EMULSIFIER COMPOSITION

FIELD OF THE INVENTION The present invention relates to an emulsifier composition, an aerated frozen food, and to use of an emulsifier composition for inhibiting ice-crystal growth and reducing hardness of an aerated frozen food product.

BACKGROUND OF THE INVENTION

The present invention relates generally to methods and ingredients useful in maintaining the quality of frozen foods during frozen storage and in enhancing storage life. Frozen foods include particularly ice cream, frozen desserts, frozen dough and frozen bread. The texture of food products as well as their flavour is important to consumers. In frozen foods, texture is to a large extent governed by the size of the ice crystals. The size of the ice crystals in the product is also important for the conservation of structure. Producers of frozen foods, such as ice creams and frozen desserts, go through considerable effort and expense to ensure smooth-textured products. However, during frozen storage the ice crystals may undergo changes in number, size and shape. These changes are known collectively as re-crystallisation. Re-crystallisation can lead to a loss of quality of frozen foods, for example by roughening or otherwise spoiling the texture of the frozen food.

Some re-crystallisation occurs naturally at constant temperatures. However temperature fluctuations are known to increase the problem of re-crystallisation. It is believed that an increase in the temperature during frozen storage causes some of the ice crystals, particularly the smaller ones, to melt and consequently leads to an increase in the amount of unfrozen water in the serum phase. As temperatures decrease, the water re- freezes but does not re-nucleate. Instead, it is deposited on the surface of larger crystals, with the net result that the total number of crystals decreases whilst the mean crystal size increases.

Temperature fluctuations which can lead to re-crystallisation are particularly common when the frozen storage conditions are less than ideal, such as during transport or during storage in home freezers. These temperature fluctuations may also occur during frozen storage as a result of the cyclic nature of refrigeration systems and the need for automatic defrost.

Although manufacturers have used a variety of techniques to reduce the damage associated with re-crystallisation, success has been limited and significant problems remain.

Traditionally, stabilisers (hydrocolloids) such as galactomanans, carrageenan, alginate, xanthan gum and sodium carboxymethylcellulose have been used to retard or reduce ice crystal growth during storage. Stabilisers, however, have no influence on the ice crystal nucleation process (the initial size of the ice crystals) and only have a limited influence on the re-crystallisation process.

Recently different solutions to enhance the storage life of ice cream and frozen desserts have been proposed. However, these new solutions also have their limitations.

Low temperature extrusion of ice cream and frozen desserts has been proposed and is now used by some ice cream and frozen desserts producers to reduce the initial size of the ice crystals in the finished ice cream and frozen dessert. However, low temperature extrusion does not prevent or slow down the re-crystallisation process. Thus, low temperature extrusion only extends the shelf life of ice cream and frozen desserts by starting the re-crystallisation process from a smaller starting point. The use of low temperature extrusion also involves high investments in new processing equipment (a single or a twin screw extruder).

The use of anti-freeze proteins (also called ice structuring proteins or ice crystal modifying proteins) has also been suggested as a means of enhancing the shelf life of ice cream and frozen products. However, it has been found that these proteins may change the texture of frozen food products, for example making them hard and brittle.

Thus there is a need for new techniques to reduce or prevent the re-crystallisation process and improve the characteristics of frozen foods such as ice cream and frozen desserts. These techniques should be inexpensive and completely safe and suitable for human consumption. WO2005060763 provides a process for the production of a frozen food product comprising the step of contacting a food intermediate with an emulsifier system, wherein the emulsifier system consists essentially of propylene glycol monostearate and optionally mono-diglycerides and/or unsaturated lactylated mono-diglycerides. This disclosure further teaches that the emulsifier system may be used as an ice-crystal growth inhibitor in a frozen food product. Although this system has met with considerable commercial success, in certain ice cream applications it may exhibit a side effect of creating a harder (more firm) texture. This may make the ice cream more difficult to scoop and harder to eat.

The present invention alleviates the problems of the prior art. SUMMARY OF THE INVENTION In a first aspect the present invention provides an emulsifier composition used in the preparation of an aerated frozen food comprising:

(i) propylene glycol monoester in an amount of 10 to 90 wt% based on the weight of emulsifier composition, wherein the propylene glycol monoester is an ester of propylene glycol and at least a C16-C22 fatty acid; and

(ii) an ionic emulsifier selected from:

(a) diacetyl tartaric acid ester of mono- and diglycerides (PGMS-MD);

(b) a salt of behenic acid;

(c) a sodium stearoyl lactylate (SSL); or

(c) a mixture thereof.

In a second aspect the present invention provides an aerated frozen food comprising:

(A) a foodstuff containing fat; and

(B) an emulsifier composition as described above, present in an amount of at least 0.2% by weight of the aerated frozen food product. wherein if component (ii) is sodium behenate, component (ii) is present in an amount of at least 0.05 % by weight of the aerated frozen food product.

In a third aspect the present invention provides the use of the emulsifier composition as described above for inhibiting ice-crystal growth and reducing hardness of an aerated frozen food product.

In a fourth aspect the present invention provides a process for the production of an aerated frozen food product comprising the steps of:

(A) forming an emulsified foodstuff by contacting a foodstuff with

(i) propylene glycol monoester; and

(ii) (a) diacetyl tartaric acid ester of mono- and diglycerides, or

(b) a salt of behenic acid, or

(c) a mixture thereof;

(B) homogenising and optionally pasteurising the emulsified foodstuff;

and

(C) freezing the homogenised and optionally pasteurised, emulsified foodstuff.

The term "mono-diglycerides" or "mono- and diglycerides" as used herein means monoglycerides, diglycerides and mixtures thereof.

The term "inhibiting ice-crystal growth" as used herein means reducing ice-crystal size during initial ice crystal formation and/or reducing ice-crystal size during subsequent recrystallisation as compared with the ice crystal sizes in the absence of the present emulsifier composition.

The term "reducing hardness" as used herein means reducing hardness during freezing and/or reducing hardness during subsequent storage as compared with the hardness in the presence of propylene glycol monoester and in the absence of diacetyl tartaric acid ester of mono- and diglycerides, or a salt of behenic acid, or a mixture thereof.

It has surprisingly been found that by combining a diacetyl tartaric acid ester of mono- and diglycerides (DATEM), a salt of behenic acid, SSL, or a mixture thereof, with a propylene glycol monoester, the problems of hardness in prior art systems may be overcome while retaining the very strong protection against ice-crystal growth in frozen food products. We have surprisingly found that by use of these specific emulsifiers, softer frozen products may be prepared. The improved softness is highly desirable as it provides for ease in scooping and serving of the product and also provides for ease in eating. Without wishing to be bound by theory, it is believed that a very firm texture, especially in low MSNF recipes, arises from the small and deformed ice crystals, which are present, when using propylene glycol monostearate. These deformed ice crystals create a coherent network structure, which is especially the case in low total solids ice cream, as there is a reduced amount of material that can function as lubrication between the ice crystals. It is believed that the system of the present invention provides lubricating materials adjacent to the ice crystals or creation of better air distribution (higher amount of small air bubbles), which could break up the ice crystal network structure. For ease of reference, these and further aspects of the present invention are now discussed under appropriate section headings. However, the teachings under each section are not necessarily limited to each particular section.

DETAILED DESCRIPTION

Emulsifier Composition

As previously mentioned, in one aspect, the present invention provides an emulsifier composition comprising:

(i) propylene glycol monoester in an amount of 10 to 90 wt% based on the weight of emulsifier composition, wherein the propylene glycol monoester is an ester of propylene glycol and at least a C16-C22 fatty acid; and

(ii) an ionic emulsifier selected from:

(a) diacetyl tartaric acid ester of mono- and diglycerides (PGMS-MD); (b) a salt of behenic acid;

(c) a sodium stearoyl lactylate (SSL); or

(c) a mixture thereof.

The emulsifier composition of the present invention may contain propylene glycol monoester in any suitable amount. In one aspect the propylene glycol monoester is present in the emulsifier composition in an amount of 10 to 90 wt% based on the weight of emulsifier composition. In one aspect the propylene glycol monoester is present in the emulsifier composition in an amount of 10 to 80 wt% based on the weight of emulsifier composition. In one aspect the propylene glycol monoester is present in the emulsifier composition in an amount of 10 to 70 wt% based on the weight of emulsifier composition. In one aspect the propylene glycol monoester is present in the emulsifier composition in an amount of 20 to 70 wt% based on the weight of emulsifier composition. In one aspect the propylene glycol monoester is present in the emulsifier composition in an amount of 30 to 70 wt% based on the weight of emulsifier composition. In one aspect the propylene glycol monoester is present in the emulsifier composition in an amount of 40 to 70 wt% based on the weight of emulsifier composition. In one aspect the propylene glycol monoester is present in the emulsifier composition in an amount of 50 to 70 wt% based on the weight of emulsifier composition. In one aspect the propylene glycol monoester is present in the emulsifier composition in an amount of 60 to 70 wt% based on the weight of emulsifier composition. In one aspect the propylene glycol monoester is present in the emulsifier composition in an amount of 20 to 90 wt% based on the weight of emulsifier composition. In one aspect the propylene glycol monoester is present in the emulsifier composition in an amount of 30 to 90 wt% based on the weight of emulsifier composition. In one aspect the propylene glycol monoester is present in the emulsifier composition in an amount of 40 to 90 wt% based on the weight of emulsifier composition. In one aspect the propylene glycol monoester is present in the emulsifier composition in an amount of 50 to 90 wt% based on the weight of emulsifier composition. In one aspect the propylene glycol monoester is present in the emulsifier composition in an amount of 60 to 90 wt% based on the weight of emulsifier composition. In one aspect the propylene glycol monoester is present in the emulsifier composition in an amount of 60 to 80 wt% based on the weight of emulsifier composition.

In one aspect the propylene glycol monoester is present in the emulsifier composition in an amount of 10 to 90 wt% based on the total weight of emulsifiers in the emulsifier composition. In one aspect the propylene glycol monoester is present in the emulsifier composition in an amount of 10 to 80 wt% based on the total weight of emulsifiers in the emulsifier composition. In one aspect the propylene glycol monoester is present in the emulsifier composition in an amount of 10 to 70 wt% based on the total weight of emulsifiers in the emulsifier composition. In one aspect the propylene glycol monoester is present in the emulsifier composition in an amount of 20 to 70 wt% based on the total weight of emulsifiers in the emulsifier composition. In one aspect the propylene glycol monoester is present in the emulsifier composition in an amount of 30 to 70 wt% based on the total weight of emulsifiers in the emulsifier composition. In one aspect the propylene glycol monoester is present in the emulsifier composition in an amount of 40 to 70 wt% based on the total weight of emulsifiers in the emulsifier composition. In one aspect the propylene glycol monoester is present in the emulsifier composition in an amount of 50 to 70 wt% based on the total weight of emulsifiers in the emulsifier composition. In one aspect the propylene glycol monoester is present in the emulsifier composition in an amount of 60 to 70 wt% based on the total weight of emulsifiers in the emulsifier composition. In one aspect the propylene glycol monoester is present in the emulsifier composition in an amount of 20 to 90 wt% based on the total weight of emulsifiers in the emulsifier composition. In one aspect the propylene glycol monoester is present in the emulsifier composition in an amount of 30 to 90 wt% based on the total weight of emulsifiers in the emulsifier composition. In one aspect the propylene glycol monoester is present in the emulsifier composition in an amount of 40 to 90 wt% based on the total weight of emulsifiers in the emulsifier composition. In one aspect the propylene glycol monoester is present in the emulsifier composition in an amount of 50 to 90 wt% based on the total weight of emulsifiers in the emulsifier composition. In one aspect the propylene glycol monoester is present in the emulsifier composition in an amount of 60 to 90 wt% based on the total weight of emulsifiers in the emulsifier composition. In one aspect the propylene glycol monoester is present in the emulsifier composition in an amount of 60 to 80 wt% based on the total weight of emulsifiers in the emulsifier composition. As is understood by one skilled in the art a propylene glycol monoester is a mono ester of propylene glycol (propane-1 ,2-diol) and a fatty acid (a carboxylic acid having an aliphatic chain). In one aspect the propylene glycol monoester is an ester of propylene glycol and at least a C2-C22 fatty acid. In one aspect the propylene glycol monoester is an ester of propylene glycol and at least a C4-C22 fatty acid. In one aspect the propylene glycol monoester is an ester of propylene glycol and at least a C6-C22 fatty acid. In one aspect the propylene glycol monoester is an ester of propylene glycol and at least a C8- C22 fatty acid. In one aspect the propylene glycol monoester is an ester of propylene glycol and at least a C10-C22 fatty acid. In one aspect the propylene glycol monoester is an ester of propylene glycol and at least a C12-C22 fatty acid. In one aspect the propylene glycol monoester is an ester of propylene glycol and at least a C14-C22 fatty acid. In one aspect the propylene glycol monoester is an ester of propylene glycol and at least a C16-C22 fatty acid.

