Frozen food or dairy products having an amount of cyclodextrins therein

Abstract

Food products having an amount of one or more cyclodextrins therein along with processes for preparing the same. Where the food products have an improved overall shelf life and an improved overall texture, smoothness and / or creaminess.

Description

[0001] TITLE

[0002] FROZEN FOOD OR DAIRY PRODUCTS HAVING

[0003] AN AMOUNT OF CYCLODEXTRINS THEREIN

[0004] FIELD OF THE DISCLOSURE

[0005] The present disclosure relates to frozen food and / or dairy products having an amount of one or more cyclodextrins therein. Where the one or more cyclodextrins aid in improving the overall smoothness and creaminess of the frozen food and / or dairy products. Where the one or more cyclodextrins also aid in decreasing the overall amount and size of the ice crystals grown within the frozen food product thereby increasing its overall shelf-life.

[0006] BACKGROUND OF THE DISCLOSURE

[0007] Various frozen food and dairy products are known in the art. Some frozen foods, such as ice cream for example, are typically eaten as a snack and / or as a dessert. Typically, the overall texture, smoothness and / or creaminess of the ice cream is dependent upon the amount and type of fat and / or oil that is contained within the ice cream formulation. A conventional serving of ice cream typically contains at least 10% fat per serving. Usually, the fat that is used within a conventional ice cream formulation is a milk fat which contains saturated fatty acids. In order to improve the overall nutritional value of the ice cream, the overall amount of saturated fatty acids is typically reduced in order to reduce the overall percent fat content found within a single serving. However, by reducing the overall percent fat content within the ice cream formulation, it has a negative effect on the overall texture, smoothness and / or creaminess of the ice cream making it feel grainy, gritty and / or powdery which is not desirable. Various mechanical methods are known to help improve the overall texture, smoothness and / or creaminess of the ice cream formulation, however such methods increase the overall time and expense associated with manufacturing ice cream which is not desirable.

[0008] It would therefore be advantageous to develop sweetened frozen food and / or dairy products that have an improved overall texture, smoothness and / or creaminess of the sweetened frozen food and / or dairy products. Additionally, it would be advantageous to develop a sweetened frozen food product and / or dairy product that decreases the overall amount and / or size of the ice crystals that grow therein and to improve the overall texture, smoothness, creaminess and / or shelf-life of the sweetened frozen food and / or dairy product. Furthermore, it would be advantageous to develop sweetened frozen food and / or dairy products that have a reduced overall fat content per serving thereby providing sweetened frozen food and / or dairy products that is healthier and has an improved overall nutritional value or quality than the conventional sweetened frozen food and / or dairy products currently available. Still further, it would be advantageous to develop sweetened frozen food and dairy products that have a reduced overall time and / or cost associated with manufacturing the products.

[0009] SUMMARY OF THE DISCLOSURE

[0010] The present disclosure relates to one or more food products having an amount of one or more cyclodextrins therein along with processes or methods for preparing or manufacturing the same. Where the one or more cyclodextrins impart improved properties and / or characteristics onto the one or more food products while also improving the overall shelf-life one or more food products.

[0011] According to an embodiment of the disclosure and as a non-limiting example the one or more food products may include an amount of one or more fats, an amount of one or more cyclodextrins and an amount of one or more additional ingredients selected from saccharides, gums, water, milk, powdered milk, whipping cream, sugar, corn syrup, milk solids, emulsifiers, flavors or mixtures thereof.

[0012] In accordance with an embodiment of the disclosure and as a non-limiting example, the food product may be one or more frozen food products or one or more dairy products.

[0013] According to an embodiment of the disclosure and as a non-limiting example, the one or more frozen food products may be ice creams, gelatos, frozen custards, frozen yogurts, fruit juices, purees or frozen desserts.

[0014] According to an embodiment of the disclosure and as a non-limiting example, the one or more frozen food products may be ice creams.

[0015] In accordance with an embodiment of the disclosure and as a non-limiting example, the one or more dairy products may be frostings, icings, cream cheeses, puddings, whipped creams, mousses or yogurts.

[0016] In accordance with an embodiment of the disclosure and as a non-limiting example, the one or more cyclodextrins may be one or more alpha-cyclodextrins, one or more gammacyclodextrins or a mixture thereof.

[0017] According to an embodiment of the disclosure and as a non-limiting example, the one or more cyclodextrins may be one or more alpha-cyclodextrins.

[0018] According to an embodiment of the disclosure and as a non-limiting example, the one or more cyclodextrins may be one or more alpha-cyclodextrins.

[0019] According to an embodiment of the disclosure and as a non-limiting example, where the one or more cyclodextrins are not complexed.

[0020] In accordance with an embodiment of the disclosure and as a non-limiting example, where the one or more cyclodextrins are a highly soluble free flowing powder. In accordance with an embodiment of the disclosure and as a non-limiting example, where the one or more cyclodextrins are tasteless, colorless odorless or a combination thereof.

[0021] In accordance with an embodiment of the disclosure and as a non-limiting example, where the food product has an improved shelf life.

[0022] According to an embodiment of the disclosure and as a non-limiting example, the food product may have an amount of ice crystals therein.

[0023] It is within the scope of this disclosure and as a non-limiting example that the ice crystals may have a size ranging from approximately 10 micrometers to approximately 175 micrometers after one week of storage at -20°C.

[0024] Furthermore, it is within the scope of this disclosure and as a non-limiting example that the ice crystals may have a size ranging from approximately 60 micrometers to approximately 200 micrometers after five weeks of storage at -20°C.

