EP3344059A1

EP3344059A1 - Frozen confection

Info

Publication number: EP3344059A1
Application number: EP16758187.5A
Authority: EP
Inventors: Amy Lisa BRIGGS; David John Judge; Loyd Wix
Original assignee: Unilever PLC; Unilever NV
Current assignee: Unilever PLC; Unilever NV
Priority date: 2015-09-04
Filing date: 2016-08-31
Publication date: 2018-07-11
Also published as: EP3344060A1; WO2017037112A1; MX2018002620A; MX2018002623A; WO2017037111A1; BR112018003118A2

Abstract

This invention relates to a low calorie frozen aerated confection. In a first aspect of the invention, a frozen aerated confection is provided, the frozen aerated confection comprising: (a) A mixture of non-digestible, non-flatous polysaccharide and digestible polysaccharide with a total energy content ≤ 3.5 KCal/g; (b) A mixture of non-digestible, non-laxative, mono- or di-saccharide and digestible mono- or di-saccharide with a total energy content ≤ 3.5 KCal/g; (c) 2-10, preferably 2-8, most preferably 2-5 % w/w fat; (d) 0.5-2.5, preferably 1-2 % w/w protein; (e) 0.2-0.8, preferably 0.2-0.5, most preferably 0.2-0.4 % w/w stabiliser; wherein the frozen aerated confection has a total energy content of ≤ 200, preferably ≤ 150, most preferably ≤ 120 KCal/100 g, wherein the frozen aerated confection has an ice content at -18 degrees centigrade of 38-55, preferably 40-50, most preferably 43-47 %, wherein the frozen aerated confection comprises no more than 5 % w/w non-digestible mono- and/or di-saccharide, and wherein the frozen aerated confection comprises no more than 15 % w/w non-digestible polysaccharide.

Description

FROZEN CONFECTION

This invention relates to a low calorie frozen aerated confection. EP 1 676 486 A1 (Unilever PLC et al.) discloses a frozen confection having a healthy balance of dietary factors without loss of palatability, the frozen confection having a total energy content of from 150 to 350 kcal (628 to 1460 kJ) per 1 00 g of frozen confection; the frozen confection comprising fat and carbohydrate, the carbohydrate comprising free sugars, the fat comprising saturated fatty acids; and wherein:

· from 15 to 40 % of the total energy content of the frozen confection is provided by the fat;

• less than 15 % of the total energy content of the frozen confection is provided by the saturated fatty acids;

• from 55 to 75 % of the total energy content of the frozen confection is provided by the carbohydrate;

characterised in that less than 17 % of the total energy content of the frozen confection is provided by the free sugars. Example frozen confections are disclosed comprising, amongst other ingredients, a mixture of skimmed milk powder, palm oil, rapeseed oil, 28 DE (14 % w/w free sugars (i.e., mono- and di-saccharides) and 86 % w/w digestible complex saccharides (i.e., saccharides with a degree of polymerisation≥ 3)) and 38 DE (34 % w/w free sugars and 66 % w/w digestible complex saccharides) glucose syrups and 0.2 % w/w locust bean gum, or a mixture of skimmed milk powder, palm oil, rapeseed oil, sucrose, 28 DE glucose syrup and 0.2 % w/w locust bean gum. A low calorie frozen aerated confection with more formulation space is desired. EP 1 673 980 A (Unilever PLC et al.) discloses a low calorie frozen confection containing a more natural and healthy sweetener system, the frozen confection having a total energy content of less than 1 60 kcal (669 kJ) per 100 g of frozen confection; and comprising:

• total sugar in an amount of less than 14.5 % by weight of the frozen confection, the total sugar comprising at least 4 % fructose by weight of the frozen confection, and

· digestible complex saccharides in an amount of from 7 to 30 % by weight of the frozen confection;

characterised in that the frozen confection comprises non-saccharide sweeteners in a total amount CT given by the following condition: CT < X / , wherein X is 0.5 % w/w and R is the sweetness of the non-saccharide sweeteners relative to sucrose expressed on a weight basis (R (sucrose) = 1 ). In particular the frozen confection comprises less non-saccharide sweetener than would be required to give a sweetness equivalent to 0.5 % (w/w) sucrose. Example frozen compositions comprised a mixture of skimmed milk powder, whey powder, glucose syrup (38 DE comprising 34 % w/w sugars and 66 % w/w digestible complex saccharides), emulsifier, palm oil, flavour, fructose, guar gum, locust bean gum, carrageenan and water. A low calorie frozen aerated confection with more formulation space is desired. EP 1 891 863 A (Unilever PLC et al.) discloses a low sugar frozen confection with acceptable sweetness and hardness, the ice confection comprising (by weight of the confection)

