Plant-based frozen confection

Abstract

The present invention relates to a process for preparing a plant-based frozen confection premix comprising fat, sugars, stabilizer, and plant protein comprising pulse protein (such as pea protein), wherein the process comprises the sequential steps of: (a) combining sugars, stabilizer and plant protein in water to prepare an aqueous dispersion; (b) optionally adjusting the pH of the aqueous dispersion to ensure that the pH is in the range of 6.5 to 8.5; (c) combining the aqueous dispersion having a pH in the range of 6.5 to 8.5 with the fat to provide a frozen confection premix; (d) reducing the pH of the frozen confection premix to a pH in the range of 3 to 6; and (e) optionally pasteurising the frozen confection premix of step (d). Furthermore present invention relates to a plant-based premix for making a frozen confection and to a frozen confection with fat, sugars, stabilizer and plant protein (1 to 12 wt-%) comprising pulse protein.

Description

[0001] PLANT-BASED FROZEN CONFECTION

[0002] Field of the invention

[0003] The invention relates to plant-based frozen confections having a low fat content.

[0004] Background of the invention

[0005] Plant-based foods are a growing consumer trend, which is thought to be driven by increasing health and environmental consciousness. As a result, there is currently an increased consumer demand for frozen confections which are not based on dairy ingredients, and instead use plant-based alternatives.

[0006] Frozen confections where some or all of the dairy ingredients have been replaced with plant-based ingredients are commercially available. For instance, pulse protein (such as soy protein or pea protein) is becoming more widely used in frozen confections. The molecular structures of plant proteins are very different from those of dairy proteins, and a number of technical challenges may need to be overcome when formulating plantbased frozen confections. One such challenge relates to texture and mouthfeel, since milk proteins stabilise the partial coalescence of the fat phase and maintain small air bubbles in frozen confections.

[0007] Together with protein, fat is also responsible for the characteristic microstructure (and hence the texture) associated with ice cream. Fat helps to stabilise the air bubbles, contributes to the creamy texture, provides desirable melting properties (by slowing down rate at which melting occurs), and is a good carrier for certain flavour compounds. Producing frozen confections with a fat content below 4% is challenging, and typically involves the use of additional ingredients specifically chosen for their fat-replacing properties and / or use of specific types and amounts of emulsifier.

[0008] Therefore, there remains a need for improved formulations for plant-based frozen confections which overcome one or more of the drawbacks associated with the current formulations. Summary of the invention

[0009] Plant-based frozen confections are prepared by freezing a premix. The present inventors have discovered that the microstructure of these plant-based frozen confections can be influenced by controlling the point at which pH changes occur when preparing the premix.

[0010] In a first aspect, the present invention relates to a process for preparing a plant-based frozen confection premix comprising fat, sugars, stabilizer, and plant protein, wherein the process comprises the sequential steps of:

[0011] (a) combining sugars, stabilizer, and plant protein in water to prepare an aqueous dispersion, wherein the plant protein comprises pulse protein;

[0012] (b) optionally adjusting the pH of the aqueous dispersion to ensure that the pH is in the range of 6.5 to 8.5;

[0013] (c) combining the aqueous dispersion having a pH in the range of 6.5 to 8.5 with the fat to provide a frozen confection premix wherein step (c) comprises homogenisation;

[0014] (d) reducing the pH of the frozen confection premix to a pH in the range of 3 to 6; and

[0015] (e) optionally pasteurising the frozen confection premix of step (d).

[0016] Without wishing to be bound by theory, the inventors believe that this process produces swollen protein particles which help to structure the frozen confection. This means that it is possible to produce a frozen confection with acceptable microstructure and resilience even when very low levels of fat are present.

[0017] In a second aspect, the invention relates to a plant-based frozen confection premix comprising:

[0018] • fat in an amount of 0.1 to 3 wt%;

[0019] • sugars in an amount of 15 to 45 wt%;

[0020] • stabilizer in an amount of 0.01 to 1 wt%; and

[0021] • plant protein in an amount of 1 to 12 wt%, wherein the plant protein comprises pulse protein; wherein the premix comprises plant protein particles having a D[3,2] particle size of 6 to In further aspects, the invention relates to a process for preparing a plant-based frozen confection wherein the plant-based frozen confection premix prepared by the process of the first aspect is frozen and preferably aerated to provide the plant-based frozen confection, and also to a plant-based frozen confection having the same composition as the premix of the second aspect.

[0022] Detailed description of the invention

[0023] The present invention relates to a process for preparing a plant-based frozen confection premix comprising fat, sugars, stabilizer, and plant protein. As used herein, the term “plant-based frozen confection premix” refers to a premix which can be frozen to produce a plant-based frozen confection. The process comprises the sequential steps of:

[0024] (a) combining sugars, stabilizer, and plant protein in water to prepare an aqueous dispersion;

[0025] (b) optionally adjusting the pH of the aqueous dispersion to ensure that the pH in the range of 6.5 to 8.5;

[0026] (c) combining the aqueous dispersion having a pH in the range of 6.5 to 8.5 with the fat to provide a frozen confection premix;

[0027] (d) reducing the pH of the frozen confection premix to a pH in the range of 3 to 6; and

[0028] (e) optionally pasteurising the frozen confection premix of step (d).

