Frozen dessert compositions

Abstract

This disclosure generally relates to frozen dessert compositions, and methods of preparing frozen desserts. The frozen dessert compositions include a plant protein component, a plant-based milk, a dairy lipid alternative, a sweetener, a stabilizer, and water. The plant protein component includes black gram lentil protein.

Description

Attorney Docket No.: 00307-0172-00304FROZEN DESSERT COMPOSITIONSCROSS-REFERENCE TO RELATED APPLICATION(S)

[0001] This patent application claims the benefit of priority to U.S. Provisional Application No. 63 / 688,655, filed on August 29, 2024, the entirety of which is incorporated herein by reference.TECHNICAL FIELD

[0002] This disclosure generally relates to compositions that are suitable for frozen desserts, and methods of preparing frozen desserts. The compositions include a component derived from black gram lentils.BACKGROUND

[0003] Many consumers seek out alternatives to dairy-based desserts due to dietary restrictions, ethical concerns, and health preferences. Non-dairy frozen desserts are generally made with plant-based ingredients. However, non-dairy frozen desserts are typically not able to match the indulgence of dairy desserts due to subpar textural attributes, mouthfeel, or overrun. There is, therefore, a need for non- dairy frozen dessert compositions having improved properties.SUMMARY

[0004] In one aspect, described herein are examples of a frozen dessert composition that include a component derived from black gram lentils.

[0005] In one aspect, the frozen dessert composition includes a plant protein component, a plant-based milk, a dairy lipid alternative, a sweetener, a stabilizer, and water. The plant protein component includes black gram lentil protein. In an aspect, the total amount of black gram lentil protein present in the frozen dessert composition is about 0.5 wt.% to about 15 wt.%.

[0006] In an aspect, the amount of plant protein component present in the composition is about 1 wt.% to about 15 wt.%. In an aspect, the plant protein component includes at least 30 wt.% black gram lentil protein. In an aspect, the plant protein component includes black gram lentil protein and pea protein.

[0007] In an aspect, the amount of plant-based milk present in the composition is about 40 wt.% to about 60 wt.%. In an aspect, the plant-based milk is almond milk.Attorney Docket No.: 00307-0172-00304

[0008] In an aspect, the amount of dairy lipid alternative present in the composition is about 5 wt.% to about 20 wt.%. In an aspect, the dairy lipid alternative includes coconut oil.

[0009] In an aspect, the dairy lipid alternative includes a fat replacer. In an aspect, the fat replacer is an emulsion. In an aspect, the emulsion includes sunflower oil.

[0010] In an aspect, the amount of sweetener present in the composition is about 5 wt.% to about 20 wt.%. In an aspect, the sweetener is sugar.

[0011] In an aspect, the amount of stabilizer present in the composition is about 0.01 wt.% to about 5 wt.%. In an aspect, the stabilizer includes locust bean gum, guar gum, xanthan gum, lecithin, or a combination thereof.

[0012] In an aspect, the amount of water present in the composition is about 5 wt.% to about 20 wt.%.

[0013] In an aspect, the composition further includes a freezing point additive. In an aspect, the freezing point additive is glycerin.

[0014] In an aspect, the composition further includes a preservative. In an aspect, the preservative includes potassium sorbate.

[0015] In an aspect, the composition further includes a plant carbohydrate component, wherein the plant carbohydrate component includes black gram lentil carbohydrates.

[0016] In an aspect, the frozen dessert composition includes: about 1 wt.% to about 15 wt.% of the plant protein component; about 40 wt.% to about 60 wt.% of the plant-based milk; about 5 wt.% to about 20 wt.% of the dairy lipid alternative; about 5 wt.% to about 20 wt.% of the sweetener; about 0.01 wt.% to about 5 wt.% of the stabilizer; and about 5 wt.% to about 20 wt.% water.

[0017] In an aspect, the frozen dessert composition includes: about 1 wt.% to about 10 wt.% black gram lentil protein; about 40 wt.% to about 60 wt.% of the plantbased milk; about 5 wt.% to about 20 wt.% of the dairy lipid alternative; about 5 wt.% to about 20 wt.% of the sweetener; about 0.01 wt.% to about 5 wt.% of the stabilizer; and about 5 wt.% to about 20 wt.% water.

[0018] In an aspect, the frozen dessert composition includes: about 1 wt.% to about 5 wt.% black gram lentil protein; about 40 wt.% to about 60 wt.% almond milk; about 5 wt.% to about 20 wt.% of the dairy lipid alternative, wherein the dairy lipid alternative includes coconut oil or an emulsion comprising sunflower oil; about 5Attorney Docket No.: 00307-0172-00304 wt.% to about 20 wt.% sugar; about 0.01 wt.% to about 3 wt.% of the stabilizer; and about 5 wt.% to about 20 wt.% water.

[0019] In an aspect, the frozen dessert composition includes: about 1 wt.% to about 5 wt.% black gram lentil protein; about 1 wt.% to about 5 wt.% pea protein; about 45 wt.% to about 55 wt.% almond milk; about 10 wt.% to about 15 wt.% of the dairy lipid alternative, wherein the dairy lipid alternative includes coconut oil or an emulsion comprising sunflower oil; about 10 wt.% to about 20 wt.% sugar; about 0.01 wt.% to about 3 wt.% of the stabilizer; and about 10 wt.% to about 20 wt.% water.

[0020] In an aspect, the frozen dessert composition includes: about 1 wt.% to about 5 wt.% black gram lentil protein; about 1 wt.% to about 5 wt.% pea protein; about 45 wt.% to about 55 wt.% almond milk; about 10 wt.% to about 15 wt.% of the dairy lipid alternative, wherein the dairy lipid alternative includes coconut oil or an emulsion including sunflower oil; about 10 wt.% to about 20 wt.% sugar; about 10 wt.% to about 20 wt.% water; about 0.1 wt.% to about 3 wt.% of the freezing point additive; about 0.1 wt.% to about 3 wt.% of the stabilizer; and about 0.005 wt.% to about 0.1 wt.% of the preservative.

[0021] In an aspect, the frozen dessert composition provides a frozen dessert that does not melt when held at ambient temperature for at least one hour. In an aspect, the frozen dessert composition provides a frozen dessert that does not melt when held at ambient temperature for at least two hours.

[0022] In an aspect, the frozen dessert composition provides a frozen dessert having an overrun of at least about 35%. In an aspect, the frozen dessert composition provides a frozen dessert having an overrun of about 40% to about 120%.

[0023] In an aspect, the frozen dessert composition is vegan. In an aspect, the vegan frozen dessert is vegan ice cream.

