GB2448497A

GB2448497A - A dry composition for forming into a meringue or a frozen dessert

Info

Publication number: GB2448497A
Application number: GB0707335A
Authority: GB
Inventors: Chhagan Govindbhai Patel; Hemant Chhaganbhai Patel
Original assignee: PERFECT POLYMERS SYSTEMS Ltd
Current assignee: PERFECT POLYMERS SYSTEMS Ltd
Priority date: 2007-04-17
Filing date: 2007-04-17
Publication date: 2008-10-22
Also published as: GB0707335D0

Abstract

The invention relates to a dry composition for forming into a meringue or a frozen dessert comprising a foaming agent which comprises or consists of at least one non-ionic cellulose ether and at least one hydrocolloid as a foam stabiliser. The non-ionic cellulose ether may be methylcellulose, hydroxylpropyl cellulose, ethylmethyl cellulose or hydroxylpropyl methylcellulose and mixtures thereof. The hydrocolloid may be a gum such as gum Arabic. Further aspects relate to a meringue, a frozen dessert and a process for forming the meringue and the dessert.

Description

Food Products The invention relates to a dry composition for forming

into a meringue or a frozen dessert, a meringue and a frozen dessert as well as to a process for forming the meringue and a process for forming the frozen dessert.

Meringue is a type of dessert, originating from France and traditionally made from whipped egg whites and castor sugar. Some meringue recipes call for adding a stabilising agent such as cream of tartar. Meringues are often flavoured with a small amount of essence, e.g., almond or coconut, or most commonly, vanilla.

They are very light and airy and extremely sweet.

In an Italian meringue, a hot sugar syrup is whipped into softly whipped egg whites till stiff This type of meringue is safe to use without cooking. It will not deflate for a long while and can be either used on pies and baked Alaska, or spread on a sheet and baked for meringues.

Meringues used like cookies are baked at a very low heat for a long time as they can be left in a gas oven for long periods of time after the cooking is done. They are not supposed to be browned at all, but they need to be very crisp and dry.

Cooked meringue cannot be refrigerated or it will become soggy. They will keep for at least a week if stored in an airtight container.

Meringue can be used as the basis for various other desserts including angel food cake, paviova, Baked Alaska, and lemon meringue pie. In these cases, the meringue may be cooked at a higher temperature for a shorter amount of time, resulting in a soft meringue with slightly browned peaks on top.

The listing or discussion of an apparently prior-published document in this specification should not necessarily be taken as an acknowledgement that the document is part of the state of the art or is common general knowledge.

Since fat interferes with the formation of traditional meringues and clings to plastic, it is therefore preferable to use a glass or stainless steel bowl to produce such meringues. Egg yolks also contain fat so none of the yolk should be present in egg whites Adding a small amount of acid, such as cream of tartar, lemon juice or vinegar, stabilizes egg whites and allows them to reach their full volume and stifThess. It does this by making the egg coagulate faster. The natural acid on the surface of a copper bowl achieves the same result.

Egg whites beaten without sugar will not peak as firmly as those with sugar.

Sugar also serves as a whipping aid to stabilize beaten egg foams, which are essentially a delicate protein network.

Some of the drawbacks of traditional meringues are: * Meringue weeping -The reason meringues weep is that they are undercooked on the bottom, and some of the moisture that is held in suspension in the egg foam seeps out on baking; * Meringue hollow interior -Using traditional methods meringues are produced that have a heavy base where the castor sugar has settled with an empty space inside forming above it inside the meringue shell; * Meringue fragility -Meringues made using traditional methods are very fragile leading to breakages on transportation and handling; * Cannot use fats -Using traditional methods flavoured meringues containnig fats can only be made by adding fat / flavour separately at the end and quickly baking the meringue before it collapses; * Since meringues are made from animal protein vegans cannot eat them thus cutting a market segment off from these desserts; * Concern regarding using raw eggs (a possible route for pathogens).

* In general, worry over pathogens, seasonal availability of egg whites and their quality, temperature control (i.e. making sure egg whites are at room temperature), separation issues (removing egg yolks and keeping egg whites).

Meringue powders are available which can be added to water, whisked and combined with sugar. They have the disadvantage that you cannot add fats at the initial stage and they still contain egg so are not suitable for vegans.

The value of the ice cream market in the UK has been estimated to be about 1208 million with a yearly growth of 2.9% in 2004. Of this, home ice cream accounts for about 50% of the total market, wrapped/impulse, i.e., bar and blues account for about 25% of the market and scooping about 6% of the market while soft mix accounts for the remaining.

The increased demand for healthy food products has hampered growth and even luxury desserts have struggled to maintain their market share.

Traditional ice cream is considered to be unhealthy because of the high levels of sugar-based calories and saturated fat, which has been associated with raising the levels of cholesterol and increasing the risk of heart disease. Ice cream manufacturers around the world have been looking for fat and sugar alternatives to address these health concerns. Food manufacturers in Europe have cut the total fat content in ice cream to an average of 8 percent from about 12 percent five years ago in response to studies that listed the dessert amongst unhealthy foods.

Hence, a problem regarding traditional ice creams is the sugar and/or the saturated fat levels. Sorbet is one example of a frozen dessert that is low in calories.

People are willing to eat low-fat products but they often do not want to sacrifice the taste of products containing higher levels of fat. Products are available that contain half the fat of a standard product and 30 % fewer calories. There remains, however, the need for healthier alternatives to traditional ice cream.

In a first aspect, the invention provides a dry composition for forming into a meringue or a frozen dessert comprising: a foaming agent which comprises or consists of at least one non-ionic cellulose ether; and at least one hydrocolloid as a foam stabiliser.

In another aspect the invention provides a meringue comprising a foaming agent which comprises or consists of at least one non-ionic cellulose ether; and at least one hydrocolloid as a foam stabiliser.

In a still further aspect, the invention provides a process for forming a meringue according to the invention comprising: combining the dry composition according to the invention with a liquid and optionally sugar to form a mixture.

In a further aspect, the invention provides a frozen dessert comprising: a foaming agent which comprises or consists of at least one non-ionic cellulose ether; and at least one hydrocolloid as a foam stabiliser.

In a yet further aspect, the invention provides a process for forming a frozen dessert according to the invention, which comprises combining the dry composition according to the invention with a liquid.

The invention can be considered to relate, at least in part, to the finding that using a low viscosity non-ionic cellulose ether, as defined herein, as the primary foaming agent (i.e., foam forming agent or substance which is capable of forming a foam) can provide a meringue which does not have at least some of the above disadvantages of traditional meringues, preferably none of the disadvantages.

