FROZEN CONFECTION

Abstract

The invention provides a frozen confection product comprising oil bodies and from 2 to 35 wt % total fat; at most 15 wt % protein; and from 5 to 40 wt % sugars; wherein at least 25 wt % of the fat is present as oil bodies; and wherein the oil in the oil bodies has an iodine value of less than 100 and comprises at least 45% C18:1 fatty acids.

Claims

1. A frozen confection product comprising oil bodies and from 2 to 35 wt % total fat; at most 15 wt % protein; from 5 to 40 wt % sugars; wherein at least 25 wt % of the fat is present as oil bodies; and wherein the oil in the oil bodies has an iodine value of less than 100 and comprises at least 45 wt % C18:1 fatty acids.

2. The product according to claim 1 wherein the frozen confection product is an ice cream.

3. The product according to claim 1 wherein the oil bodies are derived from a source selected from the group consisting of the seeds of sunflower, soybean, avocado, pumpkin, winged bean or rapeseed, or from avocado fruit, or any mixture thereof.

4. The product according to claim 1 wherein the oil bodies are derived from sunflower seeds.

5. The product according to claim 1 wherein the frozen confection product comprises at least 1 wt % oil bodies.

6. The product according to claim 1 wherein the frozen confection product comprises at most 35 wt % oil bodies.

7. The product according to claim 1 wherein at least 30 wt % of the fat is present as oil bodies.

8. The product according to claim 1 wherein the iodine value is less than 95.

9. The product according to claim 1 wherein the oil in the oil bodies comprises at least 50 wt % C18:1 fatty acids.

10. The product according to claim 1 wherein the oil in the oil bodies has a melting peak between −20° C. and +5° C. as determined by differential scanning calorimetry.

11. The product according to claim 1 wherein the sugars are mono-saccharides and disaccharides.

12. The product according to claim 1 wherein the frozen confection product comprises 7.5 to 25 wt % total fat, 0.5 to 5 wt % protein and 15 to 30 wt % sugars.

13. A premix for preparing a frozen confection according to claim 1.

14. The premix according to claim 13 wherein the premix is for preparing an ice cream.

15. A process for the preparation of a frozen confection product by combining ingredients to make the premix of claim 13 and freezing the premix.

Description

FIGURES

[0139] FIG. 1 shows the DSC melting peaks for oil bodies obtained from Low IV seeds and Normal IV seeds.

[0140] FIG. 2 shows the meltdown curves for the Control and Test frozen confection products.

EXAMPLES

[0141] Sources of Oil Bodies

[0142] Sunflower seeds were obtained as follows: [0143] Low Iodine Value sunflower seeds “Low IV seeds” [0144] High oleic sunflower seeds from C.Thywissen GmbH [0145] Normal Iodine Value sunflower seeds “Normal IV seeds” [0146] High linoleic sunflower seeds from C.Thywissen GmbH

[0147] Oil Body Extraction Method

[0148] The Low IV seeds and the Normal IV seeds were separately subjected to the following protocol to obtain Low IV and Normal IV oil bodies, respectively.

[0149] 1. Pre-Soaking

[0150] Sunflower seeds (1 kg) were placed in a large plastic tub and 0.2 M sodium bicarbonate (NaHCO.sub.3) solution pH 8.5 was added until the seeds were all immersed. About 2.5 litres of buffer was required. The bucket was placed in a chill room at about +5° C. and the seeds left to soak overnight.

[0151] 2. Preparation of Crude Oil Bodies

[0152] The seeds were drained by pouring the excess buffer through a 2 mm aperture sieve. The weight of the wet seeds was 1500 g. 200 g portions of wet seeds were taken and weighed into a 2 litre stainless steel Waring Blender jug. 800 g of fresh 0.2 M sodium bicarbonate (NaHCO.sub.3) solution was added. The mixture was ground in the Waring Blender (Waring Blender HGB26EK, Model HGB25KI) for 90 seconds. The resulting slurry (a thick paste) was then poured onto a double layer of cheesecloth that was laid over a 200 mm diameter stainless steel sieve (100 μm aperture) that was supported by a large plastic funnel placed on a 5 litre plastic beaker.

[0153] The cheesecloth was gathered into a bundle and squeezed hard by hand, over the sieve, to extract the maximum amount of serum. When no further serum could be extracted the cheesecloth bundle was undone and the solid residue within was discarded. This extraction procedure was repeated a further six times (seven extractions in total) to give enough serum to be able to fill six 1 litre centrifuge tubes. The serum was mixed with a large plastic spoon to give an even dispersion before being poured into the six centrifuge tubes. The weights of each tube were matched by adding or removing the appropriate amount of serum. The tubes were placed in a Sorvall RC3C centrifuge fitted with a H6000 swing-arm rotor and spun at 4000 rpm for 45 minutes with the centrifuge set to +4° C.

