FROZEN DESSERT BASED ON WHEY PROTEINS

Abstract

The present invention relates to a frozen dessert, in particular an ice cream which is based on a whey protein isolate resp. a whey protein concentrate. Additionally, the composition contains probiotics, low glycemic index sweeteners as well as microencapsulated vitamins and minerals.

Claims

1. A Frozen nutritional dessert comprising: Whey protein isolates or concentrates Dairy or non-dairy base component, Probiotics A low GI sweetener Various Vitamins and minerals using microencapsulation.

2. A Frozen nutritional dessert as in claim 1 for whey protein isolate; comprising an increase in the protein level to 20% of the Recommended Daily Allowance per 500 ml serving, through the use of concentrated whey protein (isolate or concentrate).

3. A Frozen nutritional dessert but more so an ice cream invented to serve as food but not compromising its acceptability as a treat, dessert or pudding.

Description

Description of the Manufacturing Process Diagram

[0028] After the stabilizer/emulsifier and polydextrose mix are soaked overnight; the whole milk powder, whey protein isolate, agave powder and egg yolk are mixed with the stabilizer mixture. The protein level* of the whey isolate is 20% of the recommended daily allowance per 250 ml serving due to the high level grade of the whey isolate used. The process above preserves the nutrient ratios; and the combined product ingredients and processes using heat, water, air and cooling to certain estimated margins; constitutes and underline the novelty of the the invention or Recipe methods of preparing whey protein with fortified dessert

Brief Description of the Components of Matter 1. Polydextrose:

[0029] It is an indigestible synthetic polymer of glucose. It is a food ingredient classified as soluble fibre.

[0030] 2. A commercially available blend of stabilisers and emulsifiers:

[0031] These enhance the process robustness and product quality in terms of texture, appearance and shelf life, helping to reach the nutrition targets, like low fat, low sugar, with no compromise on stability and texture.

[0032] 3. Whole milk powder:

[0033] Powdered milk or dried milk is a manufactured dairy product made by evaporating milk to dryness.

[0034] 4. Whey protein isolate

[0035] Protein powder also comes in different grades: concentrates, isolates, and hydrolysates. Each of these protein types and grades has unique properties and tastes.

[0036] 5. Eggs yolks and/or whole eggs

[0037] Ice cream contains egg yolks, which help make it soft, rich, smooth, creamy, custardy.

[0038] 6. Cream

[0039] Cream gives great flavour for ice cream.

[0040] 7. Agave powder

[0041] Agave powder is a nutritious sweetener with a neutral, clean, mildly sweet flavour that makes it a perfect substitute for sugar.

[0042] 8. Probiotic

[0043] Probiotics are organisms such as bacteria or yeast that are believed to improve the immune system and promote a healthy digestive system. A spore-forming bacterium that survives freezing is uniquely used in this product.

[0044] 9. Microencapsulated mixture of Vitamins and Minerals

[0045] The microencapsulated vitamin and mineral mix used is unique to our ice cream and has been specifically tailored to enhance the intrinsic nutritional value of the ice cream.

[0046] The use in this recipe of microencapsulated vitamins and minerals is a unique application of this technology and prevents the introduction of off tastes that certain vitamins and minerals would bring to the product.

[0047] 10. Ice cream density

[0048] Ice cream density is not compromised in the recipe formula as a density of around 649 gram/litre is still achieved in the recipe. This matches the density anticipated by the general public for a milk and cream-based frozen dessert.

Detailed Description of the Components of Matter 1. Polydextrose

[0049] Polydextrose is an indigestible synthetic polymer of glucose.[1] It is a food ingredient classified as soluble fiber. It is frequently used to increase the non-dietary fiber content of food, to replace sugar, and to reduce calories and fat content. It is a multi-purpose food ingredient synthesized from dextrose (glucose), plus about 10 percent sorbitol and 1 percent citric acid.

[0050] Polydextrose is commonly used as a replacement for sugar, starch, and fat in commercial beverages, cakes, candies, dessert mixes, breakfast cereals, gelatins, frozen desserts, puddings, and salad dressings. Polydextrose is frequently used as an ingredient in low-carb, sugar-free, and diabetic cooking recipes. It is also used as a humectant, stabiliser, and thickening agent.

