Frozen confection product

Abstract

The present invention relates to a frozen confection product comprising vegetable oil, sweeteners, and powdered ingredients selected from plant proteins, and hydrocolloids, and, the hydrocolloids are present in an amount of 0.17 to 1.0 wt.%, based on weight of frozen confection product; and the hydrocolloids are selected from xanthan gum, agar-agar, locust bean gum, konjac gum, konjac fiber, guar gum, glucomannan or mixtures of two or more thereof; and the vegetable oil is selected from the group consisting of cottonseed oil, corn oil, groundnut oil, linseed oil, olive oil, rapeseed oil, rice bran oil, sesame oil, safflower oil, soybean oil, sunflower oil, their corresponding high oleic varieties, and mixture of two or more thereof. It further relates to a process for preparing such a frozen confection product.

Description

PT-2120- WO-PCTFROZEN CONFECTION PRODUCTCROSS-REFERENCE TO RELATED APPLICATIONS

[0001] This application claims the benefit of U.S. Provisional Application No.:63 / 725,635. filed November 27, 2024, which is incorporated by reference herein in its entirety.FIELD OF THE INVENTION

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

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

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

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

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

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

[0008] The present invention relates to a frozen confection product comprising vegetable oil, sweeteners, and powdered ingredients selected from plant proteins, and hydrocolloids, and,PT-2120- WO-PCT• the hydrocolloids are present in an amount of 0.17 to 1.0 wt.%, based on weight of frozen confection product; and• the hydrocolloids are selected from xanthan gum, agar-agar, locust bean gum, konjac fiber, konjac gum, guar gum. glucomannan or mixtures of two or more thereof; and• the vegetable oil is selected from the group consisting of cottonseed oil, corn oil, groundnut oil, linseed oil, olive oil, rapeseed oil, rice bran oil, sesame oil, safflower oil, soybean oil, sunflower oil. their corresponding high oleic varieties, and mixture of two or more thereof.

[0009] It further relates to a process for preparing the frozen confection product according to claim 1 and the process is comprising:• Providing ingredients selected from plant proteins, and hydrocolloids, optionally sweeteners, in the form of a powder or in pre-blended form;• Blending the powdered ingredients or the pre-blend with other confection product ingredients and optionally sweeteners in liquid form;• Adding vegetable oil and obtaining a confection product blend;• Freezing the blend for obtaining a frozen confection product.DETAILED DESCRIPTION

[0010] The present invention relates to a frozen confection product comprising vegetable oil, sweeteners, and powdered ingredients selected from plant proteins, and hydrocolloids, and,• the hydrocolloids are present in an amount of 0.17 to 1.0 wt.%, based on weight of frozen confection product; and• the hydrocolloids are selected from xanthan gum, agar-agar, locust bean gum, konjac fiber, konjac gum, guar gum. glucomannan or mixtures of two or more thereof; and• the vegetable oil is selected from the group consisting of cottonseed oil, com oil, groundnut oil, linseed oil, olive oil, rapeseed oil, rice bran oil, sesame oil, safflowerPT-2120- WO-PCToil. soybean oil, sunflower oil, their corresponding high oleic varieties, and mixture of two or more thereof.

[0011] In an aspect of the invention, the frozen confection product of the present invention is non-dairy.

[0012] “Frozen," as used herein, denotes that the product is solidified under freezing conditions to a hardpack or pumpable consistency, or a soft, semi-fluid, or spoonable consistency.Plant protein

[0013] The protein used in the present invention is a plant protein. Plant protein can be selected from legume protein (e.g., pea, fava, soy, chickpea, lupin, mung bean, and lentil protein), cereal protein (e.g., com, wheat, oat, barley, rice protein), pseudocereal protein (e.g., buckwheat, amaranth, quinoa), potato protein, lentil protein, canola protein, sunflower protein, hemp protein and pumpkin protein and blends of two or more thereof.

[0014] In an aspect of the invention, the plant protein is sourced from pea protein.

