Frozen aerated confections and methods for production thereof

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DESCRIPTION

Technical field of the invention

The present invention relates to frozen aerated confections, such as ice cream. In particular, it refers to frozen aerated confectionery containing oils that are low in saturated fat, such as rapeseed oil.

Background of the invention

Frozen aerated confections, such as ice creams, sorbets, and the like, are very popular food products. They are typically aerated, at about 100% swelling or aeration. Fat is an important constituent of these sweets. Conventionally, frozen aerated confections have been prepared with fats that have a high proportion of saturated fat, for example, milk fat (60% -65%) or coconut oil (90%), along with emulsifiers such as mono / diglycerides of fatty acids. Typically, the emulsifiers are present at about 0.1% by weight of the confectionery. Saturated fats are conventionally used because they are primarily solid at the temperatures at which freezing and aeration take place in an ice cream freezer. The presence of solid fat, together with an emulsifier, results in ice cream that can be aerated evenly and consistently, maintains its shape after extrusion, and has a good texture when eaten (see, for example, Ice Cream, 6^to Edition RT Marshall, HD Goff and RW Hartel, Kluwer Academic / Plenum Publisher, New York 2003, pages 36, 42-43 and 69; or The Science of Ice Cream, C. Clarke, Royal Society of Chemistry, Cambridge, 2004, pages 46-48 and 62-73). Shape formation and retention is a critical factor in the production of products that are formed by extrusion, for example, Viennetta ™. Such products cannot normally be produced with a low level of solid fat, because liquid fat produces an unstable air phase, which results in non-uniform aeration and poor forming properties.

Health-conscious consumers are now looking for aerated frozen treats that have all the properties of these traditional products, but are healthier. Until now, it has been proposed to produce frozen aerated sweets in which saturated fats are replaced by mono- or polyunsaturated fats. US 5 478 587 discloses compositions useful for preparing frozen desserts, based on canola (rapeseed) oil, containing a non-dairy creamer and mono / di-glycerides. Although the composition is said to be useful for preparing frozen desserts, none are exemplified. JP 2006 136306 discloses a soy milk ice cream containing soy milk, rapeseed oil, unrefined rice drink-fermented rice, salt and maple syrup. It has simply not been possible to replace saturated fats in ice cream formulations with unsaturated fats (which are liquid at room temperature) and obtain the desired shaping properties and aeration consistency, because unsaturated fats do not contain enough solid fat. . Thus, there remains a need to provide frozen aerated desserts that contain low levels of saturated fat, have good aeration and shaping properties.

Essays and Definitions

Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art (eg, in the manufacture of frozen foods). Definitions and descriptions of the various terms and techniques used in the making of frozen confections can be found in Ice Cream, 6th Edition. With the exception of the percentages quoted in relation to overrun, all percentages, unless otherwise indicated, refer to the approximate percentage by weight of the total composition.

Frozen Airy Sweet

The term "frozen aerated confectionery", as used in this specification, means a food product manufactured with a sweet taste, intended for consumption in the frozen state (that is, under conditions in which the temperature of the food product is less than 0 °, and preferably under conditions where the food product comprises a significant amount of ice). Frozen aerated confections are made by freezing a pasteurized mixture of ingredients. Overrun typically occurs by intentionally incorporating gas into the product, such as by mechanical agitation. The gas can be any food grade gas, such as air, nitrogen, or carbon dioxide. Typical examples of frozen aerated treats include ice cream.

Grease

Fats are largely made up of triglycerides (approximately 98%), along with minor amounts of other components, such as phospholipids and diglycerides. Triglycerides are esters of

ES 2 356 263 T3 glycerol with three fatty acids. Fatty acids that do not have carbon-carbon double bonds are said to be saturated (hereinafter abbreviated as SAFA), while fatty acids that contain one or more carbon-carbon double bonds are said to be monounsaturated ( abbreviated MUFA) and polyunsaturated (PUFA) respectively. Fats that are liquid at room temperature are often called oils. In this specification, the term "fat" includes such oils. SAFA, MUFA and PUFA contents of fats and oils are given in The Lipid Handbook, Second Edition, Authors Frank D Gunstone, John L Harwood, Fred B Padley, Published by Chapman & Hall 1994.

