Frozen confection product

Abstract

It relates to fat system comprising oil derived from palm oil present in an amount of 94 – 96 wt.%, and at least one emulsifier wherein the emulsifier is present in an amount of from 0.5 to 20 wt.%, and wherein emulsifier is a blend of monoglycerides and diglycerides; or a blend of monoglycerides and diglycerides and a further emulsifier selected from the group consisting of lactic acid esters, propylene glycol esters, polysorbate and mixture of two or more thereof, and wherein the blend of monoglycerides and diglycerides is comprising monoglycerides in an amount of 40 to 95 wt.% based on the blend of monoglycerides and diglycerides. It describes a frozen confection product comprising protein, sweetener, stabilizer, and fat-based composition; and the fat-based composition is comprising said fat system. It describes process for preparing the frozen confection product, and the use.

Description

PT-1926-WO-PCT FROZEN CONFECTION PRODUCT CROSS-REFERENCE TO RELATED APPLICATIONS

[0001] This application claims the benefit of European Application No.24152759.7, filed January 19, 2024, the disclosure of which is incorporated by reference herein in its entirety. FIELD OF THE INVENTION

[0002] The present invention relates to a fat system, a frozen confection product, a process for preparing it, and the use of the fat system. BACKGROUND OF THE INVENTION

[0003] As a frozen dairy product, ice cream is loved by consumers for its delicate taste and rich milk flavor. At the same time, with the gradual improvement of people's living standards, the demand for varieties, tastes and nutritional values continues to increase, the taste of ice cream products continues to improve, and the varieties continue to enrich.

[0004] Traditional ice cream uses water, milk, milk powder and other dairy products, cream or vegetable oil, edible sugar and other sweeteners as the main raw materials, and then adds an appropriate amount of other food additives to increase the flavor, but mainly to affect the creaminess, the appropriate air incorporation (overrun), melting resistance and the like. After mixing, sterilization, homogenization, aging, freezing, forming, hardening and other processes.

[0005] While a lot of research has been done on getting good tasting frozen confection products, there is still a need to provide a product and a process with improved processability and / or conveniently preparing frozen confection products. At the same there is still a need to provide for performance improvement of the final product (such as for example avoiding logistic defects due to heating oscillations and the like), as well as cost reduction. The present invention provides such a process as well as the frozen confection product.PT-1926-WO-PCT SUMMARY OF THE INVENTION

[0006] The present invention relates a fat system comprising oil derived from palm oil, present in an amount of 94 – 96 wt.%,and at least one emulsifier wherein the at least one emulsifier is present in an amount of from 0.5 to 20 wt.%, and wherein the at least one emulsifier is a blend of monoglycerides and diglycerides; or a blend of monoglycerides and diglycerides and a further emulsifier selected from the group consisting of lactic acid esters, propylene glycol esters, polysorbate and mixture of two or more thereof, and wherein the blend of monoglycerides and diglycerides is comprising monoglycerides in an amount of 40 to 95 wt.% based on the blend of monoglycerides and diglycerides.

[0007] It further relates to a frozen confection product comprising protein, sweetener, stabilizer, and fat-based composition; and the fat-based composition is comprising the claimed fat system and optionally further emulsifier; and wherein the fat-based composition is containing 40% or more of saturated fatty acid moieties, and wherein the emulsifier of the fat system and optionally the further emulsifier, is present in a total amount of 0.01 to 3 wt.% based upon the weight of the frozen confection product.