[0015] In an aspect of the invention, the frozen confection product is comprising 0.5 to 6 wt.% protein, preferably 0.8 to 5 wt.% based on the weight of the frozen confection product.Hydrocolloids

[0016] The “hydrocolloids'’ present in the frozen confection product of the present invention are provided in powdered form and are selected from xanthan gum, guar gum, locust bean gum. konjac fiber, konjac gum, alginate, pectin, gellan gum. agar agar, or combinations of two or more thereof.

[0017] In one aspect of the invention the hydrocolloids are selected from konjac fiber, konjac gum, agar agar, locust bean gum, guar gum, and mixtures of two or more thereof.

[0018] In an aspect of the invention the one or more hydrocolloids are present an amount of 0.2 to 0.8 wt.%, based on weight of frozen confection product.

[0019] In an aspect of the invention the one or more hydrocolloids are present in an amount of 0.25 to 0.7 wt.%, based on weight of frozen confection product.

[0020] In an aspect of the invention the one or more hydrocolloids are present in an amount of 0.27 to 0.4 wt.%. based on weight of frozen confection product.

[0021] In an aspect, hydrocolloids may be present as stabilizers.PT-2120- WO-PCT100221 Examples of stabilizers which have traditionally been used in frozen confection product such as ice cream include gum acacia, guar gum, locust bean gum, carob bean gum, carrageenan, and the like. Often microcrystalline cellulose and carboxymethylcellulose are used in combination with the previously mentioned gums to maximize their functional effectiveness, to reduce the degree of ice crystal growth by influencing viscosity and other rheological properties, thus limiting the mobility of water in the unfrozen aqueous portion.Vegetable oil

[0023] The vegetable oil that is used in the present invention is selected from the group consisting of cottonseed oil, com oil, groundnut oil, linseed oil, olive oil, rapeseed oil, rice bran oil, sesame oil, safflower oil, soybean oil, sunflower oil, their corresponding high oleic varieties, and mixture of two or more thereof. More preferably, the vegetable oil is selected from the group consisting of com oil, rapeseed oil, soybean oil, sunflower oil, their corresponding high oleic varieties, and mixture of two or more thereof. The high oleic varieties are containing at least 40%, at least 50%, at least 60%, at least 70% and preferably at least 80% oleic acid in respect of the fatty acid profile.

[0024] In one aspect of the invention, the vegetable oil is derived from sunflower oil.

[0025] In one aspect of the invention, the vegetable oil is present in an amount of 1 to 5 wt.% based on the weight of the frozen confection product.

[0026] In one aspect of the invention, the vegetable oil is present in an amount of 2 to 4 wt.% based on the weight of the frozen confection product.Sweetener

[0027] The sweetener used in the present invention can be any sweetener that is commonly used in frozen confection product. It may be a natural or artificial sweetening agent.

[0028] The sweetener can be provided in a powdered and / or liquid form.

[0029] In an aspect of the invention, the frozen confection product is comprising 4 to 25 wt.% sweetener based on weight of frozen confection product.Further confection product ingredientsPT-2120- WO-PCT

[0030] In an aspect of the invention, the further confection product ingredients are comprising milk, yoghurt, plant-based liquids, water or mixtures of two or more thereof.

[0031] In a preferred aspect of the invention, the further confection product ingredients are comprising plant-based liquids, water or mixtures of two or more thereof.

[0032] It may further comprise ingredients such as acidulants, stabilizers, emulsifiers, flavors, and the like.

[0033] In an aspect of the invention, the further confection product ingredients are comprising milk, yoghurt, plant-based liquids, water or mixtures of two or more thereof, and are being present in an amount of from 30 to 70 wt.%.

