MX2008009501A - Aerated product - Google Patents

Abstract

A product comprising a container which contains an aerated composition is provided, the container having a dispensing aperture through which the aerated composition can be dispensed, characterized in that the aerated composition comprises hydrophobin.

Description

AERATED PRODUCT FIELD OF THE INVENTION The present invention relates to a product comprising an aerated composition in a container such as a cartridge, aerosol can or collapsible container, of which the aerated composition is capable of being supplied. In particular, the invention relates to products wherein the aerated composition comprises hydrophobin. BACKGROUND OF THE INVENTION Containers such as cartridges, aerosol cans and collapsible containers provide a convenient portable means of supplying whipped cream, ice cream, mustard, tomato sauce, salad dressing, shaving gel, soap, toothpaste and other compositions. . For example, cartridges containing ice cream are described in EP 1 449 441. The cartridge comprises a hollow body containing frozen aerated confectionery, and having a supply opening through which the frozen aerated confection is delivered. Aerosol cans containing aerated desserts and whipped cream for example are described in EP 1 061 006. Folding containers containing frozen aerated sweets for example are described in Patent O 05/102067. In the supply of the container, the composition is subject to both a change of cut and pressure since the composition is forced through an injector or orifice. According to the provisions of No. Ref .: 190222 Patent EP 1 449 441, if the composition is aerated, the pressure exerted during the extrusion compresses the composition and compresses air of this significantly reducing the swelling. Therefore, the maximum swelling that is obtainable is limited. This means that high foaming compositions are difficult to achieve. In this way there is a need for products that, when subjected to such supply processes, do not lose significant amounts of foaming. Tests and definitions Aeration and overrun The term "aerated composition" means that the gas has been intentionally incorporated into the composition, for example by mechanical means. The aerated compositions include compositions in which the gas is dissolved under pressure, and which are aerated by virtue of a change in solubility induced by a release of pressure, for example, during the delivery of an aerosol can. The gas can be any gas, but is preferably, particularly in the context of food products, a food grade gas such as air, nitrogen, nitrous oxide, or carbon dioxide. The degree of aeration is typically defined in terms of "swelling". In the context of the present invention,% swelling is defined as: fluffing = ((weight of aerated composition - weight of the mixture) / weight of the mixture) x 100 where the weights are the weights of a fixed volume of the composition or mixture at atmospheric pressure. For a high pressure aerated composition (such as in an aerosol can), the swelling is what is measured if the pressure is reduced to atmospheric pressure. The swelling is measured as follows. A container of known volume is filled with the mixture without aerating and weighing. The container is then emptied, cleaned, filled with the aerated composition and weighed again. The overrun is calculated from the weights measured using the above equation. SUMMARY OF THE INVENTION In our co-pending application EP 1 623 631, we have found that a fungicidal protein called hydrophobin stabilizes the aerial phase in frozen aerated confections. The hydrophobin is active surface and acts as an aerating agent, while also seems to grant a highly viscoelastic nature to the surface of air bubbles. We have now found that aerated compositions containing hydrophobin can be supplied from a cartridge, aerosol can, collapsible container or the like without significant loss of swelling. Therefore, in a first aspect the present invention provides a product that it comprises a container containing an aerated composition, the container having a supply opening through which the aerated composition can be supplied, characterized in that the aerated composition comprises hydrophobin. Preferably the composition comprises at least 0.001% by weight hydrophobin. Preferably the hydrophobin is in isolated form. Preferably the hydrophobin is a class of hydrophobin II. Preferably the aerated composition has a swelling from 25% to 400%. Preferably the aerated composition is an aerated food, more preferably a frozen aerated candy, most preferably an ice cream. Preferably the container is selected from the group consisting of a cartridge, an aerosol can and a collapsible container. More preferably the container comprises a cartridge having a hollow cylindrical body which is open at one end and closed by an end wall at the other