KR20220012307A - Frozen Aerated Confectionery Containing Milk Fat Fraction - Google Patents

Abstract

The present invention is a frozen aerated confection comprising a fat and a sweetener, wherein the fat is an acylglyceride having a carbon number ranging from 24 to 40 ('CN24-CN40') and a carbon number ranging from 42 to 56 carbon atoms. Molar ratio of acylglycerides having from 24 to 40 carbon atoms to acylglycerides having from 42 to 56 carbon atoms, comprising a dairy fat fraction consisting of acylglycerides ('CN42-CN56') having 'CN24-CN40: CN42-CN56') relates to frozen aerated confectionery, ranging from 1.10 to 1.40.

Description

Frozen Aerated Confectionery Containing Milk Fat Fraction

The present invention relates to a frozen aerated confection comprising dairy fat and a sweetener. The invention further relates to an ice cream mixture suitable for preparing said confectionery and a process for preparing said confectionery.

Frozen aerated confectionery is popular all over the world. They are typically eaten as a snack or dessert. Frozen aerated confectionery typically contains a sweetener, such as a carbohydrate sweetener, such as sucrose. An important subcategory of frozen confectionery is ice cream, a confectionery that additionally contains dairy fat and optionally milk protein. Food regulations in different countries differ with respect to minimum requirements. In many jurisdictions, to be permitted to be labeled as ice cream, it must have a minimum fat content of 8 percent or 10 percent, otherwise it must be labeled as fat-reduced ice cream, light ice cream, or low fat ice cream, as required by the legal jurisdiction. (see HD Goff, AgroFood industry hi-tech - July/August 2009, vol 20n4, pp43-45). For the purposes of the present disclosure, the Food Information Regulation, (EU) No 1169/2011 applies, which means that confectionery must contain dairy fat in order to be considered ice cream. Milk ice needs to contain at least 2.5% by weight dairy fat and free of non-dairy fat. Dairy ice cream is an ice cream comprising at least 5% by weight dairy fat and no non-dairy fat. Frozen confectionery products, such as ice cream, may also contain a protein source, which may be milk protein or vegetable protein (eg, soybean, cashew, coconut or almond). In addition, flavoring agents as well as colorants and/or stabilizers may be present. Frozen baked goods are generally made by preparing a liquid mix of the ingredients, stirring the liquid mix to entrain air, and cooling the mixture below the freezing point of water.

Traditionally, dairy fat for frozen confectionery is provided by using dairy milk or dairy cream as an ingredient. However, it is also possible to use anhydrous milk fat (AMF). Dairy fat contributes to the savory, soft, rich and creamy texture of the confectionery.

A disadvantage of frozen confectionery in general is that they melt at the temperatures typically served and consumed, thus resulting in waste and adverse effects such as dripping when the confectionery is eaten. In principle, it could be considered to solve this problem by freezing the confectionery to a lower temperature, but this would not only affect the physico-chemical properties of the confectionery, such as morphological structure (eg crystalline phase), but also sensory perception. adversely affect

In addition, the rapid loss of whey due to partial thawing is also detrimental to the shelf life of frozen confectionery such as ice cream. Frozen confectionery products, during their shelf life, may frequently be subjected to conditions that may damage the product due to storage conditions that are not optimal for the consumer or retailer. This can lead to loss of whey in frozen confectionery, which can lead to an undesirable frozen whey layer, and dryness and loss of consistency in the rest of the confectionery.

EP3289884 discloses a dairy food composition for use in the manufacture of a processed food comprising milk fat, milk protein and milk carbohydrates and optionally an emulsifier. Preferably, the milk fat which can be used for the preparation of the milk food composition has the main triglyceride (TG) content described below:

JP2007/282535 relates to an oil and fat composition having good shape retention in a normal temperature range (about 15° C. to 35° C.), good meltability in the mouth, and excellent foamability. It is disclosed that the total fatty acid residues constituting all triglycerides in oil and fat are 30% by mass to 60% by mass. The proportion of triglycerides is from 20 to 45 mass% of the total triglycerides in the fat and oil from 42 to 49, and the total number of carbon atoms of the fatty acid residues constituting the individual triglycerides in the fat is from 50 to 62.

WO2006/066979 relates to a frozen aerated confectionery having an overrun of at least 40% and a fat component in an amount of 2% to 20% (by weight of the frozen aerated confectionery), wherein the fat component is of fatty acids. triglycerides, wherein no more than 55% of the fatty acids in the triglycerides (by weight of fatty acids) are saturated and less than 8% of the triglycerides (by weight of triglycerides) are long chain SSS triglycerides; wherein the ratio of the percentage of fat that is solid at 5°C to the percentage of fatty acids (by weight of fatty acids) in the saturated triglycerides is greater than 1 and the fat component comprises up to 60% (by weight) of cocoa butter or shea nut oil. characterized.

It is an object of the present invention to provide a frozen aerated confectionery having satisfactory organoleptic properties that reduce the adverse effects of melting. It has now been found that it is possible to achieve this by providing a frozen aerated dessert with a reduced melting rate.

Accordingly, the present invention relates to a frozen aerated confectionery comprising a specific dairy fat fraction and a sweetener. Said specific dairy fat fraction consists of acylglycerides having a carbon number ranging from 24 to 40 ('CN24-CN40') and an acylglyceride having a carbon number ranging from 42 to 56 ('CN42-CN56'), 42 The molar ratio of acylglycerides having from 24 to 40 carbon atoms to acylglycerides having carbon atoms ranging from 56 to 56 carbon atoms ('CN24-CN40 : CN42-CN56') ranges from 1.10 to 1.40. Accordingly, more specifically, the present invention relates to a frozen aerated confectionery comprising a fat and a sweetener, wherein the fat is an acylglyceride having a carbon number ranging from 24 to 40 carbon atoms ('CN24-CN40') and a carbon number ranging from 42 to 56 carbon atoms. Molar ratio of acylglycerides having from 24 to 40 carbon atoms to acylglycerides having from 42 to 56 carbon atoms, comprising a dairy fat fraction consisting of acylglycerides ('CN42-CN56') having 'CN24-CN40: CN42-CN56') relates to frozen aerated confectionery, ranging from 1.10 to 1.40.

The present invention further relates to a confectionery mix suitable for preparing the frozen aerated confectionery according to the present invention. A confectionery mix is typically a liquid mix comprising at least a sweetener and a dairy fat fraction, which upon aeration and freezing forms a frozen confectionery product. The dairy fat fraction in the confectionery mix has a molar ratio of acylglycerides having 24 to 40 carbon atoms to acylglycerides having 42 to 56 carbon atoms in the range of 1.10 to 1.40 ('CN24-CN40:CN42- CN56').

In certain embodiments, the confectionery mix is a dry product, such as a powder, comprising at least a sweetener and a dairy fat fraction. The dry product may be dissolved or dispersed in water to form a liquid mix, which upon aeration and freezing forms a frozen confectionery. The confectionery mix can be used as such in the manufacture of frozen confectionery products such as ice cream. Alternatively, the dairy fat fraction is used in combination with one or more other fat sources, specifically one or more fat sources selected from the group consisting of non-fractionated milk fat, dairy cream, butter, dairy spread and dry milk fat. It is also possible to include vegetable fat sources in combination with confectionery mixes.

The present invention further provides a method for producing a frozen aerated confectionery according to the present invention,

- a fat comprising a dairy fat fraction consisting of acylglycerides having a carbon number in the range of from 24 to 40 to acylglycerides having a carbon number in the range of 42 to 56 carbon atoms, wherein the acylglycerides having a carbon number ranging from 42 to 56 carbon atoms the molar ratio of acylglycerides having a carbon number in the range of 24 to 40 (ratio 'CN24-CN40: CN42-CN56') is in the range 1.1 to 1.4), water, and one or more additional confectionery ingredients step,

- homogenizing the resulting mixture, and thereafter

- aeration and freezing of the homogenized mixture.

