# US 8,936,821 B2 · Frozen aerated products

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- Number: US 8,936,821 B2
- Document ID: US8936821B2
- Status: Granted
- Kind: B2
- Application number: 13/148,360
- Filed: 2010-02-11
- Published: 2011-12-22
- Granted: 2015-01-20
- Earliest claimed: 2009-02-13
- Assignees: Nestec S.A.
- Applicants: Madhavi Ummadi; Madansinh Vaghela; Aaron Beth Butterworth; Nirav Chandrakant Pandya; Bridgett Lynn McCune; Christophe Joseph Etienne Schmitt
- Inventors: Madhavi Ummadi; Madansinh Vaghela; Aaron Beth Butterworth; Nirav Chandrakant Pandya; Bridgett Lynn McCune; Christophe Joseph Etienne Schmitt
- Web page: https://patentgrep.com/patent/US8936821B2

## CPC

- A23G 9/38: containing peptides or proteins (characterised by the dairy products used A23G9/40)
- A23G 9/04: Production of frozen sweets, e.g. ice-cream
- A23G 9/20: the products being mixed with gas, e.g. soft-ice
- A23G 9/40: characterised by the dairy products used
- A23G 9/46: Aerated, foamed, cellular or porous products
- A23L 33/17: Amino acids, peptides or proteins
- A23L 33/19: Dairy proteins
- A23L 15/00: Egg products; Preparation or treatment thereof
- 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
- A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B)
- A23V: INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION

## Abstract

The present invention relates to frozen aerated products including products manufactured by low-temperature extrusion with superior creaminess. In particular, the invention is concerned with a partially coagulated protein system induced by controlled coagulation of milk protein which imparts outstanding sensory attributes on frozen confectionery including low-temperature extruded frozen products, in particular when containing low fat. A method of producing such frozen aerated confectionery product and the products obtainable from the method are also part of the present invention.

## Claims

### Claim 1

A frozen aerated confectionery product comprising 5-15% by weight of milk solids non-fat, protein aggregates comprising kappa-casein covalently bonded to beta-lactoglobulin, wherein the protein aggregates having a particle size of more than 10 μm, the product having a pH between 5.6 and 6.3 when melted and centrifuged at 50,000 g for 30 min and measured at 25°C., wherein the only protein in the product consists of either (i) the milk solids non-fat or (ii) egg yolk solids and the milk solids non-fat.

### Claim 2 (depends on 1)

The product according to claim 1 wherein, when melted and centrifuged at 50,000 g for 30 min, the content of soluble protein is not greater than 60%, the ratio of soluble kappa-casein to total content of kappa-casein is not greater than 0.12 and the ratio of soluble beta-lactoglobulin to total content of beta-lactoglobulin is not greater than 0.57.

### Claim 3 (depends on 1)

The product according to claim 1, comprising 0-20%, by weight of fat, 5-30% by weight of sweetening agent, and a stabilizer system including an emulsifier, in an amount of 0 to 6% by weight.

### Claim 4 (depends on 1)

The product according to claim 1, having an overrun of at least 20%.

### Claim 5 (depends on 1)

The product according to claim 1, that is essentially free of any artificial or non-natural emulsifier or stabilizer.

### Claim 6 (depends on 1)

The product according to claim 1, comprising the egg yolk solids in an amount of 0.5 to 1.4%.

### Claim 7 (depends on 1)

The product according to claim 1 that is extruded at a temperature below −11° C.

### Claim 8 (depends on 1)

The product according to claim 1 having an averaged equivalent diameter of fat globule below 10 microns as measured by fluorescence microscopy.

### Claim 9

A method of producing an aerated frozen confectionery product, comprising the steps of:
providing an ingredient mix with a pH between 5.6 and 6.3 and comprising fat, milk solids non-fat, a sweetening agent, and a stabilizer system;
homogenizing the mix;
increasing the viscosity of the mix by pasteurizing the mix at a temperature between 178° F. and 190°F. for 30 to 90 seconds to form protein aggregates comprising kappa-casein covalently bonded to beta-lactoglobulin;
freezing while aerating the pasteurized mix comprising the protein aggregates to form a frozen aerated composition; and
using the frozen aerated composition to make a frozen aerated confectionery product comprising 5-15% by weight of milk solids non-fat, the only protein in the product consists of either (i) the milk solids non-fat or (ii) egg yolk solids and the milk solids non-fat.

### Claim 10 (depends on 9)

The method according to claim 9, wherein the ingredient mix comprises an acidic component selected from the group consisting of liquid molasses, an organic acid, and part of a fermented base.

### Claim 11 (depends on 9)

The method according to claim 9, wherein the mix is aerated to an overrun of at least 20%.

### Claim 12 (depends on 9)

The method according to claim 9, comprising a dynamic cooling of the mix to a temperature below −11° C.

### Claim 13 (depends on 12)

The method according to claim 12, wherein the second cooling is performed in a single or twin screw extruder.

### Claim 14 (depends on 9)

The method according to claim 9 including the step of hardening the mix.

### Claim 15 (depends on 9)

The method according to claim 9 wherein the milk solids non-fat provide the only protein in the ingredient mix.

### Claim 16 (depends on 9)

The method according to claim 9 wherein the protein aggregates have a particle size of more than 10 μm.