EP3344060A1 - Frozen confection - Google Patents
Frozen confectionInfo
- Publication number
- EP3344060A1 EP3344060A1 EP16758188.3A EP16758188A EP3344060A1 EP 3344060 A1 EP3344060 A1 EP 3344060A1 EP 16758188 A EP16758188 A EP 16758188A EP 3344060 A1 EP3344060 A1 EP 3344060A1
- Authority
- EP
- European Patent Office
- Prior art keywords
- confection
- frozen
- unaerated
- digestible
- frozen unaerated
- 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- Withdrawn
Links
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 72
- 239000000203 mixture Substances 0.000 claims abstract description 23
- 150000004676 glycans Chemical class 0.000 claims abstract description 18
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 18
- 239000005017 polysaccharide Substances 0.000 claims abstract description 18
- 235000013615 non-nutritive sweetener Nutrition 0.000 claims abstract description 7
- 239000003381 stabilizer Substances 0.000 claims abstract description 7
- 239000008141 laxative Substances 0.000 claims abstract description 5
- 230000002475 laxative effect Effects 0.000 claims abstract description 5
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 claims description 8
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 6
- 239000008101 lactose Substances 0.000 claims description 6
- 239000004386 Erythritol Substances 0.000 claims description 5
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims description 5
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims description 5
- 229940009714 erythritol Drugs 0.000 claims description 5
- 235000019414 erythritol Nutrition 0.000 claims description 5
- 108090000623 proteins and genes Proteins 0.000 claims description 5
- 102000004169 proteins and genes Human genes 0.000 claims description 5
- 150000005846 sugar alcohols Chemical class 0.000 claims description 5
- 229920002670 Fructan Polymers 0.000 claims description 4
- 229930091371 Fructose Natural products 0.000 claims description 4
- 239000005715 Fructose Substances 0.000 claims description 4
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 4
- 229920001202 Inulin Polymers 0.000 claims description 4
- 229920001100 Polydextrose Polymers 0.000 claims description 4
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims description 4
- 229940029339 inulin Drugs 0.000 claims description 4
- 235000013856 polydextrose Nutrition 0.000 claims description 4
- 239000001259 polydextrose Substances 0.000 claims description 4
- 229940035035 polydextrose Drugs 0.000 claims description 4
- ZFTFOHBYVDOAMH-XNOIKFDKSA-N (2r,3s,4s,5r)-5-[[(2r,3s,4s,5r)-5-[[(2r,3s,4s,5r)-3,4-dihydroxy-2,5-bis(hydroxymethyl)oxolan-2-yl]oxymethyl]-3,4-dihydroxy-2-(hydroxymethyl)oxolan-2-yl]oxymethyl]-2-(hydroxymethyl)oxolane-2,3,4-triol Chemical class O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@@H]1[C@@H](O)[C@H](O)[C@](CO)(OC[C@@H]2[C@H]([C@H](O)[C@@](O)(CO)O2)O)O1 ZFTFOHBYVDOAMH-XNOIKFDKSA-N 0.000 claims description 2
- 239000004615 ingredient Substances 0.000 description 10
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 8
- 229930006000 Sucrose Natural products 0.000 description 8
- 239000005720 sucrose Substances 0.000 description 8
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 7
- 150000001720 carbohydrates Chemical class 0.000 description 7
- 239000003925 fat Substances 0.000 description 7
- 235000019197 fats Nutrition 0.000 description 7
- 239000000835 fiber Substances 0.000 description 7
- 235000015243 ice cream Nutrition 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 235000003599 food sweetener Nutrition 0.000 description 5
- 239000003765 sweetening agent Substances 0.000 description 5
- 239000006188 syrup Substances 0.000 description 5
- 235000020357 syrup Nutrition 0.000 description 5
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 4
- LKDRXBCSQODPBY-JDJSBBGDSA-N D-allulose Chemical compound OCC1(O)OC[C@@H](O)[C@@H](O)[C@H]1O LKDRXBCSQODPBY-JDJSBBGDSA-N 0.000 description 4
- 240000008042 Zea mays Species 0.000 description 4
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 4
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 4
- 235000005822 corn Nutrition 0.000 description 4
- 239000007789 gas Substances 0.000 description 4
- 239000008103 glucose Substances 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 235000018102 proteins Nutrition 0.000 description 4
- 229920002907 Guar gum Polymers 0.000 description 3
- 229920000161 Locust bean gum Polymers 0.000 description 3
- 239000003570 air Substances 0.000 description 3
- UHZZMRAGKVHANO-UHFFFAOYSA-M chlormequat chloride Chemical compound [Cl-].C[N+](C)(C)CCCl UHZZMRAGKVHANO-UHFFFAOYSA-M 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000013365 dairy product Nutrition 0.000 description 3
- 239000008121 dextrose Substances 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000010417 guar gum Nutrition 0.000 description 3
- 239000000665 guar gum Substances 0.000 description 3
- 229960002154 guar gum Drugs 0.000 description 3