As illustrated in the Examples and Figure 1, the CN24-CN40:CN42-CN56 ratio ranged from 1.10 to 1.40 compared to a frozen aerated dessert prepared from AMF (cf. CN24-CN40:CN42-CN56' ratio of 1.06). Melting behavior is improved when preparing frozen desserts (variant 2 and variant 3) comprising a specific dairy fat fraction consisting of acylglycerides with The prepared ice cream (variant 4: ratio of 1.42) had a faster melting rate than the reference. Figure 1 illustrates that there is little or no difference in the initial melting rate (ice crystals are melted into water). With molten water, the structure of the ice cream in principle determines whether the aqueous phase is physically bound by the foam structure. The plateau value reached after melting of the aqueous phase is determined by the structure of the molten ice cream capable of retaining the whey in the ice cream matrix. Thus, Figure 1 illustrates that whey loss is significantly reduced in frozen aerated confectionery according to the invention (variant 2 and 3) compared to reference (AMF) and variant 4 (comparative) when exposed to melting conditions are doing This is a significant advantage, specifically as it makes the frozen aerated confectionery less susceptible to quality loss, for example, when exposed to temperature changes during storage and/or transportation.

This further has the advantage that this can be achieved without using any non-dairy fat. The specific dairy fat fraction used in the present invention is particularly preferred because of the flavor components present in the dairy fat itself, as well as for its characteristic contribution to the organoleptic properties of the confectionery, as it contributes to the melting behavior of the confectionery. For example, the dairy fat fraction can contribute to the high melt resistance of the confectionery, which in turn contributes to the characteristic release of flavor ingredients (including non-dairy flavor ingredients), especially at temperatures in the range of -4°C to +30°C The release of fat borne flavor is dependent on the amount of liquid fat. Within this temperature range, the nature of the fat also contributes to the creaminess as a result of the partial coalescence of fat globules in the mouth covering the oral surface with a fatty film and lubrication by the fat globules. In addition, the specific dairy fat fraction used in the present invention can affect the tempering of the fat phase and the partial crystallization of the fat phase so that partial coalescence during confectionery production, and/or a stable foaming emulsion by whipping with a sufficiently firm and stable controllable overrun It promotes the formation of , so it is advantageous during the manufacture of frozen confectionery.

1 shows a graph of the melting behavior of several frozen confectionery products according to the invention, a reference product and another product not according to the invention.

Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art.

As used herein, the term “or” means “and/or” unless otherwise specified.

As used herein, the term "a" or "an" means "at least one" unless otherwise specified.

The terms "substantially (in)" or "essentially (in)" are generally used herein to denote having the general characteristic or function specified. When referring to a quantifiable characteristic, these terms specifically refer to at least 75%, more specifically at least 90%, even more specifically at least 95%, even more specifically at least 99% of the maximum value of that characteristic. used to indicate that

The term 'essentially free' means that the substance is not present (below the detection limit achievable by analytical techniques available on the effective filing date), or that the substance is present in small amounts that do not significantly affect the properties of the essentially free product. generally used herein to indicate. Indeed, in quantitative terms, a product is generally It is considered to be essentially free of matter, specifically water. As will be appreciated by those skilled in the art, for certain substances, such as certain fragrances or micronutrients, the presence of starting materials can be well below 0.5%, 0.2% or 0.1% by weight, still being significant for the properties of the product. have an effect

The term “about” for a value generally includes ranges around the value as would be understood by one of ordinary skill in the art. Specifically, the range is from at least less than 15% to more than 15% of the value, more specifically from less than 10% to more than 10% of the value, more specifically from less than 5% to more than 5% of the value.

As used herein, percentages are generally weight percentages, unless otherwise specified. Unless otherwise specified, percentages are generally based on total weight.

"Dry weight" of a substance (eg, mixed confectionery) means the weight of all components of the substance except water (in any state of matter).

When referring to a "noun" in the singular (eg, compound, adduct, etc.), the plural is meant to be included unless otherwise specified.

For purposes of clarity and concise description, features are described herein as part of the same or separate embodiments, but it will be appreciated that the scope of the invention may include embodiments having combinations of all or some of the described features. will be.

The term 'fatty acid' is generally used herein as a genus of free fatty acids and fatty acid residues bound to another organic moiety, specifically as part of an acylglyceride.

Milk fat is the fatty phase of milk. Milk fat is a complex mixture of triglycerides and other lipid components. Triglycerides typically make up the largest portion of milk fat (eg, about 98%). Triglycerides are esters derived from glycerol and three fatty acids. Triglycerides generally have in the range of 26 to 54 carbon atoms. Note that throughout the specification "triglyceride" and "acylglyceride" are used synonymously. One of ordinary skill in the art would know that the "number of carbons" (CN) of a particular triglyceride does not count the carbon atoms in a glycerol unit (or, in other words, by counting only the total number of carbon atoms in the three fatty acid chains of the triglyceride molecule), but the total number of carbon atoms in that triglyceride molecule. It will be understood that defining

The standard analytical method for triglycerides is the AOCS official method Ce 5-86-triglycerides by gas chromatography, which is the same as the IUPAC 2.323 method.

Specifically, in the case of milk fat from cow's milk, the carbon number distribution is generally bimodal. That is, milk fat contains a relatively high content of relatively small acyl groups (4 to 6 carbons), a relatively high content of relatively large acyl groups (at least 14 carbons) and a relatively low content of medium length acyl groups (8 to 12 carbons). carbon) with fatty acids.

The present inventors found that the molar ratio between acylglycerides having carbon atoms ranging from 24 to 40 carbon atoms and acylglycerides having carbon atoms ranging from 42 to 56 carbon atoms (i.e., the CN24-CN40:CN42-CN56 ratio) of milk fat is variable, found to be dependent on the animal providing the milk, its nutrition and seasonal influences.

In addition to triglycerides, milk fat typically contains several trace components that contribute to the characteristic flavor or aroma of milk fat, such as cholesterol, fat-soluble vitamins, free fatty acids, monoglycerides, diglycerides and various other organic components such as lactones, ketones and aldehydes. For example, milk fat (isolated from milk) in an essentially water-free form is commercially available, and this product is commonly known as anhydrous milk fat (AMF).

The term 'dairy fat' is used as a genus for milk fat and parts of milk fat. This portion may be any milk fat fraction, a combination of milk fat fractions, or a combination of a milk fat fraction and milk fat, specifically a combination of an OS-fraction of milk fat and milk fat.

The term 'OS-fractionation', or simply 'OS' refers to milk fat fractionation, i.e. from a generally known process for obtaining a fraction from fractionation based on melting temperature (dry fractionation, also known as melt crystallization as opposed to solvent crystallization). is derived This process may be single-stage fractionation or multi-stage fractionation. At each fractionation step there is a liquid phase (denoted as 'O' for 'olein' as this fraction is rich in oleic acid (bound as triglycerides), which typically exhibits a content of long chain unsaturated fatty acids) and a solid phase (this fraction typically contains long chain unsaturated fatty acids) Since it is rich in stearic acid (bound as triglycerides), which exhibits a saturated fatty acid content, it is denoted by an 'S' for 'stearin'). In a multi-step process, at least one of the fractions obtained in the previous fractionation step is subjected to at least one further fractionation to produce a further fluid fraction and a further solid fraction. The fractions obtained can be named on the basis of subsequent fractions from which the final fat fraction can be obtained (see Defense, E.M.J. (1987), Fat Sci. Technol., 89, 502-507). Thus, OO will be the fluid fraction obtained after dry fractionation of the fluid fraction from the first dry fractionation stage, whereas OS will be the solid fraction after the second fractionation stage. Another example is as follows: OOO is the fluid fraction of a triple dry fractionation process in which the liquid phase (O) of the first fractionation undergoes a second dry fractionation step and the liquid phase (OO) of the second fractionation undergoes a third fractionation. Further details regarding obtaining a fraction of milk fat by melt crystallization will be provided below.

The term 'fat product' is used herein for a composition that consists at least substantially of fat.

Fatty acid content and carbon number can be determined by gas chromatography (GC-FID) using flame ionization detection. As mentioned, the standard method for the analysis of triglycerides is the AOCS official method Ce 5-86-triglycerides by gas chromatography, which is the same as the IUPAC 2.323 method. The substance for which the fatty acid content is to be determined is first subjected to hydrolysis to obtain free fatty acids from which methyl esters are subsequently prepared. Fatty acids (dissolved in chloroform) are then injected into the GC and measured as their methyl esters. The number of carbons is based on moles of acylglyceride (ie, it is based on mole ratios). As used herein, the term 'fatty acid content' is based on weight and is calculated as fatty acid methyl ester.

