CN111432646A

CN111432646A - Frozen confection comprising gelatin

Info

Publication number: CN111432646A
Application number: CN201880075306.XA
Authority: CN
Inventors: J·F·本特; A·R·考克斯; J·H·特尔福德
Original assignee: Unilever NV
Current assignee: Unilever IP Holdings BV
Priority date: 2017-11-23
Filing date: 2018-11-06
Publication date: 2020-07-17
Also published as: BR112020006486A2; WO2019101504A1; BR112020006486B1; AU2018373427A1; AU2018373427B2

Abstract

There is provided a frozen confection comprising gelatin, characterised in that the frozen confection comprises: 0.05-1.5 wt% gelatin; up to 1% by weight of a monosaccharide; 10-30 wt.% of a disaccharide; and 2-8% by weight of a polysaccharide.

Description

Frozen confection comprising gelatin

Technical Field

The present invention relates to a frozen confection containing gelatin, and in particular, to a frozen confection containing gelatin with a specific sugar blend to enhance the function of the gelatin.

Background

Stabilizers are used in frozen confections to maintain the viscosity of the composition. Stabilizers may also be used to maintain the physicochemical state of the composition, and they may help to achieve the desired uniform product characteristics and smooth feel upon consumption. They also improve the handling properties of the product during manufacture and distribution.

Thus, ingredients providing such a stabilizing effect are essential for the manufacture of commercially acceptable frozen confectionery products, and while effective stabilizer systems do exist, they are typically chemically modified ingredients and/or they appear as additives or "E-numbers" on the ingredient labels of the products. Consumers are increasingly concerned with the ingredients used in their products and in some cases the belief is that any additives should be avoided, while natural ingredients are preferred. Certain natural stabilizing systems do exist, and one such stabilizing agent is gelatin, which can be used in frozen confectionery products.

CA2942266 discloses a process for preparing a protein-fortified frozen dessert formulation, said process comprising (inter alia) the step of mixing a stabilizer in a first mixture. Suitable stabilizers may include gelatin. WO12110376 relates to packaged shelf or refrigerated stable ingredient mixtures for use in the preparation of frozen confections. According to a particular embodiment, the mixture further comprises one or more stabilizers. Suitable stabilizers include gelatin. US2004175462 relates to frozen confections. The composition may contain at least one thickener selected from the group comprising gelatin. US2010092644 relates to frozen food products such as ice cream comprising a special emulsifying system. In some preferred embodiments, the frozen food product additionally comprises one or more stabilizers, which may include at least one stabilizer selected from the group comprising gelatin. US4500553 relates to a method of producing a frozen dual-textured confection comprising a gas-filled phase comprising cream and gelatin and a natural or simulated fruit phase. US3576648 discloses frozen foods comprising an aqueous admixture of a first fraction and a second fraction wherein gelatin is listed in the long list of stabilizers.

Although gelatin is a stable ingredient of natural origin, it would be advantageous to improve the properties of the ingredient to increase its stabilizing function and allow the use of fewer such additives in the product. Ideally, the increase in its stabilizing function would be achieved without the use of any additional components of the processing step.

Disclosure of Invention

We have now found that by using a specific blend of sugars in the product, the stabilising function of gelatin in frozen confections can be enhanced.

Accordingly, the present invention provides a frozen confection comprising gelatin, characterised in that the frozen confection comprises:

-0.05-1.5 wt.% of gelatin;

-up to 1% by weight of monosaccharides;

-10-30 wt.% of a disaccharide; and

-2-8% by weight of polysaccharides.

Preferably, the frozen confection comprises at most 1.25 wt.% gelatin, more preferably at most 1 wt.%, still more preferably at most 0.9 wt.%, still more preferably at most 0.8 wt.%, even more preferably at most 0.7 wt.%, most preferably at most 0.6 wt.% gelatin.

Preferably, the frozen confection comprises at least 0.075 wt.% gelatin, more preferably at least 0.1 wt.%, still more preferably at least 0.2 wt.%, still more preferably at least 0.3 wt.%, most preferably at least 0.4 wt.% gelatin.

