AU726767B2

AU726767B2 - Flexible ice cream coating compositions

Info

Publication number: AU726767B2
Application number: AU48776/99A
Authority: AU
Inventors: Frederick William Cain; Helga Manson; Jeroen Van Straalen
Original assignee: Loders Croklaan BV
Current assignee: Loders Croklaan BV
Priority date: 1994-09-30
Filing date: 1999-09-17
Publication date: 2000-11-23
Anticipated expiration: 2015-09-22
Also published as: AU4877699A

Description

AUSTRALIA

PATENTS ACT 1990 *e@ *o °oo «o o*

ORIGINAL

COMPLETE SPECIFICATION STANDARD PATENT 4 a TITLE OF INVENTION FLEXIBLE ICE-CREAM COATING COMPOSITION Name and Address of Applicant: UNILEVER PLC of Unilever House, Blackfriars, London EC4P 4BQ, England The following statement is a full description of this invention, including the best method of performing it known to me:- 7245,.,(V) Flexible ice-cream coating compositions Conventional ice-cream coatings are based on lauric fats.

Preferred lauric fats applied for this purpose are coconut oil and palm kernel oil or fractions thereof. However, such fats have drawbacks when applied in ice-cream coatings.

Apart from the fact that the SAFA-level, ie. the total of saturated fatty acids and trans-unsaturated fatty acids is very high (90-100%), it was also found that the use of these fats in ice-cream coatings led to products that were brittle. Therefore these products are difficult to process and must be handled with care upon transportation, for else the coatings will crack.

15 A solution for this problem was found in the development of so called "flexible ice-cream coatings". An example of a flexible ice-cream fat composition is disclosed in EP 502,697. According to this disclosure the composition should contain a fat phase that comprises 10-85 wt% of S 2

U-

triglycerides and 15 90 wt% of SU2-triglycerides, while at least 35 wt% S 2 U consists of S 2 Ln (Ln C 18 According to the specification fats, wherein the S 2 Ln mainly consists of SSLn are useful for frozen desserts. In the examples 16, *17 and 18 different applications of these fats are 25 illustrated; ie. in ice-cream-in-sugar corn cups; as cublike chocolates in ice-cream and as ice-cream bars, containing a chocolate centre. Also the application of these fats in ice-cream coatings or as coating of an icecream cone is mentioned in the text. It is further disclosed that the presence of liquid fats would be useful for oral mouth feel, but is disadvantageous for the cooling properties. We found novel fat compositions, that combine good flexibility with good drying times and still contain appreciable amounts of liquid oil. Moreover, the use of fats high in SSLn means that no natural fats can be applied, as no natural fat is known that is high in SSLn.

Therefore these fats must by synthesized.

7245 <V) 2 We have studied, whether we could find fats, that when applied in ice-cream coating compositions would display at least a similar flexibility as the above known fats, however the fats should be derivable from natural fats.

S

*SS*

Moreover the fats should, when applied in ice-cream coating compositions lead to compositions with a viscosity at the temperature of its use, which enables it to spray them on the inside of a (ice-cream) cone, without sticking to the top of the cone and/or without running through the cone and collecting as a liquid mass at the bottom of the cone.

For this purpose so far partially hardened rapeseed oil was often used. This fat however is rich in trans fatty acids and is therefore considered as unhealthy.

Therefore our invention concerns flexible ice-cream coating composition, comprising at least a sugar and a triglyceride-composition, wherein the triglyceride 20 composition comprises: 8 wt%, 80 wt%, 2 40 wt%, 5 wt%, preferably 5wt%, most preferably 2wt% of SSS; preferably 35 75 wt% of SUS; preferably 5 20 wt% of SU 2 preferably 10 wt%, most preferably 15 45 wt% of U,, wherein S and U are fatty acid residues in the triglycerides, S being saturated fatty acid with C, C 24 U being unsaturated fatty acid with 2 18 Catoms.

Although S can be a saturated fatty acid with 16-24 Catoms, we prefer S to have 16 18 atoms. The most preferred are the fats that have a C1.:0 C 18 0 weight ratio F 7245. (V) 3 of 0.4 to 9.0, preferably 0.8 to 3.0. In particular the fats having an StOSt-content of the SUS-component of at least 20 wt%, preferably at least 25 wt%, most preferably 30-50 wt% are applied.

