CROSS REFERENCE TO RELATED APPLICATIONS

[0001] This application claims the benefit under 35 USC § 119(e) of U.S. Provisional Application Serial No. 63/290,130, filed on December 16, 2021, the entire disclosure of which is incorporated herein by reference.

BACKGROUND AND SUMMARY

[0002] Currently, many varieties of non-dairy and/or plant-based frozen desserts are available in the marketplace as a result of growing consumer interest in animal-free products. Generally, the currently available products utilize a plant-based or non-dairy ‘base’ in production of such frozen desserts, including soy, almond, cashew, coconut, oat, sunflower seed butter, mushroom, chickpea, fungi-based compounds, compounds derived from fermentation processes, and the like. However, inclusion of these ingredients in the base results in imparting the characteristic flavor profiles of the ingredients to the finished frozen dessert. As a result, an undesirable perception of these flavor profiles can be observed upon consuming frozen desserts including these ingredients and replicating the flavor, mouthfeel, texture, and appearance of a dairy-based frozen dessert is extremely difficult. Consequently, there is an absence of a plantbased frozen dessert product in the marketplace that provides the typical dairy-based frozen dessert experience and is also substantially free of ‘base’ characteristic flavor notes.

[0003] As such, there is a need for new plant-based frozen desserts with desirable flavor characteristics. The plant-based frozen desserts according to the present disclosure provide a solution to satisfy the growing need of consumers. For instance, the plant-based frozen desserts described herein are capable of matching or exceeding the flavor profile of a traditional dairybased frozen dessert. Further, the plant-based frozen desserts described herein are capable of matching or exceeding the appearance, texture, and/or mouthfeel as that of a traditional dairybased frozen dessert.

[0004] Additional features of the present disclosure will become apparent to those skilled in the art upon consideration of illustrative embodiments exemplifying the best mode of carrying out the disclosure as presently perceived. BRIEF DESCRIPTIONS OF THE DRAWINGS

[0005] The detailed description particularly refers to the accompanying figures in which:

[0006] Figure 1 shows an exemplary frozen dessert novelty that is dairy-based.

[0007] Figure 2 shows an exemplary frozen dessert novelty of the present disclosure comprising a plant protein source.

[0008] Figure 3 shows an exemplary frozen dessert scoopable sample that is dairybased.

[0009] Figure 4 shows an exemplary frozen dessert scoopable sample of the present disclosure comprising a plant protein source.

[0010] Figure 5 shows a graph presenting the liking score of an exemplary dairy-based frozen dessert novelty on a 9-point scale (N=76).

[0011] Figure 6 shows a graph presenting the liking score of an exemplary plant-based frozen dessert novelty on a 9-point scale (N=76).

[0012] Figure 7 shows a graph presenting the liking score of an exemplary dairy-based frozen dessert scoopable sample on a 9-point scale (N=75).

[0013] Figure 8 shows a graph presenting the liking score of an exemplary plant dairybased frozen dessert scoopable sample on a 9-point scale (N=75).

DET AIDED DESCRIPTION

[0014] For the purposes of promoting an understanding of the principles of the disclosure, reference will now be made to a number of illustrative embodiments and specific language will be used to describe the same.

[0015] In an illustrative aspect, a frozen dessert is provided. The frozen dessert comprises i) water, ii) a plant protein source, and iii) one or more stabilizers or emulsifiers. [0016] Frozen desserts according to the present disclosure include cold plant-based desserts akin to ice cream, sherbet, water ice, and other frozen desserts known in the art.

[0017] The term “frozen,” as used herein, denotes that the product is solidified under freezing conditions to a hardpack or pumpable consistency which not fluid or semi-fluid. By “base” or “base frozen confection”, it is meant that the frozen confection excluding the ingredients which will exists non-homogenously in the confection, e.g., inclusions and variegates such as visibly identifiable viscous flavorings like fudge and caramel swirls, nut pieces, cookie dough pieces, baked pieces, candies, etc.

[0018] In an embodiment, the plant protein source comprises a source selected from the group consisting of canola, pea, rice, chickpea protein, oat, cashew, almond, coconut, and any combination thereof. The plant protein source is capable of delivering structural functionality similar to that of a dairy protein.

[0019] In an embodiment, the one or more stabilizers or emulsifiers is selected from the group consisting of carob bean gum, cellulose gel, cellulose gum, gaur gum, tara gum, carrageenan, tamarind seed gum, xanthan gum, mono-glycerides, di-glycerides, and any combination thereof.

