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WO2018144706A1 - Compositions de prémélange pour la fabrication de produits de dessert mous - Google Patents

Compositions de prémélange pour la fabrication de produits de dessert mous Download PDF

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Publication number
WO2018144706A1
WO2018144706A1 PCT/US2018/016403 US2018016403W WO2018144706A1 WO 2018144706 A1 WO2018144706 A1 WO 2018144706A1 US 2018016403 W US2018016403 W US 2018016403W WO 2018144706 A1 WO2018144706 A1 WO 2018144706A1
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WO
WIPO (PCT)
Prior art keywords
mix
composition
soft serve
grams
present
Prior art date
Application number
PCT/US2018/016403
Other languages
English (en)
Inventor
Tammar Meiron
Boaz Maor
Tsachee Zilberfarb
Original Assignee
Shakeup Nutrition Solutions, Llc
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 US15/422,092 external-priority patent/US20180132506A1/en
Application filed by Shakeup Nutrition Solutions, Llc filed Critical Shakeup Nutrition Solutions, Llc
Publication of WO2018144706A1 publication Critical patent/WO2018144706A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners

Definitions

  • a soft serve product is generally lower in milk-fat (3% to 6%) than reference ice cream (10% to 18%) and is produced at a temperature of about -4 °C compared to ice cream, which is stored at -15 °C.
  • Soft serve contains air, introduced at the time of freezing. The air content, called overrun, can vary from 0% to 60% of the total volume of finished product. Conventionally, the amount of air alters the taste and the texture of the finished product. Product with low quantities of air has a heavy, icy taste and appears more yellow. Product with higher air content tastes creamier, smoother and lighter and appears whiter. The optimum quantity of air is determined by the other ingredients and individual taste.
  • Reference pre-mix product can be obtained by obtaining a fresh liquid that requires constant refrigeration until needed.
  • the pre-mix composition that is made into a soft serve product of the present invention has substantially lower (e.g. 10%, 20%, 30%, 40%, or 50%) calories (i.e. energy) when compared to a reference pre-mix composition that is made into a soft serve product.
  • the consumer experience of the present invention is as at least as good as the reference product (e.g. taste, appearance and mouthfeel).
  • the pre-mix composition that is made into a soft serve product of the present invention has substantially lower (e.g. 50%, 60% 70% or 80%) fat content when compared to a reference pre-mix composition that is made into a soft serve product.
  • the consumer experience of the present invention is as good as the reference product (e.g. taste, appearance and mouthfeel).
  • the pre-mix composition that is made into a soft serve product of the present invention has substantially lower (e.g. 40% - 80%) sugar level when compared to a reference pre- mix composition that is made into a soft serve product.
  • the consumer experience of the present invention is at least as good as the reference product (e.g. taste, appearance and mouthfeel).
  • the pre-mix composition that is made into a soft serve product of the present invention has substantially lower (e.g. 10%, 20%, 30%, 40%, or 50%) calories, fat content and/or sugar level and/or any combination therein when compared to a reference pre-mix composition that is made into a soft serve product.
  • the consumer experience of the present invention is at least as good as the reference product (e.g. taste, stability, appearance and mouthfeel). In another embodiment, the consumer experience of the present invention is better than the reference product (e.g. taste, stability, appearance and mouthfeel).
  • the pre-mix composition that forms a soft serve therein comprising: Calories: 80 - 1 10 kcal/1 OOgrams of pre-mix; Protein: 3 - 8 g/100grams of pre-mix; Fat: 1 - 2 g/1 OOgrams of pre-mix; Sugar: 4 - 7 g/1 OOgrams of pre-mix; and Dietary fiber: 1 - 2 g/1 OOgrams of pre-mix; wherein the taste profile is:
  • the pre-mix composition that forms a soft serve therein comprising: Calories: 80 - 125 kcal/1 OOgrams of pre-mix; Protein: at least 3 g/1 OOgrams of pre-mix; Fat: 0.5 - 3 g/1 OOgrams of pre-mix; Sugar: 4 - 7 g/1 OOgrams of pre- mix; and Dietary fiber: 0.5 - 5 g/100grams of pre-mix; wherein the taste profile is:
  • the sweetening agent comprises
  • sucralose polyols, and/or stevia and combinations thereof.
  • the pre-mix composition that forms a soft serve therein comprising: 72.0% to about 83.0% of milk, 0.1 % to about 5.0% of a 38-40% cream, 2.5% to 5.0% of a (0.5% fat) skim milk powder, 0.002% to 0.005% sucralose, 4.0% to 14.0% maltitol, 1 .5% to 5.0% maltitol syrup, 0.5% to 3.0% glycerol, 0.00% to 0.25% salt, 0% to 10.5% ma!todextrin and starches, 0.0% to 2.5% FOS (such as inulin), 0.1 % to 0.5% stabilizers, 0.05% to 0,35% MCC; and
  • FOS such as inulin
  • the taste profile is measured by the E-tongue test.
