Eggnog Emulsification and Pasteurization using Ultrasonics
Eggnog is a creamy beverage mainly consisting in dairy and egg yolk. In order to obtain a homogeneously blended and long-term stable eggnog beverage, a reliable and efficient emulsification technique is required. Ultrasonic homogenization and emulsification provides the necessary mixing energy to produce a uniformly eggnog blend. Additionally, sonication helps to improve microbial stability by ultrasound-assisted pasteurization.
Eggnog Emulsification using Ultrasonication
Eggnog is a creamy beverage made from eggs, egg yolk, sugar, milk, heavy cream and vanilla extract. The alcohol-containing version of eggnog is typically made with rum, brandy or bourbon. Eggnog production requires a powerful mixing and homogenization technique in order to produce fine fat droplets throughout the eggnog liquid. Small droplets are important for the stability of the eggnog. Eggnog is an emulsion system consisting of fat droplets of milk and egg lipids in an aqueous base liquid. Since fat and water are immiscible, a powerful emulsification technique is needed in order to reduce the fat and water droplets to such a small droplet size that both, water and fat, become blended into a stable homogeneous mixture. Ultrasonic homogenisation is a powerful mixing technique, which is widely used for the production of food and beverage emulsions.
Find out how sonication can improve your eggnog production!
Ultrasound-Assisted Emulsification and Stabilization of Eggnog
Ultrasonic emulsification is a superior technique for producing nano-sized emulsions that can help achieve mechanical stability in egg nog. When whisked, tiny pockets of air are introduced into egg nog, which are synergistically stabilized by the proteins and lipids present in it. Ultrasonic cavitation treatment has been found to be effective in improving the emulsifying properties of food emulsifiers such as proteins and polysaccharides, making it an ideal technique to stabilize egg nog.
Ultrasonic emulsification and stabilization can improve eggnog production in several ways:
- Enhanced Emulsification: Eggnog is an emulsion of milk or cream, eggs, sugar, and flavorings. Ultrasonic emulsification can break down the fat globules present in the mixture into smaller droplets, resulting in a finer and more stable emulsion. This process helps to distribute the fat more uniformly throughout the beverage, leading to a smoother texture and a creamier mouthfeel.
- Improved Stability: With the ultrasonically enhanced emulsification process a stable emulsion is obtained. The improved eggnog stability is achieved by promoting better interaction between the emulsifiers and the oil or fat droplets. This improved stability helps prevent the separation of the emulsion over time, extending the shelf life of eggnog and ensuring a consistent product quality.
- Reduced Particle Size: Ultrasonic emulsification can also reduce the particle size of ingredients, such as spices (e.g. vanilla, nutmeg) or flavourings, that are added to eggnog. Smaller particles disperse more evenly throughout the mixture, enhancing flavor consistency and preventing ingredient settling. By creating smaller spice and flavour particles, sonication promotes the extraction of flavour and aroma compounds resulting in a more pronounced and elaborated eggonog aroma whilst the addition of added spices can be reduced.
- Reduced Pasteurization Time: Traditional eggnog production often involves pasteurization to ensure product safety. Ultrasonic pasteurization is a non-thermal process, which can intensify the microbial inactivation and reduce the time required for pasteurization by improving heat transfer. Since ultrasonic pasteurization can be achieved at lower temperatures than conventional pasteurization, the nutritional profile and flavour of eggnogs preserved.
- Textural Improvements: Ultrasonic treatment can contribute to a smoother and creamier texture in eggnog by homogenizing the mixture more effectively. It helps in breaking down any potential protein aggregates or clumps, resulting in a more desirable texture and mouthfeel.
- Reduced Fat Content: Ultrasonic emulsification can enable the creation of eggnog with a lower fat content while maintaining a creamy texture. By using ultrasonic processing to create finer fat droplets, a desirable mouthfeel can be achieved even with reduced fat levels.
Flavour and viscosity (consistency or thickness) of eggnog can vary between brands as it is a matter of individual preference.
Stabilizers or emulsifiers are used to obtain a higher viscosity and to stabilize the fat droplets. Common stabilizers for eggnog are vegetable gums such as carob gum, guar gum or carrageenan. Ultrasonic homogenizers are compatible with any emulsifying agent and eggnog formulation.
Ultrasonic emulsification improves eggnog in several product characteristics. The specific sonication parameters can be adjusted individually to eggnog recipes and formulations, and desired outcomes.
High-Performance Ultrasonic Homogenizers for Eggnog Stabilization
Hielscher Ultrasonics industrial ultrasonic processors can deliver very high amplitudes. Amplitudes of up to 200µm can be easily continuously run in 24/7 operation. For even higher amplitudes, customized ultrasonic sonotrodes are available.
Design, Manufacturing and Consulting – Quality Made in Germany
Hielscher ultrasonicators are well-known for their highest quality and design standards. Robustness and easy operation allow the smooth integration of our ultrasonicators into industrial facilities. Rough conditions and demanding environments are easily handled by Hielscher ultrasonicators.