end; a supply opening in the end wall through which the aerated composition is supplied; and a plunger that fits sealably within the bore of the cylindrical body and that is movable within the bore of the cylindrical body toward the end wall to drive the composition aerated towards the supply opening whereby it can be extruded through the supply opening. Most preferably the end wall is in the form of a truncated cone with the largest circular base of the cone which is attached directly to the end of the cylindrical wall of the cartridge and the supply opening is located on the smallest circular surface of the cone truncated In a preferred embodiment, the cylindrical body of the container extends outwardly to the other side of the end wall. In a second aspect, the present invention provides a process for delivering an aerated composition of a product in accordance with the first aspect of the invention, the process comprising applying pressure to the composition when the supply opening is open, to cause the composition is discharged from the container by extrusion through the supply opening. BRIEF DESCRIPTION OF THE FIGURES To complement this description and to contribute to a better understanding of the features of the invention, the attached drawings are given in the form of illustration and without limitation, wherein: Figure 1 shows a diagrammatic diametric cross sectional view of a cartridge of which one Airborne composition can be supplied by extrusion. Figures 2a-2b show photographs of foams after delivery of an aerosol can. DETAILED DESCRIPTION OF THE INVENTION Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by a person skilled in the art (e.g., frozen, confectionery manufacture, chemistry and biotechnology). Definitions and descriptions of various terms and techniques used in the Frozen Confectionery Manufacture are found in Ice Cream, 4th Edition, Arbuckle (1986), Van Nostrand Reinhold Company, New York, NY. Standard techniques used for molecular and biochemical methods can be found in Sambrook et al., Molecular cloning: A laboratory Manual, 3rd ed. (2001) Cold Spring Harbor Laboratory Press, Cold Spring Harbor, N. Y. and Ausubel et al., Short Protocols in Molecular Biology (1999) 4th Ed, John Wiley & Sons, Inc. - and the full version entitled Current Protocols in Molecular Biology. All percentages, unless otherwise indicated, refer to percentages by weight, with the exception of the percentages quoted in relation to the swelling.

Hydrophobins Hydrophobins are a well-defined class of proteins (Wessels, 1997, Adv Microb Physio 38: 1-45, Wosten, 2001, Annu Rev. Microbiol 55: 625-646) capable of automating a hydrophobic interface / hydrophilic, and have a conserved sequence: Xn-C-X5-9-CC-Xii-39-C-X8-23-c-X5-9-CC-X6-i8-C-¾ (SEQ ID NO. 1) where X represents any amino acid, ynym independently represent an integer. Typically, a hydrophobin has a length of up to 125 amino acids. The cysteine residues (C) in the conserved sequence are part of disulfide bridges. In the context of the present invention, the term "hydrophobin" has a broader meaning to include functionally equivalent proteins that still exhibit the characteristic of self-assembly at a hydrophobic-hydrophilic interface resulting in a protein film, such as proteins comprising the sequence: Xn -C-Xi-5o-CC-Xo-5-C-Xi-ioo-c- ^ i -ioo-CC-Xi-5o-C-Xo-5-C-Xi-5o-C-Xm (No. of SEC. of ID 2) or parts thereof that still exhibit the characteristic of self-assembly in a hydrophobic-hydrophilic interface resulting in a protein film. In accordance with the definition of the present invention, self-assembly can be detected by adsorbing the protein to the Teflon and using Circular Dichroism to establish the presence of a secondary structure (in general, a-helix) (De Vocht et al., 1998, Biophys. J. 74: 2059-68). The formation of a film can be established by incubating a Teflon sheet in the protein solution followed by at least three washes with water or buffer (Wosten et al., 1994, Embo. J. 13: 5848-54). The protein film can be visualized by any suitable method, such as labeling with a fluorescent label or by the use of fluorescent antibodies, as is well established in the prior art and typically have values ranging from 0 to 2000, but more generally myn in total are less than 100 or 200. The definition of hydrophobin in the context of the present invention includes fusion proteins of a hydrophobin and another polypeptide as well as hydrophobin conjugations and other molecules such as po 1 is here gone s. The hydrophobins identified to date are. They are classified generally as either class I or class II. Both types have been identified in fungi as secreted proteins that self-assemble at hydrophobic interfaces in amphiphilic films. Class I hydrophobic pools are relatively insoluble while those class II hydrophobins dissolve easily in a variety of solvents.