[0051] Polydextrose is a form of soluble fiber and has shown healthful prebiotic benefits when tested in animals. It contains only 1 kcal per gram and, therefore, is able to help reduce calories.

[0052] Polydextrose is known in the US by the brand names Litesse, Sta-Lite, and Winway. 2. Cremodan

[0053] Half the world's ice cream products contain Cremodan ingredients to obtain desired sensory properties and stability through shelf-life.

[0054] For more than half a century, Cremodan have solved the challenges of the frozen desserts industry, including today's demands for low/no sugar and fat formulations.

[0055] Cremodan enable stable air incorporation and help you achieve the textures, melting properties and heat-shock tolerance you want for a product.

[0056] 3. Whole milk powder

[0057] Powdered milk or dried milk is a manufactured dairy product made by evaporating milk to dryness. One purpose of drying milk is to preserve it; milk powder has a far longer shelf life than liquid milk and does not need to be refrigerated, due to its low moisture content. Another purpose is to reduce its bulk for economy of transportation. Powdered milk and dairy products include such items as dry whole milk, non-fat dry milk, dry buttermilk, dry whey products and dry dairy blends.

[0058] 4. Whey protein isolate

[0059] Amino acids get shuttled to your hungry muscles faster with a protein shake than with whole food protein such as chicken, fish or lean red meats. The best type of protein powder for this situation is whey protein. Protein powder also comes in different grades: concentrates, isolates, and hydrolysates.* Each of these protein types and grades has unique properties and tastes.

[0060] Protein concentrates. Protein concentrates are created by pushing the protein source (milk, whey, etc.) through a very small filter that allows water, minerals, and other organic materials to pass though. The proteins, which are too big to pass through the filter, are collected, resulting in protein powder. When this process is used to make whey protein concentrate, it yields a protein powder that is 70-85% protein and up to 5% lactose. People with lactose intolerance will have trouble consuming large amounts of whey protein concentrate.

[0061] Protein isolates. This is the next step up in purification; the protein is purified again using more filtration or a technique called ion-exchange or cross-flow microfiltration. Protein isolates have very low levels of carbohydrates and fat and are almost exclusively pure protein. People with lactose intolerance usually don't have trouble with whey protein isolates. Many companies that make whey protein isolates certify that their product is lactose free or they will even add lactase which is an enzyme that breaks down lactose to the protein powder to help with digestion.

[0062] The recipe uses protein isolates but could in another embodiment of the invention use protein concentrates.

[0063] 5. Eggs yolks and/or whole eggs

[0064] Two main base recipes for ice cream include: [0065] French style ice cream contains egg yolks, which help make it soft, rich, smooth, creamy, custardy. [0066] Philadelphia style ice cream (sometimes called American style) has no eggs, and relies on the fat in the cream to keep it soft, but will still never be as rich and smooth as French style, and will still tend to freeze harder.

[0067] In our recipe, eggs are also included as a healthy further source of protein.

[0068] 6. Cream

[0069] Pure cream high in milk fat is considered best for ice cream.

[0070] Cream is a dairy product that is composed of the higher-butterfat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, will eventually rise to the top. In the industrial production of cream, this process is accelerated by using centrifuges called separators. In many countries, cream is sold in several grades depending on the total butterfat content. Cream can be dried to a powder for shipment to distant markets.

[0071] 7. Agave powder

[0072] Agave powder is a nutritious sweetener with a neutral, clean, mildly sweet flavour that makes it a perfect substitute for sugar. Extracted from all natural organic blue agave, this powder is an excellent source of dietary fibre and acts as a prebiotic to support intestinal health.

[0073] As an inulin, it has a very low impact on blood sugar levels making it ideal for diabetics.

