COMPOSITION FOR PREPARING A FROZEN CONFECTION

Abstract

The present invention relates to an aqueous composition in liquid form, which contains oil, milk protein, monosaccharides, disaccharides, and/or oligosaccharides, one or more emulsifiers, and a combination of water-insoluble cellulose-based fibres and one or more water-soluble hydrocolloids. The composition may be aerated, and may be used to be frozen quiescently to prepare a frozen confection. The invention also provides a method for preparation of the composition of the invention, and a method for freezing the aerated composition of the invention. The liquid composition can be distributed at temperatures above 0? C., and frozen at the point of use prior to consumption, such that much energy is saved as compared to distribution of frozen confections at temperatures below 0? C.

Claims

1. A composition in liquid form comprising water; oil at a concentration ranging from 0.5% to 8% by weight; milk protein at a concentration ranging from 0.9% to 2.5% by weight; one or more compounds selected from monosaccharides, disaccharides, and oligosaccharides, at a concentration ranging from 32% to 40% by weight, and wherein a mixture of the one or more compounds selected from monosaccharides, disaccharides, and oligosaccharides has a number average molecular weight <M>n ranging from 240 to 350 gram per mole; and one or more emulsifiers; and water-insoluble cellulose-based fibres and one or more water-soluble hydrocolloids to provide an apparent yield stress of at least 1 Pa; and wherein the total solids content ranges from 30% to 50% by weight.

2. A composition according to claim 1, wherein the mixture of the one or more compounds selected from monosaccharides, disaccharides, oligosaccharides, has a number average molecular weight <M>n ranging from 250 to 350 gram per mole, preferably from 270 to 340 gram per mole, preferably from 290 to 330 gram per mole.

3. A composition according to claim 1, wherein the relative sweetness of the mixture of the one or more compounds selected from monosaccharides, disaccharides, and oligosaccharides, is maximally 0.22, preferably maximally 0.2, preferably maximally 0.18.

4. A composition according to claim 1, wherein the water-insoluble cellulose-based fibres comprise citrus fibres.

5. A composition according to claim 1, wherein the concentration of water-insoluble cellulose-based fibres ranges from 0.1% to 2% by weight of the composition.

6. A composition according to claim 1, wherein the water-soluble hydrocolloid comprises one or more compounds selected from carboxy-methylcellulose, tara gum, guar gum, locust bean gum, carrageenan, alginate, pectin, and xanthan gum, and combinations of these.

7. A composition according to claim 6, wherein the water-soluble hydrocolloid comprises carboxy-methylcellulose, preferably having a degree of substitution ranging from 0.5 to 1.

8. A composition according to claim 6, wherein the concentration of carboxy-methylcellulose ranges from 0.05% to 1% by weight of the composition.

9. A composition according to claim 1, wherein the one or more emulsifiers are selected from the group consisting of monoesters of propylene glycol and a fatty acid; and organic acid esters of mono- and diglycerides of fatty acids; and polyglycerolesters of fatty acids.

10. A composition according to claim 1, containing gas bubbles at an overrun ranging from 30% to 200%.

11. A composition according to claim 10, wherein the composition is packaged in a closed package.

12. A composition according to claim 10, wherein the composition is at a temperature below 0? C., preferably below ?5? C., preferably between ?10? C. and ?25? C.

13. A method for preparation of a composition according to claim 1, comprising the steps: a) Mixing water, oil, milk protein, one or more compounds selected from monosaccharides, disaccharides, and oligosaccharides, one or more emulsifiers, water-insoluble cellulose-based fibres and one or more water-soluble hydrocolloids; b) Optionally homogenising the composition from step a); c) Optionally heating the composition from step a) or b) at a temperature ranging from 70? C. to 155? C. during a period ranging from 1 minute to 3 seconds; d) Homogenising the composition from step a), b), or c); e) Optionally aerating the composition from step d); and f) Optionally packing the composition from step d) or e) in a container and sealing the container.

14. A method for preparation of a frozen aerated composition, wherein a composition according to claim 10, is brought to a temperature below 0? C., preferably below ?5? C., preferably between ?10? C. and ?25? C.

15. A method according to claim 14, wherein the composition is not agitated when brought to a temperature below 0? C., preferably below ?5? C., preferably between ?10? C. and ?25? C.

16. A composition according to claim 1 wherein the water has been removed to provide a water content of less than 10% by weight.

