NL2021999B1

NL2021999B1 - Frozen confection

Info

Publication number: NL2021999B1
Application number: NL2021999A
Authority: NL
Inventors: Mazur Ralph; Oberholzer Kobus; Kalogirou Michael
Original assignee: Fournos Group Pty Ltd
Priority date: 2018-11-14
Filing date: 2018-11-14
Publication date: 2020-05-20

Abstract

The present invention relates to a composition for the manufacture of a low-sugar and substantially dairy-free frozen confection, as well as a method for the manufacture of 5 the confection. The composition comprises a mixture of soluble fibre, sugar alcohol, starch and modified starch, and is operably mixed with a stabilizer and a source of moisture. 13

Description

Dit octrooi is verleend ongeacht het bijgevoegde resultaat van het onderzoek naar de stand van de techniek en schriftelijke opinie. Het octrooischrift komt overeen met de oorspronkelijk ingediende stukken.

FROZEN CONFECTION

FIELD OF APPLICATION OF THE INVENTION

The present invention relates to a composition for the manufacture of a low-sugar and substantially dairy-free frozen confection, as well as a method for the manufacture of the confection. More specifically, the present invention relates to a composition for the manufacture of a low-sugar and substantially dairy-free frozen confection, as well as a method for the manufacture of the confection, for use as an ice cream substitute.

BACKGROUND TO THE INVENTION

Many forms of frozen confection are known in the art. Ice cream, one of the most well known of these confections, relies on a combination of fats, non-fat solids, water, stabilizing agents and sugars to produce a mixture with air, liquid and solid components. Here the presence of dairy fats acts to constrain the formation of liquid ice crystals in the mixture, resulting in smaller crystals surrounded by fat globules and other liquid constituents of the mixture. Beating the mixture also introduces air into the ice cream, which gives it a lighter, fluffier consistency. The interaction of ingredients and processing methods accordingly results in a frozen confection with a pleasing taste, creamy mouthfeel and smooth texture. The ratios of the various ingredients in ice cream, as well as how these ingredients are processed, is highly important in determining the ultimate taste, mouthfeel and texture of the confection. This is critical when considering the negative effect associated with, for instance, large water crystal formations or fat globule condensation on the overall experience of eating ice creams. As such, there is a wealth of knowledge in the art on the correct ingredients and processes which need to be used when producing frozen dairy confections.

Dairy products are commonly used in such confections because its complex nature of (including fats, sugars, proteins, salts, minerals and vitamins) lends itself well to use as a base ingredient. Conversely; attempts to replace one or more of the constituents of milk often result in a lower-quality product. This issue has become increasingly important in light of ongoing efforts to manufacture low-calorie, fat free, sugar free or even dairy free foodstuffs in order to conform to various dietary restrictions that customers for such products may have.

Certain frozen non-dairy confections are also known in the art, with the most common of these being fruit ices and sorbets. In particular; sorbets obtain a small ice crystal size similar to ice creams primarily by the interaction of the sugar dissolved in the mixture and the repeated blending of the mixture during freezing. Here the dissolved sugar serves to lower the freezing point of the liquid while allowing a portion of the water in solution to freeze out. Blending the mixture both introduces air and controls the size of the ice crystals by mechanically reducing them. The result is a complex structure of small ice crystals and air pockets suspended in a concentrated sugar solution whose freezing point is lower than that of the environment the sorbet is stored in. It is also known in the art that the addition of other constituents (principally egg albumin and soluble fruit fibres) have the effect of inhibiting ice crystal formation and binding the liquid constituents of the mixture. This contributes to a creamier texture in the resulting confection.

EP 1510134A2 claims a frozen dessert comprising a functional starch able to gel during freezing conditions, wherein the frozen dessert has a tan δ of about 1.0 or less. The described starches are then used in combination with other conventional ingredients (including milk-derived products) in order to produce low fat and non-fat ice creams.

Similarly; US 4,510,166 claims a converted gelling starch suitable for use as a fatand/or oil-replacement in foodstuffs, characterized in that the starch has a dextrose equivalent (DE) of less than 5 and characterized in that aqueous dispersions thereof at 10-50% by weight of starch solids have a hot flow viscosity of at least about 10 seconds at 55 DEG C. and are capable of forming gels having a strength of at least 25 g. within 24 hours at 4 DEG C. This is also described for use as a fat replacement in mayonnaises and ice creams.