In one aspect the propylene glycol monoester is an ester of propylene glycol and at least a C16-C20 fatty acid. In one aspect the propylene glycol monoester is an ester of propylene glycol and at least a C16 or C18 fatty acid.

In one aspect the propylene glycol monoester is an ester of propylene glycol and at least a C16 fatty acid. In one aspect the propylene glycol monoester is an ester of propylene glycol and at least a C18 fatty acid.

The propylene glycol monoester may be an ester of propylene glycol and either a saturated or an unsaturated fatty acid. In one aspect the propylene glycol monoester is an ester of propylene glycol and at least an unsaturated fatty acid. In one preferred aspect the propylene glycol monoester is an ester of propylene glycol and at least a saturated fatty acid. In one aspect the propylene glycol monoester is an ester of propylene glycol and only unsaturated fatty acids. In one aspect the propylene glycol monoester is an ester of propylene glycol and only saturated fatty acids. In one highly preferred aspect the propylene glycol monoester is or is at least propylene glycol monostearate (PGMS).

Industrial production of propylene glycol fatty acid esters for use in the present invention can take place via the esterification of propylene glycol with fatty acids, typically in the form of commercial stearic acid blends. The esterification is performed at temperatures of 170-210°C with or without the presence of an alkaline catalyst. During the reaction, water is separated from the reaction mixture by distillation. It is possible to control the composition of the reaction mixture by changing the ratio between fatty acid and propylene glycol.

After concentration of the reaction mixture by distillation of excess propylene glycol the typical product consist of a mixture of about 50-70% monoesters and 30-50% diesters. Concentration of the monoester can be achieved by fractional crystallisation from hexane or via a molecular distillation process, which is typically for the industrial production process. The final product then has a propylene glycol monoester content preferably from about 90-100% more preferably from about 95-100% propylene glycol monoesters.

Propylene glycol esters can be made by a different method based on interesterification of fats (triglycerides) with propylene glycol in the presence of an alkaline catalyst. The reaction takes place at temperatures between 200 and 300°C and pressures of up to 15 bar. The reaction mixture is quite complex, containing propylene glycol mono and diesters together with monoglycerides, diglycerides and triglycerides and some free propylene glycol fatty acids and glycerol In some aspects the weight ratio of (ii) diacetyl tartaric acid ester of mono- and diglycerides, or a salt of behenic acid, or a mixture thereof; to (i) polyglycerol monoester may be selected to achieve the required desirable properties of ice crystal growth inhibition whilst avoiding hardness. In one aspect the weight ratio of (ii) diacetyl tartaric acid ester of mono- and diglycerides, or a salt of behenic acid, or a mixture thereof; to (i) polyglycerol monoester is from 1 :2 to 1 :8. In one aspect the weight ratio of (ii) diacetyl tartaric acid ester of mono- and diglycerides, or a salt of behenic acid, or a mixture thereof; to (i) polyglycerol monoester is from 1 :3 to 1 :7.

The concentration of monoesters can be achieved by molecular distillation, depending on the application, the reaction mixture from the interesterification may be used directly after optional removal of free propylene glycol and free glycerol.

Enzymatic catalysed esterification of propylene glycol with fatty acids has been described, but this technology is not yet used on a commercial scale (Shaw, Jei-Fu; Lo- Shian, J. Amer. Oil Chem. Soc, 1994, 71 , 715).

Diacetyl Tartaric Acid Ester Of Mono- And Diglycerides (DATEMs)

As will be known by one skilled in the art in the USA, diacetyl tartaric acid ester of mono- and diglycerides (DATEM) has been designated generally recognized as safe (GRAS) by the United States of America Food and Drug Administration (FDA) as specified in the Code of Federal Regulations, (21 CFR184.1 101 and CFR182.4101 ). DATEM is also not classified as dangerous according to EU-directive 91/155 (MSDS on PANODAN SD-K, Danisco Ingredients, USA, 05.05.99). It does not display toxicological effects in rats on 10% in diet corresponding to 5000 mg/kg body weight and is permitted generally in foodstuffs (Food additives in Europe 2000, Nordic Council of Ministers. Copenhagen 2002, ISBN 92-893-0829-X). DATEM is comprised by diacetyl tartaric acid esters of mono- and diglycerides. These mono- and diglycerides are typically derived from food grade vegetable and/or animal triglycerides and may include glycerides comprising lauric, palmitic, stearic, oleic, linoleic and/or linolenic acids depending on the source of glycerides.

The emulsifier composition of the present invention may contain DATEM in any suitable amount. In one aspect the diacetyl tartaric acid ester of mono- and diglycerides is present in a total amount of 3 to 60 wt% based on the weight of emulsifier composition. In one aspect the diacetyl tartaric acid ester of mono- and diglycerides is present in a total amount of 3 to 50 wt% based on the weight of emulsifier composition. In one aspect the diacetyl tartaric acid ester of mono- and diglycerides is present in a total amount of 3 to 40 wt% based on the weight of emulsifier composition. In one aspect the diacetyl tartaric acid ester of mono- and diglycerides is present in a total amount of 3 to 35 wt% based on the weight of emulsifier composition. In one aspect the diacetyl tartaric acid ester of mono- and diglycerides is present in a total amount of 3 to 30 wt% based on the weight of emulsifier composition. In one aspect the diacetyl tartaric acid ester of mono- and diglycerides is present in a total amount of 3 to 25 wt% based on the weight of emulsifier composition. In one aspect the diacetyl tartaric acid ester of mono- and diglycerides is present in a total amount of 2 to 25 wt% based on the weight of emulsifier composition. In one aspect the diacetyl tartaric acid ester of mono- and diglycerides is present in a total amount of 10 to 25 wt% based on the weight of emulsifier composition. In one aspect the diacetyl tartaric acid ester of mono- and diglycerides is present in a total amount of 15 to 25 wt% based on the weight of emulsifier composition. In one aspect the diacetyl tartaric acid ester of mono- and diglycerides is present in a total amount of 20 to 25 wt% based on the weight of emulsifier composition. In one aspect the diacetyl tartaric acid ester of mono- and diglycerides is present in a total amount of 5 to 60 wt% based on the weight of emulsifier composition. In one aspect the diacetyl tartaric acid ester of mono- and diglycerides is present in a total amount of 5 to 25 wt% based on the total weight of emulsifiers in the emulsifier composition. In one aspect the diacetyl tartaric acid ester of mono- and diglycerides is present in a total amount of 10 to 60 wt% based on the weight of emulsifier composition. In one aspect the diacetyl tartaric acid ester of mono- and diglycerides is present in a total amount of 15 to 60 wt% based on the weight of emulsifier composition. In one aspect the diacetyl tartaric acid ester of mono- and diglycerides is present in a total amount of 20 to 60 wt% based on the weight of emulsifier composition. In one aspect the diacetyl tartaric acid ester of mono- and diglycerides is present in a total amount of 20 to 50 wt% based on the weight of emulsifier composition. In one aspect the diacetyl tartaric acid ester of mono- and diglycerides is present in a total amount of 20 to 40 wt% based on the weight of emulsifier composition. In one aspect the diacetyl tartaric acid ester of mono- and diglycerides is present in a total amount of 20 to 30 wt% based on the weight of emulsifier composition. In one aspect the diacetyl tartaric acid ester of mono- and diglycerides is present in a total amount of 20 to 25 wt% based on the weight of emulsifier composition.

In one aspect the diacetyl tartaric acid ester of mono- and diglycerides is present in a total amount of 3 to 60 wt% based on the total weight of emulsifiers in the emulsifier composition. In one aspect the diacetyl tartaric acid ester of mono- and diglycerides is present in a total amount of 3 to 50 wt% based on the total weight of emulsifiers in the emulsifier composition. In one aspect the diacetyl tartaric acid ester of mono- and diglycerides is present in a total amount of 3 to 40 wt% based on the total weight of emulsifiers in the emulsifier composition. In one aspect the diacetyl tartaric acid ester of mono- and diglycerides is present in a total amount of 3 to 35 wt% based on the total weight of emulsifiers in the emulsifier composition. In one aspect the diacetyl tartaric acid ester of mono- and diglycerides is present in a total amount of 3 to 30 wt% based on the total weight of emulsifiers in the emulsifier composition. In one aspect the diacetyl tartaric acid ester of mono- and diglycerides is present in a total amount of 3 to 25 wt% based on the total weight of emulsifiers in the emulsifier composition. In one aspect the diacetyl tartaric acid ester of mono- and diglycerides is present in a total amount of 2 to 25 wt% based on the total weight of emulsifiers in the emulsifier composition. In one aspect the diacetyl tartaric acid ester of mono- and diglycerides is present in a total amount of 10 to 25 wt% based on the total weight of emulsifiers in the emulsifier composition. In one aspect the diacetyl tartaric acid ester of mono- and diglycerides is present in a total amount of 15 to 25 wt% based on the total weight of emulsifiers in the emulsifier composition. In one aspect the diacetyl tartaric acid ester of mono- and diglycerides is present in a total amount of 20 to 25 wt% based on the total weight of emulsifiers in the emulsifier composition. In one aspect the diacetyl tartaric acid ester of mono- and diglycerides is present in a total amount of 5 to 60 wt% based on the total weight of emulsifiers in the emulsifier composition. In one aspect the diacetyl tartaric acid ester of mono- and diglycerides is present in a total amount of 10 to 60 wt% based on the total weight of emulsifiers in the emulsifier composition. In one aspect the diacetyl tartaric acid ester of mono- and diglycerides is present in a total amount of 15 to 60 wt% based on the total weight of emulsifiers in the emulsifier composition. In one aspect the diacetyl tartaric acid ester of mono- and diglycerides is present in a total amount of 20 to 60 wt% based on the total weight of emulsifiers in the emulsifier composition. In one aspect the diacetyl tartaric acid ester of mono- and diglycerides is present in a total amount of 20 to 50 wt% based on the total weight of emulsifiers in the emulsifier composition. In one aspect the diacetyl tartaric acid ester of mono- and diglycerides is present in a total amount of 20 to 40 wt% based on the total weight of emulsifiers in the emulsifier composition. In one aspect the diacetyl tartaric acid ester of mono- and diglycerides is present in a total amount of 20 to 30 wt% based on the total weight of emulsifiers in the emulsifier composition. In one aspect the diacetyl tartaric acid ester of mono- and diglycerides is present in a total amount of 20 to 25 wt% based on the total weight of emulsifiers in the emulsifier composition.

In some aspects the weight ratio of diacetyl tartaric acid ester of mono- and diglycerides to polyglycerol monoester may be selected to achieve the required desirable properties of ice crystal growth inhibition whilst avoiding hardness. In one aspect the weight ratio of diacetyl tartaric acid ester of mono- and diglycerides to polyglycerol monoester is from 1 :2 to 1 :8. In one aspect the weight ratio of diacetyl tartaric acid ester of mono- and diglycerides to polyglycerol monoester is from 1 :3 to 1 :7.

As is understood by one skilled in the art DATEM is a diacetyl tartaric acid ester of mono- and diglycerides. As discussed above, the glycerides maybe from any suitable source and include a range of fatty acids. In one aspect the DATEM is a diacetyl tartaric acid ester of mono- and diglycerides wherein the fatty acids of the mono- and diglycerides are least a C2-C22 fatty acid. In one aspect the DATEM is a diacetyl tartaric acid ester of mono- and diglycerides wherein the fatty acids of the mono- and diglycerides are least a C14-C22 fatty acid.

The DATEM is a diacetyl tartaric acid ester of mono- and diglycerides wherein the fatty acids of the mono- and diglycerides either a saturated or an unsaturated fatty acid. In one aspect the DATEM is a diacetyl tartaric acid ester of mono- and diglycerides wherein the fatty acids of the mono- and diglycerides are at least a saturated fatty acid. In one aspect the DATEM is a diacetyl tartaric acid ester of mono- and diglycerides wherein the fatty acids of the mono- and diglycerides are at least a unsaturated fatty acid.

As is understood by one skilled in the art diacetyl tartaric acid ester of mono- and diglycerides are typically prepared from fatty acids obtained from oils. The fatty acids for preparing the DATEM for use in the present invention may be obtained from any suitable oil. In one aspect the fatty acids for preparing the DATEM for use in the present invention may be obtained from vegetable oil. In one aspect the fatty acids for preparing the DATEM for use in the present invention may be obtained from vegetable oil selected from sunflower oil, refined sunflower oil, palm oil, rape seed oil, fully hydrogenated rape seed oil and mixtures thereof.

