Vegan Ice Cream Formula

Abstract

The present invention relates to a vegan ice cream composition comprising a fat composition, a plant-derived protein, a sweetener and water, wherein the fat composition comprises 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), and has 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, said proportions of acids referring to acids attached as acyl groups to glycerides in the fat composition and based on the total weight of C8 to C24 fatty acids.

Description

[Technical Field]

[0001] The present invention relates to a vegan ice cream formulation and a method for producing the same. [Background technology]

[0002] The listing or discussion of an apparently prior-published document in this specification should not be taken as an acknowledgement that the document is part of the state of the art or is common general knowledge.

[0003] While many consumers enjoy frozen treats such as ice cream, some consumers desire frozen treat options with slightly different ingredients, particularly those that contain less or no milk-derived ingredients such as milk fat, milk protein, and lactose.

[0004] Some consumers want to avoid milk-derived ingredients due to allergies or intolerances, others want to avoid animal-derived products for ethical or environmental reasons, still others are concerned about the levels of cholesterol and saturated fat in milk and cream, and finally, some consumers prefer products made with cheaper ingredients.

[0005] Frozen confections and other food products in which dairy ingredients have been partially or completely replaced with plant-derived ingredients are described in the patent literature.

[0006] WO2017 / 001266 relates to a frozen confectionery product containing low amounts of protein and minimizing animal-derived ingredients such as milk-derived ingredients. The frozen confectionery contains 2-8% by weight or 0-1% by weight of triglyceride oil, 1.5% by weight or less of protein, with 25-100% of total protein being vegetable-origin protein, 10-40% by weight of sugar solids, 0-1% by weight of emulsifier, and 0-1% by weight of stabilizer.

[0007] WO2017 / 001267 relates to a frozen confectionery that is essentially free of animal-derived ingredients such as dairy ingredients but contains protein, which contains 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, and the protein contains at least one cereal protein such as oat protein and at least one legume protein such as pea protein.

[0008] WO2017 / 001265 relates to a frozen confectionery that does not necessarily contain any animal-derived ingredients, such as dairy ingredients. The frozen confectionery contains saturated oils such as coconut oil, vegetable proteins such as pea protein or lentil protein, nut solids such as almond solids or coconut, sugar solids, an emulsifier, and a stabilizer. The frozen confectionery 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 concerns 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 snacks do not have the same properties as conventional milk-based frozen snacks because they replace milk-derived ingredients with plant-derived ingredients. In particular, prior art vegan frozen snacks differ from milk-based frozen snacks in terms of their apparent melting behavior, melting behavior in the mouth, hardness, flavor intensity, flavor release, and sweetness, among other sensory properties. This is undesirable for many consumers who want vegan frozen snacks to be very similar to or indistinguishable from milk-based snacks.

[0011] Thus, there remains a need for vegan frozen confections, particularly vegan ice cream, that are suitable alternatives to dairy-based frozen confections, that closely mimic dairy-based ice cream in appearance, texture and taste, and that have improved apparent melt behavior and superior organoleptic properties compared to existing vegan frozen confections. [Brief explanation of the drawings]

[0012] [Figure 1] 1 is a plot showing the results of a drip loss analysis performed in Example 3. DETAILED DESCRIPTION OF THE INVENTION

[0013] According to the present invention there is provided a vegan ice cream formula comprising a fat composition, a plant-derived protein, a sweetener and water, wherein the fat composition comprises 18.0 to 45.0% by weight of lauric acid (C12:0), 5.0 to 20.0% by weight of palmitic acid (C16:0) and 4.0 to 18.0% by weight of stearic acid (C18:0), and has 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 proportions of acids referring to acids attached as acyl groups to glycerides in the fat composition and based on the total weight of C8 to C24 fatty acids.

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

[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 vegetable proteins and sweeteners, which have improved apparent melting behavior and sensory properties, particularly hardness, smoothness, sweetness and creaminess, compared to other vegan ice cream formulations. In particular, due to the fatty acid composition, such as the lauric acid, palmitic acid and stearic acid content, and the triglyceride composition defined in the fat composition of the vegan ice cream according to the present invention, the vegan ice cream formulation according to the present invention is typically considered to have properties comparable to those of conventional dairy-based ice cream formulations. Thus, vegan ice cream formulations using the fat composition according to the present invention are an improved alternative to conventional dairy-based ice cream formulations compared to existing vegan ice cream formulations.

[0016] The term "fat" refers to glyceride fats and oils containing fatty acyl groups and does not imply a specific melting point. "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 having 8 to 24 carbon atoms. A fatty acid having 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. The fatty acid profile can be measured by fatty acid methyl ester analysis (FAME) using gas chromatography in accordance with ISO 12966-2 and ISO 12966-4. Therefore, the percentage of fatty acids in a composition referred to herein (e.g., palmitic acid (C16:0), stearic acid (C18:0), oleic acid (C18:1), etc.) is based on the total weight of C8 to C24 fatty acid residues, including both acyl groups in triglycerides, diglycerides, and monoglycerides, unless otherwise specified.

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

[0019] The fat composition of the vegan ice cream formulation according to the invention is not a mixture of animal fats or is not derived from a mixture of animal fats. The fat composition of the vegan ice cream according to the invention can be made from naturally occurring (i.e. occurring in 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 or is derived from one or more vegetable fats.

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

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

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

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

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

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

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

[0027] The fat composition of the vegan ice cream according to the present invention preferably comprises not more than 6.0 wt.%, more preferably not more than 5.0 wt.%, more preferably between 0.0 and 4.5 wt.%, even more preferably between 0.1 and 4.0 wt.%, especially more preferably between 0.2 and 3.0 wt.%, and most preferably between 0.5 and 2.5 wt.% of linolenic acid (C18:3).

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

[0029] The fat composition of the vegan ice cream according to the present invention has less than 2.0 wt.% trans fatty acid residues, preferably less than 1.5 wt.%, more preferably less than 1.0 wt.%, even more preferably less than 0.5 wt.%, especially 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 20-90, more preferably 24-85, more preferably 26-80, even more preferably 28-75, particularly preferably 30-70, and most preferably 32-60. "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 weight of C8-C24 fatty acids, based on the total amount of acids bound as acyl groups to glycerides in the fat composition. Alternatively, the iodine value can be measured according to AOCS Method Cd 1-25.

[0031] In a preferred embodiment, the fat composition of the vegan ice cream according to the invention comprises in total 3.5 to 11.0% by weight of 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) and 35.0 to 90.0% by weight of saturated fatty acids (SAFA).

[0032] In a further preferred embodiment, the fat composition of the vegan ice cream according to the invention comprises in total 4.0 to 10.0% by weight of 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) and 40.0 to 88.0% by weight of saturated fatty acids (SAFA).

[0033] In a more preferred embodiment, the fat composition of the vegan ice cream according to the invention comprises in total 4.5 to 9.5% by weight of 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) and 45.0 to 87.0% by weight of saturated fatty acids (SAFA).

