Frozen confection composition
A technology for frozen desserts and compositions, which can be used in frozen desserts, food science, applications, etc., and can solve problems such as poor stability
Active Publication Date: 2020-07-14
UNILEVER IP HLDG BV
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- Abstract
- Description
- Claims
- Application Information
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Problems solved by technology
However, all three products were observed to have poor stability after exposure to heat shock conditions
Method used
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Embodiment 1
[0074] Example 1 shows that the emulsifier is 0.1-1.0wt%, the fat is 0wt% to 5wt%, and the ratio of fat to protein is less than 1:1; wherein the average fat droplets of the homogenized premix of the frozen dessert composition The fat droplet size d(3,2) is 0.6 μm or less, and 0.8 μm or less under heat shock conditions. No shrinkage was observed after heat shock conditions.
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Frozen confection composition comprising from 0 wt% to 5 wt% fat, from 0 wt% to 10 wt% protein, a fat to protein ratio of less than 1:1 and an emulsifier; wherein the fat droplets of the homogenised pre-mix of the frozen confection have an average droplet size d (3,2) of below 0.6 micron, and significantly reduced shrinkage of the product is observed on heat shock testing of the frozen confectionproduct.
Description
Technical field [0001] The present invention relates to a frozen dessert composition comprising 0wt% to 5wt% fat, 0wt% to 10wt% protein (fat to protein ratio is less than 1:1), and an emulsifier; wherein the homogenization of the frozen dessert The average droplet size d(3,2) of the fat droplets in the mixture is less than 0.6 microns, and the shrinkage of the product is observed to be significantly reduced during the heat shock test of the frozen dessert product. Background technique [0002] Conventional ice cream and related products contain a composition that usually contains 7-15wt% fat; 4-5wt% milk protein; 5-7wt% lactose; 12-16wt% other sugars; about 0.5wt% The stabilizer, emulsifier and flavoring agent. The total amount of solids is usually 28-40 wt%, and the water content is 60-72 wt%. "The Science of Ice Cream", C. Clarke, RSC 2004, p. 39. [0003] The shrinkage of frozen dessert products during storage may be caused by many factors, including pressure and temperature ...
Claims
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IPC IPC(8): A23G9/32A23G9/38A23G9/44
CPCA23G9/32A23G9/38A23G9/44A23G9/327A23G9/34A23V2002/00
Inventor J·E·弗里曼M·麦克法兰
Owner UNILEVER IP HLDG BV
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