Surprisingly, the use of non-ionic cellulose ethers can avoid the formation of bubbles that are too big and collapse during meringue formation. In other words, the foam produced using non-ionic cellulose ethers can have a relatively high density compared to traditional meringue foams.

The term "foam", as used herein, is not intended to include marshmallow-type structures, i.e., which have resilience and/or elasticity and/or memory. In one aspect, the foams of the Invention can be formed into shapes such as peaks, which have a distinct lifetime such that they can be retained by baking and/or freezing. Thus, the foams of the invention can be shaped and piped, for example.

In one embodiment, the at least one non-ionic cellulose ether comprises, for example, greater than 50 wt.%, based on the total weight of foaming agent, such as, for example, greater than 60 wt.%, 70 wt.%, 80 wt.%, 90 wt.%, 95 wt,%, or 98 wt.%, for example from 60 to 99 wt.%, 75 to 95 wt.%, or 85 to 90 wt.% non-ionic cellulose ether as the foaming agent. In a preferred embodiment of the invention, the foaming agent consists essentially of the at least one non-ionic cellulose ether as defined in any of the embodiments herein.

In one embodiment of the invention, the dry composition comprises substantially no egg protein, such as egg albumin, for example dried egg albumin. In particular, the dry composition may comprise substantially no egg protein, as defined above, as the foaming agent. By "substantially", it is intended to mean that the amount of egg protein present in the dry composition is preferably less than 10 wt.%, such as less than Swt.%, 2 wt.%, 1 wt.%, O.lwt. %, or 0.01 wt.%, based on the total weight of the composition. It is preferred that the amount of egg protein is about 0 wt.% based on the total weight of the composition and as the foaming agent.

The meringues according to the invention and that can be produced from the dry composition according to the invention can provide several advantages over traditional meringues and meringue powders. The meringues according to the invention may be solid, light meringues with substantially no large cavities found inside the meringue shell (i.e., which have a diameter of greater than 1 mm, such as greater than 2, 4 or 5 mm). Instead a whole consistent, homogeneous or uniform meringue may be formed, preferably with no heavy base. The meringues according to the invention may not be as fragile as those made using traditional methods so they can be more resistant to breakage during handling and/or transportation. In certain embodiments, the meringues of the invention can be suitable for vegans since they do not need to contain any animal protein. Also the meringues according to the invention can be more stable to acid. Citrus flavoured meringues are now possible, unlike with the traditional meringues.

The meringues according to the invention can also be more stable than those made by traditional methods. Thus, after foaming they can resist deflation for a longer period of time (such as twice as long, preferably three times as long as those made by traditional methods) and may not be dependent for foaming success on weather conditions as egg whites can be.

The frozen dessert product according to the invention has all the eating quality of traditional ice cream but may be virtually sugar free (i.e., sugar comprises less than 10 wt.%, 5 wt.%, 2 wt.%, 1 wt.%, or 0.1 wt.%, preferably about 0 wt.% based on the total weight of the dessert) andlor may be fat free or a trace of the fat (i.e., fat comprises less than 10 wt.%, 5 wt.%, 2 wt.%, I wt.%, or 0.1 wt.%, preferably about 0 wt.% based on the total weight of the dessert, such as less than 0.25 wt.%) and/or may also have virtually no calories, as defined herein.

The term "dry" as used herein in relation to the composition is intended to mean that the composition according to the invention typically comprises less than 10 wt.% water based on the total weight of the composition, preferably less than 5 wt.%, more preferably less than 2 wt.%, most preferably less than I wt.%. In one embodiment of the mvention, the term "dry" indicates that the water content is less than 0.5 wt.%, such as about 0 wt.% water.

In a preferred embodiment of the invention, the dry composition is in the form of a substantially dry powder, preferably a free-flowing solid, such as a powder. The composition is preferably water soluble in one embodiment, i.e., preferably has a solubility of at least 0.lg/L, such as about 1 to 100, preferably 10 to 50 g/L in water at 20 C.

The dry composition of the invention can be formed into a stable foam following the addition of a liquid, such as water, to form a mixture and the incorporation of air into the mixture, such as by whisking, whether by hand or by a machine. By the term "stable foam", it is intended to mean that the structural integrity of the foam can be maintained at room temperature (for example, 0 C to 40 C, preferably 10 C to 30 C at atmospheric pressure (about I bar)) for at least 30 seconds, for example, at least 1 minute, such as, at least 5 minutes, preferably at least 10 minutes. The stable foam can then be baked, to form a meringue, or frozen, to form a frozen dessert.

Without wishing to be bound by theory, the foaming agent can be considered to have film-forming properties that help maintain the structural integrity of the foam arid the baked or frozen meringue. In the dry composition of the invention, the viscosity of the at least one non-ionic cellulose ether and/or at least one hydrocolloid is such that it is capable of forming a foam, for example from a I wt.% or 2 wt.% solution of the ether in a liquid, such as water. Suitable concentrations of the ether and/or hydrocolloid in an aqueous solution, such as water, according to the invention are, for example, 5 g/L to 30 gIL, preferably 10 g/Lto2Og/L.

In one embodiment of the invention, the viscosity of the food-acceptable non-ionic cellulose ether and/or at least one hydrocolloid (measured as a 1.0 to 2.0 wt.% aqueous solution at 20 C, preferably according to the USP measuring method) is less than about 350 cP, such as from about 5 to 275 cP, preferably from about 10 to 250 cP, more preferably from about 20 to 200 cP, most preferably from about to 175 cP, such as from about 40 to 150 cP, for example, about 45 to 100 cP.

Advantageously, the at least one non-ionic cellulose ether and/or at least one hydrocolloid has a viscosity of from about 5 to about 300 cP, such as from 25 to cP, preferably from about 15 to about 50 cP, such as from 20 to 40 cP, measured as a 2.0 wt.% aqueous solution at 20 C, preferably according to the USP measuring method.

The methoxyl content of the non-ionic cellulose ether is preferably 0 to 35 wt.%, more preferably from 15 to 30 wt.%. The hydroxypropyloxy content of the non-ionic cellulose ether is preferably from 0 to 15 wt.%, more preferably from S to 12 wt.%.

In one embodiment of the invention, the non-ionic cellulose ether is water-soluble and is preferably denved from pulp, such as natural pulp. Suitable non-ionic cellulose ethers can be produced from pulp that has been treated with caustic soda to obtain alkali-cellulose, which is estenfled with, for example, methyl chloride or with, for example, the combination of methyl chloride and propylene oxide at high temperature.