[0020] In an embodiment, the frozen dessert comprises a fat/oil. For example, the fat/oil can be a vegetable fat/oil. For instance, the fat/oil can comprise coconut oil, cocoa butter, canola oil, palm kernel oil, and any combination thereof.

[0021] In an embodiment, the frozen dessert comprises a sweetener. For instance, the sweetener can comprise sugar, com syrup, tapioca syrup, dextrose, and any combination thereof.

[0022] In an embodiment, the frozen dessert comprises an ingredient selected from the group consisting of salt, sea salt, natural flavors, inclusions, variegates, and any combination thereof.

[0023] In an embodiment, the frozen dessert comprises an ingredient selected from the group consisting of fruits, nuts, chocolate -based inclusions, chocolate-based variegates, and any combination thereof.

[0024] The frozen dessert may be aerated and have overrun between 15-125%, preferably between 60-110%. Overrun is defined by the equation below and is measured at atmospheric pressure.

Overrun (%) =

[(Density of mix - Density of frozen dessert)/Density of frozen dessert] x 100

[0025] In an illustrative aspect, a method of making a frozen dessert is provided. The method comprises the step of combining water, a plant protein source, and one or more stabilizers and emulsifiers to form the frozen dessert. The method can be utilized to make any of the frozen desserts according to the present disclosure.

[0026] The following embodiments are contemplated and are non-limiting: 1. A frozen dessert comprising i) water, ii) a plant protein source, and iii) one or more stabilizers or emulsifiers.

2. The frozen dessert of clause 1, any other suitable clause, or any combination of suitable clauses, wherein the plant protein source comprises a source selected from the group consisting of canola, pea, rice, chickpea protein, oat, cashew, almond, coconut, and any combination thereof.

3. The frozen dessert of clause 1, any other suitable clause, or any combination of suitable clauses, wherein the plant protein source comprises canola.

4. The frozen dessert of clause 1, any other suitable clause, or any combination of suitable clauses, wherein the plant protein source comprises pea.

5. The frozen dessert of clause 1, any other suitable clause, or any combination of suitable clauses, wherein the plant protein source comprises rice.

6. The frozen dessert of clause 1, any other suitable clause, or any combination of suitable clauses, wherein the plant protein source comprises chickpea protein.

7. The frozen dessert of clause 1, any other suitable clause, or any combination of suitable clauses, wherein the plant protein source comprises oat.

8. The frozen dessert of clause 1, any other suitable clause, or any combination of suitable clauses, wherein the plant protein source comprises cashew.

9. The frozen dessert of clause 1, any other suitable clause, or any combination of suitable clauses, wherein the plant protein source comprises almond.

10. The frozen dessert of clause 1, any other suitable clause, or any combination of suitable clauses, wherein the plant protein source comprises coconut.

11. The frozen dessert of clause 1, any other suitable clause, or any combination of suitable clauses, wherein the one or more stabilizers or emulsifiers is selected from the group consisting of carob bean gum, cellulose gel, cellulose gum, gaur gum, tara gum, carrageenan, tamarind seed gum, xanthan gum, mono-glycerides, di-glycerides, and any combination thereof.

12. The frozen dessert of clause 1, any other suitable clause, or any combination of suitable clauses, wherein the one or more stabilizers or emulsifiers is carob bean gum.

13. The frozen dessert of clause 1, any other suitable clause, or any combination of suitable clauses, wherein the one or more stabilizers or emulsifiers is cellulose gel.

14. The frozen dessert of clause 1, any other suitable clause, or any combination of suitable clauses, wherein the one or more stabilizers or emulsifiers is cellulose gum. 15. The frozen dessert of clause 1, any other suitable clause, or any combination of suitable clauses, wherein the one or more stabilizers or emulsifiers is gaur gum.

16. The frozen dessert of clause 1, any other suitable clause, or any combination of suitable clauses, wherein the one or more stabilizers or emulsifiers is tara gum.

17. The frozen dessert of clause 1, any other suitable clause, or any combination of suitable clauses, wherein the one or more stabilizers or emulsifiers is carrageenan.

18. The frozen dessert of clause 1, any other suitable clause, or any combination of suitable clauses, wherein the one or more stabilizers or emulsifiers is tamarind seed gum.

19. The frozen dessert of clause 1, any other suitable clause, or any combination of suitable clauses, wherein the one or more stabilizers or emulsifiers is xanthan gum.