- 235000010420 locust bean gum Nutrition 0.000 description 3
- 239000000711 locust bean gum Substances 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- 102000013142 Amylases Human genes 0.000 description 2
- 108010065511 Amylases Proteins 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 239000001512 FEMA 4601 Substances 0.000 description 2
- 239000005913 Maltodextrin Substances 0.000 description 2
- 229920002774 Maltodextrin Polymers 0.000 description 2
- 235000019482 Palm oil Nutrition 0.000 description 2
- HELXLJCILKEWJH-SEAGSNCFSA-N Rebaudioside A Natural products O=C(O[C@H]1[C@@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1)[C@@]1(C)[C@@H]2[C@](C)([C@H]3[C@@]4(CC(=C)[C@@](O[C@H]5[C@H](O[C@H]6[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O6)[C@@H](O[C@H]6[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O6)[C@H](O)[C@@H](CO)O5)(C4)CC3)CC2)CCC1 HELXLJCILKEWJH-SEAGSNCFSA-N 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- 239000001569 carbon dioxide Substances 0.000 description 2
- 229910002092 carbon dioxide Inorganic materials 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 239000003240 coconut oil Substances 0.000 description 2
- 235000019864 coconut oil Nutrition 0.000 description 2
- HELXLJCILKEWJH-UHFFFAOYSA-N entered according to Sigma 01432 Natural products C1CC2C3(C)CCCC(C)(C(=O)OC4C(C(O)C(O)C(CO)O4)O)C3CCC2(C2)CC(=C)C21OC(C1OC2C(C(O)C(O)C(CO)O2)O)OC(CO)C(O)C1OC1OC(CO)C(O)C(O)C1O HELXLJCILKEWJH-UHFFFAOYSA-N 0.000 description 2
- 206010016766 flatulence Diseases 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 235000019534 high fructose corn syrup Nutrition 0.000 description 2
- 230000000968 intestinal effect Effects 0.000 description 2
- 229940035034 maltodextrin Drugs 0.000 description 2
- VNWKTOKETHGBQD-UHFFFAOYSA-N methane Chemical compound C VNWKTOKETHGBQD-UHFFFAOYSA-N 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 239000002540 palm oil Substances 0.000 description 2
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 2
- 235000019203 rebaudioside A Nutrition 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- GJCOSYZMQJWQCA-UHFFFAOYSA-N 9H-xanthene Chemical compound C1=CC=C2CC3=CC=CC=C3OC2=C1 GJCOSYZMQJWQCA-UHFFFAOYSA-N 0.000 description 1
- 206010000060 Abdominal distension Diseases 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 239000004382 Amylase Substances 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 239000001828 Gelatine Substances 0.000 description 1
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- 101100427344 Mus musculus Usp10 gene Proteins 0.000 description 1
- 235000015076 Shorea robusta Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000018936 Vitellaria paradoxa Nutrition 0.000 description 1
- 241001135917 Vitellaria paradoxa Species 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 238000005273 aeration Methods 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 208000024330 bloating Diseases 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 1
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 229940071162 caseinate Drugs 0.000 description 1
- 235000019868 cocoa butter Nutrition 0.000 description 1
- 229940110456 cocoa butter Drugs 0.000 description 1
- 210000001072 colon Anatomy 0.000 description 1
- 238000002485 combustion reaction Methods 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000006486 human diet Nutrition 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 235000019223 lemon-lime Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000011475 lollipops Nutrition 0.000 description 1
- 230000001050 lubricating effect Effects 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 210000003254 palate Anatomy 0.000 description 1
- 235000019865 palm kernel oil Nutrition 0.000 description 1
- 239000003346 palm kernel oil Substances 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 229940057910 shea butter Drugs 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 229920001059 synthetic polymer Polymers 0.000 description 1
- 239000000213 tara gum Substances 0.000 description 1
- 235000010491 tara gum Nutrition 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 235000021119 whey protein Nutrition 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
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
-
- 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
Definitions
- Example ice confections comprise, amongst other ingredients, a mixture of dextrose, fructose and 28 DE glucose syrup (14 % w/w sugars and 86
- a frozen unaerated confection comprising:
- the frozen unaerated confection has a total energy content of ⁇ 100, preferably ⁇ 80, most preferably ⁇ 70 kcal/100 g,
- the frozen unaerated confection has an ice content at -18 degrees centigrade of 58- 80, preferably 60-75 %,
- the frozen unaerated confection comprises no more than 5 % w/w non-digestible mono- and/or di-saccharide
- the frozen unaerated confection comprises no more than 15 % w/w non-digestible polysaccharide.