Frozen aerated confectionery may in principle be any type of frozen aerated confectionery made from dairy fat. Aerated confectionery generally has an overrun as is known in the art. The overrun is typically selected according to the type of confectionery, for which the overrun value is also generally known. In general, the overrun of the product is in the range of 10% to 300%, preferably in the range of 25% to 250%. Specifically, an overrun in the range of 50% to 150% is particularly preferred, for example, for ice cream according to the invention.

Typically, the frozen confectionery is a confectionery selected from the group consisting of ice cream, frozen custard, frozen yogurt, gelato, ice milk, and kulfi. Particularly good results have been achieved with ice cream. Preferably, the ice cream is scooped ice cream (Dutch: 'schepijs'), gelato, soft ice cream or a single-serve unit comprising ice cream, such as an ice cream pop (ice cream with a stick), an ice cream cone, Ice cream sandwiches, or pop-up ice cream. Soft ice cream is also known as soft serve (ice cream), which is a type of ice cream that is softer than regular scooping ice cream. It is often freshly frozen just prior to sale/consumption from (chilled) non-frozen ice cream mixes. The fat content of soft ice cream is generally relatively low, specifically from about 3% to about 6% by weight. Gelato is a type of ice cream typically made with a milk base. The dairy fat content is typically at least 3.5% by weight.

Confectionery products are generally products with an approximately neutral pH or acidic pH. In most applications, including a variety of ice cream products, the pH is generally in the range of 6-7. In certain embodiments, the frozen confectionery has a pH in the range of 4.0 to 6.5. A pH in the range of 4.0 to 6.5 is typical for frozen yogurt and the like, where the pH is preferably about 4.4.

In general, the dairy fat fraction used in the present invention is obtained from bovine dairy fat, preferably fat from bovine milk. Fat from buffalo is another particularly useful starting material. Alternatively, the dairy fat fraction may be specifically obtained from the milk of sheep goat milk or the milk of another hoofed ungulate, such as a camel. It is also possible to use mixtures of dairy fats from the milks of mammals of different species.

Quantitatively, the fat content of the mix for preparing the confectionery or confectionery according to the invention, and in particular the content of the dairy fat fraction, is determined on the basis of common general knowledge according to the intended product, for example, Based on national regulations relating to labeling, for example, gelato or dairy ice cream, it can be selected within wide limits. A relatively high content is typically chosen in the case of rich cream confectionery. In principle, the confectionery may have a relatively low fat content, such as between 1% and 2% by weight. However, in general the fat content is at least 2.5% by weight, preferably from 3.0% to 30% by weight, more preferably from 5.0% to 25% by weight, even more preferably from about 6% to 23% by weight, specifically from about 8% to about 21% by weight, more specifically from about 10% to about 18% by weight, such as from about 12% to about 18% by weight. In certain embodiments, the fat content ranges from 6% to 12% by weight. Part of the fat may in principle be non-dairy fat. However, excellent results, particularly with regard to melting behavior and organoleptic properties, have been achieved with food compositions wherein the fat consists of a specific dairy fat fraction of the present invention. Thus, in general, the content of the dairy fat fraction in the mix for producing the confectionery or confectionery according to the invention is from 50% to 100% by weight of the total fat content, preferably from 80% to 100% by weight, more preferably from is 95 wt% to 100 wt%, specifically 98 wt% to 100 wt%. In general, more than 90% by weight, preferably more than 95% by weight and in particular at least 98% by weight of the total fat content is formed by triglycerides. One or more minor ingredients that may be present are those typically present in milk fat.

An important characteristic of the fat composition is a dairy fat fraction consisting of acylglycerides having a carbon number ranging from 24 to 40 ('CN24-CN40') and an acylglyceride having a carbon number ranging from 42 to 56 ('CN42-CN56'). and the molar ratio of acylglycerides having 24 to 40 carbon atoms to acylglycerides having 42 to 56 carbon atoms ('CN24-CN40 : CN42-CN56') is in the range of 1.14 to 1.38. , preferably in the range of 1.16 to 1.32, specifically in the range of 1.18 to 1.30. Typically, the OS fraction of milk fat is particularly suitable for the preparation of a composition according to the invention. The OS fraction of milk fat typically has a higher CN24-CN40:CN42-CN56 ratio than the milk fat from which it is obtained.

The ratio of CN24-CN40 : CN42-CN56 in the confectionery or the mix for producing confectionery according to the present invention is higher than the ratio in a high melt milk fat fraction such as the stearin (S) fraction of milk fat obtained by melt crystallization. The inclusion of the stearin fraction in milk fat results in high melting fat and reduced CN24-CN40:CN42-CN56 ratio compared to milk fat. For example, the fat in the frozen confectionery according to the invention, obtainable by including the olein fraction, specifically the OS-fraction, of milk fat obtained by melt crystallization comprises a low-melting fat and CN24-CN40 compared to milk fat: This results in an increase in the CN42-CN56 ratio, and thus the opposite of using the S-fraction of milk fat. The present inventors found by them that reducing the melting temperature of the fat phase by increasing the ratio was found that another dairy fat fraction with a lower melting temperature than milk fat was not effective (Variation 4, i.e. OOO fraction of milk fat). I was particularly surprised that it had such an effect.

1 , a frozen confectionery according to the present invention comprising a dairy fat fraction having a CN24-CN40 : CN42-CN56 ratio in the range of 1.10 to 1.40, when exposed to melting conditions, is similar to frozen confectionery It has a lower tendency for whey loss, wherein the fat is the fraction of AMF or milk fat, wherein the ratio is outside the above range. At the same time, frozen confectionery is more robust as it is less susceptible to adverse effects caused by temperature fluctuations before or during consumption. Preferably, CN24-CN40 : CN42-CN56 is at least 1.14, more preferably at least 1.16, specifically at least 1.18. Specifically, good results have been achieved with CN24-CN40:CN42-CN56 of about 1.20 or more, more specifically CN24-CN40:CN42-CN56 of at least 1.22. It has also been found to contribute to the stability of ice cream, as near the upper limit of the claimed range, the reduction in the tendency for whey loss is more pronounced (eg when using 100% OS instead of a mixture of OS and AMF). A further increase in the CN24-CN40:CN42-CN56 molar ratio may cause excessive melting rates in addition to adverse effects on the organoleptic properties. Taking this into account, the molar ratio of CN24-CN40:CN42-CN56 is advantageously 1.39 or less, preferably 1.38 or less, specifically 1.36 or less, more specifically 1.32 or less; In certain embodiments, the molar ratio of CN24-CN40:CN42-CN56 is 1.30 or less, 1.29 or less, or 1.28 or less.

The total content of saturated fatty acid (SAFA) residues is generally greater than 68% by weight, preferably at least 71% by weight and in particular at least 74% by weight. In general, the total content of saturated fatty acid residues is less than 80% by weight, specifically 78% by weight or less, based on the total fatty acid content of the food composition.

The total content of monounsaturated fatty acids (MUFA) is generally in the range of 18% to 26% by weight, preferably in the range of 20% to 25% by weight, specifically 21% by weight, based on the total fatty acid content of the food composition. to 25% by weight.

The total content of polyunsaturated fatty acids (PUFAs) is generally not more than about 4% by weight, specifically in the range of 2.0% to 2.6% by weight, based on the total fatty acid content of the food composition.

The weight/weight ratio of milk fat SAFA/(PUFA+MUFA) is variable and depends on the animal providing the milk, its nutrition and seasonal influences. We found that for milk from the Dutch cow variety, the proportion was higher in winter than in summer. In milk fat from the winter milk of Dutch cattle breeds, the ratio can be as high as 2.9. However, in milk fat from its summer milk the ratio is significantly lower (eg 2.41).

In general, the weight/weight ratio of SAFA/(PUFA+MUFA) of fat, specifically dairy fat, in the confectionery or mix of the present invention is in the range of 2.4 to 4.0, preferably in the range of 2.6 to 3.9, more preferably is in the range of 2.8 to 3.8, even more preferably in the range of 2.95 to 3.75, specifically in the range of 3.0 to 3.75, more specifically in the range of 3.0 to 3.5.

The frozen confectionery or confectionery mix according to the invention is further preferably characterized by a relatively high content of relatively short chain fatty acids compared to milk fat.