Oil bodies (also known as oleosomes, liquid bodies, or spheroosomes) are discrete subcellular structures found in the seeds of oilseed crops, in which the oil is naturally encapsulated by a phospholipid monolayer in which the proteins (known as oleosins) are embedded. As used herein, the term "fat" refers to fats and oils extracted from such sources and therefore does not include oil bodies.

Mammal Milk Proteins

Mammalian milk protein sources include milk, concentrated milk, milk powder (such as skimmed milk powder), caseins, caseinates (such as sodium and / or calcium caseinates), whey, whey powder, and concentrates / isolates of whey protein. Mammalian milk protein sources generally comprise other materials as well. For example, skimmed milk powder typically comprises 37% milk protein, 55% lactose, and another 8% milk minerals.

Cow's milk is the preferred mammalian milk.

Sweetener

Sweetener means a mono-, di- or oligosaccharide containing three to twenty monosaccharide units linked by a glycosidic linkage, or a corn syrup, or a sugar alcohol or a mixture thereof. Sweeteners include sucrose, fructose, lactose (eg, from mammalian milk protein source), dextrose, invert sugar, corn syrup, maltodextrin, oligofructose, inulins, and sorbitol.

Free sugars

The expression “free sugars” is defined as in “Diet, nutrition and the prevention of chronic diseases Report of a Joint WHO / FAO Expert Consultation, WHO Technical Report Series 916, WHO, Geneva, 2003. Thus, free sugars are all mono and disaccharides added by the manufacturer, the cook or the consumer, plus the naturally present sugar from honey, syrups and juices. Free sugars do not include naturally occurring sugars from fruits or mammalian milk.

Emulsifiers

Emulsifiers are described in Ice Cream, 6^to Edition, pages 85-86. The term "emulsifier" as used herein includes mono- and di-glycerides of fatty acids, saturated or unsaturated (eg, monoglyceryl palmitate - MGP), polyoxyethylene derivatives of hydrohydric alcohols (usually sorbitol), glycols, glycol esters, polyglycerol esters, sorbitan esters, stearoyl lactylate, acetic acid esters, lactic acid esters, citric acid esters, acetylated monoglyceride, diacetyl tartaric acid esters, polyoxyethylene sorbitan esters (such as polysobate 80), sucrose, lecithin, egg and egg yolk esters. The term also includes mixtures of any of the above. However, the term "emulsifier" as used herein does not include mammalian milk proteins. As noted above, fats and oils can include small amounts of substances such as mono- or diglycerides or phospholipids. The term "emulsifier" does not include such molecules when they are naturally present in fat in small amounts.

Fluffing

Overrun of ice cream (and other frozen aerated confections) is defined by mix density - ice cream density% overrun = ice cream density

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Overrun is measured (at atmospheric pressure) as follows. The density of the non-aerated mix is ​​determined by weighing a conventional overrun cup, containing a mix at approximately 4 ° C, subtracting the mass of the cup and dividing the known volume of the cup (density = mass / volume). A minimum of three repeat measurements are taken. The density of the ice cream (aerated) is determined by repeating the procedure, using the same fluff cup with freshly drawn ice cream (typically at -5 ° C to -6 ° C). Again, a minimum of three repeat measurements are taken. Knowing the density of both the non-aerated mix and the aerated ice cream, the overrun can be calculated using the equation given above.

Brief description of the invention

The inventors have now discovered that aerated frozen confections having uniform aeration and good shaping properties can be prepared using a fat component containing a substantial amount of polyunsaturated fat, when the confection is substantially free of emulsifier. Accordingly, in a first aspect, the present invention provides a frozen aerated confectionery comprising water; a fatty component in an amount of 1 to 15% by weight of the frozen aerated confectionery, in which more than 20% and less than 35% by weight of the fatty acids in the fatty component are polyunsaturated, and less than 65% by weight of the fatty acids are saturated, and the fatty component comprises at least 80% by weight of a mixture of sunflower oil and coconut oil; mammalian milk protein; and sweetener; characterized in that the frozen confection contains less than 0.04% emulsifier by weight of the frozen confectionery.

Preferably, the frozen aerated confection does not contain an emulsifier.

Preferably less than 55% by weight of the fatty acids are saturated fatty acids.

