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.

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.