WO2014053330A1

WO2014053330A1 - Controlling the sandy texture mouthfeel in frozen confectionery products

Info

Publication number: WO2014053330A1
Application number: PCT/EP2013/069483
Authority: WO
Inventors: Cédric DUBOIS; Nilesh DESAI; Gilles Vuataz; Kenneth Richard Moffitt; Sanjay Gupta; Mandeep Rajendra PATEL
Original assignee: Nestec S.A.
Priority date: 2012-10-02
Filing date: 2013-09-19
Publication date: 2014-04-10
Also published as: AR092888A1

Abstract

Methods of decreasing or eliminating the sandy texture mouthfeel of a frozen confectionery product and frozen confectionery products having a reduced or eliminated sandy texture mouthfeel are disclosed herein. In a general embodiment, the methods comprise providing a confectionery mixture, continuously adding lactose to the confectionery mixture prior to filling step, and freezing the confectionery mixture to form the frozen confectionery product or continuously adding lactose to the frozen confectionery product after the freezing.

Description

TITLE

CONTROLLING THE SANDY TEXTURE MOUTHFEEL IN FROZEN CONFECTIONERY PRODUCTS

BACKGROUND

[0001] The present disclosure generally relates to controlling the sandy texture mouthfeel in frozen confectionery products throughout the product's life. More specifically, the present disclosure relates to methods for reducing the sandy texture mouthfeel in frozen confectionery products and frozen confectionery products without sandy texture mouth- feel.

[0002] The content of lactose in typical frozen treats such as ice cream is limited to 6.5% by weight to avoid uncontrolled crystallization and the formation of large lactose crystals. One drawback of this is the price of the ice cream ingredients (especially Dairy ingredients) necessary for these lactose concentrations. An existing solution is to use stabilizers to slow down the growth of lactose crystals during storage to render the frozen treats acceptable to consumers. However, heat shocks along the cold chain process when making frozen treats can undermine the effect of stabilizers. In addition many stabilizers such as carrageenan and monoglyceride are unacceptable to consumers because of an unsatisfying taste or mouth-feel and label appearing with unfamiliar ingredients. Clean recipe ice creams with no stabilizers already suffer from uncontrolled lactose crystallization.

SUMMARY

[0003] The present disclosure provides methods of decreasing and/or eliminating the sandy texture mouthfeel of a frozen confectionery product and frozen confectionery products without sandy texture mouth-feel. In a general embodiment, the methods comprise providing a confectionery mixture, continuously adding lactose to the confectionery mixture prior to a freezing step, and freezing the confectionery mixture to form the frozen confectionery product.

[0004] In an embodiment, the contact time between adding the lactose and the freezing step ranges between about 5 seconds and about 3 hours. In another embodiment, the contact time between adding the lactose and the freezing step ranges between about 5 seconds and about 30 seconds.

[0005] In an alternative embodiment, the present disclosure provides a method of decreasing and/or eliminating the sandy texture mouthfeel of a frozen confectionery product. The method comprises providing a confectionery mixture, freezing the confectionery mixture to form the frozen confectionery product, and continuously adding lactose to the frozen confectionery product after the freezing using conventional blender at sufficient speed to achieve homogenous dispersion of lactose crystals. In another embodiment, the method comprises continuously adding lactose to the frozen confectionery product after the freezing using conventional blender at mixer speed ranging between about 25 and about 50 rpms.

[0006] In any embodiment of the methods disclosed herein, the lactose can be regular lactose crystals. In any embodiment of the methods disclosed herein, the lactose can be crystalline alpha lactose.

[0007] In any embodiment of the methods disclosed herein, the amount of lactose can range between about 0.05% and about 1.0% by weight of the confectionery mixture. In any embodiment of the methods disclosed herein, the amount of lactose can range between about 0.1% and about 0.25% by weight of the confectionery mixture

[0008] In any embodiment of the methods disclosed herein, the lactose can have a particle size distribution between about 1 and about 100 microns. In any embodiment of the methods disclosed herein, the lactose can have a particle size distribution between about 2 and about 75 microns.

