Plant-Based Frozen Confectionery

Abstract

The present invention relates to a plant-based frozen confection comprising: fat in an amount of 1 to 15 wt%; sugars in an amount of 10 to 30 wt%; solids from oat material in an amount of 0.5 to 12 wt%; and plant protein in an amount of 0.4 to 10 wt%, wherein the solids from oat material comprise one or more of: oat protein (P3), fat, carbohydrate, and / or fibre; and wherein the plant protein comprises pea protein (P1) and fava bean protein (P2) in a weight ratio (P1: P2) of 2:1 to 1:2.

Description

1 / 14 “Plant-Based Frozen Candy” Field of Invention

[001] The invention relates to plant-based frozen confections, in particular to the use of specific blends of plant-based proteins in plant-based frozen confections. Background of the Invention

[002] Plant-based foods are a growing consumer trend, believed to be driven by increasing health and environmental awareness. As a result, there is currently increased consumer demand for frozen confections that are not dairy-based and instead use plant-based alternatives.

[003] Frozen confections in which some or all of the dairy ingredients have been replaced with plant-based ingredients are commercially available. For example, legume protein (such as soy protein or pea protein) is becoming more widely used in frozen confections. However, the taste and texture of frozen confections formulated with certain legume proteins are still unappealing to some consumers. In particular, their widespread acceptance is hindered by issues surrounding their taste, as legume proteins tend to have an inherent taste that formulators must mask to create a neutral product base. Additionally, consumers want frozen confections that are dairy-free but with the mouthfeel and creamy texture of regular ice cream.

[004] The molecular structures of plant proteins are very different from those of dairy proteins, and several technical challenges can arise when formulating plant-based frozen confections. One such challenge is maintaining adequate mixing viscosity over time, since the Petition 870250077880, dated 01 / 09 / 2025, p. 29 / 48 2 / 14 The difference in protein structures tends to mean that viscosity is higher in plant-based premixes than in dairy premixes, especially after the premixes have aged. Another challenge relates to texture and mouthfeel, since milk proteins stabilize the partial coalescence of the fat phase and retain small air bubbles in frozen confections.

[005] Therefore, there remains a need for improved formulations for plant-based frozen confections that overcome one or more of the disadvantages associated with current formulations. Brief Description of the Invention

[006] The present invention relates to a plant-based frozen confection comprising: • fat in an amount of 1 to 15% by weight; • sugars in an amount of 10 to 30% by weight; • solids from oat material in an amount of 0.5 to 12% by weight; and • vegetable protein in an amount of 0.4 to 10% by weight, wherein the oat material comprises one or more of: oat protein (P3), fat, carbohydrate and / or fiber; and wherein the vegetable protein comprises pea protein (P1) and broad bean protein (P2) in a weight ratio (P1 : P2) of 2:1 to 1:2. Detailed Description of the Invention

[007] The present invention relates to a plant-based frozen confection. As used herein, the term frozen confection means a confection intended for consumption in the frozen state (i.e., where the temperature of the confection is less than 0 °C, and preferably where the confection comprises significant amounts of ice). Definitions of various terms and techniques used in the manufacture of frozen confection are Petition 870250077880, dated 01 / 09 / 2025, p. 30 / 48 3 / 14 found in Ice Cream by H. Douglas Goff and Richard W. Hartel (2013, 7th Edition, ISBN 978-1-4614-6096-1).

[008] As used in this document, the term plant-based means that the frozen confection is formulated primarily from plant-derived ingredients. However, it should be understood that plant-based frozen confection may be fortified with vitamins and / or minerals, or flavored with ingredients (such as honey) that are not strictly plant-derived. Preferably, at least 98% by dry weight of the ingredients are plant-derived, more preferably at least 99%, at least 99.5%, at least 99.9%, most preferably 100% by dry weight of the ingredients are plant-derived. In particular, it is preferable that the frozen confection be essentially free of animal-derived ingredients and thus comprise animal-derived ingredients in an amount less than 0.1% by weight, preferably less than 0.05% by weight, more preferably less than 0.01% by weight.