The C4:0 fatty acid content is generally at least 3.5% by weight, preferably 4.0% to 5.0% by weight, based on the total fatty acid content of the food composition.

The C6:0 fatty acid content is generally at least 2.0% by weight, preferably from 2.0% to 3.0% by weight, based on the total fatty acid content of the food composition.

The C8:0 fatty acid content is generally at least 1.0% by weight, preferably from 1.2% to 1.5% by weight, based on the total fatty acid content of the food composition.

Specifically, compared to known compositions based on vegetable fat, the content of fatty acid residues having a carbon chain length of 8 to 12 carbons is surprisingly low while generally achieving good properties for frozen aerated confectionery. The C12:0 fatty acid content is preferably less than 6.0% by weight, specifically 1.0% to 5.0% by weight, based on the total fatty acid content of the food composition. The content of fatty acid residues having a carbon chain length of 8 to 12 carbons is preferably less than 12% by weight, specifically 5.0% to 9.0% by weight, based on the total fatty acid content.

The total content of acylglycerides having from 36 to 38 carbon atoms, based on the total acylglycerides, is generally at least 30 mol %, preferably from 32 mol % to 45 mol %, specifically from 34 mol % to 42 mol % .

Based on the total acylglycerides, the total content of acylglycerides having 52 to 54 carbon atoms is generally from 2.0 mol % to 10 mol %, preferably from 2.5 mol % to 8 mol %, specifically from 3.0 mol % to 7.0 mol %.

The fatty phase of the frozen confectionery or confectionery mix according to the invention generally has a final melting temperature in the range from 23°C to 38°C. The final melting temperature can be determined by solid fat content measurement using pulsed NMR or DSC. For this purpose, a standardized method is available, see WO2013/151423A1. Specifically, AOCS Cd 16b-93 revised in 2000 may be used.

Confectionery products or mixes generally contain emulsifiers. Emulsifiers promote emulsification of fats in aqueous phase. For this purpose, proteins with emulsifying properties, such as dairy proteins (whey protein, casein, caseinate), are particularly suitable. Whey protein or casein/caseinate may be in at least substantially pure form, for example, whey protein isolate, whey protein concentrate, micellar casein isolate, casein concentrate or a fraction thereof (eg, beta serum protein , whey protein) or as a mixture, for example as milk, milk protein concentrate or milk powder, in particular skim milk or skim milk powder or buttermilk or buttermilk powder, in particular sweet buttermilk or sweet buttermilk powder can be included as They may also contain one or more other food ingredients, such as minerals, lactose, and preferably buttermilk derived from milk, whole or semi-skimmed milk or other substances having fat and emulsifying properties in the dry form thereof, such as lecithin and phospholipids. is the source of

Proteins are usually present. Preferably, the frozen confectionery comprises one or more dairy proteins, but also non-dairy proteins, in particular vegetable proteins, such as soy, almond, coconut or cashed proteins, based on known recipes for the confectionery of interest. It is possible to use (cached protein). Generally, from 50% to 100% by weight of the protein, specifically from 90% to 100% by weight, is dairy protein. Preferably, the total protein content consists essentially of one or more dairy proteins. In general, the total content of protein in the confectionery or mix according to the invention is at least 0.5% by weight, preferably at least 1.0% by weight. The protein content is generally less than 25% by weight, specifically less than or equal to 10% by weight, more specifically less than or equal to 5% by weight, such as from about 2% to 4% by weight.

In addition to, or as an alternative to, one or more emulsifying proteins, the composition may include one or more additional emulsifying agents. Preferably, such emulsifiers are selected from the group of lecithins, phospholipids, monoglycerides (E471) and diglycerides (E471). They may be of dairy or non-dairy origin. When present, they are generally present in an amount of 0.03% to 1% by weight. When present, in the case of food compositions in emulsified form, the total content of emulsifiers other than emulsified proteins is generally in the range from 0.05% to 0.8% by weight.

In a preferred embodiment, the confectionery mix of the present invention is in liquid form.

7% to 65% by weight, more preferably 10% to 55% by weight, specifically 12% to 50% by weight of fat on a dry weight basis;

1% to 60% by weight, more preferably 5% to 50% by weight, specifically 10% to 40% by weight of sweetener, based on dry weight;

0.04% to 4% by weight, more preferably 0.08% to 3% by weight, specifically 1.0% to 2.5% by weight of an emulsifier, based on dry weight; and

0.5% to 25% by weight, more preferably 1.0% to 15% by weight, specifically 1.5% to 10% by weight of protein, based on dry weight. Preferably, 50% to 100% by weight, preferably 75% to 100% by weight, more preferably 90% to 100% by weight of said fat, based on the total weight of fat, is dairy according to the invention fat fraction.

In a preferred embodiment, the frozen aerated confectionery according to the present invention comprises:

7% to 65% by weight, more preferably 10% to 55% by weight, specifically 12% to 50% by weight of fat on a dry weight basis;

1% to 60% by weight, more preferably 5% to 50% by weight, specifically 10% to 40% by weight of sweetener, based on dry weight;

0.04% to 4% by weight, more preferably 0.08% to 3% by weight, specifically 1.0% to 2.5% by weight of an emulsifier, based on dry weight; and

0.5% to 25% by weight, more preferably 1.0% to 15% by weight, specifically 1.5% to 10% by weight of protein, based on dry weight.

Preferably, 50% to 100%, preferably 75% to 100%, more preferably 90% to 100% by weight of the fat in the frozen aerated confectionery, based on the total weight of the fat, comprises this A dairy fat fraction according to the invention.

Additionally, the mix may contain bulk solids such as maltodextrin, fiber, resistant starch; and one or more ingredients selected from the group of spices and additional ingredients generally for use in frozen confectionery.

The average fat particle size (D 3,2) of the frozen confectionery of the present invention is generally in the range of 0.3 μm to 10 μm, preferably in the range of 0.50 μm to 5 μm, more preferably in the range of 0.65 μm to 1 μm. . For the mix, the average fat particle size (D 3,2) is preferably lower than for the frozen confectionery prepared therefrom, and is typically about 0.10 μm to 0.60 μm. Particularly good results were achieved with mixes having an average fat particle size (D 3,2) in the range 0.20 μm to 0.40 μm before freezing.

D(3,2) can be determined by laser diffraction method using, for example, a Malvern Mastersizer analyzer.

The confectionery includes one or more sweeteners. They may be any type of sweetener suitable for use in the production of frozen confectionery. Amounts may be based on known recipes. Particularly good results have been achieved with sugar sweeteners, in particular sugars (monosaccharides or disaccharides) such as glucose, fructose or sucrose. Monosaccharide and other carbohydrate sweeteners such as polyol sweeteners and sugar alcohols, glucose syrup, fructose syrup or high DE dextrin or maltodextrin are more preferred. Here, 'high DE' is specifically DE in the range of 20 to 50.

The carbohydrate sweetener content, preferably the sugar content, of the confectionery or mix can be selected within a wide range according to taste. When present, the concentration is generally at least 2% by weight, specifically at least 4% by weight. The content is generally up to 20% by weight for confectionery or liquid mixes. In the case of a mix in dry form, this may be higher, for example by up to 40% by weight.

If desired, one or more stabilizing agents may be present. They can have the effect of improved storage stability of the frozen confectionery or (liquid) mix according to the invention and/or improved stability or firmness of the confectionery product. Stabilizers are usually polysaccharides. In principle, any polysaccharide permitted for use in dairy food applications such as starch (denatured or non-denatured) or natural gum may be used. Preferred natural gums include carrageenan, locust bean gum, xanthan gum and guar gum. Excellent results were achieved with carrageenan. In general, the polysaccharide content ranges from 0.001% to 5% by weight, preferably from 0.005% to 4% by weight for confectionery or liquid mixes. For ready/powdered mixes, the polysaccharide content is generally in the range from 0.002% to 10% by weight, preferably from 0.01% to 8% by weight (dry weight). A person skilled in the art will be able to determine a particularly suitable concentration for the particular polysaccharide or polysaccharides used, based on common general knowledge and the information provided herein.

Additionally, the confectionery or mix may include one or more additional ingredients known to be suitable for inclusion in frozen confectionery products. Examples of these include colorants and flavoring agents. They may be included in normal concentrations.

