Fat-free, dairy-free soft serve ice cream composition

Abstract

Provided herein are non-fat, non-dairy soft serve ice cream premixes, including one or more juice concentrates and / or fruit puree concentrates, at least one plant extract rich in saponins, pectin, and at least one thickener, as well as methods for preparing the premixes. Also provided are non-fat, non-dairy soft serve ice cream products and methods for preparing non-fat, non-dairy soft serve ice cream products from the premixes.

Description

Technical Field

[0001] Cross - reference to Related Applications This application claims priority to U.S. Provisional Patent Application No. 62 / 984,547, filed on March 3, 2020, the content of which is incorporated herein by reference.

[0002] Field of the Invention Disclosed herein are fat - free, dairy - free soft - serve cream mixes; fat - free, dairy - free soft - serve products prepared from said mixes; and methods for preparing fat - free, dairy - free soft - serve products from said mixes. The fat - free, dairy - free soft - serve products disclosed herein have an improved overrun compared to conventional dairy - containing soft - serve products.

Background Art

[0003] Background of the Invention Traditional soft - serve products contain dairy products and generally have less milk fat (3% - 6%) than ice cream (10% - 18%). Instead, similar frozen desserts that are completely dairy - free ( "dairy - free soft - serve products") are known. Both dairy - free products and dairy products are manufactured at a temperature of about - 4°C compared to ice cream, which is stored at - 15°C. These products contain air that is introduced at the time of freezing.

[0004] Soft serve ice cream products are taken intermittently, for example, at the point of sale, from a freezing cylinder or freezing chamber. The seller or consumer serves the product by taking it out into a container, such as a bowl, cup, or cone, through a dispenser mechanism. The product must be in a suitable condition to be served when needed. To achieve this, soft serve ice cream premix (held in a storage room at 3°C ​​(37°F)) and air are fed into a freezer, where the mixture is frozen to a semi-solid consistency and moved or beaten with beater and / or scraper blades so that folding or blending of the nearly frozen mixture occurs within the freezing cylinder. The material is whipped or scraped (as it freezes in the freezing cylinder) and pulled back into the original mixture to be further blended and moved within the cylinder. Both gravity freezers and pressurized freezers are known in the art. Pressurized freezers offer superior air intake (i.e., overrun) compared to gravity freezers.

[0005] Traditional methods dictate that the amount of air in a soft-serve ice cream product (i.e., overrun) affects its taste and texture. Products with less air have a heavier, icy taste and appear more yellowish. Products with more air have a creamier, smoother, and lighter taste and appear whiter. Traditional soft-serve ice cream containing dairy products is typically sold with an overrun of approximately 40% to 60%.

[0006] The difference between soft-serve ice cream products (e.g., Dairy Queen®) and "standard" aerated frozen desserts such as ice cream or sorbet is that soft-serve ice cream is intended to be consumed immediately after preparation, while "standard" aerated frozen desserts are intended to be consumed after being removed from long-term frozen storage. Soft-serve ice cream products are preferably soft after foaming and freezing, but compared to "standard" aerated frozen desserts, they develop undesirable large ice crystals after long-term frozen storage. The formation of large ice crystals can be exacerbated by fluctuations in storage temperature. Negative sensory characteristics in soft-serve ice cream products usually result from such sensory or tissue defects. [Overview of the Initiative] [Problems that the invention aims to solve]

[0007] There is still a need to provide a fat-free, dairy-free soft serve ice cream product that has increased overrun and, more specifically, possesses superior texture and sensory characteristics. [Means for solving the problem]

[0008] Summary of the Invention In one embodiment, a fat-free, dairy-free soft serve ice cream premix composition is disclosed, comprising at least one fruit juice concentrate, fruit puree concentrate, or a combination thereof; at least one plant extract rich in saponins; pectin and at least one thickening agent.

[0009] In another embodiment, a fat-free, dairy-free soft serve premix is ​​disclosed, in the form of a liquid soft serve premix, comprising water; at least one fruit juice concentrate, fruit puree concentrate or a combination thereof; at least one saponin-rich plant extract; pectin and at least one thickener.

[0010] In another embodiment, a fat-free, dairy-free soft serve premix is ​​disclosed, in the form of a powdered soft serve premix, comprising at least one dehydrated fruit juice concentrate, a dehydrated fruit puree concentrate, or a combination thereof; at least one saponin-rich plant extract; pectin; and at least one thickening agent.

[0011] The weight ratio of pectin to at least one thickener in a fat-free, dairy-free soft serve ice cream premix is ​​at least about 0.75. Surprisingly, having at least this weight ratio has been found to provide excellent overrun when the premix is ​​formed into a product. In particular, it is possible to achieve a fat-free, dairy-free soft serve ice cream product with an overrun of about 70% or more.

[0012] In one embodiment, the fat-free, dairy-free soft serve ice cream premix does not contain added sugar. In another embodiment, the fat-free, dairy-free soft serve ice cream premix contains one or more calorie-containing or non-calorie-containing sweeteners.

[0013] The fat-free, dairy-free soft serve ice cream premix may optionally contain one or more flavoring agents, coloring agents, and / or fruit acids.

[0014] In a second embodiment, a fat-free, dairy-free soft-serve product is disclosed, prepared from the fat-free, dairy-free soft-serve premix disclosed herein. The fat-free, dairy-free soft-serve product comprises air; at least one fruit juice concentrate, fruit puree concentrate, or a combination thereof; at least one saponin-rich plant extract; pectin and at least one thickener.

[0015] In one embodiment, a fat-free, dairy-free soft serve ice cream product has at least about 70% overrun. In another embodiment, a fat-free, dairy-free soft serve ice cream product has at least about 0.75 pectin to at least one thickening agent by weight. In a more specific embodiment, a fat-free, dairy-free soft serve ice cream product has at least about 70% overrun and at least about 0.75 pectin to at least one thickening agent by weight.

[0016] In one embodiment, the fat-free, dairy-free soft serve ice cream product does not contain added sugar. In another embodiment, the fat-free, dairy-free soft serve ice cream product contains one or more calorie-containing or non-calorie-containing sweeteners.

[0017] Fat-free, dairy-free soft serve ice cream products may optionally contain one or more flavoring agents, coloring agents, and / or fruit acids.

[0018] In a third aspect, the Specified provides a method for preparing a liquid fat-free, dairy-free soft serve ice cream premix, comprising combining water; at least one fruit juice concentrate, fruit puree concentrate or a combination thereof; at least one saponin-rich plant extract; pectin and at least one thickener, thereby providing a liquid fat-free, dairy-free soft serve ice cream premix.

[0019] In one embodiment, the combination comprises (a) providing a certain volume of water and (b) adding a premix component to the said volume of water, wherein the premix component comprises at least one fruit juice concentrate, fruit puree concentrate or a combination thereof; at least one plant extract rich in saponins; pectin and at least one thickener, thereby providing a fat-free, dairy-free soft serve ice cream premix.

[0020] In a fourth aspect, the Specified provides a method for preparing a fat-free, dairy-free powdered soft serve ice cream premix, comprising (i) combining at least one dehydrated fruit juice concentrate, fruit puree concentrate or a combination thereof; at least one saponin-rich plant extract; pectin and at least one thickener, thereby providing a fat-free, dairy-free powdered soft serve ice cream premix.

[0021] In one embodiment, the combination in (i) includes (a) providing the fat-free, dairy-free soft serve ice cream premix described above and (b) dehydrating the premix, i.e., removing the water, thereby providing a fat-free, dairy-free powdered soft serve ice cream premix.

[0022] In a fifth aspect, a method for preparing a fat-free, dairy-free soft serve product from the soft serve premix described herein is disclosed. In one embodiment, a method for preparing a fat-free, dairy-free soft serve product is disclosed, comprising (i) introducing the fat-free, dairy-free soft serve premix disclosed herein into a frozen storage tank of a soft serve machine maintained at a temperature of about 2°C to about 4°C, and (ii) introducing the fat-free, dairy-free soft serve premix and a certain amount of air from the frozen storage tank into a freezer of a soft serve machine equipped with a beater and / or scraper blade, wherein the beater and / or scraper blade continuously blends the liquid soft serve premix and air to provide a fat-free, dairy-free soft serve product. The method may further include (iii) dispensing at least a portion of the fat-free, dairy-free soft serve product. [Brief explanation of the drawing]

[0023] Brief explanation of the drawing [Figure 1]It is a diagram showing a pie chart reflecting the results of a sensory test targeting consumers, focusing on the aftertaste of the strawberry soft cream product described in Example 3. No aftertaste (hash), pleasant aftertaste (dark color), and unpleasant aftertaste (light color). [Figure 2] It is a diagram showing a pie chart reflecting the results of a sensory test targeting consumers, focusing on the aftertaste of the mango soft cream product described in Example 3. No aftertaste (hash), pleasant aftertaste (dark color), and unpleasant aftertaste (light color).

Mode for Carrying Out the Invention

[0024] Detailed Description of the Invention I. Definitions As used herein, "without milk components" relates to the absence of milk and milk-derived components. Premixes without milk components and soft cream products without milk components are characterized in part by the absence of any milk-derived components, such as milk or butterfat, non-fat milk solids or sugars, for example milk-derived proteins such as whey solids or casein salts. Such compositions are particularly useful for consumption by individuals with lactose intolerance.

[0025] As used herein, "overrun" relates to the amount of air incorporated into a soft cream composition. Overrun is expressed as a percentage and relates to the relative volume of air to premix. For example, a soft cream composition in which the volume of air is exactly equal to the volume of premix is said to have a 100% overrun. When overrun is properly incorporated, it is in the form of micronized and uniformly dispersed air cells that help provide structure and a creamy texture to the composition. The air cells are distributed in the liquid portion containing the other components of the soft cream composition.

