A frozen confection premix, a process for the manufacture of a frozen confection and the resulting frozen confection

Abstract

A frozen confection premix that is freezable, with optional aeration, to produce a frozen confection, wherein the premix comprises water, a buffering salt, fat, acidic fruit concentrate or puree, sugar, stabilizer, emulsifier and protein, wherein the frozen confection premix has a pH in the range of from 5.5 to 8.5; a process of preparing the premix; a process for preparing a frozen confection from the frozen confection premix; and a frozen confection obtainable by the process.

Description

[0001] A FROZEN CONFECTION PREMIX, A PROCESS FOR THE MANUFACTURE OF A FROZEN CONFECTION AND THE RESULTING FROZEN CONFECTION

[0002] Field of the invention

[0003] The invention relates to a frozen confection premix that comprises acidic fruit concentrate, a process for preparing the premix, a process for forming a frozen confection, and the resulting frozen confection.

[0004] Background of the invention

[0005] Frozen confections where some or all of the dairy ingredients have been replaced with plant-based ingredients are commercially available. For instance, pulse protein (such as soy protein or pea protein) is becoming more widely used in frozen confections. The molecular structures of plant proteins are very different from those of dairy proteins, and a number of technical challenges may need to be overcome when formulating plantbased frozen confections. One such challenge relates to texture and mouthfeel, since milk proteins stabilise the partial coalescence of the fat phase and maintain small air bubbles in frozen confections.

[0006] Together with protein, fat is also responsible for the characteristic microstructure (and hence the texture) associated with ice cream. Fat helps to stabilise the air bubbles, contributes to the creamy texture, provides desirable melting properties (by slowing down rate at which melting occurs), and is a good carrier for certain flavour compounds. Producing frozen confections with a fat content below 4% is challenging, and typically involves the use of additional ingredients specifically chosen for their fat-replacing properties and / or use of specific types and amounts of emulsifier.

[0007] US 4,500,553 discloses the formation of three premix components: a cream emulsion, a gelatin dispersion, and a fluid fruit component. The cream and gelatin premixes are mixed together before passing the mix to a scraped surface heat exchanger. US 2018 / 184684 A1 discloses a frozen confection that is low in protein and minimises ingredients of animal origin, that comprises triglyceride oil, vegetable protein, less than 1.5 wt% protein 10 to 40 wt% sugars, 0 to 1 wt% emulsifier and 0 to 1 wt% stabiliser, and the pH is at least 5.

[0008] Acidic ice cream formulations are however also popular, e.g. when it is based on an acidic flavouring such as fruit flavours such as strawberry, raspberry, lime, pineapple, lemon, apple or orange etc. However the acidity presents an additional technical challenge, particularly in forming a premix that has acceptable microstructure properties after emulsification.

[0009] Dairy-based formulations have traditionally had little difficulty with handling acidic ingredients. However, non-dairy formulations have been found to be more sensitive to acidic ingredients, especially when low fat and / or low protein formulations are desired.

[0010] An acidic premix has been found to impact the aeration of the resulting ice cream, which is believed to be due to denaturing of the proteins by the acid.

[0011] A formulation and / or process that can provide a frozen confection that comprises acid fruit concentrate or puree that is possible to produce a low or non-dairy formulations, especially a low fat and / or protein formulation, would therefore be desirable.

[0012] Summary of the Invention

[0013] In a first aspect, the invention relates to a frozen confection premix that is freezable, with optional aeration, to produce a frozen confection, wherein the premix comprises a buffering salt, fat, acidic fruit concentrate or puree, sugar, stabilizer, emulsifier and protein, wherein the frozen confection premix has a pH in the range of from 5.5 to 8.5.

[0014] The inventors have discovered that the use of a buffering salt to maintain a neutral pH of the premix prevents the protein from becoming denatured despite the presence of acidic ingredients. Additionally, it was surprisingly found that resulting frozen confections have a suitable acidic taste profile despite having a neutral pH. Preferably the frozen confection premix has a pH of from 6.0 to 7.5.

