Pure vegetarian ice cream formulation

Abstract

The invention relates to a pure vegetarian ice cream composition. The pure vegetarian ice cream composition comprises a fat composition, plant-based protein, a sweetening agent and water, wherein the fat composition comprises from 18.0% to 45.0% by weight of lauric acid (C12: 0); 5.0% to 20.0% by weight of palmitic acid (C16: 0); 4.0% to 18.0% by weight of stearic acid (C18: 0); a weight ratio of lauric acid (C12: 0) to stearic acid (C18: 0) from 2.0 to 4.5; and a weight ratio of lauric acid (C12: 0) to palmitic acid (C16: 0) of from 1.5 to 5.0; the percentage of acids refers to acids bound as acyl groups in glycerides in the fat composition and is based on the total weight of C8 to C24 fatty acids.

Description

[0001] The present invention relates to a vegan ice cream formulation and a method of making the vegan ice cream formulation. Background Art

[0002] The listing or discussion of an apparently prior-published document in this specification is not necessarily to be considered as an admission that the document is prior art or part of the common general knowledge.

[0003] Although many consumers enjoy frozen desserts such as ice cream, some wish to choose frozen desserts with slightly different ingredients. In particular, some consumers wish to choose frozen desserts that contain less or no dairy-based ingredients, such as milk fat, milk protein, and lactose.

[0004] Some consumers prefer to avoid dairy-based ingredients due to allergies or intolerances. Others prefer to avoid animal-based products for ethical or environmental reasons. Still others are concerned about the cholesterol and saturated fat content in cow's milk and cream. Finally, some consumers prefer products made with less expensive ingredients.

[0005] Frozen desserts or other food products in which some or all of the dairy ingredients have been replaced with plant ingredients have been described in the patent literature.

[0006] WO 2017 / 001266 relates to a frozen dessert that contains low levels of protein and is designed to minimize animal-derived ingredients, such as dairy-based ingredients. The frozen dessert comprises 2-8% by weight or 0-1% triglyceride oil, 1.5% by weight or less protein, wherein the total protein comprises between 25% and 100% vegetable-derived protein, 10-40% by weight sugar solids, 0-1% by weight emulsifier, and 0-1% by weight stabilizer.

[0007] WO 2017 / 001267 relates to a frozen dessert substantially free of animal-derived ingredients (such as cow's milk ingredients), but containing protein. The frozen dessert comprises 1-20% by weight of triglyceride oil, 0.5-15% by weight of total protein, 10-40% by weight of sugar solids, 0-1% by weight of an emulsifier, and 0-1% by weight of a stabilizer, wherein the protein comprises at least one cereal protein (such as oat protein) and at least one legume protein (such as pea protein).

[0008] WO 2017 / 001265 relates to a frozen dessert that does not require any animal-derived ingredients, such as cow's milk. The frozen dessert includes a saturated oil (e.g., coconut oil), a vegetable protein (e.g., pea protein or lentil protein), nut solids (e.g., almond solids or coconut), sugar solids, an emulsifier, and a stabilizer. The frozen dessert contains 6-10% by weight of saturated oil, 0.5-4% by weight of vegetable protein, 1-8% by weight of nut solids, 10-25% by weight of sugar solids, 0-1% by weight of emulsifier, and 0-1% by weight of stabilizer.

[0009] KR 10-2016-0057691 relates to a plant-based ice cream in which milk fat is replaced by cocoa butter and coconut oil, and milk powder is replaced by pea protein.

[0010] Existing vegan frozen desserts do not share the same properties as conventional dairy-based frozen desserts due to the substitution of plant-based ingredients for dairy-based ingredients. Specifically, compared to dairy-based frozen desserts, existing vegan frozen desserts have different macroscopic melting behaviors and sensory properties, such as in-mouth melting behavior, firmness, flavor intensity, flavor release, and sweetness. This is undesirable for many consumers, who expect vegan frozen desserts to be highly similar or indistinguishable from their dairy-based counterparts.

[0011] Therefore, there is still a need for a vegan frozen dessert, in particular a vegan ice cream, which is a suitable alternative to dairy-based frozen desserts and closely resembles dairy-based ice cream in appearance, texture and taste, and has improved macroscopic melting behavior and superior organoleptic properties compared to existing vegan frozen desserts. Summary of the Invention

[0012] According to the present invention, a vegan ice cream formulation is provided, comprising a fat composition, a plant-based protein, a sweetener and water; wherein the fat composition comprises 18.0 to 45.0 wt% lauric acid (C12:0); 5.0 to 20.0 wt% palmitic acid (C16:0); 4.0 to 18.0 wt% stearic acid (C18:0); a weight ratio of lauric acid (C12:0) to stearic acid (C18:0) of 2.0 to 4.5; and a weight ratio of lauric acid (C12:0) to palmitic acid (C16:0) of 1.5 to 5.0; the percentages of the acids refer to the acids bound as acyl groups in the glycerides in the fat composition and are based on the total weight of C8 to C24 fatty acids.

[0013] Fat composition of the vegan ice cream formulation according to the invention

[0014] According to the present invention, there is provided a fat composition of a vegan ice cream formulation according to the present invention, comprising: 18.0 to 45.0 wt. % lauric acid (C12:0); 5.0 to 20.0 wt. % palmitic acid (C16:0); 4.0 to 18.0 wt. % stearic acid (C18:0); a weight ratio of lauric acid (C12:0) to stearic acid (C18:0) of 2.0 to 4.5; and a weight ratio of lauric acid (C12:0) to palmitic acid (C16:0) of 1.5 to 5.0; the percentages of the acids refer to the acids bound as acyl groups in the glycerides in the fat composition and are based on the total weight of the C8 to C24 fatty acids.

[0015] The fat composition of the vegan ice cream according to the present invention has been found to be particularly useful in vegan ice cream formulations, together with other ingredients (such as plant-based proteins and sweeteners), with improved macroscopic melting behavior and organoleptic properties, particularly firmness, smoothness, sweetness, and creaminess, compared to other vegan ice cream formulations. Specifically, it is believed that due to the fatty acid composition (such as lauric acid, palmitic acid, and stearic acid content) and triglyceride composition defined in the fat composition of the vegan ice cream according to the present invention, vegan ice cream formulations according to the present invention typically have properties comparable to conventional dairy-based ice cream formulations. Thus, compared to existing vegan ice cream formulations, vegan ice cream formulations using the fat composition according to the present invention present an improved alternative to conventional dairy-based ice cream formulations.

[0016] The term "fat" refers to glyceride fats and oils containing fatty acid acyl groups and does not connote any particular melting point. The term "oil" is used synonymously with "fat."

[0017] The term "fatty acid" refers to a straight-chain saturated or unsaturated (including monounsaturated and polyunsaturated) carboxylic acid with 8 to 24 carbon atoms. A fatty acid with x carbon atoms and y double bonds can be expressed as Cx:y. For example, palmitic acid can be expressed as C16:0 and oleic acid can be expressed as C18:1. Fatty acid profiles can be measured by fatty acid methyl ester analysis (FAME) using gas chromatography according to ISO 12966-2 and ISO 12966-4. Therefore, unless otherwise stated, the percentage of fatty acids in the compositions mentioned herein (e.g., palmitic acid (C16:0), stearic acid (C18:0), oleic acid (C18:1), etc.) includes acyl groups (such as triglycerides, diglycerides, and monoglycerides) and is by the total weight of C8 to C24 fatty acid residues.

[0018] Triglyceride composition can be determined, for example, by GC (AOCS Ce 5-86) based on molecular weight differences (carbon number (CN)). The notation triglyceride CNxx indicates a triglyceride with xx carbon atoms in the fatty acyl group (thus excluding carbon atoms in glycerol, as is standard practice); for example, CN54 includes tristearin. As is conventional in the art, the amount of triglyceride specified by each carbon number (CN) is the weight percentage of the total triglycerides CN26 to CN62 present in the fat composition.

[0019] The fat composition of the vegan ice cream formulation according to the present invention is not one or more animal fats, nor is it derived from one or more animal fats. The fat composition of the vegan ice cream according to the present invention can be made from naturally occurring (i.e., from plant or other non-animal sources) or synthetic fats, fractions of naturally occurring or synthetic fats, or mixtures thereof, that meet the requirements defined herein. Preferably, the fat composition is one or more plant fats, or is derived from one or more plant fats.

[0020] It is also preferred that the fat composition of the vegan ice cream according to the invention is a non-hydrogenated fat, or is derived from a non-hydrogenated fat. The term "non-hydrogenated" means that the fat composition is not prepared from fats that have been subjected to hydrogenation to convert unsaturated fatty acyl groups into saturated fatty acyl groups.

[0021] The fat composition of the vegan ice cream according to the invention preferably comprises 3.5 to 11.0 wt.-%, more preferably 4.0 to 10.0 wt.-%, still more preferably 4.5 to 9.5 wt.-%, even more preferably 5.0 to 9.0 wt.-%, yet even more preferably 5.5 to 8.5 wt.-%, and most preferably 6.0 to 8.0 wt.-% of total caprylic acid (C8:0) and capric acid (C10:0).

[0022] The fat composition of the vegan ice cream according to the invention comprises 18.0 to 45.0 wt.-%, preferably 18.5 to 40.0 wt.-%, more preferably 19.5 to 38.0 wt.-%, still more preferably 20.0 to 36.5 wt.-%, even more preferably 20.5 to 35.0 wt.-%, yet even more preferably 25.0 to 33.5 wt.-%, and most preferably 27.5 to 32.5 wt.-% lauric acid (C12:0).

[0023] The fat composition of the vegan ice cream according to the invention comprises 5.0 to 20.0 wt.-%, preferably 6.0 to 18.0 wt.-%, more preferably 7.0 to 17.0 wt.-%, still more preferably 8.0 to 16.0 wt.-%, even more preferably 9.0 to 15.0 wt.-%, yet even more preferably 9.5 to 14.0 wt.-%, and most preferably 10.0 to 12.5 wt.-% palmitic acid (C16:0).

[0024] The fat composition of the vegan ice cream according to the present invention comprises 4.0 to 18.0 wt.-%, preferably 4.5 to 16.0 wt.-%, more preferably 5.0 to 15.0 wt.-%, still more preferably 5.5 to 14.0 wt.-%, even more preferably 5.7 to 13.0 wt.-%, yet even more preferably 6.0 to 11.0 wt.-%, and most preferably 6.3 to 9.0 wt.-% stearic acid (C18:0).

[0025] The fat composition of the vegan ice cream of the present invention preferably comprises 9.0 to 37.0 wt.-%, more preferably 10.0 to 36.0 wt.-%, still more preferably 11.0 to 35.0 wt.-%, even more preferably 12.0 to 34.0 wt.-%, yet even more preferably 16.0 to 30.0 wt.-%, and most preferably 20.0 to 26.0 wt.-% of oleic acid (C18:1).

[0026] The fat composition of the vegan ice cream of the present invention preferably comprises 1.0 to 30.0 wt.-%, more preferably 2.0 to 28.0 wt.-%, still more preferably 3.0 to 27.0 wt.-%, even more preferably 4.0 to 26.0 wt.-%, yet even more preferably 4.5 to 20.0 wt.-%, and most preferably 5.0 to 15.0 wt.-% linoleic acid (C18:2).

