Plant-based frozen confection

Abstract

The present invention relates to a process for preparing a plant-based frozen confection premix comprising fat, sugars, stabilizer, and plant protein, wherein the amount of plant protein is less than 1 wt% and the premix does not comprise an emulsifier, wherein the process comprises the sequential steps of: (a) combining sugars, stabilizer and plant protein in water to prepare an aqueous dispersion, wherein the plant protein comprises pulse protein; (b) optionally adjusting the pH of the aqueous dispersion to ensure that the pH is in the range of 6.5 to 8.5; (c) combining the aqueous dispersion having a pH in the range of 6.5 to 8.5 with the fat to provide a frozen confection premix; (d) reducing the pH of the frozen confection premix to a pH in the range of 3.6 to 6; and (e) optionally pasteurising the frozen confection premix of step (d).

Description

[0001] PLANT-BASED FROZEN CONFECTION

[0002] Field of the invention

[0003] The invention relates to plant-based frozen confections.

[0004] Background of the invention

[0005] Plant-based foods are a growing consumer trend, which is thought to be driven by increasing health and environmental consciousness. As a result, there is currently an increased consumer demand for frozen confections which are not based on dairy ingredients, and instead use plant-based alternatives.

[0006] Frozen confections where some or all of the dairy ingredients have been replaced with plant-based ingredients are commercially available. For instance, pulse protein (such as soy protein or pea protein) is becoming more widely used in frozen confections. The molecular structures and molecular ordering of plant proteins are very different from those of dairy proteins, and a number of technical challenges may need to be overcome when formulating plant-based frozen confections. One such challenge relates to texture and mouthfeel, since milk proteins stabilise the partial coalescence of the fat phase and maintain small air bubbles in frozen confections.

[0007] Together with protein, fat is also responsible for the characteristic microstructure (and hence the texture) associated with ice cream. Fat helps to stabilise the air bubbles, contributes to the creamy texture, provides desirable melting properties (by slowing down rate at which melting occurs), and is a good carrier for certain flavour compounds. Producing frozen confections with varying fat contents can be challenging and may involve the use of additional ingredients specifically chosen for their fat-replacing properties and / or use of specific types and amounts of emulsifier.

[0008] Therefore, there remains a need for improved formulations for plant-based frozen confections which overcome one or more of the drawbacks associated with the current formulations. Summary of the invention

[0009] Plant-based frozen confections are prepared by freezing a premix. The present inventors have discovered that the microstructure of these plant-based frozen confections can be influenced by controlling the point at which pH changes occur when preparing the premix.

[0010] In a first aspect, the present invention relates to a process for preparing a plant-based frozen confection premix comprising fat, sugars, stabilizer, and plant protein, wherein the amount of plant protein is less than 1 wt% and the premix does not comprise an emulsifier, the process comprises the sequential steps of:

[0011] (a) combining sugars, stabilizer, and plant protein in water to prepare an aqueous dispersion, wherein the plant protein comprises pulse protein;

[0012] (b) optionally adjusting the pH of the aqueous dispersion to ensure that the pH is in the range of 6.5 to 8.5;

[0013] (c) combining the aqueous dispersion having a pH in the range of 6.5 to 8.5 with the fat to provide a frozen confection premix wherein step (c) comprises homogenisation;

[0014] (d) reducing the pH of the frozen confection premix to a pH in the range of 3.6 to 6; and

[0015] (e) optionally pasteurising the frozen confection premix of step (d).

[0016] Without wishing to be bound by theory, the inventors believe that this process produces aggregated swollen protein particles which help to structure the frozen confection. This means that it is possible to produce a frozen confection with acceptable microstructure and resilience at various levels of fat content from very low to high.

[0017] In a second aspect, the invention relates to a plant-based frozen confection premix comprising:

[0018] • fat in an amount of 0.5 to 15wt%;

[0019] • sugars in an amount of 15 to 45 wt%;

[0020] • stabilizer in an amount of 0.01 to 1 wt%; and

[0021] • plant protein in an amount of less than 1 wt%, wherein the plant protein comprises pulse protein; wherein the premix comprises plant protein particles having a D[3,2] particle size of 6 to 13 pm and the premix does not comprise an emulsifier. In further aspects, the invention relates to a process for preparing a plant-based frozen confection wherein the plant-based frozen confection premix prepared by the process of the first aspect is frozen and preferably aerated to provide the plant-based frozen confection, and also to a plant-based frozen confection having the same composition as the premix of the second aspect.

