WO2017021084A1

WO2017021084A1 - Reduced sugars caramel composition for frozen confection

Info

Publication number: WO2017021084A1
Application number: PCT/EP2016/065811
Authority: WO
Inventors: Maud Isabelle Lallemand; Wolfgang Gaeng; Andrew Steven WHITEHOUSE
Original assignee: Nestec S.A.
Priority date: 2015-07-31
Filing date: 2016-07-05
Publication date: 2017-02-09

Abstract

The present invention relates to a protein free caramel composition for frozen confection comprising 15% to 25 wt. % of crystallized sugar, 4% to 9 wt. % of dextrose, 10% to 15 wt. % of non-digestible carbohydrates, and 0% to 0,2 wt. % of citric acid, all wt. % being in weight % of dry material, and wherein said caramel sauce does not contain added polyols or glycerol. The invention also relates to a process for making the protein free caramel composition and the use thereof.

Description

REDUCED SUGARS CARAMEL COMPOSITION FOR FROZEN

CONFECTION

Field of the invention

Field of Invention

The present invention relates to a caramel composition for a frozen confection, said composition having reduced sugars content.

Background of Invention

Frozen confections with caramel sauce decors or inclusions are products which are highly appreciated by consumers. Sweetness is a major driver for consumer preference. Another important feature is the texture of the caramel sauce in the ice confections.

With the increasing concern for health and wellness there is a need for reducing calories, sugars and fats also in caramel composition e.g. caramel sauces. Nutritionists recommend consumers to decrease added sugars intake and favour consumption of unrefined carbohydrates, especially in children diets.

Many caramel sauces have been put on the market that claim low or no sugars by containing polyols and/or intense sweeteners. However, polyols are suspected to have laxative effects when consumed at high levels. The use of intense sweeteners does not have a good image for products aimed at young children.

It is common knowledge that sugars play an essential role in the sensory properties of frozen caramel sauces. Sugars have at least a dual function in frozen caramel sauces. They provide sweetness and flavour enhancement and depress the freezing point making the frozen caramel sauce.

It is generally known that low quantities of sugars (mono and di saccharides) in frozen caramel sauces will lead to a reduction in sweetness, flavour and increased hardness. Furthermore, scooping of the frozen confection product with caramel sauce becomes harder the sauce comprising lower levels of sugars.

All sugars do not have the same sweetening power and freezing point depression factor. Usually, mono-saccharides such as glucose, galactose or fructose depress the freezing point more than di-saccharides like maltose, lactose, sucrose.

EP 1 673 980 Al provides a low-calorie frozen confection comprising fructose in combination with other saccharides as a sweetening agent. The confection contains considerable amounts of digestible complex saccharides to compensate for the relative low levels of sugars, which may not offer a nutritional benefit compared to the sugars replaced. In fact the total amount of digestible carbohydrates remains the same or is increased; therefore the energy contribution as well as the impact on glycemia would not be better than full sugars similar products. In addition, nowadays, fructose does not have a good image, because there have been some controversies regarding a possible negative impact on health of this ingredient.

Replacing sugars by longer polysaccharides, has a limited benefit for health: product energy is not much reduced, and oligosaccharides and polysaccharides will be digested as sugars in the body.

There is a need to provide a caramel sauce for frozen confections having a reduced sugars content which overcome the aforementioned drawbacks.

Therefore, it is an object of the invention to provide a caramel sauce for frozen confection composition which has a pleasant sweet taste and texture, and which address the existing demand for products with reduced sugars content without the use of sweeteners such as intense sweeteners, without the use of polyols and without the use of fructose. Object of the invention

It is thus the object of the present invention to provide a protein free caramel composition for frozen confectionery which is soft in texture while having a sweet taste. Summary of the invention

It was surprisingly found that a specific balance between sugars and non-digestible carbohydrates provides a product with the desired characteristics.

