CA2134121A1 - Frozen confection - Google Patents
Frozen confectionInfo
- Publication number
- CA2134121A1 CA2134121A1 CA002134121A CA2134121A CA2134121A1 CA 2134121 A1 CA2134121 A1 CA 2134121A1 CA 002134121 A CA002134121 A CA 002134121A CA 2134121 A CA2134121 A CA 2134121A CA 2134121 A1 CA2134121 A1 CA 2134121A1
- Authority
- CA
- Canada
- Prior art keywords
- particles
- product according
- thermal transition
- transition temperature
- product
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Abandoned
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/40—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the dairy products used
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/04—Production of frozen sweets, e.g. ice-cream
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/04—Production of frozen sweets, e.g. ice-cream
- A23G9/14—Continuous production
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
- A23G9/48—Composite products, e.g. layered, laminated, coated, filled
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Manufacturing & Machinery (AREA)
- Confectionery (AREA)
Abstract
Keepable particulate frozen dessert or ice confection product having a weight average particle size of from 0.001 to 20 ml, the majority of the particles having a thermal transition temperature of at least -15 ·C.
Description
L~ 'I'O 93/~1779 2 1 3 4 1 2 1 PCr/GB93/00841 ... I' s FROZEN CONFECTION
Frozen desserts or ice confection products are due to change fairly often because customers, often children, are continuously expecting changes of design, sh~pe, flavour f or of other features of the products.
Accordingly it is an object of the invention to provide novel frozen desserts or ice confection products having features not known to date, which products should be keepable during normal storage periods under usual storage conditions.
The invention provides thereto a particulate frozen dessert or ice confection product which is characterised by a volume-average particle size of from 0.001 to 20 ml, the majority of the particles having a thermal transition temperature of at least -15C and more preferred of at least -12C. In practice particle sizes in the range from 0.1 to 1 ml are being preferred. For tropical countries and other areas where a stable storage temperature can not be guaranteed ~nd power cut offs are not unusual a thermal transition temperature of -10C or higher is preferred.
I
A higher thermal transition temperature is achieved by altering the formulation to give a higher average molecular weight. For example conventional sweeteners such as sucrose and dextrose are replaced by corn syrups to achieve this purpose. Also the lactose content in any milk solids used may be lowered or even be absent. Maltodextrin can also be used.
Determination of the thermal transition temperature is carried out by differential scanning calorimetry. About 10 mg of solution is sealed in a pan. An empty pan is used as a rererence and the pans are crash-cooled and then ~larmed again at a rate of 5C per minute. The thermal transition .
Frozen desserts or ice confection products are due to change fairly often because customers, often children, are continuously expecting changes of design, sh~pe, flavour f or of other features of the products.
Accordingly it is an object of the invention to provide novel frozen desserts or ice confection products having features not known to date, which products should be keepable during normal storage periods under usual storage conditions.
The invention provides thereto a particulate frozen dessert or ice confection product which is characterised by a volume-average particle size of from 0.001 to 20 ml, the majority of the particles having a thermal transition temperature of at least -15C and more preferred of at least -12C. In practice particle sizes in the range from 0.1 to 1 ml are being preferred. For tropical countries and other areas where a stable storage temperature can not be guaranteed ~nd power cut offs are not unusual a thermal transition temperature of -10C or higher is preferred.
I
A higher thermal transition temperature is achieved by altering the formulation to give a higher average molecular weight. For example conventional sweeteners such as sucrose and dextrose are replaced by corn syrups to achieve this purpose. Also the lactose content in any milk solids used may be lowered or even be absent. Maltodextrin can also be used.
Determination of the thermal transition temperature is carried out by differential scanning calorimetry. About 10 mg of solution is sealed in a pan. An empty pan is used as a rererence and the pans are crash-cooled and then ~larmed again at a rate of 5C per minute. The thermal transition .
2 1 3 ~ 1 2 ~ n WO93/~1779 PCT/GB93/00841 temperature is seen as a change in the heat capacity before the ice melting curve. This change may be a step or a peak. There may be other small changes prior to this but the thermal transition is defined as the last change before the ice melting/dissolving curve.
The use of higher molecular weight materials causes the water to solidify as an amorphous solid. This has negligible diffusion and is thus relatively stable. This stability allows preparation of stable particulate frozen confections.
The shapes of the particles of the product according to this invention can be various for example globular or roughly globular, pillow shaped, rod shaped etc.
These particles can be loosely flowable in the final product to be eaten separately or any desired number simultaneously but can also be sintered together by moistening with a cementing fluid material which is afterwards solidified by lowering its temperature.
The invention will be explained in the following non-- limiting examples wherein some embodiments are described.
Parts and percentages are referring to weights.
