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, a hydrocolloid and one or more emulsifiers comprising organic acid esters of mono- and diglycerides of fatty acids. 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 acrated 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, preferably from 1% to 6% 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 comprising one or more hydrocolloids to provide an apparent yield stress of at least 1 Pa; and one or more emulsifiers comprising organic acid esters of mono- and diglycerides of fatty acids; and total solids at a concentration ranging 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, and 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 one or more hydrocolloids to provide an apparent yield stress of at least 1 Pa is selected from xanthan gum, carrageenan, guar gum, locust bean gum, tara gum, alginate, pectin, and carboxy-methylcellulose, and from any combination of these.

5. A composition according to claim 1, wherein the organic acid esters of mono- and diglycerides of fatty acids comprise one or more compounds selected from the group consisting of acetic acid esters of mono- and diglycerides of fatty acids; and lactic acid esters of mono- and diglycerides of fatty acids; and citric acid esters of mono- and diglycerides of fatty acids; and tartaric acid esters of mono- and diglycerides of fatty acids.

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

7. A composition according to claim 6, wherein the gas bubbles have an average diameter D4,3 ranging from 5 to 100 micrometer.

8. A composition according to claim 6, wherein the composition is packaged in a closed package.

9. A composition according to claim 1, wherein the composition is at a temperature of 0° C. or higher, preferably at a temperature of maximally 40° C., preferably maximally 35° C.

10. A composition according to claim 6, wherein the composition is at a temperature below 0° C., preferably below −5° C., preferably between −10° C. and −25° C.

11. A composition according to claim 10, wherein the ice content ranges from 30% to 40% by weight at −18° C., preferably from 32% to 39% by weight.

12. A method for preparation of a composition according to claim 6, comprising the steps: a) Providing an unaerated composition in liquid form comprising water; oil at a concentration ranging from 0.5% to 8% by weight, preferably from 1% to 6% 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 comprising one or more hydrocolloids to provide an apparent yield stress of at least 1 Pa; and one or more emulsifiers comprising organic acid esters of mono- and diglycerides of fatty acids; and total solids at a concentration ranging from 30% to 50% by weight; b) Optionally homogenising the composition from step a); c) Heating the composition from step a) or step b) at a temperature ranging from 70° C. to 155° C. during a period ranging from 1 minute to 3 seconds; d) Optionally homogenising the composition from step c); e) Aerating the composition from step c) or step d); and f) Optionally packing the composition from step e) in a container and sealing the container.

13. A method for preparation of a frozen aerated composition, wherein a composition according to claim 6 is brought to a temperature below 0° C., preferably below −5° C., preferably between −10° C. and −25° C.

14. A method according to claim 13, 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.

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

16. A composition according to claim 15 wherein the composition is in the form of a powder.

17. A method for the preparation of a composition according to claim 15 comprising a) Providing an unaerated composition in liquid from comprising water; oil at a concentration ranging from 0% to 8% by weigh, preferably from 1% to 6% 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 comprising one or more hydrocolloids to provide an apparent yield stress of at least 1 Pa; and one or more emulsifiers comprising organic acid esters or mono- and diglycerides of fatty acids; and total solids at a concentration ranging from 30% to 50% by weight; b) Optionally homogenising the compsosition from step a); Heating the composition from step a) or step b) at a temperature ranging from 70° C. to 155° C. during a period ranging from 1 minute to 3 seconds; d) Optionally homogenising the composition from step c); e) Aerating the composition from step c) or step d); and f) Optionally packing the composition from step e) in a container and sealing the container and a further step g) in which the water is removed from the liquid composition.

18. A method according to claim 17 wherein the further step is achieved by spray drying.

19. A method for the preparation of a liquid composition comprising water; oil at a concentration ranging from 0.5% to 8% by weight, preferably from 1% to 6% 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 comprising one or more hydrocolloids to provide an apparent yield stress of at least 1 Pa; and one or more emulsifiers comprising organic acid esters of mono- and diglycerides of fatty acids; and total solids at a concentration ranging from 30% to 50% by weight comprising the step of adding water to the composition of claim 15in an amount to achieve a total solids content of from 30% to 50% by weight.

Description

DESCRIPTION OF FIGURES

[0138] FIG. 1: Scanning electron microscopy images of quiescently frozen composition of example 1, comparative mix AE1 containing 0.35% PGMS; bar size 100 micrometer (image width about 1 mm). This shows air bubbles in a continuous matrix of water, ice, sugars, and other ingredients.

