Frozen confection

Abstract

A frozen confection comprising: 25 wt % to 40 wt % freezing point depressants having a number average molecular weight of 200 g mol.sup.1 to 275 g mol.sup.1; distilled monoglycerides in an amount of 0.04 wt % to 1 wt %; and soluble fibre in an amount of 1.4 wt % to 15 wt %.

Claims

1. A frozen confection comprising: freezing point depressants in an amount of 25 wt % to 40 wt %, wherein the number average molecular weight <M>.sub.n of the freezing point depressants is 200 g mol.sup.1 to 275 g mol.sup.1, selected from the group consisting of: monosaccharides and disaccharides; oligosaccharides formed from 3 to 10 monosaccharide monomers; corn syrups with a dextrose equivalent (DE) of 20 or more, 40 or more, or 60 or more; sugar alcohols optionally selected from: erythritol, arabitol, glycerol, xylitol, sorbitol, mannitol, lactitol, maltitol, and mixtures thereof; and ethanol, and combinations thereof; distilled monoglycerides in an amount of 0.04 wt % to 1 wt %; and soluble fibre in an amount of 1.4 wt % to 15 wt %; wherein the soluble fibre is soluble corn fibre.

2. The frozen confection as claimed in claim 1 wherein the frozen confection comprises the freezing point depressants in an amount of 27 wt % to 36 wt %.

3. The frozen confection as claimed in claim 1 wherein the number average molecular weight <M>.sub.n of the freezing point depressants is 204 g mol.sup.1 to 245 g mol.sup.1.

4. The frozen confection as claimed in claim 1 wherein the frozen confection comprises the soluble fibre in an amount of 1.8 wt % to 12 wt %.

5. The frozen confection as claimed in claim 1 wherein the soluble fibre contains less than 10 wt % of saccharides.

6. The frozen confection as claimed in claim 1 wherein the frozen confection comprises the distilled monoglycerides in an amount of 0.05 wt % to 0.5 wt %.

7. The frozen confection as claimed in claim 1 comprising fat in an amount of 1 wt % to 15 wt %.

8. The frozen confection as claimed in claim 1 comprising protein in an amount of 0.5 wt % to 10 wt %.

9. The frozen confection as claimed in claim 8 wherein the protein comprises pulse protein and milk protein.

10. The frozen confection as claimed in claim 9 wherein the pulse protein is selected from: bean protein, lentil protein, lupin protein, pea protein, soy protein, and mixtures thereof.

11. The frozen confection as claimed in claim 1 wherein the frozen confection additionally comprises an emulsifier selected from: acetic acid esters of mono- and/or diglycerides, lactic acid esters of mono- and/or diglycerides, sucrose esters, mono-diglycerides, and mixtures thereof.

12. A packaged frozen product wherein the frozen confection as claimed in claim 1 is packaged in a container comprising a product outlet and a moveable wall.

13. The packaged frozen product as claimed in claim 12 wherein the container has a volume of 100 ml to 500 ml.

14. The packaged frozen product as claimed in claim 12 wherein the frozen confection packed in the container has a mass of 50 g to 325 g.

15. The frozen confection according to claim 9 wherein the weight ratio of pulse protein to milk protein is from 1:2 to 1:10.

16. The frozen confection according to claim 11 wherein the frozen confection comprises an emulsifier selected from: acetic acid esters of mono- and/or diglycerides, lactic acid esters of mono- and/or diglycerides, sucrose esters, mono-diglycerides, and mixtures thereof, in an amount of 0.05 wt % to 1 wt %.

17. The frozen confection according to claim 1 wherein the frozen confection is selected from the group consisting of ice cream, frozen yoghurt, gelato and sherbet.

Description

FIGURES

(1) The cartridges that were used in the examples are as illustrated in the figures, in which:

(2) FIG. 1a is a cross-sectional view of the cartridge; and

(3) FIG. 1b is a view of the end of the cartridge comprising the aperture.

(4) FIG. 1a shows the cartridge in cross section. The total length of the cartridge A-A is 97 mm. The length B-B is 90 mm (this is the length from the top of the cartridge to the point at which the begins to taper towards the aperture). The end of the cartridge comprising the aperture is 36 mm in diameter (C-C) and the internal diameter of the main body of the cartridge is 52 mm (D-D). The aperture is located at the bottom of the cartridge as orientated in FIG. 1a. FIG. 1b illustrates the shape of the aperture, which has the shape of a regular seven-pointed star, in which E-E is 25 mm and F-F is 9 mm.

EXAMPLES

(5) The following examples are intended to illustrate the invention and are not intended to limit the invention to those examples per se.

Example 1

(6) Four ice creams were made according to the formulations in Table 1. The ice cream samples differed from each other in that each one was formulated using a different emulsifier. The emulsifier in Sample 1 was distilled monoglycerides (supplied by DuPont Nutrition and Biosciences under the Dimodan brand). The emulsifier in Sample 2 was ACETEM, the emulsifier in Sample 3 was CITREM, and the emulsifier in Sample 4 was LACTEM (all supplied by DuPont Nutrition and Biosciences under the Grinsted brand).

