Composite confectionery product

Abstract

The present invention relates to a composite confection product comprising a cone filled with an aerated frozen confection or a plurality of stacked confection layers wherein at least one layer is an aerated frozen confection wherein the aerated frozen confection has an expansion of greater than 100% and comprises: 1 to 8 wt% fat; 10 to 30 wt% of a sugar; 0.1 to 1 wt% of an emulsifier; and 0.4 to 4 wt% of a protein wherein 50 to 100 wt% of the protein is a vegetable protein and 0 to 50 wt% of the protein is a milk protein.

Description

Field of the Invention

[0001] The present invention relates to composite confectionery products comprising aerated frozen confectionery. In particular, the present invention relates to such composite confectionery products wherein some or all of the dairy-based ingredients in the aerated frozen confectionery have been replaced by plant-based ingredients. Background of the Invention

[0003] Plant-based foods are a growing consumer trend, driven by increasing consumer health and environmental awareness. As such, there is currently an increasing demand from consumers for frozen confectionery containing lower levels of dairy ingredients. Complete replacement of all dairy ingredients is necessary to provide frozen confectionery suitable for vegan consumers. However, partial replacement of dairy ingredients in frozen confectionery is also considered an area of interest for environmentally conscious consumers. Reducing the use of dairy-based ingredients can correspondingly reduce the environmental footprint of frozen confectionery, as dairy livestock farming tends to generate significant greenhouse gas emissions.

[0004] Composite confectionery products are very popular among consumers. Accordingly, there is interest in providing composite confectionery products with reduced or replaced dairy-based ingredients.

[0005] GB 2 108 363 A describes composite confectionery products comprising multiple superposed extruded thin layers of extrudable confectionery material, which thin layers may suitably be aerated frozen confectionery (such as ice cream). It is reported that formulation conditions and temperature etc. are not overly critical, and ice cream of a conventional formulation is described as being conveniently extrudable at -4°C to -5°C.

[0006] Providing low-dairy or dairy-free frozen confectionery formulations that can successfully form the typical structural features of composite products is challenging. Summary of the Invention

[0008] In a first aspect, the present invention relates to a composite confectionery product comprising:

[0009] · a cone filled with aerated frozen confectionery,

[0010] or

[0011] · multiple superposed confectionery layers, wherein at least one layer is aerated frozen confectionery,

[0012] wherein the aerated frozen confectionery has an overrun greater than 100% and comprises:

[0013] - 1 to 8 wt% fat;

[0014] - 10 to 30 wt% sugar;

[0015] - 0.1 to 1 wt% emulsifier; and

[0016] - 0.4 to 4 wt% of protein, wherein 50 to 100 wt% of said protein is vegetable protein and 0 to 50 wt% of said protein is milk protein.

[0017] In a second aspect, the present invention relates to a method for preparing a composite confectionery product according to the first aspect, comprising a plurality of stacked layers, wherein the method comprises extruding one or more confectionery materials onto a moving conveyor to form the composite confectionery product.

[0018] In another aspect, the present invention relates to the use of the aerated frozen confectionery according to the first aspect of the present invention for providing a layer or surface having a structure comprising ridges and troughs. DETAILED DESCRIPTION OF THE INVENTION

[0020] The present invention relates to a composite confectionery product. The composite confectionery product may comprise a cone filled with aerated frozen confectionery. Alternatively, the composite confectionery product comprises a plurality of stacked confectionery layers, wherein at least one layer is aerated frozen confectionery.

[0021] As used herein, the term "aerated frozen confectionery" refers to a frozen confectionery in which gas is intentionally incorporated into the product. The gas is preferably air, but any food-grade gas may also be used. The amount of gas incorporated into the product is typically described by the expansion rate (in units of "%"), which is defined by the following formula:

[0022]

[0023] The expansion rate is measured at ambient temperature (20 °C) and atmospheric pressure.

