FIEUD OF THE INVENTION

The invention relates to alcohol-containing food products, in particular to ice-cream-type products and other semi-solid or soft solid food products containing high levels of ethyl alcohol, and to improved processes for their preparation.

BACKGROUND OF THE INVENTION

Traditional methods for ice cream manufacture typically involve the preparation of an ice cream pre-mix comprising cow's milk and cream in appropriate mixing tanks, aging, flavoring, and freezing (optionally followed by addition of fruit, nuts or other sweetened chunks). The mixing is typically followed by pasteurization (designed to kill pathogenic bacteria) and homogenization, as milk and other dairy products typically arrive at the factory in raw, unpasteurized form. Following freezing, ice cream batches for commercial distribution are prepared by packaging and hardening processes.

For producing an acceptable product by commercial scale manufacture processes, the prior art teaches the use of additives, such as emulsifiers, stabilizers and thickening agents. For example stabilizers are used to obtain a particular softness of the product, and to prevent the formation of ice crystals during the storing of the ice cream.

The preparation of alcohol-containing ice-cream type products enhances the challenges associated with commercial production as well as imposes additional specific challenges, rendering traditional preparation methods unsuitable or impractical.

Specifically, when ethyl alcohol is used in compositions of ice-cream-type products prepared using traditional methods, the resulting products do not retain a homogeneous and stable texture and structure after the freezing process is completed. The separation of the ethyl alcohol destroys the homogeneity of the texture and of the structure of the frozen products and creates an undesirable second phase at the bottom of the container, consisting mainly of ethyl alcohol. This phenomenon occurs due to the freezing point of ethyl alcohol being lower than the freezing point of the other ingredients of ice-creams-type products. The freezing point of ethyl alcohol is -114.1°C., a temperature which, besides not being achievable in practical manufacturing methods, would render the resulting ice cream type products inedible. Freezing of liquid compositions comprising ethyl alcohol under conditions traditionally used in the manufacture of ice-cream type products, further results in the production of undesirable ice crystal agglomerations or ice crystal striations. Also, with some desirable ingredients, the ratios cannot be adjusted so as to obtain the desired uniform consistency of the ice-cream type product while maintaining the desired flavor and other properties of the frozen comestible.

Because of these problems, alcoholic beverages and ethyl alcohol have been very sparsely used as a flavoring component in concentrations higher than 0.5% in ice cream type products, despite the fact that alcoholic beverage flavors are very suitable for flavoring such products. Attempts to produce ice-cream type products comprising higher amounts of ethyl alcohol have been reported. These attempts generally involved the use of specialized additives such as stabilizers and/or emulsifiers, or high amounts of conventional additives. Such approaches would potentially impair the desirable taste, texture and other characteristics of ice-cream type products that may be achieved by traditional methods and recipes. Other suggested approaches included the use of specialized equipment or preparation steps, or specific combinations of ingredients.

For example, the Molecular recipes web page :// w w w . moiecu larrecipes . com/ice-

eream- -ice-cream-base, z(J/Uo/z(J I J capture) discioses recipes tor the preparation ot ice-cream and ice-cream base using traditional methods, amenable for small-scale home production, using a conventional ice-cream machine for domestic use. The publication discloses that ethanol reduces the freezing point of frozen desserts significantly, about 7.4 times the same weight of sucrose, and therefore suggests to limit the amount of alcohol added, otherwise the frozen dessert will not freeze and harden and will remain syrupy. The publication further suggests the use of dry ice, liquid nitrogen or a commercial low temperature freezer for the preparation of frozen desserts with higher content of alcohol due to their lower temperatures. Accordingly, this publication discloses that alcohol cannot be used at high amounts using traditional methods to produce a product amenable for storage in conventional home freezers.

In another example, U.S. 5,019,414 discloses a method for preparation of an alcoholic pipeable gel that can be piped over ice cream type products. Such gel, however, does not become an integral part of the ice cream type product. Such gel is not present in the ice cream type product during the freezing process. A mixing operation would have to be conducted at the time of the consumption of the ice cream product in order to integrate the gel with ice cream. Such procedure would alter the structure and texture of the ice cream type product.

