ES2364442T3 - FROZEN CONFITTERY PRODUCTS. - Google Patents

Abstract

A frozen confectionery product with a pH of 4 to 6, comprising (by weight of the confectionery product) 2 12% fructo-oligosaccharides and 0.6-4% of a buffer.

Description

Technical Field of the Invention

The present invention relates to frozen confectionery products that are acidic, such as slushies, fruit ice cream, sorbets, frozen yogurts and the like. In particular, it refers to frozen frozen confectionery products in which part or all of the sugar is replaced with fructo-oligosaccharides.

Background

Confectionery products usually contain relatively high amounts of sugar. However, consumers are increasingly worried about health issues, such as obesity and diabetes. Thus, there is a demand for confectionery products with less sugar. However, simply removing sugar from confectionery products results in products that are not acceptable to consumers, because they are not sweet enough. They are also very hard because decreasing the amount of sugar results in a depression of the lower freezing point and therefore a higher ice content. One proposal has been to replace part of the sugars present in confectionery products with fructo-oligosaccharides, such as inulin. Fructo-oligosaccharides are not digested in the human small intestine and therefore have a lower caloric value, while also contributing to food fiber. For example, EP 532 775 discloses foods, including ice cream, with a reduced sugar content, in which part of the sugar is replaced with inulin. US 2003/0031758 discloses procedures for preparing nutritious frozen desserts with palatable features.

The ice cream has, in general, an approximately neutral pH. On the contrary, slush, fruit ice cream, sorbets, frozen yogurts and the like normally have a pH of about 4 or below. This presents a problem because fructo-oligosaccharides are hydrolyzed to fructose when subjected to a combination of high temperatures and low pH, for example during the pasteurization of acid mixtures. Consequently, confectionery products do not have the desired low calorie content. Simply raising the pH is not a satisfactory solution: although this prevents hydrolysis, it creates another problem, that is, the confectionery product loses its characteristic acid taste. Adding acidic ingredients after pasteurization is not a practical solution either, since the ingredients themselves must be pasteurized to ensure the microbiological safety of the product. Therefore, the need for improved low-sugar acid confectionery products remains.

Brief Description of the Invention

The inventors have now discovered that acid confectionery products can be prepared in which all or part of the sugar is replaced by fructo-oligosaccharides, provided that a buffer is used. Accordingly, in a first aspect, the present invention provides a confectionery product with a pH of 4 to 6, comprising (by weight of the candy) 2-12% fructo-oligosaccharides and 0.6-4% of a buffer. The pH should be at least 4 so that hydrolysis is minimized. It should not be greater than 6, which is the pH of the mouth, so that the product has the desired acidic taste. In addition, high pH requires a large amount of buffer salt and the resulting high concentration of cations can result in no salty / mineral taste. The buffer not only maintains the pH at the desired value, but also acts as a source of H + ions that provide the desired organoleptic perception of acidity.

Preferably, the buffer comprises a weak acid selected from citric acid, malic acid, lactic acid, fumaric acid, ascorbic acid, tartaric acid, phosphoric acid, succinic acid or mixtures thereof. More preferably, the buffer also comprises the sodium or potassium salt of the weak acid. More preferably, the buffer comprises citric acid and sodium citrate.

Preferably, the pH is 4.2 to 5.0, more preferably 4.3 to 4.8, most preferably 4.4 to 4.6.

Preferably, the buffer is present in an amount of 0.75-3% by weight, more preferably 1-2% by weight.

Preferably, the confectionery product contains 3-10% by weight of fructo-oligosaccharides, more preferably 49% by weight, most preferably 5-8% by weight.

Preferably, the fructo-oligosaccharide is selected from the group consisting of oligofructose, inulin, questose and mixtures thereof. More preferably, the fructo-oligosaccharide is oligofructose or questose.

Preferably, the confectionery product is granita, fruit ice cream, sorbet or frozen yogurt.

Preferably, the confectionery product comprises less than 1% by weight protein.

In a related aspect, the present invention provides a process for the manufacture of a confectionery product according to the first aspect of the invention, the process comprising the steps of:

(to)

 preparing a mixture with a pH of 4 to 6 and comprising 2-12% by weight of fructo-oligosaccharides and 0.6-4% by weight of a buffer;

(b)

 pasteurize and optionally homogenize the mixture; after

(C)

 freeze and optionally aerate the mixture to produce the confectionery product.