[0024] If the expansion rate is too low, the aerated frozen confectionery tends to be "soft" when extruded and cannot maintain its shape. Thus, the expansion rate of the aerated frozen confectionery is greater than 100%, for example at least 102%. Preferably, the expansion rate of the aerated frozen confectionery is at least 105%, at least 110%, or even at least 115%. Preferably, the expansion rate of the aerated frozen confectionery does not exceed 160%, does not exceed 155%, does not exceed 150%, or even does not exceed 145%.

[0025] Fat helps to stabilize the bubbles, contributes to a creamy texture, provides the desired melting properties (by slowing the rate at which melting occurs), and is a good carrier for certain flavor compounds. Reducing the fat content of frozen desserts is not an easy task. The aerated frozen dessert contains from 1 wt% to 8 wt% of fat, preferably from 3 wt% to 8 wt%, or even from 5 wt% to 8 wt% of fat. Particularly preferably, the aerated frozen dessert contains no more than 7.5 wt% of fat, such as from 5 wt% to 7.5 wt% of fat. The fat is preferably a vegetable fat (such as coconut oil, palm oil, palm kernel oil or a mixture thereof), and particularly preferably, the fat is coconut oil.

[0026] The aerated frozen dessert contains from 10 wt% to 30 wt% of sugar. As used herein, the term "sugar" includes monosaccharides, disaccharides and oligosaccharides (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 "sugar" does not include polysaccharides containing >10 monosaccharides. Some ingredients commonly included in frozen desserts may contribute to the sugar content. One example is corn syrup (sometimes called glucose syrup), which is a mixture of monosaccharides, disaccharides and oligosaccharides.

[0027] High concentrations of sugar may impart undesirable sweetness and / or calories to the frozen dessert. Accordingly, the aerated frozen dessert contains no more than 30 wt%, preferably no more than 28 wt%, no more than 25 wt% or no more than 22 wt% of sugar. Conversely, low concentrations of sugar tend to result in a frozen dessert having a high ice content, which may have a negative impact on consumer acceptance of the composite dessert product. Accordingly, the aerated frozen dessert contains at least 10 wt%, preferably at least 12 wt%, at least 15 wt% or at least 20 wt% of sugar.

[0028] The aerated frozen dessert contains from 0.1 wt% to 1 wt% of an emulsifier. The emulsifier can be a single emulsifier or a mixture of emulsifiers. The aerated frozen dessert preferably contains at least 0.12 wt%, or even at least 0.15 wt% of an emulsifier. The aerated frozen dessert preferably contains no more than 0.8 wt%, no more than 0.5 wt%, or even no more than 0.4 wt% of an emulsifier. Preferably, the emulsifier is selected from saturated fatty acids of monoglycerides and diglycerides, unsaturated fatty acids of monoglycerides and diglycerides, and mixtures thereof.

[0029] The aerated frozen dessert contains from 0.4 wt% to 4 wt% of protein. Wherein 50 to 100 wt% of the protein is plant protein, and 0 to 50 wt% of the protein is milk protein.

[0030] Plant-based foods are a growing consumer trend, and currently, consumer demand for such products is increasing. In one embodiment, 100 wt% of the protein is plant protein.

[0031] Due to the fact that high levels of plant protein are associated with undesirable mouthfeel characteristics (such as gritty texture) and / or off-flavors, the aerated frozen confection contains 4 wt% or less of plant protein. The aerated frozen confection contains at least 0.45 wt%, preferably at least 0.5 wt%, at least 0.55 wt%, or even at least 0.6 wt% of plant protein. Most preferably, the frozen confection contains 0.6 wt% to 2.5 wt%, or even 0.6 wt% to 2 wt% of plant protein.

[0032] Preferably, the plant protein is a pulse protein, a cereal protein, or a mixture thereof. The plant protein is preferably selected from: bean protein, lentil protein, lupin protein, pea protein, soy protein, oat protein, wheat protein, rye protein, barley protein, rice protein, buckwheat protein, millet protein, and mixtures thereof. Particularly preferably, the plant protein includes pulse protein. The plant protein may additionally include cereal protein as well as pulse protein.