20. The frozen dessert of clause 1, any other suitable clause, or any combination of suitable clauses, wherein the one or more stabilizers or emulsifiers is a mono-glyceride.

21. The frozen dessert of clause 1, any other suitable clause, or any combination of suitable clauses, wherein the one or more stabilizers or emulsifiers is a di-glyceride.

22. The frozen dessert of clause 1, any other suitable clause, or any combination of suitable clauses, wherein the frozen dessert comprises a fat/oil.

23. The frozen dessert of clause 22, any other suitable clause, or any combination of suitable clauses, wherein the fat/oil is a vegetable fat/oil.

24. The frozen dessert of clause 22, any other suitable clause, or any combination of suitable clauses, wherein the fat/oil comprises coconut oil, cocoa butter, canola oil, palm kernel oil, and any combination thereof.

25. The frozen dessert of clause 22, any other suitable clause, or any combination of suitable clauses, wherein the fat/oil is coconut oil.

26. The frozen dessert of clause 22, any other suitable clause, or any combination of suitable clauses, wherein the fat/oil is cocoa butter.

27. The frozen dessert of clause 22, any other suitable clause, or any combination of suitable clauses, wherein the fat/oil is canola oil.

28. The frozen dessert of clause 22, any other suitable clause, or any combination of suitable clauses, wherein the fat/oil is palm kernel oil.

29. The frozen dessert of clause 1 , any other suitable clause, or any combination of suitable clauses, wherein the frozen dessert comprises a sweetener. 30. The frozen dessert of clause 29, any other suitable clause, or any combination of suitable clauses, wherein the sweetener comprises sugar, corn syrup, tapioca syrup, dextrose, and any combination thereof.

31. The frozen dessert of clause 29, any other suitable clause, or any combination of suitable clauses, wherein the sweetener comprises sugar.

32. The frozen dessert of clause 29, any other suitable clause, or any combination of suitable clauses, wherein the sweetener comprises com syrup.

33. The frozen dessert of clause 29, any other suitable clause, or any combination of suitable clauses, wherein the sweetener comprises tapioca syrup.

34. The frozen dessert of clause 29, any other suitable clause, or any combination of suitable clauses, wherein the sweetener comprises dextrose.

35. The frozen dessert of clause 1, any other suitable clause, or any combination of suitable clauses, wherein the frozen dessert comprises an ingredient selected from the group consisting of salt, sea salt, natural flavors, inclusions, variegates, and any combination thereof.

36. The frozen dessert of clause 1, any other suitable clause, or any combination of suitable clauses, wherein the frozen dessert comprises salt.

37. The frozen dessert of clause 1, any other suitable clause, or any combination of suitable clauses, wherein the frozen dessert comprises sea salt.

38. The frozen dessert of clause 1, any other suitable clause, or any combination of suitable clauses, wherein the frozen dessert comprises natural flavors.

39. The frozen dessert of clause 1, any other suitable clause, or any combination of suitable clauses, wherein the frozen dessert comprises inclusions.

40. The frozen dessert of clause 1, any other suitable clause, or any combination of suitable clauses, wherein the frozen dessert comprises variegates.

41. The frozen dessert of clause 1, any other suitable clause, or any combination of suitable clauses, wherein the frozen dessert comprises an ingredient selected from the group consisting of fruits, nuts, chocolate-based inclusions, chocolate-based variegates, and any combination thereof.

42. The frozen dessert of clause 1, any other suitable clause, or any combination of suitable clauses, wherein the frozen dessert comprises fruits.

43. The frozen dessert of clause 1, any other suitable clause, or any combination of suitable clauses, wherein the frozen dessert comprises nuts. 44. The frozen dessert of clause 1 , any other suitable clause, or any combination of suitable clauses, wherein the frozen dessert comprises chocolate-based inclusions.

45. The frozen dessert of clause 1, any other suitable clause, or any combination of suitable clauses, wherein the frozen dessert comprises chocolate-based variegates.

46. The frozen dessert of clause 1, any other suitable clause, or any combination of suitable clauses, wherein the frozen dessert is aerated.

47. The frozen dessert of clause 1, any other suitable clause, or any combination of suitable clauses, wherein the frozen dessert has an overrun between 15-125%.

48. The frozen dessert of clause 1, any other suitable clause, or any combination of suitable clauses, wherein the frozen dessert has an overrun between 60-110%.

49. A method of making a frozen dessert comprising the step of combining water, a plant protein source, and one or more stabilizers and emulsifiers to form the frozen dessert.

