Process for preparing a confectionery premix, confectionery premix, confectionery preparation process, and confectionery

Description

1 / 27 “PROCESS FOR PREPARING CONFECTIONERY PREMIXES, CONFECTIONERY PREMIX, CONFECTIONERY PREPARATION PROCESS AND CONFECTIONERY” FIELD OF THE INVENTION

[0001] The invention relates to low-fat, plant-based frozen confections. BACKGROUND OF THE INVENTION

[0002] Plant-based foods are a growing consumer trend, believed to be driven by increasing environmental and health awareness. As a result, there is currently an increase in consumer demand for frozen confectionery products that are not based on dairy ingredients and instead use plant-based alternatives.

[0003] Frozen confections are commercially available in which some or all of the dairy ingredients have been replaced with plant-based ingredients. For example, pulse protein (such as soy or pea protein) is becoming more widely used in frozen confections. The molecular structures of plant proteins are very different from those of dairy proteins, and several technical challenges may need to be overcome in the formulation of plant-based frozen confections. One such challenge relates to texture and mouthfeel, as milk proteins stabilize the partial coalescence of the fat phase and retain small air bubbles in frozen confections.

[0004] Along with protein, fat is also responsible for the characteristic microstructure (and therefore texture) associated with ice cream. Fat helps stabilize air bubbles, contributes to the creamy texture, provides desirable melting properties (decreasing the melting rate), and is a good vehicle for certain toppings. Petition 870250090421, dated 03 / 10 / 2025, page 47 / 81 2 / 27 flavoring compounds. Producing frozen confectionery with a fat content below 4% is a challenge and typically involves the use of additional ingredients specifically chosen for their fat-replacing properties and / or the use of specific types and amounts of emulsifiers.

[0005] Therefore, there is still a need for improved formulations for plant-based frozen confections that overcome one or more of the disadvantages associated with current formulations. SUMMARY OF THE INVENTION

[0006] Plant-based frozen confections are prepared by freezing a premix. The current inventors have discovered that the microstructure of these plant-based frozen confections can be influenced by controlling the point at which pH changes occur during the preparation of the premix.

[0007] In a first aspect, the present invention relates to a process for preparing a plant-based frozen confectionery premix comprising fat, sugars, stabilizer and vegetable protein, the process comprising the sequential steps of: (a) combine sugars, stabilizer and vegetable protein in water to prepare an aqueous dispersion, wherein the vegetable protein comprises pulse protein; (b) optionally adjust the pH of the aqueous dispersion to ensure that the pH is in the range of 6.5 to 8.5; (c) combine the aqueous dispersion with a pH in the range of 6.5 to 8.5 with the fat to provide a premix for frozen confectionery, and step (c) includes homogenization; (d) reduce the pH of the frozen confectionery premix to a pH in the range of 3 to 6; and Petition 870250090421, dated 03 / 10 / 2025, p. 48 / 81 3 / 27 (e) optionally pasteurize the frozen confectionery premix from step (d).

[0008] Without wanting to get bogged down in theory, the inventors believe that this process produces swollen protein particles that help structure the frozen confection. This means that it is possible to produce a frozen confection with acceptable microstructure and resilience, even with very low levels of fat.

[0009] In a second aspect, the invention relates to a plant-based frozen confectionery premix comprising: • fat in an amount of 0.1 to 3% by weight; • sugars in an amount of 15 to 45% by weight; • stabilizer in an amount of 0.01 to 1% by weight; and • vegetable protein in an amount of 1 to 12% by weight, wherein the vegetable protein comprises pulse protein; wherein the premix comprises vegetable protein particles with a particle size D[3,2] of 6 to 13 μm.

[0010] In other respects, the invention relates to a process for preparing a plant-based frozen confection in which the plant-based frozen confection premix prepared by the process of the first aspect is frozen and, preferably, aerated to provide the plant-based frozen confection, and also to a plant-based frozen confection with the same composition as the premix of the second aspect. DETAILED DESCRIPTION OF THE INVENTION

[0011] The present invention relates to a process for preparing a plant-based frozen confectionery premix that includes fat, sugars, stabilizer, and vegetable protein. As used in this document, the term “plant-based frozen confectionery premix” refers to a premix that can be frozen to produce a confection. Petition 870250090421, dated 03 / 10 / 2025, p. 49 / 81 4 / 27 frozen plant-based. The process comprises the following sequential steps: (a) combine sugars, stabilizer and vegetable protein in water to prepare an aqueous dispersion; (b) optionally adjust the pH of the aqueous dispersion to ensure that the pH is in the range of 6.5 to 8.5; (c) combine the aqueous dispersion with a pH in the range of 6.5 to 8.5 with the fat to provide a premix for frozen confections; (d) reduce the pH of the frozen confectionery premix to a pH in the range of 3 to 6; and (e) optionally pasteurize the frozen confectionery premix from step (d).

[0012] In a first stage of the process, the sugars, the stabilizer and the vegetable protein are combined in water to prepare an aqueous dispersion. The vegetable protein comprises pulse protein. To aid dispersion, it is preferable that the ingredients (sugar, stabilizer, vegetable protein) and water be combined and mixed with heating, for example, from 60 °C to 80 °C, preferably from 65 °C to 75 °C. This can be conveniently achieved using a mixing tank, preferably a mixing tank comprising stirring means.

