Frozen confection product

Abstract

The present invention relates to a frozen confection product comprising protein, sweetener, emulsifier, stabilizer and fat and the fat is consisting of a fat composition wherein it has a fatty acid moiety content with a carbon chain length of C12 of from 20% to 40 wt.%; and it has a solid fat content at 10°C of up to 45 wt.% and at 20°C of up to 20 wt.%; and it is consisting of a liquid oil derived from sunflower oil and coconut oil and having a weight ratio of from 20 wt.% liquid oil and 80 wt.% coconut oil, to a weight ratio of 54 wt.% liquid oil and 46 wt.% lauric fat; with the proviso that for 50% wt.% liquid oil and 50% wt.% lauric fat the liquid oil is not high oleic sunflower oil and the lauric fat is not coconut oil.

Description

PT-2137- WO-PCT FROZEN CONFECTION PRODUCT CROSS-REFERENCE TO RELATED APPLICATIONS

[0001] This application claims the benefit of European Patent Application 24186252.3 filed July 3, 2024, which is incorporated by reference herein in its entirety. FIELD OF THE INVENTION

[0002] The present invention relates to a frozen confection product reduced in saturated fat content, and a process for preparing the frozen confection product. BACKGROUND OF THE INVENTION

[0003] Frozen dairy dessert products such as ice cream, ice milk, milk shakes, sherbet, yogurt, sorbet and the aerated versions thereof, are popular due to their convenience, widespread availability, nutritive value and appealing forms, flavors, and colors.

[0004] A weight conscious society has further popularized non-fat and low-fat preparations, while consumer expectations such as flavor, appearance, and in particular the physical properties of aerated frozen dessert products remain high priority.

[0005] The combination of rigid consumer acceptance criteria, regulatory standards and the complex nature of the interactions which produce an acceptable frozen dessert product, make it difficult to formulate an aerated frozen dessert having improved characteristics, particularly when formulating a reduced or non-fat product containing only natural components and ingredients.

[0006] The foregoing factors are also true for frozen dairy dessert products such as ice cream bars, dessert bars, yogurt bars, ice milk bars, fudge pops and the like.

[0007] There is thus still a need in the industry for frozen confection product reduced saturated fat content while maintaining or improving the textural and / or sensorial properties. The present invention provides such a product. SUMMARY OF THE INVENTION

[0008] The present invention relates to frozen confection product comprising protein, sweetener, emulsifier, stabilizer and fat and the fat is consisting of a fat composition whereinPT-2137- WO-PCT ^ the fat composition has a fatty acid moiety content with a carbon chain length of C12 of from 20% to 40 wt.% based on total weight of the fatty acid moiety; and ^ the fat composition has a solid fat content at 10°C of up to 45 wt.% and at 20°C of up to 20 wt.%; and ^ the fat composition is consisting of a liquid oil and a lauric fat and having a weight ratio of from 20 wt.% liquid oil and 80 wt.% lauric fat to a weight ratio of 54 wt.% liquid oil and 46 wt.% lauric fat; wherein the liquid oil is derived from sunflower oil and the lauric fat is coconut oil and ^ with the proviso that for 50% wt.% liquid oil and 50% wt.% lauric fat the liquid oil is not high oleic sunflower oil and the lauric fat is not coconut oil.

[0009] It describes a process for preparing the claimed frozen confection product and the process is comprising: ^ Blending a fat composition with frozen confection product ingredients different from fat, ^ Freezing the blend, and wherein ^ the fat composition has a fatty acid moiety content with a carbon chain length of C12 of from 20% to 40 wt.% based on total weight of the fatty acid moiety; and ^ the fat composition has a solid fat content at 10°C of up to 45 wt.% and at 20°C of up to 20 wt.%; and ^ the fat composition is consisting of a liquid oil and a lauric fat and having a weight ratio of from 20 wt.% liquid oil and 80 wt.% lauric fat to a weight ratio of 54 wt.% liquid oil and 46 wt.% lauric fat; wherein the liquid oil is derived from sunflower oil and the lauric fat is coconut oil and ^ with the proviso that for 50% wt.% liquid oil and 50 wt.% lauric fat the liquid oil is not high oleic sunflower oil and the lauric fat is not coconut oil.

