WO2023213643A1 - Confiserie glacée - Google Patents

Confiserie glacée Download PDF

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Publication number
WO2023213643A1
WO2023213643A1 PCT/EP2023/060952 EP2023060952W WO2023213643A1 WO 2023213643 A1 WO2023213643 A1 WO 2023213643A1 EP 2023060952 W EP2023060952 W EP 2023060952W WO 2023213643 A1 WO2023213643 A1 WO 2023213643A1
Authority
WO
WIPO (PCT)
Prior art keywords
frozen confection
frozen
saccharides
amount
confection
Prior art date
Application number
PCT/EP2023/060952
Other languages
English (en)
Inventor
Damiano Rossetti
Caroline Anne Watson
Original Assignee
Unilever Ip Holdings B.V.
Conopco, Inc., D/B/A Unilever
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 Unilever Ip Holdings B.V., Conopco, Inc., D/B/A Unilever filed Critical Unilever Ip Holdings B.V.
Publication of WO2023213643A1 publication Critical patent/WO2023213643A1/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
    • A23G9/04—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
    • A23G9/04—Production of frozen sweets, e.g. ice-cream
    • A23G9/08—Batch production
    • A23G9/083—Batch production using moulds
    • 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
    • A23G9/20—Production of frozen sweets, e.g. ice-cream the products being mixed with gas, e.g. soft-ice
    • 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
    • A23G9/327—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the fatty product used, e.g. fat, fatty acid, fatty alcohol, their esters, lecithin, glycerides
    • 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
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/38—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing peptides or proteins
    • 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
    • A23G9/48—Composite products, e.g. layered, laminated, coated, filled
    • 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, leading to 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 70 to 128 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 370 to 510 gmol’ 1 , and wherein the frozen confection comprises sugars selected from the group consisting of monosaccharides and disaccharides in an amount of 10 to 21 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 370 to 510 gmol’ 1 , and wherein the frozen confection comprises sugars selected from the group consisting of monosaccharides and disaccharides in an amount of 10 to 21 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, a milk ice, or a water ice.
  • the frozen confection has a total energy content of 70 to 128 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.
  • the frozen confection of the present invention is a low-calorie product having a total energy content of no more than 128 kcal per 100 g, and preferably has a total energy content of no more than 127 kcal per 100 g, no more than 126 kcal per 100 g, no more than 125 kcal per 100 g, or even no more than 124 kcal per 100 g.
  • the frozen confection has a total energy content of at least 70 kcal per 100 g, and preferably has a total energy content of at least 75 kcal per 100 g, at least 80 kcal per 100 g, at least 85 kcal per 100 g, or even 90 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 370 to 510 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 510 gmol -1 , and preferably no more than 490 gmol -1 , no more than 470 gmol' 1 , no more than 450 gmol' 1 , no more than 440 gmol' 1 , or even no more than 430 gmol' 1 .
  • the number average molecular weight of the saccharides is too low, then the mix will have a lower viscosity, which can make it difficult to aerate and/or be associated with a loss of microstructure.
  • the number average molecular weight of the saccharides is at least 370 gmol' 1 , and preferably 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 10 to 21 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.
  • Some ingredients commonly included in frozen confections may contribute to the total amount of sugars. For example, lactose from milk solids and the monosaccharides and disaccharides from corn syrups (sometimes called glucose syrups).
  • the amount of sugars in the frozen confection is no more than 21 wt%.
  • the frozen confection comprises sugars in an amount of no more than 20 wt%, no more than 19.5 wt%, no more than 19 wt%, or even no more than 18.5 wt%.
  • low concentrations of sugars may be inappropriate if the frozen confection is a scoopable product (e.g. a tub containing multiple servings of ice cream), since a low concentration of sugars tend to result in frozen confections with a high ice content. Therefore, the amount of sugars in the frozen confection is at least 10 wt%.
  • the frozen confection comprises sugars in an amount of at least 12 wt%, at least 14 wt%, at least 16 wt%, or even at least 17 wt%.
  • the frozen confection optionally comprises fat in an amount of 1 to 6 wt%, 1.5 to 5 wt%, or even 2 to 4 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%.
  • 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
  • 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.
  • 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 10 to 21 wt%, the sugars having a number average molecular weight ⁇ M> n of from 370 to 510 gmol’ 1 .
  • the frozen confection has a total energy content of 70 to 128 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 water ice product (Samples 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). Briefly, the ingredients were combined and mixed with heating. The mix was pasteurised, and stored at 4°C until product manufacture could begin.
  • Table 1 The mix was dosed into chilled moulds, which were immersed in a brine bath to freeze the mix, with a stick being introduced into each mould when the product was partially frozen. Once completely frozen, the products were removed from the moulds, and hardened in a blast freezer.
  • the total sugars content includes monosaccharides and disaccharides provided by the corn syrup /maltodextrin, and sucrose.
  • the number average molecular weight ⁇ M> n of the saccharides (monosaccharides, disaccharides, oligosaccharides) was calculated as described in the detailed description.
  • the water ice product prepared from Sample 1 B had improved stability after being stored at -12°C for at least 2 weeks when compared with the water ice product prepared from Sample 1A.
  • Sample 1 B was also lower in sugar and had a reduced energy content compared to Samples 1A, making the reformulated product an attractive proposition to health-conscious consumers.
  • Table 2 Briefly, the ingredients (excluding oil) were combined and mixed with heating (60°C to 75°C), followed by addition of the oil and further mixing. The mix was homogenized and pasteurised, and stored at 4°C until product manufacture could begin. The mix was dosed into chilled moulds, which were immersed in a brine bath to freeze the mix, with a stick being introduced into each mould when the product was partially frozen.
  • the total sugars content includes monosaccharides and disaccharides provided by the glucose syrups, 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.
  • the moulded stick products prepared from Sample 2 had a stable microstructure and acceptable organoleptic properties after being stored at -12°C for at least 2 weeks.
  • Examples 3A and 4A Two commercial products (Samples 3A and 4A) were reformulated to improve their resilience to storage at -12°C.
  • Table 3 summarises the properties of the original (Samples 3A and 4A) and reformulated products (Samples 3B and 4B).
  • Sample 4B was lower in sugar and had a reduced energy content compared to Sample 4A, whilst Sample 3B was lower in sugar compared to Sample 3A. This makes the reformulated products an attractive proposition to health-conscious consumers.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Manufacturing & Machinery (AREA)
  • Confectionery (AREA)

Abstract

L'invention concerne une confiserie glacée ayant une teneur énergétique totale dans la plage de 70 à 128 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 370 à 510 gmol-1 et la confiserie glacée comprenant des sucres dans une quantité de 10 à 21 % en poids.
PCT/EP2023/060952 2022-05-03 2023-04-26 Confiserie glacée WO2023213643A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP22171453.8 2022-05-03
EP22171453 2022-05-03

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Publication Number Publication Date
WO2023213643A1 true WO2023213643A1 (fr) 2023-11-09

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Citations (1)

* Cited by examiner, † Cited by third party
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

Patent Citations (1)

* Cited by examiner, † Cited by third party
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

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MILLER-LIVNEY T ET AL: "Ice recrystallization in ice cream: interactions between sweeteners and stabilizers", JOURNAL OF DAIRY SCIENCE, AMERICAN DAIRY SCIENCE ASSOCIATION, US, vol. 80, no. 3, 1 March 1997 (1997-03-01), pages 447 - 456, XP009103368, ISSN: 0022-0302, DOI: 10.3168/JDS.S0022-0302(97)75956-3 *
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