[0024] In another aspect, provided herein are examples of a process for preparing a frozen dessert composition. In an aspect, the process for preparing a frozen dessert composition includes heating a first mixture comprising plant-based milk and water; adding a plant-based protein to the first mixture to provide a second mixture, wherein the plant-based protein includes black gram lentil protein; combining the second mixture with a third mixture comprising sugar, stabilizer, and aAttorney Docket No.: 00307-0172-00304 vegetable lipid to provide a frozen dessert composition; and freezing the frozen dessert composition to provide the frozen dessert.

[0025] In an aspect, the process for preparing a frozen dessert composition includes heating a first mixture comprising almond milk and water; dividing the first mixture into a first portion and a second portion; adding black gram lentil protein to the first portion of the first mixture under high shear to provide a second mixture; maintaining surface agitation of the second mixture to hydrate the black gram lentil protein; adding pea protein to the second portion of the first mixture under high shear to provide a third mixture; maintaining surface agitation of the third mixture to hydrate the pea protein; adding a stabilizer and a preservative to the third mixture under high shear to provide a fourth mixture; adding liquid sugar to the fourth mixture under high shear to provide a fifth mixture; adding a dairy lipid alternative to the fifth mixture to provide a sixth mixture; adding the second mixture to the sixth mixture to provide a frozen dessert composition; and freezing the frozen dessert composition to provide the frozen dessert.

[0026] In an aspect, the first mixture is heated to a temperature of about 30 °C to about 40 °C.

[0027] Any two or more of the features described in this specification, including in this summary section, can be combined to form implementations not specifically described herein. The details of one or more implementations are set forth in the accompanying drawings and the description below. Other features and advantages will be apparent from the description and drawings, and from the claims.DESCRIPTION OF THE DRAWINGS

[0028] FIG. 1 shows an image of an example frozen dessert prepared from a composition disclosed herein after two hours at ambient temperature.

[0029] FIG. 2 shows a graph of the total solids of frozen dessert compositions disclosed herein and comparative control compositions that do not include black gram lentil protein.

[0030] FIG. 3 shows a graph of the overrun (%) of frozen desserts prepared from compositions disclosed herein and comparative control compositions that do not include black gram lentil protein.

[0031] FIG. 4 shows a graph of the viscosity of frozen dessert compositions disclosed herein and comparative control compositions that do not include black gram lentil protein.Attorney Docket No.: 00307-0172-00304

[0032] FIG. 5 shows a graph of the melt profiles (wt.% of frozen dessert over time) of frozen desserts prepared from frozen dessert compositions disclosed herein and comparative control compositions that do not include black gram lentil protein.

[0033] FIG. 6 shows a chart with images over time at ambient temperature of frozen desserts prepared from frozen dessert compositions disclosed herein and comparative control compositions that do not include black gram lentil protein.DETAILED DESCRIPTION

[0034] The present disclosure describes compositions suitable for frozen desserts. Such compositions can be used to prepare a variety of desserts, for example, ice cream or frozen yogurt. The frozen desserts described herein may be non-dairy or vegan.

[0035] Current non-dairy or vegan frozen desserts are limited because they typically do not have the ability to match the indulgence of dairy desserts due to subpar textural attributes, mouthfeel, and / or overrun. The frozen dessert compositions disclosed herein can provide improved mouthfeel and texture due to better overrun and body compared to other non-dairy dessert compositions. In some embodiments, frozen desserts prepared from the compositions disclosed herein hold their shape and do not melt when held at ambient temperature for extended periods of time.

[0036] The frozen dessert compositions of the present disclosure include a component derived from black gram lentils, also known as Vigna mugno, urad bean, urad dal, or black matpe. The component derived from black lentils can include black gram lentil protein, black gram lentil carbohydrates, or a combination thereof. In some embodiments, the component derived from black gram lentils is present in the composition in the form of a black gram milk powder, which includes black gram lentil protein and black gram lentil carbohydrates. White lentil beverages prepared from the dehulled seed of black gram lentils are described in International Publication No. WO 2022 / 123418 A1 , which is incorporated herein by reference in its entirety. In some embodiments, the compositions disclosed herein include a black gram milk powder which is a dried powder of a white lentil beverage (e.g., a beverage as described in WO 2022 / 123418 A1).

[0037] The frozen dessert compositions of the present disclosure can include a component derived from black gram lentils, a plant-based milk, a dairy lipid alternative, a sweetener, a stabilizer, and water. In some embodiments, the frozenAttorney Docket No.: 00307-0172-00304 dessert compositions of the present disclosure include black gram milk powder, a plant-based milk, a dairy lipid alternative, a sweetener, a stabilizer, and water.

[0038] In some embodiments, the frozen dessert composition includes about 1 wt.% to about 25 wt.% black gram milk powder. In some embodiments, the frozen dessert composition includes about 5 wt.% to about 20 wt.%, about 5 wt.% to about 15 wt.%, about 1 wt.% to about 20 wt.%, about 1 wt.% to about 10 wt.%, about 1 wt.% to about 5 wt.%, about 5 wt.% to about 10 wt.%, about 10 wt.% to about 15 wt.%, about 15 wt.% to about 20 wt.%, or about 20 wt.% to about 25 wt.% black gram milk powder. In some embodiments, the frozen dessert composition includes about 5 wt.% to about 10 wt.% black gram milk powder.

[0039] In some embodiments, the frozen dessert compositions of the present disclosure include a plant protein component, a plant-based milk, a dairy lipid alternative, a sweetener, a stabilizer, and water. The plant protein component includes black gram lentil protein.

[0040] “Black gram lentil protein,” as used herein, refers to protein derived from a black gram lentil. In some embodiments, the frozen dessert composition includes black gram milk powder, which includes black gram lentil protein.

[0041] In some embodiments, the total amount of black gram lentil protein present in the frozen dessert composition is about 0.5 wt.% to about 15 wt.%, about5 wt.% to about 15 wt.%, about 1 wt.% to about 10 wt.%, about 1 wt.% to about 6 wt.%, about 1 wt.% to about 5 wt.%, about 0.5 wt.% to about 2.5 wt.%, about 5 wt.% to about 10 wt.%, or about 10 wt.% to about 15 wt.%. In some embodiments, the total amount of black gram lentil protein present in the frozen dessert composition is about 1 wt.% to about 10 wt.%. In some embodiments, the total amount of black gram lentil protein present in the frozen dessert composition is about 1 wt.% to about6 wt.%. In some embodiments, the total amount of black gram lentil protein present in the frozen dessert composition is about 1 wt.% to about 5 wt.%.