[0010] It further relates to the use of fat composition consisting of a liquid oil and a lauric fat to reduce the saturated fat content of a frozen confection product, and wherein ^ the fat composition has a fatty acid moiety content with a carbon chain length of C12 of from 20% to 40 wt.% based on total weight of the fatty acid moiety; and ^ the fat composition has a solid fat content at 10°C of up to 45 wt.% and at 20°C of up to 20 wt.%; and the fat composition is consisting of a liquid oil and a lauric fat andPT-2137- WO-PCT having a weight ratio of from 20 wt.% liquid oil and 80 wt.% lauric fat, to a weight ratio of 54 wt.% liquid oil and 46 wt.% lauric fat; wherein the liquid oil is derived from sunflower oil and the lauric fat is coconut oil and ^ with the proviso that for 50 wt.% liquid oil and 50 wt.% lauric fat the liquid oil is not high oleic sunflower oil and the lauric fat is not coconut oil.

[0011] Finally, it describes a fat composition consisting of a liquid oil and a lauric fat wherein the liquid oil is derived from sunflower oil and the lauric fat is coconut oil; and wherein ^ the fat composition has a fatty acid moiety content with a carbon chain length of C12 of from 20% to 40 wt.% based on total weight of the fatty acid moiety; and ^ the fat composition has a solid fat content at 10°C of up to 45 wt.% and at 20°C of up to 20 wt.%; and ^ the fat composition is consisting of a liquid oil and a lauric fat and having a weight ratio of from 20 wt.% liquid oil and 80 wt.% lauric fat, to a weight ratio of 54 wt.% liquid oil and 46 wt.% lauric fat; and with the proviso that for 50 wt.% liquid oil and 50 wt.% lauric fat the liquid oil is not high oleic sunflower oil and the lauric fat is not coconut oil. DETAILED DESCRIPTION

[0012] The present invention relates to frozen confection product comprising protein, sweetener, emulsifier, stabilizer and fat and the fat is consisting of a fat composition wherein ^ the fat composition has a fatty acid moiety content with a carbon chain length of C12 of from 20% to 40 wt.% based on total weight of the fatty acid moiety; and ^ the fat composition has a solid fat content at 10°C of up to 45 wt.% and at 20°C of up to 20 wt.%; and ^ the fat composition is consisting of a liquid oil and a lauric fat and having a weight ratio of from 20 wt.% liquid oil and 80 wt.% lauric fat to a weight ratio of 54 wt.% liquid oil and 46 wt.% lauric fat; wherein the liquid oil is derived from sunflower oil and the lauric fat is coconut oil and ^ with the proviso that for 50 wt.% liquid oil and 50 wt.% lauric fat the liquid oil is not high oleic sunflower oil and the lauric fat is not coconut oil.PT-2137- WO-PCT

[0013] “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.

[0014] The protein used in the present invention is obtained from a source containing milk protein. Milk protein may be derived from any suitable milk source, as for example, skim milk, condensed skim milk, ultrafiltered skim milk concentrate or retentate, milk powder, lactose-reduced nonfat milk, milk protein isolate, and the like.

[0015] Without being bound by any theory, it may be that a source of milk protein is acting as a source of high molecular weight compounds to provide body and texture to the frozen confection product and decrease sensitivity to temperature fluctuations and increase stability to heat shock of the frozen confection product. Primarily, milk proteins include casein and whey protein. It is preferred that the milk protein component has a casein to whey protein ratio according to that found naturally in skim milk, or about 4:1.

[0016] The sweetener used in the present invention can be any sweetener that is commonly used in frozen confection product. It may be a natural or artificial sweetening agent.

[0017] Stabilizer and emulsifier have been used in an attempt to improve the heat shock stability, appearance and shelf life of the frozen confection product. Examples of stabilizers which have traditionally been used in frozen confection product such as ice cream include gum acacia, guar gum, locust bean gum, carob bean gum, carrageenan, and the like. 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.

[0018] Emulsifiers 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. Examples of known emulsifiers include mono- and di-glycerides of saturated or unsaturated fatty acids (for example monoglyceryl palmitate), 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. Preferably the emulsifier is a mono- / di-glyceride of saturated fatty acids with a monoglyceride content of at least 40 percent.PT-2137- WO-PCT

[0019] Preferably the frozen confection product comprises at most 1 wt.% (by weight of the product) 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.%.