[0025] Still further, it is within the scope of this disclosure and as a non-limiting example that the ice crystals may have a change in the mean particle size of approximately 5% or less after five weeks of storage.

[0026] According to an embodiment of the disclosure and as a non-limiting example, the one or more cyclodextrins may be present in an amount of 5wt% or less.

[0027] According to an embodiment of the disclosure and as a non-limiting example, the food product may be an ice cream with an overrun of less than 60%.

[0028] In accordance with an embodiment of the disclosure and as a non-limiting example, the emulsifiers within the food product may be liquid emulsifiers.

[0029] A process for preparing one or more food products, where the process includes providing an amount of one or more first ingredients. Mixing the one or more first ingredients together in one or more first mixing steps. Adding an amount of one or more second ingredients to the one or more first ingredients, wherein the one or more second ingredients are one or more cyclodextrins. Mixing the one or more first ingredients and the one or more second ingredients together. Adding an amount of one or more third ingredients. Mixing the one or more third ingredients with the one or more first ingredients and the one or more second ingredients. Converting the one or more first ingredients, the one or more second ingredients and the one or more third ingredients to form one or more frozen food products or one or more dairy products.

[0030] According to an embodiment of the disclosure and as a non-limiting example, the one or more first ingredients may be selected from fats, saccharides, gums, water, milks, powdered milks, whipping creams, sugars, corn syrups, milk solids or mixtures thereof.

[0031] According to an embodiment of the disclosure and as a non-limiting example, the one or more second ingredients may be selected from alpha-cyclodextrins, gamma-cyclodextrins or a mixture thereof.

[0032] In accordance with an embodiment of the disclosure and as a non-limiting example, the one or more third ingredients may be selected from sugars, corn syrups, flavorings or a mixture thereof.

[0033] In accordance with an embodiment of the disclosure and as a non-limiting example, the process may further include the steps of adding one or more emulsifiers and mixing the one or more emulsifiers with the one or more first ingredients, the one or more second ingredients and the one or more third ingredients.

[0034] According to an embodiment of the disclosure and as a non-limiting example, the process may further include the step of heating the one or more emulsifiers to a pre-determined temperature before mixing the one or more emulsifiers with the one or more first ingredients, the one or more second ingredients and the one or more third ingredients. According to an embodiment of the disclosure and as a non-limiting example, the one or more emulsifiers are liquid emulsifiers.

[0035] It is within the scope of this disclosure and as a non-limiting example that the one or more second ingredients may be non-complexed cyclodextrins.

[0036] Additionally, it is within the scope of this disclosure and as a non-limiting example that the one or more second components may be in the form of a highly soluble free flowing powder that is tasteless, colorless odorless or a combination thereof.

[0037] Furthermore, it is within the scope of this disclosure and as a non-limiting example that the one or more frozen food products may be ice creams, gelatos, frozen custards, frozen yogurts, fruit juices, purees or frozen desserts.

[0038] Still further, it is within the scope of this disclosure and as a non-limiting example that the one or more dairy products may be frostings, icings, cream cheeses, puddings, whipped creams, mousses or yogurts.

[0039] In accordance with an embodiment of the disclosure and as a non-limiting example, the process may further include the step of limiting a change in a mean particle size of ice crystals formed within the one or more food products to approximately 5% or less after 5 -weeks of storage.

[0040] BRIEF DESCRIPTION OF THE DRAWINGS

[0041] The above, as well as other advantages of the present disclosure, will become readily apparent to those skilled in the art from the following detailed description when considered in light of the accompanying drawings in which: FIG. 1 is a flow chart illustrating a method of making one or more food products according to an embodiment of the disclosure;

[0042] FIG. 2 is a chart illustrating the size range or particle size distribution and frequency of the ice crystals present within a sample of a Control Mixture prepared after 1 week of storage;

[0043] FIG. 3 is a chart illustrating the size range or particle size distribution and frequency of the ice crystals present within the Control Sample prepared after 5 weeks of storage;

[0044] FIG. 4 is a chart illustrating the size range or particle size distribution and frequency of the ice crystals present within a Test Mixture prepared after 1 week of storage; and

[0045] FIG. 5 is a chart illustrating the size range or particle size distribution and frequency of the ice crystals present within the Test Mixture prepared after 5 weeks of storage.

[0046] DETAILED DESCRIPTION

[0047] It is to be understood that the invention may assume various alternative orientations, formulations, compositions and / or step sequences, except where expressly specified to the contrary. It is also understood that the specific devices, compositions, formulations and / or processes illustrated within the attached drawings and described within the specification are simply exemplary embodiments of the inventive concepts disclosed and defined herein. Hence, specific dimensions, formulations, compositions, directions and / or other physical characteristics relating to the various embodiments disclosed are not to be considered as limiting, unless expressly stated otherwise.

[0048] The present disclosure relates to one or more food products 100 having one or more cyclodextrins 102 therein along with methods or processes for manufacturing the same. It is within the scope of this disclosure and as a non-limiting example that the one or more food products 100 may be one or more frozen food products and / or one or more dairy products. As a non-limiting example, the one or more frozen food products may be ice creams, gelatos, frozen custards, frozen yogurts, fruit juices, purees, dairies, frozen dairies, non-dairy desserts and / or any frozen dessert type products.

