CN119031851A - Frozen desserts - Google Patents

Abstract

The present invention relates to a frozen dessert having a total energy content of 70-167 kcal per 100 g of frozen dessert, the frozen dessert comprising sugars, wherein the number average molecular weight <M> _n of the sugars is 385-510 g/mol, and wherein the frozen dessert contains 16.7-17.6 wt. % sugars.

Description

Frozen desserts

Technical Field

The present invention relates to frozen confections, in particular frozen confections having enhanced temperature tolerance during storage.

Background Art

The microstructure of frozen desserts, such as ice cream, is carefully crafted during a multi-stage manufacturing process. Once the manufacturing process is complete, frozen desserts are stored and distributed in a frozen state to preserve the microstructure and prevent quality degradation. Even after delivery to retail outlets, frozen desserts are stored in freezers until they are purchased. All steps in the manufacture and distribution of frozen desserts require energy.

In particular, retail freezers (i.e. cabinets that store frozen desserts at the point of sale) consume a lot of energy. From an environmental point of view, it is advantageous to operate these retail freezers at higher temperatures (e.g. -12°C instead of -18°C). However, storage at higher temperatures promotes undesirable physicochemical changes that affect the microstructure of the frozen dessert. Such changes can have a negative impact on the properties and perceived quality of the frozen dessert. For example, storage at higher temperatures can lead to an increase in the size of ice crystals in the frozen dessert, resulting in a rough or icy texture.

Therefore, there is a need to reformulate frozen desserts so that they are storage stable at higher freezer temperatures.

SUMMARY OF THE INVENTION

In a first aspect, the present invention relates to a frozen confection having a total energy content of 70-167 kcal per 100 g of frozen confection, the frozen confection comprising saccharides selected from monosaccharides, disaccharides and oligosaccharides, wherein the number average molecular weight <M> _n of the saccharides is 385-510 g/mol, and wherein the frozen confection comprises 16.7-17.6 wt. % of sugars selected from monosaccharides and disaccharides.

The invention also relates to a freezer comprising a frozen confection of the first aspect, and a method for storing a frozen confection of the first aspect, wherein the method comprises storing the frozen confection in a freezer operating at a temperature of -10°C to -15°C.

Finally, the present invention relates to the use of a freezer for storing frozen confections at a temperature of -10°C to -15°C, wherein the frozen confection comprises a saccharide selected from monosaccharides, disaccharides and oligosaccharides, the number average molecular weight <M> _n of the saccharide being from 385 to 510 g/mol, and wherein the frozen confection comprises 16.7 to 17.6% by weight of a saccharide selected from monosaccharides and disaccharides.

DETAILED DESCRIPTION OF THE INVENTION

The present invention relates to frozen desserts, particularly frozen desserts with enhanced temperature resistance during storage. Frozen desserts are sweet and usually flavored compositions that contain a large amount of ice and are usually eaten in a frozen state. Examples of frozen desserts include, but are not limited to, ice creams, gelatos, frozen yogurt, milk ice, sorbets, sherbets, and water ice. Frozen desserts can be single-serve products (such as ice cream or water ice on a stick or sandwiched between wafers). Frozen desserts can be coated (e.g., with chocolate or couverture), and it can contain inclusions (such as fruit, nuts, or cookie pieces). Frozen desserts are preferably ice cream.

The total energy content of frozen desserts is 70-167 kcal per 100 grams of frozen desserts. Consumers are increasingly aware of the caloric content of food, especially those foods that are considered to be a kind of enjoyment. Therefore, the total energy content of frozen desserts is no more than 167 kcal per 100 grams, and preferably the total energy content is no more than 166 kcal per 100 grams, no more than 165 kcal per 100 grams, no more than 164 kcal per 100 grams, no more than 163 kcal per 100 grams, no more than 162 kcal per 100 grams, or even no more than 161 kcal per 100 grams. It can be proven that it is difficult to prepare frozen desserts with very low energy content, particularly because some consumers prefer to avoid foods containing low-calorie sweeteners. The frozen confection has a total energy content of at least 70 kcal/100 g, preferably, a total energy content of at least 80 kcal/100 g, at least 90 kcal/100 g, at least 100 kcal/100 g, at least 110 kcal/100 g, or even 120 kcal/100 g.