17. A composition according to claim 16 wherein the composition is in the form of a powder.

18. A method for the preparation of a composition according to claim 16 comprising only steps a) to d) of claim 13 and a further step in which the water is removed from the liquid composition.

19. A method according to claim 18 wherein the further step is achieved by spray drying.

20. A method for the preparation of a liquid composition according to claim 1 comprising the step of adding water to the composition of claim 16 or claim 17 in an amount to achieve a total solids content of from 30% to 50% by weight.

Description

DESCRIPTION OF FIGURES

[0146] FIG. 1: Dynamic viscosity (in Pa.Math.s) as function of shear rate (in s.sup.?1) of sample A (citrus fibre 0.4%) from example 1; curve 1 unheated control, curve 2 UHT treated.

[0147] FIG. 2: Dynamic viscosity (in Pa.Math.s) as function of shear rate (in s.sup.?1) of sample B (citrus fibre 0.4% and 0.1% CMC) from example 1; curve 1 unheated control, curve 2 UHT treated.

[0148] FIG. 3: Dynamic viscosity (in Pa.Math.s) as function of shear rate (in s.sup.?1) of sample C (citrus fibre 0.4% and 0.2% guar gum) from example 1; curve 1 unheated control, curve 2 UHT treated.

[0149] FIG. 4: Dynamic viscosity (in Pa.Math.s) as function of shear rate (in s.sup.?1) of sample D (citrus fibre 0.4% and 0.2% tara gum) from example 1; curve 1 unheated control, curve 2 UHT treated.

[0150] FIG. 5: Overrun (in %) as function of time (in minutes) for two samples from example 2, aerated at two temperatures:

[0151] curve 1: sample 9075 (citrus fibre/CMC) at 5? C.;

[0152] curve 2: sample 9075 (citrus fibre/CMC) at 20? C.;

[0153] curve 3: sample 9069 (xanthan) at 5? C.;

[0154] curve 4: sample 9069 (xanthan) at 20? C.

EXAMPLES

[0155] The following non-limiting examples illustrate the present invention.

[0156] Raw Materials [0157] Coconut oil: refined ex Cargill. [0158] Cream: 40%, ex Meadow Foods (Chester, Cheshire, UK). [0159] Skimmed milk powder, ex Dairy crest (Esher, Surrey, UK). [0160] Dextrose monohydrate: C-Pharm Dex 02010 ex Cargill. [0161] Sucrose, ex Tate and Lyle (London, UK). [0162] Glucose syrup 28DE: spray dried C-Dry GL 01924, ex Cargill. [0163] Glucose syrup 40DE: spray dried C-Dry GL 01934, ex Cargill. [0164] Citric acid esters of mono- and diglycerides of fatty acids: Grindsted Citrem N12 ex DuPont Danisco. [0165] Propylene glycol monostearate (PGMS): Myverol P-09 K ex Kerry Foods. [0166] Polyglycerol esters of fatty acids (PGE): Grindsted PGE 55 Kosher ex DuPont Danisco. This is made from edible, refined vegetable fatty acid and in which the polyglycerol moiety is mainly di, tri-, and tetra-glycerol. Manufacturers specifications: Iodine value max 2. Saponification value 130-145. [0167] Xanthan gum: Keltrol F, ex CP Kelco. [0168] Guar gum, Grindsted Guar 250, ex DuPont Danisco. [0169] Tara gum: ex Foreign and Domestic chemicals. [0170] CMC: Carboxy-methylcellulose Grindsted Cellulose Gum Mas 200, ex DuPont Danisco. [0171] Citrus fibre: Herbacel Type AQ Plus Type N, ex Herbafood Ingredients GmbH (Werder (Havel), Germany).

[0172] DuPont Danisco: from Copenhagen, Denmark; CP Kelco: from Nijmegen, The Netherlands; Cargill: from Minneapolis, Minn., USA; Kerry Foods: from Kerry, Ireland.

Example 1: Effect of Ultra High Temperature on a Suspension Containing Citrus Fibres

[0173] The effect of UHT treatment on citrus fibres alone, or in combination with carboxy-methylcellulose (CMC), or guar gum, or tara gum were prepared.

[0174] A citrus fibre suspension was prepared by heating water to above 70? C. and then dry citrus fibre with optionally one of the hydrocolloids was added slowly, while stirring using an overhead stirrer (Silverson LR4 mixer) for 5 to 10 minutes. The pH of the solutions was adjusted to 6.5 using diluted HCl or NaOH. Solutions were cooled to room temperature and stored in sealed containers at 4? C. until required. For high pressure homogenisation the suspension was passed though a bench scale Niro Suave high pressure homogeniser. The pressure selected was 600 bar.