Preferably, the fat component constitutes 2 to 12% by weight of the frozen aerated confectionery.

Preferably, the frozen aerated confectionery has an overrun of 50 to 200%.

Preferably, the mammalian milk protein constitutes 1 to 8% by weight of the frozen aerated confectionery.

Preferably, the mammalian milk is cow's milk.

Preferably, the frozen aerated confectionery contains less than 17% free sugars by weight of the frozen aerated confectionery.

In a second aspect, the present invention provides a process for manufacturing a frozen aerated confectionery, comprising the steps of:

a) producing a mixture comprising water; a fatty component in an amount of 1 to 15% by weight of the frozen aerated confectionery, in which more than 20% and less than 35% by weight of the fatty acids in the fatty component are polyunsaturated, and less than 65% by weight of the fatty acids are saturated - and the fatty component comprises at least 80% by weight of a mixture of sunflower oil and coconut oil; less than 0.04% emulsifier by weight of frozen confectionery; mammalian milk protein; and sweetener;

b) homogenizing and pasteurizing the mixture;

c) freezing and aerating the mixture in an ice cream freezer, to form a frozen aerated confectionery; Y

d) remove the frozen aerated confection from the ice cream freezer.

Preferably, the frozen aerated confectionery is removed from the ice cream freezer at a temperature below -4.0 ° C.

Detailed description of the invention

The fatty component of the invention comprises more than 20%, preferably more than 22% and less than 35%, preferably less than 33% by weight of polyunsaturated fatty acids. The fatty component also comprises less than 65% by weight of saturated fatty acids, preferably less than 55%, most preferably less than 50%. In one embodiment, the fat component comprises less than 30%, preferably less than 20%, more preferably less than 10% SAFA. The lower the SAFA content, the greater the health benefit.

The fatty component comprises a mixture of oils, provided that more than 20% and less than 35% by weight of the fatty acids are polyunsaturated.

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Those skilled in the art will appreciate that the desired amounts of PUFA and SAFA can be achieved when two fats are mixed, when one component of the mixture is high in saturated fat and the other is high in unsaturated fat. Examples of suitable blends include blends of coconut oil (CON) with sunflower oil (SFO) and rapeseed oil (RPO). Coconut oil contains 92% SAFA, 6% MUFA, and 2% PUFA. Sunflower oil contains 11% SAFA, 25% MUFA and 64% PUFA. Some specific examples of such blends are given in Table 2 by way of example only, although those skilled in the art will appreciate that blends having different proportions of SFO, RPO, CON could be formulated to have the desired PUFA and SAFA contents. It is also possible to add other fats, for example olive oil (OV) and / or palm oil (PO). It will also be appreciated that other fats may be added, in addition to those mixtures identified in Table 2, provided that the levels of PUFA and SAFA are in accordance with the invention. In fact, many other combinations are possible, as will be apparent to those skilled in the art.

Table 2 Some suitable mixes

<td>SFO</td><td>RPO</td><td>CNO</td><td>Other fat</td><td>SAFA</td><td>MUFA</td><td>PUFA</td>

<td> 50</td><td> 0</td><td> 50</td><td> 0</td><td> 52</td><td> 15</td><td> 33</td>

<td> 40</td><td> 20</td><td> 40</td><td> 0</td><td> 43</td><td> 25</td><td> 32</td>

Mixtures of sunflower oil and coconut oil are particularly preferred, due to their pure taste and wide availability.

Preferably, the frozen aerated confectionery comprises less than 0.02%, more preferably less than 0.01% of the total emulsifier by weight of the frozen confectionery. Most preferably, the frozen aerated confectionery does not contain an emulsifier. In the presence of a fat component according to the invention, it has been found that emulsifiers produce frozen aerated confections with poor aeration and shaping properties. Emulsifiers can also tarnish the natural image of the product.

Preferably, the frozen confectionery has an overrun of at least 50%, more preferably at least 80%. It is preferred that the overrun does not exceed 150%, however, on the other hand, the confection does not have the cold mouthfeel conventionally associated with frozen confectionery. More preferably, the overrun is less than 120%.

