Frozen Confection Texture Stability Using Whey Protein Phospholipid
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Solution Overview
Problem
Current frozen confection products contain artificial emulsifiers and stabilizers, allergens like egg, and acacia gum, which consumers seek to avoid, while maintaining good sensory properties and low fat content is challenging.
Innovation Solution
A pasteurised frozen confection product using a whey protein phospholipid concentrate with at least 10% phospholipids, free of artificial emulsifiers and stabilizers, and incorporating a pH adjusting agent like Glucono-Delta-Lactone, achieving a smooth, creamy texture and high overrun without egg or acacia gum, produced through a low-temperature extrusion process.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Stability of the object's composition
If artificial emulsifiers and stabilizers are used in frozen confection products, then the texture and stability are improved, but the product contains non-natural ingredients that consumers seek to avoid
Solution Approach 1:
The patent changes the chemical composition parameters by using whey protein phospholipid concentrate (a natural ingredient) instead of artificial emulsifiers and stabilizers. This substitution maintains the functional properties (emulsification, stabilization) while changing the ingredient origin from synthetic to natural, resolving the contradiction between stability and consumer acceptance of natural ingredients
Solution Approach 2:
The patent replaces complex artificial additive systems with a single natural ingredient (whey protein phospholipid concentrate) that can be derived from common dairy byproducts. This simplifies the ingredient list and makes the product more appealing to consumers seeking clean labels, while maintaining adequate texture and stability
2Stability of the object's composition
If egg yolk is used as an emulsifier, then the texture is improved, but allergens are introduced into the product
Solution Approach 1:
The patent extracts and utilizes the functional properties of phospholipids (which are naturally present in egg yolk and provide emulsification) but sources them from a different origin (whey protein concentrate) that does not contain the allergenic proteins found in egg. This separates the desirable functional property from the harmful allergen
Solution Approach 2:
The patent creates a substitute for egg yolk emulsification by using whey protein phospholipid concentrate that replicates the emulsifying properties without containing the allergenic components. The functional behavior is copied while the harmful properties are eliminated
3Quantity of substance
If low fat formulations are used, then the health benefits are improved, but the sensory properties deteriorate
Solution Approach 1:
The patent introduces whey protein phospholipid concentrate as an intermediary substance that compensates for reduced fat content. The phospholipids in this concentrate provide emulsification and texture improvement, allowing low-fat formulations to maintain sensory properties that would otherwise require higher fat levels
4Stability of the object's composition
If acacia gum is used as an emulsifier, then the texture is improved, but consumer acceptance decreases due to negative perception
Solution Approach 1:
The patent replaces acacia gum with whey protein phospholipid concentrate, simplifying the ingredient list and using a more universally accepted natural ingredient. Whey protein products are generally well-regarded by consumers, thereby improving acceptance while maintaining textural benefits
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 solution provides a clean-label, heat-shock-resistant frozen confection with improved flavor and texture, meeting consumer demands for natural ingredients and reduced fat content without compromising sensory attributes.
Implementation Method 1
a pasteurised frozen aerated confection product comprising one or more proteins and a whey protein phospholipid concentrate wherein the amount of phospholipid in the whey protein phospholipid concentrate is at least 10%
Implementation Method 2
the product further comprises a pH adjusting agent, and wherein the pH adjusting agent is Glucono-Delta-Lactone in an amount of 0.1 to 0.3 % by weight
Implementation Method 3
produced through a low-temperature extrusion process
Implementation Method 4
a pasteurised frozen aerated confection product
Data Source
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AI summary
The present invention relates to a frozen confection product comprising one or more proteins and a whey protein phospholipid concentrate. Preferably the frozen confection product is prepared by using a standard freezing step followed by low temperature extrusion and by acidifying the ingredient mix for preparing the frozen confection product. The present invention also relates to a method of preparing such product.