  • Figure 1 illustrates one embodiment of the process conditions for preparing the pre-mix of the present invention.
  • Figure 2 illustrates one embodiment of the process conditions for preparing the pre-mix of the present invention from the resulting process of Figure 1 ,
  • Figure 3 illustrates one embodiment of the process conditions for preparing the pre-mix of the present invention from the resulting process of Figure 2.
  • Figures 4A and 4B are photographs of the E-tongue used in Example 1 .
  • Figure 5 is a spider web plot showing the comparison between the taste profile of the pre-mix of the present invention compared to the reference pre-mix composition of Example 1.
  • Figure 8 is the same spider web plot of Figure 5 showing the comparison between the taste profile of the pre-mix composition of the present invention compared to the reference pre-mix composition with values converted to human sensory intensity scale of Example 1 .
  • Figure 7 is the same spider web plot of Figure 8 showing the comparison between the taste profile of the pre-mix composition of the present invention compared to the reference pre-mix composition with values converted to human sensory intensity scale as averaged between all 5 repetitions of Example 1 .
  • Figure 8 is the average output showing the comparison between the taste profile of the pre-mix composition of the present invention compared to the reference pre-mix composition with values converted to human sensory intensity scale of Example 1.
  • Figure 9 is the spider web plot showing the average comparison between the taste profile of the pre-mix composition of the present invention compared to the reference pre-mix composition with values converted to human sensory intensity scale of Example 1 .
  • Figure 10 is the average droplet size distribution curves of the pre-mix of the present invention compared to reference pre-mix of Example 2.
  • Figure 1 1 is the shear stress and viscosity curves of the pre- mix of the present invention compared to reference pre-mix of Example
  • Figure 12 is the curvettes after stability analysis in Lumisizer instrument for 8 hours at 2000 rpm of the pre-mix of the present invention compared to reference pre-mix of Example 2.
  • Figure 13 is the curvettes after stability analysis in Lumisizer instrument for 25 hours at 4000 rpm of the Pre-!Vlix of the Present Invention Compared to Pre-!Vlix Made From Reference Pre-Mix of Example 2.
  • Figure 14 is the instability index after 25 hours at 4000 rpm of the Pre-Mix of the Present Invention Compared to Reference Pre-Mix of Example 2.
  • Figures 15A and 15B is the space and time extinction profiles recorded during analytical centrifugation of the Pre-Mix of the Present Invention Compared to Reference Pre-Mix of Example 2.
  • Figure 16 is the hedonic scale used in Example 3 for the sensory evaluation of soft serve made from pre-mix of the present invention compared to soft serve product made from reference pre-mix.
  • Figure 17 is the intensity scale used in Example 3 for the sensory evaluation of soft serve made from pre-mix of the present invention compared to soft serve product made from reference pre-mix.
  • Figures 18 and 19 are graphs of the overall acceptance used in Example 3 for the sensory evaluation of soft serve made from pre- mix of the present invention compared to soft serve product made from reference pre-mix.
  • Figure 20 is a graph of the purchase intent used in Example 3 for the sensory evaluation of soft serve made from pre-mix of the present invention compared to soft serve product made from reference pre-mix.
  • Figure 21 is a graph of the average score used in Example 3 for the sensory evaluation of soft serve made from pre-mix of the present invention compared to soft serve product made from reference pre-mix.
  • Figure 22 is a graph of the sensory profile - average scores used in Example 3 for the sensory evaluation of soft serve made from pre-mix of the present invention compared to soft serve product made from reference pre-mix.
  • Figure 23 is a graph of the off flavor used in Example 3 for the sensory evaluation of soft serve made from pre-mix of the present invention compared to soft serve product made from reference pre-mix.
  • Figures 24 is a graph of the perception aspects used in Example 3 for the sensory evaluation of soft serve made from pre-mix of the present invention compared to soft serve product made from reference pre-mix.
  • Figure 25 is a photograph of the soft serve product made from reference pre-mix of Example 4 at time 0.
  • Figure 26 is a photograph of the soft serve product made from reference pre-mix of Example 4 at 3 minutes.
  • Figure 27 is a photograph of the soft serve product made from reference pre-mix of Example 4 at 10 minutes. 38.
  • Figure 28 is a photograph of the soft serve product made from pre-mix of the present invention of Example 4 at time 0.