[0029] In a first step of the process, sugars, stabilizer, and plant protein are combined in water to prepare an aqueous dispersion. The plant protein comprises pulse protein. In order to aid dispersion, it is preferred that the ingredients (sugar, stabilizer, plant protein) and water are combined and mixed with heating, for example at 60°C to 80°C, preferably 65°C to 75°C. This can conveniently be achieved using a mix tank, preferably a mix tank comprising stirring means.

[0030] In a second step of the process, the pH of the aqueous dispersion is optionally adjusted to ensure that that the pH is in the range of 6.5 to 8.5. The pH of the dispersion may fall within this range without needing to be adjusted. Alternatively, the pH can be adjusted to fall within the required range via the addition of an alkali such as potassium hydroxide to the aqueous dispersion. For example, the use of a 25 wt% solution of potassium hydroxide allows the pH to be adjusted without significantly changing the volume of the aqueous dispersion. It is preferred that the pH is adjusted to a pH in the range of 7 to 8 in step (b) of the process.

[0031] In a third step of the process, the aqueous dispersion having a pH range in the range of 6.5 to 8.5 (and preferably 7 to 8) is combined with fat to provide a frozen confection premix. This step comprises homogenisation.

[0032] Following the third step of the process, the fat will typically be present in the form of very small dispersed droplets. The fat droplets preferably have a D[3,2] particle size of less than 1 pm, more preferably less than 0.85 pm, less than 0.8 pm, less than 0.75 pm, or even less than 0.7 pm. The D[3,2] particle size is preferably at least 0.4pm, or even at least 0.5 pm. Fat droplet size distribution can be measured using a Malvern Mastersizer 3000 equipped with a wet dispersion unit. Premix samples are diluted 10-fold in a solution of sodium dodecyl sulphate (SDS) and urea (6.6 M urea, 0.1 % SDS, pH 7), and subjected to 1 minute of full power sonication within the dispersion unit prior to the start of particle size measurement. This treatment ensures that any weakly bound or flocculated fat droplets are separated into individual fat droplets to give a more accurate representation of the fat droplet particle size.

[0033] In a fourth step of the process, the pH of the frozen confection premix of step (c) is reduced to a pH in the range of 3 to 6, preferably to a pH in the range of 3.5 to 5.5. This can be achieved via the addition of an edible acid such as citric acid to the frozen confection premix of step (c).

[0034] The change in pH between that of the aqueous dispersion of step (b) and that of the frozen confection premix of step (d) can be expressed by the following equation:

[0035] ApW = pH of aqueous dispersion — pH of frozen confection premix

[0036] ApH is preferably at least 2, more preferably at least 2.4, at least 2.8, or even at least 3.2. ApH is preferably no more than 5, more preferably no more than 4.6, or even no more than 4.2. Following step (d) of the process, the protein will typically be present in the form of swollen particles which form part of a protein-fat network. Such a protein-fat network comprises closely packed protein particles forming a network structure with small fat droplets dispersed therein. These protein particles preferably have a D[3,2] particle size of 6 pm to 13 pm, more preferably 7 pm to 12 pm, or even 8 pm to 11 pm. The particle size distribution is conveniently measured using a Malvern Mastersizer 3000 equipped with a wet dispersion unit to determine surface weighted mean D[3,2] particle size.

[0037] In an optional fifth step of the process, the frozen confection premix is pasteurised. A typical pasteurization regime is a temperature of >80°C and a holding time of around 30 s. Following pasteurisation, the premix is preferably cooled, and may undergo ageing (e.g, by being held in an ageing tank at 0°C to 4°C for 2 to 24 hours, or even up to 72 hours) before being frozen.

[0038] The present invention also relates to a plant-based frozen confection premix comprising:

[0039] • fat in an amount of 0.1 to 3 wt;

[0040] • sugars in an amount of 15 to 45 wt%;

[0041] • stabilizer in an amount of 0.01 to 1 wt%; and

[0042] • plant protein in an amount of 1 to 12 wt%, wherein the plant protein comprises pulse protein; wherein the premix comprises plant protein particles having a D[3,2] particle size of 6 to 13 pm.

[0043] The plant-based frozen confection premix is obtainable by the process described above.

[0044] As used herein the term plant-based means that the frozen confection premix (and the resulting frozen confection) is formulated primarily from plant-derived ingredients. Nevertheless, it will be appreciated that the plant-based frozen confection premix (and the resulting plant-based frozen confection) may be fortified with vitamins and / or minerals or flavoured with ingredients (such as honey) which are not strictly speaking derived from plants. Preferably at least 98% by dry weight of the ingredients are derived from plants, more preferably at least 99%, at least 99.5%, at least 99.9%, most preferably 100% by dry weight of the ingredients are derived from plants. In particular, it is preferred that the frozen confection premix (and the resulting frozen confection) is essentially free of animal-derived ingredients, and thus comprises animal-derived ingredients in an amount of less than 0.1 wt%, preferably less than 0.05 wt%, more preferably less than 0.01 wt%.