[0026] As used herein, "soft cream" relates to a aerated frozen confection similar to ice cream but softer and of lower density as a result of air being introduced during freezing.

[0027] As used herein, "milk-free soft serve ice cream" refers to an aerated frozen dessert that is similar to ice cream but is softer and less dense as a result of air being introduced during freezing, and which does not contain milk or milk-derived ingredients as described above.

[0028] As used herein, "fat-free" means the absence of fat components.

[0029] II. Soft Serve Ice Cream Premix In a first embodiment, a fat-free, dairy-free soft serve ice cream premix composition is disclosed, which is useful for preparing a fat-free, dairy-free soft serve ice cream product.

[0030] Soft serve ice cream premix compositions may be in the form of powder premix, liquid premix, or ultra-high temperature processed premix (also known as "room temperature storable" premix). Powder premix is ​​a dried or dehydrated form of liquid premix; that is, liquid premix contains water, while powder premix does not.

[0031] In one embodiment, the fat-free, dairy-free soft serve ice cream premix comprises water; at least one fruit juice concentrate, fruit puree concentrate, or a combination thereof; at least one saponin-rich plant extract; pectin and at least one thickening agent.

[0032] In another embodiment, the fat-free, dairy-free soft serve ice cream premix comprises at least one dehydrated fruit juice concentrate, dehydrated fruit puree concentrate, or a combination thereof; at least one saponin-rich plant extract; pectin; and at least one thickening agent.

[0033] The fruit is provided in the form of fruit juice concentrate, fruit puree concentrate, or a combination of fruit juice concentrate and fruit puree concentrate. The juice or concentrate may be derived from any fruit. Exemplary fruits include apple, apricot, avocado, banana, blackberry, blackcurrant, blueberry, breadfruit, cantaloupe, carambola, cherimoya, cherry, clementine, coconut, cranberry, custard apple, date palm, durian, elderberry, feijoa, fig, gooseberry, grapefruit, grape, guava, canro melon, jackfruit, purple peach, mulberry, kiwifruit, kumquat, lemon, lime, longan, and more. Fruits include, but are not limited to, wa fruit, lychee, mandarin, mango, mangosteen, mulberry, nectarine, orange, papaya, passion fruit, peach, pear, persimmon, pitaya (dragon fruit), pineapple, pitanga, plantain, plum, pomegranate, flat cactus, prune, pomelo, quince, raspberry, rhubarb, myrtle, sapodilla, sapote, soursop, strawberry, soursop fruit, tamarin, tangerine, watermelon, and combinations thereof. Fruit juice concentrates can be prepared or purchased from commercially available sources.

[0034] Fruit juice can contain up to 90% water. The water content of fruit juice concentrate decreases significantly when syrup is produced. The water content of fruit juice concentrate will vary depending on the starting fruit juice and the concentration method (e.g., evaporation or vacuum). Generally, the water content in fruit juice concentrate is about 30% to 40%.

[0035] Fruit purees can be beneficial because they provide a texture similar to that of whole fruit in soft-serve ice cream products.

[0036] In one particular embodiment, the fat-free, dairy-free liquid soft serve premix comprises at least one fruit juice concentrate, fruit puree concentrate, or a combination thereof, wherein the fruit is selected from the group consisting of strawberry, mango, apple, pear, white grape juice, and combinations thereof.

[0037] In another specific embodiment, a fat-free, dairy-free liquid strawberry soft serve premix is ​​disclosed, comprising a strawberry juice concentrate and optionally one or more additional fruit juice concentrates, fruit puree concentrates, or combinations thereof. In a preferred embodiment, the fat-free, dairy-free liquid strawberry soft serve premix comprises a strawberry juice concentrate, an apple juice concentrate, a pear juice concentrate, and a white grape juice concentrate.

[0038] In another specific embodiment, a fat-free, dairy-free liquid mango soft serve premix is ​​disclosed, comprising a mango puree concentrate and optionally one or more additional fruit puree concentrates, fruit juice concentrates, or combinations thereof. In a preferred embodiment, the fat-free, dairy-free liquid mango soft serve premix comprises a mango puree concentrate, an apple juice concentrate, a pear juice concentrate, and a white grape juice concentrate.

[0039] The amount of at least one fruit juice concentrate, fruit puree concentrate, or combination thereof in the liquid soft serve ice cream premix is ​​about 15% to about 50% by weight, for example, about 15% to about 40% by weight, about 15% to about 30% by weight, about 15% to about 20% by weight, about 20% to about 40% by weight, about 20% to about 30% by weight, about 25% to about 50% by weight, about 25% to about 40% by weight, about 25% to about 30% by weight, about 30% to about 50% by weight, about 30% to about 40% by weight, about 35% to about 50% by weight, or about 40% to about 50% by weight. In a preferred embodiment, the fat-free, dairy-free liquid soft serve premix comprises about 20% to about 40%, more preferably about 20% to about 30%, and even more preferably about 20% to about 25%, of at least one fruit juice concentrate, fruit puree concentrate, or a combination thereof.

[0040] At least one saponin functions as a foaming agent when the premix is ​​prepared into a fat-free, dairy-free soft-serve ice cream product. Saponins are glycoside natural plant products containing an aglycone ring structure and one or more sugar moieties. The combination of a nonpolar aglycone and a water-soluble sugar moiety gives saponins surfactant properties that cause them to form bubbles when shaken in aqueous solution.

[0041] Saponins are classified together based on several common characteristics. The types of aglycone ring structures that form the ring structure in saponins can be extremely diverse. Non-limiting examples of aglycone ring types in saponins for use in specific embodiments of the compositions and methods disclosed herein include steroids, triterpenoids, and steroid alkaloids. Steroid saponins are mainly compounds containing 27 carbon atoms that form the core structures: spirostan (16β,22:22α,26-diepoxycholestane) and frostan (16β,22-epoxycholestane). There are 11 major classes of saponins: dammarane, cilkarane, lupan, hopane, oleanane, taraxasterane, ursan, cycloartan, lanostan, cucurbitan, and steroids. The oleanane skeleton is the most common and is present in the majority of orders in the plant kingdom. Saponins having a carbohydrate group or oligosaccharide group attached at the C-3 position are monodesmosides, while saponins having carbohydrates attached at both the C-3 position and the C-26 or C-28 position are videsmosides. The diversity of glycosides, carbohydrates, and attachment positions results in a very large number of saponin types. Typical carbohydrate chains of saponins include D-glucose, D-galactose, L-rhamnose, L-arabinose, D-xylose, D-apiose, D-fucose, and D-glucuronic acid. Steroid saponins usually exhibit the phlostanol or spirostanol form. Furthermore, both steroid saponins and triterpene saponins may contain other functional groups that give them additional diversity: -OH, -COOH, -CH3.

[0042] Saponins are provided in the form of plant extracts rich in saponins. Examples of plant extracts rich in saponins include horse chestnut (Aesculis hipocastanum), wild oat (Avena sativa), sugar beet leaves (Beta vulgaris), quinoa (Chenopodium quinoa), chickpea (Cicer arietinum), saffron (Crocus savitus), soybean (Glycine max), licorice (Glycyrrhiza glabbra), ivy (Hedera helix), alfalfa (Medicago sativa), ginseng (Panax ginseng), American ginseng (Panax quinquefolius), green pea (Pisum sativum), dwarf jasmine (Polygala spp.), primrose (Primula spp.), quillaja bark (Quillaja saponaria), soapwort (Saponaria officinalis), and sarsaparilla (Smilax s Examples include, but are not limited to, *Yucca officinalis*, fenugreek (Trigonellafoenum-graecum), and yucca (Yucca schidigera).

[0043] In a preferred embodiment, at least one plant extract rich in saponins is selected from Quillaja bark extract, Yucca extract, and combinations thereof.

[0044] The amount of at least one saponin-rich plant extract in a fat-free, dairy-free liquid soft serve ice cream premix is ​​approximately 0.01% by weight to approximately 0.1% by weight, for example, approximately 0.01% to approximately 0.08% by weight, approximately 0.01% to approximately 0.07% by weight, approximately 0.01% to approximately 0.06% by weight, approximately 0.01% to approximately 0.05% by weight, approximately 0.01% to approximately 0.04% by weight, approximately 0.01% to approximately 0.03% by weight, or approximately 0.01% to approximately 0.02% by weight.

[0045] Pectin is a gelling agent that improves the viscosity and texture of a fat-free, dairy-free premix when prepared in combination with at least one thickening agent, particularly in a specified amount, for a fat-free, dairy-free soft serve ice cream product. Pectin may be provided in either liquid or dry form.

[0046] Pectin is a polysaccharide starch found in the cell walls of fruits and vegetables. Pectin can be obtained from a wide variety of fruits and vegetables, including but not limited to apples, citrus fruits (oranges, grapefruits, lemons, and limes), carrots, apricots, plums, blackberries, cherries, and quince. The amount of pectin found in fruits and vegetables will vary considerably. Generally, firmer fruits have higher pectin levels, while softer fruits have lower levels. Ripe fruits also have lower pectin levels than unripe fruits.

[0047] There are four main types of pectin: high methoxyl pectin, low methoxyl pectin, apple pectin, and pectin NH.

[0048] High methoxyl (HM) pectin is the most common type of pectin, labeled either "rapid-set" or "slow-set." Both types are extracted from citrus fruit peels, and the main difference lies in the time and temperature required for them to harden. Rapid-set pectin requires a higher temperature and less time to harden, while slow-set pectin requires a lower temperature and more time to harden.

