{"id":18384,"date":"2024-11-05T15:09:30","date_gmt":"2024-11-05T14:09:30","guid":{"rendered":"https:\/\/www.lactalisingredients.com\/?post_type=blog-post&#038;p=18384"},"modified":"2024-11-05T15:09:30","modified_gmt":"2024-11-05T14:09:30","slug":"ajout-de-texturants-dans-la-formulation-des-laits-concentres-sucres-recombines","status":"publish","type":"blog-post","link":"https:\/\/www.lactalisingredients.com\/fr\/news\/blog\/ajout-de-texturants-dans-la-formulation-des-laits-concentres-sucres-recombines\/","title":{"rendered":"Ajout de texturants dans la formulation des laits concentr\u00e9s sucr\u00e9s recombin\u00e9s"},"content":{"rendered":"<p><em>Les laits concentr\u00e9s sucr\u00e9s recombin\u00e9s (LCSR) (\u201cSweetened Condensed Creamers\u201d en anglais) sont des substituts \u00e9conomiques aux laits concentr\u00e9s sucr\u00e9s traditionnels. Ils sont g\u00e9n\u00e9ralement formul\u00e9s avec des poudres laiti\u00e8res non grasses, des huiles v\u00e9g\u00e9tales et du sucre. Les laits concentr\u00e9s sucr\u00e9s recombin\u00e9s sont habituellement utilis\u00e9s en tant que gla\u00e7age ou dans des boissons telles que le caf\u00e9. Comme mentionn\u00e9 dans l\u2019un de nos pr\u00e9c\u00e9dents articles, depuis plusieurs ann\u00e9es, la teneur en prot\u00e9ines dans les formulations de LCSR tend \u00e0 diminuer pour des raisons \u00e9conomiques. Plus proche des 7,5% dans les laits concentr\u00e9s sucr\u00e9s standards, la concentration en prot\u00e9ines avoisine les 3-5% voire 1,5% dans les recettes de LCSR les plus \u00e9conomiques.<\/em><\/p>\n<p>&nbsp;<\/p>\n<h2><strong><u>Quel est l\u2019impact de la r\u00e9duction de la concentration en prot\u00e9ines sur la qualit\u00e9 des produits finis\u00a0? <\/u><\/strong><\/h2>\n<p>&nbsp;<\/p>\n<p>La formulation de laits concentr\u00e9s sucr\u00e9s recombin\u00e9s peut \u00eatre un d\u00e9fi. En effet, le manque de prot\u00e9ines m\u00e8ne \u00e0 de fortes interactions entre les gouttes d\u2019huile dans l\u2019\u00e9mulsion\u00a0; on parle alors de floculation. Ces interactions induisent des s\u00e9parations de phase telles que le cr\u00e9mage, ou la formation d\u2019un gel ainsi que des comportements d\u2019\u00e9coulement ind\u00e9sir\u00e9s.<\/p>\n<p>D\u2019apr\u00e8s nos pr\u00e9c\u00e9dentes \u00e9tudes, pour \u00e9viter ces d\u00e9fauts, nous recommandons de maintenir une teneur en prot\u00e9ines minimum de 3% afin de garantir la stabilit\u00e9 du produit (pour plus d\u2019informations, voir l\u2019article <strong>Importance de la concentration en prot\u00e9ines pour la formulation de laits concentr\u00e9s sucr\u00e9s recombin\u00e9s<\/strong>).<\/p>\n<p>De plus, la nature des prot\u00e9ines ayant \u00e9galement une importance, il est primordial de garder une teneur minimale en cas\u00e9ines (voir l\u2019article <strong>Importance des cas\u00e9ines dans la formulation des sweetened creamers<\/strong>).<\/p>\n<p>Malgr\u00e9 ces recommandations, des produits \u00e0 tr\u00e8s faible teneur en prot\u00e9ines existent sur le march\u00e9. Pour \u00e9viter ces d\u00e9fauts, l\u2019addition de texturants\/stabilisants peut \u00eatre envisag\u00e9e.<\/p>\n<p>&nbsp;<\/p>\n<h2><strong><u>Comment les diff\u00e9rents types de texturants fonctionnent-ils ? <\/u><\/strong><\/h2>\n<p>&nbsp;<\/p>\n<p>On distingue 2 types de fonctionnement\u00a0:<\/p>\n<ul class=\"ul\">\n<li style=\"list-style-type: none;\">\n<ul class=\"ul\">\n<li style=\"list-style-type: none;\">\n<ul class=\"ul\" style=\"list-style-type: disc;\">\n<li>Certains texturants s\u2019adsorbent sur les gouttes d\u2019huile et pr\u00e9viennent ainsi les interactions entre gouttes. Par exemple, le carragh\u00e9nane peut interagir avec les gouttes d\u2019huile et les cas\u00e9ines.<\/li>\n<li>Tandis que d\u2019autres, tel que le xanthane, augmentent la viscosit\u00e9 de la phase continue des \u00e9mulsions, ce qui r\u00e9duit le mouvement et limite les interactions des gouttes d\u2019huile [1].