Field of the invention

The invention relates to frozen confections, in particular to frozen confections that have enhanced temperature tolerance during storage.

Background of the invention

The microstructure of frozen confections (such as ice cream) is carefully produced during a multi-stage manufacturing process. Once the manufacturing process is complete, frozen confections are stored and distributed in a frozen state to preserve the microstructure, and to prevent a decrease in quality. Even after delivery to retail outlets, frozen confections are stored in freezer cabinets until they are purchased. All steps of manufacturing and distributing frozen confections require energy.

In particular, the retail freezer cabinets (i.e. the cabinets in which frozen confections are stored at the point of sale) consume a high quantity of energy. From an environmental perspective, it would be advantageous to run these retail freezer cabinets at a warmer temperature (e.g. -12°C instead of -18°C). However, storage at a higher temperature can promote undesirable physiochemical changes, which affect the microstructure of the frozen confection. Such changes can have a negative impact on the properties and perceived quality of the frozen confection. For example, storage at a higher temperature can lead to an increase in the size of the ice crystals in the frozen confection, resulting in a coarse or icy texture.

Reformulation of frozen confections to allow stable storage at higher freezer cabinet temperatures would therefore be desirable.

Summary of the invention

In a first aspect, the invention relates to a frozen confection having a total energy content in the range 136 to 210 kcal per 100 g frozen confection, the frozen confection comprising saccharides selected from the group consisting of monosaccharides, disaccharides, and oligosaccharides, wherein the number average molecular weight <M> _n of the saccharides is from 355 to 405 gmol’ ¹ , and wherein the frozen confection comprises sugars selected from the group consisting of monosaccharides and disaccharides in an amount of 14.5 to 17 wt%.

The invention also relates to a freezer cabinet comprising the frozen confection of the first aspect, and to a method for storing the frozen confection of the first aspect, wherein the method comprises storing the frozen confection in a freezer cabinet operating at a temperature of -10°C to -15°C.

Finally, the invention relates to use of a freezer cabinet to store a frozen confection at a temperature of -10°C to -15°C, wherein the frozen confection comprises saccharides selected from the group consisting of monosaccharides, disaccharides, and oligosaccharides, the saccharides having a number average molecular weight <M> _n of from 355 to 405 gmol’ ¹ , and wherein the frozen confection comprises sugars selected from the group consisting of monosaccharides and disaccharides in an amount of 14.5 to 17 wt%.

Detailed description of the invention

The invention relates to frozen confections, in particular to frozen confections that have enhanced temperature tolerance during storage. A frozen confection is a sweet, and typically flavoured composition, which contains a significant amount of ice and is normally eaten in the frozen state. Examples of frozen confections include (but are not limited to): ice creams, gelatos, frozen yoghurts, milk ices, sorbets, sherbets, and water ices. The frozen confection may be a single-serve product (such as ice cream or water ice on a stick, or sandwiched between wafers). The frozen confection may be coated (for example with chocolate or couverture), and it may contain inclusions (such as pieces of fruit, nut or biscuit). The frozen confection is preferably an ice cream.

The frozen confection has a total energy content of 136 to 210 kcal per 100 g frozen confection. Consumers are increasingly aware of the calorie content of foods, especially those which are perceived as being a treat. Thus, the frozen confection has a total energy content of no more than 210 kcal per 100 g, and preferably has a total energy content of no more than 205 kcal per 100 g, no more than 200 kcal per 100 g, no more than 195 kcal per 100 g, or even no more than 190 kcal per 100 g. It can prove difficult to formulation frozen confections which have a low energy content, especially since some consumers prefer to avoid foods comprising low-calorie sweeteners. The frozen confection has a total energy content of at least 136 kcal per 100 g, and preferably has a total energy content of at least 137 kcal per 100 g, at least 138 kcal per 100 g, at least 139 kcal per 100 g, or even 140 kcal per 100 g.