[0034] In an even more preferred embodiment, the fat composition of the vegan ice cream according to the invention comprises in total 5.0 to 9.0% by weight of 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) and 50.0 to 86.0% by weight of saturated fatty acids (SAFA).

[0035] In a particularly more preferred embodiment, the fat composition of the vegan ice cream according to the invention comprises in total 5.5 to 8.5% by weight of 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) and 55.0 to 80.0% by weight of saturated fatty acids (SAFA).

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

[0037] The fat composition of the vegan ice cream according to the present invention has 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, even more preferably 2.6 to 4.5, more preferably 2.7 to 4.4, even more preferably 2.8 to 4.3, particularly 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 present invention has 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, even more preferably 1.8 to 4.0, more preferably 1.9 to 3.5, even more preferably 2.0 to 3.0, especially 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 present invention has 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, more preferably 0.5 to 1.1, even more preferably 0.5 to 1.0, especially 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 invention comprises 18.5 to 40.0% by weight of lauric acid (C12:0), 6.0 to 18.0% by weight of palmitic acid (C16:0) and 4.5 to 16.0% by weight of stearic acid (C18:0), with 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 further preferred embodiment, the fat composition of the vegan ice cream according to the invention comprises 19.5 to 38.0% by weight of lauric acid (C12:0), 7.0 to 17.0% by weight of palmitic acid (C16:0) and 5.0 to 15.0% by weight of stearic acid (C18:0), and has 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 a more preferred embodiment the fat composition of the vegan ice cream according to the invention comprises 20.0 to 36.5% by weight of lauric acid (C12:0), 8.0 to 16.0% by weight of palmitic acid (C16:0) and 5.5 to 14.0% by weight of stearic acid (C18:0), with 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 invention comprises 20.5 to 35.0% by weight of lauric acid (C12:0), 9.0 to 15.0% by weight of palmitic acid (C16:0) and 5.7 to 13.0% by weight of stearic acid (C18:0), with 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 particularly more preferred embodiment, the fat composition of the vegan ice cream according to the invention comprises 25.0 to 33.5% by weight of lauric acid (C12:0), 9.5 to 14.0% by weight of palmitic acid (C16:0) and 6.0 to 11.0% by weight of stearic acid (C18:0), with 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 invention comprises 27.5 to 32.5% by weight of lauric acid (C12:0), 10.0 to 12.5% ​​by weight of palmitic acid (C16:0) and 6.3 to 9.0% by weight of stearic acid (C18:0), with 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 a total amount of CN32 triglycerides, CN34 triglycerides and CN36 triglycerides of 5.0 to 25.0 wt.%, more preferably 6.0 to 23.0 wt.%, more preferably 7.0 to 22.0 wt.%, even more preferably 8.0 to 21.0 wt.%, especially more preferably 10.0 to 20.0 wt.%, and most preferably 13.0 to 19.5 wt.%.

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

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

[0049] In a preferred embodiment, the fat composition of the vegan ice cream comprises 18.5 to 40.0% by weight of lauric acid (C12:0), 6.0 to 18.0% by weight of palmitic acid (C16:0), and 4.5 to 16.0% by weight of stearic acid (C18:0), with 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 proportion of acids being in the range of 18.5 to 40.0% by weight of lauric acid (C12:0), 6.0 to 18.0% by weight of palmitic acid (C16:0), and 4.5 to 16.0% by weight of stearic acid (C18:0), The term "C8-C24 fatty acids" refers to acids bonded as acyl groups to the fatty acids C8-C24, based on the total weight of C8-C24 fatty acids, and further includes, based on the total amount of triglycerides present in the composition, a total of 5.0 to 25.0 wt.% of CN32 triglycerides, CN34 triglycerides, and CN36 triglycerides, a total of 10.0 to 45.0 wt.% of CN44 triglycerides, CN46 triglycerides, and CN48 triglycerides, and a total of 2.0 to 12.0 wt.% of CN50 triglycerides and CN52 triglycerides.

[0050] In a further preferred embodiment, the fat composition of the vegan ice cream according to the invention comprises 19.5 to 38.0% by weight of lauric acid (C12:0), 7.0 to 17.0% by weight of palmitic acid (C16:0) and 5.0 to 15.0% by weight of stearic acid (C18:0), with 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 proportions of acids being in the fat composition. It refers to acids bound as acyl groups to glycerides, and is based on the total weight of C8 to C24 fatty acids, and further includes, based on the total amount of triglycerides present in the composition, a total of 6.0 to 23.0 wt% of CN32 triglycerides, CN34 triglycerides, and CN36 triglycerides, a total of 10.5 to 43.0 wt% of CN44 triglycerides, CN46 triglycerides, and CN48 triglycerides, and a total of 3.0 to 11.0 wt% of CN50 triglycerides and CN52 triglycerides.

[0051] In a more preferred embodiment, the fat composition of the vegan ice cream comprises 20.0 to 36.5% by weight of lauric acid (C12:0), 8.0 to 16.0% by weight of palmitic acid (C16:0) and 5.5 to 14.0% by weight of stearic acid (C18:0), with 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 proportion of acids being greater than the glycerin content in the fat composition. The term "C8-C24 fatty acids" refers to acids bonded as acyl groups to fatty acids, and is based on the total weight of C8 to C24 fatty acids, and further includes, based on the total amount of triglycerides present in the composition, a total of 7.0 to 22.0 wt.% of CN32 triglycerides, CN34 triglycerides, and CN36 triglycerides, a total of 11.0 to 42.0 wt.% of CN44 triglycerides, CN46 triglycerides, and CN48 triglycerides, and a total of 4.0 to 10.0 wt.% of CN50 triglycerides and CN52 triglycerides.

[0052] In an even more preferred embodiment, the fat composition of the vegan ice cream comprises 20.5 to 35.0% by weight of lauric acid (C12:0), 9.0 to 15.0% by weight of palmitic acid (C16:0) and 5.7 to 13.0% by weight of stearic acid (C18:0), with 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 proportion of acids being such that the fat composition is rich in glycerin. The term "C8-C24 triglycerides" refers to acids bonded as acyl groups to triglycerides, and is based on the total weight of C8 to C24 fatty acids, and further includes, based on the total amount of triglycerides present in the composition, a total of 8.0 to 21.0 wt% of CN32 triglycerides, CN34 triglycerides, and CN36 triglycerides, a total of 12.0 to 40.0 wt% of CN44 triglycerides, CN46 triglycerides, and CN48 triglycerides, and a total of 4.5 to 10.0 wt% of CN50 triglycerides and CN52 triglycerides.