Detailed description

Unless otherwise specified, all technical and scientific terms used herein have the same meaning commonly understood by one skilled in the art. Definitions and descriptions of various terms and techniques used in the manufacture of confectionery products are found in Ice Cream, 6th Edition, R. T. Marshall, H. D. Goff and R. W. Hartel (2003), Kluwer Academic / Plenum Publishers. All percentages, unless otherwise indicated, refer to the percentage by weight, with the exception of the aforementioned percentages referred to aeration index.

Fructo-oligosaccharides

Fructo-oligosaccharides are composed of linear chains of fructose units linked by β bonds (2-1) and often end in a glucose unit. Fructo-oligosaccharides include inulin, oligofructose (also sometimes referred to as oligofructane) and questose.

Inulin is found in many crops and on an industrial scale it is normally extracted from chicory roots. The degree of polymerization (GP) of the inulin normally ranges from 10 to about 60. Preferably, the GP is below 40, more preferably below 20. Inulin is available from the ORAFTI company under the trade name Raftiline ™. Inulin has a metabolizable energy content (calorie conversion factor) of 1.2 kcal (5.0 kJ) g-1, while fructose has a metabolizable energy content of 4 kcal (16.8 kJ) g- one.

Oligofructose has between 2 and 7 fructose units. The oligofructose is obtained from inulin by partial enzymatic hydrolysis. Oligofructose has a metabolizable energy content of 2 kcal (8.4 kJ) g-1. Oligofructose is available in ORAFTI under the brand name Raftlilose ™. Another form of oligofructose is questose (available from Beghin-Meiji). The chestose consists of 3 units of fructose and is therefore particularly effective in providing freezing point depression. Preferably, the fructo-oligosaccharide is oligofructose or questose, since these have relatively low molecular weight and therefore provide sweetness and depression of the freezing point.

Preferably, the confectionery product contains at least 3% by weight of fructo-oligosaccharides, more preferably at least 4% by weight, most preferably at least 5% by weight. Preferably, the confectionery product contains at most 10% by weight of fructo-oligosaccharides, more preferably at most 9% by weight, most preferably at most 8% by weight. The greater the amount of fructo-oligosaccharides present, the more sugar can be replaced. However, the amount of fructo-oligosaccharides should not be too high to avoid the risk of digestive intolerance. On the other hand, an excessively large amount of high molecular weight fructo-oligosaccharides (for example, inulin) can result in confectionery products that are too hard (due to insufficient freezing point depression) and / or fruit insolubility. -oligosaccharide.

Tampon

Buffers resist the change of pH in the addition of small amounts of acid or base or in dilution. The buffer systems of the present invention can maintain the pH of the confectionery product in the range of 4 to 6. The pH of the confectionery product means the pH when it is in the liquid form, for example, as a non-frozen mixture or after the fusion. Buffers consist of a weak acid and base. The buffering action is the result of the balance between weak acid (HA) and conjugate base (A-)

HA (ac) + H2O (I) ↔ H3O + (ac) + A- (ac)

The buffer not only sets the pH in the desired range, but also provides a source of stored hydrogen ions that provides the acid taste. The total amount of buffer is defined as the amount of acid plus conjugate base.

Preferably the pH is less than 5, more preferably less than 4.8, most preferably less than 4.6. Preferably the pH is greater than 4.2, more preferably greater than 4.3, most preferably greater than 4.4. The higher the pH, the lower the degree of hydrolysis of fructo-oligosaccharides during pasteurization. However, if the pH is too high, the organoleptic perception of acidity is reduced. Therefore, high pH requires larger amounts of base, which can result in unpleasant salty / mineral flavors due to the high concentration of the base cation.

The acid in the buffer can be provided in the form of pure acid (for example, citric acid monohydrate) or may be present in other ingredients (for example, citric acid or malic acid in fruit juice). The acid naturally present in such ingredients can be taken into account when determining the amount of base required to produce a buffer with the desired pH and when determining the total amount of buffer.

The acid that is most commonly found in slush, fruit ice cream and sorbets, is citric acid, since citrus fruits (for example, lemon, orange, lime and grapefruit) are popular flavors for these products. However, other acids can be used, for example malic acid (for example, in apple products), tartaric acid (for example, in grape products), phosphoric acid (for example in cola products) or lactic acid ( for example in yogurt). Other acids, such as fumaric acid, ascorbic acid or succinic acid, can be used. Preferably, the base is the sodium or potassium salt of the acid. Sodium and potassium salts are generally soluble, food grade and readily available. In a particular preferred embodiment, the buffer comprises citric acid and sodium citrate.