In general, frozen confectionery is prepared from a liquid confectionery mix that has undergone aeration and freezing. Aeration and freezing may be performed simultaneously or subsequently (aeration first, then freezing) using generally known equipment using conditions generally known for the frozen confectionery of interest.

The composition of the confectionery mix from which the frozen confectionery is prepared may generally be based on a known recipe for the frozen confectionery of interest, provided that the fat has the properties as described herein, i.e., at least, in the range of 1.10 to 1.40. Fats having carbon atoms in the range from 'CN24-CN40: CN42-CN56', also see, for example, the above-mentioned Goff literature for known ingredients and preparation conditions.

In general, the liquid confectionery mix is optionally combined with vegetable fat, thereby using a specific dairy fat fraction according to the invention and/or one or more dairy fat products (products consisting at least substantially of dairy fat), such as anhydrous milk fat, milk fat It is prepared by using fractions. Fatty dairy products such as cream cheese, butter, dairy spreads, frozen cream and the like may also be used as dairy fat sources, provided the CN24-CN40 : CN42-CN56' ratio of the total fat is within the range according to the present invention.

In the manufacture of confectionery mixes, such as ice cream mixes, a combination of a fat product (dairy or vegetable based) and cream may be used, wherein the fat product is mixed at a temperature above its melting point and subsequently homogenized.

Liquid confectionery mixes can be conveniently produced by mixing an aqueous phase, typically comprising an emulsifier, with a fat (melted fat) in fluid form to form an oil-in-water type emulsion. This method is particularly preferred when using a fatty product, such as a milk fat fraction, or a fatty dairy product, such as butter in cheese, as the dairy fat source. Fat can be combined with water as a single fluid fat blend, or two or more fat compositions can be added separately.

It is also possible to use dairy cream alone or as the main fat source if the cream has a CN24-CN40 : CN42-CN56' ratio in the range of 1.10 to 1.40; Such dairy creams are disclosed in PCT/EP2019060729. Dairy cream typically contains between 20% and 45% fat (preferably consisting essentially of dairy fat). After that, melting of the fat is usually not necessary. Next, frozen confectionery can be produced on the basis of conventional methods for making confectionery products, for example ice cream, from dairy cream.

Particularly good results are that milk fat is fractionated into a first fluid phase ('O') and a first solid phase ('S'), and then the first fluid phase is divided into a second fluid phase ('OO') and a second solid phase ('OS'). ) (this second solid phase is the second dairy fat product) of a first dairy fat product, i.e. milk fat (MF), obtained in a multiple melt crystallization fractionation process, and said second dairy fat product, i.e. milk fat This was achieved by confectionery mix and frozen confectionery in which the fatty phase was composed of OS-fraction. The MF and OS-fractions may be blended prior to adding the blend to the aqueous phase, or they may be added separately to the aqueous phase. The fat in the confectionery mix may be an essentially homogeneous blend, wherein the fat particles in the product have at least substantially the same fatty acid composition, or fat particles having substantially different fatty acid compositions may be present in the confectionery mix or frozen confectionery (e.g. For example, fat particles having a fatty acid composition approximately equal to that of AMF and fat particles having a fatty acid composition approximately equal to that of the OS fraction of milk fat).

The MF and OS-fractions generally have broad weights in the range of MF:OS in the range of 0:100 to 95:5, preferably in the range of 20:80 to 90:10, more preferably in the range of 30:70 to 80-20. range can be used. In general, it has been found that a higher content of the OS-fraction gives a lower melting rate. Frozen confectionery was also found to be more resistant to whey loss when using a combination of MF and OS, specifically OS alone. Whey loss occurs during thawing of the aqueous phase, typically by incorporating water into the network of air bubbles and fat globules present in frozen confectionery such as ice cream.

Specifically, high OS content contributed to product quality by contributing to high whiteness, an attribute highly appreciated by consumers. Given the effect of the presence of the OS fraction on the molar ratio of 'CN24-CN40:CN42-CN56', the present inventors have determined that the desired properties related to melting behavior, whey loss and/or color of frozen confectionery are at least 1.14, specifically Ratios of at least 1.18, more particularly in the range of 1.18 to 1.36, are considered particularly advantageous. Additional advantageous properties such as robustness are also illustrated in the examples.

The fat for use in the preparation of the confectionery mix of each frozen confectionery according to the invention is advantageously prepared by combining milk fat, for example AMF, with a specific milk fat fraction, ie the OS-fraction obtainable by melt crystallization of milk fat do. Melt crystallization, also known as dry fractionation, is a well-known process for obtaining a milk fat fraction. It is also possible to obtain the food composition according to the invention by combining the OS-fraction with dairy cream. One or more non-fat constituents of the cream, such as water, may be removed to obtain a product that consists at least substantially of fat.

To provide a dairy milk fat fraction (OS) for use in the preparation of a fat product or food composition according to the invention, a multi-stage dry fractionation process (melt crystallization) is preferably used using the so-called Tirtiaux process. Such processes are generally known in the art. In this process, the starting fat (for the first stage this is milk fat), usually anhydrous milk fat (AMF), is melted to clear the crystal memory and then cooled in a crystallizer (typically double jacketed) equipped with a stirring device. The crystallizer typically has a cooling surface. The fat to be crystallized is first heated to a temperature about 20° C. above its final melting temperature. Cooling is performed using a process in which the temperature of the coolant follows a differential temperature profile with respect to the measured oil temperature in which the heat generated due to crystallization is taken into account. The temperature difference between water and oil is different for different stages of the crystallization process. The agitation settings for different stages of the crystallization process may be different. This allows for optimal nucleation of crystal aggregates, crystal growth control and proper annealing/hardening. This generally produces crystal agglomerates with sufficient rigidity so that the crystal agglomerates containing adherent oil can be separated from the liquid oil using a membrane filter press. Filtration efficiency will in part determine the final melting temperature of the stearin produced.

The resulting stearin fraction (crystal slurry, [crystal + adherent oil]) or olein (liquid oil) can be treated several times according to the same process described above for different milk fat fractions differing in chemical composition and subsequently melting temperature. . For example, olein can be dry fractionated using another temperature profile and agitation setting to yield low melting point olein (OO) and high melting point stearin (OS).

A person skilled in the art knows how to adjust the cooling profile, stirring speed and filtration conditions to arrive at a dry milk fat fraction having a desired melting temperature, based on the information disclosed herein along with common general knowledge. Specifically, unless specifically described in this disclosure, melt crystallization conditions are generally described, for example, in The Lipid Handbook, GDGunstone, CRC Press, 3rd Edition, Chapters 4.4.2.4 and 4.4.3, FIG. 4.20 and Table 4.17 presents the common general knowledge; G.A. Van Aken et al, JAOCS, VOL 76, no 11 (1999), pp 1323-1331; Physical Properties of Lipids, A.G. Marangoni et al (ed), Chapter 11: Fractionation of Fats, p411-447, specifically for milk fat fractionation, see pages 443 to 445].

When preparing confectionery mixes, emulsions (typically of the oil-in-water type) are formed by mixing the aqueous phase with fat, typically in the presence of an added emulsifier. This is typically done at a temperature at which fat and water are fluid, generally above 40°C, specifically in the range of 45°C to 75°C. Other ingredients such as proteins, sweeteners or flavorings may be added to the aqueous phase before or after forming the emulsion, for example at ambient temperature, or while forming the emulsion.

The emulsion is generally subjected to one or more homogenization treatments, whereby a liquid confectionery mix is obtained, which liquid confectionery mix can be used to prepare frozen confectionery by subjecting the mix to aeration and cooling. Homogenization conditions may be based on known conditions for preparing a liquid mix suitable for making frozen confectionery products, or on known conditions for preparing other confectionery products such as the whippability of effervescent creams.

Specifically, good results have been achieved by the homogenization procedure of a food composition according to the invention comprising at least two stages per homogenization treatment, wherein at least a first stage comprises pressurization above atmospheric pressure (1 bar), followed by The conventional homogenization step is carried out at a lower pressure, which may be atmospheric pressure. The pressurization during the first step is preferably at least about 1 bar higher than atmospheric pressure, i.e. at least about 1 bar gage, specifically in the range of about 100 barg to about 250 barg, more specifically about 140 at pressures ranging from barg to about 200 barg. Subsequent steps may be performed at essentially atmospheric pressure, or at a pressure higher than atmospheric pressure (but typically lower than the pressure in the first step). Preferably, the subsequent step of homogenization is carried out at a lower pressure than the first step, for example up to about 10 times lower. Typically, the pressure in the subsequent homogenization step is in the range of 0 barg to 75 barg, specifically in the range of about 10 barg to about 50 barg.