[0022] Detailed description of the invention

[0023] The present invention relates to a process for preparing a plant-based frozen confection premix comprising fat, sugars, stabilizer, and plant protein. As used herein, the term “plant-based frozen confection premix” refers to a premix which can be frozen to produce a plant-based frozen confection. The premix comprises plant protein in an amount of less than 1wt% and the premix does not comprise an emulsifier. The process comprises the sequential steps of:

[0024] (a) combining sugars, stabilizer, and plant protein in water to prepare an aqueous dispersion;

[0025] (b) optionally adjusting the pH of the aqueous dispersion to ensure that the pH in the range of 6.5 to 8.5;

[0026] (c) combining the aqueous dispersion having a pH in the range of 6.5 to 8.5 with the fat to provide a frozen confection premix;

[0027] (d) reducing the pH of the frozen confection premix to a pH in the range of 3.6 to 6; and

[0028] (e) optionally pasteurising the frozen confection premix of step (d).

[0029] In a first step of the process, sugars, stabilizer, and plant protein are combined in water to prepare an aqueous dispersion. The plant protein comprises pulse protein. In order to aid dispersion, it is preferred that the ingredients (sugar, stabilizer, plant protein) and water are combined and mixed with heating, for example at 60°C to 80°C, preferably 65°C to 75°C. This can conveniently be achieved using a mix tank, preferably a mix tank comprising stirring means.

[0030] In a second step of the process, the pH of the aqueous dispersion is optionally adjusted to ensure that that the pH is in the range of 6.5 to 8.5. The pH of the dispersion may fall within this range without needing to be adjusted. Alternatively, the pH can be adjusted to fall within the required range via the addition of an alkali such as potassium hydroxide to the aqueous dispersion. For example, the use of a 25 wt% solution of potassium hydroxide allows the pH to be adjusted without significantly changing the volume of the aqueous dispersion. It is preferred that the pH is adjusted to a pH in the range of 7 to 8 in step (b) of the process.

[0031] In a third step of the process, the aqueous dispersion having a pH range in the range of 6.5 to 8.5 (and preferably 7 to 8) is combined with fat to provide a frozen confection premix. This step comprises homogenisation.

[0032] As used herein:

[0033] Particle size refers to the particle size D[3,2] of the protein / fat aggregates present in the sample.

[0034] Fat droplet size refers to the droplet size D[3,2] of the fat present in the sample. Wherein D[3,2] is the surface-weighted mean diameter.

[0035] Following the third step of the process, the fat will typically be present in the form of very small dispersed droplets. The fat droplets preferably have a D[3,2] particle size of less than 1 pm, more preferably less than 0.85 pm, less than 0.8 pm, less than 0.75 pm, or even less than 0.7 pm. The D[3,2] fat droplet size is preferably at least 0.4pm, or even at least 0.5 pm. The fat droplet size is measured in the presence of SDS-Urea that denatures the protein eliminating any protein-mediated bridging or clustering between droplets. This ensures that the measured fat droplet size reflects individual fat globules, not clusters.

[0036] Fat droplet size distribution can be measured using a Malvern Mastersizer 3000 equipped with a wet dispersion unit. Premix samples are diluted 10-fold in a solution of sodium dodecyl sulphate (SDS) and urea (6.6 M urea, 0.1% SDS, pH 7) and subjected to 1 minute of full power sonication within the dispersion unit prior to the start of particle size measurement. This treatment dissolves the protein aggregates and ensures that any weakly bound or flocculated fat droplets are separated into individual fat droplets to give a more accurate representation of the fat droplet particle size.

[0037] In a fourth step of the process, the pH of the frozen confection premix of step (c) is reduced to a pH in the range of 3.6 to 6, preferably to a pH in the range of 4.8 to 5.5 or to 5.8. This can be achieved via the addition of an edible acid such as citric acid, lactic acid, malic acid, tartaric acid to the frozen confection premix of step (c).

[0038] The change in pH between that of the aqueous dispersion of step (b) and that of the frozen confection premix of step (d) can be expressed by the following equation:

[0039] ApW = pH of initial premix — final pH of premix prior to freezing

[0040] Preferably ApH is from 1 to 4.2, more preferably from 1 to 2.8, and most preferably from 1 to 1 .5, such as at least 1 .2.

[0041] Following step (d) of the process, the protein will typically be present in the form of swollen particles which form part of a protein-fat network. Such a protein-fat network comprises closely packed protein particles forming a network structure with small fat droplets dispersed therein. These protein particles preferably have a D[3,2] particle size of 6 pm to 13 pm, more preferably 7 pm to 12 pm, or even 8 pm to 11 pm. The particle size distribution is conveniently measured without preparing the sample in SDS / Urea using a Malvern Mastersizer 3000 equipped with a wet dispersion unit to determine surface weighted mean D[3,2] particle size.

