JP2014100150A - Fiber-rich gelato composition with low carbohydrate content and high protein content, and manufacturing method thereof - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a fiber-rich gelato composition with a low carbohydrate content and a high protein content, and a manufacturing method thereof.SOLUTION: A fiber-rich gelato composition with a low carbohydrate content and a high protein content, of which taste, body, and texture are similar to those of a conventional gelato, and a manufacturing method thereof are provided. The water-based fiber-rich sorbet or gelato composition with a low carbohydrate content and a high protein content includes 0 to 25 wt% carbohydrate, 5 to 25 wt% protein, 0 to 25 wt% fiber, 0 to 28 wt% polyol, 0 to 1 wt% high sweetness sweetener, 0 to 28 wt% sugar, 0 to 100 wt% fruit, 0 to 30 wt% flavoring, and 0 to 85 wt% water.

Description

FIELD OF THE INVENTION This invention relates to gelato formulations and, in particular, to low carbohydrate, high protein, fiber rich gelato formulations.

BACKGROUND OF THE INVENTION Gelato is a well-known frozen dessert in Italy, one of the traditionally known ice creams. Gelato represents the way of life in Italy. It is a tradition to go to the cafe in the afternoon and relax with some fresh gelato. Everyone who travels to Italy is proud to tell you how much gelato you eat and how better it is than ice cream.

  As consumer demands for food, especially dietary requirements, change, even frequently consumed products are required to modify known products to accommodate such demands / demands. Yes.

  Accordingly, the present invention provides gelato formulations that are low in carbohydrates, high in protein, and rich in fiber and that have a taste, body, and texture similar to traditional gelato.

SUMMARY OF THE INVENTION Gelato formulations are provided that are low in carbohydrates, high in protein, and rich in fiber and have a taste, body, and texture similar to traditional gelato.

  In one aspect, the gelato formulation of the present invention comprises (a) a carbohydrate in an amount of about 0 to about 45% by weight based on the total weight of the gelate formulation; (b) about 0 based on the total weight of the gelate formulation. Protein in an amount from about 50% by weight; (c) fiber in an amount from about 0 to about 30% by weight based on the total weight of the gelate formulation; A polyol (sugar alcohol) in an amount of 35% by weight; (e) a high intensity sweetener in an amount of about 0 to about 10% by weight, based on the total weight of the gelate formulation; (f) the total weight of the gelate formulation; Sugar in an amount of about 0 to about 35% by weight as a basis; (g) skim milk solids in an amount of about 0 to about 25% by weight, based on the total weight of the gelate formulation; (h) the total weight of the gelate formulation About 0 to about 25 weight based on (I) an amount of water of about 0 to about 85% by weight, based on the total weight of the gelato formulation; (j) an amount of about 0 to about 35% by weight, based on the total weight of the gelate formulation (K) a stabilizer in an amount of about 0 to about 5% by weight based on the total weight of the gelate formulation; and (l) about 0 to about based on the total weight of the gelate formulation. Contains an emulsifier in an amount of 5% by weight.

  In another aspect, the gelato formulation of the present invention comprises 0-30% carbohydrate, 0-50% protein, 0-30% fiber, 0-35% polyol, 0-10% high intensity sweetener. %, Sugar 0-35%, skim milk solids 0-25%, fat 0-30%, water 0-85%, flavoring 0-35%, stabilizer 0-5%, And 0 to 5% by weight of an emulsifier.

  In another embodiment, the low carbohydrate, high protein fiber rich gelato formulation comprises 0-30% carbohydrate, 0-25% protein, 0-15% fiber, 0-25% polyol, high sweetness. Sweetener 0 to 1 wt%, sugar 0 to 25 wt%, fat 0 to 15 wt%, flavoring agent 0 to 10 wt%, skim milk solids 0 to 15 wt%, stabilizer 0 to 5 wt%, Contains 0-5% by weight of emulsifier and 0-85% by weight of water.

  In a further embodiment, the low carbohydrate, high protein fiber rich gelato formulation comprises 0-15% carbohydrate, 0-25% protein, 0-25% fiber, 0-25% polyol, high sweetness. Sweetener 0 to 1%, sugar 0 to 15%, fat 0 to 15%, flavoring 0 to 10%, skim milk solids 0 to 15%, stabilizer 0 to 5%, emulsifier Contains 0-5 wt% and 0-85 wt% water.

  In another embodiment, a low carbohydrate, high protein fiber rich gelato formulation comprises 0-15% carbohydrate, 8-25% protein, 0-20% fiber, 10-25% polyol, high sweetness. Sweetener 0 to 1 wt%, sugar 0 to 25 wt%, fat 0 to 20 wt%, flavoring 0 to 10 wt%, skim milk solids 0 to 15 wt%, stabilizer 0 to 1 wt%, Contains 0 to 1% by weight of emulsifier and 45 to 65% by weight of water.

  In a further embodiment, the low carbohydrate, high protein fiber rich gelato formulation comprises 3-25% carbohydrate, 10-25% protein, 2-10% fiber, 0-25% polyol, high sweetness. Sweetener 0 to 1%, sugar 0 to 25%, fat 0 to 10%, flavoring 0 to 10%, skim milk solids 0 to 15%, stabilizer 0 to 1%, emulsifier 0 to 1% by weight, and 45 to 70% by weight of water.

  In a further embodiment, the low carbohydrate, high protein fiber rich gelato formulation comprises about 5% carbohydrate, about 18% protein, about 5% fiber, about 15% polyol, about 0 sweetener. % By weight, sugar about 0%, fat about 3.5%, flavoring about 6%, skim milk solids about 6%, stabilizer about 0.30%, emulsifier about 0.20% And about 53% by weight of water.

  In a further embodiment, the low carbohydrate, high protein fiber rich gelato formulation comprises about 4% carbohydrate, about 17% protein, about 5% fiber, about 15% polyol, about 0% sugar, high Sweetness sweetener: about 0%, fat: about 5.5%, flavor: about 6%, skim milk solids: about 6%, stabilizer: about 0.45%, emulsifier: about 0.25% And about 54% by weight of water.

  The gelate formulation (s) described herein can be supplemented with vitamins, minerals, electrolytes, trace elements, oils, health supplements, pre-forms to further formulate complete meal substitute gelates. Further including biotics, probiotics, kefir, phytonutrients, botanicals, nutraceuticals, herbs, amino acids, acidifiers, buffers, salts, and any others May be.

  In some embodiments, the present invention provides caffeine, taurine, guarana, vitamin B, ginseng, Ginkgo Biloba, L to further formulate high energy, high protein, high fiber sports gelato. -It may further comprise energy-related food ingredients such as carnitine, sugar, and antioxidants.

