WO1998009536A1 - Frozen aerated ice cream free of emulsifier and preparation thereof - Google Patents

Frozen aerated ice cream free of emulsifier and preparation thereof Download PDF

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Publication number
WO1998009536A1
WO1998009536A1 PCT/EP1997/004574 EP9704574W WO9809536A1 WO 1998009536 A1 WO1998009536 A1 WO 1998009536A1 EP 9704574 W EP9704574 W EP 9704574W WO 9809536 A1 WO9809536 A1 WO 9809536A1
Authority
WO
WIPO (PCT)
Prior art keywords
screw extruder
product
fat
frozen
frozen aerated
Prior art date
Application number
PCT/EP1997/004574
Other languages
French (fr)
Inventor
Gary Norman Binley
Sabina Silvia Hanel Burmester
Nuj Chiaranussati
Paul Jonathan Winch
Loyd Wix
Original Assignee
Unilever Plc
Unilever N.V.
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
Application filed by Unilever Plc, Unilever N.V. filed Critical Unilever Plc
Priority to AU42067/97A priority Critical patent/AU4206797A/en
Publication of WO1998009536A1 publication Critical patent/WO1998009536A1/en

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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
    • 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
    • A23G9/04—Production of frozen sweets, e.g. ice-cream
    • 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
    • A23G9/04—Production of frozen sweets, e.g. ice-cream
    • A23G9/14—Continuous production
    • A23G9/16—Continuous production the products being within a cooled chamber, e.g. drum
    • 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
    • A23G9/04—Production of frozen sweets, e.g. ice-cream
    • A23G9/20—Production of frozen sweets, e.g. ice-cream the products being mixed with gas, e.g. soft-ice
    • 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
    • A23G9/04—Production of frozen sweets, e.g. ice-cream
    • A23G9/22—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups
    • A23G9/222—Freezing drums
    • 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
    • A23G9/04—Production of frozen sweets, e.g. ice-cream
    • A23G9/22—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups
    • A23G9/224—Agitators or scrapers
    • 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
    • A23G9/04—Production of frozen sweets, e.g. ice-cream
    • A23G9/22—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups
    • A23G9/28—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for portioning or dispensing
    • A23G9/281—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for portioning or dispensing at the discharge end of freezing chambers
    • A23G9/285—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for portioning or dispensing at the discharge end of freezing chambers for extruding strips, cutting blocks and manipulating cut blocks
    • 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

