Process for the manufacture of milk powder, a dietetic formula, a culinary product or a coffee base

• Main Authors: NIKLAUS MEISTER, MARTIN NYDEGGER, MARTINAS KUSLYS, THEODOR NYFELER
• Format: Patent
• Language: English
• Published: 21.01.1999
• Edition: 6
• Subjects: COFFEE; DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; MAKING THEREOF; MANUFACTURE, PREPARATION, OR INFUSION THEREOF; MILK OR CHEESE SUBSTITUTES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; TEA; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR SUBSTITUTES; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

Recombined milk powders are manufactured in a process using one drying step. A recombined milk powder, dietetic formula, culinary product or coffee base into which fat is incorporated is manufactured by: (1) dissolving an emulsifier in water; (2) mixing the solution with a lipid base and homogenizing to form a stable emulsion having a lipid content of 50-70%, a water content of less than 35% and an emulsifier content of 1-5%; (3) mixing the emulsion with milk powder, dietetic formula base, powdered soup, powdered sauce or coffee-based powder; and (4) drying to a powder having a 2-5% water content. An Independent claim is also included for a process where homogenization is carried out at 300 bar pressure or less. The mixing step takes place in an agglomeration chamber, and the drying step on a fluidized bed.