- the term "unaerated” means that the frozen confection is not subjected to an aeration step during manufacture. However the frozen unaerated confection can be expected to comprise some cells filled with food compatible gas (for example nitrogen, carbon dioxide or air, preferably air) due to the accidental entrainment of gas during manufacture.
- the frozen unaerated confection has an over run of less than 20, preferably less than 15, most preferably less than 10 % at -25 degrees centigrade.
- overrun is defined as:
- non-digestible means that the total energy is ⁇ 3 kcal / g.
- digestible means that the total energy is at least 3 kcal / g.
- non-flatous means that excess intestinal gas is not produced.
- polysaccharide means a saccharide with a degree of polymerisation of at least 3.
- sweeteners The main function of the mixtures in technical features (a) and (b) above are as sweeteners.
- stabiliser relates to a group of ingredients, usually polysaccharides which have a number of functions in ice cream. They increase the pre-mix viscosity, prevent wheying off, aid in air cell stabilisation and reduce shrinkage during storage, retard ice and lactose crystal growth during storage, improve melt down properties and provide smoothness to the texture of the frozen unaerated confection on consumption (see pp 75-80 of Goff et al in "Ice Cream", 7th ed, Springer, 2013).
- the total energy content (E) of a frozen confection is defined as the sum of the metabolizable energy of the ingredients present within 100 g of the frozen confection and is defined as:
- cj is the mass of ingredient j in 100 g of the confection and fj is the calorie conversion factor for the ingredient j.
- fj is typically 4.0 KCal (16.7 KJ) per g.
- fj is 9.0 KCal (37.7 KJ) per g.
- Calorie conversion factors are readily available from ingredient manufacturers. Alternatively, the factors may be determined from analysis and comparison of the composition and heats of combustion of dietary material with those of excreted material (see D.A.T. Southgate and J.V.G.A. Durnin, "Calorie conversion factors. An experimental reassessment of the factors used in the calculation of the energy value of human diets", British Journal of Nutrition, 24, 517-535 (1970)).
- the ice content of the frozen unaerated confection can be calculated from the freezing curve which can be calculated according to the method set forth on pp 179-184 of Goff et al in "Ice Cream", 7th ed, Springer, 2013.
- the inventors have observed that at levels of non-digestible polysaccharide greater than 15 % w/w, the frozen unaerated confection is too hard.
- a frozen unaerated confection comprising:
- the frozen unaerated confection has a total energy content of ⁇ 100, preferably ⁇ 80, most preferably ⁇ 70 kcal/100 g,
- the frozen unaerated confection has an ice content at -18 degrees centigrade of 58- 80, preferably 60-75 %,
- the frozen unaerated confection comprises no more than 5 % w/w non-digestible mono- and/or di-saccharide
- non-digestible polysaccharide examples include soluble or insoluble plant fibres such as Tate & Lyle Promitor Soluble Gluco Fibre, which is a soluble corn fibre.
- suitable non-digestible polysaccharides include soluble or insoluble plant fibres such as Tate & Lyle Promitor Soluble Gluco Fibre, which is a soluble corn fibre.
- An unsuitable non-digestible polysaccharide is a fructan, for example inulin, which is also a soluble fibre formed from beta glycosidic linkages, and hence not digested by the enzymes ptyalin and amylase, only being digested in the colon by bacteria thereby releasing significant quantities of carbon dioxide, hydrogen and/or methane.
- the frozen unaerated confection preferably excludes fructans, for example inulin.
- Another unsuitable soluble fibre is polydextrose, which is a synthetic polymer of glucose with a food energy of 1 Kcal / g.
- polydextrose is a synthetic polymer of glucose with a food energy of 1 Kcal / g.
- ingestion can cause significant intestinal gas and flatulence and hence the frozen unaerated confection preferably excludes polydextrose.
- Digestible polysaccharides are usually derived from starch and/or comprise alpha glycosidic linkages which are broken down by the enzyme amylase in the human gut.
- the digestible saccharide can cause the frozen unaerated confection to become hard and unpalatable owing to its relatively high molecular weight.
- the non-digestible, non-laxative, mono- or di-saccharide may be allulose, also known as psicose, which is a low energy (0.2 KCal / g) monosaccharide and available commercially from Tate & Lyle as Dolcia Prima.
