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WO2008003123A1 - Dessert glacé à matières grasses modifiées - Google Patents

Dessert glacé à matières grasses modifiées Download PDF

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Publication number
WO2008003123A1
WO2008003123A1 PCT/AU2007/000867 AU2007000867W WO2008003123A1 WO 2008003123 A1 WO2008003123 A1 WO 2008003123A1 AU 2007000867 W AU2007000867 W AU 2007000867W WO 2008003123 A1 WO2008003123 A1 WO 2008003123A1
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WO
WIPO (PCT)
Prior art keywords
frozen dessert
milk
composition
mixture
weight
Prior art date
Application number
PCT/AU2007/000867
Other languages
English (en)
Inventor
Du Xuequin
Original Assignee
Montec International Limited
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from AU2006903569A external-priority patent/AU2006903569A0/en
Application filed by Montec International Limited filed Critical Montec International Limited
Publication of WO2008003123A1 publication Critical patent/WO2008003123A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/327—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the fatty product used, e.g. fat, fatty acid, fatty alcohol, their esters, lecithin, glycerides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/40—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the dairy products used

Definitions

  • the present invention relates generally to frozen dairy products made with modified milk filled with vegetable oil that is naturally high in monounsaturated fatty acids (MUFA).
  • MUFA monounsaturated fatty acids
  • Frozen desserts such as ice cream are regularly made with not less than 10% milk fat which is naturally high in saturated fats. It is now known however that saturated fatty acids, cholesterols and trans fatty acids raise serum low density lipoprotein cholesterol (LDL-c) levels resulting in an increased risk of coronary heart disease.
  • LDL-c serum low density lipoprotein cholesterol
  • non-fat frozen dairy desserts were directed to replacing the regular milk fat normally present in ice cream with additional non-fat milk solids.
  • solids content normally provided by butterfat can be replaced by a combination of increased non-fat milk solids and low dextrose equivalent (DE) corn syrup solids, and yet these were without commercial success because of a short shelf- life and stability issues.
  • DE dextrose equivalent
  • non-fat bulking agents such as sugar acid esters
  • desserts made with these agents are found to have undesirable flavour and mouth feel characteristics, for example they are frequently gritty, chalky, or waxy and have poor melting characteristics.
  • Partially hydrogenated vegetable oils have also been used in some products since they have a higher melting point as do oils containing higher saturated vegetable fats such as coconut oil, palm oil and palm seed oil. It is not desirable to use hydrogenated vegetable oils since they are now known to contain unhealthy trans fatty acids.
  • Examples of reduced fat ice cream are provided in US Pat No. 5645881 which describes a reduced fat ice cream prepared by replacing some or all of the fat in an ice cream recipe with a butter fat mimetic comprising a fatty acid-esterified propoxylated glycerine composition.
  • US Pat No. 4510166 describes the use of converted starches such as dextrins, acid-converted starches, enzyme-converted starches and oxidized starches, to replace fat in food products such as mayonnaise and ice cream.
  • US Pat No. 6558729 discloses using 16.5%-18.5% sunflower oil to produce a product having very low freezing point, plus a mixture of sweetening agents which have a molecular weight less than that of sucrose for its freezing point depression effect.
  • This product contains higher amounts of fat and sugar than a regular ice cream which is undesirable.
  • the high content of sunflower oil is used to make an ice cream that is malleable and extrudable at freezing temperatures below -18°C.
  • the present invention relates to a composition of a frozen dessert product and mixture for making the product, that comprises an amount of non fat milk solids, carbohydrates and high monounsaturated vegetable oil.
  • the carbohydrates comprise an amount of non-milk extrinsic sugars.
  • the carbohydrates also comprise an amount of low GI carbohydrate bulking ingredients.
  • the mixture is prepared as a liquid or a powder and is suitable for making a frozen or soft- serve dessert product.
  • the inventors have sought to provide a frozen dessert having a similar taste and mouth feel to a frozen product made with the same percentage of whole milk fat.
  • the frozen dessert provides the benefits of a healthy fat profile, by not using saturated fat and instead using monounsaturated fat, that is low in cholesterol, and which has no trans fatty acids.
  • frozen dessert product of the present invention is preferably served frozen or semi-frozen or as a soft serve product.