In one embodiment of the invention, the non-ionic cellulose ether is selected from one or more of methylcellulose, hydroxypropyl cellulose, ethylmethyl cellulose, or hydroxypropyl methylcellulose and mixtures thereof. A mixture of two, three or four non-ionic cellulose ethers may be used but it is preferred that one or a mixture of two are used. In a preferred embodiment, the non-ionic cellulose ether is water-soluble methylcellulose. Such cellulose materials can, for example, be obtained from the Dow Chemical Company under the trade name Methocel.

In one embodiment of the invention, the non-ionic cellulose ether is selected from methylcellulose, hydroxypropyl cellulose, ethylmethyl cellulose or hydroxypropyl methylcellulose and mixtures thereof.

Hydroxypropyl cellulose is commercially available from, for example, Hercules or Aqualung. Commercially available viscosities are 5, 15, 50, 100 and 300 cP. Other viscosities can be obtained by mixing commercially available viscosities and/or by dilution.

In one embodiment, the non-ionic cellulose is methylcellulose comprising cellulose fibres. Preferably, it is a blend of methylcellulose and cellulose fibres.

This is commercially available as Macromole 021.

In particular, Methocel A (methylcellulose; having the "E number" E461), Methocel E, F and K (hydroxypropyl methylcellulose; having the "E number" E464) can be obtained from the Dow Corning Chemical Company.

Another preferred non-ionic cellulose ether for use in the invention is that known by the trade name Metolose. Metolose is soluble in water, whereas pulp, the source of metolose, is not. Metolose can be obtained commercially from the Shin-Etsu Chemical Company Ltd. Metolose consists of methylcellulose and hydroxypropyl methylcellulose or hydroxypropyl mcthylcellulose and is available in several different grades having differing viscosities.

The non-ionic cellulose ether is preferably present in the dry composition of the invention in an amount of from about I to 80 wt.% based on the total weight of the composition, more preferably from about 5 to 70 wt.%, most preferably from about 30 to 60 wt.%, such as from 40 to 50 wt.%. Alternatively, the ether may be present in an amount of from 2 to 20 wt.%, such as, for example, from 5 to 10 wt%.

In one embodiment, the non-ionic cellulose ether is present in the meringue or frozen dessert in an amount of from 0.1 to 5 wt.% based on the total weight of the meringue or dessert, preferably in an amount of from 0.5 to 1 wt.%. In one embodiment of the invention, the amount of non-ionic cellulose ether is less than 1 wt,%.

The dry composition and particularly the frozen dessert according to the invention preferably comprises a hydrocolloid. This may be any hydrocolloid that, in combination with the at least one non-ionic cellulose ether, forms a stable foam as defmed herein. Without wishing to be bound by theory, the hydrocolloid can be considered to stabilise the foam by protecting the film in the bubbles that constitute the foam through an interaction between the hydrocolloid and the ether.

In a preferred embodiment of the invention, the hydrocolloid is water-soluble, i.e., preferably the hydrocolloid can dissolve to form an aqueous solution containing the hydrocolloid at a concentration of at least 0.Olg/L water, preferably 0. lg/L, such as up to 40 wt.%, for example, up to 30 wt.% based on the total weight of the water, at a temperature of 20 C. The gum preferably has a low viscosity. The viscosity of the gum may be as defmed above for the non-ionic cellulose ether.

In one embodiment of the invention it is preferred that the hydrocolloid is not one or more of gum tragacanth, guar or guar derivatives, or xanthan gum.

In one embodiment, the at least one water-soluble hydrocolloid is a gum. Suitable gums include, for example, gum arabic, carrageenan, carob seed gum, gellan gum, curdlan gum, karaya gum, konjac gum, cold water soluble locust bean gum.

Preferably, the gum is gum arabic.

Gum Arabic is prepared from an exudate from the stems and branches of sub-Saharan Acacia Senegal and Acacia seyal. Gum Arabic is a complex and variable mixture of arabinogalactari oligosaccharides, polysaccharides and glycoproteins. It is readily water soluble to give relatively low viscosity Newtonian solutions even at high concentrations (20-30 % wt!wt).

The gum is preferably present in the dry composition of the invention, as defined in any of the aspects and embodiments herein, in an amount of from about 1 to 5 wt.% based on the total weight of the composition, more preferably from about 10 to 25 wt.%, most preferably from about 20 to 35 wt.%, such as from 40 to 45 wt.%.

In one embodiment, the gum is present in the meringue or frozen dessert in an amount of from 0.1 to 5 wt.% based on the total weight of the food product, preferably in an amount of from 0.5 to I wt.%. In one embodiment of the invention, the amount of gum comprises less than I wt.%.

The weight ratio of non-ionic cellulose ether to hydrocolloid may preferably be from 3:1 to 1:3, more preferably from 2:1 to 1:2. In a particularly preferred embodiment of the invention, the weight ratio is about 2:1 to 1:1.

In a further embodiment of the invention, the dry composition as defined herein in any of the aspects and embodiments, further comprises a polysaccharide, which is preferably water soluble, as defined herein. The polysaccharide preferably has a sweetening effect, preferably less than, for example, sucrose, glucose and dextrose. A preferred example of a polysaccharide is a dextrin, such as for example, maltodextrin. The polysaccharide can be derived from any starch, such as corn, barley or wheat. Preferably, the polysaccharide is derived from corn.

Wheat and barley derived maltodextrin can contain traces of gluten and this makes them unsuitable for coeliacs.

In one embodiment of the invention, the polysaccharide is present in the dry composition of the invention in an amount of from about 30 to 95 wt.% based on the total weight of the composition, more preferably from about 50 to 90 wt.%, most preferably from about 70 to 85 wt.%.

In a further embodiment of the invention, the polysaccharide is present in the meringue or frozen dessert of the invention in an amount of from about 10 to 50 wt.% based on the total weight of the composition, more preferably from about 15 to 40 wt.%, most preferably from about 20 to 30 wt.%.

In another embodiment of the invention, dextrose may be used instead of the polysaccharide in the amounts as defined above.

The dry composition according to any of the above aspects and embodiments may also comprise sugar, such as castor sugar, for example in the form of sucrose and/or glucose, an oligosaccharide, such as oligofructose, and/or an artificial sweetener. The artificial sweetener is preferably stable to at least 80 C. Suitable examples of artificial sweeteners include aspartame K or saccharin. The amount of sugar, oligosaccharide or artificial sweetener is preferably from 0 to 5 wt.% based on the total weight of the composition, more preferably from I to 4 wt.%. The preferred maximum amount of sugar, oligosaccharide and/or sweetener in the dry composition is about 5 wt.%.