[0008] It describes a process for preparing the frozen confection product of the present invention and the process is comprising: • Blending the previously mentioned fat system with frozen confection product ingredients, • Freezing the blend. DETAILED DESCRIPTION

[0009] The present invention relates to a fat system comprising oil derived from palm oil, present in an amount of 94 – 96 wt.%,and at least one emulsifier wherein the at least one emulsifier is present in an amount of from 0.5 to 20 wt.%, and wherein the at least one emulsifier is a blend of monoglycerides and diglycerides; or a blend of monoglycerides and diglycerides and a further emulsifier selected from the group consisting of lactic acid esters, propylene glycol esters, polysorbate and mixture of two or more thereof, and wherein the blend of monoglycerides and diglycerides is comprising monoglycerides in an amount of 40 to 95 wt.% based on the blend of monoglycerides and diglycerides.PT-1926-WO-PCT

[0010] The oil derived from palm oil is encompassing palm oil, palm oil fractions such as stearin and olein fractions (single as well as double fractionated, and palm mid fractions) and blends of palm oil and / or its fractions; preferably palm oil.

[0011] Emulsifiers are substances are the ones that are commonly used in frozen confection product and help providing stability by facilitating the formation of an interface between the aqueous phase and the fat phase. They disperse two or more mutually incompatible liquids into an emulsion (or emulsion). Without being bound by any theory, in ice cream emulsifiers are present amongst others to improve the viscosity of ice cream mix, to improve its oil and fat- containing solid particles dispersion, and delay the increase of particle ice crystals, to improve the dispersion stability, to improve a certain resistance to thawing.

[0012] The at least one emulsifier is a blend of monoglycerides and diglycerides; or a blend of monoglycerides and diglycerides and a further emulsifier selected from the group consisting of lactic acid esters, propylene glycol esters, polysorbate and mixture of two or more thereof.

[0013] The blend of monoglycerides and diglycerides is comprising monoglycerides in an amount of 40 to 95 wt.% based on the weight of the blend of monoglycerides and diglycerides.

[0014] In an aspect of the invention, the blend is comprising monoglycerides and diglycerides wherein the monoglycerides are present in an amount of 40 to 95 wt% based on the weight of the blend of monoglycerides and diglycerides and the blend is having an iodine value of below 5. An iodine value of below 5 indicates that the fatty acid moieties are saturated.

[0015] In yet another aspect of the invention, the blend is comprising monoglycerides and diglycerides wherein the monoglycerides are present in an amount of 40 to 95 wt% based on the weight of the blend of monoglycerides and diglycerides and the blend is having an iodine value of greater 5. An iodine value of greater than 5 indicates that the fatty acid moieties are at least partially unsaturated.

[0016] In yet another aspect of the invention, the blend is comprising a combination of previously mentioned blends. It is comprising monoglycerides and diglycerides wherein the monoglycerides are present in an amount of 40 to 95 wt% based on the weight of the blend of monoglycerides and diglycerides and these mono- and diglycerides are having an iodine value of greater 5; and further comprising monoglycerides and diglycerides wherein the monoglycerides are present in an amount of 40 to 95 wt% based on the weight of the blend of monoglycerides and diglycerides and these mono- and diglycerides are having an iodine value of greater 5.PT-1926-WO-PCT

[0017] The monoglycerides and / or diglycerides are derived from a vegetable oil that is selected from a group consisting of soybean oil, palm oil, palm stearin, coconut oil or canola oil, cottonseed oil, hydrogenated soybean oil, hydrogenated palm oil, hydrogenated palm stearin, hydrogenated coconut oil or hydrogenated canola oil, hydrogenated cottonseed oil, and mixture of two or thereof.

[0018] The process for preparing the fat system of the present invention in comprising the following steps: take palm oil and heat ( 70°C to 90°C) while stirring, add 0.5 to 20 wt% of the emulsifier; more specifically a blend of monoglycerides and diglycerides.

[0019] The product obtained can be transported and sold in its liquid form, and can be plasticized and / or crystallized at its final destination.

[0020] Subsequently, the process may include a plasticization step of the fat system to obtaining a homogeneous fat system in its solid phase, preferably in its most stable crystalline form.

[0021] The present invention further relates to a frozen confection product comprising protein, sweetener, stabilizer, and fat-based composition; and the fat-based composition is comprising the claimed fat system and optionally further emulsifier; and wherein the fat-based composition is containing 40% or more of saturated fatty acid moieties, and wherein the emulsifier of the fat system and optionally the further emulsifier, is present in a total amount of 0.01 to 3 wt.% based upon the weight of the frozen confection product.