[0033] When the plant protein is a pulse protein, it is preferably selected from: bean protein, lentil protein, lupin protein, pea protein, soy protein, and mixtures thereof. For example, the pulse protein may include pea protein, soy protein, or a mixture thereof. Particularly preferably, the pulse protein is pea protein. When the plant protein is a cereal protein, it is preferably selected from oat protein, wheat protein, rye protein, barley protein, rice protein, buckwheat protein, millet protein, and mixtures thereof.

[0034] Reducing the use of dairy-based ingredients can correspondingly reduce the environmental footprint of frozen confections, as dairy farming tends to produce significant greenhouse gas emissions. Therefore, partially replacing dairy ingredients is considered an area of interest for environmentally conscious consumers. Thus, in one embodiment, 50 to 90 wt% of the protein is plant protein, and 10 to 50 wt% of the protein is dairy protein. Preferably, at least 10 wt% of the protein is dairy protein, at least 20 wt% of the protein is dairy protein, at least 30 wt% of the protein is dairy protein, or even at least 40 wt% of the protein is dairy protein. At least 50 wt% of the protein is plant protein. Preferably, at least 60 wt% of the protein is plant protein, at least 70 wt% of the protein is plant protein, at least 80 wt% of the protein is plant protein, at least 90 wt% of the protein is plant protein. Particularly preferably, 50 to 60 wt% of the protein is plant protein, and 40 to 50 wt% of the protein is dairy protein.

[0035] Preferably, the milk protein is casein, whey protein or a mixture thereof. Any milk protein source can be used. Suitable milk protein sources include, for example, condensed milk, skim milk, whole milk, skim milk powder, whole milk powder, whey protein (including whey protein concentrate), acid milk powder, processed soluble caseinate (such as sodium caseinate), buttermilk, buttermilk powder or a mixture of two or more thereof. The most preferred milk protein sources are skim milk powder and / or whey protein concentrate. The milk protein source may contain associated sugars. For example, skim milk powder typically contains 35 wt% milk protein and 52 wt% lactose, and whey protein concentrate also contains lactose as well as milk protein.

[0036] Particularly preferably, the aerated frozen confectionery comprises:

[0037] 5 to 8 wt% of fat;

[0038] 15 to 25 wt% of sugar;

[0039] 0.1 to 0.6 wt% of an emulsifier; and

[0040] 0.5 to 3.5 wt%, preferably 0.6 to 2 wt% of protein.

[0041] The aerated frozen confectionery preferably comprises 35 to 45 wt%, more preferably 36 wt% to 44 wt%, or even 37 wt% to 43 wt% of total solids. Total solids are the sum of all components other than water. The method for measuring total solids is described on page 406 of "Ice Cream" (7th Edition, 2013, ISBN 978-1-4614-6095-4) by Goff & Hartel.

[0042] The aerated frozen confectionery usually contains at least one stabilizer, which is preferably selected from 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 aerated frozen confectionery is preferably 0.05 wt% to 1 wt%, 0.1 wt% to 0.8 wt% or 0.15 wt% to 0.5 wt%.

[0043] The aerated frozen confectionery may optionally contain a coloring and / or a flavoring. For example, the aerated frozen confectionery may contain cocoa solids.

[0044] The aerated frozen confection of the present invention can be prepared by any suitable method. The aerated frozen confection is generally prepared by freezing a composition premix (preferably a pasteurized premix), the composition such as water, fat, sugar, emulsifier, protein (including vegetable protein and optionally present milk protein) and optionally other ingredients such as stabilizers, colorants and flavorings. During freezing, air is introduced into the premix to achieve a suitable expansion ratio.

[0045] Preferably, the layer or surface of the composite product is provided by an aerated frozen confection, and the layer or surface has a structure comprising ridges and grooves.

