Vegan Ice Cream Formulation
AssigneeBunge Loders Croklaan B.V.
InventorBastiaan Jeroen Victor Verkuijl
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Abstract
The invention relates to a vegan ice cream composition comprising a fat composition, a plant-based protein, a sweetener and water; wherein the fat composition comprises from 18.0% to 45.0% by weight of lauric acid (C12:0); from 5.0% to 20.0% by weight of palmitic acid (C16:0); from 4.0% to 18.0% by weight of stearic acid (C18:0); a weight ratio of lauric acid (C12:0) to stearic acid (C18:0) of from 2.0 to 4.5; and a weight ratio of lauric acid (C12:0) to palmitic acid (C16:0) of from 1.5 to 5.0; said percentages of acid referring to acids bound as acyl groups in glycerides in the fat composition and being based on the total weight of C8 to C24 fatty acids.
Claims16
A vegan ice cream formulation comprising:
- a fat composition;
- a plant-based protein;
- a sweetener;
- and
- water;
- wherein the fat composition comprises:
- from 18.0% to 45.0% by weight of lauric acid (C12:0);
- from 5.0% to 20.0% by weight of palmitic acid (C16:0);
- from 4.0% to 18.0% by weight of stearic acid (C18:0);
- a weight ratio of lauric acid (C12:0) to stearic acid (C18:0) of from 2.0 to 4.5;
- and
- a weight ratio of lauric acid (C12:0) to palmitic acid (C16:0) of from 1.5 to 5.0;
- said percentages of acid referring to acids bound as acyl groups in glycerides in the fat composition and being based on the total weight of C8 to C24 fatty acids.
Dependencies are inferred from the claim text.