[0049] According to an embodiment of the disclosure and as a non-limiting example, the one or more frozen food products 100 may be an ice cream. In general, ice cream is a colloidal emulsion that is made of a mixture of water, ice, milk fat, milk protein, sugar and air resulting in an emulsion having a dispersed phase of fat globules. The emulsion is then turned into a foam by incorporating an amount of air cells that are cooled below the freezing point of water to form an amount of ice cells dispersed therein. The frozen air cells formed create air spaces within the one or more food products 100 which aid in preventing, reducing and / or delaying the formation of ice crystals therein which is undesirable. The formation of ice crystals within the one or more food products negatively affects the texture, smoothness and / or creaminess of the one or more food products which is not desirable. The resulting one or more food products 100 formed (or ice cream) is a smooth semi-solid foam that is solid at lower temperatures. As the temperature of the ice cream increases above approximately 35°C it becomes more malleable or soft.

[0050] Triacylglycerols within the fat of the one or more food products 100 are non-polar and tend to adhere to themselves by Van der Waals forces. Because the water is polar, emulsifiers are needed in order to disperse the fat within the mixture of the one or more food products 100. A colloidal phase of foam within the mixture of the one or more food products 100 (or ice cream) aids in providing the one or more food products 100 (or ice cream) with its light texture. Various milk proteins within the one or more food products 100 (or ice cream) are amphiphilic and can therefore adsorb or trap water and form micelles. The micelles also aid in contributing to the consistency of the one or more food products 100 (or ice cream). Additionally, the proteins aid in contributing to the emulsification, aeration and / or texture of the overall one or more food products 100 (or ice cream). Sucrose and other sugars and / or sweeteners are a disaccharide and are therefore primarily used as a sweetening agent. Lactose, which is sugar present in milk, causes a freezing point depression. As a result, upon freezing at least a portion of the water will remain unfrozen which aids in preventing the occurrence of a hard, grainy, powdery and / or gritty texture within the one or more food products 100 (or ice cream) which is not desirable by reducing the formation is of ice crystals therein. If too much lactose is added to the mixture of the one or more food products 100, it will result in a non-ideal or non-desirable texture primarily due to either an excessive amount of freezing point depression, the formation of an undesirable amount of ice crystals and / or lactose crystallization.

[0051] In the United States, ice cream and frozen custard is defined as a food product that is produced by freezing while stirring a pasteurized mix which includes one or more optional dairy ingredients, one or more of the optional caseinates, one or more of the optional hydrolyzed milk proteins, and / or other safe and suitable non-milk derived ingredients; and excluding other food fats, except such as are natural components of flavoring ingredients used or are added in incidental amounts to accomplish specific functions. See 21 CFR Section 135.110 which is incorporated herein by reference in its entirety. The ice cream or frozen custard may be sweetened with one or more safe and suitable sweeteners and may be characterized by the addition of one or more flavoring ingredients. As a non-limiting example, the ice cream or frozen custard may contain not less than 1.6 pounds of total solids per gallon and may weigh not less than 4.5 pounds per gallon. Additionally, as a non-limiting example, the ice cream or frozen custard may contain not less than 10 percent milkfat, nor less than 10 percent nonfat milk solids, except that when it contains milkfat at 1 percent increments above the 10 percent minimum, it may contain the following milkfat-to-nonfat milk solids levels when is defined as (percent milkfat) / (minimum percent nonfat milk solids) 10 / 10, 11 / 9, 12 / 8, 13 / 7 or 14 / 6. In accordance with an embodiment of the disclosure and as a non-limiting example, in Europe ice cream is defined to have a minimum of 5% dairy fat. Where the ice cream may or may not contain an amount of milk therein.

[0052] As set forth herein, it is within the scope of this disclosure and as a non-limiting example that the one or more food products 100 may be one or more dairy products. Dairy products (or milk products) are various food products that are made from or contain an amount of milk therein. The most common types of milk used for dairy products come from cows, water buffalo, goats and ewe (or female sheep). It is within the scope of this disclosure and as non-limiting example that dairy products (or one or more food products 100) created in accordance with the present disclosure may be any food products that are made from or contain an amount of milk therein, including but not limited to, frostings, icings, cream cheeses, puddings, whipped creams, mousses and / or yogurts.

[0053] Cyclodextrins are cyclic oligosaccharides containing six (a-), seven (B-) or eight (y-) D- glucopyranose units connected to one another via a-(l,4) bonds and which are obtained by enzymatic conversion (or enzymatically) from starch. Due in part to their molecular structure, cyclodextrins have a hydrophilic outer surface and a hydrophobic inner surface or cavity (not shown). As a result, cyclodextrins can form complexes (reversible or irreversible) that may contain one or more hydrophobic guest molecules therein. Due to the hydrophilic outer surface of cyclodextrins, they can be used in order to improve the overall water solubility of various substances that may be hydrophobic and therefore resistant to dissolving within (or being mixed within) water in a safe and environmentally friendly way. At the same time, it is also possible to reduce the volatility of various volatile substances by forming complexes with cyclodextrins and to achieve a delayed (or timed) release of a guest molecule. Furthermore, cyclodextrins have been approved by the United States Food and Drug Administration (hereinafter “FDA”) and is generally recognized as being safe to use within food, medical, pharmaceutical, nutraceutical, bioceutical, recreational, supplement and / or other such products. This is due in part to the fact that cyclodextrins are produced from starch which is a polymeric carbohydrate (or saccharide) which are central to nutrition and are found in a wide variety of natural and processed foods.