[0013] In a second step of the process, the pH of the aqueous dispersion is optionally adjusted to ensure that the pH is in the range of 6.5 to 8.5. The pH of the dispersion may be within this range without needing to be adjusted. Alternatively, the pH can be adjusted to be within the required range by adding an alkali, such as potassium hydroxide, to the aqueous dispersion. For example, using a 25% by weight potassium hydroxide solution allows the pH to be adjusted without significantly altering the volume of the aqueous dispersion. It is preferable that the pH be adjusted to a pH in Petition 870250090421, dated 03 / 10 / 2025, pp. 50 / 81 5 / 27 range 7 to 8 in step (b) of the process.

[0014] In a third stage of the process, the aqueous dispersion with a pH range between 6.5 and 8.5 (and preferably between 7 and 8) is combined with fat to provide a premix for frozen confections. This stage comprises homogenization.

[0015] After the third stage of the process, the fat will normally be present in the form of very small dispersed droplets. The fat droplets preferably have a particle size D[3,2] less than 1 μm, more preferably less than 0.85 μm, less than 0.8 μm, less than 0.75 μm or even less than 0.7 μm. The particle size D[3,2] is preferably at least 0.4 μm, or even at least 0.5 μm. The fat droplet size distribution can be measured using a Malvern Mastersizer 3000 equipped with a wet dispersion unit. The premix samples are diluted 10 times in a solution of sodium dodecyl sulfate (SDS) and urea (6.6 M urea, 0.1% SDS, pH 7) and subjected to 1 minute of full-power sonication within the dispersion unit before the start of particle size measurement.This treatment ensures that all weakly bound or flocculated fat droplets are separated into individual fat droplets to provide a more accurate representation of the fat droplet particle size.

[0016] In a fourth step of the process, the pH of the frozen confection premix from step (c) is reduced to a pH in the range of 3 to 6, preferably to a pH in the range of 3.5 to 5.5. This can be achieved by adding an edible acid, such as citric acid, to the frozen confection premix from step (c).

[0017] The change in pH between the aqueous dispersion of step (b) and the premix for frozen confections of step (d) can be expressed by Petition 870250090421, dated 03 / 10 / 2025, pp. 51 / 81 6 / 27 of the following equation: ΔpH = pH of aqueous dispersion - pH of premix for frozen confections

[0018] ΔρH is preferably at least 2, more preferably at least 2.4, at least 2.8, or even at least 3.2. ΔρH is preferably not greater than 5, more preferably not greater than 4.6, or even not greater than 4.2.

[0019] After step (d) of the process, the protein will normally be present in the form of swollen particles that are part of a protein-fat network. This protein-fat network is composed of tightly packed protein particles that form a network structure with small dispersed fat droplets. These protein particles preferably have a particle size D[3,2] of 6 μm to 13 pm, more preferably 7 pm to 12 pm, or even 8 pm to 11 pm. The particle size distribution is conveniently measured using a Malvern Mastersizer 3000 equipped with a wet scattering unit to determine the weighted average particle size D[3,2].

[0020] In an optional fifth step of the process, the frozen confectionery premix is ​​pasteurized. A typical pasteurization regime is a temperature of >80 °C and a holding time of about 30 s. After pasteurization, the premix is ​​preferably cooled and may undergo an aging process (e.g., being kept in an aging tank at 0 °C to 4 °C for 2 to 24 hours, or up to 72 hours) before being frozen.

[0021] The present invention also relates to a plant-based frozen confectionery premix comprising: • fat in an amount of 0.1 to 3 by weight; • sugars in an amount of 15 to 45% by weight; • stabilizer in an amount of 0.01 to 1% by weight; and Petition 870250090421, dated 03 / 10 / 2025, p. 52 / 81 7 / 27 • vegetable protein in an amount of 1 to 12% by weight, wherein the vegetable protein comprises pulse protein; wherein the premix comprises vegetable protein particles with a particle size D[3,2] of 6 to 13 μm.

[0022] Plant-based frozen confectionery premixes can be obtained by the process described above.

[0023] As used in this document, the term plant-based means that the frozen confectionery premix (and the resulting frozen confectionery) is formulated primarily from plant-derived ingredients. However, it will be appreciated that the plant-based frozen confectionery premix (and the resulting plant-based frozen confectionery) 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% of the dry weight of the ingredients are plant-derived, more preferably at least 99%, at least 99.5%, at least 99.9%, and most preferably 100% of the dry weight of the ingredients are plant-derived.In particular, it is preferable that the premix for frozen confectionery (and the resulting frozen confectionery) be essentially free of ingredients of animal origin and therefore include ingredients of animal origin in an amount of less than 0.1% by weight, preferably less than 0.05% by weight, more preferably less than 0.01% by weight.

[0024] The premix for frozen confectionery contains fat in an amount of 0.1 to 3% by weight. Without wanting to get bogged down in theory, the inventors believe that the structure can be provided by the protein, meaning that it is possible to produce a frozen confection with acceptable microstructure and resilience even when very low levels of fat are present. Thus, the frozen confectionery premix contains fat in Petition 870250090421, dated 03 / 10 / 2025, pp. 53 / 81 8 / 27 an amount not exceeding 3% by weight and preferably not exceeding 2.5% by weight, or even not exceeding 2% by weight. However, a small amount of fat is desirable, otherwise it becomes difficult to formulate using fat-soluble flavorings. Therefore, the frozen confectionery premix includes fat in an amount of at least 0.1% by weight and preferably at least 0.5% by weight or even at least 1% by weight. The fat is preferably vegetable (such as coconut oil, palm oil, palm kernel oil or a mixture thereof). It is especially preferable that the fat be palm oil, coconut oil or a mixture thereof.

