Frozen confections

A technology for frozen desserts and weighing scales, which can be used in frozen desserts, food preparation, food science, etc., and can solve the problem of product acidity, and achieve the effect of good texture and low calorie

Inactive Publication Date: 2008-04-09
UNILEVER NV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this method also has the disadvantage that the resulting product is sour, with a yogurt-like taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0094] Example 1: Ice Cream and Milk Ice

[0095] Example 1 represents a frozen confection of the ice cream and milk ice type according to the invention. The formulation is given in Table 1 and its composition in Table 2 in terms of free sugars, fat, protein, minerals and vitamin D.

[0096] Table 1: Formulation of Example 1

[0097] Element

weight(%)

skimmed milk powder

11.9

sucrose

15.2

MD40 glucose syrup

4.8

Locust Bean Gum

0.171

Carrageenan L100

0.019

creamy

3.0

HP60 Emulsifier

0.12

milk minerals

0.93

Vitamin D preparations

0.005

vanillin

0.014

water

to 100

[0098] Skim milk powder (SMP) was from Dairy Crest with a nominal composition of 52.0% lactose, 36.0% protein, 7.9% ash, 3.8% moisture and up to 1.25% fat. The measured mineral content is: Calcium 1.15%, Phosphorus 0.96%, Magnesium 0.11%, Zinc 0.0041%. MD40 is a 38DE spra...

Embodiment 2

[0109] Example 1 was repeated with higher amounts of milk minerals (2.9 and 3.5 wt% instead of 0.93 wt%) without vitamin D formulation. The amounts of calcium, phosphorus, magnesium and zinc are listed in Table 3.

[0110] table 3

[0111] Amount (wt%)

[0112] The preparation method of the product is as described in Example 1. On taste, the product was acceptable with little difference between samples made with different amounts of milk minerals.

Embodiment 3

[0114] Example 1 was repeated with less sucrose and glucose syrup (14.0 and 4.6) instead of 15.2 and 4.8. The reduced amount is made up by adding more water.

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PUM

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Abstract

A frozen confection is provided comprising by weight: at most 17% free sugar; at most 5% total fat; at most 3.5% saturated fat; at least 0.5% protein; at least 0.3% calcium; at least 0.15% phosphorus; at least 0.015% magnesium; at least 0.0005% zinc; wherein substantially all of the calcium, phosphorus, magnesium and zinc are from a dairy source.

Description

[0001] technical field of invention [0002] The present invention relates to frozen confections, especially those suitable for regular consumption and designed to improve bone health. Background of the invention [0003] The World Health Organization has identified bone health as a major health problem (WHO Bulletin, 2003, 81p827). About 75 million people in Europe, the United States and Japan suffer from bone diseases such as osteoporosis. This is partly because many people's diets do not contain sufficient amounts of calcium and other minerals (phosphorus, magnesium, and zinc) and vitamin D. In particular, it is believed that adequate calcium intake is important at a time of rapid bone deposition (up to age 30). It is reported that a large number of adolescents (70-90%) do not consume enough milk (or other dairy products) to obtain adequate calcium in their diet. This increases their risk of poor bone health later in life. This is partly because dairy products such as m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/32A23G9/40A23L1/29A23L33/00A23L33/155A23L33/20
CPCA23V2002/00A23L1/303A23G9/325A23L1/304A23L33/155A23L33/16A61P19/10A23V2250/1618A23V2250/1578A23V2250/161A23V2250/1642A23V2250/1644A23V2250/612A23V2250/5424A23V2200/254A23V2250/7106
Inventor M·J·贝里A·霍德尔P·J·夸伊尔J·E·威尔金森
Owner UNILEVER NV
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