- Unsuitable non-digestible, mono- or di-saccharides are sugar alcohols except erythritol. Whilst sugar alcohols as a group have a lower food energy than sucrose as they are not completely absorbed into the blood stream from the small intestines. However, with the exception of erythritol, their consumption can lead to bloating, diarrhoea and flatulence and thus the frozen unaerated confection preferably excludes sugar alcohols with the exception of erythritol.
- Digestible mono- or di-saccharide are preferably selected from the group consisting of dextrose, fructose, sucrose, lactose, maltose and mixtures thereof, most preferably dextrose.
- the frozen unaerated confection comprises 0-3, preferably 0-2, most preferably 0- 1 % w/w fructose.
- the frozen unaerated confection comprises ⁇ 0.5 % lactose.
- the frozen unaerated confection comprises 0-5, more preferably 0-3, most preferably substantially 0 % w/w fat.
- the fat increases the richness of the frozen unaerated confection and is a good carrier for flavourings.
- the fat also produces a characteristic smooth texture by lubricating the palate, provides body and desirable melt down properties.
- Fats can be selected from cream, butter fat and other dairy sources.
- Non-animal sources of fats can be selected from the group consisting of coconut oil, cocoa butter, illipe oil, shea butter, palm oil, palm kernel oil, Sal seed oil, and mixtures thereof. Coconut oil, palm oil, and mixtures thereof are preferred. In some cases it may be desirable that the frozen unaerated confection be essentially free of oils from animal origin.
- the frozen unaerated confection comprises 0-2.5, more preferably 0-1.5, most preferably substantially 0 % w/w protein.
- the protein may be selected from dairy protein, vegetable protein or mixtures thereof. Dairy protein may be used in the form of skimmed milk protein, whey protein, phospholipids, caseinate or mixtures thereof.
- the stabiliser may be selected from the group consisting of sodium alginate, carrageenan, locust bean gum, guar gum, pectin, xanthan, carboxymethyl cellulose, tara gum, gelatine, and mixtures thereof. Preferably the stabiliser is a mixture of locust bean gum and guar gum.
- the frozen unaerated confection has a Relative Sweetness (R) of 0.1 1-0.32, more preferably 0.14 - 0.28, wherein the Relative Sweetness of sucrose is 1.
- R Relative Sweetness
- Addition of an intense sweetener may be required in order to bring the level of the Relative Sweetness of the frozen unaerated confection up to the preferred range.
- the term "intense sweetener” relates to those sweeteners which have a Relative Sweetness of greater than 10. Examples are given in Table 1 .
- Water ices in accordance with the formulations in table 2 were prepared in the form of ice lollies (approximately 10Omls in volume) on sticks. Firstly the dry ingredients were mixed with hot water and stirred until they had completely dissolved. Liquid ingredients were then added and the final mix pasteurized and placed in moulds. The moulds were immersed in a brine bath at -40 degrees centigrade to quiescently freeze the mix and sticks were inserted. After the products had frozen, they were removed from the moulds and stored at -18 degrees centigrade.
- Table 2 Water ice formulations according to the invention, characteristics thereof and selected manufacturing parameters.
- Example 2 Ingredients (% w/w) Example 1 Example 2
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Abstract
This invention relates to a low calorie frozen unaerated confection. In a first aspect of the invention, a frozen unaerated confection is provided, the frozen unaerated confection comprising: (a) A mixture of non-digestible, non-flatous polysaccharide and digestible polysaccharide with a total energy content ≤ 3.5 KCal/g; (b) A mixture of non-digestible, non-laxative, mono- or di-saccharide and digestible mono- or di-saccharide with a total energy content ≤ 3.5 KCal/g; (c) 0.2-0.8, preferably 0.2-0.5, most preferably 0.2-0.4 % w/w stabiliser; (d) Sufficient intense sweetener to bring R of the frozen unaerated confection to 0.11-0.32, preferably 0.14-0.28; wherein the frozen unaerated confection has a total energy content of ≤ 100, preferably ≤ 80, most preferably ≤ 70 kcal/100 g, wherein the frozen unaerated confection has an ice content at -18 degrees centigrade of 58- 80, preferably 60-75 %, wherein the frozen unaerated confection comprises no more than 5 % w/w non-digestible mono- and/or di-saccharide, and wherein the frozen unaerated confection comprises no more than 15 % w/w non-digestible polysaccharide.