[0054] It is within the scope of this disclosure and as a non-limiting example that the one or more cyclodextrins 102 may be one or more alpha-cyclodextrins, one or more beta-cyclodextrins and / or one or more gamma-cyclodextrins. The one or more alpha-cyclodextrins are particularly desirable given their ability to be metabolized with the body like a dietary fiber. Because dietary fibers are not digested or absorbed within the body, they do not build up or create additional undesirable side-effects making the one or more alpha-cyclodextrins an ideal candidate for use within the one or more food products 100 set forth herein. Additionally, because one can obtain a higher yield of alpha-cyclodextrins than one could obtain beta-cyclodextrins and gamma- cyclodextrins from the same starch source due to the size of the beta-cyclodextrins and gamma- cyclodextrins relative to the size of alpha cyclodextrins, the alpha-cyclodextrins are particularly desirable for the present disclosure and use within the process 101.

[0055] While the use of alpha-cyclodextrins is preferred, it is within the scope of this disclosure and as a non-limiting example that the one or more cyclodextrins 102 may be one or more gamma-cyclodextrins. Currently, both gamma-cyclodextrins and alpha-cyclodextrins do not have any restrictions (or limitations) with respect to their accepted daily intake (or ADI). As a result, both gamma-cyclodextrins and alpha-cyclodextrins are particularly desirable for food related applications and products which may require approvals from the Food and Drug Administration (or FDA).

[0056] Due in part to the affinity of beta-cyclodextrins to form complexes, in contrast to gamma- cyclodextrins and alpha-cyclodextrins, beta-cyclodextrins currently have a set ADI that is allowed or otherwise recommended. Additionally, beta-cyclodextrins tend to form complexes with compounds that are essential for certain biological processes and / or functions, while in contrast both gamma-cyclodextrins and alpha-cyclodextrins do not readily form such complexes on their own which is preferred. While beta-cyclodextrins can provide the same (or similar) effect or function within the one or more food products 100 described herein as both the gamma- cyclodextrins and alpha-cyclodextrins, the beta-cyclodextrins are less desirable for the food-based applications set forth herein due to its ADI restrictions and its affinity to form complexes.

[0057] In accordance with the present disclosure and as a non-limiting example, the one or more cyclodextrins 102 added to the one or more food products 100 may be added as a free-flowing powder that is highly soluble and / or dispersible within the one or more food products 100 making their effect on the overall mixture of the one or more food products 100 more uniform. Additionally, the one or more cyclodextrins 102 added to the one or more food products 100 may be substantially tasteless, colorless and / or odorless. As a result, the use of the one or more cyclodextrins 102 utilized within the one or more food products 100 do not require the addition of one or more additional ingredients or components to counteract or otherwise balance out the taste, color and / or odor added to the one or more food products 100 by the one or more cyclodextrins 102. This aids in reducing the overall costs and time associated with the manufacturing of the one or more food products 100 which is desirable. In light of the foregoing, the one or more cyclodextrins 102 are therefore easily incorporated within the one or more food products 100 without providing any negative or adverse effects to the one or more food products 100 and / or the manufacturing thereof.

[0058] According to an embodiment of the disclosure and as a non-limiting example, the one or more cyclodextrins 102 added to the one or more food products 100 may be in a pure or substantially pure form. Meaning that the one or more cyclodextrins 102 added to the one or more food products 100 are not complexed or otherwise combined with another ingredient before being added to the one or more food products 100.

[0059] Additionally, according to an embodiment of the disclosure and as a non-limiting example, it is within the scope of this disclosure and as a non-limiting example that the one or more cyclodextrins 102 may be present within he one or more food products 100 in an amount of approximately 10 wt% or less or preferably in an amount of approximately 5 wt% or less based on the total weight of the one or more food products 100.

[0060] While the one or more cyclodextrins 102 added to the one or more food products 100 may not be complexed or otherwise combined with another ingredient at the time they are added to the one or more food products 100, one or more of the one or more cyclodextrins 102 may form complexes or combine with one or more other ingredients within the one or more food products 100. It is within the scope of this disclosure and as a non-limiting example that these complexes may form during and / or after one or more of the mixing steps when preparing the one or more food products 100.

[0061] In accordance with the embodiment of the disclosure and as a non-limiting example, a surprising and unexpected result of the addition of the one or more cyclodextrins 102 to the one or more food products 100 is that the one or more cyclodextrins 102 aid in inhibiting, reducing and / or otherwise controlling the growth of an amount of ice crystals within the one or more food products 100 both during the manufacturing phase and during the life of the one of more food products 100. As the overall amount of ice crystals formed increases and / or the overall size of the ice crystals within the one or more food products 100 grow (or increases), it imparts a rough, grainy, gritty and / or powdery texture which is undesirable. By inhibiting, reducing and / or otherwise controlling the growth of an amount of ice crystals within the one or more food products 100, one is able to improve the overall texture, smoothness and / or creaminess of the one or more food products 100. This is achieved by emulsifying an amount of the free water within the one or more food products 100 thereby preventing or otherwise limiting the overall amount of free water within the one or more food products 100 that is able to form ice crystals.

[0062] Additionally, as the overall amount of ice crystals formed within the one or more food products 100 increases and / or the overall size of the ice crystals within the one or more food products 100 grow (or increases), it reduces the overall shelf-life of the one or more food products 100 which is not desirable. As a result, the addition of the one or more cyclodextrins 102 within the one or more food products 100 aids in providing the one or more food products 100 with an improved overall texture, smoothness, creaminess and / or shelf-life over conventional food products.