[0074] Organic agave inulin powder is a healthy and natural sweetener that can be substituted for sugar. It's highly soluble in cold water and has a neutral taste, which makes it a great option for sweetening beverages and just about any recipe. Agave inulin powder improves the texture and tenderness of low-fat desserts which are often lacking in these areas due to an absence of ingredients. It also helps baked goods stay moist and acts as a binder in many foods.

[0075] Inulins are a group of naturally occurring polysaccharides produced by many types of plants,[1] industrially most often extracted from chicory.[2] The inulins belong to a class of dietary fibre's known as fructans. Inulin is used by some plants as a means of storing energy and is typically found in roots or rhizomes. Most plants that synthesize and store inulin do not store other forms of carbohydrate such as starch.

[0076] 8. Probiotic

[0077] Probiotics are organisms such as bacteria or yeast that are believed to improve health. They are available in supplements and foods. The idea of taking live bacteria or yeast may seem strange at first. After all, we take antibiotics to fight bacteria. But our bodies naturally teem with such organisms.

[0078] The digestive system is home to more than 500 different types of bacteria. They help keep the intestines healthy and assist in digesting food. They are also believed to help the immune system.

[0079] Researchers believe that some digestive disorders happen when the balance of friendly bacteria in the intestines becomes disturbed. This can happen after an infection or after taking antibiotics. Intestinal problems can also arise when the lining of the intestines is damaged. Taking probiotics may help.

[0080] Mixture of Vitamins and Minerals Vitamins and minerals are essential nutrients that our bodies require so as to function properly. Vitamins and minerals boost the human immune system and promote normal growth and development in the human body.

[0081] 9. Microencapsulation:

[0082] The encapsulation removes the flavour impact on the ice cream of the two nutrient group's vitamins and minerals at the concentrations in which we use them. Vitamins and minerals have unfamiliar, stale and sometimes bitter or sour tastes and this wants to be avoided as much as possible.

[0083] Micro-encapsulation is a process in which tiny particles or droplets are surrounded by a coating to give small capsules of many useful properties. In a relatively simple form, a microcapsule is a small sphere with a uniform wall around it. The material inside the microcapsule is referred to as the core, internal phase, or fill, whereas the wall is sometimes called a shell, coating, or membrane. Most microcapsules have diameters between a few micrometers and a few millimetres.

[0084] 10. Ice cream density

[0085] Ice cream density level is debateable to the amount of taste it produces in the mouth. Although expensive ice creams all tend to have higher density the rule doesn't apply for all or each and every ice cream product.

[0086] It really becomes a matter of preference in taste, lifestyle and health to what Ice cream is suitable for the individual's consumption.

[0087] More expensive ice creams have higher richness creamy qualities like full cream, full cream milk solids and very sweet high sugar levels. Which do make them favourite's as treats in expensive restaurants, fancy deli's and the likes.

[0088] -These ice creams serve different purpose

[0089] Highly rich creamy flavoured Ice creams don't address healthy consumption but rather traditional sweet, creamy satisfaction to the best of their recipes.

[0090] That's why our recipe or invention substitutes healthy alternatives to sugar, and creamy creams. The Recipe adds other elements like probiotics, vitamins, minerals and sugar substitutes like agave. These elements reduce the gram to litre weight/mass of the ice cream, compared to the use of more intensified cream and milk solids, sugar and many other flavourings that aren't necessarily suitable for a healthier product ice cream.

[0091] However the recipe density still comes in at around 649 gram/litre. This is a recipe engineering achievement considering all the substitute ingredients used to make this a healthy Ice cream food.

[0092] Further notes on the Recipe:

[0093] 11. Nutrient Reference Value (NRV)

[0094] The Nutrient Reference Values outline the levels of intake of essential nutrients considered to be adequate to meet the known nutritional needs of practically all healthy people for prevention of deficiency states.

[0095] NRVs have become part of daily life information for health conscious people as a means of monitoring their intakeeither as a warning or as a measurement tool for total nutritional intake for a person. NRV's include the minimum, prohibited and allowed amounts for people of all ages including children.

[0096] The recipe prides itself that the NRV levels of the ensuing product contribute to healthy living and inspire consumer, parents and the like to purchase the product for a healthy alternative to standard Ice cream.