To aid in aeration during the manufacture of the frozen confection, it is preferable that the confection comprises mammalian milk protein in an amount of at least 1% by weight of the frozen confection, more preferably greater than 2%. To avoid the confection having an earthy mouthfeel, however, it is also preferable that the protein content is less than 8%, more preferably less than 6% by weight of the frozen confectionery. Mammalian milk proteins provide good taste, thermal stability, and surface activity.

Preferably, the frozen aerated confectionery contains less than 1% by weight, preferably less than 0.5% by weight, more preferably less than 0.2% by weight of surface active protein or protein derivatives (other than milk protein mammalian), for example, soy protein and soy protein-derived shaking agents. It is believed that such proteins may have an effect similar to emulsifiers and therefore detrimentally affect aeration and shaping properties. In a preferred embodiment, the frozen confection does not substantially comprise a protein other than mammalian milk proteins.

To provide the usual sweetness associated with frozen aerated confectionery and to prevent the confection from hardening excessively, it is preferable that the frozen aerated confection comprises sweeteners in an amount of at least 5% by weight of the frozen confection, more preferably at least 10 %, more preferably still at least 15%. To prevent the frozen aerated confection from being too sweet, the amount of sweeteners should be at most 35%, preferably at most 30%, even more preferably at most 25% by weight of the confectionery.

A preferred sweetener is lactose, especially when added as part of the milk solids. This is because lactose has a relatively low molecular weight (and therefore provides excellent freezing point lowering) although it is not overly sweet and is not among the unhealthy free sugars (when added as part of the solids of milk). Thus, it is preferable that lactose is present in an amount of at least 3% by weight of the frozen confectionery, preferably at least 4%.

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To avoid crystallization of the lactose, however, it is also preferred that the lactose is present in an amount of less than 9%, preferably less than 8% by weight of the frozen confectionery.

To increase the attractiveness of the frozen aerated confection for health-conscious consumers, it is preferable that the amount of free sugars is less than 17% by weight of the frozen aerated confection, preferably less than 15%.

Frozen aerated candies may include stabilizers, such as alginates, acacia, gum ghatti, karaya gum, gum tragacanth, locust bean gum, carrageenans, xanthan gum, guar gum, gelatin, agar, sodium carboxymethyl cellulose, microcrystalline cellulose, methyl and methylethyl celluloses, hydroxypropyl and hydroxypropylmethyl celluloses, high and low methoxyl pectins and mixtures thereof.

Frozen aerated confections may also include other ingredients typically found in such confections, for example colors and flavors.

Frozen aerated confections can be produced by any suitable procedure. In particular, they can be produced by a process comprising the steps of:

a) producing a mixture comprising water; a fatty component in an amount of 1 to 15% by weight of the frozen aerated confectionery, wherein more than 20% and less than 35% by weight of the fatty acids in the fatty component are polyunsaturated; less than 0.04% emulsifier by weight of frozen confectionery; mammalian milk protein; and sweetener;

b) homogenizing and pasteurizing the mixture;

c) freezing and aerating the mixture in an ice cream freezer, to form a frozen aerated confectionery; Y

d) remove the frozen aerated confection from the ice cream freezer.

Preferably, the method further comprises hardening the frozen aerated confection after step (d). Typically, the curing temperature is -17 to -40 ° C, preferably -20 to -35 ° C.

Preferably, the frozen aerated confectionery is removed from the ice cream freezer at a temperature below -4.0 ° C, more preferably below -5.0 ° C, -6.0 ° C, -7.0 ° C or -7.5 ° C, more preferably below -8.0 ° C. The lower the temperature at which the frozen aerated confection is removed from the freezer, the slower the hardened frozen aerated confection will melt. By "melting" is meant the rate at which frozen aerated confectionery melts in a constant temperature environment, measured in terms of mass loss over time, as follows. Stainless steel wire mesh grids, having a size of 25 x 25 cm, with 3 mm holes, and a wire with a thickness of 1 mm, are placed in a 60 ° funnel with a perforation size of 2 cm, suspended over a collection container (of a volume large enough to collect the entire sample tested). The collection container is placed on a scale to weigh the collected material in the container. The scales are connected to a data collection system, to record the collected mass. The apparatus consists of a grid, a funnel, a container and a scale, it is contained in a cabin block at a constant temperature of 20 ° C. The cabin is capable of holding 12 of these sets of appliances simultaneously. Rectangular block-shaped samples measuring 14.5 x 9 x 3.8 cm are balanced in a freezer at -25 ° C, and then weighed on a zeroed scale with the grid (one of the flat sides most large sample is in contact with the grid). The samples are then randomly arranged on available positions in the melting booth. Once all the samples are in place in the funnels, the data collection system records the amount of material collected every minute. From the mass of the sample collected during this period, the percent mass loss of the samples is calculated using the following formula.