[0049] Low methoxyl pectin (LM) is also obtained from citrus peels. Because LM relies on calcium instead of sugar for curing, it is often used for low-calorie jams and jellies. LM can be used for sugar-free dairy-based recipes. LM pectin becomes increasingly firm as calcium is added until it reaches a saturation point. At that point, the process reverses, and it becomes less firm.

[0050] Apple pectin is pectin derived from apples and is usually sold as a powder. Apple pectin can be used as a gelling agent, thickener, and food stabilizer. It contains healthy carbohydrates, dietary fiber, sodium, manganese, copper, and zinc.

[0051] Pectin NH is apple pectin, typically used for fruit glazes and fruit fillings. Like any other type of LM pectin, pectin NH requires calcium to gel, but not as much. Pectin NH is also thermoreversible, meaning it can be melted, hardened, remelted, and then rehardened again.

[0052] In the disclosed fat-free, dairy-free soft serve ice cream premix composition, the pectin may be any of the pectin types described above or a combination thereof, i.e., the pectin is selected from the group consisting of high methoxyl pectin, low methoxyl pectin, apple pectin, pectin NH, and combinations thereof. In a preferred embodiment, the pectin is high methoxyl pectin.

[0053] The amount of pectin in a fat-free, dairy-free liquid soft serve ice cream premix is ​​approximately 0.1% to 1% by weight, for example, approximately 0.1% to 0.8% by weight, approximately 0.1% to 0.5% by weight, approximately 0.1% to 0.3% by weight, approximately 0.2% to 1% by weight, approximately 0.2% to 0.8% by weight, approximately 0.2% to 0.5% by weight, approximately 0.3% to 1% by weight, approximately 0.3% to 0.8% by weight, approximately 0.3% to 0.5% by weight, approximately 0.4% to 1% by weight, approximately 0.4% to 0.8% by weight, approximately 0.4% to 0.5% by weight, approximately 0.5% to 1% by weight, and approximately 0.5% to 0.8% by weight.

[0054] In more specific embodiments, the total pectin content of a fat-free, dairy-free liquid soft serve premix is ​​0.27% to about 0.40% or about 0.29% to about 0.38%. "Total pectin content" means pectin added (as an ingredient) and any pectin essentially present in the fruit juice concentrate or fruit puree concentrate. For example, mango puree concentrate contains about 0.083% pectin. Therefore, in one embodiment, a fat-free, dairy-free mango liquid soft serve premix contains about 0.38% total pectin.

[0055] In other, more specific embodiments, pectin is present in a fat-free, dairy-free liquid soft serve premix at an amount of about 0.4% to about 0.5%. In more specific embodiments, the fat-free, dairy-free liquid soft serve premix is ​​a strawberry soft serve premix, as discussed above.

[0056] At least one thickening agent improves viscosity and texture and, in addition, aids in emulsification when a fat-free, dairy-free premix is ​​prepared, particularly in combination with pectin in a given amount, into a fat-free, dairy-free soft serve ice cream product.

[0057] Examples of thickening agents include, but are not limited to, alginic acids (alginic acid, sodium alginate, etc.), xanthan gum, guar gum, tara gum, locust bean gum, tamarind seed gum, plantain seed gum, water-soluble soybean polysaccharides, gum arabic, tragacanth gum, karaya gum, pectin, glucomannan, carrageenan, agar, gellan gum, natural gellan gum, curdlan, pullulan, macrohomopis gum, ramzan gum, methylcellulose (MC), hydroxypropyl methylcellulose (HPMC), cellulose derivatives such as sodium carboxymethylcellulose (CMC), microcrystalline cellulose, and gellan gum.

[0058] In a preferred embodiment, at least one thickening agent is gum. In one embodiment, at least one thickening agent is gum selected from xanthan gum, gum arabic, and combinations thereof.

[0059] The amount of at least one thickener in the fat-free, dairy-free liquid soft serve ice cream premix is ​​about 0.1% to about 1% by weight, for example, about 0.1% to about 0.8% by weight, about 0.1% to about 0.5% by weight, about 0.1% to about 0.3% by weight, about 0.2% to about 1% by weight, about 0.2% to about 0.8% by weight, about 0.2% to about 0.5% by weight, about 0.3% to about 1% by weight, about 0.3% to about 0.8% by weight, about 0.3% to about 0.5% by weight, about 0.4% to about 1% by weight, about 0.4% to about 0.8% by weight, about 0.4% to about 0.5% by weight, about 0.5% to about 1% by weight, and about 0.5% to about 0.8% by weight, etc. In a preferred embodiment, the amount of pectin in the fat-free, dairy-free soft serve ice cream premix is ​​about 0.2% to about 0.8%, more preferably about 0.2% to about 0.5%, or about 0.3% to about 0.7%.

[0060] Surprisingly, it has been found that the ratio of pectin to at least one thickener in the premix has a significant effect on the overrun of the resulting fat-free, dairy-free soft serve ice cream product. In particular, fat-free, dairy-free soft serve ice cream products with an overrun of about 70% or more can be prepared from the premix of the present invention having a weight ratio of pectin (i.e., pectin added as a single component) to at least one thickener of at least about 0.75 (see examples), for example, about 0.75 to about 1.0, 0.75 to about 0.9, about 0.75 to about 0.8 and about 0.75 to about 0.80.

[0061] Higher levels of overrun, i.e., overrun of 75% or more, overrun of 80% or more, overrun of 85% or more, overrun of 90% or more, or overrun of 95% or more, can also be achieved using the fat-free, dairy-free soft serve ice cream premix of the present invention.

[0062] Fat-free, dairy-free liquid soft serve premixes further contain water separated from water provided by fruit juice concentrates and / or purees. The amount of water in a fat-free, dairy-free liquid soft serve premix is ​​approximately 50% to 80% by weight, for example, approximately 50% to 75%, approximately 50% to 70%, approximately 50% to 60%, approximately 50% to 55%, approximately 55% to 80%, approximately 55% to 75%, approximately 55% to 70%, approximately 55% These range from % to approximately 65% ​​by weight, approximately 55% to approximately 60% by weight, approximately 60% to approximately 80% by weight, approximately 60% to approximately 75% by weight, approximately 60% to approximately 70% by weight, approximately 60% to approximately 65% ​​by weight, approximately 65% ​​to approximately 80% by weight, approximately 65% ​​to approximately 75% by weight, approximately 65% ​​to approximately 70% by weight, approximately 70% to approximately 80% by weight, and approximately 75% to approximately 80% by weight, etc.

[0063] In one embodiment, a fat-free, dairy-free liquid soft serve ice cream premix is ​​disclosed, comprising water; at least one fruit concentrate, fruit puree concentrate or a combination thereof; at least one saponin-rich plant extract; pectin and at least one thickener, wherein the weight ratio of pectin to at least one thickener is at least about 0.75.

[0064] In another specific embodiment, a fat-free, dairy-free liquid soft serve ice cream premix is ​​disclosed, comprising water; at least one fruit juice concentrate, fruit puree concentrate, or combination thereof selected from the group consisting of strawberry juice concentrate, mango puree concentrate, apple juice concentrate, pear juice concentrate, white grape juice concentrate, and combinations thereof; at least one saponin-rich plant extract; pectin and at least one thickener, wherein the weight ratio of pectin to at least one thickener is at least about 0.75.

[0065] In another specific embodiment, a fat-free, dairy-free liquid soft serve premix is ​​disclosed comprising water; at least one fruit juice concentrate, fruit puree concentrate or a combination thereof; at least one saponin-rich plant extract selected from quillaja bark extract, yucca extract and combinations thereof; pectin and at least one thickener, wherein the weight ratio of pectin to at least one thickener is at least about 0.75.

[0066] In another specific embodiment, a fat-free, dairy-free liquid soft serve premix is ​​disclosed comprising water; at least one fruit juice concentrate, fruit puree concentrate or a combination thereof; at least one saponin-rich plant extract; pectin and at least one thickener selected from xanthan gum, gum arabic and a combination thereof, wherein the weight ratio of pectin to at least one thickener is at least about 0.75.

[0067] In one embodiment, a fat-free, dairy-free liquid soft serve ice cream premix is ​​disclosed, comprising about 50% to about 80% by weight of water; about 15% to about 50% by weight of at least one fruit juice, fruit puree concentrate, or a combination thereof; about 0.01% to about 0.1% by weight of at least one saponin-rich plant extract; about 0.1% to about 1% by weight of pectin and about 0.1% to about 1% by weight of at least one thickener, wherein the weight ratio of pectin to at least one thickener is at least about 0.75.

[0068] In yet another, more specific embodiment, a fat-free, dairy-free strawberry soft serve premix is ​​disclosed, comprising water; strawberry juice concentrate and optionally one or more additional fruit juice concentrates, fruit puree concentrates, or combinations thereof; at least one saponin-rich plant extract; pectin and at least one thickener, wherein the weight ratio of pectin to at least one thickener is at least about 0.75.

[0069] In one embodiment, a fat-free, dairy-free strawberry liquid soft serve ice cream premix is ​​disclosed, comprising water; strawberry juice concentrate and optionally one or more additional fruit juice concentrates, fruit puree concentrates, or combinations thereof; at least one saponin-rich plant extract; pectin and at least one thickener, wherein the weight ratio of pectin to at least one thickener is at least about 0.75 and the amount of at least one thickener is at least about 0.55% by weight.

[0070] In yet another, more specific embodiment, a fat-free, dairy-free strawberry liquid soft serve premix is ​​disclosed, comprising water; strawberry juice concentrate and optionally one or more additional fruit juice concentrates, fruit puree concentrates, or combinations thereof; at least one saponin-rich plant extract; pectin and at least one thickener, wherein the weight ratio of pectin to at least one thickener is at least about 0.75 and the amount of pectin is at least about 0.44% by weight.