[0034] A suitable example of acidulant is citric acid and the like

[0035] Emulsifiers are commonly used in frozen confection product and help providing stability by facilitating the formation of an interface between the aqueous phase and the fat phase. Examples of known emulsifiers include mono- and di-glycerides of saturated or unsaturated fatty acids (for example monogly ceryl palmitate), polyoxyethylene derivatives of hexahydric alcohols (usually sorbitol), glycols, glycol esters, polyglycerol esters, sorbitan esters, stearoyl lactylate, lactic acid esters, citric acid esters, acetylated monoglyceride, diacetyl tartaric acid esters, polyoxyethylene sorbitan esters, lecithin and egg yolk and mixtures thereof. Preferably the emulsifier is a mono- / di-glyceride of saturated fatty acids with a monogly ceride content of at least 40 percent.

[0036] Preferably the frozen confection product comprises at most 1 wt.% (by weight of the product) emulsifier, at most 0.75 wt.%, at most 0.5 wt.%, at most 0.4 wt.%, at most 0.3 wt.%, at most 0.2 wt.%, at most 0.1 wt.%.

[0037] In an aspect of the invention, stabilizers and emulsifiers are used in an attempt to improve the heat shock stability, appearance and shelflife of the frozen confection product.Frozen confection product

[0038] The frozen confection product of the present invention is selected from alternatives for ice cream, frozen custard, ice milk, sherbet, water ices, mellorine, frozen desserts for special dietary purposes, dairy bars, frozen mousse desserts.

[0039] The frozen confection product of the present invention is selected from alternatives for ice cream, frozen custard, ice milk, sherbet, mellorine, dessert bars, frozen mousse desserts.PT-2120- WO-PCT

[0040] The principal frozen confection products are ice cream alternative, frozen custard alternative, ice milk alternative, sherbet alternative and water ice alternative.

[0041] In an aspect of the invention, the frozen confection product is free of dairy components. The frozen confection product is non-dairy.

[0042] In one aspect of the invention, the frozen confection product is ice cream alternative or mellorine alternative.

[0043] Ice cream has a high fat content, ranging from 5% percent, up to 16% for so-called premium ice cream.

[0044] Frozen custard, or French ice cream, is basically the same formula as ice cream but contains added eggs or egg solids (usually 1.4 percent by weight).

[0045] Non-dairy Ice milk may be more commonly called “light” or “reduced fat” ice cream. It contains between 2 and 7 % fat.

[0046] Sherbet contains considerably more sugar and less air than ice cream (the target overrun is 30 to 40 percent), and therefore it is heavier and often contains more calories per serving.

[0047] Mellorine is in some parts of the United States and other countries another word for ice cream.

[0048] Frozen dessert bar may be an ice cream or mellorine filling coated with chocolate and / or wafer.

[0049] Frozen mousse is a frozen dessert of a frothy texture, made of sweetened and flavored whipped cream, sometimes with the addition of egg yolks and gelatine. Mousse differs from ice cream in being beaten before - not during - the freezing process.

[0050] A typical way to access the quality of frozen confection product is done by measuring its overrun. Overrun refers to the degree of expansion resulting from the amount of air incorporated into the product during the freezing process. An overrun of around 100% indicates that air makes up 50% of its volume.

[0051] Overrun is defined by the formula:overrun (%) = (weight of mix - weight of aerated product) / (weight of aerated product) x 100 where the weights refer to a fixed volume of mix or product. Overrun is measured at atmospheric pressure.PT-2120- WO-PCT

[0052] The frozen confection product may be aerated or unaerated. By unaerated is meant an overrun of less than 20%. preferably less than 10%. An unaerated frozen confection is not subjected to deliberate steps such as whipping to increase the gas content. Preferably the frozen confection product is aerated. Aerated frozen confection products have an overrun of more than 20%, preferably more than 50%, or more than 75%. Preferably the frozen confection product has an overrun of less than 200%, less than 150%, or less than 100%.

[0053] The overrun for the alternatives for ice cream, and non-dairy ice milk may be 20 to 100 %. Premium ice cream alternatives may be as low as 20 % overrun, while soft ice cream alternatives are in the 30 to 50 % range.