Definitions

  • the invention relates to a high quality frozen aerated product, particularly an ice cream product and the manufacture thereof, wherein the frozen aerated product has a low fat content and requires no addition of emulsifiers.
  • frozen aerated products such as ice cream products contain approximately 8-12% fat in addition to stabilisers and emulsifiers in order to provide the desired quality product.
  • products which are low fat and without additives.
  • products provided which are low fat and without added stabilisers and emulsifiers have been inferior in quality in that they are fast melting, have a low percentage of destabilised fat, and are unstable to heat shock and hence quickly become very icy.
  • such products have a reduced creaminess perception.
  • Frozen aerated products such as ice cream are usually produced by a continuous process comprising the following steps : a) homogenising of ingredients b) pasteurisation c) cooling d) freezing and aeration e) extrusion f) (optional) deep freezing Normally the homogenisation step takes place in a first vessel, followed by continuous pasteurisation followed by cooling. The mixture is then transferred to a freezer, for example a scraped surface heat exchanger where the product is frozen to a temperature of approximately -6°C followed by quiescent cooling in a hardening tunnel .
  • a high quality low fat product may be prepared even in the absence of emulsifiers and preferably also in the absence of stabilisers .
  • Screw extruders such as single screw and twin screw extruders are widely used in the chemical industry for example in the production of plastics. It has also been proposed to use single screw or twin screw extruders in the freezing of ice-cream, see for example EP 561 118 and EP 401 512.
  • EP 713 650 discloses a method for manu acturing frozen aerated products in which the composition to be frozen is mixed, aerated and cooled to a temperature equal or less than -8°C prior to extrusion in a single twin screw device.
  • the invention provides a frozen aerated product comprising;
  • the product has from 0 to 0.5% stabiliser, more preferably from 0 to 0.25 % stabiliser, even more preferred from 0 to 0.15% stabiliser, most preferred 0% stabiliser.
  • the product has 2% fat, most preferably 3% fat.
  • fat is meant triglycerides and not mono- or di- glycerides .
  • the product has an air cell size distribution such that the mean air cell size is less than 25 ⁇ M, more preferably less than 20 ⁇ M.
  • a convenient process for the preparation of the frozen aerated product according to the invention comprises subjecting the product to be frozen to shear forces and cooling in a screw extruder prior to extrusion and optional deep freezing.
  • the screw extruder can be either a single or multiple screw extruder, preferably however a single or twin screw extruder is used.
  • the product is extruded at a temperature of from -10°C to -30°C, more preferably from -10°C to -25°C, most preferably -10°C to -15°C.
  • the screw extruder may be employed after the conventional freezing and aeration step within for example a scraped surface heat exchanger. Alternatively all steps prior to extrusion, including if desirable homogenisa ion and pasteurisation, may be conducted within the screw extruder as described in either EP 713 650 or our copending European patent application EPA 96302718.0
  • Frozen aerated products according to the invention have been shown to have an increased perception of fat, characterised by increases in creamy texture, thickness, smoothness, initial smoothness and reduction of ice crystal quantity in mouth and ice crystal size in mouth.
  • the percentage destabilised fat was measured using a solvent extraction technique. lOg of ice cream was melted for 4 hours at ambient temperature before extraction with petroleum solvent . The solvent was evaporated and the extracted destabilised fat was weighed, this was expressed as a percent of the weight of the total fat in the ice cream.
  • the percentage mass loss after 100 minutes was determined by measuring the weight of melted ice cream every minute over the required time period.
  • the air cell distribution was determined using low temperature scanning electron microscopy (SEM) .
  • the mean air cell size measured for the products of the invention is thought to be important for providing products having a creamy texture.
  • Conventionally prepared ice cream, which is stabilised and emulsified will have a mean air cell size of from 60 to lOO ⁇ f.
  • the frozen aerated product of the invention is a milk or fruit based frozen aerated confection such as ice cream, frozen yoghurt, sherbet, sorbet, and frozen custard.
  • Suitable ingredients and their preferred levels for such a frozen aerated confection are for example: Ice cream/custard: milk fat 1-6 wt%, milk solids non fat 2 to 15 wt%, sugar or other sweeteners 0.01 to 35 wt%, flavours 0-5 wt%, water 30 to 85 %wt .
  • Any stabiliser used in ice cream is suitable, for example Locust Bean Gum (LBG) , Carrageenan, Guar gum, gelatin, CMC (Carboxy methyl cellulose) gum, pectin, algin products, and mixtures thereof.
  • LBG Locust Bean Gum
  • Carrageenan Carrageenan
  • Guar gum Guar gum
  • gelatin CMC (Carboxy methyl cellulose) gum
  • pectin algin products, and mixtures thereof.
  • the outlet of the SSHE was connected by pipework to a single screw extruder with a refrigerated jacket which continued to freeze the ice cream to a temperature of ⁇ -10°C.
  • the single screw extruder had the following geometry :
  • the single screw extruder was controlled to maintain a constant inlet pressure of 7 barg and a torque on the screw of 1500 Nm.
  • the outlet pressure was 8 barg.
  • the flow rate was 250 L/hr .
  • the torque level was increased and when the torque reached 150ONm the extruded ice cream changed colour becoming whiter.
  • ice cream product was obtained which was emulsifier and stabiliser free having 10.3% destabilised fat, 72% mass loss after 100 minutes, and the mean air cell size was 20 ⁇ M. Furthermore, the ice-cream was of high quality having an excellent creamy texture and smoothness. A trained sensory panel perceived this low fat formulation to be as creamy as a commercial sample prepared in the same way having an identical formulation except that the fat content was 12%.
  • the outlet of the SSHE was connected by pipework to a single screw extruder with a refrigerated jacket which continued to freeze the ice cream to a temperature of ⁇ -10°C.
  • the single screw extruder had the following geometry:
  • the single screw extruder was controlled to maintain a constant inlet pressure of 7 barg and a torque on the screw of 1800 Nm.
  • the outlet pressure was 8 barg.
  • the flow rate was 250 L/hr.
  • the outlet of the SSHE was connected by pipework to a single screw extruder with a refrigerated jacket which continued to freeze the ice cream to a temperature of ⁇ -10°C.
  • the single screw extruder had the following geometry : Barrel length 0.75m
  • the single screw extruder was controlled to maintain a constant inlet pressure of 7 barg and a torque on the screw of 1800 Nm.
  • the outlet pressure was 8 barg.
  • the flow rate was 250 L/hr.
  • An ice cream product was obtained which was emulsifier free having 4.86% destabilised fat, 35% mass loss after 100 minutes, and the mean air cell size was 18.9 ⁇ M, with a standard deviation of 12.8 ⁇ M.
  • the outlet of the SSHE was connected by pipework to a single screw extruder with a refrigerated jacket which continued to freeze the ice cream to a temperature of
  • the single screw extruder had the following geometry:
  • the single screw extruder was controlled to maintain a constant inlet pressure of 7 barg and a torque on the screw of 1800 Nm.
  • the outlet pressure was 8 barg.
  • the flow rate was 250 L/hr.
  • An ice cream product was obtained which was emulsifier free having 1.23% destabilised fat, 89.3% mass loss after 100 minutes, and the mean air cell size was 18.4 ⁇ M, with a standard deviation of 12.3 ⁇ M.