[0071] In a more specific embodiment, a fat-free, dairy-free strawberry liquid soft serve ice cream premix is ​​disclosed comprising water; strawberry juice concentrate and optionally one or more additional fruit juice concentrates, fruit puree concentrates, or combinations thereof; at least one saponin-rich plant extract; pectin and at least one thickener, wherein the weight ratio of pectin to at least one thickener is at least about 0.75, the amount of pectin is at least about 0.44% by weight, and the amount of at least one thickener is at least about 0.55% by weight.

[0072] In yet another specific embodiment, a fat-free, dairy-free strawberry liquid soft serve premix is ​​disclosed, comprising water; strawberry juice concentrate and optionally one or more additional fruit juice concentrates, fruit puree concentrates, or combinations thereof; at least one saponin-rich plant extract; pectin and at least one thickener, wherein the weight ratio of pectin to at least one thickener is at least about 0.80 and the amount of at least one thickener is at least about 0.55% by weight.

[0073] In yet another, more specific embodiment, a fat-free, dairy-free strawberry liquid soft serve premix is ​​disclosed, comprising water; strawberry juice concentrate and optionally one or more additional fruit juice concentrates, fruit puree concentrates, or combinations thereof; at least one saponin-rich plant extract; pectin and at least one thickener, wherein the weight ratio of pectin to at least one thickener is at least about 0.80 and the amount of pectin is at least about 0.44% by weight.

[0074] In more specific embodiments, a fat-free, dairy-free strawberry liquid soft serve ice cream premix is ​​disclosed comprising: water; strawberry juice concentrate and optionally one or more additional fruit juice concentrates; strawberry juice concentrate and optionally one or more additional fruit juice concentrates, fruit puree concentrates, or a combination thereof; at least one saponin-rich plant extract; pectin and at least one thickener, wherein the weight ratio of pectin to at least one thickener is at least about 0.80, the amount of at least one thickener is at least about 0.55% by weight, and the amount of pectin is at least about 0.44% by weight.

[0075] In more specific embodiments, a fat-free, dairy-free mango liquid soft serve premix is ​​disclosed, comprising water; mango puree concentrate and optionally one or more additional fruit puree concentrates, fruit juice concentrates, or combinations thereof; at least one saponin-rich plant extract; pectin and at least one thickener, wherein the weight ratio of pectin to at least one thickener is at least about 0.75.

[0076] In one embodiment, a fat-free, dairy-free mango liquid soft serve premix is ​​disclosed, comprising water; mango puree concentrate and optionally one or more additional fruit puree concentrates, fruit juice concentrates, or combinations thereof; at least one saponin-rich plant extract; pectin and at least one thickener, wherein the weight ratio of pectin to at least one thickener is at least about 0.75 and the amount of at least one thickener is at least about 0.39% by weight.

[0077] In another embodiment, a fat-free, dairy-free mango liquid soft serve premix is ​​disclosed, comprising water; mango puree concentrate and optionally one or more additional fruit puree concentrates, fruit juice concentrates, or combinations thereof; at least one saponin-rich plant extract; pectin and at least one thickener, wherein the weight ratio of pectin to at least one thickener is at least about 0.75 and the amount of pectin is at least about 0.29% by weight.

[0078] In more specific embodiments, a fat-free, dairy-free mango liquid soft serve premix is ​​disclosed comprising water; mango puree concentrate and optionally one or more additional fruit puree concentrates; fruit juice concentrates or combinations thereof; at least one saponin-rich plant extract; pectin and at least one thickener, wherein the weight ratio of pectin to at least one thickener is at least about 0.75, the amount of at least one thickener is at least about 0.39% by weight, and the amount of pectin is at least about 0.29% by weight.

[0079] The fat-free, dairy-free powdered soft serve ice cream premix of the present invention contains all the same components as the fat-free, dairy-free liquid soft serve ice cream premix of the present invention, except for water. Therefore, the fat-free, dairy-free powdered soft serve ice cream premix of the present invention contains at least one dehydrated fruit juice concentrate, dehydrated fruit puree concentrate, or a combination thereof; at least one saponin-rich plant extract; pectin and at least one thickening agent.

[0080] In one particular embodiment, a fat-free, dairy-free powdered soft serve ice cream premix is ​​disclosed, comprising at least one dehydrated fruit juice concentrate, dehydrated fruit puree concentrate, or combination thereof, selected from the group consisting of dehydrated strawberry juice concentrate, dehydrated mango puree concentrate, dehydrated apple juice concentrate, dehydrated pear juice concentrate, dehydrated white grape juice concentrate, and combinations thereof.

[0081] In another specific embodiment, a fat-free, dairy-free powdered strawberry soft serve premix is ​​disclosed, comprising a dehydrated strawberry juice concentrate and optionally one or more additional dehydrated fruit juice concentrates, dehydrated fruit puree concentrates, or a combination thereof. In a preferred embodiment, the fat-free, dairy-free powdered strawberry soft serve premix comprises a dehydrated strawberry juice concentrate, a dehydrated apple juice concentrate, a dehydrated pear juice concentrate, and a dehydrated white grape juice concentrate.

[0082] In another specific embodiment, a fat-free, dairy-free powdered mango soft serve premix is ​​disclosed, comprising a dehydrated mango puree concentrate and optionally one or more additional dehydrated fruit puree concentrates, dehydrated fruit juice concentrates, or a combination thereof. In a preferred embodiment, the fat-free, dairy-free powdered mango soft serve premix comprises a dehydrated mango puree concentrate, a dehydrated apple juice concentrate, a dehydrated pear juice concentrate, and a dehydrated white grape juice concentrate.

[0083] In a given embodiment, the amount of at least one dehydrated fruit juice concentrate, dehydrated fruit puree concentrate, or a combination thereof in a fat-free, dairy-free powdered soft serve ice cream premix is ​​about 60% to about 70% by weight.

[0084] In a given embodiment, the amount of at least one saponin-rich plant extract in the fat-free, dairy-free powdered soft serve ice cream premix is ​​approximately 0.04% to approximately 0.09% by weight.

[0085] In a given embodiment, the amount of pectin in the fat-free, dairy-free powdered soft serve ice cream premix is ​​approximately 1.25% to 1.85% by weight.

[0086] In a given embodiment, the amount of at least one thickening agent in the fat-free, milk-free powdered soft serve ice cream premix is ​​about 1.5% to about 2.0% by weight.

[0087] In a given embodiment, the ratio of pectin to at least one thickening agent is more preferably at least 0.75 in order to achieve an overrun of soft serve ice cream of about 70% or more.

[0088] In one embodiment, a fat-free, dairy-free powdered soft serve ice cream premix is ​​disclosed, comprising at least one dehydrated fruit juice concentrate, dehydrated fruit puree concentrate, or a combination thereof; at least one saponin-rich plant extract; pectin and at least one thickener, wherein the weight ratio of pectin to at least one thickener is at least about 0.75.

[0089] In another specific embodiment, a fat-free, dairy-free powdered soft serve ice cream premix is ​​disclosed, comprising at least one dehydrated fruit juice concentrate, dehydrated fruit puree concentrate, or a combination thereof, selected from the group consisting of strawberry juice concentrate, mango puree concentrate, apple juice concentrate, pear juice concentrate, and white grape juice concentrate; at least one saponin-rich plant extract; and pectin and at least one thickener, wherein the weight ratio of pectin to at least one thickener is at least about 0.75.

[0090] In another specific embodiment, a fat-free, dairy-free powdered soft serve ice cream premix is ​​disclosed comprising: at least one dehydrated fruit juice concentrate, dehydrated fruit puree concentrate, or a combination thereof; at least one saponin-rich plant extract selected from quillaja bark extract, yucca extract, and combinations thereof; pectin and at least one thickener, wherein the weight ratio of pectin to at least one thickener is at least about 0.75.

[0091] In another specific embodiment, a fat-free, dairy-free powdered soft serve ice cream premix is ​​disclosed comprising at least one dehydrated fruit juice concentrate, dehydrated fruit puree concentrate or a combination thereof; at least one saponin-rich plant extract; and at least one thickener selected from pectin and xanthan gum, gum arabic, and combinations thereof, wherein the weight ratio of pectin to at least one thickener is at least about 0.75.

[0092] In one embodiment, a fat-free, dairy-free powdered soft serve ice cream premix is ​​disclosed, comprising: about 60% to about 70% by weight of at least one fruit juice concentrate, dehydrated fruit puree concentrate, or a combination thereof; about 0.04% to about 0.09% by weight of at least one saponin-rich plant extract; about 1.25% to about 1.85% by weight of pectin and about 1.5% to about 1.0% by weight of at least one thickener, wherein the weight ratio of pectin to at least one thickener is at least about 0.75.

[0093] In one embodiment, a fat-free, dairy-free strawberry powder soft serve ice cream premix is ​​disclosed, comprising a dehydrated strawberry juice concentrate and optionally one or more additional dehydrated fruit juice concentrates, fruit puree concentrates, or combinations thereof; at least one saponin-rich plant extract; pectin and at least one thickener, wherein the weight ratio of pectin to at least one thickener is at least about 0.75.

[0094] In more specific embodiments, a fat-free, dairy-free strawberry powder soft serve ice cream premix is ​​disclosed, comprising a dehydrated strawberry juice concentrate and optionally one or more additional dehydrated fruit juice concentrates, dehydrated fruit puree concentrates, or combinations thereof; at least one saponin-rich plant extract; pectin and at least one thickener, wherein the weight ratio of pectin to at least one thickener is at least about 0.75 and the amount of at least one thickener is at least about 1.90% by weight.