U in above definition can be any mono- or polyunsaturated fatty acid with at least 18 C-atoms. This thus includes both cis and trans unsaturated fatty acids. However we prefer to use the cis-isomers, as those are considered to be healthier than the trans isomers. A particular preference exists for fats, wherein U comprises C 18 1 and

C

18 2 while the weight-ratio SOS SLnS (0 Cia:i; Ln

C

18 2 in the triglyceride part is more than 3.0, preferably more than Very suitable ice-cream coatings are obtained, when the triglycerides-part of the composition displays a solid fat index (NMR-pulse: not stabilized) at the temperature indicated of: No 35, preferably 40

N

20 5, preferably 10; most preferably 15

N

25 0 35, preferably 2 b 25 Another advantage of our invention is, that it enables us to apply fats with high contents of unsaturated fatty acids. Therefore we prefer to use fat compositions that have a content of cis-unsaturated fatty acids of more than wt%, preferably more than 30 wt%, in particular 50 wt%.

Our triglyceride-compositions can be made by synthetic routes e.g. by chemical or enzymic (inter) esterification of appropriate starting materials. Examples thereof being glycerol, monoglycerides, diglycerides and triglycerides, which can be converted with the appropriate fatty acids, fatty acid esters, anhydrides or other triglycerides.

F 724'(V)' 4 However, a far more convenient route for the preparation is by using natural fats or fractions thereof. Therefore we prefer flexible ice-cream coating compositions wherein the triglyceride-part is a blend of natural fats A and B or fractions thereof, wherein fat A has a SUS-level of more than 35 wt%, preferably more than 70 wt%, while fat B is a liquid fat with an N 20 5, that contains preferably more than 30 wt% of (U 2 S triglycerides, while the ratio of U3 U2S is 1.0. In above compositions the weight ratio for fats A and B suitably ranges from 80 20 to 40 Although a wide range of fats A and B can be applied, we prefer to use a fat A that is derived from palm oil, shea, S 15 illipe, cocoa butter or fractions thereof while fat B preferably is selected from the group, consisting of sunflower-oil, high oleic sunflower oil, maize oil, soybean oil, olive oil, safflower oil, canola oils.

20 The most preferred fats A are natural fats or fractions thereof, that have a C 16 0 -content of more than 15 wt%, preferably 25 75 wt%.

Part of our invention are also flexible ice-cream coating compositions, that comprise 60 wt% of a sugar 70 wt% of the triglyceride-composition as defined above 0 30 wt% of at least one of the components from the group consisting of cocoa powder, milk protein, lactose, emulsifier, one or more flavours, such as: strawberry, lemon, raspberry, yoghurt, etc.

The coated ice-creams, which are obtained after coating the ice-cream with the fats described above, e.g. by dipping are also part of the invention.

WO 96/10338 PCTIEP95/03748 Further ice-creams in a cone, wherein the cone is coated with the compositions according to the invention are also part of the invention.

Examples 1.1. The following recipe was applied wt% sugar 42.7 fat 38.1 0 cocoa powder N/11/N 12.5 skim milk powder 6.2 lecithin a..

a..

a.

The following fats were applied: A: coconut oil reference) B: cocoa butter reference) C: a mixture of cocoa butter equivalent and liquid oil (45 The triglyceride-compositions of fat C was SSs SUS

SU,

wt% 0.9 41 15 43 Its C 60

C

180 weight-ratio was: 1.1 The coatings were made by mixing the ingredients, refining the blend on a 3-roll refiner and conching.

The compositions were kept at about 40 0 C and icecreams were dipped into the compositions.

Dripping time, drying time, weight coating on product and flexibility of the coating were evaluated.

The results are given below 1.2.

1.3.

WO 96/10338 PCT/EP95/03748 6 Catin oat Flexibility Dri dry-time wiht -fat

T

0 C time (sec) a_(sec) A 40 2 3 16 42 21 B 40 3 20 119 C 40 4-5 21 198 31 Flexibility is given on a scale 0 1 not flexible 1 0 5 very flexible 1.4. From above results it can be concluded that our new compositions, based on fat C provide the best flexible coatings. Drip-times are about similar. The weight 15 coating on product is similar, except for fat A, where it is low. Dry-times are longer for fat C and shortest for fat A.

Example 2 S Example 1 was repeated, however, applying the following recipe: Sugar: 25.8 Fat: 59.2 Cocoa powder N/il/N: 13.0 Skim milk powder: 1.7 Lecithin: 0.3 The following fats D, E, F and G were applied.

Fat D 80% cocoa butter equivalent; 20% palm oil olein Fat E 60% cocoa butter equivalent; 40% palm oil olein Fat F 80% cocoa butter equivalent; 20% sunflower oil WO 96/10338 PCT/EP95/03748 7 Fat G 80% cocoa butter equivalent; 20% soybean oil The triglyceride-composition of this fat was: .9 Oea* 9.

