WO1986002809A1 - Procede de production d'emulsions pour desserts glaces - Google Patents

Procede de production d'emulsions pour desserts glaces Download PDF

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Publication number
WO1986002809A1
WO1986002809A1 PCT/US1984/001823 US8401823W WO8602809A1 WO 1986002809 A1 WO1986002809 A1 WO 1986002809A1 US 8401823 W US8401823 W US 8401823W WO 8602809 A1 WO8602809 A1 WO 8602809A1
Authority
WO
WIPO (PCT)
Prior art keywords
gum
oil
protein
emulsion
germantown
Prior art date
Application number
PCT/US1984/001823
Other languages
English (en)
Inventor
Marshall Pellar
Original Assignee
Marshall Pellar
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Marshall Pellar filed Critical Marshall Pellar
Priority to PCT/US1984/001823 priority Critical patent/WO1986002809A1/fr
Priority to EP84904283A priority patent/EP0201482A1/fr
Publication of WO1986002809A1 publication Critical patent/WO1986002809A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/52—Liquid products; Solid products in the form of powders, flakes or granules for making liquid products ; Finished or semi-finished solid products, frozen granules
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/10—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing amino-acids, proteins, e.g. gelatine, peptides, polypeptides

Definitions

  • Prior art frozen dessert products also generally require pasteurization to maintain desirable freshness of taste, appearance, wholesomeness, and reduced bacterial counts.
  • Pasteurization requires the flash heating of the product to retard bacterial growth and maintain freshness. This heating, like homogenization, requires energy and . is capital intensive.
  • the heating causes some loss of flavor, destruction of vitamin and nutrient content, and can be reasonably performed only in large dairies.
  • the present invention uses vegetable oils, glycols, fructose, corn syrup, invert sugars or h ⁇ ney, plus soy protein, stabilizers, and emulsifiers like soy lecithin which, unlike bovine and egg products, has negligible bacterial contamination and thus exhibits a long shelf life even in the absence of refrigeration or aseptic packaging. Dairy products, such as milk, cream, ice cream, or yogurt plus eggs and/or water, can be added by the
  • the principle objects of this invention are to provide a stable vegetable oil, soy protein-based frozen dessert without the need for costly , production equipment and energy intensive methods. These objects are attained by a unique order of addition and amounts of ingredients.
  • the concentrated emulsion product does not need to be pasteurized to maintain its freshness and wholesomeness and is shipped at ambient temperatures in concentrated form.
  • the concentrate does not need to be pasteurized to maintain its freshness and wholesomeness and is shipped at ambient temperatures in concentrated form.
  • the emulsion is produced by mixing with a simple paddle mixer.
  • a vegetable oil is blended with hydrocolloids and stabilizers such as guar gum, xanthan gum, carob bean gum cellulose gum, carrageenan, microcrystalline cellulose, mono and diglycerides, and/or polysorbate 80.
  • hydrocolloids and stabilizers such as guar gum, xanthan gum, carob bean gum cellulose gum, carrageenan, microcrystalline cellulose, mono and diglycerides, and/or polysorbate 80.
  • vegetable based protein such as soy protein and/or flavorings, salt, etc.
  • Each hydrocolloid and stabilizer particle is coated with vegetable oil which separates each particle to produce a uniform non-agglomerating product.
  • Each particle is surrounded by and encapsulated by the oil. This prevents agglomeration of the particles and obviates the need for high pressure homogenation.
  • the vegetable oil with edible glycols is put into a standard paddle-blade mixer and the dry hydrocolloid stabilizers and/or soy lecithin are mixed together. This separates and coats each particle with oil.
  • a typical hydrocolloid mix might consist of Germantown Stabilizer (Germantown Manufacturing Company, 505 Parkway, Broomall, PA 19008, P.O. Box 405, (215) 544-8400) #501 consisting of guar gum, xanthan gum, and carob bean gum to produce a final concentration of from 0.1 to 5%, perferably 0.18%, or Germantown H.G. Special, consisting of cellulose gum, carob bean gum.
  • This emulsion is then shipped to the retail stores in unrefrigerated trucks. Flavoring may be added to the base emulsion before shipment to the store, or after shipment at the retail store. The process and product are likewise useful to

