Aerated frozen confection

Abstract

The present invention relates to an aerated frozen confection comprising: fat in an amount of 3 to 15 wt%; sugars in an amount of 10 to 30 wt%; milk protein in an amount of 0.2 to 0.6 wt%; wherein the milk protein is 20 to 50 wt% whey protein, and 50 to 80 wt% casein.

Description

[0001] AERATED FROZEN CONFECTION

[0002] Field of the invention

[0003] The present invention relates to aerated frozen confections comprising significantly reduced levels of milk protein.

[0004] Background of the invention

[0005] Milk production impacts the environment in various ways. For example, dairy cows and their manure result in significant emissions of greenhouse gases (such as methane, nitrous oxide, and carbon dioxide) that contribute to climate change. In 2015, the dairy industry’s emissions were equivalent to more than 1700 million tonnes of CO2 (3.4% of the world’s total emissions that year).

[0006] A typical ice cream formulation contains 4 to 5 wt% milk protein (see Table 3.1 of “The Science of Ice Cream” by Chris Clarke, 2ndEdition, 2012, ISBN: 978-1-84973-127-0).

[0007] Milk contains two main types of protein: casein (80%) and whey protein (20%). In addition to contributing to the characteristic dairy flavour of ice cream, milk proteins help to stabilise the microstructure of the ice cream because they are surface-active. This has important consequences for the formation and stability of both the fat phase and the air phase in ice cream.

[0008] Reformulation of aerated frozen confections to decrease the environmental impact of the ingredients would be desirable. However, the resulting products still need to have a good microstructure.

[0009] Summary of the invention

[0010] The inventors have found that aerated frozen confections with a lower environmental impact and good microstructure can be prepared by using a small amount of milk protein which has specific proportions of whey protein and casein. Thus, the present invention relates to an aerated frozen confection comprising:

[0011] • fat in an amount of 3 to 15 wt%;

[0012] • sugars in an amount of 10 to 30 wt%; • milk protein in an amount of 0.2 to 0.6 wt%; wherein the milk protein is 20 to 50 wt% whey protein, and 50 to 80 wt% casein.

[0013] Detailed description of the invention

[0014] The present invention relates to a frozen confection. As used herein the term frozen confection means a confection intended for consumption in the frozen state (i.e. where the temperature of the confection is less than 0°C, and preferably where the confection comprises significant amounts of ice). Definitions of various terms and techniques used in frozen confection manufacture are found in Ice Cream by H. Douglas Goff and Richard W. Hartel (2013, 7thEdition, ISBN 978-1-4614-6096-1).

[0015] The frozen confection comprises fat in an amount of 3 to 15 wt%. Preferably, the frozen confection comprises fat in an amount of at least 4 wt%, at least 5 wt%, or even at least 6 wt%. Preferably, the frozen confection comprises fat in an amount of no more than 14 wt%, no more than 13 wt%, no more than 12 wt%, or even no more than 11 wt%. The fat is preferably milk fat or vegetable fat (such as coconut oil, palm oil, palm kernel oil, or a mixture thereof), and it is particularly preferred that the fat is coconut oil.

[0016] The frozen confection comprises sugars in an amount of 10 wt% to 30 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 and disaccharides. Monosaccharides include glucose, fructose, galactose and mannose. Disaccharides include sucrose, lactose and trehalose. The term “sugars” does not include oligosaccharides (which comprise 3 to 10 monosaccharide units) or polysaccharides (which comprise >10 monosaccharide units). 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.

[0017] High concentrations of sugars may contribute unwanted sweetness and or calories to the frozen confection. Therefore, the amount of sugars in the frozen confection is no more than 30 wt%, preferably no more than 28 wt%, no more than 25 wt%, or no more than 22 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 amount of sugars in the frozen confection is at least 10 wt%, preferably at least 12 wt%, at least 14 wt%, or at least 16 wt%.