Accordingly, the present invention relates to a protein free caramel composition for frozen confection comprising

15% to 25 wt. % of crystallized sugar,

4% to 9 wt. % of dextrose,

10% to 15 wt. % of non-digestible carbohydrates, and

0%) to 0,2 wt. % of citric acid, all wt. % being in weight % of dry material, and wherein said caramel sauce does not contain added polyols or glycerol. In a second aspect, the invention relates to a process to obtain a protein free caramel composition for frozen confectionery, comprising the following steps:

providing non-digestible carbohydrates,

high shear mixing of non-digestible carbohydrates in water,

providing sugar and dextrose,

- caramelization of crystallized sugar and dextrose in the water at temperature in the range of 160 to 210 °C, preferably about 180°C, and

mixing the non-digestible carbohydrates suspension with the caramelized sugar and dextrose. The above-mentioned process is preferably made with the protein free composition discussed in the present application.

The invention also relates to the use of the caramel composition for decoration and/or inclusion in frozen confection, frozen dessert, ice cream, frozen yoghurt, sorbet, sherbet, water ice, melorine, granite, frozen custard, soft serve, gelato, frozen smoothie, iced coffee.

Furthermore the invention relates to the use of a protein free caramel sauce for frozen confectionery as discussed above for coloring or flavoring of food compositions. The caramel composition according to the present invention has a 20% reduction kcal compared to the amount of commercially available caramel sauces and still provides the benefits of soft texture, processability and flavour/sweetness of standard caramel sauces.

Detailed Description As used herein, the relative sweetness RS expresses the sweetness of a given sugars or intense sweetener in relation to the sweetening power of sucrose. Values for RS are readily available in technical literature.

Non limitative examples of RS values are:

It has been found that with a combination of 15% to 25 wt. % of crystallized sugar % being in weight % of dry material, 4% to 9 wt. % of dextrose, and 10%> to 15 wt. % of non-digestible carbohydrates and without added polyols or glycerol, all wt. % being in weight % of dry material, a surprisingly sweet product is obtained. As discussed in the introduction it is known in the prior art to partly replace crystalized sugar with fructose to reduce sugars content in a product. The sweetness of fructose provides sweetness to such product. Since fructose has relative sweetness 173 compared to crystalized sugar's value of 100 this would be expected. However, in the present invention part of a crystalized sugar is replaced by dextrose. Dextrose has a relative sweetness 73 compared to crystalized sugar's value of 100. It is therefore indeed surprising that a combination of crystallized sugar with dextrose and non-digestible carbohydrate is as sweet a product as a corresponding crystallized sugar/fructose product is. Further in the present context unless otherwise indicated % of a component means the % of weight based on the weight of the composition, i.e. weight/weight %. In a preferred embodiment of the present invention the composition does not comprise added fructose to sweeten the product. As used herein, the term "added fructose" refers to fructose delivered by raw materials introduced in the frozen confection composition for sweetening purpose, for example: fructose from fruit juices used for pure sweetening purpose, fructose resulting from fructose addition to any raw material, fructose not naturally occurring in fruit raw material.

Caramel color and flavor may be generated either by a Maillard reaction between proteins and sugars; or by thermal treatment of sugars. In the present invention the caramel composition is substantially free of protein thus the color and flavor are generated by thermal treatment of sugars only.

In the present context a caramel composition is a sauce comprising ingredient which has been subject to caramelization. The caramelization is the oxidation of sugars to create flavor and brown color. Caramelization in this context is a type of non- enzymatic browning reaction. As the process occurs, volatile chemicals are released producing the characteristic caramel flavor. The reaction involves the removal of water (as steam) and the breakdown of the sugars. The caramelization reaction depends on the type of sugars. Sucrose and glucose caramelize around 160°C and fructose caramelizes at 110°C.

In the present context the term "sugars" in this document will be defined as a mixture of mono- and di- saccharides. For example, sucrose, glucose, fructose, maltose are sugars according to this definition. Moreover, the term "sugar" will be defined as sucrose, or common sugar, or crystallized sugar.

Further in the present context a protein free caramel composition is a sauce which is substantially free of protein e.g. dairy protein. The term "substantially free" means that these materials are not intentionally added for their conventional property imparting abilities, although there could be unintended minor amounts present without detracting from the performance of the products. Generally and preferably, the products of the invention will not contain any protein. By the term "free" is therefore meant that the product comprise less than 1 % by weight or less of a given compound, such less than 0.1 % by weight or less of a given compound.