[0009] In any embodiment of the methods disclosed herein, the average size particle distribution of the lactose in the frozen confectionery product during storage can be less than about 25 microns. In any embodiment of the methods disclosed herein, the average size particle distribution of the lactose in the frozen confectionery product during storage can range between about 1 microns and about 50 microns.

[0010] In yet another embodiment, the present disclosure provides a frozen confectionery product having no discernable sandy texture mouthfeel. The frozen confectionery product includes added lactose, ranging between about 0.05%> and about 1.0% by weight of the frozen confectionery product.

[0011] An advantage of the present disclosure is to provide a method for decreasing or eliminating the sandy texture mouthfeel of a frozen confectionery product through its life.

[0012] Another advantage of the present disclosure is to provide an improved frozen confectionery product having a reduced or eliminated sandy texture mouth-feel through its life.

[0013] Still another advantage of the present disclosure is to reduce the size of large lactose crystals in a frozen confectionery product during production, storage and distribution through retail and consumption (through entire product life). 2

[0014] Additional features and advantages are described herein, and will be apparent from, the following Detailed Description and the figures.

BRIEF DESCRIPTION OF THE FIGURES

[0015] FIG. 1 shows a schematic of a method of continuous lactose seeding (point A) before freezing a confectionery mixture in an embodiment of the present disclosure.

[0016] FIG. 2 shows a schematic of a method of continuous lactose seeding (point B) after freezing the confectionery mixture in an embodiment of the present disclosure.

FIG. 3 shows the microscopic pictures of ice cream samples made by conventional process and made according to the invention after 5 weeks heat shock storage

DETAILED DESCRIPTION

[0017] The present disclosure provides methods for reducing or eliminating the sandy texture mouthfeel of frozen confectionery products along with frozen confectionery products without sandy texture mouth-feel when consumed. Generally, the methods of the present disclosure solve a frozen confectionery product (e.g., ice cream) mouthfeel texture issue known as sandiness that originates from large lactose crystals. Mouthfeel sandiness can be caused by uncontrolled lactose crystallization in natural, so called clean label frozen confectionery products, having no stabilizers. A reduced or no sandiness mouthfeel is appealing to consumers.

[0018] The methods of the present disclosure can also be used in main stream frozen confectionery products using whey as a replacement for skim milk. Whey is generally cheaper than skim milk. However, whey's higher content of lactose may limit its use in frozen confectionery products due to uncontrolled lactose crystallization and sandiness.

[0019] As used herein, the term "continuously added" can encompass adding an ingredient in a continuous and/or semi-continuous or intermittent rate as long as the ingredient is not added in a single batch step. In embodiments of the present disclosure, the lactose can be added at any suitable rate using any suitable dosing procedure (e.g., increasing/decreasing/pulsed) to the confectionery mixture prior to the freezing step as shown in FIG. 1.

[0020] As used herein, the term "freezing step" can encompass a freezing and a mixing step as typically associated with hardening the confectionery mixture into the frozen confectionery product. 3

[0021 ] As used herein, the term "frozen confectionery product" includes any suitable frozen consumable treat including, but not limited to, ice cream, frozen yoghurt, gelato, sherbets, frozen smoothie, ICEE® frozen products, Italian ice products, etc. The frozen

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confectionery product may be partially or completely frozen. The frozen confectionery product may be made from any suitable starting ingredients and may include solid edible components such as fruit bits, nuts, chocolate pieces, etc.

[0022] In a general embodiment as seen in FIG. 1, the method of the present disclosure comprises providing a confectionery mixture, continuously adding lactose to the confectionery mixture prior to a freezing step, and freezing the confectionery mixture having the added lactose to form the frozen confectionery product. The lactose can be continuously added to the confectionery mixture immediately (e.g., within 5 to 30 seconds or more) prior to the freezing step.

[0023] It should be appreciated that any suitable additional frozen confectionery processing steps can be used in the methods of the present disclosure as shown in FIG. 1 to produce, package and deliver the final frozen confectionery product. Non-limiting examples of these additional processing steps include ingredient mixing, heating, homogenization, pasteurization, cooling, maturation, filling, hardening, storage, transportation and distribution.