[0046] As described above, the composite confection product may comprise a cone (such as a wafer cone) filled with an aerated frozen confection. Such a product is generally prepared by extruding the aerated frozen confection into the cone such that the aerated frozen confection fills the cone from the bottom (or tip) to the top. Thus, the composite confection product has a top surface provided by the aerated frozen confection. This surface preferably has a structure comprising ridges and grooves. For example, the composite confection product may have a fluted top, wherein the top surface has radial segments defined by ridges radiating from the center to the edge. These ridges are separated from each other by grooves. Other attractive decorations can be created on the top surface provided by the frozen aerated confection. For example, the product may comprise a surface structure formed by thin walls (ridges) of the aerated frozen confection, these thin walls being separated from each other by grooves, and the structure presenting the appearance of a spiral, rose or tulip (as shown in Figures 3 and 4 of WO 2013 / 149899A1).

[0047] The composite confection product may comprise a plurality of stacked confection layers, wherein at least one layer of the composite confection product is provided by an aerated frozen confection. Such a product is generally prepared by extruding the aerated frozen confection onto a moving conveyor belt. Preferably, this layer has a structure comprising ridges and grooves. This can be achieved by extruding the aerated frozen confection at a rate faster than the rate of movement of the conveyor belt, so that the frozen confection folds itself to form a wavy layer having a structure comprising ridges and grooves.

[0048] The composite confection product comprises a plurality of stacked confection layers. However, these layers need not be the same, and different layers can use any number of different color or flavor varieties. For example, some layers can be vanilla flavored while other layers can be chocolate flavored.

[0049] Preferably, the composite confectionery product comprises at least 2 layers, more preferably at least 3 layers, at least 4 layers, at least 5 layers, or even at least 6 layers of aerated frozen confectionery. However, too many layers are not desirable as this increases the complexity of the preparation process (since each layer typically requires an additional dispensing nozzle). Thus, the composite confectionery product preferably comprises no more than 20 layers, more preferably no more than 18 layers, no more than 16 layers, no more than 14 layers, or even no more than 12 layers of aerated frozen confectionery.

[0050] It should be noted that not all of the layers of the composite confectionery product need to have the above-described wavy structure. In fact, preferably 1 to 8, 2 to 7, or even 3 to 6 layers of aerated frozen confectionery have a structure comprising ridges and grooves, while the other frozen confectionery layers are substantially planar. For example, the composite confectionery product may comprise an equal number of sinusoidal layers and substantially planar layers, or may even comprise fewer sinusoidal layers than substantially planar layers.

[0051] The thickness of the aerated frozen confectionery layer is preferably 1 mm to 12 mm, 1.5 mm to 10 mm, 2 mm to 8 mm, or even 2.5 mm to 6 mm.

[0052] The composite confectionery product may preferably comprise at least one additional confectionery material selected from the group consisting of: a fat-based coating, a water-based coating, and / or a sauce. The additional confectionery material preferably provides one or more layers having a thickness of less than 2 mm, or even less than 1 mm.

[0053] When the composite confectionery product comprises a plurality of stacked confectionery layers, the additional confectionery material is preferably interposed between the frozen aerated confectionery layers. Such a composite confectionery product may comprise a first additional confectionery material (such as a fat-based or water-based coating, which is interposed between the frozen aerated confectionery layers) and a second additional confectionery material (such as a sauce applied on top of the uppermost layer of the aerated frozen confectionery).

[0054] When the composite confectionery product comprises a cone filled with aerated frozen confectionery, the inner surface of the cone is preferably coated with an additional confectionery material. In this embodiment, the additional confectionery material is typically a fat-based coating. Suitable fat-based coatings include chocolate, chocolate analogues, and couverture.

[0055] A composite confectionery product comprising a cone filled with aerated frozen confectionery may also comprise a sauce. For example, such a product may comprise a first additional confectionery material (i.e., a fat-based coating applied on the inner surface of the cone) and a second additional confectionery material (i.e., a sauce applied on the top surface). When the composite confectionery product has a frilly top, the sauce flows into the grooves between the ridges, giving the product an attractive appearance.