[0139] FIG. 2: Scanning electron microscopy images of quiescently frozen composition of example 1, mix AD6 containing 1% Citrem; bar size 100 micrometer (image width about 1 mm). This shows air bubbles in a continuous matrix of water, ice, sugars, and other ingredients.

[0140] FIG. 3: Scanning electron microscopy images of quiescently frozen composition of example 1, comparative mix 9077 containing 0.35% PGMS; bar size 100 micrometer (image width about 1 mm). This shows air bubbles in a continuous matrix of water, ice, sugars, and other ingredients.

[0141] FIG. 4: Scanning electron microscopy images of quiescently frozen composition of example 1, mix 9069 containing 1% Citrem; bar size 100 micrometer (image width about 1 mm). This shows air bubbles in a continuous matrix of water, ice, sugars, and other ingredients.

[0142] FIG. 5: Two scanning electron microscopy images of quiescently frozen compositions of example 1, comparative mix AE2 containing 1% PGMS; bar size 100 micrometer (image width about 1 mm). This shows air bubbles in a continuous matrix of water, ice, sugars, and other ingredients.

EXAMPLES

[0143] The following non-limiting examples illustrate the present invention.

[0144] Raw Materials [0145] Coconut oil: refined ex Cargill. [0146] Cream: 40%, ex Meadow Foods (Chester, Cheshire, UK). [0147] Skimmed milk powder, ex Dairy crest (Esher, Surrey, UK). [0148] Whey powder: 30%, ex FrieslandCampina DMV (Veghel, Netherlands) [0149] Dextrose monohydrate: C-Pharm Dex 02010 ex Cargill. [0150] Sucrose, ex Tate and Lyle (London, UK). [0151] Glucose syrup 28DE: spray dried C-Dry GL 01924, ex Cargill. [0152] Glucose syrup 40DE: spray dried C-Dry GL 01934, ex Cargill. [0153] Citric acid esters of mono- and diglycerides of fatty acids: Grindsted Citrem N12 ex DuPont Danisco. [0154] Acetic acid ester of monoglycerides: [0155] Grindsted Acetem 50-00 P Kosher (ex DuPont Danisco). [0156] Grindsted Acetem 70-00 P Kosher (ex DuPont Danisco). [0157] Lactic acid ester of mono- diglyceride: Grindsted Lactem P 22 Kosher (DuPont Danisco). [0158] Propylene glycol monostearate (PGMS): Myverol P-09 K ex Kerry Foods. [0159] Mono-di-glycerides of saturated fatty acids: Grindsted Mono-Di- Glycerides HP60, ex DuPont Danisco. Made from edible, fully hydrogenated palm oil. Manufacturers specifications: Total monoglyceride 50-63%; iodine value 3. [0160] Xanthan gum: Keltrol F, ex CP Kelco. [0161] Guar gum: Grindsted Guar 250, ex DuPont Danisco. [0162] Carrageenan L100: kappa-carrageenan Genulacta L100 ex CP Kelco. [0163] Carrageenan: iota-carrageenan, Grindsted, ex DuPont Danisco [0164] CMC: Carboxy methylcellulose Grindsted Cellulose Gum Mas 200, ex DuPont Danisco. [0165] Sucrose fatty acid esters: S1670, ex Mitsubishi-Kagaku (Tokyo, Japan); fatty acid residue composition ˜70% stearate, ˜30% palmitate; ˜75% monoester content. [0166] Hygel: 8260 whipping aid, ex Kerry Foods. [0167] Citrus fibre: Herbacel Type AQ Plus Type N, ex Herbafood Ingredients GmbH (Werder (Havel), Germany).
DuPont Danisco: from Copenhagen, Denmark; CP Kelco: from Nijmegen, The Netherlands); Cargill: from Minneapolis, Minn., USA; Kerry Foods: from Kerry, Ireland.

Example 1

Preparation of Aerated Compositions and Quiescently Freezing the Compositions

[0168] Liquid compositions were prepared with the following formulations.