[0063] According to the embodiment of the disclosure where the one or more food products 100 are one or more frozen food and / or one or more dairy products, typically an amount of one or more fats are added thereto in order to aid in improving the overall texture, smoothness and / or creaminess of the one or more food products 100 as the one or more fats aid in decreasing the overall amount and / or size of the ice crystals that are formed within the one or more food products 100. Given that the one or more cyclodextrins 102 aid in decreasing the overall amount and / or size of the ice crystals that are formed within the one or more food products 100, the one or more fats may be replaces with the one or more cyclodextrins 102. As a result, it is therefore to be understood that by adding an amount of the one or more cyclodextrins 102 into the one or more food products 100, the overall amount of the one or more fats needed within the one or more food products 100 to provide the same or similar overall texture, smoothness and / or creaminess is reduced. In light of the foregoing, the one or more food products 100 have an improved overall nutritional value or quality while maintaining the same or similar texture, smoothness and / or creaminess thereby allowing the one or more food products 100 to be healthier than similar currently available food products.

[0064] While it is within the scope of this disclosure and as a non-limiting example that the one or more cyclodextrins 102 may be used in combination with the one or more fats to form one or more food products 100 with a reduced fat content, it is also within the scope of this disclosure and as a non-limiting example that the one or more cyclodextrins 102 may at least partially replace the one or more fats that are used within the one or more food products 100. The more of the one or more fats that are able to be removed from the one or more products 102, the healthier or more nutritional the one or more food products 100 made are.

[0065] It is within the scope of this disclosure and as a non-limiting example that the one or more food products 100 may be made according to the process 101 described and illustrated herein. According to an embodiment of the disclosure and as a non-limiting example, the process 101 may include one or more first mixing steps 104 where one or more of first ingredients 106 of the one or more food products 100 are initially mixed together within a first container (not shown). As a non-limiting example, the one or more first mixing steps 104 may be performed using one or more mixing machines (not shown) having one or more paddles, one or more hooks, one or more spiral hooks, one or more flat beaters, one or more tilt heads, one or more whisks and / or a combination thereof or anything that is capable of coming into direct contact with, mixing the ingredients of the one or more food products 100 and / or aerating at least a portion thereof. It is within the scope of this disclosure and as a non-limiting example that the one or more first ingredients may include, but is not limited to, an amount of fats, saccharides, gums, water, milk, powdered milk, whipping cream, sugar, corn syrup, milk solids or mixtures thereof.

[0066] During the one or more first mixing steps 104, one or more second ingredients 108 may be added to into the first container (not shown) and allowed to be mixed with the one or more first ingredients 106 of the one or more food products 100 for a period of time. It is within the scope of this disclosure and as a non-limiting example that one or more of the one or more second ingredients 108 may be the one or more cyclodextrins 102 described herein.

[0067] After the one or more second ingredients 108 have been added, one or more third ingredients 110 may be added to into the first container (not shown). It is within the scope of this disclosure and as a non-limiting example that the one or more third ingredients 110 may be one or more flavorings or any other ingredient that is operably configured to provide the one or more food products 110 with a pre-determined taste.

[0068] According to an embodiment of the disclosure and as a non-limiting example, the one or more first ingredients 106, the one or more second ingredients 108 and / or the one or more third ingredients 110 may be mixed together for a pre- determined amount of time until all or substantially all of the solids have been dissolved within the mixture of the one or more food products 100.

[0069] Once all or substantially all of the solids have been dissolved within the mixture of the one or more food products 100, the mixture (not shown) may be transferred 112 to one or more second containers (not shown). Once within the one or more second containers (not shown), an amount of one or more emulsifiers 114 may be added to the mixture (not shown). It is within the scope of this disclosure and as a non-limiting example that the one or more emulsifiers 114 may be one or more liquid emulsifiers. Additionally, it is within the scope of this disclosure and as a non-limiting example that the one or more emulsifiers 114 may be heated to a pre-determined temperature before being added to the mixture. This aids in ensuring that the one or more emulsifiers 114 are able to be evenly dispersed within the mixture.

[0070] According to an embodiment of the disclosure and as a non-limiting example, while in the one or more second containers (not shown), the mixture (not shown) may be subjected to one or more shear mixing processes 116. During the one or more shear mixing processes 116 an amount of air cells are formed within the mixture as part of an aeration process.

[0071] After the one or more shear mixing processes 116 have been completed, the mixture obtained is allowed to ripen 118 for a pre-determined amount of time. During the ripening step 118, the mixture (not shown) is chilled in order to let the mixture (not shown) thicken as at least a portion of the one or more fats to solidify and allow any gums added to gel and / or hydrate. Additionally, during the one or more shear mixing processes 116, the one or more shear mixing processes 116 may impart an undesirable amount of shear and / or air within the mixture. As a result, the ripening step 118 allows the mixture to re-equilibrate.

[0072] Once the ripened mixture 118 has been obtained, the ripened mixture 118 may be placed within one or more machines 120 for further processing. In accordance with the embodiment of the disclosure where the one or more food products 100 are one or more frozen foods and / or dairy products, the one or more machines 120 may be one or more machines capable of converting the ripened mixture 118 into an ice cream, gelato, frozen custard, frozen yogurt, fruit juice, puree, frozen dessert and / or any other dairy products.

[0073] According to an embodiment of the disclosure and as a non-limiting example, after processing within the one or more machines 120, an amount of the mixture obtained from the one or more machines 120 may be tested for quality control purposes.

[0074] After the further processing has been completed within the one or more machines 120, the mixture (not shown) may be stored at a pre-determined temperature and for a pre-determined time in order to form the one or more products 100 described and illustrated here.