Description
FROZEN CONFECTION
This invention relates to a low calorie frozen unaerated confection. WO 2007/068346 A1 (Unilever PLC et al.) discloses a low sugar ice confection with acceptable sweetness and hardness, the ice confection having a total solids content of from 15 to 30 % by weight of the ice confection and total sugar in an amount of less than 17 % by weight of the ice confection, characterised in that the ice confection comprises digestible complex saccharides in an amount of from 2 to 25 % by weight of the ice confection; and non- saccharide sweeteners in a total amount CT given by the following condition: CT < X / R, wherein X is 0.5 % by weight and R is the sweetness of the non-saccharide sweeteners relative to sucrose expressed on a weight basis (R (sucrose) = 1 ). Example ice confections comprise, amongst other ingredients, a mixture of dextrose, fructose and 28 DE glucose syrup (14 % w/w sugars and 86 % w/w digestible complex saccharides).
There is still a need for low calorie frozen unaerated confection. Summary of the invention
In a first aspect of the invention, a frozen unaerated confection is provided, the frozen unaerated confection comprising:
(a) A mixture of non-digestible, non-flatous polysaccharide and digestible polysaccharide with a total energy content < 3.5 KCal/g;
(b) A mixture of non-digestible, non-laxative, mono- or di-saccharide and digestible mono- or di-saccharide with a total energy content < 3.5 KCal/g;
(c) 0.2-0.8, preferably 0.2-0.5, most preferably 0.2-0.4 % w/w stabiliser;
(d) Sufficient intense sweetener to bring R of the frozen unaerated confection to 0.1 1 -0.32, preferably 0.14-0.28;
wherein the frozen unaerated confection has a total energy content of < 100, preferably < 80, most preferably < 70 kcal/100 g,
wherein the frozen unaerated confection has an ice content at -18 degrees centigrade of 58- 80, preferably 60-75 %,
wherein the frozen unaerated confection comprises no more than 5 % w/w non-digestible mono- and/or di-saccharide, and
wherein the frozen unaerated confection comprises no more than 15 % w/w non-digestible polysaccharide.
The term "unaerated" means that the frozen confection is not subjected to an aeration step during manufacture. However the frozen unaerated confection can be expected to comprise some cells filled with food compatible gas (for example nitrogen, carbon dioxide or air, preferably air) due to the accidental entrainment of gas during manufacture. Thus the frozen unaerated confection has an over run of less than 20, preferably less than 15, most preferably less than 10 % at -25 degrees centigrade. The term "overrun" is defined as:
(volume of ice cream)— (volume of pre— mix at ambient temperature)
Over run = — - -
(volume of pre— mix at ambient temperature) The term "non-digestible" means that the total energy is < 3 kcal / g.
The term "digestible" means that the total energy is at least 3 kcal / g.
The term "non-flatous" means that excess intestinal gas is not produced.
The term "polysaccharide" means a saccharide with a degree of polymerisation of at least 3.
The main function of the mixtures in technical features (a) and (b) above are as sweeteners. The term "stabiliser" relates to a group of ingredients, usually polysaccharides which have a number of functions in ice cream. They increase the pre-mix viscosity, prevent wheying off, aid in air cell stabilisation and reduce shrinkage during storage, retard ice and lactose crystal growth during storage, improve melt down properties and provide smoothness to the texture of the frozen unaerated confection on consumption (see pp 75-80 of Goff et al in "Ice Cream", 7th ed, Springer, 2013).
The total energy content (E) of a frozen confection is defined as the sum of the metabolizable energy of the ingredients present within 100 g of the frozen confection and is defined as:
E = ^ fjcj
j
wherein cj is the mass of ingredient j in 100 g of the confection and fj is the calorie conversion factor for the ingredient j. For digestible saccharides and proteins, fj is typically 4.0 KCal (16.7 KJ) per g. For fats, fj is 9.0 KCal (37.7 KJ) per g. Calorie conversion factors are readily available from ingredient manufacturers. Alternatively, the factors may be determined from analysis and comparison of the composition and heats of combustion of dietary material with those of excreted material (see D.A.T. Southgate and J.V.G.A. Durnin, "Calorie conversion
factors. An experimental reassessment of the factors used in the calculation of the energy value of human diets", British Journal of Nutrition, 24, 517-535 (1970)).
The ice content of the frozen unaerated confection can be calculated from the freezing curve which can be calculated according to the method set forth on pp 179-184 of Goff et al in "Ice Cream", 7th ed, Springer, 2013.
The inventors have observed that at levels of non-digestible polysaccharide greater than 15 % w/w, the frozen unaerated confection is too hard.