S S 9. a *9S*@a The evaluation of the results led to the following.

Fat in Temp 0 C flexibility driptime dry- %weight coating (sec) time (sec) D 40 2 8 0 76 16 E 40 3 8 93 F 40 4 -5 8 67 16 G 40 4 -5 7 58 So the coatings according to our invention (F and G) displayed the best flexiblity, while also the dry-times were the shortest.

'WO 96/10338 PCT/EP95/0 3 7 4 8 8 Example 3 3.1 Coating compositions were made, using the following recipe: wt% Fat 44.8 Sugar 42.6 Cocoa powder N11N 12.0 Lecithin The following fats were applied Fat H partially hardened rapeseed oil, m.pt.

32 °C.

Fat I coconut oil Fat J 80% cocoa butter eq 20% sunflower oil Fat K 80% coconut oil topfraction sunflower oil S. Fat L high oleic sunflower oil a 3.2 The compositions were sprayed into standard sleeved Cornetto cones, using a De Vilbiss air atomising gun. The temperatures of spraying varied with the fat and were inside the range of 28 40 OC, so that the viscosity of the compositions were similar. The weight-increase of the cones varied from 0.1 0.3 g.

in all cases.

3.3 Ice-cream was dosed into the sprayed cones. Cardboard lids were placed in the sleeves and the products were cooled to -20 OC during 24 hrs. The products were store at -10 OC.

3.4 The different products were evaluated on its crispness by tactile and oral assessment. The keepability is WO 96/10338 PCT/EP95/03 748 9 taken as the day in which the avarage crispness score of five cones has decreased to "Borderline Unacceptable". The results were as follows: Fat Keepability (days at -10 °C) H 32 I 24 J K 24 L So our fat J led to results comparable with the commercial fat H (being high in trans) and far better than other (non-trans) fats.

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Claims

2. Flexible ice-cream coating composition according to claim 1, wherein S saturated fatty acid with 16 18 C-atoms, while the ratio C,: 0 C,, 8 in the triglyceride part of the composition ranges from 0.4 to
3. Flexible ice-cream coating compositions according to claims 1 and 2, wherein U comprises and C,: 2 while the weight-ratio SOS SLnS (0 C, 8 Ln C, 82 in the triglyceride part is more than 3.0, preferably more than
4. Flexible ice-cream coating composition according to claims 1 3, wherein the triglyceride part displays a solid fat index (NMR-pulse: not stabilized) at the temperature indicated of: WO 96/10338 PCT/EP95/037 48 11 No 35, preferably 40 N 20 5, preferably 15 N 25 0 35, preferably 2 Flexible ice-cream coating composition according to claims 1 4, wherein the fatphase of the composition has a content of cis-unsaturated fatty acids of more than 20 wt%, preferably more than 30 wt%, in particular 50 80 wt%.
6. Flexible ice-cream coating composition according to claims 1 5, wherein the triglyceride-part is a blend of natural fats A and B or fractions thereof, wherein U. fat A has a SUS-level of more than 35 wt%, preferably more than 70 wt%, while fat B is a liquid fat with an N 20 5, that contains preferably more than 30 wt% of (U2S U3) triglycerides, preferably having a weight- ratio U3 U2S of more than
7. Flexible ice-cream coating composition according to claim 6, wherein the weight-ratio for fats A and B (so A B) ranges from 80 20 to 40
8. Flexible ice-cream coating composition according to claims 6 7, wherein fat A is derived from palm oil, shea, illipe, cocoa butter or fractions thereof and fat B is selected from the group consisting of sunflower oil, maize oil, soybean oil, olive oil, safflower oil, high oleic sunflower and canola oils.
9. Flexible ice-cream coating composition according to claim 6 8, wherein fat A is a natural fat or fraction thereof with a C 160 content of more than wt%, preferably 25 75 wt%. WO 96/10338 PCT/EP95/03748 12 Flexible ice-cream coating Composition according to claims 1 9, comprising: 60 wt% of a sugar 70 wt% of the triglyceride-composition as defined in claim 1 0 30 wt% of at least one of the components from the group consisting of: cocoa powder, milk protein, lactose, emulsifier and one or more flavours.
11. Coated ice-cream, wherein the ice-cream is coated with the composition according to claims 1-10.
12. Ice-creams in a coated cone, wherein the cone is coated with the composition according to claims 1- 9* Fecretary 9 By Unilever Australia Limited B. F. JO p any Secretary -S