Exam~le 1 A mix of msnf 2.5~
coconut fat 3.5%
GMS (emulsifier) 0.45%
maltodextrin 6DE 20 aspartame~ 0.07%
water up to 00%
was allowed to drop as small drops on a stainless steelt ~
surface cooled by liquid nitrogen. The round pillow shaped t ~ VO9 /2 77 2134L2~ ~;
The use of higher molecular weight materials causes the water to solidify as an amorphous solid. This has negligible diffusion and is thus relatively stable. This stability allows preparation of stable particulate frozen confections.
The shapes of the particles of the product according to this invention can be various for example globular or roughly globular, pillow shaped, rod shaped etc.
These particles can be loosely flowable in the final product to be eaten separately or any desired number simultaneously but can also be sintered together by moistening with a cementing fluid material which is afterwards solidified by lowering its temperature.
The invention will be explained in the following non-- limiting examples wherein some embodiments are described.
Parts and percentages are referring to weights.
Exam~le 1 A mix of msnf 2.5~
coconut fat 3.5%
GMS (emulsifier) 0.45%
maltodextrin 6DE 20 aspartame~ 0.07%
water up to 00%
was allowed to drop as small drops on a stainless steelt ~
surface cooled by liquid nitrogen. The round pillow shaped t ~ VO9 /2 77 2134L2~ ~;
3 1 9 PCT~GB93/00841 particles had an average volume of 0.2 ml. After scraping the particles off the cold surface they were stored in a domestic freezer at -10C for 14 days and showed no shrinkage or sintering. Determination of the thermal transition temperature of -10.4C.
Example 2 (control) A similar mixture as used in Example 1 but containing:
10% msnf 3.5~ cocon~t fat 0.45% GMS
11% sucrose 6% maltodextrin 63DE
up to 100% water was frozen to particles and stored under the conditions of Example 1. This composition resulted in a thermal transition temperature of -31.9C.
After storage a shrinkage of about 30% by volume was noted and the particles had sintered together to a mass.
25 ExamPle 3 .
maltodextrin 6DE 20%
citric acid 0.2%
~ flavour 0.1 colour 0.1%
aspartame 0.07%
water up to 100%
This water ice mixture was put into a trough into which a spiked wheel was dipping, taking up small amounts of liquid. On falling off the pointed spikes the resulting drops were dropped into liquid nitrogen and collected 2 1 3 ~ 1 2 1 A
W093/~1779 Pf /GB93/00841 therefrom after solidifying to globular particles of about 0.1 ml volume each. This formulation had a thermal transition temperature of -12.5C. s;
5 After storage for 3 months in a domestic *** freezer no appreciable shrinkage was noted, and the particles were free-flowing.
Example 4 The particles in Example 3 were made into ice lollies.
These were made by slightly melting the outside of the particles by stirring them in a small container at room temperature and adding a little water. The particles were then packed into lolly moulds, a stick was inserted and the product was refrozen by placing into a low-temperature bath. The frozen product was removed from the mould by warming the outside. The lolly comprising sintered particles gave a novel attractive appearance, could be i easily nibbled off and was stable in storage for long periods.
Example 2 (control) A similar mixture as used in Example 1 but containing:
10% msnf 3.5~ cocon~t fat 0.45% GMS
11% sucrose 6% maltodextrin 63DE
up to 100% water was frozen to particles and stored under the conditions of Example 1. This composition resulted in a thermal transition temperature of -31.9C.
After storage a shrinkage of about 30% by volume was noted and the particles had sintered together to a mass.
25 ExamPle 3 .
maltodextrin 6DE 20%
citric acid 0.2%
~ flavour 0.1 colour 0.1%
aspartame 0.07%
water up to 100%
This water ice mixture was put into a trough into which a spiked wheel was dipping, taking up small amounts of liquid. On falling off the pointed spikes the resulting drops were dropped into liquid nitrogen and collected 2 1 3 ~ 1 2 1 A
W093/~1779 Pf /GB93/00841 therefrom after solidifying to globular particles of about 0.1 ml volume each. This formulation had a thermal transition temperature of -12.5C. s;
5 After storage for 3 months in a domestic *** freezer no appreciable shrinkage was noted, and the particles were free-flowing.
Example 4 The particles in Example 3 were made into ice lollies.
These were made by slightly melting the outside of the particles by stirring them in a small container at room temperature and adding a little water. The particles were then packed into lolly moulds, a stick was inserted and the product was refrozen by placing into a low-temperature bath. The frozen product was removed from the mould by warming the outside. The lolly comprising sintered particles gave a novel attractive appearance, could be i easily nibbled off and was stable in storage for long periods.