[0095] In more specific embodiments, a fat-free, dairy-free powdered strawberry soft serve premix is ​​disclosed, comprising a dehydrated strawberry juice concentrate and optionally one or more additional dehydrated fruit juice concentrates, dehydrated fruit puree concentrates, or combinations thereof; at least one saponin-rich plant extract; pectin and at least one thickener, wherein the weight ratio of pectin to at least one thickener is at least about 0.75 and the amount of pectin is at least about 1.70% by weight.

[0096] In one embodiment, a fat-free, dairy-free mango powder soft serve ice cream premix is ​​disclosed, comprising a dehydrated mango puree concentrate and optionally one or more additional dehydrated fruit puree concentrates, dehydrated fruit juice concentrates, or combinations thereof; at least one saponin-rich plant extract; pectin and at least one thickener, wherein the weight ratio of pectin to at least one thickener is at least about 0.75.

[0097] In more specific embodiments, a fat-free, dairy-free mango powder soft serve ice cream premix is ​​disclosed, comprising a dehydrated mango puree concentrate and optionally one or more additional dehydrated fruit puree concentrates, dehydrated fruit juice concentrates, or combinations thereof; at least one saponin-rich plant extract; pectin and at least one thickener, wherein the weight ratio of pectin to at least one thickener is at least about 0.75 and the amount of at least one thickener is at least about 1.30% by weight.

[0098] In yet another, more specific embodiment, a fat-free, dairy-free mango powder soft serve ice cream premix is ​​disclosed, comprising a dehydrated mango puree concentrate and optionally one or more additional dehydrated fruit juice concentrates, dehydrated fruit juice concentrates, or combinations thereof; at least one saponin-rich plant extract; pectin and at least one thickener, wherein the weight ratio of pectin to at least one thickener is at least about 0.75 and the amount of pectin is at least about 1.65% by weight.

[0099] In preferred embodiments, the fat-free, dairy-free soft serve premix (liquid or powder) disclosed herein contains no added sugar. In other embodiments, the soft serve premix disclosed herein contains one or more sweeteners. The sweeteners may be caloric or caloric.

[0100] In certain embodiments, the sweetener may be a natural sweetener, a natural high-intensity sweetener, or a synthetic sweetener. As used herein, “natural high-intensity sweetener” (NHPS) refers to any sweetener that is naturally occurring and is characterized by having a sweetness higher than sucrose, fructose, or glucose, but is still low in calories. Natural high-intensity sweeteners may be provided as pure compounds or as part of an extract. As used herein, “synthetic sweetener” refers to any composition that is not naturally occurring and is characterized by having a sweetness higher than sucrose, fructose, or glucose, but is still low in calories.

[0101] Specific examples of NHPS include stevia and stevioglycosides, such as rebaudioside M, rebaudioside D, rebaudioside A, rebaudioside N, rebaudioside O, rebaudioside E, steviol monoside, steviol bioside, rubusoside, dulcoside B, dulcoside A, rebaudioside B, rebaudioside G, stevioside, rebaudioside C, rebaudioside F, rebaudioside Examples include oside I, rebaudioside H, rebaudioside L, rebaudioside K, rebaudioside J, rebaudioside M2, rebaudioside D2, rebaudioside S, rebaudioside T, rebaudioside U, rebaudioside V, rebaudioside W, rebaudioside Z1, rebaudioside Z2, rebaudioside IX, enzymatically glycosylated steviol glycosides, and combinations thereof.

[0102] Another exemplary NHPS is Luo Han Guo and related mogroside compounds, such as grosmogroside I, mogroside IA, mogroside IE, 11-oxomogroside IA, mogroside II, mogroside IIA, mogroside IIB, mogroside IIE, 7-oxomogroside IIE, mogroside III, mogroside Ille, 11-oxomogroside IIIE, 11-deoxymogroside III, mogroside IV, and mogroside IVA. 11-Oxomogloside IV, 11-Oxomogloside IVA, Mogloside V, Isomogloside V, 11-Deoxymogloside V, 7-Oxomogloside V, 11-Oxomogloside V, Isomogloside V, Mogloside VI, Moglool, 11-Oxomoglool, Siamenoside I, Isomers of Siamenoside I (e.g., incorporated by reference in their entirety, 201 (Isomer disclosed in 70119032), (3β,9β,10α,11α,24R)-3-[(4-O-β-D-glucospiranosyl-6-O-β-D-glucopyranosyl]-25-hydroxyl-9-methyl-19-norlanosto-5-en-24-yl-[2-O-β-D-glucopyranosyl-6-O-β-D-glucopyranosyl]-β-D-glucopyranoside );(3β,9β,10α,11α,24R)-[(2-O-β-D-glucopyranosyl-6-O-β-D-glucopyranosyl-β-D-glucopyranosyl)oxy]-25-hydroxy-9-methyl-19-norlanosto-5-en-24-yl-[2-O-β-D-glucopyranosyl-6-O-β-D-glucopyranosyl]-β-D-glucopyranoside); and (3β,9β,10α,11α,24R)-[(2-O-β-D-glucopyranosyl-6-O-β-D-glucopyranosyl-β-D-glucopyranosyl)oxy]-25-hydroxy-9-methyl-19-norlanosto-5-en-24-yl-[2-O-β-D-glucopyranosyl-6-O-β-D-glucopyranosyl]-β-D-glucopyranosyl), etc.

[0103] Other exemplary NHPSs include monatin and its salts (monatin SS, RR, RS, SR), curculin, glycyrrhizic acid and its salts, thaumatin, monellin, mavinlin, blazein, hernandultin, phylodultin, glycifylin, phlorizin, trilobatin, bayunoside, osrazine, polypodoside A, pterocarioside A, pterocarioside B, muclodioside, flomioside I, periandrin I, abrusoside A, and cyclocarioside I.

[0104] In one embodiment, the sweetener is a carbohydrate sweetener. Suitable carbohydrate sweeteners include, but are not limited to, sucrose, glyceraldehyde, dihydroxyacetone, erythrose, threose, erythrolose, arabinose, lyxose, ribose, xylose, ribulose, xylulose, allose, altrose, galactose, glucose, glucose, idose, mannose, talose, fructose, psicose, sorbose, tagatose, mannoheptulose, cedhertzulose, octorose, fucose, rhamnose, arabinose, turanose, sialose, and combinations thereof.

[0105] Other suitable sweeteners include siamenoside, monatin and its salts (monatin SS, RR, RS, SR), curculin, mogroside, glycyrrhizic acid and its salts, thaumatin, monellin, mavinrin, blazein, hernandultin, phyllodultin, glycifylline, phlorizin, trilobatin, bayunoside, osrazine, polypodoside A, pterocarioside A, pterocarioside B, muclodioside, flomisoside I, and periandin I. Examples include abrusoside A, steviol bioside and cyclocarioside I, sugar alcohols such as erythritol, sucralose, acesulfame potassium, acesulfame acid and its salts, aspartame, alitame, saccharin and its salts, neohesperidin dihydrochalcone, cyclamate, cyclamic acid and its salts, neotame, advantame, glucosylated steviol glycoside (GSG), and combinations thereof.

[0106] In one embodiment, the sweetener is a calorie sweetener or a mixture of calorie sweeteners. In another embodiment, the calorie sweetener is selected from sucrose, fructose, glucose, high-fructose corn / starch syrup, beet sugar, cane sugar, and combinations thereof.

[0107] In another embodiment, the sweetener is a rare sugar selected from allulose, gross, kojibiose, sorbose, lyxose, ribulose, xylose, xylulose, D-allose, L-ribose, D-tagatose, L-glucose, L-fucose, L-arabinose, turanose, and combinations thereof.

[0108] The soft serve ice cream premixes (liquid or powder) disclosed herein may optionally further contain one or more flavoring agents, coloring agents, and / or fruit acids.

[0109] Suitable flavorings may include any desired natural or artificial flavor, and may range from single fruit flavors such as peach, apricot, raspberry, lemon, strawberry, cherry, blueberry, pineapple, orange, vanilla, banana, coconut, chocolate, chocolate mint, chocolate mocha, etc., to blends thereof.

[0110] Suitable colorants may include any approved ingredients. Exemplary colorants include anthocyanins, betacyanins, annatto extract, dehydrated beets (beet powder), canthaxanthin, caramel, apo-8'-carotenal, carotene, cochineal extract, carmine, sodium copper chlorophyllin, toasted, partially defatted, heated cottonseed flour, ferrous gluconate, ferrous lactate, grape extract, grape skin extract (enocyanina), synthetic iron oxides, fruit juice, vegetable juice, carrot oil, paprika, paprika. Examples include licorice oil resin, paprika, mica-based pearlescent pigments, riboflavin, saffron, spirulina extract, titanium dioxide, tomato lycopene extract or concentrate, turmeric, turmeric oil resin, FD&C Blue No. 1, FD&C Blue No. 2, FD&C Green No. 3, Orange B, Citrus Red No. 2, FD&C Red No. 3, FD&C Red No. 40, FD&C Yellow No. 5, FD&C Yellow No. 6, and blends thereof.

[0111] In acidic fruit-flavored soft serve ice cream preparations, it is desirable to enhance the acidity and sourness of the flavor. In such cases, fruit acids such as citric acid, malic acid, or tartaric acid can be added to the composition in amounts ranging from 0.1% to about 0.5% by weight. Furthermore, a predetermined amount of the sodium salt of the acid, ranging from about 0.01% to 0.15% by weight, can be used to further balance the flavor and provide a buffering effect.

[0112] III. Soft Serve Ice Cream Products In a second aspect, this specification discloses a fat-free, dairy-free soft-serve product prepared from the soft-serve premix described herein and incorporating air. The overrun achieved by the fat-free, dairy-free soft-serve product disclosed herein is remarkably high, for example, at least about 70%. Higher overruns, for example, at least about 75%, at least about 80%, at least about 90%, or at least about 95%, can also be achieved.