[0015] As used herein the term plant-based means that the frozen confection premix (and the resulting frozen confection) is formulated primarily from plant-derived ingredients. Nevertheless, it will be appreciated that the plant-based frozen confection premix (and the resulting plant-based frozen confection) may be fortified with vitamins and / or minerals or flavoured with ingredients (such as honey) which are not strictly speaking derived from plants. Preferably at least 98% by dry weight of the ingredients are derived from plants, more preferably at least 99%, at least 99.5%, at least 99.9%, most preferably 100% by dry weight of the ingredients are derived from plants. In particular, it is preferred that the frozen confection premix (and the resulting frozen confection) is essentially free of animal-derived ingredients, and thus comprises animal-derived ingredients in an amount of less than 0.1 wt%, preferably less than 0.05 wt%, more preferably less than 0.01 wt%.

[0016] Preferably the premix comprises buffering salt in an amount of from 0.2 to 1 wt%. Preferably the buffering salt comprises trisodium citrate, sodium citrate, sodium bicarbonate and potassium phosphates, or mixtures thereof. Trisodium citrate is most preferred.

[0017] Preferably the premix comprises fat in an amount of 0.1 to 4 wt%. Preferably, the frozen confection premix comprises fat in an amount of no more than 3 wt%, and preferably no more than 2.5 wt%, or even no more than 2 wt%. However, a small amount of fat is desirable, otherwise it becomes difficult to formulate using fat-soluble flavourings. Therefore, the frozen confection premix comprises fat in an amount of at least 0.1 wt%, and preferably at least 0.5 wt%, or even at least 1 wt% and possibly at least 2 wt%. The fat is preferably vegetable fat (such as coconut oil, palm oil, palm kernel oil, or a mixture thereof). It is particularly preferred that the fat is palm oil, coconut oil, or a mixture thereof.

[0018] The frozen confection premix comprises sugars in an amount of 15 to 45 wt%. Sugars are used in almost all types of frozen confection and have two major functions: delivering sweetness and controlling the amount of ice. As used herein the term “sugars” includes monosaccharides, disaccharides and oligosaccharides (which are formed from 3 to 10 monosaccharide units). Monosaccharides include glucose, fructose, galactose and mannose. Disaccharides include sucrose, lactose and trehalose. Oligosaccharides include raffinose. The term “sugars” does not include polysaccharides, which comprise >10 monosaccharides. Some ingredients commonly included in frozen confections may contribute to the amount of sugars. An example is corn syrup (sometimes called glucose syrup) - which is a mixture of monosaccharides, disaccharides and oligosaccharides.

[0019] High concentrations of sugars may contribute unwanted sweetness and or calories to the frozen confection. Therefore, the frozen confection premix comprises sugars in an amount of no more than 45 wt%, preferably no more than 40 wt%, no more than 30 wt%, or no more than 25 wt%. Conversely, low concentrations of sugars may be inappropriate if the frozen confection is a scoopable product, since a low concentration of sugars tend to result in frozen confections with a high ice content. Therefore, the frozen confection premix comprises sugars in an amount of at least 15 wt%, preferably at least 18 wt%, or at least 20 wt%.

[0020] The frozen confection premix comprises stabilizer in an amount of 0.01 to 1 wt%, preferably in an amount of 0.1 wt% to 1 wt%, 0.2 wt% to 0.8 wt%, or 0.2 wt% to 0.6 wt%. The stabilizer is preferably selected from the group consisting of locust bean gum, xanthan gum, guar gum, carrageenan, tara gum, pectin, and mixtures thereof (for example, a mixture of locust bean gum and guar gum).

[0021] Preferably the premix comprises acidic fruit concentrate or puree in an amount of from 1 to 10 wt %. The acidic fruit concentrate or puree may comprise a strawberry, raspberry, lime, pineapple, lemon, apple, kiwi fruit or orange concentrate or puree. The acidic fruit concentrate or puree is typically from a natural fruit origin that has been concentrated by removal of naturally occurring water. Such fruit concentrate or puree may have a pH of from 2 to 5 for example.