  • frozen dessert product is intended to include products such as for example ice-cream (being spoonable or in block form), soft-serve ice cream, semi-frozen dairy products, soft serve or frozen mousse, milkshakes or thickshakes which comprise a frozen, semi- frozen or soft-serve type product or the like.
  • the frozen dessert product of the present invention (i.e. the product suitable for consumption) is not intended to include liquid milk or cream or other liquid products per se.
  • the frozen dessert product of the present invention is preferably kept at a temperature below the recommended temperature of a regular refrigerator i.e. below 1- 4 0 C.
  • the frozen dessert product of the present invention is preferably kept frozen at a temperature of around -18°C being a temperature that most frozen goods are recommended to be kept at.
  • Most preferably the frozen dessert is a "regular" ice cream that is spoonable or a soft-serve ice cream that might be served in a cone for example.
  • the mixture that is formed to make the frozen dessert can be a liquid or alternatively a powder.
  • the mixture or frozen dessert product can be used to make other products such as milkshakes or thickshakes.
  • the present invention provides a frozen dessert composition, the composition comprising skim milk solids, milk derived solids, monounsaturated vegetable oil, carbohydrate ingredients, stabilisers and emulsifiers.
  • the composition also comprises milk flavour enhancers.
  • the present invention provides a frozen dessert composition
  • a frozen dessert composition comprising: (a) skim milk solids in a total amount of about 4.5% to 1 1.8% by weight of the composition,
  • the composition can be in the form of a mixture suitable for making a frozen dessert or the frozen dessert per se, or any phase in between.
  • the vegetable oil is a naturally high monounsaturated vegetable oil, most preferably, the vegetable oil is 100% oleic acid non-hydrogenated vegetable oil.
  • the ice cream product of the present invention is distinguished from other frozen desserts by its high MUFA vegetable oil content (non-hydrogenated) after removing all milk fat, its low cholesterol and low saturated fatty acids content.
  • the product of the present invention is an improvement over the prior art as it approximates a taste and mouthfeel of desserts that are similar to a frozen product made with the same percentage of whole milk fat (about 6%).
  • the product of the present invention also has characteristics such as melting resistance that also are similar to a frozen product made with the same percentage of whole milk fat (about 6%).
  • the present invention provides use of a frozen dessert composition
  • a frozen dessert composition comprising:
  • skim milk solids in a total amount of about 4.5%-l 1.8% by weight of the composition
  • milk derived solids in a total amount of about 2.7%-8.4% by weight of the composition
  • vegetable oil high in monounsaturated fatty acids in a total amount of about 4.5% to 7.5% by weight of the composition
  • the present invention provides a method of making a frozen dessert composition comprising forming a mixture by combining together (i) one or more stabiliser and emulsifiers, (ii) one or more monounsaturated vegetable oil, (iii) one or more skim milk and milk derived solids, and (iv) one or more carbohydrate ingredients.
  • the mixture can be, for example, in liquid form or powder form.
  • the mixture is pasteurized or heat treated.
  • the mixture is homogenised.
  • the mixture is then frozen. Other steps include aging and whipping the mixture.
  • the present invention provides a method of making a frozen dessert product comprising forming a mixture by combining together (i) one or more stabiliser and emulsifiers, (ii) one or more monounsaturated vegetable oil, (iii) one or more skim milk and milk derived solids, and (iv) one or more carbohydrate ingredients, pasteurizing the mixture, homogenising the pasteurized mixture, aging, whipping and freezing the pasteurized mixture.
  • the method may also include deaeration of the mixture.
  • Liquid mixture may be prepared by pasteurisation or UHT (ultra high temperature) treatment. Powdered mixture may be prepared by using a spray dry treatment.
  • the mixture is treated by pasteurization or UHT and then preferably homogenised.
  • the UHT treated, and homogenised mixture can be packaged and/or it can be whipped and frozen to form a frozen dessert product.
  • the mixture is pasteurized and then preferably homogenised.
  • the pasteurized homogenised mixture is preferably then spray dried into powder.
  • the powder can be packaged and/or then reconstituted preferably in 1 -4 portions, preferably 2-3 portions of water and then whipped and frozen.
  • composition of the present invention is prepared using modified milk that comprises or is "filled” with high monounsaturated oleic acid vegetable oil. 5
  • One selection criteria of a fat source for frozen desserts is that the fat droplet preferably
  • the present invention avoids the use of hydrogenated vegetable oil and instead successfully uses non-hydrogenated high oleic acid vegetable oil which has an average 25 melting point of lower than -10 °C, much lower than that of milk fat at 37°C (melting range: +40°C to -40°C, thus always a combination of liquid and crystalline fat).