Abstract

A frozen aerated product having no added emulsifier and preferably no added stabiliser and having a fat content of from 1 to 6 % which satisfies the following conditions: (a) % DF greater than or equal to [0.6 * %F]; (b) % ML100 less than or equal to 100 % - [5.35 * %F]; and (c) an air cell size distribution such that the mean air cell size is less than 40 νM with a standard deviation of less than 20 νM; wherein DF = destabilised fat, F = fat, ML100 = mass loss after 100 minutes.

Description

FROZEN AERATED ICE CREAM FREE OF EMULSIFBER AND PREPARATION THEREOF
Technical Field of the Invention
The invention relates to a high quality frozen aerated product, particularly an ice cream product and the manufacture thereof, wherein the frozen aerated product has a low fat content and requires no addition of emulsifiers.
Background to the Invention
Traditionally frozen aerated products such as ice cream products contain approximately 8-12% fat in addition to stabilisers and emulsifiers in order to provide the desired quality product. However, it is now preferred to provide such products which are low fat and without additives. To date products provided which are low fat and without added stabilisers and emulsifiers have been inferior in quality in that they are fast melting, have a low percentage of destabilised fat, and are unstable to heat shock and hence quickly become very icy. Furthermore, such products have a reduced creaminess perception.
Clearly it would be advantageous to be able to provide a low fat product having no added emulsifiers, and preferably no added stabilisers or emulsifiers which nevertheless retains its high quality.
Frozen aerated products such as ice cream are usually produced by a continuous process comprising the following steps : a) homogenising of ingredients b) pasteurisation c) cooling d) freezing and aeration e) extrusion f) (optional) deep freezing Normally the homogenisation step takes place in a first vessel, followed by continuous pasteurisation followed by cooling. The mixture is then transferred to a freezer, for example a scraped surface heat exchanger where the product is frozen to a temperature of approximately -6°C followed by quiescent cooling in a hardening tunnel .
The applicants have surprisingly found that if the product is subjected to cooling and shearing in a screw extruder prior to extrusion and any optional deep freezing, a high quality low fat product may be prepared even in the absence of emulsifiers and preferably also in the absence of stabilisers .
Screw extruders such as single screw and twin screw extruders are widely used in the chemical industry for example in the production of plastics. It has also been proposed to use single screw or twin screw extruders in the freezing of ice-cream, see for example EP 561 118 and EP 401 512.
EP 713 650 discloses a method for manu acturing frozen aerated products in which the composition to be frozen is mixed, aerated and cooled to a temperature equal or less than -8°C prior to extrusion in a single twin screw device.
However, to date it has not been recognised that such screw extruders can advantageously be used to prepare a high quality frozen aerated product having a low fat content and no added emulsifiers or stabilisers. Disclosure of the Invention
Accordingly the invention provides a frozen aerated product comprising;
(i) 1 to 6% fat (ii) 0% emulsifier (iii) 0 to 1.0% stabiliser which satisfies the following conditions:
(a) % DF greater than or equal to [0.6 * %F] ;
(b) % ML100 less than or equal to 100% - [5.35 *■ %F] ; and
(c) An air cell size distribution such that the mean air cell size is less than 40 μM with a standard deviation of less than 20 μM;
wherein DF = destabilised fat F = fat ML100 = mass loss after 100 minutes
Preferably the product has from 0 to 0.5% stabiliser, more preferably from 0 to 0.25 % stabiliser, even more preferred from 0 to 0.15% stabiliser, most preferred 0% stabiliser.
Preferably the product has 2% fat, most preferably 3% fat. By fat is meant triglycerides and not mono- or di- glycerides .
Preferably the product has an air cell size distribution such that the mean air cell size is less than 25μM, more preferably less than 20μM.
A convenient process for the preparation of the frozen aerated product according to the invention comprises subjecting the product to be frozen to shear forces and cooling in a screw extruder prior to extrusion and optional deep freezing.
The screw extruder can be either a single or multiple screw extruder, preferably however a single or twin screw extruder is used.
Preferably the product is extruded at a temperature of from -10°C to -30°C, more preferably from -10°C to -25°C, most preferably -10°C to -15°C.
The screw extruder may be employed after the conventional freezing and aeration step within for example a scraped surface heat exchanger. Alternatively all steps prior to extrusion, including if desirable homogenisa ion and pasteurisation, may be conducted within the screw extruder as described in either EP 713 650 or our copending European patent application EPA 96302718.0
Frozen aerated products according to the invention have been shown to have an increased perception of fat, characterised by increases in creamy texture, thickness, smoothness, initial smoothness and reduction of ice crystal quantity in mouth and ice crystal size in mouth.
The percentage destabilised fat was measured using a solvent extraction technique. lOg of ice cream was melted for 4 hours at ambient temperature before extraction with petroleum solvent . The solvent was evaporated and the extracted destabilised fat was weighed, this was expressed as a percent of the weight of the total fat in the ice cream.