The liquid mix (eg, the emulsion described above) may be subjected to an antimicrobial treatment, such as pasteurization or UHT, before, during or after homogenization.

If desired, the liquid mix is packaged in a manner known per se. The liquid confectionery mix may be stored for days, weeks or months at 2° C. to 25° C., specifically 4° C. to 12° C., depending on the type of antimicrobial treatment. Liquid confectionery is typically packaged in a non-aeration stage; This has been found to be beneficial in preventing phase separation and/or significant oxidation.

It is also possible to obtain a dry confectionery mix by subjecting the liquid confectionery mix to a drying step, for example, spray drying, freeze-drying or grinding-drying, wherein the dry confectionery mix is subjected to aeration and cooling to obtain a frozen confectionery product. It can be reconstituted in water or an aqueous liquid. Suitable drying conditions may be based on known methods for drying dairy products.

In an advantageous embodiment, the liquid mix comprising the dairy fat fraction of the invention is spray dried without or with only a portion of the sweetener. Sweeteners, specifically monosaccharides and disaccharides such as glucose and sucrose, respectively, can make spray drying more complex. The sweetener or remainder of the sweetener is then added to the dry powder comprising dairy fat, or the sweetener or remainder of the sweetener is added when preparing the frozen confectionery.

Generally, liquid confectionery mixes are subjected to aging (also known as aging treatment). This is usually done after homogenization and antimicrobial treatment (if applicable). This can also be done in a manner known per se, for example by storing the liquid mix at a temperature of from 2°C to 8°C, for example from about 4 hours to about 12 hours. This ripening acts to produce a mass of fat crystals in the emulsified fat mass. These crystals are important for the creation of a fat network on the foam surface during the production of frozen confectionery, specifically when making ice cream, and contribute to the structure of frozen confectionery, specifically ice cream. This in turn contributes to sensory properties as well as stability.

In order to obtain a frozen confectionery according to the invention, the liquid confectionery mix can be aerated and frozen in a manner known per se. For example, a commercial ice cream machine for home or catering use may be used, or the frozen confectionery may be produced in an existing industrial plant for making the frozen confectionery. Process conditions are generally known in the art. Freezing takes place at a temperature of -1°C or less, preferably about -2°C or less, specifically about -10°C or less, and more specifically about -15°C or less. The freezing temperature is generally above about -50-°C, preferably at least about C, preferably at least about -40°C, specifically at least about -25°C, more specifically at least about 20°C. Specifically, for soft serve applications, refrigeration is generally performed at relatively high temperatures, typically in the range of about -1°C to about -6°C, specifically in the range of about -2°C to about -4°C. In certain embodiments, frozen confectionery, specifically ice cream, is frozen by blow freezing, preferably to a temperature of about -40°C. Blow freezing produces a plurality of small ice crystals by subjecting the liquid confectionery mix to a rapid temperature reduction typically from about -35°C to about -45°C, after which the frozen intermediate product is typically -15°C to -25°C. It is a known process that allows further curing at higher temperatures below freezing temperatures in the range of °C. This process is particularly advantageous for avoiding grittiness in the final frozen confectionery. Additionally, excellent results have been achieved by making frozen confectionery products such as ice cream, specifically scooping ice cream, by freezing at a temperature ranging from -15°C to -25°C, specifically from about -18°C to about -20°C. .

In certain embodiments, packaged frozen confectionery is obtained by packaging frozen and aerated confectionery, and the packaged frozen confectionery product is stored at about -18°C.

The present invention further relates to a frozen confectionery composite product comprising at least two separate food ingredients (confectionery ingredients) (at least one is a frozen aerated confectionery according to the present invention) and an additional one or more additional confectionery ingredients, for example a layered product , a coated article, or an article in which particles of a first confectionery material are dispersed in another confectionery material. In a composite product, optionally after sectioning the product, at least two different confectionery materials are visually distinguishable, typically with the naked eye. The product as a whole can have a molar ratio of CN24-CN40:CN42-CN56 ranging from 1.10 to 1.40, but it is necessary to have this molar ratio. For example, in products with high fat-containing ingredients, such as chocolate or nuts, the fatty acid profile of the overall product is also substantially determined by non-dairy fats. It is sufficient for the composite product to comprise one or more distinguishable segments of a frozen aerated confectionery such as ice cream according to the present invention. Additional confectionery materials visually distinguishable in the composite confectionery product, for example as coatings, layers, pieces, particles, chips, flakes, molded forms, are materials generally known in the art for this purpose, for example fruits , fruit concentrates, nuts, legumes (e.g. puffed), grains (e.g. grain flakes, puffed cereals), caramel, chocolate, chocolate compound, brownies, protein crisps, cookies , syrup, cream, candy, and the like.

The present invention further relates to a dairy fat product, in particular to a fat product consisting at least substantially of fat from bovine milk, preferably bovine milk. With regard to the fatty acid composition and distribution of the product, the same considerations as described above apply.

Preferably, the dairy fat product according to the invention has a C4:0 fatty acid content of at least 3.5% by weight, all based on the total fatty acid residues of the fat product; a C6:0 fatty acid content of at least 2.0% by weight; a C8:0 fatty acid content of at least 1.0% by weight; and a C12:0 fatty acid content of less than 6.0% by weight.

In a particularly preferred embodiment, the C4:0 fatty acid content is from 4.0% to 5.0% by weight, based on the total fatty acid residues of the fat product.

In a particularly preferred embodiment, the C6:0 fatty acid content is from 2.0% to 3.0% by weight, based on the total fatty acid residues of the fat product.

In a particularly preferred embodiment, the C8:0 fatty acid content is between 1.2% and 1.5% by weight, based on the total fatty acid residues of the fat product.

The dairy fat product preferably has a C12:0 fatty acid content of less than 6.0% by weight, preferably between 1.0% and 5.0% by weight, based on the total fatty acid residues of the fat product.

The total content of fatty acid residues having a carbon chain length of 8 to 12 carbons is generally less than 12% by weight, preferably 5.0% to 9.0% by weight, based on the total fatty acid residues of the fat product.

The molar ratio of CN24-CN40:CN42-CN56 is preferably in the range of 1.1 to 1.4, more preferably in the range of 1.13 to 1.4, still more preferably in the range of 1.2 to 1.4, specifically in the range of 1.3 to 1.4. .

The weight to weight ratio of SAFAs to the sum of PUFAs and MUFAs, calculated on the basis of their fatty acid methyl esters of the fat product, is in the range of 2.4 to 4.0, preferably in the range of 2.6 to 3.9, more preferably in the range of 2.95 to 3.75. range, specifically in the range of 3.0 to 3.75, more specifically in the range of 3.0 to 3.5.

The total acylglyceride content of the fat product according to the invention is generally at least 90% by weight, based on the total weight, preferably at least 95% by weight, based on the total weight of the fat product. The remainder is generally formed of one or more other ingredients found in milk, such as one or more ingredients having emulsifying properties. These components may specifically be selected from emulsified proteins, lecithins, phospholipids, monoglycerides and diglycerides.

The fat product according to the invention preferably consists essentially of dairy fat components.

The present invention will now be illustrated by the following examples.

Example

general aspect

The particle size distribution analysis of ice cream mix and frozen ice cream was performed using MasterSizer 2000.

Visualization of ice cream mix and frozen ice cream was performed by light microscopy (Leica Microsystems, Polyvar).

The melting behavior of frozen ice cream (Example 3) was determined by weighing the melted ice cream at the right time. Frozen ice cream was placed on a grid, and the molten ice cream was collected in a small container placed on a scale. The weight was measured every 30 s. The weight of the melted ice cream was divided by the initial weight of the ice cream and expressed as a percentage of the initial weight.