[0020] The fat composition having a fatty acid moiety content with a carbon chain length of C12 of from 20% to 40 wt.% based on total weight of the fatty acid moiety, refers to the content of C12 aliphatic moiety of the fatty acids present in the fat composition. The content is from 20% to 40 wt.%. It indicates that from 20% to 40 wt.% of the fat composition contains C12 fatty acid chains. Preferably, the fat composition is having a fatty acid moiety content with a carbon chain length of C12 of from 21% to 35 wt.%, more preferably from 28 to 34 wt.% based on total weight of the fatty acid moiety.

[0021] In an aspect of the invention, the fat composition has a ratio of fatty acid moiety content with a carbon chain length of C12 over C18 (C12 / C18) of from 7 to 40, preferably from 9 to 35, more preferably from 10 to 33.

[0022] In an aspect of the invention, the fat composition has a ratio of fatty acid moiety content with a carbon chain length of C12 over C16 (C12 / C16) of from 3.5 to 5.0

[0023] In an aspect of the invention, the fat composition has saturated fatty acid moiety (SAFA) content of from 40 to 70 wt.%, preferably from 55 to 68 wt.%.

[0024] In an aspect of the invention, the fat composition has a Solid Fat Content (SFC) at 10°C of up to 45 wt.% and at 20°C of up to 15 wt.%.

[0025] In an aspect of the invention, the fat composition has a Solid Fat Content (SFC) at 10°C of at least 20 wt.% and at 20°C of at least 0.1 wt.%.

[0026] In an aspect of the invention, the fat composition has a Solid Fat Content (SFC) at 10°C of from 20 to 45 wt.%, preferably from 25 to 45 wt.%.

[0027] In an aspect of the invention, the fat composition has a Solid Fat Content (SFC) at 20°C of 0.1 wt.% to 12 wt.%.

[0028] Solid Fat Content is well-known in the field, and it is the percentage of solids in fat at specified temperatures and it is measured according to method well known in the art.

[0029] The fat composition in the frozen confection product according to the present invention is consisting of a liquid oil and a lauric fat and having a weight ratio of from 20 wt.% liquid oil and 80 wt.% lauric fat, to a weight ratio of 54 wt.% liquid oil and 46 wt.% lauric fat; and with the proviso that for 50 wt.% liquid oil and 50 wt.% lauric fat the liquid oil is not high oleic sunflower oil and the lauric fat is not coconut oil.PT-2137- WO-PCT

[0030] Preferably the fat composition is consisting of a liquid oil and a lauric fat and having a weight ratio of from 30 wt.% liquid oil and 70 wt.% lauric fat, to a weight ratio of 54 wt.% liquid oil and 46 wt.% lauric fat; wherein the liquid oil is derived from sunflower oil and the lauric fat is coconut oil and with the proviso that for 50 wt.% liquid oil and 50 wt.% lauric fat the liquid oil is not high oleic sunflower oil and the lauric fat is not coconut oil.

[0031] The term “liquid oil” is defined as triglycerides with a melting point of less than 20°C (at atmospheric pressure). The liquid oil can be one liquid oil or a blend of more than one liquid oils. In case of a blend of liquid oils, it is understood that the blend of the more than one liquid oil has a melting point of less than 20°C (at atmospheric pressure).

[0032] The “liquid oil” is a vegetable oil.

[0033] Examples of vegetable liquid oils are amongst others double fractionated palm olein, cottonseed oil, corn oil, groundnut oil, linseed oil, olive oil, rapeseed oil, rice bran oil, sesame oil, safflower oil, soybean oil, sunflower oil, oil from any variety of oilseeds with increased level of unsaturated fatty acids compared to the original seed variety, 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 vegetable oil may be selected from the group consisting of canola oil, cottonseed oil, corn oil, flaxseed oil, grapeseed oil, groundnut oil, linseed oil, olive oil, peanut oil, rapeseed oil, rice bran oil, sesame oil, safflower oil, soybean oil, sunflower oil, their corresponding high oleic varieties, and mixtures of two or more thereof. Furthermore, the vegetable oil may be selected from the group consisting of corn oil, rapeseed oil, soybean oil, sunflower oil, their corresponding high oleic varieties, and mixture of two or more thereof. 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.