The percentage mass loss after 100 minutes was determined by measuring the weight of melted ice cream every minute over the required time period.
The air cell distribution was determined using low temperature scanning electron microscopy (SEM) .
The mean air cell size measured for the products of the invention is thought to be important for providing products having a creamy texture. Conventionally prepared ice cream, which is stabilised and emulsified will have a mean air cell size of from 60 to lOOμΛf.
Preferably the frozen aerated product of the invention is a milk or fruit based frozen aerated confection such as ice cream, frozen yoghurt, sherbet, sorbet, and frozen custard.
Suitable ingredients and their preferred levels for such a frozen aerated confection are for example: Ice cream/custard: milk fat 1-6 wt%, milk solids non fat 2 to 15 wt%, sugar or other sweeteners 0.01 to 35 wt%, flavours 0-5 wt%, water 30 to 85 %wt .
Any stabiliser used in ice cream is suitable, for example Locust Bean Gum (LBG) , Carrageenan, Guar gum, gelatin, CMC (Carboxy methyl cellulose) gum, pectin, algin products, and mixtures thereof.
Examples
Example 1
An ice cream mixture having the following formulation: 4.5% Fat
13.91% Skimmed Milk Powder 16.76% sucrose 0.4% flavour Water to 100%
was prepared in the conventional way and initially frozen in a standard ice cream freezer (scraped surface heat exchanger, SSHE) to a temperature of -7.6°C. Air was added to the mix in a ratio of 1:1.
The outlet of the SSHE was connected by pipework to a single screw extruder with a refrigerated jacket which continued to freeze the ice cream to a temperature of < -10°C. The single screw extruder had the following geometry :
Barrel length 0.75m
Barrel diameter 0.2m
Screw pitch 0.135m (2 start) Screw Channel depth 15 mm
The single screw extruder was controlled to maintain a constant inlet pressure of 7 barg and a torque on the screw of 1500 Nm. The outlet pressure was 8 barg. The flow rate was 250 L/hr . During production the torque level was increased and when the torque reached 150ONm the extruded ice cream changed colour becoming whiter.
An ice cream product was obtained which was emulsifier and stabiliser free having 10.3% destabilised fat, 72% mass loss after 100 minutes, and the mean air cell size was 20μM. Furthermore, the ice-cream was of high quality having an excellent creamy texture and smoothness. A trained sensory panel perceived this low fat formulation to be as creamy as a commercial sample prepared in the same way having an identical formulation except that the fat content was 12%.
Example 2
An ice cream mixture having the following formulation: 1.0% Fat
14.76% Skimmed Milk Powder
17.37% sugars
0.22% stabiliser
0.4% flavour Water to 100%
was prepared in the conventional way and initially frozen in a standard ice cream freezer (scraped surface heat exchanger, SSHE) to a temperature of -6.2°C. Air was added to the mix in a ratio of 1:1.
The outlet of the SSHE was connected by pipework to a single screw extruder with a refrigerated jacket which continued to freeze the ice cream to a temperature of < -10°C. The single screw extruder had the following geometry:
Barrel length 0.75m
Barrel diameter 0.2m Screw pitch 0.135m (2 start) Screw Channel depth 15 mm
The single screw extruder was controlled to maintain a constant inlet pressure of 7 barg and a torque on the screw of 1800 Nm. The outlet pressure was 8 barg. The flow rate was 250 L/hr.
An ice cream product was obtained which was emulsifier free having 0.91% destabilised fat, 91.8% mass loss after 100 minutes, and the mean air cell size was 17.6μM, with a standard deviation of 9.9μM.
Example 3
An ice cream mixture having the following formulation: 4.5% Fat
13.91% Skimmed Milk Powder 16.76% sucrose
0.22% stabiliser 0.4% flavour Water to 100%
was prepared in the conventional way and initially frozen in a standard ice cream freezer (scraped surface heat exchanger, SSHE) to a temperature of -6.2°C. Air was added to the mix in a ratio of 1:1.
The outlet of the SSHE was connected by pipework to a single screw extruder with a refrigerated jacket which continued to freeze the ice cream to a temperature of < -10°C. The single screw extruder had the following geometry : Barrel length 0.75m
Barrel diameter 0.2m
Screw pitch 0.135m (2 start)
Screw Channel depth 15 mm
The single screw extruder was controlled to maintain a constant inlet pressure of 7 barg and a torque on the screw of 1800 Nm. The outlet pressure was 8 barg. The flow rate was 250 L/hr.
An ice cream product was obtained which was emulsifier free having 4.86% destabilised fat, 35% mass loss after 100 minutes, and the mean air cell size was 18.9μM, with a standard deviation of 12.8μM.
Example 4
An ice cream mixture having the following formulation: 2.0% Fat
14.52% Skimmed Milk Powder 17.19% sugars 0.22% stabiliser 0.4% flavour
Water to 100%
was prepared in the conventional way and initially frozen in a standard ice cream freezer (scraped surface heat exchanger, SSHE) to a temperature of -6.2°C. Air was added to the mix in a ratio of 1:1.
The outlet of the SSHE was connected by pipework to a single screw extruder with a refrigerated jacket which continued to freeze the ice cream to a temperature of
< -10°C. The single screw extruder had the following geometry:
Barrel length 0.75m
Barrel diameter 0.2m Screw pitch 0.135m (2 start)
Screw Channel depth 15 mm
The single screw extruder was controlled to maintain a constant inlet pressure of 7 barg and a torque on the screw of 1800 Nm. The outlet pressure was 8 barg. The flow rate was 250 L/hr.
An ice cream product was obtained which was emulsifier free having 1.23% destabilised fat, 89.3% mass loss after 100 minutes, and the mean air cell size was 18.4μM, with a standard deviation of 12.3μM.