In the present context Polyol is added polyols, such as erythritol, sorbitol, Mannitol, Isomalt, Maltitols, Lactitol, and Xylitol.

The composition according to the invention does not comprise any intentionally added "polyol". As used herein the term "polyol" refers to sugars alcohols delivering less than 4 kcal per g. The term "polyols" refers to hydrogenated mono- and di- and oligosaccharides (sometimes called sugars alcohols) from carbohydrate or fiber origin. Such polyols for most named by adding suffix "-itol" to the original sugars name root. Non limiting examples of such "polyols" are listed in the commission regulation (EU) No 1129/2011 of 11 November 2011. This document lists the following ingredients as "polyols": Sorbitols, Mannitol, Isomalt, Maltitols, Lactitol, Xylitol and Erythritol. As used herein the term "polyol" does not refer to glycerol, as glycerol is a sugars alcohol that delivers at least 4 kcal per g. The term "no glycerol" means that the composition - contains less than 4%, preferably less than 1%, preferably 0 to 0.5%.

The term "no polyols" means that the composition - contains less than 0.6% polyol, preferably from 0 to 0.3% and has a CSIS < 50, preferably from 0 to 50.

Where CSIS is the total contribution delivered to the sweetness by intense sweeteners (CSIS). CSIS <50 means that the contribution delivered to the sweetness by intense sweeteners is less than the contribution of 0,5 weight unit of sucrose within a 100 units composition (relative sweetness of sucrose being 100).

CSIS is defined by equation:

m

Where

CSIS = contribution to sweetness by intense sweeteners Qi= total quantity of intense sweetener "i" per 100 weight unit of frozen confection composition

RSi= Relative Sweetness value of intense sweetener "i"

It is preferred that the protein free caramel composition according to the invention further comprising 0,5% to 4% wt. %, preferably 0,5% to 2% of starch. The starch provides a pleasant texture and flowing property. The starch may be selected between starches used in ice cream making. A particular preferred starch is tapioca starch which delivers some thickness/viscosity and/or reduces the flow rate of the sauce.

Advantageously, the protein free caramel further comprise 0,05% to 0,6% wt. % of stabilizer. The starch may be selected between starches used in ice cream making. Stabilizers which can be used in the present invention are locust bean gum, guar gum, alginates, cellulose, xanthan gum, carboxymethyl cellulose, microcrystalline cellulose, alginates, carrageenans, pectins and mixtures thereof. The choice of amounts thereof is within the skill of a skilled person in the art. A particular preferred stabilizer is locust bean gum which is a natural stabilizer. The protein free caramel composition according to the invention preferably comprises a mono and di saccharides content of less than 28,5 g per 100 g of the composition. Even at this relatively low level of mono and disaccharides an agreeable sweet taste and soft texture is obtained, see the Examples. A protein free caramel composition according to the invention preferably comprise digestible carbohydrates content of less than 33,5 g per 100 g of the composition. It is desirable from a nutritional point of view to reduce the digestible carbohydrates. However, below this amount the texture of the composition would be expected to be hard (not enough total solids) and not enough sweet (not enough sugars). Nevertheless, it has been found that below 33.5 g of digestible carbohydrates per 100 g of the composition satisfactory value sweetness and a good texture of the caramel composition have been achieved.

In a particular preferred embodiment of the protein free caramel composition according to the invention, the non-digestible carbohydrates are resistant dextrins.

Resistant dextrin is an ingredient obtained by a specific type dextrinization of starch. This dextrinization involves usage of acid for hydrolysis combined with physical and enzymatic treatment. The resistant dextrin is more highly branched than native starch, and a high quantity of the digestible structures were removed. The remaining digestibles carbohydrates is similar to a glucose syrup.

Dextrin that is not digested in the small intestine of healthy persons is resistant dextrin. Resistant dextrin does not raise blood glucose levels and passes in the colon, where if functions as dietary fiber.