[0054] In an aspect of the invention the frozen confection product has an overrun of from 30 to 42%.Process for preparing frozen confection product

[0055] The present invention further relates to process for preparing the frozen confection product of the present invention, and the process is comprising:• Providing ingredients selected from plant proteins, and hydrocolloids, optionally sweeteners, in the form of a powder or in pre-blended form;• Blending the powdered ingredients or the pre-blend with other confection product ingredients and optionally sweeteners in liquid form;• Adding vegetable oil and obtaining a confection product blend;• Freezing the blend for obtaining a frozen confection product.

[0056] In an aspect of invention, it relates to the process wherein it is comprising:• Hydrating plant proteins;• Providing ingredients selected from hydrocolloids, optionally sweeteners, in the form of a powder or in pre-blended form;• Blending the powdered ingredients or the pre-blend with other confection product ingredients and optionally sweeteners in liquid form;• Adding vegetable oil and obtaining a confection product blend;• Heating, homogenizing, pasteurizing the blended ingredients;PT-2120- WO-PCT• Cooling and aging at temperature below 7°C;• Freezing the blend for obtaining a frozen confection product.

[0057] In an aspect of the invention, in the process of the invention, the hydrocolloids are added in an amount of 0.17 to 1.0 wt.%, based on weight of frozen confection product.

[0058] In an aspect of the invention, in the process of the invention, the vegetable oil is added in an amount of 1 to 5 wt.% based on the weight of the frozen confection product.

[0059] Usually, the first step in making ice cream alternatives is hydrating the plant protein followed by formulating a suitable mix. The mix is composed of dry the frozen confection product ingredients followed by the wet ingredients such as the vegetable oil. The emulsifiers are added in small amounts to help prevent formation of ice crystals, particularly during temperature fluctuations in storage.

[0060] The ice cream alternative mix is heated to a temperature of at least 60°C. The heated mix is typically homogenized in order to assure a smoother body and texture

[0061] Homogenizing also prevents churning (i.e., separating out of fat granules) of the mix in the freezer and increases the viscosity.

[0062] After homogenization, and optionally pasteurization, the hot mix is quickly cooled to about 18°C. room temperature below 5°C and further stored in freezer. The mix must age at chilling conditions for at least 4 hours up to 24 hours to allow' the fat to solidify and fat globules to clump. This aging process results in quicker freezing and a smoother product.

[0063] The next step, adding flavors where needed and freezing the mix, to freeze the product partially and, at the same time, incorporate air.

[0064] Semifrozen ice cream alternative leaves the freezer at a temperature between -9 and -5 °C. It is placed in a suitable container and conveyed to a blast freezer, where temperatures are in the range of “29 to “38 °C. While in this blast freezer, the ice cream continues to freeze without agitation. Rapid freezing at this stage prevents the formation of large ice crystals and fa vours a smooth body and texture. The length of time in the hardening room depends on the size of the package, but usually 4 to 12 hours are required to bring the internal ice cream temperature to 18 °C or below. In larger manufacturing plants, final freezing takes place in a hardening tunnel, where packages are automatically conveyed on a continuous belt to the final storage area.

[0065] The present invention relates to a frozen confection product obtainable by the claimed process wherein ingredients selected from plant proteins, and hydrocolloids are added toPT-2120- WO-PCTthe other confection product ingredients in the form of a powder or in pre-blended form and wherein• the hydrocolloids are present in an amount of 0.17 to 1.0 wt.%, based on weight of frozen confection product: and• the hydrocolloids are selected from xanthan gum, agar-agar, locust bean gum, konjac gum, konjac fiber, guar gum, glucomannan or mixtures of two or more thereof; and• the vegetable oil is selected from the group consisting of cottonseed oil, com oil, groundnut oil, linseed oil, olive oil, rapeseed oil, rice bran oil, sesame oil, safflower oil, soybean oil, sunflower oil, their corresponding high oleic varieties, and mixture of two or more thereof.

[0066] In an aspect of the invention, in a frozen confection product obtainable by the claimed process, the vegetable oil is present in an amount of 1 to 5 wt.% based on the weight of the frozen confection product.

[0067] In an aspect of the invention, it relates to a frozen confection product obtainable by the claimed process having an overrun of from 30 to 42%.