Claims

C AIMS
1. A frozen aerated product comprising:
(i) 1 to 6% fat
(ii) 0% emulsifier (iii) 0 to 1.0% stabiliser which satisfies the following conditions:
(a) % DF greater than or equal to [0.6 * %F] ;
(b) % ML100 less than or equal to 100% - [5.35 * %F] ; and
(c) An air cell size distribution such that the mean air cell size is less than 40 μM with a standard deviation of less than 20 μM;
wherein DF = destabilised fat F = fat
ML100 = mass loss after 100 minutes
2. A frozen aerated product according to claim 1 wherein the product comprises from 0 to 0.5%, preferably 0 to 0.25% most preferably form 0 to 0.15% stabiliser.
3. A frozen aerated product according to claim 1 or 2 wherein the product comprises 0% stabiliser.
4. A process for the preparation of a frozen aerated product according to any preceding claim wherein the product to be frozen is subjected to shear forces and cooling in a screw extruder prior to extrusion and optional deep freezing.
5. A process according to claim 4 wherein the product to be frozen is initially cooled to approximately -6°C in a freezer before transferring into the screw extruder.
6. A process according to claim 5 wherein the freezer is a scraped surface heat exchanger.
7. A process for the preparation of a frozen aerated product according to any one of claims 1 to 3 comprising the steps of
(a) homogenising of ingredients;
(b) pasteurisation;
(c) cooling; (d) freezing and aeration;
(e) extrusion; and
(f) (optional) deep freezing;
wherein steps (a) to (d) are conducted in a screw extruder.
8. A process according to any one of claims 4 to 7 wherein the screw extruder is a single screw extruder.
9. A process according to any one of claims 4 to 7 wherein the screw extruder is a twin screw extruder.
10. A process according to any one of Claims 4 to 7 wherein the product is extruded at a temperature of from -10°C to -30°C, preferably -10°C to -25°C, most preferably -10°C to -15°C.
PCT/EP1997/004574 1996-09-09 1997-08-15 Frozen aerated ice cream free of emulsifier and preparation thereof WO1998009536A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU42067/97A AU4206797A (en) 1996-09-09 1997-08-15 Frozen aerated ice cream free of emulsifier and preparation thereof