A low calorie composition according to the invention may be obtained wherein the composition does not contain fat or oil. Even without fat and oil the texture of the composition when frozen has been found to be sufficiently soft, i.e. having a "hardness" value based on spoon penetration which is 1 or 2.

The protein free caramel composition according to the invention may be formulated such that the energy content of less than 135 Kcal per 100 g of the composition. The more solids present in the product the easier it is to maintain a soft texture (because there is less water in the product to be frozen). With lower solid content, resulting from lower levels of sugars and lower levels of digestible carbohydrates which is desirable for nutritional purposes, maintaining a soft texture become difficult to obtain. It has nevertheless been found that a protein free caramel composition according to the invention comprises a total solid content below 47 g per 100 g of said caramel composition and provides an agreeable texture.

It has been found that citric acid has a positive impact on caramelization reaction, and to reduce hardness of caramel composition, this is shown in the examples. It is preferred to comprise citric acid in the composition. In particular, it is preferred to have from 0.05 to 0.20 wt. % citric acid in the composition, more preferably from 0.1 to 0.15 wt. %.

As discussed above, the invention also relates to a process for obtaining a protein free caramel composition for frozen confectionery. The process preferably comprises an additional step of providing stabilizer and optionally starch, and adding the stabilizer and optional starch to the non-digestible carbohydrates before high shear mixing. EXAMPLES

By way of example and not limitation, the following examples are illustrative of various embodiments of the present disclosure. Experimental part

I- Materials & methods

Ingredients

All the ingredients are commercially available and were used as powders.

More specifically:

Crystallized sugar is standard white sugar (0,06% water) (400kcal per lOOg); Bulking agent contains 66% of non-digestible carbohydrates, 28,5% digestible carbohydrates (said digestible carbohydrates containing mono and di saccharides, 9,5% with respect to the bulking agent total mass) and 5,5% water

(113kcal per lOOg)

Glucose syrup has a DE 20-23, contains 95% of digestible carbohydrates (said digestible carbohydrates containing mono and di saccharides, 9,5% with respect to the glucose syrup total mass) and 5% water (380kcal per lOOg). - Dextrose monohydrate contains 9% water (362kcal per lOOg).

Fructose contains 0,1% water (400kcal per lOOg).

Tapioca starch contains 91,5 % digestible carbohydrates (no mono and di saccharides) and 7,5% water (369kcal per lOOg).

Locust bean gum contains 10% water (33kcal per lOOg).

- Citric acid contains 8,4% water (275kcal per lOOg).

All % disclosed are weight %.

Sauce preparation 1) Bulking agent, tapioca starch and locust bean gum are dispersed in 400 mL water with a hand blender (high shear mixing) and set aside.

2) Sugars (crystallized sugar and eventually dextrose, fructose, glucose syrup), citric acid and 200 mL water are stirred and heated in a pan until caramelisation occurs at about 180°C. Cooking temperature is controlled with a thermometer.

3) At 180°C, 200 mL of water is added to dilute the caramelized sugars; dispersion of bulking agent, tapioca starch and locust bean gum is added.

4) Resulting mixture is cooked for 10 minutes, and then the mixture weight is adjusted to 1500 g by water addition. Mixture is further cooked until boiling then removed from the heating source.

Sauce evaluation

Sensory blind tests are carried out on sauce frozen samples (-16°C).

Hardness

Hardness is evaluated by resistance to spoon penetration.

Scoring is assessed quantitatively by testers using the criteria described

The average score is used for products comparison.

Table 1 : Scoring criteria for hardness assessment

Sweetness Sweetness intensity is evaluated by tasting.

Scoring is assessed quantitatively by testers using the criteria described in table 2. The average score is used for products comparison. Description Score

Aggressively sweet 5

Very intensively sweet 4

Highly sweet 3

Moderately sweet 2

Slightly sweet 1

Not sweet at all 0

Table 2: Scoring criteria for sweetness assessment

II- Results

Example 1 (Reference / prior art)

This example is a high sugars standard reversed engineered from a caramel sauce already used in commercial ice cream.

