WO2023213636A1 - Confiserie glacée - Google Patents
Confiserie glacée Download PDFInfo
- Publication number
- WO2023213636A1 WO2023213636A1 PCT/EP2023/060939 EP2023060939W WO2023213636A1 WO 2023213636 A1 WO2023213636 A1 WO 2023213636A1 EP 2023060939 W EP2023060939 W EP 2023060939W WO 2023213636 A1 WO2023213636 A1 WO 2023213636A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- frozen confection
- frozen
- saccharides
- amount
- confection
- Prior art date
Links
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 112
- 150000001720 carbohydrates Chemical class 0.000 claims abstract description 27
- 235000000346 sugar Nutrition 0.000 claims abstract description 22
- 150000008163 sugars Chemical class 0.000 claims abstract description 21
- 150000002772 monosaccharides Chemical class 0.000 claims description 18
- 150000002016 disaccharides Chemical class 0.000 claims description 17
- 238000000034 method Methods 0.000 claims description 12
- 235000015243 ice cream Nutrition 0.000 claims description 11
- 229920001542 oligosaccharide Polymers 0.000 claims description 7
- 150000002482 oligosaccharides Chemical class 0.000 claims description 7
- 102000004169 proteins and genes Human genes 0.000 claims description 3
- 108090000623 proteins and genes Proteins 0.000 claims description 3
- 239000003381 stabilizer Substances 0.000 claims description 3
- 239000000203 mixture Substances 0.000 description 21
- 235000020357 syrup Nutrition 0.000 description 11
- 239000006188 syrup Substances 0.000 description 11
- 229920002245 Dextrose equivalent Polymers 0.000 description 7
- 240000008042 Zea mays Species 0.000 description 7
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 7
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 7
- 235000005822 corn Nutrition 0.000 description 7
- 235000013336 milk Nutrition 0.000 description 7
- 239000008267 milk Substances 0.000 description 7
- 210000004080 milk Anatomy 0.000 description 7
- 229920002774 Maltodextrin Polymers 0.000 description 6
- 239000000523 sample Substances 0.000 description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 5
- 239000008103 glucose Substances 0.000 description 5
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 4
- 239000003995 emulsifying agent Substances 0.000 description 4
- 239000008101 lactose Substances 0.000 description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 3
- 229930006000 Sucrose Natural products 0.000 description 3
- 108010046377 Whey Proteins Proteins 0.000 description 3
- 102000007544 Whey Proteins Human genes 0.000 description 3
- 235000019197 fats Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000009472 formulation Methods 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 235000013615 non-nutritive sweetener Nutrition 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 241000894007 species Species 0.000 description 3
- 239000005720 sucrose Substances 0.000 description 3
- 239000005913 Maltodextrin Substances 0.000 description 2
- 102000014171 Milk Proteins Human genes 0.000 description 2
- 108010011756 Milk Proteins Proteins 0.000 description 2
- 235000019482 Palm oil Nutrition 0.000 description 2
- 239000005862 Whey Substances 0.000 description 2
- 239000003240 coconut oil Substances 0.000 description 2
- 235000019864 coconut oil Nutrition 0.000 description 2
- 229940035034 maltodextrin Drugs 0.000 description 2
- 235000021239 milk protein Nutrition 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 239000002540 palm oil Substances 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 1
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 108010011485 Aspartame Proteins 0.000 description 1
- 240000006766 Cornus mas Species 0.000 description 1
- 235000003363 Cornus mas Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-QTVWNMPRSA-N D-mannopyranose Chemical compound OC[C@H]1OC(O)[C@@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-QTVWNMPRSA-N 0.000 description 1
- 239000004386 Erythritol Substances 0.000 description 1
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- GIPHUOWOTCAJSR-UHFFFAOYSA-N Rebaudioside A. Natural products C1CC2C3(C)CCCC(C)(C(=O)OC4C(C(O)C(O)C(CO)O4)O)C3CCC2(C2)CC(=C)C21OC1OC(CO)C(O)C(O)C1OC(C1O)OC(CO)C(O)C1OC1OC(CO)C(O)C(O)C1O GIPHUOWOTCAJSR-UHFFFAOYSA-N 0.000 description 1
- 239000004383 Steviol glycoside Substances 0.000 description 1
- 239000004376 Sucralose Substances 0.000 description 1
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 1
- 239000000619 acesulfame-K Substances 0.000 description 1
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 1
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000008504 concentrate Nutrition 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 235000019414 erythritol Nutrition 0.000 description 1
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 description 1
- 229940009714 erythritol Drugs 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 229930182830 galactose Natural products 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000001788 mono and diglycerides of fatty acids Substances 0.000 description 1