• less than 9 % weight total sugars;

• sugar alcohols maltitol, xylitol or mixtures thereof in a total amount of from 2 to 15 % weight;

• from 5 to 25 % weight digestible complex saccharides;

· from 1 to 15 % weight non-digestible complex saccharides; and

• intense sweeteners in a total amount CT given by the following condition: CT < X / , wherein X is 2.0 % weight and R is the sweetness of the intense sweeteners relative to sucrose expressed on a weight basis (R (sucrose) = 1 ). EP 1 925 210 A (Unilever PLC et al.) discloses a low glycemic index frozen confection comprising by weight of the confection:

• from 5 to 15 % weight of a sweetener selected from the group consisting of sugar alcohols, sucrose, fructose, and mixtures thereof;

• from 2 to 12 % weight non-digestible, non-starch complex saccharides;

· < 2 % weight starch or starch derivatives; and

• < 3 % weight lactose.

There is still a need for low calorie frozen aerated confection. Summary of the invention

In a first aspect of the invention, a frozen aerated confection is provided, the frozen aerated confection comprising:

(a) A mixture of non-digestible, non-flatous polysaccharide and digestible polysaccharide with a total energy content < 3.5 KCal/g;

(b) A mixture of non-digestible, non-laxative, mono- or di-saccharide and digestible mono- or di-saccharide with a total energy content < 3.5 KCal/g;

(c) 2-10, preferably 2-8, most preferably 2-5 % w/w fat;

(d) 0.5-2, preferably 1-2 % w/w protein;

(e) 0.2-0.8, preferably 0.2-0.5, most preferably 0.2-0.4 % w/w stabiliser;

wherein the frozen aerated confection has a total energy content of < 200, preferably < 150, most preferably < 120 KCal/100 g, wherein the frozen aerated confection has an ice content at -18 degrees centigrade of 38-55, preferably 40-50, most preferably 43-47 %,

wherein the frozen aerated confection comprises no more than 5 % w/w non-digestible mono- and/or di-saccharide, and

wherein the frozen aerated confection comprises no more than 15 % w/w non-digestible polysaccharide.

The term "aerated" means that the frozen confection comprises cells filled with any food compatible gas. Thus the gas may be selected from the group consisting of nitrogen, carbon dioxide, and air, preferably the gas is air.

The term "non-digestible" means that the total energy is < 3 kcal / g.

The term "digestible" means that the total energy is at least 3 kcal / g.

The term "non-flatous" means that excess intestinal gas is not produced.

The term "polysaccharide" means a saccharide with a degree of polymerisation of at least 3. The main function of the mixtures in technical features (a) and (b) above are as sweeteners.

The term "stabiliser" relates to a group of ingredients, usually polysaccharides which have a number of functions in ice cream. They increase the pre-mix viscosity, prevent wheying off, aid in air cell stabilisation and reduce shrinkage during storage, retard ice and lactose crystal growth during storage, improve melt down properties and provide smoothness to the texture of the frozen aerated confection on consumption (see pp 75-80 of Goff et al in "Ice Cream", 7th ed, Springer, 2013).

The total energy content (E) of a frozen confection is defined as the sum of the metabolizable energy of the ingredients present within the frozen confection and is defined as:

wherein cj is the mass of ingredient j in 100 g of the confection and fj is the calorie conversion factor for the ingredient j. For digestible saccharides and proteins, fj is typically 4.0 KCal (16.7 KJ) per g. For fats, fj is 9.0 KCal (37.7 KJ) per g. Calorie conversion factors are readily available from ingredient manufacturers. Alternatively, the factors may be determined from analysis and comparison of the composition and heats of combustion of dietary material with those of excreted material (see D.A.T. Southgate and J.V.G.A. Durnin, "Calorie conversion factors. An experimental reassessment of the factors used in the calculation of the energy value of human diets", British Journal of Nutrition, 24, 517-535 (1970)). The ice content of the frozen aerated confection can be calculated from the freezing curve which can be calculated according to the method set forth on pp 179-184 of Goff et al in "Ice Cream", 7th ed, Springer, 2013.