[0025] Frozen confectionery premixes contain sugars in an amount of 15 to 45% by weight. Sugars are used in almost all types of frozen confectionery and have two main functions: to provide sweetness and to control the amount of ice. As used in this document, the term “sugars” includes monosaccharides, disaccharides, and oligosaccharides (which are formed by 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 the amount of sugars. One example is corn syrup (sometimes called glucose syrup), which is a mixture of monosaccharides, disaccharides, and oligosaccharides.

[0026] High sugar concentrations can contribute undesirable sweetness and / or calories to frozen confectionery. Therefore, premixes for frozen confectionery contain sugars in an amount not exceeding 45% by weight, preferably not exceeding 40% by weight, not exceeding 30% by weight, or not exceeding 25% by weight. On the other hand, low sugar concentrations may be unsuitable if the frozen confectionery is Petition 870250090421, dated 03 / 10 / 2025, pp. 54 / 81 9 / 27 a product that can be scooped out with a ladle, since a low concentration of sugars tends to result in frozen confections with a high ice content. Therefore, the premix for frozen confections contains sugars in an amount of at least 15% by weight, preferably at least 18% by weight or at least 20% by weight.

[0027] The frozen confectionery premix includes a stabilizer in an amount of 0.01 to 1% by weight, preferably in an amount of 0.1% by weight to 1% by weight, 0.2% by weight to 0.8% by weight or 0.2% by weight to 0.6% by weight. The stabilizer is preferably selected from the group consisting of locust bean gum, xanthan gum, guar gum, carrageenan, tara gum, pectin and mixtures thereof (for example, a mixture of locust bean gum and guar gum).

[0028] The premix for frozen confectionery includes vegetable protein in an amount of 1 to 12% by weight. As the inventors believe that protein is involved in the structuring of the frozen confectionery produced from the premix, the premix for frozen confectionery includes vegetable protein in an amount of at least 1% by weight, preferably at least 1.5% by weight or at least 2% by weight. However, as high levels of vegetable protein are associated with unpleasant notes, the premix for frozen confectionery includes vegetable protein in an amount of 12% by weight or less, preferably 8% by weight or less, 6% by weight or less, or even 5% by weight or less.

[0029] Vegetable protein includes pulse protein. In addition, vegetable protein may include cereal protein and pulse protein. Pulse protein is preferably selected from: bean protein, carob protein, lentil protein, lupin protein, pea protein, soy protein, and mixtures thereof. For example, pulse protein may include pea protein, soy protein, fava bean protein, carob protein, or a Petition 870250090421, dated 03 / 10 / 2025, pp. 55 / 81 10 / 27 mixture of them. It is especially preferable that the pulse protein be pea protein. When the vegetable protein additionally includes cereal protein, the cereal protein is preferably selected from oat protein, wheat protein, rye protein, barley protein, rice protein, buckwheat protein, millet protein and mixtures thereof.

[0030] The frozen confectionery premix comprises vegetable protein particles with a particle size D[3,2] of 6 to 13 μm, preferably 7 to 12 μm, or even 8 to 11 μm. As set out above, the particle size distribution is conveniently measured using a Malvern Mastersizer 3000 fitted with a wet dispersion unit to determine the weighted average particle size D[3,2]. The protein particles are believed to be part of a protein-fat network composed of tightly packed protein particles forming a network structure with small dispersed fat droplets.

[0031] Vegetable protein particles preferably have a water-holding capacity of 10 to 16 g of water per g of protein, more preferably 11 to 15 g of water per g of protein, or even 12 to 14 g of water per g of protein. Water-holding capacity (WHC) is the maximum amount of water that 1 g of material will absorb and retain under low-speed centrifugation. WHC is measured according to AACC International “Approved Methods of Analysis” Method 56-30.01 (11th edition).

[0032] The premix for frozen confectionery preferably has a viscosity of 0.3 Pa.sa 0.85 Pa.s, more preferably 0.35 Pa.sa 0.8 Pa.s, or even 0.4 Pa.sa 0.75 Pa.s. The viscosity of the premix is ​​measured at 5 °C and 50 s-1. For example, using an Anton Paar Physica MCR501 rheometer.

[0033] Although the premix for frozen confectionery may optionally include an emulsifier or a mixture of emulsifiers (such as Petition 870250090421, dated 03 / 10 / 2025, pp. 56 / 81 11 / 27 monoglycerides and similar substances), this is not essential, and frozen confections produced from the premix have good structural and textural properties even without the addition of an emulsifier. Thus, the premix for frozen confections preferably does not include an emulsifier.

[0034] The premix for frozen confectionery may optionally include additional ingredients, such as colorings and / or flavorings.

[0035] The invention also relates to a process for preparing a plant-based frozen confection that includes fat, sugars, stabilizer and vegetable protein. The process comprises the sequential steps of: (a) combine sugars, stabilizer and vegetable protein in water to prepare an aqueous dispersion, with the vegetable protein comprising pulse protein; (b) optionally adjust the pH of the aqueous dispersion to ensure that the pH is in the range of 6.5 to 8.5; (c) combine the aqueous dispersion with a pH in the range of 6.5 to 8.5 with the fat to provide a premix for frozen confectionery, and step (c) includes homogenization; (d) reduce the pH of the frozen confection premix to a pH in the range of 3 to 6; and (e) optionally pasteurize the frozen confection premix from step (d); and (f) freeze and optionally aerate the frozen confection premix from step (e) or step (f) to provide the plant-based frozen confection.