Claims (8)
1. Particulate frozen dessert or ice confection product characterised by a volume average particle size of from 0.001 to 20 ml, the majority of the particles having a thermal transition temperature of at least -15°C.
2. Product according to claim 1, characterised by a thermal transition temperature of at least -12°C.
3. Product according to claim 1, characterised by a thermal transition temperature of at least -10°C.
4. Product according to claim 1, 2 or 3, characterised in that the particles are sintered together.
5. Product according to claim l, 2 or 3, characterised in that the particles are mainly globular.
6. Product according to claim 1, 2 or 3, characterised in that the particles are mainly pillow shaped.
7. Product according to claim 1, 2 or 3, characterised in that the particles are mainly rod shaped.
8. Product according to any one of the preceding claims, characterised in that the volume average particle size is in the range from 0.1 to 1 ml.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP92303686.7 | 1992-04-24 | ||
| EP92303686 | 1992-04-24 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2134121A1 true CA2134121A1 (en) | 1993-11-11 |
Family
ID=8211345
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA002134121A Abandoned CA2134121A1 (en) | 1992-04-24 | 1993-04-22 | Frozen confection |
Country Status (10)
| Country | Link |
|---|---|
| EP (1) | EP0637208A1 (en) |
| JP (1) | JPH07505784A (en) |
| CN (1) | CN1078864A (en) |
| AU (1) | AU4265893A (en) |
| CA (1) | CA2134121A1 (en) |
| FI (1) | FI944990A (en) |
| NO (1) | NO944020L (en) |
| TR (1) | TR26703A (en) |
| WO (1) | WO1993021779A1 (en) |
| ZA (1) | ZA932846B (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ATE155650T1 (en) * | 1992-04-24 | 1997-08-15 | Unilever Nv | FROZEN DESSERT |
| EP0855141A1 (en) * | 1997-01-20 | 1998-07-29 | Unilever Plc | Process for the manufacture of a food product |
| ES2286386T3 (en) | 2002-03-28 | 2007-12-01 | Unilever N.V. | FROZEN FROZEN ICE. |
| EP1348341B1 (en) * | 2002-03-28 | 2007-05-09 | Unilever Plc | Frozen ice confection |
| IL192687A (en) | 2007-07-31 | 2011-07-31 | Unilever Plc | Composition for coating, process for coating and frozen coated confection |
| JP5615233B2 (en) * | 2011-06-20 | 2014-10-29 | 四国化成工業株式会社 | Surface treatment agent for copper or copper alloy and use thereof |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3857974A (en) * | 1969-11-24 | 1974-12-31 | Canadian Patents Dev | Process for the production of frozen eggs |
| US4832976A (en) * | 1987-11-19 | 1989-05-23 | General Foods Corporation | Frozen, low-solids, quiescently-frozen confection |
| US5126156A (en) * | 1989-03-06 | 1992-06-30 | Jones Curt D | Method of preparing and storing a free flowing, frozen alimentary dairy product |
| US5082682A (en) * | 1990-11-09 | 1992-01-21 | Fantasy Flavors, Inc. | Nonfat frozen dairy dessert with method and premix therefor |
-
1993
- 1993-04-22 WO PCT/GB1993/000841 patent/WO1993021779A1/en not_active Application Discontinuation
- 1993-04-22 CA CA002134121A patent/CA2134121A1/en not_active Abandoned
- 1993-04-22 EP EP93911857A patent/EP0637208A1/en not_active Withdrawn
- 1993-04-22 ZA ZA932846A patent/ZA932846B/en unknown
- 1993-04-22 TR TR93/0329A patent/TR26703A/en unknown
- 1993-04-22 JP JP5519038A patent/JPH07505784A/en active Pending
- 1993-04-22 AU AU42658/93A patent/AU4265893A/en not_active Abandoned
- 1993-04-23 CN CN 93106338 patent/CN1078864A/en active Pending
-
1994
- 1994-10-21 NO NO944020A patent/NO944020L/en unknown
- 1994-10-24 FI FI944990A patent/FI944990A/en not_active Application Discontinuation
Also Published As
| Publication number | Publication date |
|---|---|
| FI944990A0 (en) | 1994-10-24 |
| NO944020L (en) | 1994-10-24 |
| NO944020D0 (en) | 1994-10-21 |
| CN1078864A (en) | 1993-12-01 |
| WO1993021779A1 (en) | 1993-11-11 |
| ZA932846B (en) | 1994-10-24 |
| EP0637208A1 (en) | 1995-02-08 |
| TR26703A (en) | 1995-05-15 |
| AU4265893A (en) | 1993-11-29 |
| JPH07505784A (en) | 1995-06-29 |
| FI944990A (en) | 1994-10-24 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FZDE | Dead |