[0175] The following dispersions were made:

[0176] A: citrus fibre 0.4% in water

[0177] B: citrus fibre 0.4% and 0.1% CMC in water

[0178] C: citrus fibre 0.4% and 0.2% guar gum in water

[0179] D: citrus fibre 0.4% and 0.2% tara gum in water

[0180] After homogenisation the compositions were processed using a UHT pilot scale rig Armfield (model FT174X, ex Armfield Ltd., Ringwood, UK), and sterilised at a temperature of 130? C. during 38 seconds. The flow rate was approximately 36 L/h.

[0181] The rheological properties of the solutions before and after heat treatment were analysed using Anton Paar MCR510 rheometer with a 17 mm profiled bob and cup. The sample was equilibrated at 20? C. for 5 minutes prior to measurement. A 20 minute scan (10 min forward followed immediately by a 10 min back scan) was carried out on the dispersion using cup and bob geometry. Viscosity was recorded as a function of shear stress for the dispersions (initial mix, after homogenisation and after UHT). Viscosity vs. shear rate were plotted for the full mixes (full mix and full mix after UHT).

[0182] FIG. 1 to FIG. 4 show the variation of viscosity against shear rate for the fibres after processing through the homogeniser (control) and after processing including homogenization through the UHT line (UHT treated). Inspection of the curves reveals that after the ultra high temperature step no significant changes in rheological properties were observed for either of the mixtures A, B, C, and D. This means that dispersions containing citrus fibres, alone or in combination with carboxy-methylcellulose, or guar gum, or tara gum, are stable against UHT treatment, which means that there has been no compromise to the yield stress properties essential for final product stability.

Example 2: Aeration of a Citrus Fibres/CMC/Citrem Mix

[0183] Two liquid compositions were prepared having the compositions as in Table 1.

TABLE-US-00001 TABLE 1 Formulation of liquid composition. 9069 9075 [wt %] [wt %] Skimmed milk powder 5.62 5.62 Coconut oil 5 5 Sucrose 6.4 6.4 Dextrose monohydrate 12 12 Glucose syrup 28 DE 5.5 5.5 Glucose syrup 40 DE 10.6 10.6 flavour 0.2 0.2 xanthan gum 0.55 citrus fibre 0.4 CMC 0.2 Citrem N12 1.0 1.0 Water to 100% to 100%

[0184] The mixtures were prepared by the following process. First dry sugars, emulsifier, and stabilisers, were added to water at 82? C. After 2 minutes stirring, skimmed milk powder was added at 72? C. After 2 minutes mixing, the glucose syrups were added, at 70? C. After 2 minutes mixing, molten coconut oil was added at 65? C. After 8 minutes stirring on high speed to disperse the oil droplets and disperse the stabilisers, flavour was added. Subsequently the mixtures were sterilised at 151? C. for 4 seconds. Mix 9075 was homogenised in two stages using a high pressure homogeniser at pressures of 270 and 30 bar, while mix 9069 was not further homogenised.

[0185] Ideally a mix, if aerated by the consumer should only take a few minutes, and should aerate at a range of temperatures The mixes were aerated using a Kenwood food processor operating at full speed. The overruns for each mix were recorded. FIG. 5 shows that for the citrus fibres/CMC mix 100% overrun could be achieved after 2-3 minutes aeration in a standard food processor at 5? C. (curve 1). Also the mix with xanthan gum could readily be aerated at 5? C. (curve 3), although slower than for the citrus fibre mix. They both reach the same overrun. There is a large difference at 20? C. though. The citrus fibres/CMC mix could be aerated to an overrun of about 150% at 20? C. (curve 3), which is about twice as high as for the mix with xanthan gum at 20? C. (curve 4).

[0186] This shows that the mix with citrus fibre and CMC aerates easily over a range of temperatures. Aerating at chill temperatures is preferable as the emulsion contains little liquid fat to act as an antifoam. As an emulsion containing system is warmed, then the level of liquid fat increases and it becomes difficulty to aerate.

