The present invention relates to a non-dairy frozen confection comprising 30 to 60 wt. % of coconut cream based on the total weight of the frozen confection, 20 to 30 wt. % of the coconut cream being fat and the coconut cream having a total solid content of 25 to 40%, 15 to 40 wt. % non-fat solids and water, and being free from stabilizers or comprises as the only stabilizer fruit or vegetable based stabilizer or a combination thereof. The invention also relates to a process of making a non-dairy frozen confection.

The present invention relates to a stable emulsion of an aqueous phase in a lipid phase wherein non-fatty cocoa solids and/or non-fatty milk solids are present in the lipid phase, and wherein the emulsion has an improved pick-up behaviour. The present invention further relates to a process for making an emulsion and to uses thereof, especially in food products.

The invention relates to a composition for coating a frozen confection, the composition comprising, expressed in weight % based on the total weight of the coating, 30 to 80 wt % of fat, which comprises a fat blend of hard fat and liquid oil, and 20 to 70 wt % of non-fat solids, wherein, the coating composition comprises, less than 25 wt % of saturated fatty acid, 10-60 wt %, preferably 20-40% of monounsaturated fatty acid and less than 10%, preferably less than 5% of polyunsaturated fatty acid, and wherein, the saturated fatty acid comprises between 12-24C-atoms and the unsaturated fatty acid contains 18C-atoms or more than 18C-atoms. The invention also relates to a process of making this composition and a frozen confection at least partly coated with the composition.

Methods of making a homogenized and pasteurized mix for making low overrun ice cream are disclosed. The methods include a high-pressure homogenization step and/or a high temperature pasteurization step to improve creaminess and/or melt resistance in an ice cream. Mixes and ice creams made using the methods described are also disclosed.

An object of the present invention is to provide an oily food that imparts an unprecedented characteristic texture in frozen dessert applications. By containing a sucrose fatty acid ester having an HLB of 3 or less and saccharides and setting the particle size of the solid content to a specific size or more, an oily food for frozen desserts having a new texture with quality defects having been improved can be obtained.

The invention relates to a method of manufacturing a frozen confection comprising providing a frozen confection to be coated, providing a liquid coating composition which comprises less than 25% of saturated fatty acids and which solidifies in a two-step crystallization at a temperature of 15 C., at least partly coating the frozen confection, letting the coating composition perform a first crystallization event, and letting the at least partly coated frozen confection perform a second crystallization event. The invention also relates to a at least partly coated frozen confection obtained by this method of manufacturing.

The disclosure discloses a Pickering emulsion stabilized by cellulose from ginkgo seed shells and a preparation method thereof, and belongs to the fields of preparation methods of biomass materials and food chemical industry. The disclosure uses ginkgo seed shells as a raw material to obtain high-purity cellulose through hot alkali treatment and sodium chlorite bleaching. After the cellulose is dried, the cellulose is hydrolyzed with sulfuric acid to obtain a cellulose nanocrystal suspension. The suspension is mixed with an oil phase, and the Pickering emulsion is obtained through high-speed shearing and homogeneous emulsification. The disclosure can prepare cellulose nanocrystals with different aspect ratios by adjusting the parameters of high-speed shearing and homogeneous emulsification according to actual production needs. Cellulose nanocrystals with high aspect ratio can be used to prepare stable Pickering emulsions with high oil phase and high viscosity, which can be applied to the fields of food, cosmetics and the like; and cellulose nanocrystals with low aspect ratio can be used to prepare Pickering emulsions with low viscosity and high fluidity, which can to be applied to the fields of food and medicine.

The present invention is inserted in the sector of edible oils and fats. Basically, it relates to a vegetable fat food composition used in making food products, such as dough, margarines, cookies, ice creams, melanges, broth in cubes, sweet creams and fillings for food products such as cakes, biscuits, bonbons, and the like. And more specifically, it relates to the production of fats with low contents of saturated fatty acids based on vegetable oils and structuring agents rich in monoacylglycerols.

The present invention relates to a frozen confection comprising a stabilizer and at most 6 wt % fat relative to the total weight of the confection, wherein the stabilizer contains an emulsifier and a citrus fiber wherein the emulsifier and the citrus fiber are in a weight ratio EM:CF of between 0.02 and 10.00.

A frozen confection which contains low amounts of protein and which minimizes ingredients of animal origin, such as milk ingredients. The confection provides the sensory experience of ice cream. The experience is reflected in texture, mouth feel and melt profile. The compositions of the invention include a triglyceride oil, a vegetable protein, and optionally sugar solids, an 1.5 wt % or less protein, wherein the total protein comprises between 25 and 100% protein from vegetable sources, 10-40 wt % sugar solids, 0-1 wt % emulsifier and 0-1 wt % stabilizer. The pH of the composition is at least 5. In an alternative invention, the protein composition may also comprise at least 25 wt % of the total protein from dairy sources.