- 235000014571 nuts Nutrition 0.000 description 1
- 239000003346 palm kernel oil Substances 0.000 description 1
- 235000019865 palm kernel oil Nutrition 0.000 description 1
- 238000000518 rheometry Methods 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000019411 steviol glycoside Nutrition 0.000 description 1
- 229930182488 steviol glycoside Natural products 0.000 description 1
- 150000008144 steviol glycosides Chemical class 0.000 description 1
- 235000019202 steviosides Nutrition 0.000 description 1
- 235000019408 sucralose Nutrition 0.000 description 1
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 1
- 239000000213 tara gum Substances 0.000 description 1
- 235000010491 tara gum Nutrition 0.000 description 1
- 230000007306 turnover Effects 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 235000012431 wafers Nutrition 0.000 description 1
- 235000021119 whey protein Nutrition 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
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
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
-
- 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
- A23G9/04—Production of frozen sweets, e.g. ice-cream
- A23G9/22—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups
- A23G9/225—Ice-cream freezing and storing cabinets
-
- 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
- A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
- A23G9/50—Products with edible or inedible supports, e.g. cornets
- A23G9/503—Products with edible or inedible supports, e.g. cornets products with an inedible support, e.g. a stick
Definitions
- the invention relates to frozen confections, in particular to frozen confections that have enhanced temperature tolerance during storage.
- frozen confections such as ice cream
- the microstructure of frozen confections is carefully produced during a multi-stage manufacturing process. Once the manufacturing process is complete, frozen confections are stored and distributed in a frozen state to preserve the microstructure, and to prevent a decrease in quality. Even after delivery to retail outlets, frozen confections are stored in freezer cabinets until they are purchased. All steps of manufacturing and distributing frozen confections require energy.
- the retail freezer cabinets i.e. the cabinets in which frozen confections are stored at the point of sale
- consume a high quantity of energy from an environmental perspective, it would be advantageous to run these retail freezer cabinets at a warmer temperature (e.g. -12°C instead of -18°C).
- a warmer temperature e.g. -12°C instead of -18°C.
- storage at a higher temperature can promote undesirable physiochemical changes, which affect the microstructure of the frozen confection. Such changes can have a negative impact on the properties and perceived quality of the frozen confection.
- storage at a higher temperature can lead to an increase in the size of the ice crystals in the frozen confection, resulting in a coarse or icy texture.
- US 2002/0168452 A1 relates to a composite flexible frozen confection that exhibit handheld flexibility without significant separation of one or more of the components. There is no mention of storing the frozen confections at higher freezer cabinet temperatures.
- the invention relates to a frozen confection having a total energy content in the range 160 to 190 kcal per 100 g frozen confection, the frozen confection comprising saccharides selected from the group consisting of monosaccharides, disaccharides, and oligosaccharides, wherein the number average molecular weight ⁇ M> n of the saccharides is from 355 to 500 gmol’ 1 , and wherein the frozen confection comprises sugars selected from the group consisting of monosaccharides and disaccharides in an amount of 17.3 to 18.5 wt%.
- the invention also relates to a freezer cabinet comprising the frozen confection of the first aspect, and to a method for storing the frozen confection of the first aspect, wherein the method comprises storing the frozen confection in a freezer cabinet operating at a temperature of -10°C to -15°C.
- the invention relates to use of a freezer cabinet to store a frozen confection at a temperature of -10°C to -15°C, wherein the frozen confection comprises saccharides selected from the group consisting of monosaccharides, disaccharides, and oligosaccharides, the saccharides having a number average molecular weight ⁇ M> n of from 355 to 500 gmol -1 , and wherein the frozen confection comprises sugars selected from the group consisting of monosaccharides and disaccharides in an amount of 17.3 to 18.5 wt%.
- the invention relates to frozen confections, in particular to frozen confections that have enhanced temperature tolerance during storage.
- a frozen confection is a sweet, and typically flavoured composition, which contains a significant amount of ice and is normally eaten in the frozen state.