Proteins such as hydrophobin have also been identified in filamentous bacteria, such as Actinomycete and Streptomyces sp (WO01 / 74864; Talbot, 2003, Curr.Biol, 13: R696-R698). These bacterial proteins, in contrast to the fungicidal hydrophobins, only form up to one disulfide bridge since they have only two cysteine residues. Such proteins are an example of functional equivalents to hydrophobins having the consensus sequences shown in SEQ ID NOS. 1 and 2, and are within the scope of the present invention. Hydrophobins can be obtained by extraction from natural sources, such as filamentous fungi, by any appropriate process. For example, hydrophobins can be obtained by culturing filamentous fungi that secrete hydrophobin into the growth medium or by extraction of fungal mycelium with 60% ethanol. It is particularly preferred to isolate hydrophobins from host organisms that naturally secrete hydrophobins. Preferred hosts are hyphomycetes (for example Tricoderma), basidiomycetes and ascomycetes. Particularly preferred hosts are food grade organisms, such as parasitic Cryphonectria which secretes a hydrophobin called criparin (MacCabe and Van Alfen, 1999, App. Environ Microbiol 65: 5431-5435).

Alternatively, hydrophobins can be obtained by the use of recombinant technology. For example, host cells, typically microorganisms, can be modified to express hydrophobins and hydrophobins can then be isolated and used in accordance with the present invention. Techniques for introducing nucleic acid structures encoding hydrophobins within host cells are well known in the prior art. More than 34 coding genes for hydrophobins have been cloned, more than 16 fungicidal species (see for example Patent W096 / 41882 which gives the sequence of hydrophobins identified in Agaricus bisporus, and Wosten, 2001, Annu.Rev. Microbiol. 625-646). The Recombinant technology can also be used to modify the hydrophobin sequences or to synthesize the novel hydrophobins having desired / improved properties. Typically, an appropriate host cell or an organism is transformed by a nucleic acid structure encoding the desired hydrophobin. The coding of the nucleotide sequence for the polypeptide can be inserted into an appropriate expression vector that encodes the elements necessary for transcription and translation and so that they are expressed under appropriate conditions (e.g. in the appropriate orientation and reading frame). correct and with appropriate directed and expression sequences). The methods required to construct these expression vectors are well known to those skilled in the art. A number of expression systems can be used to express the polypeptide coding sequence. These include, but are not limited to, bacteria, fungi (including yeast), insect cell systems, plant cell culture systems and all plants transformed with the appropriate expression vectors. Preferred guests are those that are considered food grade - "generally considered safe" (GRAS).

Suitable fungicidal species include yeasts such as (but not limited to) those of the genera Sacaromyces, Kluiveromyces, Pichia, Hansenula, Candida, Schizosacaromyces and the like, and filamentous species such as (but not limited to) those of the genera Aspergilus, Trichoderma, Mucor, neurospore, Fusarium and the like. The sequences encoding the hydrophobins are preferably at least 80% identical at the level of the amino acid to a hydrophobin identified in nature, preferably at least 95% or 100% identical. However, persons skilled in the art can make conservative substitutions or other amino acid changes that do not reduce the biological activity of the hydrophobin For the purpose of the invention, these hydrophobins possess this high level of identity for a naturally occurring hydrophobin also included within the term "hydrophobins". The hydrophobins can be purified from culture media or cell extracts by, for example, the process described in WO01 / 57076 which includes adsorbing the hydrophobin present in a solution containing hydrophobin to appear and then contacting the surface with a surfactant. , such as Tween 20, to elute hydrophobin from the surface. See also Collen et al, 2002, Biochim Biophys. Acta 1569: 139-50; Calonje et al., 2002, Can. J. Microbiol. 48: 1030-4; Askolin et al., 2001, Appl Microbiol Biotechnol. 57: 124-30; and De Vries et al., 1999, Eur J Biochem. 262: 377-85. The amount of hydrophobin present in the composition will generally vary depending on the formulation of the composition and the volume of the aerial phase. Typically, the composition will contain at least 0.001% by weight of hydrophobin, more preferably at least 0.005 or 0.01% by weight. The composition will typically contain less than 1% by weight of hydrophobin. The hydrophobin can be from a single source or a plurality of sources for example the hydrophobin can be a mixture of two or more different hydrophobin polypeptides.