[0036] Steps (a) to (e) of this process produce a plant-based frozen confectionery premix and are described in detail. Petition 870250090421, dated 03 / 10 / 2025, pp. 57 / 81 12 / 27 above. A sixth step comprises freezing the frozen confection premix to provide the plant-based frozen confection. The premix is ​​preferably aerated during freezing, for example, using a scraped surface heat exchanger.

[0037] Finally, the invention relates to a frozen plant-based confection comprising: • fat in an amount of 0.1 to 3 by weight; • sugars in an amount of 15 to 45% by weight; • stabilizer in an amount of 0.01 to 1% by weight; and • vegetable protein in an amount of 1 to 12% by weight, wherein the vegetable protein comprises pulse protein; wherein the frozen confection includes vegetable protein particles with a particle size D[3,2] of 6 to 13 μm.

[0038] Plant-based frozen confectionery can be obtained by the process described above.

[0039] The frozen confection contains fat in an amount of 0.1 to 3% by weight. Without wanting to get bogged down in theory, the inventors believe that the structure can be provided by the protein, meaning that it is possible to produce a frozen confection with acceptable microstructure and resilience even when very low levels of fat are present. Thus, the frozen confection contains fat in an amount not exceeding 3% by weight and preferably not exceeding 2.5% by weight, or even not exceeding 2% by weight. However, a small amount of fat is desirable, otherwise it becomes difficult to formulate using fat-soluble flavorings. Therefore, the frozen confection contains fat in an amount of at least 0.1% by weight and preferably at least 0.5% by weight, or even at least 1% by weight. The fat is preferably vegetable (such as coconut oil, palm oil, palm kernel oil, or a mixture thereof). It Petition 870250090421, dated 03 / 10 / 2025, pp. 58 / 81 13 / 27 It is especially preferable that the fat be palm oil, coconut oil, or a mixture of these.

[0040] Frozen confectionery contains sugars in an amount of 15 to 45% by weight. High sugar concentrations can contribute undesirable sweetness and / or calories to the frozen confectionery. Therefore, frozen confectionery contains sugars in an amount not exceeding 45% by weight, preferably not exceeding 40% by weight, not exceeding 30% by weight, or not exceeding 25% by weight. On the other hand, low sugar concentrations may be unsuitable if the frozen confectionery is a product that can be scooped with a scoop, as a low sugar concentration tends to result in frozen confectionery with a high ice content. Therefore, frozen confectionery contains sugars in an amount of at least 15% by weight, preferably at least 18% by weight, or at least 20% by weight.

[0041] The frozen confection contains a stabilizer in an amount of 0.01 to 1% by weight, preferably in an amount of 0.1% by weight to 1% by weight, 0.2% by weight to 0.8% by weight or 0.2% by weight to 0.6% by weight. The stabilizer is preferably selected from the group consisting of locust bean gum, xanthan gum, guar gum, carrageenan, tara gum, pectin and mixtures thereof (for example, a mixture of locust bean gum and guar gum).

[0042] The frozen confection contains vegetable protein in an amount of 1 to 12% by weight. As the inventors believe that protein is involved in the structuring of the frozen confection, the frozen confection includes vegetable protein in an amount of at least 1% by weight, preferably at least 1.5% by weight, or at least 2% by weight. However, as high levels of vegetable protein are associated with unpleasant notes, the frozen confection includes vegetable protein in an amount of 12% by weight or less, preferably 8% by weight or less, 6% by weight or less, or even 5% by weight or less. For Petition 870250090421, dated 03 / 10 / 2025, pp. 59 / 81 14 / 27 The expert makes it clear that the premix for frozen confectionery and the frozen confectionery can contain the same vegetable protein. Details of suitable vegetable proteins are presented above.

[0043] The frozen confection is composed of vegetable protein particles with a particle size D[3,2] of 6 to 13 μm, preferably 7 to 12 μm, or even 8 to 11 μm. A method for measuring the particle size D[3,2] is described above. The vegetable protein particles preferably have a water-holding capacity of 10 to 16 g of water per g of protein, more preferably 11 to 15 g of water per g of protein, or even 12 to 14 g of water per g of protein. A method for measuring the water-holding capacity is described above.

[0044] As explained above, frozen confectionery produced from the premix has good structural and textural properties, even without the addition of an emulsifier. Therefore, frozen confectionery preferably does not contain an emulsifier.

[0045] The frozen confection may optionally contain additional ingredients, such as colorings and / or flavorings.

[0046] Frozen confectionery is preferably aerated. As used in this document, the term “aerated” means that the confectionery has an excess of at least 30%. Preferably, the frozen confectionery has an excess of 30% to 110%, or even 50% to 100%. The excess (with unit “%”) is defined by the following equation: Volume of aerated product — volume of initial excess mixture = -------------:------------- x 100% Initial mixture volume

[0047] The excess is measured at room temperature (20 °C) and atmospheric pressure.

[0048] Numerical ranges expressed in the format “of xay” are understood as including xey, and specifying any range of values ​​or amounts, any particular higher value or amount may be associated Petition 870250090421, dated 03 / 10 / 2025, pages 60 / 81 15 / 27 to any particular value or smaller amount. Unless otherwise specified, % by weight refers to the percentage by weight based on the weight of the entire formulation (including water).