Detailed description of the invention
In a first aspect of the invention, a frozen unaerated confection is provided, the frozen unaerated confection comprising:
(a) A mixture of non-digestible, non-flatous polysaccharide and digestible polysaccharide with a total energy content < 3.5 KCal/g;
(b) A mixture of non-digestible, non-laxative, mono- or di-saccharide and digestible mono- or di-saccharide with a total energy content < 3.5 KCal/g;
(c) 0.2-0.8, preferably 0.2-0.5, most preferably 0.2-0.4 % w/w stabiliser;
(d) Sufficient intense sweetener to bring R of the frozen unaerated confection to 0.1 1 -0.32, preferably 0.14-0.28;
wherein the frozen unaerated confection has a total energy content of < 100, preferably < 80, most preferably < 70 kcal/100 g,
wherein the frozen unaerated confection has an ice content at -18 degrees centigrade of 58- 80, preferably 60-75 %,
wherein the frozen unaerated confection comprises no more than 5 % w/w non-digestible mono- and/or di-saccharide, and
wherein the frozen unaerated confection comprises no more than 15 % w/w non-digestible polysaccharide. Examples of suitable non-digestible, non-flatous polysaccharides include soluble or insoluble plant fibres such as Tate & Lyle Promitor Soluble Gluco Fibre, which is a soluble corn fibre. An unsuitable non-digestible polysaccharide is a fructan, for example inulin, which is also a soluble fibre formed from beta glycosidic linkages, and hence not digested by the enzymes ptyalin and amylase, only being digested in the colon by bacteria thereby releasing significant quantities of carbon dioxide, hydrogen and/or methane. Thus the frozen unaerated confection preferably excludes fructans, for example inulin. Another unsuitable soluble fibre is polydextrose, which is a synthetic polymer of glucose with a food energy of 1 Kcal / g.
However ingestion can cause significant intestinal gas and flatulence and hence the frozen unaerated confection preferably excludes polydextrose.
Digestible polysaccharides are usually derived from starch and/or comprise alpha glycosidic linkages which are broken down by the enzyme amylase in the human gut. The digestible saccharide can cause the frozen unaerated confection to become hard and unpalatable owing to its relatively high molecular weight.
The non-digestible, non-laxative, mono- or di-saccharide may be allulose, also known as psicose, which is a low energy (0.2 KCal / g) monosaccharide and available commercially from Tate & Lyle as Dolcia Prima. Unsuitable non-digestible, mono- or di-saccharides are sugar alcohols except erythritol. Whilst sugar alcohols as a group have a lower food energy than sucrose as they are not completely absorbed into the blood stream from the small intestines. However, with the exception of erythritol, their consumption can lead to bloating, diarrhoea and flatulence and thus the frozen unaerated confection preferably excludes sugar alcohols with the exception of erythritol.
Digestible mono- or di-saccharide are preferably selected from the group consisting of dextrose, fructose, sucrose, lactose, maltose and mixtures thereof, most preferably dextrose. Preferably, the frozen unaerated confection comprises 0-3, preferably 0-2, most preferably 0- 1 % w/w fructose. Preferably the frozen unaerated confection comprises < 0.5 % lactose.
Preferably the frozen unaerated confection comprises 0-5, more preferably 0-3, most preferably substantially 0 % w/w fat. The fat increases the richness of the frozen unaerated confection and is a good carrier for flavourings. The fat also produces a characteristic smooth texture by lubricating the palate, provides body and desirable melt down properties. Fats can be selected from cream, butter fat and other dairy sources. Non-animal sources of fats can be selected from the group consisting of coconut oil, cocoa butter, illipe oil, shea butter, palm oil, palm kernel oil, Sal seed oil, and mixtures thereof. Coconut oil, palm oil, and mixtures thereof are preferred. In some cases it may be desirable that the frozen unaerated confection be essentially free of oils from animal origin.
Preferably the frozen unaerated confection comprises 0-2.5, more preferably 0-1.5, most preferably substantially 0 % w/w protein. The protein may be selected from dairy protein, vegetable protein or mixtures thereof. Dairy protein may be used in the form of skimmed milk protein, whey protein, phospholipids, caseinate or mixtures thereof.
The stabiliser may be selected from the group consisting of sodium alginate, carrageenan, locust bean gum, guar gum, pectin, xanthan, carboxymethyl cellulose, tara gum, gelatine, and mixtures thereof. Preferably the stabiliser is a mixture of locust bean gum and guar gum. Preferably the frozen unaerated confection has a Relative Sweetness (R) of 0.1 1-0.32, more preferably 0.14 - 0.28, wherein the Relative Sweetness of sucrose is 1. Addition of an intense sweetener may be required in order to bring the level of the Relative Sweetness of the frozen unaerated confection up to the preferred range. The term "intense sweetener" relates to those sweeteners which have a Relative Sweetness of greater than 10. Examples are given in Table 1 .