[0027] The fat composition of the vegan ice cream of the present invention preferably comprises at most 6.0 wt.-%, more preferably at most 5.0 wt.-%, still more preferably from 0.0 wt.-% to 4.5 wt.-%, even more preferably from 0.1 wt.-% to 4.0 wt.-%, yet even more preferably from 0.2 wt.-% to 3.0 wt.-%, and most preferably from 0.5 wt.-% to 2.5 wt.-% of linolenic acid (C18:3).

[0028] The fat composition of the vegan ice cream of the present invention preferably comprises 35.0 to 90.0 wt.-%, more preferably 40.0 to 88.0 wt.-%, still more preferably 45.0 to 87.0 wt.-%, even more preferably 50.0 to 86.0 wt.-%, yet even more preferably 55.0 to 80.0 wt.-%, and most preferably 60.0 to 70.0 wt.-% saturated fatty acids (SAFA).

[0029] The fat composition of the vegan ice cream of the present invention preferably has a trans fatty acid residue content of less than 2.0 wt.%, more preferably less than 1.5 wt.%, still more preferably less than 1.0 wt.%, even more preferably less than 0.5 wt.%, yet even more preferably less than 0.4 wt.%, and most preferably less than 0.3 wt.%.

[0030] The fat composition of the vegan ice cream according to the present invention preferably has an iodine value of 20 to 90, more preferably 24 to 85, even more preferably 26 to 80, even more preferably 28 to 75, even more preferably 30 to 70, and most preferably 32 to 60. The term "iodine value" refers to the number of grams of iodine that can be added to 100 g of oil. The iodine value can be calculated according to AOCS Cd 1c-85, based on the total acid bound as acyl groups in the glycerides in the fat composition, based on the total weight of C8 to C24 fatty acids. Alternatively, the iodine value can be measured by AOCS method Cd 1-25.

[0031] In a preferred embodiment, the fat composition of the vegan ice cream according to the present invention comprises 3.5 to 11.0 wt% of total caprylic acid (C8:0) and capric acid (C10:0); 18.5 to 40.0 wt% of lauric acid (C12:0); 6.0 to 18.0 wt% of palmitic acid (C16:0); 4.5 to 16.0 wt% of stearic acid (C18:0); 9.0 to 37.0 wt% of oleic acid (C18:1); and 35.0 to 90.0 wt% of saturated fatty acids (SAFA).

[0032] In a more preferred embodiment, the fat composition of the vegan ice cream according to the present invention comprises 4.0 to 10.0 wt% of total caprylic acid (C8:0) and capric acid (C10:0); 19.5 to 38.0 wt% of lauric acid (C12:0); 7.0 to 17.0 wt% of palmitic acid (C16:0); 5.0 to 15.0 wt% of stearic acid (C18:0); 10.0 to 36.0 wt% of oleic acid (C18:1); and 40.0 to 88.0 wt% of saturated fatty acids (SAFA).

[0033] In a still more preferred embodiment, the fat composition of the vegan ice cream according to the present invention comprises 4.5 to 9.5 wt% of total caprylic acid (C8:0) and capric acid (C10:0); 20.0 to 36.5 wt% of lauric acid (C12:0); 8.0 to 16.0 wt% of palmitic acid (C16:0); 5.5 to 14.0 wt% of stearic acid (C18:0); 11.0 to 35.0 wt% of oleic acid (C18:1); and 45.0 to 87.0 wt% of saturated fatty acids (SAFA).

[0034] In an even more preferred embodiment, the fat composition of the vegan ice cream according to the present invention comprises 5.0 to 9.0 wt% total caprylic acid (C8:0) and capric acid (C10:0); 20.5 to 35.0 wt% lauric acid (C12:0); 9.0 to 15.0 wt% palmitic acid (C16:0); 5.7 to 13.0 wt% stearic acid (C18:0); 12.0 to 34.0 wt% oleic acid (C18:1); and 50.0 to 86.0 wt% saturated fatty acids (SAFA).

[0035] In a still even more preferred embodiment, the fat composition of the vegan ice cream according to the invention comprises 5.5 to 8.5 wt% total caprylic acid (C8:0) and capric acid (C10:0); 25.0 to 33.5 wt% lauric acid (C12:0); 9.5 to 14.0 wt% palmitic acid (C16:0); 6.0 to 11.0 wt% stearic acid (C18:0); 16.0 to 30.0 wt% oleic acid (C18:1); and 55.0 to 80.0 wt% saturated fatty acids (SAFA).

[0036] In a most preferred embodiment, the fat composition of the vegan ice cream according to the present invention comprises 6.0 to 8.0 wt% of total caprylic acid (C8:0) and capric acid (C10:0); 27.5 to 32.5 wt% of lauric acid (C12:0); 10.0 to 12.5 wt% of palmitic acid (C16:0); 6.3 to 9.0 wt% of stearic acid (C18:0); 20.0 to 26.0 wt% of oleic acid (C18:1); and 60.0 to 70.0 wt% of saturated fatty acids (SAFA).

[0037] The fat composition of the vegan ice cream according to the invention comprises a weight ratio of lauric acid (C12:0) to stearic acid (C18:0) of 2.3 to 4.8, preferably 2.5 to 4.6, more preferably 2.6 to 4.5, still more preferably 2.7 to 4.4, even more preferably 2.8 to 4.3, yet even more preferably 3.0 to 4.3, and most preferably 3.2 to 4.3.

[0038] The fat composition of the vegan ice cream according to the invention comprises a weight ratio of lauric acid (C12:0) to palmitic acid (C16:0) of 1.5 to 5.0, preferably 1.7 to 4.5, more preferably 1.8 to 4.0, still more preferably 1.9 to 3.5, even more preferably 2.0 to 3.0, yet even more preferably 2.2 to 3.0, and most preferably 2.4 to 2.9.

[0039] The fat composition of the vegan ice cream according to the invention preferably comprises a weight ratio of stearic acid (C18:0) to palmitic acid (C16:0) of 0.3 to 1.5, more preferably 0.4 to 1.3, still more preferably 0.5 to 1.1, even more preferably 0.5 to 1.0, yet even more preferably 0.5 to 0.9, and most preferably 0.5 to 0.8.

[0040] In a preferred embodiment, the fat composition of the vegan ice cream according to the present invention comprises 18.5 to 40.0 wt% lauric acid (C12:0); 6.0 to 18.0 wt% palmitic acid (C16:0); 4.5 to 16.0 wt% stearic acid (C18:0); a weight ratio of lauric acid (C12:0) to stearic acid (C18:0) of 2.5 to 4.6; a weight ratio of lauric acid (C12:0) to palmitic acid (C16:0) of 1.7 to 4.5; and a weight ratio of stearic acid (C18:0) to palmitic acid (C16:0) of 0.3 to 1.5.

[0041] In a more preferred embodiment, the fat composition of the vegan ice cream according to the present invention comprises 19.5 to 38.0 wt% lauric acid (C12:0); 7.0 to 17.0 wt% palmitic acid (C16:0); 5.0 to 15.0 wt% stearic acid (C18:0); a weight ratio of lauric acid (C12:0) to stearic acid (C18:0) of 2.6 to 4.5; a weight ratio of lauric acid (C12:0) to palmitic acid (C16:0) of 1.8 to 4.0; and a weight ratio of stearic acid (C18:0) to palmitic acid (C16:0) of 0.4 to 1.3.

[0042] In an even more preferred embodiment, the fat composition of the vegan ice cream according to the present invention comprises 20.0 to 36.5 wt% lauric acid (C12:0); 8.0 to 16.0 wt% palmitic acid (C16:0); 5.5 to 14.0 wt% stearic acid (C18:0); a weight ratio of lauric acid (C12:0) to stearic acid (C18:0) of 2.7 to 4.4; a weight ratio of lauric acid (C12:0) to palmitic acid (C16:0) of 1.9 to 3.5; and a weight ratio of stearic acid (C18:0) to palmitic acid (C16:0) of 0.5 to 1.1.

[0043] In an even more preferred embodiment, the fat composition of the vegan ice cream according to the present invention comprises 20.5 to 35.0 wt.-% lauric acid (C12:0); 9.0 to 15.0 wt.-% palmitic acid (C16:0); 5.7 to 13.0 wt.-% stearic acid (C18:0); a weight ratio of lauric acid (C12:0) to stearic acid (C18:0) of 2.8 to 4.3; a weight ratio of lauric acid (C12:0) to palmitic acid (C16:0) of 2.0 to 3.0; and a weight ratio of stearic acid (C18:0) to palmitic acid (C16:0) of 0.5 to 1.0.

[0044] In a still even more preferred embodiment, the fat composition of the vegan ice cream according to the present invention comprises 25.0 to 33.5 wt.-% lauric acid (C12:0); 9.5 to 14.0 wt.-% palmitic acid (C16:0); 6.0 to 11.0 wt.-% stearic acid (C18:0); a weight ratio of lauric acid (C12:0) to stearic acid (C18:0) of 3.0 to 4.3; a weight ratio of lauric acid (C12:0) to palmitic acid (C16:0) of 2.2 to 3.0; and a weight ratio of stearic acid (C18:0) to palmitic acid (C16:0) of 0.5 to 0.9.

[0045] In a most preferred embodiment, the fat composition of the vegan ice cream according to the present invention comprises 27.5 to 32.5 wt% lauric acid (C12:0); 10.0 to 12.5 wt% palmitic acid (C16:0); 6.3 to 9.0 wt% stearic acid (C18:0); a weight ratio of lauric acid (C12:0) to stearic acid (C18:0) of 3.2 to 4.3; a weight ratio of lauric acid (C12:0) to palmitic acid (C16:0) of 2.4 to 2.9; and a weight ratio of stearic acid (C18:0) to palmitic acid (C16:0) of 0.5 to 0.8.

[0046] The fat composition of the vegan ice cream according to the present invention preferably comprises 5.0 to 25.0 wt.-%, more preferably 6.0 to 23.0 wt.-%, still more preferably 7.0 to 22.0 wt.-%, even more preferably 8.0 to 21.0 wt.-%, yet even more preferably 10.0 to 20.0 wt.-%, and most preferably 13.0 to 19.5 wt.-% of total CN32, CN34 and CN36 triglycerides.

[0047] The fat composition of the vegan ice cream according to the present invention preferably comprises 10.0 to 45.0 wt.-%, more preferably 10.5 to 43.0 wt.-%, still more preferably 11.0 to 42.0 wt.-%, even more preferably 12.0 to 40.0 wt.-%, yet even more preferably 13.0 to 39.0 wt.-%, and most preferably 17.0 to 28.0 wt.-% of total CN44, CN46 and CN48 triglycerides.

[0048] The fat composition of the vegan ice cream according to the invention preferably comprises 2.0 to 12.0 wt.-%, more preferably 3.0 to 11.0 wt.-%, still more preferably 4.0 to 10.0 wt.-%, even more preferably 4.5 to 10.0 wt.-%, yet even more preferably 5.0 to 10.0 wt.-%, and most preferably 6.0 to 9.0 wt.-% of total CN50 and CN52 triglycerides.

[0049] In a preferred embodiment, the fat composition of the vegan ice cream comprises 18.5 to 40.0 wt% lauric acid (C12:0); 6.0 to 18.0 wt% palmitic acid (C16:0); 4.5 to 16.0 wt% stearic acid (C18:0); a weight ratio of lauric acid (C12:0) to stearic acid (C18:0) of 2.5 to 4.6; and a weight ratio of lauric acid (C12:0) to palmitic acid (C16:0) of 1.7 to 4.5; the percentages of the acids in the fat % of the total CN50 and CN52 triglycerides; the weight % are based on the total triglycerides present in the composition.