  • Figure 29 is a photograph of the soft serve product made from pre-mix of the present invention of Example 4 at 3 minutes.
  • Figure 30 is a photograph of the soft serve product made from pre-mix of the present invention of Example 4 at 10 minutes.
  • organoleptic properties includes the flavor display, texture, and sound of a food that are experienced by the eater of said food when said food is eaten.
  • single serving means any quantity of food sold, marketed, described, advertised, or implied to be equivalent to a single serving size or unit.
  • single serving sizes for foods are defined in the FDA Labeling Rules as contained in 21 CFR ⁇ 101 .12 which is incorporated herein by reference in its entirety.
  • fat refers to the total amount of digestible, partially digestible and nondigestible fats or oils that are present in the embodiments of the present invention.
  • lipid refers to the total amount of digestible, partially digestible and nondigestible fats or oils that are present in the embodiments of the present invention.
  • carbohydrate refers to the total amount of sugar alcohols, monosaccharides, disaccharides, oligosaccharides, digestible, partially digestible and non-digestible polysaccharides; and lignin or lignin like materials that are present in the embodiments of the present invention.
  • a pre-mix is determined to "sweetness” based on the E-tongue test [see Example 1 for details]. As used herein, a pre-mix is determined to "bitterness” based on the E-tongue test [see Example 1 for details].
  • a pre-mix is determined to "richness" based on the E-tongue test [see Example 1 for details].
  • a pre-mix is determined to "after-taste" based on the E-tongue test [see Example 1 for details].
  • shelf life is calculated based on the change in organoleptic properties of a food or drink in barrier packaging over time.
  • the shelf-life will be determined based, at least in part, on lack of rancidity notes and texture (e.g., crunchiness) of the outer shell.
  • component or composition levels are in reference to the active level of that component or composition, and are exclusive of impurities, for example, residual solvents or byproducts, which may be present in commercially available sources.
  • the present invention is a soft serve pre- mix formulation that provides improved nutritional values (i.e., reduced Sugar, reduced Fat, reduced Calories, reduced Cholesterol and enriched with Dietary Fibers when compared to a reference soft serve pre-mix composition having the following properties: i) nutritional data comprising: A) fat content: 4.5 grams/100 grams of composition; B) sugar content: 22 grams/100 grams of composition; ii) a formulation comprising: A) 73% milk (3% fat); B) 6% cream (38% fat); C) 4.5% skim milk powder; D) 13% sucrose; E) 3% glucose syrup (82%); F) less than 1 % stabilizers and emulsifiers; and G) no added flavors.
  • improved nutritional values i.e., reduced Sugar, reduced Fat, reduced Calories, reduced Cholesterol and enriched with Dietary Fibers
  • a reference soft serve pre-mix composition having the following properties: i) nutritional data comprising: A) fat content: 4.5 grams/100 grams of composition; B
  • Lactose (from milk - 5%) 0.16 76.5*0.05 0.6
  • Lactose (from milk powder - 49.8%)
  • the texture of the soft serve is affected
  • Bulking agents that were added to the present invention pre-mix in order to provide typical soft serve ice cream texture are:
  • polyols e.g. , dietary fibers (e.g. , inulin), maltodextrin.
  • the total content of bulking agents in present invention pre-mix and the reference are similar: 17.7% (maltitol, Maltitol syrup, glycerol, inulin & maltodextrin) for present invention pre-mix (Table 3).
  • Fat replacers that were added to the
  • Pectin is a class of complex polysaccharides that function as a hydrating agent and cementing material for the cellulosic network.
  • Commercial pectin is mostly derived from citrus and apple and is often standardized to obtain a uniform amount of pectin content.
  • the ratio between the amounts of fat replacer in the current formulation to milk fat in the standard formulation should be within the following range:
  • the present invention pre-mix was prepared by typical process conditions with typical equipment, and in the same preparation method as the reference formulation.
  • the final product— soft serve ice cream— of the present invention exhibited comparable texture of the final reference product.
  • the present invention pre-mix was designed as a base formulation to allow for any flavor component to be added (e.g. chocolate, vanilla, strawberry). As such, since no added flavors were added during the testing of the soft serve pre-mix composition, there was no masking of the potential off-flavors of the base formulation.
  • the pre-mix composition of the present invention that is made into a soft serve product of the present invention has substantially lower (e.g. 10%, 20 %, 30%, 40%, or 50%) calories (i.e. energy) when compared to a reference pre-mix composition that is made into a soft serve product.
  • the consumer experience of the present invention is at least as good as the reference product (e.g. taste, appearance and mouthfeel).