Preferably, the frozen confection comprises at most 0.75 wt.% of monosaccharides, more preferably at most 0.5 wt.%, still more preferably at most 0.25 wt.%, still more preferably at most 0.1 wt.%, still yet more preferably at most 0.05 wt.%, even more preferably at most 0.01 wt.%, most preferably no monosaccharides.

Preferably the frozen confection comprises at least 12.5 wt.% disaccharides, more preferably at least 15 wt.%, more preferably at least 17.5 wt.%.

Preferably the frozen confection comprises at most 27.5 wt.% disaccharides, more preferably at most 25 wt.%, most preferably at most 22.5 wt.%.

Preferably the frozen confection comprises at least 3 wt% polysaccharide, more preferably at least 3.5 wt%, more preferably at least 4 wt%.

Preferably the frozen confection comprises at most 7 wt.% of polysaccharides, more preferably at most 6 wt.%, most preferably at most 5 wt.%.

Preferably, the total sugar number average molecular weight is 250-450g/mol, more preferably 300-425g/mol, most preferably 350-400 g/mol.

Preferably the total sugar content of the frozen confection is from 15 to 45 wt%, more preferably from 20 to 40 wt%, most preferably from 25 to 35 wt%.

Preferably, the frozen confection comprises at most 1 wt% of additional stabilizer, more preferably at most 0.5 wt%, still more preferably at most 0.25 wt%, yet more preferably at most 0.1 wt%, still yet more preferably at most 0.05 wt%, even more preferably at most 0.01 wt%, most preferably no additional stabilizer.

The frozen confection may additionally contain proteins such as milk proteins or soy proteins, preferably in an amount of 1-10 wt.%, more preferably 2-8 wt.%. Preferably, the protein is a milk protein.

The frozen confection may also contain fats such as butter fat, coconut oil, palm oil, sunflower oil, etc., preferably in an amount of 1-15 wt%, more preferably 2-10 wt%. The frozen confection may contain other ingredients commonly used in such products such as emulsifiers, colours, flavours, fruits etc.

Preferably the ice content of the frozen confection as measured at-18 ℃ is 30-70%, more preferably 35-65%, still more preferably 40-60%, most preferably 45-55%.

Preferably, the frozen confection has an overrun of 50-250%, more preferably 75-200%, still more preferably 100-.

Preferably, the frozen confection is ice cream, milk ice, frozen yoghurt or sorbet.

Detailed Description

Unless otherwise indicated, all percentages are by weight, except for the percentages cited for the expansion ratio.

Frozen confections

As used herein, the term "frozen confection" refers to edible confections made by freezing a mixture of ingredients including water. Frozen confections typically contain fat, skim milk solids and sugar, as well as other minor ingredients such as stabilizers, emulsifiers, colors and flavors. Preferred frozen confections include ice cream, water ice, frozen yoghurt, sorbet and the like.

Gelatin

Gelatin (also spelled gelatine) is an odorless, tasteless thickener that forms a gel when combined with a liquid and heated. It is thermally reversible, meaning that the gel liquefies when heated above its melting point, but returns to a gelatinous consistency when cooled again. The melting point of gelatin is close to the body temperature of the animal from which it is made, and the body temperature of mammals is about 37 ℃. The starting material for gelatin is collagen, a naturally occurring pure protein, which is commercially produced from bone, cartilage, tendon, skin and connective tissue of various animals. Many commercial gelatins are byproducts of pigskin. The term "bloom" refers to the hardness (firmness) of gelatin. A bloom gauge may be used to measure the stiffness of the gelatin film. This measure is called bloom strength. Higher numbers indicate a harder product. Gelatin used in food products typically has a Bloom (Bloom) of 125 to 250. Common examples of gelatine-containing foods are moulded desserts, soups, sponge cakes, meat jellies, marshmallows and confections such as fondants. Gelatin may also be used as a stabilizer, thickener or texturizer in foods such as jams, yoghurts, cream cheese and margarine. It is often added to low fat foods to simulate the mouthfeel of fat and to increase volume without adding calories. In addition, gelatin is used to clarify fruit juice and vinegar.