[0024] The temperature of the mixture of the frozen confectionery product can generally range between about 35°F and about 45°F. In a preferred embodiment, the temperature of the mixture of the frozen confectionery product ranges between about 38°F and about 40°F.

[0025] The drawing temperature of the frozen confectionery product can range between about 5°F and about 26°F. In a preferred embodiment, the drawing temperature of the frozen confectionery product ranges between about 21°F and about 25°F.

[0026] The hardening time of the frozen confectionery product can range between about 0.5 hours and about 30 hours. In a preferred embodiment, the hardening time of the frozen confectionery product ranges between about 1 hour and 4 hours.

[0027] It has been surprisingly found that the continuous addition (e.g., seeding) of lactose prior to the freezing step and/or after the freezing step (and before filling/packaging) is able to limit the growth of lactose crystals during storage so as to render them undetectable by consumers. Specifically, in an embodiment, lactose is added before freezing using a continuous process involving a feeder that doses lactose (e.g., in the form of microcrystals) in the stream of the confectionery mixture. During experimentation, continuous seeding was shown to work for recipes having a lactose content as high as 10.5% by weight. As revealed by polarized microscopy, the lactose crystal seeds in the resulting frozen confectionery 5

products were hardly visible. The microscopic lactose crystal seeds provide a reduced or eliminated sandy texture mouthfeel for consumers eating the frozen confectionery product.

[0028] In an embodiment, the lactose can be lactose crystals have a desired particle size. For example, the lactose can have a particle size distribution between about 0.2 and about 100 microns. In a preferred embodiment, the lactose has a particle size distribution between about 2 and about 75 microns. In another preferred embodiment, the lactose is crystalline alpha lactose.

[0029] As a result of the methods of the present disclosure, the average size particle distribution of the lactose in the final frozen confectionery product during storage can be less than about 25 microns. Alternatively, as a result of the methods of the present disclosure, the average size particle distribution of the lactose in the final frozen confectionery product during storage can range between about 1 microns and about 50 microns.

[0030] In an alternative embodiment as shown in FIG. 2, the present disclosure provides a method of decreasing the sandy texture mouthfeel of a frozen confectionery product by adding lactose after a freezing step. The method comprises providing a confectionery mixture, freezing the confectionery mixture to form the frozen confectionery product, and continuously adding lactose to the frozen confectionery product after the freezing using conventional blender at sufficient speed to achieve homogenous dispersion of lactose crystals. In another embodiment, the method comprises continuously adding lactose to the frozen confectionery product after the freezing using conventional blender at mixer speed ranging between about 25 and about 50 rpm.

[0031] In embodiments of the present disclosure when the lactose is added after the freezing, the lactose can be added at any suitable rate using any suitable dosing procedure (e.g., increasing/decreasing/pulsed) to the confectionery mixture after the freezing step as shown in FIG. 2.

[0032] It should be appreciated that any suitable additional frozen confectionery processing steps can be used in the methods of the present disclosure as shown in FIG. 2 to produce, package and deliver the final frozen confectionery product. Non-limiting examples of these additional processing steps include ingredient mixing, heating, homogenization, pasteurization, cooling, maturation, freezing, filling, hardening, storage, transportation and distribution.

[0033] In yet another embodiment, the present disclosure provides a frozen confectionery product having no discernable sandy texture mouthfeel. The frozen 6

confectionery product includes lactose ranging between about 0.05% and about 1.0% by weight of the frozen confectionery product.

[0034] The amount of milk solids not fat ("MSNF") in the frozen confectionery product can range between about 2% and about 15% by weight. In a preferred embodiment, the amount of MSNF in the frozen confectionery product ranges between about 8% and about 12%) by weight.

[0035] The total solids of the frozen confectionery product can range between about 25%) and about 60%> by weight. In a preferred embodiment, the total solids of the confectionery product ranges between about 30%> and about 55%.

[0036] The overrun (e.g., aeration) of the frozen confectionery product can range between about 15% and about 150%. In a preferred embodiment, the overrun of the frozen confectionery product ranges between about 20%> and about 120%.