Mono- and Diglycerides In one aspect, the emulsifier composition of the present invention may further comprise mono- and diglycerides. The presence of mono- and diglycerides is also envisaged in the aerated frozen food of the present invention, the process of the present invention and the use of the present invention. Thus in further aspects the present invention provides:

• an emulsifier composition comprising

(i) propylene glycol monoester;

(ii) diacetyl tartaric acid ester of mono- and diglycerides; and

(iii) mono- and diglycerides

· an aerated frozen food comprising

(a) foodstuff; and

(b) an emulsifier composition comprising

(i) propylene glycol monoester;

(ii) (a) diacetyl tartaric acid ester of mono- and diglycerides, or

(b) a salt of behenic acid, or

(c) a mixture thereof; and

(iii) mono- and diglycerides

wherein if component (ii) is sodium behenate, component (ii) is present in an amount of at least 0.05 % by weight of the aerated frozen food product, process for the production of an aerated frozen food product comprising the steps of:

(A) forming an emulsified foodstuff by contacting a foodstuff with

(i) propylene glycol monoester;

(ii) (a) diacetyl tartaric acid ester of mono- and diglycerides, or

(b) a salt of behenic acid, or (c) a mixture thereof; and

(iii) mono- and diglycerides

(B) homogenising and optionally pasteurising the emulsified foodstuff;

and

(C) freezing the homogenised and optionally pasteurised, emulsified foodstuff, use of an emulsifier composition comprising

(i) propylene glycol monoester;

(ii) (a) diacetyl tartaric acid ester of mono- and diglycerides, or

(b) a salt of behenic acid, or

(c) a mixture thereof; and

(iii) mono- and diglycerides

hibiting ice-crystal growth and reducing hardness of an aerated frozen food product.

The emulsifier composition of the present invention may contain mono- and diglycerides in any suitable amount.

In one aspect the mono- and diglycerides are present in a total amount of 3 to 60 wt% based on the weight of emulsifier composition. In one aspect the mono- and diglycerides are present in a total amount of 3 to 50 wt% based on the weight of emulsifier composition. In one aspect the mono- and diglycerides are present in a total amount of 3 to 40 wt% based on the weight of emulsifier composition. In one aspect the mono- and diglycerides are present in a total amount of 3 to 35 wt% based on the weight of emulsifier composition. In one aspect the mono- and diglycerides are present in a total amount of 5 to 35 wt% based on the weight of emulsifier composition. In one aspect the mono- and diglycerides are present in a total amount of 10to 35 wt% based on the weight of emulsifier composition. In one aspect the mono- and diglycerides are present in a total amount of 20 to 35 wt% based on the weight of emulsifier composition. In one aspect the mono- and diglycerides are present in a total amount of 25 to 35 wt% based on the weight of emulsifier composition. In one aspect the mono- and diglycerides are present in a total amount of 30 to 35 wt% based on the weight of emulsifier composition. In one aspect the mono- and diglycerides are present in a total amount of 5 to 60 wt% based on the weight of emulsifier composition. In one aspect the mono- and diglycerides are present in a total amount of 5 to 25 wt% based on the weight of emulsifier composition. In one aspect the mono- and diglycerides are present in a total amount of 10 to 60 wt% based on the weight of emulsifier composition. In one aspect the mono- and diglycerides are present in a total amount of 15 to 60 wt% based on the weight of emulsifier composition. In one aspect the mono- and diglycerides are present in a total amount of 20 to 60 wt% based on the weight of emulsifier composition. In one aspect the mono- and diglycerides are present in a total amount of 25 to 60 wt% based on the weight of emulsifier composition. In one aspect the mono- and diglycerides are present in a total amount of 30 to 60 wt% based on the weight of emulsifier composition. In one aspect the mono- and diglycerides are present in a total amount of 30 to 50 wt% based on the weight of emulsifier composition. In one aspect the mono- and diglycerides are present in a total amount of 30 to 40 wt% based on the weight of emulsifier composition. In one aspect the mono- and diglycerides are present in a total amount of 3 to 60 wt% based on the total weight of emulsifiers in the emulsifier composition. In one aspect the mono- and diglycerides are present in a total amount of 3 to 50 wt% based on the total weight of emulsifiers in the emulsifier composition. In one aspect the mono- and diglycerides are present in a total amount of 3 to 40 wt% based on the total weight of emulsifiers in the emulsifier composition. In one aspect the mono- and diglycerides are present in a total amount of 3 to 35 wt% based on the total weight of emulsifiers in the emulsifier composition. In one aspect the mono- and diglycerides are present in a total amount of 5 to 35 wt% based on the total weight of emulsifiers in the emulsifier composition. In one aspect the mono- and diglycerides are present in a total amount of 10to 35 wt% based on the total weight of emulsifiers in the emulsifier composition. In one aspect the mono- and diglycerides are present in a total amount of 20 to 35 wt% based on the total weight of emulsifiers in the emulsifier composition. In one aspect the mono- and diglycerides are present in a total amount of 25 to 35 wt% based on the total weight of emulsifiers in the emulsifier composition. In one aspect the mono- and diglycerides are present in a total amount of 30 to 35 wt% based on the total weight of emulsifiers in the emulsifier composition. In one aspect the mono- and diglycerides are present in a total amount of 5 to 60 wt% based on the total weight of emulsifiers in the emulsifier composition. In one aspect the mono- and diglycerides are present in a total amount of 10 to 60 wt% based on the total weight of emulsifiers in the emulsifier composition. In one aspect the mono- and diglycerides are present in a total amount of 15 to 60 wt% based on the total weight of emulsifiers in the emulsifier composition. In one aspect the mono- and diglycerides are present in a total amount of 20 to 60 wt% based on the total weight of emulsifiers in the emulsifier composition. In one aspect the mono- and diglycerides are present in a total amount of 25 to 60 wt% based on the total weight of emulsifiers in the emulsifier composition. In one aspect the mono- and diglycerides are present in a total amount of 30 to 60 wt% based on the total weight of emulsifiers in the emulsifier composition. In one aspect the mono- and diglycerides are present in a total amount of 30 to 50 wt% based on the total weight of emulsifiers in the emulsifier composition. In one aspect the mono- and diglycerides are present in a total amount of 30 to 40 wt% based on the total weight of emulsifiers in the emulsifier composition.

As is understood by one skilled in the art mono- and diglycerides are mono and di esters of glycerol and fatty acids. The fatty acids of the mono- and diglycerides may be either saturated or unsaturated fatty acids. In one aspect the fatty acids of the mono- and diglycerides are at least unsaturated fatty acids. In one preferred aspect the fatty acids of the mono- and diglycerides are at least saturated fatty acids. In one aspect the fatty acids of the mono- and diglycerides are unsaturated fatty acids. In one preferred aspect the fatty acids of the mono- and diglycerides are saturated fatty acids. Preferably the mono-diglycerides for use in the present invention are selected from mono- diglycerides having any suitable fatty acid chain length. For example mono-diglycerides having a fatty acid chain length of from 4 to 24 carbons such as 4 to 24 carbons, 6 to 24 carbons, 8 to 24 carbons, 10 to 24 carbons, 12 to 24 carbons, 4 to 22 carbons, 4 to 20 carbons, 4 to 18 carbons, 4 to 16 carbons, 4 to 14 carbons, 4 to 12 carbons, 6 to 22 carbons, 8 to 20 carbons, 10 to 18 carbons, 10 to 16 carbons, 10 to 14 carbons, mono- diglycerides having a fatty acid chain length of 12 carbons including the reaction product of glycerol and lauric acid (preferably the lauric acid is obtained from coconut oil, palm kernel oil including Babassu oil, Cohune oil, Murumuru oil, Ouricuri oil and Tucum oil), and mono- diglycerides prepared from the reaction product of glycerol and animal fats, including lard and tallow, or from the reaction product of glycerol and vegetable oils including rape seed oil, soya bean oil, palm oil; mixtures and derivatives thereof.

An example of a suitable mono-diglyceride is DIMODAN® HR (distilled, saturated mono- diglycerides) available from DuPont Nutrition Biosciences ApS (formerly Danisco A S).

It has been found that the presence in the emulsifier system of mono-diglycerides, preferably saturated mono-diglycerides enhances the effect of the compounds of propylene glycol monoester by increasing the melting stability of the frozen food product. In particular, it has been found that when the frozen food product is ice cream the presence of mono-diglycerides leads to an increase in the creaminess and melting stability of the ice cream.

Sodium stearoyl lactylate (SSL)

As discussed herein, in the aerated frozen food of the present invention, in the process of the present invention and in the use of the present invention, in addition to the propylene glycol monoester there is provided either diacetyl tartaric acid ester of mono- and diglycerides, a salt of behenic acid, sodium stearoyl lactylate (SSL) or a mixture thereof.

Thus, SSL (E 481 ) is another emulsifier that had the same surprisingly positive effects in addition to PGMS-MD to increase ice cream softness, particularly in low total solid ice creams.

The structural formula of the principal components of SSL is:

M normally average 2

RO is a fatty acid moiety.

The distribution of the principal components depends on the relative proportion of lactic acid, fatty acid and the amount of sodium salt used in the neutralisation process. Other components present in the product may include sodium salts of fatty acids, sodium lactate, unneutralised stearoyl lactylic acid, free fatty acids, free lactic acid or polymers thereof. Sodium stearoyl-2-lactylate is the partially neutralised esterification product of lactic acid and a fatty acid.

In one embodiment of the present invention the SSL is present in a total amount of 3 to 13 wt% based on the weight of emulsifier composition

Salt of Behenic Acid

In the emulsifier composition of the present invention there may be further included a salt of behenic acid. In this aspect and when in the aerated frozen food of the present invention, in the process of the present invention and in the use of the present invention, in addition to the propylene glycol monoester there is provided both diacetyl tartaric acid ester of mono- and diglycerides and a salt of behenic acid, the present invention provides:

• an emulsifier composition comprising

(i) propylene glycol monoester;

(ii) diacetyl tartaric acid ester of mono- and diglycerides; and

(iii) a salt of behenic acid

· an aerated frozen food comprising

(a) foodstuff; and

(b) an emulsifier composition comprising

(i) propylene glycol monoester;

(ii) diacetyl tartaric acid ester of mono- and diglycerides; and (iii) a salt of behenic acid

• process for the production of an aerated frozen food product comprising the steps of:

(A) forming an emulsified foodstuff by contacting a foodstuff with

(i) propylene glycol monoester;

(ii) diacetyl tartaric acid ester of mono- and diglycerides; and

(iii) a salt of behenic acid

(B) homogenising and optionally pasteurising the emulsified foodstuff;

and

(C) freezing the homogenised and optionally pasteurised, emulsified foodstuff. · use of an emulsifier composition comprising

(i) propylene glycol monoester;

(ii) diacetyl tartaric acid ester of mono- and diglycerides; and

(iii) a salt of behenic acid

for inhibiting ice-crystal growth and reducing hardness of an aerated frozen food product.

The salt of behenic acid may be any suitable salt. In one aspect the salt of behenic acid is a sodium or potassium salt. In one aspect the salt of behenic acid is a sodium salt. In one aspect the salt of behenic acid is sodium behenate. In one aspect the salt of behenic acid is a potassium salt. In one aspect the salt of behenic acid is potassium behenate. The emulsifier composition of the present invention may contain a salt of behenic acid in any suitable amount. In one aspect the salt of behenic acid is present in an amount of 3 to 60 wt% based on the weight of emulsifier composition. In one aspect the salt of behenic acid is present in an amount of 3 to 50 wt% based on the weight of emulsifier composition. In one aspect the salt of behenic acid is present in an amount of 3 to 40 wt% based on the weight of emulsifier composition. In one aspect the salt of behenic acid is present in an amount of 3 to 35 wt% based on the weight of emulsifier composition. In one aspect the salt of behenic acid is present in an amount of 3 to 30 wt% based on the weight of emulsifier composition. In one aspect the salt of behenic acid is present in an amount of 3 to 25 wt% based on the weight of emulsifier composition. In one aspect the salt of behenic acid is present in an amount of 2 to 25 wt% based on the weight of emulsifier composition. In one aspect the salt of behenic acid is present in an amount of 10 to 25 wt% based on the weight of emulsifier composition. In one aspect the salt of behenic acid is present in an amount of 15 to 25 wt% based on the weight of emulsifier composition. In one aspect the salt of behenic acid is present in an amount of 20 to 25 wt% based on the weight of emulsifier composition. In one aspect the salt of behenic acid is present in an amount of 5 to 60 wt% based on the weight of emulsifier composition. In one aspect the salt of behenic acid is present in an amount of 10 to 60 wt% based on the weight of emulsifier composition. In one aspect the salt of behenic acid is present in an amount of 15 to 60 wt% based on the weight of emulsifier composition. In one aspect the salt of behenic acid is present in an amount of 20 to 60 wt% based on the weight of emulsifier composition. In one aspect the salt of behenic acid is present in an amount of 20 to 50 wt% based on the weight of emulsifier composition. In one aspect the salt of behenic acid is present in an amount of 20 to 40 wt% based on the weight of emulsifier composition. In one aspect the salt of behenic acid is present in an amount of 20 to 30 wt% based on the weight of emulsifier composition. In one aspect the salt of behenic acid is present in an amount of 20 to 25 wt% based on the weight of emulsifier composition.