The inventors have observed that at levels of non-digestible polysaccharide greater than 15 % w/w, the frozen aerated confection is too hard.

Detailed description of the invention

(c) 2-10, preferably 2-8, most preferably 2-5 % w/w fat;

(d) 0.5-2, preferably 1-2 % w/w protein;

(e) 0.2-0.8, preferably 0.2-0.5, most preferably 0.2-0.4 % w/w stabiliser;

wherein the frozen aerated confection has a total energy content of < 200, preferably < 150, most preferably < 120 KCal/100 g,

wherein the frozen aerated confection has an ice content at -18 degrees centigrade of 38-55, preferably 40-50, most preferably 43-47 %,

Examples of suitable non-digestible, non-flatous polysaccharides include soluble or insoluble plant fibres such as Tate & Lyle Promitor Soluble Gluco Fibre, which is a soluble corn fibre. An unsuitable non-digestible polysaccharide is a fructan, for example inulin, which is also a soluble fibre formed from beta glycosidic linkages, and hence not digested by the enzymes ptyalin and amylase, only being digested in the colon by bacteria thereby releasing significant quantities of carbon dioxide, hydrogen and/or methane. Thus the frozen aerated confection preferably excludes fructans, for example inulin. Another unsuitable soluble fibre is polydextrose, which is a synthetic polymer of glucose with a food energy of 1 Kcal / g. However ingestion can cause significant intestinal gas and flatulence and hence the frozen aerated confection preferably excludes polydextrose. Digestible polysaccharides are usually derived from starch and/or comprise alpha glycosidic linkages which are broken down by the enzyme amylase in the human gut. The digestible saccharide can cause the frozen aerated confection to become hard and unpalatable owing to its relatively high molecular weight. Thus, although the digestible saccharide may be sourced from any suitable material, such as maltodextrin, starch or glucose syrup (also known as "corn syrup"), it is preferred that the digestible saccharide is substantially sourced from a glucose syrup having a DE greater than 20. Particularly preferred are glucose syrups having a DE in the range 22 to 45 DE as they contain complex saccharides of not too high a molecular weight whilst not contributing large amounts of mono- and di-saccharides. Most preferred are glucose syrups having a DE in the range 22 to 34. Most convenient are glucose syrups comprising mono- and di-saccharides in an amount of from 8 to 35 % by dry weight of the glucose syrup, preferably from 10 to 25 %. Preferably the frozen aerated confection excludes maltodextrin, i.e., a digestible saccharide having a DE of 3-20.

The non-digestible, non-laxative, mono- or di-saccharide may be allulose, also known as psicose, which is a low energy (0.2 KCal / g) monosaccharide and available commercially from Tate & Lyle as Dolcia Prima. Unsuitable non-digestible, mono- or di-saccharides are sugar alcohols except erythritol. Whilst sugar alcohols as a group have a lower food energy than sucrose as they are not completely absorbed into the blood stream from the small intestines. However, with the exception of erythritol, their consumption can lead to bloating, diarrhoea and flatulence and thus the frozen aerated confection preferably excludes sugar alcohols with the exception of erythritol.

Digestible mono- or di-saccharide are preferably selected from the group consisting of dextrose, fructose, sucrose, lactose, maltose and mixtures thereof, most preferably dextrose. Preferably, the frozen aerated confection comprises 0-3, preferably 0-2, most preferably 0-1 % w/w fructose.

The fat increases the richness of the frozen aerated confection and is a good carrier for flavourings. The fat also produces a characteristic smooth texture by lubricating the palate, provides body and desirable melt down properties. Fats can be selected from cream, butter fat and other dairy sources. Non-animal sources of fats can be selected from the group consisting of coconut oil, cocoa butter, illipe oil, shea butter, palm oil, palm kernel oil, Sal seed oil, and mixtures thereof. Coconut oil, palm oil, and mixtures thereof are preferred. In some cases it may be desirable that the frozen aerated confection be essentially free of oils from animal origin. The protein may be selected from dairy protein, vegetable protein or mixtures thereof. Dairy protein may be used in the form of skimmed milk protein, whey protein, phospholipids, caseinate or mixtures thereof.

The stabiliser may be selected from the group consisting of sodium alginate, carrageenan, locust bean gum, guar gum, pectin, xanthan, carboxymethyl cellulose, tara gum, gelatine, and mixtures thereof. Preferably the stabiliser is a mixture of locust bean gum and guar gum.