[009] The frozen confection comprises vegetable protein in an amount of 0.4 to 10% by weight. Since high levels of vegetable protein are associated with undesirable mouthfeel characteristics (such as roughness) and / or flavor notes, it is preferable that the frozen confection comprises vegetable protein in an amount of 8% by weight or less, 6% by weight or less, 5% by weight or less, or even 4% by weight or less. The frozen confection preferably comprises vegetable protein in an amount of at least 0.45% by weight, at least 0.5% by weight, at least 0.55% by weight, or even at least 0.6% by weight. Preferably, the frozen confection comprises vegetable protein in an amount of 0.6% by weight to 2.5% by weight, or even 0.6% by weight to 2% by weight. Petition 870250077880, dated 01 / 09 / 2025, page 31 / 48 4 / 14

[010] The vegetable protein comprises a first vegetable protein (P1) and a second vegetable protein (P2) in a weight ratio (P1 : P2) of 2:1 to 1:2. The first vegetable protein (P1) is pea protein, and the second vegetable protein (P2) is broad bean protein. Thus, both the first and second vegetable proteins are pulse proteins.

[011] The combination of the first and second vegetable proteins has advantages over using either protein in isolation. In particular, this combination is thought to produce a frozen confection with a good microstructure and acceptable organoleptic properties, while at the same time maintaining a suitable mixing viscosity to allow for factory production.

[012] The weight ratio of pea protein to broad bean protein (P1 : P2) is 2:1 to 1:2. Preferably, the weight ratio of pea protein to broad bean protein (P1 : P2) is 2:1 to 2:3, 2:1 to 5:6, 2:1 to 1:1, 3:2 to 1:2, 3:2 to 2:3, 3:2 to 5:6, 3:2 to 1:1, 6:5 to 1:2, 6:5 to 2:3, 6:5 to 5:6, 6:5 to 1:1, 1:1 to 1:2, 1:1 to 2:3 or even 1:1 to 5:6.

[013] The frozen confection preferably comprises pea protein in an amount of at least 0.15% by weight, at least 0.2% by weight, at least 0.25% by weight, or even at least 0.3% by weight. High levels of pea protein are best avoided as they are associated with undesirable flavor notes. Thus, the frozen confection preferably comprises pea protein in an amount not exceeding 5% by weight, not exceeding 2% by weight, not exceeding 1.5% by weight, not exceeding 1% by weight, or even not exceeding 0.5% by weight.

[014] The addition of fava bean protein to frozen confections that include pea protein may cause the frozen confections to be perceived as creamier. The frozen confection preferably comprises fava bean protein in an amount of at least 0.15%. Petition 870250077880, dated 01 / 09 / 2025, page 32 / 48 5 / 14 by weight, at least 0.2% by weight, at least 0.25% by weight, or even at least 0.3% by weight. However, there is also the potential for frozen confections composed of fava bean protein to be perceived as having greater coldness. Thus, the frozen confection preferably comprises fava bean protein in an amount not exceeding 5% by weight, not exceeding 2% by weight, not exceeding 1.5% by weight, not exceeding 1% by weight, or even not exceeding 0.5% by weight.

[015] Frozen confectionery typically comprises oat protein (P3) in addition to pea protein (P1) and broad bean protein (P2). When present, oat protein (P3) contributes to the total amount of vegetable protein in frozen confectionery and is normally present in an amount less than or equal to the combined amount of pea protein and broad bean protein (P1 + P2). It is preferable that frozen confectionery comprises oat protein (P3) in an amount of at least 0.15% by weight, at least 0.2% by weight, at least 0.25% by weight, or even at least 0.3% by weight. Furthermore, frozen confectionery preferably comprises oat protein (P3) in an amount not exceeding 2% by weight, not exceeding 1.5% by weight, not exceeding 1% by weight, or even not exceeding 0.5% by weight.

[016] The frozen confection comprises oat material solids in an amount of 0.5 to 12% by weight. The oat material solids comprise at least one of the following: oat protein (P3), fat, carbohydrate, and fiber. Preferably, the oat material solids comprise at least two of oat protein (P3), fat, carbohydrate, and fiber; at least three of oat protein (P3), fat, carbohydrate, and fiber. Preferably, the oat material solids comprise oat protein (P3), fat, carbohydrate, and fiber. The oat material is preferably selected from: oat base, oat milk, oat syrup, and Petition 870250077880, dated 01 / 09 / 2025, pp. 33 / 48 6 / 14 combinations of one or more of them.

