Frozen confection

Abstract

A frozen confection which need not include any ingredients of animal origin, such as milk ingredients, and yet which provides the indulgent sensory experience of ice cream. The experience is reflectedin excellent texture, mouth feel and melt profile. The compositions of the invention include a saturated oil, such as coconut oil, a vegetable protein such as pea protein or lentil protein, nut solids such as almond solids or coconut, sugar solids, emulsifier and stabilizer. More specifically, the frozen confection of the invention comprises 6-10 wt% saturated oil, 0.5-4 wt% vegetable protein, 1-8 wt% nut solids, 10-25 wt% sugar solids and 0-1 wt% emulsifier and 0-1 wt% stabilizer.

Description

technical field Background technique [0001] Frozen confections such as ice cream are very popular with consumers. However, typical frozen confectionary products are not ideally suited to certain consumer goals because many frozen confectionary products contain dairy-based ingredients such as milk fat, milk protein, and lactose. [0002] Some consumers seek to avoid dairy-based ingredients due to allergies or intolerances. Others prefer to avoid animal-based products for ethical reasons. There are other concerns about the cholesterol and saturated fat levels in milk and cream. Others prefer environmentally sustainable ingredients over dairy ingredients. Finally, some consumers prefer products made from less expensive ingredients. [0003] Frozen confections or other food products in which some or all of the dairy ingredients have been replaced have been described in the patent literature, including EP 1967077 by Cox et al., WO2014 / 008580 by Medina et al., US Patent Applic...

AI Technical Summary

Problems solved by technology

However, typical frozen confectionary products are not ideally suited to certain consumer goals because many frozen confectionary products contain dairy-based ingredients such as milk fat, milk protein, and lactose

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