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP96306534.7 1996-09-09
EP96306534 1996-09-09

Publications (1)

Publication Number Publication Date
WO1998009536A1 true WO1998009536A1 (en) 1998-03-12

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PCT/EP1997/004574 WO1998009536A1 (en) 1996-09-09 1997-08-15 Frozen aerated ice cream free of emulsifier and preparation thereof

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Country Link
AR (2) AR009314A1 (en)
AU (2) AU4380997A (en)
PA (2) PA8437401A1 (en)
UY (2) UY24701A1 (en)
WO (2) WO1998009534A2 (en)
ZA (2) ZA977664B (en)

Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1999041994A1 (en) * 1998-02-20 1999-08-26 Societe Des Produits Nestle S.A. Molded frozen bar
WO2000001246A1 (en) * 1998-07-07 2000-01-13 Unilever Plc Method for the preparation of an aerated frozen product
US6596333B1 (en) 1999-07-21 2003-07-22 Nestec S.A. Process for producing aerated frozen products
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US7488504B2 (en) 2003-12-19 2009-02-10 Danisco A/S Process for production of a frozen food product
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US6187365B1 (en) * 1998-02-20 2001-02-13 Nestec S.A. Process for making a molded aerated frozen bar
WO2000001246A1 (en) * 1998-07-07 2000-01-13 Unilever Plc Method for the preparation of an aerated frozen product
US6497913B1 (en) 1998-07-07 2002-12-24 Good Humor - Breyers Ice Cream, Division Of Conopco, Inc. Method for the preparation of an aerated frozen product
US8425967B2 (en) 1999-07-21 2013-04-23 Nestec S.A. Aerated frozen products
US6596333B1 (en) 1999-07-21 2003-07-22 Nestec S.A. Process for producing aerated frozen products
US7727573B2 (en) 1999-07-21 2010-06-01 Nestec S.A. Aerated frozen products
US8021706B2 (en) 2002-09-17 2011-09-20 Good Humor-Breyers Ice Cream, Division Of Conopco, Inc. Frozen aerated products
US7655265B2 (en) 2003-07-07 2010-02-02 Nestec S.A. Process control scheme for cooling and heating compressible compounds
US8173195B2 (en) 2003-07-07 2012-05-08 Nestec S.A. Aerated frozen suspension with adjusted creaminess and scoop ability based on stress-controlled generation of superfine microstructures
US7261913B2 (en) 2003-07-07 2007-08-28 Dreyer's Ice Cream, Inc. Aerated frozen suspension with adjusted creaminess and scoop ability based on stress-controlled generation of superfine microstructures
US7488504B2 (en) 2003-12-19 2009-02-10 Danisco A/S Process for production of a frozen food product
US8293309B2 (en) 2008-12-09 2012-10-23 Conopco, Inc. Frozen aerated confections and methods for producing them
US20110244104A1 (en) * 2008-12-15 2011-10-06 Nestec S.A. Stable frozen aerated products manufactured by low-temperature extrusion technology
US9591866B2 (en) * 2008-12-15 2017-03-14 Nestec S.A. Stable frozen aerated products manufactured by low-temperature extrusion technology
WO2012016816A1 (en) 2010-08-05 2012-02-09 Nestec S.A. Frozen confectionery product with a natural stabiliser
WO2014070169A1 (en) * 2012-10-31 2014-05-08 Nestec S.A. A method of producing frozen confection product
WO2014067789A1 (en) * 2012-10-31 2014-05-08 Nestec S.A. A method of producing frozen confection product
CN104754952A (en) * 2012-10-31 2015-07-01 雀巢产品技术援助有限公司 A method of producing a frozen confection product

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UY24701A1 (en) 1997-10-23

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