Ice Confection Texture via Partial Freezing and Extrusion
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Solution Overview
Problem
Existing ice confections with low solids content are either hard or cold-eating, failing to provide an unusual texture without specialized ingredients.
Innovation Solution
A process involving partial freezing and aeration of a mix, followed by the addition of frozen particles of specific sizes, and further freezing in a low-temperature screw extruder to create ice confections with a total solids content of 8 to 25 wt% and an overrun of 10 to 100%, resulting in a dry, soft, crumbly, and frangible texture.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If low solids content is used in ice confections, then health appeal is improved, but texture becomes hard or cold-eating
Solution Approach 1:
The patent changes the physical state parameters of water in the mixture by controlling freezing temperature and aeration. By partially freezing the mix and then rapidly freezing it during extrusion, ice crystals of specific size ranges are formed that provide a soft, crumbly texture rather than hardness, even at low solids content (8-25 wt%).
Solution Approach 2:
The patent utilizes phase transitions of water between liquid, partially frozen, and fully frozen states. The mix is partially frozen before extrusion, then rapidly frozen during the extrusion process. This controlled phase transition creates the desired texture characteristics while maintaining low solids content for health appeal.
2Device complexity
If unusual texture is desired without specialized ingredients, then ingredient simplicity is improved, but texture variety is limited
Solution Approach 1:
The patent achieves texture variety by changing physical parameters (temperature, aeration level, freezing rate) rather than by introducing specialized ingredients. The process parameters control ice crystal formation to create unique textures using only basic ingredients like water, sugar, and flavorings.
Solution Approach 2:
The patent replaces chemical or biological systems (specialized ingredients) with a mechanical/physical system (controlled freezing and aeration process) to achieve texture variety. The low temperature screw extruder and aeration process mechanically create the desired texture characteristics.
3Ease of operation
If aeration is increased to improve texture, then gas bubble size increases, but microstructure quality deteriorates
Solution Approach 1:
The patent optimizes the aeration parameter to achieve the right balance. By controlling the amount and size of gas bubbles introduced during mixing, and by controlling the freezing process, the patent creates a microstructure with appropriate bubble sizes that contribute to softness without compromising overall quality.
Solution Approach 2:
The rapid freezing process during extrusion affects gas bubble behavior. As the mixture freezes, gas bubbles become trapped at controlled sizes, creating the desired microstructure. The phase transition from liquid to solid fixes the bubble distribution and size achieved during aeration.
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 process produces ice confections with a unique texture that appeals to health-conscious consumers, offering high ice content for refreshment while avoiding hardness, and allows for shaping during extrusion, with low sugar content and small gas bubbles for improved microstructure.
Implementation Method 1
further freezing the slurry in a low temperature extruder
Implementation Method 2
aerating and partially freezing a mix of ingredients
Data Source
AI summary
A process for preparing an ice confection having a total solids content of from 8 to 25 wt% and an overrun of from 10 to 100% is provided, the process comprising the steps of: aerating and partially freezing a mix of ingredients; producing a slurry comprising the aerated, partially frozen mix and frozen particles which have a size of from 0.1 to 1 mm; wherein the amount of frozen particles is from 10 to 70% by weight of the slurry; and further freezing the slurry in a low temperature extruder. An ice confection is also provided.