[0037] In any embodiments disclosed herein, the frozen confectionery products can include one or more of proteins, fats, carbohydrates, sweeteners and any other suitable ingredients to make the frozen confectionery product. Suitable dietary proteins can be animal proteins (such as milk proteins, meat proteins and egg proteins), vegetable proteins (such as soy protein, wheat protein, rice protein, and pea protein), mixtures of free amino acids or combinations thereof. Milk proteins such as casein and whey, and soy proteins are particularly preferred. As far as whey proteins are concerned, the protein source may be based on acid whey or sweet whey or mixtures thereof and may include alpha- lactalbumin and beta-lactoglobulin in whatever proportions are desired.

[0038] In an embodiment, the amount of fat in the frozen confectionery products can range between about 0.01% and about 20% by weight. In a preferred embodiment, the amount of fat in the frozen confectionery products can range between about 10% and about 16% by weight. Fat sources include milk fat, canola oil, corn oil, palm olein, high oleic sunflower oil and high oleic safflower oil.

[0039] Any suitable carbohydrate may be used such as, for example, sucrose, lactose, glucose, fructose, corn syrup solids, saccharose, maltodextrins, starch and mixtures thereof. Dietary fiber may also be added if desired.

[0040] Combinations of sugar and/or sugarless sweeteners may be used in the frozen confectionery products. Sugar sweeteners generally include saccharide-containing components commonly known in the chewing gum art, including, but not limited to, sucrose, dextrose, maltose, dextrin, dried invert sugar, fructose, levulose, tagatose, galactose, corn syrup solids, and the like, alone or in combination. Sugarless sweeteners can include, but are 7

not limited to, other sugar alcohols such maltitol, xylitol, sorbitol, erythritol, mannitol, isomalt, lactitol, hydrogenated starch hydrolysates, and the like, alone or in combination.

[0041] High intensity artificial or natural sweeteners can also be used in combination with the above. Preferred sweeteners include, but are not limited to sucralose, aspartame, salts of acesulfame, alitame, saccharin and its salts, cyclamic acid and its salts, stevioside, glycyrrhizin, dihydrochalcones, thaumatin, monellin, and the like, alone or in combination. In order to provide longer lasting sweetness and flavor perception, it may be desirable to encapsulate or otherwise control the release of at least a portion of the artificial sweetener. Such techniques as wet granulation, wax granulation, spray drying, spray chilling, fluid bed coating, coacervation, and fiber extension may be used to achieve the desired release characteristics. Usage level of the artificial sweetener will vary greatly and will depend on such factors as potency of the sweetener, rate of release, desired sweetness of the frozen confectionery product, level and type of flavor used and cost considerations.

[0042] The frozen confectionery products can include one or more stabilizers. Non- limiting examples of stabilizers include gelatins, starches, gums, emulsifying agents, buffers, carbonates and the like.

[0043] The frozen confectionery products can further include one or more vitamins and/or minerals. Non-limiting examples of minerals, vitamins and other micronutrients optionally present in the nutritional compositions include vitamin A, vitamin Bl , vitamin B2, vitamin B6, vitamin B12, vitamin E, vitamin K, vitamin C, vitamin D, folic acid, inositol, niacin, biotin, pantothenic acid, choline, calcium, phosphorous, iodine, iron, magnesium, copper, zinc, manganese, chloride, potassium, sodium, selenium, chromium, molybdenum, taurine, and L-carnitine. Minerals are usually added in salt form.

[0044] The frozen confectionery products can include any suitable flavors. Such flavors can include fruit flavors (e.g., strawberry, cherry, etc.), mint, butterscotch, mocha, chocolate, caramel, vanilla or a combination thereof.

[0045] EXAMPLES

[0046] By way of example and not limitation, the following examples are illustrative of various embodiments of the present disclosure.

[0047] EXAMPLE 1

[0048] Introduction

[0049] Experiments to determine the impact of different processing conditions on reducing lactose crystal size and therefore the sandy texture mouthfeel of frozen 8

confectionery products (e.g., ice cream) were performed. Trials under these different processing conditions were carried out and the generated ice cream samples were evaluated.