[0042] In an optional fifth step of the process, the frozen confection premix is pasteurised. A typical pasteurization regime is a temperature of >80°C and a holding time of around 30 s. Following pasteurization, the premix is preferably cooled, and may undergo ageing (e.g, by being held in an ageing tank at 0°C to 4°C for 2 to 24 hours, or even up to 72 hours) before being frozen.

[0043] The present invention also relates to a plant-based frozen confection premix comprising:

[0044] • fat in an amount of 0.5 to 15 wt;

[0045] • sugars in an amount of 15 to 45 wt%;

[0046] • stabilizer in an amount of 0.01 to 1 wt%; and

[0047] • plant protein in an amount of less than 1 wt%, wherein the plant protein comprises pulse protein; wherein the premix comprises plant protein particles having a D[3,2] particle size of 6 to 13 pm and the premix does not comprise an emulsifier.

[0048] The plant-based frozen confection premix is obtainable by the process described above. As used herein the term plant-based means that the frozen confection premix (and the resulting frozen confection) is formulated primarily from plant-derived ingredients. Nevertheless, it will be appreciated that the plant-based frozen confection premix (and the resulting plant-based frozen confection) may be fortified with vitamins and / or minerals or flavoured with ingredients (such as honey) which are not strictly speaking derived from plants. Preferably at least 98% by dry weight of the ingredients are derived from plants, more preferably at least 99%, at least 99.5%, at least 99.9%, most preferably 100% by dry weight of the ingredients are derived from plants. In particular, it is preferred that the frozen confection premix (and the resulting frozen confection) is essentially free of animal-derived ingredients and thus comprises animal-derived ingredients in an amount of less than 0.1 wt%, preferably less than 0.05 wt%, more preferably less than 0.01 wt%.

[0049] The frozen confection premix comprises fat in an amount of 0.5 to 15 wt%. Without wishing to be bound by theory, the inventors believe that structuring can be provided by the protein, which means that it is possible to produce a frozen confection with acceptable microstructure and resilience even when the fat content is varied from low to high. Thus, the frozen confection premix comprises fat in an amount from 0.5 to 15 wt%, preferably 0.5 to 12 wt%, more preferably 0.5 to 10 wt% and most preferably 1 to 10 wt%. The fat content of the premix may preferably as low as less than 4 wt% or as high as more than 7 wt%. The fat is preferably vegetable fat (such as coconut oil, palm oil, palm kernel oil, or a mixture thereof). It is particularly preferred that the fat is palm oil, coconut oil, or a mixture thereof.

[0050] The frozen confection premix comprises sugars in an amount of 15 to 45 wt%. Sugars are used in almost all types of frozen confection and have two major functions: delivering sweetness and controlling the amount of ice. As used herein the term “sugars” includes monosaccharides, disaccharides and oligosaccharides (which are formed from 3 to 10 monosaccharide units). Monosaccharides include glucose, fructose, galactose and mannose. Disaccharides include sucrose, lactose and trehalose. Oligosaccharides include raffinose. The term “sugars” does not include polysaccharides, which comprise >10 monosaccharides. Some ingredients commonly included in frozen confections may contribute to the amount of sugars. An example is corn syrup (sometimes called glucose syrup) - which is a mixture of monosaccharides, disaccharides and oligosaccharides. High concentrations of sugars may contribute unwanted sweetness and or calories to the frozen confection. Therefore, the frozen confection premix comprises sugars in an amount of no more than 45 wt%, preferably no more than 40 wt%, no more than 30 wt%, or no more than 25 wt%. Conversely, low concentrations of sugars may be inappropriate if the frozen confection is a scoopable product, since a low concentration of sugars tend to result in frozen confections with a high ice content. Therefore, the frozen confection premix comprises sugars in an amount of at least 15 wt%, preferably at least 18 wt%, or at least 20 wt%.

[0051] The frozen confection premix comprises stabilizer in an amount of 0.01 to 1 wt%, preferably in an amount of 0.1 wt% to 1 wt%, 0.2 wt% to 0.8 wt%, or 0.2 wt% to 0.6 wt%. The stabilizer is preferably selected from the group consisting of locust bean gum, xanthan gum, guar gum, carrageenan, tara gum, pectin, and mixtures thereof (for example, a mixture of locust bean gum and guar gum).

[0052] The frozen confection premix comprises plant protein in an amount of less than 1 wt%. The present inventors have found that, even a low amount of protein is able to provide very good structure by using the process of the present invention. Without wishing to be limited by theory it is believed that very high amount of plant protein may work against the palatability of the end product. Since high levels of plant protein are associated with flavour off-notes, the frozen confection premix comprises the plant protein in an amount of less than 1 wt%, preferably less than 0.9 wt% and most preferably 0.85 wt%. The plant protein content of the premix is preferably from 0.001 to 0.99 wt%, more preferably 0.01 to 0.99 wt% and most preferably 0.1 to 0.99 wt%.