The hydrophobin is added in a form and in an amount so that it is available to stabilize the aerial phase. By the term "aggregate", we understand that hydrophobin is deliberately introduced into the composition in order to take advantage of its foam stabilizing properties. Therefore, where the ingredients containing fungicidal contaminants, which may contain hydrophobin polypeptides, are present or added, this does not constitute adding hydrophobin within the context of the present invention. Typically, the hydrophobin is added to the composition in a form such that it is self-sufficient on an air-liquid surface. Typically, the hydrophobin is added to the compositions of the invention in an isolated form, typically at least partially purified, such as at least 10% pure, based on the weight of solids. By "added in isolation", we understand that hydrophobin is not added as part of a natural organism, such as a fungus, that naturally expresses hydrophobins. In contrast, the hydrophobin will typically have been extracted from a natural source or obtained by recombinant expression in a host organism. In one embodiment, the hydrophobin is added to the composition in monomeric, dimeric and / or oligomeric form (in this case consists of 10 monomer units or less). Preferably at least 50% by weight of the added hydrophobin is in at least one of these forms, more preferably at least 75, 80, 85 or 90% by weight. Once it is added, the hydrophobin will typically undergo an assembly at the air / liquid interface and therefore it would be expected that the amount of monomer, dimer and oligomer would decrease. Aerated Compositions The composition can be a food such as ice cream, sorbet, snow, frozen yogurt, cream, flan, marzipan, meringue mix, biscuit paste, chocolate sauce, mustard, tomato sauce, cheese and salad dressing; alternatively, the composition can be a non-food composition, for example shaving gel, soap and toothpaste. The composition is aerated. Thus, compositions that normally can not be aerated (for example tomato sauce or toothpaste) must be aerated in the products of the invention. Preferably the aerated composition is a food, more preferably a confectionery composition. Most preferably the composition is a frozen aerated candy, such as ice cream, sorbet, sorbet and frozen yogurt. The temperature and / or formulation of frozen aerated sweets should be chosen so that sweets are soft enough to be extruded from the container without the need to exert excessive pressure on the cartridge. Some formulations suitable for extrusion at low temperatures (eg -18 ° C) are described in EP 1449441 and EP 1505881. Alternatively, standard formulations can be extruded at warmer temperatures, such as -12 ° C or -10 ° C. The aerated food compositions within the scope of this invention may contain ingredients such as one or more of the following: other proteins such as dairy protein, either as dry ingredients such as whey powder or skim milk powder, or as liquid ingredients, for example milk or cream; oil or fat, such as butter fat, coconut oil, palm oil, palm kernel oil and sunflower oil, notably in the form of an emulsified phase; sugars for example sucrose, fructose, dextrose, lactose, corn syrups, sugar alcohols; you go out; colors and flavors; chemical emulsifiers, such as mono- / di-glycerides of fatty acids, Tween, acetic acid esters of monoglycerides, lactic acid esters of monoglycerides; fruit or vegetable purees, extracts, pieces or juice; stabilizers or thickeners, such as polysaccharides, for example locust bean gum, guar gum, carrageenan, gellan gum, xanthan gum, microcrystalline cellulose, sodium alginate; and inclusions such as chocolate, caramel, chocolate candy, sponge cake or nuts.

The non-aerated aerated compositions, (in addition to hydrophobin) may include other ingredients to create the specific type of product. These include, but are not limited to: - Anionic, cationic, and nonionic surfactants. - Fatty acids such as stearic and palmitic acid and mono / di- or tri-glyceride fatty acids. - Acids or bases, such as hydrochloric acid, sodium hydroxide - Preservatives, for example benzoic acid - Sugar alcohols, for example glycerol and sorbitol - Polymers such as PEGs and carbomer The amount of swelling present in the aerated composition will vary depending on the desired characteristics. Preferably the amount of swelling is at least 10%, more preferably at least 25 or 50%, most preferably at least 70%. Preferably the amount of swelling is at most 400%, more preferably at most 300 or 200%, most preferably at most 150%. Container The container has a supply opening, which can be closed by a closing means, for example a peelable seal, a lid or a valve. The composition is supplied from the container by applying a pressure to the composition when the supply opening is open, to cause the composition to be discharged from the container by extrusion through the supply opening. The pressure may be applied by a delivery apparatus, for example if the container is a cartridge; by hand, for example if the container is a collapsible container, such as a tube of toothpaste; or by means of stored energy, such as compressed gas, for example if the container is an aerosol can. The supply opening may simply be an opening, or an injector or other constriction. It can be circular, or it can be in any other way that is considered appropriate, for example square, rectangular, triangular, oval, etc. A supply aperture in the shape of a star with rounded corners is particularly suitable, for example for frozen aerated confections. The composition adopts the cross section of the delivery opening while it is extruded. The container is of appropriate capacity for the mass of the composition it contains. The container can contain a single portion, so that all the content is served in a single operation; or the container may contain several portions. Preferably the container is selected from the group consisting of a cartridge, an aerosol can or a collapsible container.