[0068] In an aspect of the invention, it relates to a frozen confection product having an overrun of from 30 to 42% and wherein the frozen confection is comprising vegetable oil, sweeteners, and powdered ingredients selected from plant proteins, and hydrocolloids, and,• the hydrocolloids are present in an amount of 0.17 to 1.0 wt.%, based on weight of frozen confection product: and• the hydrocolloids are selected from xanthan gum, agar-agar, locust bean gum, konjac gum, konjac fiber, guar gum. glucomannan or mixtures of two or more thereof; and• the vegetable oil is selected from the group consisting of cottonseed oil, corn oil, groundnut oil, linseed oil, olive oil, rapeseed oil, rice bran oil, sesame oil, safflower oil, soybean oil, sunflower oil, their corresponding high oleic varieties, and mixture of two or more thereof.PT-2120- WO-PCT

[0069] In an aspect of the invention, it relates to a frozen confection product having an overrun of from 30 to 42% and wherein the frozen confection is comprising vegetable oil, sweeteners, and powdered ingredients selected from plant proteins, and hydrocolloids, and,• the hydrocolloids are present in an amount of 0.27 to 0.4 wt.%, based on weight of frozen confection product; and• the hydrocolloids are selected from xanthan gum, agar-agar, locust bean gum, konjac gum, konjac fiber, guar gum, glucomannan or mixtures of two or more thereof; and• the vegetable oil is selected from the group consisting of cottonseed oil, com oil, groundnut oil, linseed oil, olive oil, rapeseed oil, rice bran oil, sesame oil, safflower oil, soybean oil, sunflower oil, their corresponding high oleic varieties, and mixture of two or more thereof.

[0070] In an aspect of the invention, it relates to a frozen confection product having an overrun of from 30 to 42% and wherein the vegetable oil is high oleic sunflower oil and is present in an amount of 1 to 5% wt.%.

