# US 10,477,880 B2 · Frozen confectionery products > Agents: this data is available as JSON from the patentgrep API and MCP server — see https://patentgrep.com/llms.txt - Number: US 10,477,880 B2 - Document ID: US10477880B2 - Status: Granted - Kind: B2 - Application number: 14/989,063 - Filed: 2016-01-06 - Published: 2016-05-19 - Granted: 2019-11-19 - Earliest claimed: 2010-08-05 - Assignees: Societe des Produits Nestle S.A. - Applicants: Nestec S.A. - Inventors: Madhavi Ummadi; Madansinh Nathusinh Vaghela; Aaron Beth Butterworth; Nirav Chandrakant Pandya; Bridgett Lynn McCune; Cristophe Joseph Etienne Schmitt; Joumana Saikali - Web page: https://patentgrep.com/patent/US10477880B2 ## CPC - A23G 9/40: characterised by the dairy products used - A23G 9/38: containing peptides or proteins (characterised by the dairy products used A23G9/40) - A23V 2002/00: Food compositions, function of food ingredients or processes for food or foodstuffs - A23G: COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF - A23V: INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION ## Abstract A method for producing frozen confectionery products comprising a coagulated protein system contributes to the improvement of textural and sensorial attributes of the confections, in particular of products based on lower fat formulations. Such a protein system is used in frozen confection prepared by conventional freezing alone or combined with low temperature freezing wherein it improves the microstructure and stability on frozen products. ## Claims ### Claim 1 A frozen confectionery product obtained by a method comprising: subjecting a composition having a pH between 5.8 and 6.5 and comprising at least 7 wt. % of dairy protein comprising a protein source selected from the group consisting of liquid fresh milk, milk powder, standardised milk powder, skimmed milk powder, acid casein, sodium caseinate, and combinations thereof to a heat treatment at a temperature between 120° C. and 140° C. for a time period of 5 seconds to 30 seconds to at least partially form protein aggregates comprising casein and whey protein, wherein at least 30 wt. % of the dairy protein in the composition is converted to the protein aggregates by the heat treatment of the composition; mixing the heat treated composition with further ingredients to form an ice confectionery mix; pasteurizing the ice confectionery mix; and freezing the pasteurized ice confectionery mix to form the frozen confectionery product, wherein the frozen confectionery product has an average equivalent diameter of fat globules below 10 microns, the protein aggregates comprising casein and whey protein are 0.5 wt. % to 4 wt. % of the frozen confectionery product, the casein protein is covalently bonded to the whey protein in the protein aggregates, and the frozen confectionery product has a smooth and creamy texture. ### Claim 2 (depends on 1) The frozen confectionery product of claim 1, wherein at least 45 wt. % of the dairy protein in the composition is converted to the protein aggregates by the heat treatment of the composition. ### Claim 3 (depends on 1) The frozen confectionery product of claim 1 having a non-sedimentable protein content below or equal to 60%. ### Claim 4 (depends on 1) The frozen confectionery product of claim 1 having a non-sedimentable protein content below or equal to 50%. ### Claim 5 (depends on 1) The frozen confectionery product of claim 1, wherein the composition subjected to the heat treatment consists essentially of a mixture of whey protein, skim milk powder and acidic component in water. ### Claim 6 (depends on 1) The frozen confectionery product of claim 1, wherein the composition that comprises at least 7 wt. % of dairy protein is not a fermented composition. ### Claim 7 (depends on 1) The frozen confectionery product of claim 1, wherein the further ingredients comprise an ingredient selected from the group consisting of fat, sweetening agents, milk solids non-fat, stabilisers, emulsifiers, flavours, colourings, proteins, water, acidifying components, alkalinising components, and mixtures thereof. ### Claim 8 (depends on 1) The frozen confectionery product of claim 1, wherein the ice confectionery mix comprises egg yolk solids in an amount of 0.5 to 1.4 wt. % of the mix. ### Claim 9 (depends on 1) The frozen confectionery product of claim 1, wherein the ice confectionery mix does not include any artificial or non-natural emulsifier or stabiliser. ### Claim 10 (depends on 1) The frozen confectionery product of claim 1, wherein the method further comprises homogenising the composition before the heat treatment. ### Claim 11 (depends on 1) The frozen confectionery product of claim 1, wherein the method comprises subjecting the frozen confectionery product to a dynamic cooling at a temperature below −11° C. ### Claim 12 (depends on 11) The frozen confectionery product of claim 11, wherein the method further comprises hardening the dynamically cooled confectionery product. ### Claim 13 (depends on 1) The frozen confectionery product of claim 1, wherein the dairy protein in the composition subjected to the heat treatment comprises an additional protein source selected from the group consisting of acid whey, whey protein concentrate, whey protein isolate, sweet whey, demineralised sweet whey, demineralised whey, and combinations thereof. ### Claim 14 (depends on 1) The frozen confectionery product of claim 1, wherein the heat treated composition does not undergo any drying, rehydration or concentration before the mixing with the further ingredients. ### Claim 15 (depends on 1) The frozen confectionery product of claim 1, wherein the dairy protein is between 2 wt. % and 4 wt. % of the frozen confectionery product. ### Claim 16 (depends on 1) The frozen confectionery product of claim 1, wherein at least 60 wt. % of the dairy protein in the composition is converted to the protein aggregates by the heat treatment of the composition. ### Claim 17 (depends on 1) The frozen confectionery product of claim 1, wherein the ice confectionery mix comprises 0.5-20 wt. % of fat, 5-30 wt. % sweetening agent, and 5-15 wt. % milk solids non-fat. ### Claim 18 (depends on 1) The frozen confectionery product of claim 1, wherein the particle size of the composition is increased up to 60% by the heat treatment of the composition, the volume of particles in the composition that have a particle size below 1 micron is reduced up to 60% by the heat treatment of the composition, and the volume of particles in the composition that have a particle size between 1 and 10 microns is increased up to 140% by the heat treatment of the composition. ### Claim 19 (depends on 1) The frozen confectionery product of claim 1, wherein the product does not include any artificial or non-natural emulsifier or stabiliser and consists of natural ingredients. ### Claim 20 (depends on 1) The frozen confectionery product of claim 1, wherein the composition subjected to the heat treatment consists of a mixture of whey protein, skim milk powder and acidic component in water.