[0049] Except in comparative examples and experiments, or where explicitly indicated otherwise, all numbers should be understood as modified by the word “approximately”. 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. FIGURES

[0050] As an example, the present invention is illustrated with reference to the following figures, in which: Figure 1a is a confocal microscopy image showing the microstructure of sample A from Example 1; Figure 1b is a confocal microscopy image showing the microstructure of sample B from Example 1; Figure 1c is a confocal microscopy image showing the microstructure of sample C from Example 1; Figure 1d is a confocal microscopy image showing the microstructure of sample D from Example 1; Figure 1e is a confocal microscopy image showing the microstructure of sample 1 from Example 1; Figure 2a is a graph of the fusion data for sample B from Example 1; Figure 2b is a graph of the fusion data for sample C from Example 1; Figure 2c is a graph of the fusion data for sample D from Example 1; Petition 870250090421, dated 03 / 10 / 2025, pages 61 / 81 16 / 27 Figure 2d is a graph of the fusion data for sample 1 from Example 1; Figure 3 is a graph of the fusion data from Example 2. EXAMPLES

[0051] The examples are intended to illustrate the invention and are not intended to limit the invention to those examples per se. PARTICLE SIZE

[0052] Samples were introduced into a Malvern Mastersizer Hydro 2000S sampling accessory. A refractive index of 1.52 and an absorption value of 0.1 were employed for the protein particles, and a refractive index of 1.33 for water as dispersant was used to calculate the particle size of the pea protein samples. Each measurement cycle included a background measurement consisting of 10,000 measurement snapshots per 10 sample measurements consisting of the same. Three measurement cycles were performed for each sample, and an average was calculated to provide a particle size distribution result. The surface weighted average [D3,2] was recorded. PRE-MIX VISCOSITY

[0053] The viscosity of the premix was measured in 17 mm profiled rheology cups using an Anton Paar Physica MCR501 rheometer. During the measurement, the temperature was maintained at 5 °C. A 17 mm profiled coil geometry was immersed in the sample. The sample was equilibrated for 10 minutes. Then, a shear rate scan was performed on the sample using the following measurement profile: shear rate range between 0.001 and 1.000 s⁻¹ (logarithmic spacing), with measurement point duration between 100 and 30 s⁻¹, slope of 5 points per decade. The viscosity data for each sample were plotted against the shear rate using a log-log graph. When a single viscosity is reported for the Petition 870250090421, dated 03 / 10 / 2025, pp. 62 / 81 17 / 27 samples, that's the viscosity measured at 50 s-1. WATER RETENTION CAPACITY

[0054] Water holding capacity (WHC) was measured according to AACC International Method 56-30.01 “Approved Methods of Analysis” (11th edition). WHC was measured after aging the sample for 24 hours at 4 °C. Approximately 22 to 23 g of sample were transferred to centrifuge tubes, with the precise mass of each sample being recorded. The samples were then centrifuged at 4,000 g for 20 minutes at 10 °C using a Sorvall T865i rotor in a Sorvall Discovery 90SE centrifuge. The fat layer was perforated and the whey carefully decanted. The weight of the decanted whey and pellet was recorded to calculate the water holding capacity per gram of protein. FUSION

[0055] Blocks of frozen confectionery products were equilibrated at -22 °C, weighed, and then added to the center of a grated metal plate suspended above a mass balance. Samples were analyzed in a temperature-controlled cabinet at 22 °C, with the mass of the melted product passing through the grate being recorded over time. The graphs of the melting data (showing the percentage mass loss as a function of time) were the average of 2 experiments. THERMAL ABUSE

[0056] Frozen confectionery products were subjected to temperature abuse to mimic the thermal regimes that may be encountered during distribution and storage. This involved storing samples in a temperature-controlled cabinet for 14 days, where the cabinet temperature was alternated (-20 °C for 12 hours, -10 °C for 12 hours). After the 14-day regime, the products were stored in a freezer for several days before testing. Petition 870250090421, dated 03 / 10 / 2025, pages 63 / 81 18 / 27 EXAMPLE 1

[0057] This example demonstrates that it is possible to create different microstructures from the same formulation by controlling the processing conditions, especially the points where pH changes occur. The premix formulation used to prepare samples A, B, C, D, and 1 is shown in Table 1. The premix formulation did not contain any emulsifier. The processing conditions used to prepare these samples are described below. TABLE 1: PRE-MIX FORMULATION Ingredient Quantity (% by weight) Pea protein 4 Sucrose 21 Glucose syrup DE 28 12 Stabilizer (E410, E412) 0.3 Coconut oil 2 Water balance SAMPLE A

[0058] Sucrose, glucose syrup, and stabilizer were combined in water with heating (70 °C) to form an aqueous dispersion. The pH of the dispersion was adjusted to pH 3.6 using citric acid. Pea protein was added to the pH-adjusted dispersion with mixing, followed by the addition of coconut oil and further mixing. The mixture was homogenized and pasteurized, then aged overnight at 4 °C. SAMPLE B

[0059] Sucrose, glucose syrup, stabilizer, and pea protein were combined in water with heating (70 °C) to form an aqueous dispersion. The pH of the dispersion was adjusted to pH 3.6 using citric acid. Coconut oil was added to the mixture. The mixture was Petition 870250090421, dated 03 / 10 / 2025, pages 64 / 81 19 / 27 homogenized and pasteurized and then aged overnight at 4 W. SAMPLE C