When used in frozen confections, gelatin is typically present in an amount of at least 2% by weight of the product, and often even higher, in order to provide stability. However, due to the specific sugar blend of the present invention and its ability to enhance the stability properties of gelatin, the amount of gelatin in the present invention need only be at most 1.5 wt.%, preferably at most 1.25 wt.%, more preferably at most 1 wt.%, still more preferably at most 0.9 wt.%, still more preferably at most 0.8 wt.%, even more preferably at most 0.7 wt.%, most preferably at most 0.6 wt.%. Some gelatin is required to achieve stability and therefore the frozen confection comprises at least 0.05 wt% gelatin, preferably at least 0.075 wt%, more preferably at least 0.1 wt%, still more preferably at least 0.2 wt%, yet more preferably at least 0.3 wt%, most preferably at least 0.4 wt%.

Sugar blends

As used herein, the term "sugar" refers to monosaccharides, disaccharides, and polysaccharides. The term "sugar blend" refers to the relative amounts of mono-, di-and polysaccharides added to the formulation. The term "polysaccharide" refers to a saccharide having a degree of polymerization of at least 3. Thus, the total sugar content of the ice confection is the sum of all digestible mono-, di-and polysaccharides present within the ice confection, including any sugars from lactose of milk solids.

As described above and demonstrated in the examples below, we have surprisingly found that by using a specific blend of sugars, the stability properties of gelatin in frozen confections are enhanced. The sugar blend of the invention has a low monosaccharide content, an increased polysaccharide content and a high disaccharide content compared to the sugar blend in prior art frozen confections comprising gelatin.

Thus, the frozen confection comprises at most 1 wt.% of monosaccharides, preferably at most 0.75 wt.%, more preferably at most 0.5 wt.%, still more preferably at most 0.25 wt.%, still more preferably at most 0.1 wt.%, still more preferably at most 0.05 wt.%, even more preferably at most 0.01 wt.%, most preferably none.

The frozen confection comprises at least 10 wt.% of disaccharides, preferably at least 12.5 wt.%, more preferably at least 15 wt.%, more preferably at least 17.5 wt.% and at most 30 wt.%, preferably at most 27.5 wt.%, more preferably at most 25 wt.%, most preferably at most 22.5 wt.%.

The frozen confection comprises at least 2 wt.% of polysaccharides, preferably at least 3 wt.%, more preferably at least 3.5 wt.% of polysaccharides, more preferably at least 4 wt.% and at most 7 wt.%, more preferably at most 6 wt.%, most preferably at most 5 wt.%.

Total sugar number average molecular weight

The number average molecular weight Mn of the mixture of mono-, di-and polysaccharides is given by the following formula:

where wi is the mass of species I, Mi is the molar mass of species I, and Ni is the number of moles of species I of molar mass Mi. The number average molecular weight of a glucose syrup is calculated from its Dextrose Equivalent (DE) value, which is a measure of the amount of reducing sugars present in the sugar product relative to dextrose, expressed as a percentage on a dry basis. For example, a maltodextrin with a DE of 10 would have 10% of the reducing power of dextrose (which has a DE of 100). Thus, the number average molecular weight of glucose syrup can be calculated by the following formula (Chirife et al, Journal of Food Engineering, 33, 221-:

Mn＝18016/DE

preferably, the total sugar number average molecular weight of the frozen confection is 250-450g/mol, more preferably 300-425g/mol, most preferably 350-400 g/mol.

Stabilizer

As mentioned above, the stabilising effect of gelatin is enhanced by the particular sugar blend and the frozen confection of the invention is able to employ a lower content of gelatin than prior art frozen confections comprising gelatin. Furthermore, the frozen confections of the invention do not require high levels of additional stabilizing agents such as alginates, gum arabic, gum ghatti, gum karaya, gum tragacanth, locust bean gum, carrageenan, xanthan gum, guar gum, gelatin, agar, sodium carboxymethyl cellulose, microcrystalline cellulose, methyl and methyl ethyl cellulose, hydroxypropyl and hydroxypropyl methyl cellulose, low and high methoxyl pectin and mixtures thereof. Thus, the frozen confection preferably comprises at most 1 wt% of additional stabilizer, more preferably at most 0.5 wt%, still more preferably at most 0.25 wt%, yet more preferably at most 0.1 wt%, still yet more preferably at most 0.05 wt%, even more preferably at most 0.01 wt%, most preferably no additional stabilizer.