[0018] The frozen confection comprises milk protein in an amount of 0.2 to 0.6 wt%. In order to provide the correct microstructure, the frozen confection comprises milk protein in an amount of at least 0.2 wt%, preferably at least 0.25 wt%, at least 0.3 wt%, at least 0.35 wt%, at least 0.4 wt%, at least 0.45 wt%, or even at least 0.5 wt%. However, to minimise the environmental impact, the frozen confection comprises milk protein in an amount of no more than 0.60 wt%, no more than 0.59 wt%, no more than 0.58 wt%, no more than 0.57 wt%, no more than 0.56 wt%, or even no more than 0.55 wt%.

[0019] The inventors have found that frozen confections with a lower environmental impact and good microstructure can be prepared by using milk protein which has specific proportions of whey protein and casein. Thus, the milk protein is 20 to 50 wt% whey protein, and 50 to 80 wt% casein. Preferably, the milk protein is 20 to 40 wt% whey protein, and 60 to 80 wt% casein.

[0020] The milk protein can be provided by any suitable source, so long as it results in appropriate proportions of whey protein and casein. Casein is the principal protein in milk. It exists in four subtypes: as1 -casein, as2-casein, p-casein, and K-casein, with a- casein (which is mix of as1- and as2-casein) representing the main fraction of milk protein. As used herein, the term “casein” encompasses all four of these subtypes of casein. On the other hand, the term “casein” does not encompass caseinates. In particular, the casein is typically native micellar casein. There are also four types of whey protein: a-lactalbumin, p-lactoglobulin, serum albumin, and immunoglobulins, with P-lactoglobulin being the major whey protein of cow’s milk. As used herein, the term “whey protein” encompasses all four of these types of whey protein. The whey protein is typically native whey protein. It is preferred that the whey protein does not comprise microparticulated whey protein. The milk protein may comprise skimmed milk powder (SMP). The milk protein in SMP is 80% casein and 20% whey protein. For example, the milk protein may be provided by skimmed milk powder (SMP), either alone or in combination with a source of whey protein and / or a source of casein in order to achieve the appropriate proportions of whey protein and casein.

[0021] The present inventors have found that aerated frozen confections comprising a low level of milk protein can be prepared having a relatively high fat content. This is surprising, since milk proteins are surface-active and help to stabilise the fat phase. It is preferred that the frozen confection comprises milk protein (MP) and fat (F) in a weight ratio (MP:F) of 1 :10 to 1 :50, 1 :12 to 1 :50, 1 :15 to 1 :50, 1 :10 to 1 :40, 1 :12 to 1 :40, 1 :15 to 1 :40, 1 :10 to 1 :30, 1 :12 to 1 :30, 1 :15 to 1 :30, 1 :10 to 1 :20, 1 :12 to 1 :20, or even 1 :15 to 1 :20.

[0022] The frozen confection may additionally comprise plant protein, for example in an amount of at least 0.1 wt%, at least 0.2 wt%, or even at least 0.25 wt%. The frozen confection preferably comprises plant protein in an amount of no more than 0.6 wt%, no more than 0.55 wt%, or even no more than 0.5 wt%.

[0023] Preferably the plant protein is pulse protein, cereal protein, or a mixture thereof. It is particularly preferred that the plant protein comprises pulse protein. The plant protein may additionally comprise cereal protein as well as pulse protein. Where the plant protein comprises pulse protein, it is preferably selected from: bean protein, carob protein, fava bean protein, lentil protein, lupin protein, pea protein, soy protein, and mixtures thereof. For example, the pulse protein may comprise carob protein, fava bean protein, pea protein, soy protein, or a mixture thereof. It is particularly preferred that the pulse protein is soy protein or pea protein. Where the plant protein comprises cereal protein, it is preferably selected from oat protein, wheat protein, rye protein, barley protein, rice protein, buckwheat protein, millet protein, and mixtures thereof.

[0024] Plant protein is thought to have a lower environmental footprint that dairy protein. Therefore, in order to minimize the environmental footprint of the frozen confection, it is preferred that the combined amount of plant protein and milk protein is from 0.2 to 0.6 wt%. The frozen confection preferably comprises plant protein and milk protein in a combined amount of at least 0.2 wt%, or even at least 0.25 wt%. The frozen confection preferably comprises plant protein and milk protein in a combined amount of no more than 0.6 wt%, no more than 0.55 wt%, or even no more than 0.5 wt%.