[0034] The liquid oil can be selected from the group consisting of rapeseed oil, high oleic rapeseed oil, sunflower oil, high oleic sunflower oil, canola oil, high oleic canola oil, high oleic soybean oil, soybean oil, flaxseed oil, grapeseed oil, olive oil, peanut oil, corn oil, groundnut oil, cottonseed oil and a combination of two or more thereof.

[0035] In the present invention, the liquid oil is derived from sunflower oil.

[0036] The lauric fat is sourced from selected oil selected from coconut oil, coconut stearin, babassu oil, palm kernel oil or palm kernel stearin, cohune oil, tacum oil and cuphea oil, hydrogenated coconut oil, palm kernel oil, fully or partially hydrogenated palm kernel oil, palm kernel stearin, hydrogenated palm kernel stearin, palm kernel olein, fully or partially hydrogenated palm kernel olein, or a mixture of two or more thereof.PT-2137- WO-PCT

[0037] In the present invention the lauric fat is coconut oil.

[0038] In an aspect of the invention, the frozen confection product is comprising the fat composition in an amount of 2 to 10 wt.% fat composition based on the weight of the frozen confection product.

[0039] In an aspect of the invention, the frozen confection product is comprising ^ 2.0 to 10 wt.% fat composition ^ 0.5 to 4 wt.% protein ^ 10 to 30% sweetener ^ 0.1 to 1 wt.% emulsifier, and ^ 0.1 to 1 wt.% stabilizer, based on the weight of the frozen confection product, and wherein the fat composition is consisting of a liquid oil and lauric fat wherein the liquid oil is derived from sunflower oil and the lauric fat is coconut oil.

[0040] The balance (to 100%) is water.

[0041] In an aspect, the frozen confection product of the present invention is prepared by adding a fat composition to frozen confection product ingredients (other than fat) and wherein the fat composition is consisting of a liquid oil and lauric fat.

[0042] The frozen confection product ingredients are the ingredients mentioned before, such as protein, sweetener, emulsifier, stabilizer, and water.

[0043] In one aspect of the invention, the fat composition that is added to the frozen confection product ingredients is consisting of a liquid oil and a lauric fat and having a weight ratio of from 20 wt.% liquid oil and 80 wt.% lauric fat, to a weight ratio of 54 wt.% liquid oil and 46 wt.% lauric fat; wherein the liquid oil is derived from sunflower oil and the lauric fat is coconut oil and with the proviso that for 50 wt.% liquid oil and 50 wt.% lauric fat the liquid oil is not high oleic sunflower oil and the lauric fat is not coconut oil.

[0044] In an aspect of the invention, the frozen confection product is prepared by adding to the frozen confection product ingredients lauric fat and a liquid oil, wherein the liquid oil is derived from sunflower oil and the lauric fat is coconut oil

[0045] The liquid oil can be added in an amount of 0.4 to 5.4 wt.% based upon weight of the frozen confection product. The lauric fat may be added in an amount of 0.9 to 8 wt.% based upon weight of the frozen confection product, wherein the liquid oil is derived from sunflower oil and the lauric fat is coconut oil and with the proviso that for 50 wt.% liquid oil and 50 wt.% lauric fat the liquid oil is not high oleic sunflower oil and the lauric fat is not coconut oil.PT-2137- WO-PCT

[0046] In another aspect of the invention, the liquid oil can be added in an amount of 0.6 to 5 wt.% based upon weight of the frozen confection product and the lauric fat is added in an amount of 1 to 7 wt.% based on weight of the frozen confection product, wherein the liquid oil is derived from sunflower oil and the lauric fat is coconut oil and with the proviso that for 50 wt.% liquid oil and 50 wt.% lauric fat the liquid oil is not high oleic sunflower oil and the lauric fat is not coconut oil.

[0047] The frozen confection product of the present invention is selected from ice cream, frozen custard, ice milk, frozen yogurt, sherbet, water ices, mellorine, frozen dairy desserts for special dietary purposes, dairy dessert bars, frozen mousse desserts.

[0048] In an aspect of the invention, the frozen confection product of the present invention is selected from ice cream, frozen custard, ice milk, frozen yogurt, sherbet, mellorine, dairy dessert bars, frozen mousse desserts.