  The present invention further provides a method for producing a low carbohydrate, high protein, fiber rich gelato formulation. In one aspect, the method comprises the steps of (i) blending selected dry and liquid components described herein and preheating to 40-60 ° C. to form a gelate mix; (ii) gelato Pasting the mix; (iii) homogenizing the gelate mix; (iv) cooling to 2-4 ° C. and aging the gelate mix for 4-24 hours; (v) overloading the gelate mix; Freezing to −7 ° C. to −10 ° C. with a run range of 0-100%; (vi) packaging the finished gelato product.

  In another embodiment, the method further comprises adding a low carbohydrate high protein inclusion prior to packaging the finished gelato product.

  The present invention also provides a method of making a low carbohydrate, high protein fiber rich (soft cream) gelato formulation, the gelate formulation as described herein, The method comprises the steps of (i) blending selected liquid and dry ingredients and pre-heating to 40-60 ° C. to produce a gelate mix; (ii) sterilizing the gelate mix; (iii) Homogenizing; (iv) cooling the homogenized gelato mix to 2-4 ° C .; and (v) packaging the liquid gelato mix in 5 liter and / or 10 liter bags for soft cream purposes. including.

  The present invention also provides a method for producing a low carbohydrate, high protein, fiber rich, fruit and water based sorbage gelate formulation comprising 0-25% carbohydrate, 5% protein 25% by weight, fiber 0 to 25% by weight, polyol 0 to 28% by weight, high sweetness sweetener 0 to 1% by weight, sugar 0 to 28% by weight, fruit 0 to 100% by weight, flavoring 0 to 30% by weight And 0 to 85% by weight of water, the method comprising: (i) mixing selected dry ingredients in a large container; (ii) preparing a mixture of fruit and water and mixing the mixed dry ingredients Adding slowly while blending; (iii) allowing to stand for 20-30 minutes; (iv) bringing the solvage gelato mix to -7 ° C to -10 ° C in an overrun range of 0-100%. Including the step of packaging (v) the finished gelato products; step to freeze.

  In one embodiment, the gelate formulations described herein may further comprise stabilizers and / or emulsifiers.

  In another embodiment, the gelate formulation described herein may further comprise a dairy for making a sorbet.

  In one embodiment, the gelato formulation described herein may further comprise a dairy product for making a fruit gelate.