[0045] The frozen confection premix comprises fat in an amount of 0.1 to 3 wt%. Without wishing to be bound by theory, the inventors believe that structuring can be provided by the protein, which means that it is possible to produce a frozen confection with acceptable microstructure and resilience even when very low levels of fat are present. Thus, the frozen confection premix comprises fat in an amount of no more than 3 wt%, and preferably no more than 2.5 wt%, or even no more than 2 wt%. However, a small amount of fat is desirable, otherwise it becomes difficult to formulate using fat-soluble flavourings. Therefore, the frozen confection premix comprises fat in an amount of at least 0.1 wt%, and preferably at least 0.5 wt%, or even at least 1 wt%. The fat is preferably vegetable fat (such as coconut oil, palm oil, palm kernel oil, or a mixture thereof). It is particularly preferred that the fat is palm oil, coconut oil, or a mixture thereof.

[0046] The frozen confection premix comprises sugars in an amount of 15 to 45 wt%. Sugars are used in almost all types of frozen confection and have two major functions: delivering sweetness and controlling the amount of ice. As used herein the term “sugars” includes monosaccharides, disaccharides and oligosaccharides (which are formed from 3 to 10 monosaccharide units). Monosaccharides include glucose, fructose, galactose and mannose. Disaccharides include sucrose, lactose and trehalose. Oligosaccharides include raffinose. The term “sugars” does not include polysaccharides, which comprise >10 monosaccharides. Some ingredients commonly included in frozen confections may contribute to the amount of sugars. An example is corn syrup (sometimes called glucose syrup) - which is a mixture of monosaccharides, disaccharides and oligosaccharides.

[0047] High concentrations of sugars may contribute unwanted sweetness and or calories to the frozen confection. Therefore, the frozen confection premix comprises sugars in an amount of no more than 45 wt%, preferably no more than 40 wt%, no more than 30 wt%, or no more than 25 wt%. Conversely, low concentrations of sugars may be inappropriate if the frozen confection is a scoopable product, since a low concentration of sugars tend to result in frozen confections with a high ice content. Therefore, the frozen confection premix comprises sugars in an amount of at least 15 wt%, preferably at least 18 wt%, or at least 20 wt%.

[0048] The frozen confection premix comprises stabilizer in an amount of 0.01 to 1 wt%, preferably in an amount of 0.1 wt% to 1 wt%, 0.2 wt% to 0.8 wt%, or 0.2 wt% to 0.6 wt%. The stabilizer is preferably selected from the group consisting of locust bean gum, xanthan gum, guar gum, carrageenan, tara gum, pectin, and mixtures thereof (for example, a mixture of locust bean gum and guar gum).

[0049] The frozen confection premix comprises plant protein in an amount of 1 to 12 wt%. Since the inventors believe that the protein is involved in structuring the frozen confection produced from the premix, the frozen confection premix comprises the plant protein in an amount of at least 1 wt%, preferably at least 1.5 wt%, or at least 2 wt%. However, since high levels of plant protein are associated with flavour off-notes, the frozen confection premix comprises the plant protein in an amount of 12 wt% or less, preferably 8 wt% or less, 6 wt% or less, or even 5 wt% or less.

[0050] The plant protein comprises pulse protein. The plant protein may additionally comprise cereal protein as well as pulse protein. The pulse protein is preferably selected from: bean protein, carob protein, lentil protein, lupin protein, pea protein, soy protein, and mixtures thereof. For example, the pulse protein may comprise pea protein, soy protein, fava bean protein, carob protein, or a mixture thereof. It is particularly preferred that the pulse protein is pea protein. Where the plant protein additionally comprises cereal protein, the cereal protein is preferably selected from oat protein, wheat protein, rye protein, barley protein, rice protein, buckwheat protein, millet protein, and mixtures thereof.

[0051] The frozen confection premix comprises plant protein particles having a D[3,2] particle size of 6 to 13 pm, preferably 7 to 12 pm, or even 8 to 11 pm. As set out above, the particle size distribution is conveniently measured using a Malvern Mastersizer 3000 equipped with a wet dispersion unit to determine surface weighted mean D[3,2] particle size. The protein particles are believed to form part of a protein-fat network comprising closely packed protein particles forming a network structure with small fat droplets dispersed therein.

[0052] The plant protein particles preferably have a water holding capacity of 10 to 16 g water per g of protein, more preferably 11 to 15 g water per g of protein, or even 12 to 14 g water per g of protein. Water holding capacity (WHC) is the maximum amount of water that 1 g of material will imbibe and retain under low-speed centrifugation. WHC is measured according to Method 56-30.01 of AACC International “Approved Methods of Analysis” (11th Edition).