[0071] It has been found that the frozen confection product according to the present invention, has improved sensory, mouthfeel (for example improved creaminess) and improved nutritional profile (reduction in the total fat, calories and saturated fat content) and has improved overrun without negative impact on processing.Clauses1. A frozen confection product comprising vegetable oil, sweeteners and powdered ingredients selected from plant proteins, and hydrocolloids, and,• the hydrocolloids are present in an amount of 0.17 to 1.0 wt.%, based on weight of frozen confection product; preferably in an amount of 0.2 to 0.8 wt.%, based on weight of frozen confection product, more preferably an amount of 0.25 to 0.7 wt.%, most preferably from 0.27 to 0.4 wt.%, based on weight of frozen confection product; andPT-2120- WO-PCT• the hydrocolloids are selected from xanthan gum, agar-agar, locust bean gum, konjac gum, konjac fiber, guar gum, glucomannan or mixtures of two or more thereof; and• the vegetable oil is selected from the group consisting of cottonseed oil, corn oil, groundnut oil, linseed oil, olive oil, rapeseed oil, rice bran oil, sesame oil, safflower oil, soybean oil, sunflower oil, their corresponding high oleic varieties, and mixture of two or more thereof.The frozen confection product according to clause 1 wherein the vegetable oil is derived from sunflower oil, preferably the vegetable oil is high oleic sunflower oil.The frozen confection product according to anyone of preceding clauses wherein the vegetable oil is present in an amount of 1 to 5 wt.% based on the weight of the frozen confection product, preferably in an amount of 2 to 4 wt.% based on the weight of the frozen confection product.The frozen confection product according to anyone of preceding clauses wherein the hydrocolloids are selected from konjac gum, konjac fiber, agar agar, locust bean gum, guar gum, and mixtures of two or more thereof.The frozen confection product according to anyone of preceding clauses wherein the plant proteins are sourced from pea protein.The frozen confection product according to anyone of preceding clauses wherein the frozen confection product is an ice cream alternative, having an overrun of from 30 to 42% and wherein• the hydrocolloids are selected from konjac gum. konjac fiber, agar agar, locust bean gum, guar gum, and mixtures of two or more thereof; and are present in an amount of 0.2 to 0.8 wt.%, preferably from 0.25 to 0.4 wt.%;• the vegetable oil is high oleic sunflower oil and is present in an amount of 1 to 5 wt.%;PT-2120- WO-PCT• the plant proteins are sourced from pea protein and present in an amount of 3.5 to 6.0 wt.%• the sweeteners present in an amount of 4 to 25 wt.%;• the further confection product ingredients are comprising milk, yoghurt, plant-based liquids, water or mixtures of two or more thereof, and being present in an amount of from 30 to 70 wt.%; preferably the plant-based liquid is almond milk.A process for preparing the frozen confection product according to anyone of clauses and the process is comprising:• Providing ingredients selected from plant proteins, and hydrocolloids, optionally sweeteners, in the form of a powder or in pre-blended form;• Blending the powdered ingredients or the pre-blend with other confection product ingredients and optionally sweeteners in liquid form;• Adding vegetable oil and obtaining a confection product blend;• Freezing the blend for obtaining a frozen confection product.The process according to clause 7 wherein the hydrocolloids are added in an amount of 0.17 to 1.0 wt.%, preferably in an amount of 0.2 to 0.8 wt.%, based on weight of frozen confection product, more preferably an amount of 0.25 to 0.7 wt.%, most preferably from 0.27 to 0.4 wt.%, based on weight of frozen confection product and / or the vegetable oil is added in an amount of 1 to 5 wt.% based on the weight of the frozen confection product.The process according to clause 7 or 8 wherein it is comprising:• Hydrating plant proteins;• Providing ingredients selected from hydrocolloids, optionally sweeteners, in the form of a powder or in pre-blended form;• Blending the powdered ingredients or the pre-blend with other confection product ingredients and optionally sweeteners in liquid form;• Adding vegetable oil and obtaining a confection product blend;• Heating, homogenizing, pasteurizing the blended ingredients;• Cooling and aging at temperature below 7°C;PT-2120- WO-PCT• Freezing the blend for obtaining a frozen confection product.10. A frozen confection product obtainable by the process according to anyone of clauses 7 to 9 wherein ingredients selected from plant proteins, and hydrocolloids are added to the other confection product ingredients in the form of a powder or in pre-blended form and wherein• the hydrocolloids are present in an amount of 0.17 to 1.0 wt.%, preferably in an amount of 0.2 to 0.8 wt.%, based on weight of frozen confection product, more preferably an amount of 0.25 to 0.7 wt.%, most preferably from 0.27 to 0.4 wt.%, based on weight of frozen confection product; and• the hydrocolloids are selected from xanthan gum, agar-agar, locust bean gum, konjac gum. konjac fiber, guar gum. glucomannan or mixtures of two or more thereof; and• the vegetable oil is selected from the group consisting of cottonseed oil, corn oil, groundnut oil, linseed oil, olive oil, rapeseed oil, rice bran oil, sesame oil, safflower oil, soybean oil, sunflower oil, their corresponding high oleic varieties, and mixture of two or more thereof, and the vegetable oil is present in an amount of 1 to 5 wt.% based on the weight of the frozen confection product.11. The frozen confection product according to clause 9 wherein the frozen confection product has an overrun of from 30 to 42%.The present invention is illustrated with the following examples.EXAMPLESAnalytical Methods and evaluation methodsFatty acid profile10072] Fatty acid profile of the oil / fat can be measured with the known available methods, such as by GC (as fatty acid methyl esters).Fatty acid profile of the frozen confection product (for example the SAFA content) can be calculated based on the known fatty acid profile of the used oils / fats and known fatty acid profile of the type of oil / fat coming from ingredients.PT-2120- WO-PCTTotal Oil / fat content of the frozen confection product

[0073] The total oil / fat content can be determined by methods known in the art (extraction followed by gravimetric methods) or calculated based on the oil / fat content of the used ingredients.Overrun