[0025] Where the frozen confection additionally comprises plant protein, it is preferred that the milk protein (MP) and plant protein (PP) are present in a weight ratio (MP:PP) of 3:1 to 1 :3, or even 2:1 to 1 :2.

[0026] The frozen confection preferably comprises an emulsifier or a mixture of emulsifiers (such as mono-diglycerides and the like). For example, the frozen confection may comprise emulsifier in an amount of at least 0.05 wt%, at least 0.1 wt%, or even at least 0.2 wt%. The frozen confection will typically only comprise a low level of emulsifier, and preferably comprises emulsifier in an amount of no more than 1 wt%, no more than 0.8 wt%, or even no more than 0.5 wt%.

[0027] The frozen confection typically comprises at least one stabilizer, which is preferably selected from the group consisting of locust bean gum, xanthan gum, guar gum, carrageenan, tara gum, and mixtures thereof (for example, a mixture of locust bean gum and guar gum). The amount of stabilizer in the frozen confection is preferably 0.05 wt% to 1 wt%, 0.1 wt% to 0.8 wt%, or 0.2 wt% to 0.5 wt%.

[0028] The frozen confection may optionally comprise non-nutritive sweetener, such as aspartame, acesulfame K, erythritol, sucralose, or one or more steviol glycosides such as rebaudioside A. Mixtures of two or more non-nutritive sweeteners may also be used.

[0029] The frozen confection may optionally comprise colours and / or flavours.

[0030] The frozen confection is 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 160%, or even 80% to 150%. Overrun (with unit “%”) is defined by the following equation: volume of aerated product - volume of initial mix overrun = - - - x 100%

[0031] Volume of initial mix

[0032] Overrun is measured at ambient temperature (20°C) and atmospheric pressure. The frozen confection may optionally comprise further components, which include but are not limited to: inclusions, sauces, and / or toppings.

[0033] The frozen confections of the present invention can be manufactured by any suitable method. The frozen confection is typically made by freezing a premix (preferably a pasteurised premix) of ingredients such as water, fat, sugars, milk protein, and optionally other ingredients such as emulsifiers, stabilizers, colours and flavours. Further components (where present) are usually added after the premix has been frozen.

[0034] 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).

[0035] 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.

[0036] Examples

[0037] The examples are intended to illustrate the invention and are not intended to limit the invention to those examples perse.

[0038] Processing conditions

[0039] Coconut oil was added with mixing to an aqueous dispersion of the other ingredients (i.e. sucrose, glucose syrup, emulsifier / stabilizer, milk protein source). A frozen confection premix was obtained by homogenizing the mixture. The premix was pasteurised and 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 150%, and freezing was controlled to give a target extrusion temperature of -4 to -7°C. Overrun

[0040] Overrun was measured at ambient temperature (20°C) and atmospheric pressure, and calculated using the following equation: volume of aerated product - volume of initial mix overrun = - - - x 100%

[0041] Volume of initial mix

[0042] Meltdown

[0043] Blocks of frozen confection products (approximately 500 ml) 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 cabinet at 22°C to 24°C, with the mass of the melted product that passed through the grating being recorded over time.

[0044] Example 1

[0045] Frozen confections were prepared using different milk protein sources as set out in Table 1. Carbohydrates are provided by sucrose, lactose, and DE28 glucose syrup. Emulsifier / stabilizer refers to a mixture of E471 / E410 / E412. Total sugars refers to the total amount of mono- and disaccharides in the frozen confection. Sample 1 was made using skimmed milk powder (SMP) as the milk protein source. The milk protein provided by SMP is 20% whey protein and 80% casein. Sample A was prepared using a 50 / 50 mixture of SMP / WPC (wherein 50% of the milk protein was provided by SMP and 50% of the milk protein was provided by WPC. All of the milk protein provided by WPC is whey protein. A control containing a higher level of milk protein (2 wt%) was also prepared using a mixture of SMP (34 wt% protein) and WPC (30 wt% protein), wherein 70% of the milk protein was provided by SMP and 30% of the milk protein was provided by WPC. The control is representative of certain commercial products. Table 1

[0046] Physical properties

[0047] The overrun and meltdown properties of the frozen confections were measured. The results are summarised in Table 2. Meltdown refers to the total weight loss on meltdown after 240 minutes.