[0053] The frozen confection premix preferably has a viscosity of 0.3 Pa.s to 0.85 Pa.s, more preferably 0.35 Pa.s to 0.8 Pa.s, or even 0.4 Pa.s to 0.75 Pa.s. Premix viscosity is measured at 5°C and 50 s’1. For example, using an Anton Paar Physica MCR501 rheometer.

[0054] Whilst the frozen confection premix may optionally comprise an emulsifier or a mixture of emulsifiers (such as mono-diglycerides and the like), this is not essential, and the frozen confections produced from the premix have good structural and textural properties even without the addition of an emulsifier. Thus, the frozen confection premix preferably does not comprise emulsifier.

[0055] The frozen confection premix may optionally comprise additional ingredients such as colours and / or flavours.

[0056] The invention also relates to a process for preparing a plant-based frozen confection comprising fat, sugars, stabilizer, and plant protein. The process comprises the sequential steps of:

[0057] (a) combining sugars, stabilizer, and plant protein in water to prepare an aqueous dispersion, wherein the plant protein comprises pulse protein;

[0058] (b) optionally adjusting the pH of the aqueous dispersion to ensure that the pH in the range of 6.5 to 8.5; (c) combining the aqueous dispersion having a pH in the range of 6.5 to 8.5 with the fat to provide a frozen confection premix wherein step (c) comprises homogenisation;

[0059] (d) reducing the pH of the frozen confection premix to a pH in the range of 3 to 6; and

[0060] (e) optionally pasteurising the frozen confection premix of step (d); and

[0061] (f) freezing and optionally aerating the frozen confection premix of step (e) or step (f) to provide the plant-based frozen confection.

[0062] Steps (a) to (e) of this process produce a plant-based frozen confection premix, and are described in detail above. A sixth step comprises freezing the frozen confection premix to provide the plant-based frozen confection. The premix is preferably aerated during freezing, for example using a scraped surface heat exchanger.

[0063] Finally, the invention relates to a plant-based frozen confection comprising:

[0064] • fat in an amount of 0.1 to 3 wt;

[0065] • sugars in an amount of 15 to 45 wt%;

[0066] • stabilizer in an amount of 0.01 to 1 wt%; and

[0067] • plant protein in an amount of 1 to 12 wt%, wherein the plant protein comprises pulse protein; wherein the frozen confection comprises plant protein particles having a D[3,2] particle size of 6 to 13 pm.

[0068] The plant-based frozen confection is obtainable by the process described above.

[0069] The frozen confection comprises fat in an amount of 0.1 to 3 wt%. Without wishing to be bound by theory, the inventors believe that structuring can be provided by the protein, which means that it is possible to produce a frozen confection with acceptable microstructure and resilience even when very low levels of fat are present. Thus, the frozen confection comprises fat in an amount of no more than 3 wt%, and preferably no more than 2.5 wt%, or even no more than 2 wt%. However, a small amount of fat is desirable, otherwise it becomes difficult to formulate using fat-soluble flavourings. Therefore, the frozen confection comprises fat in an amount of at least 0.1 wt%, and preferably at least 0.5 wt%, or even at least 1 wt%. The fat is preferably vegetable fat (such as coconut oil, palm oil, palm kernel oil, or a mixture thereof). It is particularly preferred that the fat is palm oil, coconut oil, or a mixture thereof.

[0070] The frozen confection comprises sugars in an amount of 15 to 45 wt%. High concentrations of sugars may contribute unwanted sweetness and or calories to the frozen confection. Therefore, the frozen confection comprises sugars in an amount of no more than 45 wt%, preferably no more than 40 wt%, no more than 30 wt%, or no more than 25 wt%. Conversely, low concentrations of sugars may be inappropriate if the frozen confection is a scoopable product, since a low concentration of sugars tend to result in frozen confections with a high ice content. Therefore, the frozen confection comprises sugars in an amount of at least 15 wt%, preferably at least 18 wt%, or at least 20 wt%.

[0071] The frozen confection comprises stabilizer in an amount of 0.01 to 1 wt%, preferably in an amount of 0.1 wt% to 1 wt%, 0.2 wt% to 0.8 wt%, or 0.2 wt% to 0.6 wt%. The stabilizer is preferably selected from the group consisting of locust bean gum, xanthan gum, guar gum, carrageenan, tara gum, pectin, and mixtures thereof (for example, a mixture of locust bean gum and guar gum).

[0072] The frozen confection comprises plant protein in an amount of 1 to 12 wt%. Since the inventors believe that the protein is involved in structuring the frozen confection, the frozen confection comprises the plant protein in an amount of at least 1 wt%, preferably at least 1.5 wt%, or at least 2 wt%. However, since high levels of plant protein are associated with flavour off-notes, the frozen confection comprises the plant protein in an amount of 12 wt% or less, preferably 8 wt% or less, 6 wt% or less, or even 5 wt% or less. It will be clear to the skilled person that the frozen confection premix and the frozen confection can comprise the same plant protein. Details of suitable plant proteins are given above.