[0154] After spinning the uppermost cream layer, the oil body “pad”, was separated from the serum and sediment by cutting the oil body pad with a stainless steel spatula and then pouring the tube contents onto a fine (100 μm aperture) sieve that was supported by a large plastic funnel over a 5 litre beaker. The oil body pad material was then carefully tipped and scraped off the sieve, using a flat bladed plastic spatula, directly into a 1.2 litre glass Waring Blender jug. The filtered serum and the small amount of sediment in the bottom of the centrifuge tubes were discarded.

[0155] 3. First Wash

[0156] The oil body pad was collected from the two tubes. Fresh 0.2 M sodium bicarbonate buffer was added to the Waring Blender jug to make up the total weight of the contents to 900 g. The oil body material was dispersed by gently mixing in the blender (Waring Laboratory Blender LB20E, variable speed, Model LB20EG) for about two minutes, using a very low speed initially and then gradually increasing the speed, but only to a setting of about 3 (maximum setting is 12) until the mixture appeared uniform and with no obvious lumps present. The mixture was poured into a clean centrifuge tube.

[0157] The remaining tubes were emptied, in pairs, in a similar fashion and the resulting oil body material re-suspended as described above. The weights of the three resulting centrifuge tubes of oil body suspensions were balanced by transferring appropriate volumes of the suspensions between the three tubes. They were then spun at 4,000 rpm for 45 minutes as described above. The oil body pads were separated off using the same method as described above.

[0158] 4. Second Wash

[0159] The oil body pad from each centrifuge tube was washed a second time by adding fresh 0.2 M sodium bicarbonate buffer to give a total weight of 900 g. The oil bodies were re-suspended using the Blender as describe above. The three centrifuge tubes were spun at 4,000 rpm for 45 minutes. The oil body pads were separated as described previously.

[0160] 5. Third Wash

[0161] The oil body pad from each centrifuge tube was washed a third time by adding fresh 20% sucrose solution to give a total weight of 900 g. The oil bodies were re-suspended using the Blender as described above. The three tubes of oil body mixture were spun at 4,000 rpm for 45 minutes. The oil bodies were stored in a fridge until used in making an ice cream mix.

[0162] Analysis of Oil Bodies

Abbreviations

[0163] CN: Carbon Number [0164] DAGs: Diacylglycerides [0165] FFAs: Free Fatty Acids [0166] MAGs: Monoacylglycerides [0167] FAME: Fatty Acid Methyl Esters [0168] TAGs: Triacylglycerides [0169] MDT: mono-, di-, tri-glyceride

[0170] Fatty Acid Methyl Esters Analysis

[0171] The analysis of the fatty acid composition of the oil/fat in the seeds was performed using a combination of ISO methods. Lipids were extracted from the seeds using ISO method 17059 (2007): “Oilseeds—Extraction of oil and preparation of methyl esters of triglyceride fatty acids for analysis by gas chromatography (Rapid method)”. Modifications were made to this method at detail level to match the amount of the seeds available and the expected oil levels. Two grams of seeds were ground. These were extracted with 150 ml light petroleum ether (boiling point range 80-100° C.) for 3 hours under stirring. The extract was filtered through a paper filter. The solvent was removed at 60° C. Methyl esters were prepared for the extracted lipids using ISO method 5509 (2000): “Animal and vegetable fats and oils—Preparation of methylesters of fatty acids” using trimethylsulfonium hydroxide as the transesterification reagent. The fatty acid methyl ester composition was finally analysed using ISO method 12966-4 (2015) “Animal and vegetable fats and oils—Gas chromatography of fatty acid methyl esters—Part 4: Determination by capillary gas chromatography”. Because no cis/trans FAME information was needed, a CP-Wax 52CB capillary GC column of 10 m, 100 μm internal diameter and 0.2 μm film thickness was used.

[0172] Fatty Acid Methyl Esters Composition

[0173] The results in Table 3 provide the relative composition of the oils extracted from the seeds expressed as the fatty acid content.

TABLE-US-00003 TABLE 3 Fatty Acid Methyl Esters composition Potential Fatty Acid Lipids from Lipids from Fatty Acid ID name(s) Low IV seeds Normal IV seeds C14:0 Myristic acid 0.04 0.09 C15:0 Pentadecylic acid 0.03 0.01 C16:0 Palmitic acid 4.31 6.32 C16:1 4-Hexadecenoic 0.17 0.15 Sapienic Palmitoleic Palmitovaccenic C17:0 Margaric acid 0.05 0.00 C17:1 Heptadecenoic acid 0.07 0.02 C18:0 Stearic acid 3.56 3.44 C18:1 Vaccenic acid (trans) 76.03 33.68 Oleic acid Elaidic acid (trans) 12-Octadecenoic Petroselinic C18:2 e.g. 13.45 54.15 Linoleic acid Linolelaidic acid (trans) Rumenic C18:3 e.g. 0.13 0.05 α-Linolenic acid γ-Linolenic acid α-Eleostearic β-Eleostearic Punicic 7,10,13-Octadecatrienoic Calendic Pinolenic C20:0 Arachidic acid 0.30 0.23 C20:onv. n/a 0.31 0.55 C22:0 Behenic acid 0.98 0.69 C22:onv. n/a 0.14 0.17 C24:0 Lignoceric acid 0.32 0.18 C24:onv. n/a Unknowns n/a 0.11 0.25 Entries denoted “:onv” relate to unsaturated fatty acids for which the chain length could be determined but the number of double bonds could not be determined.