[0050] In a more preferred embodiment, the fat composition of the vegan ice cream comprises 19.5 to 38.0 wt% lauric acid (C12:0); 7.0 to 17.0 wt% palmitic acid (C16:0); 5.0 to 15.0 wt% stearic acid (C18:0); a weight ratio of lauric acid (C12:0) to stearic acid (C18:0) of 2.6 to 4.5; and a weight ratio of lauric acid (C12:0) to palmitic acid (C16:0) of 1.8 to 4.0; the percentages of the acids in the The acids bound as acyl groups in the glycerides of the fat composition are based on the total weight of C8 to C24 fatty acids; and 6.0 to 23.0 wt% of total CN32 triglycerides, CN34 triglycerides, and CN36 triglycerides; 10.5 to 43.0 wt% of total CN44 triglycerides, CN46 triglycerides, and CN48 triglycerides; and 3.0 to 11.0 wt% of total CN50 triglycerides and CN52 triglycerides; the weight % being based on the total triglycerides present in the composition.

[0051] In a still more preferred embodiment, the fat composition of the vegan ice cream comprises 20.0 wt% to 36.5 wt% lauric acid (C12:0); 8.0 wt% to 16.0 wt% palmitic acid (C16:0); 5.5 wt% to 14.0 wt% stearic acid (C18:0); a weight ratio of lauric acid (C12:0) to stearic acid (C18:0) of 2.7 to 4.4; and a weight ratio of lauric acid (C12:0) to palmitic acid (C16:0) of 1.9 to 3.5; the percentages of the acids in the The acids bound as acyl groups in the glycerides of the fat composition are based on the total weight of C8 to C24 fatty acids; and 7.0 to 22.0 wt% of total CN32 triglycerides, CN34 triglycerides, and CN36 triglycerides; 11.0 to 42.0 wt% of total CN44 triglycerides, CN46 triglycerides, and CN48 triglycerides; and 4.0 to 10.0 wt% of total CN50 triglycerides and CN52 triglycerides; the weight % being based on the total triglycerides present in the composition.

[0052] In an even more preferred embodiment, the fat composition of the vegan ice cream comprises 20.5 to 35.0 wt% lauric acid (C12:0); 9.0 to 15.0 wt% palmitic acid (C16:0); 5.7 to 13.0 wt% stearic acid (C18:0); a weight ratio of lauric acid (C12:0) to stearic acid (C18:0) of 2.8 to 4.3; and a weight ratio of lauric acid (C12:0) to palmitic acid (C16:0) of 2.0 to 3.0; the percentages of the acids being the weight of the stearic acid (C18:0) in the vegan ice cream. % of total CN50 and CN52 triglycerides; the weight % are based on the total triglycerides present in the composition.

[0053] In yet an even more preferred embodiment, the fat composition of the vegan ice cream comprises 25.0 to 33.5 wt% lauric acid (C12:0); 9.5 to 14.0 wt% palmitic acid (C16:0); 6.0 to 11.0 wt% stearic acid (C18:0); a weight ratio of lauric acid (C12:0) to stearic acid (C18:0) of 3.0 to 4.3; and a weight ratio of lauric acid (C12:0) to palmitic acid (C16:0) of 2.2 to 3.0; the percentages of the acids being the weight of the lauric acid (C12:0) to the palmitic acid (C16:0) being the weight of the lauric acid (C12:0) to the palmitic acid (C16:0). % of the total CN50 and CN52 triglycerides; the weight % are based on the total triglycerides present in the composition.

[0054] In a most preferred embodiment, the fat composition of the vegan ice cream comprises 27.5 to 32.5 wt% lauric acid (C12:0); 10.0 to 12.5 wt% palmitic acid (C16:0); 6.3 to 9.0 wt% stearic acid (C18:0); a weight ratio of lauric acid (C12:0) to stearic acid (C18:0) of 3.2 to 4.3; and a weight ratio of lauric acid (C12:0) to palmitic acid (C16:0) of 2.4 to 2.9; the percentages of the acids are as follows: The acids bound as acyl groups in the glycerides of the fat composition are based on the total weight of C8 to C24 fatty acids; and 13.0 to 19.5 wt% of total CN32 triglycerides, CN34 triglycerides, and CN36 triglycerides; 17.0 to 28.0 wt% of total CN44 triglycerides, CN46 triglycerides, and CN48 triglycerides; and 6.0 to 9.0 wt% of total CN50 triglycerides and CN52 triglycerides; the weight % being based on the total triglycerides present in the composition.

[0055] The fat composition of the vegan ice cream according to the invention preferably comprises at most 6.0 wt.-%, more preferably 0.1 to 5.0 wt.-%, still more preferably 0.5 to 4.5 wt.-%, even more preferably 1.0 to 4.5 wt.-%, yet even more preferably 2.0 to 4.3 wt.-%, and most preferably 2.5 to 4.1 wt.-% CN32 triglycerides.

[0056] The fat composition of the vegan ice cream according to the invention preferably comprises at most 8.0 wt.-%, more preferably 0.1 to 7.0 wt.-%, still more preferably 1.0 to 6.0 wt.-%, even more preferably 2.0 to 6.0 wt.-%, yet even more preferably 2.5 to 6.0 wt.-%, and most preferably 3.0 to 6.0 wt.-% CN34 triglycerides.

[0057] The fat composition of the vegan ice cream according to the invention preferably comprises 3.0 to 15.0 wt.-%, more preferably 4.0 to 14.0 wt.-%, still more preferably 5.0 to 12.0 wt.-%, even preferably 6.0 to 11.0 wt.-%, yet even more preferably 6.5 to 10.0 wt.-%, and most preferably 7.0 to 9.5 wt.-% CN36 triglycerides.

[0058] The fat composition of the vegan ice cream according to the invention preferably comprises 7.0 to 20.0 wt.-%, more preferably 7.5 to 19.0 wt.-%, still more preferably 8.0 to 18.0 wt.-%, even more preferably 8.5 to 17.0 wt.-%, yet even more preferably 9.0 to 16.0 wt.-%, and most preferably 9.5 to 15.0 wt.-% CN42 triglycerides.

[0059] The fat composition of the vegan ice cream according to the present invention preferably comprises 4.0 to 16.0 wt.-%, more preferably 4.5 to 15.0 wt.-%, still more preferably 5.0 to 14.0 wt.-%, even more preferably 5.5 to 13.0 wt.-%, yet more preferably 6.0 to 12.0 wt.-%, and most preferably 7.0 to 11.0 wt.-% CN44 triglycerides.

[0060] The fat composition of the vegan ice cream according to the invention preferably comprises 3.0 to 15.0 wt.-%, more preferably 3.5 to 14.0 wt.-%, still more preferably 4.0 to 13.0 wt.-%, even more preferably 4.5 to 12.0 wt.-%, yet even more preferably 5.0 to 10.5 wt.-%, and most preferably 5.5 to 9.0 wt.-% CN46 triglycerides.

[0061] The fat composition of the vegan ice cream according to the present invention preferably comprises 2.5 to 17.0 wt.-%, more preferably 3.0 to 16.0 wt.-%, still more preferably 3.5 to 15.0 wt.-%, even more preferably 4.0 to 14.0 wt.-%, yet even more preferably 4.5 to 12.0 wt.-%, and most preferably 5.0 to 10.0 wt.-% CN48 triglycerides.

[0062] The fat composition of the vegan ice cream according to the invention preferably comprises 0.5 to 9.0 wt.-%, more preferably 1.0 to 8.0 wt.-%, still more preferably 1.5 to 7.0 wt.-%, even more preferably 2.0 to 6.0 wt.-%, yet even more preferably 2.2 to 5.0 wt.-%, and most preferably 2.4 to 4.0 wt.-% CN50 triglycerides.

[0063] The fat composition of the vegan ice cream according to the invention preferably comprises 2.0 to 10.0 wt.-%, more preferably 2.5 to 9.0 wt.-%, still more preferably 3.0 to 8.0 wt.-%, even more preferably 3.5 to 7.0 wt.-%, yet even more preferably 3.7 to 6.5 wt.-%, and most preferably 3.9 to 6.0 wt.-% CN52 triglycerides.

[0064] In a preferred embodiment, the fat composition of the vegan ice cream according to the present invention comprises 5.0 to 25.0 wt% of total CN32 triglycerides, CN34 triglycerides and CN36 triglycerides; 10.0 to 45.0 wt% of total CN44 triglycerides, CN46 triglycerides and CN48 triglycerides; 2.0 to 12.0 wt% of total CN50 triglycerides and CN52 triglycerides; up to 6.0 wt% of CN32 triglycerides; up to 8.0 wt% of CN34 triglycerides; 7.0 to 20.0 wt% of CN42 triglycerides; 4.0 to 16.0 wt% of CN44 triglycerides; and 3.0 to 15.0 wt% of CN46 triglycerides.

[0065] In a more preferred embodiment, the fat composition of the vegan ice cream according to the present invention comprises 6.0 to 23.0 wt.% of total CN32 triglycerides, CN34 triglycerides and CN36 triglycerides; 10.5 to 43.0 wt.% of total CN44 triglycerides, CN46 triglycerides and CN48 triglycerides; 3.0 to 11.0 wt.% of total CN50 triglycerides and CN52 triglycerides; 0.1 to 5.0 wt.% of CN32 triglycerides; 0.1 to 7.0 wt.% of CN34 triglycerides; 7.5 to 19.0 wt.% of CN42 triglycerides; 4.5 to 15.0 wt.% of CN44 triglycerides; and 3.5 to 14.0 wt.% of CN46 triglycerides.

[0066] In a still more preferred embodiment, the fat composition of the vegan ice cream according to the present invention comprises 7.0 to 22.0 wt.% of total CN32 triglycerides, CN34 triglycerides and CN36 triglycerides; 11.0 to 42.0 wt.% of total CN44 triglycerides, CN46 triglycerides and CN48 triglycerides; 4.0 to 10.0 wt.% of total CN50 triglycerides and CN52 triglycerides; 0.5 to 4.5 wt.% of CN32 triglycerides; 1.0 to 6.0 wt.% of CN34 triglycerides; 8.0 to 18.0 wt.% of CN42 triglycerides; 5.0 to 14.0 wt.% of CN44 triglycerides; and 4.0 to 13.0 wt.% of CN46 triglycerides.

[0067] In an even more preferred embodiment, the fat composition of the vegan ice cream according to the present invention comprises 8.0 to 21.0 wt.% of total CN32, CN34 and CN36 triglycerides; 12.0 to 40.0 wt.% of total CN44, CN46 and CN48 triglycerides; 4.5 to 10.0 wt.% of total CN50 and CN52 triglycerides; 1.0 to 4.5 wt.% of CN32 triglycerides; 2.0 to 6.0 wt.% of CN34 triglycerides; 8.5 to 17.0 wt.% of CN42 triglycerides; 5.5 to 13.0 wt.% of CN44 triglycerides; and 4.5 to 12.0 wt.% of CN46 triglycerides.