[0022] In an aspect of the invention, the total fat content of the frozen confection is from 2 to 20 wt%; from 5% to 18 wt.%, preferably from 8% to 16 wt.% based upon the weight of the frozen confection product.

[0023] The role of fat in ice cream can include amongst others: providing firmness and structure; influence the shape retention and melting resistance after being frozen; contributing to flavor development and / or mouthfeel perception; and the like.

[0024] “Frozen," as used herein, denotes that the product is solidified under freezing conditions to a hardpack or pumpable consistency, or a soft, semi-fluid, or spoonable consistency.

[0025] The protein used in the present invention is dairy-based protein obtained from milk and / or dairy protein; and / or plant protein.

[0026] Milk and dairy products mainly include fresh milk, cream and butter, condensed milk and milk powder, which are one of the main raw materials for producing ice cream. The role of cream and cream in ice cream can be summarized amongst others as follows: (1) provide richPT-1926-WO-PCT nutrition and heat for ice cream; (2) affect the structure of ice cream; (3) the main source of ice cream flavors. Milk, condensed milk, milk powder, whey powder further may provide the non-fat milk solids used in the production of ice cream.

[0027] Alternatively, the protein used in the present invention is dairy-based protein and / or plant protein. Plant protein can be selected from legume protein (e.g., pea, fava, soy, chickpea, lupin, mung bean, and lentil protein), cereal protein (e.g., corn, wheat, oat, barley, rice protein), pseudocereal protein (e.g., buckwheat, amaranth, quinoa), potato protein, water lentil protein, canola protein, sunflower protein, hemp protein and pumpkin protein.

[0028] In an aspect of the invention, the plant protein is pea protein.

[0029] In a preferred aspect of the invention, the protein is a dairy-based protein. The protein is solid non-fat milk being casein and / or whey protein.

[0030] The sweetener used in the present invention can be any sweetener that is commonly used in frozen confection product. Preferably the sweetener is selected from the group consisting of sucrose, glucose syrups and mixtures of two or more thereof. The sweetener is also contributing to a suitable freezing point depression, which in itself has an impact on texture, and sensory such as hardness, creaminess, flavor perception and the like. Alternatively, the sweetener is a blend of sugar polyols and high intense sweeteners.

[0031] In an aspect of the invention, the frozen confection product may optionally comprise a further emulsifier. Examples of known emulsifiers polyoxyethylene derivatives of hexahydric alcohols (usually sorbitol), glycols, glycol esters, polyglycerol esters, sorbitan esters, stearoyl lactylate, lactic acid esters, citric acid esters, acetylated monoglyceride, diacetyl tartaric acid esters, polyoxyethylene sorbitan esters, lecithin and egg yolk and mixtures thereof.

[0032] In an aspect of the invention, the frozen confection product comprises at most 1 wt% (by weight of the product) of the further emulsifier, at most 0.75 wt%, at most 0.5 wt%, at most 0.4 wt%, at most 0.3 wt%, at most 0.2 wt%, at most 0.1 wt%.

[0033] The current invention relates to a frozen confection product wherein the emulsifier of the fat system and optionally the further emulsifier, is present in a total amount of 0.01 to 3 wt.% based upon the weight of the frozen confection product.

[0034] Stabilizer and emulsifier have been used in an attempt to improve the heat shock stability, process stability, texture, melting resistance, appearance, and shelf life of the frozen confection product.

[0035] The stabilizer (hydrocolloid) is selected from the group consisting of alginate, carrageenan, agar-agar, carboxymethyl cellulose, microcrystalline cellulose, pectin, xanthan gum,PT-1926-WO-PCT gum Arabic, guar gum, gellan gum, locust bean gum, konjac gum, konjac powder, konjac vegetable fiber and glucomannan, gum acacia, carob bean gum, pectin, amidated pectins, dextran, pullulan, galactomannans, glucomannans, xyloglucans, native and modified starch, their derivatives, their corresponding salts, and mixtures of two or more thereof.