[017] The solids of oat matter preferably comprise oat protein (P3) in an amount of at least 1% by weight, at least 2% by weight, or even at least 3% by weight of the solids. The solids of oat matter may contain oat protein (P3) in an amount of up to 55% by weight and preferably contain oat protein (P3) in an amount of up to 20% by weight, up to 15% by weight, or even up to 12% by weight relative to the weight of the solids. The solids of oat matter may contain fat in an amount of up to 20% by weight and preferably contain fat in an amount of 1 to 8% by weight, or even 2 to 7% by weight relative to the weight of the solids. The solids in oat material preferably comprise carbohydrates in an amount of at least 15% by weight, at least 30% by weight, at least 45% by weight, or even at least 60% by weight.The solids of oat matter preferably comprise carbohydrates in an amount of up to 90% by weight, up to 88% by weight, or even up to 86% by weight of the solids. The carbohydrate is typically a combination of sugars and starches (including mono-, di-, oligo- and polysaccharides). The solids of oat material preferably comprise fiber in an amount of at least 0.5% by weight, at least 1% by weight, or even at least 1.5% by weight of the solids. The solids of oat matter preferably comprise fiber in an amount of up to 15% by weight, up to 12% by weight, or even up to 10% by weight of the solids.

[018] It is particularly preferable that the solids of the oat material comprise (by weight of solids): • oat protein (P3) in an amount of 0.5 to 15% by weight; • fat in an amount of 1 to 8% by weight; Petition 870250077880, dated 01 / 09 / 2025, pages 34 / 48 7 / 14 • Carbohydrate in an amount of 60 to 90% by weight; and • Fiber in an amount of 0.5 to 12% by weight.

[019] The frozen confection comprises oat material solids in an amount of 0.5 to 12% by weight. Preferably, the frozen confection comprises oat material in an amount of at least 1% by weight, at least 1.5% by weight, or even at least 2% by weight. Preferably, the frozen confection comprises oat material solids in an amount of at most 10% by weight, at most 8% by weight, or even at most 6% by weight.

[020] The frozen confection preferably comprises oat protein (P3) in such an amount that the weight ratio between oat protein (P3) and the combined amount of pea protein and broad bean protein (P3 : P1 + P2) is 1:1 to 1:8, 1:1 to 1:6 or even 1:1 to 1:4. Preferably, pea protein (P1) and oat protein (P3) are present in a weight ratio (P1 : P3) of 2:1 to 1:2. Preferably, broad bean protein (P2) and oat protein (P3) are present in a weight ratio (P2 : P3) of 2:1 to 1:2.

[021] It has been reported that oat β-glucan, the main soluble fiber found in oats, has cholesterol-lowering effects (see, for example, Whiteheat A, et al. (2014) Am J Clin Nutr 100: 1413-21). The frozen confection preferably comprises oat β-glucan in an amount of 0.15 to 2% by weight, or even 0.2 to 1.5% by weight. The oat β-glucan is preferably supplied by the oat material. In other words, the solids of the oat material preferably comprise oat β-glucan.

[022] Since frozen confectionery is a plant-based frozen confection, it is preferable that the frozen confectionery be substantially free of dairy ingredients, including milk protein. As used in Petition 870250077880, dated 01 / 09 / 2025, pp. 35 / 48 8 / 14 in this document, “substantially free from” means that the frozen confection comprises the ingredient in question in an amount less than 0.1% by weight, preferably less than 0.05% by weight, more preferably less than 0.01% by weight.

[023] The frozen confection comprises fat in an amount of 1% by weight to 15% by weight and preferably in an amount of 2% by weight to 12% by weight, 3% by weight to 10% by weight or even 4% by weight to 8% by weight. The fat is preferably vegetable fat (such as coconut oil, palm oil, palm kernel oil or a mixture thereof), it is particularly preferred that the fat be coconut oil. In addition, any fat supplied as part of the oat material solids will also contribute to the amount of fat in the frozen confection.