[0053] In a particularly preferred embodiment, the fat composition of the vegan ice cream comprises 25.0 to 33.5% by weight of lauric acid (C12:0), 9.5 to 14.0% by weight of palmitic acid (C16:0) and 6.0 to 11.0% by weight of stearic acid (C18:0), with 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 proportion of acids being greater than the glycerin content in the fat composition. The total weight of the fatty acids refers to acids bonded as acyl groups to fatty acids, and is based on the total weight of C8 to C24 fatty acids. The total weight of the fatty acids refers to 10.0 to 20.0 wt.% of CN32 triglycerides, CN34 triglycerides, and CN36 triglycerides, 13.0 to 39.0 wt.% of CN44 triglycerides, CN46 triglycerides, and CN48 triglycerides, and 5.0 to 10.0 wt.% of CN50 triglycerides and CN52 triglycerides, based on the total amount of triglycerides present in the total composition.

[0054] In a most preferred embodiment, the fat composition of the vegan ice cream comprises 27.5 to 32.5% by weight of lauric acid (C12:0), 10.0 to 12.5% ​​by weight of palmitic acid (C16:0) and 6.3 to 9.0% by weight of stearic acid (C18:0), with 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 proportion of acids being greater than the glycerin content in the fat composition. The term refers to acids bonded as acyl groups to C8 to C24 fatty acids, and is based on the total weight of C8 to C24 fatty acids, and further includes, based on the total amount of triglycerides present in the composition, a total of 13.0 to 19.5 wt.% of CN32 triglycerides, CN34 triglycerides, and CN36 triglycerides, a total of 17.0 to 28.0 wt.% of CN44 triglycerides, CN46 triglycerides, and CN48 triglycerides, and a total of 6.0 to 9.0 wt.% of CN50 triglycerides and CN52 triglycerides.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

[0071] The fat composition of the vegan ice cream according to the present invention preferably has a solid fat content at 10°C of 30.0 to 65.0, more preferably 32.0 to 60.0, more preferably 33.0 to 57.0, even more preferably 34.0 to 55.0, particularly 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 present invention preferably has a solid fat content at 20°C of 10.0 to 40.0, more preferably 11.0 to 35.0, more preferably 11.5 to 32.0, even more preferably 12.0 to 30.0, particularly 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 present invention preferably has a solid fat content at 25°C of 20.0 or less, more preferably 1.0 to 19.0, more preferably 2.0 to 18.0, even more preferably 3.0 to 15.0, particularly preferably 5.0 to 14.0, and most preferably 7.0 to 13.0.

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

[0075] The fat composition of the vegan ice cream according to the present invention preferably has a solid fat content at 35°C of 5.0 or less, more preferably 4.0 or less, more preferably 3.0 or less, even more preferably 0.0 to 2.0, especially more preferably 0.0 to 1.5, and most preferably 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 20.0 or less at 25°C, a solid fat content of 10.0 or less at 30°C, and a solid fat content of 5.0 or less at 35°C.

[0077] In a further 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, 11.0 to 35.0 at 20°C, 1.0 to 19.0 at 25°C, 8.0 or less at 30°C, and 4.0 or less at 35°C.

[0078] In a 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, 11.5 to 32.0 at 20°C, 2.0 to 18.0 at 25°C, 7.0 or less at 30°C, and 3.0 or less 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, 12.0 to 30.0 at 20°C, 3.0 to 15.0 at 25°C, 0.0 to 6.0 at 30°C, and 0.0 to 2.0 at 35°C.

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

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

[0082] In a preferred embodiment, the non-hydrogenated fat composition of the vegan ice cream according to the invention comprises a total of 3.5 to 11.0% by weight of 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), and 35.0 to 90.0% by weight of saturated fats. and a fatty acid (SAFA), having 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, wherein the proportions of acids refer to acids attached as acyl groups to glycerides in the fat composition and are based on the total weight of C8 to C24 fatty acids; and Based on the total amount of triglycerides present in the composition, the composition contains a total of 5.0 to 25.0 wt.% CN32 triglycerides, CN34 triglycerides, and CN36 triglycerides, a total of 10.0 to 45.0 wt.% CN44 triglycerides, CN46 triglycerides, and CN48 triglycerides, a total of 2.0 to 12.0 wt.% CN50 triglycerides and CN52 triglycerides, 6.0 wt.% or less CN32 triglycerides, and 8.0 wt.% or less CN The CN34 triglyceride, 7.0 to 20.0% by weight of CN42 triglyceride, 4.0 to 16.0% by weight of CN44 triglyceride, and 3.0 to 15.0% by weight of CN46 triglyceride, and 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 20.0 or less at 25° C., a solid fat content of 10.0 or less at 30° C., and a solid fat content of 5.0 or less at 35° C. The solid fat content is measured in accordance with ISO 8292-1 using unstabilized fat.

[0083] In a further preferred embodiment, the non-hydrogenated fat composition of the vegan ice cream according to the invention comprises a total of 4.0 to 10.0% by weight of 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), and 40.0 to 88.0% by weight of saturated fatty acids. and a fatty acid (SAFA), having 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, wherein the proportions of acids refer to acids bonded as acyl groups to glycerides in the fat composition and are based on the total weight of C8 to C24 fatty acids, and further comprising Based on the total amount of triglycerides present in the composition, the composition contains a total of 6.0 to 23.0 wt.% of CN32 triglycerides, CN34 triglycerides, and CN36 triglycerides, a total of 10.5 to 43.0 wt.% of CN44 triglycerides, CN46 triglycerides, and CN48 triglycerides, a total of 3.0 to 11.0 wt.% of CN50 triglycerides and CN52 triglycerides, 0.1 to 5.0 wt.% of CN32 triglycerides, and 0.1 to 7.0 wt.% of C The product contains N34 triglyceride, 7.5 to 19.0% by weight of CN42 triglyceride, 4.5 to 15.0% by weight of CN44 triglyceride, and 3.5 to 14.0% by weight of CN46 triglyceride, and has a solid fat content of 32.0 to 60.0 at 10° C., 11.0 to 35.0 at 20° C., 1.0 to 19.0 at 25° C., 8.0 or less at 30° C., and 4.0 or less at 35° C. The solid fat content is measured in accordance with ISO 8292-1 using unstabilized fat.

[0084] In a more preferred embodiment, the non-hydrogenated fat composition of the vegan ice cream according to the invention comprises a total of 4.5 to 9.5% by weight of 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), and 45.0 to 87.0% by weight of saturated fats. and a fatty acid (SAFA), having 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, wherein the proportions of acids refer to acids attached as acyl groups to glycerides in the fat composition and are based on the total weight of C8 to C24 fatty acids, and further comprising: Based on the total amount of triglycerides present in the product, the total amount of CN32 triglyceride, CN34 triglyceride, and CN36 triglyceride is 7.0 to 22.0 wt. %, the total amount of CN44 triglyceride, CN46 triglyceride, and CN48 triglyceride is 11.0 to 42.0 wt. %, the total amount of CN50 triglyceride and CN52 triglyceride is 4.0 to 10.0 wt. %, the total amount of CN32 triglyceride is 0.5 to 4.5 wt. %, and the total amount of C The product contains N34 triglyceride, 8.0 to 18.0% by weight of CN42 triglyceride, 5.0 to 14.0% by weight of CN44 triglyceride, and 4.0 to 13.0% by weight of CN46 triglyceride, and has a solid fat content of 33.0 to 57.0 at 10° C., 11.5 to 32.0 at 20° C., 2.0 to 18.0 at 25° C., 7.0 or less at 30° C., and 3.0 or less at 35° C. The solid fat content is measured in accordance with ISO 8292-1 using unstabilized fat.