Emulsifier

As used herein, the term emulsifier includes mono-and diglycerides of saturated or unsaturated fatty acids (e.g. monoglyceryl palmitate-MGP), polyoxyethylene derivatives of hexahydric alcohols (typically sorbitol), glycols, glycol esters, polyglyceryl esters, sorbitan esters, stearoyl lactate, acetate esters, lactate esters, citrate esters, acetylated monoglycerides, diacetyl tartaric acid esters, polyoxyethylene sorbitan esters (e.g. polysorbate 80), sucrose esters, lecithin, egg and egg yolk. The term also includes mixtures of any of the above. The frozen confection may comprise from 0.05 to 1 wt% emulsifier, more preferably from 0.075 to 0.8 wt%, still more preferably from 0.1 to 0.7 wt%, still more preferably from 0.2 to 0.6 wt%, most preferably from 0.3 to 0.5 wt%.

Fat

Fats are composed mainly of triglycerides (about 98%) which are esters of glycerol with three fatty acids, fatty acids without carbon-carbon double bonds are considered to be saturated (abbreviated herein as SAFA), while fatty acids containing one or more carbon-carbon double bonds are considered to be monounsaturated (abbreviated MUFA) and Polyunsaturated (PUFA), respectively.

Total solids content

The total solids content of a frozen confection is the dry weight of the confection, i.e. the sum of the weights of all ingredients except water, expressed as a percentage of the total weight. It was measured as described in Ice Cream, 6 th edition (2003), page 296, by Marshall et al. The frozen confection may comprise a total solids content in the range of 10-70 wt.%, more preferably 15-60 wt.%, still more preferably 20-55 wt.%, still more preferably 30-50 wt.%, most preferably 35-45 wt.%.

Expansion ratio

The overrun of ice cream (and other frozen aerated confections) is defined by the following formula:

expansion ratio (%) - (mixture density-ice cream density)/(mixture density) x 100

The expansion ratio was measured as follows (at atmospheric pressure). The density of the unaerated mixture was determined as follows: the standard overrun cup containing the mixture was weighed at about 4 ℃, the mass of the cup was subtracted, and divided by the known volume of the cup (density-mass/volume). A minimum of three replicates were performed. The density of the (aerated) ice cream is determined by repeating the above process using the same overrun cup and freshly drawn ice cream (typically at-5 ℃ to-6 ℃). A minimum of three replicates were also performed. Knowing the densities of the unaerated mixture and the aerated ice cream, the overrun can be calculated using the equation given above.

The overrun of the frozen confection may be 50-250%, more preferably 75-200%, still more preferably 100-.

Treatment of

Frozen confections can be made using standard techniques in which the dry ingredients are combined and then hydrated by mixing with water. The resulting mixture was then homogenized and pasteurized, followed by aging at about 4 ℃ for about 24 hours to produce a premix. The premix is then frozen and aerated to form a frozen confectionery product which is hardened and subsequently stored at about-20 ℃.

Viscosity of the oil

The viscosity of the premix can be evaluated as follows:

1. the sample was filled into a 17mm (or 27mm) profiled rheological cup.

2. The samples were loaded onto a Paar Physica MCR501 rheometer maintained at +5 ℃.

3. Either a 17mm (or 27mm) profiled bob geometry (profiled bob geometry) or a 12.5mm blade was immersed in the sample. The sample was equilibrated for 5 minutes.

4. The samples were subjected to shear rate scanning using the following measurement profile:

shear rate range 0.01-1000s-1 (log); measurement point duration 120-10s (log); the slope is 10 points per decade; the measurement position is 0 mm.

5. The viscosity data for each sample was averaged over the two tests and plotted using log versus log spread versus shear rate.