[0053] The plant protein comprises pulse protein. The plant protein may additionally comprise cereal protein as well as pulse protein. The pulse protein is preferably selected from: bean protein, carob protein, lentil protein, lupin protein, pea protein, soy protein, and mixtures thereof. For example, the pulse protein may comprise pea protein, soy protein, fava bean protein, carob protein, or a mixture thereof. It is particularly preferred that the pulse protein is pea protein or soy protein. Where the plant protein additionally comprises cereal protein, the cereal protein is preferably selected from oat protein, wheat protein, rye protein, barley protein, rice protein, buckwheat protein, millet protein, and mixtures thereof. The frozen confection premix comprises plant protein particles having a D[3,2] particle size of 6 to 13 pm, preferably 7 to 12 pm, or even 8 to 11 pm. As set out above, the particle size distribution is conveniently measured without preparing the sample in SDS / Urea using a Malvern Mastersizer 3000 equipped with a wet dispersion unit to determine surface weighted mean D[3,2] particle size. The protein particles are believed to form part of a protein-fat network comprising closely packed protein particles forming a network structure with small fat droplets dispersed therein.

[0054] The plant protein particles preferably have a water holding capacity of 5 to 16 g water per g of protein, more preferably 11 to 15 g water per g of protein, or even 12 to 14 g water per g of protein. Water holding capacity (WHC) is the maximum amount of water that 1 g of material will imbibe and retain under low-speed centrifugation. WHC is measured according to Method 56-30.01 of AACC International “Approved Methods of Analysis” (11th Edition) American Association of Cereal Chemists International (AACCI), St. Paul, MN, USA 2012.

[0055] By way of example, The WHC was measured after the protein dispersion ageing the sample (protein dispersion) for 24 hours at 4°C. Around 20g of sample was transferred to centrifuge tubes - noting down all the weights. The samples were then centrifuged at 4,000 g for 20 mins at 10°C using a Sorvall T865i rotor in the Sorvall Discovery 90SE centrifuge. The serum was carefully decanted, and the weight of the decanted serum and remaining pellet were recorded to calculate the water holding capacity per gram of protein.

[0056] The frozen confection premix preferably has a viscosity of 0.25 or 0.3 Pa.s to 0.85 Pa.s, more preferably 0.35 Pa.s to 0.8 Pa.s, or even 0.4 Pa.s to 0.75 Pa.s. Premix viscosity is measured at 5°C and 50 s-1. For example, using an Anton Paar Physica MCR501 rheometer.

[0057] The frozen confections produced from the premix have good structural and textural properties even without the addition of an emulsifier (such as mono-diglycerides and the like). Thus, the frozen confection premix does not comprise emulsifier. Without wishing to be bound by theory, there are significant advantages in producing a frozen confection premix and a frozen confection product that do not comprise an emulsifier. Many consumers associate emulsifiers (like mono- and diglycerides, polysorbates) with processed foods. Removing them can make the ingredient list simpler and more natural. “No emulsifiers” can have a marketing advantage to brands targeting health-conscious or natural food markets. Having “No emulsifiers” can also improve mouthfeel and enhance the flavour of the product. Without emulsifiers, the destabilization of fat during aeration can give a richer, more indulgent mouthfeel. Emulsifiers can sometimes bind fat and water phases too tightly, which may suppress flavour release. Without emulsifiers, the fat globules may be less stabilized, allowing for better flavour release during consumption.

[0058] It has previously been difficult to prepare a plant-based frozen confection premix which is free of emulsifier and achieve these advantages.

[0059] The frozen confection premix may optionally comprise additional ingredients such as colours, flavours, fruit juices and / or fruit concentrates.

[0060] The invention also relates to a process for preparing a plant-based frozen confection comprising fat, sugars, stabilizer, and plant protein. The process comprises the sequential steps of:

[0061] (a) combining sugars, stabilizer, and plant protein in water to prepare an aqueous dispersion, wherein the plant protein comprises pulse protein and amount of plant protein is less than 1wt% of the total premix;

[0062] (b) optionally adjusting the pH of the aqueous dispersion to ensure that the pH in the range of 6.5 to 8.5;

[0063] (c) combining the aqueous dispersion having a pH in the range of 6.5 to 8.5 with the fat to provide a frozen confection premix wherein step (c) comprises homogenisation;

[0064] (d) reducing the pH of the frozen confection premix to a pH in the range of 3.6 to 6; and

[0065] (e) optionally pasteurising the frozen confection premix of step (d); and

[0066] (f) freezing and optionally aerating the frozen confection premix of step (e) or step (f) to provide the plant-based frozen confection. Steps (a) to (e) of this process produce a plant-based frozen confection premix and are described in detail above. A sixth step comprises freezing the frozen confection premix to provide the plant-based frozen confection. The premix is preferably aerated during freezing, for example using a scraped surface heat exchanger.