[0085] In an even more preferred embodiment, the non-hydrogenated fat composition of the vegan ice cream according to the invention comprises a total of 5.0 to 9.0% by weight of 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), and 50.0 to 86.0% by weight of saturated fatty acids. and saturated fatty acids (SAFA), and have 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, wherein the proportions of acids refer to acids attached as acyl groups to glycerides in the fat composition and are based on the total weight of C8 to C24 fatty acids, and further comprise Based on the total amount of triglycerides present in the composition, CN32 triglycerides, CN34 triglycerides, and CN36 triglycerides in a total amount of 8.0 to 21.0 wt. %, CN44 triglycerides, CN46 triglycerides, and CN48 triglycerides in a total amount of 12.0 to 40.0 wt. %, CN50 triglycerides and CN52 triglycerides in a total amount of 4.5 to 10.0 wt. %, CN32 triglycerides in a total amount of 1.0 to 4.5 wt. %, and CN The CN34 triglyceride, 8.5 to 17.0% by weight of CN42 triglyceride, 5.5 to 13.0% by weight of CN44 triglyceride, and 4.5 to 12.0% by weight of CN46 triglyceride, 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 6.0 or less at 30° C., and a solid fat content of 0.0 to 2.0 at 35° C. The solid fat content is measured in accordance with ISO 8292-1 using unstabilized fat.

[0086] In a particularly preferred embodiment, the non-hydrogenated fat composition of the vegan ice cream according to the invention comprises a total of 5.5 to 8.5% by weight of 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), and 55.0 to 80.0% by weight of saturated fats. and a fatty acid (SAFA), having 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, wherein the proportions of acids refer to acids attached as acyl groups to glycerides in the fat composition and are based on the total weight of C8 to C24 fatty acids, and further comprising: Based on the total amount of triglycerides present therein, the total amount of CN32 triglycerides, CN34 triglycerides, and CN36 triglycerides is 10.0 to 20.0 wt. %, the total amount of CN44 triglycerides, CN46 triglycerides, and CN48 triglycerides is 13.0 to 39.0 wt. %, the total amount of CN50 triglycerides and CN52 triglycerides is 5.0 to 10.0 wt. %, the total amount of CN32 triglycerides is 2.0 to 4.3 wt. %, and the total amount of CN3 The CN4 triglyceride contains 9.0 to 16.0% by weight of CN42 triglyceride, 6.0 to 12.0% by weight of CN44 triglyceride, and 5.0 to 10.5% by weight of CN46 triglyceride, and has a solid fat content of 36.0 to 53.0 at 10° C., 14.0 to 27.0 at 20° C., 5.0 to 14.0 at 25° C., 0.0 to 4.0 at 30° C., and 0.0 to 1.5 at 35° C. The solid fat content is measured in accordance with ISO 8292-1 using unstabilized fat.

[0087] In a most preferred embodiment, the non-hydrogenated fat composition of the vegan ice cream according to the invention has a total amount of 6.0 to 8.0% by weight of 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), and 60.0 to 70.0% by weight of saturated fat. and a fatty acid (SAFA), having 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, wherein the proportions of acids refer to acids attached as acyl groups to glycerides in the fat composition and are based on the total weight of C8 to C24 fatty acids, and further comprising: Based on the total amount of triglycerides present therein, the total amount of CN32 triglycerides, CN34 triglycerides, and CN36 triglycerides is 13.0 to 19.5 wt. %, the total amount of CN44 triglycerides, CN46 triglycerides, and CN48 triglycerides is 17.0 to 28.0 wt. %, the total amount of CN50 triglycerides and CN52 triglycerides is 6.0 to 9.0 wt. %, the total amount of CN32 triglycerides is 2.5 to 4.1 wt. %, and the total amount of CN3 The CN4 triglyceride contains 9.5 to 16.0% by weight of CN42 triglyceride, 7.0 to 11.0% by weight of CN44 triglyceride, and 5.5 to 9.0% by weight of CN46 triglyceride, and has a solid fat content of 38.0 to 52.0 at 10° C., 16.0 to 25.0 at 20° C., 7.0 to 13.0 at 25° C., 0.1 to 1.0 at 30° C., and 0.0 to 0.9 at 35° C. The solid fat content is measured in accordance with ISO 8292-1 using unstabilized fat.

[0088] The fat composition of the vegan ice cream according to the present invention preferably comprises a randomised fat blend comprising at least a lauric fat, the content of which in the blend is at least 50% by weight of the blend, preferably 56-85%, more preferably 58-80%, even more preferably 65-78%. 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 invention comprises an interesterified fat blend of cocoa butter and coconut oil. In a further preferred embodiment, the fat composition according to the invention comprises an interesterified fat blend of cocoa butter and coconut oil, in which 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 invention further comprises a liquid oil, which may preferably be selected from the group consisting of sunflower oil, high oleic sunflower oil, high oleic rapeseed oil, high oleic canola oil, high oleic soybean oil, rapeseed oil, rice oil, soybean oil, chia oil, linseed oil, corn oil, safflower oil, olive oil, canola oil, grapeseed oil, pumpkin oil, sesame oil, walnut oil, hazelnut oil, coconut oil, fractions thereof, and mixtures thereof. Preferably, 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. In a preferred embodiment, the fat composition according to the invention further comprises 5 to 45 wt. % of a liquid oil, more preferably 15 to 40 wt. % of a liquid oil, such as a mixture of rapeseed oil and coconut oil.

[0090] In another embodiment, the fat composition according to the invention comprises an interesterified fat blend of cocoa butter, coconut oil and a liquid oil. The liquid oil is preferably selected from the group consisting of sunflower oil, high oleic sunflower oil, high oleic rapeseed oil, high oleic canola oil, high oleic soybean oil, rapeseed oil, rice oil, soybean oil, chia 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, the fat composition according to the invention comprises or consists of an interesterified fat blend of 58-80% by weight of coconut oil, 10-40% by weight of cocoa butter, and 2-30% by weight of a liquid oil, such as rapeseed oil.

[0091] The term "lauric fat" refers to fats that contain a significant amount of lauric acid (C12:0), e.g., at least 25% by weight of lauric acid (C12:0), preferably at least 35% by weight of 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 or only trace amounts of lauric acid (C12:0), typically less than 2% by weight of the fat. "Liquid oil" refers to oils that are liquid at room temperature, typically sunflower oil, rapeseed oil, soybean oil, etc.