Frozen desserts include saccharides selected from monosaccharides, disaccharides and oligosaccharides (formed by 3-10 monosaccharide units). The number average molecular weight <M> _n of the saccharide is 385 to 510 g/mol. The number average molecular weight of the saccharide affects the rheological properties of the mixture for making frozen desserts. If the number average molecular weight of the saccharide is too high, processing problems (such as by increasing the viscosity of the mixture) may result. Therefore, the number average molecular weight of the saccharide is no more than 510 g/mol, preferably no more than 490 g/mol, no more than 480 g/mol, no more than 470 g/mol, no more than 460 g/mol, or even no more than 450 g/mol. On the other hand, if the number average molecular weight of the saccharide is too low, the mixture will have a lower viscosity, which may make it difficult to aerate and/or be accompanied by the loss of microstructure. Thus, the carbohydrate has a number average molecular weight of at least 385 g/mol, preferably at least 387 g/mol, at least 389 g/mol, at least 391 g/mol, at least 393 g/mol, or even at least 395 g/mol.

The average molecular weight of a sugar mixture is defined by the number average molecular weight <M> _{n ,} which can be calculated using the following equation:

where w _i is the mass of substance i, M _i is the molar mass of substance i, and Ni is the number of moles of substance i with molar mass M _i .

Frozen desserts may contain some corn syrup and maltodextrin, which will help to increase the sugar content. Corn syrup (sometimes called glucose syrup) and maltodextrin are complex multi-component sugar mixtures, and glucose (dextrose) equivalent (DE) is a common classification method. Suitable corn syrups generally have a dextrose equivalent of at least 20, preferably corn syrups with a dextrose equivalent of 25-65. Suitable maltodextrins preferably have a dextrose equivalent of 10-20, and particularly preferably maltodextrins with a dextrose equivalent of 10-15. As described by Chirife et al. (J. Food Eng. 1997 33: 221-226), the number average molecular weight <M> _n of corn syrup and maltodextrin can be calculated using the following equation:

Frozen desserts contain 16.7-17.6% by weight of sugar. Sugar is used in almost all types of frozen desserts and has two main functions: providing sweetness and controlling the amount of ice. As used herein, the term "sugar" refers to digestible monosaccharides and disaccharides. Digestible carbohydrates are defined as carbohydrates with a metabolizable energy content of at least 3 kcal per gram of carbohydrate. Therefore, the total sugar content of frozen desserts is the sum of all digestible monosaccharides and disaccharides present in the frozen dessert. Monosaccharides include glucose, fructose, galactose and mannose. Disaccharides include sucrose, lactose and trehalose. Some ingredients commonly contained in frozen desserts may increase the total amount of sugar. For example, lactose in milk solids and monosaccharides and disaccharides in corn syrup (sometimes called glucose syrup).

High concentration of sugar may bring undesirable sweetness to frozen dessert.Therefore, the amount of sugar in frozen dessert is no more than 17.6 weight %.Preferably, the amount of sugar that frozen dessert comprises is no more than 17.5 weight %, or even no more than 17.4 weight %.On the contrary, if frozen dessert is a scoopable product (such as a bucket of multiple ice creams), low concentration of sugar may be inappropriate because low concentration of sugar tends to result in frozen dessert with high ice content.Therefore, the amount of sugar in frozen dessert is at least 16.7 weight %.Preferably, the amount of sugar that frozen dessert comprises is at least 16.8 weight %, at least 16.9 weight %, or even at least 17 weight %.

The frozen dessert preferably comprises 1.5-8 wt%, 2-7 wt% or even 2.5-6 wt% fat. The fat is preferably milk fat or vegetable fat (such as coconut oil, palm oil, palm kernel oil or a mixture thereof). Particularly preferably, the fat is palm oil, coconut oil or a mixture thereof.

The frozen confection preferably comprises 0.8-4 wt%, more preferably 0.9-3 wt% protein. The protein is preferably milk protein. Suitable sources of milk protein include milk, concentrated milk, milk powder, whey, whey powder, whey protein concentrate and mixtures thereof.

The frozen confection preferably comprises 0.1-1 wt%, 0.2-0.8 wt% or 0.2-0.6 wt% of a stabilizer.The stabilizer is preferably selected from locust bean gum, xanthan gum, guar gum, carrageenan, tara gum and mixtures thereof.

The frozen dessert preferably comprises 0.05-1 wt%, 0.1-0.8 wt% or 0.2-0.5 wt% of an emulsifier. A single emulsifier or a mixture of emulsifiers may be used. For example, mono/diglycerides (E471), which are commonly used as emulsifiers in frozen desserts.

