EP0637208A1 - Frozen confection - Google Patents

Frozen confection

Info

Publication number
EP0637208A1
EP0637208A1 EP93911857A EP93911857A EP0637208A1 EP 0637208 A1 EP0637208 A1 EP 0637208A1 EP 93911857 A EP93911857 A EP 93911857A EP 93911857 A EP93911857 A EP 93911857A EP 0637208 A1 EP0637208 A1 EP 0637208A1
Authority
EP
European Patent Office
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.)
Withdrawn
Application number
EP93911857A
Other languages
German (de)
French (fr)
Inventor
Christopher Brunsden Holt
Julia Helen Telford
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Unilever PLC
Unilever NV
Original Assignee
Unilever PLC
Unilever NV
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Unilever PLC, Unilever NV filed Critical Unilever PLC
Priority to EP93911857A priority Critical patent/EP0637208A1/en
Publication of EP0637208A1 publication Critical patent/EP0637208A1/en
Withdrawn legal-status Critical Current

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

Definitions

  • Frozen desserts or ice confection products are due to change fairly often because customers, often children, are continuously expecting changes of design, shape, flavour or of other features of the products.
  • 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 -15°C and more preferred of at least -12°C. 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 and power cut offs are not unusual a thermal transition temperature of -10°C or higher is preferred.
  • a higher thermal transition temperature is achieved by altering the formulation to give a higher average molecular weight.
  • conventional sweeteners such as sucrose and dextrose are replaced by corn syrups to achieve this purpose.
  • 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 reference and the pans are crash-cooled and then warmed again at a rate of 5°C per minute.
  • the thermal transition "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 shapes of the particles of the product according to this invention can be various for example globular or roughly globular r 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 round pillow shaped 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 -10°C for 14 days and showed no shrinkage or sintering. Determination of the thermal transition temperature of -10.4°C.
  • Example 2 was frozen to particles and stored under the conditions of Example 1. This composition resulted in a thermal transition temperature of -31.9°C.
  • 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 therefrom after solidifying to globular particles of about 0.1 ml volume each.
  • This formulation had a thermal transition temperature of -12.5°C.
  • Example 3 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 easily nibbled off and was stable in storage for long periods.

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

FROZEN CONFECTION
Frozen desserts or ice confection products are due to change fairly often because customers, often children, are continuously expecting changes of design, shape, flavour 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 -15°C and more preferred of at least -12°C. 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 and power cut offs are not unusual a thermal transition temperature of -10°C or higher is preferred.
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 reference and the pans are crash-cooled and then warmed again at a rate of 5°C per minute. The thermal transition "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 r 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.
was allowed to drop as small drops on a stainless steel surface cooled by liquid nitrogen. The round pillow shaped 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 -10°C for 14 days and showed no shrinkage or sintering. Determination of the thermal transition temperature of -10.4°C.
Example 2 (control)
A similar mixture as used in Example 1 but containing:
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 -31.9°C.
After storage a shrinkage of about 30% by volume was noted and the particles had sintered together to a mass.
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 therefrom after solidifying to globular particles of about 0.1 ml volume each. This formulation had a thermal transition temperature of -12.5°C.
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 easily nibbled off and was stable in storage for long periods.

Claims

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 1, 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.
EP93911857A 1992-04-24 1993-04-22 Frozen confection Withdrawn EP0637208A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
EP93911857A EP0637208A1 (en) 1992-04-24 1993-04-22 Frozen confection

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
EP92303686 1992-04-24
EP92303686 1992-04-24
PCT/GB1993/000841 WO1993021779A1 (en) 1992-04-24 1993-04-22 Frozen confection
EP93911857A EP0637208A1 (en) 1992-04-24 1993-04-22 Frozen confection

Publications (1)

Publication Number Publication Date
EP0637208A1 true EP0637208A1 (en) 1995-02-08

Family

ID=8211345

Family Applications (1)

Application Number Title Priority Date Filing Date
EP93911857A Withdrawn EP0637208A1 (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)

* Cited by examiner, † Cited by third party
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)

* Cited by examiner, † Cited by third party
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

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See references of WO9321779A1 *

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
CA2134121A1 (en) 1993-11-11
WO1993021779A1 (en) 1993-11-11
ZA932846B (en) 1994-10-24
TR26703A (en) 1995-05-15
AU4265893A (en) 1993-11-29
JPH07505784A (en) 1995-06-29
FI944990A (en) 1994-10-24

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