In another embodiment, the method of making a gelate formulation described herein may utilize a pasteurization process. In some embodiments, the method may utilize flash sterilization.
In a preferred embodiment of the present invention, for example, the following is provided:
(Item 1)
A low-carbohydrate, high-protein, fiber-rich gelato formulation that:
(A) a carbohydrate in an amount of about 0 to about 45% by weight, based on the total weight of the gelato formulation;
(B) protein in an amount of about 0 to about 50% by weight, based on the total weight of the gelate formulation; (c) fiber in an amount of about 0 to about 30% by weight, based on the total weight of the gelate formulation;
(D) a polyol (sugar alcohol) in an amount of about 0 to about 35% by weight, based on the total weight of the gelate formulation;
(E) a high intensity sweetener in an amount of about 0 to about 10% by weight, based on the total weight of the gelato formulation;
(F) a sugar in an amount of about 0 to about 35% by weight, based on the total weight of the gelato formulation;
(G) skim milk solids in an amount of from about 0 to about 25% by weight, based on the total weight of the gelato formulation;
(H) fat in an amount of about 0 to about 25% by weight, based on the total weight of the gelato formulation;
(I) water in an amount of about 0 to about 85% by weight, based on the total weight of the gelato formulation;
(J) a flavoring in an amount of about 0 to about 35% by weight, based on the total weight of the gelato formulation;
(K) a stabilizer in an amount of about 0 to about 5% by weight, based on the total weight of the gelate formulation; and (l) an amount of about 0 to about 5% by weight, based on the total weight of the gelate formulation. Gelato formulation comprising an emulsifier of
(Item 2)
0-15% carbohydrate, 8-25% protein, 0-20% fiber, 10-25% polyol, 0-1% high-potency sweetener, 0-25% sugar, 0-20 fat In Item 1, comprising 0% by weight, 0-10% by weight flavor, 0-15% by weight of skim milk solids, 0-1% by weight stabilizer, 0-1% by weight emulsifier, and 45-65% by weight water. Gelato formulation as described.
(Item 3)
About 5% by weight carbohydrate, about 18% protein, about 5% fiber, about 15% polyol, about 0% high-potency sweetener, about 0% sugar, about 3.5% fat, flavoring The gellate formulation of claim 1, comprising about 6% by weight, skim milk solids about 6%, stabilizer about 0.30%, emulsifier about 0.20%, and water about 53%.
(Item 4)
0-30% carbohydrate, 0-25% protein, 0-15% fiber, 0-25% polyol, 0-1% high-intensity sweetener, 0-25% sugar, 0-15 fat In Item 1, comprising 0% by weight, flavoring 0-10%, skim milk solids 0-15%, stabilizer 0-5%, emulsifier 0-5%, and water 0-85% Gelato formulation as described.
(Item 5)
Carbohydrates 3-25%, protein 10-25%, fiber 2-10%, polyol 0-25%, high intensity sweetener 0-1%, sugar 0-25%, fat 0-10 In Item 1, comprising 0% by weight, 0-10% by weight flavor, 0-15% by weight of skim milk solids, 0-1% by weight stabilizer, 0-1% by weight emulsifier, and 45-70% by weight water. Gelato formulation as described.
(Item 6)
About 4 wt% carbohydrate, about 17 wt% protein, about 5 wt% fiber, about 15 wt% polyol, about 0 wt% sugar, about 0 wt% high-intensity sweetener, about 5.5 wt% fat, flavoring 6. A gelato formulation according to item 5, comprising about 6% by weight, skim milk solids about 6% by weight, stabilizer about 0.45% by weight, emulsifier about 0.25% by weight and water about 54% by weight.
(Item 7)
The protein content is whey protein isolate, whey protein concentrate, whey protein hydrolyzate, milk protein isolate, milk protein concentrate, milk protein hydrolysate, soy protein isolate, soybean Any one of items 1 to 6 selected from at least one of protein concentrate, soy protein hydrolysate, wheat protein, rice protein, plant-derived protein, collagen, albumin, gelatin, caseinate, or a combination thereof The gelato formulation according to item.
(Item 8)
The fiber content is β-glucan, cellulose, chitin and chitosan, fructooligosaccharide (FOS), gum, hemicellulose, inulin, lignin, mucilage, oligofructose, pectin, polydextrose, polyol, plantain, resistant starch 7. A gelato formulation according to any one of items 1 to 6, selected from at least one of a non-digestible dextrin, a non-digestible maltodextrin, or a combination thereof.
(Item 9)
The content of the polyol (sugar alcohol) is at least one of erythritol, arabitol, xylitol, sorbitol, glycerol, mannitol, lactitol, maltitol, maltitol syrup, malitol, isomalt, hydrogenated starch hydrolyzate, or a combination thereof. 7. Gelato formulation according to any one of items 1 to 6, selected from
(Item 10)
The gelate according to any one of items 1 to 6, wherein the content of the high-intensity sweetener is selected from at least one of aspartame, acesulfame potassium, neotame, saccharin, stevia, sucralose, or a combination thereof. Formulation.
(Item 11)
The sugar content is granular sucrose, liquid sucrose, brown sugar, maltose, honey, maple syrup, molasses, corn syrup, corn syrup solids, high fructose corn syrup, glucose syrup, glucose solids, invert sugar, dextrose 7. A gelato formulation according to any one of items 1 to 6, selected from at least one of a hydrate, maltodextrin, polydextrose, inulin, fruit, fruit puree, or a combination thereof.
(Item 12)
The content of the skim milk solid is whole milk, whole milk powder, skim milk, skim milk powder, concentrated whole milk, skim milk concentrate, cream, buttermilk, buttermilk powder, whey protein isolate, whey protein concentrate, milk At least one of a purified protein hydrolyzate, whey powder, non-sugar condensed milk, soy milk, soy protein isolate, soy protein concentrate, soy protein hydrolysate, tofu, non-lactose milk, milk substitute, or a combination thereof 7. Gelato formulation according to any one of items 1 to 6, selected from
(Item 13)
The fat content is selected from at least one of cream, whole milk, whole milk powder, anhydrous milk fat, total concentrated milk, butter, egg yolk, tofu, fat substitute, omega fatty acid, vegetable fat, oil, and combinations thereof 7. A gelato formulation according to any one of items 1 to 6, wherein
(Item 14)
The water content is skim milk, whole milk, cream, soy milk, coconut milk, lactose-free milk, lactose-reduced milk, buttermilk, sugar-free condensed milk, condensed milk, liquid sugar, liquid sweetener, water, or combinations thereof 7. A gelato formulation according to any one of items 1 to 6, selected from at least one.
(Item 15)
The flavor content includes vanilla beans, cocoa, nut blends and pastes, coffee, fruit puree, fruit juice, fruit pulp, vegetables, spices, caramel, liquor, liqueur, natural and artificial flavors, extracts, concentrates, Or the gelate formulation as described in any one of the items 1-6 selected from at least 1 sort (s) of these combinations.
(Item 16)
From item 1, wherein the stabilizer content is selected from at least one of locust bean gum, guar gum, carboxymethylcellulose (CMC), xanthan gum, alginate, carrageenan, corn starch, pectin, tragacanth gum, gelatin, or combinations thereof Gelato formulation according to any one of claims 6 to 6.
(Item 17)
Items 1 to 6 wherein the content of the emulsifier is selected from at least one of egg yolk, lecithin, monoglyceride and diglyceride, polysorbate 80, polysorbate, soy lecithin, propylene glycol monostearate, glyceryl monostearate, or a combination thereof. Gelato formulation according to any one of the preceding.
(Item 18)
One or more vitamins, minerals, electrolytes, trace elements, oils, health supplements, prebiotics, probiotics, kefir, phytonutrients, botanicals, dietary supplements, herbs, amino acids, acidifying agents 7. A gelato formulation according to any one of items 1 to 6, further comprising: a buffer, a salt, and combinations thereof.
(Item 19)
Further comprising an energy-related food ingredient selected from at least one of caffeine, taurine, guarana, vitamin B, ginseng, Ginkgo biloba, L-carnitine, sugar, antioxidants, or combinations thereof, 7. A gelato formulation according to any one of items 1 to 6.
(Item 20)
7. Gelato formulation according to any one of items 1 to 6, further comprising a lactase enzyme.
(Item 21)
Items 1 to 20, further comprising at least one of a low carbohydrate high protein particulate material, a low carbohydrate spotted material, a low carbohydrate high protein content, or a combination thereof to increase the final total protein weight percent A gelato formulation according to any one of the above.
(Item 22)
22. Gelato formulation according to any one of items 1 to 21, wherein the protein is obtained from whey protein isolate.
(Item 23)
22. Gelato formulation according to any one of items 1 to 21, wherein the fiber is inulin and the polyol is maltitol and sorbitol.
(Item 24)
22. Gelato formulation according to any one of items 1 to 21, wherein the fat, skim milk solids and water are obtained from whole milk.
(Item 25)
22. Gelato formulation according to any one of items 1 to 21, wherein the stabilizer is locust bean gum and carrageenan.
(Item 26)
The gelate formulation according to any one of items 1 to 21, wherein the emulsifier is a monoglyceride and a diglyceride.
(Item 27)
27. A method of producing a low carbohydrate, high protein, fiber rich gelato formulation according to any one of items 1 to 26, comprising:
a. Mixing, blending, and preheating selected dry and liquid ingredients to produce a gelate mix;
b. Sterilizing using a batch or continuous sterilization method;
c. Homogenizing the sterilized gelato mix using a one or two stage homogenization process;
d. Rapidly cooling the gelate mix to a temperature in the range of 2 ° C. to 4 ° C. using a heat exchanger and placing it in a refrigerated storage tank;
e. Aging the gelate mix for 4 to 24 hours, measuring the separation, viscosity, and weight of the gelate formulation as necessary to determine density and potential overrun;
f. If necessary, adding a liquid flavor to the gelato mix using a flavor mixing tank; and g. Using a batch and / or continuous refrigeration to freeze the gelate mix to about −7 ° C. to about −10 ° C. and drawing air to an overrun in the range of 0-100%.
(Item 28)
The batch refrigeration is set to about −10 ° C. with an overrun in the range of 0 to 55%, and the continuous refrigeration is set to about −8 ° C. with an overrun in the range of 0 to 55%. 28. The method according to 27.
(Item 29)
(H) packaging the gelato mix; and (i) rapidly cooling the packaged gelato product to a holding temperature of −30 ° C. to −40 ° C. in a blast freezer, curing tunnel to produce small ice crystals. 28. The method according to item 27, further comprising:
(Item 30)
30. The method of item 29, further comprising the step of: (j) transferring the frozen gelato product to a storage freezer set at −25 ° C. to stabilize the ice crystals and maintain the gelato product.
(Item 31)
31. A method according to any one of items 27 to 30, further comprising the step of adding a bulky flavoring substance to the gelato product after step (g).
(Item 32)
29. The method of item 28, wherein the overrun range for the batch refrigeration is about 35% and the overrun range for the continuous refrigeration is about 48%.
(Item 33)
Gelato mix in the form of cones, cups, tabs, gelato bars, gelato bars with sticks, gelato sandwiches, gelato cakes, gelato pie, gelato rolls, molded articles, various family size pack containers, and other frozen novelties 28. A method according to item 27, further comprising a packaging step.
(Item 34)
0-25% carbohydrate, 5-25% protein, 0-25% fiber, 0-28% polyol, 0-1% high sweetener, 0-28% sugar, 0-100 fruit A low-carbohydrate, high-protein, fiber-rich, water-based sorbegerate formulation comprising wt%, flavorant 0-30 wt%, and water 0-85 wt%.
(Item 35)
35. The sorbegerate formulation of item 34, wherein the protein is a whey protein isolate.
(Item 36)
35. The sorbegerate formulation of item 34, wherein the fiber is inulin and the polyol is maltitol and sorbitol.
(Item 37)
35. The sorbegerate formulation of item 34, containing 0% high intensity sweetener and 0% added sugar and 0% flavor.
(Item 38)
35. The sorbegerate formulation of item 34, wherein the fruit is raspberry.
(Item 39)
39. The sorbegerate formulation of item 38, wherein the water is obtained primarily from raspberry fruit and water.
(Item 40)
35. The sorbegerate formulation of item 34, further comprising a stabilizer and / or an emulsifier.
(Item 41)
35. The solvergelate formulation of item 34, further comprising 5% to 20% by weight of dairy products.
(Item 42)
35. The solvergelate formulation of item 34, further comprising 20% to 75% dairy.
(Item 43)
The fruit is banana, peach, apricot, lemon, raspberry, strawberry, wild berry, mango, passion fruit, guava, pomegranate, orange, blood orange, pear, lime, mandarin, caramancy, pineapple, papaya, lychee, kiwi, coconut , Rhubarb, pumpkin, plum, cantaloupe, green apple, fig, wild strawberry, red currant, cherry, blueberry, cranberry, black currant, black cherry, watermelon, apple, carrot, grape, lemongrass, pink grapefruit, cassis, and these 35. The sorbegerate formulation according to item 34, selected from at least one of the combinations.
(Item 44)
At least one of vanilla beans, cocoa, nut blends and pastes, coffee, fruit puree, fruit juice, fruit pulp, vegetables, spices, caramel, liquor, liqueur, natural and artificial flavors, extracts, and combinations thereof 35. The sorbegerate formulation of item 34 comprising.
(Item 45)
45. A method of producing a low carbohydrate, high protein, fiber rich, water-based sorbegerate formulation according to any one of items 34 to 44, comprising:
a. Mixing the selected dry ingredients in a large container;
b. Preparing a solvage gelato mix by mixing fresh fruit and water and slowly adding to the dry ingredients while blending the mixed dry ingredients;
c. Allowing the sorbet-gelato mix to stand for 20-30 minutes;
d. Using a batch and / or continuous freezer, freezing the sorbage-gelato mix from -7 ° C to -10 ° C and taking in air to an overrun in the range of 0-100%; and e . The water-based solvate gelato is made from cones, cups, tubs, gelato bars, gelato bars with sticks, gelato sandwiches, gelato cakes, gelato pie, gelato rolls, molded articles, various family size pack containers, and others Optionally packaging in a desired format selected to be a similar frozen novelty.
(Item 46)
46. A method according to item 45, further comprising a sterilization step.
(Item 47)
A method for making a low carbohydrate, high protein, fiber rich soft cream gelato formulation comprising: 0-15% carbohydrate, 0-25% protein, 0-25% fiber, polyol 0-25% by weight, high sweetness 0-1% by weight, sugar 0-15%, fat 0-15%, flavor 0-10%, milk solids 0-15%, stabilized Containing 0 to 5% by weight of agent, 0 to 5% by weight of emulsifier, and 0 to 85% by weight of water,
(I) mixing, blending, and preheating to 40-60 ° C. the selected liquid and dry ingredients to produce a gelate mix;
(Ii) sterilizing the gelato mix;
(Iii) homogenizing the gelato mix;
(Iv) cooling the homogenized gelato mix to 2-4 ° C;
(V) optionally adding a liquid flavor to the liquid gelato mix; and (vi) packaging the liquid gellate mix in 5 and / or 10 liter bags for soft cream purposes. Method.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention relates to a low carbohydrate, high protein, fiber rich gelato formulation and a method for making it.