- frozen confections include (but are not limited to): ice creams, gelatos, frozen yoghurts, milk ices, sorbets, sherbets, and water ices.
- the frozen confection may be a single-serve product (such as ice cream or water ice on a stick, or sandwiched between wafers).
- the frozen confection may be coated (for example with chocolate or Cosmetic), and it may contain inclusions (such as pieces of fruit, nut or biscuit).
- the frozen confection is preferably an ice cream.
- the frozen confection has a total energy content of 160 to 190 kcal per 100 g frozen confection. Consumers are increasingly aware of the calorie content of foods, especially those which are perceived as being a treat. Thus, the frozen confection has a total energy content of no more than 188 kcal per 100 g, and preferably has a total energy content of no more than 186 kcal per 100 g, no more than 184 kcal per 100 g, no more than 182 kcal per 100 g, no more than 180 kcal per 100 g, or even no more than 178 kcal per 100 g. It is particularly preferred that the frozen confection has a total energy content of no more than 170 kcal per 100 g.
- the frozen confection has a total energy content of at least 160 kcal per 100 g, and preferably has a total energy content of at least 161 kcal per 100 g, at least 162 kcal per 100 g, at least 163 kcal per 100 g, at least 164 kcal per 100 g, or even 165 kcal per 100 g.
- the frozen confection comprises saccharides selected from the group consisting of monosaccharides, disaccharides, and oligosaccharides (which are formed from 3 to 10 monosaccharide units).
- the number average molecular weight ⁇ M> n of the saccharides is from 355 to 500 gmol' 1 .
- the number average molecular weight of the saccharides affects the rheology of the mix used to make the frozen confection. If the number average molecular weight of the saccharides is too high, it may cause processing problems (e.g. by increasing the viscosity of the mix).
- the number average molecular weight of the saccharides is no more than 500 gmol -1 , and preferably no more than 480 gmol -1 , no more than 470 gmol' 1 , no more than 460 gmol' 1 , no more than 450 gmol' 1 , or even no more than 445 gmol' 1 .
- the number average molecular weight of the saccharides is no more than 430 gmol' 1 , no more than 425 gmol' 1 , no more than 420 gmol' 1 , or even no more than 415 gmol' 1 .
- the number average molecular weight of the saccharides is at least 355 gmol' 1 , and preferably at least 360 gmol' 1 , at least 365 gmol' 1 , at least 370 gmol' 1 , at least 375 gmol' 1 , or even at least 380 gmol' 1 .
- the average molecular weight for a mixture of saccharides is defined by the number average molecular weight ⁇ M> n which can be calculated using the following equation: where Wj is the mass of species i, M-, is the molar mass of species i and N, is the number of moles of species i of molar mass M ⁇ .
- the frozen confection may comprise certain corn syrups and maltodextrins, which will contribute to the saccharide content.
- Corn syrups sometimes called glucose syrups
- maltodextrins are complex multi-component saccharide mixtures, and dextrose equivalent (DE) is a common means of classification.
- Suitable corn syrups typically have a dextrose equivalent of at least 20, and those having a dextrose equivalent of 25 to 65 are preferred.
- Suitable maltodextrins preferably have a dextrose equivalent of 10 to 20, and those having a dextrose equivalent of 10 to 15 are particularly preferred.
- the number average molecular weight ⁇ M> n of corn syrups and maltodextrins can be calculated using the following equation:
- the frozen confection comprises sugars in an amount of 17 to 18.5 wt%.
- Sugars are used in almost all types of frozen confection and have two major functions: delivering sweetness and controlling the amount of ice.
- sugars refers to digestible monosaccharides and disaccharides.
- Digestible saccharides are defined as those saccharides with a metabolizable energy content of at least 3 kcal per g of saccharide.
- the total sugar content of the frozen confection is thus the sum of all the digestible monosaccharides and disaccharides present within the frozen confection.
- Monosaccharides include glucose, fructose, galactose and mannose.
- Disaccharides include sucrose, lactose and trehalose.
- the amount of sugars in the frozen confection is no more than 18.5 wt%.
- the frozen confection comprises sugars in an amount of no more than 18.4 wt%, no more than 18.3 wt%, no more than 18.2 wt%, no more than 18.1 wt%, or even no more than 18 wt%.
- low concentrations of sugars may be inappropriate if the frozen confection is a scoopable product (e.g.
- the amount of sugars in the frozen confection is at least 17.3 wt%.