Sensory Analysis of Ice Cream QDA (Quantitative Descriptive Analysis) Sensory evaluations were performed by an expert panel (12 panelists) unless otherwise specified. Ice cream was described with all relevant attributes focusing on the texture attribute. This was done individually by each panelist and scored on a scale of 0 to 100 points. Afterwards, the descriptors were agreed upon and discussed with the panel in the group discussion. All ice cream samples were presented blinded at a temperature of -15°C. Ice cream was presented to the panel in random order.

The sensory panel consisted of expertly trained sensory raters selected through ISO 8586 procedures. Members of the panel are among the 10% most skilled in smelling and tasting among the normal (Dutch) population. They followed regular training in dairy products (eg cheese, (strawberry) yogurt, (protein) ingredients, meat, beverages and infant formula) and Common Flavor Language (CFL). The obtained data were analyzed statistically by ANOVA.

The overrun was determined as follows:

Color measurements were performed using the Cielab color score as (L* = brightness; a* = green/red;, b* = yellowness) values.

Example 1 Preparation of milk fat fraction

The OS fraction was prepared using a multi-step dry fractionation process according to the Tirtiaux process. In the first step, the AMF was melted to a temperature about 20° C. above its final melting temperature (ie, to a temperature of about 55° C. to 58° C.). This was done to clear the decision memory. Subsequently, the molten AMF was cooled to a temperature of about 30° C. in a double jacketed crystallizer equipped with a stirring device and a cooling surface. As a result of cooling, some of the molten AMF crystallized. The remaining liquid fraction (O) and crystal slurry (S, to which some olein was attached; (Sample A in Table 2 below)) were separated by filtration. The recovery rate of the crystal slurry was 30 to 40% by weight based on the weight of AMF.

Subsequently, the liquid fraction (O) was subjected to a second dry fractionation step. In this step, the liquid fraction was first heated to about 60 °C and then cooled to a temperature of about 22 °C. Some of the oil crystallized. The remaining liquid (OO) and crystal slurry (OS, to which some olein was attached) were separated by filtration. A crystal slurry was obtained in a yield of 30% to 40% by weight of the O-fraction.

The OS (Sample B in Table 2 below) had a final melt temperature of about 25°C.

The OO fraction was subjected to further melt crystallization similar to the previous step to yield an OOO fraction (Sample C) and an OOS fraction.

Fatty acid content and carbon number were determined by gas chromatography (GC-FID) using flame ionization detection. The fraction for which the fatty acid content is to be determined is first subjected to hydrolysis to obtain free fatty acids from which methyl esters are subsequently prepared. Fatty acids (dissolved in chloroform) were then injected into the GC and measured as their methyl esters. Confirmation of carbon number and correction factor for FID reaction was performed according to IUPAC 2.323 standard method. By this method the molar distribution of triglycerides per carbon number can be ascertained and the ratio between CN24-40 and CN42-56 can be determined. In the case of milk fat, the carbon number of triglycerides generally varies from 24 to 56. Example 2 shows the carbon number ratio of the different milk fat fractions.

Example 2 Preparation of Ice Cream (Table Top Machine)

Produce:

Five ice cream variants (including reference and two comparative examples) were prepared on a kitchen scale (2 kg) using 2 L of Musso sorbetiere with specific fat fractions according to the formulation provided in Table 1. As a reference, anhydrous milk fat (Sample B) was used as a fat source. Table 2 provides an overview of the specific fat fractions used.

[Table 1]

Overview of ice cream formulations prepared on a laboratory scale.

* Modifications 1 and 4 are comparative examples; As a reference, these are the molar ratios of acylglycerides having from 24 to 40 carbon atoms to acylglycerides having carbon atoms ranging from 42 to 56 carbon atoms outside the range 1.10 to 1.40 ('CN24-CN40 : CN42-CN56') have

[Table 2]

An overview of the different fat fractions used to make ice cream on a kitchen scale.

To prepare the confectionery mix (ice cream mix), SMP was dissolved in water and stirred at room temperature for 1 hour (IKA Eurostar 60, 200 rpm). The remaining dry ingredients (corn syrup solids, κ-carrageenan, LBG) were mixed together and added to the milk solution. The mixture was stirred at room temperature for an additional hour and then heated to 50° C. in a water bath. Fat and emulsifier (mono- and diglycerides) were weighed, combined and heated to approximately 70°C. The fat fraction was added to the aqueous phase and mixed thoroughly using an Ultraturrax (1 min, 4000 rpm). The ice cream mix was homogenized in two steps at 200/20 bar on a tabletop homogenizer (Panda) and then pasteurized at 80° C. for 20 min.

At this point, samples were taken for particle size measurement and light microscopy.

The ice cream mix was aged at 4° C. overnight. The next day, the ice cream mix was aerated for 3 minutes using a Hobart mixer (level 2) at approximately 4° C. and frozen in a benchtop ice cream maker. Overruns were determined after aeration and after freezing in an ice cream machine.

result:

Five ice creams were sensory evaluated by three sensory experts. An overview of the evaluation is provided in Table 4. A clear difference was observed between all variants, especially in the melting behavior and creamy texture. Variants 2 and 3 exhibited the most creamy texture, with a richer mouthfeel and a pleasant creamy aftertaste and a creamy taste.

[Table 4]

An overview of the sensory evaluation of 6 ice creams prepared on a kitchen scale.

The overrun of ice cream is provided in Table 5. Variant 1 showed very coarse bubbles after aeration with a high overrun of 240%. The bubbles were not sufficiently stabilized as the overrun decreased to 56% after freezing.

The particle size distribution of the ice cream mix and frozen ice cream variants after pasteurization was analyzed using a Malvern Mastersizer 2000. The particle size distribution was measured to determine whether partial coalescence of fat globules occurred during aeration and freezing of ice cream. Table 7 provides an overview of the surface weighted average [D 3,2] of ice cream mix and frozen ice cream. After freezing, an increase in the size of fat globules was observed in Reference, Variant 2 and Modified Example 3. Variation Example 1 (Comparative) and Variant Example 4 (Comparative) showed no difference in fat sphere size before and after freezing.

[Table 5]

Measured overrun after aeration and after freezing of ice cream

Microscopic images of the ice cream mix and ice cream after melting were made (not shown). Based on these, it was concluded that partial coalescence of fat globules creates a continuous network of fats that helps to stabilize air bubbles and contributes to the creaminess of ice cream.

The surface weighted average [D 3,2] of fat globules in ice cream and ice cream mix is shown in Table 6.

[Table 6]

[D 3,2]

Example 3 Production of Ice Cream (Pilot Plant)

Produce:

Four of the five ice cream formulations prepared in Example 2 were selected for upscaling in the pilot plant: on the basis of sensory evaluation, the comparative example (variant 4) as well as the variant 2, variant, besides reference, on the basis of sensory evaluation. 3 was chosen. The same formulations prepared as in Example 2 were each made on a 30 kg scale.

Ice cream mixes were prepared by hydration of dry ingredients (except mono- and diglycerides) in water at 60° C. for 1 hour. Fat and fat fractions were melted at 60° C. and mono- and diglycerides were dissolved in the fat phase. Molten fat was added to the aqueous phase and a pre-emulsion was prepared by ultraturking for 5 minutes. The premix was then homogenized (200/20 bar) and pasteurized in-line at 82° C. for 15 s. The mixture was subsequently frozen using a Cherry Burrell freezer. Overrun was aimed at 100%. The feed, stirrer speed, back pressure and temperature in the barrel of the ice cream mix were kept similar for all ice cream mixes except for the back pressure during freezing of Variant 3 (see Table 3). Backpressure was lowered in these cases (from 0.5 to 0.3) as clogging occurred within the ice cream machine during these runs. In the ice cream machine, the viscosity of the mixture was observed to increase to 80 mPa·s just before clogging occurred. Accordingly, the back pressure was reduced, and the viscosity was similar to that of Modification Example 2 (see Table 3).

[Table 3]

process conditions

result:

The surface weighted average [D3,2] of fat globules in various ice cream mixes and ice creams produced at the pilot plant is provided in Table 7.

[Table 7]

Surface weighted average of ice cream mix and frozen ice cream.

The average particle size and particle size distribution of Modifications 2 and 3 showed an increase in the surface weighted average particle size (Table 7). In addition, a corresponding shift to a wider and larger particle size distribution compared to the reference was identified (not shown). Variant 4 showed a decrease in the surface weighted average particle size and a corresponding shift to a smaller particle size distribution compared to the reference.