  • the preferred source of monounsaturated fatty acids is a non-hydrogenated oleic acid vegetable oil.
  • Vegetable oils which comprise high 30 amounts of oleic acid include, for example, olive oil, tea oil, certain varieties of sunflower seed oil, safflower oil and canola oil.
  • the vegetable oil is sunflower seed oil or canola oil or a mixture thereof.
  • the vegetable oil has a monounsaturated fatty acid content of at least 80%. More preferably the vegetable oil has a monounsaturated fat content of at least 84%, more preferably, 85%, 86%, 87%, 88%, 89% or 90% or more.
  • the inventors have found that these preferred monounsaturated vegetable oils can be used to make an ice cream product that is stable and has desired organoleptic qualities such as creaminess, taste, iciness, smoothness, texture and hardness.
  • the vegetable oil accounts for about 4.5 to 7.5% by weight of the composition.
  • the vegetable oil accounts for about 4.5% to 6.5% more preferably 5.0% to 6.0% by weight of the composition.
  • the content of milk fat in the composition is less than 0.5%, more preferably less than 0.45%, more preferably less than 0.4%, more preferably less than 0.35%, more preferably less than 0.3%, more preferably less than 0.25%, and more preferably less than 0.2%.
  • the milk fat content is about 0.26%.
  • Milk fat content is present in for example skim milk powder, whey powder, butter fat and milk fat zymolytes.
  • the skim milk may be fresh skim milk, concentrated skim milk, skim milk powder or a mixture thereof.
  • skim milk solids account for about 4.5% to 1 1.8% by weight of the composition. More preferably skim milk solids account for about 5.5% to 10.5%, more preferably about 6.0% to 8.0% by weight of the composition.
  • the composition contains a total solid content of about 30% to 38% by weight.
  • the skim milk content accounts for about 15% to 31% of total solid of the composition and said milk derived solid account for about 9% to 22% of total solid (or up to 50% of milk protein).
  • the milk derived solid is selected from sweet whey, modified whey, whey protein concentrate and mixtures thereof. It is found that partially replacing skim milk solid with milk derived solid helps improve overrun, creaminess and mouthfeel of the frozen dessert product.
  • the milk derived solid is demineralised whey powder.
  • the ratio of skim milk solid to milk derived solid is about 1-3: 1 by weight, more preferably the ratio of skim milk solid to milk derived solid is about 1.5- 2.5: 1 by weight.
  • milk derived solids account for about 2.7% to 8.4% by weight of the composition, more preferably about 4% to 8% more preferably 5% to 7% by weight of the composition.
  • the milk derived solid is also lactose-reduced whey powder.
  • lactose content is less than 55%, most preferably less than 45%, by weight of the whey powder to prevent the product from ice crystallization during storage and handling.
  • composition of the present invention comprises one or more carbohydrates.
  • carbohydrate ingredients account for about 9% to 18% more preferably about 10% - 18%, about 11% - 18%, or about 12% to 18% by weight of the composition.
  • the carbohydrate ingredients comprise non-milk extrinsic sugars and preferably maltodextrin.
  • Non-milk extrinsic sugars include for example sucrose, corn syrup, high fructose syrup, glucose syrup or mixtures thereof.
  • Non-milk extrinsic sugars preferably account for about 10%- 16% in total by weight of the composition, more preferably about 1 1%- 16%, more preferably about 12%- 15%.
  • the syrup content is preferably one sixth the content of sucrose.
  • High fructose syrup is preferably used as it has a lower GI compared to glucose syrup.
  • Maltodextrin preferably accounts for about 2% to 4% by weight of the composition, more preferably accounts for about 2.5%- 3.5% by weight of the composition.
  • Non-milk extrinsic sugars may be used together with other carbohydrate bulking ingredients (preferably low GI) at any ratio in order to lower total calories of the final product and to deliver additional health benefits (such as low GI and that from dietary fibre), as well as to achieve better characteristics of the final product. It has found for example that partly replacing non-milk extrinsic sugars with other carbohydrate bulking ingredients improves melting resistance of the final product.
  • the preferred ratio of non-milk extrinsic sugars to other carbohydrate bulking ingredients is 4-5:1.
  • the other carbohydrate bulking agents include for example dietary fibre.
  • low GI carbohydrate bulking agents include for example one or more natural sugar alcohols, dietary fibre or other carbohydrate(s), or mixtures thereof.
  • the mixture comprises about 38% to 78% sugar alcohol, about 15% to 44% dietary fibre and about 15% to 22% other carbohydrate(s).
  • a sugar alcohol also known as a polyol, polyhydric alcohol, or polyalcohol