Mixtures of different acids may be present. In the event that the mixture consists essentially of an acid, a conjugate base of that acid is preferably used to prepare the buffer. Thus, for example, if the acid is essentially citric acid, then it is preferable to use for example sodium or potassium citrate. If the acid is a more or less equal mixture of two or more acids, then it is preferable that the conjugate base of the strongest acid be used. For example, if the acid is a 50/50 mixture of citric and malic acid, then a citrate is preferably used as the base. In this situation, only half of the acid (citric, pKa1 = 3.1) is effectively implicated in the buffer while the other half (malic, pKa1 = 3.4) remains free acid.

In order to determine the amount of base required for an acid or a mixture of acids determined in the product and a desired pH, a pH curve can be obtained by a specific valuation for the product, from which the amount of base using the procedure described in example 1 below. Alternatively, an initial calculation can be made on the basis of the pH curve for citrate / citric acid (see example 1). The pH can then be measured and adjusted accordingly according to the addition of more acid or base, until the required value is achieved.

The organoleptic perception of acidity can be regulated by increasing or decreasing the concentration of the buffer system (considering the acid present in fruit juices, etc.). Preferably the buffer is present in an amount of at least 0.75% by weight, more preferably at least 1% by weight, since the higher the amount of buffer, the stronger the acidity perception. Preferably, the buffer is present in an amount of at most 3% by weight, more preferably at most 2% by weight, since if the concentration of the cation of the base is very high, the product may have unpleasant salty flavors. minerals

Confectionery Products

The confectionery product of the invention is preferably a slush, a fruit ice cream, a sorbet or a frozen yogurt. Slushies typically contain 15-25% by weight of sugars / sweeteners / sugar substitutes, along with stabilizers, dyes and flavorings. Fruit ice creams are slushies that contain at least 10% fruit. Fruit means the edible part of the fruit or the equivalent such as juice, extracts, concentrated or dehydrated products, etc. Fruit, pulp, juice or any other preparation can be used or fresh or canned. Sorbets are aerated products. In addition to the ingredients present in fruit slushies and ice cream, they typically contain a mounting or aerating agent. Proteins (for example, milk protein) are not generally present in slushies, fruit ice creams and sorbets, except in small amounts of stabilizers (for example, gelatin) or aerating agents (for example, hydrolyzed whey protein ). Frozen yogurt typically contains sugars (typically in the 15-25% range), milk proteins (typically 5%) and fat (typically about 4% or less) along with stabilizers, dyes and flavorings. It is usually prepared by combining a mixture of sugar, milk / cream and minor ingredients with yogurt that have already been grown and that provide acidity. The mixture is then pasteurized and frozen.

Confectionery products contain fructo-oligosaccharides and preferably also comprise sugars (such as fructose, sucrose, dextrose and corn syrups) and / or sugar alcohols (such as maltitol, xylitol, glycerol and sorbitol) and / or artificial sweeteners (such as aspartame, saccharin, acesulfame K, alitame, thaumatine, cyclamate, glycyrrhizin, stevioside, neohesperidine, sucralose, monelline and neotame).

Confectionery products can be aerated or non-aerated. By non-aerated, an aeration rate of less than 20%, preferably less than 10%, is meant. A non-aerated confectionery product is not subjected to deliberate stages, such as whipping to increase the gas content. However, it will be appreciated that during the preparation of non-aerated confectionery products, low levels of gas, such as air, can be incorporated into the product. Aerated confectionery products have an aeration rate of more than 20%, preferably greater than 50%, more preferably greater than 75%. Preferably, the confectionery product has an aeration rate of less than 200%, more preferably less than 150%, most preferably less than 120%. The aeration index is defined by the equation below and is measured at atmospheric pressure.

image 1

Confectionery products can be manufactured by any suitable procedure, for example a procedure comprising the steps of:

(a) prepare a mixture of ingredients; after

5 (b) pasteurization and optionally homogenization of the mixture; after

(c) freeze and optionally aerate the mixture to produce the confectionery product.

The present invention will now be described further with reference to the following examples, which are only illustrative and not limiting and to the figure, in which:

Figure 1 shows the pH curves for citric acid titrated with sodium hydroxide expressed in terms of 10 (a) concentration of sodium hydroxide and (b) ratio of sodium citrate to remaining citric acid.