[0049] In one aspect of the invention, the frozen confection product is ice cream or mellorine.

[0050] Ice cream has the highest fat content, ranging from 5 wt.% percent, up to 16 wt.% for so-called premium ice cream.

[0051] 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).

[0052] Ice milk may be more commonly called “light” or “reduced-fat” ice cream. It contains between 2 and 7 percent fat and at least 11 percent total milk solids.

[0053] Frozen yogurt is a cultured frozen product containing the same ingredients as ice cream. It must contain at least 3.25 percent milk fat and 8.25 percent milk solids.

[0054] Low-fat frozen yogurt contains between 0.5 and 2 percent milk fat. Frozen yogurts should always contain live cultures of bacteria.

[0055] Sherbets contain relatively small quantities of milk products. Most standards require between 1 and 2 percent milk fat and between 2 and 5 percent total milk solids. 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.

[0056] Water ices are similar to sherbet, but they contain no milk solids and have a target overrun of 20 to 30 percent.

[0057] Imitation ice cream, known as mellorine, is made in some parts of the United States and other countries. It is made with vegetable oils instead of butterfat but uses dairy ingredients for the milk protein part.PT-2137- WO-PCT

[0058] Frozen dessert bar may be an ice cream or mellorine filling coated with chocolate and / or wafer.

[0059] 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.

[0060] In one aspect of the invention, the frozen confection product is ice cream or mellorine wherein the fat composition is consisting of high oleic sunflower oil and coconut oil, with the proviso that for 50 wt.% liquid oil and 50 wt.% lauric fat the liquid oil is not high oleic sunflower oil and the lauric fat is not coconut oil.

[0061] 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.

[0062] 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.

[0063] 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 less than 120%.

[0064] The target overrun for ice cream, ice milk, and frozen yogurt may be 65 to 100 percent.

[0065] Premium ice creams may be as low as 20 percent overrun, while soft ice creams are in the 30 to 50 percent range.

[0066] The present invention further relates to a process for preparing the frozen confection product of the invention and the process is comprising: ^ Blending a fat composition with frozen confection product ingredients other than fat, ^ Freezing the blend, andPT-2137- WO-PCT

[0067] Wherein the fat composition is consisting of a liquid oil and a lauric fat and having a weight ratio of from 20 wt.% liquid oil and 80 wt.% lauric fat to a weight ratio of 54 wt.% liquid oil and 46 wt.% lauric fat; wherein the liquid oil is derived from sunflower oil and the lauric fat is coconut oil and with the proviso that for 50 wt.% liquid oil and 50 wt.% lauric fat the liquid oil is not high oleic sunflower oil and the lauric fat is not coconut oil

[0068] The present invention further relates to a process for preparing the frozen confection product of the invention and the process is comprising: ^ Blending a fat composition with frozen confection product ingredients other than fat, ^ Freezing the blend, and Wherein ^ the fat composition has a fatty acid moiety content with a carbon chain length of C12 of from 20% to 40 wt.% based on total weight of the fatty acid moiety; and ^ the fat composition has a solid fat content at 10°C of up to 45 wt.% and at 20°C of up to 20 wt.%; and ^ the fat composition is consisting of a liquid oil and a lauric fat and having a weight ratio of from 20 wt.% liquid oil and 80 wt.% lauric fat to a weight ratio of 54 wt.% liquid oil and 46 wt.% lauric fat; and wherein the liquid oil is derived from sunflower oil and the lauric fat is coconut oil ^ with the proviso that for 50% wt.% liquid oil and 50% wt.% lauric fat the liquid oil is not high oleic sunflower oil and the lauric fat is not coconut oil

[0069] Usually, the first step in ice cream making is formulating a suitable mix. The mix is composed of the frozen confection product ingredients such as protein, sweetener, emulsifier, stabilizer and fat composition. As mentioned before, the stabilizers and emulsifiers are added in small amounts to help prevent formation of ice crystals, particularly during temperature fluctuations in storage.

[0070] The ice cream mix is heated to a temperature of at least 79°C. 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.

[0071] After homogenization, the hot mix is quickly cooled to below 5°C. The mix must age at this temperature for at least four hours to allow the fat to solidify and fat globules to clump.PT-2137- WO-PCT

[0072] This aging process results in quicker freezing and a smoother product.

