Natural acidification of frozen dairy desserts using natural plant sources

A natural, acidulant technology, applied in frozen desserts, applications, food science, etc., can solve the problems of limited use of organic acids, scaling of high-viscosity heat exchangers, and limited dosage, to achieve fine and smooth texture, improve quality. effects on texture and sensory properties

Inactive Publication Date: 2016-07-27
NESTEC SA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] However, there are limitations to the use of organic acids such as citric acid in edible products such as frozen dairy desserts
The amount used to adjust the pH below 6.0 is limited due to the strong aftertaste of citric acid
[0008] Additionally, the use of citric acid presents mixing process limitations such as high viscosity and possible heat exchanger fouling when the pH reaches below 5.8 or when the temperature exceeds 85°C
Plus, citric acid is a chemically synthetic ingredient that doesn't qualify as "natural"

Method used

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  • Natural acidification of frozen dairy desserts using natural plant sources
  • Natural acidification of frozen dairy desserts using natural plant sources
  • Natural acidification of frozen dairy desserts using natural plant sources

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0123] Example 1: A frozen milk with natural (non-alkalized) cocoa bean extract as acidulant Dessert

[0124]

[0125] A frozen dairy dessert was prepared by mixing the above ingredients and then adding 3.3% to 3.9% by weight of natural (non-alkalized) cocoa extract in powder form to lower the pH to 5.8-6.0. No other acidulants were added to the mixture. The acidified ingredient mixture was then homogenized at 1500 psi in stage one and 500 psi in stage two, followed by pasteurization at 82°C for 90 seconds. The pasteurized mixture is then frozen using a combination of standard continuous industrial freezers or cryogenic freezing.

Embodiment 2

[0126] Example 2: A Frozen Dairy Dessert Containing Alkalized Cocoa Bean Extract

[0127]

[0128] A frozen dairy dessert was prepared by mixing the above ingredients and then adding 3.6% by weight of alkalized cocoa bean extract with 0.1% citric acid to lower the pH. The acidified ingredient mixture was then homogenized in stage one at 1500 psi and in stage two at 500 psi, followed by pasteurization at 82°C for 90 seconds. The pasteurized mixture is then frozen using a combination of conventional freezers and cryogenic freezing.

[0129] Volume-based particle size distribution and volume mean diameter

[0130] In this study, the frozen confectionery of Examples 1 and 2 were compared to see the effect of industrial acid and natural acid from unalkalized cocoa powder.

[0131] Frozen dairy desserts acidified with natural non-alkalized cocoa bean extract and frozen dairy desserts acidified with non-natural acid and prepared with alkalized cocoa bean extract were also ev...

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PUM

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Abstract

The present invention relates to a frozen confection product comprising natural bean extract as acidifying agent. The present invention also relates to a method of producing a frozen confection product by adding natural bean extracts to an ingredient mix and then homogenize, pasteurize, and freeze the mix. Preferably the method uses a standard freezing step followed by low temperature freezing.

Description

technical field [0001] The present invention relates to frozen confectionary products. In particular, the present invention relates to frozen confectionery products comprising natural acidulants. Furthermore, the present invention also relates to a method for the preparation of an aerated frozen confectionery product comprising a natural acidulant, and to a frozen confectionery product obtainable by said method. Background technique [0002] There is a growing demand for frozen confectionery products that are natural and free from artificial emulsifiers and stabilizers, while being low-fat products with a rich and smooth texture. Low-fat products are healthier but often lack good organoleptic properties. [0003] The prior art discloses various methods of improving the textural and organoleptic properties of low-fat frozen confectionery products. [0004] For example, cryogenic extrusion or cryogenic freezing is a developed technology that has been used to impart enhanced...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/42
CPCA23G9/42A23G9/327A23G9/38A23G2200/08A23V2002/00
Inventor M·G·邦斯R·I·戴夫
Owner NESTEC SA
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