[0092] The present invention also relates to a method for producing a lauric fat, comprising the steps of: a) providing a lauric fat, preferably selected from the group consisting of coconut oil, palm kernel oil, fractions thereof and mixtures thereof, more preferably coconut oil; b) providing a non-lauric fat, preferably selected from the group consisting of cocoa butter, shea butter, illipe butter, sal butter, kokum fat, mango fat, high stearic sunflower oil, high stearic soybean oil, high stearic rapeseed oil, high stearic canola oil, Allanbrachia fat, Pentadesma fat, Sonchi fat, palm oil, palm stearin, palm olein, cottonseed oil, fully hydrogenated palm oil, fully hydrogenated palm stearin, fractions thereof and mixtures thereof, more preferably cocoa butter; c) blending the lauric fat of step a) with one or more non-lauric fats of step b), wherein the blending % by weight of lauric fat in the fat composition is at least 50% by weight, preferably 56-85% by weight, more preferably 58-80% by weight, for example 65% to 78% by weight; d) interesterifying the blend formed in step c); 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 canola oil, high oleic soybean oil, rapeseed oil, rice oil, soybean oil, chia 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 process for producing a fat composition according to the invention comprises the steps of: a) providing a lauric fat, preferably selected from the group consisting of coconut oil, palm kernel oil, fractions thereof and mixtures thereof, preferably coconut oil; b) providing a non-lauric fat, preferably selected from the group consisting of cocoa butter, shea butter, illipe butter, sal butter, kokum fat, mango fat, high stearic sunflower oil, high stearic soybean oil, high stearic rapeseed oil, high stearic canola oil, Alambrachia fat, Pentadesma fat, Sonchi fat, palm oil, palm stearin, palm olein, cottonseed oil, fully hydrogenated palm oil, fully hydrogenated palm stearin, fractions thereof and mixtures thereof, preferably cocoa butter; c) providing a non-lauric fat, preferably selected from the group consisting of cocoa butter, shea butter, illipe butter, sal butter, kokum fat, mango fat, high stearic sunflower oil, high stearic soybean oil, high stearic rapeseed oil, high stearic canola oil, Alambrachia fat, Pentadesma fat, Sonchi fat, palm oil, palm stearin, palm olein, cottonseed oil, fully hydrogenated palm oil, fully hydrogenated palm stearin, fractions thereof and mixtures thereof, preferably cocoa butter; providing a liquid oil, such as rapeseed oil, selected from the group consisting of sunflower oil, high oleic sunflower oil, high oleic rapeseed oil, high oleic canola oil, high oleic soybean oil, rapeseed oil, rice oil, soybean oil, chia 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; d) blending the lauric fat of step a), the non-lauric fat of step b) and the liquid oil of step c), wherein the wt% of lauric fat in the blend is at least 40 wt%, preferably 45-75 wt%, more preferably 50-70 wt%; and e) interesterifying the composition formed in step d).

[0094] Interesterification is typically also known as the redistribution of fatty acid moieties present in triglyceride oils to glycerol moieties and is carried out chemically or enzymatically.

[0095] Vegan ice cream formulation according to the present invention The present invention also relates to a vegan ice cream formulation comprising 1-30% by weight of a fat composition according to the present invention and 45-85% by weight of water. Preferably, the vegan ice cream formulation comprises 2-25% by weight of a vegan ice cream fat composition according to the present invention and 50-80% by weight of water. More preferably, the vegan ice cream formulation comprises 3-20% by weight of a vegan ice cream fat composition according to the present invention and 55-75% by weight of water. Even more preferably, the vegan ice cream formulation comprises 4-15% by weight of a vegan ice cream fat composition according to the present invention and 60-72% by weight of water. Especially more preferably, the vegan ice cream formulation comprises 5-12% by weight of a vegan ice cream fat composition according to the present invention and 65-70% by weight of water. Most preferably, the vegan ice cream formulation comprises 8-10% by weight of a vegan ice cream fat composition according to the present invention and 67-70% by weight of water.

[0096] Those skilled in the art will understand that the expression "ice cream formulation" has its usual meaning in the confectionery art. In particular, the term can refer to a frozen confection that is a water-continuous fat-dispersed emulsion, and can include ice cream in the frozen state as well as ice cream before freezing. For the avoidance of doubt, the term "ice cream" is used herein to refer to a confection similar to ice cream in all jurisdictions, even if it does not meet the requirements of ice cream, such as the level of milk fat.

[0097] In a preferred embodiment, the ice cream formulation is in a frozen state. As used herein, the term "frozen" indicates that the formulation has solidified under freezing conditions and is not fluid or semi-fluid, but has a firm, set or extrudable consistency.

[0098] For the avoidance of doubt, the amounts (e.g., percentages) of phases and ingredients of ice cream formulations as used herein refer to those in the base ice cream formulation. By "base ice cream formulation" we mean the ice cream formulation, but do not include ingredients that are non-uniformly present in the confectionery, such as visibly identifiable thick flavorings such as fudge or caramel swirls, nut pieces, cookie dough pieces, fruit pieces, baked goods pieces, and candy.

[0099] Those skilled in the art will understand that the term "vegan" has its usual meaning in the confectionery arts. In particular, the term may refer to ice cream formulations that do not contain ingredients such as fats, proteins, and sugars (especially milk fats, milk proteins, and lactose) that are derived from animals. Vegan ice cream formulations may contain only plant-derived ingredients or ingredients that are synthetically produced, for example, by chemical or microbiological means.

[0100] In a preferred embodiment, the vegan ice cream formulation of the present invention is a plant-based ice cream formulation. Those skilled in the art will understand that the term "plant-based" has its usual meaning in the confectionery arts. In particular, this term can refer to ice cream formulations that contain only ingredients derived from plant sources, such as vegetables, fruits, whole grains, legumes, nuts, seeds, etc.

[0101] The vegan ice cream formulation according to the present invention may further comprise one or more ingredients selected from emulsifiers, flavors, colorants, salt, pH adjusters, sugar, syrup, grains, pulses, seeds, fruits, nuts, plant extracts, vegetable juices, plant milks, plant proteins, antioxidants, preservatives, starches, modified starches, fibers, thickeners, stabilizers, probiotics and vitamins.

[0102] The vegan ice cream formulation according to the present invention preferably comprises at least one emulsifier in an amount of 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. %, 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 polyricinoleates, sucrose esters and sucroglycerides, stearoyl lactylates, 1-2-propanediol esters, sorbitan esters, and mixtures thereof. More preferably, the emulsifier comprises lecithin, even more preferably sunflower lecithin, and most preferably hydrolyzed sunflower lecithin.

[0103] The vegan ice cream formulation according to the present invention preferably comprises stabilizers and / or thickeners, which are typically used to slow the melting rate of the ice cream to provide resistance to structural changes during storage and to improve mouthfeel upon consumption. Typical stabilizers used include locust bean gum, tara gum, carrageenan, guar gum, sodium alginate, pectin, xanthan gum, microcrystalline cellulose, citrus fiber, and mixtures thereof. The total concentration of stabilizers and / or thickeners is preferably 0-1 wt. %, more preferably 0.02-1 wt. %, even more preferably 0.05-0.6 wt. %, and most preferably 0.1-0.4 wt. %, based on the vegan ice cream formulation.