[0073] The frozen confection comprises plant protein particles having a D[3,2] particle size of 6 to 13 pm, preferably 7 to 12 pm, or even 8 to 11 pm. A method for measuring the D[3,2] particle size is described above. The plant protein particles preferably have a water holding capacity of 10 to 16 g water per g of protein, more preferably 11 to 15 g water per g of protein, or even 12 to 14 g water per g of protein. A method for measuring the water holding capacity is described above.

[0074] As explained above, the frozen confections produced from the premix have good structural and textural properties even without the addition of an emulsifier. Thus, the frozen confection preferably does not comprise emulsifier.

[0075] The frozen confection may optionally comprise additional ingredients such as colours and / or flavours.

[0076] The frozen confection is preferably aerated. As used herein the term “aerated” means that the confection has an overrun of at least 30%. Preferably the frozen confection has an overrun of 30% to 110%, or even 50% to 100%. Overrun (with unit “%”) is defined by the following equation: volume of aerated product - volume of initial mix overrun = - - - x 100%

[0077] Volume of initial mix

[0078] Overrun is measured at ambient temperature (20°C) and atmospheric pressure.

[0079] Numerical ranges expressed in the format “from x to y” are understood to include x and y, and in specifying any range of values or amounts, any particular upper value or amount can be associated with any particular lower value or amount. Unless otherwise specified, wt% refers to weight percent based on the weight of the entire formulation (including water).

[0080] Except in the examples and comparative experiments, or where otherwise explicitly indicated, all numbers are to be understood as modified by the word “about”. As used herein, the indefinite article “a” or “an” and its corresponding definite article “the” means at least one, or one or more, unless specified otherwise. Figures

[0081] By way of example, the present invention is illustrated with reference to the following figures, in which:

[0082] Figures 1a to 1e are confocal microscopy images showing the microstructure of the samples of Example 1 ;

[0083] Figures 2a to 2d are plots of the meltdown data for Example 1 ;

[0084] Figure 3 is a plot of the meltdown data for Example 2.

[0085] Examples

[0086] The examples are intended to illustrate the invention and are not intended to limit the invention to those examples perse.

[0087] Particle size

[0088] Samples were introduced into a Malvern Mastersizer Hydro 2000S sampling accessory. A refractive index of 1.52 and absorption value of 0.1 was employed for the protein particles and a refractive index of 1.33 for water as the dispersant was used to calculate the particle size of the pea protein samples. Each measurement cycle included a background measurement consisting of 10,000 measurement snaps for 10 s and a sample measurement consisting of the same. Three measurement cycles were conducted for each sample and an average calculated to give a particle size distribution result. The surface weighted mean [D3,2] was recorded.

[0089] Premix viscosity

[0090] Premix viscosity was measured in 17 mm profiled rheology cups using an Anton Paar Physica MCR501 rheometer. During the measurement, the temperature was maintained at 5°C. A 17 mm profiled bob geometry was immersed in the sample. The sample was equilibrated for 10 minutes. A shear rate sweep was then conducted on the sample using the following measurement profile: shear rate range between 0.001 and 1000 s-1(logarithm spacing), with measurement point duration between 100 and 30 s, and slope of 5 points per decade. The viscosity data for each sample was plotted against the shear rate using a log-log plot. Where a single viscosity is reported for samples, this is the viscosity measured at 50 s’1. Water holding capacity

[0091] Water holding capacity (WHC) was measured according to Method 56-30.01 of AACC International “Approved Methods of Analysis” (11th Edition). The WHC was measured after ageing the sample for 24 hours at 4°C. Around 22 to 23 g of sample was transferred to centrifuge tubes, with the precise mass of each sample being recorded. The samples were then centrifuged at 4,000 g for 20 mins at 10°C using a Sorvall T865i rotor in the Sorvall Discovery 90SE centrifuge. The fat layer was punctured, and the serum carefully decanted. The weight of the decanted serum and pellet were recorded to calculate the water holding capacity per gram of protein.

[0092] Meltdown

[0093] Blocks of frozen confection products were equilibrated at -22°C, weighed and then added to the centre a grated metal plate suspended above a mass balance. Samples were analysed in a temperature-controlled cabinet at 22°C, with the mass of the melted product that passed through the grating being recorded over time. Plots of the meltdown data (showing percentage mass loss as a function of time) were the mean of 2 experiments.

[0094] Thermal abuse

[0095] Frozen confection products were subjected to temperature abuse in order to mimic the thermal regimes that may be encountered during distribution and storage. This involved storing samples in a temperature-controlled cabinet for 14 days, where the temperature of the cabinet was cycled (-20°C for 12 hours, -10°C for 12 hours). Following the 14 day regime, the products were stored in a freezer for several days before testing.