Examples

Example 1: Buffer Preparation

Example 1 shows how to prepare a buffer with a desired pH. First, a 0.5 molar solution of citric acid was titrated using a 1 molar solution of sodium hydroxide at 18 ° C. The resulting valuation curve is shown in Figure 1 (a). As sodium hydroxide is added, some of the citric acid is neutralized to sodium citrate and the pH of the solution increases. The pH at any point along the titration curve is determined by the ratio of citric acid to citrate. At concentrations typically used in food products, for example, less than about 10% by weight, the pH depends essentially only on the proportion and is approximately independent of the concentration (the pH is affected by ionic strength at concentrations of

20 older buffers).

The amounts of citric acid and sodium citrate at any point on the curve can be calculated from the concentration of sodium hydroxide and the initial concentration of citric acid. The pH curve can then be expressed as a ratio of the concentrations of sodium citrate to citric acid, shown in Figure 1 (b). From this curve, the ratio of sodium citrate: citric acid required for a pH buffer can be obtained

25 desired. Some examples are given in Table 1. The first column is the pH of the desired buffer. The second column shows the ratio of sodium citrate to citric acid read from Figure 1 (b). The next three columns show the composition of the solution that was prepared and the final column gives the pH of the resulting actual solution. In each case, the actual pH is close to the desired pH.

Table 1

pH required

Citrate Na: Citric Acid Na Citrate (g) Citric acid (g) Water (ml) pH measured

4.0

 1,022: 1 10.22 10 250 ml 4.08

4,5

 1,542: 1 15.42 10 250 ml 4.47

5.0

 2,426: 1 24.26 10 500 ml 4.90

5.5

 4,070: 1 40.70 10 500 ml 5.38

30

Example 2: Effect of pH and temperature on fructo-oligosaccharides

Example 2 shows the effect of pH on the hydrolysis of fructo-oligosaccharides during pasteurization. Model mixtures were prepared consisting of 100 g / l of aqueous solutions 100 g / l of oligofructose (Raftilose ™) and inulin (Raftiline ™). A series of aliquots of each mixture was taken and their pH adjusted to values ranging from 3.0 to 5.9 using a citric acid / sodium citrate buffer, as described in example 1. Samples were also prepared. at pH 2.7, using 0.25% citric acid and pH 7.0 (i.e., without added buffer). Samples were heated at 70 ° C for 20 minutes to simulate a normal mixing procedure, quickly heated to 83 ° C for similar pasteurization and then rapidly cooled by rapid cooling on ice. The fructose concentration in each sample was measured using HPLC. In each case, a

Control sample not heated. The resulting amounts of fructose (g / l) are shown in Table 2. Table 2

Oligofructose (g / l)

Inulin (g / l)

pH

not heated heated not heated heated

7.0

 4.7 5.2 0.9 0.9

5.9

 5.0 5.8 1.0 0.9

5.5

 4.9 5.6 1.1 0.6

5.0

 4.9 6.0 1.1 0.7

4,5

 5.0 6.2 1.0 1.3

4

5.0 7.7 1.1 1.8

3

5.6 22.5 0.9 6.8

2.7

 5.4 26.1 1.0 16.6

The oligofructose was Raftilose ™ P95 was supplied by ORAFTI (Tienen, Belgium) and had a moisture content

5 of 3% by weight. On a dry basis, Raftilose ™ consisted of 95% by weight of oligofructose and 5% by weight of sugars (consisting of 3% sucrose, 1% fructose and 1% glucose). The inulin was Raftiline ™ supplied by ORAFTI and had a moisture content of 3.8% by weight. On a dry basis, Raftiline consisted of 92% by weight of fructo-oligosaccharide and 8% by weight of sucrose, fructose and glucose.

A small amount of fructose is present in the unheated solutions of Raftilose and Raftiline. The

10 Table 2 shows that the amount of fructose in the unheated samples did not vary significantly as the pH decreased. In heated samples, the amount of fructose increased slightly as the pH decreased from 7.0 to 4.0. Below pH 4 the amount of fructose increased significantly, demonstrating that oligofructose and inulin had hydrolyzed.

Example 3 - Slush

Example 3 shows granules according to the invention, prepared for the formulation shown in Table 3. Three concentrations of sodium citrate were used: 0.914, 1.64 and 2.75% by weight, resulting in mixtures with the expected pH. of 4.5, 5.0 and 5.5 respectively. A comparative example was prepared using the same formulation but without using a buffer salt (ie, without sodium citrate). To raise the pH to above the level at which hydrolysis takes place, citric acid monohydrate and citric acid present in the juice were also not included

Lemon 20 was neutralized using 1 molar sodium hydroxide (at pH 5.1).