The frozen confection comprises saccharides selected from the group consisting of monosaccharides, disaccharides, and oligosaccharides (which are formed from 3 to 10 monosaccharide units). The number average molecular weight <M> _n of the saccharides is from 355 to 405 gmol' ¹ . The number average molecular weight of the saccharides affects the rheology of the mix used to make the frozen confection. If the number average molecular weight of the saccharides is too high, it may cause processing problems (e.g. by increasing the viscosity of the mix). Thus, the number average molecular weight of the saccharides is no more than 405 gmol ^-1 , and preferably no more than 404 gmol ^-1 , no more than 403 gmol' ¹ , no more than 402 gmol' ¹ , no more than 401 gmol' ¹ , or even no more than 400 gmol' ¹ . On the other hand, if the number average molecular weight of the saccharides is too low, then the mix will have a lower viscosity, which can make it difficult to aerate and/or be associated with a loss of microstructure. Thus, the number average molecular weight of the saccharides is at least 355 gmol' ¹ , and preferably at least 357 gmol' ¹ , at least 360 gmol' ¹ , at least 362 gmol' ¹ , at least 365 gmol' ¹ , or even at least 370 gmol' ¹ .

The average molecular weight for a mixture of saccharides is defined by the number average molecular weight <M> _n which can be calculated using the following equation: where Wj is the mass of species i, M-, is the molar mass of species i and N, is the number of moles of species i of molar mass M\.

The frozen confection may comprise certain corn syrups and maltodextrins, which will contribute to the saccharide content. Corn syrups (sometimes called glucose syrups) and maltodextrins are complex multi-component saccharide mixtures, and dextrose equivalent (DE) is a common means of classification. Suitable corn syrups typically have a dextrose equivalent of at least 20, and those having a dextrose equivalent of 25 to 65 are preferred. Suitable maltodextrins preferably have a dextrose equivalent of 10 to 20, and those having a dextrose equivalent of 10 to 15 are particularly preferred. As set out in Chirife et al. (J. Food Eng. 1997 33: 221-226), the number average molecular weight <M> _n of corn syrups and maltodextrins can be calculated using the following equation:

18016

< M > _n =

DE

The frozen confection comprises sugars in an amount of 14.5 to 17 wt%. Sugars are used in almost all types of frozen confection and have two major functions: delivering sweetness and controlling the amount of ice. As used herein the term “sugars” refers to digestible monosaccharides and disaccharides. Digestible saccharides are defined as those saccharides with a metabolizable energy content of at least 3 kcal per g of saccharide. The total sugar content of the frozen confection is thus the sum of all the digestible monosaccharides and disaccharides present within the frozen confection. Monosaccharides include glucose, fructose, galactose and mannose. Disaccharides include sucrose, lactose and trehalose. Some ingredients commonly included in frozen confections may contribute to the total amount of sugars. For example, lactose from milk solids and the monosaccharides and disaccharides from corn syrups (sometimes called glucose syrups).

High concentrations of sugars may contribute unwanted sweetness to the frozen confection. Therefore, the amount of sugars in the frozen confection is no more than 17 wt%. Preferably, the frozen confection comprises sugars in an amount of no more than 16.9 wt%, no more than 16.8 wt%, no more than 16.7 wt%, no more than 16.6 wt%, or even no more than 16.5 wt%. Conversely, low concentrations of sugars may be inappropriate if the frozen confection is a scoopable product (e.g. a tub containing multiple servings of ice cream), since a low concentration of sugars tend to result in frozen confections with a high ice content. Therefore, the amount of sugars in the frozen confection is at least 14.5 wt%. Preferably, the frozen confection comprises sugars in an amount of at least 14.6 wt%, at least 14.7 wt%, at least 14.8 wt%, at least 14.9 wt%, or even at least 15 wt%. The frozen confection preferably comprises fat in an amount of 1.5 to 8 wt%, 2 to 7 wt%, or even 2.5 to 6 wt%. The fat is preferably milk fat or vegetable fat (such as coconut oil, palm oil, palm kernel oil, or a mixture thereof). It is particularly preferred that the fat is palm oil, coconut oil, or a mixture thereof.