In one aspect the salt of behenic acid is present in an amount of 3 to 60 wt% based on the total weight of emulsifiers in the emulsifier composition. In one aspect the salt of behenic acid is present in an amount of 3 to 50 wt% based on the total weight of emulsifiers in the emulsifier composition. In one aspect the salt of behenic acid is present in an amount of 3 to 40 wt% based on the total weight of emulsifiers in the emulsifier composition. In one aspect the salt of behenic acid is present in an amount of 3 to 35 wt% based on the total weight of emulsifiers in the emulsifier composition. In one aspect the salt of behenic acid is present in an amount of 3 to 30 wt% based on the total weight of emulsifiers in the emulsifier composition. In one aspect the salt of behenic acid is present in an amount of 3 to 25 wt% based on the total weight of emulsifiers in the emulsifier composition. In one aspect the salt of behenic acid is present in an amount of 2 to 25 wt% based on the total weight of emulsifiers in the emulsifier composition. In one aspect the salt of behenic acid is present in an amount of 10 to 25 wt% based on the total weight of emulsifiers in the emulsifier composition. In one aspect the salt of behenic acid is present in an amount of 15 to 25 wt% based on the total weight of emulsifiers in the emulsifier composition. In one aspect the salt of behenic acid is present in an amount of 20 to 25 wt% based on the total weight of emulsifiers in the emulsifier composition. In one aspect the salt of behenic acid is present in an amount of 5 to 60 wt% based on the total weight of emulsifiers in the emulsifier composition. In one aspect the salt of behenic acid is present in an amount of 10 to 60 wt% based on the total weight of emulsifiers in the emulsifier composition. In one aspect the salt of behenic acid is present in an amount of 15 to 60 wt% based on the total weight of emulsifiers in the emulsifier composition. In one aspect the salt of behenic acid is present in an amount of 20 to 60 wt% based on the total weight of emulsifiers in the emulsifier composition. In one aspect the salt of behenic acid is present in an amount of 20 to 50 wt% based on the total weight of emulsifiers in the emulsifier composition. In one aspect the salt of behenic acid is present in an amount of 20 to 40 wt% based on the total weight of emulsifiers in the emulsifier composition. In one aspect the salt of behenic acid is present in an amount of 20 to 30 wt% based on the total weight of emulsifiers in the emulsifier composition. In one aspect the salt of behenic acid is present in an amount of 20 to 25 wt% based on the total weight of emulsifiers in the emulsifier composition.

In some aspects the weight ratio of salt of behenic acid to polyglycerol monoester may be selected to achieve the required desirable properties of ice crystal growth inhibition whilst avoiding hardness. In one aspect the weight ratio of salt of behenic acid to polyglycerol monoester is from 1 :2 to 1 :8. In one aspect the weight ratio of salt of behenic acid to polyglycerol monoester is from 1 :3 to 1 :7.

We have further found that the weight ratio of salt of behenic acid to polyglycerol monoester is a particularly important in achieving the required desirable properties of ice crystal growth inhibition whilst avoiding hardness. In particular we have found that providing salt of behenic acid and polyglycerol monoester in amounts such that the weight ratio of salt of behenic acid to polyglycerol monoester is from 1 :1 to 1 :4 provides particularly advantageous results. Preferred weight ratios of salt of behenic acid to polyglycerol monoester are 1 :1 to 1 :3 and 1 :2 to 1 :3. Thus in a further aspect is provided an emulsifier composition comprising

(i) propylene glycol monoester; and

(ii) a salt of behenic acid

wherein the weight ratio of salt of behenic acid to polyglycerol monoester is from 1 :1 to 1 :4. Preferably the weight ratio of salt of behenic acid to polyglycerol monoester is 1 :1 to 1 :3.5. Preferably the weight ratio of salt of behenic acid to polyglycerol monoester is 1 : 1 to 1 :3. Preferably the weight ratio of salt of behenic acid to polyglycerol monoester is 1 :1 to 1 :2.5. Preferably the weight ratio of salt of behenic acid to polyglycerol monoester is 1 :1 to 1 :2. Preferably the weight ratio of salt of behenic acid to polyglycerol monoester is 1 :1 .5 to 1 :4. Preferably the weight ratio of salt of behenic acid to polyglycerol monoester is 1 :1.5 to 1 :3.5. Preferably the weight ratio of salt of behenic acid to polyglycerol monoester is 1 :1 .5 to 1 :3. Preferably the weight ratio of salt of behenic acid to polyglycerol monoester is 1 :1 .5 to 1 :2.5. Preferably the weight ratio of salt of behenic acid to polyglycerol monoester is 1 :1 .5 to 1 :2. Preferably the weight ratio of salt of behenic acid to polyglycerol monoester is 1 :2 to 1 :4. Preferably the weight ratio of salt of behenic acid to polyglycerol monoester is 1 :2 to 1 :3.5. Preferably the weight ratio of salt of behenic acid to polyglycerol monoester is 1 :2 to 1 :3. Preferably the weight ratio of salt of behenic acid to polyglycerol monoester is 1 :2 to 1 :2.5. Each of the preferred aspects of the present invention described herein equally applies to this emulsifier composition.

Aerated Frozen Food

As discussed herein, the present invention provides an aerated frozen food comprising (a) foodstuff; and

(b) an emulsifier composition comprising:

(i) propylene glycol monoester in an amount of 10 to 90 wt% based on the weight of emulsifier composition, wherein the propylene glycol monoester is an ester of propylene glycol and at least a C16-C22 fatty acid; and

(ii) an ionic emulsifier selected from:

(a) diacetyl tartaric acid ester of mono- and diglycerides (PGMS-MD); (b) a salt of behenic acid;

(c) a sodium stearoyl lactylate (SSL); or

(c) a mixture thereof. wherein if component (ii) is sodium behenate, component (ii) is present in an amount of at least 0.05 % by weight of the aerated frozen food product.

The aerated frozen food of the present invention may contain diacetyl tartaric acid ester of mono- and diglycerides, a salt of behenic acid, or a mixture thereof in any suitable amount.

In one aspect component (ii), if other than sodium behenate is present in an amount of at least 0.01 % by weight of the aerated frozen food product. In one aspect component (ii), if other than sodium behenate is present in an amount of at least 0.02 % by weight of the aerated frozen food product. In one aspect component (ii), if other than sodium behenate is present in an amount of at least 0.03 % by weight of the aerated frozen food product. In one aspect component (ii), if other than sodium behenate is present in an amount of at least 0.04 % by weight of the aerated frozen food product. In one aspect component (ii), if other than sodium behenate is present in an amount of at least 0.05 % by weight of the aerated frozen food product.

In one preferred aspect component (ii), irrespective of whether component (ii) is diacetyl tartaric acid ester of mono- and diglycerides, a salt of behenic acid, or a mixture thereof, is present in an amount of at least 0.05 % by weight of the aerated frozen food product. Thus in this aspect diacetyl tartaric acid ester of mono- and diglycerides, a salt of behenic acid, or a mixture thereof is present in an amount of at least 0.05 % by weight of the aerated frozen food product.

In one aspect if component (ii) is sodium behenate, component (ii) is present in an amount of at least 0.08 % by weight of the aerated frozen food product.

In one aspect diacetyl tartaric acid ester of mono- and diglycerides, a salt of behenic acid, or a mixture thereof is present in an amount of at least 0.08 % by weight of the aerated frozen food product. The aerated frozen food of the present invention may contain propylene glycol monoester in any suitable amount. In one aspect the propylene glycol monoester is present in the aerated frozen food of the present invention in an amount of 0.05 to 1 wt.% based on the weight of the aerated frozen food. In one aspect the propylene glycol monoester is present in the aerated frozen food of the present invention in an amount of 0.1 to 0.8 wt.% based on the weight of the aerated frozen food. In one aspect the propylene glycol monoester is present in the aerated frozen food of the present invention in an amount of 0.2 to 0.7 wt.% based on the weight of the aerated frozen food. In one aspect the propylene glycol monoester is present in the aerated frozen food of the present invention in an amount of 0.2 to 0.5 wt.% based on the weight of the aerated frozen food. In one aspect the propylene glycol monoester is present in the aerated frozen food of the present invention in an amount of 0.2 to 0.4 wt.% based on the weight of the aerated frozen food. The aerated frozen food of the present invention may contain DATEM in any suitable amount. In one aspect the DATEM is present in the aerated frozen food of the present invention in an amount of 0.01 to 0.25 wt.% based on the weight of the aerated frozen food. In one aspect the DATEM is present in the aerated frozen food of the present invention in an amount of 0.01 to 0.20 wt.% based on the weight of the aerated frozen food. In one aspect the DATEM is present in the aerated frozen food of the present invention in an amount of 0.01 to 0.18 wt.% based on the weight of the aerated frozen food. In one aspect the DATEM is present in the aerated frozen food of the present invention in an amount of 0.01 to 0.16 wt.% based on the weight of the aerated frozen food. In one aspect the DATEM is present in the aerated frozen food of the present invention in an amount of 0.01 to 0.14 wt.% based on the weight of the aerated frozen food. In one aspect the DATEM is present in the aerated frozen food of the present invention in an amount of 0.01 to 0.125 wt.% based on the weight of the aerated frozen food. In one aspect the DATEM is present in the aerated frozen food of the present invention in an amount of 0.02 to 0.25 wt.% based on the weight of the aerated frozen food. In one aspect the DATEM is present in the aerated frozen food of the present invention in an amount of 0.03 to 0.25 wt.% based on the weight of the aerated frozen food. In one aspect the DATEM is present in the aerated frozen food of the present invention in an amount of 0.04 to 0.25 wt.% based on the weight of the aerated frozen food. In one aspect the DATEM is present in the aerated frozen food of the present invention in an amount of 0.04 to 0.12 wt.% based on the weight of the aerated frozen food. In one aspect the DATEM is present in the aerated frozen food of the present invention in an amount of 0.05 to 0.25 wt.% based on the weight of the aerated frozen food. In one aspect the DATEM is present in the aerated frozen food of the present invention in an amount of 0.07 to 0.25 wt.% based on the weight of the aerated frozen food. In one aspect the DATEM is present in the aerated frozen food of the present invention in an amount of 0.1 to 0.25 wt.% based on the weight of the aerated frozen food. In one aspect the DATEM is present in the aerated frozen food of the present invention in an amount of 0.1 to 0.22 wt.% based on the weight of the aerated frozen food. In one aspect the DATEM is present in the aerated frozen food of the present invention in an amount of 0.1 to 0.2 wt.% based on the weight of the aerated frozen food. In one aspect the DATEM is present in the aerated frozen food of the present invention in an amount of 0.1 to 0.18 wt.% based on the weight of the aerated frozen food. In one aspect the DATEM is present in the aerated frozen food of the present invention in an amount of 0.1 to 0.16 wt.% based on the weight of the aerated frozen food. In one aspect the DATEM is present in the aerated frozen food of the present invention in an amount of 0.1 to 0.14 wt.% based on the weight of the aerated frozen food.

The aerated frozen food of the present invention may contain salt of behenic acid in any suitable amount. In one aspect the salt of behenic acid is present in the aerated frozen food of the present invention in an amount of 0.01 to 0.25 wt.% based on the weight of the aerated frozen food. In one aspect the salt of behenic acid is present in the aerated frozen food of the present invention in an amount of 0.01 to 0.20 wt.% based on the weight of the aerated frozen food. In one aspect the salt of behenic acid is present in the aerated frozen food of the present invention in an amount of 0.01 to 0.18 wt.% based on the weight of the aerated frozen food. In one aspect the salt of behenic acid is present in the aerated frozen food of the present invention in an amount of 0.01 to 0.16 wt.% based on the weight of the aerated frozen food. In one aspect the salt of behenic acid is present in the aerated frozen food of the present invention in an amount of 0.01 to 0.14 wt.% based on the weight of the aerated frozen food. In one aspect the salt of behenic acid is present in the aerated frozen food of the present invention in an amount of 0.01 to 0.125 wt.% based on the weight of the aerated frozen food. In one aspect the salt of behenic acid is present in the aerated frozen food of the present invention in an amount of 0.02 to 0.25 wt.% based on the weight of the aerated frozen food. In one aspect the salt of behenic acid is present in the aerated frozen food of the present invention in an amount of 0.03 to 0.25 wt.% based on the weight of the aerated frozen food. In one aspect the salt of behenic acid is present in the aerated frozen food of the present invention in an amount of 0.04 to 0.25 wt.% based on the weight of the aerated frozen food. In one aspect the salt of behenic acid is present in the aerated frozen food of the present invention in an amount of 0.05 to 0.25 wt.% based on the weight of the aerated frozen food. In one aspect the salt of behenic acid is present in the aerated frozen food of the present invention in an amount of 0.07 to 0.25 wt.% based on the weight of the aerated frozen food. In one aspect the salt of behenic acid is present in the aerated frozen food of the present invention in an amount of 0.1 to 0.25 wt.% based on the weight of the aerated frozen food. In one aspect the salt of behenic acid is present in the aerated frozen food of the present invention in an amount of 0.1 to 0.22 wt.% based on the weight of the aerated frozen food. In one aspect the salt of behenic acid is present in the aerated frozen food of the present invention in an amount of 0.1 to 0.2 wt.% based on the weight of the aerated frozen food. In one aspect the salt of behenic acid is present in the aerated frozen food of the present invention in an amount of 0.1 to 0.18 wt.% based on the weight of the aerated frozen food. In one aspect the salt of behenic acid is present in the aerated frozen food of the present invention in an amount of 0.1 to 0.16 wt.% based on the weight of the aerated frozen food. In one aspect the salt of behenic acid is present in the aerated frozen food of the present invention in an amount of 0.1 to 0.14 wt.% based on the weight of the aerated frozen food.