% mass loss = -^t----⁰ vlüü

F where:

Mt = mass registered on the balance (grams) at minute t

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Mü = mass recorded on the balance (grams) at the start of the analysis, t = 0 minutes

F = initial mass of the product (grams).

The present invention will be further described in the following examples, which are illustrative only and not limiting, and by reference to the figures, in which:

Figure 1 is a photograph of an ice cream from Example 1 after hardening.

Figure 2 is a photograph of an ice cream from Comparative Example A after hardening.

Examples 1, A

Ice cream mixes were prepared from the ice cream formulations shown in Table 3. Example 1 is in accordance with the invention. The fat source in the example is a 50/50 blend of coconut oil and sunflower oil. Comparative Example A has the same formulation as Example 1, but contains an emulsifier.

Table 3: Formulations

<td>Ingredient (% p)</td><td>Example 1</td><td>Ex Comp. TO</td>

<td>Skimmed cow's milk powder</td><td> 10</td><td> 10</td>

<td>Emulsifier HP60</td><td> -</td><td> 0,2</td>

<td>Coconut oil</td><td> 4</td><td> 4</td>

<td>Sunflower oil</td><td> 4</td><td> 4</td>

<td>Rapeseed oil</td><td> -</td><td> -</td>

<td>Saccharose</td><td> 13</td><td> 13</td>

<td>MD40</td><td> 4</td><td> 4</td>

<td>Vanillin</td><td> 0,012</td><td> 0,012</td>

<td>Carrageenan L100</td><td> 0,016</td><td> 0,016</td>

<td>Locust bean gum</td><td> 0,144</td><td> 0,144</td>

<td>Water</td><td> 64,828</td><td> 64,628</td>

Emulsifier HP60 is a saturated mono-diglyceride containing 60% monoglyceride, supplied by Danisco. MD40 is C * Dry GL 01934 dried glucose syrup, containing 5% water, 36.5% mono- and disaccharides, and 58.5% other solids, supplied by Cerestar.

The mixtures were prepared in the following manner. Water at 75-80 ° C was added to a tank equipped with a turbo-mixer. The dry ingredients, except for the milk powder, were mixed together and added to the tank, followed by the cow's milk powder and then the fat, which had been previously melted, if necessary. The mixture was mixed for 5-10 minutes at 60-70 ° C. The mixture was then homogenized at 140 bar and pasteurized at 82 ° C for 25 seconds in a plate heat exchanger, and aged overnight at 4 ° C before processing.

Ice creams were prepared by freezing and aerating under shear. The mixture was frozen and aerated to 100% target overrun, using a scratched surface heat exchanger (Technohoy MF75). The ice cream was extruded at about -5.7 ° C through a die with a triangular cross section. Upon exiting the nozzle, ice cream portions were cut, collected on pre-cooled trays, hardened at -35 ° C for 3 hours, and then stored at -25 ° C.

The samples were inspected for (a) shape, in particular edge definition of the upper part of the triangular samples, and (b) aeration uniformity - non-uniformity of aeration, indicated by visible air pockets on the surface. of ice cream. The swelling of the samples was also measured when exiting the

ES 2 356 263 T3 freezer, as described above. Photographs of the ice creams are shown in Figures 1 and 2 and other observations and results are summarized in Table 4.

Table 4 Results

<td></td><td>Ex. 1</td><td>Ex Comp. TO</td>

<td>Fluffing (%)</td><td> 103</td><td> 103</td>

<td>Shape</td><td>Good</td><td>Poor</td>

<td>Aeration</td><td>Few air bags</td><td>Many airbags</td>

These examples show that frozen aerated confections having uniform aeration and good shaping properties can be prepared using unsaturated fats, provided that no emulsifier is used.