[0068] In an even more preferred embodiment, the fat composition of the vegan ice cream according to the present invention comprises 10.0 to 20.0 wt.% of total CN32, CN34 and CN36 triglycerides; 13.0 to 39.0 wt.% of total CN44, CN46 and CN48 triglycerides; 5.0 to 10.0 wt.% of total CN50 and CN52 triglycerides; 2.0 to 4.3 wt.% of CN32 triglycerides; 2.5 to 6.0 wt.% of CN34 triglycerides; 9.0 to 16.0 wt.% of CN42 triglycerides; 6.0 to 12.0 wt.% of CN44 triglycerides; and 5.0 to 10.5 wt.% of CN46 triglycerides.

[0069] In a most preferred embodiment, the fat composition of the vegan ice cream according to the present invention comprises 13.0 to 19.5 wt% of total CN32, CN34 and CN36 triglycerides; 17.0 to 28.0 wt% of total CN44, CN46 and CN48 triglycerides; 6.0 to 9.0 wt% of total CN50 and CN52 triglycerides; 2.5 to 4.1 wt% of CN32 triglycerides; 3.0 to 6.0 wt% of CN34 triglycerides; 9.5 to 15.0 wt% of CN42 triglycerides; 7.0 to 11.0 wt% of CN44 triglycerides; and 5.5 to 9.0 wt% of CN46 triglycerides.

[0070] The solid fat content of the fat composition of the vegan ice cream according to the invention is measured according to ISO 8292-1 for labile fats.

[0071] The fat composition of the vegan ice cream according to the invention preferably has a solid fat content at 10°C of 30.0 to 65.0, more preferably 32.0 to 60.0, still more preferably 33.0 to 57.0, even more preferably 34.0 to 55.0, yet even more preferably 36.0 to 53.0, and most preferably 38.0 to 52.0.

[0072] The fat composition of the vegan ice cream according to the invention preferably has a solid fat content at 20°C of 10.0 to 40.0, more preferably 11.0 to 35.0, still more preferably 11.5 to 32.0, even more preferably 12.0 to 30.0, yet even more preferably 14.0 to 27.0, and most preferably 16.0 to 25.0.

[0073] The fat composition of the vegan ice cream according to the invention preferably has a solid fat content at 25°C of at most 20.0, more preferably from 1.0 to 19.0, still more preferably from 2.0 to 18.0, even more preferably from 3.0 to 15.0, yet even more preferably from 5.0 to 14.0, and most preferably from 7.0 to 13.0.

[0074] The fat composition of the vegan ice cream according to the invention preferably has a solid fat content at 30°C of at most 10.0, more preferably at most 8.0, still more preferably at most 7.0, even more preferably from 0.0 to 6.0, yet even more preferably from 0.0 to 4.0, and most preferably from 0.1 to 1.0.

[0075] The fat composition of the vegan ice cream according to the invention preferably has a solid fat content at 35°C of at most 5.0, more preferably at most 4.0, still more preferably at most 3.0, even more preferably from 0.0 to 2.0, yet even more preferably from 0.0 to 1.5, and most preferably from 0.0 to 0.9.

[0076] In a preferred embodiment, the fat composition of the vegan ice cream according to the present invention has a solid fat content of 30.0 to 65.0 at 10°C; a solid fat content of 10.0 to 40.0 at 20°C; a solid fat content of at most 20.0 at 25°C; a solid fat content of at most 10.0 at 30°C; and a solid fat content of at most 5.0 at 35°C.

[0077] In a more preferred embodiment, the fat composition of the vegan ice cream according to the present invention has a solid fat content of 32.0 to 60.0 at 10°C; a solid fat content of 11.0 to 35.0 at 20°C; a solid fat content of 1.0 to 19.0 at 25°C; a solid fat content of at most 8.0 at 30°C; and a solid fat content of at most 4.0 at 35°C.

[0078] In an even more preferred embodiment, the fat composition of the vegan ice cream according to the present invention has a solid fat content of 33.0 to 57.0 at 10°C; a solid fat content of 11.5 to 32.0 at 20°C; a solid fat content of 2.0 to 18.0 at 25°C; a solid fat content of at most 7.0 at 30°C; and a solid fat content of at most 3.0 at 35°C.

[0079] In an even more preferred embodiment, the fat composition of the vegan ice cream according to the present invention has a solid fat content of 34.0 to 55.0 at 10°C; a solid fat content of 12.0 to 30.0 at 20°C; a solid fat content of 3.0 to 15.0 at 25°C; a solid fat content of 0.0 to 6.0 at 30°C; and a solid fat content of 0.0 to 2.0 at 35°C.

[0080] In a still even more preferred embodiment, the fat composition of the vegan ice cream according to the invention has a solid fat content of 36.0 to 53.0 at 10°C; a solid fat content of 14.0 to 27.0 at 20°C; a solid fat content of 5.0 to 14.0 at 25°C; a solid fat content of 0.0 to 4.0 at 30°C; and a solid fat content of 0.0 to 1.5 at 35°C.

[0081] In a most preferred embodiment, the fat composition of the vegan ice cream according to the present invention has a solid fat content of 38.0 to 52.0 at 10°C; a solid fat content of 16.0 to 25.0 at 20°C; a solid fat content of 7.0 to 13.0 at 25°C; a solid fat content of 0.1 to 1.0 at 30°C; and a solid fat content of 0.0 to 0.9 at 35°C.

[0082] In a preferred embodiment, the non-hydrogenated fat composition of the vegan ice cream according to the present invention comprises 3.5% to 11.0% by weight of total caprylic acid (C8:0) and capric acid (C10:0); 18.5% to 40.0% by weight of lauric acid (C12:0); 6.0% to 18.0% by weight of palmitic acid (C16:0); 4.5% to 16.0% by weight of stearic acid (C18:0); 9.0% to 37.0% by weight of oleic acid (C18:1); 35.0% to 90. 0 weight percent saturated fatty acids (SAFA); a weight ratio of lauric acid (C12:0) to stearic acid (C18:0) of 2.5 to 4.6; a weight ratio of lauric acid (C12:0) to palmitic acid (C16:0) of 1.7 to 4.5; and a weight ratio of stearic acid (C18:0) to palmitic acid (C16:0) of 0.3 to 1.5; the percentages of the acids refer to the acids bound as acyl groups in the glycerides in the fat composition and are based on the total weight of C8 to C24 fatty acids; and 5.0 weight percent to 2 5.0% by weight of total CN32 triglycerides, CN34 triglycerides, and CN36 triglycerides; 10.0% to 45.0% by weight of total CN44 triglycerides, CN46 triglycerides, and CN48 triglycerides; 2.0% to 12.0% by weight of total CN50 triglycerides and CN52 triglycerides; up to 6.0% by weight of CN32 triglycerides; up to 8.0% by weight of CN34 triglycerides; 7.0% to 20.0% by weight of CN42 triglycerides; 4.0% to 1 6.0 wt % CN44 triglycerides; and 3.0 to 15.0 wt % CN46 triglycerides; the wt % being based on the total triglycerides present in the composition; and having a solid fat content of 30.0 to 65.0 at 10°C; a solid fat content of 10.0 to 40.0 at 20°C; a solid fat content of up to 20.0 at 25°C; a solid fat content of up to 10.0 at 30°C; and a solid fat content of up to 5.0 at 35°C; wherein the solid fat content is measured according to ISO 8292-1 for labile fat.

[0083] In a more preferred embodiment, the non-hydrogenated fat composition of the vegan ice cream according to the present invention comprises 4.0% to 10.0% by weight of total caprylic acid (C8:0) and capric acid (C10:0); 19.5% to 38.0% by weight of lauric acid (C12:0); 7.0% to 17.0% by weight of palmitic acid (C16:0); 5.0% to 15.0% by weight of stearic acid (C18:0); 10.0% to 36.0% by weight of oleic acid (C18:1); 40.0% to 88.0% by weight of sucralose; and 1.5% to 2.0% by weight of sucralose. % by weight of saturated fatty acids (SAFA); a weight ratio of lauric acid (C12:0) to stearic acid (C18:0) of 2.6 to 4.5; a weight ratio of lauric acid (C12:0) to palmitic acid (C16:0) of 1.8 to 4.0; and a weight ratio of stearic acid (C18:0) to palmitic acid (C16:0) of 0.4 to 1.3; the percentages of acids refer to the acids bound as acyl groups in the glycerides in the fat composition and are based on the total weight of C8 to C24 fatty acids; and 6.0 wt. % to 23.0 wt. % by weight of total CN32 triglycerides, CN34 triglycerides, and CN36 triglycerides; 10.5 to 43.0 wt. % of total CN44 triglycerides, CN46 triglycerides, and CN48 triglycerides; 3.0 to 11.0 wt. % of total CN50 triglycerides and CN52 triglycerides; 0.1 to 5.0 wt. % of CN32 triglycerides; 0.1 to 7.0 wt. % of CN34 triglycerides; 7.5 to 19.0 wt. % of CN42 triglycerides; 4.5 to 5.0 wt. % of CN50 triglycerides and CN52 triglycerides. % CN44 triglycerides; and 3.5% to 14.0% CN46 triglycerides; the weight % being based on the total triglycerides present in the composition; and having a solid fat content at 10°C of 32.0 to 60.0; a solid fat content at 20°C of 11.0 to 35.0; a solid fat content at 25°C of 1.0 to 19.0; a solid fat content at 30°C of up to 8.0; and a solid fat content at 35°C of up to 4.0; wherein the solid fat content is measured according to ISO 8292-1 for labile fat.

[0084] In a still more preferred embodiment, the non-hydrogenated fat composition of the vegan ice cream according to the present invention comprises 4.5% to 9.5% by weight of total caprylic acid (C8:0) and capric acid (C10:0); 20.0% to 36.5% by weight of lauric acid (C12:0); 8.0% to 16.0% by weight of palmitic acid (C16:0); 5.5% to 14.0% by weight of stearic acid (C18:0); 11.0% to 35.0% by weight of oleic acid (C18:1); 45.0% to 87.0% by weight of sucralose; and 14.0% to 20.0% by weight of sucralose. % by weight of saturated fatty acids (SAFA); a weight ratio of lauric acid (C12:0) to stearic acid (C18:0) of 2.7 to 4.4; a weight ratio of lauric acid (C12:0) to palmitic acid (C16:0) of 1.9 to 3.5; and a weight ratio of stearic acid (C18:0) to palmitic acid (C16:0) of 0.5 to 1.1; the percentages of the acids refer to the acids bound as acyl groups in the glycerides in the fat composition and are based on the total weight of C8 to C24 fatty acids; and 7.0 wt % to 22.0 wt %. % of total CN32 triglycerides, CN34 triglycerides, and CN36 triglycerides; 11.0% to 42.0% by weight of total CN44 triglycerides, CN46 triglycerides, and CN48 triglycerides; 4.0% to 10.0% by weight of total CN50 triglycerides and CN52 triglycerides; 0.5% to 4.5% by weight of CN32 triglycerides; 1.0% to 6.0% by weight of CN34 triglycerides; 8.0% to 18.0% by weight of CN42 triglycerides; 5.0% by weight of % CN44 triglycerides; and 4.0% to 13.0% CN46 triglycerides; the weight % being based on the total triglycerides present in the composition; and having a solid fat content of 33.0 to 57.0 at 10°C; a solid fat content of 11.5 to 32.0 at 20°C; a solid fat content of 2.0 to 18.0 at 25°C; a solid fat content of up to 7.0 at 30°C; and a solid fat content of up to 3.0 at 35°C; wherein the solid fat content is measured according to ISO 8292-1 for labile fat.