Hielscher Ultrasonics is an ISO certified company and put special emphasis on high-performance ultrasonicators featuring state-of-the-art technology and user-friendliness. Of course, Hielscher ultrasonicators are CE compliant and meet the requirements of UL, CSA and RoHs.
The table below gives you an indication of the approximate processing capacity of our ultrasonicators:
Batch Volume | Flow Rate | Recommended Devices |
---|---|---|
0.5 to 1.5mL | n.a. | VialTweeter | 1 to 500mL | 10 to 200mL/min | UP100H |
10 to 2000mL | 20 to 400mL/min | UP200Ht, UP400St |
0.1 to 20L | 0.2 to 4L/min | UIP2000hdT |
10 to 100L | 2 to 10L/min | UIP4000hdT |
15 to 150L | 3 to 15L/min | UIP6000hdT |
n.a. | 10 to 100L/min | UIP16000 |
n.a. | larger | cluster of UIP16000 |
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Industrial Process Steps of Eggnog Production
Eggnog is a traditional Christmas holiday beverage that is typically made by combining milk, cream, egg yolk, eggs, sugar, and flavorings such as vanilla, nutmeg or cinnamon. Often, eggnog contains alcohol such as rum or whiskey. The recipe can be adjusted to special blends and flavours and industrial manufacturing methods are adadpted in accordance to the final eggnog product and the facility circumstances. The following gives a general overview of the industrial production steps for eggnog:
- Mixing: The first step in the industrial manufacturing of eggnog involves mixing the base ingredients. Milk, cream, and a combination of eggs by egg yolks are combined in large mixing tanks, e.g. using a paddle mixer. The proportions of these ingredients may vary depending on the desired consistency and flavour of the final product.
- Pasteurization: To ensure product safety and increase shelf life, the mixture is pasteurized. Pasteurization involves heating the eggnog mixture to a specific temperature for a specified period to kill any harmful bacteria and extend the shelf life of the beverage. The temperature and duration of pasteurization may vary depending on local regulations and the manufacturing specifications.
- Homogenization: After pasteurization, the eggnog mixture may go through a homogenization process. Homogenization is a mechanical stabilization procedure and helps to distribute fat particles evenly throughout the mixture, preventing separation and providing a smooth and creamy texture. Ultrasonication is very efficient homogenization process that offers the capability of creating even nanoemulsions, which are characterized by excellent long-term stability.
- Flavoring and sweetening: Once the mixture is homogenized, flavourings and sweeteners are added. This typically includes sugar, vanilla extract, and spices like nutmeg or cinnamon. The addition of spices and flavours can be also added during the ultrasonic homogenization process. The ultrasound-assisted mixing provides a uniform blending. The exact combination and quantities of these ingredients depend on the specific recipe or the desired flavour profile.
- Stabilization and emulsification: To prevent separation of the ingredients and improve the product texture, stabilizers and emulsifiers may be added. Similarly to the addition of spices and flavours, stabilizing agents can be added during sonication. These additives help maintain the smooth consistency of the eggnog and enhance its overall stability.
- Packaging: After the eggnog mixture is prepared and properly mixed, it is packaged into bottles, cartons, or other suitable containers. Depending on the manufacturer and market preferences, the packaging can vary in size and material.
Quality control and testing: Throughout the manufacturing process, quality control measures are implemented to ensure the product meets safety standards and maintains consistent taste and texture. This includes regular testing for bacterial contamination, flavor consistency, and other quality parameters.
Since industrial manufacturing processes of eggnog can differ depending on the production facility and recipes, the versatility, small foot-print and simple retro-fitting of ultrasonicators make sonication an attractive process improvement for eggnog production. As demonstrated above, ultrasonic blending, homogenization and pasteurization are process-enhancing steps, which allow for improvements in eggnog production.
Literature / References
- Carrillo-Lopez L.M., Garcia-Galicia I.A., Tirado-Gallegos J.M., Sanchez-Vega R., Huerta-Jimenez M., Ashokkumar M., Alarcon-Rojo A.D. (2021): Recent advances in the application of ultrasound in dairy products: Effect on functional, physical, chemical, microbiological and sensory properties. Ultrasonics Sonochemistry 2021 Jan 13;73.
- Alex Patist, Darren Bates (2008): Ultrasonic innovations in the food industry: From the laboratory to commercial production. Innovative Food Science & Emerging Technologies, Volume 9, Issue 2, 2008. 147-154.
- Astráin-Redín, Leire; Ciudad-Hidalgo, Salomé; Raso, Javier; Condon, Santiago; Cebrián, Guillermo; Álvarez, Ignacio (2019): Application of High-Power Ultrasound in the Food Industry. InTechOpen 2019
- Sfakianakis, Panagiotis and Constantina Tzia (2011): Yogurt from ultrasound treated milk: monitoring of fermentation process and evaluation of product quality characteristics. ICEF 2011.