US 2001/041208 and WO 00/42862 describe methods for stabilizing ethyl alcohol in ice creams by adding a stabilizing ice cream mix blend to the basic ice cream mix prior to the admixture of ethyl alcohol with the ice cream mix. Specifically, the stabilizing ice cream mix blend comprises thermoreversible gum, natural or synthetic digestible gum, and a gum which contributes to the formation of a thermoreversible gel, as well as dairy product solids.

U.S. 2017/251694 provides an ice cream base mix comprising milk, cream, corn syrup, sweetener, stabilizer, flavoring and powder, wherein the stabilizer comprises a modified food starch. U.S. '694 further provides an ice cream incorporating alcohol which comprises the base mix including the stabilizer.

U.S. 2003215548 discloses methods and compositions for the preparation of alcoholic ice cream, sherbet and sorbet products, by admixing ethyl alcohol stabilizing mixes with the basic ice cream, sherbet or sorbet mixes prior to freezing, and then freezing the resulting mix. Specifically, said ethyl alcohol stabilizing mix comprises hydrocolloids, prepared using specialized chilling and refrigerated storage steps.

U.S. 9,392,808 discloses a process for producing an alcohol-containing frozen comestible having a substantially uniform frozen consistency from a multi-component, alcohol-containing liquid composition. The process includes substantially flash freezing an alcohol-containing liquid composition so as to produce a substantially single-phase solid alcohol-containing composition. The solid alcohol-containing compositions, and/or pieces thereof, are then exposed to an environment having temperature of from about -15° C to about -30° C so as to soften the solid alcohol-containing compositions and/or meld the pieces thereof into a single mass. The temperature of the single mass is then reduced so as to harden the single mass. U.S. '808 further discloses an alcohol-containing frozen comestible having at least a portion thereof of a tempered and hardened frozen alcohol-containing composition having a substantially uniform consistency.

US 2012/128854 and US 2016/302444 disclose an alcohol containing bulk frozen dessert product comprising an alcohol containing composition that has been blended with a bulk frozen dessert product mix after said frozen dessert product mix has been pasteurized. US '854 and '444 disclose that a stabilizer and/or emulsifier is pre-mixed with the alcohol prior to its addition to the bulk frozen dessert product mix, to facilitate its blending with the mix and prevent the alcohol and water from separating. This requires the obligatory use of stabilizers and emulsifiers that do not require heat for hydration. In addition, US '854 and '444 disclose the addition of at least one artificial or natural sweetener that provides sufficient sweetness and taste, while maintaining the freezing point of the product between about -2°C to about -8°C. Accordingly, the frozen dessert products described by these publications have a melting point characteristic of conventional, fast melting ice-cream products, which begin to show definite melting within minutes of having been subjected to room temperature. WO 2017/006221 relates to an ice cream composition for iced dessert, prepared using a combination of maltodextrin, acacia gum, inulin, tara gum and guar gum. The combination is blended at a level of 1.2% with 30% of a liquid such as water, juice, hemp milk, sunflower milk, or an alcoholic drink, and a fruit or vegetable component at a level of 47%.

However, even in the presence of stabilizers, which maintain the alcohol-containing product stable during freezing by conventional home freezers, the stability is not typically maintained upon serving. Conventional and fast- melting alcohol-containing ice-cream products typically manifest signs of phase separation, in which the alcohol component is separated from the remaining product mix, within minutes of having been subjected to room temperature.

Proteins are of great interest in food industry due to their amphiphilic nature. The ability of various proteins to interact with other components of food products, such as lipids, sugars, salts, and other proteins, could affect the properties of the resulting food product in various ways. These interactions are governed by the effects of processing, such as homogenization, heating, freezing, and storage conditions. Thus, almost all applications require specific functional attributes to obtain the desired performance, which is usually achieved by trial and error. In the manufacture of alcohol-containing food products, possible interactions of ethyl alcohol with proteins, should be considered, as they may affect the structure and resulting properties of the proteins.

Whey is a particular example of an industrial by-product with high nutritional value and an extensive use in food products. For example, US 2008/005049 relates to a protein beverage which may provide a relatively high protein content, and which may further comprise alcohol. US 2003/0134007 relates to alcohol containing beverages containing protein supplementation, vitamin supplementation, mineral supplementation, antioxidants, flavoring, sweeteners and buffering agents.