[0113] Even without being constrained by theory, it is assumed that when soft serve premix enters a freezing barrel, the whipping motion rapidly and continuously generates small bubbles. Freezing creates small ice crystals, rearranging soluble solids and increasing viscosity. At least one thickener acting as a stabilizer forms a three-dimensional network structure to stabilize the bubbles and ice crystals. Hydrophobic peptide chains of at least one thickener (e.g., gum) adsorb to the bubbles, while the hydrophobic blocks inhibit aggregation through electrostatic and steric repulsion. Pectin provides viscosity and helps develop a three-dimensional network structure through interaction with at least one thickener (e.g., gum), trapping the whipped air. This mechanism, analogous to the formation of air micelles around ice crystals, combined with the increased viscosity affected by freezing, provides increased stability, ultimately resulting in the soft serve product. "Stability" in this context refers to the soft serve product's ability to maintain a creamy frozen structure without rapidly melting and collapsing. In one embodiment, the fat-free, dairy-free soft serve ice cream product of the present invention has improved stability.

[0114] In one embodiment, a fat-free, dairy-free soft-serve ice cream product is disclosed, comprising at least one fruit juice concentrate, fruit puree concentrate or a combination thereof; at least one saponin-rich plant extract; pectin; at least one thickener; and air, wherein the soft-serve ice cream product has an overrun of at least about 70%, for example, at least about 75%, at least about 80%, at least about 85%, at least about 90%, or at least about 95%.

[0115] In another embodiment, a fat-free, dairy-free soft serve ice cream product has an overrun of approximately 70% to approximately 95%, for example, approximately 70% to approximately 90%, approximately 70% to approximately 85%, approximately 70% to approximately 80%, approximately 70% to approximately 75%, approximately 75% to approximately 95%, approximately 75% to approximately 90%, approximately 75% to approximately 85%, approximately 75% to approximately 80%, approximately 80% to approximately 95%, approximately 80% to approximately 90%, approximately 80% to approximately 85%, approximately 85% to approximately 95%, approximately 85% to approximately 90%, or approximately 90% to approximately 95%.

[0116] In one embodiment, the fat-free, dairy-free soft serve ice cream product disclosed herein does not contain added sugar.

[0117] The fat-free, dairy-free soft serve products disclosed herein include at least one fruit juice concentrate, fruit puree concentrate, or a combination thereof, identical to the dairy-free soft serve premix discussed above; at least one saponin-rich plant extract; pectin; and at least one thickener. The fat-free, dairy-free soft serve products also contain air.

[0118] In one particular embodiment, a fat-free, dairy-free soft-serve ice cream product is disclosed, comprising at least one fruit juice concentrate, fruit puree concentrate, or combination thereof, selected from the group consisting of strawberry juice concentrate, mango puree concentrate, apple juice concentrate, pear juice concentrate, and white grape juice concentrate.

[0119] In another specific embodiment, a fat-free, dairy-free strawberry soft serve product is disclosed, comprising a strawberry juice concentrate and optionally one or more additional fruit juice concentrates, fruit puree concentrates, or combinations thereof. In a preferred embodiment, the fat-free, dairy-free strawberry soft serve product comprises a strawberry juice concentrate, an apple juice concentrate, a pear juice concentrate, and a white grape juice concentrate.

[0120] In another specific embodiment, a fat-free, dairy-free mango soft serve product is disclosed, comprising a mango puree concentrate and optionally one or more additional fruit puree concentrates, fruit juice concentrates, or combinations thereof. In a preferred embodiment, the fat-free, dairy-free mango soft serve product comprises a mango puree concentrate, an apple juice concentrate, a pear juice concentrate, and a white grape juice concentrate.

[0121] In a given embodiment, the amount of at least one fruit juice concentrate, fruit puree concentrate, or a combination thereof in a fat-free, dairy-free soft serve ice cream product is approximately 1% to approximately 8%.

[0122] At least one plant extract rich in saponins may be any of the above-mentioned plant extracts for a fat-free, dairy-free soft serve ice cream premix. In a particular embodiment, the fat-free, dairy-free soft serve ice cream product includes at least one plant extract rich in saponins selected from quillaja bark extract, yucca extract, and combinations thereof.

[0123] In a given embodiment, the amount of at least one saponin-rich plant extract in a fat-free, dairy-free soft-serve ice cream product is approximately 0.005% to approximately 0.012%.

[0124] The pectin may be any of the above-mentioned pectins for a fat-free, dairy-free soft serve ice cream premix. In certain embodiments, the pectin is high-methoxyl pectin.

[0125] In a given embodiment, the amount of pectin in a fat-free, dairy-free soft serve ice cream product is approximately 0.05% to approximately 0.15%.

[0126] At least one thickener may be any of the thickeners described above for a fat-free, dairy-free soft serve ice cream premix. In certain embodiments, the fat-free, dairy-free soft serve ice cream product includes at least one thickener selected from xanthan gum, gum arabic, and combinations thereof.

[0127] In a given embodiment, the amount of at least one thickening agent in a fat-free, dairy-free soft serve ice cream product is approximately 0.10% to approximately 0.20%.

[0128] As described above, the ratio of pectin to at least one thickener has a significant effect on the overrun of the resulting fat-free, dairy-free soft serve ice cream product. In particular, fat-free, dairy-free soft serve ice cream products having an overrun of about 70% or more can be prepared from the soft serve ice cream premix of the present invention having a weight ratio of pectin (i.e., added pectin) to at least one stabilizer of at least about 0.75 (see examples), for example, about 0.75 to about 1.0, 0.75 to about 0.9, about 0.75 to about 0.85, and about 0.75 to about 0.80.

[0129] In one embodiment, a fat-free, dairy-free soft serve ice cream product is disclosed comprising air; at least one fruit juice concentrate, fruit puree concentrate or a combination thereof; at least one saponin-rich plant extract; pectin and at least one thickener, wherein the weight ratio of pectin to at least one thickener is at least about 0.75 and the overrun is at least about 70%.

[0130] In another specific embodiment, a fat-free, dairy-free soft serve ice cream product is disclosed comprising air; at least one fruit juice concentrate, fruit puree concentrate, or combination thereof, selected from the group consisting of strawberry juice concentrate, mango puree concentrate, apple juice concentrate, pear juice concentrate, and white grape juice concentrate; at least one saponin-rich plant extract; pectin and at least one thickener, wherein the weight ratio of pectin to at least one thickener is at least about 0.75 and the overrun is at least about 70%.

[0131] In another specific embodiment, a fat-free, dairy-free soft serve ice cream product is disclosed comprising air; at least one fruit juice concentrate, fruit puree concentrate or a combination thereof; at least one saponin-rich plant extract selected from quillaja bark extract, yucca extract and combinations thereof; pectin and at least one thickener, wherein the weight ratio of pectin to at least one thickener is at least about 0.75 and the overrun is at least about 70%.

[0132] In another specific embodiment, a fat-free, dairy-free soft serve ice cream product is disclosed comprising air; at least one fruit juice concentrate, fruit puree concentrate or a combination thereof; at least one saponin-rich plant extract; and at least one thickener selected from pectin and xanthan gum, gum arabic and combinations thereof, wherein the weight ratio of pectin to at least one thickener is at least about 0.75 and the overrun is at least about 70%.

[0133] In one embodiment, a fat-free, dairy-free soft serve ice cream product is disclosed, comprising about 70% to about 90% by weight of air; about 2% to about 8% by weight of at least one fruit juice concentrate, fruit puree concentrate, or a combination thereof; about 0.005% to about 0.01% by weight of at least one saponin-rich plant extract; about 0.05% to about 0.5% by weight of pectin and about 0.05% to about 0.5% by weight of at least one thickener, wherein the weight ratio of pectin to at least one thickener is at least about 0.75 and the overrun is at least about 70%.

[0134] In one embodiment, a fat-free, dairy-free strawberry soft serve ice cream product is disclosed, comprising air; strawberry juice concentrate and optionally one or more additional fruit juice concentrates, fruit puree concentrates, or combinations thereof; at least one saponin-rich plant extract; pectin and at least one thickener, wherein the weight ratio of pectin to at least one thickener is at least about 0.75 and the overrun is at least about 70%.

[0135] In more specific embodiments, a fat-free, dairy-free strawberry soft serve ice cream product is disclosed comprising air; strawberry juice concentrate and optionally one or more additional fruit juice concentrates, fruit puree concentrates, or combinations thereof; at least one saponin-rich plant extract; pectin and at least one thickener, wherein the weight ratio of pectin to at least one thickener is at least about 0.80 and the overrun is at least about 70%.

[0136] In more specific embodiments, a fat-free, dairy-free strawberry soft serve ice cream product is disclosed comprising air; strawberry juice concentrate and optionally one or more additional fruit juice concentrates, fruit puree concentrates, or combinations thereof; at least one saponin-rich plant extract; pectin and at least one thickener, wherein the weight ratio of pectin to at least one thickener is at least about 0.80 and the overrun is at least about 75%.

[0137] In more specific embodiments, a fat-free, dairy-free mango soft serve ice cream product is disclosed comprising air; mango puree concentrate and optionally one or more additional fruit puree concentrates, fruit juice concentrates, or combinations thereof; at least one saponin-rich plant extract; pectin and at least one thickener, wherein the weight ratio of pectin to at least one thickener is at least about 0.75 and the overrun is at least about 70%.