The frozen confection preferably comprises protein in an amount of 0.8 to 4 wt%, more preferably 0.9 to 3 wt%. The protein is preferably milk protein. Suitable sources of milk protein include milk, concentrated milk, milk powders, whey, whey powders, whey protein concentrates, and mixtures thereof.

The frozen confection preferably comprises stabilizer in an amount of 0.1 wt% to 1 wt%, 0.2 wt% to 0.8 wt%, or 0.2 wt% to 0.6 wt%. The stabilizer is preferably selected from the group consisting of locust bean gum, xanthan gum, guar gum, carrageenan, tara gum, and mixtures thereof.

The frozen confection preferably comprises emulsifier in an amount of of 0.05 wt% to 1 wt%, 0.1 wt% to 0.8 wt%, or 0.2 wt% to 0.5 wt%. A single emulsifier or a mixture of emulsifiers may be used. For example, mono-/diglycerides (E471), which are commonly used as emulsifiers in frozen confections.

The frozen confection may optionally comprise non-nutritive sweetener, such as aspartame, acesulfame K, erythritol, sucralose, or one or more steviol glycosides such as rebaudioside A. Mixtures of two or more non-nutritive sweeteners may also be used.

The frozen confection may optionally comprise colours and/or flavours.

The frozen confection may be aerated or unaerated. As used herein “unaerated” means having an overrun of less than 20%, preferably less than 10%. The frozen confection is preferably aerated. As used herein the term “aerated” means that the confection has an overrun of at least 30%. Preferably an aerated frozen confection has an overrun of 50% to 150%, 60% to 140%, 70% to 130%, or even 80% to 120%. Overrun (with unit “%”) is defined by the following equation: volume of aerated product — volume of initial mix overrun = - - - - - - - x 100 % volume of initial mix

Overrun is measured at ambient temperature (20°C) and atmospheric pressure.

The frozen confection may optionally comprise further components, including (but not limited to): inclusions, sauces, coatings, and/or toppings.

The frozen confection may be manufactured by any suitable process, for example by a process comprising the steps of: (a) preparing a mix of ingredients; then (b) pasteurizing and optionally homogenizing the mix; and then (c) freezing and optionally aerating the mix to produce the frozen confection.

The invention also relates to a freezer cabinet comprising the frozen confection. Although it is preferred that the freezer cabinet is operating at a temperature of -10°C to -15°C, this is not essential. Indeed, frozen confections according to the present invention can be stored at colder temperatures, for example in a warehouse freezer operating at -28°C to -18°C.

The freezer cabinet is preferably a display cabinet comprising one or more transparent panels through which the contents of the freezer may be viewed. For example, the one or more transparent panel may be part of a door (such as a hinged door or a sliding door). There are two common types of freezer cabinet: horizonal freezers (which are top-loading, with a hinged lid or sliding panel(s) closing a top side of the freezer), and vertical freezers (which are front-loading, with a hinged door or sliding panel(s) closing a front side of the freezer). Either of these types is suitable.

The invention further relates to a method for storing the frozen confection, wherein the method comprises storing the frozen confection in a freezer cabinet operating at a temperature of -10°C to -15°C.

The cabinet operating temperature is defined as the mean temperature measured over a 24 hour period using a digital temperature probe. For horizontal freezers, the temperature is measured at the load line (for example, where the products are stored in baskets within the freezer cabinet - as is commonly the case - the load line is considered to be the horizontal plane corresponding to the top of the baskets). The temperature is preferably measured at the centre of the horizontal plane of the load line. For vertical freezers, which typically have a front-opening door, the temperature is measured at the centre of a vertical plane corresponding to the front of the shelves, for example at a point 5 cm to 10 cm away from the inner surface of the door.

The freezer cabinet operates at a temperature of at least -15°C, preferably at a temperature of at least -14°C. The freezer cabinet operates at a temperature of no more than -10°C, preferably no more than -11 °C. Most preferably, the frozen confection is stored in a freezer cabinet operating at a temperature of -12°C.