[0042] The plant protein component can include one or more additional proteins derived from a plant source. Examples of plant proteins include, but are not limited to, proteins derived from beans, legumes, nuts, seeds, cereal grains (e.g., oats, rice), and soy. In some embodiments, the plant protein component includes plant proteins derived from legumes. Examples of suitable legumes include, but are not limited to, lentils, peas, and fava beans. In some embodiments, the plant protein component includes black gram lentil protein and pea protein.Attorney Docket No.: 00307-0172-00304

[0043] In some embodiments, the plant protein component includes at least 30 wt.% black gram lentil protein (i.e., at least 30 wt.% of the total amount of plant protein in the frozen dessert composition is black gram lentil protein). In some embodiments, the plant protein component includes at least 40 wt.%, at least 50 wt.%, at least 60 wt.%, at least 70 wt.%, at least 80 wt.%, or at least 90 wt.% black gram lentil protein.

[0044] In some embodiments, the plant protein component comprises about 30 wt.% to about 100 wt.% of the black gram lentil protein. In some embodiments, the plant protein component comprises about 40 wt.% to about 100 wt.%, about 50 wt.% to about 100 wt.%, about 60 wt.% to about 100 wt.%, about 70 wt.% to about 100 wt.%, about 75 wt.% to about 100 wt.%, about 80 wt.% to about 100 wt. %, or about 90 wt.% to about 100 wt.%, of the black gram lentil protein. In some embodiments, the plant protein component comprises about 40 wt.% to about 60 wt.% of the black gram lentil protein. In some embodiments, the plant protein component comprises about 40 wt.% to about 55 wt.% of the black gram lentil protein. In some embodiments, the plant protein component comprises about 70 wt.% to about 100 wt.% of the black gram lentil protein.

[0045] In some embodiments, the amount of plant protein component present in the frozen dessert composition is about 1 wt.% to about 15 wt.% (i.e., the total amount of plant protein in the composition is about 1 wt.% to about 15 wt.%). In some embodiments, the amount of plant protein component present in the frozen dessert composition is about 1 wt.% to about 10 wt.%, about 1 wt.% to about 6 wt.%, about 1 wt.% to about 5 wt.%, about 3 wt.% to about 5 wt.%, or about 4 wt.%.

[0046] In some embodiments, the plant protein component comprises black gram lentil protein and pea protein. In some embodiments, the total amount of pea protein present in the frozen dessert composition is about 0.1 wt.% to about 10 wt.%, about 0.5 wt.% to about 10 wt.%, about 1 wt.% to about 5 wt.%, or about 5 wt.% to about 10 wt.%. In some embodiments, the total amount of pea protein present in the frozen dessert composition is about 1 wt.% to about 5 wt.%.

[0047] In some embodiments, the plant protein component comprises about 30 wt.% to about 99 wt.% black gram lentil protein and about 1 wt.% to about 70 wt.% pea protein. In some embodiments, the plant protein component comprises about 30 wt.% to about 90 wt.% black gram lentil protein and about 10 wt.% to about 70 wt.% pea protein. In some embodiments, the plant protein component comprisesAttorney Docket No.: 00307-0172-00304 about 40 wt.% to about 60 wt.% black gram lentil protein and about 40 wt.% to about 60 wt.% pea protein.

[0048] In some embodiments, the frozen dessert composition further includes a plant carbohydrate component (i.e. , carbohydrates derived from a plant source). Examples of plant carbohydrates include, but are not limited to, carbohydrates derived from beans, legumes, nuts, seeds, cereal grains (e.g., oats, rice, wheat), and soy. In some embodiments, the plant carbohydrate component includes plant carbohydrates derived from legumes. Examples of suitable legumes include, but are not limited to, lentils, peas, and fava beans. In some embodiments, the plant carbohydrate component includes black gram lentil carbohydrates. In some embodiments, the frozen dessert composition includes black gram milk powder, which includes black gram lentil carbohydrates.

[0049] In some embodiments, the plant carbohydrate component includes pea carbohydrates. In some embodiments, the plant carbohydrate component includes black gram lentil carbohydrates and pea carbohydrates.

[0050] In some embodiments, the frozen dessert compositions of the present disclosure include a plant carbohydrate component, a plant-based milk, a dairy lipid alternative, a sweetener, a stabilizer, and water; wherein the plant carbohydrate component includes black gram lentil carbohydrates.

[0051] In some embodiments, the amount of plant carbohydrate component present in the frozen dessert composition is about 1 wt.% to about 15 wt.% (i.e., the total amount of plant carbohydrate in the composition is about 1 wt.% to about 15 wt.%). In some embodiments, the amount of plant carbohydrate component present in the frozen dessert composition is about 1 wt.% to about 10 wt.%, about 1 wt.% to about 7 wt.%, or about 4 wt.% to about 6 wt.%.

[0052] The frozen dessert compositions disclosed herein can include any suitable plant-based milk. As used herein, “plant-based milk” refers to a non-dairy milk derived from a plant source (e.g., nuts, seeds, grains, legumes). Examples of suitable plant-based milks include, but are not limited to, almond milk, soy milk, oat milk, rice milk, coconut milk, cashew milk, and combinations thereof. In some embodiments, the plant-based milk is almond milk.

[0053] In some embodiments, the amount of plant-based milk present in the frozen dessert composition is about 40 wt.% to about 60 wt.%. In some embodiments, the amount of plant-based milk present in the frozen dessertAttorney Docket No.: 00307-0172-00304 composition is about 45 wt.% to about 55 wt.%. In some embodiments, the amount of almond milk present in the frozen dessert composition is about 45 wt.% to about 55 wt.%.

[0054] The dairy lipid alternative in the frozen dessert composition can include any ingredient that is suitable for use in place of traditional dairy lipids, such as cream. The dairy lipid alternative of the frozen dessert composition can include one or more vegetable lipids. As used herein, “vegetable lipid” refers to fats or oils derived from a plant source. Examples of suitable vegetable lipids include, but are not limited to, coconut oil, olive oil, avocado oil, sunflower oil, flaxseed oil, canola oil, peanut oil, sesame oil, palm oil, palm kernel oil, soybean oil, or a combination thereof. In some embodiments, the dairy lipid alternative comprises coconut oil. In some embodiments, the dairy lipid alternative comprises sunflower oil.

[0055] In some embodiments, the dairy lipid alternative includes a fat replacer (i.e., a substance used to replace some or all of the fat content in a food product). In some embodiments, the fat replacer is carbohydrate-based (e.g., native or modified starches, cellulose, dextrins, gums / hydrocolloids, pectins, fiber), protein-based (e.g., derived from milk, whey, eggs, legumes and cereals as well as gelatin), lipid-based (e.g., modified oils / fats and sucrose fatty acid esters), or combinations thereof. In some embodiments, the fat replacer includes an emulsion that includes the one or more vegetable lipids. In some embodiments, the emulsion includes one or more vegetable oils and water. In some embodiments, the emulsion optionally further includes hydrocolloids (e.g., xantham gum, agar agar, carob) and plant protein (e.g., pea protein). In some embodiments, the dairy lipid alternative comprises an emulsion comprising sunflower oil.