<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>Ces texturants peuvent \u00eatre utilis\u00e9s individuellement ou en combinaison. La synergie entre plusieurs stabilisants peut r\u00e9v\u00e9ler des propri\u00e9t\u00e9s additionnelles et permettre d\u2019imiter des laits concentr\u00e9s sucr\u00e9s traditionnels.<\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"#_ftnref1\" name=\"_ftn1\"><\/a><\/p>\n<h2><\/h2>\n<h2><strong><u>Comment l\u2019ajout de texturants influence-t-il la qualit\u00e9 des laits concentr\u00e9s sucr\u00e9s recombin\u00e9s ?<\/u><\/strong><\/h2>\n<p>&nbsp;<\/p>\n<p>L\u2019\u00e9quipe application Lactalis Ingr\u00e9dients a men\u00e9 une \u00e9tude pour comprendre et comparer l\u2019impact du carragh\u00e9nane et du xanthane sur la stabilit\u00e9 et la texture des laits concentr\u00e9s sucr\u00e9s recombin\u00e9s.<\/p>\n<p>La texture de ces produits peut \u00eatre \u00e9valu\u00e9e gr\u00e2ce \u00e0 deux tests compl\u00e9mentaires\u00a0:<\/p>\n<ul class=\"ul\">\n<li style=\"list-style-type: none;\">\n<ul class=\"ul\">\n<li style=\"list-style-type: none;\">\n<ul class=\"ul\" style=\"list-style-type: disc;\">\n<li>La tendance \u00e0 former un gel pendant le stockage (d\u00e9faut ind\u00e9sir\u00e9).<\/li>\n<li>Le comportement d\u2019\u00e9coulement lors de l\u2019utilisation.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-18403 size-full\" src=\"https:\/\/www.lactalisingredients.com\/wp-content\/uploads\/2024\/11\/Tableau-FR-Impact-on-sweetened-condensed-creamers-texture.png\" alt=\"\" width=\"560\" height=\"315\" srcset=\"https:\/\/www.lactalisingredients.com\/wp-content\/uploads\/2024\/11\/Tableau-FR-Impact-on-sweetened-condensed-creamers-texture.png 560w, https:\/\/www.lactalisingredients.com\/wp-content\/uploads\/2024\/11\/Tableau-FR-Impact-on-sweetened-condensed-creamers-texture-300x169.png 300w, https:\/\/www.lactalisingredients.com\/wp-content\/uploads\/2024\/11\/Tableau-FR-Impact-on-sweetened-condensed-creamers-texture-24x14.png 24w, https:\/\/www.lactalisingredients.com\/wp-content\/uploads\/2024\/11\/Tableau-FR-Impact-on-sweetened-condensed-creamers-texture-36x20.png 36w, https:\/\/www.lactalisingredients.com\/wp-content\/uploads\/2024\/11\/Tableau-FR-Impact-on-sweetened-condensed-creamers-texture-48x27.png 48w\" sizes=\"auto, (max-width: 560px) 100vw, 560px\" \/><\/p>\n<p>Cette \u00e9tude montre que la stabilit\u00e9 des produits \u00e0 tr\u00e8s faible teneur en prot\u00e9ines est am\u00e9lior\u00e9e gr\u00e2ce \u00e0 l\u2019ajout de xanthane seul ou combin\u00e9 avec du carragh\u00e9nane. En effet, la hauteur de la couche de s\u00e9rum (i.e. l\u2019indice de cr\u00e9mage) est plus faible dans les \u00e9mulsions contenant du xanthane (voir Figures 1 &amp; 2). La gomme de xanthane a un impact important sur la texture des produits, elle augmente leur viscosit\u00e9 permettant ainsi une meilleure stabilit\u00e9 et robustesse des recettes. Cependant, en fonction de la concentration utilis\u00e9e, l\u2019ajout de xanthane peut conduire \u00e0 la formation ind\u00e9sir\u00e9e d\u2019un gel.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-18387 size-full\" src=\"https:\/\/www.lactalisingredients.com\/wp-content\/uploads\/2024\/11\/Impact-on-sweetened-condensed-creamers-texture-7.png\" alt=\"\" width=\"560\" height=\"315\" srcset=\"https:\/\/www.lactalisingredients.com\/wp-content\/uploads\/2024\/11\/Impact-on-sweetened-condensed-creamers-texture-7.png 560w, https:\/\/www.lactalisingredients.com\/wp-content\/uploads\/2024\/11\/Impact-on-sweetened-condensed-creamers-texture-7-300x169.png 300w, https:\/\/www.lactalisingredients.com\/wp-content\/uploads\/2024\/11\/Impact-on-sweetened-condensed-creamers-texture-7-24x14.png 