The viscosity of the premix after aging is preferably at most 3pa.s, more preferably at most 2.5pa.s, still more preferably at most 2pa.s, still more preferably at most 1.75pa.s, even more preferably at most 1.5pa.s at a shear rate of 100s "1. Preferably, the viscosity of the premix after aging is at least 0.2pa.s, more preferably at least 0.5pa.s, still more preferably at least 0.75pa.s, still more preferably at least 1pa.s, most preferably at least 1.2pa.s at a shear rate of 100s "1.

As noted above, gelatin used in combination with the claimed sugar blend provides enhanced functionality, particularly in preventing loss of overrun and whey separation, typically due to temperature abuse and/or cycling. Gelatin used in this manner is particularly suitable for use in frozen confections because such gelatin has an enhanced stabilizing function and therefore also enhances the stability of the frozen confection. One of the benefits of the present invention is that all aspects of standard manufacturing methods and therefore standard methods, ingredients and equipment can still be employed in making such products, while the final product still benefits from the improved stability.

The invention will now be further described with reference to the following non-limiting examples.

Examples

Treatment of

Sample a (comparative) and sample 1 (invention) were prepared from the formulations listed in table 1. Sample preparation was performed as follows:

1. water at about 83 ℃ was added to the mixing vessel and stirring was started.

2. Adding sucrose, stabilizer, emulsifier and gelatin.

3. DE28 was added.

4. Maltodextrin was added.

Skim milk powder was added (at a temperature below 75 ℃).

6. Molten coconut butter was added.

7. Mixing was continued for 15 minutes.

8. A flavoring agent is added.

9. Two-stage homogenization (first stage 275 bar, second stage 30 bar).

10. Pasteurisation (at 85 ℃ for 25 seconds, then cooling to 5 ℃).

The product was placed in a bucket and stored at-20 ℃ until melt-refreeze abuse testing was required.

TABLE 1 formulation and treatment of samples A and 1

Melt-refreezing abuse test

The barrel containing samples A and 1 was removed from the storage room at-20 ℃ and placed on a rack for 4 hours in a storage room at 35 ℃ and then returned to the storage room at-20 ℃ and placed on the rack. The barrels were then stored at-20 ℃ for a minimum of 24 hours, after which a second melt-refreezing cycle was performed. A total of 3 melt-refreezing cycles were performed.

After 3 cycles of melt-refreezing, the amount of whey drained to the bottom of the tub was evaluated (whey separation) and the lid was removed and the amount of shrinkage from the top of the tub was also evaluated (loss of overrun). The results are shown in Table 2.

TABLE 2-results of the melting-refreezing abuse test

As can be seen from the results of table 2, sample 1 experienced significantly less loss in overrun than sample a, and its whey separation was zero. This is true despite the fact that both samples contain exactly the same amount of stabilizer and emulsifier. It can thus be seen that the stabilizing effect of gelatin is greatly enhanced when using the sugar blend of the invention even at amounts as low as 0.5 wt%.

Claims

1. Frozen confection comprising gelatin, characterized in that the frozen confection comprises:

-0.05-1.5 wt.% of gelatin;

-up to 1% by weight of monosaccharides;

-10-30 wt.% of a disaccharide; and

-2-8% by weight of polysaccharides.

2. Frozen confection according to claim 1, comprising up to 1 wt.% gelatin.

3. Frozen confection according to claim 1 or claim 2, comprising at least 0.1 wt.% gelatin.

4. Frozen confection according to any of the preceding claims, comprising at most 0.5 wt.% of monosaccharides.

5. Frozen confection according to any of the preceding claims, comprising at least 15 wt.% of disaccharides.

6. Frozen confection according to any of the preceding claims, comprising at most 25 wt.% disaccharides.

7. Frozen confection according to any of the preceding claims, comprising at least 3.5 wt.% of polysaccharides.

8. Frozen confection according to any of the preceding claims, comprising at most 6 wt.% of polysaccharides.

9. Frozen confection according to any of the preceding claims, wherein the total sugar number average molecular weight is 250-450 g/mol.

10. Frozen confection according to any of the preceding claims, wherein the total sugar content is 15-45 wt%.

11. Frozen confection according to any of the preceding claims, wherein the frozen confection is an ice cream, a milk ice, a frozen yoghurt or a sorbet.