This standard high sugars caramel sauce (table 3, see table 8 for summary of the examples compositions) contains a combination of sugars sources (white sugar, glucose syrup, dextrose, fructose). This sauce contains standard sugars level: 34,7 g of sugars per 100 g of sauce, and 42,5 g of digestible carbohydrates per 100 g of sauce (see table 9 for summary of the nutritional values of the examples).

Calculation of the sugars (mono and di saccharides) content of the sauce:

Crystallized sugar (17 * 99.94%) + Glucose Syrup (7 * 9.5%) + Dextrose (11 * 91%)

+ Fructose (7 * 99.9%) = 34.66

Calculation of the digestible carbohydrates (thus including mono and di saccharides) content of the sauce:

Crystallized sugar (17 * 99.94%) + Glucose Syrup (7 * 95%) + Dextrose (11 * 91%) + Fructose (7 * 99.9%) + Tapioca starch (2 * 91,5%) = 42.47

Glucose syrup 105 g 7% 6,7%

Dextrose 165 g 11% 10%

Fructose 105 g 7% 7%

Tapioca starch 30 g 2% 1,8%

Locust bean gum 5 g 0,3% 0,3%

Citric acid 2 g 0,1% 0,1%

Table 3: Formulation of standard high sugars caramel sauce. Masses of ingredients are indicated for 1.5kg of caramel sauce.

Sensory score (see table 10 for summary of the sensory score of all the examples) Hardness: 1,8

Sweetness: 2,7

Observations:

Hardness perception: standard for an ice cream caramel sauce, rather soft.

Sweetness perception: standard for an ice cream caramel sauce.

High sugars content delivers these typical hardness and sweetness levels.

Example 2 (Bulking agent and Sucrose only / comparative example) Purpose of this example is to design a simple sugars reduced caramel sauce.

Therefore this simple sugars reduced caramel sauce (table 4, and see table 8 for summary of the examples compositions) contains only one source of sugars (without considering the digestible carbohydrates from the bulking agent): white sugar.

A bulking agent is used to reduce sugars and digestible carbohydrates content and partially compensate total solid content reduction.

This simple sugars reduced sauce contains 28,8 g of sugars per 100 g of sauce, and 34 g of digestible carbohydrates per 100 g of sauce. Compared to a reference sauce (example 1) this is a reduction of 34 Kcal per 100 g of sauce (see table 9 for summary of the nutritional values of the examples).

Calculation of the sugars (mono and di saccharides) content of the sauce:

Crystallized sugar (27.1 * 99.94%) + Bulking agent (18 * 9.5%) = 28,79 Calculation of the digestible carbohydrates (thus including mono and di saccharides) content of the sauce:

Crystallized sugar (27,1 * 99.94%) + Bulking agent (18 * 28,5%) + Tapioca starch (2 * 91,5%) = 34,04

Table 4: Formulation of simple sugars reduced caramel sauce. Masses of ingredients are indicated for 1.5kg of caramel sauce.

Sensory score (see table 10 for summary of the sensory score of all the examples) Hardness: 2,5

Sweetness: 2,2 Observations:

Hardness perception: harder than standard ice cream caramel sauce (example 1).

Sweetness perception: less sweet than standard caramel sauce used in ice cream (example 1). Conclusion

Using sucrose as only source of sugars, in a sugars reduced caramel sauce, does not provide a satisfactory result.

Example 3 (Bulking agent, Sucrose and Fructose / comparative example)

In this example part of the sucrose is replaced by fructose (table 5, and see table 8 for summary of the examples compositions). Usage of fructose, to improve hardness and sweetness perception in frozen products, is well known by the man skilled in the art. Fructose lower molecular weight would impact the hardness and Fructose is known to be higher in relative sweetness than sucrose.

This caramel sauce with fructose contains 28,8 g of sugars per 100 g of sauce, and 34 g of digestible carbohydrates per 100 g of sauce. Compared to a reference sauce (example 1) this is a reduction of 34 Kcal per 100 g of sauce (see table 9 for summary of the nutritional values of the examples).

