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Natural texture modifier delivering body and sweetness to frozen confection products

A technology for frozen confectionery and conditioner, which is applied in the fields of frozen confectionery, food preparation, food science, etc., and can solve problems such as unmet demand

Inactive Publication Date: 2015-08-12
SOC DES PROD NESTLE SA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] Therefore, there is an unmet need for frozen confectionary products comprising natural sweeteners that are naturally hydrolyzed by natural enzymes

Method used

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  • Natural texture modifier delivering body and sweetness to frozen confection products
  • Natural texture modifier delivering body and sweetness to frozen confection products
  • Natural texture modifier delivering body and sweetness to frozen confection products

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0135] Example 1: All natural ice cream with clean label (NSW)

[0136] The all-natural frozen confectionery is prepared by using only WCB (Waukesha Cherry Burrell Ice Cream Freezer) (non-LTF) and WCB and LTF freezers. The all-natural frozen confectionery has only 6 ingredients, including oat syrup and whey protein phospholipid concentrate (clean label) and 100-130% overrun.

[0137] Table 1-Formula used

[0138] Ingredients

Wt% in the final product

Fat

5-6％

Sugar

11-15％

Oat syrup

3-6％

MSNF

10-13％

Natural emulsifier

<3%

Total solids

36-41％

[0139] The 6 all-natural ingredients used are: milk, cream, sweeteners such as sugar and oat syrup, vanilla and whey protein phospholipid concentrate.

[0140] Glucono-delta-lactone (GDL) is used to lower the pH of the matrix mixture before pasteurization. This lower pH combined with heat treatment results in controlled solidification in the mixture, thereby imparting excellent textural attributes to the final product.

[0141] ...

Embodiment 2

[0150] Example 2: Comparison of products with and without oat syrup and two commercial samples without oat syrup

[0151] Table 2-Recipe for clean label ice cream without oat syrup (sample number 2587)

[0152] Ingredients

% In the final product

Milk fat

5.5

MSNF

11-13

Sweetener

18-22

Natural emulsifier

1-3

[0153] Table 3-Clean label ice cream recipe containing oat syrup (sample number 2614)

[0154] Ingredients

% In the final product

Milk fat

5.5

MSNF

11-13

Sweetener

15-18

Natural emulsifier

1-3

Oat syrup

3-6

[0155] Table 4-Recipe for Commercial Sample 1-Churned Vanilla

[0156] Ingredients

% In the final product

Milk fat

5.5

MSNF

11-13

Sweetener

18-22

Stabilizer & emulsifier

0.5-2

[0157] Table 5-Formulation of Commercial Sample 2-Grand Vanilla

[0158] Ingredients

% In the final product

Milk fat

10.5

MSNF

11-13

Sweetener

18-22

Stabilizer & emulsifier

0.5-2.0

[0159] Method of drip test (melting test):

[0160] A uniform c...

Embodiment 3

[0165] Example 3: Comparative study of products with and without oat syrup and two commercial samples without oat syrup

[0166] image 3 The melting test results of 4 different ice cream samples of Example 3 are shown. The X-axis shows the time limit (in hours and minutes), and the sample is subjected to a melting test at 22 degrees Celsius. The Y-axis shows the ice cream sample weight (in grams) of all four samples of Example 3.

[0167] The commercial sample 1 and the clean label ice cream sample with oat syrup are almost the same in melting characteristics and characteristics, which show better stability of the final product in the presence of oat syrup. The data clearly shows that the addition of oat syrup clearly helps to maintain the same melting characteristics as products containing artificial corn syrup. Therefore, oat syrup is a good "natural" alternative. In addition, without adding corn syrup, the final product tends to melt faster, which means that the ice cream do...

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PUM

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Abstract

The present invention relates to a frozen confection product comprising oat syrup, a natural sweetening agent. Preferably the frozen confection product is prepared by using a standard freezing step followed by low temperature extrusion and by acidifying the ingredient mix for preparing the frozen confection product. Furthermore, the invention relates to a method of preparing the frozen confection product.

Description

Technical field [0001] The invention relates to frozen confectionery products. More specifically, the present invention relates to frozen confectionery products containing natural sweeteners. More specifically, the present invention relates to frozen confectionery products containing oat syrup. [0002] The invention also relates to a method of preparing frozen confectionery products. Background of the invention [0003] Many different types of sweeteners are used in the frozen confectionery industry, such as sucrose, invert sugar, molasses, brown sugar, refined syrup and corn syrup. Corn syrup solids have been used to replace sucrose solids in frozen confectionery formulations for many years. The typical ratio of sucrose: corn syrup is 70:30 or 60:40 to achieve the desired sweetener solids concentration of 15-25% in the final product. [0004] In addition to sweetness, the type of sweetener used for frozen confectionery also affects the freezing point, viscosity, smoothness, bod...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/34A23G9/42A23L1/105A23L7/104
CPCA23G9/42A23G9/34A23V2002/00
Inventor M·乌马蒂N·A·乔希
Owner SOC DES PROD NESTLE SA