[0073] The next step, freezing the mix, to freeze the product partially and, at the same time, incorporate air.

[0074] Semi-frozen ice cream leaves the freezer at a temperature between −9 and −5 °C (16 and 23 °F). It is placed in a suitable container and conveyed to a blast freezer, where temperatures are in the range of −29 to −34 °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 favours 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.

[0075] Furthermore, the present invention relates to the frozen confection product obtainable by the process of the current invention.

[0076] The present invention further relates to a use of fat composition consisting of a liquid oil and a lauric fat and having a weight ratio of from 20 wt.% liquid oil and 80 wt.% lauric fat, to a weight ratio of 54 wt.% liquid oil and 46 wt.% lauric fat; and with the proviso that for 50 wt.% liquid oil and 50 wt.% lauric fat the liquid oil is not high oleic sunflower oil and the lauric fat is not coconut oil.

[0077] Use of fat composition consisting of a liquid oil and an interesterified lauric fat to reduce the saturated fat content of a frozen confection product, and wherein ^ the fat composition has a fatty acid moiety content with a carbon chain length of C12 of from 25% to 37 wt.% based on total weight of the fatty acid moiety; and ^ the fat composition has a ratio of fatty acid moiety content with a carbon chain length of C12 over C18 (C12 / C18) of from 7 to 40; and ^ the fat composition has a solid fat content at 10°C of from 30 to 45 wt.% and at 20°C of from 10 to 20 wt.%; and ^ the fat composition is consisting of a liquid oil and a interesterified lauric fat and having a weight ratio of from 20 wt.% liquid oil and 80 wt.% lauric fat, to a weight ratio of 54 wt.% liquid oil and 46 wt.% lauric fat; wherein the liquid oil is derived from sunflower oil and the lauric fat is coconut oilPT-2137- WO-PCT ^ with the proviso that for 50% wt.% liquid oil and 50% wt.% lauric fat the liquid oil is not high oleic sunflower oil and the lauric fat is not coconut oil.

[0078] In one aspect, the fat composition is present in the frozen confection product in an amount of 2 to 10 wt.% of the fat composition based on the weight of the frozen confection product.

[0079] In an aspect of the invention, the use allows for a reduction of the saturated fat content with at least 15%, preferably 30%, more preferably 50%.

[0080] Finally, the present invention relates to a fat composition consisting of a liquid oil and lauric fat wherein the liquid oil is derived from sunflower oil and the lauric fat is coconut oil; and wherein ^ the fat composition has a fatty acid moiety content with a carbon chain length of C12 of from 25% to 37 wt.% based on total weight of the fatty acid moiety; and ^ the fat composition has a ratio of fatty acid moiety content with a carbon chain length of C12 over C18 (C12 / C18) of from 7 to 40; and ^ the fat composition has a solid fat content at 10°C of from 20 to 45 wt.% and at 20°C of 0.1 to 12 wt. %; and ^ the fat composition is consisting of a liquid oil and a lauric fat and having a weight ratio of from 20 wt.% liquid oil and 80 wt.% lauric fat to a weight ratio of 54 wt.% liquid oil and 46 wt.% lauric fat; l and ^ with the proviso that for 50 wt.% liquid oil and 50 wt.% lauric fat the liquid oil is not high oleic sunflower oil and the lauric fat is not coconut oil.

[0081] In an aspect of the invention, the liquid oil of the fat composition is high oleic sunflower oil and the lauric fat is coconut oil, having a weight ratio of from 55 wt.% high oleic sunflower oil and 45 wt.% coconut oil, to a weight ratio of 60 wt.% high oleic sunflower oil and 40 wt.% coconut oil, with the proviso that for 50 wt.% liquid oil and 50 wt.% lauric fat the liquid oil is not high oleic sunflower oil and the lauric fat is not coconut oil.

[0082] In an aspect of the invention, the fat composition has a content of the C12 fatty acid moiety of from 20 wt.% to 40 wt.%. Preferably, the fat composition is having a fatty acid moiety content with a carbon chain length of C12 of from 21% to 35 wt.%, more preferably from 28 to 34 wt.% based on total weight of the fatty acid moiety.PT-2137- WO-PCT

[0083] In an aspect of the invention, the fat composition has a ratio of fatty acid moiety content with a carbon chain length of C12 over C18 (C12 / C18) of from 7 to 40, preferably from 9 to 35, more preferably from 10 to 33.