[0022] Preferably the premix comprises protein in an amount of from 0 to 4 wt% (i.e. it may contain no protein at all), more preferably from 0.5 to 2 wt%. Since the inventors believe that the protein is involved in structuring the frozen confection produced from the premix, the frozen confection premix comprises the plant protein in an amount of at least 0.1 wt%, preferably at least 0.5 wt%, or at least 1 wt%. However, since high levels of plant protein are associated with flavour off-notes, the frozen confection premix comprises the plant protein in an amount of 4 wt% or less, preferably 3 wt% or less or even 2 wt% or less.

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

[0024] The frozen confection premix comprises an emulsifier or a mixture of emulsifiers (such as mono-diglycerides and the like), and preferably at a level of from 0.1 to 1 wt%. An emulsifier may become more useful for lower protein formulations, in order to compensate for the loss of structuring provided by the protein.

[0025] The frozen confection premix may optionally comprise additional ingredients such as colours and / or flavours.

[0026] In a second aspect, the invention relates to a process of preparing a premix as described herein, comprising the steps of: a) adding the buffering salt to the water to produce a buffered aqueous solution buffered to a pH in the range of from 5.5 to 8.5; b) adding the remaining ingredients to the buffered aqueous solution buffered to a pH in the range of from 5.5 to 8.5 to produce the frozen confection premix having a pH in the range of from 5.5 to 8.5.

[0027] Thus, the process ensures that the ingredients remain at a neutral pH throughout the manufacturing steps, despite it having the ingredients of a typical acidic formulation. This is achieved by buffering the aqueous premix, to ensure that the acidic ingredients do not make the premix acidic. It has furthermore been surprisingly found that a neutral pH does not affect the flavour profile, despite the fact that the frozen confection has a flavour that might be expected to be acidic, such as a citrus flavour.

[0028] Preferably the buffered aqueous solution and / or the frozen confection premix has a pH in the range of from 6.0 to 7.5.

[0029] In a first step of the process, buffering salt is added to water, and sequentially the premix is formed by adding acidic fruit concentrate or puree, sugars, stabilizer, emulsifier, fat and protein to the buffered aqueous solution to prepare an aqueous dispersion. In order to aid dispersion, it is preferred that the ingredients and water are combined and mixed with heating, for example at 60°C to 80°C, preferably 65°C to 75°C. This can conveniently be achieved using a mix tank, preferably a mix tank comprising stirring means. The buffering is ensured to be sufficient to keep the pH in the range of from 5.5 to 8.5 despite the acidic ingredients.

[0030] This may then be homogenised to reduce the fat droplet size. The fat will typically be present in the form of very small dispersed droplets. The fat droplets preferably have a D[3,2] particle size of less than 1 pm, more preferably less than 0.85 pm, less than 0.8 pm, less than 0.75 pm, or even less than 0.7 pm. The D[3,2] particle size is preferably at least 0.4pm, or even at least 0.5 pm. Fat droplet size distribution can be measured using a Malvern Mastersizer 3000 equipped with a wet dispersion unit. Premix samples are diluted 10-fold in a solution of sodium dodecyl sulphate (SDS) and urea (6.6 M urea, 0.1% SDS, pH 7), and subjected to 1 minute of full power sonication within the dispersion unit prior to the start of particle size measurement. This treatment ensures that any weakly bound or flocculated fat droplets are separated into individual fat droplets to give a more accurate representation of the fat droplet particle size.

[0031] In an optional step of the process, the frozen confection premix is pasteurised. A typical pasteurization regime is a temperature of >80°C and a holding time of around 30 s. Following pasteurisation, the premix is preferably cooled, and may undergo ageing (e.g, by being held in an ageing tank at 0°C to 4°C for 2 to 24 hours, or even up to 72 hours) before being frozen.

[0032] Once prepared it may continue to a process for forming a frozen confection or be stored for later production.

[0033] Thus, in a third aspect, the invention relates to a process for preparing a frozen confection from a frozen confection premix according to the first aspect or a frozen confection obtainable by a process according to the second aspect, wherein the process comprises the steps of freezing and optionally aerating the frozen confection premix having a pH in the range of from 5.5 to 8.5 to produce a frozen confection having a pH in the range of from 5.5 to 8.5.

[0034] Preferably the frozen confection has a pH in the range of from 6.0 to 7.5.

[0035] The frozen confection may be produced by any suitable process known in the art, such as using a scraped surface heat exchange.