US 5,246,725 claims a low-fat frozen ice product spoonable at temperatures in excess of 4 DEG F. comprising a sugar alcohol present in the range of from about 5.5% to about 9.5% by weight, glycerine present in the range of from about 0.85% to about

2.0% by weight, a gelling agent present in the range of from about 0.5% to about 1.15% by weight, a bulking agent present in the range of from about 3% to about 10% by weight, a synthetic sweetener present in the range of from about 0.03% to about 0.1% by weight, and the balance water. This product is described for use in the production of a fruit-based frozen product similar to a sorbet as known in the art.

US 5,456,936 claims a substantially lactose and sugar-free low calorie frozen dairy confection having about 20 to 100% overrun comprising a low calorie sweetener in an amount of about 0.005% to 1%, a bulking agent or a microcrystalline cellulose or mixture in an amount of about 10% to 20%, anhydrous milk fat in an amount of about 1% to 10%, a substantially lactose-free milk protein concentrate in an amount of about 3% to 7%, flavoring agents, stabilizers (including microcrystalline cellulose), emulsifiers, buffering agents, and water in an amount of 65% to 80%.

US 2004/0091597 claims a frozen confection comprising less than 5 wt.% triglyceride fat, polydextrose and tricalcium phosphate. This is described for use in a low-fat chocolate ice cream, the ice cream including milk solids, and butterfat to provide the claimed amount of triglyceride fat. Here the specification notes the extreme difficulty in reducing calorie counts in frozen confections while retaining good organoleptic properties. This issue is further reinforced by the explicit inclusion of a triglyceride component in the frozen confection of this invention.

As can be seen by the above, a number of approaches are presently known in the art to reduce either the fat content, sugar content or dairy content of ice creams and other frozen confections. However, there is as yet no known approach which allows significant reductions in both dairy content and sugar content without adversely affecting other crucial aspects of such confections (principally mouthfeel and texture). Accordingly, there clearly exists a present need for a low-sugar, non-dairy frozen confection suitable for use as a replacement for frozen confections as presently known in the art.

OBJECT OF THE INVENTION

Accordingly; it is an object of the present invention to provide a composition for the manufacture of low-sugar and substantially dairy-free frozen confections. It is a further object of the present invention to provide a low-sugar and substantially dairy-free frozen confection manufactured using the aforementioned composition. It is a yet further object of the invention to provide a method of manufacture of the aforementioned frozen confection using the aforementioned composition.

SUMMARY OF THE INVENTION

According to a first aspect thereof, there is provided a composition for the manufacture of frozen confections, the composition comprising:

- 50-75% w/w soluble fibre;

- 15-30% w/w sugar alcohol;

- 5-10% w/w starch; and

- 1-5% w/w modified starch, wherein the composition is operably mixed with a stabilizer and a source of moisture.

In an embodiment the starch may be drawn from the group comprising tapioca-derived starches, potato-derived starches, sago-derived starches, corn-derived, starches and rice-derived starches. In a preferred embodiment, the starch may be tapioca-derived starch.

In an embodiment the soluble fibre may be drawn from the group comprising fructans and dextrins, in any combination.

In an embodiment the sugar alcohol may be drawn from the group comprising erythritol, sorbitol, xylitol, maltitol, arabitol, lactitol, glycerol and isomalt. In a preferred embodiment the sugar alcohol may be erythritol.

According to a second aspect thereof, there is provided a frozen confection including the composition as described herein above, the confection comprising:

- 60-80% w/w moisture;

- 15-30% w/w of the composition as claimed in claim 1;

- 0.5-1.5% w/w stabilizer; and

- 1 -5% w/w fatty constituents.

In an embodiment the stabilizer may comprise a stabilizing compound and an emulsifying compound. In a further embodiment the emulsifying compound may be drawn from the group comprising diacetyl tartaric acid esters of mono-diglycerides, glycerol monostearate and carrageenan.

In an embodiment the fatty constituents may be drawn from the group comprising glycerol and fatty acids, in any combination. In a further embodiment the fatty acids may be drawn from the group comprising lauric acid, myristic acid, palmitic acid, decanoic acid, caprylic acid, oleic acid, linoleic acid, linolenic acid, eicosenoicacid and stearic acid.