Table 3

Ingredient (% by weight)

Example 3A / 3B / 3C Comparative example

Oligofructose

 7 7

Fructose

5 5

Saccharose

 5 5

Dextrose Monohydrate

4.9 4.9

Sodium citrate

0.914 / 1.64 / 2.75 0

Citric Acid Monohydrate

0.4 0

Lemon Juice Concentrate

0.7 0.7

Lemon / lime flavor

0.3 0.3

Curcumin

 0.03 0.03

Locust bean gum

0.2 0.2

Sodium Hydroxide (1 M)

0 At pH 5.1

Water

Up to 100 Up to 100

Products hailed in the form of poles (approximately 100 ml by volume) in sticks were prepared as follows. The dried ingredients were first mixed with hot water and stirred until completely dissolved. The mixtures were then pasteurized at 83 ° C for 20 seconds, cooled to 18 ° C and the pH of each mixture was measured. In each case the pH was within 0.1 of the target pH. The mixtures were poured into molds submerged in a brine bath at -40 ° C and sticks were inserted when the mixture was partially frozen. After the products had been frozen, they were removed from the molds and stored at 18 ° C before they were tested. Examples 3A, 3B and 3C tasted like fruits and acids, but the comparative example had an tasteless taste, lacking fruit flavor. It was judged that Example 3A (pH 4.5) had the most fruity taste

10 authentic. Example 3C (pH 5.5) had an acceptable fruit flavor; It also had a small but appreciable salt / mineral flavor, which arose from the relatively high buffer concentration. Example 3 shows that using a buffer system according to the invention, it is possible to produce confectionery products with an acid flavor with a pH that prevents the hydrolysis of fructo-oligosaccharides. On the contrary, simply increasing the pH prevents hydrolysis, but the desired flavor is not achieved.

15 Example 4 - Fruit ice cream

Examples 4A and 4B are fruit ice cream formulations according to the invention, shown in Table 4. The formulations have a predicted pH of 4.5 for a 65 ° Brix orange juice concentrate containing 6.1% citric acid .

Table 4

Ingredient (% by weight)

Example 4A Example 4B

Oligofructose

 0 7

Inulin

 8.5 0

Saccharose

 5 5

Sodium citrate

2.35 2.35

Orange Juice Concentrate

25 25

Orange Flavor

0.3 0.3

Locust bean gum

0.25 0.25

Water

Up to 100 Up to 100

Example 5 - Sorbet

Example 5 is a sorbet formulation according to the invention (pH 4.5), shown in Table 5. Table 5

Ingredient (% by weight)

Example 5

Oligofructose

 7

Pineapple juice

75.95

Glucose fructose corn syrup DE 63

8

Corn syrup DE 28

7.15

Sodium citrate

0.85

Locust bean gum

0.3

Guar

0.25

Jelly

0.5

Claims (11)

one.

A frozen confectionery product with a pH of 4 to 6, comprising (by weight of the confectionery product) 212% fructo-oligosaccharides and 0.6-4% of a buffer.

2.

A frozen confectionery product according to claim 1, wherein the buffer comprises a weak acid selected from: citric acid, malic acid, lactic acid, fumaric acid, ascorbic acid, tartaric acid, phosphoric acid or succinic acid and mixtures thereof .

3.

A frozen confectionery product according to claim 2, wherein the buffer comprises the sodium or potassium salt of the weak acid.

Four.

A frozen confectionery product according to claim 3, wherein the buffer comprises citric acid and sodium citrate.

5.

A frozen confectionery product according to claims 1 to 4, wherein the pH is 4.2 to 5.0.

6.

A frozen confectionery product according to claims 1 to 5, wherein the buffer is present in an amount of 0.75 to 3% by weight.

7.

A frozen confectionery product according to claims 1 to 6, which comprises 3-10% by weight of fructooligosaccharides.

8.

A frozen confectionery product according to claims 1 to 7, wherein the fructo-oligosaccharide is selected from: inulin, oligofructose, questose and mixtures thereof.

9.

A frozen confectionery product according to claims 1 to 8, which is a slush, a fruit ice cream, a sorbet or a frozen yogurt.

10.

A frozen confectionery product according to claims 1 to 9 comprising less than 1% by weight protein.

eleven.

A process for manufacturing a frozen confectionery product according to any one of claims 1 to 10, the process comprising the steps of:

(to)

 preparing a mixture with a pH of 4 to 6 and comprising 2-12% by weight of fructo-oligosaccharides and 0.6-4% by weight of a buffer;

(b)

 pasteurize and optionally homogenize the mixture; after

(C)

 freeze and optionally aerate the mixture to produce the frozen confectionery product.