The aerated frozen food of the present invention may contain mono- diglycerides in any suitable amount. In one aspect the mono- diglycerides are present in the aerated frozen food of the present invention in an amount of 0.01 to 3 wt.% based on the weight of the aerated frozen food. In one aspect the mono- diglycerides are present in the aerated frozen food of the present invention in an amount of 0.01 to 2 wt.% based on the weight of the aerated frozen food. In one aspect the mono- diglycerides are present in the aerated frozen food of the present invention in an amount of 0.01 to 0.1 wt.% based on the weight of the aerated frozen food. In one aspect the mono- diglycerides are present in the aerated frozen food of the present invention in an amount of 0.01 to 0.7 wt.% based on the weight of the aerated frozen food. In one aspect the mono- diglycerides are present in the aerated frozen food of the present invention in an amount of 0.01 to 0.6 wt.% based on the weight of the aerated frozen food. In one aspect the mono- diglycerides are present in the aerated frozen food of the present invention in an amount of 0.01 to 0.5 wt.% based on the weight of the aerated frozen food. In one aspect the mono- diglycerides are present in the aerated frozen food of the present invention in an amount of 0.01 to 0.4 wt.% based on the weight of the aerated frozen food. In one aspect the mono- diglycerides are present in the aerated frozen food of the present invention in an amount of 0.01 to 0.3 wt.% based on the weight of the aerated frozen food. In one aspect the mono- diglycerides are present in the aerated frozen food of the present invention in an amount of 0.01 to 0.2 wt.% based on the weight of the aerated frozen food. In one aspect the mono- diglycerides are present in the aerated frozen food of the present invention in an amount of 0.01 to 0.15 wt.% based on the weight of the aerated frozen food. In one aspect the mono- diglycerides are present in the aerated frozen food of the present invention in an amount of 0.02 to 2 wt.% based on the weight of the aerated frozen food. In one aspect the mono- diglycerides are present in the aerated frozen food of the present invention in an amount of 0.04 to 2 wt.% based on the weight of the aerated frozen food. In one aspect the mono- diglycerides are present in the aerated frozen food of the present invention in an amount of 0.06 to 2 wt.% based on the weight of the aerated frozen food. In one aspect the mono- diglycerides are present in the aerated frozen food of the present invention in an amount of 0.08 to 2 wt.% based on the weight of the aerated frozen food. In one aspect the mono- diglycerides are present in the aerated frozen food of the present invention in an amount of 0.1 to 2 wt.% based on the weight of the aerated frozen food. In one aspect the mono- diglycerides are present in the aerated frozen food of the present invention in an amount of 0.1 to 1.6 wt.% based on the weight of the aerated frozen food. In one aspect the mono- diglycerides are present in the aerated frozen food of the present invention in an amount of 0.1 to 1 .4 wt.% based on the weight of the aerated frozen food. In one aspect the mono- diglycerides are present in the aerated frozen food of the present invention in an amount of 0.1 to 1.2 wt.% based on the weight of the aerated frozen food. In one aspect the mono- diglycerides are present in the aerated frozen food of the present invention in an amount of 0.1 to 1 wt.% based on the weight of the aerated frozen food. In one aspect the mono- diglycerides are present in the aerated frozen food of the present invention in an amount of 0.1 to 0.8 wt.% based on the weight of the aerated frozen food. In one aspect the mono- diglycerides are present in the aerated frozen food of the present invention in an amount of 0.1 to 0.6 wt.% based on the weight of the aerated frozen food. In one aspect the mono- diglycerides are present in the aerated frozen food of the present invention in an amount of 0.1 to 0.4 wt.% based on the weight of the aerated frozen food. In one aspect the mono- diglycerides are present in the aerated frozen food of the present invention in an amount of 0.1 to 0.2 wt.% based on the weight of the aerated frozen food. As will be appreciated by one skilled in the art the aerated frozen food product of the present invention is typically prepared by contacting the emulsifier composition of the present invention with a foodstuff and emulsifying and freezing appropriately to provide an aerated frozen food product. In one aspect, the aerated frozen food product of the present invention is prepared by the process of the present invention. This process comprises the steps of:

(A) forming an emulsified foodstuff by contacting a foodstuff with

(i) propylene glycol monoester; and

(ii) (a) diacetyl tartaric acid ester of mono- and diglycerides, or

(b) a salt of behenic acid, or

(c) a mixture thereof;

(B) homogenising and optionally pasteurising the emulsified foodstuff;

and

(C) freezing the homogenised and optionally pasteurised, emulsified foodstuff.

If the aerated frozen food product of the invention is prepared from the emulsifier composition of the invention, the emulsifier composition may be dosed in any suitable amount. In one aspect the emulsifier composition is present in the aerated frozen food product in an amount of at least 0.2% by weight of the aerated frozen food product. In a further aspect, the emulsifier composition is present in the aerated frozen food product in an amount of from 0.2 to 1 .5 % by weight of the aerated frozen food product. In a further aspect, the emulsifier composition is present in the aerated frozen food product in an amount of from 0.2 to 1 .0 % by weight of the aerated frozen food product. In a further aspect, the emulsifier composition is present in the aerated frozen food product in an amount of from 0.4 to 1 .0 % by weight of the aerated frozen food product. In a further aspect, the emulsifier composition is present in the aerated frozen food product in an amount of from 0.6 to 1 .0 % by weight of the aerated frozen food product. In a further aspect, the emulsifier composition is present in the aerated frozen food product in an amount of from 0.4 to 0.7 % by weight of the aerated frozen food product.

The aerated frozen food of the present invention may be any frozen food product which is aerated. In one aspect the aerated frozen food is selected from the group consisting of ice cream, ice milk, frozen yoghurt, frozen desserts, frozen fruit juice and frozen water ice. Preferably the aerated frozen food product comprises fat. To form the aerated frozen food product of the present invention the emulsifiers are combined with suitable food ingredients. For example, if the desired frozen food product is ice-cream, suitable ingredients may include water, fat such as milkfat or vegetable fat, milk solids not fat (MSNF), sweeteners, stabilisers, flavourings and colourings. By way of further example, if the frozen food product is dough, suitable ingredients may include water, fat such as vegetable fat, flour, yeast, salt, enzymes and stabilisers. In one preferred embodiment the food intermediate comprises fat. Preferably the fat is a high lauric fat or milkfat.

The term "high lauric fat" as used herein means a fat in which the predominant fatty acid is lauric acid.

In a preferred embodiment the fat is a high lauric fat selected from the group consisting of hardened palm kernel oil and hardened coconut oil.

Process

As discussed herein, in a further aspect the present invention provides a process for the production of an aerated frozen food product comprising the steps of:

(A) forming an emulsified foodstuff by contacting a foodstuff with

(i) propylene glycol monoester; and

(ii) (a) diacetyl tartaric acid ester of mono- and diglycerides, or

(b) a salt of behenic acid, or

(c) a mixture thereof;

(B) homogenising and optionally pasteurising the emulsified foodstuff;

and

(C) freezing the homogenised and optionally pasteurised, emulsified foodstuff. In the process of the present invention the foodstuff is contacted with the above emulsifiers and homogenised and optionally pasteurised

It will be readily appreciated that the additional process steps will depend on the desired frozen food product. When the desired frozen food product is ice cream, the following process steps may be carried out. Blending

Firstly the selected ingredients are mixed together. Typically the liquid ingredients are mixed together first and the dry ingredients are added subsequently. The liquid ingredients may be cold or may be heated to approximately 60°C. Blending requires rapid agitation to incorporate powders and often high speed blenders are used.

If butter/butter oil or vegetable fat is used, it should ideally be melted separately and added to the mix at at least 40°C or via a static mixer at the entrance of the homogeniser by means of a dosing pump.

Pasteurising and Homogenising The mix is subsequently pasteurised. Pasteurisation is carried out to destroy pathogenic bacteria and spoilage organisms such as psychrotrophs.

Homogenisation of the mix is carried out in order to form the fat emulsion by breaking down or reducing the size of the fat globules found to less than 1 μηη.

Pasteurisation may be carried out by continuous pasteurisation or batch pasteurisation. Continuous Pasteurisation Today the most common pasteurisation principle applied is continuous pasteurisation where the ice cream mix is typically heated for a minimum of 16 seconds at a temperature ranging from 80-90°C in a plate heat exchanger. Continuous pasteurisation is usually performed in a high temperature short time (HTST) heat exchanger following blending of ingredients in a large, insulated feed tank. Some preheating, to 30°C to 40°C, is necessary for solubilisation of the components. The HTST system is equipped with heating sections, cooling sections, and regenerative sections.

Batch Pasteurisation Batch pasteurisation is the old method where all mix ingredients are slowly heated in a vat equipped with a hot water jacket. In order to avoid fouling on the bottom and sides of the vat, the heating process has to be gentle with a low differential temperature (delta T) between the mix and the heating medium. As the delta T has to be low and the ratio of mix volume/vat surface is typically high, it will inevitably take several minutes just to heat the mix to a temperature of 60°C. Effective agitation of the mix is needed in order to improve the transfer of heat from the vat surface to the mix. Energy consumption for batch pasteurisation is very high and, unlike continuous pasteurisation, there is no heat recovery.

Homogenisation

Following pasteurisation, the mix is homogenised by means of high pressures. Homogenisation typically takes place at a temperature of about 80°C and the homogenisation pressure can be in the region of 90 bar (1300 psi) to 250 bar (3600 psi) at a temperature of 65-75°C. Batch tanks are usually operated in tandem so that one is holding while the other is being prepared. Automatic timers and valves ensure the proper holding time has been met. Homogenisation can be carried out either before or after pasteurisation.

Subsequently the mix is cooled to refrigerated temperatures (4°C) by passing it across a heat exchanger (plate or double or triple tube). Aging

The mixture is cooled to the aging temperature which is about 4°C. The mix is then aged for a minimum of four hours but preferably overnight. This allows time for the fat to crystallize and for the proteins and polysaccharides to fully hydrate as well as partial protein desorption..

Freezing Following aging the mix then enters the dynamic freezing process which both freezes a portion of the water and whips air into the frozen mix. Freezing may be carried out by a continuous freezing process or by batch freezing/whipping. Continuous freezing may be carried out in a barrel freezer. The barrel freezer is a scraped-surface, tubular heat exchanger, which is jacketed with a boiling refrigerant such as ammonia or freon. The mix is pumped through the barrel freezer and is drawn off the other end in about 30 seconds to 3 minutes. In the case of batch freezers the process takes 10 to 15 minutes. When the mix is drawn off the other end about 50% of its water is frozen. There are rotating blades inside the barrel freezer that keep the ice scraped off the surface of the freezer. There are also dashers inside the machine which help to whip the mix and incorporate air.

Ice cream contains a considerable quantity of air, typically up to half of its volume. This gives the product its characteristic lightness. The air content is termed its overrun.

Hardening

As the ice cream is drawn with about half of its water frozen, particulate matter such as fruit pieces, nuts or cookies, may be added to the semi-frozen slurry. The ice cream is then packaged and is placed into a blast freezer at -30° to -40° C where most of the remainder of the water is frozen.

Hardening involves static (still, quiescent) freezing of the packaged products in blast freezers. The freezing rate should ideally be rapid, so freezing techniques involve low temperature (-40°C) with either enhanced convection (freezing tunnels with forced air fans) or enhanced conduction (plate freezers).

Instead of a traditional hardening process the ice cream may be pumped from the ice cream freezer into a low temperature extruder (single or double screw extruder) which brings the temperature of the ice cream down to -12°C to -18°C. After filling or extrusion the ice cream may be taken directly into cold storage.

Storage The hardened ice cream should be stored below -25°C. Below about -25° C, ice cream is quite stable for long time without danger of fast ice crystal growth; however, above this temperature, ice crystal growth is possible and the rate of crystal growth is dependent upon the temperature of storage. The higher the storage temperature, the faster the growth rate of the ice crystals. This limits the shelf life of the ice cream.