[0138] The fat-free, dairy-free soft serve products disclosed herein may further contain one or more of the flavoring agents, coloring agents and / or fruit acids described above for the fat-free, dairy-free soft serve premix. The fat-free, dairy-free soft serve products may further contain any of the sweeteners (natural, synthetic, calorie-free or non-calorie) described above for the fat-free, dairy-free soft serve premix.

[0139] The fat-free, dairy-free soft serve ice cream products disclosed herein preferably contain about 50 calories or less, for example, about 40 calories or less, about 30 calories or less, about 20 calories or less, about 10 calories or less, or about 5 calories or less. In some embodiments, the soft serve ice cream products are calorie-free, i.e., contain no calories at all.

[0140] Method for preparing soft serve ice cream premix and soft serve ice cream products. A third embodiment discloses a method for preparing a fat-free, dairy-free soft-serve ice cream premix.

[0141] In one embodiment, a method for preparing a fat-free, dairy-free liquid soft serve premix includes combining water; at least one fruit juice concentrate, fruit puree concentrate, or a combination thereof; at least one saponin-rich plant extract; pectin and at least one thickener, thereby providing a fat-free, dairy-free liquid soft serve premix.

[0142] At least one fruit juice concentrate and / or fruit puree concentrate, at least one saponin-rich plant extract, pectin, and at least one thickener may be any of the above-mentioned types with respect to the premix.

[0143] Water, at least one fruit juice concentrate and / or fruit puree concentrate, at least one saponin-rich plant extract, pectin, and at least one thickener may be added in any order. In one embodiment, a method for preparing a fat-free, dairy-free soft serve premix comprises (i) providing a certain volume of water and (ii) adding a premix component to the said volume of water, wherein the premix component is a combination of at least one fruit juice concentrate, fruit puree concentrate, or a combination thereof; at least one saponin-rich plant extract; pectin, and at least one thickener, thereby providing a fat-free, dairy-free liquid soft serve premix.

[0144] In certain embodiments, at least one thickening agent is added first, followed by at least one fruit juice concentrate and / or fruit puree concentrate. At least one saponin-rich plant extract is typically added last to minimize foaming after mixing.

[0145] In some embodiments, the premix component further comprises one or more flavoring agents, coloring agents, fruit acids and / or sweeteners.

[0146] This method optionally further includes step (iii) of mixing after the premix components have been added to water.

[0147] In some embodiments, the method further includes heating a fat-free, dairy-free liquid soft serve premix to promote the dissolution of all components in water. The fat-free, dairy-free liquid soft serve premix can then be cooled to room temperature or below, more preferably to about 4°C or below, for storage.

[0148] A fourth aspect discloses a method for preparing a fat-free, dairy-free powdered soft serve ice cream premix.

[0149] In one embodiment, a method for preparing a fat-free, dairy-free powdered soft serve ice cream premix is ​​disclosed, comprising (i) providing the fat-free, dairy-free liquid soft serve ice cream premix described above, and (ii) dehydrating the premix, i.e., removing the water, thereby providing a fat-free, dairy-free powdered soft serve ice cream premix. Dehydration can be carried out by any method known in the art, such as spray drying, evaporation, vacuum, or distillation.

[0150] Another embodiment discloses a method for preparing a fat-free, dairy-free powdered soft serve ice cream premix, comprising combining premix components, i.e., at least one dehydrated fruit concentrate, fruit puree concentrate or a combination thereof; at least one saponin-rich plant extract; pectin and at least one thickener, thereby providing a fat-free, dairy-free powdered soft serve ice cream premix. The premix components optionally include one or more flavoring agents, coloring agents, fruit acids and / or sweeteners.

[0151] At least one dehydrated fruit juice concentrate and / or fruit puree concentrate, at least one saponin-rich plant extract, pectin, and at least one thickener may be any of the types described above with respect to the premix. The premix components may be added in any order.

[0152] A fifth aspect discloses a method for preparing a fat-free, dairy-free soft serve product from a fat-free, dairy-free soft serve premix described herein.

[0153] In one embodiment, a method is disclosed for preparing a fat-free, dairy-free soft serve product, comprising (i) introducing the fat-free, dairy-free soft serve premix of the present invention into a frozen storage tank of a soft serve machine maintained at a temperature of about 2°C to about 4°C, and (ii) introducing the fat-free, dairy-free liquid soft serve premix and a certain volume of air from the frozen storage tank into a freezer of a soft serve machine equipped with a beater and / or scraper blade, wherein the beater and / or scraper blade continuously blends the premix and air, thereby providing a fat-free, dairy-free soft serve product.

[0154] In a preferred embodiment, the air and liquid premix are introduced into the freezer from a refrigerated storage tank via a pump. In another embodiment, the air and liquid premix are introduced into the freezer by gravity.

[0155] The method may further include (iii) dispensing at least a portion of a fat-free, dairy-free soft serve ice cream product. Some (i.e., a portion) or all of the fat-free, dairy-free soft serve ice cream product prepared in the freezer may be dispensed for use. The soft serve ice cream product may be dispensed into bowls, cones, cups, etc.

[0156] In some embodiments, the premix in (i) is prepared from the fat-free, dairy-free powdered soft serve premix of the present invention. In one such embodiment, the method comprises first providing the fat-free, dairy-free powdered soft serve premix of the present invention, and then adding a certain amount of water to provide a fat-free, dairy-free liquid soft serve premix. In another such embodiment, the method comprises providing a certain amount of water, and then adding the fat-free, dairy-free powdered soft serve premix to provide a fat-free, dairy-free liquid soft serve premix. The fat-free, dairy-free liquid soft serve premix can then perform the steps outlined above to provide a fat-free, dairy-free soft serve product.

[0157] The volume of air and, consequently, the overrun can be adjusted by methods known to those skilled in the art, for example, by operating the air intake opening to the freezer barrel. [Examples]

[0158] Examples Example 1: Strawberry soft serve ice cream The strawberry soft serve ice cream premix (Formula 1575-079) was prepared using the following method. All ingredients were purchased from commercial sources.

[0159] The pectin and gum blend was solubilized in water under high shear and mixed for at least 5 minutes to provide a homogeneous solution. Next, the fruit juice concentrate was added and mixed thoroughly for 5 minutes. Then, the natural color and flavor were added and mixed thoroughly for 5 minutes. Next, samples were taken out to assess Brix and acidity. Quillaja extract and yucca extract were added using slow stirring to mix thoroughly. High shear must be avoided. The resulting mixture was treated at 197°F for 16 seconds and then cooled to below 40°F. The resulting mixture was filled into sterilized fill-and-seal pouches (2 gallons) and stored below 40°C until use.

[0160] [Table 1]

[0161] Pectin (0.4%) and A Labia A similar premix (Formula 1575-062) was prepared using the same ingredients and quantities, except for gum / xanthan gum (total 0.5%).

[0162] Strawberry soft serve ice cream products were prepared from both premix formulas using a Spaceman Model 6228H benchtop / countertop soft serve ice cream machine. The overrun for each formula was determined using the following process, as shown in the table below.

[0163] A clean cup with a wide opening was filled with soft-serve ice cream premix up to the top rim. The weight of the liquid premix in the cup was measured. The cup was then emptied, washed, and dried. The soft-serve ice cream product was then dispensed into the same cup and filled up to the top rim. Any excess was scraped off from the top. Care was taken to avoid any gaps or air pockets. The weight of the soft-serve ice cream product in the cup was then measured.

number

[0164] [Table 2]

[0165] Example 2: Mango soft serve ice cream The mango soft serve ice cream premix (Formula 1575-078) was prepared using the same procedure as described in Example 1. All ingredients were purchased from commercial sources.

[0166] [Table 3]

[0167] Two similar premixes contain pectin and Labia Although the amounts of gum / xanthan gum differed, the same ingredients were used for preparation. Formula 1575-065 contains 0.26% by weight pectin and 0.34% by weight xanthan gum. Labia It contained gum / xanthan gum (total). Formula 1575-066 contained 0.29% by weight pectin and 0.38% by weight a Labia It contained gum / xanthan gum (total).

[0168] Mango soft serve ice cream products were prepared using a Spaceman Model 6228H benchtop / countertop soft serve ice cream machine, using three different premix formulas. The overruns for each formula are shown in the table below.

[0169] [Table 4]

[0170] Example 3: Consumer testing The soft serve ice cream compositions of Examples 1 and 2 were evaluated during a Centralized Location Test (CLT) to understand consumer acceptance. The action standard for launching the product required the prototype to achieve an average preference score of 6.0 or higher on a 1-9 scale, where 1 is extremely disliked and 9 is extremely liked.

[0171] Test design For this study, 250 participants were recruited in advance. Sterilized soft serve mix was provided at the study site. This mix was loaded into a soft serve dispenser before the start of the taste session, and the soft serve products were distributed to the participants for evaluation. Samples were evaluated using the continuous unary rotation / equilibrium method. Each participant was given approximately 4 ounces of frozen soft serve in a cup and asked to consume at least half before answering questions, and to continue consuming the remaining amount while answering questions. Between two flavors, participants were asked to eat half to one unsalted cracker and drink a glass of water. Samples were evaluated for overall preference, taste, willingness to purchase, satisfaction of expectations, and pleasant aftertaste.

[0172] Results and Discussion Both flavors were very well received by the participants. The overall preference score for the mango prototype was 7.5, while the overall preference score for the strawberry prototype was 7.0. Both flavors scored significantly higher than the treatment criterion of 6.0. Both flavors performed almost equally well and scored significantly higher than the treatment criterion in the first position analysis (Table 1). "First position" refers to the group that first sampled a particular flavor. Half of the participants were given mango as their first sample, and the other half were given strawberry as their first sample.

[0173] [Table 5]

[0174] Mango is a preferred flavor in terms of flavor intensity; however, both flavors met the expectations of a fruit-based soft serve ice cream and product description (Table 2).