The melting behavior of the ice cream was tracked over time to determine how quickly the ice cream melted. 1 shows the melting behavior of four ice creams. Variants 2 and 3 (according to the invention) showed improved melting behavior with less whey loss than the reference. In variant 4 (comparative), the whey loss was higher compared to the reference.

This was consistent with the sensory evaluation of Example 2.

Quantitative descriptive analysis (QDA) of four ice creams (at a temperature of -15°C) based on various attributes including firmness, crumbling, coolness, softness, powder/granularity, stickiness, fat-film, dryness, and creaminess Thus, it was performed by a trained sensory panel.

The panel observed some differences between the samples. One of the few properties that were found to be significantly different was the property of "robustness". It was confirmed that the rigidity of the modified example 3 was significantly different from that of the modified example 4 (comparative). This may be due to the type of fat applied, as this is the only difference in the formulation of the ice cream. Variant 4 was also found to be higher in "powdered/granular" attribute compared to Variant 3. Results for firmness and powder/granular form are shown in Table 8. These results are inconsistent with the results for Example 2 because the ice cream variant for Example 2 was evaluated directly from an ice cream machine at -2°C. The higher evaluation temperature provides an explanation for the large difference observed for Example 2, particularly in creaminess. Variant 3 and to a lesser extent variant 2 were found to be much more creamy compared to reference and variant 4. In addition, it was confirmed that the melting rates of Modification Examples 2 and 3 were lower than those of Reference and Modification Example 4. Variant 4 was found to melt the fastest and have a thin aftertaste.

Comparison of the sensory results of Examples 2 and 3 suggests that the difference in creamy crust is less pronounced as a result of the degree of partial coalescence at lower temperatures due to the fact that only a small outer layer of ice cream melts and becomes thin with saliva. do. The effect of the degree of partial coalescence in improving creaminess is expected to be greater in products such as soft serve ice cream or cream toppings or desserts.

[Table 8]

QDA test using the Turkish post-test (* indicates significance at 5%, ! indicates not counted)

Reference, variant 2 and variant 3 were further sensory tested by an expert panel (16 persons). The panel evaluated the creamy mouthfeel of randomly presented samples (in a blinded trial) under red light. From the results, it was concluded that variant 2 was significantly creamier than the reference (see also Table 9).

[Table 9]

creamy

Table 10 shows the results of color measurements. Visually, variant 2 and variant 3 were whiter than reference and variant 4, which is supported by Table 9, which can be inferred from the b* values of variant 2 that are lower than reference and reference.

[Table 10]

color measurement

Claims (18)

A frozen aerated confection comprising a fat and a sweetener, wherein the fat is an acylglyceride having a carbon number ranging from 24 to 40 ('CN24-CN40') and an acyl having a carbon number ranging from 42 to 56 carbon atoms. Molar ratio of acylglycerides having from 24 to 40 carbon atoms to acylglycerides having carbon atoms ranging from 42 to 56, comprising the dairy fat fraction consisting of glycerides ('CN42-CN56') ('CN24- CN40: CN42-CN56') ranges from 1.10 to 1.40. The frozen aerated confectionery according to claim 1, wherein the molar ratio of 'CN24-CN40:CN42-CN56' is in the range of 1.14 to 1.38, preferably in the range of 1.16 to 1.32, specifically in the range of 1.18 to 1.30. 3. Frozen aerated confectionery according to claim 1 or 2, comprising at least one emulsifier and/or at least one protein. 4. A method according to any one of claims 1 to 3, wherein the content of the dairy fat fraction is at least 2.5% by weight, preferably 5.0 to 25% by weight, more preferably 8.0 to 20% by weight, based on the total weight of the confectionery product. % by weight, specifically from 10% to 20% by weight, of frozen aerated confectionery. 5. The dairy fat according to any one of the preceding claims, wherein 50% to 100% by weight, preferably 75% to 100% by weight, more preferably 90% to 100% by weight of the fat is said dairy fat. Fractional, frozen aerated confectionery. 6. The food composition according to any one of claims 1 to 5, wherein the food composition, calculated as fatty acid methyl ester, based on the total weight of fatty acid residues, comprises:
a C4:0 fatty acid content of at least 3.5% by weight, preferably 4.0% to 5.0% by weight;
a C6:0 fatty acid content of at least 2.0% by weight, preferably 2.0% to 3.0% by weight; and
A frozen aerated confectionery having a C8:0 fatty acid content of at least 1.0% by weight, preferably between 1.2% and 1.5% by weight. 7. The method according to any one of claims 1 to 6, wherein the frozen composition comprises saturated fatty acids (SAFA), monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUMA), calculated on the basis of their fatty acid methyl esters. The weight to weight ratio of SAFA to the sum of PUFA and MUFA is in the range of 2.4 to 4.0, preferably in the range of 2.6 to 3.9, more preferably in the range of 2.95 to 3.75, specifically in the range of 3.0 to 3.75, more specifically as a range from 3.0 to 3.5. 8. The frozen aerated confectionery of any one of claims 1-7, wherein the confectionery is ice cream. The frozen aeration of claim 8 , wherein the ice cream is scooped ice cream, gelato, or a single-serve unit comprising ice cream, such as an ice cream pop (ice cream with a stick), an ice cream cone, or an ice cream sandwich. baked confectionery. The frozen aerated confectionery of claim 8 , wherein the ice cream is soft-serve ice cream. A confectionery mix (preferably a liquid confectionery mix) suitable for preparing a frozen confectionery according to any one of claims 1 to 10, comprising fat and a sweetener, said fat having a carbon number in the range of 24 to 40 comprising a dairy fat fraction consisting of an acylglyceride having ('CN24-CN40') and an acylglyceride having a carbon number in the range of 42 to 56 ('CN42-CN56'), and having a carbon number ranging from 42 to 56 The molar ratio of acylglycerides having from 24 to 40 carbon atoms to the acylglycerides ('CN24-CN40 : CN42-CN56') is in the range of 1.10 to 1.40, preferably in the range of 1.14 to 1.38, specifically 1.16 to 1.32, more specifically from 1.18 to 1.30. 12. The composition of claim 11 comprising from 7% to 65% by weight fat on a dry weight basis;
1% to 60% by weight of a sweetener;
0.04% to 4% by weight of an emulsifier; and
A confectionery mix comprising from 0.5% to 25% by weight of protein. 11. A method for preparing a frozen aerated confectionery according to any one of claims 1 to 10, comprising:
- the molar ratio of acylglycerides having from 24 to 40 carbon atoms to acylglycerides having carbon atoms ranging from 42 to 56 (ratio 'CN24-CN40 : CN42-CN56') is in the range from 1.10 to 1.40, preferably a fat comprising a dairy fat fraction consisting of acylglycerides preferably in the range of 1.14 to 1.38, specifically in the range of 1.16 to 1.32, more specifically in the range of 1.18 to 1.30;
- water,
- and one or more additional confectionery ingredients
step to provide,
- homogenizing the resulting mixture, and thereafter
- Aerating and freezing the homogenized mixture. 14. The method according to claim 13, wherein at least refrigeration, preferably both freezing and aeration, is effected at a temperature ranging from about -4°C to about -2°C. The packaged frozen aerated confectionery product according to claim 13 or 14, wherein the packaged frozen aerated confectionery product is obtained by packaging the frozen aerated confectionery product, and wherein the packaged frozen aerated confectionery product is in the range of from about -25°C to about -15°C, specifically stored at a temperature of about -18 °C. 14. Process according to claim 12 or 13, wherein the homogenized mixture is blow frozen, preferably at a temperature in the range from -35°C to -45°C. A packaged frozen aerated confectionery obtainable by a method according to any one of claims 1 to 10 or by a method according to claim 15 . Two or more separate food ingredients (at least one is a frozen confectionery according to any one of claims 1 to 10) and an additional one or more additional confectionery ingredients (eg cacao-based coatings, cacao-based particles or cacao) - frozen confectionery complex products comprising a base layer, fruit-based coating, fruit-based particles or fruit-based layer, sweetener-based coating, sweetener-based particles or sweetener-based layer or nut-based coating, nut-based particles or nut-based layer), e.g. For example, layered products or coated products.

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