Process Steps

As previously mentioned, the process of the present invention comprises the step of contacting the foodstuff with the above emulsifiers, followed by homogenisation at elevated temperature (e.g. 60 C) and optional pasteurisation.

In one preferred embodiment, the process comprises the step of dissolving the emulsifiers in the water phase. In this embodiment the emulsifiers may be dissolved in the water phase with the foodstuff and then homogenised and pasteurised.

In one preferred embodiment, the process comprises the step of dissolving the emulsifiers in fat. In this embodiment the emulsifier system may be dissolved in fat and the foodstuff may then be contacted with the fat, followed by homogenisation and optional pasteurisation..

In one preferred embodiment the process comprises a dynamic freezing step.

The term "dynamic freezing step" as defined herein means subjecting the emulsified homogenised and optionally pasteurised foodstuff to freezing conditions whilst being agitated. This is in contrast to a quiescent freezing step in which the foodstuff is subjected to freezing conditions whilst static.

In one preferred embodiment the process comprises a freezing step with a drawing temperature from the freezer lower than -4°C. Preferably the drawing temperature from the freezer is about -4°C to -7°C, preferably about -5°C to -7°C, more preferably about - 5°C to -6°C, more preferably about -6°C.

The drawing temperature is the temperature of the ice cream as it exits the ice cream freezer. Use

As discussed herein, in a further aspect the present invention provides use of an emulsifier composition comprising

(i) propylene glycol monoester; and

(ii) an ionic emulsifier selected from:

(a) diacetyl tartaric acid ester of mono- and diglycerides (PGMS-MD);

(b) a salt of behenic acid;

(c) a sodium stearoyl lactylate (SSL); or

(c) a mixture thereof. for inhibiting ice-crystal growth and reducing hardness of an aerated frozen food product.

As discussed in detail, we have surprisingly found that this combination of propylene glycol monoester together with one or both of diacetyl tartaric acid ester of mono- and diglycerides and a salt of behenic acid, provides a dual effect of inhibiting ice crystal growth while reducing hardness compared to use of propylene glycol monoester in the absence of diacetyl tartaric acid ester of mono- and diglycerides and/or a salt of behenic acid.

Preferably the aerated frozen food product has been subjected to heat shock. Further Components In a preferred embodiment the emulsifier composition or the aerated frozen food comprises no sorbitan tristearate (or is essentially free of sorbitan tristearate).

Preferably the emulsifier composition or the aerated frozen food comprises sorbitan tristearate in an amount of no greater than 5 % by weight of the emulsifier composition or the aerated frozen food, such as in an amount of no greater than 4 % by weight of the emulsifier composition or the aerated frozen food, such as in an amount of no greater than 3 % by weight of the emulsifier composition or the aerated frozen food, such as in an amount of no greater than 2 % by weight of the emulsifier composition or the aerated frozen food, such as in an amount of no greater than 1 % by weight of the emulsifier composition or the aerated frozen food, such as in an amount of no greater than 0.5 % by weight of the emulsifier composition or the aerated frozen food, such as in an amount of no greater than 0.1 % by weight of the emulsifier composition or the aerated frozen food, such as in an amount of no greater than 0.01 % by weight of the emulsifier composition or the aerated frozen food, such as in an amount of no greater than 0.001 % by weight of the emulsifier composition or the aerated frozen food, such as in an amount of no greater than 0.0001 % by weight of the emulsifier composition or the aerated frozen food.

In a further preferred embodiment the emulsifier system comprises no acetylated monoglycerides (or is essentially free of acetylated monoglycerides). Preferably the emulsifier composition or the aerated frozen food comprises acetylated monoglycerides in an amount of no greater than 5 % by weight of the emulsifier composition or the aerated frozen food, such as in an amount of no greater than 4 % by weight of the emulsifier composition or the aerated frozen food, such as in an amount of no greater than 3 % by weight of the emulsifier composition or the aerated frozen food, such as in an amount of no greater than 2 % by weight of the emulsifier composition or the aerated frozen food, such as in an amount of no greater than 1 % by weight of the emulsifier composition or the aerated frozen food, such as in an amount of no greater than 0.5 % by weight of the emulsifier composition or the aerated frozen food, such as in an amount of no greater than 0.1 % by weight of the emulsifier composition or the aerated frozen food, such as in an amount of no greater than 0.01 % by weight of the emulsifier composition or the aerated frozen food, such as in an amount of no greater than 0.001 % by weight of the emulsifier composition or the aerated frozen food, such as in an amount of no greater than 0.0001 % by weight of the emulsifier composition or the aerated frozen food.

It has been found that the presence in the emulsifier composition or aerated frozen food of emulsifiers such as sorbitan tristearate and acetylated monoglycerides has a detrimental effect on the ice crystal size after the heat shock test.

The emulsifier composition of the present invention or the aerated frozen product of the present invention may contain further components. For example, suitable further components include stabilisers such as hydrocolloids. Suitable hydrocolloids include locust bean gum, guar gum, cellulose gum, xanthan gum, sodium alginate, carrageenan, gellan gum, tara gum, pectin and mixtures therof. In one aspect the stabilisers are present in a total amount of 3 to 60 wt% based on the weight of emulsifier composition. In one aspect the stabilisers are present in a total amount of 3 to 50 wt% based on the weight of emulsifier composition. In one aspect the stabilisers are present in a total amount of 3 to 40 wt% based on the weight of emulsifier composition. In one aspect the stabilisers are present in a total amount of 3 to 35 wt% based on the weight of emulsifier composition. In one aspect the stabilisers are present in a total amount of 5 to 35 wt% based on the weight of emulsifier composition. In one aspect the stabilisers are present in a total amount of 10to 35 wt% based on the weight of emulsifier composition. In one aspect the stabilisers are present in a total amount of 20 to 35 wt% based on the weight of emulsifier composition. In one aspect the stabilisers are present in a total amount of 25 to 35 wt% based on the weight of emulsifier composition. In one aspect the stabilisers are present in a total amount of 30 to 35 wt% based on the weight of emulsifier composition. In one aspect the stabilisers are present in a total amount of 5 to 60 wt% based on the weight of emulsifier composition. In one aspect the stabilisers are present in a total amount of 10 to 60 wt% based on the weight of emulsifier composition. In one aspect the stabilisers are present in a total amount of 15 to 60 wt% based on the weight of emulsifier composition. In one aspect the stabilisers are present in a total amount of 20 to 60 wt% based on the weight of emulsifier composition. In one aspect the stabilisers are present in a total amount of 25 to 60 wt% based on the weight of emulsifier composition. In one aspect the stabilisers are present in a total amount of 30 to 60 wt% based on the weight of emulsifier composition. In one aspect the stabilisers are present in a total amount of 30 to 50 wt% based on the weight of emulsifier composition. In one aspect the stabilisers are present in a total amount of 30 to 40 wt% based on the weight of emulsifier composition.

In one aspect the stabilisers are present in a total amount of 3 to 60 wt% based on the total weight of emulsifiers in the emulsifier composition. In one aspect the stabilisers are present in a total amount of 3 to 50 wt% based on the total weight of emulsifiers in the emulsifier composition. In one aspect the stabilisers are present in a total amount of 3 to 40 wt% based on the total weight of emulsifiers in the emulsifier composition. In one aspect the stabilisers are present in a total amount of 3 to 35 wt% based on the total weight of emulsifiers in the emulsifier composition. In one aspect the stabilisers are present in a total amount of 5 to 35 wt% based on the total weight of emulsifiers in the emulsifier composition. In one aspect the stabilisers are present in a total amount of 10to 35 wt% based on the total weight of emulsifiers in the emulsifier composition. In one aspect the stabilisers are present in a total amount of 20 to 35 wt% based on the total weight of emulsifiers in the emulsifier composition. In one aspect the stabilisers are present in a total amount of 25 to 35 wt% based on the total weight of emulsifiers in the emulsifier composition. In one aspect the stabilisers are present in a total amount of 30 to 35 wt% based on the total weight of emulsifiers in the emulsifier composition. In one aspect the stabilisers are present in a total amount of 5 to 60 wt% based on the total weight of emulsifiers in the emulsifier composition. In one aspect the stabilisers are present in a total amount of 10 to 60 wt% based on the total weight of emulsifiers in the emulsifier composition. In one aspect the stabilisers are present in a total amount of 15 to 60 wt% based on the total weight of emulsifiers in the emulsifier composition. In one aspect the stabilisers are present in a total amount of 20 to 60 wt% based on the total weight of emulsifiers in the emulsifier composition. In one aspect the stabilisers are present in a total amount of 25 to 60 wt% based on the total weight of emulsifiers in the emulsifier composition. In one aspect the stabilisers are present in a total amount of 30 to 60 wt% based on the total weight of emulsifiers in the emulsifier composition. In one aspect the stabilisers are present in a total amount of 30 to 50 wt% based on the total weight of emulsifiers in the emulsifier composition. In one aspect the stabilisers are present in a total amount of 30 to 40 wt% based on the total weight of emulsifiers in the emulsifier composition.

The aerated frozen food of the present invention may contain stabilisers in any suitable amount. In one aspect the stabilisers are present in the aerated frozen food of the present invention in an amount of 0.01 to 3 wt.% based on the weight of the aerated frozen food. In one aspect the stabilisers are present in the aerated frozen food of the present invention in an amount of 0.01 to 2 wt.% based on the weight of the aerated frozen food. In one aspect the stabilisers are present in the aerated frozen food of the present invention in an amount of 0.01 to 0.1 wt.% based on the weight of the aerated frozen food. In one aspect the stabilisers are present in the aerated frozen food of the present invention in an amount of 0.01 to 0.7 wt.% based on the weight of the aerated frozen food. In one aspect the stabilisers are present in the aerated frozen food of the present invention in an amount of 0.01 to 0.6 wt.% based on the weight of the aerated frozen food. In one aspect the stabilisers are present in the aerated frozen food of the present invention in an amount of 0.01 to 0.5 wt.% based on the weight of the aerated frozen food. In one aspect the stabilisers are present in the aerated frozen food of the present invention in an amount of 0.01 to 0.4 wt.% based on the weight of the aerated frozen food. In one aspect the stabilisers are present in the aerated frozen food of the present invention in an amount of 0.01 to 0.3 wt.% based on the weight of the aerated frozen food. In one aspect the stabilisers are present in the aerated frozen food of the present invention in an amount of 0.01 to 0.2 wt.% based on the weight of the aerated frozen food. In one aspect the stabilisers are present in the aerated frozen food of the present invention in an amount of 0.01 to 0.15 wt.% based on the weight of the aerated frozen food. In one aspect the stabilisers are present in the aerated frozen food of the present invention in an amount of 0.02 to 2 wt.% based on the weight of the aerated frozen food. In one aspect the stabilisers are present in the aerated frozen food of the present invention in an amount of 0.04 to 2 wt.% based on the weight of the aerated frozen food. In one aspect the stabilisers are present in the aerated frozen food of the present invention in an amount of 0.06 to 2 wt.% based on the weight of the aerated frozen food. In one aspect the stabilisers are present in the aerated frozen food of the present invention in an amount of 0.08 to 2 wt.% based on the weight of the aerated frozen food. In one aspect the stabilisers are present in the aerated frozen food of the present invention in an amount of 0.1 to 2 wt.% based on the weight of the aerated frozen food. In one aspect the stabilisers are present in the aerated frozen food of the present invention in an amount of 0.1 to 1 .6 wt.% based on the weight of the aerated frozen food. In one aspect the stabilisers are present in the aerated frozen food of the present invention in an amount of 0.1 to 1 .4 wt.% based on the weight of the aerated frozen food. In one aspect the stabilisers are present in the aerated frozen food of the present invention in an amount of 0.1 to 1 .2 wt.% based on the weight of the aerated frozen food. In one aspect the stabilisers are present in the aerated frozen food of the present invention in an amount of 0.1 to 1 wt.% based on the weight of the aerated frozen food. In one aspect the stabilisers are present in the aerated frozen food of the present invention in an amount of 0.1 to 0.8 wt.% based on the weight of the aerated frozen food. In one aspect the stabilisers are present in the aerated frozen food of the present invention in an amount of 0.1 to 0.6 wt.% based on the weight of the aerated frozen food. In one aspect the stabilisers are present in the aerated frozen food of the present invention in an amount of 0.1 to 0.4 wt.% based on the weight of the aerated frozen food. In one aspect the stabilisers are present in the aerated frozen food of the present invention in an amount of 0.1 to 0.2 wt.% based on the weight of the aerated frozen food. Aspects of the invention are defined in the appended claims. BRIEF DESCRIPTION OF THE FIGURES Figures 1 to 1 1 show graphs.

The invention will now be described with reference to the following non-limiting examples. EXAMPLES

The following emulsifier types were tested in combination with propylene glycol monostearate and mono- diglycerides.