There is an unmet need for improved methods for producing stable food products, in particular ice-cream type food products, comprising high amounts of alcohol. It would also be desirable to produce such improved food products that retain a homogenous creamy texture and desirable properties during both storage and serving, and is particularly suited for commercial production. SUMMARY OF THE INVENTION

The invention relates to alcohol-containing food products, in particular to ice-cream-type products and other semi-solid or soft solid food products containing high levels of alcohol, and to improved processes for their preparation. More specifically, embodiments of the invention provide improved processes for producing alcoholic food products that retain a creamy texture and favorable homogeneity, stability and viscosity over a wide range of temperatures commonly used during storage and serving. In addition, the improved processes of the invention reduce the need for stabilizers and other artificial additives, and food products generated as disclosed herein may retain a desirable form for prolonged time periods even in the absence of added stabilizers. In addition, food products according to embodiments of the invention are characterized by favorable nutritional values and palatability.

The invention is based, in part, on the surprising discovery, that addition of the whey powder to an ice cream product mix under specific heating conditions, while maintaining a specified ratio between the amount of whey powder added to the amount of added ethyl alcohol, provides for improved stability, homogeneity, texture and melting properties of the resulting ice cream type product. Unexpectedly, increasing the overall amount of alcohol absorbed in the mixture while retaining the protein to alcohol ratio, further improved the texture and stability of the product. This is particularly surprising as alcohol was known to lower the melting point of ice cream products and impair product stability during storage, thereby limiting its use in such products. However, as demonstrated herein, enhancing the amount of alcohol in the ice cream mix unexpectedly provided improved properties, when added with a dry protein source at predefined amounts, under the conditions described herein.

The invention is further based, in part, on the development of improved alcohol-containing ice-cream compositions, characterized by exceptional stability and unique melting properties. In particular, the invention surprisingly discloses alcohol-containing ice-cream type products, which, following storage at a temperature between the range of -10°C to -25°C, may be maintained for 0.5-2 hours or more at 25°C without apparent melting signs and without phase separation. This is in contradistinction from hitherto known alcohol-containing ice-cream type products, which are fast melting and/or exhibit phase separation whereby the alcohol phase is separated from the remaining product, upon exposure to room temperature.

Thus, in various embodiments, the invention discloses stable alcohol-containing cream- type food products containing high amounts of alcohol, and processes for their preparation. According to a first aspect, the invention relates to an alcohol-containing cream-type food product.

In one embodiment, the alcohol-containing cream-type food product is an ice-cream type food product. In a particular embodiment, the food product is ice cream. In another embodiment, the alcohol-containing cream-type food product retains a semi-solid cream form at room temperature. In another embodiment, said food product retains a soft-solid form at room temperature.

The alcohol-containing cream-type food products of the invention are characterized by high alcohol contents. In various embodiments, said food products contain at least about 6% and up to about 30% ethyl alcohol by weight, typically 6-20% or 6-15% ethyl alcohol by weight.

The alcohol-containing cream-type food products of the invention are further characterized by high protein contents. In various embodiments, the alcohol-containing cream- type food products of the invention contain at least about 4% and up to about 30% protein by weight, typically 10-25% protein by weight.

In other embodiments, said alcohol-containing cream-type food products of the invention are characterized by a ratio of protein to ethyl alcohol of at least 0.6 by weight.

As disclosed herein, when the alcohol-containing cream-type food products of the invention at a frozen state (after being kept in a conventional freezer equipment used for traditional ice cream products at a temperature of about -10 to about -25°C) are placed at room temperature, they retain a substantially uniform frozen consistency for prolonged time periods. According to various embodiments, said frozen food products (e.g. ice-cream type products) may be maintained for at least 30 minutes and up to 1-2 hours at room temperature without substantial (apparent) melting. According to other embodiments, cream-type food products of the invention do not reach a flowing liquid state upon melting even after two hours at room temperature. In various embodiments, said frozen food products may reach a product temperature of 8-16 °C before the consistency of the product is altered such that flowability or other signs of melting are apparent (hereinafter "flowing temperature"). Therefore, the invention relates in some embodiments to ice cream type food products having a serving temperature of up to 8-16 °C. In other embodiments, said food products retain a creamy, slow flowing texture upon melting. Further, said frozen food products following storage at -10°C to -25°C, may be maintained for 0.5-2 hours or more at room temperature without phase separation.