TABLE-US-00001 TABLE 1 Formulation of liquid compositions. mix AE1 comparative mix AD6 Ingredient concentration [wt %] concentration [wt %] water to 100% to 100% coconut oil 5.0 5.0 skimmed milk powder 5.6 5.6 xanthan gum 0.4 0.4 dextrose monohydrate 12.0 12.0 sucrose 6.4 6.4 glucose syrup 28DE 5.5 5.5 glucose syrup 40DE 10.6 10.6 PGMS 0.35 Citrem N12 1.0 flavour 0.2 0.2

[0169] These mixes have a total solids content of 44.4-45.5 wt %, total sugars content: 36 wt %, relative sweetness 0.18; average molecular weight <M>n of the sugars mix 312 g/mol;

[0170] These mixtures were prepared by the following process. A premix of each composition was prepared in a mixed vessel. This was done by first mixing dry sugars, emulsifier, and stabiliser, and adding this dry mix 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 dissolve the xanthan gum, flavour was added. Subsequently the mixtures were heated at a temperature of 80° C. during a time period of 30 seconds. The heating was done in a plate heat exchanger. The mixtures could be heated without formation of undesired maillard compounds. After the heating step, the mixtures were aerated with air using a WCB inline aerator (WCB Ice Cream, Aarhus, Denmark) to an overrun of about 100%.

[0171] After aeration the samples were individually packed and quiescently frozen at −18° C. The calculated ice content of the products was 38.8%. Scanning electron microscopy images were made of the frozen compositions, and an example of these is shown in FIG. 1 and FIG. 2. The images show that frozen mixture AD6 containing Citrem has a much finer and more homogeneously distributed gas bubble structure than comparative frozen mixture AE1 containing PGMS.

[0172] In a next experiment, two compositions were prepared nearly the same as in Table 1, with the exception of xanthan gum: the concentration in the next experiments was 0.55%, and not 0.4% as in the compositions in Table 1. This was compensated by the amount of water. Mixture coded 9069 contained Citrem, and comparative mixture coded 9077 contained PGMS.

[0173] These compositions were prepared similarly as the compositions in example 1, with the exception of the heating time and temperature: 151° C. for 4 seconds. After this heating step, the mixtures were aerated to an overrun of about 100%, and frozen at a temperature of −18° C. Scanning electron microscopy images were also made of these frozen compositions, and an example of these is shown in FIG. 3 and FIG. 4. The images show that, also in this comparison, frozen mixture 9069 containing Citrem has a much finer and more homogeneously distributed gas bubble structure than comparative frozen mixture 9077 containing PGMS.

[0174] A further comparative composition coded AE2 containing PGMS was prepared, where the concentration of PGMS was 1.0%, as compared to mixture AE1 in Table 1. This was compensated by the amount of water. Otherwise the composition was the same as AE1. The liquid composition was prepared in the same way as sample AE1, and subsequently aerated using a Kenwood Chef mixer to an overrun of 102%, which took 4 minutes. It took 3 minutes to achieve 66% overrun. Subsequently samples were frozen overnight at −18° C., and scanning electron microscopy images were made of the frozen compositions. An example of these is shown in FIG. 5. These images show that frozen mixture AE2 containing 1% PGMS contains air bubbles with a rather wide range of sizes. Moreover, the continuous matrix shows banded structures (light grey and darker grey areas in the background). This is caused by locally relatively high concentration of ice crystals, yielding a rather dense product which was not particularly well aerated after freezing. Frozen mixture AD6 containing 1% Citrem has a low ice concentration as seen on the microscopic images, and has a more homogeneous microstructure.

Example 2

Preparation of Aerated Compositions

[0175] Two liquid compositions containing PGMS were prepared similarly as in example 1, with the following formulations and product parameters. These formulations are similar to compositions as described in WO 2012/110376 and WO 2012/016852.

TABLE-US-00002 TABLE 2 Formulation of comparative liquid compositions and analysis of parameters. Mix 2-1 Mix 2-2 Concentration Concentration Ingredient [wt %] [wt %] water to 100% to 100% skimmed milk powder 10.0 6 whey powder 2.5 coconut oil 10.0 10.0 guar gum 0.87 0.15 CMC 0.05 carrageenan L100 0.02 sucrose 20.0 12.5 Glucose syrup 40DE 4.5 PGMS 0.35 0.3 Mono-di-glycerides HP60 0.05 Analysis total solids content [wt %] 39.9 overrun [%] 100 relative sweetness of the sugars 0.21 0.15 mixture [—] calculated <M>n of sugars [g/mol] 342 360 ice content at −18° C. [%] 45.6 52.9 protein content [wt %] 3.16

[0176] Mix 2-1 was prepared similarly as in example 1, and also heated at 80° C. for 30 seconds. Subsequently mix 2-1 was homogenised using a high pressure homogeniser at a pressure of 160 bar. Subsequently it was aerated to an overrun of about 100% using the WCB aerator. Mix 2-1 was not stable after preparation. Large gas bubbles formed during storage of the liquid aerated composition.