[0036] Often microcrystalline cellulose and carboxymethylcellulose are used in combination with the previously mentioned gums to maximize their functional effectiveness, to reduce the degree of ice crystal growth by influencing viscosity and other rheological properties, thus limiting the mobility of water in the unfrozen aqueous portion.

[0037] The term carrageenan includes any of the three commercial classes of carrageenan: Kappa, lota and Lambda. The term galactomannan includes, without limitation, polymers having mannose:galactose ratios of 1:1, 2:1, 3:1, 4:1, 5:1 such as fenugreek gum, (mannose:galactose ratio of ca. ~1:1), guar gum (mannose:galactose ratio of ca. 2:1), tara gum (mannose:galactose ratio of ca.3:1), locust bean gum or carob gum (mannose:galactose ratio of ca.4:1) or cassia gum (mannose:galactose ratio of ca. 5:1). Suitable sources of galactomannan include, without limitation, konjac root, konjac powder, konjac flour, konjac fiber, mucilage or salep powder.

[0038] In an aspect, the frozen confection product of the present invention is prepared by adding the fat system of the present invention to frozen confection product ingredients; wherein frozen confection product ingredients are selected from protein, sweetener, stabilizer, further emulsifier, and optionally further fat; wherein the fat of the fat system is containing 40% or more of saturated fatty acid moieties, preferably 50% or more of saturated fatty acid moieties and up to 55% of saturated fatty acid moieties.

[0039] In an aspect of the invention, the further fat may be derived from one or more vegetable sources and may include oils and / or fats from a single origin or blends of two or more oils and / or fats from different sources or with different characteristics. They may be derived from standard oils or from specialty oils such as oils that have been subjected to fractionation and so on, provided that the fat of the fat system and optionally further fat is containing 40% or more of saturated fatty acid moieties, preferably 50% or more of saturated fatty acid moieties and up to 55% of saturated fatty acid moieties.

[0040] Examples of vegetable oils are amongst others, camelina oil, canola oil, cocoa butter, coconut oil, cottonseed oil, corn oil, groundnut oil, linseed oil, olive oil, palm oil, palm kernel oil, peanut oil, rapeseed oil, rice bran oil, sesame oil, safflower oil, shea butter, soybean oil, sunflower oil, single or multiple fractionated oils, such as stearin and / or olein fractions, oil from any variety of oilseeds with increased level of unsaturated fatty acids compared to the original seed variety,PT-1926-WO-PCT such as mid or high oleic sunflower oil. These varieties with increased levels of unsaturated fatty acids can be obtained by natural selection or by genetic modification (GMO). The high oleic varieties are containing at least 40%, at least 50%, at least 60%, at least 70% and preferably at least 80% oleic acid in respect of the fatty acid profile. Overall, the fat of the fat system and optionally further fat is containing 40% or more of saturated fatty acid moieties, preferably 50% or more of saturated fatty acid moieties and up to 55% of saturated fatty acid moieties.

[0041] The frozen confection product of the present invention is selected from alternatives for ice cream, frozen custard, ice milk, sherbet, water ices, mellorine, frozen desserts for special dietary purposes, dairy bars, frozen mousse desserts.

[0042] The frozen confection product of the present invention is selected from ice cream, frozen custard, ice milk, sherbet, aerated frozen desserts, mellorine, milk shake, frozen desserts for special dietary purposes, dessert bars, preferably ice cream.

[0043] In a preferred aspect of the invention, the frozen confection product is ice cream.

[0044] Ice cream has a high fat content, ranging from 5% percent, up to 16% for so-called premium ice cream.

[0045] Frozen custard, or French ice cream, is basically the same formula as ice cream but contains added eggs or egg solids (usually 1.4 percent by weight).

[0046] Ice milk may be more commonly called “light” or “reduced-fat” ice cream. It contains between 2 and 7 percent fat.