[0056] In some embodiments, the amount of dairy lipid alternative present in the frozen dessert composition is about 5 wt.% to about 20 wt.%. In some embodiments, the amount of dairy lipid alternative present in the frozen dessert composition is about 5 wt.% to about 20 wt.%, wherein the dairy lipid alternative comprises coconut oil or an emulsion comprising sunflower oil. In some embodiments, the amount of dairy lipid alternative present in the frozen dessert composition is about 10 wt.% to about 15 wt.%, wherein the dairy lipid alternative comprises coconut oil or an emulsion comprising sunflower oil.Attorney Docket No.: 00307-0172-00304

[0057] In some embodiments, the amount of coconut oil present in the frozen dessert composition is about 5 wt.% to about 20 wt.%, about 10 wt.% to about 15 wt. %, or about 12 wt.%.

[0058] In some embodiments, the amount of fat replacer present in the frozen dessert composition is about 5 wt.% to about 20 wt.%, about 10 wt.% to about 15 wt. %, or about 12 wt.%.

[0059] The frozen dessert composition can include any suitable sweetener to impart the flavor of sweetness. For example, the sweetener can be a carbohydrate sweetener or a sugar substitute. Carbohydrate sweeteners with varying degrees of sweetness intensity may be any of those typically used in the art and include, but are not limited to, sugar, sucrose, e.g., from cane or beet, dextrose, fructose, lactose, maltose, glucose syrup solids, corn syrup solids, invert sugar, hydrolyzed lactose, honey, maple sugar, brown sugar, molasses and the like. The term “sugar substitute” includes bulking agents (e.g., fiber), sugar alcohols (polyols such as glycerol), rare sugar (such as allulose), or high potency sweeteners or combinations thereof. Sugar substitutes may partially replace a sugar sweetener. High potency sweeteners include, but are not limited to, aspartame, cyclamates, saccharin, acesulfame-K, neohesperidin dihydrochalcone, sucralose, alitame, stevia sweeteners, glycyrrhizin, thaumatin and mixtures thereof. Examples of sugar alcohols may be any of those typically used in the art and include, but are not limited to, sorbitol, erythritol, mannitol, xylitol, maltitol, isomalt, and lactitol.

[0060] In some embodiments, the sweetener is sugar.

[0061] In some embodiments, the amount of sweetener is present in the frozen dessert composition is about 5 wt.% to about 20 wt.%. In some embodiments, the amount of sugar present in the frozen dessert composition is about 5 wt.% to about 20 wt.%. In some embodiments, the amount of sugar present in the frozen dessert composition is about 10 wt.% to about 20 wt.%.

[0062] The frozen dessert compositions disclosed herein can include any suitable stabilizer (e.g., hydrocolloid). Examples of suitable stabilizers include, but are not limited to, locust bean gum, guar gum, xanthan gum, carrageenan, agar agar, konjac gum, tara gum, cellulose gum, cellulose gel, mono- and di-glycerides, lecithin, or a combination thereof. In some embodiments, the stabilizer includes locust bean gum, guar gum, xanthan gum, lecithin, or a combination thereof. In someAttorney Docket No.: 00307-0172-00304 embodiments, the amount of stabilizer present in the frozen dessert composition is about 0.01 wt.% to about 5 wt.%, or about 0.1 wt.% to about 3 wt.%.

[0063] The frozen dessert composition disclosed herein further includes water. In some embodiments, the amount of water present in the frozen dessert composition is about 5 wt.% to about 20 wt.%. In some embodiments, the amount of water present in the frozen dessert composition is about 10 wt.% to about 20 wt.%.

[0064] In some embodiments, the frozen dessert composition further includes a freezing point additive to depress the freezing point of the composition. Examples of suitable freezing point additives include glycerin and salt. In some embodiments, the freezing point additive is glycerin. In some embodiments, the amount of glycerin present in the frozen dessert composition is about 0.01 wt.% to about 5 wt.%, or about 0.1 wt.% to about 3 wt.%. In some embodiments, the composition does not include a freezing point additive and the sweetener (e.g., sugar, sugar alcohols) functions to depress the freezing point of the composition.

[0065] In some embodiments, the frozen dessert composition further includes a preservative. Examples of suitable preservatives include, but are not limited to, potassium sorbate, sodium benzoate, or sorbic acid. In some embodiments, the preservative is a salt of sodium, potassium or calcium. In some embodiments, the preservative is sorbic acid or a salt of sorbic acid. In some embodiments, the preservative is potassium sorbate. In some embodiments, the amount of preservative present in the frozen dessert composition is about 0.001 wt.% to about 1 wt.%, or about 0.005 wt.% to about 0.1 wt.%.

[0066] In some embodiments, the frozen dessert composition includes: about 1 wt.% to about 15 wt.% of the plant protein component; about 40 wt.% to about 60 wt.% of the plant-based milk; about 5 wt.% to about 20 wt.% of the dairy lipid alternative; about 5 wt.% to about 20 wt.% of the sweetener; about 0.01 wt.% to about 5 wt.% of the stabilizer; and about 5 wt.% to about 20 wt.% water.

[0067] In some embodiments, the frozen dessert composition includes: about 1 wt.% to about 10 wt.% black gram lentil protein; about 40 wt.% to about 60 wt.% of the plant-based milk; about 5 wt.% to about 20 wt.% of the dairy lipid alternative; about 5 wt.% to about 20 wt.% of the sweetener;Attorney Docket No.: 00307-0172-00304 about 0.01 wt.% to about 5 wt.% of the stabilizer; and about 5 wt.% to about 20 wt.% water.

[0068] In some embodiments, the frozen dessert composition includes: about 1 wt.% to about 6 wt.% black gram lentil protein; about 40 wt.% to about 60 wt.% of the plant-based milk; about 5 wt.% to about 20 wt.% of the dairy lipid alternative; about 5 wt.% to about 20 wt.% of the sweetener; about 0.01 wt.% to about 5 wt.% of the stabilizer; and about 5 wt.% to about 20 wt.% water.

[0069] In some embodiments, the frozen dessert composition includes: about 1 wt.% to about 10 wt.% black gram lentil protein; about 40 wt.% to about 60 wt.% almond milk; about 5 wt.% to about 20 wt.% of the dairy lipid alternative, wherein the dairy lipid alternative comprises coconut oil or an emulsion comprising sunflower oil; about 5 wt.% to about 20 wt.% sugar; about 0.01 wt.% to about 3 wt.% stabilizer; and about 5 wt.% to about 20 wt.% water.