- the frozen confection comprises sugars in an amount of at least 17.4 wt%, or even at least 17.5 wt%.
- the frozen confection preferably comprises fat in an amount of 1.5 to 8 wt%, 2 to 7 wt%, or even 2.5 to 6 wt%.
- the fat is preferably milk fat or vegetable fat (such as coconut oil, palm oil, palm kernel oil, or a mixture thereof). It is particularly preferred that the fat is palm oil, coconut oil, or a mixture thereof.
- the frozen confection preferably comprises protein in an amount of 0.8 to 4 wt%, more preferably 0.9 to 3 wt%.
- the protein is preferably milk protein.
- Suitable sources of milk protein include milk, concentrated milk, milk powders, whey, whey powders, whey protein concentrates, and mixtures thereof.
- the frozen confection preferably comprises stabilizer in an amount of 0.1 wt% to 1 wt%, 0.2 wt% to 0.8 wt%, or 0.2 wt% to 0.6 wt%.
- the stabilizer is preferably selected from the group consisting of locust bean gum, xanthan gum, guar gum, carrageenan, tara gum, and mixtures thereof.
- the frozen confection preferably comprises emulsifier in an amount of of 0.05 wt% to 1 wt%, 0.1 wt% to 0.8 wt%, or 0.2 wt% to 0.5 wt%.
- a single emulsifier or a mixture of emulsifiers may be used.
- mono-/diglycerides (E471) which are commonly used as emulsifiers in frozen confections.
- the frozen confection may optionally comprise non-nutritive sweetener, such as aspartame, acesulfame K, erythritol, sucralose, or one or more steviol glycosides such as rebaudioside A. Mixtures of two or more non-nutritive sweeteners may also be used.
- the frozen confection may optionally comprise colours and/or flavours.
- the frozen confection may be aerated or unaerated.
- unaerated means having an overrun of less than 20%, preferably less than 10%.
- the frozen confection is preferably aerated.
- the term “aerated” means that the confection has an overrun of at least 30%.
- Preferably an aerated frozen confection has an overrun of 50% to 150%, 60% to 140%, 70% to 130%, or even 80% to 120%.
- Overrun is measured at ambient temperature (20°C) and atmospheric pressure.
- the frozen confection may optionally comprise further components, including (but not limited to): inclusions, sauces, coatings, and/or toppings.
- the frozen confection may be manufactured by any suitable process, for example by a process comprising the steps of: (a) preparing a mix of ingredients; then (b) pasteurizing and optionally homogenizing the mix; and then (c) freezing and optionally aerating the mix to produce the frozen confection.
- the invention also relates to a freezer cabinet comprising the frozen confection.
- the freezer cabinet is operating at a temperature of -10°C to -15°C, this is not essential.
- frozen confections according to the present invention can be stored at colder temperatures, for example in a warehouse freezer operating at -28°C to -18°C.
- the freezer cabinet is preferably a display cabinet comprising one or more transparent panels through which the contents of the freezer may be viewed.
- the one or more transparent panel may be part of a door (such as a hinged door or a sliding door).
- freezer cabinet There are two common types of freezer cabinet: horizonal freezers (which are top-loading, with a hinged lid or sliding panel(s) closing a top side of the freezer), and vertical freezers (which are front-loading, with a hinged door or sliding panel(s) closing a front side of the freezer). Either of these types is suitable.
- the invention further relates to a method for storing the frozen confection, wherein the method comprises storing the frozen confection in a freezer cabinet operating at a temperature of -10°C to -15°C.
- the cabinet operating temperature is defined as the mean temperature measured over a 24 hour period using a digital temperature probe.
- the temperature is measured at the load line (for example, where the products are stored in baskets within the freezer cabinet - as is commonly the case - the load line is considered to be the horizontal plane corresponding to the top of the baskets).
- the temperature is preferably measured at the centre of the horizontal plane of the load line.
- the temperature is measured at the centre of a vertical plane corresponding to the front of the shelves, for example at a point 5 cm to 10 cm away from the inner surface of the door.
- the freezer cabinet operates at a temperature of at least -15°C, preferably at a temperature of at least -14°C.
- the freezer cabinet operates at a temperature of no more than -10°C, preferably no more than -11 °C.
- the frozen confection is stored in a freezer cabinet operating at a temperature of -12°C.
