Aerated product
A technology of product and composition, applied in the field of inflatable products, which can solve the problems of limitation of maximum expansion degree and difficulty in obtaining high expansion degree
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Embodiment 1 and 2 and comparative example A
[0082] The formula shown in Table 1 was used to prepare the frozen aerated confectionery of the present invention. A comparative example of a frozen aerated confection containing skim milk powder instead of hydrophobin was also prepared.
[0083] Table 1: Recipe
[0084] Composition (weight%) Examples 1 and 2 Comparative Example A Skimmed Milk Powder (SMP) - 11 Hydrophobin HFB II 0.1 - sucrose 27 20 xanthan gum 0.2 0.2 water 72.7 68.8
[0085] Skimmed milk powder containing 33-36% protein, 0.8% fat, 3.7% moisture was obtained from United Milk, UK. Hydrophobin HFB II was obtained from VTT Biotechnology, Finland. It was essentially purified from Trichoderma reesei as described in WO00 / 58342 and Linder et al., 2001, Biomacromolecules 2:511-517. Sucrose was obtained from Tate and Lyle. Xanthan gum (Keltrol RD, cold dispersible) was obtained from CP Kelco.
[0086] Preparation of the mixture
[0087] The dry ingredients (ie...
Embodiment 3 and comparative example B
[0102] In Example 3, the recipe shown in Table 3 was used to prepare the frozen aerated dessert of the present invention. In comparative example B, a frozen aerated confection was likewise prepared, but with skim milk powder instead of hydrophobin.
[0103] Table 3: Recipe
[0104] Composition (wt%) Example 3 Comparative Example B Skimmed Milk Powder (SMP) - 10 Hydrophobin HFB II 0.1 - sucrose 11.2 1.2 Dextrose 16.7 16.7 corn syrup 10.3 10.3 locust bean gum 0.4 0.2 water 61.3 61.6
[0105] Dextrose was supplied as monohydrate by Cerestar. corn syrup is C＊ Trusweet017Y4, DE 63, was obtained from Celesta, UK. Locust bean gum was obtained from Danisco.
[0106] Preparation of the mixture
[0107] The dry ingredients (ie, dextrose, sucrose, locust bean gum, and SMP (if present)) were combined and slowly added to the corn syrup and water mixture at room temperature with stirring. The mixture was then heat...
Embodiment 4 and comparative example C
[0117] In Example 4, the recipe shown in Table 5 was used to prepare the frozen aerated dessert of the present invention. In comparative example C, a frozen aerated confection was likewise prepared, but with skimmed milk powder instead of hydrophobin.
[0118] Table 5: Recipe
[0119] Composition (weight%) Example 4 Comparative Example C Skimmed Milk Powder (SMP) - 10 Hydrophobin HFB II 0.1 - sucrose 30 20 xanthan gum 0.5 0.5 water 69.4 69.5
[0120] Preparation of the mixture
[0121] The dry ingredients (ie, sucrose, xanthan gum, and SMP (if present)) are combined and slowly added to the water at room temperature with stirring for at least 20 minutes to hydrate the xanthan gum and SMP (if present). The mixture was then cooled to 5°C and kept at this temperature. After cooling, HFB II at the desired concentration (if present) was added in aliquots.
[0122] Preparation of frozen aerated products
[0123] The mixt...
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