Frozen Confection Composition for Ambient Storage
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Solution Overview
Problem
The high energy costs associated with storing and distributing frozen confections at low temperatures can be reduced by developing a composition that can be distributed and stored at temperatures above 0°C, allowing consumers to freeze it at home, while maintaining the quality and structure of dynamically frozen confections.
Innovation Solution
A liquid composition with low water and fat content, high saccharide sweeteners, and specific emulsifiers, such as organic acid esters of mono- and diglycerides of fatty acids, which can be aerated to create a stable fine bubble structure, pasteurized without detrimental effects, and frozen to produce a confection with similar microstructure and organoleptic properties to dynamically frozen confections.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If frozen confections are stored and distributed at temperatures below 0°C, then the product quality and structure are maintained, but energy consumption increases significantly
Solution Approach 1:
The patent changes the temperature parameter from below 0°C to above 0°C for storage and distribution. The composition is formulated with specific ingredients (emulsifiers, stabilizers, controlled freezing point depression) that allow the product to remain stable and prevent ice crystal formation at temperatures above 0°C, thus reducing energy consumption while maintaining product quality
Solution Approach 2:
The patent applies preliminary action by pre-formulating the composition with specific emulsifiers and stabilizers before distribution. This pre-preparation ensures that when the consumer freezes the product at home, the desired microstructure and quality are achieved without requiring industrial-grade freezing equipment or continuous cold chain logistics
2Reliability
If the composition is pasteurized at high temperatures to prevent spoilage, then microbial safety is ensured, but Maillard reactions occur causing undesired taste, flavour, and colour
Solution Approach 1:
The patent modifies the chemical composition parameters by controlling the reducing sugar content and adding specific inhibitors that prevent or reduce Maillard reactions during pasteurization. This allows the composition to be heat-treated for microbial safety while minimizing the formation of undesired brown pigments and off-flavours
Solution Approach 2:
The patent introduces intermediary substances (emulsifiers and stabilizers with specific chemical properties) that act as mediators between the heat treatment process and the sugar-protein system. These intermediaries protect against Maillard reactions by altering the reaction kinetics or providing alternative pathways that do not produce harmful compounds
3Use of energy by stationary object
If the composition is distributed at temperatures above 0°C, then energy consumption is reduced, but the composition becomes susceptible to spoilage by micro-organisms
Solution Approach 1:
The patent introduces emulsifiers and stabilizers as intermediary substances that create a protective matrix around the composition. This matrix physically hinders microbial access to nutrients and creates an environment less favorable for microbial growth, allowing the product to be stored at higher temperatures without rapid spoilage
Solution Approach 2:
The patent changes the chemical composition parameters by adjusting pH, water activity, and nutrient availability through the selection of specific ingredients. These parameter changes make the environment less suitable for microbial proliferation, enabling storage at temperatures above 0°C while maintaining safety
4Ease of operation
If quiescent freezing is used at home, then energy accessibility is improved, but achieving the desired microstructure and texture is difficult
Solution Approach 1:
The patent introduces emulsifiers and stabilizers as intermediary substances that mediate between the simple home-freezing process and the complex microstructure formation. These intermediaries control ice crystal nucleation and growth, ensuring that even quiescent freezing produces the desired fine microstructure and texture
Solution Approach 2:
The patent modifies the composition parameters (freezing point, viscosity, nucleation characteristics) through ingredient selection and formulation. These parameter changes are specifically designed to work with quiescent freezing conditions, allowing home consumers to achieve professional-quality microstructure without industrial freezing equipment
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The composition allows for the production of frozen confections with a low ice content and desired texture, can be pasteurized without Maillard reactions, and can be distributed and stored at ambient temperatures, significantly reducing energy consumption and maintaining product quality.
Implementation Method 1
The composition may be aerated, and may be frozen quiescently to prepare a frozen confection
Implementation Method 2
the pasteurisation conditions for such compositions are generally harsh, meaning high temperatures
Data Source
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AI summary
The present invention relates to an aqueous composition in liquid form, which contains oil, milk protein, monosaccharides, disaccharides, and/or oligosaccharides, a hydrocolloid and one or more emulsifiers comprising organic acid esters of mono- and diglycerides of fatty acids. The composition may be aerated, and may be used to be frozen quiescently to prepare a frozen confection. The invention also provides a method for preparation of the composition of the invention, and a method for freezing the aerated composition of the invention. The liquid composition can be distributed at temperatures above 0°C, and frozen at the point of use prior to consumption, such that much energy is saved as compared to distribution of frozen confections at temperatures below 0°C.