  • the pre-mix composition that is made into a soft serve product of the present invention has substantially lower (e.g. 50%, 60%, 70%, or 80%) fat content when compared to a reference pre-mix composition that is made into a soft serve product.
  • the consumer experience of the present invention is as good as the reference product (e.g. taste, appearance and mouthfeel).
  • the pre-mix composition that is made into a soft serve product of the present invention has substantially lower (e.g. 40% - 80%) sugar level when compared to a reference pre- mix composition that is made into a soft serve product.
  • the consumer experience of the present invention is as at least as good as the reference product (e.g. taste, appearance and mouthfeel).
  • the pre-mix composition that is made into a soft serve product of the present invention has substantially lower (e.g. 10%, 20%, 30%, 40% or 50%) calories, fat content and/or sugar level and/or any combination therein when compared to a reference pre-mix composition that is made into a soft serve product.
  • the consumer experience of the present invention is at least as good as the reference product (e.g. taste, appearance and mouthfeel). In another embodiment, the consumer experience of the present invention is better than the reference product (e.g. taste, stability, mouthfeel and appearance).
  • the invention provides a pre-mix composition that forms a soft serve product therein, the composition comprising 72.0% to about 83,0% of milk, 0.0% to about 5.0% of a 38- 40% cream, 2.5% to 5.0% of a (0.5% fat) skim milk powder, 0.002% to 0.005% sucra!ose, 4.0% to 14.0% ma!titoi, 1 .5% to 5.0% maitito!
  • syrup 0.5% to 3.0% glycerol, 0.00% to 0.25% salt, 0% to 10.5% ma!todextrin and starches, 0,0% to 2.5% FOS (such as inulin), 0, 1 % to 0.5% stabilizers (combination of monogiycerides, digiycerides, locust bean gums, guar gums and carrageenan), 0.00% to 0.35% MCC and a mixture of at least pectin and citrus dietary fibers, each of said individual fibers being present in said mixture in an amount from 0.0% to 1 .0% and the total amount of the mixture of fibers being from 0.0% to 3.5% by wt of the powdered composition.
  • FOS such as inulin
  • stabilizers combination of monogiycerides, digiycerides, locust bean gums, guar gums and carrageenan
  • MCC a mixture of at least pectin and citrus dietary fibers
  • the invention provides a pre-mix composition that forms a soft serve product therein, the milk component comprises at least a portion skim milk, !n another embodiment, the invention provides a pre-mix composition that forms a soft serve product therein, the milk component comprises a higher amount of cream [e.g. whole milk]. In another embodiment, the invention provides a pre-mix composition that forms a soft serve product therein, the milk component comprises at least a portion 1 % milk. In another embodiment, the invention provides a pre-mix composition that forms a soft serve product therein, the milk component comprises at least a portion 3.7% milk. In yet another embodiment, some or all of the milk component is reconstituted milk [e.g. whole or skim].
  • the fat used may be a dairy fat, a non-dairy fat, or a mixture of both.
  • the fat when the fat is a dairy fat, it may be for instance, any milk fat source such as butter oil, butter, real cream, or a mixture thereof.
  • the fat when the fat is a non-dairy fat it may be, for instance, an edible oil or fat, preferably a vegetable oil such as coconut oil, palm kernel oil, palm oil, cotton oil, peanut oil, olive oil, soy bean oil, etc., or mixtures thereof.
  • Suitable emulsifiers include but, are not limited to, propylene glycol monostearate (“PGMS”), sorbitan tristearaie (“STS”), lactyiated monoglycerides, acetylated monoglycerides, unsaturated monoglycerides, including monoglycerides with oleic acid, linoleic acid, linolenic acid, or other commonly available higher unsaturated fatty acids.
  • the emulsifier blend should be present in an amount of 0.1 % to 0.6%, in another embodiment, an amount of 0.2% to 0.5%, in another embodiment, an amount of 0.2% to 0.3%.
  • Suitable stabilizers include, but are not limited to, a hydrocolloid such as agar, gelatin, gum acacia, guar gum, locust bean gum, gum tragacanth, carrageenan and its salts, carboxymethyl cellulose, sodium alginate or propylene glycol alginate, or any mixture of hydrocolloids.
  • a hydrocolloid such as agar, gelatin, gum acacia, guar gum, locust bean gum, gum tragacanth, carrageenan and its salts, carboxymethyl cellulose, sodium alginate or propylene glycol alginate, or any mixture of hydrocolloids.
  • FIGS 1 , 2 and 3 illustrate one embodiment for the process for the preparation of the pre-mix of the present invention.
  • the process for the soft serve product made from the pre-mix composition of the present invention can be carried out using conventional equipment.