(7) TABLE-US-00001 TABLE 1 ice cream formulations Ingredient Amount (wt %) Coconut oil 8.0 Skimmed milk powder 6.9 Dextrose monohydrate 13.0 Corn syrup (DE63, 78% solids) 15.5 Erythritol 3.0 Stabiliser 0.27 Emulsifier 0.4 Flavour 0.28 Colour 0.01 Water to 100 Freezing point depressants 30.4 wt % .sub.n 213 g mol.sup.1

(8) Briefly, the ingredients (excluding coconut oil) were combined and mixed with heating (60 C. to 75 C.), followed by addition of the coconut oil and further mixing. The mixes were pasteurised and homogenised. The mixes were aged overnight at 4 C. and aerated in a scraped surface heat exchanger (standard ice cream freezer). The air input was controlled to give a target overrun of 100%, and freezing was controlled to give a target extrusion temperature of 9 C.

(9) The frozen mixes were filled directly into pouches with flexible walls having a volume of 400 ml. The pouch wall was made of a laminate film comprising polyethylene terephthalate, orientated polyamide and polyethylene layers, and the shape of the pouch is as illustrated in FIG. 3 of WO 2018/224328 A1. The product outlet was a spout with an internal diameter of 22 mm. Approximately 230 g of ice cream was filled into each pouch through the spout and then a closure cap screwed in place. The ice cream was hardened by placing the pouches in a blast freezer.

Example 2

(10) Pouches containing samples prepared in Example 1 were transferred to a domestic freezer (18 C.) for several days before testing. The force required to dispense the products was measured, and the overrun of the extruded products was determined. The dispensing force was measured by squeezing each pouch between the plates of an Instron universal testing machine. Overrun was measured by dispensing a set mass of product, hardening the product by cooling in a dry ice environment, and then determining the volume of the hardened product (by measuring the volume of water displaced when the hardened product was submerged in an iced water bath). The results are shown in Table 2.

(11) TABLE-US-00002 TABLE 2 physical assessment results Sample Emulsifier Dispensing force Overrun 1 Distilled monoglycerides 250N 93% 2 ACETEM 310N 97% 3 CITREM 360N 92% 4 LACTEM 280N 96%

(12) The measured dispensing forces indicate that extrusion from the pouch by hand would be achievable for all four products (i.e. a dispensing force of less than 600 N). None of the samples showed a significant overrun loss on being dispensed.

Example 3

(13) Ice cream samples were made according to the formulations in Tables 3a and 3b. Samples 5 and 9 did not contain any soluble fibre. Samples 6 and 10 contained 2 wt % soluble corn fibre (Promitor 70 supplied by Tate & Lyle). Samples 7 and 11 contained 2 wt % maltodextrin (C*Dry MD 01958 supplied by Cargill). Samples 8 and 12 contained 1 wt % soluble corn fibre (Promitor 70) and 1 wt % maltodextrin (C*Dry MD 01958).

(14) TABLE-US-00003 TABLE 3a ice cream formulations Sample Ingredient (wt %) 5 6 7 8 Coconut oil 8.0 8.0 8.0 8.0 Skimmed milk powder 6.8 6.8 6.8 6.8 Dextrose monohydrate 13.0 13.0 13.0 13.0 Corn syrup (DE63, 78% solids) 15.5 15.5 15.5 15.5 Erythritol 3.0 3.0 3.0 3.0 Soluble corn fibre 2.0 1.0 Maltodextrin 2.0 1.0 Stabiliser 0.27 0.27 0.27 0.27 Emulsifier (LACTEM) 0.4 0.4 0.4 0.4 Flavour 0.28 0.28 0.28 0.28 Colour 0.01 0.01 0.01 0.01 Water to 100 to 100 to 100 to 100 Freezing point depressants (wt %) 30.3 30.3 30.3 30.3 .sub.n (g mol.sup.1) 213 213 213 213

(15) TABLE-US-00004 TABLE 3b ice cream formulations Sample Ingredient (wt %) 9 10 11 12 Coconut oil 8.0 8.0 8.0 8.0 Skimmed milk powder 6.8 6.8 6.8 6.8 Dextrose monohydrate 13.0 13.0 13.0 13.0 Corn syrup (DE63, 78% solids) 15.5 15.5 15.5 15.5 Erythritol 3.0 3.0 3.0 3.0 Soluble corn fibre 2.0 1.0 Maltodextrin 2.0 1.0 Stabiliser 0.27 0.27 0.27 0.27 Emulsifier (LACTEM) 0.4 0.4 0.4 0.4 Flavour 0.42 0.35 0.35 0.42 Colour 0.01 0.01 0.01 0.01 Water to 100 to 100 to 100 to 100 Freezing point depressants (wt %) 30.3 30.3 30.3 30.3 .sub.n (g mol.sup.1) 213 213 213 213

(16) Briefly, the ingredients (excluding coconut oil) were combined and mixed with heating (60 C. to 75 C.), followed by addition of the coconut oil and further mixing. The mixes were pasteurised and homogenised. The mixes were aged overnight at 4 C. and aerated in a scraped surface heat exchanger (standard ice cream freezer). The air input was controlled to give a target overrun of 100%, and freezing was controlled to give a target extrusion temperature of 10 C.