  • a sugar alcohol is a hydrogenated form of carbohydrate, whose carbonyl group (aldehyde or ketone, reducing sugar) has been reduced to a primary or secondary hydroxyl group. They are used for replacing sucrose in foodstuffs, often in combination with high intensity artificial sweeteners to counter the low sweetness.
  • the sugar alcohol is selected from, for example, sorbitol, xylitol, lactitol, erythritol, mannitol, isomalt or a mixture thereof.
  • the dietary fibre is a substantially soluble dietary fibre.
  • the dietary fibre comprises 90% water soluble dietary fibre.
  • the dietary fibre comprises a resistant starch.
  • the resistant starch/dietary fibre has a low GI value.
  • Resistant starches include those that naturally exist and those that are manufactured, synthesized or modified.
  • the soluble dietary fibre comprises a resistant maltodextrin, in an amount of equal to or more than 3% by weight of the composition which therefore entitles it to be referred to as a source of fibre.
  • a resistant maltodextrin in an amount of equal to or more than 3% by weight of the composition which therefore entitles it to be referred to as a source of fibre.
  • the dietary fibre comprising resistant starch has solubility properties which also confer some stability to the product.
  • the dietary fibre has a fine and smooth mouth feel.
  • “Other carbohydrate(s)” refer to, for example polydextrose, oligofructose, inulin and mixtures thereof. These carbohydrates are selected as bulking agents in place of sugar and help with proper freezing point and mouthfeel, and possess health benefits such as those provided by soluble dietary fibre.
  • a combination of low GI carbohydrate bulking ingredients is sorbitol/ xylitol/ polydextrose/ resistant maltodextrin.
  • An alternate combination of carbohydrates is sorbitol/ lactitol/ polydextrose/ resistant maltodextrin or xylitol/ sorbitol/ oligo fructose/ resistant maltodextrin.
  • the combination of carbohydrates is sorbitol/ xylitol/ polydextrose/ resistant maltodextrin.
  • this combination of carbohydrates is provided in a ratio of about 5:1 : 1 :3.
  • the selected low GI carbohydrate ingredients are calorie reduced.
  • sugar alcohols sorbitol, xylitol, lactitol, erythritol, mannitol and isomalt have GI ⁇ 10, and a caloric value of 0.2-2.6 kcal/g.
  • Polydextrose has a low GI, and caloric value of 1 kcal/g (SPI Polyols, Deis 2005).
  • Oligofructose/inulin has a low GI, and caloric value of 1-2 kcal/g (Sensus America LLC).
  • One preferred resistant starch is Fibersol ® -2, by Matsutani Chemical Industry.
  • Fibersol ® -2 is a resistant maltodextrin containing 90% water soluble dietary fibre, it is slowly fermented in the large intestine, and it has a caloric value of 1-1.5 kcal/g. Fibersol ® -2 is reported to be more freeze-thaw stable than maltodextrin and to have an improved after-taste of foods with high intensity sweeteners.
  • composition of the present invention also comprises stabilisers and/or emulsifiers.
  • the stabilisers account for about 0.4% to 0.7% by weight of the composition.
  • stabilisers are used to make the composition stable as well as to help provide a preferred texture and melting resistance of the product.
  • a stable composition or product is one which preferably doesn't separate during processing (ageing) and has retarded or reduced ice and lactose crystal growth during storage.
  • the stabilizer is selected from for example, sodium alginate, disodium phosphate, carrageenan and mixtures thereof.
  • One preferred stabiliser is disodium phosphate.
  • a preferred mixture comprises sodium alginate and disodium phosphate.
  • disodium phosphate is used to stabilise the product mix during aging and preferably prevents whey separation during manufacture. This ingredient may not be necessary for example in an ordinary reduced milk fat ice cream product in which the protein/fat and thus the whole system is more stable. It is proposed that the addition of disodium phosphate in the composition of the present invention improves the stability of casein micelles by maintaining a salt balance and reducing the amount of free calcium in the mix, as well as decreasing the tendency for fat to coalescence.
  • Carrageenan can also be used in place of alginate and disodium phosphate to prevent whey separation during aging. It is thought that carrageenan also provides its stabilizing effects due to its reactivity with casein micelles and water gelling capacities. Other gums or stabilisers with similar properties may also be used to produce the frozen dairy product of the present invention.
  • the risk of oxidation and production of off-flavours during storage may be increased which proposes a stability issue.
  • the present invention overcomes this. This may be partially explained by the high monounsaturated fatty acid profile (being more stable compared to high polyunsaturated fatty acid) in combination with the stabilizers.
  • the product was found to have no iciness or off-flavour after 5 months of storage at under -18°C.
  • the acid value and peroxide value of the product after 5 months storage showed no significant difference from those after 3 month storage under -18 0 C.
  • An antioxidant may also optionally be included in the composition so as to provide a formulation and product having a longer shelf life.