  • the first step generally comprises mixing the ingredients under shear mixing to disperse and/or solubiiize the ingredients into a homogeneous mass.
  • the homogeneous mass is preheated, e.g., to a temperature of about 50° C. to about 75° C.
  • the preheated homogeneous mass is conventionally homogenized, e.g., in a two stage homogenizer.
  • the first stage is conducted at a pressure of about 70 bar to about 250 bar.
  • the second stage is conducted at a pressure of about 0 bar to about 50 bar.
  • Pasteurization of the homogenized mass is conducted under conditions commonly used in the industry.
  • the pasteurization step is conducted at a temperature of about 50° C to about 100° C for a time of about 10 seconds to about 30 minutes.
  • Pasteurization may be conducted by either high temperature short time (HTST) or low temperature long time (LTLT) processing.
  • HTST high temperature short time
  • LTLT low temperature long time
  • the mix After pasteurization, the mix is aged by allowing to stand at a temperature of about 0° C to about 8° C for a time of about 4 hour to about 24 hours.
  • the mix is then colored and flavored as needed.
  • the mix is allowed to aerate in a conventional freezer for bulk, extruded, or cone products.
  • a conventionai freezer any freezer commoniy used in the industry can be used to whip the mixture, e.g. Hoyer, CBW, P S, etc.
  • the mix is normally pumped into the freezer at a temperature of about -2° C to about -8° C and substantially simultaneously an appropriate amount of air is introduced into the mix.
  • the step of freezing under agitation is conducted depending upon the freezing point of the mix. The time required is dependent on the amount of mix and air, and the pumping flow rate.
  • Biological (natural) and/or synthetic flavors and colors can be used in the pre-mix compositions. These include, for example: chocolate, mocca, yoghurt, various cultured milk powders, also: vanilla, nuts, fruits, aromatic flowers and aromatic parts of plants such as cinnamon. Also combinations thereof such as for example: vanilla and chocolate or fruit and nuts or two or more fruits or yoghurt and fruits or ieben and flower or yoghurt and cinnamon, etc.
  • the soft serve pre-mix composition of the present invention comprises: a) nutritional data comprising: i) calories: 80 - 125 kcal/100 grams of composition; ii) protein content : at least 3 grams/100 grams of composition; iii) fat content: 0.5 - 3 grams/100 grams of composition; iv) sugar content (as lactose, originated from the milk): 4 - 7 grams/100 grams of composition; and v) dietary fiber content: 0.5 - 5 grams/100 grams of
  • a formulation comprising: A) 73% milk (3% fat); B) 6% cream (38% fat); C) 4.5% skim milk powder; D) 13% sucrose; E) 3% glucose syrup (82%); F) less than 1 % stabilizers and emulsifiers; and G) no added flavors.
  • a formulation comprising: A) 73% milk (3% fat); B) 6% cream (38% fat); C) 4.5% skim milk powder; D) 13% sucrose; E) 3% glucose syrup (82%); F) less than 1 % stabilizers and emulsifiers; and G) no added flavors.
  • a formulation comprising: A) 73% milk (3% fat); B) 6% cream (38% fat); C) 4.5% skim milk powder; D) 13% sucrose; E) 3% glucose syrup (82%); F) less than 1 % stabilizers and emulsifiers; and G) no added flavors.
  • the Pre-mix of the present invention comprises:
  • Dietary fiber 0 - 10 g/100grams of pre-mix
  • the pre-mix composition of the present invention comprises:
  • the Pre-Mix of the present invention comprises:
  • Dietary fiber 0 - 4.0 g/1 OOgrams of pre-mix
  • the nutritional analysis of the reference Pre-Mix is typically: Calories: 130 - 180 kcal/1 OOgrams of pre-mix
  • Carbohydrates 20 - 30 g/1 OOgrams of pre-mix Sugar: 14 - 20 g/100grams of pre-mix
  • Dietary fiber 0 g/100grams of pre-mix
  • present invention comprises:
  • Sweetening agents sucralose, polyols (e.g., xylitol, lactitol, maltitol), stevia 10-30 g/100grams of pre-mix;
  • Dairy based proteins sources whey protein, protein extract, milk powder (whole to skim milk), milk (whole to skim)
  • Texturizing agents milk fat, cream, mono-glycerides, di-glycerides, guar gum, xanthan gum, locust bean gum, gellan gum, carrageenan, starch, dextrose, dietary fibers (citrus, pectin, inulin). Former ingredients could be modified or natural.