In an embodiment the fatty constituents may be obtained by addition of coconut oil and/or rapeseed oil.

In an embodiment the confection may further include a sweetener. In a preferred embodiment the sweetener may be drawn from the group comprising, sucrose, glucose, fructose, dextrose, maltose, galactose, aspartame, saccharin, sucralose and stevia, in any combination. In a further preferred embodiment the sweetener may be sucralose.

In an embodiment the confection may further include a flavourant. Here is should be understood that a multitude of flavourants and combinations thereof are known in the art. These include both natural extracts and artificial flavourants.

In an embodiment the total fat content of the confection may be less than 12% w/w. In a preferred embodiment the total fat content of the confection may be less than 5% w/w.

In an embodiment the total digestible sugar content may be less than 1% w/w.

In an embodiment the total lactose content may be less than 1% w/w.

In an embodiment the combined proportion of butterfat, dairy solids and dairy proteins may be less than 5% w/w. In a preferred embodiment the combined proportion of butterfat, dairy solids and dairy proteins may be less than 0.5% w/w

According to a third aspect thereof, there is provided a method of manufacturing a frozen confection as described herein above, the method comprising:

- heating water to between 45°C and 55°C;

- blending the composition of claim 1 with the water;

- heating the mixture to 65°C;

- blending the fatty constituents with the mixture;

- heating the mixture to between 70°C and 75°C;

- blending the stabilizer with the mixture;

- heating the mixture between 85°C and 90°C before cooling it to between 5°C and 10°C; and freezing the mixture.

These and other objects, features and advantages of the invention will become apparent to those skilled in the art following the detailed description of the invention.

DESCRIPTION OF PREFERRED EMBODIMENTS OF THE INVENTION

A non-limiting example of a preferred embodiment of the invention is described in more detail below.

Examples

Formulation and testing of mixture

A composition for the manufacture of a low-sugar and substantially dairy-free frozen confection is prepared using pre-blended mixtures (a mother blend and a stabilizer blend). The mixtures are prepared separately in order to provide for thorough mixing of the ingredients and to avoid the smaller percentage-fraction ingredients becoming isolated within the larger mixture.

The mother blend is composed of dry ingredients, mixed for at least two minutes, according to the ratios outlined in Table 1.

Table 1

Ingredient	Mass (kg)	Description
Novation 3300	0.760	Starch
Erythritol	2.019	Sugar alcohol
Nutnose	5.500	Soluble fiber
Inulin	0.500	Soluble fiber
N-DULGE	0.190	Modified starch

Total:	8.969

The stabilizer blend is composed of dry ingredients, mixed for up to twenty minutes, according to the ratios outlined in Table 2. The stabilizer blend optionally includes flavourants, sweeteners and salt to impart a distinct taste to the confection.

Table 2

Ingredient	Mass (g)	Description
Datem V40	27	Emulsifier
GMS V90	70	Emulsifier
Carrageenan	12	Emulsifier/stabilizer
Univisco	295	Stabilizer
Unisweet 112	20	Sweetener
Vanillin	1	Flavourant
Salt	5	Salt
Total:	430

After mixing the mother blend is added to a container filled with between 23 and 28 litres of water, preferably 28 litres. The mixture is preferably continuously stirred during additions and has further preferably been brought up to a temperature of 45°C to 55°C before the addition of the mother blend. After addition, fats and oils are added to the mixture and the temperature is brought up to between 70°C and 75°C. The oils consist principally of rapeseed oil, food-grade glycerine and coconut oil, and may be combined in various ratios. A preferred ratio for the production of a vanilla ice cream analogue is 500g to 800g of glycerine and 1.25kg of coconut oil.

After fat addition the stabilizer blend is added and the mixture is heated to between 85°C and 90°C to ensure the gelation of the starches contained within the mixture. The mixture is then held at this temperature for a period of time before being cooled to between 5°C and 10°C. The mixture, once cooled, can then be refrigerated (with or without stirring or air injection) and stored for up to four weeks without significant large ice crystal formation occurring in the interior of the mixture.

In conclusion, the above composition and method of manufacture results in a lowsugar and substantially dairy-free frozen confection, with a smooth, creamy texture, good stability when frozen, and pleasing taste.