Preferably the frozen aerated confection has a Relative Sweetness (R) of 0.1 1-0.32, more preferably 0.14 - 0.28, wherein the Relative Sweetness of sucrose is 1. Addition of an intense sweetener may be required in order to bring the level of the Relative Sweetness of the frozen aerated confection up to the preferred range. The term "intense sweetener" relates to those sweeteners which have a Relative Sweetness of greater than 10. Examples are given in Table 1. Table 1 : Intense sweeteners and their Relative Sweetness R

Relative Sweetness is calculated from a theoretical sum of the contribution from all sweeteners so for example a 10 % w/w solution of sucrose would have an R of 0.1 . Whereas a 3 % w/w lactose (R = 0.3) solution would have an R of only 0.009 (R = 0.3 x 3/100). So an ice cream mix of 10 % w/w sucrose and 3 % w/w lactose would have an R of 0.1 + 0.009 = 0.1009.

Preferably the frozen aerated confection has an over run of 20-200, preferably 50-150 % at 25 degrees centigrade. The term "overrun" is defined as:

(volume of ice cream)— (volume of pre— mix at ambient temperature)

Over run =

(volume of pre— mix at ambient temperature)

Examples 1 to 3

Materials

Allulose

70 % dry weight (Tate & Lyle Dolcia Pri

Soluble gluco fibre

70 % w/w soluble corn fibre (Tate & Lyle Promitor)

Glucose syrup 28DE

96.5 % dry weight; 14 % dry weight mono and/or di-saccharides

Rebaudioside A

97 % w/w (Cargill Truvia)

Manufacture of ice cream

(i) Preparation of the pre-mix

The pre-mix is the unhomogenised, unpasteurised mixture of ingredients. 50 kg of pre-mix from each of the formulations of Table 2 was made up by adding the stabiliser and emulsifiers to hot water at 80 degree centigrade, followed by the sweeteners, protein, and oil. The pre- mix was then heated to 82 degrees centigrade with a plate heat exchanger, followed by homogenisation with a two stage valve homogeniser (APV Crepaco Homogeniser F-8831 3DDL) at a pressure of 250 bar and a back pressure of 25 bar. The pre-mix was then pasteurised at this temperature for 25 seconds. The mix was cooled to 5 degrees centigrade with a plate heat exchanger, and then collected in 50 kg churns. Flavour was added and the churns stored in a chill room at 2 degrees centigrade until further processing.

Preparation of frozen ice cream The pre-mixes were aerated at 100 % overrun and frozen to form ice cream using a scraped surface heat exchanger (APV M75) with a pre-mix throughput of approximately 40 L hr¹. The extrusion temperature was as indicated in Table 2. Products were collected in 500 ml waxed paper cartons and hardened in a blast freezer at -35 degrees centigrade for 2 hours before storage at -25 degrees centigrade.

Table 2: Ice cream formulations according to the invention, characteristics thereof and selected manufacturing parameters.

All of the products according to the invention were tasted by experienced ice cream tasters. Despite being low calorie they were found to have organoleptic properties similar to normal ice creams and moreover had none of the digestive issues associated with the ingredients typically used to deliver low calorie ice creams such as sugar alcohols, or inulin, fructan or polydextrose.

Claims

1. A frozen aerated confection comprising:

(c) 2-10, preferably 2-8, most preferably 2-5 % w/w fat;

(d) 0.5-2.5, preferably 1 -2 % w/w protein;

(e) 0.2-0.8, preferably 0.2-0.5, most preferably 0.2-0.4 % w/w stabiliser;

2. A frozen aerated confection according to claim 1 wherein the frozen confection excludes fructans, preferably inulin.

3. A frozen aerated confection according to claim 1 or claim 2 wherein the frozen confection excludes polydextrose.

4. A frozen aerated confection according to any one of claims 1 to 3 wherein the frozen confection excludes sugar alcohols except erythritol.

5. A frozen aerated confection according to any one of claims 1 to 4 wherein 0-3, preferably 0-2, most preferably 0-1 % w/w fructose.

6. A frozen aerated confection according to any one of claims 1 to 5 with a Relative Sweetness (R) of 0.1 1-0.32, preferably 0.14 - 0.28.

7. A frozen aerated confection according to any one of claims 1 to 6, wherein the frozen aerated confection has an over run of 20-200, preferably 50-150 % at -25 degrees centigrade.