Table 1 : Intense sweeteners and their Relative Sweetness R
Relative Sweetness is calculated from a theoretical sum of the contribution from all sweeteners so for example a 10 % w/w solution of sucrose would have an R of 0.1 . Whereas a 3 % w/w lactose (R = 0.3) solution would have an R of only 0.009 (R = 0.3 x 3/100). So an ice cream mix of 10 % w/w sucrose and 3 % w/w lactose would have an R of 0.1 + 0.009 = 0.1009.
Examples 1 and 2
Materials
Allulose
70 % dry weight (Tate & Lyle Dolcia Prima); 14 % dry weight mono and/or di-saccharides.
Corn syrup 36DE
78 % dry weight; 26 % dry weight mono and/or di-saccharides.
High fructose corn syrup
71 % dry weight; 67 % dry weight mono and/or di-saccharides.
Soluble gluco fibre
70 % w/w soluble corn fibre (Tate & Lyle Promitor) Maltodextrin 7-1 ODE
95 % dry weight; 3 % dry weight mono and/or di-saccharides.
Glucose syrup 28DE
96.5 % dry weight; 14 % dry weight mono and/or di-saccharides
Rebaudioside A
97 % w/w (Pure Circle)
Manufacture of water ices
Water ices in accordance with the formulations in table 2 were prepared in the form of ice lollies (approximately 10Omls in volume) on sticks. Firstly the dry ingredients were mixed with hot water and stirred until they had completely dissolved. Liquid ingredients were then added and the final mix pasteurized and placed in moulds. The moulds were immersed in a brine bath at -40 degrees centigrade to quiescently freeze the mix and sticks were inserted. After the products had frozen, they were removed from the moulds and stored at -18 degrees centigrade.
Table 2: Water ice formulations according to the invention, characteristics thereof and selected manufacturing parameters.
Ingredients (% w/w) Example 1 Example 2
Sucrose 2.00 -
Allulose 5.00 5.00
Corn syrup 36DE 7.51 -
High fructose corn syrup 7.00 -
Soluble gluco fibre 3.00 8.00
Maltodextrin 7-1 ODE - 1 .75
Glucose syrup 28DE 2.00 -
Erythritol 4.00 4.00
Rebaudioside A 0.02 0.04
Locust bean gum 0.14 0.14
Guar gum 0.06 0.06
Citric acid 0.16 0.22
Malic acid 0.18 0.22
Lemon-lime flavour 0.20 0.20
Water Balance Balance
Total solids (% w/w) 24.57 15.63
Ice at -18 degrees centigrade (% w/w) 60.52 75.74
Energy (KCal/100 g) 169 128
R 0.20 0.15
All of the products according to the invention were tasted by experienced water ice tasters. Despite being low calorie they were found to have organoleptic properties similar to normal water ices and moreover had none of the digestive issues associated with the ingredients typically used to deliver low calorie ice creams such as sugar alcohols, or inulin, fructan or polydextrose.
Claims
1 . A frozen unaerated confection comprising:
(a) A mixture of non-digestible, non-flatous polysaccharide and digestible polysaccharide with a total energy content < 3.5 KCal/g;
(b) A mixture of non-digestible, non-laxative, mono- or di-saccharide and digestible mono- or di-saccharide with a total energy content < 3.5 KCal/g;
(c) 0.2-0.8, preferably 0.2-0.5, most preferably 0.2-0.4 % w/w stabiliser;
(d) Sufficient intense sweetener to bring R of the frozen unaerated confection to 0.1 1- 0.32, preferably 0.14-0.28;
wherein the frozen unaerated confection has a total energy content of < 100, preferably < 80, most preferably < 70 kcal/100 g,
wherein the frozen unaerated confection has an ice content at -18 degrees centigrade of 58-80, preferably 60-75 %,
wherein the frozen unaerated confection comprises no more than 5 % w/w non- digestible mono- and/or di-saccharide, and
wherein the frozen unaerated confection comprises no more than 15 % w/w non- digestible polysaccharide.
2. A frozen unaerated confection according to claim 1 or claim 2 wherein the frozen confection excludes fructans, preferably inulin.
3. A frozen unaerated confection according to any one of claims 1 to 2 wherein the frozen confection excludes polydextrose.
4. A frozen unaerated confection according to any one of claims 1 to 3 wherein the frozen confection excludes sugar alcohols except erythritol.
5. A frozen unaerated confection according to any one of claims 1 to 4 wherein 0-3, preferably 0-2, most preferably 0-1 % w/w fructose.
6. A frozen unaerated confection according to any one of claims 1 to 5 wherein the frozen confection comprises < 0.5 % lactose.
7. A frozen unaerated confection according to any one of claims 1 to 6 comprising 0-5, preferably 0-3, most preferably substantially 0 % w/w fat.