[0085] In an even more preferred embodiment, the non-hydrogenated fat composition of the vegan ice cream according to the present invention comprises 5.0% to 9.0% by weight of total caprylic acid (C8:0) and capric acid (C10:0); 20.5% to 35.0% by weight of lauric acid (C12:0); 9.0% to 15.0% by weight of palmitic acid (C16:0); 5.7% to 13.0% by weight of stearic acid (C18:0); 12.0% to 34.0% by weight of oleic acid (C18:1); 50.0% to 86.0% by weight of sucralose; and 1.5% to 2.0% by weight of sucralose. % by weight of saturated fatty acids (SAFA); a weight ratio of lauric acid (C12:0) to stearic acid (C18:0) of 2.8 to 4.3; a weight ratio of lauric acid (C12:0) to palmitic acid (C16:0) of 2.0 to 3.0; and a weight ratio of stearic acid (C18:0) to palmitic acid (C16:0) of 0.5 to 1.0; the percentages of the acids refer to the acids bound as acyl groups in the glycerides in the fat composition and are based on the total weight of C8 to C24 fatty acids; and 8.0 wt % to 21.0 wt % % of total CN32 triglycerides, CN34 triglycerides, and CN36 triglycerides; 12.0% to 40.0% by weight of total CN44 triglycerides, CN46 triglycerides, and CN48 triglycerides; 4.5% to 10.0% by weight of total CN50 triglycerides and CN52 triglycerides; 1.0% to 4.5% by weight of CN32 triglycerides; 2.0% to 6.0% by weight of CN34 triglycerides; 8.5% to 17.0% by weight of CN42 triglycerides; 5.5% to 13 .0 wt % CN44 triglycerides; and 4.5 wt % to 12.0 wt % CN46 triglycerides; the wt % being based on the total triglycerides present in the composition; and having a solid fat content at 10°C of 34.0 to 55.0; a solid fat content at 20°C of 12.0 to 30.0; a solid fat content at 25°C of 3.0 to 15.0; a solid fat content at 30°C of 0.0 to 6.0; and a solid fat content at 35°C of 0.0 to 2.0; wherein the solid fat content is measured according to ISO 8292-1 for labile fat.

[0086] In a still even more preferred embodiment, the non-hydrogenated fat composition of the vegan ice cream according to the present invention comprises 5.5 to 8.5% by weight of total caprylic acid (C8:0) and capric acid (C10:0); 25.0 to 33.5% by weight of lauric acid (C12:0); 9.5 to 14.0% by weight of palmitic acid (C16:0); 6.0 to 11.0% by weight of stearic acid (C18:0); 16.0 to 30.0% by weight of oleic acid (C18:1); 55.0 to 80.0% by weight of sucralose; and 15.0 to 20.0% by weight of sucralose. % by weight of saturated fatty acids (SAFA); a weight ratio of lauric acid (C12:0) to stearic acid (C18:0) of 3.0 to 4.3; a weight ratio of lauric acid (C12:0) to palmitic acid (C16:0) of 2.2 to 3.0; and a weight ratio of stearic acid (C18:0) to palmitic acid (C16:0) of 0.5 to 0.9; the percentages of the acids refer to the acids bound as acyl groups in the glycerides in the fat composition and are based on the total weight of C8 to C24 fatty acids; and 10.0 wt % to 20.0 wt %. % of total CN32 triglycerides, CN34 triglycerides, and CN36 triglycerides; 13.0% to 39.0% by weight of total CN44 triglycerides, CN46 triglycerides, and CN48 triglycerides; 5.0% to 10.0% by weight of total CN50 triglycerides and CN52 triglycerides; 2.0% to 4.3% by weight of CN32 triglycerides; 2.5% to 6.0% by weight of CN34 triglycerides; 9.0% to 16.0% by weight of CN42 triglycerides; 6.0% to 1 2.0 wt. % CN44 triglycerides; and 5.0 wt. % to 10.5 wt. % CN46 triglycerides; the wt. % being based on the total triglycerides present in the composition; and having a solid fat content at 10°C of 36.0 to 53.0; a solid fat content at 20°C of 14.0 to 27.0; a solid fat content at 25°C of 5.0 to 14.0; a solid fat content at 30°C of 0.0 to 4.0; and a solid fat content at 35°C of 0.0 to 1.5; wherein the solid fat content is measured according to ISO 8292-1 for labile fat.

[0087] In a most preferred embodiment, the non-hydrogenated fat composition of the vegan ice cream according to the present invention comprises 6.0% to 8.0% by weight of total caprylic acid (C8:0) and capric acid (C10:0); 27.5% to 32.5% by weight of lauric acid (C12:0); 10.0% to 12.5% ​​by weight of palmitic acid (C16:0); 6.3% to 9.0% by weight of stearic acid (C18:0); 20.0% to 26.0% by weight of oleic acid (C18:1); 60.0% to 70.0% by weight of sucralose; and 15.0% to 20.0% by weight of sucralose. % by weight of saturated fatty acids (SAFA); a weight ratio of lauric acid (C12:0) to stearic acid (C18:0) of 3.2 to 4.3; a weight ratio of lauric acid (C12:0) to palmitic acid (C16:0) of 2.4 to 2.9; and a weight ratio of stearic acid (C18:0) to palmitic acid (C16:0) of 0.5 to 0.8; the percentages of acids refer to the acids bound as acyl groups in the glycerides in the fat composition and are based on the total weight of C8 to C24 fatty acids; and 13.0 to 19.5 weight percent. % of total CN32 triglycerides, CN34 triglycerides, and CN36 triglycerides; 17.0% to 28.0% by weight of total CN44 triglycerides, CN46 triglycerides, and CN48 triglycerides; 6.0% to 9.0% by weight of total CN50 triglycerides and CN52 triglycerides; 2.5% to 4.1% by weight of CN32 triglycerides; 3.0% to 6.0% by weight of CN34 triglycerides; 9.5% to 16.0% by weight of CN42 triglycerides; 7.0% to 8.0% by weight of CN50 triglycerides and CN52 triglycerides. 11.0 wt. % CN44 triglycerides; and 5.5 to 9.0 wt. % CN46 triglycerides; the wt. % being based on the total triglycerides present in the composition; and having a solid fat content at 10°C of 38.0 to 52.0; a solid fat content at 20°C of 16.0 to 25.0; a solid fat content at 25°C of 7.0 to 13.0; a solid fat content at 30°C of 0.1 to 1.0; and a solid fat content at 35°C of 0.0 to 0.9; wherein the solid fat content is measured according to ISO 8292-1 for labile fat.

[0088] The fat composition of the vegan ice cream according to the present invention preferably comprises an inter-esterified fat blend of at least lauric fat, wherein the lauric fat in the blend represents at least 50% by weight of the blend, preferably 56% to 85% by weight, more preferably 58% to 80% by weight, and even more preferably 65% ​​to 78% by weight. The lauric fat is preferably selected from the group consisting of coconut oil, palm kernel oil, fractions thereof, and mixtures thereof. More preferably, the lauric fat is coconut oil.

[0089] In a preferred embodiment, the fat composition according to the present invention comprises an inter-esterified fat blend of cocoa butter and coconut oil. In a more preferred embodiment, the fat composition according to the present invention comprises an inter-esterified fat blend of cocoa butter and coconut oil, wherein the weight ratio of cocoa butter to coconut oil is 42:58 to 20:80, more preferably 30:70 to 20:80. The fat composition according to the present invention preferably also contains a liquid oil, which can be selected from the group consisting of sunflower oil, high oleic sunflower oil, high oleic rapeseed oil, high oleic rapeseed oil, high oleic soybean oil, rapeseed oil, rice bran oil, soybean oil, chia seed oil, linseed oil, corn oil, safflower oil, olive oil, canola oil, grapeseed oil, pumpkin oil, sesame oil, walnut oil, hazelnut oil, coconut oil, their fractions, and mixtures thereof. Preferably, the liquid oil is selected from the group consisting of coconut oil, rapeseed oil, their fractions, and mixtures thereof; more preferably, a mixture of coconut oil and rapeseed oil. In a preferred embodiment, the fat composition according to the present invention further contains 5 to 45 wt% of liquid oil, more preferably 15 to 40 wt% of liquid oil, such as a mixture of rapeseed oil and coconut oil.

[0090] In another embodiment, the fat composition according to the present invention comprises the inter-esterification fat blend of theobroma oil, coconut oil and liquid oil.Liquid oil is preferably selected from sunflower oil, high oleic sunflower oil, high oleic rapeseed oil, high oleic rapeseed oil, high oleic soybean oil, rapeseed oil, rice bran oil, soybean oil, chia seed oil, linseed oil, corn oil, safflower oil, olive oil, rapeseed oil, grape seed oil, pumpkin oil, sesame oil, walnut oil, hazelnut oil, their fraction and their mixture. More preferably, the fat composition according to the present invention comprises the inter-esterification fat blend of following items or is made up of the inter-esterification fat blend of following items: 58 % by weight to 80 % by weight coconut oil; 10 % by weight to 40 % by weight of the cocoa butter; With 2 % by weight to 30 % by weight of liquid oil, such as rapeseed oil.

[0091] The term "lauric fat" refers to fats containing a significant amount of lauric acid (C12:0) (e.g., at least 25% by weight and preferably at least 35% by weight lauric acid (C12:0)), typically derived from sources such as coconut oil or palm kernel oil. The term "non-lauric fat" refers to fats that contain no lauric acid (C12:0) or contain trace amounts of lauric acid (typically less than 2% by weight of the fat). The term "liquid oil" refers to an oil that is liquid at room temperature, typically such as sunflower oil, rapeseed oil, or soybean oil.

[0092] The present invention also relates to a method for preparing the fat composition according to the present invention, comprising the following steps: a) providing a lauric acid fat, preferably selected from the group consisting of coconut oil, palm kernel oil, their fractions and mixtures thereof, more preferably coconut oil; b) providing a non-lauric acid fat, preferably selected from the group consisting of cocoa butter, shea butter, terminalia butter, sal oil, Indian garcinia fat, mango fat, high stearic sunflower oil, high stearic soybean oil, high stearic rapeseed oil, high stearic rapeseed oil, aran garcinia fat, lard fruit fat, sonchy fat, palm oil, palm stearin, palm oleate, cottonseed oil, fully hydrogenated palm oil, fully hydrogenated palm stearin, their fractions and mixtures thereof, more preferably cocoa butter; c) reacting the lauric acid fat of step a) with one or more of the lauric acid fats of step b) 7. The method of claim 1 , wherein the first step comprises: blending a plurality of non-lauric fats, wherein the weight percentage of lauric fat in the blend is at least 50 weight percent, preferably 56 weight percent to 85 weight percent, and more preferably 58 weight percent to 80 weight percent, for example 65 weight percent to 78 weight percent; d) subjecting the blend formed in step c) to interesterification; and e) blending the interesterified fat blend formed in step d) with a liquid oil, preferably selected from the group consisting of sunflower oil, high oleic sunflower oil, high oleic rapeseed oil, high oleic rapeseed oil, high oleic soybean oil, rapeseed oil, rice bran oil, soybean oil, chia seed oil, linseed oil, corn oil, safflower oil, olive oil, canola oil, grapeseed oil, pumpkin oil, sesame oil, walnut oil, hazelnut oil, fractions thereof, and mixtures thereof; more preferably a mixture of coconut oil and rapeseed oil.