In a preferred embodiment of the invention, the dry composition comprises substantially no sugar or artificial sweetener (such as less than 5 wt.%, 2 wt.%, I wt.%, or 0.1 wt.%, preferably about 0 wt.%).

With traditional meringues, the addition of fat before foaming (whisking) results in the foam bubbles bursting and the meringue collapses during baking. It has been found that fat can be added to the dry composition of the invention and that this does not substantially impact on the stability of the foam formed. The dry composition and the meringue of the invention is preferably fat tolerant.

In a further embodiment, the dry composition according to any of the above embodiments or aspects comprises fat and/or a fat-containing material. Typical examples of fat-containing material include: fruit including berries such as strawberries, raspberries and blueberries; chocolate, such as in the form of chocolate powder, for example cocoa powder, or, for example, cooking chocolate; nuts, such as ground nuts, for example ground almonds, walnuts, pecan nuts, peanuts and desiccated coconut; marzipan; and/or milk or milk isolates including fat components and mixtures thereof.

The fat and/or fat-containing material is preferably present in the dry composition of the invention, as defined in any of the aspects and embodiments herein, in an amount of from about I to 20 wt.% based on the total weight of the composition, more preferably from about 5 to 15 wt.%, most preferably from about 8 to 12 wt.%.

As well as the above components, further optional components that can be present in the compositions, meringues and frozen desserts of the invention include flavouring agents, flavour enhancing agents, such as citric acid, colouring agents, such as beta carotene, for example E160(a) to provide a red colour, and pH adjusting agents, such as citric acid. Suitable flavourings agents include, for example: chocolate, strawberry, vanilla, citrus, blueberry, pineapple, pear, cherry, orange, lemon, raspberry, honey, banana and apple.

The optional components can be present in the dry powder, meringue or dessert in an amount of from 0.01 to 20 wt%, preferably from I to 10 wt.%.

In one embodiment, the invention provides a dry composition, according to any of the above embodiments, comprising: at least one non-ionic cellulose ether, as defined above, preferably in an amount of from 60 to 10 wt.% based on the total weight of the composition, more preferably from40to5wt.%; a water-soluble hydrocolloid, as defined above, preferably in an amount of from to 5 wt.%, more preferably from 20 to 5 wt.%; and a polysaccharide or dextrose, as defined above, in an amount of from 0 to 85 wt.%, more preferably from about 20 to 80 wt.%, most preferably from about 40 to 75 wt.%; and further components, as defined above, in an amount of 0 to 30 wt.%, preferably 5 to 20 wt.%.

In another embodiment, the dry composition, as defined in any of the above embodiments, further comprises an artificial sweetener, as defined above, and/or a protein. In particular, it has been found that in sugar-free meringues the characteristic firmness and/or crispiness may be less than optimum and as desired by the consumer. The firmness and/or crispiness can be increased by the addition of relatively small amounts of protem. Suitable proteins include animal, milk and/or vegetable proteins. It is preferred that the proteins are not denatured. The protein may be, for example, a protein isolate, such as milk or soya isolate, or egg protein, such as egg white or yolk.

Suitable (preferably non-foaming) amounts of protein may be from I to 10 wt.%, preferably from 4 to 8 wt.% based on the total weight of the dry composition.

In one embodiment, the dry composition according to the invention may be adapted for use by diabetics, vegans, vegetarians, dietetics or coeliacs and the components adjusted accordingly. Thus, the compositions adapted for diabetics may be substantially sugar-free. The compositions for vegans and vegetarians may be substantially free of animal material.

The dry composition according to the invention is in the form of a solid and suitable for packaging as such. It is preferred that the composition is in the form of a substantially dry powder that may be free flowing. The powder may be made according to any of the methods known in the art, including simple mixing of the components.

One advantage of the dry composition according to the invention is that as a dry powder it can be used as and when needed so there is no wastage and money is saved. The composition can be provided in plastic flat resealable flat packs that can be easily stored even in areas where space is at a premium. The dry composition also does not require temperature control storage unlike liquid egg white nor does it require thawing unlike frozen egg white. The composition can also avoid issues of seasonal availability and quality of eggs and may also provide more economical meringues or desserts. The dry composition of the invention can also produce consistent results for meringue production. Furthermore, since it is tolerant to fats, it is possible to produce chocolate meringue, marzipan meringue or fruit flavoured meringue using the dry composition according to the invention.

The dry compositions according to the invention can also avoid concerns about pathogen or bird flu virus. The compositions can be wheat free so may be suitable for coeliac sufferers. Furthermore, the compositions can be produced in sugar-free versions that will be suitable for diabetics.

In a preferred embodiment, a meringue is formed from the dry composition according to any of the above embodiments. In particular, the meringue may comprise any of the components specified above, as defined in any of the above embodiments. The specific components may of course depend on the needs of particular consumers.

In view of the fat tolerance of the compositions there is no particular need to avoid the use of plastic or wooden apparatus or to use copper mixing apparatus to form a meringue. However, they can all be used. The composition can be added to a liquid, such as water or milk (the milk may be full-fat, skimmed or semi-skimmed and may be obtained from a lactating mammal such as a cow, sheep or goat or may be soya milk) and then foamed, for example whisked, to form a meringue. Instead of the difficulty often encountered when whipping up fresh egg whites to form meringues, the drycomposition according to the invention provides a simple and easy way to make novelty meringues such as fruit flavoured meringue, chocolate meringue or marzipan meringue.

In one embodiment, a process for forming a meringue comprises combining a dry composition as defined in any of the embodiments herein with a liquid, such as water or milk (the milk may be full-fat, skimmed or semi-skimmed and may be obtained from a lactating mammal such as a cow, sheep or goat or may be soya milk), the liquid preferably at a temperature of from 5 to 3 0 C, such as 10 to 20 C, and optionally sugar to form a mixture. The dry composition can be produced, for example, by mixing the dry components. A preferred weight ratio of the liquid to dry composition is about from 15:1 to 1:1. Preferably the weight ratio of liquid to dry composition is about 1 0:1 to 5:1, such as 8:1. The mixture of liquid and dry composition, both as defined herein, may be foamed or aerated (i.e., air is mcorporated into the mixture) using, for example, a mechanical whisk, although other means could be used to form a foam for baking.