A frozen unaerated confection according to any one of claims 1 to 7 comprising 0-2.5, preferably 0-1.5, most preferably substantially 0 % w/w protein.
A frozen unaerated confection according to any one of claims 1 to 8 with a Relative Sweetness (R) of 0.1 1-0.32, preferably 0.14 - 0.28.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP15183937 | 2015-09-04 | ||
| EP15183944 | 2015-09-04 | ||
| PCT/EP2016/070511 WO2017037112A1 (en) | 2015-09-04 | 2016-08-31 | Frozen confection |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| EP3344060A1 true EP3344060A1 (en) | 2018-07-11 |
Family
ID=56851602
Family Applications (2)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| EP16758187.5A Withdrawn EP3344059A1 (en) | 2015-09-04 | 2016-08-31 | Frozen confection |
| EP16758188.3A Withdrawn EP3344060A1 (en) | 2015-09-04 | 2016-08-31 | Frozen confection |
Family Applications Before (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| EP16758187.5A Withdrawn EP3344059A1 (en) | 2015-09-04 | 2016-08-31 | Frozen confection |
Country Status (4)
| Country | Link |
|---|---|
| EP (2) | EP3344059A1 (en) |
| BR (1) | BR112018003118A2 (en) |
| MX (2) | MX2018002620A (en) |
| WO (2) | WO2017037111A1 (en) |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2019239366A1 (en) * | 2018-06-15 | 2019-12-19 | Kraft Foods Schweiz Holding Gmbh | Chocolate composition |
| WO2021190982A1 (en) | 2020-03-23 | 2021-09-30 | Unilever Ip Holdings B.V. | Frozen confection |
| EP4156958A2 (en) | 2020-06-02 | 2023-04-05 | CORN Products Development Inc. | Frozen dessert compositions comprising allulose and low-sugar syrup/solids |
Family Cites Families (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20050095336A1 (en) * | 2003-11-04 | 2005-05-05 | Pete Maletto | Low carbohydrate ice cream |
| US20070082104A1 (en) * | 2004-08-12 | 2007-04-12 | Sophie De Baets | Functional sugar replacement |
| IL172322A (en) * | 2004-12-23 | 2011-11-30 | Unilever Plc | Frozen confection and process for manufacturing such |
| EP1673980B2 (en) * | 2004-12-23 | 2013-09-04 | Unilever PLC | Frozen confection and process for manufacture of frozen confection |
| DE602005007692D1 (en) * | 2004-12-23 | 2008-08-07 | Unilever Nv | Eiskonfekt |
| CN105076660A (en) * | 2005-12-14 | 2015-11-25 | 荷兰联合利华有限公司 | Ice confections |
| EP1891863B1 (en) * | 2006-08-21 | 2016-05-04 | Unilever PLC | Low sugar frozen confections |
| IL185058A0 (en) * | 2006-08-21 | 2008-01-20 | Unilever Plc | Frozen confections |
| EP1915914B1 (en) * | 2006-10-03 | 2012-08-08 | Unilever PLC | Frozen confections |
| IN2014DN03102A (en) * | 2006-11-07 | 2015-07-10 | Procter & Gamble | |
| EP1925210B1 (en) * | 2006-11-22 | 2010-11-10 | Unilever PLC | Frozen confections |
| ES2354382T3 (en) * | 2006-11-22 | 2011-03-14 | Unilever Plc | FROZEN SWEET PRODUCTS. |
| EP1982601A1 (en) * | 2007-04-17 | 2008-10-22 | Nestec S.A. | Reduced sugar ice confection |
-
2016
- 2016-08-31 EP EP16758187.5A patent/EP3344059A1/en not_active Withdrawn
- 2016-08-31 MX MX2018002620A patent/MX2018002620A/en unknown
- 2016-08-31 MX MX2018002623A patent/MX2018002623A/en unknown
- 2016-08-31 BR BR112018003118A patent/BR112018003118A2/en not_active Application Discontinuation
- 2016-08-31 EP EP16758188.3A patent/EP3344060A1/en not_active Withdrawn
- 2016-08-31 WO PCT/EP2016/070510 patent/WO2017037111A1/en not_active Ceased
- 2016-08-31 WO PCT/EP2016/070511 patent/WO2017037112A1/en not_active Ceased
Also Published As
| Publication number | Publication date |
|---|---|
| WO2017037111A1 (en) | 2017-03-09 |
| MX2018002623A (en) | 2018-07-06 |
| EP3344059A1 (en) | 2018-07-11 |
| BR112018003118A2 (en) | 2018-09-25 |
| WO2017037112A1 (en) | 2017-03-09 |
| MX2018002620A (en) | 2018-07-06 |
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