In other embodiments, said food products are characterized by viscosity of 1.5-16, preferably 4-14 Pa*sec when measured at room temperature using a constant shear rate at 100 sec ^-1 for 3-120 seconds (e.g. using a BROOKFIELD DV-II+Pro Viscometer with a cone (4°, 4- cm diameter) and plate geometry as described herein). In various embodiments, said viscosity is 2-5, 4-6, 4.5-5, 4.5-8, 7.5-10, 9.5-13, 12-14, 12.5-13.5 or 12.5-16 Pa*sec. In other embodiments, said food products are characterized by viscosity values as presented in the Examples herein. Additionally, the invention further contemplates in additional embodiments the production of ice cream type food products that retain a texture and physical properties (e.g. melting point) characteristic of conventional ice cream type products, even in the absence of added stabilizers and/or emulsifiers commonly used for the preparation of ice cream type food products. Such food products (e.g. containing less than 0.2% stabilizers and/or emulsifiers by weight, or substantially devoid of such stabilizers and emulsifiers) are typically characterized by viscosity of 0.4-1 Pa*sec.

The alcohol-containing cream-type food products of the invention may be prepared by a process in which a cream-type product mix (e.g. an ice-cream mix comprising ingredients commonly used in the preparation of ice-cream type products, such as dairy products, sugar, flavorings and stabilizers) comprising at least 50% water is prepared. The cream-type product mix is typically boiled and stirred (e.g. using equipment and under conditions typically used in the preparation of traditional ice cream products) at a temperature of 80-85°C (e.g. for several seconds or minutes). The product mix is then allowed to cool down, and a protein composition (comprising high protein content, e.g. whey powder) is added to the mix at a temperature of 45-80°C, typically 60-79°C or 65-75°C. Stirring is performed for several seconds or minutes while the stirring temperature is maintained within the range specified above, such that the texture of the mix remains creamy. Ethyl alcohol is added to the composition, either with the protein composition or following the addition and stirring of the protein composition. Ethyl alcohol is typically added to the mix at a temperature of 4-60°C, and more typically in the absence of an external heating source, and stirred. Accordingly, the temperature of the product mix following the alcohol addition and stirring typically reaches 4-60°C, more typically in the range of 40-60°C. The quantities of the protein source and ethyl alcohol are determined such that the ratio of protein to ethyl alcohol of the food product is at least 0.6 by weight.

According to certain embodiments, the addition and stirring of the protein mix is performed concomitantly with, or in other embodiments, under the same conditions as, the addition and stirring of ethyl alcohol.

In various embodiments when the food product is an ice-cream type food product, the process typically further comprises subsequent steps of aging (e.g. by refrigerated storage for several hours), aeration (in an ice-cream machine), freezing (e.g. at a temperature of -25 to -40°C for several hours, e.g. 0.5-2 hours) and hardening (e.g. at a temperature of -40°C or lower for several hours, e.g. at least 4 hours). In some embodiments, food products according to the invention, including frozen food products such as ice-cream type food products, may be prepared and retain desirable properties even without the use of an ice-cream machine or similar equipment used for aeration.

In one embodiment, the protein composition comprises at least 60%, or, in some embodiments, at least 75% protein by weight. In another embodiment, said protein composition is in the form of dry powder. In another embodiment said protein composition is comprised of dairy product solids. According to certain advantageous embodiments, said protein composition is whey powder. According to certain other exemplary embodiments, said protein is selected from the group consisting of dairy proteins, plant (e.g. soy) proteins, egg proteins, and combinations thereof. Advantageously, the protein to be added is characterized by substantially similar chemical and physical properties (e.g. melting point) to whey protein.

The protein composition is added and stirred at the chosen temperature for several seconds or minutes while the stirring temperature remains within the range of 40-79°C, typically 60-79°C (for a time period of a few seconds and up to 45 minutes such that the texture of the mix remains creamy). For example, stirring may be performed at 60-65°C for 1-25 minutes, at 60-70°C for 1- 15 minutes, at 70-74°C for 5-60 seconds or at 74-79°C or 74-75 °C for 2-30 seconds. It is to be understood that the protein composition needs not undergo pasteurization in order to stabilize the alcohol in the food product, and the addition and stirring of the protein composition may conveniently be (and are typically) performed under conditions that are insufficient for pasteurization (due to a low temperature and/or short time). As disclosed and exemplified herein, addition of the protein composition under the conditions specified above provides a food product with unexpectedly improved properties as described herein, while excessive or insufficient heat exposure of the protein composition at this stage provides a food product with undesirable texture and properties.

