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Reduced Sugar Frozen Confection Composition

A technology for frozen confectionery and composition, applied in the fields of frozen confectionery, food science, application, etc., can solve the problem of disapproving the use of fructose

Active Publication Date: 2016-08-03
SOC DES PROD NESTLE SA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Additionally, some consumers disagree with the use of fructose because of the ongoing controversy over the possible negative health effects of this ingredient

Method used

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  • Reduced Sugar Frozen Confection Composition
  • Reduced Sugar Frozen Confection Composition
  • Reduced Sugar Frozen Confection Composition

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0093] The following lemon flavored frozen confectionery compositions were prepared:

[0094]

[0095]

[0096] Ingredient content is expressed in Kg / 1000Kg frozen confectionery composition.

[0097] Components and SI in the present embodiment composition are as follows

[0098] analyze data

1

2

3

4

Added sugar (g / 100g)

8.8

8.9

8.8

8.6

Total sugar (g / 100g)

9.0

9.1

9.0

8.8

Added fructose (g / 100g)

2.8

0.0

1.4

4.4

Total fructose (g / 100g)

2.9

0.1

1.5

4.5

Total solids (g / 100g)

18.0

18.0

18.0

17.6

Total carbohydrates (g / 100g)

16.7

16.8

16.8

16.4

Oligosaccharides (g / 100g)

7.7

7.7

7.7

7.6

Dextrose

2.4

0.3

1.4

3.7

fructose

2.9

0.1

1.5

4.5

sucrose

3.1

8.0

5.6

0.0

Maltose

0.6

0.6

0.6

0.6

lactose

0....

Embodiment 2

[0116] The following frozen confectionery compositions were prepared:

[0117]

[0118] The milk cream used in compositions 5 and 6 of this example was UHT semi-heavy cream, sold in sealed plastic bottles at ambient temperature. This semi-heavy cream contains modified starch, emulsifiers E471 and E472a, and some carrageenan. The fat content of this cream is 30g fat per 100g cream.

[0119] The ingredients of the composition were manually weighed into a milk pan and stirred manually to froth. To better disperse the milk powder, heat the mixture slightly on the electric appliance until lukewarm (less than 3 minutes).

[0120] Then, the composition was cooled down steadily to sub-zero temperature.

[0121] The 5th and 6th preparations at sub-zero temperatures were compared after tasting by four persons. Surprisingly, the four tasters rated the overall palatability of composition 5 as more acceptable than composition 6.

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PUM

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Abstract

The present invention relates to a frozen confection composition with a total carbohydrates content not exceeding 29 wt. -% based on the total composition, comprising an added sugar content not exceeding 15wt. -% based on the total composition, which added sugar comprises a combination of sucrose and glucose syrup.

Description

technical field [0001] The present invention relates to a frozen confectionery composition having a lower sugar content. Background technique [0002] Frozen confectionery is a popular product among consumers, both children and adults. Among them, sweetness is the main reason why it is preferred by consumers. Another important reason is the texture of the frozen confection. [0003] With the continuous enhancement of people's health and health awareness, people's requirements for reducing calories, sugar and fat in frozen confectionery are becoming more and more urgent. Nutritionists recommend that consumers reduce their intake of added sugars and maximize unrefined carbohydrates, especially in children's diets. [0004] To date, there are several frozen confectionary products on the market that claim to be low or no sugar because they contain polyols and / or intense sweeteners. However, polyols may have a laxative effect when consumed in large quantities, and some consum...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/34
CPCA23G9/34A23V2002/00
Inventor M·I·拉勒曼德J-M·荣S·伯特尼
Owner SOC DES PROD NESTLE SA