Typically the mixture is aerated until foamed, preferably whisked, for example for about I to 60 minutes, preferably 10 to 30 minutes. Optionally, additional sugar (for example, castor sugar) and/or polysacchai-ide is combined with an initial foam, with preferably further mixing (preferably at a lower speed compared to the initial foaming step) over a period of, for example, about 1 to 60 minutes, such as 5 to 20 minutes. The weight or volume ratio of sugar to the liquid is preferably from 1.5:1 to 1:1.5, more preferably about 1:1. The sugar helps thicken the initial foam. A thickened foamed mixture is formed following the aeration step.

The thickened foam is optionally further aerated, for example whisked, for, for example a further 1 to 20 minutes, for example, at the same speed as the initial foaming. The foamed mixture can be, for example, piped or shaped. The foamed mixture can be baked to form a meringue. Typical baking conditions are 60 to 100 C for 2 to 5 hours, preferably 75 to 90 C for 3 to 4 hours.

In one embodiment of the process of the invention, an oligosaccharide, such as, for example, oligofructose or fi-ucto-oligosaccharides, is/are substituted for the bulk of the sugar (or sucrose). The oligosaccharide can be used to produce a "sugar free meringue". It is preferred that when an oligosaccharide is used instead of a sugar that the meringue also comprises an artificial sweetener, as defined in any of the above embodiments. The sweetener may be added to the initial foam with the oligosaccharide.

Preferred weight ratios of the oligosaccharide to liquid, such as water or milk, in the above process are from 1:3 to 3:1, more preferably from about 2:3 to 3:2, such as about 2:3.

The water content of the meringue, as baked, is preferably about I to 10 wt.%, more preferably from 2 to 4 wt.% based on the total weight of the meringue. The amount of oligosaccharide, as defined herein, in the meringue or dessert is preferably about 40 to 80 wt.%, based on the total weight of the meringue or dessert, more preferably 50 to 70 wt.%. When oligosaccharide is present in the meringue or frozen dessert, the amount of sugar, as defined herein, may be less than 1 wt.% or 0.1 wt.% thus making the product suitable for dietetic use. In other cases, the amount of sugar may be up to about 95 or 98 wL%, such as from 50 to wt.%, for example 60 to 85 wt.%. The amount of sweetener, as defmed above, in the meringue or dessert is preferably 0 to 10 wt.%, more preferably from 2 to 8 wt.% based on the total weight of the meringue or dessert. The amount of fat-containing material, as defined above, in the meringue or dessert may be from 0 to S wt.%, preferably from 0.01 to I wt.%, such as 0.1 to 1.0 wt.%. The amount of protein, as defined above, in the meringue or dessert may be from 0 to wt.%, preferably from 2 to 8 wt.%, such as about 5 wt.%.

The process in any of the above embodiments may also be varied when oligosaccharide is used, such that for example about 30 to 80%, preferably 50 to 70% of the total amount of polysaccharide (e.g., maltodextrin) included in the meringue is added to the mixture after the dry composition has been initially foamed. In other words, the maximum amount of polysaccharide in the dry composition may be about 85 wt.%. in this embodiment of the invention, the weight ratio of oligosacchaiide to polysaccharide and sugar is preferably from 6:1 to 2:1, morepreferably from 4:1 to 3:1.

Using the same material as that used to make meringue it is possible to produce a frozen dessert, for example a low fat/low sugar frozen dessert.

The frozen dessert according to the invention can be made in the same way as the meringue, up to the step of baking. Preferably the dessert is a calorie-free dessert (i.e., preferably comprises less than 300 calories, less than 200, more preferably less than 100, most preferably less than 50 or 10 calories, such as about 0 calories, for example per 100 g serving). In the case of the frozen dessert, the thickened or whipped foam is not baked but mstead is frozen. The thickened foam can be frozen using, for example, dry ice or a traditional freezer or using an inert liquid gas, such as liquid nitrogen. Preferably, the thickened foam is frozen at a temperature of about 0 to -100 C, such as from about -5 to about -40 C.

Unlike ice cream, the frozen dessert of the invention does not require complex, specialised machinery or processes (such as ageing) and can be convenient and easy to manufacture. In particular, the frozen dessert has a creamy mouthfeel and can be spooned straight from the fridge (-20 C). The eating quality is excellent with varieties including chocolate flavour, strawberry flavour and other fruits.

In an alternative aspect of the invention, a dry composition for forming a meringue or a frozen dessert comprises a film-forming agent, such as a cellulose derivative selected from, for example, at least one non-ionic ce]lulose ether or carboxymethylcellulose (CMC) in the amounts defined herein for the ether.

Further components can be present in the dry composition and they can be as for the dry composition according to a first aspect defined herein. This further composition for forming a frozen dessert or meringue optionally comprises a hydrocolloid as defined herein. The dry composition, however, may or may not comprise a protein isolate. When the liquid with which the dry composition is to be combined is milk, as defined above (i.e., the milk may be full-fat, skimmed or semi-skimmed and may be obtained from a lactating mammal such as a cow, sheep or goat or may be soya milk) the protein in the milk may suffice to form a consumer acceptable product in terms of mouthfeel, appearance and texture.

Unexpectedly, it has been found that mixtures of milk and cellulose derivatives, such as non-ionic cellulose ethers and CMC, can be foamed, for example by whipping. The hydrocolloid andlor protein can be omitted from the dry composition according to this aspect since it is not essential for the dessert to be crispy in the same way as the meringue and protein in the milk may suffice to achieve this in any case. Thus, the invention also relates to a frozen dessert or a meringue comprising a food-acceptable cellulose derivative, such as a non-ionic cellulose ether or CMC and milk, preferably fat-free milk. The milk may be full-fat, skimmed or semi-skimmed and may be obtained from a lactating mammal such as a cow, sheep or goat or may be soya milk.

The water content of the frozen dessert according to the aspects of the invention is preferably about 30 to 60 wt.% more preferably from 40 to 55 wt.%. The amount of oligosaccharide, as defined herein, in the dessert is preferably about 0 to 35 wt%, based on the total weight of the dessert, more preferably 15 to 25 wt.%.

When oligosaccharide is present in the frozen dessert, the amount of sugar, as defined herein, may be less than I wt.% or 0.1 wt.% thus making the product suitable for dietetic use. In other cases, the amount of sugar may be up to about 60 wt.%, such as from 20 to 40 wt.% or 30 to 35 wt.%. The amount of sweetener, as defined above, in the dessert is preferably 0 to 15 wt.%, more preferably from 2 to wt.% based on the total weight of the dessert. The amount of fat-containing material, as defined above, in the dessert may be from 0 to 5 wt.%, preferably from 0.01 to I wt.%, such as 0.1 to 1.0 wt.%. The amount of protein, as defined above, in the dessert may be from 0 to 10 wt.%, preferably from 2 to 8 wt.%, such as about 5 wt.%.