  • natural antioxidants are used.
  • the natural antioxidants are selected from vitamin E, vitamin C and mixtures thereof.
  • Emulsifiers that may be used in the ice cream composition include for example diacetyltartaric and fatty acid esters of glycerol, lecithin, mono-and di-glycerides of fatty acids, polyglycerol esters of fatty acids, polysorbate 60 or polyoxyethylene (20) sorbitan monostearate, polysorbate 65 or polyoxyethylene (20) sorbitan tristearate, polysorbate 80 or polyoxyethylene (20) sorbitan monooleate, sodium stearoyl lactylate, sorbitan monostearate, sucrose esters of fatty acids and sodium caseinate.
  • an emulsifier is selected from for example mono and diglycerides, polysorbate 80, lecithins or mixtures thereof.
  • stabilisers and emulsifiers comprise a combination of vegetable gums, sodium alginate, sodium phosphate, mono and diglycerides, lecithins and carbohydrate texture modifier.
  • Stabilizer and emulsifier combinations that are non- animal based and commercially available for frozen desserts include for example: Sodium alginate/guar gum/mono and diglycerides; sodium carboxymethylecellulose/guar gum/propane di-eaters of fatty acids/mono diglycerides; and Xanthan gum/guar gum/mono diglycerides.
  • the stabilisers and emulsifiers comprise a combination of vegetable gums, sodium alginate, sodium phosphate, mono and diglycerides, lecithins and carbohydrate texture modifier.
  • the stabilizers and emulsifiers are present in amounts of about 20% to 24% vegetable gums, about 2% to 9% sodium alginate, about 2% to 9% sodium phosphates, about 20% to 38% mono and diglycerides, about 4% to 13% lecithins, and about 23% to 32% carbohydrate texture modifier including, for example, modified starch, maltodextrin and mixtures thereof.
  • Another challenge of the vegetable oil substitutes in this invention is how to achieve a creamy taste that is comparable to a conventional product having the same percentage of milk fat.
  • milk flavour enhancers such as for example butter, milk fat extract, milk fat zymolytes, milk flavourings and mixtures thereof can naturally deliver a creamy taste.
  • the milk flavour enhancers are natural and provide for about 0.4% to 0.6% by weight of the composition. It is preferred that only few un-natural flavours are used. Rich and intense natural dairy flavours are preferred, to minimise the amount needed.
  • milk fat zymolytes such as lipolysed cream paste are added for enhancement of creaminess.
  • lecithins in the range of 0.03 to 0.08 % by weight are found to be helpful in providing a creamy taste.
  • all the ingredients of the composition are low in cholesterol and low in saturated fat.
  • vanilla flavour may be added in any amount suitable, such as about 0.2% by weight of the product.
  • Other flavours are also commonly used with flavoured dessert such as ice cream, any of which would be suitable for using in the present invention.
  • High intensive sweeteners include, for example, sucralose, aspartame, acesulfame K or a mixture thereof.
  • the high intensive sweetener is preferably present in an amount of about 0.01%-0.02% by weight of the composition.
  • Anti-caking agents including for example calcium silicate, magnesium silicate and kaolin may be added to the composition when it is produced in powder form.
  • the frozen dessert is a conventional or regular ice cream.
  • Various types of ice cream are described as being soft serve, spoonable or in block form.
  • the ice cream product preferably has one or more properties that are similar to a comparable ice cream i.e. an ice cream made with the same percentage of milk fats and sugar, ("a regular milk fat and sugar ice cream").
  • a comparable ice cream i.e. an ice cream made with the same percentage of milk fats and sugar, ("a regular milk fat and sugar ice cream").
  • similar refers to a feature or characteristic not being statistically significantly different as measured in the Examples of the present specification.
  • the protein content of the ice cream product of the present invention is similar to a regular ice cream.
  • the % overrun of the inventive product is similar to the % overrun of a regular milk fat and sugar ice cream.
  • Overrun is a measure of the ability of a whipped dessert product to increase in volume during the whipping or mixing process. For example, a product that doubles in volume (i.e. one gallon to two gallons) is said to achieve 100% overrun.
  • Regular milk fat and sugar ice cream products products with > 10% fat and sucrose/corn syrup solids, may achieve an overrun in excess of 100%. Both too high and too low overrun contribute a poor texture and mouthfeel. A value of about 2.5 folds of total solid value of a product is suggested to be appropriate.
  • a soft serve ice cream may have an overrun of less than 50%. Among ingredient factors that impact overrun, sugar substitutes may lower it. The lower overruns of the non-sucrose desserts lowers the effective yield because whipped frozen desserts are sold by volume and not by weight.