  • present invention comprises:
  • Sweetening agents sucralose, polyols (e.g., xylitol, lactitol, maltitol), stevia 15 - 30 g/100grams of pre-mix;
  • Dairy based proteins sources whey protein, protein extract, milk powder (whole to skim milk), milk (whole to skim)
  • the pre-mix composition of the present invention comprises sweetening agents comprising sucralose, polyols (e.g., xylitol, lactitol, maltitol), and stevia.
  • the maltitol/sucralose ratio is 99.5/0.5%. In yet another embodiment, the maltitol/sucralose ratio is 99.9%/0.1 %.
  • the maltitol/sucralose ratio is between 99.0 - 99.9% maltitol to 0.1 - 1 .0% sucralose.
  • the combination is polyol and sucralose.
  • the combination is polyol and stevia.
  • the polyol/stevia ratio is 98.0% - 2%.
  • the polyol/stevia ratio is 99.8% - 0.2%.
  • the polyol/stevia ratio is between 98.0 - 99.8% polyol to 2.0 - 0.2% stevia.
  • the polyol/sucralose ratio is 99.0% - 1 %. In yet another embodiment, the polyol/sucralose ratio is 99.9% - 0.1 %. In yet another embodiment, the polyol/sucralose ratio is between 99.0 - 99.9% polyol to 1 .0 -0.1 % sucralose.
  • the pre-mix of the present invention comprises the following formulation as shown in Table 6:
  • the soft serve product of the present invention made from the pre-mix of the present invention has the following properties:
  • the reference pre-mix composition of Table 7 comprises:
  • Pre-weighted powders were added to pre-heated warm milk (30°C) inside the pasteurizer (Cattabriga, Model Mix 7, Italy). The mixture was continuously stirred and heated. Fluids were added to the mixture at 50°C. The mixture was heated to 74°C, then cooled to about 40°C and placed in the refrigerator (2-8°C) for at least 8h. The mixture was then passed through homogenizer (SPX, Model APV-2000). Two homogenization steps were carried out by passing the mix through two valves at 40°C. The homogenous conditions per each formulation were adjusted to the fat content; Sample 1 formulation was homogenized at 220bar/50bar, while Sample 2 was homogenized at 270bar/30bar.
  • the following test method is collectively referred to as the ⁇ - tongue test.”
  • the experiment was done at the food Sensory Laboratory at Tel Hai College.
  • the E-tongue model was SA402B from INSENT Company in Japan.
  • the device is designed to characterize the taste profile of food products and medicines based on the selective attraction of different taste molecules.
  • the device contains a number of sensors that consist of a unique lipid membrane that can bind to taste molecules according to electrical and hydrophobic attractions.
  • the electronic tongue can measure the following taste attributes: sweetness, bitterness, and richness.
  • the instrument allows to measure aftertaste after a brief rinse with water and then repeat the measurement reading to indicate of any remain taste molecules attached to the membrane.
  • the advantages of the electronic tongue is the ability to receive taste detection in respect to human perception, the ability to distinguish between products objectively, low sensory threshold for identifying low concentrations of tastes and the possibility of an evaluating of the impact of interactions between molecules.
  • COO- sensor for negative bitter compound like iso-alpha acids that exist in beer, coffee.
  • AAE- sensor for richness sensitive to glutamic acid and similar molecules.
  • GL1 - sensor for sweetness detect natural sugars.
  • Table 10 shows the standard values for working sensors.
  • Reference solution (0.3 mM tartaric acid and 30 mM KCI) - used to clean the sensors between the measurements and to stable the reading before sample reading.
  • Cleaning solutions - acidic and alkaline solutions with high concentration of HCI and NaOH are used to clean the sensors after sample reading.
  • Table 1 1 is a table illustrating the parameters of a sensor check.
  • Table 12 is a table illustrating the parameters of a taste solution check.
  • Table 13 presents the raw data from the sensors according to the 2 set of dairy recipes of the present invention. The main difference between the samples can be seen for sensor CTO and AE1. The CTO higher values for sample #2 are correlated with higher conductivity result seen at Table 14.
  • Figure 5 Comparison between two recipes of the present invention (5 repetitions each recipe). In Figure 5 the results from all the samples are given in spider web according to sensor output.
  • Figure 6 Spider web for human converted taste profile of the two samples.
  • Figure 6 describes the same output in a spider web plot, but here the values were converted to human sensory intensity scale according to manufacture algorithm. Difference in more than 1 unit points out a significant different in taste perception, which accounts for more than 20% difference in the sample taste molecules related to the sensor.
  • the E-Tongue is highly sensitive and capable to distinguish between the samples (70.71 % in X axis) despite the general conclusion of high similarity.
  • the E-Tongue with all the 6 sensors showed that there is a clear separation between the samples.
