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US 8,940,352 B2Granted
Frozen aerated confection and method of production
AssigneeNestec S.A.
InventorsMario Ambrogi, Stefano Bertini
Life of this patent
Estimating the term…
Abstract
Frozen aerated packaged ice confection with very high softness at −18° C. which keeps this property without shrinkage or layering up to the final consumer over the product shelf life contains polyol and vegetable fiber.
Claims17
An aerated frozen confection comprising:
- 50 to 70% by weight water,
- 5 to 20% by weight fat,
- 1% by weight or more polyol,
- 0.5 to 7% by weight vegetable fiber selected from the group consisting of oat fibers, fibers extracted from chicory taproots and combinations thereof, and
- sugars, milk proteins, hydrocolloids and emulsifiers and the confection having an overrun of 20 to 200%, the aerated frozen confection being resistant to shrinkage and soft down to a storage temperature of −18° C. or less.
2 more elements
A method for producing an aerated frozen confection, the method comprising:
- premixing vegetable fiber selected from the group consisting of oat fibers, fibers extracted from chicory taproots and combinations thereof, and adding the mixture to an agitated mixing tank along with fat, polyol, sugar, milk, protein, hydrocolloids, and emulsifiers,
- subjecting the mix to a heating step to hydrate the hydrocolloids,
- pasteurizing the heated mix,
- homogenizing the pasteurized mix,
- cooling, ageing and freezing the mix whist aerating, and
- packaging and hardening the mix to produce the aerated frozen confection, the aerated frozen confection being resistant to shrinkage and soft down to a storage temperature of −18° C. or less.
3 more elements
A method of producing confection products, the method comprising:
- using a vegetable fiber selected from the group consisting of oat fibers, fibers extracted from chicory taproots and combinations thereof, in combination with a polyol to produce an ice confection that contains 5 to 20% by weight fat, the ice confection being resistant to shrinkage and soft down to a storage temperature of −18° C. or less.
An aerated frozen confection comprising:
- 50 to 70% by weight water,
- 5 to 20% by weight fat,
- at least 1% or more glycerol,
- 0.5 to 7% by weight vegetable fiber selected from the group consisting of oat fibers, fibers extracted from chicory taproots and combinations thereof, and
- sugars, milk proteins, hydrocolloids and emulsifiers, the aerated frozen confection being resistant to shrinkage and soft down to a storage temperature of −18° C. or less.
2 more elements
Dependencies are inferred from the claim text.