  The formulations described herein are low in carbohydrates, protein rich and fiber rich, but according to the combination of ingredients used and described herein, this formulation is It will also be appreciated that the gelato taste, body and texture can be maintained.

  As described above, in one aspect, the gelate formulation of the present invention comprises (a) a carbohydrate in an amount of about 0 to about 45% by weight, based on the total weight of the gelate formulation; (b) the total weight of the gelate formulation. Protein in an amount of about 0 to about 50% by weight based on the weight; (c) fiber in an amount of about 0 to about 30% by weight based on the total weight of the gelate formulation; (d) based on the total weight of the gelate formulation A polyol (sugar alcohol) in an amount of from about 0 to about 35% by weight as; (e) a high intensity sweetener in an amount of from about 0 to about 10% by weight, based on the total weight of the gelate formulation; (f) a gelato formulation Sugar in an amount of about 0 to about 35% by weight based on the total weight of the product; (g) skim milk solids in an amount of about 0 to about 25% by weight based on the total weight of the gelate formulation; About 0 based on the total weight of the formulation Fat in an amount of about 25% by weight; (i) water in an amount of about 0 to about 85% by weight, based on the total weight of the gelate formulation; (j) about 0 to about, based on the total weight of the gelate formulation. A flavoring agent in an amount of 35% by weight; (k) a stabilizer in an amount of from about 0 to about 5% by weight based on the total weight of the gelate formulation; and (l) about 0 based on the total weight of the gelate formulation. To about 5% by weight of emulsifier.

  In another aspect, the gelato formulation of the present invention comprises 0-30% carbohydrate, 0-50% protein, 0-30% fiber, 0-35% polyol, 0-10% high intensity sweetener. %, Sugar 0-35%, milk solids 0-25%, fat 0-30%, water 0-85%, flavor 0-35%, stabilizer 0-5%, and Contains 0-5% by weight of emulsifier.

  In another embodiment, a low carbohydrate, high protein, fiber rich gelato formulation comprises 0-30% carbohydrate, 0-25% protein, 0-15% fiber, 0-25% polyol, high Sweetness sweetener 0 to 1%, sugar 0 to 25%, fat 0 to 15%, flavoring 0 to 10%, skim milk solids 0 to 15%, stabilizer 0 to 5% 0 to 5% by weight of emulsifier, and 0 to 85% by weight of water.