[0084] The fat composition has a Solid Fat Content (SFC) at 10°C of at least 20 wt.% and at 20°C of at least 5 wt.%.

[0085] In an aspect of the invention, the fat composition has a Solid Fat Content (SFC) at 10°C of from 20 to 45 wt.%, preferably from 30 to 45 wt.%.

[0086] In an aspect of the invention, the fat composition has a Solid Fat Content (SFC) at 20°C of 5 wt.% to 20 wt.%, preferably from 10 to 20 wt.%.

[0087] The invention will hereunder be illustrated in following examples. EXAMPLES 1. The fat composition

[0088] Refined coconut oil (Cargill) and high oleic sunflower oil (Cargill) were used in the preparation of the fat compositions.

[0089] The weight ratio of the components and the fatty acid profile of the fat composition are shown in table 1. Table 1 – Composition of the fat compositions & fatty acid profile N° 1 N° 2PT-2137- WO-PCT C16+C18 14% 8-11% C12 + C16 56% 38-41%

[0090] The recipe of the frozen confection products is shown in table 2. Table 2 – Recipe of the frozen confection product, ice cream ma A)tecBnmatcudorp3. Preparation of the frozen confection product, ice cream

[0091] The fat compositions were placed in the oven (oven used is a Memmert, FED 720) the day before making the ice cream. The fat was heated at a temperature of 65 °C. Then, on the day of preparing the ice cream, all powders (of the recipe) were weighed and blended in a plastic bag. The water was heated to a temperature of 70°C and was added into a bucket of 25L. The blended powder was added into the water and mixed using a typhoon high shear mixer for 1 minute at 1500 rpm. Furthermore, the glucose-fructose syrup and the stabilizer (if liquid) were added intoPT-2137- WO-PCT the liquid mix and mixed for 1 minute at 1500 rpm. Lastly, the molten fat composition was added on top and blended under high shear using a typhoon high shear mixer for 10 minutes at 1500 rpm. The thus obtained homogenous mixture was subjected to a heat treatment, homogenization & cooling using a GEA TDS 00A1847. The heat treatment was done at 86°C for 30 seconds, followed by a homogenization at 180 + 30 bars and subsequent cooling at 10°C. The mixture was collected in sterilized 25L buckets and closed with a lid. The buckets were transferred to a fridge at 5°C and subjected to an aging for 18 hours. After the 18 hours, the mixture was frozen and aerated using a Tetra Hoyer KF 80 continuous freezer. The mixture was frozen to -6°C and aerated with a target of 100% overrun. The thus obtained frozen ice cream was filled aseptically in plastic pots of 1000 ml & 250ml and quickly cooled in a Koma KCF- 15 blast freezer at -40°C for 4 hours to harden and to complete crystallization. After 4 hours, the pots were transferred to final storage in a freezer at -18°C.

Claims

PT-2137- WO-PCT CLAIMS 1. A frozen confection product comprising protein, sweetener, emulsifier, stabilizer and fat and the fat is consisting of a fat composition wherein ^ the fat composition has a fatty acid moiety content with a carbon chain length of C12 of from 20% to 40 wt.% based on total weight of the fatty acid moiety; and ^ the fat composition has a solid fat content at 10°C of up to 45 wt.% and at 20°C of up to 20 wt.%; and ^ the fat composition is consisting of a liquid oil and a lauric fat and having a weight ratio of from 20 wt.% liquid oil and 80 wt.% lauric fat to a weight ratio of 54 wt.% liquid oil and 46 wt.% lauric fat; and wherein the liquid oil is derived from sunflower oil and the lauric fat is coconut oil ^ with the proviso that for 50% wt.% liquid oil and 50% wt.% lauric fat the liquid oil is not high oleic sunflower oil and the lauric fat is not coconut oil.

2. The frozen confection product according to claim 1 wherein the fat composition has a ratio of fatty acid moiety content with a carbon chain length of C12 over C16 (C12 / C16) of from 3.5 to 5.

3. The frozen confection product according to anyone of preceding claims wherein the fat composition has a ratio of fatty acid moiety content with a carbon chain length of C12 over C18 (C12 / C18) of from 7 to 40.