  • the total solid content of the ice cream product of the present invention is similar to or less than the solid content of a regular milk fat and sugar ice cream.
  • the product of the present invention has one or more similar organoleptic qualities, such as creaminess, after taste, iciness, body, texture and hardness as a regular ice cream made with the same percentage of milk fat and sugar.
  • the melting rate of the product of the present invention is similar to the melting rate of a regular milk fat and sugar ice cream.
  • the mixture of the present invention can be produced in liquid form or powder form that is ready to use for making the ice cream product.
  • a liquid mixture can be prepared by either pasteurisation or UHT treatment.
  • a pasteurized mixture has a shelf life of about 2 weeks under refrigeration condition (2- 4 0 C) whereas a UHT treated mixture has a longer shelf life and can be stored and distributed at room temperature.
  • the ingredients of the composition are mixed and aged for about 30 minutes. This mixture is then heated under UHT conditions for example at 135-14O 0 C for 2-4 seconds by direct steam injection, and then homogenised in a 2 stage process for example at 2900 psi and 500 psi (about 7O 0 C), respectively.
  • the treated mixture can then be packaged aseptically.
  • a powdered mix can be prepared using a low-medium heat spray dry method. After thoroughly mixing all of the ingredients and then aging for about 30 minutes, the mixture is heated under pasteurisation conditions (eg 78-82°C for about 5 minutes) or under ultra pasteurisation conditions (eg 121°C for 2-4 seconds, direct steam injection). The mixture is then homogenised in a 2 stage process for example at 2900 psi and 500 psi (about 70 0 C), respectively. The mixture is made into powder by use of a spray dry machine (eg inlet temperature 180 0 C and outlet temperature 80 0 C).
  • a spray dry machine eg inlet temperature 180 0 C and outlet temperature 80 0 C).
  • a portion of the dry blend is mixed into about 2-3 portions of cold water or warm water (eg 30 0 C) using rapid agitation, and allowing it to hydrate before pouring it into a soft-serve machine.
  • Example 1 Formulation 1 was used to prepare a soft serve ice cream product:
  • the stabiliser and emulsifier ingredients (in powder form) are mixed, added into 10-20 times the volume of water at 80°C and mixed vigorously until completely dissolved.
  • the oil is then added at 40°C into the dissolved mixture and is thoroughly mixed.
  • the emulsion of stabiliser, emulsifier and oil is then added into a reconstituted skim milk and whey powder (heating water to >30°C before adding powder and allowing to hydrate for 15-30 minutes). Soluble fibre, sugar alcohol and polydextrose are dissolved in water and flavour ingredients are added into the mixture before pasteurisation. Aeration is avoided through the process.
  • the mix is then pasteurised at 78-82°C for about 5 minutes and then homogenised (70°C) in a 2 stage process at 2900 psi and 500 psi for the first and second stages, respectively.
  • the mix is cooled and held overnight at 4 0 C for aging before being frozen in a Taylor batch freezer and served as soft serve ice cream. It can also be hardened at temperature lower than -18°C and served as "spoonable" ice cream.
  • the properties and sensory evaluation of the formulation are compared to controls as shown in Table 1 and Table 2, respectively.
  • Formulation 2 was used to prepare a soft serve ice cream product with non-milk extrinsic sugar:
  • the preparation method is similar to that for Formulation 1. Sucrose, maltodextrin and flavour ingredients are added into the mixture before pasteurisation.
  • a volume of ice cream mix is weighed before production.
  • the ice cream mix is then processed. After processing the set volume produced from the mix is weighed.
  • the ice cream should be level when the readings are taken to ensure accuracy. From these figures the overrun can be calculated (weight of mix before processing-weight of mix after processing)/weight of mix after processing).
  • the overrun of Formulation 1 is also comparable to that of the controls although the composition comprises about 3-6% by weight less than Formulation 2 and Control 2, and about 3-6% less total solid content which lowers viscosity of the mix before aging by >30% and after aging by >24% (improved viscosity), compared to Formulation 2 and Control 2.
  • the stabilisers for example may provide a better overrun with the selected sugar substitutes.
  • the melting rate of Formulation 1 and Formulation 2 is similar to that of regular milk fat and sugar added product (Control 2).
  • the higher melting resistance associated with Control 1 indicates a nestification effect of the non-sugar carbohydrate component and milk fat on melting resistance.
  • the decrease in total solid content is a cost-saving feature.
  • the product of Formulations 1 and 2 comprises 6% fat. Out of the 6% in total, milk fat is 0.26% (from skim milk powder, whey powder, butter fat and milk fat zymolytes).
  • the following table gives nutritional information by calculation from ingredients:

