GB2282744A - Ice confections - Google Patents

Ice confections Download PDF

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Publication number
GB2282744A
GB2282744A GB9420387A GB9420387A GB2282744A GB 2282744 A GB2282744 A GB 2282744A GB 9420387 A GB9420387 A GB 9420387A GB 9420387 A GB9420387 A GB 9420387A GB 2282744 A GB2282744 A GB 2282744A
Authority
GB
United Kingdom
Prior art keywords
ice
crystals
sucrose
micron
lactose
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Withdrawn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
GB9420387A
Other versions
GB9420387D0 (en
Inventor
David Hugh Buchanan
Paul Edward Cheney
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
Original Assignee
Unilever PLC
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 filed Critical Unilever PLC
Publication of GB9420387D0 publication Critical patent/GB9420387D0/en
Publication of GB2282744A publication Critical patent/GB2282744A/en
Withdrawn legal-status Critical Current

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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
    • A23G9/32—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
    • A23G9/52—Liquid products; Solid products in the form of powders, flakes or granules for making liquid products ; Finished or semi-finished solid products, frozen granules
    • 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
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate

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)
  • Confectionery (AREA)

Abstract

Microcrystalline sucrose, for example in the form of icing sugar, is added to an ice confection containing milk solids to reduce the lactose crystallisation, ie "sandiness".

Description

ICE CONFECTIONS FIELD OF THE INVENTION This invention relates to ice confections, particularly aerated compositions, containing milk solids. This component may be added to the confection by one of several routes eg as liquid milk, cream, skimmed milk, milk powder and skimmed milk powder. The invention is particularly applicable to ice cream, but is also usable with, for example, ice milks, frozen yoghurts, and frozen custards.
BACKGROUND TO THE INVENTION The milk solids include fat and a number of other components; these will include the milk sugar lactose.
These solids are usually added to ice confections after fat has been removed, that is as milk solids non-fat (MSNF).
The MSNF content of ice confections has an upper limit of about 11% by weight because the lactose tends to crystallise during storage and form crystals of a size detectable by the mouth. This effect, which is often called "sandiness" is particularly noted when a high solids containing sample is subjected to elevated storage temperatures or temperature fluctuations in storage. This upper level of MSNF is dependent on the other components in the confection to some extent.
GENERAL DESCRIPTION OF THE INVENTION The invention provides a route to eliminating or, at least, reducing the effect of " sandiness" by inducing the lactose to crystallise in smaller crystals. This route allows higher levels of MSNF to be incorporated. The invention proposes the addition of sucrose as small crystals (microcrystalline), for example in the form of icing sugar.
These small sucrose crystals are believed to seed the lactose crystallisation so that lactose crystallisation, while not prevented, takes place to give a large number of relatively small crystals, which do not give the sandiness.
Typically form about 0.1t up to about 1% by weight sucrose can be added in this form to an ice confection. Thus sandiness from lactose crystallisation can be reduced using a standard ice confection ingredient.
The effective proportion of the microcrystalline sucrose, ie having at least 90% by volume below 200 micron, will depend on the components used in the ice confection and the processing conditions. Thus the sucrose crystals must be large enough to survive processing but small enough to avoid sensory detection. A restriction to the use of large crystals is that a larger weight percentage must be added to obtain the appropriate number of sites for lactose crystallisation. The crystals must be small enough to provide sufficient sites.
SPECIFIC DESCRIPTION OF THE INVENTION Examples of the invention will now be given to illustrate but not limit the invention.
Ice premixes were manufactured with the composition: MSNF (skim milk powder) 20% double cream (48% fat) 26% sucrose 10% Levels of icing sugar, ie finely milled sucrose, of 0k, 0.25% and 0.5k by weight were added to the premix prior to freezing. A portion of each mix was frozen 2 hours after seed addition and the remainder frozen after 24 hours storage at 50C. The products were stored at -100C to encourage growth of lactose crystals. The icing sugar used is marketed by Tate & Lyle of England. The volume distribution of the icing sugar was measured using a Malvern Mastersizer. The material had a distribution peak at 80 micron. 25% by volume was below 35 micron, 50% below 70 micron and 75% below 100 micron. There was thus a very high number proportion of particles below 5 micron ie about 95%. 80% by volume were between 30 micron and 200 micron.
The product was examined by microscope after 2 and 8 weeks storage. It was seen the addition of sucrose seeds gave smaller crystals than the product containing none. 0.5t seed gave smaller crystals than 0.25% loading.
Seeded ice creams were tested on a trained sensory panel after 5 weeks storage. The seeded products gave lower sandiness scores than the 0% seed sample with 0.5t seed having a lower score than 0.25%. It was found the period between seed addition and freezing had no effect upon the sensory or the microscope results.

Claims (3)

1. An ice confection containing milk solids and a level of microcrystalline sucrose sufficient to reduce the growth of lactose crystals.
2. An ice confection containing milk solids at a level of at least about 11% by weight.
3. An ice confection containing from about 0.1 to about 1% by weight of microcrystalline sucrose.
GB9420387A 1993-10-11 1994-10-10 Ice confections Withdrawn GB2282744A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP93308094 1993-10-11

Publications (2)

Publication Number Publication Date
GB9420387D0 GB9420387D0 (en) 1994-11-23
GB2282744A true GB2282744A (en) 1995-04-19

Family

ID=8214569

Family Applications (1)

Application Number Title Priority Date Filing Date
GB9420387A Withdrawn GB2282744A (en) 1993-10-11 1994-10-10 Ice confections

Country Status (1)

Country Link
GB (1) GB2282744A (en)

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2191676A (en) * 1986-06-19 1987-12-23 Franesk Limited Ice-cream formulation

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2191676A (en) * 1986-06-19 1987-12-23 Franesk Limited Ice-cream formulation

Also Published As

Publication number Publication date
GB9420387D0 (en) 1994-11-23

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Legal Events

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WAP Application withdrawn, taken to be withdrawn or refused ** after publication under section 16(1)