WO2017037112A1

WO2017037112A1 - Frozen confection

Info

Publication number: WO2017037112A1
Application number: PCT/EP2016/070511
Authority: WO
Inventors: Samiya ADAM; Loyd Wix
Original assignee: Unilever NV; Conopco Inc
Current assignee: Unilever NV; Conopco Inc
Priority date: 2015-09-04
Filing date: 2016-08-31
Publication date: 2017-03-09
Anticipated expiration: 2018-03-04
Also published as: MX2018002623A; EP3344060A1; BR112018003118A2; MX2018002620A; WO2017037111A1; EP3344059A1

Abstract

This invention relates to a low calorie frozen unaerated confection. In a first aspect of the invention, a frozen unaerated confection is provided, the frozen unaerated 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) 0.2-0.8, preferably 0.2-0.5, most preferably 0.2-0.4 % w/w stabiliser; (d) Sufficient intense sweetener to bring R of the frozen unaerated confection to 0.11-0.32, preferably 0.14-0.28; wherein the frozen unaerated confection has a total energy content of ≤ 100, preferably ≤ 80, most preferably ≤ 70 kcal/100 g, wherein the frozen unaerated confection has an ice content at -18 degrees centigrade of 58- 80, preferably 60-75 %, wherein the frozen unaerated confection comprises no more than 5 % w/w non-digestible mono- and/or di-saccharide, and wherein the frozen unaerated confection comprises no more than 15 % w/w non-digestible polysaccharide.

Description

FROZEN CONFECTION

This invention relates to a low calorie frozen unaerated confection. WO 2007/068346 A1 (Unilever PLC et al.) discloses a low sugar ice confection with acceptable sweetness and hardness, the ice confection having a total solids content of from 15 to 30 % by weight of the ice confection and total sugar in an amount of less than 17 % by weight of the ice confection, characterised in that the ice confection comprises digestible complex saccharides in an amount of from 2 to 25 % by weight of the ice confection; and non- saccharide sweeteners in a total amount CT given by the following condition: CT < X / R, wherein X is 0.5 % by weight and R is the sweetness of the non-saccharide sweeteners relative to sucrose expressed on a weight basis (R (sucrose) = 1 ). Example ice confections comprise, amongst other ingredients, a mixture of dextrose, fructose and 28 DE glucose syrup (14 % w/w sugars and 86 % w/w digestible complex saccharides).

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

In a first aspect of the invention, a frozen unaerated confection is provided, the frozen unaerated 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) 0.2-0.8, preferably 0.2-0.5, most preferably 0.2-0.4 % w/w stabiliser;

(d) Sufficient intense sweetener to bring R of the frozen unaerated confection to 0.1 1 -0.32, preferably 0.14-0.28;

wherein the frozen unaerated confection has a total energy content of < 100, preferably < 80, most preferably < 70 kcal/100 g,

wherein the frozen unaerated confection has an ice content at -18 degrees centigrade of 58- 80, preferably 60-75 %,

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

wherein the frozen unaerated confection comprises no more than 15 % w/w non-digestible polysaccharide. The term "unaerated" means that the frozen confection is not subjected to an aeration step during manufacture. However the frozen unaerated confection can be expected to comprise some cells filled with food compatible gas (for example nitrogen, carbon dioxide or air, preferably air) due to the accidental entrainment of gas during manufacture. Thus the frozen unaerated confection has an over run of less than 20, preferably less than 15, most preferably less than 10 % 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) 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 unaerated 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 100 g of the frozen confection and is defined as:

E = ^ fjcj

j

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 unaerated 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 unaerated confection is too hard.

Detailed description of the invention

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

wherein the frozen unaerated confection comprises no more than 15 % w/w non-digestible polysaccharide. 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 unaerated 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 unaerated 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 unaerated confection to become hard and unpalatable owing to its relatively high molecular weight.

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 unaerated 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 unaerated confection comprises 0-3, preferably 0-2, most preferably 0- 1 % w/w fructose. Preferably the frozen unaerated confection comprises < 0.5 % lactose.

Preferably the frozen unaerated confection comprises 0-5, more preferably 0-3, most preferably substantially 0 % w/w fat. The fat increases the richness of the frozen unaerated 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 unaerated confection be essentially free of oils from animal origin.

Preferably the frozen unaerated confection comprises 0-2.5, more preferably 0-1.5, most preferably substantially 0 % w/w protein. 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 unaerated 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 unaerated 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.

Examples 1 and 2

Materials

Allulose

70 % dry weight (Tate & Lyle Dolcia Prima); 14 % dry weight mono and/or di-saccharides. Corn syrup 36DE

78 % dry weight; 26 % dry weight mono and/or di-saccharides.

High fructose corn syrup

71 % dry weight; 67 % dry weight mono and/or di-saccharides.

Soluble gluco fibre

70 % w/w soluble corn fibre (Tate & Lyle Promitor) Maltodextrin 7-1 ODE

95 % dry weight; 3 % dry weight mono and/or di-saccharides.

Glucose syrup 28DE

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

Rebaudioside A

97 % w/w (Pure Circle)

Manufacture of water ices

Water ices in accordance with the formulations in table 2 were prepared in the form of ice lollies (approximately 10Omls in volume) on sticks. Firstly the dry ingredients were mixed with hot water and stirred until they had completely dissolved. Liquid ingredients were then added and the final mix pasteurized and placed in moulds. The moulds were immersed in a brine bath at -40 degrees centigrade to quiescently freeze the mix and sticks were inserted. After the products had frozen, they were removed from the moulds and stored at -18 degrees centigrade.

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

Ingredients (% w/w) Example 1 Example 2

Sucrose 2.00 -

Allulose 5.00 5.00

Corn syrup 36DE 7.51 -

High fructose corn syrup 7.00 -

Soluble gluco fibre 3.00 8.00 Maltodextrin 7-1 ODE - 1 .75

Glucose syrup 28DE 2.00 -

Erythritol 4.00 4.00

Rebaudioside A 0.02 0.04

Locust bean gum 0.14 0.14

Guar gum 0.06 0.06

Citric acid 0.16 0.22

Malic acid 0.18 0.22

Lemon-lime flavour 0.20 0.20

Water Balance Balance

Total solids (% w/w) 24.57 15.63

Ice at -18 degrees centigrade (% w/w) 60.52 75.74

Energy (KCal/100 g) 169 128

R 0.20 0.15

All of the products according to the invention were tasted by experienced water ice tasters. Despite being low calorie they were found to have organoleptic properties similar to normal water ices 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 unaerated confection comprising:

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

(d) Sufficient intense sweetener to bring R of the frozen unaerated confection to 0.1 1- 0.32, preferably 0.14-0.28;

wherein the frozen unaerated confection has an ice content at -18 degrees centigrade of 58-80, preferably 60-75 %,

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

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

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

3. A frozen unaerated confection according to any one of claims 1 to 2 wherein the frozen confection excludes polydextrose.

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

5. A frozen unaerated 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 unaerated confection according to any one of claims 1 to 5 wherein the frozen confection comprises < 0.5 % lactose.

7. A frozen unaerated confection according to any one of claims 1 to 6 comprising 0-5, preferably 0-3, most preferably substantially 0 % w/w fat. A frozen unaerated confection according to any one of claims 1 to 7 comprising 0-2.5, preferably 0-1.5, most preferably substantially 0 % w/w protein.

A frozen unaerated confection according to any one of claims 1 to 8 with a Relative Sweetness (R) of 0.1 1-0.32, preferably 0.14 - 0.28.