Frozen or chilled confectionery products
AssigneeUnilever Patent Holdings B.V.
InventorsFrederick William Cain, Helga Gerda A. Manson nee van der Struik, Jeroen Nicolaas M. van Straalen
Life of this patent
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Abstract
Frozen or chilled confectionery products, in particular ice-creams, with a unique taste performance comprising a fat-continuous or bicontinuous or duplex fat-emulsion comprising 5-50 wt % fat, 5-60 wt % water, 5-80 wt % thickener, sweetener and/or humectant, the emulsion being present as a coating layer, a barrier layer or as an inclusion.
Claims17
A frozen or chilled confectionery product, containing at least a fat-composition, wherein the confectionery products are provided with an amount of a fat-continuous, or bicontinuous or duplex fat-emulsion, said fat-emulsion displaying a stevens hardness-profile (measured after 24 hours at the temperatures indicated) such that (C-20.degree. C.)/(C+20.degree. C.) is less than 20, said emulsion comprising:
- 5-50 wt. % fat
- 5-60 wt. % water
- 5-80 wt. % of a member selected from the group consisting of a thickener, sweetener and humectant;
- optionally with an effective small amount of one or more components selected from the group consisting of acidity regulator, bulking agent, emulsifier, flavour, colorant and preservative;
- said fat-emulsion being present as at least one part of the confectionery product selected from the group consisting of:
- a coating layer;
- a product layer in a multi-layered product;
- a barrier layer and an
- inclusion, said inclusion being optionally encapsulated in a food-acceptable encapsulation.
Process for the preparation of frozen or chilled confectionery products, comprising the steps of:
- making a fat-continuous or bicontinuous fat-emulsion comprising 5-50 wt % fat;
- 5-60 wt % water;
- and 5-80 wt % of at least one member selected from the group consisting of a thickener, a sweetener and a humectant, using a votator;
- optionally liquifying the emulsion by heating of the emulsion;
- and
- providing a frozen or chilled confectionery product with at least one part selected from the group consisting of
- a coating layer,
- a barrier layer and
- an inclusion, made from the emulsion.
The method which comprises providing a frozen or chilled confectionery product with at least one part selected from the group consisting of a coating layer, a barrier layer and an inclusion comprising a fat-continuous or bicontinuous fat emulsion comprising 5-50 wt % fat;
- 5-60 wt % water;
- and 5-80 wt % of at least one member selected from the group consisting of a thickener, a sweetener and a humectant, said emulsion providing said product with a combination of taste-performance, shape and texture.
Dependencies are inferred from the claim text.