[0048] Table 2 As can be seen from the data in Table 2, both the control and sample A achieved the desired overrun of 150%. Sample 1 achieved a slightly lower overrun of 130%, which is still well within the typical range of overrun used for commercial products. The meltdown stability of sample 1 was not quite as good as that of the control. However, sample 1 does have good meltdown stability, and it is notable that this sample has better meltdown stability than sample A. This shows that ice creams containing very low levels of milk protein and having acceptable physical properties can be prepared if the milk protein contains appropriate proportions of whey protein and casein. Sensorial properties

[0049] Sensorial properties of sample 1 were compared to those of the control. In particular, the frozen confections were assessed for firmness to spoon, firmness in mouth, iciness, chewiness, rate of melt, smoothness, and fatty mouth-coating. The majority of the panellists found that sample 1 has a texture which was close to that of the control.

[0050] Nevertheless, sample 1 was judged to be firmer than the control, and also to be slightly less smooth, and slightly more icy and chewy. Interestingly, the rate of melt for sample 1 was judged to be less than that of the control. This indicates that ice creams containing very low levels of milk protein can have acceptable sensorial properties, particularly with regard to texture.

Claims

Claims1. Aerated frozen confection comprising:• fat in an amount of 3 to 15 wt%;• sugars in an amount of 10 to 30 wt%;• milk protein in an amount of 0.2 to 0.6 wt%; wherein the milk protein is 20 to 50 wt% whey protein, and 50 to 80 wt% casein.

2. Aerated frozen confection as claimed in claim 1 comprising the milk protein in an amount of 0.4 to 0.6 wt%.

3. Aerated frozen confection as claimed in claim 1 or claim 2, wherein the milk protein is 20 to 40 wt% whey protein, and 60 to 80 wt% casein.

4. Aerated frozen confection as claimed in any one of claims 1 to 3 wherein the milk protein is provided by skimmed milk powder.

5. Aerated frozen confection as claimed in any one of claims 1 to 4 wherein the casein is native micellar casein.

6. Aerated frozen confection as claimed in any one of claims 1 to 5 comprising the fat in an amount of 5 to 12 wt%.

7. Aerated frozen confection as claimed in any one of claims 1 to 6 comprising the sugars in an amount of 15 to 25 wt%.

8. Aerated frozen confection as claimed in any one of claims 1 to 6, wherein the frozen confection has an overrun of 30% to 160%.

9. Aerated frozen confection as claimed in claim 8 wherein the frozen confection has an overrun of 80% to 150%.

10. Aerated frozen confection as claimed in any one of claims 1 to 9, wherein the aerated frozen confection comprises emulsifier in an amount of 0.05 to 0.5 wt%.

11. Aerated frozen confection as claimed in any one of claims 1 to 10, wherein the aerated frozen confection comprises stabilizer in an amount of 0.1 wt% to 0.8 wt%.

12. Aerated frozen confection as claimed in any one of claims 1 to 11 , wherein the milk protein (MP) and the fat (F) are present in a weight ratio (MP:F) of 1 :10 to 1 :50.

13. Aerated frozen confection as claimed in claim 12, wherein the milk protein (MP) and the fat (F) are present in a weight ratio (MP:F) of 1 :12 to 1 :40.

14. Aerated frozen confection as claimed in claim 12 or claim 13, wherein the milk protein (MP) and the fat (F) are present in a weight ratio (MP:F) of 1 :15 to 1 :30.

15. Aerated frozen confection as claimed in any one of claims 12 to 14, wherein the milk protein (MP) and the fat (F) are present in a weight ratio (MP:F) of 1 :15 to

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