[0096] Example 1

[0097] This example demonstrates that it is possible to create different microstructures from the same formulation by controlling the processing conditions, particularly the points at which pH changes occur. The formulation of the premix used to prepare samples A, B, C, D, and 1 is shown in Table 1. The premix formulation did not contain any emulsifier. The processing conditions used to prepare these samples are described below. Table 1 : premix formulation

[0098] Sample A

[0099] The sucrose, glucose syrup, and stabilizer were combined in water with heating (70°C) to provide an aqueous dispersion. The pH of the dispersion was adjusted to pH 3.6 using citric acid. The pea protein was added to the pH adjusted dispersion with mixing, followed by addition of the coconut oil and further mixing. The mix was homogenised and pasteurised, and then aged overnight at 4°C.

[0100] Sample B

[0101] The sucrose, glucose syrup, stabilizer, and pea protein were combined in water with heating (70°C) to provide an aqueous dispersion. The pH of the dispersion was adjusted to pH 3.6 using citric acid. The coconut oil was added with mixing. The mix was homogenised and pasteurised, and then aged overnight at 4°C.

[0102] Sample C

[0103] The sucrose, glucose syrup, stabilizer, and pea protein were combined in water with heating (70°C) to provide an aqueous dispersion. The pH of the dispersion was adjusted to pH 3.6 using citric acid. The coconut oil was added with mixing to provide the premix, which was homogenised. The pH of the homogenised premix was adjusted to pH 7.9 using potassium hydroxide, and then pasteurised before being aged overnight at 4°C.

[0104] Sample D

[0105] The sucrose, glucose syrup, stabilizer, and pea protein were combined in water with heating (70°C) to provide an aqueous dispersion. The pH of the dispersion was adjusted to pH 7.9 using potassium hydroxide. The coconut oil was added with mixing. The mix was homogenised and pasteurised, and then aged overnight at 4°C. Sample 1

[0106] The sucrose, glucose syrup, stabilizer, and pea protein were combined in water with heating (70°C) to provide an aqueous dispersion. The pH of the dispersion was adjusted to pH 7.9 using potassium hydroxide. The coconut oil was added with mixing to provide the premix, which was homogenised. The pH of the homogenised premix was adjusted to pH 3.6 using citric acid, and then pasteurised before being aged overnight at 4°C.

[0107] Microstructure

[0108] Figures 1a to 1e are confocal microscopy images of the samples. Figure 1a shows the microstructure of sample A, and Figure 1b shows the microstructure of sample B. Acidification before the addition of pea protein (sample A, Figure 1a) results in a microstructure with large, isolated fat droplets (1) and large protein particles (2). This microstructure is unsuitable for preparing a frozen confection, as it would lead to a poor quality ice cream product. In contrast, acidification after the addition of the pea protein (sample B, Figure 1 b) results in a microstructure with dispersed protein particles, and small, dispersed fat droplets.

[0109] Figure 1c shows the microstructure of sample C. The fat droplets remain small, and dispersed. The protein particles are smaller, and more closely packed than is the case for sample B. Figure 1 d shows the microstructure of sample D. Both the protein particles and the fat droplets are small and dispersed. Finally, Figure 1e shows the microstructure of sample 1. The protein particles are closely packed forming a network structure, with small fat droplets dispersed therein.

[0110] Premix properties

[0111] Physical properties of some of the premix samples were determined, with the results summarised in Table 2. Samples C and D comprise small protein particles, and this correlates with the low water holding capacity (WHC) of these samples. In contrast, both the particle size and the WHC of sample 1 are considerably higher than those of samples C and D. Table 2: physical properties of samples

[0112] Frozen confections

[0113] Frozen confections were prepared from the premixes of samples B, C, D, and 1. The premixes were aerated in a benchtop ice cream maker, which produced ice creams with an overrun of around 20%.

[0114] Frozen confection properties

[0115] The meltdown properties of the frozen confections (blocks of approximately 200 ml) were measured - both before and after thermal abuse. Figure 2a is a plot of meltdown data for sample B. Figure 2b is a plot of meltdown data for sample C. Figure 2c is a plot of the meltdown data for sample D. Figure 2d is a plot of the meltdown data for sample 1 . In all cases, the solid line is the meltdown plot for the fresh sample (i.e. which has not been subjected to thermal abuse), and the dashed line is the meltdown plot for the sample which has been subjected to thermal abuse. In addition, Table 3 shows the total weight loss on meltdown after 120 minutes.

[0116] Table 3: total weight loss after 120 min meltdown

[0117] The meltdown behaviour of sample 1 is significantly improved compared to samples B, C, and D. Indeed, it is remarkable how little weight loss is observed after 120 minutes of meltdown. It is notable that thermal abuse seems to improve the resilience of the samples to meltdown. Example 2

[0118] The effect of overrun on the meltdown behaviour of frozen confections was investigated.

[0119] The composition of the premix used in these experiments is given in Table 4. The premix formulation did not contain any emulsifier.