  In a further embodiment, the low carbohydrate, high protein, fiber rich gelato formulation comprises 0-15% carbohydrate, 0-25% protein, 0-25% fiber, 0-25% polyol, high sweetness. Sweetener 0 to 1 wt%, sugar 0 to 15 wt%, fat 0 to 15 wt%, flavoring 0 to 10 wt%, milk solids 0 to 15 wt%, stabilizer 0 to 5 wt%, emulsifier Contains 0-5 wt% and 0-85 wt% water.

  In another embodiment, a low carbohydrate, high protein, fiber rich gelato formulation comprises 0-15% carbohydrate, 8-25% protein, 0-20% fiber, 10-25% polyol by weight, high Sweetness sweetener 0 to 1 wt%, sugar 0 to 25 wt%, fat 0 to 20 wt%, flavoring 0 to 10 wt%, skim milk solids 0 to 15 wt%, stabilizer 0 to 1 wt% 0 to 1% by weight of emulsifier, and 45 to 65% by weight of water.

  In a further embodiment, a low carbohydrate, high protein, fiber rich gelato formulation comprises 3-25% carbohydrate, 10-25% protein, 2-10% fiber, 0-25% polyol, high sweetness. Sweetener 0 to 1%, sugar 0 to 25%, fat 0 to 10%, flavoring 0 to 10%, skim milk solids 0 to 15%, stabilizer 0 to 1%, Contains 0 to 1 weight percent emulsifier and 45 to 70 weight percent water.

  In one embodiment, a low carbohydrate, high protein, fiber rich gelato formulation has a high amount of protein, with a total protein content ranging from 8-25% by weight and a fiber content ranging from 3-15% by weight. The low carbohydrate content using polyols (sugar alcohols) ranges from 8 to 25% by weight.

  In a specific embodiment, the low carbohydrate, high protein, fiber rich gelato formulation comprises about 4% carbohydrate, about 17% protein, about 5% fiber, about 15% polyol, high intensity sweetener. About 0% by weight, about 0% by weight sugar, about 5.5% by weight fat, about 6% by weight flavor, about 6% by weight of skim milk solids, about 0.45% by weight stabilizer, about 0.25 emulsifier % By weight and about 54% by weight water.

  In another embodiment, the low carbohydrate, high protein, fiber-rich gelato formulation comprises about 5% carbohydrate, about 18% protein, about 5% fiber, about 15% polyol, and a high intensity sweetener. About 0% by weight, about 0% by weight sugar, about 3.5% by weight fat, about 6% by weight flavor, about 6% by weight of skim milk solids, about 0.30% by weight stabilizer, about 0.20 emulsifier % By weight and about 53% by weight water.

  It will be appreciated that the amounts shown are based on weight percent of the total formulation.

  It is understood that the term “low carbohydrate” as used herein is a net carbohydrate.

  One skilled in the art will know how to calculate the net (effective) carbohydrate content of a food by subtracting grams of fiber from grams of carbohydrate.

  One skilled in the art will also appreciate that the total protein content of the finished gelato product is calculated from the main protein source component and any other components that may contain protein.

Proteins Proteins are complex high molecular weight organic compounds composed of amino acids linked by peptide bonds. The protein may be derived from animal sources or from plant sources.

Whey protein Whey protein is a mixture of globular proteins isolated from a liquid material produced as a byproduct of cheese production, known as whey.

There are three main forms of whey protein:
1) Whey protein concentrate contains lower levels of fat and cholesterol, but has higher levels of carbohydrates in the form of lactose, about 30% to 89% by weight protein.
2) Whey protein isolate has very little fat and carbohydrates and more than 90% by weight is protein.
3) Whey protein hydrolyzate is a pre-digested and partially hydrolyzed whey protein that is more easily absorbed.

Dietary fiber Dietary fiber found in plants, sometimes referred to as crude, can be soluble (can dissolve in water) or insoluble (cannot dissolve in water). Dietary fiber is a plant part that provides and maintains plant structure. Cellulose, hemicellulose, polysaccharides, pectin, gum, mucilage, and lignin are dietary fibers. Although these fibers are not chemically related, they all have one thing in common. That is, they cannot be digested by the human body. For this reason, these dietary fibers can help correct large bowel (colon) disorders and keep the large bowel functioning normally. Therefore, it is important to increase the amount of fiber in the diet.

Polyol Polyol occurs naturally in plants. Polyols are carbohydrates, also called “sugar alcohols”. Some of their chemical structures resemble sugars, some of which resemble alcohols and are therefore called sugar alcohols. Polyols are similar to sugars in several ways, but are not completely absorbed by the body.

The present invention is a method for producing a low carbohydrate, high protein, fiber rich gelato formulation as described herein, comprising:
(I) mixing, blending and preheating selected dry and liquid components at 40-60 ° C. to produce a gelate mix;
(Ii) sterilizing the gelato mix;
(Iii) homogenizing the gelato mix;
(Iv) cooling the gelato mix to 2-4 ° C;
(Vi) aging the gelato mix for 4-24 hours; and (vi) freezing the gelato mix at -7 ° C to -10 ° C in the 0-100% overrun range. .

  The gelato mix may then be packaged into the final finished commercial gelato product.

  In a preferred embodiment, the mixing, blending, and preheating in step (i) is performed at a selected dry and liquid component temperature set to 50 ° C. and blended using a high speed high shear mixer. However, the dry mix component is added slowly, resulting in complete incorporation of the powder into the preheated liquid component to produce a gelate mix.

  The gelato mix of step (i) is then sterilized to destroy microorganisms that can cause quality degradation and disease. Sterilization is commonly used to kill pathogenic bacteria such as Mycobacterium, Brucella, Salmonella, and Streptococcus. In one embodiment, the high temperature short time (HTST) continuous sterilization is at 82.5 ° C. for 30 seconds. In another embodiment, the batch sterilization is 30 minutes at 72 ° C. In a preferred embodiment, the batch sterilization is at 69 ° C. for 32 minutes.

  The pasteurized gelato mix is then homogenized in step (iii) to reduce the fat droplet size and produce a stable emulsion. In one embodiment, the single stage homogenization uses a pressure of about 3,000 psi to about 15,000 psi. In another embodiment, the two-stage homogenization process is 2500 psi for the first stage and 1500 psi for the second stage, preferably 2000 psi and 500 psi, respectively. In a preferred embodiment, the single stage homogenization uses a pressure of about 11,000 psi.

  The homogenized gelato mix is then quickly cooled in step (iv) to prevent microbial contamination by using a heat exchanger and transferred to a storage tank refrigerated to a temperature of 2 ° C to 4 ° C. In a preferred embodiment, the refrigerated storage tank is set at 4 ° C.

