US 10,292,405 B2 · Frozen confectionery products with improved texture

Abstract

The present invention relates to a method for producing frozen confectionery products. In particular, the invention is concerned with a method which contributes to the improvement of textural and sensorial attributes of the confections obtained thereof, in particular of products based on lower fat formulations. The method includes the use of controlled heat (between 90° C. and 140° C. for 5 seconds to 30 minutes) on an acidified ice confection mix (pH between 5.6 and 6.5) to at least partially form a coagulated protein system including casein whey protein. Such a protein system is used according to the invention in frozen confection prepared by conventional freezing alone or combined with low temperature freezing wherein it improves the microstructure and stability on frozen products.

Claims13

Dependent claims

A method for producing a frozen confectionery product, the method comprising:

providing an ice confection mix comprising 0.5-20 wt % fat, 5-15 wt % milk solids non-fat, 1-7 wt % dairy proteins, 5-30 wt % sweetening agent, and up to 6 wt % stabilizer, at a pH between 5.6 and 6.5;
heating the mix at a temperature between 90° C. and 140° C. for 5 seconds to 90 seconds to at least partially form coagulated protein aggregates including casein and whey protein;
homogenising the mix before the heat treatment;
cooling the mix;
and
freezing the mix to form the aerated frozen confectionery product.

3 more elements

Dependencies are inferred from the claim text.

Frozen confectionery products with improved texture

Life of this patent

Frozen confectionery products with improved texture

Life of this patent

Abstract

Claims13