[0047] Sherbet contains considerably more sugar and less air than ice cream (the target overrun is 30 to 40 percent), and therefore it is heavier and often contains more calories per serving.

[0048] Mellorine is in some parts of the United States and other countries another word for ice cream.

[0049] Frozen dessert bar may be an ice cream or mellorine filling coated with chocolate and / or wafer.

[0050] Frozen mousse is a frozen dessert of a frothy texture, made of sweetened and flavored whipped cream, sometimes with the addition of egg yolks and gelatine. Mousse differs from ice cream in being beaten before -- not during -- the freezing process.

[0051] A typical way to access the quality of frozen confection product is done by measuring its overrun. Overrun refers to the degree of expansion resulting from the amount of air incorporated into the product during the freezing process. An overrun of around 100% indicates that air makes up 50% of its volume.PT-1926-WO-PCT

[0052] Overrun is defined by the formula: overrun (%) = (weight of mix - weight of aerated product) / (weight of aerated product) x 100, where the weights refer to a fixed volume of mix or product. Overrun is measured at atmospheric pressure.

[0053] The frozen confection product may be aerated or unaerated. By unaerated is meant an overrun of less than 20%, preferably less than 10%. An unaerated frozen confection is not subjected to deliberate steps such as whipping to increase the gas content. Preferably the frozen confection product is aerated. Aerated frozen confection products have an overrun of more than 20%, preferably more than 50%, or more than 75%. Preferably the frozen confection product has an overrun of less than 200%, less than 150%, or from 70% to 120%.

[0054] In one aspect of the invention, overrun for the ice cream, and ice milk may be 20 to 110 percent. Premium ice cream alternatives may be as low as 20 percent overrun, while the overrun of soft ice cream is in the 30 to 50 percent range.

[0055] In one aspect of the invention the frozen confection product of the present invention has an overrun of from 20% to 140%.

[0056] In one aspect of the invention the frozen confection product of the present invention has an overrun of from 80% to 110%.

[0057] Preferably, the frozen confection product of the present invention has an overrun of not less than 110%. Surprisingly it has been found that the product of the present invention is achieving an overrun of not less than 110% mainly due to a robust emulsifier and hydrocooled system, allowing and maintain the amount of air during the process and during shelf life. It has been demonstrated that the fat system of the present invention is most appropriate to obtain an overrun of not less than 110%, while the fat system provides technical advantages compared to the existing powders containing only saturated mono- and diglycerides with iodine value below 5.

[0058] The present invention further relates to a process for preparing the frozen confection product of the invention and the process is comprising: • Blending the fat system of the present invention with frozen confection product ingredients, Freezing the blend.PT-1926-WO-PCT

[0059] The frozen confection product ingredients are selected from protein, sweetener, stabilizer, further emulsifier, and optionally further fat; wherein the fat of the fat system and optionally further fat is containing 40% or more of saturated fatty acid moieties.

[0060] Usually, the first step in making frozen confection products such as for example ice cream is formulating a suitable mix. Surprisingly it has been found that by preparing the fat system of the present invention and mixing it with the frozen confection ingredients, the process was very much simplified.

[0061] Existing systems that contain emulsifier (saturated or partially unsaturated) are more susceptible to caking defect, than the claimed invention. During shelf life, mainly when subjected to higher temperatures because of melting and recrystallization of the emulsifier, it is leading to caking of the blend and it has a negative impact on the product and its production process, and amongst others it may cause technical problems and / or yield problems.

[0062] By using the fat system of the present invention, with the emulsifier of blend of mono- and diglycerides, it is possible to improve the performance of the ice cream when compared to simple systems that use mostly only saturated mono- and diglycerides.

[0063] By using the fat system of the present invention, with the emulsifier of blend of mono- and diglycerides, it is possible to obtain equal or superior performances compared to blends that need specific technologies and / or process production particularities to obtain the powder mix (involving imported products, higher costs, higher lead times, and unavailability in the market and the like).