Cartridges The cartridges can be of various forms, and are described for example in Patents EP 995685, EP 1557092, EP 1478241, EP 1449441, WO 94/13154, WO 00/022936 and WO 05/113387. Figure 1 illustrates the general structure of a cartridge suitable for use in the present invention. The cartridge has a hollow body (1) with a hole and two ends, of which one end is open (3) and the other end is closed by an end wall (5). The hollow body can be, for example, cylindrical or frusto-conical; the body shown in Figure 1 is cylindrical. The hollow body (1), the end wall (5) and the open end (3) delimit a cavity in which an aerated composition (2) is located. The end wall contains a supply opening (7) through which the composition is supplied. The cartridge is closed and sealed until its contents must be supplied by covering the supply opening with a removable seal (9). It is preferred that the cartridge should be available. The cartridge can be manufactured from a synthetic plastic material such as polypropylene. In a first embodiment, the open end is closed by a flexible membrane sealed to the body to include the composition before delivery. This cartridge is provided to be used in a supply machine in which a conductive means pushes the membrane towards the supply opening, applying pressure to the composition and extruding it through the supply opening. Cartridges of this type and the delivery machines in which they are used are described in more detail in the patent EP-A-0919134. In a second embodiment the open end is closed by a plunger which fits in a sealable manner inside the opening of the cartridge. hollow body, which is cylindrical. The plunger is movable within the bore of the cylindrical body toward the end wall to drive the composition toward the end wall through which it can be extruded through the delivery opening. The plunger is also one of the elements to seal the packaging during storage and handling of the packing place until the time of consumption, is designed to receive the action of a piston of a supply machine when this is required to supply the composition . Cartridges of this type and the delivery machines in which they are used are described in more detail in EP 1449441. Preferably, the end wall is in the form of a truncated cone with the largest circular base of the cone which is attached directly to, or integrally formed with, the end of the cylindrical wall of the cartridge and the supply opening which is located in the circular surface small truncated cone. The cartridge is intended to be used with a supply machine comprising a frustoconical support having a shape corresponding to that of the truncated conical end wall and a conductive means for moving the plunger towards the end wall when at least a part of the frustoconical surface of the truncated conical end wall is in contact with the frustoconical support. In a third embodiment, the cylindrical wall of the cartridge extends outwardly beyond the end wall. This cartridge is intended to be used in a supply machine comprising a support means and a driving means for moving the plunger towards the end wall when the outer end of the cylindrical wall extending outwards is supported on a means of support. Cartridges of this type and the delivery machines in which they are used are described in more detail in the patent O-A-00022936. Aerosol cans Aerosol cans containing aerated compositions for example are described in EP 1061006, EP 1400486, EP 1505881 and US Patent 2005/0193744. By the term "aerosol can" is meant a container supplied with a valve allowing the opening and closing of a supply opening, and containing a composition. The composition can be dosed in a controllable manner of the container through the supply opening by means of energy stored together when the valve is opened. The energy stored together is typically provided by a pressurized gaseous propellant, but may also be provided by other means, for example a compressed spring. Commercially available aerosol systems include "one-compartment" containers and "two-compartment" containers. In containers of a compartment, the container is filled with a composition and gas. The gas functions as a propellant and as an aeration agent. In the container, the gas at least partially dissolves in the composition. When the valve is opened, the pressure forces the composition out of the container through the supply opening. At the same time, the dissolved gas leaves the solution due to pressure release, and forms bubbles in such a way that they aerate the composition while it is supplied. The gas can be a single gas that performs both functions. It may alternatively comprise a mixture of two gases, one of which is soluble in the composition, and acts as the aerating agent, and one which is insoluble, and acts as the propellant, as described for example in the EP Patent 0 747 301. Two-compartment containers are described by example in the patent EPl 061 006. In these, the propellant is in one compartment and the composition and aeration agent are in the other. The compartments are separated from each other by a movable partition. Two-compartment containers include the "bag-in-can" system, where one compartment is formed in part by the space included by a bag made of flexible and / or elastic material, and the "piston-type" where one compartment It is formed by the space included by the wall of the aerosol can and one side of a piston. In this case, the propeller can, for example, be replaced by a compressed spring. Folding containers Folding containers comprise a hollow body delimiting a cavity in which an aerated composition and a supply opening is located through which the composition is supplied. The supply opening can be formed, for example, by an appropriate body secured to the container. The supply opening is hooked with a closure means, for example a lid, to close the container