[0093] Alternatively, the method for preparing the fat composition according to the present invention comprises the following steps: a) providing a lauric acid fat, preferably selected from the group consisting of coconut oil, palm kernel oil, their fractions and mixtures thereof, preferably coconut oil; b) providing a non-lauric acid fat, preferably selected from the group consisting of cocoa butter, shea butter, terminalia butter, sal oil, Indian garcinia fat, mango fat, high stearic sunflower oil, high stearic soybean oil, high stearic rapeseed oil, high stearic rapeseed oil, aran garcinia fat, lard fruit fat, sonchy fat, palm oil, palm stearin, palm oleate, cottonseed oil, fully hydrogenated palm oil, fully hydrogenated palm stearin, their fractions and mixtures thereof, preferably cocoa butter c) providing a liquid oil, preferably selected from the group consisting of sunflower oil, high oleic sunflower oil, high oleic rapeseed oil, high oleic rapeseed oil, high oleic soybean oil, rapeseed oil, rice bran oil, soybean oil, chia seed oil, linseed oil, corn oil, safflower oil, olive oil, rapeseed oil, grapeseed oil, pumpkin oil, sesame oil, walnut oil, hazelnut oil, fractions thereof, and mixtures thereof; d) blending the lauric fat of step a), the non-lauric fat of step b), and the liquid oil of step c), wherein the weight percentage of lauric fat in the blend is at least 40 weight %, preferably 45 to 75 weight %, and more preferably 50 to 70 weight %; and e) interesterifying the composition formed in step d).

[0094] Interesterification is also typically referred to as the redistribution of the fatty acid moieties present in triglyceride oils onto their glycerol moieties and can be performed chemically or enzymatically.

[0095] Vegan ice cream formulation according to the invention

[0096] The present invention also relates to a vegan ice cream formulation comprising 1% to 30% by weight of a fat composition according to the present invention and 45% to 85% by weight of water. Preferably, the vegan ice cream formulation according to the present invention comprises 2% to 25% by weight of a fat composition for vegan ice cream according to the present invention and 50% to 80% by weight of water. More preferably, the vegan ice cream formulation according to the present invention comprises 3% to 20% by weight of a fat composition for vegan ice cream according to the present invention and 55% to 75% by weight of water. Even more preferably, the vegan ice cream formulation according to the present invention comprises 4% to 15% by weight of a fat composition for vegan ice cream according to the present invention and 60% to 72% by weight of water. Even more preferably, the vegan ice cream formulation according to the present invention comprises 5% to 12% by weight of a fat composition for vegan ice cream according to the present invention and 65% to 70% by weight of water. Most preferably, the vegan ice cream formulation according to the present invention comprises 8% to 10% by weight of a fat composition for vegan ice cream according to the present invention and 67% to 70% by weight of water.

[0097] The skilled person will understand that reference to an "ice cream formulation" has its normal meaning in the dessert art. In particular, the term may refer to a frozen dessert that is a water-continuous, fat-dispersed emulsion and includes ice cream in its frozen form as well as ice cream prior to freezing. For the avoidance of doubt, the term "ice cream" is used herein to refer to a dessert similar to ice cream, even if it does not meet requirements, such as milk fat level, in all jurisdictions.

[0098] In a preferred embodiment, the ice cream formulation is in a frozen form. As used herein, the term "frozen" means that the formulation solidifies under freezing conditions to a non-fluid or semi-fluid hard pack or pumpable consistency.

[0099] For the avoidance of doubt, the amounts (e.g., percentages) of the phases and ingredients of the ice cream formulation used herein refer to those in the base ice cream formulation. "Base ice cream formulation" means the ice cream formulation, excluding ingredients that would not be uniformly present in the dessert, such as inclusions, e.g., clearly identifiable sticky flavorings such as fudge and caramel swirls, nut pieces, cookie pieces, fruit pieces, baked pieces, and candies, etc.

[0100] The skilled artisan will understand that reference to "vegan" is to be taken in its normal meaning in the confectionery field. Specifically, the term may refer to an ice cream formulation that does not contain animal-derived components such as fats, proteins, or sugars (particularly milk fat, milk protein, and lactose). Vegan ice cream formulations may contain only plant-based or synthetically produced (e.g., chemically or microbially) ingredients.

[0101] In a preferred embodiment, the vegan ice cream formulation of the present invention is a plant-based ice cream formulation. A skilled artisan will understand that reference to "plant-based" is to be used in its normal meaning in the dessert industry. In particular, the term can refer to an ice cream formulation that contains only ingredients derived from plant sources (e.g., vegetables, fruits, whole grains, legumes, nuts, and seeds).

[0102] The vegan ice cream formulation according to the present invention further comprises one or more ingredients selected from the group consisting of emulsifiers, flavorings, coloring agents, salt, pH adjusters, sugars, syrups, cereals, legumes, seeds, fruits, nuts, plant extracts, vegetable juices, plant milks, plant proteins, antioxidants, preservatives, starches, modified starches, fibers, thickeners, stabilizers, probiotics, and vitamins.

[0103] The vegan ice cream formulation according to the present invention preferably comprises 0.05 to 5.0 wt %, more preferably 0.05 to 3.0 wt %, even more preferably 0.1 to 2.0 wt %, and most preferably 0.1 to 1.0 wt % of at least one emulsifier, based on the weight of the ice cream formulation. The at least one emulsifier is preferably selected from the group consisting of mono- and / or diglycerides of fatty acids, distilled monoglycerides, lecithin, organic esters of mono- and / or diglycerides of fatty acids, polyglycerol esters, polyglycerol polyricinoleate, sucrose esters and sucrose glycerides, stearoyl lactylate, 1-2 propylene glycol esters, sorbitan esters, and mixtures thereof. More preferably, the emulsifier comprises lecithin, even more preferably sunflower lecithin, and most preferably hydrolyzed sunflower lecithin.

[0104] Vegan ice cream formulations according to the present invention preferably contain stabilizers and / or thickeners, which are typically used to slow the melting rate of the ice cream, improve its resistance to structural changes during storage, and improve its mouthfeel during consumption. Typical stabilizers used include tamarind gum, tara gum, carrageenan, cardamom gum, sodium alginate, pectin, xanthan gum, microcrystalline cellulose, citrus fiber, and mixtures thereof. The total concentration of stabilizers and / or thickeners is preferably 0 to 1% by weight, more preferably 0.02 to 1% by weight, even more preferably 0.05 to 0.6% by weight, and most preferably 0.1 to 0.4% by weight of the vegan ice cream formulation.

[0105] In a preferred embodiment, the vegan ice cream formulation comprises emulsifiers and stabilizers in a combined amount of 0.05 wt% to 5.0 wt%, more preferably 0.05 wt% to 3.0 wt%, even more preferably 0.1 wt% to 2.0 wt%, and most preferably 0.1 wt% to 1.0 wt% by weight of the ice cream formulation.

[0106] Vegan ice cream formulations according to the present invention preferably contain flavorings in an amount that imparts a mild, pleasant flavor. The flavorings can be any commercial flavoring used in ice cream, such as different types of cocoa, pure vanilla, or artificial flavorings, such as vanillin, ethyl vanillin, chocolate, extracts, and spices. It will also be understood that a wide variety of flavors can be achieved by combining basic flavorings. The ice cream formulation is flavored to taste. Suitable flavorings may also include condiments (e.g., salt) and artificial fruit or chocolate flavorings, alone or in any suitable combination.

[0107] The vegan ice cream formulation according to the present invention preferably comprises one or more colorants. The colorant is more preferably selected from the group consisting of carotene, carmine, and mixtures thereof, and even more preferably β-carotene. The colorant can be one or more ingredients containing carotene, carmine, β-carotene, and mixtures thereof, such as carrot juice.

[0108] The vegan ice cream formulation according to the invention preferably comprises one or more antioxidants. The antioxidant is more preferably tocopherol and / or a natural extract, such as from tea or oregano.

[0109] The vegan ice cream formulation according to the present invention preferably comprises one or more preservatives. More preferably, the preservative is sorbic acid, a sorbate, a benzoate or a mixture thereof.

[0110] The vegan ice cream formulation according to the present invention comprises plant-based protein. The term "plant-based protein" refers to a protein derived from any plant source. Plant-based proteins can be used alone or as a mixture selected from the same source or different sources. The plant-based protein can also be concentrated or isolated. The plant-based protein can be of any vegetable or nut origin, provided that it contributes to the formation of a good ice cream microstructure, but is preferably selected from the group consisting of cottonseed protein, lupin protein, oat protein, sesame seed protein, faba bean protein, horse bean protein, alfalfa protein, clover protein, rice protein, tapioca protein, potato protein, carob protein, corn protein, sunflower protein, faba bean protein, broad bean protein, lentil protein, chickpea protein, soy protein, pea protein, rapeseed protein, wheat protein, rapeseed protein and mixtures thereof. More preferably, the plant protein is soy protein.

[0111] The concentration of vegetable protein in the vegan ice cream formulation is preferably 0.1 to 20 wt.-%, more preferably 0.5 to 15 wt.-%, even more preferably 1.0 to 10 wt.-%, still even more preferably 1.5 to 5.0 wt.-%, and most preferably 2.0 to 3.0 wt.-%, based on the weight of the vegan ice cream formulation according to the invention.

[0112] The vegan ice cream formulation according to the present invention preferably comprises one or more plant milks. The term "plant milk" is also referred to as plant-based liquid, alternative milk, nut milk or vegan milk. It is a plant juice similar in color to cow's milk and refers to an artificial non-dairy beverage made from water-based plant extracts for flavoring and aroma. Preferably, the plant milk is selected from the group consisting of almond milk, soy milk, coconut milk, rice milk, oat milk, pea milk, peanut milk, cashew milk, triticale milk, wheat milk, barley milk, spelt milk, millet milk, their derivatives and their mixtures. More preferably, the plant milk is selected from the group consisting of almond milk, soy milk, rice milk, oat milk, pea milk, peanut milk, cashew milk, triticale milk, wheat milk, barley milk, spelt milk, millet milk, their derivatives and their mixtures. Most preferably, the plant milk is oat milk.

[0113] The concentration of the vegetable milk is preferably 0.5 to 10.0 wt%, more preferably 1.0 to 8.0 wt%, even more preferably 1.5 to 6.0 wt%, and most preferably 1.8 to 4.0 wt% based on the weight of the ice cream formulation.

[0114] The vegan ice cream formulation according to the present invention includes a sweetener. The term "sweetener" refers to a substance added to food to provide sweetness and is well known in the art. Sweeteners include sucrose (commonly also referred to as "sugar" and available in refined or unrefined form), glucose, fructose, syrups (such as corn syrup and high fructose corn syrup), honey, polyols (including erythritol, maltitol, mannitol, sorbitol, lactitol, xylitol, isomalt, propylene glycol, glycerol (glycerine), threitol, dulcitol, and palatinose), sucralose, acesulfame potassium, acesulfame acid and its salts, aspartame, alitame, neotame, advantame, sodium cyclamate, saccharin and its salts, neohesperidin, steviol glycosides, fruit extracts, and combinations thereof. Those skilled in the art will be able to adjust the amount of sweetener or the combination of sweeteners to achieve the desired sweetness. Preferred sweeteners are sucrose, glucose, fructose, syrups (eg, corn syrup and high fructose corn syrup).