[0075] It is within the scope of this disclosure and as a non-limiting example that the process 101 may be performed in multiple containers or all within a single container. Having generally described the various embodiments of the disclosure, a further understanding may be obtained by referencing certain specific examples which are provided herein for purposes of illustration only and are not intended to be limiting unless otherwise specified.

[0076] EXAMPLE 1

[0077] Control Mixture with 1 % Maltodextrin

[0078] Table 1 sets forth below provides the ingredients, amount of said ingredients used in grams and the weight percent of each ingredient within the Control Mixture that was prepared and tested. The Control Mixture prepared is an ice cream formulation that was prepared as follows.

[0079] Table 1

[0080] 1Sweetose® 4300, 63 DE, Tate & Lyle.

[0081] 2ALDO HMS KFG, mono- and di- glycerides, Lonza

[0082] The Control Mixture (or ice cream mixture) prepared in accordance with this Example 1 was prepared by first placing an amount of milk, whipping cream, and corn syrup into a container and then mixing them together. The mixture was stirred using a stand mixer equipped with a wire whisk. While mixing at low speed, sugar was added followed by a blend of the milk powder, maltodextrin, and guar gum was added into the container followed by an amount of bourbon vanilla syrup.

[0083] Once the solids were dissolved, the mixture was transferred to a large beaker while an emulsifier was melted using a microwave oven. The liquified emulsifier was then added while the mixture was sheared using a Silverson L4RT mixer at approximately 8300 rpm. After approximately 4 minutes of shear mixing, the mixture was covered and allowed to ripen overnight at approximately 5°C.

[0084] The ripened liquid mixture was then placed into a Cuisinart 5-quart Ice Cream and Frozen Yogurt Maker for processing into ice cream. After a mix time of approximately 30 minutes, the resulting soft ice cream was tested for overrun before being transferred into plastic containers. Overrun refers to the degree or amount of expansion of the ice cream resulting from the amount of air cells incorporated into the ice cream. Traditionally, ice cream has an overrun of approximately 100% meaning that the air cells make up approximately 50% of the volume of the ice cream. The ice cream was then stored at approximately -20°C to allow it to harden.

[0085] The overrun was calculated to be 61% and the overall fat content of the Control Mixture obtained was calculated to be 2.5%. Where the overrun is calculated by taking the overall weight of the mixture in a pre-determined volume and then subtracting the weight of the finished product in the same pre-determined volume. That value is then divided by the weight of the final product times 100%. Conventional ice cream mixtures have an overrun of approximately 50% to 100% while a premium ice cream mixture will have an overrun of less than approximately 50% meaning that the premium ice cream mixture has a higher overall content of solids and less air cells formed therein. EXAMPLE 2

[0086] Test Mixture with 1% Alpha-cyclodextrin

[0087] Table 2 sets forth below provides the ingredients, amount of said ingredients used in grams and the weight percent of each ingredient within the Test Mixture which was prepared and tested. The Test Mixture prepared was an ice cream formulation that was prepared as follows.

[0088] Table 2

[0089] 2ALDO HMS KFG, mono- and di glycerides, Lonza

[0090] 3CAVAMAX® W6, Wacker

[0091] The Test Mixture (or ice cream mixture) prepared in accordance with this Example 2 was prepared by first placing an amount of milk, whipping cream, and corn syrup into a container and then mixing them together. The mixture was stirred using a stand mixer equipped with a wire whisk. While mixing at low speed, sugar was added followed by a blend of the milk powder, alpha-cyclodextrins, and guar gum was added into the container followed by an amount of bourbon vanilla syrup. The alpha-cyclodextrins added to the Test Mixture were substantially pure and were not complexed with any other ingredients.

[0092] Once the solids were dissolved, the mixture was transferred to a large beaker while an emulsifier was melted using a microwave oven. The liquified emulsifier was then added while the mixture was sheared using a Silverson L4RT mixer at approximately 8300 rpm. After approximately 4 minutes of shear mixing, the mixture was covered and allowed to ripen overnight at approximately 5°C.

[0093] The ripened liquid was then placed into a Cuisinart 5-quart Ice Cream and Frozen Yogurt Maker for processing into ice cream. After a mix time of approximately 30 minutes, the resulting soft ice cream was tested for overrun before being transferred into plastic containers. Overrun refers to the degree or amount of expansion of the ice cream resulting from the amount of air incorporated into the ice cream. Traditionally, ice cream has an overrun of approximately 100% meaning that the air cells make up approximately 50% of the volume of the ice cream. The ice cream was then stored at approximately -20°C to allow it to harden.

[0094] The overrun was calculated to be 59% and the overall fat content of the Test Mixture obtained was calculated to be 2.5%. Where the overrun is calculated by taking the overall weight of the mixture in a pre-determined volume and then subtracting the weight of the finished product in the same pre-determined volume. That value is then divided by the weight of the final product times 100%. Conventional ice cream mixtures have an overrun of approximately 50% to 100% while a premium ice cream mixture will have an overrun of less than approximately 50% meaning that the premium ice cream mixture has a higher overall content of solids and less air cells formed therein. As a result, when comparing the Test Mixtures prepared in relation to Example 1 and Example 2 may be compared with samples having substantially the same overall amount of air cells therein. SENSORY TESTING

[0095] A panel of 25 untrained panel members was assembled. Each panel member was given a small serving (approximately 15 g) of each sample labeled as “684” for the Control Mixture prepared in accordance with Example 1 and “379” for the Test Mixture prepared in accordance with Example 2 set forth herein. The testing was done at two separate intervals. The panel members tested the Control Mixture and the Test Mixture prepared after 1-week of storage and after 5-weeks of storage in the freezer. During the sensory testing performed, the panel members were asked to select their preference and to rate smoothness or creaminess of each mixture on a scale of 1 to 5 with 1 being too rough, grainy and / or course and 5 indicating a high degree of smoothness or creaminess.