The frozen confection can be stored in the freezer cabinet for an extended period of time without undergoing undesirable physicochemical changes. It is preferred than the frozen confection can be stored for a period of up to 21 days, up to 28 days, up to 42 days, up to 56 days, up to 70 days, or even up to 84 days. Whilst long storage periods are desirable, the turnover of frozen confection products in retail cabinets tends to be high. Thus, in practice, the frozen confection may be stored in the freezer cabinet for a much shorter period of time, for example at least 1 day, at least 2 days, at least 3 days, at least 4 days or at least 5 days.

Finally, the invention relates to use of a freezer cabinet to store a frozen confection at a temperature of -10°C to -15°C, preferably at a temperature of -11 °C to -14°C, most preferably at a temperature of -12°C, wherein the frozen confection comprises sugars in an amount of 14.5 to 17 wt%, the sugars having a number average molecular weight <M> _n of from 355 to 405 gmol’ ¹ . Preferably, the frozen confection has a total energy content of 136 to 210 kcal per 100 g frozen confection. It is particularly preferred that the frozen confection is the frozen confection of the first aspect of the invention.

Unless otherwise specified, numerical ranges expressed in the format "from x to y" are understood to include x and y, and in specifying any range of values or amounts, any particular upper value or amount can be associated with any particular lower value or amount.

Except in the examples and comparative experiments, or where otherwise explicitly indicated, all numbers are to be understood as modified by the word “about”. As used herein, the indefinite article “a” or “an” and its corresponding definite article “the” means at least one, or one or more, unless specified otherwise.

Examples

The examples are intended to illustrate the invention and are not intended to limit the invention to those examples perse.

Example 1

A commercial ice cream product (Sample 1A) was reformulated to improve its resilience to storage at -12°C. Table 1 summarises the formulation of this product, and the reformulated product (Sample 1 B). Briefly, the ingredients (excluding oil) were combined and mixed with heating (60°C to 75°C), followed by addition of the oil and further mixing. The mix was homogenized and pasteurised, and then aged for 24 hours at 4°C, before being frozen and aerated in a scraped surface heat exchanger (standard ice cream freezer). The ice cream was formed into stick products by an extrude and cut process, and the finished products were hardened in a blast freezer.

Table 1 The total sugars content includes monosaccharides and disaccharides provided by the corn syrup /maltodextrin, as well as lactose provided by the milk solids, and sucrose. The number average molecular weight <M> _n of the saccharides (monosaccharides, disaccharides, oligosaccharides) was calculated as described in the detailed description.

Although Sample 1A was stable when stored at -18°C, this was not the case when it was stored at -12°C. In contrast, the ice cream product prepared from Sample 1 B had a stable microstructure and acceptable organoleptic properties after being stored at -12°C for at least 2 weeks. Sample 1 B was also lower in sugar and had a reduced energy content compared to Sample 1A, making the reformulated product an attractive proposition to health-conscious consumers.

Example 2

A commercial ice cream product (Sample 2A) was reformulated to improve its resilience to storage at -12°C. Table 2 summarises the formulation of this product, and the reformulated product (Sample 2B). The products were made using a similar process to that of Example 1.

Table 2

The total sugars content includes monosaccharides and disaccharides provided by the corn syrup /glucose syrup /maltodextrin, as well as lactose provided by the milk solids, and sucrose. The number average molecular weight <M> _n of the saccharides (monosaccharides, disaccharides, oligosaccharides) was calculated as described in the detailed description.

Although Sample 2A was stable when stored at -18°C, this was not the case when it was stored at -12°C. In contrast, the ice cream product prepared from Sample 2B had a stable microstructure and acceptable organoleptic properties after being stored at -12°C for at least 2 weeks. Sample 2B was also lower in sugar and had a reduced energy content compared to Sample 2A, making the reformulated product an attractive proposition to health-conscious consumers.

Example 3

A commercial product (Sample 3A) was reformulated to make it resilient to storage at -12°C. Table 3 summarises the properties of both the original and reformulated products.

Table 3

Sample 3B was also lower in sugar and had a reduced energy content compared to Sample 3A, making the reformulated product an attractive proposition to healthconscious consumers.