[0060] Sucrose, glucose syrup, stabilizer, and pea protein were combined in water with heating (70 °C) to form an aqueous dispersion. The pH of the dispersion was adjusted to pH 3.6 using citric acid. Coconut oil was added with mixing to provide the premix, which was homogenized. The pH of the homogenized premix was adjusted to pH 7.9 using potassium hydroxide and then pasteurized before being aged overnight at 4 °C. SAMPLE D

[0061] Sucrose, glucose syrup, stabilizer, and pea protein were combined in water with heating (70 °C) to form an aqueous dispersion. The pH of the dispersion was adjusted to pH 7.9 using potassium hydroxide. Coconut oil was added to the mixture. The mixture was homogenized and pasteurized, and then aged overnight at 4 °C. SAMPLE 1

[0062] Sucrose, glucose syrup, stabilizer, and pea protein were combined in water with heating (70 °C) to form an aqueous dispersion. The pH of the dispersion was adjusted to pH 7.9 using potassium hydroxide. Coconut oil was added with mixing to provide the premix, which was homogenized. The pH of the homogenized premix was adjusted to pH 3.6 using citric acid and then pasteurized before being aged overnight at 4 °C. MICROSTRUCTURE

[0063] Figures 1a to 1e are confocal microscopy images of the samples. Figure 1a shows the microstructure of sample A, and Figure 1b Petition 870250090421, dated 03 / 10 / 2025, pages 65 / 81 Figure 20 / 27 shows the microstructure of sample B. Acidification before the addition of pea protein (sample A, Figure 1a) results in a microstructure with large, isolated fat droplets (1) and large protein particles (2). This microstructure is not suitable for the preparation of a frozen confection, as it would result in a low-quality ice cream product. In contrast, acidification after the addition of pea protein (sample B, Figure 1b) results in a microstructure with dispersed protein particles and small, dispersed fat droplets.

[0064] Figure 1c shows the microstructure of sample C. The fat droplets remain small and dispersed. The protein particles are smaller and more compact than in the case of sample B. Figure 1d shows the microstructure of sample D. Both the protein particles and the fat droplets are small and dispersed. Finally, Figure 1e shows the microstructure of sample 1. The protein particles are closely packed, forming a network structure, with small fat droplets dispersed within them. PREMIX PROPERTIES

[0065] The physical properties of some of the premix samples were determined, with the results summarized in Table 2. Samples C and D contain small protein particles, and this correlates with the low water holding capacity (WHC) of these samples. In contrast, both the particle size and the WHC of sample 1 are considerably larger than those of samples C and D. TABLE 2: PHYSICAL PROPERTIES OF THE SAMPLES Property Sample CD 1 Particle size D[3,2] (μm) 1.1 0.6 7.4 Viscosity (Pa.s) 0.42 0.22 0.75 Water holding capacity (g of water per g of protein) 3.2 1.3 13.5 Petition 870250090421, dated 03 / 10 / 2025, pp. 66 / 81 21 / 27 FROZEN CANDY

[0066] The frozen confections were prepared with the premixes of samples B, C, D and 1. The premixes were aerated in a countertop ice cream machine, which produced ice creams with an excess of approximately 20%. Properties of Frozen Candies

[0067] The melting properties of frozen confections (blocks of approximately 200 ml) were measured – both before and after heat abuse. Figure 2a is a graph of the melting data for sample B. Figure 2b is a graph of the melting data for sample C. Figure 2c is a graph of the melting data for sample D. Figure 2d is a graph of the melting data for sample 1. In all cases, the solid line is the melting graph of the fresh sample (i.e., the one that was not subjected to heat abuse), and the dashed line is the melting graph of the sample that was subjected to heat abuse. Additionally, Table 3 shows the total weight loss on melting after 120 minutes. TABLE 3: TOTAL WEIGHT LOSS AFTER 120 MINUTES OF FUSION Sample Weight loss on melting (%) Fresh Heat abuse B 71.2 38.9 C 92.2 79.4 D 90.3 90.3 1 29.2 9.4

[0068] The melting behavior of sample 1 is significantly better compared to samples B, C, and D. In fact, the small weight loss observed after 120 minutes of melting is noteworthy. It is remarkable that thermal abuse appears to improve the samples' resistance to melting. EXAMPLE 2

[0069] The effect of excess on the melting behavior of frozen confections was investigated. The composition of the premix used in these experiments is presented in Table 4. The premix formulation Petition 870250090421, dated 03 / 10 / 2025, pp. 67 / 81 22 / 27 did not contain any emulsifier. TABLE 4: PRE-MIX COMPOSITION Ingredient Quantity (% by weight) Pea protein 4 Sucrose 21 Glucose syrup DE 40 4.8 Maltodextrin DE 16-20 7.2 Stabilizer (E410, E412) 0.3 Coconut oil 2 Water balance PROCESSING CONDITIONS

[0070] Sucrose, glucose syrup, maltodextrin, stabilizer, and pea protein were combined in water with heating (70 °C) to form an aqueous dispersion. The pH of the dispersion was adjusted to pH 7.9 using potassium hydroxide. Coconut oil was added with mixing to provide the premix, which was homogenized. The pH of the homogenized premix was adjusted to pH 3.6 using citric acid, and then the mixture was pasteurized before being aged overnight at 4 °C. To prepare the frozen confections, the premix was aerated in a scraped surface heat exchanger (standard ice cream freezer). The air intake was controlled to provide a desired excess of 30% or 65%, and freezing was controlled to provide a desired extrusion temperature of -5 to -6.5 °C. PHYSICAL PROPERTIES