[0056] In a second aspect, the present invention relates to a method for preparing a composite confectionery product comprising a plurality of stacked layers. The method comprises extruding one or more confectionery materials onto a moving conveyor belt to form the composite confectionery product. The extrusion temperature is preferably from -4°C to -10°C, more preferably from -5°C to -8°C.

[0057] When the extrusion rate of the aerated frozen confectionery is faster than the moving rate of the conveyor belt, it folds itself, thus forming a wavy layer having a structure comprising ridges and grooves. When the extrusion speed of the aerated frozen confectionery matches the speed of the conveyor belt, a substantially planar layer is formed. The composite confectionery product preferably comprises a combination of planar layers and wavy layers of aerated frozen confectionery.

[0058] As described above, the additional confectionery materials are preferably staggered between the layers of frozen aerated confectionery. This can be achieved by spraying the additional confectionery materials onto the layers of aerated frozen confectionery and then extruding another layer of aerated frozen confectionery onto the layer of the additional confectionery materials.

[0059] Finally, the present invention relates to the use of the aerated frozen confectionery for providing a layer or surface having a structure comprising ridges and grooves, wherein the expansion ratio of the aerated frozen confectionery is greater than 100%, and it comprises:

[0060] 1 to 8 wt% of fat;

[0061] 10 to 30 wt% of sugar;

[0062] 0.1 to 1 wt% of an emulsifier; and

[0063] 0.4 to 4 wt% of protein, wherein 50 to 100 wt% of the protein is plant protein and 0 to 50 wt% of the protein is milk protein.

[0064] Unless otherwise specified, a numerical range expressed in the format "from x to y" should be understood to include x and y, and when specifying any range of numerical values or amounts, any particular upper value or amount may be associated with any particular lower value or amount.

[0065] Except in the examples and comparative experiments, or unless otherwise expressly stated, all numbers should be understood to be modified by the term "about". As used herein, unless otherwise specified, the indefinite articles "a" or "an" and their corresponding definite article "the" mean at least one or one or more.

[0066] Drawings

[0067] By way of example, the present invention is illustrated with reference to the following drawings, in which:

[0068] Figures 1a to 1c is a schematic view of the preparation of an ice cream cone filled with aerated frozen confectionery;

[0069] Figure 2 is a schematic illustration of the preparation of a composite product comprising a plurality of stacked layers;

[0070] Figures 3a to 3d is a photograph showing the structure of exemplary samples 1 to 4 (from Example 1);

[0071] Figure 4a and 4b is a photograph showing the structure of exemplary samples 5 and 6 (from Example 2).

[0072] As described above, the composite confectionery product may comprise a cone (e.g., a wafer cone) filled with aerated frozen confectionery. Figure 1 shows a schematic illustration of the preparation of such a composite product. First, as Figure 1a shown, a fatty-based coating (I) is sprayed onto the inner surface (2) of the cone to provide a coated cone (3). For example, by spraying the fatty-based coating (I) from a spray nozzle (4) under pressure. Subsequently, as Figure 1b shown, the coated cone (3) is filled with aerated frozen confectionery (5) through a dispensing nozzle (6). The aerated frozen confectionery is filled from the bottom (or tip) of the cone to its top. Figure 1c shows the composite product (7) produced in this way. The product (7) comprises a coated cone (3) filled with frozen aerated confectionery (5) and has a wrinkled top consisting of ridges (8) and grooves (9). The wrinkled structure can be achieved by extruding the frozen confectionery through a dispensing nozzle (5) having a star-shaped opening or an opening with intersecting slits radiating from its center. Such holes extrude the frozen confectionery in a stream having a substantially star-shaped cross-section, thereby creating the wrinkled shape of the extruded frozen confectionery. It should be understood that other nozzle shapes can be used to produce different structures. For example, if the dispensing nozzle comprises an extrusion plate as described in WO 2013 / 149899A1, the product may comprise a surface structure consisting of thin walls (ridges) of aerated frozen confectionery, which are separated from each other by grooves, and the structure presents the appearance of a helix, a rose or a tulip.