until its contents are supplied. Then the closing means is opened, and the pressure is applied to the outside of the container, for example by squeezing it manually, so that the composition is extruded through the supply opening. Folding containers can be made of material suitable flexible, such as film or plastic sheet. Folding containers include, for example, toothpaste tubes, and are described for example in WO 05/102067. Examples The present invention will now be described further with reference to the following examples which are illustrative only and not limiting. Examples 1 and 2 and comparative example Frozen aerated confections according to the invention were prepared using the formulation shown in table 1. A comparative example of frozen aerated confections containing skim milk powder instead of hydrophobin was also prepared. Table 1: Formulations The skim milk powder contained 33-36% protein, 0. 8% fat, 3.7% moisture and was obtained from United Milk, United Kingdom. Hydrophobin HFBII was obtained from VTT Biotechnology, Finland. It has been purified from Trichoderma reesei essentially according to that described in Patent WO00 / 58342 and Linder et al., 2001, Biomacromolecules 2: 511-517. Sucrose was obtained from Tate and Lyle. The Xanthan gum (cold dispersible Keltrol RD) was obtained from CP Kelco. Preparation of the mixture The dry ingredients, in this case sucrose, xanthan gum and SMP (where present) were mixed and added slowly in the stirred water at room temperature. The solutions were subsequently heated with continuous stirring at about 40 ° C and then allowed to cool to room temperature with stirring for one hour to make sure that the SMP (where present) and the xanthan were dispersed and hydrated properly. The required concentration of HFB II (where present) was added as an aliquot, and the solution stirred briefly. The solution then sonicated slowly in a sonic bath for 30 seconds to completely disperse the HFB II. The mixtures were then stored at 5 ° C. Preparation of frozen aerated sweets Three frozen aerated sweets were prepared as follows. 80 ml of the mixture were aerated and frozen simultaneously in an agitator vessel apparatus consisting of vertically mounted, cylindrical, stainless steel coated vessel with internal dimensions of 105 mm in height and 72 mm in diameter. The rotor used to break the sample consisted of a rectangular impeller of the correct dimensions to scrape the inner surface of the container while rotating (72 mm x 41.5 mm). Two high-cut semicircular blades (60 mm diameter) placed at a 45 ° angle of the rectangular impeller are also attached to the rotor. The apparatus is surrounded by a metal jacket connected to a circulating cooling bath (Lauda Kryomat RVK50). This allows control of the temperature of the wall. For example 1 and comparative example A, freezing and aeration were conducted as follows. The stirred vessel was cooled to 5 ° C and the mixture was poured into it. The coolant temperature was set at -25 ° C but the circulation was closed so that there was no significant flow of cooling liquid through the jacket. The mixture was cut at 100 rpm; after 15 seconds the circulation was turned on so that the refrigerant flows through the jacket, cooling the equipment and mixing. After an additional 45 seconds the rotor speed was increased to 1000 rpm for 2 minutes, and then reduced to 300 rpm until the aerated mixture reached -5 ° C, at the point where the rotor was stopped and the Frozen aerated sweet was removed from the container. For example 2 a slightly different procedure was used. This procedure was designed to have slower freezing, in this case more time for aeration before freezing, in order to produce a higher swelling. The agitation tank was cooled to 5 ° C and the mixture was poured into it. The coolant temperature was set at -18 ° C but the circulation was closed so that the coolant flowed through the jacket. The mixture was cut at 100 rpm; after 15 seconds the circulation was turned on so that the refrigerant flows through the jacket, cooling the equipment and mixing. After 45 more seconds the rotor speed was increased to 1000 rpm for 1 minute, then reduced to 700 rpm for 1 minute, followed by 500 rpm for one minute and finally 300 rpm until the aerated mixture reached -5 ° C, in a point at which the rotor was stopped and the frozen aerated candy was removed from the container. Measurement of the swelling After aeration and freezing, the swelling of the frozen aerated sweets was measured as follows. A plastic container of known volume was filled with the aerated mixture, without freezing and weighing. The container was then emptied, cleaned and filled with frozen aerated sweets and weighedagain. The swelling was calculated from the weights measured using the equation given above. Preparation of frozen aerated products Frozen aerated sweets were placed in the cartridges of the second embodiment described above, in this case cylindrical bodies where the open end is closed by a movable plunger and the end wall containing the supply opening is in the shape of a truncated cone. The cylinder had an internal diameter of 4.8 cm and a length of 9.7 cm, and the delivery opening had an area of 2.2 cm2. The cartridge contained approximately 100 ml of frozen aerated candy. The cartridges had been pre-cooled by surrounding them with solid carbon dioxide for 5 minutes to prevent the melting of the frozen candies during filling. The filled cartridges were stored in a freezer at -80 ° C. Supply Each frozen product was tempered at -10 ° C for 24 hours before the test. They were then supplied with the cartridges using a commercial cartridge supply apparatus (Cornetto Soft ™, Paredes). The swelling of frozen aerated sweets dispensed was then measured (using the procedure described above) and compared to the swelling before dispensing. Results are shown in table 2.