  After aging the gelato mix for about 4-24 hours, the separation, viscosity, and weight of the gelate formulation are checked to determine density and potential overrun. In a preferred embodiment, the gelato mix is aged for 24 hours.

  After the aging process, a flavor mixing tank may be used to add liquid flavor to the gelato mix just prior to performing the refrigeration process. Only the liquid component can be added before the refrigeration process, allowing the gelato mix to flow properly into the refrigeration facility. The refrigeration process involves freezing the gelato mix and taking in air (overrun). In one embodiment, using a batch and / or continuous freezer, the gelato mix is frozen to a temperature range of -7 ° C to -10 ° C and air is taken to an overrun range of 0-100%. .

  In one embodiment, the freezing temperature is −10 ° C. when using a batch freezer and the overrun is about 35%. In certain embodiments, the freezing temperature is −8 ° C. when using a continuous freezer and the overrun is about 48%. In a more particular embodiment, the overrun is about 40% and its extraction temperature is about -9 ° C.

  Depending on the selected flavor of gelato, fruit, nuts, chocolate chips, variegate, swirl, and bulky flavor (which may be a low carbohydrate, high protein particulate material) And may be evenly distributed throughout the gelate product after removal from the batch or continuous refrigeration process.

  Gelato product packaging is in the desired format selected, such as cones, cups, tabs, gelato bars, gelato bars with sticks, gelato sandwiches, gelato cakes, gelato pie, gelato rolls, molded articles, various family size pack containers , Smoothies, milk shakes, and other similar refrigeration impulses and novelties.

  Package type, package size, and packaging material can be used to quickly cool the packed gelato product to a holding temperature of -30 ° C to -40 ° C in a blast freezer and / or curing tunnel and freeze to form small ice crystals. It will be appreciated that the heat transfer that is generated should not be disturbed. Then, once fully frozen, the product is transferred to a storage freezer at a set temperature of -25 ° C, which will help stabilize ice crystals and maintain product quality. .

  Examples of protein sources that may be used include whey protein isolate, whey protein concentrate, whey protein hydrolysate, milk protein isolate, milk protein concentrate, milk protein hydrolysate, soy Protein isolates, soy protein concentrates, soy protein hydrolysates, wheat proteins, rice proteins, plant derived proteins (ie, tofu), collagen, albumin, gelatin, and caseinates include but are not limited to Absent. In one embodiment, the protein source may comprise whey protein concentrate. In another embodiment, the protein source may comprise whey protein hydrolysate. In some embodiments, the protein source is soy protein isolate. In a preferred embodiment, the protein source is whey protein isolate.

  Regarding fiber content, β-glucan, cellulose, chitin, and chitosan, fructooligosaccharide (FOS), gum, hemicellulose, inulin, lignin, mucilage, oligofructose, pectin, polydextrose, polyol, psyllium, indigestible Starch (resistant starch), resistant digestin, and resistant maltodextrin may be used. In one embodiment, polydextrose is a source of dietary fiber. In another embodiment, psyllium is a source of dietary fiber. In a preferred embodiment, inulin is the source of dietary fiber.

  Those skilled in the art will appreciate the sweetness, taste and flavor of polyols used in place of sugar in low carbohydrate formulations, cooling action, molecular weight, crystallization, viscosity to obtain the lowest net carbohydrate in the desired formulation Various physical and functional properties such as, and freezing point depression will be understood and understood. Erythritol, arabitol, xylitol, sorbitol, glycerol, mannitol, lactitol, maltitol, maltitol syrup, malitol, isomalt, and hydrogenated starch hydrolysates may be used. In one embodiment, the polyol is polydextrose, sorbitol, and maltodextrin. In another embodiment, the polyol is polydextrose, sorbitol, and maltitol and glycerin. In another embodiment, the polyol is polydextrose, lactitol, sorbitol, and maltodextrin. In certain embodiments, the polyol is maltitol and sorbitol.

  High intensity sweeteners may be used to increase the level of sweetness as needed without significantly increasing the total solids of the formulation. Aspartame, acesulfame potassium, neotame, saccharin, stevia, and sucralose may be used. In one embodiment, the formulation may include aspartame and acesulfame potassium. In certain embodiments, the formulation contains sucralose as a high intensity sweetener. For fat content, cream, whole milk, whole milk powder, anhydrous milk fat, whole concentrated milk, butter, egg yolk, tofu, fat substitutes, omega fatty acids, vegetable fats and oils may be used. In one embodiment, the milk fat is obtained from a cream. In another embodiment, milk fat is obtained from butter. In certain embodiments, milk fat is obtained from whole milk.

  For flavors, vanilla beans, cocoa, nut blends and pastes, coffee, fruit puree, fruit juice, fruit pulp, vegetables, spices, caramel, liquor, liqueur, natural and artificial flavors, extracts, concentrates, and the like May be used. In one embodiment, the flavoring agent is a strawberry flavoring. In another embodiment, the flavoring is a mango flavoring. In certain embodiments, the flavoring is a hazelnut flavoring. In a more particular embodiment, the flavoring is a cocoa flavoring. In another embodiment, the flavoring is a raspberry flavoring. In another embodiment, the flavoring is a pistachio flavoring.

  Sources of milk solids meaning non-fat include, for example, whole milk, whole milk powder, skim milk, skim milk powder, concentrated whole milk, skim concentrated milk, cream, buttermilk, buttermilk powder, whey protein isolate, Whey protein concentrate, whey protein hydrolysate, whey powder, sugar-free condensed milk, soy milk, soy protein isolate, soy protein concentrate, soy protein hydrolysate, tofu, non-lactose milk, and milk substitute There may be. In one embodiment, milk solids are obtained from cream and skim milk. In certain embodiments, milk solids are obtained from whole milk.

  For stabilizers, locust bean gum, guar gum, carboxymethylcellulose (CMC), xanthan gum, alginate, carrageenan, corn starch, pectin, tragacanth gum, and gelatin may be used. In one embodiment, the stabilizer may comprise corn starch and pectin. In certain embodiments, the stabilizer is locust bean gum, guar gum, and carrageenan.

  Regarding the emulsifier, egg yolk, lecithin, monoglyceride and diglyceride, polysorbate 80, polysorbate, soy lecithin, propylene glycol monostearate, and glyceryl monostearate (GMS) may be used. In one embodiment, the emulsifier is egg yolk. In another embodiment, the emulsifier is mono-diglyceride and polysorbate 80. In certain embodiments, the emulsifiers are monoglycerides and diglycerides.

  It will be appreciated that the examples given above are not meant to be limiting, but are included merely as examples of the types of ingredients that may be used in the particular formulations described herein.

  It will be appreciated that one skilled in the art will know how to calculate the water and moisture content of the selected ingredients to achieve the proper amount of total solids and water required for the desired formulation. Like. In some embodiments, the water is obtained from skim milk, whole milk, and cream. In a preferred embodiment, the water is obtained primarily from whole milk.