[024] Frozen confectionery comprises sugars in an amount of 10% to 30% by weight. Sugars are used in almost all types of frozen confectionery and have two main functions: to deliver sweetness and to control the amount of ice. As used in this document, the term “sugars” includes monosaccharides, disaccharides, and oligosaccharides (which are formed from 3 to 10 monosaccharide units). Monosaccharides include glucose, fructose, galactose, and mannose. Disaccharides include sucrose, lactose, and trehalose. Oligosaccharides include raffinose. The term “sugars” does not include polysaccharides, which comprise >10 monosaccharides. Some ingredients commonly included in frozen confectionery may contribute to a significant amount of sugars. One example is corn syrup (sometimes called glucose syrup) - which is a mixture of monosaccharides, disaccharides, and oligosaccharides.In addition, any sugar provided as part of the solids in the oat material will also contribute to the amount of sugar in the oat. Petition 870250077880, dated 01 / 09 / 2025, pp. 36 / 48 9 / 14 frozen candy.

[025] High sugar concentrations contribute to undesirable sweetness and / or calories in frozen confectionery. Therefore, the amount of sugar in frozen confectionery is no more than 30% by weight, preferably no more than 28% by weight, no more than 25% by weight, or no more than 22% by weight. Conversely, low sugar concentrations may be inappropriate if the frozen confectionery is a spoonable product, as a low sugar concentration tends to result in frozen confectionery with a high ice content. Therefore, the amount of sugar in frozen confectionery is at least 10% by weight, preferably at least 12% by weight, at least 15% by weight, or at least 20% by weight.

[026] Frozen confectionery may additionally comprise nut solids, preferably in an amount of 1% by weight to 8% by weight, 1.5% by weight to 5% by weight or even 2% by weight to 4% by weight. Preferred sources of nut solids include almonds, chestnuts, coconuts, pecans, macadamia nuts, Brazil nuts, hazelnuts, pistachios and mixtures thereof. Almond and coconut solids are preferred. When present, nut solids are preferably added in the form of nut paste or nut butter.

[027] Frozen confectionery may optionally comprise an emulsifier or a mixture of emulsifiers (such as mono-diglycerides and the like). For example, frozen confectionery may comprise emulsifier in an amount of 0.05% by weight to 1% by weight, 0.1% by weight to 0.8% by weight or 0.2% by weight to 0.5% by weight. However, the inclusion of oat material in frozen confectionery means that an emulsifier is an optional ingredient, and frozen confectionery has good structural and textural properties even without the addition of an emulsifier. Thus, frozen confectionery Petition 870250077880, dated 01 / 09 / 2025, pages 37 / 48 10 / 14 preferably does not include an emulsifier.

[028] Frozen confectionery typically comprises at least one stabilizer, which is preferably selected from the group consisting of locust bean gum, xanthan gum, guar gum, carrageenan, tara gum and mixtures thereof (for example, a mixture of locust bean gum and guar gum). The amount of stabilizer in the frozen confectionery is preferably from 0.05% by weight to 1% by weight, 0.1% by weight to 0.8% by weight or 0.2% by weight to 0.5% by weight.

[029] The frozen confectionery may optionally comprise non-nutritive sweeteners such as aspartame, acesulfame-K, erythritol, sucralose or one or more steviol glycosides such as rebaudioside A. Mixtures of two or more non-nutritive sweeteners may also be used.

[030] Frozen confectionery may optionally include colors and / or flavors.

[031] The frozen confection is preferably aerated. As used in this document, the term “aerated” means that the confection has an excess of at least 30%. Preferably, the frozen confection has an excess of 30% to 120% or even 30% to 100%. The excess (with the unit “%”) is defined by the following equation: Volume of the aerated product — volume of the initial mixture -bJ-in. surplus = -------------------------------------------------X 700% Voíume αα initial mixture

[032] The surplus is measured at ambient temperature (20 °C) and atmospheric pressure.

[033] The frozen confection may optionally comprise additional components, which include, but are not limited to: inclusions, sauces and / or coatings.

[034] The frozen confections of the present invention can be manufactured by any suitable method. The frozen confection is normally produced by freezing a premix (preferably a premix Petition 870250077880, dated 01 / 09 / 2025, pp. 38 / 48 11 / 14 pasteurized) of ingredients such as water, fat, freezing point depressant, vegetable protein (comprising pea protein and broad bean protein), oat material and, optionally, other ingredients such as emulsifiers, stabilizers, colors and flavors. Additional components (when present) are usually added after the premix has been frozen.

[035] Numerical ranges expressed in the format “of xay” are understood as including xey, and in the specification of any range of values ​​or quantities, any particular higher value or quantity may be associated with any particular lower value or quantity. Unless otherwise specified, % by weight refers to the percentage by weight based on the weight of the entire formulation (including water).

