Disclosed herein are methods and compositions including casein, and methods for making these compositions.

A frozen confection comprising sugars in a total amount S of less than 21 wt % and amino acids in a total amount A of at least 0.75 wt %, wherein the frozen confection comprises at least one amino acid selected from: alanine, arginine, glycine, lysine, proline, serine, and dipeptides thereof.

A frozen confection comprising sugars in a total amount S of less than 21 wt % and amino acids in a total amount A of at least 0.75 wt %, wherein the frozen confection comprises at least one amino acid selected from: alanine, arginine, glycine, lysine, proline, serine, and dipeptides thereof.

Described are improved methods of manufacturing cocoa-flavored frozen desserts, comprising the steps of: a) adding water to cocoa beans or nibs to form a suspension; b) wet grinding said suspension; c) subjecting said suspension to a heat treatment at a temperature of 70° C. or less; d) separating the suspension into a water phase (heavy phase), a fat phase (light phase) and a solid phase, said fat phase comprising cocoa butter as a major component and solids and/or water as minor components and said solid phase comprising cocoa powder and water; and e) subjecting a mixture comprising a natural or artificial sweetener to pasteurization, homogenisation and freezing to obtain the cocoa-flavored frozen dessert; wherein the non-dried solid phase obtained in step d) is added to the mixture before or during step e). In embodiments, the invention relates to the use of a wet solid phase prepared from cocoa beans or nibs for the manufacture of cocoa-flavored frozen desserts including ice cream, sherbets, sorbets and frozen yoghurt products, for example.

Described are improved methods of manufacturing cocoa-flavored frozen desserts, comprising the steps of: a) adding water to cocoa beans or nibs to form a suspension; b) wet grinding said suspension; c) subjecting said suspension to a heat treatment at a temperature of 70° C. or less; d) separating the suspension into a water phase (heavy phase), a fat phase (light phase) and a solid phase, said fat phase comprising cocoa butter as a major component and solids and/or water as minor components and said solid phase comprising cocoa powder and water; and e) subjecting a mixture comprising a natural or artificial sweetener to pasteurization, homogenisation and freezing to obtain the cocoa-flavored frozen dessert; wherein the non-dried solid phase obtained in step d) is added to the mixture before or during step e). In embodiments, the invention relates to the use of a wet solid phase prepared from cocoa beans or nibs for the manufacture of cocoa-flavored frozen desserts including ice cream, sherbets, sorbets and frozen yoghurt products, for example.

A method of manufacturing shelf-stable gelato is provided. The method may include blending cream and sugar in a proportion. The blend may be frozen into units. The units may be freeze-dried in order to remove water content.

A method of manufacturing shelf-stable gelato is provided. The method may include blending cream and sugar in a proportion. The blend may be frozen into units. The units may be freeze-dried in order to remove water content.

Embodiments of the invention as described herein relate to reduced sugar dairy products, and compositions including such products, which can offer the nutritional benefits of dairy consumption without the consumption of sugar, and methods for producing the same. Some embodiments relate to reduced protein, reduced sugar dairy products or high protein, reduced sugar dairy products, either with or without one or more mineral salt to modify perceived mouthfeel. In some embodiments, the reduced sugar dairy products can include beverages, concentrates, or powders. Further embodiments relate to methods for producing reduced sugar dairy products.

Embodiments of the invention as described herein relate to reduced sugar dairy products, and compositions including such products, which can offer the nutritional benefits of dairy consumption without the consumption of sugar, and methods for producing the same. Some embodiments relate to reduced protein, reduced sugar dairy products or high protein, reduced sugar dairy products, either with or without one or more mineral salt to modify perceived mouthfeel. In some embodiments, the reduced sugar dairy products can include beverages, concentrates, or powders. Further embodiments relate to methods for producing reduced sugar dairy products.

Hardpack frozen desserts providing a carbonation sensation even after frozen storage over an extended shelf life, and methods of making such hardpack frozen desserts are described. Hardpack frozen desserts have a particular solute content, providing a solute molarity of at least 1.0 molar, and/or a solute molality of at least 0.78 molal, and/or an Aw of the mixture of 0.91 or less.