[0187] Therefore the mix containing citrus fibre and CMC can be distributed unaerated at ambient temperature, and can be aerated by the consumer at ambient temperature. This would be difficult for the mix containing xanthan gum. The citrus fibre stabilised mix gives rise to a better aeration process so this stabiliser compensates for the loss of aeration capacity due to the amount of liquid fat at 20? C.

Example 3. Stability of Aerated Liquid Compositions with Citrus Fibre and CMC

[0188] The two unaerated liquid compositions from example 2 (both samples sterilised and sample 9075 homogenised) were taken for further aeration using a WCB inline aerator (WCB Ice Cream, Aarhus, Denmark) to an overrun of about 100%.

[0189] After aeration the compositions were stored at 5? C. to visually evaluate stability of the foams. The factors assessed were the following: [0190] Stability of overrun during storage: good when no or very small overrun loss, and bad when severe overrun loss during storage. [0191] Bubble growth during storage: good when no or very small coarsening of bubbles, and bad when severe coarsening of bubbles during storage. [0192] Phase separation (bubbles) during storage: good when no or very small creaming of bubbles, and bad when severe creaming of bubbles. [0193] Phase separation (serum) during storage: good when no or very small formation of serum layer on bottom of container, and bad when thick serum layer on bottom of container.

[0194] The evaluation of the samples gave the following:

TABLE-US-00002 TABLE 2 Results of visual assessment of foam stability of aerated samples 9069 and 9075. phase phase storage period overrun bubble separation separation sample [days] stability growth (bubbles) (serum) 9069 17 good good good good 59 good moderate good good 9075 58 good moderate good good

[0195] This shows that using citrus fibre in combination with CMC, Citrem, and the specified sugars mix, aerated liquid compositions can be prepared which are stable during at least 58 days on the 4 assessed aspects. During a period of 58 days the foams mainly remain stable, although some of the compositions show some bubble coarsening. Nevertheless, the mixtures are still of acceptable quality in such case. These products can be stored and quiescently frozen to provide good quality frozen confections.

Example 4. Aerated Liquid Compositions with PGMS and PGE55

[0196] Two further liquid compositions were prepared having compositions as in Table 3.

TABLE-US-00003 TABLE 3 Formulation of liquid compositions. 9073 AE2 [wt %] [wt %] Skimmed milk powder 5.62 5.62 Coconut oil 5 5 Sucrose 6.4 6.4 Dextrose monohydrate 12 12 Glucose syrup 28 DE 5.5 5.5 Glucose syrup 40 DE 10.6 10.6 Flavour 0.2 0.2 Citrus fibre 0.4 0.4 CMC 0.2 0.2 PGMS 0.35 PGE55 1 Water to 100% to 100%

[0197] These samples were made similarly as in examples 2 and 3. Sample 9073 was heat treated at 141? C. for 4 seconds, and sample AE2 was heat treated at 80? C. for 30 seconds. Both samples were homogenised in two stages using a high pressure homogeniser at pressures of 270 and 30 bar. The samples were aerated using the WCB inline aerator to an overrun of about 100%.

[0198] The stability of the aerated liquids was followed in time, similarly as in example 3. The result was the following:

TABLE-US-00004 TABLE 4 Results of visual assessment of foam stability of aerated samples 9073 and AE2. phase phase storage period overrun bubble separation separation sample [days] stability growth (bubbles) (serum) 9073 10 good moderate good good 15 good moderate good good 24 good moderate good good 59 good moderate good good AE2 4 good good good good

[0199] This shows that using citrus fibre in combination with CMC, and either PGMS or PGE55, and the specified sugars mix, aerated liquid compositions can be prepared which are stable during at least 58 days on the 4 assessed aspects. During a period of 58 days the foams mainly remain stable, although there may be some bubble coarsening. This is not worsened though during the nearly two months storage. Nevertheless, the mixtures are still of acceptable quality in such case. These products can be stored and quiescently frozen to provide good quality frozen confections. In case a consumer would like to freeze such an aerated composition which is packed in a closed package, the consumer can shake such composition prior to freezing it, if needed, to yield a good quality ice cream.

Example 5Preparation of Dried Composition and Comparison of Rehydrated Dried Composition Against Liquid Composition

[0200] In order to demonstrate the acceptability of the rehydrated dried composition the following formulation was provided. Vanilla Flavour was from Symrise AG, Germany.