[0074] The whipping and aeration step was performed in the Taylor batch freezer, using auto settings (fixed time: 3 minutes for a batch of 5 L). Overrun is defined by the formula:overrun (%) = (weight of unaerated mix - weight of aerated product) / (weight of aerated product) x 100where the weights refer to a fixed volume of mix or product. Overrun is measured at atmospheric pressure.Sensory Evaluation

[0075] For the sensory evaluation expert panel 4-6 panelists have been used. The samples were tasted in 2 repetitions. For the serving procedure the samples were randomized with a 3-digit code and as quantity 1 jar of 120 ml frozen ice cream with a temperature of -13°C served. On the testing protocol: the samples are swallowed and there was a break of 2 minutes between the samples. The order of serving was randomized and there were 2 products in one session evaluated.Recipe of the frozen confection product

[0076] The recipes of the frozen confection products are shown in Table 1.Table 1 - Recipe of the frozen confection product, ice cream alternativeComparative ExampleExample 1 Example 3 example 1 2Ingredient, wt.%Almond Milk (94%51.00 51.00 51.00 51.00water)PT-2120- WO-PCTLiquid Sugar (67.7 %17.80 17.80 17.80 17.80dry substance)Corn Syrup Solids6.00 6.00 6.00 6.00(96.2 % dry substance)Glycerin 1.00 1.00 1.00 1.00 Potassium Sorbate 0.03 0.03 0.03 0.03Locust Bean gum 0.20 0.00 0.10 0.20Guar Gum 0.10 0.00 0.05 0.10Salt 0.09 0.00 0.04 0.09Sugar 0.19 0.00 0.09 0.19 Emulsifier (Lecithin) 0.08 0.00 0.04 0.08Konjac fiber 0.00 0.12 0.12 0.12Agar agar 0.00 0.06 0.06 0.06Citric acid 0.00 0.02 0.02 0.02High oleic sunflower0.00 2.40 2.40 2.40oilWater 7.42 17.17 16.85 16.52 Proteins (pea protein) 4.10 4.40 4.40 4.40 Coconut oil 12.00 0.00 0.00 0.00Total Hydrocolloids0.29 0.18 0.32 0.47contentTotal Water content 63.07 72.17 72.17 72.17Total oil / fat content 12.54 2.94 2.94 2.94Total SAFA of the92 9 9 9oil / fatCalorie from oil / fat 112.86 26.46 26.46 26.46 Calorie of frozendessert (serving size = 220 130 130 130100 gram)Preparation of the frozen confection product, ice cream alternative1. The water was preheated to about 38°C and the pea protein was added and allowed to hydrate for 5-10 minutes.2. The dry and liquid ingredients were blended and mixed well until no lumps were observed.3. The formed ice cream base was preheated at 65°C in Microthermics and further homogenized at 2000 psi (1500 psi in 1ststage / 500 psi in the 2ndstage)4. Pasteurization took place at 85°C for 60 sec.5. The ice cream base was cooled to 4°C and aged overnight.PT-2120- WO-PCT6. The ice cream was frozen / whipped and aerated using Taylor batch freezer at -5 °C and then filled into pint cups. The pint cups were hardened for 4 hours in the blast freezer at - 5°C, and then stored at -22°C.Evaluation of the frozen confection product, ice creamCharacterization of ice cream

[0077] The characteristic properties are provided in Table 2.Table 2% OverrunComparative example 1 19Example 1 37Example 2 34Example 3 30Sensory Evaluation

[0078] The sensory evaluations of the ice cream samples are provided in Table 3.Table 3Sensory evaluationTexture TasteComparativeDens, firm Tastes oily, metallicexample 1Astringent, dry mouthfeel, peaExample 1 Highest icyand almond tasteLess icy and more Less astringent and beany,Example 2 creamy than nutty aftertaste. Less sweetexample 1. compared to example 1Least icy, most Less sweet compared toExample 3 creamy, mouth Comparative example 1 andcoating. example 1

[0079] Surprisingly, although the fat content of the ice cream was significantly reduced (example 1, 2 and 3 compared to Comparative example I ). the ice cream was perceived as creamy.