[0071] The premix was composed of protein particles with a D[3,2] particle size of 8.5 μm. The texture of the frozen confections made with the premix was good and did not cause any processing problems. SENSORY PROPERTIES

[0072] The frozen candies were tasted in a structured evaluation. The mouthfeel of the frozen candy was Petition 870250090421, dated 03 / 10 / 2025, pages 68 / 81 23 / 27 considered medium mild (30% excess) or very mild (65% excess). No unpleasant taste due to pea protein was detected. FUSION

[0073] The melting properties of the samples (blocks of approximately 8 cm x 4 cm x 16 cm, 500 ml) were measured – both before and after heat abuse. Figure 3 is a graph of the melting data. In all cases, the solid line is the melting graph of the fresh sample (i.e., the one that was not subjected to heat abuse), and the dashed line is the melting graph of the sample that was subjected to heat abuse. Additionally, Table 5 shows the total weight loss at melting after 240 minutes. TABLE 5: TOTAL WEIGHT LOSS AFTER 240 MINUTES OF FUSION Sample Weight loss on melting (%) Fresh Heat abuse 30% excess 8.3 9.0 65% excess 10.7 15.4

[0074] The melting behavior is slightly better for the sample with 30% excess, although there is very little weight loss observed in any of the samples, even after 240 minutes of melting. In fact, all samples demonstrate remarkable resilience, regardless of the excess. EXAMPLE 3

[0075] The effect of protein concentration and pH was investigated further. The composition of the premixes was similar to that shown in Table 1. However, the amount of pea protein was changed to 2% by weight or 1% by weight to investigate whether a similar microstructure could be obtained with lower protein concentrations. A lower fat concentration (1% by weight of coconut oil) was also investigated. Petition 870250090421, dated 03 / 10 / 2025, pp. 69 / 81 24 / 27 SAMPLE AND

[0076] The ingredients (excluding coconut oil) were combined in heated water (70 °C) to provide an aqueous dispersion with a pH of 6.8. Coconut oil was added to the mixture. The mixture was homogenized and pasteurized, then aged overnight at 4 °C. The premix contained pea protein at a concentration of 2% by weight and coconut oil at 2% by weight. SAMPLE 2

[0077] The ingredients (excluding coconut oil) were combined in heated water (70 °C) to provide an aqueous dispersion with a pH of 6.8. Coconut oil was added to the mixture. The mixture was homogenized and the pH was adjusted to pH 5.4 using citric acid, and then the mixture was pasteurized before being aged overnight at 4 °C. The premix contained pea protein at a concentration of 2% by weight and coconut oil at 2% by weight. SAMPLE 3

[0078] The ingredients (excluding coconut oil) were combined in heated water (70 °C) to form an aqueous dispersion. The pH of the dispersion was adjusted to pH 7.8 using potassium hydroxide. Coconut oil was added with mixing to provide the premix, which was homogenized. The pH of the homogenized premix was adjusted to pH 5.4 using citric acid and then pasteurized before being aged overnight at 4 °C. The premix contained pea protein at a concentration of 2% by weight and coconut oil at 2% by weight. SAMPLE 4

[0079] The ingredients (excluding coconut oil) were combined in water with heating (70 °C) to form an aqueous dispersion. The pH of the dispersion was adjusted to pH 7.8 using hydroxide. Petition 870250090421, dated 03 / 10 / 2025, pp. 70 / 81 25 / 27 potassium. Coconut oil was added to the mixture to provide the premix, which was homogenized. The pH of the homogenized premix was adjusted to pH 5.4 using citric acid and then pasteurized before being aged overnight at 4 °C. The premix contained pea protein at a concentration of 1% by weight and coconut oil at 2% by weight. SAMPLE 5

[0080] The ingredients (excluding coconut oil) were combined in heated water (70 °C) to form an aqueous dispersion. The pH of the dispersion was adjusted to pH 7.8 using potassium hydroxide. Coconut oil was added with mixing to provide the premix, which was homogenized. The pH of the homogenized premix was adjusted to pH 5.4 using citric acid and then pasteurized before being aged overnight at 4 °C. The premix contained pea protein at a concentration of 2% by weight and coconut oil at 1% by weight. MICROSTRUCTURE

[0081] Confocal microscopy images of the samples showed that the pea protein particles from samples 2 to 5 were more aggregated and clumped than those from sample E. In addition, the fat droplets from samples 2 to 5 were smaller and more distributed than those from sample E. PREMIX PROPERTIES

[0082] The physical properties of the premix samples were determined, with the results summarized in Table 6. Sample E had small protein particles. In contrast, the particle size of samples 2 to 5 was considerably larger. TABLE 6: PHYSICAL PROPERTIES OF THE SAMPLES Property E 2 3 3 3 Particle size D[3,2] (μm) 0.7 7.5 12.3 9.3 6.2 Viscosity (Pa.s) 0.16 0.68 0.77 0.69 0.32 Petition 870250090421, dated 03 / 10 / 2025, pages 71 / 81 26 / 27 FROZEN CANDY

[0083] The frozen confections were prepared with the premixes of samples E, 2, 3 and 4. The premixes were aerated in a scraped surface heat exchanger (standard ice cream freezer). The air intake was controlled to provide a desired excess of 65% or 100%, and the freezing was controlled to provide a desired extrusion temperature of -5 to 6.5 °C. PHYSICAL PROPERTIES