[0067] Finally, the invention relates to a plant-based frozen confection comprising:

[0068] • fat in an amount of 0.5 to 15 wt;

[0069] • sugars in an amount of 15 to 45 wt%;

[0070] • stabilizer in an amount of 0.01 to 1 wt%; and

[0071] • plant protein in an amount of less than 1 wt%, wherein the plant protein comprises pulse protein; wherein the frozen confection comprises plant protein particles having a D[3,2] particle size of 6 to 13 pm and the frozen confection is free of emulsifier.

[0072] The plant-based frozen confection is obtainable by the process described above.

[0073] The frozen confection premix comprises fat in an amount of 0.5 to 15 wt%. Without wishing to be bound by theory, the inventors believe that structuring can be provided by the protein, which means that it is possible to produce a frozen confection with acceptable microstructure and resilience even when the fat content is varied from low to high. Thus, the frozen confection premix comprises fat in an amount from 0.5 to 15 wt%, preferably 0.5 to 12 wt%, more preferably 0.5 to 10 wt% and most preferably 1 to 10 wt%. The fat content of the premix may preferably as low as less than 4 wt% or as high as more than 7 wt%. The fat is preferably vegetable fat (such as coconut oil, palm oil, palm kernel oil, or a mixture thereof). It is particularly preferred that the fat is palm oil, coconut oil, or a mixture thereof.

[0074] The frozen confection comprises sugars in an amount of 15 to 45 wt%. High concentrations of sugars may contribute unwanted sweetness and or calories to the frozen confection. Therefore, the frozen confection comprises sugars in an amount of no more than 45 wt%, preferably no more than 40 wt%, no more than 30 wt%, or no more than 25 wt%. Conversely, low concentrations of sugars may be inappropriate if the frozen confection is a scoopable product, since a low concentration of sugars tend to result in frozen confections with a high ice content. Therefore, the frozen confection comprises sugars in an amount of at least 15 wt%, preferably at least 18 wt%, or at least

[0075] 20 wt%.

[0076] The frozen confection comprises stabilizer in an amount of 0.01 to 1 wt%, preferably in an amount of 0.1 wt% to 1 wt%, 0.2 wt% to 0.8 wt%, or 0.2 wt% to 0.6 wt%. The stabilizer is preferably selected from the group consisting of locust bean gum, xanthan gum, guar gum, carrageenan, tara gum, pectin, and mixtures thereof (for example, a mixture of locust bean gum and guar gum).

[0077] The frozen confection premix comprises plant protein in an amount of less than 1 wt%. The present inventors have found that, even a low amount of protein is able to provide very good structure by using the process of the present invention. Without wishing to be limited by theory it is believed that very high amount of plant protein may work against the palatability of the end product. Since high levels of plant protein are associated with flavour off-notes, the frozen confection premix comprises the plant protein in an amount of less than 1 wt%, preferably less than 0.9 wt% and most preferably 0.85 wt%. The plant protein content of the premix is preferably from 0.001 to 0.99 wt%, more preferably 0.01 to 0.99 wt% and most preferably 0.1 to 0.99 wt%.

[0078] It will be clear to the skilled person that the frozen confection premix and the frozen confection can comprise the same plant protein. Details of suitable plant proteins are given above.

[0079] The frozen confection comprises plant protein particles having a D[3,2] particle size of 6 to 13 pm, preferably 7 to 12 pm, or even 8 to 11 pm. A method for measuring the D[3,2] particle size is described above. The plant protein particles preferably have a water holding capacity of 5 to 16 g water per g of protein, more preferably 11 to 15 g water per g of protein, or even 12 to 14 g water per g of protein. A method for measuring the water holding capacity is described above.

[0080] As explained above, the frozen confections produced from the premix have good structural and textural properties even without the addition of an emulsifier. Thus, the frozen confection does not comprise emulsifier. The frozen confection may optionally comprise additional ingredients such as colours and / or flavours, fruit juices, fruit concentrates.

[0081] The frozen confection is preferably aerated. As used herein the term “aerated” means that the confection has an overrun of at least 30%. Preferably the frozen confection has an overrun of 30% to 110%, or even 50% to 100%. Overrun (with unit “%”) is defined by the following equation: volume of aerated product - volume of initial mix overrun = - - - x 100%

[0082] Volume of initial mix

[0083] Overrun is measured at ambient temperature (20°C) and atmospheric pressure.