[0096] The initial sensory testing conducted after 1-week of storage in a freezer indicated that the Control Mixture had an average (n=21) creaminess or smoothness rating of 2.48 units while the Test Mixture with the alpha-cyclodextrins therein had an average value of 3.57 units. See Table 3 provided below. As a result, it was determined from the sensory panel testing performed that the Test Mixture had an improved overall texture, smoothness and / or creaminess in comparison to the Control Mixture prepared after 1 -week of storage in a freezer.

[0097] Using Minitab software, the analysis of the sensory testing performed confirmed that the Test Mixture with the alpha-cyclodextrin therein, the samples identified as “379”, had a value that was statistically higher in creaminess or smoothness when compared to the Control Mixture at the same point in time. The results obtained had a 95% confidence interval. Where the confidence interval is a statistical level of confidence between two data sets that are different. Table 3

[0098] After 5-weeks of storage in a freezer, each panel member was again given a small serving (approximately 15 g) of each sample labeled as “684” for the Control Mixture prepared in accordance with Example 1 and “379” for the Test Mixture prepared in accordance with Example 2 set forth herein. During this phase of the sensory testing performed, the panel members were again asked to select their preference and to rate smoothness or creaminess of each mixture on a scale of 1 to 5 with 1 being too rough, grainy and / or course and 5 indicating a high degree of smoothness or creaminess. At the 5 -week stage of the sensory testing performed, the panel members had a much stronger preference for the Test Sample, the samples identified as “379”. See Table 4 provided below. The smoothness or creaminess values were collected as described above and values were very similar to previous results. The Control Mixture received an average value of 2.35 units while the Test Mixture had an average value 3.20 units. As a result, it was determined from the sensory panel testing performed that the Test Mixture had an improved overall texture, smoothness and / or creaminess in comparison to the Control Mixture prepared after 5-weeks of storage in a freezer.

[0099] Again, statistical analysis indicated that these two values are significantly different wherein n=20 and refers to the total number of data points (or testing panelists). The results obtained had a 95% confidence interval which indicates that a sufficient amount of data points were obtained to minimize the overall margin of error such that the difference in the averages is statistically valid.

[0100] Table 4

[0101] ICE CRYSTAL ANALYSIS

[0102] Samples of both the Control Mixture prepared in accordance with Example 1 and the Test Mixture prepared in accordance with Example 2 set forth herein were sent to the University of Wisconsin for ice crystal analysis. The samples of the Control Mixture and the Test Mixture were sent for analysis after 1-week and 5-weeks of storage in a freezer at approximately -20°C. The ice crystals within each of the samples were analyzed using a light microscope at 40X magnification while housed within an insulated glovebox system at a temperature of approximately -15°C. The samples were stored directly into a hardening freezer at approximately -28.9°C until being transferred to the tempering freezer which was maintained at approximately - 20°C 24 hours before analysis. For the start of the ice crystal analysis, the containers containing the samples were taken from the hardening freezer to the glovebox which was maintained at approximately -15°C. The test samples used were taken from the middle of the container, disposing the top layer of the product, and were then transferred to the chilled microscope slides for analysis. A drop of approximately 50% pentanol and approximately 50% kerosene dispersing solution was added to aid in dispersing ice crystals and to assist in the overall image quality. Images of the ice crystals within the samples were obtained by optical light microscopy at 40X magnification. The ice crystals were traced using Microsoft® Softonic Paintbrush for Mac and measured via a specified ice crystal macro in the Image Pro Plus software program. For each sample, 300 ice crystals were measured per analysis. The results of the ice crystal testing results are shown within Table 5 below.

[0103] Upon review of the test results obtained, at both the 1-week and 5 -weeks analysis phase, the Test Mixture prepared in accordance with Example 2 set forth herein which contained the alpha-cyclodextrins there was found to have a smaller overall maximum particle size when compared to the Control Mixture containing maltodextrin at the same time. Furthermore, the mean values for the ice particles showed a minimal increase in their overall size and amount from week 1 to week 5 for the Test mixture while the Control Mixture had an increase in the overall size and amount of ice crystals from week 1 to week 5 which is undesirable as it has a negative effect on the overall self-life and contributes to the rougher, grainier, grittier and / or powderier texture of the Control Mixture samples. Table 5

[0104] As illustrated within FIGS. 2-5 of the disclosure and as a non-limiting example, a full particle size distribution for each of the Control Mixtures and the Test Mixtures at the 1-week and 5-week after storage internals is provided. As it can be seen from FIGS. 2-5 of the disclosure, the overall frequency and particle size distribution of the Test Mixture at both the 1-week and 5-week intervals was better that the Control Mixture at the 1-week and 5-week internals after storage in a freezer.

[0105] As set forth within Table 5 of the disclosure and as a non-limiting example, the Test Mixture only experienced a 3.9% change in the mean particle size of the ice crystals formed between week 1 to week 5 after being stored at -20°C. Whereas in contrast, the Control Mixture experienced a 20.9% change in the mean particle size of the ice crystals formed between week 1 to week 5 after being stored at -20°C. As a result, it can be seen that the one or more cyclodextrins 102 within the Test Mixture aid in reducing, limiting or inhibiting the growth of ice crystals within the one or more food products 100. In light of the foregoing, the one or more cyclodextrins 102 aid in improving the overall shelf life, texture, smoothness and / or creaminess of the one or more food products 100. These results were both surprising and unexpected.