[0064] A frozen confection products such as ice cream is a complex matrix. Due to this, the process, the formulation, structure, and the link between these ingredients are important to obtain the frozen confectionary product. The colloidal structure is what makes the ice cream so complex. The colloidal structure is the result of the air suspension with ice crystals, concentrated sugar solution, hydrocolloids (stabilizers) and proteins. The combination is responsible for the sensorial perception that ice cream brings. The current invention has amongst others the advantage that all the fat-soluble components are brought together and all the components that are water-soluble are likewise brought together. This is advantageous over the use of functional systems that combine the water-soluble stabilizers (hydrocolloids) and the fat-soluble emulsifiers together. It further results in a more efficient and cost-effective process.

[0065] Furthermore, adding the emulsifier into the fat system allows the use of a wide range of emulsifiers for the final application (aerated frozen confection products), including the ones with lower melting points. This is not feasible with the existing powder blends available on thePT-1926-WO-PCT market. Such regular dry blends cannot incorporate liquid and / or paste-like emulsifiers appropriately, unless it involves the use of special techniques such as spray cooling to turn this emulsifier into a powder (which means complexity and higher costs / limited availability for some regions). By adding the emulsifier into the fat system of the present invention, we not only offer a more optimized solution, avoid caking problems with the powder mix containing emulsifier and the like, and moreover the performance is improved, and with more competitive costs.

[0066] Without being bound to any theoretical explanation, the fat-system of the present invention considered a complete "emulsifier" system, since we do not need any additional emulsifier coming from a powder to give the functionality and have a range of benefits, such as the ones described before.

[0067] The ice cream mix is heated to a temperature of at least 70 to 85°C for 5 to 30minutes. The heated mix is typically homogenized in order to assure a smoother body and texture. Homogenizing also prevents churning (i.e., separating out of fat granules) of the mix in the freezer, and increases the viscosity as well as promoting the reduction of the size of the fat crystals.

[0068] After homogenization, the hot mix is quickly cooled to below 5°C. The mix must age at chilling conditions for at least four hours up to 24 hours to allow the fat to solidify and fat globules to clump. This aging process as well as the reduction of the size of the fat crystals, results in quicker freezing and a smoother product.

[0069] The next step, adding flavors where needed and freezing the mix, to freeze the product partially and, at the same time, incorporate air.

[0070] Semi-frozen ice cream leaves the freezer at a temperature between −7 and −3.5 °C. It is placed in a suitable container and conveyed to a blast freezer, where temperatures are in the range of −29 to −38 °C. While in this room, the ice cream continues to freeze without agitation. Rapid freezing at this stage prevents the formation of large ice crystals and favors a smooth body and texture. The length of time in the hardening room depends on the size of the package, but usually 4 to 12 hours are required to bring the internal ice cream temperature to −18 °C or below. In larger manufacturing plants, final freezing takes place in a hardening tunnel, where packages are automatically conveyed on a continuous belt to the final storage area.

[0071] It has been found that the frozen confection product according to the present invention, has good sensory properties such as (creaminess and melt), good quality of product in respect of overrun, with a positive impact on the processing.PT-1926-WO-PCT

[0072] Furthermore, the present invention relates to the use of the claimed fat system to prevent caking. The present invention relates to the use of the claimed fat system in frozen confection products to prevent caking; preferably prevent the caking of hydrocolloids. During shelf life, mainly when subjected to higher temperatures because of melting and recrystallization of the emulsifier, in existing systems it is leading to caking of the blend and it has a negative impact on the product and its production process, and amongst others it may cause technical problems and / or yield problems. The current invention has overcome these disadvantages.

[0073] In existing frozen confection products prepared with a blend of hydrocolloids and emulsifiers, caking is at least one of the significant problems. The current invention has overcome that problem by using the fat system of the present invention and the hydrocolloids blends are no longer susceptible to caking problems.