  • the bitterness and richness and aftertaste sensors were the most reactive for the difference between the samples. It is common that other charged molecules exist in the sample may affect the sensor output but without real effect on the taste.
  • Samples were prepared and received a day before and kept at 4°C over-night before analyses. The same formulas, as detailed in Example 1 , were used in Example 2. Sample 1 was the reference pre- mix. Sample 2 was pre-mix formulation of the present invention. The tests were conducted at Technion University, Israel.
  • Droplet size mean droplets size and particle distribution (PSD) curves were measured using a Mastersizer 3000 (Malvern Instruments, UK), at room temperature. Each sample was measured twice; each measurement comprised of five repeated determinations of static laser scattering and processed assuming dispersed phase has optical properties like common edible oil.
  • Viscosity Viscosity of the samples was measured in duplicates using a temperature controlled viscometer (Brookfield Engineering Labs).
  • Figure 1 1 displays the shear stress and viscosity of the two samples against elevated shear rate.
  • Figure 12 shows direct images the cuvettes from the Lumisizer after analyses of 8 hours under 2000RPM. Yellow arrows mark the separation between the phases. As demonstrated from Figure 12, under these centrifugation conditions, samples were just partly separated and no quantitative stability analysis could be made. Samples were then run again at 4000RPM for 25 hours and the resulting cuvettes and analysis are presented in Figure 13 & 14. As can be seen in Figure 13, under these conditions, samples were completely separated, therefore, calculation of averaged instability indexes was feasible and is presented in Figure 14. This figure shows significant differences (p ⁇ 0.01 ) between samples with sample 1 having a higher instability index than Sample 2, which indicates sample 1 is less stable to physical separation than sample 2.
  • Figures 15A and B were the space and time resolved extinction profiles recorded during analytical centrifugation of the samples. These images were used to calculate the instability indices of the samples.
  • Example 3 Samples were prepared and received a day before and kept at 4°C over-night before analyses. The same formulas, as detailed in Example 1 , were used in Example 3.
  • the products were prepared in a reference soft serve ice cream machine and were served in a transparent plastic cup to the panel. Each panelist tasted both products.
  • the soft serve sample made from the pre-mix of the present invention (“New Formulation") was always served first.
  • the product were coded with a 3 digits code, and tasted in a "blind-test" - the brands were not revealed.
  • the products were tested in a Sequential Monadic test design and a full sensory profile analysis was performed.
  • the target audience was 31 youths: 74% aged 12-18 and 26% adults 18+ (52% male 48% female) evaluated each product. All were consumers of ice-cream and non rejecters of vanilla flavor products.
  • Figure 16 is the hedonic scale used in Example 3 for the sensory evaluation of soft serve product made from pre-mix of the present invention compared to pre-mix made from reference pre-mix ("Reference Formulation").
  • Figure 17 is the intensity scale used in Example 3 for the sensory evaluation of soft serve product made from pre-mix of the present invention compared to pre-mix made from reference pre-mix.
  • Figures 18 and 19 are graphs of the overall acceptance used in Example 3 for the sensory evaluation of soft serve product made from pre-mix of the present invention compared to the soft serve product made from reference pre-mix.
  • the soft serve product made from the pre-mix of the present invention showed a very high overall acceptance - slightly more than half of the participants gave the maximum score of 7.
  • the overall acceptance of the soft serve product made from the reference pre-mix was lower compared to the soft serve product made from pre-mix of the present invention.
  • Figure 20 is a graph of the purchase intent used in Example 3 for the sensory evaluation of soft serve product made from pre-mix of the present invention compared to the soft serve product made from reference pre-mix.
  • the purchase intent for the soft serve product made from pre-mix of the present invention was higher than soft serve product made from pre-mix of the present invention.
  • Figure 21 is a graph of the average score used in Example 3 for the sensory evaluation of soft serve product made from pre-mix of the present invention compared to pre-mix made from reference pre- mix.
  • the taste and texture scores of the soft serve product made from pre-mix of the present invention were very high compared to the soft serve product made from the reference pre-mix.
  • Figure 22 is a graph of the sensory profile - average scores used in Example 3 for the sensory evaluation of soft serve made from pre-mix of the present invention compared to soft serve product made from reference pre-mix. Comparing the sensory profile of both products, the compatibility of sweetness perception in the soft serve product made from pre-mix of the present invention was higher compared to the soft serve product made from the reference pre-mix. Regarding fatness, the soft serve product made from the pre-mix of the present invention is closer to optimum (83% were satisfied with the soft serve product made from pre-mix of the present invention compared to 40% for the soft serve product made from reference pre-mix. The satisfaction from the vanilla flavor intensity and the thickness was higher for the soft serve product made from pre-mix of the present invention.