[0174] The IV of the oils in the oil bodies were calculated using ISO 3961: Annex A and were determined to be: [0175] Low IV Seeds: IV=89 [0176] Normal IV Seeds: IV=123

[0177] Differential Scanning Calorimetry

[0178] Differential scanning calorimetry (DSC) was carried out on the Low IV seeds and the Normal IV seeds.

[0179] DSC thermograms were recorded as follows: Seeds were cut into small (˜2 mm) pieces and 2-3 pieces placed in stainless steel DSC pans. Each sample was then placed in a Perkin-Elmer Diamond DSC, with an empty pan as reference, and cooled to −50° C. at 5 degrees per minute, then held at −50° C. for 20 minutes to ensure solidification of the oil. The sample was then heated to 60° C. at 5 degrees per minute.

[0180] The results of the DSC analysis of the samples are shown in FIG. 1. It can be seen that the Low IV OB seeds have a significantly higher and distinct melting peak from −14° C. to +5° C. with a peak at 0° C. In contrast, the Normal IV sunflower seeds have a much lower melting peak at about −20° C.

[0181] Preparation of Frozen Confection Products

[0182] Frozen Confection Formulations

[0183] Frozen confection products were prepared according to the formulation described in Table 4. For the sake of clarity, the total amount of sugars and fat are provided as follows: [0184] Sugars=23.02 wt %, comprised of: [0185] Sucrose 16.73 wt %, Dextrose Monohydrate 0.41 wt %, Fructose 0.45 wt %, DE28 0.91 wt %, and [0186] 4.52 wt % Sucrose from the oil body preparation (because the formulation contained 22.6 wt % oil body preparation, of which 20% was sucrose). [0187] Fat=17.72 wt % [0188] Because the formulation contained 22.6 wt % oil body preparation, of which 20% was sucrose and 80% was oil bodies. However, oil bodies comprise 2 wt % protein (oleosin) leaving 17.72 wt % fat

TABLE-US-00004 TABLE 4 Frozen confection formulations Ingredient Wt % Sucrose 16.73 Dextrose Monohydrate 0.41 Fructose 0.45 DE28 0.91 Stabiliser 0.30 Oil Body Preparation 22.6 Water Balance to 100

[0189] Preparation of Premix for Control Frozen Confection Product

[0190] 1.7 kg of premix was prepared by dissolving appropriate amounts of the sugars and stabilisers in freshly boiled water. Oil bodies extracted from the Normal IV seeds were then added in a suitable amount as per Table 3, and the mixture homogenised using a Silverson L4R mixer at 3000 rpm with the mesh removed from the head for 1 min. The premix was stored in the fridge overnight.

[0191] Preparation of Premix for Test Frozen Confection Product

[0192] Premix was prepared as for the Control frozen confection product, but instead of oil bodies from Normal IV seeds, oil bodies from Low IV seeds were used. The premix was stored in a fridge overnight.

[0193] Preparation of Frozen Confection Products

[0194] Both the Control and the Test frozen confection products were prepared on a lab scale using a Taylor 104 benchtop batch freezer. Premix (approx. 1.5 L) was poured into the freezer to half fill the barrel, the mix was then frozen for approximately 20 min, until the temperature of the composition had reached −5° C. (tested by stopping the freezer and inserting a temperature probe into the dispensing port) by setting the freezer to auto mode and setting the timer appropriately. The frozen confection product was then dispensed into 250 ml pots by opening the dispensing port and setting the freezer to eject. The frozen confection products were then stored in a freezer at −25° C. prior to meltdown analysis.

[0195] Meltdown

[0196] Meltdowns were carried out on a lab scale. Frozen confection samples (5 cm×5 cm×3.5 cm) were cut and placed on a metal grate above a scale in an air-conditioned laboratory at 22° C. The mass of sample that had dripped through the grid was recorded every 10 seconds on computer and the room temperature noted. The percentage mass lost over time was then plotted so that samples can be compared. The results are shown in FIG. 2.

[0197] As can be seen from FIG. 2, the Test frozen confection product prepared using the Low IV oil bodies had a remarkably improved meltdown profile when compared to the Control frozen confection product prepared using Normal IV oil bodies.