[0070] In some embodiments, the frozen dessert composition includes: about 1 wt.% to about 5 wt.% black gram lentil protein; about 1 wt.% to about 5 wt.% pea protein; about 45 wt.% to about 55 wt.% almond milk; about 10 wt.% to about 15 wt.% of the dairy lipid alternative, wherein the dairy lipid alternative comprises coconut oil or an emulsion comprising sunflower oil; about 10 wt.% to about 20 wt.% sugar; about 0.01 wt.% to about 3 wt.% of the stabilizer; and about 10 wt.% to about 20 wt.% water.

[0071] In some embodiments, the frozen dessert composition includes: about 1 wt.% to about 5 wt.% black gram lentil protein; about 1 wt.% to about 5 wt.% pea protein; about 45 wt.% to about 55 wt.% almond milk; about 10 wt.% to about 15 wt.% of the dairy lipid alternative, wherein the dairy lipid alternative comprises coconut oil or an emulsion comprising sunflower oil;Attorney Docket No.: 00307-0172-00304 about 10 wt.% to about 20 wt.% sugar; about 10 wt.% to about 20 wt.% water; about 0.1 wt.% to about 3 wt.% freezing point additive; about 0.1 wt.% to about 3 wt.% of the stabilizer and about 0.005 wt.% to about 0.1 wt.% of the preservative.

[0072] A frozen dessert (e.g., ice cream) can be prepared using the compositions described herein. In some embodiments, the frozen dessert composition is non-dairy. In some embodiments, the frozen dessert composition is vegan (i.e. , is substantially free of animal-derived products). In some embodiments, the frozen dessert composition provides a vegan frozen dessert. In some embodiments, the vegan frozen dessert is vegan ice cream.

[0073] In some embodiments, the frozen desserts prepared from the frozen dessert compositions disclosed herein do not melt and hold their shape for extended periods of time at ambient temperature. In some embodiments, the frozen dessert composition provides a frozen dessert that does not melt when held at ambient temperature (e.g., about 15 °C to about 24 °C) for at least 30 minutes, at least 45 minutes, at least 60 minutes, at least 90 minutes, or at least 120 minutes. The melting profile of the frozen desserts described herein can be measured by visual inspection and / or by the weight retention of the frozen dessert over time. In some embodiments, a frozen dessert that does not melt over time retains at least 90%, at least 95%, at least 98%, or at least 99% weight of the original weight of the frozen dessert. In some embodiments, the frozen dessert composition provides a frozen dessert that retains at least 95% weight when held at ambient temperature (e.g., about 15 °C to about 24 °C) for at least 30 minutes, at least 45 minutes, at least 60 minutes, at least 90 minutes, or at least 120 minutes.

[0074] In some embodiments, the frozen dessert composition provides a frozen dessert that does not melt when held at ambient temperature for at least one hour. In some embodiments, the frozen dessert composition provides a frozen dessert that does not melt when held at ambient temperature for at least two hours. FIG. 1 shows an image of a frozen dessert prepared from an example frozen dessert composition disclosed herein after two hours at ambient temperature. In some embodiments, the ambient temperature is about 22 °C.

[0075] In some embodiments, the frozen dessert composition provides a frozen dessert having an overrun of about 20% to about 120%, about 30% to aboutAttorney Docket No.: 00307-0172-00304120%, or about 40% to about 120%. In some embodiments, the frozen dessert composition provides a frozen dessert having an overrun of at least about 30%, at least about 35%, or at least about 40%. As used herein, “overrun” refers to the percentage of ice cream that is air incorporated in the freezing process. Overrun is calculated based on the weight of one cup of liquid frozen dessert composition and the weight of one cup of frozen dessert prepared from the frozen dessert composition. In some embodiments, the frozen dessert composition provides a frozen dessert having an overrun of at least 10%, at least 20%, at least 30%, or at least 40%. In some embodiments, the frozen dessert composition provided an increased overrun of at least 10%, at least 20%, at least 30%, at least 40%, or about 50% compared to a frozen dessert composition having a plant protein component of 100% pea protein.

[0076] In some embodiments, the frozen dessert compositions provide frozen desserts having good textural attributes. For example, frozen desserts having a buttery mouthfeel with more body, creamier, and / or cleaner finish than comparative compositions having a plant protein component of 100% pea protein.

[0077] Also provided herein are processes for preparing frozen desserts. An example method of preparing a frozen dessert is described below, comprising: preparing a mixture comprising the plant-based milk, water, plantbased protein component, sugar, stabilizer, and dairy lipid alternative; and freezing the mixture.

[0078] In some embodiments, the mixture further comprises one or more of a freezing point additive and a preservative. Any order of addition of the components may be used to prepare the mixture.

[0079] In some embodiments, provided herein is a process for preparing a frozen dessert comprising: heating a first mixture comprising plant-based milk and water; adding a plant-based protein to the first mixture to provide a second mixture, wherein the plant-based protein comprises black gram lentil protein; combining the second mixture with a third mixture comprising sugar, stabilizer, and a dairy lipid alternative to provide a frozen dessert composition; and freezing the frozen dessert composition to provide the frozen dessert.

[0080] In some embodiments, the first mixture is heated to a temperature of about 30 °C to about 40 °C.Attorney Docket No.: 00307-0172-00304

[0081] In some embodiments, provided herein is a process for preparing a frozen dessert comprising: heating a first mixture comprising plant-based milk and water; adding black gram milk powder to the first mixture to provide a second mixture; combining the second mixture with a third mixture comprising sugar, stabilizer, and a dairy lipid alternative to provide a frozen dessert composition; and freezing the frozen dessert composition to provide the frozen dessert.

[0082] In some embodiments, provided herein is a process for preparing a frozen dessert composition comprising: heating a first mixture comprising almond milk and water; adding a black gram lentil protein to the first mixture under high shear to provide a second mixture; maintaining surface agitation of the second mixture to hydrate the black gram lentil protein; mixing a stabilizer and a preservative under high shear to provide a third mixture; adding liquid sugar to the third mixture under high shear to provide a fourth mixture; adding a dairy lipid alternative to the fourth mixture to provide a fifth mixture; adding the second mixture to the fifth mixture to provide a frozen dessert composition; and freezing the frozen dessert composition to provide the frozen dessert.

