FROZEN CONFECTION

WIPO Patent Application WO2004040990

A3

Frozen confections having a combination of ingredients which permit the formulator to continue to provide outstanding organoleptic properties while at the same time reducing the caloric impact for those consumers who desire to limit their caloric intake. In a first aspect, the invention relates to a frozen confection which comprises less than 5 wt.% triglyceride fat, polydextrose and tricalcium phosphate. In another aspect, the product includes both polydextrose and cream, optionally in combination with tricalcium phosphate and/or karaya gum to produce a low fat frozen confection with good organoleptic properties. In a further aspect, the invention comprises a frozen confection comprising: less than 5 wt.% triglyceride fat, polydextrose, and a karaya gum. The products of the invention combine good organoleptic properties with a substantially reduced fat level compared to regular fat and, especially premium and super-premium ice creams. Preferably, the confection employs a level of triglyceride fat which is less than 1 wt.%, more preferably less than 0.5 wt.%.

WO/2021/246489	AROMA COMPONENT ASSESSMENT METHOD AND FRAGRANCE COMPOSITION PREPARATION METHOD
JPH02219539	PRODUCTION OF SWEETENED CONDENSED WHOLE MILK WITH LITTLE THICKNENING WITH TIME
JP2011097949	COMPOSITIONS CONTAINING SUCRALOSE AND APPLICATION THEREOF

GHAFFARI RAMIN
OLDROYD JON RICHARD

PCT/EP2003/012221

October 28, 2004

November 03, 2003

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UNILEVER PLC (GB)
UNILEVER NV (NL)
LEVER HINDUSTAN LTD (IN)

A23G9/32; A23G9/34; A23G9/36; A23L33/20; (IPC1-7): A23G9/00; A23G9/02

US5246725A	1993-09-21
GB1341963A	1973-12-25
US4631196A	1986-12-23
US20030026882A1	2003-02-06

See also references of EP 1558093A2

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