4. The frozen confection product according to anyone of preceding claims, wherein the frozen confection product is comprising: ^ 2.0 to 10 wt.% fat ^ 0.5 to 4 wt.% protein ^ 10 to 30% sweetener ^ 0.1 to 1 wt.% emulsifier, and ^ 0.1 to 1 wt.% stabilizer, based on the weight of the frozen confection product.PT-2137- WO-PCT 5. The frozen confection product according to anyone of preceding claims wherein the frozen confection product is selected from ice cream, frozen custard, ice milk, frozen yogurt, sherbet, and water ices, mellorine, frozen dairy desserts for special dietary purposes, dairy dessert bars.

6. The frozen confection product according to anyone of preceding claims wherein the frozen confection product is selected from ice cream or mellorine.

7. The frozen confection product according to anyone of preceding claims wherein fat composition of the frozen confection product is containing from 40 wt.% to of 70 wt.% saturated fatty acids.

8. The frozen confection product according to anyone of preceding claims wherein fat composition of the frozen confection product has from 15% to 55%, preferably from 30 to 50% less saturated fatty acids compared with a frozen confection product wherein the fat is coconut oil.

9. A process for preparing the frozen confection product according to anyone of claims 1 to 8 and the process is comprising: ^ Blending a fat composition with frozen confection product ingredients different from fat, ^ Freezing the blend, and wherein ^ the fat composition has a fatty acid moiety content with a carbon chain length of C12 of from 20% to 40 wt.% based on total weight of the fatty acid moiety; and ^ the fat composition has a solid fat content at 10°C of up to 45 wt.% and at 20°C of up to 20 wt.%; and ^ the fat composition is consisting of a liquid oil and a lauric fat and having a weight ratio of from 20 wt.% liquid oil and 80 wt.% lauric fat to a weight ratio of 54 wt.% liquid oil and 46 wt.% lauric fat; and wherein the liquid oil is derived from sunflower oil and the lauric fat is coconut oil ^ with the proviso that for 50% wt.% liquid oil and 50% wt.% lauric fat the liquid oil is not high oleic sunflower oil and the lauric fat is not coconut oil.PT-2137- WO-PCT 10. Use of fat composition consisting of a liquid oil and a lauric fat to reduce the saturated fat content of a frozen confection product, and wherein ^ the fat composition has a fatty acid moiety content with a carbon chain length of C12 of from 20% to 40 wt.% based on total weight of the fatty acid moiety; and ^ the fat composition has a solid fat content at 10°C of up to 45 wt.% and at 20°C of up to 20 wt.%; and ^ the fat composition is consisting of a liquid oil and a lauric fat and having a weight ratio of from 20 wt.% liquid oil and 80 wt.% lauric fat to a weight ratio of 54 wt.% liquid oil and 46 wt.% lauric fat; wherein the liquid oil is derived from sunflower oil and the lauric fat is coconut oil ^ and with the proviso that for 50% wt.% liquid oil and 50% wt.% lauric fat the liquid oil is not high oleic sunflower oil and the lauric fat is not coconut oil.

11. The use according to claim 10 wherein the fat composition is present in the frozen confection product in an amount of 2 to 10 wt.% based on the weight of the frozen confection product.

12. The use according to anyone of claim 10 to 11 wherein the saturated fat content is reduced with at least 15%, preferably from 30% to 50%.

13. A fat composition consisting of a liquid oil and a lauric fat wherein the liquid oil is derived from sunflower oil and the lauric fat is coconut oil; and wherein ^ the fat composition has a fatty acid moiety content with a carbon chain length of C12 of from 20% to 40 wt.% based on total weight of the fatty acid moiety; and ^ the fat composition has a solid fat content at 10°C of up to 45 wt.% and at 20°C of up to 20 wt.%; and ^ the fat composition is consisting of a liquid oil and a lauric fat and having a weight ratio of from 20 wt.% liquid oil and 80 wt.% lauric fat, to a weight ratio of 54 wt.% liquid oil and 46 wt.% lauric fat; and with the proviso that for 50% wt.% liquid oil and 50% wt.% lauric fat the liquid oil is not high oleic sunflower oil and the lauric fat is not coconut oil.

Images