[0120] Table 4: premix composition

[0121] Processing conditions

[0122] The sucrose, glucose syrup, maltodextrin, stabilizer, and pea protein were combined in water with heating (70°C) to provide an aqueous dispersion. The pH of the dispersion was adjusted to pH 7.9 using potassium hydroxide. The coconut oil was added with mixing to provide the premix, which was homogenised. The pH of the homogenised premix was adjusted to pH 3.6 using citric acid, and then the mix was pasteurised before being aged overnight at 4°C. In order to prepare frozen confections, the premix was aerated in a scraped surface heat exchanger (standard ice cream freezer). The air input was controlled to give a target overrun of 30% or 65%, and freezing was controlled to give a target extrusion temperature of -5 to -6.5°C.

[0123] Physical properties

[0124] The premix comprised protein particles having a D[3,2] particle size of 8.5 pm. The texture of the frozen confections made from the premix was good, and did not cause any processing issues.

[0125] Sensory properties

[0126] The frozen confections were tasted in a structured assessment. The mouthfeel of the frozen confection was judged to be quite smooth (30% overrun) or very smooth (65% overrun). No off-flavour due to the pea protein was detected. Meltdown

[0127] The meltdown properties of the samples (blocks of approximately 8 cm x 4 cm x 16 cm, 500 ml) were measured - both before and after thermal abuse. Figure 3 is a plot of the meltdown data. In all cases, the solid line is the meltdown plot for the fresh sample (i.e. which has not been subjected to thermal abuse), and the dashed line is the meltdown plot for the sample which has been subjected to thermal abuse. In addition, Table 5 shows the total weight loss on meltdown after 240 minutes.

[0128] Table 5: total weight loss after 240 min meltdown

[0129] The meltdown behaviour is slightly better for the sample with 30% overrun, although there is very little weight loss observed for any of the samples - even after 240 minutes of meltdown. Indeed, all of the samples demonstrate remarkable resilience, irrespective of the overrun.

[0130] Example 3

[0131] The effect of protein concentration and pH was investigated further. The composition of the premixes was similar to that shown in Table 1. However, the amount of pea protein was changed to either 2 wt% or 1 wt% to investigate whether similar microstructure could be achieved at lower protein concentrations. A lower fat concentration (1 wt% coconut oil) was also investigated.

[0132] Sample E

[0133] The ingredients (excluding the coconut oil) were combined in water with heating (70°C) to provide an aqueous dispersion having a pH of 6.8. The coconut oil was added with mixing. The mix was homogenised and pasteurised, and then aged overnight at 4°C. The premix contained pea protein at a concentration of 2 wt% and coconut oil at 2 wt%. Sample 2

[0134] The ingredients (excluding the coconut oil) were combined in water with heating (70°C) to provide an aqueous dispersion having a pH of 6.8. The coconut oil was added with mixing. The mix was homogenised, and the pH was adjusted to pH 5.4 using citric acid, and then the mix was pasteurised before being aged overnight at 4°C. The premix contained pea protein at a concentration of 2 wt% and coconut oil at 2 wt%.

[0135] Sample 3

[0136] The ingredients (excluding the coconut oil) were combined in water with heating (70°C) to provide an aqueous dispersion. The pH of the dispersion was adjusted to pH 7.8 using potassium hydroxide. The coconut oil was added with mixing to provide the premix, which was homogenised. The pH of the homogenised premix was adjusted to pH 5.4 using citric acid, and then pasteurised before being aged overnight at 4°C. The premix contained pea protein at a concentration of 2 wt% and coconut oil at 2 wt%.

[0137] Sample 4

[0138] The ingredients (excluding the coconut oil) were combined in water with heating (70°C) to provide an aqueous dispersion. The pH of the dispersion was adjusted to pH 7.8 using potassium hydroxide. The coconut oil was added with mixing to provide the premix, which was homogenised. The pH of the homogenised premix was adjusted to pH 5.4 using citric acid, and then pasteurised before being aged overnight at 4°C. The premix contained pea protein at a concentration of 1 wt% and coconut oil at 2 wt%.

[0139] Sample 5

[0140] The ingredients (excluding the coconut oil) were combined in water with heating (70°C) to provide an aqueous dispersion. The pH of the dispersion was adjusted to pH 7.8 using potassium hydroxide. The coconut oil was added with mixing to provide the premix, which was homogenised. The pH of the homogenised premix was adjusted to pH 5.4 using citric acid, and then pasteurised before being aged overnight at 4°C. The premix contained pea protein at a concentration of 2 wt% and coconut oil at 1 wt%. Microstructure

[0141] Confocal microscopy images of the samples showed that the pea protein particles of samples 2 to 5 were more aggregated and clumped together than those of sample E. In addition, the fat droplets of samples 2 to 5 were smaller and more distributed than those of sample E.

[0142] Premix properties

[0143] Physical properties of the premix samples were determined, with the results summarised in Table 6. Sample E had small protein particles. In contrast, the particle size of samples 2 to 5 were considerably larger.