[0073] As described above, the composite confectionery product may comprise a plurality of stacked confectionery layers, at least one of which is aerated frozen confectionery. Figure 2 shows a schematic illustration of the preparation of such a composite product - in which the composite confectionery product comprises five layers of aerated frozen confectionery (two of which are wavy layers and three are substantially planar layers) and one layer of additional confectionery material (such as a fatty-based coating or couverture chocolate).

[0074] The first aerated frozen confection (20) is extruded from the first slit extrusion outlet (21) onto a moving conveyor belt (22). Arrow A indicates the direction of movement of the conveyor belt. The second aerated frozen confection (23) is extruded from the second slit extrusion outlet (24). The extrusion rate of the second aerated frozen confection (23) is faster than the speed of the conveyor belt (22), causing it to fold on itself, thereby forming a wavy layer, i.e., a layer having a structure comprising ridges and grooves. The third aerated frozen confection (25) is extruded from the third slit extrusion outlet (26). The extrusion rate of the third aerated frozen confection (25) matches the speed of the conveyor belt (22). Accordingly, the third aerated frozen confection (25) is extruded as a substantially planar layer. A spraying device (27) causes a thin layer of additional confectionery material (28) to partially cover the newly laid layer of the third aerated frozen confection (25). The fourth aerated frozen confection (29) is extruded from the fourth slit extrusion outlet (30). The extrusion rate of the fourth aerated frozen confection (29) matches the speed of the conveyor belt (22). Accordingly, the fourth aerated frozen confection (29) is extruded as a substantially planar layer. Finally, the fifth aerated frozen confection (31) is extruded from the fifth slit extrusion outlet (32). The extrusion rate of the fifth aerated frozen confection (31) is faster than the speed of the conveyor belt (22), causing it to fold on itself, thereby forming a wavy layer, i.e., a layer having a structure comprising ridges and grooves. Thus, this layer means that the upper surface of the composite confectionery product has a structure comprising ridges (33) and grooves (34). Example

[0075] These examples are intended to illustrate the invention and are not intended to limit the invention to these examples themselves.

[0076] Example 1

[0077] An aerated frozen confection was prepared in which all milk proteins were replaced by plant-based proteins. The formulations and properties of these frozen confections are summarized in Table 1.

[0078] Briefly, the ingredients (excluding oil) were combined and heated (60 °C to 75 °C) and mixed, then the oil was added and further mixed. The mixture was homogenized and pasteurized, then aged at 4 °C for 24 hours, after which it was frozen and aerated in a scraped surface heat exchanger.

[0079] Table 1: Formulations of plant-based aerated frozen confections

[0080]

[0081]

[0082] To determine whether the aerated frozen confectionery can maintain a structured texture, the aerated frozen confectionery was extruded from a slit die onto a moving conveyor belt to produce a wavy layer. The extrusion temperature was from -6°C to -7°C, the extrusion rate was 70 liters per hour, and the conveyor belt speed was 2 meters per minute. As Figure 3a shown, Sample 1 (expansion ratio = 100%) had a poor texture, with the wavy pattern produced by the aerated frozen confectionery being uneven and ill-defined. In contrast, Sample 2 (expansion ratio = 102%), Sample 3 (expansion ratio = 110%) and Sample 4 (expansion ratio = 118%) all had good textures, consisting of regular and well-defined waves (see Figure 3b , 3c and 3d).

[0083] Example 2

[0084] Aerated frozen confectioneries were prepared in which some of the milk proteins were replaced by plant-based proteins. The formulations and properties of these frozen confectioneries are summarized in Table 2.

[0085] Briefly, the ingredients (excluding oil) were combined and heated (60°C to 75°C) with mixing, then the oil was added and further mixed. The mixture was homogenized and pasteurized, then aged at 4°C for 24 hours, after which it was frozen and aerated in a scraped surface heat exchanger.