(17) The frozen mixes were filled into cartridges (as illustrated in FIG. 1). After filling, the ice cream was hardened by placing the cartridges in a blast freezer.

Example 4

(18) Cartridges containing the samples prepared in Example 3 were transferred to a domestic freezer for several days before testing. Filled cartridges were equilibrated to the appropriate temperature before the assessment, and the force required to dispense the products was measured. An Instron was used (fitted with an adaptor to house the cartridge), with the plunger was lined up against the lid of the cartridge (shaped to correspond to the tapered portion of the cartridge). Samples were extruded through the cartridge aperture, and the force required to extrude the samples was measured. The results are shown in Table 4.

(19) TABLE-US-00005 TABLE 4 physical assessment results Soluble fibre (wt %) Dispensing force (N) Sample corn fibre maltodextrin 22 C. 20 C. 18 C. 5 / 94 76 6 2 153 / 71 7 2 183 / 83 8 1 1 / 81 68 9 161 / 78 10 2 / 110 105 11 2 / 89 84 12 1 1 / 88 63

(20) The increase in dispensing force for extrusion at 20 C. compared to extrusion at 18 C. C and/or the dispensing force for extrusion at 20 C. is smaller for samples comprising soluble fibre.

Example 5

(21) Five ice creams were made according to the formulations in Table 5.

(22) TABLE-US-00006 TABLE 5 ice cream formulations Sample Ingredient (wt %) 13 14 15 16 17 Coconut oil 8.0 8.0 8.0 8.0 8.0 Skimmed milk powder 6.8 6.8 6.8 6.8 6.8 Dextrose monohydrate 13.0 13.0 13.0 13.0 13.0 Corn syrup 15.5 15.5 15.5 15.5 15.5 (DE63, 78% solids) Erythritol 3.0 3.0 3.0 3.0 3.0 Soluble corn fibre 2.0 2.0 2.0 2.0 2.0 Pea protein 0.5 0.5 0.5 0.5 0.5 Stabiliser 0.27 0.27 0.27 0.27 0.27 Distilled monoglycerides 0.1 0.1 0.1 0.08 0.08 Sucrose ester 0.1 LACTEM 0.1 Mono-diglycerides 0.12 0.32 Flavour 0.35 0.35 0.35 0.35 0.35 Colour 0.01 0.01 0.01 0.01 0.01 Water to 100 to 100 to 100 to 100 to 100

(23) All of the samples contained soluble corn fibre (Promitor 70 supplied by Tate & Lyle), and distilled monoglycerides (supplied by DuPont Nutrition and Biosciences under the Dimodan brand). Samples 14 to 17 contained an additional emulsifier in combination with distilled monoglycerides. For Sample 14 this was sucrose ester (S-1670 from Mitsubishi Chemicals). For Sample 14 this was LACTEM, and for Samples 15 and 16 this was mono-diglycerides (all supplied by DuPont Nutrition and Biosciences under the Grinsted brand).

(24) The ingredients were combined and frozen as described in Example 1. The frozen mixes were filled directly into pouches with flexible walls having a volume of 400 ml. The pouches were as described in Example 1.

Example 6

(25) Pouches containing samples prepared in Example 5 were transferred to a domestic freezer for several days before testing. The force required to dispense the products at 18 C. and 22 C. was measured. Filled pouches were equilibrated at the appropriate temperature before the assessment. The dispensing force was measured by squeezing each pouch between the plates of an Instron universal testing machine. The results are shown in Table 6.

(26) TABLE-US-00007 TABLE 6 physical assessment results Emulsifier system (wt %) Distilled Mono- Dispensing monogly- Sucrose diglyc- force (N) Sample cerides ester LACTEM erides 22 C. 18 C. 13 0.1 406 150 14 0.1 0.1 464 191 15 0.1 0.1 505 234 16 0.08 0.12 442 211 17 0.08 0.32 440 250

(27) The measured dispensing forces indicate that extrusion from the pouch by hand would be achievable for all five productseven at a temperature of 22 C. (i.e. a dispensing force of less than 600 N). The use of an additional emulsifier (i.e. in addition to distilled monoglycerides) tends to increase the dispensing force required for extrusion. This may be desirable, since it may allow the consumer to more precisely control the portion size of the dispensed product.