[0084] Sample E was observed to be rough and grainy, with poor shape retention. On the other hand, samples 2, 3, and 4 were smooth and retained their shape well. SENSORY PROPERTIES

[0085] The frozen candies were tasted in a structured evaluation. Samples 2, 3, and 4 (all containing 2% by weight of coconut oil) were considered equivalent to frozen candies with a higher fat content (i.e., sensory properties equivalent to a frozen candy with 5% to 7% by weight of fat). However, this was not the case for sample E (also with 2% by weight of coconut oil). FUSION

[0086] The melting properties of the samples (blocks of approximately 8 cm x 4 cm x 16 cm, 500 ml) were measured – both before and after thermal abuse. Table 7 shows the total weight loss at melting after 240 minutes. TABLE 7: TOTAL WEIGHT LOSS AFTER 240 MINUTES OF FUSION Sample Weight loss on melting (%) Fresh Heat abuse E 64.7 63.1 2 13.0 17.4 3 8.4 15.8 4 8.0 15.5 Petition 870250090421, dated 03 / 10 / 2025, pp. 72 / 81 27 / 27

[0087] Samples 2, 3, and 4 exhibit significantly better melting behavior compared to sample E. The melt whey collected from samples 2, 3, and 4 was found to be a sugar solution containing very little protein. This indicates that the swollen protein particles are retained in the unmelted block and suggests that these particles are involved in the microstructure of the frozen confection. Petition 870250090421, dated 03 / 10 / 2025, pp. 73 / 81

Claims

1 / 3 Claims 1. PROCESS FOR PREPARING A PRE-MIX FOR FROZEN PLANTS based on plant-based ingredients including fat, sugars, stabilizer and vegetable protein, wherein the process is characterized by comprising the sequential steps of: (a) combining sugars, stabilizer and vegetable protein in water to prepare an aqueous dispersion, wherein the vegetable protein comprises pulse protein; (b) optionally adjusting the pH of the aqueous dispersion to ensure that the pH is in the range of 6.5 to 8.5; (c) combining the aqueous dispersion with a pH in the range of 6.5 to 8.5 with the fat to provide a pre-mix for frozen confectionery, wherein step (c) includes homogenization; (d) reducing the pH of the frozen confection pre-mix to a pH in the range of 3 to 6; and (e) optionally pasteurizing the frozen confection pre-mix from step (d).

2. PROCESS, according to claim 1, characterized in that the pH of the aqueous dispersion is adjusted to a pH in the range of 7 to 8 in step (b).

3. PROCESS, according to claim 1 or claim 2, characterized in that the pH is reduced to a pH in the range of 3.5 to 5.5 in step (d).

4. PROCESS, according to any one of claims 1 to 3, characterized in that the change in pH between that of the aqueous dispersion of step (b) and that of the premix for frozen confections of step (d) is expressed by the equation: ΔρH = pH of aqueous dispersion - pH of premix for frozen confections Petition 870250090421, dated 03 / 10 / 2025, page 74 / 81 2 / 3 and ΔρH is at least 2.

5. Plant-based frozen confectionery premix characterized by comprising: • fat in an amount of 0.1 to 3% by weight; • sugars in an amount of 15 to 45% by weight; • stabilizer in an amount of 0.01 to 1% by weight; and • vegetable protein in an amount of 1 to 12% by weight, wherein the vegetable protein comprises pulse protein; wherein the premix comprises vegetable protein particles with a particle size D[3,2] of 6 to 13 μm.

6. Plant-based frozen confectionery premix, according to claim 5, characterized in that the vegetable protein particles have a water retention capacity of 10 to 16 g of water per g of protein.

7. Plant-based frozen confectionery premix, according to claim 5 or claim 6, characterized by comprising vegetable protein in an amount of 1.5 to 8% by weight.

8. Plant-based frozen confectionery premix, according to any one of claims 5 to 7, characterized by comprising fat in an amount of 0.5 to 2.5% by weight.

9. Plant-based frozen confectionery premix, according to any one of claims 5 to 8, characterized by the plant-based frozen confectionery premix not including emulsifier.

10. Plant-based frozen confectionery premix, according to any one of claims 5 to 9, characterized in that it is obtained by the process as defined in any one of claims 1 to 4.

11. PROCESS FOR PREPARING A FROZEN PLANTS-BASED CONFECTIONER Petition 870250090421, dated 03 / 10 / 2025, page 75 / 81 3 / 3 characterized by the frozen plant-based confection premix prepared by the process as defined in any of claims 1 to 4 being frozen and, preferably, aerated to provide the frozen plant-based confectioner.

12. FROZEN PLANTS-BASED CONFECTIONERY characterized by comprising: • fat in an amount of 0.1 to 3% by weight; • sugars in an amount of 15 to 45% by weight; • stabilizer in an amount of 0.01 to 1% by weight; and • vegetable protein in an amount of 1 to 12% by weight, wherein the vegetable protein comprises pulse protein; wherein the frozen confectionery includes vegetable protein particles with a particle size D[3,2] of 6 to 13 μm.

13. Frozen plant-based confectionery according to claim 12, characterized in that the vegetable protein particles have a water-holding capacity of 10 to 16 g of water per g of protein.

14. Frozen plant-based confectionery, according to claim 12 or claim 13, characterized by having an excess of 30% to 110%.

15. Plant-based confectionery, according to any one of claims 12 to 14, characterized in that it is obtained by the process as defined in claim 11. Petition 870250090421, dated 03 / 10 / 2025, pp. 76 / 81

Images