[0177] Mix 2-2 was also prepared similarly as in example 1. Following WO 2012/016852, mix 2-1 was prepared having its natural pH of 6.8, and a slightly acidified version was prepared, by the addition of citric acid to a pH of 6.2. Both mixes were homogenised using a high pressure homogeniser at a pressure of 160 bar, and subsequently heat treated 95° C. to 135° C. for 10 to 90 seconds, using an inline plate heat-exchanger. Extensive fouling occurred, and the mixes could not be aerated.

Example 3

Aerated Liquid Compositions

[0178] Comparative aerated liquid compositions were prepared having compositions as in Table 3.

TABLE-US-00003 TABLE 3 Formulation of comparative liquid compositions. AA7 AB7 AB1 Ingredient [wt %] [wt %] [wt %] Water to 100% to 100% to 100% Skimmed milk powder 10.0 10.0 10.0 Cream 7.3 7.3 7.3 Dextrose monohydrate 9.4 9.4 9.4 Sucrose 24.5 24.5 24.5 Xanthan gum 0.4 0.4 0.4 Hygel 0.4 S1670 0.5 Flavours 0.2 0.2 0.2

[0179] For each mixture the ingredients except cream were mixed in a stirred vessel to make a homogeneous mixture, similarly as in example 1. Subsequently the mixtures were heated at 80° C. for 30 seconds, in a plate heat exchanger.

[0180] After the heating step, the mixture was aerated with air using the WCB inline aerator, to overruns of 95%. Cream was added after the aeration to give a final formulation composition of 3.5% fat.

[0181] After aeration the foams were visually assessed on stability of the foams during storage at a temperature of 5° C. The factors assessed were the following: [0182] Stability of overrun during storage: good when no or very small overrun loss, and bad when severe overrun loss during storage. [0183] Bubble growth during storage: good when no or very small coarsening of bubbles, and bad when severe coarsening of bubbles during storage. [0184] Phase separation (bubbles) during storage: good when no or very small creaming of bubbles, and bad when severe creaming of bubbles. [0185] Phase separation (serum) during storage: good when no or very small formation of serum layer on bottom of container, and bad when thick serum serum layer on bottom of container.

[0186] The evaluation of the samples gave the following:

TABLE-US-00004 TABLE 4 Results of visual assessment of foam stability of samples in Table 3. storage phase phase period overrun bubble separation separation sample [days] stability growth (bubbles) (serum) AA7 86 good bad bad good AA7 220 bad bad bad bad AB1 78 bad bad good good AB1 139 bad bad bad bad AB7 39 bad bad bad good AB7 106 bad bad bad bad

[0187] This shows that the samples with skimmed milk powder and either Hygel or sucrose fatty acid ester added did not provide stable foams.

Example 4

Aerated Liquid Compositions with Citric Acid Fatty Acid Ester

[0188] Aerated liquid compositions were prepared having compositions as in Table 5.

TABLE-US-00005 TABLE 5 Formulations of liquid compositions. 9069* 9074 AD7 AD6 9075 AA14 AB2 AI1 [wt %] [wt %] [wt %] [wt %] [wt %] [wt %] [wt %] [wt %] Skimmed milk powder 5.62 5.62 5.62 5.62 5.62 10 10 10 Coconut oil 5 5 5 5 5 5 5 5 Sucrose 6.4 6.4 6.4 6.4 6.4 6.4 6.4 6.4 Dextrose monohydrate 12 12 12 12 12 12 12 12 Glucose syrup 28 DE 5.5 5.5 5.5 5.5 5.5 5.5 5.5 5.5 Glucose syrup 40 DE 10.6 10.6 10.6 10.6 10.6 10.6 10.6 10.6 flavour 0.2 0.2 0.2 0.2 0.2 0.2 0.2 0.2 xanthan gum 0.55 0.55 0.4 0.4 0.4 0.4 iota-carrageenan 0.4 citrus fibre 0.4 CMC 0.2 Citrem N12 1.0 1.0 1.0 1.0 1.0 1.0 Mono-di-glycerides 1.0 HP60 Water to to to to to to to to 100% 100% 100% 100% 100% 100% 100% 100% *9069 is the same sample as 9069 in example 1.

[0189] Mixtures 9069, 9074, AD7, AD6, and AB2 were prepared by first preparing a liquid mixture similar as in example 1. No additional homogenisation step was done after preparing the liquid mixture. Mixtures 9069 and 9075 were sterilised at 151° C. for 4 seconds. Mixture 9074 was sterilised at 141° C. for 4 seconds. Mixtures AD7, AD6, and AB2 were pasteurised at 80° C. for 30 seconds. Subsequently the samples were aerated using the WCB in-line aerator to an overrun of about 100%.