[0104] In a preferred embodiment, the vegan ice cream formulation comprises emulsifiers and stabilizers in a combined amount of 0.05 to 5.0% by weight, more preferably 0.05 to 3.0% by weight, even more preferably 0.1 to 2.0% by weight, and most preferably 0.1 to 1.0% by weight, based on the ice cream formulation.

[0105] The vegan ice cream formulation according to the present invention preferably contains a flavoring in an amount that imparts a mild, pleasant flavor. The flavoring may be any of the commercially available flavors used in ice cream, such as various types of cocoa, pure vanilla, or artificial flavors such as vanillin, ethyl vanillin, chocolate, extracts, and spices. It will be further understood that many flavor variations can be achieved by combining basic flavors. The ice cream formulation is flavored. Suitable flavorings also include seasonings such as salt, and artificial fruit or chocolate flavors, either alone or in any suitable combination.

[0106] The vegan ice cream formulation according to the present invention preferably comprises one or more colorants, more preferably selected from the group consisting of carotene, annatto, and mixtures thereof, even more preferably beta-carotene. The colorant may also be one or more ingredients including carotene, annatto, beta-carotene, and mixtures thereof, for example carrot juice.

[0107] The vegan ice cream formulation according to the present invention preferably comprises one or more antioxidants, more preferably tocopherol and / or natural extracts such as tea or oregano.

[0108] The vegan ice cream formulation according to the present invention preferably comprises one or more preservatives, more preferably sorbic acid, sorbates, benzoates or mixtures thereof.

[0109] The vegan ice cream formulation according to the present invention comprises a plant-derived protein. "Plant-derived protein" refers to a protein derived from any plant source. The plant-derived protein can be used alone or as a mixture selected from the same or different sources. The plant-derived protein can be concentrated or isolated. The plant-derived protein can be obtained from any vegetable or nut source, as long as it has the function of helping to form a good ice cream microstructure, but is preferably selected from the group consisting of cottonseed protein, lupin protein, oat protein, sesame protein, broad bean protein, horsebean protein, alfalfa protein, clover protein, rice protein, tapioca protein, potato protein, carob protein, corn protein, sunflower protein, fava protein, lentil protein, chickpea protein, soy protein, pea protein, canola protein, wheat protein, rapeseed protein, and mixtures thereof. More preferably, the plant protein is soy protein.

[0110] The concentration of plant-derived protein in the vegan ice cream formulation according to the present invention is preferably 0.1 to 20% by weight, more preferably 0.5 to 15% by weight, even more preferably 1.0 to 10% by weight, especially more preferably 1.5 to 5.0% by weight, and most preferably 2.0 to 3.0% by weight, based on the weight of the vegan ice cream formulation.

[0111] The vegan ice cream formulation according to the present invention preferably contains one or more plant-based milks. The term "plant-based milk," also known as plant-derived liquids, alternative milks, nut milks, or vegan milks, refers to plant-based juices similar in color to cow's milk and non-dairy beverages made from water-based plant extracts for flavor and aroma. Preferably, the plant-based milk is selected from the group consisting of almond milk, soy milk, coconut milk, rice milk, oat milk, hemp milk, pea milk, peanut milk, cashew milk, triticale milk, wheat milk, barley milk, spelt milk, millet milk, derivatives thereof, and mixtures thereof. More preferably, the plant-based milk is selected from the group consisting of almond milk, soy milk, rice milk, oat milk, hemp milk, pea milk, peanut milk, cashew milk, triticale milk, wheat milk, barley milk, spelt milk, millet milk, derivatives thereof, and mixtures thereof. Most preferably, the plant-based milk is oat milk.

[0112] 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.

[0113] 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 referred to as "sugar" and may be provided in refined or unrefined form), glucose, fructose, syrups such as corn syrup and high fructose corn syrup, honey, erythritol, maltitol, mannitol, sorbitol, lactitol, xylitol, isomalt, propylene glycol, glycerol (glycerin), polyols such as threitol, galactitol, and palatinose, sucralose, acesulfame potassium, acesulfamic acid and its salts, aspartame, alitame, neotame, advantame, cyclamic acid, 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 combination of sweeteners to achieve the desired sweetness. Preferred sweeteners are sucrose, glucose, fructose, syrups such as corn syrup and high fructose corn syrup.

[0114] The vegan ice cream formulation of the present invention preferably contains one or more sweeteners selected from monosaccharides, disaccharides, and oligosaccharides. The sweetener controls the amount of ice in the formulation and affects the sweetness of the ice cream. Typical sweeteners include sucrose, fructose, glucose, maltose, galactose, dextrose, corn syrup, maltodextrin, etc. The vegan ice cream formulation of the present invention more preferably comprises a mixture of sucrose, dextrose, and glucose.

[0115] The total concentration of sweeteners in the vegan ice cream formulation is preferably 5 to 35% by weight, more preferably 8 to 30% by weight, even more preferably 12 to 25% by weight, especially more preferably 15 to 20% by weight, and most preferably 17 to 19% by weight, based on the weight of the vegan ice cream formulation according to the invention.

[0116] Wafers, barrier gates, and additives such as viscous, free-oil-containing flavors and sauces / coatings can be included as desired, some of which may be in the form of inclusions such as viscous flavors like fudge or caramel, nut pieces, dough pieces, fruit pieces, chunks of dark and / or milk chocolate, etc.

[0117] In a preferred embodiment, the vegan ice cream formulation according to the present invention comprises 1-10 wt. % of the fat blend disclosed herein, 55-65 wt. % of water, 0.1-0.5 wt. % of an emulsifier, 28-36 wt. % of a sweetener, 0.1-0.5 wt. % of a stabilizer, 0.5-3.0 wt. % of a plant-derived protein, and 0.1-0.3 wt. % of a flavor.

[0118] In a further preferred embodiment, the vegan ice cream formulation according to the present invention comprises 3-8 wt.% of the fat blend disclosed herein, 57-62 wt.% of water, 0.2-0.4 wt.% of an emulsifier, 30-34 wt.% of a sweetener, 0.2-0.4 wt.% of a stabilizer, 1.0-2.5 wt.% of a plant-derived protein selected from oat protein, pea protein, or a mixture thereof, and 0.1-0.3 wt.% of a flavor.

[0119] In another preferred embodiment, the vegan ice cream formulation according to the present invention comprises 5-15% by weight of the fat blend disclosed herein, 50-70% by weight of water, 0.4-0.8% by weight of an emulsifier, 2-6% by weight of almonds, 15-35% by weight of a sweetener, 0.1-0.3% by weight of a stabilizer, 1-3% by weight of a plant-derived protein, and optionally 2-7% by weight of cocoa.

[0120] In another preferred embodiment, the vegan ice cream formulation according to the present invention comprises 7-12% by weight of the fat blend disclosed herein, 54-66% by weight of water, 0.4-0.7% by weight of sunflower lecithin, 15-35% by weight of sweetener, 0.1-0.3% by weight of stabilizer, 1-3% by weight of pea protein, and optionally 3-6% by weight of cocoa.