In one embodiment, a process for preparmg the frozen dessert comprises combining a dry powder composition according to any of the above embodiments of the invention with a liquid such as water or milk, for example soya milk, full cream milk or semi-skinmed milk, or fat-free milk obtained from, for example, cows, sheep or goats. The process can be carried out in the same way as for the meringue up to but not including the step of baking.

Preferably the liquid, such as water, is at a temperature of less than 15 C, such as less than 5 C or about 2 C to 15 C. The preferred weight ratio of dry powder composition to liquid is from about 15:1 to about 3:1, preferably from about 10:1 to about 6:1, more preferably about 10:1 or about 7:1. Preferably, air is incorporated into the mixture (i.e., aeration) to form an aerated mixture such as a foam. This may be achieved by, for example, whipping for about I to 4, preferably 2 to 3 minutes (using an electric whisk, for example) to form an initial mixture which has an increased volume, for example, by about 50 to 200%, such as about 100%. Optionally, further components are added to the initial mixture in a weight ratio of about 2:1 to 1:2 to the liquid, preferably about 0.5 or 1 to 1. The initial mixture, preferably including optional components, may be further aerated for example for 2 to 6 minutes, such as about 3 minutes (using an electric whisk, for example) to form a fmal aerated mixture. The aerated mixture is frozen. It can preferably be scooped out, placed in a suitable container and frozen, for example at about -20 C to -60 C, such as about -40 C, to produce the frozen dessert.

Additional components, such as seeds or fibrous material may be added to the mixture prior to scooping out.

The frozen dessert in any of the above embodiments can comprise optional components such as, for example, one or more of an oligosaccharide, such as, for example, oligofructose, a polysaccharide, such as maltodextrin, andlor sucrose.

The weight ratio of oligosaccharide to polysaccharide and sucrose is preferably 4:1, more preferably 3:1, most preferably about 2.5:1. Artificial sweetener and fibre may also be added to the dessert.

The frozen dessert may comprise a flavouring agent. Preferred flavourings in the dessert include, for example, chocolate and strawberry although other flavours may also be used, including nut and coconut flavounngs. The frozen dessert may also comprise seeds, such as tukmaric seeds, and fibrous material, preferably water soluble fibrous material, which can preferably act as a laxative. The seeds and fibrous material may be present in the dessert in an amount of from 0 to 40 wt.%, preferably 10 to 30 wt.%.

Suitable water soluble fibrous materials include, for example, Oligofructose mixture, such as can be obtained from Orafti, and polydextrose, which can be used as a sugar and fat replacer, and in low-calorie foods (it is 1 K cal per gram).

Polydextrose is also low-glycaemic, making it useful in foods marketed as low on the glycaemic index. Polydextrose is a multi-purpose additive synthesized from dextrose, plus about 10 percent sorbitol and 1 percent citric acid. Its E number is E1200 and it can be obtained commercially from companies such as Danisco and Tate & Lyle. Oat Bran Concentrate, which contains beta gluten soluble fibre, is also suitable and can be sourced from Natureal.

in one embodiment, the frozen dessert comprises substantially no sugar (for example sucrose or glucose) i.e., less than 5 wt.%, 2 wt.%, or I wt.% such as 0 wt.%.

In a further embodiment, the frozen dessert comprises substantially no dairy or dairy products, egg or egg products, i.e., less than 5 wt.%, 2 wt.%, 1 wt.% such as 0 wt.%. In another embodiment, less than 5 wt.% based on the total weight of the frozen dessert comprises calories. It is preferred that the frozen dessert comprises less than 0.5 wt.% fat based on the total weight of the product.

S

The dry composition of the invention is preferably packaged and labelled for use as a meringue or frozen dessert dry mix. The meringue and the frozen dessert may be packaged and labelled as suitable for use by, for example, diabetics, vegans or vegetarians or those with special dietary requirements such as coeliacs.

The following non-limithig examples illustrate the invention and do not limit its scope in any way. In the examples and throughout this specification, all percentages, parts and ratios are by weight unless indicated otherwise.

I

EXAMPLES

Compounds: Macromole NIC -Includes methylcellulose, hydroxypropylcellulose, hydroxypropyl methylcellulose and methylethyl cellulose.

Oligofructose mixture -obtained from Orafti Example 1: Plain Vegan Meringue ingredients Quantity (grams) Macromole NIC 002.50 Maltodextrm 021.25 Gum Arabic 001.25 Castor Sugar 250.00 Water 250.00 1. In a Kenwood mixer bowl add 250m] of water.

2. Mix dry material (apart from castor sugar) together to form meringue powder.

3. Sprinkle 25g meringue powder into water.

4. After adding whisk on high speed (setting four) for 3 minutes. Mixture will have foamed up and gone into a snowy phase forming soft peaks.

5. At this stage turn speed to low (setting one) and add 250g castor sugar in a steady stream for one minute. At the end of this stage the foam will have thickened and the mixer blade will be leaving marks in the foam.

6. Whisk for a further minute at high speed (setting four) until stiff peaks form.

7. Pipe mixture out onto baking tray and dry in oven at 75-90 C for 3-4 hours.

Example 2: Chocolate Vegan Meringue Ingredients Quantity (grams) Macromole NIC 004.75 Dextrose 016.00 Gum Arabic 002.13 Cocoa Powder 002. 13 Castor Sugar 250.00 Water 250.00 1. In a Kenwood mixer bowl add 250m1 of water.

2. Mix dry material (apart from castor sugar) together to form meringue powder.

3. Sprinkle 25g meringue powder into water.

7. Pipe mixture out onto baking tray and dry in oven at 75-90 C for 3-4 hours.

Example 3: Strawberry vegan meringue Ingredients Quantity (grams) Macromole NIC 004.38 Maltodextrin 010.00 Gum Arabic 002.00 Strawberry Flavour Powder 007.50 Citric Acid 001.00 B Carotene 000.13 ( Castor Sugar 250.00 Water 250.00 I. In a Kenwood mixer bowl add 250m] of water.

2. Mix dry material (apart from castor sugar) together to form meringue powder.

3. Sprinkle 25g meringue powder into water.

7. Pipe mixture out onto baking tray and dry in oven at 75-90 C for 3-4 hours.

Example 4: Plain Dietetic Vegan Meringue Ingredients Quantity (grams) Macromole NIC 002.50 Maltodextnn 060.85 Gum Arabic 001.25 Oligofructose mixture 150.00 Sucrose 000.40 Water 250.00 1. In a Kenwood mixer bowl add 250m1 of water.