[0115] The vegan ice cream formulation of the present invention preferably includes one or more sweeteners selected from monosaccharides, disaccharides, and oligosaccharides. Sweeteners control the ice content of the formulation and influence the sweetness of the ice cream. Typical sweeteners include sucrose, fructose, glucose, maltose, galactose, dextrose, corn syrup, and maltodextrin. More preferably, the vegan ice cream formulation of the present invention includes a mixture of sucrose, dextrose, and glucose.

[0116] Preferably, the total concentration of sweeteners in the vegan ice cream formulation is from 5 to 35 wt.-%, more preferably from 8 to 30 wt.-%, even more preferably from 12 to 25 wt.-%, still even more preferably from 15 to 20 wt.-%, and most preferably from 17 to 19 wt.-% based on the weight of the vegan ice cream formulation of the present invention.

[0117] As expected, adjuvants such as wafers, varietals, such as sticky, oil-free sauces and sauces / coatings may be included. Some of these may be in the form of inclusions such as sticky condiments (e.g., fudge and caramel), nut pieces, cookie pieces, fruit pieces, dark and / or milk chocolate pieces, etc.

[0118] In a preferred embodiment, the vegan ice cream formulation according to the present invention comprises 1% to 10% by weight of the fat composition disclosed herein; 55% to 65% by weight of water; 0.1% to 0.5% by weight of an emulsifier; 28% to 36% by weight of a sweetener; 0.1% to 0.5% by weight of a stabilizer; 0.5% to 3.0% by weight of a plant-based protein; and 0.1% to 0.3% by weight of a flavoring.

[0119] In a more preferred embodiment, the vegan ice cream formulation according to the present invention comprises 3% to 8% by weight of the fat composition disclosed herein; 57% to 62% by weight of water; 0.2% to 0.4% by weight of an emulsifier; 30% to 34% by weight of a sweetener; 0.2% to 0.4% by weight of a stabilizer; 1.0% to 2.5% by weight of a plant-based protein selected from oat protein, pea protein or a mixture thereof; and 0.1% to 0.3% by weight of a flavoring.

[0120] In another preferred embodiment, the vegan ice cream formulation according to the present invention comprises 5% to 15% by weight of the fat composition disclosed herein, 50% to 70% by weight of water; 0.4% to 0.8% by weight of emulsifier; 2% to 6% by weight of almonds; 15% to 35% by weight of sweetener; 0.1% to 0.3% by weight of stabilizer; 1% to 3% by weight of plant-based protein; and optionally 2% to 7% by weight of cocoa.

[0121] In another preferred embodiment, the vegan ice cream formulation according to the present invention comprises 7 to 12 wt% of the fat composition disclosed herein, 54 to 66 wt% of water; 0.4 to 0.7 wt% of sunflower lecithin; 15 to 35 wt% of a sweetener; 0.1 to 0.3 wt% of a stabilizer; 1 to 3 wt% of pea protein; and optionally 3 to 6 wt% of cocoa.

[0122] When in frozen form, the ice cream formulation of the present invention is preferably aerated, i.e., it has an overrun of greater than 20% by weight and less than 200% by weight, more preferably greater than 30% by weight and less than 150% by weight, even more preferably greater than 40% by weight and less than 100% by weight, and most preferably greater than 50% by weight and less than 80% by weight. The overrun is defined by the following equation and is measured at atmospheric pressure:

[0123] Overrun weight % = ((density of non-frozen formulation - density of frozen dessert) / density of frozen dessert) x 100.

[0124] Unless otherwise stated or the context clearly requires, all percentages herein are calculated by weight of the base ice cream formulation. Unless otherwise stated or the context clearly requires, all percentages herein are calculated by weight of the base ice cream formulation.

[0125] The present invention also relates to a method for making an ice cream formulation according to the invention, comprising the steps of: (a) preparing a fat composition according to the invention; (b) preparing an aqueous phase, preferably comprising all other ingredients, such as emulsifiers, flavorings, coloring agents, salts, pH adjusters, sugars, syrups, cereals, pulses, seeds, fruits, nuts, plant extracts, vegetable juices, vegetable milks, vegetable proteins, antioxidants, preservatives, starches, modified starches, fibers, thickeners, stabilizers, probiotics and vitamins; (c) emulsifying the fat composition with the aqueous phase to obtain an emulsion; optionally, (d) pasteurizing the emulsion; optionally, (e) homogenizing the pasteurized emulsion; and optionally, (f) aging the emulsion.

[0126] When the ice cream formulation is in frozen form, the method further comprises the step of: (g) freezing the emulsion under conditions suitable for forming ice cream.

[0127] The listing or discussion of an apparently prior-published document in this specification is not necessarily to be considered as an admission that the document is prior art or part of the common general knowledge.

[0128] Unless the context dictates otherwise, preferences and options for a given aspect, embodiment, feature or parameter of the invention should be considered disclosed in conjunction with any and all preferences and options for all other aspects, embodiments, features and parameters of the invention.

[0129] The following non-limiting examples illustrate the present invention and do not in any way limit its scope.In the examples and throughout the specification, all percentages, parts and ratios are by weight unless otherwise indicated. BRIEF DESCRIPTION OF THE DRAWINGS

[0130] Figure 1 Graph showing the results of the drip loss analysis performed in Example 3.

[0131] Examples

[0132] Throughout these examples:

[0133] US-Nx refers to the solid fat content of labile fats tested by NMR at x°C (ISO 8292-1);

[0134] Cx:y refers to a fatty acid with x carbon atoms and y double bonds; levels determined by GC-FAME (ISO 12966-2 and ISO 12966-4);

[0135] SAFA refers to saturated fatty acids;

[0136] MUFA refers to monounsaturated fatty acids;

[0137] PUFA refers to polyunsaturated fatty acids;

[0138] IV FAME refers to the calculated iodine value according to AOCS Cd 1c-85;

[0139] TRANS refers to trans fatty acids: unsaturated fatty acids with double bonds in a trans arrangement;

[0140] CNxx refers to triglycerides with xx carbon atoms (excluding the carbon atoms in glycerol, as is standard practice), whose levels were determined by GC and pre-treated to ultimately remove diglycerides (AOCS Ce 5-86).

[0141] Example 1 - Preparation of Fat Composition 1, Reference Fat Composition 2 and Comparative Fat Compositions 3 and 4

[0142] A fat blend of 25 wt% cocoa butter and 75 wt% coconut oil was chemically interesterified using sodium methoxide as a catalyst, followed by refining (including bleaching and deodorization) to form interesterified fat blend G as a hardstock. Fat composition 1 was prepared as a blend of 64 wt% interesterified fat blend G, 14 wt% coconut oil, and 22 wt% rapeseed oil.

[0143] Reference fat composition 2 is a common commercially available anhydrous milk fat.

[0144] Comparative fat composition 3 was commercially available refined coconut oil.

[0145] Comparative fat composition 4 was the commercially available fat composition Creamelt® 500 obtained from Bunge Loders Croklaan BV.

[0146] The analysis results of Fat Composition 1, Reference Fat Composition 2, and Comparative Fat Compositions 3 and 4 are shown in Table 1.

[0147]

[0148]

[0149] Example 2 - Ice cream formulations containing about 9% or 11% of the (comparative / reference) fat composition prepared in Example 1 Production

[0150] Ice cream formulations (Ice cream formulations 1 to 5, reference ice cream formulation 1, and comparative ice cream formulations 1 and 2, as listed in Table 2) were prepared using the fat composition prepared in Example 1, the reference fat composition, and the comparative fat composition. The abbreviation "ICF" used in the table stands for ice cream formulation.

[0151]

[0152] The lecithin used was the commercial product BungeMaxx® S 1000H, obtained from Bunge Loders Croklaan BV. The soy protein was PurePro® 90NB. The emulsifier-stabilizer used was Cremodan® Hi-Whip, obtained from DuPont Nutrition and Biosciences. Oat milk (also known as oat base or oat beverage) was a commercial product obtained from Döhler.

[0153] In a double-jacketed vessel, all ingredients except the (reference / comparative) fat composition were dispersed and hydrated into the aqueous phase (T = 52°C; t = 20 minutes). The system was dispersed under high shear and during this time, the preheated, pre-melted (reference / comparative) fat composition was added dropwise (T = 56°C; t = 40 minutes).

[0154] The dispersion was pasteurized in a pasteurizer by heating it to T = 73°C and holding this temperature for 30 seconds. Subsequently, the dispersion was homogenized (p1 = 170 bar; p2 = 50 bar), cooled to T = 7.5°C, and then aged at T = 5°C for t = 24 hours. Freezing was performed in a continuous operation at T = ~3.5°C. The overrun was set to ~65% for all ice cream compositions.

[0155] Example 3 - Evaluation of the ice cream formulation produced in Example 2

[0156] The macroscopic melting properties of each of the frozen ice cream formulations 1 to 5, reference ice cream formulation 1, and comparative ice cream formulations 1 and 2, as prepared in Example 2, were determined according to the following method.

[0157] A pre-weighed block of each (comparative / reference) ice cream formulation was placed on a roster at room temperature. Each (comparative / reference) ice cream formulation block had the same initial weight, shape, and temperature.

[0158] Each block of ice cream was allowed to melt, and the melted ice cream was collected in a continuously weighed bucket. The weight of the melted ice cream was expressed as a percentage of the initial weight of the block to provide the percentage of drip loss (where 0% represents no melt and 100% represents complete melt).

[0159] The results are as follows Figure 1 As shown, it shows that the melting curves of each of ice cream formulations 1 to 5 are almost indistinguishable from the melting curve of reference ice cream formulation 1, while comparative ice cream formulations 1 and 2 exhibit very different melting curves. In other words, the plant-based ice cream formulations according to the present invention have melting characteristics that are almost indistinguishable from conventional dairy-based ice cream, which is in contrast to existing plant-based ice cream compositions.

[0160] A sensory evaluation was also conducted on ice cream formulation 1, reference ice cream formulation 1, and comparative ice cream formulations 1 and 2. A sensory panel (n = 8) tasted the frozen ice cream compositions and rated the attributes on a scale of 0 to 10. Ice cream formulation 1 was observed to have smoothness, firmness, sweetness, and creaminess values ​​that were highly similar to those of reference ice cream formulation 1. Conversely, comparative ice cream formulations 1 and 2 were observed to be significantly firmer, less smooth, less creamy, and less sweet than reference ice cream formulation 1, suggesting that these comparative ice cream formulations were less suitable as alternatives to reference ice cream formulation 1. The sensory evaluation results are shown in Table 3.

[0161]

Claims

1. A vegan ice cream formulation comprising: Fat composition; plant-based proteins; sweeteners; and water; wherein the fat composition comprises: 18.0 to 45.0 wt% lauric acid (C12:0); 5.0 to 20.0 wt% palmitic acid (C16:0); 4.0 to 18.0 wt% stearic acid (C18:0); a weight ratio of lauric acid (C12:0) to stearic acid (C18:0) of 2.0 to 4.5; and a weight ratio of lauric acid (C12:0) to palmitic acid (C16:0) of 1.5 to 5.0; The acid percentages refer to the acids bound as acyl groups in the glycerides in the fat composition and are based on the total weight of the C8 to C24 fatty acids.