[0121] The ice cream formulations according to the invention are preferably aerated in the frozen state, i.e. have an overrun of more than 20% and less than 200%, more preferably more than 30% and less than 150% overrun, even more preferably more than 40% and less than 100% overrun, and most preferably more than 50% and less than 80% overrun. Overrun is defined by the following formula and is measured at atmospheric pressure: Overrun % = (density of unfrozen mix - density of frozen confection) / density of frozen confection × 100.

[0122] All percentages herein are by weight unless otherwise stated or the context clearly requires. Unless otherwise stated or the context clearly requires, percentages are by weight of the base ice cream mix.

[0123] The present invention also relates to a process for producing an ice cream formulation according to the present invention, comprising the steps of: (a) preparing a fat composition according to the present invention; (b) preparing an aqueous phase preferably containing all other ingredients such as emulsifiers, flavors, colorants, salt, pH adjusters, sugar, syrup, cereals, pulses, seeds, fruits, nuts, plant extracts, vegetable juices, plant milks, plant proteins, antioxidants, preservatives, starch, modified starches, fiber, thickeners, stabilizers, probiotics and vitamins; (c) emulsifying the fat composition and the aqueous phase to obtain an emulsion; optionally, (d) pasteurizing the emulsion; optionally, (e) homogenizing the pasteurized emulsion; and optionally, (f) ripening the emulsion.

[0124] If the ice cream formulation is in frozen form, the method further comprises (g) freezing the emulsion under conditions suitable to form ice cream.

[0125] The listing or discussion of an apparently prior-published document in this specification should not be taken as an acknowledgement that the document is part of the state of the art or is common general knowledge.

[0126] Preferences and options with respect to a given aspect, embodiment, feature, or parameter of the invention should be considered as disclosed in combination with all preferences and options with respect to all other aspects, embodiments, features, and parameters of the invention, unless the context indicates otherwise.

[0127] The following non-limiting examples illustrate the present invention but 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 specified. [Example]

[0128] In this entire example: US-Nx refers to the solid fat content at x°C as determined by NMR of unstabilized fat (ISO 8292-1); Cx:y refers to a fatty acid with x carbon atoms and y double bonds, as determined by GC-FAME (ISO 12966-2 and ISO 12966-4). SAFA stands for saturated fatty acids, MUFA stands for monounsaturated fatty acids, PUFA stands for polyunsaturated fatty acids, IV FAME refers to the iodine number calculated according to AOCS Cd 1c-85, TRANS refers to trans fatty acids, which are unsaturated fatty acids with double bonds in the trans configuration. CNxx refers to triglycerides with xx carbon atoms (excluding the carbon atoms from glycerol, as is standard practice), and is determined by GC with a final pretreatment to remove diglycerides (AOCS Ce 5-86).

[0129] Example 1 - Preparation of Fat Composition 1, Reference Fat Composition 2, and Comparative Fat Compositions 3 and 4 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 hard stock. Fat composition 1 was prepared as a blend of 64 wt% interesterified fat blend G, 14 wt% coconut oil, and 22 wt% rapeseed oil.

[0130] Reference fat composition 2 is a commonly available commercially available anhydrous milk fat.

[0131] Comparative fat composition 3 is a commercially available refined coconut oil.

[0132] Comparative fat composition 4 is the commercially available fat composition Creamelt® 500 available from Bunge Loders Croklaan BV.

[0133] The analytical results of fat composition 1, reference fat composition 2, and comparative fat compositions 3 and 4 are shown in Table 1. [Table 1-1] [Table 1-2]

[0134] Example 2 - Preparation of ice cream formulations containing approximately 9% or 11% of the (comparative / reference) fat composition prepared in Example 1 Ice cream formulations (Ice cream formulations 1 to 5, Reference ice cream formulation 1, and Comparative ice cream formulations 1 and 2 shown in Table 2) were prepared using the fat composition prepared in Example 1, the Reference fat composition, and the Comparative fat composition. [Table 2]

[0135] The lecithin used was BungeMaxx® S 1000H, a commercially available product obtained from Bunge Loders Croklaan BV. The soy protein used was PurePro® 90NB. The emulsifier / stabilizer used was Cremodan® Hi-Whip from DuPont Nutrition and Biosciences. The oat milk, also known as oat base or oat drink, was a commercially available product obtained from Dohler.

[0136] In a double-jacketed vessel, all ingredients except the (reference / comparative) fat composition were dispersed and hydrated in the aqueous phase (T=52°C, t=20 min). The system was dispersed under high shear, during which the preheated and melted (reference / comparative) fat composition was added dropwise (T=56°C, t=40 min).

[0137] The dispersion was pasteurized in a pasteurizer by heating to T=73°C and holding this temperature for 30 seconds. The dispersion was then homogenized (p1=170 bar, p2=50 bar) and cooled to T=7.5°C, followed by maturation at T=5°C for t=24 hours. Freezing was carried out in continuous operation at a temperature of T=~3.5°C. The overrun was set to approximately 65% ​​for all ice cream formulations.

[0138] Example 3 - Evaluation of the ice cream formulations prepared in Example 2 The apparent melting properties of the frozen ice cream formulations 1 to 5 produced in Example 2, the reference ice cream formulation 1, and the comparative ice cream formulations 1 and 2 were measured according to the following method.

[0139] A pre-weighed block of each ice cream formulation (comparative / reference) was placed on a roaster at room temperature. Each block of (comparative / reference) ice cream formulation had the same initial weight, shape and temperature.

[0140] Each block of ice cream was melted 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 ice cream block to calculate the drop loss (0% represents an unmelted ice cream block, 100% represents a completely melted ice cream block).

[0141] The results are shown in Figure 1, which shows that the melting profiles of each of ice cream formulations 1-5 were nearly indistinguishable from the melting profile of reference ice cream formulation 1, while comparative ice cream formulations 1 and 2 exhibited very different melting profiles. In other words, the plant-based ice cream formulations of the present invention have melting properties that are nearly indistinguishable from those of conventional cow's milk-based ice cream, which is in contrast to existing plant-based ice cream compositions.

[0142] A sensory evaluation was also conducted on Ice Cream Formula 1, Reference Ice Cream Formula 1, and Comparative Ice Cream Formulas 1 and 2. A panel of sensory experts (n=8) tasted the frozen ice cream compositions and rated the attributes from 0 to 10. Ice Cream Formula 1 was found to have very similar smoothness, hardness, sweetness, and creaminess values ​​to Reference Ice Cream Formula 1. In contrast, Comparative Ice Cream Formulas 1 and 2 were found to be significantly harder, less smooth, less creamy, and less sweet than Reference Ice Cream Formula 1, indicating that these comparative ice cream formulas would not be suitable substitutes for Reference Ice Cream Formula 1. The results of the sensory evaluation are shown in Table 3. [Table 3]

Claims

1. 1. A vegan ice cream formulation comprising: A fat composition; Plant-derived proteins and Sweeteners and water, The fat composition 18.0 to 45.0% by weight of lauric acid (C12:0), Palmitic acid (C16:0) 5.0 to 20.0% by weight, Contains 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) of 2.0 to 4.5; a weight ratio of lauric acid (C12:0) to palmitic acid (C16:0) of 1.5 to 5.0; 10. A vegan ice cream formulation, wherein the percentage of acids refers to acids attached as acyl groups to glycerides in the fat composition and is based on the total weight of C8 to C24 fatty acids.