2. Mix dry material (apart from oligofructose mixture and sucrose and 39.4g Maltodextrin) together to form meringue powder.

3. Sprinkle 25g meringue powder into water.

5. At this stage turn speed to low (setting one) and add 150g oligofructose mixture and 39.6g sucrose/0.4g sucrose mixture in a steady stream for one ( minute. At the end of this stage the foam will have thickened and the mixer blade will be leaving marks in the foam.

6. Whisk for a further minute at higJi speed (setting four) until stiff peaks form.

7. Pipe mixture out onto baking tray and dry in oven at 75-90 C for 3-4 hours.

Example 5: Chocolate Dietetic Vegan Meringue Ingredients Quantity (grams) Macromole NIC 004.75 Maltodextrin 055.40 Gum Arabic 001.25 Oligofructose mixture 150.00 Sucrose 000.40 Cocoa Powder 002.13 Water 250.00 1. In a Kenwood mixer bowl add 250m1 of water.

3. Sprinkle 25g meringue powder into water.

5. At this stage turn speed to low (setting one) and add 150g oligofructose mixture and 39.6g sucrose/0.4g sucrose mixture in a steady stream for one minute. At the end of this stage the foam will have thickened and the mixer blade will be leaving marks in the foam.

7. Pipe mixture out onto baking tray and dry in oven at 75-90 C for 3-4 hours. t

Example 6: Strawberry Dietetic Vegan Meringue Ingredients Quantity (grams) Macromole NIC 004.38 Maltodextrin 060.85 Gum Arabic 002.00 Strawberry Flavour Powder 007.50 Citric Acid 001.00 B Carotene 000.13 Oligofructose mixture 150.00 Sucrose 000.40 LWater 250.00 1. In a Kenwood mixer bowl add 250m1 of water.

2. Mix dry material (apart from oligofi-uctose mixture and sucrose and 39.4g Maltodextrin) together to form meringue powder.

3. Sprinlde 25g meringue powder into water.

5. At this stage turn speed to low (setting one) arid add 150g oligofructose mixture and 39.6g sucrose/0.4g sucrose mixture in a steady stream for one minute. At the end of this stage the foam will have thickened and the mixer blade will be leaving marks in the foam.

Example 7: Plain Dietetic Vegan Meringue with Protein Isolate Ingredients Quantity (grams) Macromole NIC 002.50 Protein isolate (not animal or dairy) 007.50 Maltodextrin 060.85 Gum Arabic 001.25 Oligofructose mixture 150.00 Sucrose 000.40 Water 250.00 1. In a Kenwood mixer bowl add 250ml of water.

3. Sprinkle 25g meringue powder into water.

5. At this stage turn speed to low (setting one) and add 150g oligofructose mixture and 39.6g sucrose/O.4g sucrose mixture in a steady stream for one minute. At the end of this stage the foam will have thickened and the mixer blade will be leaving marks in the foam.

7. Pipe mixture out onto baking tray and dry in oven at 75-90 C for 3-4 hours.

Comparative Example 8: Unsuccessful Meringues The following examples can be contrasted with the successful versions of meringue created using macromole products, Chocolate Egg Meringue ( Ingredients: Ingredients Quantity Egg Whites 3

Tablespoons Water 3

Tablespoons Sugar 6

Teaspoons Baking Powder 1-1/2 Teaspoons Cornstarch 1-1/2 Cocoa Powder I Ogms Method.

1. In a small bowl, beat the egg whites with the water until frothy.

2. Add cocoa powder and add the sugar, only 1 tablespoon at a time, beating after each tablespoon added.

The meringue will not foam up at stage 2 so this would not be successful. This is due to the fat in the cocoa disrupting the egg whites from foaming.

Coconut Egg Meringue Ingredients: Ingredients Quantity Egg Whites 3

Tablespoons Water 3

Tablespoons Sugar 6

Teaspoons Baking Powder 1-1/2 Teaspoons Cornstarch 1-1/2 esiccated Coconut 5Ogms Method.

1. In a small bowl, beat the egg whites with the water until frothy.

2. Add desiccated coconut and add the sugar, only 1 tablespoon at a time, beating after each tablespoon added.

The meringue will not foam up at stage 2 so this would not be successful. This is due to the fat in the desiccated coconut disrupting the egg whites from foaming.

Also the heavy particulates of the desiccated coconut disrupt the foam forming the bonds it needs to aerate fully.

Milk Egg Meringue Ingredients: Ingredients Quantity Egg Whites 3

Tablespoons Milk 3

Tablespoons Sugar 6

Teaspoons Baking Powder 1-1/2 Teaspoons Cornstarch 1-1/2 Method.

1. In a small bowl, beat the egg whites with the water.

The meringue will not foam up at stage I so this would not be successful. This is due to the fat in the milk disrupting the egg whites from foaming.

Soya Milk Egg Meringue Ingredients: Ingredients Quantity 7 ( Egg Whites 3 Tablespoons Soya Milk 3

Tablespoons Sugar 6

Teaspoons Baking Powder 1-1/2 Teaspoons Cornstarch 1-1/2 Method.

I. In a small bowl, beat the egg whites with the Soya milk.

The meringue will not foam up at stage I so this could not be successful. This is due to the fat in the Soya milk disrupting the egg whites from foaming.

Example 9: Frozen Dessert Using the same material to make meringue it is possible to make a low fat / low sugar frozen dessert. The method is the same as for making meringues but instead of baking meringues in the oven they are frozen using dry ice / in freezer.

The Method 1. Add 25g of Catergel meringue powder into 250g cold water 2. Using whisk attachment whip for 2-3 minutes 3. At the stage when it has risen up add 1 OOg oligofructose mixture and 40g Maltodexti-jnjsucrose mixture 4. Whisk for a further 3 minutes and freeze Quantity gms Catermix meringue powder 25 to 30 Water 200 to 250 lb Mix 25g of Catermix premix with 250g water and whisk for 2 minutes on high speed in a Kenwood mixer.

When the mix has increased to twice the initial volume and the whisk is leaving visible trails in the mixture add the artificial sweetener and fibre. Continue whisking for 2 more minutes.

Scoop product out and place in container and freeze at -40 C.

The product retained eating quality while frozen after several weeks of storage.

The product retains soft scoop attribute after several weeks of storage.