  It will be appreciated that the potential overrun is based on the ingredients, formulations and processing methods used to produce the finished gelato mix. In one embodiment, the overrun range is 25-45%. In another embodiment, the overrun is 50%. In certain embodiments, the overrun is 40%. In a preferred embodiment, the overrun is 35%.

  In some embodiments, the present invention provides vitamins, minerals, electrolytes, trace elements, oils, prebiotics, probiotics, kefir, health supplements to further formulate gelato to replace a complete meal May further comprise phytonutrients, botanicals, dietary supplements, herbs, amino acids, acidifying agents, buffering agents, salts, and any other similar.

  In some embodiments, the present invention provides caffeine, taurine, guarana, vitamin B, ginseng, Ginkgo Biloba, L- to further formulate a high energy, high protein, high fiber sports gelato. It may further include energy-related food ingredients such as carnitine, sugar, and antioxidants.

  Sugar may be included to provide energy, for example, granulated sucrose, liquid sucrose, brown sugar, maltose, honey, maple syrup, molasses, corn syrup, corn syrup solids, High fructose corn syrup, glucose syrup, glucose solids, invert sugar, dextrose monohydrate, maltodextrin, polydextrose, inulin, fruit, and fruit puree may be used.

Also provided is a method for producing a low carbohydrate, fiber rich gelato formulation comprising a high protein content, the content having about 35-65% by weight protein, resulting in a low carbohydrate, high protein content. A fiber-rich gelato formulation is produced, the formulation comprising 0-18% carbohydrate, 0-25% protein, 0-25% polyol, 0-1% high-intensity sweetener, 0 sugar ~ 3 wt%, fat 0-8 wt%, flavoring 0-10 wt%, skim milk solids 0-2 wt%, stabilizer 0-2 wt%, emulsifier 0-2 wt%, and water 45- Containing 65% by weight,
(I) mixing, blending and preheating selected liquid and dry ingredients at 40-60 ° C. to form a gelate mix;
(Ii) sterilizing the gelato mix;
(Iii) homogenizing the gelato mix;
(Iv) cooling the gelato mix to 2-4 ° C. and aging for 12-24 hours;
(V) freezing the gelato mix to −7 ° C. to −10 ° C. in an overrun range of 0-100%; and (vi) 20% total particulate content and 10% plaques based on the total weight of the gelato. Adding a pattern sauce.

  The gelate product may then be packaged into a final finished gelato product.

  In one embodiment, the protein source is obtained from whey protein isolate and protein bar content.

  In another embodiment, the fiber content is inulin and the polyols are maltitol and sorbitol.

  In another specific embodiment, the high intensity sweetener is sucralose.

  In another embodiment, the formulation does not contain any added sugar.

  In another embodiment, milk fat is obtained from whole milk.

  In another embodiment, the flavoring is a hazelnut flavoring.

  In another embodiment, milk solids are obtained from whole milk.

  In another embodiment, the stabilizer is selected from locust bean gum, guar gum, and carrageenan.

  In another embodiment, the emulsifier is a monoglyceride and a diglyceride.

  In another embodiment, the water is obtained primarily from whole milk.

  It will be appreciated that the low carbohydrate high protein content may comprise a low carbohydrate high protein particulate material and / or a low carbohydrate spotted material. Such inclusions / granular material / spotted material may be added to the gelato formulation after the initial formulation has been prepared. In other words, the gelato formulation is prepared by the formulation described herein and then the inclusion / granular material / spotted material is added. Thus, the addition of such ingredients will increase the percent of total protein in the final product.

  Examples of low carbohydrate high protein particulate materials that may be used include, but are not limited to, low carbohydrate protein bars, low carbohydrate protein brownies, low carbohydrate protein cookies, dairy protein crisps, and the like. Examples of low carbohydrate spotted materials that may be used include, but are not limited to, low carbohydrate caramel sauce, low carbohydrate fudge, and the like.

  In a further embodiment, based on the total weight of the finished gelato product, the net carbohydrate in the gelate formulation is 2 wt% to 8 wt%, the total protein content is 10 wt% to 25 wt%, The fiber content is 2% to 10% by weight.

  In a further embodiment, based on the total weight of the finished gelato product, the net carbohydrate in the gelate formulation is about 5 wt%, the total protein content is about 14 wt%, and the fiber content is about 5 wt%. %.

  The present invention comprises 0-15% by weight carbohydrate, 0-25% protein, 0-25% fiber, 0-25% polyol, 0-1% high sweetener, 0-15% sugar, 0-15 wt% fat, 0-10 wt% flavor, 0-15 wt% milk solids, 0-5 wt% stabilizer, 0-5 wt% emulsifier, and 0-85 wt% water, Also provided are low carbohydrate, high protein, fiber rich gelato formulations.

  In another embodiment, the present invention provides 2-5% carbohydrate, 15-25% protein, 2-8% fiber, 15-22% polyol, 0-1% high-intensity sweetener, sugar, 5-10 wt%, fat 0-8 wt%, flavoring 0-10 wt%, milk solids 0-15 wt%, stabilizer 0-1 wt%, emulsifier 0-1 wt%, and water 55- A low carbohydrate, high protein gelato formulation comprising 65% by weight is provided.

The present invention is a process for making a low carbohydrate, high protein, fiber rich (soft cream) gelato formulation comprising: 0-15% carbohydrate, 0-25% protein, 0% fiber. ~ 25 wt%, polyol 0-25 wt%, high sweetness sweetener 0-1 wt%, sugar 0-15 wt%, fat 0-15 wt%, flavoring 0-10 wt%, milk solids 0 15% by weight, stabilizer 0-5% by weight, emulsifier 0-5% by weight, and water 0-85% by weight,
(I) mixing and blending the selected liquid and dry ingredients and preheating to 40 ° C to 60 ° C to form a gelate mix;
(Ii) sterilizing the gelato mix;
(Iii) homogenizing the gelato mix;
(Iv) cooling the homogenized gelato mix to 2-4 ° C;
(V) optionally adding a liquid flavor to the liquid gelato mix; and (vi) packaging the liquid gellate mix in 5 and / or 10 liter bags for soft cream purposes. provide.

The present invention is a method of producing a low carbohydrate, high protein, fiber rich sorbage gelate formulation comprising: 0-10% carbohydrate, 5-25% protein, 0-25 fiber. % By weight, polyol 0-28%, high-intensity sweetener 0-1%, sugar 0-28%, fresh fruit 0-100%, flavor 0-30%, and water 0-85. This method includes:
(I) mixing the selected dry ingredients in a large container;
(Ii) preparing a mixture of fruit and water;
(Iii) slowly adding the mixed dry ingredients to the mixture of step (ii) while blending;
(Iv) allowing the mixture to stand for 20-30 minutes;
(V) using a batch and / or continuous freezer, freezing the solvage gelato mix from -7 ° C to -10 ° C and taking in air to an overrun in the range of 0-100%. A method of including is also provided.

