping, nutritional supplement beverages, grain beverages, beer, soy milks and beverages, protein beverages, soups, condensed soups, liquid protein concentrates and preparations, vegetable juices, fruit drinks, sodas, guacamole, fruit juices, pourable salad dressings, salsa, rice products, oil-in-water emulsified foods, foods and beverages containing egg yolks or egg whites, mayonnaise, processed soybeans and soybean food products, sodas, tofu, margarine, spreads, dips, dressings, sauces, marinades, vegetable toppings, vegetable whipped toppings, pates, fillings for baked goods, and vegetable purees.

18. A heat-treated food or beverage composition prepared by the process of any one of claims 1 to 17

19. The heat-treated food or beverage composition of claim 18, wherein the food and beverage composition is a dairy product, excluding HPC alone in creams as the antifouling agent.

20. The heat-treated food or beverage composition of claim 19, wherein the dairy product has improved whipping performance as determined by an increase in % overrun of at least 20% or an increase in foam stability of at least 10%.

21. The heat treated food or beverage composition of claim 18, wherein the food or beverage composition is a non-dairy food or beverage.