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)

Abstract

Emulsion glacée pour desserts à base de soya ou de protéine végétale, et son procédé de production par des techniques conventionnelles de mélange sans qu'il soit nécessaire d'effectuer son homogénéisation sous pression, sa pasteurisation ou sa réfrigération.
PCT/US1984/001823 1984-11-09 1984-11-09 Procede de production d'emulsions pour desserts glaces WO1986002809A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
PCT/US1984/001823 WO1986002809A1 (fr) 1984-11-09 1984-11-09 Procede de production d'emulsions pour desserts glaces
EP84904283A EP0201482A1 (fr) 1984-11-09 1984-11-09 Procede de production d'emulsions pour desserts glaces

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/US1984/001823 WO1986002809A1 (fr) 1984-11-09 1984-11-09 Procede de production d'emulsions pour desserts glaces

Publications (1)

Publication Number Publication Date
WO1986002809A1 true WO1986002809A1 (fr) 1986-05-22

Family

ID=22182323

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/US1984/001823 WO1986002809A1 (fr) 1984-11-09 1984-11-09 Procede de production d'emulsions pour desserts glaces

Country Status (2)

Country Link
EP (1) EP0201482A1 (fr)
WO (1) WO1986002809A1 (fr)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5171601A (en) * 1990-10-08 1992-12-15 Ioki Eiyo Kabushiki Kaisha Ice cream and method of manufacturing
WO2017001265A1 (fr) 2015-06-30 2017-01-05 Unilever Plc Confiserie congelée
US20200178556A1 (en) * 2018-12-11 2020-06-11 Wells Enterprises, Inc. Plant-based frozen confection

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3949102A (en) * 1975-06-30 1976-04-06 The Procter & Gamble Company Frozen dessert product and process
US4219581A (en) * 1978-04-24 1980-08-26 Thomas J. Lipton, Inc. Ice confections and processes for their preparation
US4282262A (en) * 1980-03-04 1981-08-04 General Mills, Inc. Dairy based mixes for frozen desserts and method of preparation
US4346120A (en) * 1980-11-26 1982-08-24 Landwide Foods, Inc. Frozen dessert product
US4368211A (en) * 1981-11-23 1983-01-11 General Mills, Inc. Composition for aerated frozen desserts containing uncooked fruit puree and method of preparation
US4400406A (en) * 1980-11-26 1983-08-23 Landwide Foods, Inc. Frozen dessert food

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3949102A (en) * 1975-06-30 1976-04-06 The Procter & Gamble Company Frozen dessert product and process
US4219581A (en) * 1978-04-24 1980-08-26 Thomas J. Lipton, Inc. Ice confections and processes for their preparation
US4282262A (en) * 1980-03-04 1981-08-04 General Mills, Inc. Dairy based mixes for frozen desserts and method of preparation
US4346120A (en) * 1980-11-26 1982-08-24 Landwide Foods, Inc. Frozen dessert product
US4400406A (en) * 1980-11-26 1983-08-23 Landwide Foods, Inc. Frozen dessert food
US4368211A (en) * 1981-11-23 1983-01-11 General Mills, Inc. Composition for aerated frozen desserts containing uncooked fruit puree and method of preparation

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5171601A (en) * 1990-10-08 1992-12-15 Ioki Eiyo Kabushiki Kaisha Ice cream and method of manufacturing
WO2017001265A1 (fr) 2015-06-30 2017-01-05 Unilever Plc Confiserie congelée
US20200178556A1 (en) * 2018-12-11 2020-06-11 Wells Enterprises, Inc. Plant-based frozen confection
US11800879B2 (en) * 2018-12-11 2023-10-31 Wells Enterprises, Inc. Plant-based frozen confection

Also Published As

Publication number Publication date
EP0201482A1 (fr) 1986-11-20

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