[0083] In some embodiments, provided herein is a process for preparing a frozen dessert composition comprising: heating a first mixture comprising almond milk and water; dividing the first mixture into a first portion and a second portion; adding black gram lentil protein to the first portion of the first mixture under high shear to provide a second mixture; maintaining surface agitation of the second mixture to hydrate the black gram lentil protein; adding pea protein to the second portion of the first mixture under high shear to provide a third mixture;Attorney Docket No.: 00307-0172-00304 maintaining surface agitation of the third mixture to hydrate the pea protein; adding a stabilizer and a preservative to the third mixture under high shear to provide a fourth mixture; adding liquid sugar to the fourth mixture under high shear to provide a fifth mixture; adding a dairy lipid alternative to the fifth mixture to provide a sixth mixture; adding the second mixture to the sixth mixture to provide a frozen dessert composition; and freezing the frozen dessert composition to provide the frozen dessert.

[0084] In some embodiments, the processes disclosed herein further comprise thermal processing the frozen dessert composition. In some embodiments, thermal processing comprises: heating the frozen dessert composition to a temperature of about 50 °C to about 90 °C; homogenizing the frozen dessert composition at a pressure of about 1500 PSI to about 2500 PSI; heating the frozen dessert composition to a temperature of about 65 °C to about 105 °C.

[0085] In some embodiments, the processes disclosed herein further comprise aging the frozen dessert composition to allow for suitable crystal formation. Aging the composition can allow the fat to crystallize and for the protein and stabilizers to hydrate. In some embodiments, aging the frozen dessert composition comprises holding the frozen dessert composition at a temperature of about 2 °C to about 8 °C for a time period of about 3 hours to about 24 hours. In some embodiments, aging the composition provides better whipping during freezing and improves the body and texture of the frozen dessert.

[0086] In some embodiments, freezing the frozen dessert compositions disclosed herein comprises cooling the composition in a freezer having a temperature of about -30 °C to about -10 °C, or about -3 °C to about -10 °C. In some embodiments, the frozen dessert compositions are cooled in the freezer for a time period of about 30 seconds to about one hour.Attorney Docket No.: 00307-0172-00304

[0087] In some embodiments, the frozen dessert compositions and processes disclosed herein provide frozen desserts having increased overrun, textural attributes, and / or heat stability compared to frozen dessert compositions that do not include black gram lentil protein (e.g., control compositions wherein the plant protein component is 100% pea protein). Without wishing to be bound by theory, it is believed that the black gram milk powder, which includes black gram lentil protein and black gram lentil carbohydrates, provides structure, mouthfeel, and texture to the frozen desserts prepared from the compositions disclosed herein.EXAMPLES

[0088] Example Frozen Dessert Compositions 1 &2

[0089] Two example frozen dessert compositions (Example 1 and Example 2) and two comparative frozen dessert compositions (Control 1 and Control 2) were prepared using the ingredients shown in Table 1 .Table 1 . Formulas of Example Compositions 1 & 2 and Control Compositions 1 & 2Attorney Docket No.: 00307-0172-00304

[0090] The emulsion of Table 1 was a structured emulsion fat replacer that included water and sunflower oil. The stabilizer used in each composition of Table 1 included a blend of Locust Bean Gum, Guar Gum, Xanthan Gum, and Lecithin. The pea protein powder used in the compositions was PURIS™ Pea 875 sold by Cargill (Wayzata, MN), which included about 80 wt.% pea protein. The pea protein powder also included pea carbohydrates, fat, and minerals.

[0091] The black gram milk powder used in the compositions was a spray- dried powder of a fermented white lentil beverage and included about 16-32 wt.% black gram lentil protein and about 49-69 wt.% black gram lentil carbohydrates.

[0092] Preparation of Example 1 composition

[0093] A mixture of the water and almond milk was heated to 90 °F (about 32 °C). Under high shear (mixing to the point of surface agitation and vortex) using an OMNI high shear blender mixer, the pea protein powder was slowly added in and allowed to hydrate over 5 minutes. The surface agitation and vortex were maintained while stabilizer was added. The stabilizer was allowed to hydrate for 3 minutes. Once the stabilizer was hydrated, potassium sorbate was added. The surface agitation was maintained while liquid sugar was added. Once the liquid sugar was incorporated, coconut oil was slowly added. After the oil was incorporated, the black gram milk powder was added. During addition of the black gram milk powder, the vortex was reduced / eliminated while maintaining good mixing. Without wishing to be bound by theory, it is believed that minimizing air incorporation is beneficial during addition of the black gram milk powder because the lentil protein and / or lentil carbohydrates are able to create very stable foams especially under cold conditions. After all of the black gram milk powder was added, the batch was allowed to blend for 5-10 minutes.

[0094] Preparation of Control 1 composition

[0095] Control 1 was prepared using the same procedure as Example 1 without the addition of the black gram milk powder.

[0096] Preparation of Example 2 composition

[0097] A mixture of the water and almond milk was heated to 100 °F (about 38°C) and divided into two equal portions. In one portion of the warm almond milk and water, high shear mixing with an OMNI high shear blender mixer (speed set to achieve surface agitation and a vortex) was used to hydrate the black gram milk powder. The black gram lentil milk powder was added slowly to avoid clumping. TheAttorney Docket No.: 00307-0172-00304 mixture increased in viscosity, and the speed of mixing was increased as needed while avoiding excessive air incorporation. Once all the lentil protein was added, the mixture was allowed to hydrate under high shear for 5 minutes, then removed from the mixer.

[0098] In the second portion of the heated water and almond milk mixture under high shear (speed set to achieve surface agitation and a vortex), pea protein powder was slowly added. The pea protein was allowed to hydrate for 5 minutes.While maintaining high shear, the stabilizer was slowly added and allowed to hydrate for 3 minutes. Then the potassium sorbate was added. Under continued surface agitation, liquid sugar was added. Once the liquid sugar was incorporated, the emulsion was cubed and slowly added to the batch, ensuring that the cubes were broken apart by the mixing head. After the mixing speed was adjusted to maintain good surface agitation, the hydrated lentil protein mixture was added. Once all the lentil protein was added, the batch was allowed to mix for 5-10 minutes.

[0099] Preparation of Control 2 composition

[0100] Control 2 was prepared using the same procedure as Example 2 without separating the almond and water mixture into two portions and without the addition of the black gram lentil milk powder.

[0101] Thermal Processing

[0102] The compositions of Table 1 were thermally processed on a Microthermics using indirect heat. The ice cream base was pre-heated to 140 °F prior to up-stream homogenization of 2500 PSI (Stage 1 2000, Stage 2 500). After homogenization, the base was heated to 185 °F and held for 30 seconds. The base was cooled through an inline cooler which was set to 65 °F; however, due to the viscosity of the product, the outlet temperature fluctuated from 75-80 °F. The product was collected in sanitized stainless-steel vats for aging.