[036] Except in comparative examples and experiments, or when explicitly indicated otherwise, all numbers should be understood as modified by the word “about”. As used in this document, the indefinite article “a” and its corresponding definite article “the” mean at least one, or one or more, unless otherwise specified. Examples

[037] The examples are intended to illustrate the invention and are not intended to limit the invention to those examples alone. Example 1

[038] Plant-based frozen confection formulations were produced according to the formulations in Table 1. Samples A and B contained pea protein. The specified protein level (P1) is the amount of protein provided by the pea protein source (80% protein content). The sugars were a combination of sucrose, fructose, and corn syrup. Petition 870250077880, dated 01 / 09 / 2025, pages 39 / 48 12 / 14 Table 1: Plant-based frozen confectionery formulations Ingredient (% by weight) Sample AB Coconut oil 6.5 5 Pea protein source 1.5 1.2 Sugars 23.5 22 Emulsifier 0.4 0.1 Stabilizer 0.3 0.3 Cocoa powder 3 4 Almond paste 2 - Water at 100 at 100 Pea protein (Py) 1.2 0.96

[039] Briefly, the ingredients (except coconut oil) were combined and mixed with heating (60 °C to 75 °C), followed by the addition of coconut oil and further mixing. The mixtures were pasteurized and homogenized and then aged for 24 hours at 4 °C.

[040] Samples A and B exhibited significant mixture thickening and were judged to be too viscous for successful large-scale manufacture of the frozen confection in a factory. Example 2

[041] Plant-based frozen confection formulations were produced according to the formulations in Table 2. Sample C contained pea protein, and samples 1 to 3 contained a combination of pea protein and broad bean protein. The first specified protein level (P1) is the amount of protein provided by the pea protein source (80% protein content), and the second specified protein level (P2) is the amount of protein provided by the broad bean protein source (60% protein content). The oat material was either oat-based (Samples 1 and 3) or oat syrup (Sample 2). The oat base (96% solids) was purchased from SunOpta. The oat syrup (70% solids) was purchased from Döehler. Both the oat base and the oat syrup contained oat protein (P3), fat, carbohydrate, and fiber. Petition 870250077880, dated 01 / 09 / 2025, pages 40 / 48 13 / 14

[042] Briefly, the ingredients (except coconut oil) were combined and mixed with heating (60 °C to 75 °C), followed by the addition of coconut oil and further mixing. The mixtures were pasteurized and homogenized and then aged for 24 hours at 4 °C. After the aging step, the mixtures were aerated in a scraped surface heat exchanger (standard ice cream freezer). The air intake was controlled to generate a target excess of 35 to 100%, and freezing was controlled to generate a target extrusion temperature of -4.5 °C. Table 2: Plant-based frozen confectionery formulations Ingredient (% by weight) Sample C 1 2 3 Coconut oil 8.1 8 8 7 Pea protein source 1 0.38 0.38 0.4 Broad bean protein source - 0.5 0.5 0.6 Oat material - 5.5 7.85 1 Sucrose + glucose syrup (DE28) 26.7 23 24 28.2 Emulsifier 0.5 - - - Stabilizer 0.2 0.2 0.2 0.2 Colors / flavors 4 - - 0.1 Water 100 100 100 100 Total sugars 18 17.9 17.3 17.9 Total fats 10.7 8.4 8.3 7.1 Pea protein (Rí) 0.8 0.3 0.3 0.32 Broad bean protein (P2) - 0.3 0.3 0.36 Oat protein (P3) - 0.55 0.35 0.1 P1: P2 N / A 1: 1 1: 1 1: 1.13

[043] Another frozen confection (Sample D) comprising 0.48% by weight of pea protein and 0.32% by weight of fava bean protein were prepared similarly (Sample D; P1 : P2 = 1.5:1). A panel of tasters evaluated the frozen confection, which exhibited acceptable sensory properties. In particular, Sample D was judged to have significantly fewer off-flavors normally associated with vegetable proteins than a control sample (0.8% by weight of pea protein).

[044] The sensory properties of the samples comprising Petition 870250077880, dated 01 / 09 / 2025, pages 41 / 48 14 / 14 oat material, in addition to pea protein (P1) and broad bean protein (P2), also showed a significant reduction in off-flavors. Furthermore, these samples were perceived as having improved textural properties, particularly with regard to creaminess.