2. 10. The vegan ice cream formulation of claim 1, wherein the fat composition comprises: and / or a total of 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. %, especially more preferably 5.5 to 8.5 wt. %, and most preferably 6.0 to 8.0 wt. % of 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. %, especially more preferably 25.0 to 33.5 wt. %, and most preferably 27.5 to 32.5 wt. % of lauric acid (C12:0); and / or Palmitic acid (C16:0) in an amount of 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. %, especially more preferably 9.5 to 14.0 wt. %, and most preferably 10.0 to 12.5 wt. %, 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. % of 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. %, especially 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. %, especially more preferably 55.0 to 80.0 wt. %, and most preferably 60.0 to 70.0 wt. % saturated fatty acids (SAFA); 10. A vegan ice cream formulation, wherein the percentage of acids refers to acids attached as acyl groups to glycerides in the fat composition and is based on the total weight of C8 to C24 fatty acids.

3. 3. A vegan ice cream formulation according to claim 1 or 2, wherein the fat composition comprises: and / or 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, especially more preferably 3.0 to 4.3, and most preferably 3.2 to 4.3; and / or and / or a weight ratio of lauric acid (C12:0) to palmitic acid (C16:0) of 1.7 to 4.5, preferably 1.8 to 4.0, more preferably 1.9 to 3.5, even more preferably 2.0 to 3.0, especially more preferably 2.2 to 3.0, and most preferably 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, especially more preferably 0.5 to 0.9, and most preferably 0.5 to 0.8, 10. A vegan ice cream formulation, wherein the percentage of acids refers to acids attached as acyl groups to glycerides in the fat composition and is based on the total weight of C8 to C24 fatty acids.

4. 4. Vegan ice cream formulation according to any one of claims 1 to 3, wherein the fat composition is: and / or CN32 triglycerides, CN34 triglycerides, and CN36 triglycerides in a total amount of 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.%, especially more preferably 10.0 to 20.0 wt.%, and most preferably 13.0 to 19.5 wt.%. and / or CN44 triglycerides, CN46 triglycerides, and CN48 triglycerides in a total amount of 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.%, especially more preferably 13.0 to 39.0 wt.%, and most preferably 17.0 to 28.0 wt.%; and / or CN50 triglycerides and CN52 triglycerides in a total amount of 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.%, especially more preferably 5.0 to 10.0 wt.%, and most preferably 6.0 to 9.0 wt.%, Vegan ice cream formulations based on the total amount of triglycerides present in the composition.

5. 5. Vegan ice cream formulation according to any one of claims 1 to 4, wherein the fat composition comprises: CN32 triglycerides in an amount of 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.%, especially more preferably 2.0 to 4.3 wt.%, and most preferably 2.5 to 4.1 wt.%, and / or CN34 triglyceride in an amount of 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.%, particularly preferably 2.5 to 6.0 wt.%, and most preferably 3.0 to 6.0 wt.%, 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. %, especially more preferably 9.0 to 16.0 wt. %, and most preferably 9.5 to 15.0 wt. % of 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. %, especially more preferably 6.0 to 12.0 wt. %, and most preferably 7.0 to 11.0 wt. % of 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. %, especially more preferably 5.0 to 10.5 wt. %, and most preferably 5.5 to 9.0 wt. % of CN46 triglyceride; Vegan ice cream formulations based on the total amount of triglycerides present in the composition.

6. 6. Vegan ice cream formulation according to any one of claims 1 to 5, wherein the fat composition is: and / or a solid fat content at 10°C of from 30.0 to 65.0, preferably from 32.0 to 60.0, more preferably from 33.0 to 57.0, even more preferably from 34.0 to 55.0, especially more preferably from 36.0 to 53.0, and most preferably from 38.0 to 52.0; and / or and / or a solid fat content at 20°C of from 10.0 to 40.0, preferably from 11.0 to 35.0, more preferably from 11.5 to 32.0, even more preferably from 12.0 to 30.0, especially more preferably from 14.0 to 27.0, and most preferably from 16.0 to 25.0; and / or and / or a solid fat content at 25°C of up to 20.0, preferably from 1.0 to 19.0, more preferably from 2.0 to 18.0, even more preferably from 3.0 to 15.0, especially more preferably from 5.0 to 14.0, and most preferably from 7.0 to 13.0; and / or and / or a solid fat content at 30°C of at most 10.0, preferably at most 8.0, more preferably at most 7.0, even more preferably between 0.0 and 6.0, especially more preferably between 0.0 and 4.0, and most preferably between 0.1 and 1.0; 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 between 0.0 and 2.0, especially more preferably between 0.0 and 1.5, and most preferably between 0.0 and 0.9; Vegan ice cream formulation measured for unstabilized fat according to ISO 8292-1.

7. 7. Vegan ice cream formulation according to any one of claims 1 to 6, wherein the fat composition comprises an interesterified fat blend comprising at least a lauric fat, preferably the lauric fat is selected from the group consisting of coconut oil, palm kernel oil, fractions thereof and mixtures thereof, more preferably the lauric fat is coconut oil; and 10. A vegan ice cream formulation wherein said lauric fat in said blend is at least 50% by weight of said blend, preferably 56-85%, more preferably 58-80%, even more preferably 65-78%.

8. 8. A vegan ice cream formulation according to claim 7, wherein the fat composition further comprises a liquid oil, preferably 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 vegan ice cream formulation wherein said fat composition comprises 5 to 45% by weight of said liquid oil, more preferably 15 to 40% by weight of said liquid oil.

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

10. 10. A vegan ice cream formulation according to any one of claims 1 to 9, 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. % of plant-derived protein.

11. 11. Vegan ice cream formulation according to any one of claims 1 to 10, wherein the plant derived protein is selected from the group consisting of cottonseed protein, lupin protein, oat protein, sesame protein, faba bean protein, horse bean protein, alfalfa protein, clover protein, rice protein, tapioca protein, potato protein, carob protein, corn protein, sunflower protein, fava protein, faba bean protein, lentil protein, chickpea protein, soy protein, pea protein, canola protein, wheat protein, rapeseed protein, and mixtures thereof, preferably the plant derived protein is soy protein.

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

13. 13. A vegan ice cream formulation according to any one of claims 1 to 12, comprising emulsifiers and stabilizers in a combined amount of 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.%, based on the weight of the ice cream formulation.

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

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

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

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