[0084] Numerical ranges expressed in the format “from x to y” are understood to include x and y, and in specifying any range of values or amounts, any particular upper value or amount can be associated with any particular lower value or amount. Unless otherwise specified, wt% refers to weight percent based on the weight of the entire formulation (including water).

[0085] Except in the examples and comparative experiments, or where otherwise explicitly indicated, all numbers are to be understood as modified by the word “about”. As used herein, the indefinite article “a” or “an” and its corresponding definite article “the” means at least one, or one or more, unless specified otherwise.

[0086] Examples

[0087] The examples are intended to illustrate the invention and are not intended to limit the invention to those examples perse.

[0088] Particle size

[0089] Samples were introduced into a Malvern Mastersizer Hydro 2000S sampling accessory. A refractive index of 1.52 and absorption value of 0.1 was employed for the protein particles and a refractive index of 1.33 for water as the dispersant was used to calculate the particle size of the pea protein samples. Fat droplet size

[0090] To measure the fat droplet size, the sample was prepared by mixing an aliquot of the sample with SDS / Urea in a 1 :10 ratio. A refractive index of 1.45 and absorption value of 0.1 was employed for the fat and a refractive index of 1.33 for water as the dispersant was used to calculate the fat droplet size of the premix samples. Each measurement cycle included a background measurement consisting of 10,000 measurement snaps for 10 s and a sample measurement consisting of the same.

[0091] Three measurement cycles were conducted for each sample and an average calculated to give a particle size or fat droplet size distribution result. The surface weighted mean [D3,2] was recorded.

[0092] Premix viscosity

[0093] Premix viscosity was measured in 17 mm profiled rheology cups using an Anton Paar Physica MCR501 rheometer. During the measurement, the temperature was maintained at 5°C. A 17 mm profiled bob geometry was immersed in the sample. The sample was equilibrated for 10 minutes. A shear rate sweep was then conducted on the sample using the following measurement profile: shear rate range between 0.001 and 1000 s-1(logarithm spacing), with measurement point duration between 100 and 30 s, and slope of 5 points per decade. The viscosity data for each sample was plotted against the shear rate using a log-log plot. Where a single viscosity is reported for samples, this is the viscosity measured at 50 s’1.

[0094] Preparation of ice cream products with low level of protein (less than 1 wt%) and low level of fat (less than 3 wt%):

[0095] This example demonstrates that it is possible to create different microstructures from the same formulation by controlling the processing conditions, particularly the points at which pH changes occur. The formulation of the premix used to prepare samples A, B, and 1 and 2 is shown in Table 1. The premix formulation of Examples 1 and 2 did not contain any emulsifier. The processing conditions used to prepare these samples are described below. Table 1 : premix formulation

[0096] Example A

[0097] The sucrose, glucose syrup, emulsifier and stabilizer were combined in water with heating (70°C) to provide an aqueous dispersion. The pea protein was added to the dispersion with mixing, followed by addition of the coconut oil and further mixing. The mix was homogenised and pasteurised, and then aged overnight at 4°C. The pH of the premix was around 6.9.

[0098] Example B

[0099] The process was same as Example A, however the amount of protein was different as mentioned in Table 1.

[0100] Example 1

[0101] The sucrose, glucose syrup, stabilizer, pea protein were combined in water with heating (70°C) to provide an aqueous dispersion. The pH of the dispersion was adjusted to pH 7.9 using potassium hydroxide followed by addition of the coconut oil and further mixing. The mix was homogenised and pasteurised, before the pH of the homogenised premix was adjusted to pH 5.5 using citric acid, before being aged overnight at 4°C.

[0102] Example 2

[0103] Example 2 is same as example 1 , except that the protein amount is different as mentioned above in Table 1. Premix properties

[0104] Physical properties of some of the premix samples were determined, with the results summarized below in Table 2.

[0105] Table 2

[0106] From the above table it is evident that ice cream premixes produced by using a process of the present invention (Examples 1 and 2) provides ice cream products with higher particle size and higher viscosity. This higher particle size and higher viscosity leads to better mouthfeel and taste. Therefore, the ice cream produced by the premix of the present invention are sensorially superior compared to the controls (Examples A and B). Further the premixes produced by the present invention provides a good and stable product without using any emulsifier.

[0107] Preparation of ice cream emulsions with low level of protein (less than 1 wt%) and high level of fat (greater than 3 wt%):

[0108] Another set of emulsion formulations were prepared using low level of protein (less than 1 wt%) and relatively higher amount of fat (greater than 3 wt%) without any stabilisers or emulsifiers as per the table below:

[0109] Table 3: emulsion formulation This Table 3 shows that formulations with different levels of fat (viz. 5% & 8%) were tested with 0.5% of the pulse (soy) protein and as the level of fat was increased from 5% to 8%, the amount of glucose syrup was reduced.