[045] Thus, samples with a combination of pea protein and broad bean protein improved sensory properties compared to the sample with pea protein alone, and the inclusion of oat material further improves the textural properties of the samples. In addition, the desirable sensory properties of the samples composed of oat material were achieved without the addition of an emulsifier. Petition 870250077880, dated 01 / 09 / 2025, pages 42 / 48

Claims

1 / 3 Claims 1. FROZEN PLANT-BASED CONFECTIONERY characterized by comprising: • fat in an amount of 1 to 15% by weight; • sugars in an amount of 10 to 30% by weight; • solids from oat material in an amount of 0.5 to 12% by weight; and • vegetable protein in an amount of 0.4 to 10% by weight, wherein the oat material solids comprise one or more of: oat protein (P3), fat, carbohydrate and / or fiber; and wherein the vegetable protein comprises pea protein (P1) and broad bean protein (P2) in a weight ratio (P1 : P2) of 2:1 to 1:

2.

2. Plant-based frozen confectionery, according to claim 1, characterized in that the oat solids are provided by an oat material selected from oat base, oat milk, oat syrup and combinations thereof.

3. Plant-based frozen confectionery, according to claim 1 or 2, characterized by comprising oat solids in an amount of 2.5 to 10% by weight.

4. FROZEN PLANT-BASED CONFECTIONERY, according to any one of claims 1 to 3, characterized by the vegetable protein comprising oat protein (P3) in an amount less than or equal to the combined amount of pea protein and broad bean protein (P1 + P2).

5. Plant-based frozen confectionery, according to any one of claims 1 to 4, wherein the frozen confectionery is characterized by having an excess of 30% to 120%.

6. FROZEN PLANT-BASED CONFECTIONERY, from Petition 870250077880, dated 01 / 09 / 2025, page 43 / 48 2 / 3 in accordance with any of claims 1 to 5, wherein the frozen confectionery is characterized by comprising vegetable protein in an amount of 0.5 to 6% by weight.

7. Plant-based frozen confectionery, according to any one of claims 1 to 6, wherein the frozen confectionery is characterized by comprising fat in an amount of 3 to 10% by weight.

8. Plant-based frozen confectionery, according to any one of claims 1 to 7, wherein the frozen confectionery is characterized by comprising pea protein (P1) in an amount of 0.15 to 2% by weight.

9. Plant-based frozen confectionery, according to any one of claims 1 to 8, wherein the frozen confectionery is characterized by comprising broad bean protein (P2) in an amount of 0.15 to 2% by weight.

10. FROZEN PLANT-BASED CONFECTIONERY, according to any one of claims 1 to 9, characterized by the solids derived from oat material comprising (in dry weight of solids): • oat protein (P3) in an amount of 0.5 to 15% by weight; • fat in an amount of 1 to 8% by weight; • carbohydrate in an amount of 60 to 90% by weight; and • fiber in an amount of 0.5 to 12% by weight.

11. Plant-based frozen confectionery, according to any one of claims 1 to 10, characterized by comprising oat β-glucan in an amount of 0.15 to 2% by weight.

12. FROZEN PLANT-BASED CONFECTIONERY, according to any one of claims 1 to 11, wherein the frozen confectionery Petition 870250077880, dated 01 / 09 / 2025, p. 44 / 48 3 / 3 is characterized by comprising oat protein (P3) in an amount of 0.15 to 2% by weight.

13. Plant-based frozen confectionery, according to any one of claims 1 to 12, wherein the frozen confectionery is characterized by comprising oat protein (P3), and the weight ratio of oat protein to the combined amount of pea protein and broad bean protein (P3: P1 + P2) is from 1:1 to 1:

8.

14. Plant-based frozen confectionery, according to claim 1 or 2, wherein the frozen confectionery is characterized by comprising oat protein (P3), and pea protein (P1) and oat protein (P3) are present in a weight ratio (P1 : P3) of 2:1 to 1:

2.

15. FROZEN PLANT-BASED CONFECTIONERY, according to any one of claims 1 to 3, wherein the frozen confectionery is characterized by comprising oat protein (P3), and the broad bean protein (P2) and oat protein (P3) are present in a weight ratio (P2 : P3) of 2:1 to 1:

2. Petition 870250077880, dated 01 / 09 / 2025, p. 45 / 48