Example 10: Frozen Dessert Quantity gms Catermix meringue powder 25 to 30 Water 200 to 250 Artificial Sweetener 40 to 50 Soluble Fibre 100 to 150 Tukmaric Seeds 100 to 150 - 1. Mix 25g of Catermix premix with 250g water and whisk for 2 minutes on high speed in a Kenwood mixer 2. When the mix has increased to twice the initial volume and the whisk is leaving visible trails in the mixture add the artificial sweetener and fibre 3. Continue whisking for 2 more minutes 4. Add tukmaric seeds or other fibrous material at this stage 5. Scoop product out and place in container and freeze at -40 C The product has a laxative effect that could be useful for the elderly.

The product retained eating quality while frozen after several weeks of storage. I'

The product retains soft scoop attribute after several weeks of storage.

Comparative Example 11: Unsuccessful foaming Plain Vegan Meringue Ingredients Quantity (grams) Macromole NIC 002.50 Maltodextrm 021.25 Xanthan Gum 001.25 Castor Sugar 250.00 Water 250.00 I. In a Kenwood mixer bowl add 250m1 of water.

2. Mix dry material (apart from castor sugar) together to form meringue powder.

3. Sprinkle 25g meringue powder into water.

4. After adding whisk on high speed (setting four) for 3 minutes.

is This method produces a sticky mass similar to marshmallow at stage 4 (mixing stage) ensuring the foam is not aerated properly to form meringues. The mixture is very heavy compared to the successful meringue foams and is also difficult to pipe into shapes.

Plain Vegan Meringue Ingredients Quantity (grams) Macromole NIC 002.50 Maltodextrin 021.25 Guar Gum 001.25 Castor Sugar 250.00 Water 250.00 1. In a Kenwood mixer bowl add 250m1 of water.

2. Mix dry material (apart from castor sugar) together to form meringue powder.

3. Sprinlde 25g meringue powder into water.

4. After adding whisk on high speed (setting four) for 3 minutes.

This method produces a sticky mass similar to marshmallow at stage 4 (mixing stage) ensuring the foam is not aerated properly to form meringues. The mixture is very heavy compared to the successful meringue foams and is also difficult to pipe into shapes.

Example 12: Sugar-free Meringue Plain Vegan Meringue Ingredients Quantity (grams) Macromole NIC 002.50 Maltodextrin 021.25 Gum Arabic 001.25 Water 250.00 1. In a Kenwood mixer bowl add 250m1 of water.

2. Mix dry material together to form meringue powder.

3. Sprinkle 25g meringue powder into water.

5. Pipe mixture out onto baking tray and dry in oven at 75-90C for 3-4 hours.

This method produces a successful light foam which can be whipped up, piped and baked to produce a meringue-type product. It does not have the ideal eating quality of meringue or the ideal texture but it can still be used as a meringue.

Example 13: Frozen Dessert Using Milk and NIC Plain Vegan Menngue Ingredients Quantity (grams) Macromole NIC 002.50 Maltodextrjn 021.25 Gum Arabic 001.25 Castor Sugar 250.00 Milk 200.00 1. In a Kenwood mixer bowl add 250m1 of milk (full fat/semi-skimmed/skimmed).

2. Mix dry material (apart from castor sugar) together to form meringue powder.

3. Sprinkle 25g meringue powder into water.

6. Whisk for a further minute on high speed (setting four) until soft peaks form.

7. Pipe mixture out into resealable tubs and place in freezer.

8. Product will be fully frozen in two hours.

The product can be taken out and consumed by the user.

Example 14: Industrial Method for Meringue Production This method has been successfully used in a bakery/factory sethng.

Ingredients Quantity (grams) Catermix 246 1.0 kgs Castor Sugar 8.0 Litres Water 8.0 Litres 1. Take 8 litres of water in a Hobart mixer bowl and sprinlde 1.0 kg of Catermix 246 meringue mix.

2. Stir at a slow speed with a whisk attachment until it dissolves.

w 3. Whisk fast for 20-25 minute until foamed.

4. Then add 8.0 kgs of the sugar at a steady rate while continuing whipping. 5. Whip for a further 10 to 15 minutes for the end result of a peaked

meringue ready for depositing.

Claims

L CLAIMS

1. A dry composition for forming into a meringue or a frozen dessert comprising: a foaming agent which comprises or consists of at least one non-ionic cellulose ether; and at least one hydrocolloid as a foam stabiliser.

2. A dry composition according to Claim 1, wherein the at least one non-ionic cellulose and/or the at least one hydrocolloid has a viscosity of from about 5 toabout300c?.

3. A dry composition according to Claim I or Claim 2, wherein the non-ionic cellulose and/or the at least one hydrocolloid has a viscosity of from about iS to about 50 cP.

4. A dry composition according to any one of Claims I to 3, wherein the non-ionic cellulose ether is selected from methyl cellulose, hydroxypropyl cellulose, ethylmethyl cellulose or hydroxypropyl methylcellulose and mixtures thereof.

5. A dry composition according to any one of Claims I to 4, wherein the at least one hydrocolloid is a gum.

6. A dry composition according to any one of Claims 1 to 5, wherein the gum is gum arabic.

7. A dry composition according to any one of Claims I to 6, further comprising an artificial sweetener and/or a protein.

8. A dry composition according to any one of Claim 1 to 7, wherein the composition is in the form of a substantially dry powder.

9. A menngue comprising a foaming agent which comprises or consists of at least one non-ionic cellulose ether; and at least one hydrocolloid as a foam stabiliser.

10. A meringue formed from the dry mixture according to any one of Claims I to 8.

11. A process for forming a meringue comprising: combining the dry composition according to any one of Claims I to 8 with a liquid and optionally sugar to form a mixture.

12. A process according to Claim 11, further comprising the steps of aerating the mixture to form a foam and baking the foam.

13. A frozen dessert comprising: a foaming agent which comprises or consists of at least one non-ionic cellulose ether; and at least one hydrocolloid as a foam stabiliser.

14. A frozen dessert comprising; a cellulose derivative, preferably a non-ionic cellulose ether such as defined in any one of Claims 2 to 4; arid milk.

15. A process for forming a frozen dessert according to Claim 13, which comprises combining the dry composition according to any one of Claims 1 to 8 with a liquid.

16. A process according to Claim 15, further comprising the steps of aerating the mixture and freezing the aerated mixture.

17. Use of at least one non-ionic cellulose ether and a hydrocolloid to produce a meringue having at least one of the following properties: a homogeneous or uniform meringue interior; increased resistance to breakage during handling and/or transportation; increased stability to acids and/or fats.

L

18. A dry composition for forming into a meringue substantially as described herein in the examples.

19. A meringue substantially as described herein in the examples.

20. A frozen dessert substantially as described herein in the examples.