[0110] Example C

[0111] The ingredients (excluding the coconut oil) were combined in water with heating (70°C) to provide an aqueous dispersion having a pH of 6.8. The coconut oil was added with mixing. The mix was then homogenized before being aged overnight at 4°C.

[0112] Example D

[0113] The process was same as Example C, however the amount of fat was different as mentioned in Table 3.

[0114] Example 3

[0115] The ingredients (excluding the coconut oil) were combined in water with heating (70°C) to provide an aqueous dispersion having a natural pH of 6.8. The coconut oil was added with mixing. The mix was homogenised, and the pH was adjusted to pH 5.4 using lactic acid, and then the mix was aged overnight at 4°C.

[0116] Example 4

[0117] Example 4 is same as example 3, except that the fat amount is different as mentioned above in Table 3.

[0118] Emulsion properties

[0119] Physical properties of the emulsions were determined, with the results summarized below in Table 4.

[0120] Table 4

[0121] From the above table it is evident that the emulsions produced by the process of the present invention (Examples 3 and 4) provides products with higher viscosity. This higher viscosity leads to better mouthfeel and taste once stabilisers have been added. Therefore, the ice cream produced by the premix of the present invention are sensorially superior compared to the controls (Examples C and D). Further the products produced by the present invention provides a good and stable product without using any emulsifier.

[0122] Consumer tasting revealed that the ice cream products produced by the process of the present invention had superior sensorial properties compared to the controls.

[0123] Effect of pH on pulse protein particulate dispersions:

[0124] A range of pulse (pea) protein dispersions were prepared at different pHs. These dispersions were made by mixing pulse (pea) proteins and sugars in water. The solution was then homogenised and the pH was adjusted to the preferred level.

[0125] The dispersions were allowed to age overnight at 4°C to allow formation of the swollen particulates before they were further evaluated.

[0126] At natural pH (i.e. , the unaltered pH of the dispersion), pH 6.6 or pH 7.8 the pea proteins formed a homogeneous dispersion with very tiny particulates and no aggregates. Overall, the size of the pea protein particulates was very small. But at pH 5.4 and below the particulates were much more swollen, more visible and gave the appearance of a swollen, possibly jammed microstructure.

[0127] The particle size of the pea protein dispersions at different pHs was measured. The particle size D[3,2] of the dispersions between normal pH and pH 7.8 was around 0.5 pm and the particle size was around 9 pm when the pH was altered to pH 5.4 or below. This suggests the ideal pH for the formation of protein particles should be pH 6 and below.

[0128] The viscosities versus shear rate for the pea protein dispersions at different pHs were measured and the viscosities at 50'1seconds were recorded. The viscosity follows the same trend as the particle size, whereby the viscosity of the dispersions at normal pH and above were lower than those of the dispersions of pH 6 and below.

[0129] The water holding capacity (WHC) was measured to determine how much water was being absorbed by the protein particles at the different pHs. Less than 1.5 g of water is absorbed by 1 g of protein at pH 6.6 and above, whereas over 13 g of water was absorbed per gram of protein at pH 5.4 or lower, suggesting that pH 6 and below may give the best “structuring” properties.

[0130] Therefore, based on these measurements, it is evident that pea protein behavior can be classed into 2 populations (below pH 6 & above pH 6) where the physical properties and functionality are completely different. The inventors have therefore found that to achieve the best ice cream microstructure, the recommended pH of the pulse protein should be below pH 6. Preferably, particle size should be around 8 - 10 pm and / or the water holding capacity is about 12 to 14 g of water per gram of protein.

[0131] Effect of pH on pulse protein particulate ice cream mixes:

[0132] The physical properties of the ice creams prepared by a method as described herein and processed at pH 3.6 and pH 7.8 were measured. The composition of the ice cream was as follows:

[0133] Processing the mix at pH 7.8, produced a homogeneous mix with very small protein particles and fat droplets, measuring around 0.6pm. These particles were clearly not swollen, so had a low viscosity of around 0.22 Pa.S at shear rate of 50'1secs and water holding capacity of 1.3 g per g protein. But when the pH of this mix was lowered to pH 3.6 the particles absorbed more water (WHC = 13.5 g per g protein) and measured particle size increased to 7.4 pm with a viscosity of 0.75 Pa.S at a shear rate of 50'1secs.