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  • Molecular Biology (AREA)
  • Confectionery (AREA)

Abstract

La présente invention concerne une composition d'un produit de dessert glacé et un mélange pour réaliser le produit, comprenant une quantité de matière sèche dégraissée de lait, d'hydrates de carbone et d'huile végétale à forte teneur en acide gras mono-insaturé. Les hydrates de carbone comprennent une certaine quantité de sucres intrinsèques non laitiers. Dans un mode de réalisation alternatif, les hydrates de carbone comprennent également une certaine quantité d'ingrédients riches en hydrates de carbone à faible indice glycémique. De préférence, le mélange est préparé sous forme de liquide ou de poudre et est adapté pour réaliser un produit de dessert glacé ou mou.
PCT/AU2007/000867 2006-07-03 2007-06-21 Dessert glacé à matières grasses modifiées WO2008003123A1 (fr)

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
AU2006903569 2006-07-03
AU2006903569A AU2006903569A0 (en) 2006-07-03 Fat modified frozen dessert
AU2006906588A AU2006906588A0 (en) 2006-11-24 Fat modified frozen dessert
AU2006906588 2006-11-24

Publications (1)

Publication Number Publication Date
WO2008003123A1 true WO2008003123A1 (fr) 2008-01-10

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PCT/AU2007/000867 WO2008003123A1 (fr) 2006-07-03 2007-06-21 Dessert glacé à matières grasses modifiées

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WO (1) WO2008003123A1 (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2020227793A1 (fr) * 2019-05-16 2020-11-19 Ypy Industria E Distribuicao De Sorvetes Ltda - Epp Glace à haute densité calorique et à haute teneur en protéine et en graisse monoinsaturée
CN114158643A (zh) * 2021-11-25 2022-03-11 石家庄君乐宝乳业有限公司 高纤维低脂型冰淇淋粉及其应用

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0201143B1 (fr) * 1985-05-09 1991-08-28 Unilever N.V. Procédé de fabrication de glace comestible
GB2400537A (en) * 2003-04-16 2004-10-20 Michael Laurence Murphy Method for making ice-cream
US20060233919A1 (en) * 2005-04-19 2006-10-19 Conopco Inc, D/B/A Unilever Methods for production of frozen aerated confections

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0201143B1 (fr) * 1985-05-09 1991-08-28 Unilever N.V. Procédé de fabrication de glace comestible
GB2400537A (en) * 2003-04-16 2004-10-20 Michael Laurence Murphy Method for making ice-cream
US20060233919A1 (en) * 2005-04-19 2006-10-19 Conopco Inc, D/B/A Unilever Methods for production of frozen aerated confections

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2020227793A1 (fr) * 2019-05-16 2020-11-19 Ypy Industria E Distribuicao De Sorvetes Ltda - Epp Glace à haute densité calorique et à haute teneur en protéine et en graisse monoinsaturée
CN114158643A (zh) * 2021-11-25 2022-03-11 石家庄君乐宝乳业有限公司 高纤维低脂型冰淇淋粉及其应用
CN114158643B (zh) * 2021-11-25 2023-10-20 君乐宝乳业集团有限公司 高纤维低脂型冰淇淋粉及其应用

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