[0144] Table 6: physical properties of samples

[0145] Frozen confections

[0146] Frozen confections were prepared from the premixes of samples E, 2, 3, and 4. The premixes were aerated in a scraped surface heat exchanger (standard ice cream freezer). The air input was controlled to give a target overrun of 65% or 100%, and freezing was controlled to give a target extrusion temperature of -5 to 6.5°C.

[0147] Physical properties

[0148] Sample E was observed to be rough and grainy, with poor shape retention. In contrast, samples 2, 3, and 4 were smooth and held their shape well.

[0149] Sensory properties

[0150] The frozen confections were tasted in a structured assessment. Samples 2, 3, and 4 (all containing 2 wt% coconut oil) were perceived to be equivalent to frozen confections having a higher level of fat (i.e. equivalent sensory properties to a frozen confection comprising 5 to 7 wt% fat). However, this was not the case for sample E (also 2 wt% coconut oil). Meltdown

[0151] The meltdown properties of the samples (blocks of approximately 8 cm x 4 cm x 16 cm, 500 ml) were measured - both before and after thermal abuse. Table 7 shows the total weight loss on meltdown after 240 minutes.

[0152] Table 7: total weight loss after 240 min meltdown

[0153] Samples 2, 3, and 4 show significantly improved meltdown behaviour compared to sample E. The melt serum collected from samples 2, 3, and 4 was found to be sugar solution containing very little protein. This indicates that the swollen protein particles are retained in the unmelted block and suggests that these particles are involved in the microstructure of the frozen confection.

Claims

Claims1. Process for preparing a plant-based frozen confection premix comprising fat, sugars, stabilizer, and plant protein, wherein the process comprises the sequential steps of:(a) combining sugars, stabilizer and plant protein in water to prepare an aqueous dispersion, wherein the plant protein comprises pulse protein;(b) optionally adjusting the pH of the aqueous dispersion to ensure that the pH is in the range of 6.5 to 8.5;(c) combining the aqueous dispersion having a pH in the range of 6.5 to 8.5 with the fat to provide a frozen confection premix, wherein step (c) comprises homogenisation;(d) reducing the pH of the frozen confection premix to a pH in the range of 3 to 6; and(e) optionally pasteurising the frozen confection premix of step (d).

2. Process as claimed in claim 1 , wherein the pH of the aqueous dispersion is adjusted to a pH in the range of 7 to 8 in step (b).

3. Process as claimed in claim 1 or claim 2, wherein the pH is reduced to a pH in the range of 3.5 to 5.5 in step (d).

4. Process as claimed in any one of claims 1 to 3, wherein the change in pH between that of the aqueous dispersion of step (b) and that of the frozen confection premix of step (d) is expressed by the equation:ApH = pH of aqueous dispersion — pH of frozen confection premix and ApH is at least 2.

5. Plant-based frozen confection premix comprising:• fat in an amount of 0.1 to 3 wt%;• sugars in an amount of 15 to 45 wt%;• stabilizer in an amount of 0.01 to 1 wt%; and• plant protein in an amount of 1 to 12 wt%, wherein the plant protein comprises pulse protein; wherein the premix comprises plant protein particles having a D[3,2] particle size of 6 to 13 pm.

6. Plant-based frozen confection premix as claimed in claim 5 wherein the plant protein particles having a water holding capacity of 10 to 16 g water per g of protein.

7. Plant-based frozen confection premix as claimed in claim 5 or claim 6 comprising the plant protein in an amount of 1.5 to 8 wt%.

8. Plant-based frozen confection premix as claimed in any one of claims 5 to 7 comprising the comprising the fat in an amount of 0.5 to 2.5 wt%.

9. Plant-based frozen confection premix as claimed in any one of claims 5 to 8 wherein the plant-based frozen confection premix does not comprise emulsifier.

10. Plant-based frozen confection premix as claimed any one of claims 5 to 9 obtainable by the process as claimed in any one of claims 1 to 4.

11. Process for preparing a plant-based frozen confection wherein the plant-based frozen confection premix prepared by the process as claimed in any one of claims 1 to 4 is frozen and preferably aerated to provide the plant-based frozen confection.

12. Plant-based frozen confection comprising:• fat in an amount of 0.1 to 3 wt;• sugars in an amount of 15 to 45 wt%;• stabilizer in an amount of 0.01 to 1 wt%; and• plant protein in an amount of 1 to 12 wt%, wherein the plant protein comprises pulse protein; wherein the frozen confection comprises plant protein particles having a D[3,2] particle size of 6 to 13 pm.

13. Plant-based frozen confection as claimed in claim 12 wherein the plant protein particles having a water holding capacity of 10 to 16 g water per g of protein.

14. Plant-based frozen confection as claimed in claim 12 or claim 13 having an overrun of 30% to 110%.

15. Plant-based confection as claimed in any one of claims 12 to 14 obtainable by the process as claimed in claim 11.

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