[0103] Aging

[0104] After thermal processing, the ice cream base was aged for roughly 20 hours at 38 °F. Samples were not agitated during the aging process.

[0105] Freezing

[0106] After aging, the ice cream was frozen using a Taylor batch freezer and collected into ice cream pints. Between batches, the freezer was rinsed with warm water to warm the barrel and maintain consistent freezing conditions for each batch. After collecting the ice cream, the pints were placed into the batch freezer upsideAttorney Docket No.: 00307-0172-00304 down for hardening for 4 hours prior to being moved into a walk-in freezer set to - 15F.

[0107] Total Solids

[0108] Total solids were measured on the ice cream base post aging using a CEM Moisture Analyzer and is shown in FIG. 2. Total solids were lower for the samples made using the emulsion due to the additional water that is introduced into the formula through the emulsion.

[0109] Formulas including the lentil protein had higher total solids. Formulas to test the lentil protein were developed so that 45% of the total protein of the control compositions, 3.84%, came from the lentil protein; however, the lentil protein powder contained 21 % protein. Therefore, a higher inclusion level of lentil protein powder was needed to achieve the target protein contribution in the formula. The additional solids from the lentil protein are believed to be mostly starch.

[0110] Overrun

[0111] Overrun was measured on each composition of Table 1 after 2 pints were collected from the Taylor batch freezer. The overrun values are shown in FIG.3. Overrun was calculated based on the weight of 1 cup of liquid frozen dessert composition and the weight of 1 cup of frozen ice cream. The Example 1 composition (coconut oil + pea protein+ lentil protein) was the softest ice cream directly from the freezer and created a very smooth texture. Without wishing to be bound by theory, the increased overrun for this sample may be an attribute of the lentil protein having a high foam capacity and high foam stability when foamed at cold conditions.

[0112] Viscosity

[0113] Viscosity was measured at various points during batching and processing using a Brookfield viscometer and is shown in FIG. 4. Due to changes in viscosity from batching to aging, the testing parameters needed to be adjusted. The viscosity after batching was measured using the LV-01 spindle at 50 RPM for 30 seconds. Due to the increased viscosity post-processing and after aging, the test parameters needed to be adjusted to Spindle LV-01 , RPM 10, Time 30 seconds.Due to the gelling properties of the Emulsion, Control 2 was too gelled and viscous to get an accurate viscosity reading after aging.

[0114] Sensory TestingAttorney Docket No.: 00307-0172-00304

[0115] A sensory evaluation of the ice cream samples was conducted at Day +1 and is shown in Table 2. The evaluation was performed by a panel having expertise in sensory evaluation and protein science. Overall, the Example 1 composition (Coconut Oil + Pea Protein + Lentil Protein) was the preferred sample due to creamy and buttery mouthfeel and sweet flavor with limited beany and earthy off notes. It was observed that all samples pulled and tore when scooped.Table 2. Sensory evaluation of ice creams prepared from Example 1 & 2 and Control 1 & 2 compositions.Attorney Docket No.: 00307-0172-00304

[0116] Heat Shock

[0117] Heat shock resistance was tested over a 5-day period. Study samples were removed from the freezer and placed at room temperature for 30 minutes before being placed back in the freezer. Ice crystals morphology and size were measured at Day +0 and Day+5. Samples were tasted by a sensory group at Day+0 and Day+5.

[0118] Melt Test

[0119] Melt profiles for each composition in Table 1 were tested. A 50g sample of ice cream cut into a rectangular cube was placed on a mesh screen and rate of melting was measured over a 2-hour window at ambient temperature. Weight of melted ice cream was recorded every 15 minutes and is shown in FIG. 5 as % weight loss over time. The time points 1-9 in FIG. 5 refer to the 15-minute intervals (i.e., 1 is 0 min., 1 is 15 min., 2 is 30 min., etc.). Pictures of melted ice cream wereAttorney Docket No.: 00307-0172-00304 captured every 30 minutes (shown in FIG. 6), with a Final Melt image captured after 2 hours.

[0120] Results from the melt test indicated that samples made with coconut oil were resistant to melting for longer periods of time than samples made with the emulsion as the dairy lipid alternative. The results also indicated that Control 1 melted more quickly than Example 1. The ice cream made from the Example 1 composition retained its shape and did not melt after 2 hours at ambient temperature, as shown in FIGs. 5 and 6.

[0121] As used herein, and unless otherwise specified, the term “about,” when used in connection with a numeric value or range of values is to indicate that the value or range of values may deviate to an extent deemed reasonable to one of ordinary skill in the art. In general, the term “about” is used herein to modify a numerical value above and below the stated value by a variance of 10% unless otherwise specified. For temperature values in degree Celsius (°C), the term “about” is used to indicate the stated value ± 3 °C. It is well known that instrument variation and other factors can affect the numerical values. The term “about” is to accommodate these variations. Each reference, including all patent, patent applications, and publications, cited in the present application is incorporated herein by reference in its entirety.

[0122] As used herein, and unless otherwise specified, the term “substantially” refers to a majority of, or mostly, as in at least about 50%, 60%, 70%, 80%, 90%, 95%, 96%, 97%, 98%, 99%, 99.5%, 99.9%, 99.99%, or at least about 99.999% or more.

Claims

Attorney Docket No.: 00307-0172-00304WHAT IS CLAIMED IS:

1. A frozen dessert composition comprising: a plant protein component, wherein the plant protein component comprises black gram lentil protein; a plant-based milk; a dairy lipid alternative; a sweetener; a stabilizer; and water; wherein total amount of black gram lentil protein present in the frozen dessert composition is about 0.5 wt.% to about 15 wt.%.

2. The frozen dessert composition of claim 1 , wherein the amount of plant protein component present in the composition is about 1 wt.% to about 15 wt.%.

3. The frozen dessert composition of claim 1 or 2, wherein the plant protein component comprises at least 30 wt.% black gram lentil protein.

4. The frozen dessert composition of any one of claims 1 to 3, wherein the plant protein component comprises black gram lentil protein and pea protein.

5. The frozen dessert composition of any one of claims 1 to 4, wherein the amount of plant-based milk present in the composition is about 40 wt.% to about 60 wt.%.

6. The frozen dessert composition of any one of claims 1 to 5, wherein the plantbased milk is almond milk.

7. The frozen dessert composition of any one of claims 1 to 6, wherein the amount of dairy lipid alternative present in the composition is about 5 wt.% to about 20 wt.%.Attorney Docket No.: 00307-0172-003048. The frozen dessert composition of any one of claims 1 to 7, wherein the dairy lipid alternative comprises coconut oil.