Calculation of the sugars (mono and di saccharides) content of the sauce:

Crystallized sugar (20,2 * 99,94%) + Bulking agent (18 * 9,5%) + Fructose (6,9 * 99,9%)= 28,79

Crystallized sugar (20,2 * 99.94%) + Bulking agent (18 * 28,5%) + Fructose (6,9 * 99,9%) + Tapioca starch (2 * 91,5%) = 34,04

Table 5 : Formulation of sugars reduced caramel sauce with fructose. Masses of ingredients are indicated for 1.5kg of caramel sauce.

Sensory score (see table 10 for summary of the sensory score of all the examples) Hardness: 1,3

Sweetness: 3,2

Observations: Hardness perception: Sugars reduced caramel sauce with fructose (example 3) is less hard than simple sugars reduced caramel sauce (example 2).

Sweetness perception: Sugars reduced caramel sauce with fructose (example 3) is sweeter than simple sugars reduced caramel sauce (example 2).

Sugars reduced caramel sauce with fructose is an improvement over a simple sugars reduced caramel sauce (example 2). However fructose consumption may have negative impact on health. Example 4 (Bulking agent, Sucrose and Dextrose )

In this example a part of the sucrose is replaced by dextrose (table 6, and see table 8 for summary of the examples compositions). Dextrose has the same molecular weight than fructose, but dextrose relative sweetness is lower than fructose.

Usage of dextrose instead of fructose is surprisingly found to improve sweetness characteristics in frozen products. This is an unexpected effect.

This caramel sauce with dextrose contains 28,2 g of sugars per 100 g of sauce, and 33,4 g of digestible carbohydrates per 100 g of sauce. Compared to a reference sauce (example 1) this is a reduction of 36 Kcal per 100 g of sauce (see table 9 for summary of the nutritional values of the examples).

Calculation of the sugars (mono and di saccharides) content of the sauce:

Crystallized sugar (20,2 * 99,94%) + Bulking agent (18 * 9,5%) + Dextrose (6,9 *

91%)= 28,18

Crystallized sugar (20,2 * 99.94%) + Bulking agent (18 * 28,5%) + Dextrose (6,9 * 91%) + Tapioca starch (2 * 91,5%) = 33,43

Tapioca starch 30 g 2% 1,8%

Locust bean gum 5 g 0,3% 0,3%

Citric acid 2 g 0,1% 0,1%

Table 6: Formulation of sugars reduced caramel sauce with dextrose. Masses of ingredients are indicated for 1.5kg of caramel sauce.

Sensory score (see table 10 for summary of the sensory score of all the examples) Hardness: 1,6

Sweetness: 3,2

Observations

Hardness perception: Sugars reduced caramel sauce with dextrose (example 4) is less hard than simple sugars reduced caramel sauce (example 2).

Sugars reduced caramel sauce with dextrose (example 4) is almost equivalent in hardness to sugars reduced caramel sauce with fructose (example 3). Sweetness perception: Sugars reduced caramel sauce with dextrose (example 4) is sweeter than simple sugars reduced caramel sauce (example 2).

Sugars reduced caramel sauce with dextrose (example 4) is equivalent in sweetness to Sugars reduced caramel sauce with fructose (example 3) Conclusion

This recipe which is accordance with the invention provides a sugars reduced caramel sauce with dextrose is an improvement over a simple sugars reduced caramel sauce (example 2). Surprisingly, sugars reduced caramel sauce with dextrose (example 4) is as sweet as sugars reduced caramel sauce with fructose (example 3).

Example 5 (Bulking agent, Sucrose and Dextrose without citric acid / comparative example)

Citric acid is expected to have a positive impact on caramelization reaction, and to reduce hardness of caramel sauces. Example 5 investigates the impact of citric acid. Formulations of Examples 4 and 5 are similar, except that Example 5 is free from citric acid (table 7, see table 8 for summary of the examples compositions).

This caramel sauce with dextrose and without citric acid contains 28,2 g of sugars per 100 g of sauce, and 33,4 g of digestible carbohydrates per 100 g of sauce. Compared to a reference sauce (example 1) this is a reduction of 36 Kcal per 100 g of sauce (see table 9 for summary of the nutritional values of the examples).