[0036] Thus, in a fourth aspect, the invention relates to a frozen confection obtainable by the process according to the second aspect.

[0037] The frozen confection is preferably aerated. As used herein the term “aerated” means that the confection has an overrun of at least 30%. Preferably the frozen confection has an overrun of from 60 to 200%, preferably from 80 to 150%. Overrun (with unit “%”) is defined by the following equation: volume of aerated product - volume of initial mix overrun = x 100%

[0038] Volume of initial mix Overrun is measured at ambient temperature (20°C) and atmospheric pressure.

[0039] Examples

[0040] Frozen confection premixes were made according to the following formulations, where examples A and B are comparative, and example 1 is according to the present invention:

[0041] Table 1 Formulations A and B were prepared by adding the ingredients into the water at a temperature of around 70°C together with mild stirring to form a homogeneous premix. For formulation 1 , the trisodium citrate was first added to the water to produce a buffered aqueous solution buffered to a pH in the range of from 6.0 to 8.5, to which was then added the remaining ingredients at a temperature of around 70°C together with mild stirring to form a homogeneous premix.

[0042] The premixes were homogenised and pasteurised. The pH of the resulting premixes was measured, as shown in the table.

[0043] Ice creams were prepared from the premixes by standard simultaneous freezing and aeration to arrive at an overrun of around 110%. The ice cream produced from premix A was very poor. Formulation B having almost half the amount of pineapple concentrate produced an ice cream that was considered firm but had a coarse structure (low creaminess) and was not considered to have a fully flavoured pineapple taste. The ice cream made from example 1 however was also considered firm but with a smooth texture with a fully flavoured pineapple taste, despite having a higher pH.

Claims

Claims1. A frozen confection premix that is freezable, with optional aeration, to produce a frozen confection, wherein the premix comprises water, a buffering salt, fat, acidic fruit concentrate or puree, sugar, stabilizer, emulsifier and protein, wherein the frozen confection premix has a pH in the range of from 5.5 to 8.5.

2. A frozen confection premix according to claim 1 that has a pH in the range of from 6.0 to 7.5.

3. A frozen confection premix according to claim 1 , wherein at least 98% by dry weight of the ingredients are derived from plants.

4. A frozen confection premix according to claim 1 or claim 2, wherein the premix comprises the buffering salt in an amount of from 0.2 to 1 wt%.

5. A frozen confection premix according to any one of the preceding claims, wherein the buffering salt comprises trisodium citrate.

6. A frozen confection premix according to any one of the preceding claims, wherein the premix comprises fat in an amount of 0.1 to 4 wt%.

7. A frozen confection premix according to any one of the preceding claims, wherein the premix comprises stabilizer in an amount of 0.01 to 1 wt%.

8. A frozen confection premix according to any one of the preceding claims, wherein the premix comprises acidic fruit concentrate or puree in an amount of from 1 to 10 wt %.

9. A frozen confection premix according to any one of the preceding claims, wherein the premix comprises protein in an amount of from 0 to 4 wt%.

10. A frozen confection premix according to any one of the preceding claims, wherein the protein is plant protein.

11. A frozen confection premix according to any one of the preceding claims, wherein the premix comprises emulsifier in an amount of from 0.1 to 1 wt%.

12. A process of preparing a premix according to any one of the preceding claims, comprising the steps of: a) adding the buffering salt to the water to produce a buffered aqueous solution buffered to a pH in the range of from 5.5 to 8.5; b) adding the remaining ingredients to the buffered aqueous solution buffered to a pH in the range of from 5.5 to 8.5 to produce the frozen confection premix having a pH in the range of from 5.5 to 8.5.

13. A process for preparing a frozen confection from a frozen confection premix according to any one of claims 1 to 11 or a frozen confection premix obtainable by the process of claim 12 or claim 13, wherein the process comprises the steps of freezing and optionally aerating the frozen confection premix having a pH in the range of from 5.5 to 8.5 to produce a frozen confection having a pH in the range of from 5.5 to 8.5.

14. A frozen confection obtainable by the process according to claim 13.

15. A frozen confection according to claim 14, which has an overrun of from 60 to 200%, preferably from 80 to 150%.

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