9. The frozen dessert composition of any one of claims 1 to 7, wherein the dairy lipid alternative comprises a fat replacer.

10. The frozen dessert composition of claim 9, wherein the fat replacer comprises an emulsion.11 . The frozen dessert composition of claim 10, wherein the emulsion comprises sunflower oil.

12. The frozen dessert composition of any one of claims 1 to 11 , wherein the amount of sweetener present in the composition is about 5 wt.% to about 20 wt.%.

13. The frozen dessert composition of any one of claims 1 to 12, wherein the sweetener is sugar.

14. The frozen dessert composition of any one of claims 1 to 13, wherein the amount of stabilizer present in the composition is about 0.01 wt.% to about 5 wt.%.

15. The frozen dessert composition of any one of claims 1 to 14, wherein the stabilizer comprises locust bean gum, guar gum, xanthan gum, lecithin, or a combination thereof.

16. The frozen dessert composition of any one of claims 1 to 15, wherein the amount of water present in the composition is about 5 wt.% to about 20 wt.%.

17. The frozen dessert composition of any one of claims 1 to 16, wherein the composition further comprises a freezing point additive.

18. The frozen dessert composition of claim 17, wherein the freezing point additive is glycerin.Attorney Docket No.: 00307-0172-0030419. The frozen dessert composition of any one of claims 1 to 18, wherein the composition further comprises a preservative.

20. The frozen dessert composition of claim 19, wherein the preservative comprises potassium sorbate.21 . The frozen dessert composition of any one of claims 1 to 20, wherein the composition further comprises a plant carbohydrate component, wherein the plant carbohydrate component comprises black gram lentil carbohydrates.

22. The frozen dessert composition of claim 1 , comprising: about 1 wt.% to about 15 wt.% of the plant protein component; about 40 wt.% to about 60 wt.% of the plant-based milk; about 5 wt.% to about 20 wt.% of the dairy lipid alternative; about 5 wt.% to about 20 wt.% of the sweetener; about 0.01 wt.% to about 5 wt.% of the stabilizer; and about 5 wt.% to about 20 wt.% water.

23. The frozen dessert composition of claim 1 , comprising: about 1 wt.% to about 10 wt.% black gram lentil protein; about 40 wt.% to about 60 wt.% of the plant-based milk; about 5 wt.% to about 20 wt.% of the dairy lipid alternative; about 5 wt.% to about 20 wt.% of the sweetener; about 0.01 wt.% to about 5 wt.% of the stabilizer; and about 5 wt.% to about 20 wt.% water.

24. The frozen dessert composition of claim 1 , comprising: about 1 wt.% to about 5 wt.% black gram lentil protein; about 40 wt.% to about 60 wt.% almond milk; about 5 wt.% to about 20 wt.% of the dairy lipid alternative, wherein the dairy lipid alternative comprises coconut oil or an emulsion comprising sunflower oil; about 5 wt.% to about 20 wt.% sugar; about 0.01 wt.% to about 3 wt.% of the stabilizer; and about 5 wt.% to about 20 wt.% water.Attorney Docket No.: 00307-0172-0030425. The frozen dessert composition of claim 1 , comprising: about 1 wt.% to about 5 wt.% black gram lentil protein; about 1 wt.% to about 5 wt.% pea protein; about 45 wt.% to about 55 wt.% almond milk; about 10 wt.% to about 15 wt.% of the dairy lipid alternative, wherein the dairy lipid alternative comprises coconut oil or an emulsion comprising sunflower oil; about 10 wt.% to about 20 wt.% sugar; about 0.01 wt.% to about 3 wt.% of the stabilizer; and about 10 wt.% to about 20 wt.% water.

26. The frozen dessert composition of claim 1 , comprising: about 1 wt.% to about 5 wt.% black gram lentil protein; about 1 wt.% to about 5 wt.% pea protein; about 45 wt.% to about 55 wt.% almond milk; about 10 wt.% to about 15 wt.% of the dairy lipid alternative, wherein the dairy lipid alternative comprises coconut oil or an emulsion comprising sunflower oil; about 10 wt.% to about 20 wt.% sugar; about 10 wt.% to about 20 wt.% water; about 0.1 wt.% to about 3 wt.% of the freezing point additive; about 0.1 wt.% to about 3 wt.% of the stabilizer; and about 0.005 wt.% to about 0.1 wt.% of the preservative.

27. The frozen dessert composition of any one of claims 1 to 25, wherein the frozen dessert composition provides a frozen dessert that does not melt when held at ambient temperature for at least one hour.

28. The frozen dessert composition of any one of claims 1 to 26, wherein the frozen dessert composition provides a frozen dessert that does not melt when held at ambient temperature for at least two hours.

29. The frozen dessert composition of any one of claims 1 to 27, wherein the frozen dessert composition provides a frozen dessert having an overrun of at least about 35%.Attorney Docket No.: 00307-0172-0030430. The frozen dessert composition of any one of claims 1 to 28, wherein the frozen dessert composition provides a frozen dessert having an overrun of about 40% to about 120%.31 . The frozen dessert composition of any one of claims 1 to 29, wherein the frozen dessert composition is vegan.

32. The frozen dessert composition of any one of claims 1 to 30, wherein the frozen dessert is vegan ice cream.

33. A process for preparing a frozen dessert comprising: heating a first mixture comprising plant-based milk and water; adding a plant-based protein to the first mixture to provide a second mixture, wherein the plant-based protein comprises black gram lentil protein; combining the second mixture with a third mixture comprising sugar, stabilizer, and a dairy alternative to provide a frozen dessert composition; and freezing the frozen dessert composition to provide the frozen dessert.

34. A process for preparing a frozen dessert comprising: heating a first mixture comprising almond milk and water; dividing the first mixture into a first portion and a second portion; adding black gram lentil protein to the first portion of the first mixture under high shear to provide a second mixture; maintaining surface agitation of the second mixture to hydrate the black gram lentil protein; adding pea protein to the second portion of the first mixture under high shear to provide a third mixture; maintaining surface agitation of the third mixture to hydrate the pea protein; adding a stabilizer and a preservative to the third mixture under high shear to provide a fourth mixture; adding liquid sugar to the fourth mixture under high shear to provide a fifth mixture; adding a dairy lipid alternative to the fifth mixture to provide a sixth mixture;Attorney Docket No.: 00307-0172-00304 adding the second mixture to the sixth mixture to provide a frozen dessert composition; and freezing the frozen dessert composition to provide the frozen dessert.

35. The process of claim 33 or 34, wherein the first mixture is heated to a temperature of about 30 °C to about 40 °C.

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