[0134] The pH also influenced the meltdown properties of the ice creams. It was found that the rate of meltdown correlated to their physical properties, where the ice creams at pH 3.6 (larger particulates) had an overall mass loss of around 40%. This mass loss increased to around 80% when the pH was changed to pH 7.8 (smaller particulates). Conversely, when the pH was changed from pH 7.8 to pH 3.6, meltdown improved significantly, with mass loss decreasing from 90% at pH 7.8 to 9% at pH 3.6. It was observed that when the pH was lowered from pH 7.8 to pH 3.6, the ice cream retained it shape on melting, whereas shape retention was not observed for the ice cream prepared at pH 3.6 and titrated to pH 7.8. Overall, this data shows that when the pH is lowered from pH 7.8 to pH 3.6, the WHO, viscosity and particle size increases which in turn improves the meltdown properties of the ice creams.

[0135] The same properties were observed when the same mix was processed in the pilot plant. The ice cream where the pH was altered from pH 7.8 to pH 3.9 had a better extrusion and shape retention than the ice cream at pH 7.8 which appeared to be wet and sloppy.

[0136] The meltdown properties of these ice creams also followed the same trends. The ice cream where the pH was altered from pH 7.8 to pH 3.9 only 15.4% of its mass was lost on melting, whereas the one at pH 7.8 lost 42.2% mass. Moreover, the ice cream at pH 3.9 retained its shape very well on melting and what passed though the meltdown grid was primarily a relatively clear solution, i.e. , there was no loss of the ice cream gross structure on melting. The opposite was observed with the ice cream at pH 7.8.

[0137] This shows that the functionality and meltdown properties of pulse (pea) protein ice creams, whilst still using the same formulation, could be modified I controlled to create different I correct microstructure by altering the pH. The meltdown properties varied with the pH, particle size, water holding capacity and viscosity of the mix, with larger particle sizes, higher water holding capacity and increased viscosity all correlating with improved meltdown characteristics. Also, using the pulse (pea) protein particles of the correct physical properties provided stability during thermal abuse and preserved the matrix microstructure on melting.

Claims

Claims1. Process for preparing a plant-based frozen confection premix comprising fat, sugars, stabilizer, and plant protein, wherein the amount of plant protein is less than 1 wt% and the premix does not comprise an emulsifier, the process comprises the sequential steps of:(a) combining sugars, stabilizer and plant protein in water to prepare an aqueous dispersion, wherein the plant protein comprises pulse protein;(b) optionally adjusting the pH of the aqueous dispersion to ensure that the pH is in the range of 6.5 to 8.5;(c) combining the aqueous dispersion having a pH in the range of 6.5 to 8.5 with the fat to provide a frozen confection premix, wherein step (c) comprises homogenisation;(d) reducing the pH of the frozen confection premix to a pH in the range of 3.6 to 6; and(e) optionally pasteurising the frozen confection premix of step (d).

2. Process as claimed in claim 1 , wherein the pH of the aqueous dispersion is adjusted to a pH in the range of 7 to 8 in step (b).

3. Process as claimed in claim 1 or claim 2, wherein the pH is reduced to a pH in the range of 4.8 to 5.8 in step (d).

4. Process as claimed in any one of claims 1 to 3, wherein the change in pH between that of the aqueous dispersion of step (b) and that of the frozen confection premix of step (d) is expressed by the equation:ApH = pH of initial premix — final pH of premix prior to freezing and ApH is at least 1.2.

5. Plant-based frozen confection premix comprising:• fat in an amount of 0.5 to 15 wt%;• sugars in an amount of 15 to 45 wt%;• stabilizer in an amount of 0.01 to 1 wt%; and• plant protein in an amount of less than 1 wt%, wherein the plant protein comprises pulse protein; wherein the premix comprises plant protein particles having a D[3,2] particle size of 6 to 13 pm and wherein the premix does not comprise an emulsifier.

6. Plant-based frozen confection premix as claimed in claim 5 wherein the plant protein particles having a water holding capacity of 5 to 16 g water per g of protein.

7. Plant-based frozen confection premix as claimed in claim 5 or claim 6 comprising the plant protein in an amount of 0.001 to 0.99 wt%.

8. Plant-based frozen confection premix as claimed in any one of claims 5 to 7 comprising the comprising the fat in an amount of 0.5 to 12wt%.

9. Plant-based frozen confection premix as claimed any one of claims 5 to 8 obtainable by the process as claimed in any one of claims 1 to 4.

10. Process for preparing a plant-based frozen confection wherein the plant-based frozen confection premix prepared by the process as claimed in any one of claims 1 to 4 is frozen and preferably aerated to provide the plant-based frozen confection.11 . Plant-based frozen confection comprising a premix according to claim 5 and having an overrun of 30% to 150%.

12. Plant-based frozen confection as claimed in claim 11 wherein the plant protein particles having a water holding capacity of 5 to 16 g water per g of protein.

13. Plant-based confection as claimed in claim 11 or 12 obtainable by the process as claimed in claim 10.

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