24w, https:\/\/www.lactalisingredients.com\/wp-content\/uploads\/2024\/11\/Impact-on-sweetened-condensed-creamers-texture-7-36x20.png 36w, https:\/\/www.lactalisingredients.com\/wp-content\/uploads\/2024\/11\/Impact-on-sweetened-condensed-creamers-texture-7-48x27.png 48w\" sizes=\"auto, (max-width: 560px) 100vw, 560px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-18389 size-full\" src=\"https:\/\/www.lactalisingredients.com\/wp-content\/uploads\/2024\/11\/Impact-on-sweetened-condensed-creamers-texture-8.png\" alt=\"\" width=\"560\" height=\"315\" srcset=\"https:\/\/www.lactalisingredients.com\/wp-content\/uploads\/2024\/11\/Impact-on-sweetened-condensed-creamers-texture-8.png 560w, https:\/\/www.lactalisingredients.com\/wp-content\/uploads\/2024\/11\/Impact-on-sweetened-condensed-creamers-texture-8-300x169.png 300w, https:\/\/www.lactalisingredients.com\/wp-content\/uploads\/2024\/11\/Impact-on-sweetened-condensed-creamers-texture-8-24x14.png 24w, https:\/\/www.lactalisingredients.com\/wp-content\/uploads\/2024\/11\/Impact-on-sweetened-condensed-creamers-texture-8-36x20.png 36w, https:\/\/www.lactalisingredients.com\/wp-content\/uploads\/2024\/11\/Impact-on-sweetened-condensed-creamers-texture-8-48x27.png 48w\" sizes=\"auto, (max-width: 560px) 100vw, 560px\" \/><\/p>\n<p>Enfin, il est important de noter que la synergie entre les deux texturants permet davantage d\u2019am\u00e9liorer la texture qu\u2019une utilisation individuelle. En effet, lorsque le carragh\u00e9nane et la gomme de xanthane sont pr\u00e9sents, le comportement d\u2019\u00e9coulement est plus proche de celui du produit de r\u00e9f\u00e9rence (voir Figure 3). De plus, l\u2019action combin\u00e9e du carragh\u00e9nane et de la gomme de xanthane pr\u00e9vient la formation de gel tout en am\u00e9liorant la stabilit\u00e9 du produit et en imitant au mieux les propri\u00e9t\u00e9s d\u2019un lait concentr\u00e9 sucr\u00e9 traditionnel.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-18391 size-full\" src=\"https:\/\/www.lactalisingredients.com\/wp-content\/uploads\/2024\/11\/FR-Impact-on-sweetened-condensed-creamers-texture-2.png\" alt=\"\" width=\"560\" height=\"315\" srcset=\"https:\/\/www.lactalisingredients.com\/wp-content\/uploads\/2024\/11\/FR-Impact-on-sweetened-condensed-creamers-texture-2.png 560w, https:\/\/www.lactalisingredients.com\/wp-content\/uploads\/2024\/11\/FR-Impact-on-sweetened-condensed-creamers-texture-2-300x169.png 300w, https:\/\/www.lactalisingredients.com\/wp-content\/uploads\/2024\/11\/FR-Impact-on-sweetened-condensed-creamers-texture-2-24x14.png 24w, https:\/\/www.lactalisingredients.com\/wp-content\/uploads\/2024\/11\/FR-Impact-on-sweetened-condensed-creamers-texture-2-36x20.png 36w, https:\/\/www.lactalisingredients.com\/wp-content\/uploads\/2024\/11\/FR-Impact-on-sweetened-condensed-creamers-texture-2-48x27.png 48w\" sizes=\"auto, (max-width: 560px) 100vw, 560px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-18393 size-full\" src=\"https:\/\/www.lactalisingredients.com\/wp-content\/uploads\/2024\/11\/fr-2-Impact-on-sweetened-condensed-creamers-texture.png\" alt=\"\" width=\"560\" height=\"315\" srcset=\"https:\/\/www.lactalisingredients.com\/wp-content\/uploads\/2024\/11\/fr-2-Impact-on-sweetened-condensed-creamers-texture.png 560w, https:\/\/www.lactalisingredients.com\/wp-content\/uploads\/2024\/11\/fr-2-Impact-on-sweetened-condensed-creamers-texture-300x169.png 300w, https:\/\/www.lactalisingredients.com\/wp-content\/uploads\/2024\/11\/fr-2-Impact-on-sweetened-condensed-creamers-texture-24x14.png 24w, https:\/\/www.lactalisingredients.com\/wp-content\/uploads\/2024\/11\/fr-2-Impact-on-sweetened-condensed-creamers-texture-36x20.png 36w, https:\/\/www.lactalisingredients.com\/wp-content\/uploads\/2024\/11\/fr-2-Impact-on-sweetened-condensed-creamers-texture-48x27.png 48w\" sizes=\"auto, (max-width: 560px) 100vw, 560px\" \/><\/p>\n<p>&nbsp;<\/p>\n<h2><strong><u>Conclusion de l\u2019\u00e9tude sur l\u2019ajout de stabilisant dans la formulation de laits concentr\u00e9s sucr\u00e9s recombin\u00e9s<\/u><\/strong><\/h2>\n<p>&nbsp;<\/p>\n<p>On peut conclure que l\u2019ajout de certains texturants peut am\u00e9liorer la robustesse des recettes face aux variations de proc\u00e9d\u00e9s et de mati\u00e8res premi\u00e8res.