  The sorbet-gelato mixture is then selected to be corn, cup, tub, gelato bar, gelato bar with stick, gelato sandwich, gelato cake, gelato pie, various family size pack containers, and other frozen novelties etc. Can be packaged in any desired format.

  In a preferred embodiment, the protein is whey protein isolate, the fiber is inulin, and the polyol is maltitol and sorbitol.

  In another embodiment, the formulation contains no high intensity sweetener and no sugar is added.

  In another embodiment, the fresh fruit is raspberry and the water is derived primarily from raspberry fruit and water.

  In another embodiment, the present invention may further comprise stabilizers and / or emulsifiers.

  In another embodiment, the present invention may further include a dairy product for making a sherbet.

  In another embodiment, the present invention may further include a pasteurization process. In an alternative embodiment, the present invention may further include a flash sterilization method.

  In another embodiment, the present invention may further comprise a dairy product for making fruit gelato.

  In certain embodiments, a low carbohydrate, high protein, fiber rich sorbate gelate formulation comprises: about 5% carbohydrate, about 15% protein, about 7% fiber, about 13% polyol, high sweetness About 0% sweetener, about 0% sugar, about 36% fresh fruit, about 0% flavor, about 0% stabilizer, about 0% emulsifier, and about 30% water Including.

  In another embodiment, the present invention provides the following fruits: banana, peach, apricot, lemon, raspberry, strawberry, wild berry, mango, passion fruit, guava, pomegranate, orange, blood orange, pear, lime, mandarin, caramancy Pineapple, papaya, lychee, kiwi, coconut, rhubarb, pumpkin, plum, cantaloupe, green apple, fig, wild strawberry, red currant, cherry, blueberry, cranberry, black currant, black cherry, watermelon, apple, carrot, grape, One or more of lemongrass, pink grapefruit, cassis, and combinations thereof may further be included.

  The gelate formulation (s) of the present invention will be further understood by reference to the examples provided below. The formulations listed in each example are according to the method (s) described herein.

(Example number 1)
Chocolate gelato using whole milk Formula: Milk 3.25% M.I. F. 59.8%
Whey protein isolate 15.8%
Multi Suite
Or Multisorb 15.4%
Cocoa powder 6.0%
Inulin 3.0%
100.0%
This formulation consists of 4.38% net carbohydrates; 17.68% total protein; 4.66% dietary fiber; and 3.44% total fat, 5.78% skim milk solids, 15.42% polyol, Contains 5.98% flavor, 0% stabilizer / emulsifier, 46.79% total solids, and 53.21% total moisture content.

(Example number 2)
Chocolate gelato using water Formulation: 59.8% filtered water
Whey protein isolate 15.8%
Multi-suite or multi-sorb 15.4%
Cocoa powder 6.0%
Inulin 3.0%
100.0%
This formulation contains 1.51% net carbohydrates; 15.77% total protein; 4.66% dietary fiber; 1.50% total fat, 0.40% skim milk solids, 15.42% polyol, and flavor. 5.98% material, 0% stabilizer / emulsifier, 39.47% total solids, 60.53% total moisture content.

(Example number 3)
Hazelnut gelato with whole milk Formulation: Milk 3.25% M.I. F. 59.8%
Whey protein isolate 14.9%
Multi-suite or multi-sorb 14.8%
Hazelnut paste 6.0%
Inulin 4.5%
100.0%
This formulation contains: net carbohydrate 3.72%; total protein 16.56%; dietary fiber 4.72%; total fat 5.63%; skim milk solids 5.80%; polyol 14.82%; flavor 5.98% of the material; 0% stabilizer / emulsifier; 46.53% total solids, and 53.47% total moisture content.

(Example number 4)
Raspberry sorbet with fresh fruit and water Formula: Fresh raspberry puree 35.36%
Filtrated water 30.27%
Whey protein isolate 15.14%
Multi-suite or multi-sorb 13.17%
Inulin 6.06%
100.0%
This formulation contains 2.48% net carbohydrates, 14.35% total protein, 7.87% dietary fiber; 0.29% total fat; 0.42% skim milk solids; 13.17% polyol, stable 0% of emulsifier / emulsifier; 37.53% total solids; and 62.47% total moisture content.

(Example number 5)
Raspberry sorbet using only fresh fruits Formula: Fresh raspberry puree 72.55%
Whey protein isolate 12.09%
Multi-suite or multi-sorb 10.52%
Inulin 4.84%
100.0%
This formulation consists of 4.39% net carbohydrate; 12.00% total protein; 9.20% dietary fiber; 0.52% total fat; 0.30% skim milk solids; 10.52% polyol; stable 0% of emulsifier / emulsifier; 34.85% total solids; and 65.15% total moisture content.

(Example number 6)
Chocolate gelato using whole milk Formula: Milk 3.25% M.I. F. 59.4%
Whey protein isolate 15.8%
Multi-suite or multi-sorb 15.3%
Cocoa powder 6.0%
Inulin 3.0%
Stabilizer 0.3%
Emulsifier 0.2%
100.0%
This blend contains 4.51% net carbohydrates; 17.59% total protein; 4.77% dietary fiber; and 3.76% total fat, 5.75% skim milk solids, 15.34% polyol, Contains 5.95% flavor, 0.3% stabilizer, 0.2% emulsifier, 47.00% total solids, and 53.00% total moisture content.

(Example number 7)
Pistachio gelato using whole milk Formula: Milk 3.25% M.P. F. 59.5%
Whey protein isolate 14.9%
Multi-suite or multi-sorb 14.7%
Pistachio paste 5.9%
Inulin 4.5%
Stabilizer 0.3%
Emulsifier 0.2%
100.0%
This formulation contains: net carbohydrate 3.85%; total protein 16.51%; dietary fiber 4.83%; total fat 5.94%; skim milk solids 5.77%; polyol 14.75%; flavor 5.95% material; 0.3% stabilizer; 0.2% emulsifier; 46.10% total solids; and 53.90% total moisture content.

While this invention has been described with reference to illustrative embodiments and examples, this description is not intended to be construed in a limiting sense. Accordingly, various modifications of the exemplary embodiments, as well as other embodiments of the invention, will be apparent to those skilled in the art upon reference to this description. Accordingly, the appended claims are intended to cover any such modifications or embodiments. Moreover, all of the claims are incorporated by reference into the description of the preferred embodiments.

Claims (1)

Invention described in this specification.