- the frozen confection can be stored in the freezer cabinet for an extended period of time without undergoing undesirable physicochemical changes. It is preferred than the frozen confection can be stored for a period of up to 21 days, up to 28 days, up to 42 days, up to 56 days, up to 70 days, or even up to 84 days. Whilst long storage periods are desirable, the turnover of frozen confection products in retail cabinets tends to be high. Thus, in practice, the frozen confection may be stored in the freezer cabinet for a much shorter period of time, for example at least 1 day, at least 2 days, at least 3 days, at least 4 days or at least 5 days.
- the invention relates to use of a freezer cabinet to store a frozen confection at a temperature of -10°C to -15°C, preferably at a temperature of -11 °C to -14°C, most preferably at a temperature of -12°C, wherein the frozen confection comprises sugars in an amount of 17.3 to 18.5 wt%, the sugars having a number average molecular weight ⁇ M> n of from 355 to 500 gmol’ 1 .
- the frozen confection has a total energy content of 160 to 190 kcal per 100 g frozen confection. It is particularly preferred that the frozen confection is the frozen confection of the first aspect of the invention.
- Example 1A A commercial ice cream product (Sample 1A) was reformulated to improve its resilience to storage at -12°C. Table 1 summarises the formulation of this product, and the reformulated product (Sample 1 B).
- the total sugars content includes monosaccharides and disaccharides provided by the corn syrup /glucose syrup /maltodextrin, as well as lactose provided by the milk solids, and sucrose.
- the number average molecular weight ⁇ M> n of the saccharides (monosaccharides, disaccharides, oligosaccharides) was calculated as described in the detailed description.
- Sample 1A was stable when stored at -18°C, this was not the case when it was stored at -12°C.
- the ice cream product prepared from Sample 1 B had a stable microstructure and acceptable organoleptic properties after being stored at -12°C for at least 2 weeks.
- the total sugars content includes monosaccharides and disaccharides provided by the corn syrup /glucose syrup /maltodextrin, as well as lactose provided by the milk solids, and sucrose.
- the number average molecular weight ⁇ M> n of the saccharides (monosaccharides, disaccharides, oligosaccharides) was calculated as described in the detailed description. Table 2
- the ice cream product prepared from Sample 2 had a stable microstructure and acceptable organoleptic properties after being stored at -12°C for at least 2 weeks.
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Abstract
L'invention concerne une confiserie glacée ayant une teneur énergétique totale dans la plage de 160 à 190 kcal pour 100 g de confiserie glacée, la confiserie glacée comprenant des saccharides, la masse moléculaire moyenne en nombre <M>n des saccharides étant de 355 à 500 gmol-1 et la confiserie glacée comprenant des sucres dans une quantité de 17,3 à 18,5 % en poids.
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Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
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US20020168452A1 (en) | 2001-03-09 | 2002-11-14 | Best Thomas Eric | Composite flexible frozen confection comprising a gel and process for its preparation |
EP3386315B1 (fr) * | 2015-12-09 | 2019-09-04 | Société des Produits Nestlé S.A. | Mélange de confiserie congelé sain |
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2023
- 2023-04-26 WO PCT/EP2023/060939 patent/WO2023213636A1/fr unknown
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20020168452A1 (en) | 2001-03-09 | 2002-11-14 | Best Thomas Eric | Composite flexible frozen confection comprising a gel and process for its preparation |
EP3386315B1 (fr) * | 2015-12-09 | 2019-09-04 | Société des Produits Nestlé S.A. | Mélange de confiserie congelé sain |
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"The Properties of Water in Foods ISOPOW 6", 1 January 1998, SPRINGER US, Boston, MA, ISBN: 978-1-4613-0311-4, article HARTEL RICHARD W.: "Mechanisms and kinetics of recrystallization in ice cream", pages: 287 - 319, XP093052894, DOI: 10.1007/978-1-4613-0311-4_14 * |
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THIRATHUMMACOUP NIRADA ET AL: "Effects of maltodextrin on the physical properties of canola oil-based ice creams", NOVEMBER 2020, vol. 1, no. 4, 5 November 2020 (2020-11-05), pages 1 - 5, XP093052896, Retrieved from the Internet <URL:https://www.myjafe.com/wp-content/uploads/2020/11/MYJAFE2020-0025-128-122.pdf> DOI: 10.37865/jafe.2020.0025 * |
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