Calculation of the sugars (mono and di saccharides) content of the sauce:

91%)= 28,18

Table 7: Formulation of sugars reduced caramel sauce with dextrose and without citric acid

Sensory score (see table 10 for summary of the sensory score of all the examples) Hardness: 2,8

Sweetness: 1,8

Observations

Hardness perception: Sugars reduced caramel sauce without citric acid (example 5) is harder than Sugars reduced caramel sauce with dextrose (example 4). Sweetness perception: Sugars reduced caramel sauce without citric acid (example 5) is less sweet than Sugars reduced caramel sauce with dextrose (example 4). Conclusion

Removal of citric acid is not found to be advantageous. Citric acid seems to have a positive effect for sensory quality of sugars reduced caramel sauce.

Summary of composition the examples recipes (raw materials and dry materials, weight %)

Table 8: Summary of the examples compositions in weight % of dry materials. Summary of the nutritional values of the examples

Digestible 42,47 g 34,04 g 34,04 g 33,43 g 33,43 g Carbohydrates

Kcal per lOOg 170 Kcal 136 Kcal 136 Kcal 134 Kcal 134 Kcal

Solids 43 g 46 g 46 g 46 g 46 g

Table 9: Summary of the nutritional values of the examples; in g per 100 g of sauce, or Kcal per 100 g of sauce.

Summary of the sensory evaluations

Table 10: Summary of the sensory score of examples 1 to 5

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

1. A protein free caramel composition for frozen confection comprising

15% to 25 wt. % of crystallized sugar,

4% to 9 wt. % of dextrose,

10% to 15 wt. % of non-digestible carbohydrates, and

0%) to 0,2 wt. % of citric acid, all wt. % being in weight % of dry material, and wherein said caramel sauce does not contain added polyols or glycerol.

2. A protein free caramel composition according to claim 1, wherein said caramel composition does not contain added fructose.

3. A protein free caramel composition according to claims 1 or 2, further comprising 0,5% to 4% wt. %, preferably 0,5% to 2% of starch.

4. A protein free caramel composition according to any of the preceding claims, further comprising 0,05% to 0,6% wt. % of stabilizer.

5. A protein free caramel composition according to any of the preceding claims having a mono and di saccharides content of less than 28,5 g per 100 g of the composition.

6. A protein free caramel composition according to any of the preceding claims having digestible carbohydrates content of less than 33,5 g per 100 g of the composition.

7. A protein free caramel composition according to any of the preceding claims wherein the non-digestible carbohydrates are resistant dextrins.

8. A protein free caramel composition according to any of the preceding claims wherein the composition does not contain fat or oil.

9. A protein free caramel composition according to any of the preceding claims wherein the composition comprises a total solid content below 47 g per 100 g of said caramel sauce.

10. A protein free caramel composition according to any of the preceding claims having an energy content of less than 135 Kcal per 100 g of the composition.

11. Process to obtain a protein free caramel composition for frozen confectionery, comprising the following steps:

- providing non-digestible carbohydrates,

high shear mixing of non-digestible carbohydrates in water,

providing sugar and dextrose,

caramelization of crystallized sugar and dextrose in the water at temperature in the range of 160 to 210 °C, preferably aboutl80°C, and

mixing the non-digestible carbohydrates suspension with the caramelized sugar and dextrose.

12. Process according to claim 11, further comprising steps of:

- providing stabilizer and optionally starch, and adding the stabilizer and optional starch to the non-digestible carbohydrates before high shear mixing.

13. Process according to claims 11 and 12, wherein the protein free composition is according to claims 1 to 10.

14. Use of a protein free caramel composition for frozen confectionery according to claims 1 to 10 for decoration of or inclusion within frozen confectionery such frozen dessert, ice cream, frozen yoghurt, sorbet, sherbet, water ice, melorine, granite, frozen custard, soft serve, gelato, frozen smoothie, iced coffee.

15. Use of a protein free caramel sauce for frozen confectionery according to claims 1 to 10 for coloring or flavoring of food compositions.