  • Figure 23 is a graph of the off flavor used in Example 3 for the sensory evaluation of soft serve product made from pre-mix of the present invention compared to soft serve product made from reference pre-mix. There was no off-flavor detected for the soft serve product made from pre-mix of the present invention.
  • Figures 24 is a graph of the perception aspects used in Example 3 for the sensory evaluation of soft serve product made from pre-mix of the present invention compared to soft serve product made from reference pre-mix.
  • the soft serve product made from pre-mix of the present invention was perceived as a higher quality ice cream, indulging and fun to eat.
  • Samples were prepared and received a day before and kept at 4°C over-night before analyses. The same formulas, as detailed in Example 1 , were used in Example 4. Sample 1 was the soft serve product made from the reference pre-mix. Sample 2 was the soft serve product made from pre-mix formulation of the present invention.
  • Figure 25 is a photograph of the soft serve made from reference pre-mix (Sample 1 ) of Example 4 at time 0.
  • Figure 26 is a photograph of the soft serve product made from reference pre-mix (Sample 1 ) of Example 4 at 3 minutes.
  • Figure 27 is a photograph of the soft serve product made from reference pre-mix (Sample 1 ) of Example 4 at 10 minutes.
  • Figure 28 is a photograph of the soft serve product made from pre-mix of the present invention (Sample 2) of Example 4 at time 0.
  • Figure 29 is a photograph of the soft serve product made from pre-mix of the present invention (Sample 2) of Example 4 at 3 minutes.
  • Figure 30 is a photograph of the soft serve product made from pre-mix of the present invention (Sample 2) of Example 4 at 10 minutes.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)

Abstract

L'invention concerne une composition de prémélange qui forme un produit de dessert mou, la composition comprenant : calories : 80 à 125 kcal/100 grammes de prémélange; protéines : 3 à 8 g/100 grammes de prémélange; matière grasse : 0,5 à 2,5 g/100 grammes de prémélange; glucides : 10 à 40 g/100 grammes de prémélange; sucre : 4,5 à 6,5 g/100 grammes de prémélange; et fibres alimentaires : 0,5 à 4,5 g/100 grammes de prémélange; le profil de goût étant comparable à un prémélange de référence : sucrosité (GL 1) -70 - (-80); amertume (COO) -72 - (-74); richesse (CPA (AAE)) -13 - (-16); arrière-goût (AAE) -19 - (-20); et (AE1) -18 - (-20); salé (CTO) - 5 - (-7) et dans lequel, le profil de goût est mesuré par le test de la langue électronique, sensation en bouche).
PCT/US2018/016403 2017-02-01 2018-02-01 Compositions de prémélange pour la fabrication de produits de dessert mous WO2018144706A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US15/422,092 2017-02-01
US15/422,092 US20180132506A1 (en) 2016-04-28 2017-02-01 Pre-mix compositions for the manufacture of soft serve products

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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20060008557A1 (en) * 2004-07-12 2006-01-12 Cognate Nutritionals Llc Nutritional frozen dessert formulations and methods of manufacture
US20090246346A1 (en) * 2008-03-29 2009-10-01 Ng Kai-Kong Aerated Frozen Desserts Comprising More Than Eighty Percent Tofu Puree
US20100047427A1 (en) * 2006-07-03 2010-02-25 Montec International Limited Modified sugar and modified fat frozen dessert
US20140271993A1 (en) * 2009-12-07 2014-09-18 Leonardo Carella Low carbohydrate, high protein, fiber enriched gelato formulation and method of manufacture
WO2016167660A1 (fr) * 2015-04-15 2016-10-20 Frieslandcampina Nederland B.V. Produit de confiserie aéré congelé et procédé de préparation d'un tel produit

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20060008557A1 (en) * 2004-07-12 2006-01-12 Cognate Nutritionals Llc Nutritional frozen dessert formulations and methods of manufacture
US20100047427A1 (en) * 2006-07-03 2010-02-25 Montec International Limited Modified sugar and modified fat frozen dessert
US20090246346A1 (en) * 2008-03-29 2009-10-01 Ng Kai-Kong Aerated Frozen Desserts Comprising More Than Eighty Percent Tofu Puree
US20140271993A1 (en) * 2009-12-07 2014-09-18 Leonardo Carella Low carbohydrate, high protein, fiber enriched gelato formulation and method of manufacture
WO2016167660A1 (fr) * 2015-04-15 2016-10-20 Frieslandcampina Nederland B.V. Produit de confiserie aéré congelé et procédé de préparation d'un tel produit

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