<\/p>\n<p>Par ailleurs, l\u2019ajout combin\u00e9 de texturants permet le d\u00e9veloppement de laits concentr\u00e9s sucr\u00e9s recombin\u00e9s avec des propri\u00e9t\u00e9s sp\u00e9cifiques r\u00e9pondant ainsi \u00e0 un besoin particulier du consommateur. Ainsi, les additifs peuvent apporter une plus-value aux produits en leur conf\u00e9rant des propri\u00e9t\u00e9s particuli\u00e8res<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<h2><strong><u>Nos recommandations pour la cr\u00e9ation de formulation de laits concentr\u00e9s sucr\u00e9s recombin\u00e9s stables<\/u><\/strong><\/h2>\n<p>&nbsp;<\/p>\n<p>Gr\u00e2ce \u00e0 nos diff\u00e9rentes \u00e9tudes sur le sujet, nous avons compil\u00e9 une liste de recommandations afin de vous accompagner dans la formulation de laits concentr\u00e9s sucr\u00e9s recombin\u00e9s de qualit\u00e9 :<\/p>\n<ul class=\"ul\">\n<li style=\"list-style-type: none;\">\n<ul class=\"ul\">\n<li style=\"list-style-type: none;\">\n<ul class=\"ul\" style=\"list-style-type: disc;\">\n<li>Conserver au minimum 3% de prot\u00e9ines pour \u00e9viter les d\u00e9fauts de texture et de stabilit\u00e9 dans les produits.<\/li>\n<li>Assurer une concentration en cas\u00e9ine minimum pour stabiliser l\u2019\u00e9mulsion\u00a0: nos tests nous ont permis de d\u00e9terminer que ce seuil correspond \u00e0 0,8 g de cas\u00e9ine.<\/li>\n<li>Ajouter, apr\u00e8s avoir test\u00e9, des stabilisants dans les recettes contenant moins de 3% de prot\u00e9ines<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>Nous partageons ces recommandations en tant que conseils g\u00e9n\u00e9raux. Cependant, les laits concentr\u00e9s sucr\u00e9s recombin\u00e9s restent des produits tr\u00e8s complexes avec des param\u00e8tres multifactoriels impactant leur structure et leur stabilit\u00e9. Ainsi les formulations et les proc\u00e9d\u00e9s peuvent varier d\u2019un producteur \u00e0 l\u2019autre. Tout de m\u00eame, les recommandations \u00e9num\u00e9r\u00e9es ci-dessus peuvent \u00eatre test\u00e9es et approuv\u00e9es dans les conditions de chacun.<\/p>\n<p>&nbsp;<\/p>\n<p>Une question ? <a href=\"https:\/\/www.lactalisingredients.com\/contact-sent\/\"><span style=\"text-decoration: underline;\">Contactez-nous<\/span><\/a>\u00a0!<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"text-decoration: underline;\">Sources<\/span>:<\/p>\n<p><span style=\"font-size: 12px;\">[1] Bryant, C. M., &amp; McClements, D. J. (2000). Influence of xanthan gum on physical characteristics of heat-denatured whey protein solutions and gels. Food Hydrocolloids<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Les laits concentr\u00e9s sucr\u00e9s recombin\u00e9s (LCSR) (\u201cSweetened Condensed Creamers\u201d en [&hellip;]<\/p>\n","protected":false},"featured_media":18359,"template":"","class_list":["post-18384","blog-post","type-blog-post","status-publish","has-post-thumbnail","hentry","blog-category-expertise-fr"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.2 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Les laits concentr\u00e9s sucr\u00e9s recombin\u00e9s (LCSR)<\/title>\n<meta name=\"description\" content=\"Les laits concentr\u00e9s sucr\u00e9s recombin\u00e9s (LCSR) (\u201cSweetened Condensed Creamers\u201d en anglais) sont des substituts \u00e9conomiques aux laits concentr\u00e9s sucr\u00e9s traditionnels.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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