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Non-dairy frozen confection without stabilizers

A frozen confectionary, non-dairy technology, applied in the direction of frozen confectionery, food science, applications, etc.

Inactive Publication Date: 2018-07-17
SOC DES PROD NESTLE SA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] There is currently no non-dairy frozen confectionary on the market that produces a smooth, creamy texture without incorporating the aforementioned stabilizers or emulsifiers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052] Table 1 shows a range of ingredients for an acceptable coconut-based non-dairy frozen confection

[0053] Element

weight%

coconut cream

40-48

sugar

4-20

corn syrup

5-30

pectin

0.1-0.3

water

the remaining

total input component

100.0

[0054] Table 2 shows a list of ingredients for an unacceptable coconut-based non-dairy frozen confection. Not acceptable due to unbalanced sweetener content. In this example, the product had an undesirably soft texture, resulting in a gelatinous texture, large ice crystals, and an undesired cold sensory attribute. The formula was found to be too low in non-fat solids.

[0055] Element

weight%

coconut cream

42

sugar

9

corn syrup

0

cocoa

3

water

the remaining

total input component

100.0

[0056] Table 3 shows a list of ingredients for an unacceptable coconut-based non-dairy frozen con...

Embodiment 2

[0080] Evaluate

[0081] Blind sensory testing was performed on frozen confectionery samples at -10°C.

[0082] Compare Test Designs

[0083] Target

[0084] • Evaluate the performance of each of the three non-dairy test prototypes against current market products.

[0085] • Evaluate the attractiveness of the flavors tested relative to each other (based on first position rating).

[0086] operating standards

[0087] Win = Higher overall Likeability statistic score with 80% or 90% confidence level

[0088] Flat = Statistical score is neither high nor low, with 80% or 90% confidence level

[0089] Negative = low statistical score with 80% or 90% confidence level

[0090] Element

[0091] test chocolate

[0092] Cream of Coconut (40%-45% by weight with 20%-25% fat by weight), corn syrup, table sugar, water, cocoa treated with alkali

[0093] Basic preparation: (fat 10% by weight-13% by weight, non-fat solids 35% by weight-38% by weight, without stabilizer) ...

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PUM

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Abstract

The present invention relates to a non-dairy frozen confection comprising 30 to 60 wt. % of coconut cream based on the total weight of the frozen confection, 20 to 30 wt. % of the coconut cream beingfat and the coconut cream having a total solid content of 25 to 40%, 15 to 40 wt. % non-fat solids and water, and being free from stabilizers or comprises as the only stabilizer fruit or vegetable based stabilizer or a combination thereof. The invention also relates to a process of making a non-dairy frozen confection.

Description

technical field [0001] The present invention relates to non-dairy frozen confectionery and methods of making the same. In particular, the invention relates to coconut cream based frozen confectionery. Background technique [0002] Frozen confectionery with a smooth, creamy texture is popular with consumers. The same goes for non-dairy frozen confectionary. [0003] Traditional ice cream is made from a combination of dairy products including cream, butter, butterfat, or milk in one of various forms: whole liquid, dehydrated, skim, condensed, sweetened, or powdered skim. Most of the aforementioned dairy products contain lactose in various concentrations and cannot be digested by lactase deficient consumers as well as consumers who wish to avoid dairy products for other reasons. [0004] Typically, the milk proteins and fats in dairy-based frozen confections contribute to the smooth, creamy texture of the frozen confections. This is especially true for ultra-premium product...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/32A23G9/42
CPCA23G9/327A23G9/42A23G9/34A23V2002/00
Inventor N·德赛S·马克J·马蒂乌齐
Owner SOC DES PROD NESTLE SA
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