The frozen dessert may optionally include a non-nutritive sweetener, such as aspartame, acesulfame K, erythritol, sucralose, or one or more steviol glycosides, such as rebaudioside A. Mixtures of two or more non-nutritive sweeteners may also be used.

The frozen confections may optionally contain colours and/or flavours.

Frozen desserts can be aerated or unaerated. As used herein, "unaerated" means that the overrun is less than 20%, preferably less than 10%. Frozen desserts are preferably aerated. As used herein, the term "aerated" means that the overrun of the dessert is at least 30%. Preferably, the overrun of aerated frozen desserts is 50%-150%, 60%-140%, 70%-130%, or even 80%-120%. The overrun (in "%) is defined by the following equation:

The expansion ratio is measured at ambient temperature (20°C) and atmospheric pressure.

The frozen dessert may optionally comprise other ingredients including, but not limited to, inclusions, sauces, coatings and/or toppings.

The frozen confection may be made by any suitable method, for example by a method comprising the steps of: (a) preparing an ingredient mixture; then (b) pasteurising and optionally homogenising the mixture; and then (c) freezing and optionally aerating the mixture to produce the frozen confection.

The invention also relates to a freezer containing the frozen confection. Although the freezer is preferably operated at a temperature of -10°C to -15°C, this is not essential. In fact, the frozen confection according to the invention can be stored at lower temperatures, for example in a warehouse freezer operating at -28°C to -18°C.

The freezer is preferably a display cabinet, which includes one or more transparent panels through which the contents of the freezer can be viewed. For example, the one or more transparent panels can be part of a door (such as a hinged door or a sliding door). There are two common types of freezers: horizontal freezers (top loading, with a hinged lid or one or more sliding panels closing the top of the freezer) and vertical freezers (front loading, with a hinged door or one or more sliding panels closing the front of the freezer). Both types are suitable.

The present invention also relates to a method of storing a frozen confection, wherein the method comprises storing the frozen confection in a freezer operating at a temperature of -10°C to -15°C.

The cabinet operating temperature is defined as the average temperature measured over a 24-hour period using a digital temperature probe. For chest freezers, the temperature is measured at the loading line (e.g. when products are stored in baskets inside the freezer, the loading line is usually considered to be the horizontal plane corresponding to the top of the baskets). The temperature is preferably measured at the center of the loading line horizontal plane. For upright freezers, which usually have front-opening doors, the temperature is measured at the center of the vertical plane corresponding to the front of the shelf, for example at a point 5-10 cm from the inner surface of the door.

The freezer operates at a temperature of at least -15°C, preferably at least -14°C. The freezer operates at a temperature of no more than -10°C, preferably no more than -11°C. Most preferably, the frozen confection is stored in a freezer operating at a temperature of -12°C.

Frozen desserts can be stored in a freezer for a long time without undesirable physicochemical changes. Preferred frozen desserts can be stored for up to 21 days, up to 28 days, up to 42 days, up to 56 days, up to 70 days or even up to 84 days. Although long-term storage is desirable, the turnover rate of frozen dessert products is often very high in the retail cabinet. Therefore, in practice, frozen desserts can be stored in a freezer for a shorter time, for example at least 1 day, at least 2 days, at least 3 days, at least 4 days or at least 5 days.

Finally, the present invention relates to the use of a freezer for storing frozen confections at a temperature of -10°C to -15°C, preferably at a temperature of -11°C to -14°C, most preferably at a temperature of -12°C, wherein the frozen confection comprises 16.7-17.6 wt. % sugars having a number average molecular weight <M> _n of 385-510 g/mol. Preferably, the total energy content of the frozen confection is 70-167 kcal per 100 g of frozen confection. It is particularly preferred that the frozen confection is the frozen confection of the first aspect of the invention.

Unless otherwise specified, numerical ranges expressed in the format "from x to y" should be understood to include x and y, and when specifying any range of values or amounts, any particular upper value or amount can be associated with any particular lower value or amount.

Except in the examples and comparative experiments, or otherwise explicitly indicated, all numbers should be understood as being modified by the word "about". As used herein, unless otherwise indicated, the indefinite article "a" or "an" and the corresponding definite article "the" mean at least one or one or more.

Example

These examples are intended to illustrate the invention, and the invention is not intended to be limited to these examples per se.