[0080] The sample 2 was overall preferred.

Claims

PT-2120- WO-PCTCLAIMS1. A frozen confection product comprising vegetable oil, sweeteners, and powdered ingredients selected from plant proteins, and hydrocolloids, and,• the hydrocolloids are present in an amount of 0.17 to 1.0 wt.%, based on weight of frozen confection product; and• the hydrocolloids are selected from xanthan gum, agar-agar, locust bean gum, konjac gum, konjac fiber, guar gum, glucomannan or mixtures of two or more thereof; and• the vegetable oil is selected from the group consisting of cottonseed oil, corn oil, groundnut oil, linseed oil, olive oil, rapeseed oil, rice bran oil, sesame oil, safflower oil, soybean oil, sunflower oil, their corresponding high oleic varieties, and mixture of two or more thereof.

2. The frozen confection product according to claim 1 wherein the hydrocolloids are present in an amount of 0.2 to 0.8 wt.%, based on weight of frozen confection product.

3. The frozen confection product according to claim 1 or 2 wherein the hydrocolloids are present in an amount of 0.25 to 0.7 wt.%, based on weight of frozen confection product.

4. The frozen confection product according to any one of preceding claims wherein the hydrocolloids are present in an amount of 0.27 to 0.40 wt.%, based on weight of frozen confection product.

5. The frozen confection product according to any one of preceding claims wherein the hydrocolloids are selected from konjac gum, konjac fiber, agar agar, locust bean gum, guar gum, and mixtures of two or more thereof.

6. The frozen confection product according to any one of preceding claims wherein the vegetable oil is derived from sunflower oil, preferably high oleic sunflower oil.PT-2120- WO-PCT7. The frozen confection product according to any one of preceding claims wherein the vegetable oil is present in an amount of 1 to 5 wt.% based on the weight of the frozen confection product.

8. The frozen confection product according to any one of preceding claims wherein the plant proteins are sourced from pea protein.

9. The frozen confection product according to any one of preceding claims wherein the frozen confection product is an ice cream alternative, having an overrun of from 30 to 42% and wherein• the hydrocolloids are selected from konjac gum. konjac fiber, agar agar, locust bean gum, guar gum, and mixtures of two or more thereof; and are present in an amount of 0.17 to 1.0 wt.%;• the vegetable oil is high oleic sunflower oil and is present in an amount of 1 to 5 wt.% • the plant proteins are sourced from pea protein and present in an amount of 3.5 to 6.0 wt.%;• the sweeteners are present in an amount of 4 to 25 wt.%;• the further confection product ingredients are comprising milk, yoghurt, plant-based liquids, water or mixtures of two or more thereof, and being present in an amount of from 30 to 70 wt.%.

10. A process for preparing the frozen confection product according any one of preceding claims and the process is comprising:• Providing ingredients selected from plant proteins, and hydrocolloids, optionally sweeteners, in the form of a powder or in pre-blended form;• Blending the powdered ingredients or the pre-blend with other confection product ingredients and optionally sweeteners in liquid form;• Adding vegetable oil and obtaining a confection product blend;• Freezing the blend for obtaining a frozen confection product.

11. A process according to claim 10 and the process is comprising:• Hydrating plant proteins;PT-2120- WO-PCT• Providing ingredients selected from hydrocolloids, optionally sweeteners, in the form of a powder or in pre-blended form;• Blending the powdered ingredients or the pre-blend with other confection product ingredients and optionally sweeteners in liquid form;• Adding vegetable oil and obtaining a confection product blend;• Heating, homogenizing, pasteurizing the blended ingredients;• Cooling and aging at temperature below 7°C;• Freezing the blend for obtaining a frozen confection product.

12. The process according to claim 10 or 11 wherein the hydrocolloids are added in an amount of 0.17 to 1.0 wt.%, based on weight of frozen confection product.

13. The process according to any one of claim 10 to 12 wherein the vegetable oil is added in an amount of 1 to 5 wt.% based on the weight of the frozen confection product.

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