[0106] It is within the scope of this disclosure and as a non-limiting example that the one or more cyclodextrins 102 may be able to reduce, limit, prevent and / or inhibit a change in the mean particle size of the ice crystals within the one or more food products 100 by approximately 5% or less after 5-weeks of storage. As a non-limiting example, the one or more food products 100 may be stored at -20°C for the 5-weeks of storage.

[0107] In light of the foregoing, the one or more food products 100 have improved overall texture, smoothness and / or creaminess and an improved overall shelf-life of the over conventional food products of like kind.

[0108] It is to be understood that the various embodiments described in this specification and as illustrated in the attached drawings are simply exemplary embodiments illustrating the inventive concepts as defined in the claims. As a result, it is to be understood that the various embodiments described and illustrated may be combined to from the inventive concepts defined in the appended claims.

[0109] In accordance with the provisions of the patent statutes, the present invention has been described to represent what is considered to represent the preferred embodiments. However, it should be noted that this invention can be practiced in other ways than those specifically illustrated and described without departing from the spirit or scope of this invention.

Claims

What is claimed is1. A food product, comprising: an amount of one or more fats; an amount of one or more cyclodextrins; and an amount of one or more additional ingredients selected from saccharides, gums, water, milk, powdered milk, whipping cream, sugar, corn syrup, milk solids, emulsifiers, flavors or mixtures thereof.

2. The food product of claim 1 , wherein the food product is one or more frozen food products or one or more dairy products.

3. The food product of claim 2, wherein the one or more frozen food products are ice creams, gelatos, frozen custards, frozen yogurts, fruit juices, purees or frozen desserts.

4. The food product of claim 2, wherein the one or more frozen food products are ice creams.

5. The food product of claim 2, wherein the one or more dairy products are frostings, icings, cream cheeses, puddings, whipped creams, mousses or yogurts.

6. The food product of claim 1, wherein the one or more cyclodextrins are one or more alphacyclodextrins, one or more gamma-cyclodextrins or a mixture thereof.

7. The food product of claim 1, wherein the one or more cyclodextrins are one or more alphacyclodextrins.

8. The food product of claim 1, wherein the one or more cyclodextrins are not complexed.

9. The food product of claim 1, wherein the one or more cyclodextrins are a highly soluble free flowing powder.

10. The food product of claim 1, wherein the one or more cyclodextrins are tasteless, colorless odorless or a combination thereof.

11. The food product of claim 1, wherein the food product has an improved shelf life.

12. The food product of claim 1, wherein the food product has an amount of ice crystals therein.

13. The food product of claim 12, wherein the ice crystals have a size ranging from approximately 10 micrometers to approximately 175 micrometers after one week of storage at - 20°C.

14. The food product of claim 12, wherein the ice crystals have a size ranging from approximately 60 micrometers to approximately 200 micrometers after five weeks of storage at -15. The food product of claim 12, wherein the ice crystals have change in a mean particle size of 5% or less after five weeks of storage.

16. The food product of claim 1, wherein the one or more cyclodextrins are present in an amount of 5wt% or less.

17. The food product of claim 1, wherein the food product is an ice cream with an overrun of less than 60%.

18. The food product of claim 1, wherein the emulsifiers are liquid emulsifiers.

19. A process for preparing one or more food products, comprising: providing an amount of one or more first ingredients; mixing the one or more first ingredients together in one or more first mixing steps; adding an amount of one or more second ingredients to the one or more first ingredients, wherein the one or more second ingredients are one or more cyclodextrins; mixing the one or more first ingredients and the one or more second ingredients together; adding an amount of one or more third ingredients; mixing the one or more third ingredients with the one or more first ingredients and the one or more second ingredients; and allowing the one or more first ingredients, the one or more second ingredients and the one or more third ingredients to form one or more frozen food products or one or more dairy products.

20. The process of claim 19, wherein the one or more first ingredients are selected from fats, saccharides, gums, water, milks, powdered milks, whipping creams, sugars, corn syrups, milk solids or mixtures thereof.

21. The process of claim 19, wherein the one or more second ingredients are selected from alphacyclodextrins, gamma-cyclodextrins or a mixture thereof.

22. The process of claim 19, wherein the one or more third ingredients are selected from sugars, corn syrups, flavorings or a mixture thereof.

23. The process of claim 19, further comprising the step of adding one or more emulsifiers; and mixing the one or more emulsifiers with the one or more first ingredients, the one or more second ingredients and the one or more third ingredients.

24. The process of claim 23, further comprising the step of heating the one or more emulsifiers to a pre-determined temperature before mixing the one or more emulsifiers with the one or more first ingredients, the one or more second ingredients and the one or more third ingredients.

25. The process of claim 23, wherein the one or more emulsifiers are liquid emulsifiers.

26. The process of claim 19, wherein the one or more second ingredients are non-complexed cyclodextrins.

27. The process of claim 19, wherein the one or more second components are in the form of a highly soluble free flowing powder that is tasteless, colorless odorless or a combination thereof.

28. The process of claim 19, wherein the one or more frozen food products are ice creams, gelatos, frozen custards, frozen yogurts, fruit juices, purees or frozen desserts.

29. The process of claim 19, wherein the one or more dairy products are frostings, icings, cream cheeses, puddings, whipped creams, mousses or yogurts.

30. The process of claim 19, further comprising the step of limiting a change in a mean particle size of ice crystals formed within the one or more food products to 5% or less after 5 -weeks of storage.

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