[0074] Further advantages of the present invention may include a fat reduction of the frozen confection product without performance impact. It further allows for more competitive costs and / or positive labelling impacts for the customer's that want to reduce fat in frozen confection products. EXAMPLES 1. Recipe of the fat-system

[0075] The recipe of the fat system is shown in table 1.2. Recipe of frozen confection product

[0076] The recipe of the frozen confection products are shown in table 2. Table 2 – Recipe of the frozen confection product, ice creamPT-1926-WO-PCT

[0077] Stabilizer * = guar gum, CMC and carrageenan, standardized with saccharose. 3. Preparation of the frozen confection product, ice cream

[0077] The ice cream products were prepared according to the below procedure. • DAY 1 1. Prepare the fat-system 2. Weigh all the ingredients 3. Add ingredients (sugar, etc) and mix 4. Homogenization and pasteurization 1. Preheat at 60°C 2. Heat at 85°C for 30-60 s 3. Cool down to 5°C

[0078] Rest overnight at chilling conditions (Aging) • DAY 2 1. Add flavors and mix. Rest for 1 hour. 2. Freezing 3. Packaging 4. Hardening –38 °C 5. Storage in freezer.

Claims

PT-1926-WO-PCT CLAIMS 1. A fat system comprising oil derived from palm oil, present in an amount of 94 – 96 wt.%, and at least one emulsifier wherein the at least one emulsifier is present in an amount of from 0.5 to 20 wt.%, and wherein the at least one emulsifier is a blend of monoglycerides and diglycerides; or a blend of monoglycerides and diglycerides and a further emulsifier selected from the group consisting of lactic acid esters, propylene glycol esters, polysorbate and mixture of two or more thereof, and wherein the blend of monoglycerides and diglycerides is comprising monoglycerides in an amount of 40 to 95 wt.% based on the blend of monoglycerides and diglycerides. 2 A frozen confection product comprising protein, sweetener, stabilizer, and fat-based composition; and the fat-based composition is comprising the fat system according to claim 1 and optionally further emulsifier; and wherein the fat-based composition is containing 40% or more of saturated fatty acid moieties, and wherein the emulsifier of the fat system and optionally the further emulsifier, is present in a total amount of 0.01 to 3 wt.% based upon the weight of the frozen confection product. 3 The frozen confection product according to claim 2 wherein the total fat content of the frozen confection is from 2 to 20 wt.% based upon the weight of the frozen confection product. 4 The frozen confection product according to anyone of claims 2 to 3 wherein the stabilizer is selected from the group consisting of alginate, carrageenan, agar-agar, carboxymethyl cellulose, microcrystalline cellulose, pectin, xanthan gum, gum Arabic, guar gum, gellan gum, locust bean gum, konjac gum, konjac powder, konjac vegetable fiber and glucomannan, their derivatives and mixtures of two or more thereof. 5 A frozen confection product prepared by adding the fat system according to claim 1 to frozen confection product ingredients; wherein frozen confection product ingredients are selected from protein, sweetener, stabilizer, further emulsifier, and optionally further fat; wherein the fat of the fat system and optionally further fat is containing 40% or more ofPT-1926-WO-PCT saturated fatty acid moieties, preferably 50% or more of saturated fatty acid moieties and up to 55% of saturated fatty acid moieties.

6. The frozen confection product according to anyone of claims 2 to 5 wherein the frozen confection product is selected from ice cream, frozen custard, ice milk, sherbet, aerated frozen desserts, mellorine, milk shake, frozen desserts for special dietary purposes, dessert bars, preferably ice cream. 7 A process for preparing the frozen confection product according to anyone of claims 2 to 6 and the process is comprising: • Blending the fat system according to claim 1 with frozen confection product ingredients, • Freezing the blend. 8 The process according to claim 7 wherein frozen confection product ingredients are selected from protein, sweetener, stabilizer, further emulsifier, and optionally further fat; wherein the fat of the fat system and optionally further fat is containing 40% or more of saturated fatty acid moieties, preferably 50% or more of saturated fatty acid moieties and up to 55% of saturated fatty acid moieties. 9 Use of the fat system according to claim 1 to prevent caking.

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