TABLE-US-00005 Ingredients Weight (%) Water 53.082 SMP 5.62 Coconut Oil 5 Sucrose 6.4 Dextrose monohydrate (02001) 12 Dried Glucose 28DE 5.5 Dried Glucose 40DE 10.6 Citrus Fibre 0.4 Guar gum 0.2 CITREM 1 Vanilla Flavour (Material # 693901) 0.148 Vanilla Flavour (Material # 238944) 0.05 Total 100 Total solids 44.96 Average Number Molecular weight of sugars 297 g/mole

[0201] The ingredients were mixed with water in a mixing tank, in a pre-determined order and at the specified temperatures, in a manner similar to that used when preparing the liquid format product. After mixing the mix was homogenised (270/30 bar) and pasteurised (120? C., 4 mins) and then sent, via a high pressure pump (300-350 bar), to the spray drying tower at a flow-rate of 40-45 litres/hour. The Air Inlet Temperature was 112? C. and the Outlet Temperature was 60-63? C. The spray dried product was collected at the non-agglomerated stage of the process.

[0202] 250 g of spray dried ice cream powder was added to 250 g of chilled (approx. +5? C.) water and stirred thoroughly until all the powder was dispersed. The mixture was either whisked immediately (Sample B) or, alternatively, left to stand overnight in chill (approx. +5? C.) before whisking the following day (Sample C). The mixture was whisked using an electric hand whisk on maximum speed for a few minutes until the mixture was of a thick creamy consistency such that peaks could be formed. A control sample (Sample A) of ice cream was prepared by taking 500 g of the liquid formulation that had been stored at chill and whisking it with an electric hand whisk on maximum speed until the overrun was of a similar value to that achieved with the spray dried products.

[0203] Samples were taken for an overrun measurement and then the mixes were transferred to plastic tubs, a lid fitted and the tubs placed in a freezer to freeze overnight (approx. ?18? C.).

[0204] The overruns recorded were: Sample A (Control, liquid product) 157%; Sample B (Spray dried product; whisked immediately) 176%; Sample C (Spray dried product; whisked after standing overnight) 161%.

[0205] A competent tasting panel of seven people compared Samples B and C to sample A on the following criteria: [0206] Finish (Shine) [0207] Colour intensity (white) [0208] Firmness to spoon [0209] Chewiness [0210] Iceness [0211] Initial Smoothness [0212] Coldness [0213] Slipperiness [0214] Rate of melt [0215] Oily Residue [0216] Aeration [0217] Final Smoothness [0218] Overall flavour intensity [0219] Sweetness [0220] Off notes

[0221] A score of 0 means that Sample B or C scored the same as Control Sample A. A score of less than 0 means that the competent tasting panel deemed Sample B or C to be lower than sample A on a given attribute. A score of more than 0 means that the competent tasting panel deemed Samples B and C to be higher than sample A on a given attribute.

[0222] The results are shown in the following table:

TABLE-US-00006 Control vs. Sample B Control vs. Sample C Attribute Average Stdev Average Stdev Finish (Shine) 0.714286 0.755929 1 0.816497 Colour intensity 1.857143 0.899735 2 0.57735 (white) Firmness to spoon ?1.71429 0.48795 ?1.28571 0.755929 Chewiness 0.142857 1.573592 0.428571 2.149197 Iceness ?1.71429 1.112697 ?2.57143 0.786796 Initial Smoothness 1.142857 1.46385 1.857143 0.690066 Coldness ?0.57143 1.511858 ?0.85714 1.772811 Slipperiness 1.285714 0.95119 1.714286 0.755929 Rate of melt 0.857143 1.573592 ?0.14286 1.345185 Oily Residue 0.285714 1.380131 0.714286 0.95119 Aeration 1.571429 0.9759 1.571429 0.9759 Final Smoothness 1.142857 1.46385 1.714286 0.755929 Overall flavour 1.142857 1.345185 0.714286 1.603567 intensity Sweetness 1.142857 1.46385 1.142857 0.899735 Off notes 0.285714 0.95119 0.285714 0.48795

[0223] It can therefore be readily appreciated that the frozen aerated confections of Samples B & C (prepared from the dried powder) were equivalent to the frozen aerated confections of Sample A (prepared from the liquid composition). In fact, Samples B & C were actually found to be superior in terms of better finish; better whiteness; ease of spooning; reduced iceness; improved initial smoothness; reduced coldness; enhanced slipperiness; better perception of aeration/mousse-like qualities; better final smoothness; better overall flavour intensity; and better sweetness. In addition the off notes were only very slightly higher than the control.