[0175] [Table 6]

[0176] In addition to overall preference, appearance, flavor, and mouthfeel, participants either found a pleasant aftertaste or did not detect any aftertaste (Figures 1 and 2).

[0177] Both prototypes were evaluated for their agreement with the descriptions listed in Table 3. Each panelist was asked to rate their agreement with each description on a scale of 1 to 5 (5 = perfect agreement; 1 = complete mismatch). The percentage of panelists who rated their preparations as 4 or 5 against the descriptions is provided in Table 3. Mango was preferred over strawberry.

[0178] [Table 7]

Claims

1. (i) 15% to 50% by weight of at least one fruit juice concentrate, fruit puree concentrate, or a combination thereof; (ii) 0.01% to 0.1% by weight of at least one saponin-rich plant extract; (iii) 0.3% to 0.5% by weight of pectin and (iv) a thickener containing xanthan gum and gum arabic, a fat-free, milk-free liquid soft serve ice cream premix comprising: (i) 15% to 50% by weight of at least one fruit juice concentrate, fruit puree concentrate, or a combination thereof; (ii) 0.01% to 0.1% by weight of at least one plant extract rich in saponins; (iii) 0.3% to 0.5% by weight of pectin and (iv) a thickener containing xanthan gum and gum arabic, wherein the weight ratio of pectin to the thickener is at least 0.75; and (v) 50% to 80% by weight of water. (i) The fruits are apples, apricots, avocados, bananas, blackberries, blackcurrants, blueberries, breadfruit, cantaloupe, carambola, cherimoya, cherries, clementines, coconuts, cranberries, custard apples, dates, durian, elderberries, feijoas, figs, gooseberries, grapefruits, grapes, guavas, canromeda, jackfruit, purple berries, mulberries, kumquats, lemons, limes, longans, and biscuits. Selected from the group consisting of wa fruit, lychee, mandarin, mango, mangosteen, mulberry, nectarine, orange, papaya, passion fruit, peach, pear, persimmon, pitaya (dragon fruit), pineapple, pitanga, plantain, plum, pomegranate, flat cactus, prune, pomelo, quince, raspberry, rhubarb, myrtle, sapodilla, sapote, thorny soursop, strawberry, soursop fruit, tamarin, tangerine, watermelon, and combinations thereof. A fat-free, dairy-free liquid soft serve ice cream premix.

2. (i) The fruit in (i) is selected from the group consisting of apples, grapes, mangoes, pears, strawberries and combinations thereof, the non-fat, dairy-free liquid soft serve ice cream premix according to claim 1.

3. The aforementioned plant extracts, which are rich in saponins, include horse chestnut (Aesculis hipocastanum), wild oat (Avena sativa), sugar beet leaves (Beta vulgaris), quinoa (Chenopodium quinoa), chickpea (Cicer arietinum), saffron (Crocus savitus), soybean (Glycine max), licorice (Glycyrrhiza glabbra), ivy (Hedera helix), alfalfa (Medicago sativa), ginseng (Panax ginseng), American ginseng (Panax quinquefolius), green pea (Pisum sativum), dwarf jasmine (Polygala spp.), primrose (Primula spp.), quillaja bark (Quillaja saponaria), soapwort (Saponaria officinalis), and sarsaparilla (Smilax). A fat-free, dairy-free liquid soft serve ice cream premix according to claim 1 or 2, selected from the group consisting of *Citrine officinalis*, fenugreek (Trigonellafoenum-graecum), and yucca (Yucca schidigera).

4. The fat-free, milk-free liquid soft serve ice cream premix according to any one of claims 1 to 3, wherein the pectin is high-methoxyl pectin.

5. A fat-free, milk-free liquid soft serve ice cream premix according to any one of claims 1 to 4, further comprising at least one additional thickener selected from the group consisting of alginic acids, guar gum, tara gum, locust bean gum, tamarind seed gum, plantain seed gum, water-soluble soybean polysaccharides, tragacanth gum, karaya gum, pectin, glucomannan, carrageenan, agar, gellan gum, natural gellan gum, curdlan, pullulan, macrohomopis gum, ramzan gum, methylcellulose (MC), hydroxypropyl methylcellulose (HPMC), cellulose derivatives, and gellan gum.

6. (i) air; (ii) a fat-free, dairy-free soft serve product comprising the fat-free, dairy-free liquid soft serve premix described in claim 1, wherein the soft serve product has at least 70% overrun.

7. The non-fat, dairy-free soft serve ice cream product according to claim 6, wherein the fruit in (i) is selected from the group consisting of apples, grapes, mangoes, pears, strawberries and combinations thereof.

8. The aforementioned plant extracts, which are rich in saponins, include horse chestnut (Aesculis hipocastanum), wild oat (Avena sativa), sugar beet leaves (Beta vulgaris), quinoa (Chenopodium quinoa), chickpea (Cicer arietinum), saffron (Crocus savitus), soybean (Glycine max), licorice (Glycyrrhiza glabbra), ivy (Hedera helix), alfalfa (Medicago sativa), ginseng (Panax ginseng), American ginseng (Panax quinquefolius), green pea (Pisum sativum), dwarf jasmine (Polygala spp.), primrose (Primula spp.), quillaja bark (Quillaja saponaria), soapwort (Saponaria officinalis), and sarsaparilla (Smilax). A fat-free, dairy-free soft-serve ice cream product according to claim 6, selected from the group consisting of *Citrine officinalis*, fenugreek (Trigonellafoenum-graecum), and yucca (Yucca schidigera).

9. The fat-free, milk-free soft serve ice cream product according to claim 6 or 7, wherein the pectin is high-methoxyl pectin.

10. A fat-free, milk-free soft serve ice cream product according to any one of claims 6 to 8, further comprising at least one additional thickener selected from the group consisting of alginic acid derivatives, guar gum, tara gum, locust bean gum, tamarind seed gum, plantain seed gum, water-soluble soybean polysaccharides, tragacanth gum, karaya gum, pectin, glucomannan, carrageenan, agar, gellan gum, natural gellan gum, curdlan, pullulan, macrohomopis gum, ramzan gum, methylcellulose (MC), hydroxypropyl methylcellulose (HPMC), cellulose derivatives, and gellan gum.

11. The soft-serve ice cream product is a non-fat, dairy-free soft-serve ice cream product according to any one of claims 6 to 9, wherein no sugar is added to the soft-serve ice cream product.

12. A fat-free, dairy-free liquid soft serve ice cream premix according to any one of claims 1 to 5, further comprising one or more sweeteners.

13. A fat-free, dairy-free liquid soft serve ice cream premix according to any one of claims 1 to 5, further comprising one or more flavoring agents, coloring agents and / or fruit acids.

14. a. Introducing a fat-free, dairy-free liquid soft serve premix into the frozen storage tank of a soft serve machine, wherein the fat-free, dairy-free liquid soft serve premix comprises (i) water; (ii) the fat-free, dairy-free liquid soft serve premix described in claim 1; b. Introducing the fat-free, dairy-free liquid soft serve premix and a certain volume of air from the frozen storage tank into the freezer of the soft serve machine equipped with beater and / or scraper blades, wherein the beater and / or scraper blades continuously blend the premix and air to provide a fat-free, dairy-free soft serve product; and c. A method for preparing a fat-free, milk-free soft serve ice cream product, comprising distributing at least a portion of the aforementioned fat-free, milk-free soft serve ice cream product.

15. The method according to claim 14, wherein the fruit in (i) is selected from the group consisting of apples, grapes, mangoes, pears, strawberries and combinations thereof.

16. The aforementioned plant extracts, which are rich in saponins, include horse chestnut (Aesculis hipocastanum), wild oat (Avena sativa), sugar beet leaves (Beta vulgaris), quinoa (Chenopodium quinoa), chickpea (Cicer arietinum), saffron (Crocus savitus), soybean (Glycine max), licorice (Glycyrrhiza glabbra), ivy (Hedera helix), alfalfa (Medicago sativa), ginseng (Panax ginseng), American ginseng (Panax quinquefolius), green pea (Pisum sativum), dwarf jasmine (Polygala spp.), primrose (Primula spp.), quillaja bark (Quillaja saponaria), soapwort (Saponaria officinalis), and sarsaparilla (Smilax). The method according to claim 14 or 15, selected from the group consisting of *Yucca officinalis*, *Trigonellafoenum-graecum*, and *Yucca schidigera*.

17. The method according to any one of claims 14 to 16, wherein the pectin is high-methoxyl pectin.

18. The method according to any one of claims 14 to 17, further comprising at least one additional thickener selected from the group consisting of alginic acid derivatives, guar gum, tara gum, locust bean gum, tamarind seed gum, plantain seed gum, water-soluble soybean polysaccharides, tragacanth gum, karaya gum, pectin, glucomannan, carrageenan, agar, gellan gum, natural gellan gum, curdlan, pullulan, macrohomopis gum, ramzan gum, methylcellulose (MC), hydroxypropyl methylcellulose (HPMC), cellulose derivatives, and gellan gum.

19. The method according to any one of claims 14 to 18, wherein the soft-serve ice cream product does not contain added sugar.

20. The method according to any one of claims 14 to 18, wherein the soft-serve ice cream product further comprises one or more sweeteners.

21. The method according to any one of claims 14 to 20, wherein the soft-serve ice cream product further comprises one or more flavoring agents, coloring agents and / or fruit acids.

22. A fat-free, dairy-free soft serve ice cream product according to any one of claims 6 to 10, further comprising one or more sweeteners.

23. A fat-free, dairy-free soft serve ice cream product according to any one of claims 6 to 11, further comprising one or more flavoring agents, coloring agents and / or fruit acids.

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