No CrossRef data available.
Article contents
Influence of sucrose reduction on fouling during the production of dulce de leche
Published online by Cambridge University Press: 10 December 2021
Abstract
In this Research Communication we focus the food industry´s broad tendency to decrease sugar content in food products onto dulce de leche (DL) and examine the influence of sucrose reduction on the detrimental deposits formed during the production process. The method used to identify the impact produced directly on the heat exchanger during the production of this product with low sucrose content required varying the quantity of sucrose in the milk. Different percentages of sucrose (20, 15, 10, 5 and 0% w/w) were submitted to the DL concentration process in a process simulator. After concentration, the quantification of the deposits formed in each was carried out and these deposits were characterized according to their composition. Methods such as Kjeldahl, Pregl-Dumas and sem-EDS were used. Thus, the work highlights the need to change the product manufacturing process due to changes in the formulation that directly impact the formation of deposits in the equipment used (fouling). This deposit changes significantly in relation to its quantity as well as in relation to the composition and chemical characteristics as the gradual reduction of the sucrose content in the production takes place. Therefore, these impacts must be considered in order to maintain better manufacturing and ensure efficient cleaning of equipment.
- Type
- Research Article
- Information
- Copyright
- Copyright © The Author(s), 2021. Published by Cambridge University Press on behalf of Hannah Dairy Research Foundation
References
Belščak-Cvitanović, A, Komes, D, Dujmović, M, Karlović, S, Biškić, M, Brnčić, M and Ježek, D (2015) Physical, bioactive and sensory quality parameters of reduced sugar chocolates formulated with natural sweeteners as sucrose alternatives. Food Chemistry 167, 61–70.CrossRefGoogle ScholarPubMed
Brasil (1997) Ministério da Agricultura, Pecuária e Abastecimento Portaria n. 354, de 04 de setembro de 1997. Regulamento técnico de identidade e qualidade de doce de leite. Diário Oficial Da República Federativa Do Brasil, 37–38.Google Scholar
Brizuela, AB, Bichara, LC, Romano, E, Yurquina, A, Locatelli, S and Brandán, SA (2012) A complete characterization of the vibrational spectra of sucrose. Carbohydrate Research 361, 212–218.CrossRefGoogle ScholarPubMed
Francisquini, JDA, Rocha, J, Martins, E, Stephani, R, da Silva, PHF, Renhe, IRT, Perrone, ÍT and de Carvalho, AF (2019) 5-Hydroxymethylfurfural Formation and color change in lactose-hydrolyzed Dulce de leche. Journal of Dairy Research 86, 477–482.CrossRefGoogle ScholarPubMed
Hagsten, C, Altskär, A, Gustafsson, S, Lorén, N, Hamberg, L, Innings, F, Paulsson, M and Nylander, T (2016) Composition and structure of high temperature dairy fouling. Food Structure 7, 13–20.CrossRefGoogle Scholar
Mekmene, O, Le Graët, Y and Gaucheron, F (2009) A model for predicting salt equilibria in milk and mineral-enriched milks. Food Chemistry 116, 233–239.CrossRefGoogle Scholar
Moore, JB, Sutton, EH and Hancock, N (2020) Sugar reduction in yogurt products sold in the UK between 2016 and 2019. Nutrients 12, 12.CrossRefGoogle ScholarPubMed
Patterson, RK (1973) Automated Pregl−Dumas technique for determining total carbon, hydrogen, and nitrogen in atmospheric aerosols. Analytical Chemistry 45, 605–609.CrossRefGoogle ScholarPubMed
Perrone, IT, Stephani, R, de Carvalho, AF, Netto, GG and Francisquini, JDA (2019) Doce de leite: química e Tecnologia. São Paulo: CAP-LAB.Google Scholar
Rodrigues Júnior, PH, Oliveira, KDS, Almeida, CERD, de Oliveira, LFC, Stephani, R, Pinto, MDS, de Carvalho, AF and Perrone, ÍT (2016) FT-Raman and chemometric tools for rapid determination of quality parameters in milk powder: classification of samples for the presence of lactose and fraud detection by addition of maltodextrin. Food Chemistry 196, 584–588.CrossRefGoogle ScholarPubMed
Stephani, R, Francisquini, JDA, de Paula, IL, de Carvalho, AF, de Oliveira, LFC and Perrone, ÍT (2017) Simulation of water evaporation on ultimonitored thermomix®: potential approach for studies on milk evaporation. Revista Do Instituto de Laticínios Cândido Tostes 72, 227–235.CrossRefGoogle Scholar
Stephani, R, Francisquini, JDA, Perrone, ÍT, de Carvalho, AF and de Oliveira, LFC (2019) Dulce de leche – chemistry and processing technology. Milk Production, Processing and Marketing. IntechOpen, InTech Open Limited, London, p. 18.Google Scholar
Tanguy, G, Perrone, IT, Dolivet, A, Santellania, AC, Leduc, A, Jeantet, R, Schuck, P and Gaucheron, F (2019) Calcium citrate insolubilization drives the fouling of falling film evaporators during the concentration of hydrochloric acid whey. Food Research International 116, 175–183.CrossRefGoogle ScholarPubMed
Wang, H, Pampati, N, McCormick, WM and Bhattacharyya, L (2016) Protein nitrogen determination by Kjeldahl digestion and ion chromatography. Journal of Pharmaceutical Sciences 105, 1851–1857.CrossRefGoogle ScholarPubMed
Mauricio et al. supplementary material
Mauricio et al. supplementary material
PDF
241.7 KB