Table 2: Sponge the examples before and after the supply Comparative Example A lost a substantial amount of swelling (more than 20%) in the supply. In contrast, for examples 1 and 2 containing hydrophobin the amount of foaming lost in the supply was dramatically reduced. Example 3 and Comparative Example B Example 3, a frozen aerated confection in accordance with the invention was prepared with the use of the formulation shown in Table 3. Comparative Example B, a frozen aerated sweet containing the skimmed milk powder instead of hydrophobin was also prepared. Table 3: Formulations Dextrose was provided by Cerestar as a monohydrate. The corn syrup was C * Trusweet 017Y4, with an ED of 63, obtained from Cerestar, United Kingdom. The marrofin gum was obtained from Danisco. Preparation of the mixture The dry ingredients, in this case dextrose, sucrose, marrofin gum and SMP (where present) were mixed and slowly added into a mixture of corn syrup and water with stirring at room temperature. The mixture was then heated to 80 ° C on a hot plate, and then cooled and stored at 5 ° C. The required concentration of HFB II (where present) was added as an aliquot after cooling. Preparation of frozen aerated products The mixtures were aerated and frozen in the stirring tank apparatus with the refrigerant at -18 ° C, as described above, but using the following cutting regimes: example 3 - 100 rpm for 1 minute, after 1000 rpm for 5 minutes, then 300 rpm for 2 minutes, finally 700 rpm for 8 minutes; comparative example B - 100 rpm for 1 minute, then 1000 rpm for 5 minutes, finally 300 rpm for 4 minutes. A swelling of approximately 100% was obtained for each sample (called the initial swelling before pressurization). The frozen aerated composition was then decanted into the aerosol cans of aluminum piston packing with a filling capacity of up to 210 ml (container CCL, Ontario, Canada). The cans were pressed and pressurized 6.5 bar g with air. The valves were adjusted (internal diameter of the rod of 4.8 millimeters that has 2 holes of 3.2 x 4.6 MI, obtained from the precision valves, Peterborough, United Kingdom). The foams were stored at -20 ° C for 5 days. Supply The frozen aerated compositions were supplied from the aerosol cans and their leftovers were measured after delivery. At least 2 supplies were made from each can. These data are shown in table 4. Table 4 Fluffing measurements. * in this case before pressurization in the can The loss of supply swelling was much smaller for example 3 (the foam stabilized with hydrophobin) than for comparative example B (the foam stabilized with milk protein). In this way the foam frozen stabilized with hydrophobin is much more stable at high cut and simultaneous pressure drop during supply of an aerosol can than a similar foam stabilized with milk protein. Example 4 and comparative example C Example 4, a cooled aerated confection in accordance with the invention was prepared using the formulation shown in table 5. Comparative example C, a cooled aerated confection containing skim milk powder instead of hydrophobin was also prepared . Table 5: Formulations Preparation of the mixture The dry ingredients, in this case sucrose, xanthan gum and SMP (where present) were mixed and added slowly in the water with stirring at room temperature, at least 20 minutes to allow the xanthan and the SMP (where it is present) hydrate. The mixture was then cooled and stored at 5 ° C. The required concentration of HFB II (where present) was added as an aliquot after cooling. Preparation of cooled aerated products The mixture of Example 4 was aerated to approximately 100% swelling using a Breville mixer. The mixture of Comparative Example C was aerated using a Hobart mixer (Model N50CE) for 1 minute 30 seconds (fixed speed 3) to obtain a 100% swelling. The foams were then decanted into the aerosol cans as described above and pressurized to 6.5 bar g with air. The foams were stored at 5 ° C for 5 days before delivery. Supply The cooled aerated compositions were supplied from the aerosol cans and their leftovers were measured after delivery. At least 3 supplies were made from each can, and the average fluff was calculated after delivery. These data are shown in table 6. Table 6 Fluffing measurements. * in this case before pressurization in the can The loss of supply swelling was significantly smaller for example 4 (the foam stabilized with hydrophobin) than for comparative example C (the foam stabilized with milk protein). Figure 2 shows photographs of the foams that have been supplied in tanks for (a) example 4 and (b) comparative example C. Some very large bubbles can be seen in the foam of comparative example C. The foam of example 4 was much whiter in appearance (indicating a smaller air bubble size) and only very few air bubbles were visible to the naked eye. The ring on the surface of the foams is an indentation caused by the caps of the deposit; it is more evident for example 4 how the air bubbles are smaller so that the surface of the foam is smoother. In this way the cooled foam stabilized with hydrophobin is more stable at high cut and simultaneous pressure drop during supply of an aerosol can than a similar foam stabilized with milk protein. The different features and embodiments of the present invention, referred to in the individual sections above, apply, as appropriate, to other sections, mutatis mutandis. Therefore the characteristics specified in a section can be combined with the characteristics specified in other sections, as appropriate. All publications mentioned in the above specification are incorporated herein by reference. The various modifications and variations of the described products and processes of the invention will be apparent to those skilled in the art without departing from the scope of the invention. Although the invention has been described with respect to specific preferred embodiments, it should be understood that the invention as claimed has not to be unduly limited to such specific modalities. In fact, the various modifications of the modes described for carrying out the invention that are apparent to those skilled in the art in the relevant fields are intended to be within the scope of the following claims. It is noted that in relation to this date, the best method known to the applicant to carry out the aforementioned invention, is that which is clear from the present description of the invention.

Claims (13)

1. CLAIMS Having described the invention as above, the content of the following claims is claimed as property: 1. A product comprising a container containing an aerated composition, the container having a supply opening through which the aerated composition can be supplied, characterized in that the aerated composition comprises hydrophobin.
2. 2. A product according to claim 1 characterized in that the composition comprises at least 0.001% by weight of hydrophobin.
3. 3. A product according to claim 1 or 2 characterized in that the hydrophobin is in isolated form.
4. 4. A product according to any of claims 1 to 3 characterized in that the hydrophobin is a class II hydrophobin.
5. 5. A product according to any of the preceding claims characterized in that the aerated composition has a swelling of 25% up to 400%.
6. 6. A product according to any of the preceding claims characterized in that the aerated composition is an aerated food.
7. 7. A product according to claim 6, characterized in that the aerated composition is a frozen aerated sweet.
8. 8. A product according to claim 7, characterized in that the aerated composition is an ice cream.
9. 9. A product according to any of the preceding claims characterized in that the container is selected from the group consisting of a cartridge, an aerosol can and a collapsible container. A product according to claim 9 characterized in that the container comprises a cartridge having a hollow cylindrical body that is open at one end and closed by an end wall at the other end; a supply opening in the end wall through which the aerated composition is supplied and a container that fits sealably within the bore of the cylindrical body and which is movable within the bore of the cylindrical body towards the end wall of so as to drive the aerated composition towards the supply opening by which it can be extruded through the supply opening. 11. A product according to claim 10, characterized in that the side wall is in the form of a truncated cone with the largest circular base of the cone that is directly attached to the end of the cylindrical wall of the cone. cartridge and the supply opening which is located on the smallest circular surface of the truncated cone. 12. A product according to claim 10 or 11, characterized in that the cylindrical body of the container extends outward to the other side of the end wall. A process for providing an aerated composition of a product according to any of claims 1 to 12, characterized in that it comprises applying pressure to the composition when the supply opening is opened, so as to cause the composition to be discharged from the container by extrusion through the supply opening.