• Lactem

· Na-stearate, Na-behenate, DATEM, Citrem, SSL

The combination of propylene glycol monostearate and mono- diglycerides was provided in the form of a sample containing propylene glycol monostearate (PGMS) and mono- diglyceride. The sample was denoted PGMS-MD and consisted of

PGMS (E477): 46.0 wt.%

Mono-diglyceride (E471 ): 23.0 wt.%

Hydrocolloids (Locust bean gum + Guar gum) 31.0 wt.%

Total: 100.00 wt.%

Based on the emulsifier content, the composition contained 66.7 wt.% PGMS (E477) and 33.3 wt.% Mono-diglyceride (E471 ).

A comparable sample, typically found not to suffer from the problems of hardness was also used. This sample containing mono-diglyceride was denoted MD and consisted of

Mono-diglyceride (E471 ): 68.6 wt.%

Hydrocolloids (Locust bean gum, Guar gum + Carrageenan) 31.4 wt.%

Total: 100.00 wt.% Based on the emulsifier content, the composition contained 100 wt.% mono-diglyceride (E471 ).

Different vegetable fat based (8%, 5% and 2%) ice cream formulations were used for the trials.

Analysis

The samples were analysed according to methods described below.

Ice cream mix was analyzed for mix viscosity. Mix viscosity was determined either by Brookfield method, results are in mPa.s or by measuring the outlet time from a pipette in seconds. Finished ice cream was analyzed for heat shock, ice crystal size distribution, ice cream rheology and sensory evaluation.

Example 1 - Test of different emulsifiers in an 8% vegetable fat ice cream formulation

The following combinations were tested in dairy journal DK 19678-1 (DK) 1 -9 and 1 1 (table 1 ):

1 : 0.65% PGMS-MD : The hard texture reference

2: 0.65% PGMS-MD + 0.10% GRINDSTED® CITREM N 12 VEG

3: 0.65% PGMS-MD + 0.10% GRINDSTED® CITREM LR 10 EXTRA

4: 0.65% PGMS-MD + 0.10% Lactem P15, 2697/107 BROS

5: 0.65% PGMS-MD + 0.10% Lactem P15, 2697/104 BROS

6: 0.65% PGMS-MD + 0.10% PANODAN® AB 100 VEG7: 0.65% PGMS-MD + 0.125% PANODAN® A2020 8: 0.65% PGMS-MD + 0.10% Sodium Stearate

9: 0.65% PGMS-MD + 0.10% Sodium Behenate

1 1 : 0.55% MD The soft (normal) texture reference

Samples dosed with 0.65% PGMS-MD contained 0.3wt.% PGMS (E477) and 0.15 wt.% Mono-diglyceride (E471 ). GRINDSTED CITREM N 12 VEG is a citric acid ester of saturated mono-diglyceride (E472C)

GRINDSTED CITREM LR 10 EXTRA is a citric acid ester of unsaturated mono- diglyceride (E472C)

Lactem P15, 2697/107 BROS is a lactic acid ester of mono-diglyceride (E472b)

Lactem P15, 2697/104 BROS is a lactic acid ester of mono-diglyceride (E472b)

PANODAN AB 100 VEG is a diacetyl tartaric acid ester of mono-diglyceride

PANODAN A2020 is a combination of diacetyl tartaric acid ester of mono-diglyceride (80 wt.%) + calcium carbonate (20 wt.%)

Table 1 : Dairy journal DK 19678-1 (DK) 1 -9 and 1 1

Ingredient Name 1 2 3 4 5 6 7 8 9 11

Sodium Stearate - - - - - - 0.100 - -

Sodium Behenate - - - - - - 0.100 -

Total % 100 100 100 100 100 100 100 100 100 100

Calculations 1 2 3 4 5 6 7 8 9 11

Total Fat 8.25 8.35 8.35 8.35 8.35 8.35 8.35 8.35 8.35 8.35

Total MSNF 10.70 10.70 10.70 10.70 10.70 10.70 10.70 10.70 10.70 10.70

Total Dry Matter 35.25 35.35 35.35 35.35 35.35 35.35 35.40 35.35 35.35 35.25

Total Protein 3.45 3.45 3.45 3.45 3.45 3.45 3.45 3.45 3.45 3.45

FPDF (minus Lactose) 15.50 15.50 15.50 15.50 15.50 15.50 15.50 15.50 15.50 15.50

Relative Sweetness 14.50 14.50 14.50 14.50 14.50 14.50 14.50 14.50 14.50 14.50

Factor 16.55 16.55 16.55 16.55 16.55 16.55 16.55 16.55 16.55 16.55

Procedure:

1 . Melt the fat at approx. 70°C and add emulsifiers

2. Mix liquid ingredients at 20-22°C

3. Mix dry ingredients and add to water phase at 20-22°C

4. Add flavouring and colouring

5. Add the fat and increase temperature to 70°C

6. Homogenise at: 78°C/175 bar

7. Pasteurise at: 84°C/30 sec

8. Cool to 5°C

9. Ageing overnight in ice water

10. Freezing, light extrusion with 100% overrun, same drawing temperature -5.5°C for all the samples

1 1. Fill

12. Overnight freezing in hardening tunnel at -30°C

13. Store at -25°C

Sensory evaluation of the ice cream products fresh and after heat shock gave the following results:

Fresh (not heat shock treated) ice cream:

Sample no. 1 : Reference, hard, dense

Sample no. 2: Similar texture as the reference (sample no. 1 ), slight off-taste Sample no. 3: Similar texture as the reference (sample no. 1 ), slight off-taste

Sample no. 4: Very hard

Sample no. 5: Similar texture as the reference (sample no. 1 )

Sample no. 6: Similar texture as the reference (sample no. 1 )

Sample no. 7: Similar texture as the reference (sample no. 1 )

Sample no. 8: Similar texture as the reference (sample no. 1 ,

Sample no. 9: Similar texture as the reference (sample no. 1 )

Sample no. 1 1 : Soft, texture like a normal ice cream Heat shock treated samples:

Sample no. V. Very hard

Sample no. 2: Slightly softer than the reference (sample no. 1 )

Sample no. 3: Similar texture as the reference (sample no. 1 ), very hard

Sample no. 4: Missing information

Sample no. 5: Missing information

Sample no. 6: Missing information

Sample no. 7: Softer than the reference but slightly icy

Sample no. 8: Similar texture as the reference (sample no. 1 ), very hard

Sample no. 9: Softer than the reference

Sample no. 1 1 I : The softest of all the samples

Comments on sensory evaluation:

In texture, the softest texture (both fresh and heat shock treated) was obtained with MD (sample no. 1 1 ). The texture of the ice cream obtained with PGMS-MD (sample no. 1 ) and combinations of PGMS-MD and an extra emulsifier (sample no. 2-9) were all harder when evaluated fresh. When evaluated after heat shock treatment, the ice cream made with combination of PGMS-MD and PANODAN® A2020 DATEM (sample no. 7) and the ice cream made with combination of PGMS-MD and Sodium Behenate (sample no. 9) had softer texture than the ice cream made with only PGMS-MD (sample no. 1 ), although not as soft as the ice cream made with MD (sample no. 1 1 ).

Rheology was run on selected fresh samples (where hardness differences were seen in heat shocked ice cream). A temperature sweep and a strain sweep at -20° C is shown in figure 1 and 2. The temperature sweep curves show much higher storage modulus values for PGMS- MD (sample no. 1 ) than the other samples and a different temperature profile, characterised by a lower slope as a function of temperature. The strain sweep at -20°C also showed a markedly different behavior for PGMS-MD (sample no. 1 ), with higher storage modulus values and with structure breakdown happening more sharply at much higher strain. PANODAN® A2020 DATEM (sample no. 7) is the most deviating sample with lower storage modulus values than MD (sample no. 1 1 ) and with an even more gradual structure breakdown during the strain sweep.

From the strain sweep curves max torque during structure breakdown is registered as a measure of scoopability at - 20° C. The results, incl double determinations, are shown in table 2.

It is seen, that max torque for DK19678 1 (DK) 1 is significantly higher than for the 3 other samples, which are at same level.

Table 2; Max torque values during strain sweep at

Example 2 - Test with 5% fat and 32% total solids

Further tests were made using a more sensitive recipe with only 5% fat and 32% total solids and including a more detailed investigation of dosage effect of PANODAN® A2020 DATEM, showing strongest softness effect in journal DK 19678-1 (DK) 1 -9 and 1 1. Also tests were run to further document observed differences between Na-stearate and Na- behenate. These tests were run in dairy journal DK20568-1 (DK) 1 -9(DK), see table 3. Table 3: DK20568-1 (DK) 1 -9

Procedure:

1 . Melt the fat at approx. 70°C and add emulsifiers

2. Mix liquid ingredients at 20-22°C

3. Mix dry ingredients and add to water phase at 20-22°C 4. Add flavouring and colouring

5. Add the fat and increase temperature to 70°C

6. Homogenise at: 78°C/175 bar

7. Pasteurise at: 84°C/30 sec

8. Cool to 5°C

9. Ageing overnight in ice water

10. Freezing, light extrusion with 100% overrun, same drawing temperature -5.5°C for all the samples

1 1. Fill

12. Overnight freezing in hardening tunnel at -30°C

13. Store at -25°C

Sensory evaluation of fresh and heat shocked ice cream gave the following results: Fresh (not heat shock treated) ice cream:

Sample no. 1 : Reference, softest of the samples

Sample no. 2: Hard

Sample no. 3: Hard

Sample no. 4: Soft

Sample no. 5: Soft

Sample no. 6: Soft

Sample no. 7: Soft (no clear difference between sample no. 5-7)

Sample no. 8: Hard

Sample no. 9: Soft

No off-taste in any of the samples.

Heat shock treated samples:

Sample no. 1 : Icy, coldest of the samples but also the softest

Sample no. 2: Hard, not icy

Sample no. 3: Hard

Sample no. 4: Soft, not icy

Sample no. 5: Soft, less icy (crystalline) than sample no. 6 and 7

Sample no. 6: Soft, icy (crystalline) Sample no. 7: Soft, icy (crystalline)

Sample no. 8: Hard, not icy

Sample no. 9: Soft Comments on sensory evaluation:

In texture, the softest texture (both fresh and heat shock treated) was obtained with MD (sample no. 1 ). The texture of the ice cream obtained with PGMS-MD (sample no. 2) and combinations of PGMS-MD and GRINDSTED® CITREM N 12 VEG (sample no. 3) and Sodium Stearate (sample no. 8) were all hard in texture.

The samples made with combinations of PGMS-MD and PANODAN® A2020 DATEM (sample no. 5-7) were softer than the sample based only on PGMS-MD (sample no. 2). However the ice creams tended to become more icy as the dosage of PANODAN® A2020 DATEM increased.

Combination of PGMS-MD and PANODAN® AB 100 VEG-FS DATEM (sample no. 4) and combination of PGMS-MD and sodium behenate (sample no. 9) were soft and did not show signs of being icy.

Ice crystal size distribution was analyzed on heat-shocked samples, and results are shown in table 4.

Table 4: Ice crystal size of heat-shocked samples (Dairy journal DK20568-1 (DK) 1 -9)

Comments on ice crystal size: The ice crystal analysis confirmed that the ice crystal sizes increased as the dosage of PANODAN® A2020 DATEM increased (sample 5-7). The sample based on the low dosage of PANODAN® A2020 DATEM (sample no. 5) did not show any significant increase in ice crystal size, so this might be of interest as it also created softer texture compared to PGMS-MD on its own.

Rheology was only run on heat shocked samples and only as single determinations due to limited project hours. Temperature sweeps from -10 to -20°C and strain sweeps at - 20°C are shown in figure 3 and 4. Max torque values are shown in table 5. The temperature sweep data and strain sweep data show the same characteristic differences between PGMS-MD (sample 2) and the other samples, as seen before and with PANODAN® A2020 DATEM (especially at low dosage, sample 5) showing lowest storage modulus values and a more gradual structure breakdown during the strain sweep and lower max torque values (sample 5 and 6). The max torque values are in reasonable agreement with the sensory data, although MD (sample no. 1 ) sensorically is evaluated as the softest. Assuming same analytical standard deviation on analysis as other ice cream max torque analysis, sample 5 and 6 are having statistically significant lower max torque values than sample 2. Table 5: Max torque values during strain sweep at -20°C (Dairy journal DK20568-1 (DK) 1 -9)

Example 3 - Test with 5% fat and 32% total solids and emulsifier dosage effects Based on the results obtained it was decided to run 9 trials more, where different dosages of PANODAN® A2020 DATEM were checked in the low dosage range. In the same way Na-behenate was investigated at low dosage levels against Na-stearate to confirm the observed difference in performance between Na-behenate and Na-stearate and to find dosage optimum.. The tests were run in dairy journal DK20568-1 (DK) 1 1 -19, see table 6.