[0190] Mixture AA14 was prepared by first preparing a liquid mixture similar as in example 1, and pasteurised at 80° C. for 30 seconds. No additional homogenisation step was done after preparing the liquid mixture. The mixture (1 kg) was aerated using a benchscale Kenwood Chef mixer to an overrun of about 100%, followed by 1 minute additional mixing to achieve a finer foam texture.

[0191] Mixture All was prepared as AA14, with the exception that prior to aeration the mix was homogenised using a high pressure homogeniser (Niro Soave) at a pressure of 150 bar. Mixture 9075 was prepared as 9069, with the exception that prior to aeration the mix was homogenised in two stages using a high pressure homogeniser at pressures of 270 and 30 bar.

[0192] After preparation the aerated compositions were stored at 5° C. to evaluate stability of the foams as in example 3.

TABLE-US-00006 TABLE 6 Results of visual assessment of foam stability of samples in Table 5. phase phase storage overrun bubble separation separation sample period [days] stability growth (bubbles) (serum) 9069 17 good good good good 59 good moderate good good 9074 14 good good good good 58 good moderate good good AD7 17 good good good good AD6 55 good moderate good good 9075 58 good moderate good good AA14 8 bad bad bad bad AB2 14 bad bad moderate moderate AI1 29 good good good good

[0193] This shows that using citric acid ester in combination with the specified sugars mix, aerated liquid compositions can be prepared which are stable during at least 2 weeks 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. Product All which has been additionally homogenised shows a high stability. These products can be stored and quiescently frozen to provide good quality frozen confections.

Example 6

Aerated Liquid Compositions with Organic Acid Esters

[0194] Aerated liquid compositions were prepared having compositions as in Table 7.

TABLE-US-00007 TABLE 7 Formulation of liquid compositions. Lactem P 22 Acetem 50 Acetem 50 Citrem [wt %] [wt %] [wt %] [wt %] Skimmed milk powder 5.61 5.61 5.61 5.61 Coconut oil 5 5 5 5 Dextrose monohydrate 12 12 12 12 Sucrose 6.4 6.4 6.4 6.4 Glucose syrup 28DE 5.5 5.5 5.5 5.5 Glucose syrup 40DE 10.6 10.6 10.6 10.6 Xanthan gum 0.4 0.4 0.4 0.4 Lactem 1.0 Acetem 50-00 1.0 Acetem 70-00 1.0 Citrem N12 1.0 Water to 100% to 100% to 100% to 100%

[0195] Examples were made at benchscale. The water was heated to 80° C. Dry ingredients (sucrose, dextrose, SMP, xanthan) were added to the water which was stirred using a Silverson overhead mixer fitted with a fine emulsion screen. This was immediately followed with the addition of the coconut oil, acid ester and corn syrups to the mixture. This was then stirred for 10 minutes ensuring all the ingredients were hydrated. The mix was then reheated to 80° C. in the microwave before being cooled under shear to 5° C. in a metal container partially submerged in an ice bath. This was then left at 5° C. for 20 hours before being aerated using a Kenwood Chef mixer at 5° C. to an overrun of about 100%, followed by 1 minute additional mixing to achieve a finer foam texture.

[0196] After aeration the foams were visually assessed on stability of the foams during storage at a temperature of 5° C., with the same criteria as in example 3. The scores of the samples were the following:

TABLE-US-00008 TABLE 8 Results of visual assessment of foam stability of samples in Table 7. storage phase phase period overrun bubble separation separation sample [days] stability growth (bubbles) (serum) Acetem 50-00 14 good good good good Acetem 50-00 19 moderate good good good Acetem 70-00 14 good good good good Acetem 70-00 19 good good good good Lactem 14 good moderate good good Lactem 19 good moderate good good

[0197] This shows that using various types of organic acid esters, stable foams can be made, which are suitable to be frozen.

Example 7

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

[0198] 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-00009 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

[0199] 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.

[0200] 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 500g 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.

[0201] 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.).

[0202] 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%.

[0203] A competent tasting panel of seven people compared Samples B and C to sample A on the following criteria: [0204] Finish (Shine) [0205] Colour intensity (white) [0206] Firmness to spoon [0207] Chewiness [0208] Iceness [0209] Initial Smoothness [0210] Coldness [0211] Slipperiness [0212] Rate of melt [0213] Oily Residue [0214] Aeration [0215] Final Smoothness [0216] Overall flavour intensity [0217] Sweetness [0218] Off notes

[0219] 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.

[0220] The results are shown in the following table:

TABLE-US-00010 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

[0221] 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.