50. The method of clause 49, any other suitable clause, or any combination of suitable clauses, wherein the frozen dessert is the frozen dessert of any one of clauses 1 to 48.

EXAMPLES

Example 1

Exemplary Recipes and Formulations

[0027] Various recipes and formulas can be utilized to formulate the frozen desserts.

The instant example provides an exemplary frozen dessert comprising a vanilla base. Certain exemplary ingredients are shown in Table 1.

Table 1.

[0028] Typical processing of ice cream includes preparing of base mix using dairy ingredients such milk, cream, milk proteins along with emulsifiers and stabilizers. Mixed base is then homogenized, pasteurized using a plate and frame heat exchanger, aged, and then frozen using commercial freezing machines.

[0029] In an exemplary method of making the frozen dessert of the present disclosure, a plant-based base is made by combining the ingredients using a high shear mixer. The combination of ingredients is then homogenized using a two-stage homogenizer at a pressure between 1000-5000 psi and pasteurized.

The pasteurized composition is then aged for at least four hours and then sent to flavor tanks to add characteristic flavorings (for the instant example, vanilla). The final composition is then passed through a commercial freezer to make the frozen dessert.

Example 2 Consumer Taste Testing

[0030] Frozen desserts according to the present disclosure underwent a taste test with consumers. The instant example provides analysis of the taste test for four different frozen desserts:

1. A frozen dessert novelty that is dairy-based (see Figure 1)

2. A frozen dessert novelty of the present disclosure comprising a plant protein source (see Figure 2)

3. A frozen dessert scoopable sample that is dairy-based (see Figure 3)

4. A frozen dessert scoopable sample of the present disclosure comprising a plant protein source (see Figure 4) [0031] A separate test cell was conducted for each of the frozen desserts. Respondents participated in a 1-day Central Location Test and evaluated 3 samples in a 60-minute session. [0032] Samples were presented following a sequential monadic balanced design, to ensure each product is evaluated in each position a relatively equal number of times. A selfadministered electronic questionnaire was completed for each product, covering concept/product fit, overall key measures (overall liking, purchase intent, etc.), along with “just about right” diagnostic measures.

[0033] Filtered water served at room temperature was used for palate cleansing. A short-timed break was given between products to prevent sensory fatigue from the cold temperatures of the product on the palate of the testers.

[0034] Each frozen dessert was evaluated in a “test cell” that included 75 or 76 individuals as testers. Testers according to the instant example had the following characteristics:

• Age between 25-55 years old

• Responsible for at least half of grocery shopping

• 60% Female and 40% Male

• 50% belonging to a household with children between 4-18 years old

• Minimum 65% Caucasian

• 50% current plant-based frozen dessert users and 50% open to purchasing plant-based frozen dessert

• Industry/Past Participation screen

• No food allergies or sensitivities (e.g., not lactose intolerant)

• Not pregnant or nursing

• Acceptors of all flavors being evaluated

[0035] The sensory results of the testing comparing i) the dairy-based frozen dessert novelty and ii) the frozen dessert novelty of the present disclosure comprising a plant protein source are presented in Table 2. Table 2: Frozen dessert novelty sensory result (9-point scale)

[0036] The sensory results of the testing comparing iii) the dairy-based frozen dessert scoopable sample and iv) the frozen dessert scoopable sample of the present disclosure comprising a plant protein source are presented in Table 3.

Table 3: Frozen dessert scoopable samples sensory result (9-point scale)

[0037] Additional results of the testing comparing i) the dairy-based frozen dessert novelty and ii) the frozen dessert novelty of the present disclosure comprising a plant protein source are presented in Figures 5 and 6, respectively.

[0038] Additional results of the testing comparing iii) the dairy-based frozen dessert scoopable sample and iv) the frozen dessert scoopable sample of the present disclosure comprising a plant protein source are presented in Figures 7 and 8, respectively.

[0039] The testing analysis of the frozen dessert novelty demonstrated that the plantbased frozen dessert novelty sample of the present disclosure was liked more among the total testing population in comparison to the dairy-based novelty sample. Further, amongst dairy ice cream users, the plant-based frozen dessert novelty sample of the present disclosure was demonstrated to be equally liked in comparison to the dairy-based novelty sample.

[0040] The testing analysis of the frozen dessert scoopable sample showed that the plant-based frozen dessert scoopable sample of the present disclosure was demonstrated to be equally liked in comparison to the dairy-based scoopable sample.