Example 1

Two commercially available ice cream products (samples 1A and 2A) were reformulated to improve their storage resilience at -12°C. Table 1 summarizes the recipes of these products (samples 1A and 2A) and the reformulated products (samples 1B and 2B). In brief, the ingredients (excluding oil) were combined and mixed under heating (60°C-75°C), and then the oil was added and further mixed. The mixture was homogenized and pasteurized, then aged at 4°C for 24 hours, and then frozen and aerated in a scraped surface heat exchanger (standard ice cream freezer). The product was loaded into buckets and hardened in a blast freezer.

Table 1

The total sugar content includes monosaccharides and disaccharides provided by corn syrup/glucose syrup/maltodextrin, lactose provided by milk solids, and sucrose. The number average molecular weight <M> _n of the sugars (monosaccharides, disaccharides, oligosaccharides) is calculated as described in the detailed description of the invention.

While samples 1A and 2A were stable when stored at -18°C, this was not the case when stored at -12°C. In contrast, ice cream products prepared from samples 1B and 2B had stable microstructures and acceptable organoleptic properties after storage at -12°C for at least 2 weeks.

Example 2

Using the same method as described in Example 1, an ice cream product was prepared using the recipe in Table 2.

Table 2

The total sugar content includes monosaccharides and disaccharides provided by corn syrup/glucose syrup/maltodextrin, lactose provided by milk solids, and sucrose. The number average molecular weight <M> _n of the sugars (monosaccharides, disaccharides, oligosaccharides) is calculated as described in the detailed description of the invention.

The ice cream product prepared from Sample 3 had a stable microstructure and acceptable organoleptic properties after storage at -12°C for at least 2 weeks.

Example 3

The commercial product (Sample 4A) was reformulated to improve its storage suitability at -12°C. Table 3 summarizes the properties of the original product (Sample 4A) and the reformulated product (Sample 4B).

Table 3

kcal/100g Total sugar (weight %) <M> _n (g/mol) Sample 4A 131.3 18.75 389 Sample 4B 123.1 17.33 421

Sample 4B is lower in sugars and has a reduced energy content compared to Sample 4A. This makes the reformulated product attractive to health conscious consumers.

Claims (15)

1. A frozen dessert having a total energy content of 70-167 kcal per 100 g of frozen dessert, the frozen dessert comprising a saccharide selected from monosaccharides, disaccharides and oligosaccharides, wherein the number average molecular weight <M> _n of the saccharide is 385-510 g/mol, and wherein the frozen dessert comprises 16.7-17.6 wt. % of a saccharide selected from monosaccharides and disaccharides. 2. A frozen confection according to claim 1 comprising 16.8-17.5 wt% sugar. 3. A frozen confection according to claim 1 or claim 2 comprising 1.5-8 wt% fat. 4. A frozen confection according to any one of claims 1 to 3 comprising 0.5 to 4 wt% protein. 5. A frozen confection according to any one of claims 1 to 4, wherein the number average molecular weight <M> _n of the carbohydrate is 387 to 470 g/mol. 6. The frozen confection according to any one of claims 1 to 5, having a total energy content of 90 to 166 kcal per 100 g of frozen confection. 7. A frozen confection according to any one of claims 1 to 6, wherein the overrun of the frozen confection is 50% to 150%. 8. A frozen confection according to any one of claims 1 to 7 comprising 0.1 to 1 wt% of a stabiliser. 9. A frozen confection according to any one of claims 1 to 8, wherein the frozen confection is a single serving product, preferably a stick product. 10. A frozen confection according to any one of claims 1 to 9, wherein the frozen confection is ice cream. 11. A frozen cabinet comprising a frozen confection according to any one of claims 1 to 10. 12. A method for storing a frozen confection according to any one of claims 1 to 10, wherein the method comprises storing the frozen confection in a freezer operating at a temperature of -10°C to -15°C. 13. A method according to claim 12, wherein the method comprises storing the frozen confection in a freezer operating at a temperature of -12°C. 14. A method according to claim 12 or claim 13 wherein the frozen confection is stored for a period of no longer than 84 days. 15. Use of a freezer for storing frozen confections at a temperature of -10°C to -15°C, wherein the frozen confection comprises a saccharide selected from monosaccharides, disaccharides and oligosaccharides, the number average molecular weight <M> _n of the saccharide being 385-510 g/mol, and wherein the frozen confection comprises 16.7-17.6 wt.% of a saccharide selected from monosaccharides and disaccharides.