Table 6: DK20568-1 (DK) 1 1 -19

Procedure:

1 . Melt the fat at approx. 70°C and add emulsifiers 2. Mix liquid ingredients at 20-22°C

3. Mix dry ingredients and add to water phase at 20-22°C

4. Add flavouring and colouring

5. Add the fat and increase temperature to 70°C

6. Homogenise at: 78°C/175 bar

7. Pasteurise at: 84°C/30 sec

8. Cool to 5°C

9. Ageing overnight in ice water

10. Freezing, light extrusion with 100% overrun, same drawing temperature -5.5°C for all the samples

1 1. Fill

12. Overnight freezing in hardening tunnel at -30°C

13. Store at -25°C Sensory evaluation, done on fresh and heat shocked ice cream, gave the following results:

Fresh (not heat shock treated) ice cream:

Sample no. 1 1 : Reference, softest of the samples

Sample no. 12: Hard, brittle but creamy

Sample no. 13: Hard, brittle but softer than sample no. 12

Sample no. 14: Hard, brittle but softer than sample no. 13

Sample no. 15: The softest of sample no. 12-15

Sample no. 16: Less brittle than sample no. 12, but still hard

Sample no. 17: Less brittle than sample no. 16, but still hard

Sample no. 18: Like sample no. 13

Sample no. 19: Like sample no. 13, no difference between sample 18 and 19

Heat shock treated samples:

Sample no. 1 1 : Cold, not very icy, the softest of the samples

Sample no. 12: Not icy, hard, brittle

Sample no. 13: More creamy than sample no. 12, less brittle

Sample no. 14: Softest of samples no. 12-19

Sample no. 15: Less brittle than sample no. 13

Sample no. 16: Creamy but hard

Sample no. 17: Hard, lumpy in the mouth, not clean eating Sample no. 18: Hard

Sample no. 19: Hard

Comments on sensory evaluation:

Best effect with regards to creating softer tecture when PGMS-MD was applied, seems to be with 0.042 or 0.063% PANODAN® A2020 DATEM added on top (sample 14 or 15).

Ice crystal size distribution, analysed on heat treated samples, is shown in table 7. Table 7: Ice crystal size of heat shocked samples (dairy journal DK20568-1 (DK) 1 1 -19).

Comments on ice crystal size:

All the samples with PGMS-MD (sample no. 12-19) had smaller ice crystal sizes than the samples based on MD. Sample 14 with low dosage of Datem showed even smaller ice crystasl size than the reference PGMS-MD (sample 19).

Temperature sweep: equilibrate sample in rheometer for 20 minutes. Remove temperature control top part and position the vane into the ice cream. Then temperature control top part is positioned, and after 30 minutes run temperature sweep from -10 to - 20 °C (amplitude 0.01 %, frequency 1 Hz), using sweep rate of 0.25 C/min) followed with a strain sweep at -20°C from 0.01 to 100% strain after a 10 minutes holding time.

Furthermore on fresh ice cream for sample 13 and 15 a melting curve from -10 to 10°C (0.125 C/min) was run. The purpose was to see, if the DATEM dosage influenced the ice cream texture during the whole melting event. The temperature sweep for fresh ice cream is shown in figure 5 and the strain sweep at - 20°C is shown in figure 6 as single determinations for illustration. It is seen that samples 12, 13, 16, 17 and 18 are behaving rather similar rheology and with the typical storage modulus values and profiles for temperature sweep and strain sweep, as seen for PGMS-MD (sample 12), whereas the other samples 1 1 , 14, 15, 19 have typical storage modulus values and profiles for temperature sweep and strain sweep, as seen for MD (sample 1 1 ). These data are to a certain extent in line with sensory data and shows that a PANODAN® A2020 DATEM dosage at 0.021 is too low to have an ice cream softening effect, whereas the 0.042-0.063% range seems optimal. Again the rheology data confirms the superior behaviour of Na-behenate, compared to Na-stearate, but also that a dosage of 0.021 % is too low to have a softening effect. Table 8: Max torque values during strain sweep at -20°C for fresh ice cream (dairy journal DK20568-1 (DK) 1 1 -19).

Journal Max torque/scoopability at -20 C;

mNm

DK20568-1 (DK) 1 1 91

DK20568-1 (DK) 12 109

DK20568-1 (DK) 13 1 17

DK20568-1 (DK) 14 86

DK20568-1 (DK) 15 92

DK20568-1 (DK) 16 121

DK20568-1 (DK) 17 1 18

DK20568-1 (DK) 18 123

DK20568-1 (DK) 19 83 Ice cream melting profiles for highest and lowest concentration of PANODAN® A2020 DATEM (sample 13 and 15) are seen in figure 7. It is clearly seen that the lower texture with the highest concentration of 0.063% is effective during the whole melting event. For the heat shocked samples the ice cream temperature sweep and strain sweep curves are shown in figures 8 and 9.

The same rheological characteristics are seen for the heat shocked ice cream samples as for the fresh samples. However PGMS-MD (sample 12H) shows surprisingly low storage modulus values, although the characteristic rheology profile for PGMS-MD is still intact.

From the strain sweep curves max torque values are shown in table 9 with mean values

(after disregarding outliers due to incomplete filling of sample pots).

Table 9: Max torque values during strain sweep at -20°C for heat shocked ice cream (dairy journal DK20568-1 (DK) 1 1 H-19H).

Journal Max torque/scoopability at -20°C;

mNm

DK20568-1 (DK) 1 1 H 80

DK20568-1 (DK) 12H 82

DK20568-1 (DK) 13H 1 15

DK20568-1 (DK) 14H 84

DK20568-1 (DK) 15H 96

DK20568-1 (DK) 16H 139

DK20568-1 (DK) 17H 105

DK20568-1 (DK) 18H 105

DK20568-1 (DK) 19 79

Example 4 - Test with 2, 5 and 8% % fat From the above trials it can be concluded that 0.65% PGMS-MD plus around 0.05% PANODAN® A2020 DATEM gives ice cream with softer texture than when 0.65% PGMS-MD is used alone.

In order to confirm this in other recipes, it was decided to test it in 2%, 5% and 8% fat ice cream formulations. Recipes are shown in table 10.

Table 10: DK20568-1 (DK) 21 -29.

Procedure:

1 . Melt the fat at approx. 70°C and add emulsifiers

2. Mix liquid ingredients at 20-22°C 3. Mix dry ingredients and add to water phase at 20-22°C

4. Add flavouring and colouring

5. Add the fat and increase temperature to 70°C

6. Homogenise at: 78°C/175 bar

7. Pasteurise at: 84°C/30 sec

8. Cool to 5°C

9. Ageing overnight in ice water

10. Freezing, light extrusion with 100% overrun, same drawing temperature -5.5°C for all the samples

1 1. Fill

12. Overnight freezing in hardening tunnel at -30°C

13. Store at -25°C

The sensory evaluation is shown in table 1 1 . Comments on sensory evaluation:

Compared to application of PGMS-MD alone, addition of 0.05% PANODAN® A2020 DATEM gave softer ice cream texture in the recipes with 2% and 8% fat. In the 5% fat ice cream formulation, no effect could be detected. Although addition of 0.05% PANODAN® A2020 DATEM gave softer texture, it was not as soft as the ice cream made with a standard functional system (MD).

Table 1 1 : Sensory evaluation of fresh and heat shocked ice cream (dairy journal DK20568-1 (DK) 21 -29).

Sample Heat shock treated, 1 Heat shock treated

Fresh

no. week 2 weeks

21 Brittle, hard Brittle, hard, not icy Brittle, hard, not icy

22 Less brittle, not Less brittle, not

Less brittle, improved crystalline, softer texture crystalline, softer compared to 21 than 21 , not icy texture than 21 , not icy

23 The softest of sample The softest of sample

The softest of sample no.

no. 21 -23 but icy no. 21 -23 but icy, 21 -23

cold

24 Hard Hard, not icy Hard, not icy

25 Hard Hard, not icy Hard, not icy

26 Soft Soft, icy Soft, icy 27 Brittle, hard Brittle, hard, not icy Brittle, hard, not icy

28 Less hard, improved Less hard, improved

Less hard, improved

compared to 27, not icy compared to 27, not compared to 27

icy

29 The softest of sample no. The softest of sample The softest of sample

27-29 no. 27-29, icy no. 27-29, icy

Example 5 - Test with 5% fat and 32% total solids and emulsifier dosage effects, effects of SSL

Further tests were made using a more sensitive recipe with only 5% fat and 32% total solids and looking specifically at the effect of adding SSL as well as dosage effects of SSL. In this case the emulsifiers have been added to the water phase. These tests were run in dairy journal DK23292-1 (DK) 1 1 , 15, 16, 17,18, see table 12

Table 12. DK23292-1 (DK) 1 1 , 15, 16, 17,18

Procedure:

1 . Melt the fat at approx. 70°C 2. Mix liquid ingredients at 20-22°C

3. Mix dry ingredients and add to water phase at 20-22°C

4. Add flavouring and colouring

5. Add the fat and increase temperature to 70°C

6. Homogenise at: 78°C/175 bar

7. Pasteurise at: 84°C/30 sec on the plate heat exchanger

8. Cool to 5°C

9. Ageing overnight in ice water

10. Freezing, light extrusion with 100% overrun, same drawing temperature -5.5°C for all the samples

1 1. Fill

12. Overnight hardening in hardening tunnel at -30°C

13. Store at -25°C

Ice crystal size distribution, analyzed on heat shocked samples, is shown in table 13.

Table 13: Ice crystal size of heat shocked samples (dairy journal DK23292-1 (DK) 1 1 , 15, 16, 17, 18).

Comments on ice crystal size:

The ice crystal analysis confirmed that the ice crystal sizes increased as the dosage of GRINDSTED® SSL P 55 increased (sample 15, 16, 17). The sample based on the low dosage of GRINDSTED® SSL P 55 (sample no. 15) showed even smaller ice crystal size than PGMS-MD on its own, so this might be of interest special interest, as it also created softer texture compared to PGMS-MD on its own.

Temperature sweeps and strain sweeps were performed on fresh ice cream samples, using the following method:

Temperature sweep: equilibrate sample in rheometer for 20 minutes. Remove temperature control top part and position the vane into the ice cream. Then temperature control top part is positioned, and after 30 minutes run temperature sweep from -10 to - 20 °C (amplitude 0.01 %, frequency 1 Hz), using sweep rate of 0.25 C/min) followed with a strain sweep at -20°C from 0.01 to 100% strain after a 10 minutes holding time. The temperature sweep for fresh ice cream is shown in figure 10 and the strain sweep at -20°C is shown in figure 1 1 as single determinations for illustration.

It is seen that samples 1 1 (PGMS-MD) and partly sample 15 is having the typical storage modulus values and profiles for temperature sweep and strain sweep, as typically seen for PGMS-MD, whereas the other samples (partly sample 15), 16, 17 and 18 have typical storage modulus values and profiles for temperature sweep and strain sweep, as seen for MD (sample 18). These data indicate a minimum dosage of GRINDSTED® SSL P 55 of 0.04% and preferably higher, e.g. 0.08% or higher, to obtain a softer ice cream texture.

From the strain sweep curves max torque values are shown in table 14 with mean values. Table 14. Max torque values during strain sweep at -20°C for fresh ice cream (dairy journal DK23292-1 (DK) 1 1 , 15, 16, 17, 18).

The data confirms the softening effect of GRINDSTED® SSL P 55 at higher dosages than 0.04% (sample 16, 17 and 18).

DISCUSSION

The results from sensory evaluations and rheological data have demonstrated that DATEM, Na-behenate and SSL, added on top of PGMS-MD lowers the firmness of the ice cream with unchanged ability to control ice crystal growth. However other ionic emulsifiers, like Citrem and Na-stearate did not show similar effect in a consistent manner, although from theory this should be expected.

CONCLUSION DATEM, Na-behenate and SSL addition to PGMS-MD increases ice cream softness particularly in low total solids ice cream. The perceived softness of ice cream based on standard emulsifier-stabiliser systems can probably never be met, while maintaining ice crystal growth control, as the small and deformed ice crystals always will contribute negatively to the ice cream softness. Optimal dosage levels for PANODAN® A2020 DATEM, Na-behenate and GRINDSTED® SSL P 55, securing both increased softness and control of ice crystal growth, has been found to be approximately 0.04 to 0.10%, when added on top of 0.65% PGMS-MD. All publications mentioned in the above specification are herein incorporated by reference. Various modifications and variations of the described methods and system of the invention will be apparent to those skilled in the art without departing from the scope and spirit of the invention. Although the invention has been described in connection with specific preferred embodiments, it should be understood that the invention as claimed should not be unduly limited to such specific embodiments. Indeed, various modifications of the described modes for carrying out the invention which are obvious to those skilled in chemistry or related fields are intended to be within the scope of the following claims.