Whilst only certain embodiments or examples of the instant invention have been shown in the above description, it will be readily understood by a person skilled in the art that other modifications and/or variations of the invention are possible. Such modifications and/or variations are therefore to be considered as following within the spirit and scope of the present invention as defined herein.

Claims

A composition for preparing frozen candies, the composition comprising:

50% to 75% by weight soluble fiber;

• 15% to 30% by weight sugar alcohol;

• 5% to 10% by weight of starch; and 1% to 5% modified starch, wherein the composition is operatively mixed with a stabilizer and with a source of moisture.

The composition of claim 1, wherein the starch is selected from the group consisting of tapioca-derived starch, potato-derived starch, sago-derived starch, corn-derived starch, and rice-derived starch.

The composition of claim 2, wherein the starch is tapioca-derived starch.

The composition of any one of claims 1 to 3, wherein the soluble fiber is from the group consisting of fructans and dextrins, in any combination.

The composition of any one of claims 1 to 4, wherein the sugar alcohol is from the group consisting of erythritol, sorbitol, xylitol, maltitol, arabitol, lactitol, glycerol, and isomalt.

The composition of claim 5, wherein the sugar alcohol is erythritol.

Frozen candy, a composition according to claim 1, wherein the candy comprises:

• 60% to 80% by weight moisture;

15% to 30% by weight of a composition according to claim 1;

• 0.5% to 1.5% by weight stabilizer; and • 1% to 5% by weight of fatty ingredients.

Frozen candy according to claim 7, wherein the stabilizer comprises a stabilizing compound and an emulsifying compound.

Frozen confectionery according to claim 8, wherein the emulsifying compound is from the group consisting of diacetyl tartaric acid esters of mono-diglycerides, glycerol mono-stearate, and carrageenan.

Frozen confectionery according to any one of claims 7 to 9, wherein the fatty ingredients are from the group consisting of glycerol and fatty acids, in any combination.

Frozen confectionery according to claim 10, wherein the fatty acids are from the group consisting of lauric, myristic, palmitic, decanoic, caprylic, oleic, linoleic, linolenic, eicosenic, and stearic.

Frozen confectionery according to any one of claims 7 to 11, wherein the fatty ingredients are obtained by adding coconut oil and / or rapeseed oil.

Frozen candy according to any one of claims 7 to 12, wherein the candy additionally comprises a sweetener.

Frozen confectionery according to claim 13, wherein the sweetener is from the group consisting of sucrose, glucose, fructose, dextrose, maltose, galactose, aspartame, saccharin, sucralose, and stevia, in any combination.

Frozen candy according to claim 14, wherein the sweetener is sucralose.

Frozen candy according to any one of claims 7 to 15, wherein the candy further comprises a flavoring agent.

Frozen candy according to any one of claims 7 to 16, wherein the total fat content of the candy is less than 12% by weight.

Frozen candy according to claim 17, wherein the total fat content of the candy is less than 5% by weight.

Frozen confectionery according to any one of claims 7 to 18, wherein the total digestible sugar content is less than 1% by weight.

Frozen confectionery according to any one of claims 7 to 19, wherein the total lactose content is less than 1% by weight.

Frozen confectionery according to any one of claims 7 to 20, wherein the combined content of butterfat, dairy solids, and dairy proteins is less than 5% by weight.

Frozen confectionery according to claim 21, wherein the combined content of butterfat, dairy solids, and dairy proteins is less than 0.5% by weight.

The method of preparing frozen confectionery according to claim 7, wherein the method comprises:

Heating water to a temperature between 45 ° C and 55 ° C;

Mixing a composition according to claim 1 with the water;

Heating the mixture to 65 ° C;

• mixing the fatty components with the mixture;

Heating the mixture to a temperature between 70 ° C and 75 ° C;

• mixing the stabilizer with the mixture;

Heating the mixture to a temperature between 85 ° C and 90 ° C before cooling it down to a temperature between 5 ° C and 10 ° C; and • freezing the mixture.

The composition of claim 1 substantially as described herein and presented by way of example.

Frozen confectionery according to claim 7 substantially as described herein and herein

10 an example is presented.

The method of claim 22, substantially as described herein and presented by way of example.