[0050] Experimental

[0051] Ice Cream Recipe having approximately 2.7% fat and 36.0 % Total Solids was frozen on Hoyer 500 freezer with below freezer parameters:

[0052] Viscosity - 42

[0053] Overrun - 150%

[0054] Mix flow - 20 gph

[0055] Cylinder pressure - 3.75 psi

[0056] Outlet temp - 22 deg F

[0057] INGREDIENTS COMPOSITION:

[0058] CONDENSED SKIM MILK - 21%

[0059] CORN SYRUP - 12%

[0060] LIQUID SUGAR - 13 %

[0061] CREAM - 5%

[0062] WATER - 36.5%

[0063] MALTODEXTRIN - 2%

[0064] TOFFEE PIECES - 2.4%

[0065] WHEY - 7%

[0066] LACTOSE - 0.5%

[0067] STABILIZER AND EMULSIFIER - 0.6%

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[0068] It should be understood that various changes and modifications to the presently preferred embodiments described herein will be apparent to those skilled in the art. Such changes and modifications can be made without departing from the spirit and scope of the present subject matter and without diminishing its intended advantages. It is therefore intended that such changes and modifications be covered by the appended claims.

Claims

9 CLAIMS The invention is claimed as follows:

1. A method of controlling and preventing the sandy texture mouthfeel of a frozen confectionery product, the method comprising: providing a confectionery mixture; continuously adding lactose to the confectionery mixture prior to a freezing step; and hardening the confectionery mixture to form the frozen confectionery product.

2. The method of Claim 1, wherein a contact time between adding the lactose and the freezing step ranges between about 5 seconds and about 3 hours, more preferably the contact time is between about 5 seconds and about 30 seconds.

3. The method of Claim 1, wherein the lactose comprises between about 0.05% and about 0.5% by weight of the confectionery mixture, more preferably between about 0.1% and about 0.25% by weight of the confectionery mixture

4. The method of Claim 1, wherein the lactose comprises lactose crystals or crystalline alpha lactose.

5. The method of Claim 1, wherein the lactose comprises a particle size distribution between about 1 and about 100 microns, more preferably between about 2 and about 75 microns.

6. The method of Claim 1, wherein the average size particle distribution of the lactose in the frozen confectionery product during storage ranges between about 0.01 microns and about 50 microns, more preferably less than about 25 microns. 10

7. A method of controlling and preventing the sandy texture mouthfeel of a frozen confectionery product, the method comprising: providing a confectionery mixture; freezing the confectionery mixture to form the frozen confectionery product; and continuously adding lactose to the frozen confectionery product after the freezing using conventional blender at sufficient speed to achieve homogenous dispersion of lactose crystals.

8. The method of Claim 7 comprising continuously adding lactose to the frozen confectionery product after the freezing using conventional blender at mixer speed ranging between about 25 and about 50 rpm which can lead to homogenous distribution of lactose crystals.

9. The method of Claim 7, wherein the lactose comprises between about 0.05% and about 1.0% by weight of the confectionery mixture, more preferably between about 0.1% and about 0.25% by weight of the confectionery mixture

10. The method of Claim 7, wherein the lactose preferably comprises lactose crystals or crystalline alpha lactose.

11. A frozen confectionery product having no discernable sandy texture mouthfeel, the frozen confectionery product comprising lactose ranging between about 0.05% and about 0.5%> by weight of the frozen confectionery product.

12. The frozen confectionery product of Claim 11, wherein the lactose comprises lactose crystals or crystalline alpha lactose. 11

13. The frozen confectionery product of Claim 11, wherein the average size particle distribution of the lactose in the frozen confectionery product during storage is between about 0.01 microns and about 50 microns, most preferably less than about 25 microns.

14. A method of controlling and preventing lactose crystallization during storage of a frozen confectionery product until it is consumed, the method comprising: providing a confectionery mixture; continuously adding lactose to the confectionery mixture prior to a freezing step; and hardening the confectionery mixture to form the frozen confectionery product that then is provided to a consumer.