2. The vegan ice cream formulation according to claim 1, wherein the fat composition comprises: 3.5 to 11.0 wt. %, preferably 4.0 to 10.0 wt. %, more preferably 4.5 to 9.5 wt. %, even more preferably 5.0 to 9.0 wt. %, still even more preferably 5.5 to 8.5 wt. %, and most preferably 6.0 to 8.0 wt. % total caprylic acid (C8:0) and capric acid (C10:0); and / or 18.5 to 40.0 wt. %, preferably 19.5 to 38.0 wt. %, more preferably 20.0 to 36.5 wt. %, even more preferably 20.5 to 35.0 wt. %, still even more preferably 25.0 to 33.5 wt. %, and most preferably 27.5 to 32.5 wt. % lauric acid (C12:0); and / or 6.0 to 18.0 wt. %, preferably 7.0 to 17.0 wt. %, more preferably 8.0 to 16.0 wt. %, even more preferably 9.0 to 15.0 wt. %, still even more preferably 9.5 to 14.0 wt. %, and most preferably 10.0 to 12.5 wt. % palmitic acid (C16:0); and / or 4.5 to 16.0 wt. %, preferably 5.0 to 15.0 wt. %, more preferably 5.5 to 14.0 wt. %, and even more preferably 5.7 to 13.0 wt. % stearic acid (C18:0); and / or 9.0 to 37.0 wt. %, preferably 10.0 to 36.0 wt. %, more preferably 11.0 to 35.0 wt. %, even more preferably 12.0 to 34.0 wt. %, still even more preferably 16.0 to 30.0 wt. %, and most preferably 20.0 to 26.0 wt. % of oleic acid (C18: 1); and / or 35.0 to 90.0 wt.%, preferably 40.0 to 88.0 wt.%, more preferably 45.0 to 87.0 wt.%, even more preferably 50.0 to 86.0 wt.%, still even more preferably 55.0 to 80.0 wt.%, and most preferably 60.0 to 70.0 wt.% saturated fatty acids (SAFA); The acid percentages refer to the acids bound as acyl groups in the glycerides in the fat composition and are based on the total weight of the C8 to C24 fatty acids.

3. The vegan ice cream formulation according to claim 1 or claim 2, wherein the fat composition comprises: a weight ratio of lauric acid (C12:0) to stearic acid (C18:0) of 2.5 to 4.8, preferably 2.6 to 4.5, more preferably 2.7 to 4.4, even more preferably 2.8 to 4.3, still even more preferably 3.0 to 4.3, and most preferably 3.2 to 4.3; and / or a weight ratio of lauric acid (C12:0) to palmitic acid (C16:0) of from 1.7 to 4.5, preferably from 1.8 to 4.0, more preferably from 1.9 to 3.5, even more preferably from 2.0 to 3.0, still even more preferably from 2.2 to 3.0, and most preferably from 2.4 to 2.9; and / or a weight ratio of stearic acid (C18:0) to palmitic acid (C16:0) of 0.3 to 1.5, preferably 0.4 to 1.3, more preferably 0.5 to 1.1, even more preferably 0.5 to 1.0, still even more preferably 0.5 to 0.9, and most preferably 0.5 to 0.8; The acid percentages refer to the acids bound as acyl groups in the glycerides in the fat composition and are based on the total weight of the C8 to C24 fatty acids.

4. The vegan ice cream formulation according to any one of the preceding claims, wherein the fat composition comprises: 5.0 to 25.0 wt. %, preferably 6.0 to 23.0 wt. %, more preferably 7.0 to 22.0 wt. %, even more preferably 8.0 to 21.0 wt. %, still even more preferably 10.0 to 20.0 wt. %, and most preferably 13.0 to 19.5 wt. % total CN32 triglycerides, CN34 triglycerides, and CN36 triglycerides; and / or 10.0 to 45.0 wt. %, preferably 10.5 to 43.0 wt. %, more preferably 11.0 to 42.0 wt. %, even more preferably 12.0 to 40.0 wt. %, still even more preferably 13.0 to 39.0 wt. %, and most preferably 17.0 to 28.0 wt. % total CN44 triglycerides, CN46 triglycerides, and CN48 triglycerides; and / or 2.0 to 12.0 wt. %, preferably 3.0 to 11.0 wt. %, more preferably 4.0 to 10.0 wt. %, even more preferably 4.5 to 10.0 wt. %, still even more preferably 5.0 to 10.0 wt. %, and most preferably 6.0 to 9.0 wt. % total CN50 and CN52 triglycerides; Weight % is based on total triglycerides present in the composition.

5. The vegan ice cream formulation according to any one of the preceding claims, wherein the fat composition comprises: Up to 6.0 wt%, preferably 0.1 to 5.0 wt%, more preferably 0.5 to 4.5 wt%, even more preferably 1.0 to 4.5 wt%, still even more preferably 2.0 to 4.3 wt%, and most preferably 2.5 to 4.1 wt% CN32 triglycerides; and / or Up to 8.0 wt%, preferably 0.1 to 7.0 wt%, more preferably 1.0 to 6.0 wt%, even more preferably 2.0 to 6.0 wt%, still even more preferably 2.5 to 6.0 wt%, and most preferably 3.0 to 6.0 wt% CN34 triglycerides; and / or 7.0 to 20.0 wt. %, preferably 7.5 to 19.0 wt. %, more preferably 8.0 to 18.0 wt. %, even more preferably 8.5 to 17.0 wt. %, still even more preferably 9.0 to 16.0 wt. %, and most preferably 9.5 to 15.0 wt. % CN42 triglycerides; and / or 4.0 to 16.0 wt. %, preferably 4.5 to 15.0 wt. %, more preferably 5.0 to 14.0 wt. %, even more preferably 5.5 to 13.0 wt. %, still even more preferably 6.0 to 12.0 wt. %, and most preferably 7.0 to 11.0 wt. % CN44 triglycerides; and / or 3.0 to 15.0 wt. %, preferably 3.5 to 14.0 wt. %, more preferably 4.0 to 13.0 wt. %, even more preferably 4.5 to 12.0 wt. %, still even more preferably 5.0 to 10.5 wt. %, and most preferably 5.5 to 9.0 wt. % CN46 triglycerides; Weight % is based on total triglycerides present in the composition.

6. The vegan ice cream formulation according to any one of the preceding claims, wherein the fat composition has: a solid fat content at 10°C of 30.0 to 65.0, preferably 32.0 to 60.0, more preferably 33.0 to 57.0, even more preferably 34.0 to 55.0, still even more preferably 36.0 to 53.0, and most preferably 38.0 to 52.0; and / or a solid fat content at 20°C of 10.0 to 40.0, preferably 11.0 to 35.0, more preferably 11.5 to 32.0, even more preferably 12.0 to 30.0, still even more preferably 14.0 to 27.0, and most preferably 16.0 to 25.0; and / or a solid fat content of at most 20.0, preferably 1.0 to 19.0, more preferably 2.0 to 18.0, even more preferably 3.0 to 15.0, still even more preferably 5.0 to 14.0, and most preferably 7.0 to 13.0 at 25°C; and / or a solid fat content of at most 10.0, preferably at most 8.0, more preferably at most 7.0, even more preferably from 0.0 to 6.0, still even more preferably from 0.0 to 4.0, and most preferably from 0.1 to 1.0 at 30°C; and / or a solid fat content at 35°C of at most 5.0, preferably at most 4.0, more preferably at most 3.0, even more preferably from 0.0 to 2.0, still even more preferably from 0.0 to 1.5, and most preferably from 0.0 to 0.9; The solid fat content is measured according to ISO 8292-1 for labile fat.

7. The vegan ice cream formulation according to any one of the preceding claims, wherein the fat composition comprises an inter-esterified fat blend of at least lauric fat, preferably, wherein the lauric fat is selected from the group consisting of: coconut oil, palm kernel oil, fractions thereof and mixtures thereof, more preferably, wherein the lauric fat is coconut oil; and wherein the lauric fat in the blend comprises at least 50 wt %, preferably 56 to 85 wt %, more preferably 58 to 80 wt %, and even more preferably 65 to 78 wt % of the blend.

8. The vegan ice cream formulation according to claim 7, wherein the fat composition further comprises a liquid oil, preferably, wherein the liquid oil is selected from the group consisting of: coconut oil, rapeseed oil, fractions thereof and mixtures thereof, more preferably a mixture of coconut oil and rapeseed oil; and / or Preferably, the fat composition contains 5 to 45 wt% of the liquid oil, more preferably 15 to 40 wt% of the liquid oil.

9. The vegan ice cream formulation according to any one of the preceding claims, comprising: 1 to 30 wt.%, preferably 2 to 25 wt.%, more preferably 3 to 20 wt.%, even more preferably 4 to 15 wt.%, still even more preferably 5 to 12 wt.%, and most preferably 8 to 10 wt.% of said fat composition; and 45 to 85 wt. %, preferably 50 to 80 wt. %, more preferably 55 to 75 wt. %, even more preferably 60 to 72 wt. %, still even more preferably 65 to 70 wt. %, and most preferably 67 to 70 wt. % water.

10. The vegan ice cream formulation according to any of the preceding claims, comprising 0.1 to 20 wt.-%, preferably 0.5 to 15 wt.-%, more preferably 1.0 to 10 wt.-%, even more preferably 1.5 to 5.0 wt.-%, and most preferably 2.0 to 3.0 wt.-% plant-based protein.

11. The vegan ice cream formulation according to any one of the preceding claims, wherein the plant-based protein is selected from the group consisting of cottonseed protein, lupin protein, oat protein, sesame seed protein, fava bean protein, horse bean protein, alfalfa protein, clover protein, rice protein, tapioca protein, potato protein, carob protein, corn protein, sunflower protein, fava bean protein, broad bean protein, lentil protein, chickpea protein, soy protein, pea protein, rapeseed protein, wheat protein, rapeseed protein and mixtures thereof, preferably wherein the plant-based protein is soy protein.

12. The vegan ice cream formulation according to any one of the preceding claims, wherein the vegan ice cream formulation comprises 5 to 35 wt.-%, preferably 8 to 30 wt.-%, more preferably 12 to 25 wt.-%, even more preferably 15 to 20 wt.-%, and most preferably 17 to 19 wt.-% of sweetener.

13. The vegan ice cream formulation according to any one of the preceding claims, comprising an emulsifier and a stabilizer in a combined amount of 0.05 wt.% to 5.0 wt.%, more preferably 0.05 wt.% to 3.0 wt.%, even more preferably 0.1 wt.% to 2.0 wt.%, and most preferably 0.1 wt.% to 1.0 wt.%, based on the weight of the ice cream formulation.

14. The vegan ice cream formulation according to any one of the preceding claims, comprising 0.5 to 10.0 wt. %, preferably 1.0 to 8.0 wt. %, more preferably 1.5 to 6.0 wt. %, and most preferably 1.8 to 4.0 wt. % of plant milk.

15. The vegan ice cream formulation according to claim 14, wherein the plant milk is selected from the group consisting of almond milk, soy milk, coconut milk, rice milk, oat milk, pea milk, peanut milk, cashew milk, triticale milk, wheat milk, barley milk, spelt milk, millet milk, derivatives thereof and mixtures thereof, and preferably, wherein the plant milk is oat milk.

16. A method for preparing a vegan ice cream formulation according to any one of the preceding claims, comprising the steps of: a) preparing a fat composition according to any one of claims 1 to 8; b) mixing one or more ingredients according to any one of claims 1 and 10 to 15 with water to obtain an aqueous phase; c) emulsifying the fat composition with the aqueous phase to obtain an emulsion; d) optionally, pasteurizing the emulsion; e) optionally homogenizing the pasteurized emulsion; f) optionally, aging the emulsion; and g) optionally, freezing the emulsion under conditions suitable for forming ice cream.

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