[0086] Table 2: Formulations of aerated frozen confectioneries

[0087]

[0088]

[0089] To determine whether the aerated frozen confectionery can maintain a structured texture, the aerated frozen confectionery was extruded from a slit die onto a moving conveyor belt to produce a wavy layer. The extrusion temperature was from -6°C to -7°C, the extrusion rate was 70 liters per hour, and the conveyor belt speed was 2 meters per minute. Samples 5 and 6 both had good textures, consisting of regular and well-defined waves (see Figure 4a and 4b ).

[0090] Samples 7 and 8 were extruded through a pipe and collected in a container. The extrusion temperature was -6°C and the extrusion rate was 60 liters per hour. These samples were evaluated to determine whether the gas phase was stable (i.e., the bubbles did not burst or collapse). The results determined that both samples had excellent processability and in each case the gas phase exhibited good stability.

Claims

1. A composite confectionery product, comprising: · a cone filled with aerated frozen confectionery, or · a plurality of stacked confectionery layers, at least one of which is aerated frozen confectionery, wherein the expansion ratio of the aerated frozen confectionery is greater than 100%, and comprises: - 1 to 8 wt% of fat; - 10 to 30 wt% of sugar; - 0.1 to 1 wt% of an emulsifier; and - 0.4 to 4 wt% of protein, wherein 50 to 100 wt% of the protein is vegetable protein, and 0 to 50 wt% of the protein is milk protein.

2. The composite confectionery product according to claim 1, wherein the layer or surface of the composite product is provided by the aerated frozen confectionery, and the layer or surface has a structure comprising ridges and grooves.

3. The composite confectionery product according to claim 1 or 2, wherein the expansion ratio of the aerated frozen confectionery does not exceed 160%.

4. The composite confectionery product according to any one of claims 1 to 3, wherein 100 wt% of the protein is vegetable protein.

5. The composite confectionery product according to any one of claims 1 to 3, wherein 50 to 60 wt% of the protein is vegetable protein, and 40 to 50 wt% of the protein is milk protein.

6. The composite confectionery product according to any one of claims 1 to 5, wherein the aerated frozen confectionery comprises 35 to 45 wt% of total solids.

7. The composite confectionery product according to any one of claims 1 to 6, wherein the aerated frozen confectionery comprises: 5 to 8 wt% of fat; 15 to 25 wt% of sugar; 0.1 to 0.6 wt% of an emulsifier; and 0.5 to 3.5 wt% of protein.

8. The composite confectionery product according to any one of claims 1 to 7, which comprises 2 to 20 layers of the aerated frozen confectionery.

9. The composite confectionery product according to claim 8, wherein 1 to 8 of the aerated frozen confectionery layers have a structure comprising ridges and grooves, and the other aerated frozen confectionery layers are substantially planar.

10. The composite confectionery product according to any one of claims 1 to 9, wherein the thickness of one or more of the aerated frozen confectionery layers is 1 mm to 10 mm.

11. The composite confectionery product according to any one of claims 1 to 10, which comprises additional confectionery materials selected from: a fat-based coating, a water-based coating, and / or a sauce.

12. The composite confectionery product according to claim 11, wherein the additional confectionery materials provide one or more layers having a thickness of less than 2 mm.

13. A method for producing a composite confectionery product according to any one of claims 1 to 12, wherein the composite confectionery product comprises a plurality of stacked layers, and the method comprises extruding one or more confectionery materials onto a moving conveyor belt to form the composite confectionery product.

14. The method according to claim 13, wherein the extrusion rate of the aerated frozen confectionery is faster than the moving rate of the conveyor belt, so that the extruded aerated frozen confectionery folds itself, thereby forming a layer having a structure comprising ridges and grooves. Use of an aerated frozen confection for providing a layer or surface having a structure comprising ridges and grooves, wherein the overrun of the aerated frozen confection is greater than 100% and which comprises: from 1 to 8 wt% of fat; from 10 to 30 wt% of sugar; from 0.1 to 1 wt% of an emulsifier; and from 0.4 to 4 wt% of protein, wherein 50 to 100 wt% of the protein is vegetable protein and 0 to 50 wt% of the protein is milk protein.

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