In another embodiment, said food product comprises 7-11% fat, 4-30% protein, 30-48% water, and 6-15% ethyl alcohol (hereinafter "alcohol"). In another embodiment, said food product comprises 6-10% fat, 10-30% protein, 16-20% sugar, 30-48% water, 6-15% alcohol. In another embodiment said food product comprises 7-11% fat, 4-30% protein, 17-27% carbohydrates, 15- 20% added sugar, 30-48% water, and 6-15% alcohol. In another embodiment, said food product comprises 6-10% fat, 10-30% protein, 15-25% carbohydrates (of which 16-20% sugars), 30-48% water, and 6-20% alcohol. In another embodiment said food product comprises 8-15% fat, 5-20% protein, 15-25% carbohydrates (of which 13-22% sugars) ,40-60% water, and 6-15% alcohol. For example, said food product may contain 10- 60% milk, 10-30% cream, 16-20% sugar, 6- 15% alcohol, 2-20% whey protein powder, 0-3% flavoring agents and 0-1% stabilizers and/or emulsifiers. In another example, said food product contains 10-60% milk, 10-30% cream, 16-20% sugar, 6-15% alcohol, 2-20% whey protein powder, 0-3% flavoring agents and 0-0.8%, preferably 0-0.5% stabilizers and/or emulsifiers. In another example, said food product contains 10-60% milk, 10-30% cream, 16-20% sugar, 6-15% alcohol, 2-20% whey protein powder, 0-3% flavoring agents, with no added stabilizers and/or emulsifiers. It should be understood, that the ranges specified above are employed and adjusted with the proviso that a ratio of protein to ethyl alcohol of at least 0.6 by weight is maintained.

In another example, said food product may contain 10-60% milk, 10-30% cream, 16-20% sugar, 6-15% alcohol, 10-25% whey protein powder, 0-3% flavoring agents and 0-1% stabilizers and/or emulsifiers. In another example, said food product contains 10-60% milk, 10-30% cream, 16-20% sugar, 6-15% alcohol, 10-25% whey protein powder, 0-3% flavoring agents and 0-0.8%, preferably 0-0.5% stabilizers and/or emulsifiers. In another example, said food product contains 10-60% milk, 10-30% cream, 16-20% sugar, 6-15% alcohol, 10-25% whey protein powder, 0-3% flavoring agents, with no added stabilizers and/or emulsifiers. It should be understood, that the ranges specified above are employed and adjusted with the proviso that a ratio of protein to ethyl alcohol of at least 0.6 by weight is maintained.

Advantageously, as disclosed herein, the added protein composition comprises at least 65% of the total protein content of the food product. Typically, the added protein composition comprises 65-95%, more typically 75-95% of the total protein content. For example, according to certain advantageous embodiments, 60-85% or 75-95% of the total protein content is whey protein.

As disclosed herein, the ratio between the total protein content to ethyl alcohol, in the cream-type food products of the invention, is about 0.6 to about 3 by weight. In various embodiments, the ratio between the protein derived from the protein composition (e.g. whey powder) to ethyl alcohol, in the cream-type food products of the invention, is 0.7 to 2.27 by weight. For example, in ice cream type products, a ratio between the protein derived from the protein composition (e.g. whey powder) to ethyl alcohol is typically in the range of 0.7 to 1.5. In a particular embodiment, said food product contains 1 : 1 protein to ethyl alcohol by weight. In other embodiments, e.g. when semi- solid soft food products that do not require freezing for serving (such as candy fillings and non-frozen desserts and the like) are contemplated, a ratio between the protein derived from the protein composition (e.g. whey powder) to ethyl alcohol in the range of 0.86 to 1.7 may be employed (e.g. with a water content of 35-42% of the product), whereas when soft-solid food products (e.g. pastries, solid alcoholic snacks) is contemplated, a ratio of 1.7 to 2.27 may be employed (e.g. with a water content of 32-42% of the product). The softness of the product may conveniently be adjusted to reach the desired level by adjusting the water content and/or protein to alcohol ratio as described herein.

In various embodiments, the cream-type food products of the invention are stable and may be kept in conventional household freezers (ice cream type products) or refrigerators (semi-solid soft food products) for prolonged periods of months without phase separation or other changes of texture or consistency. In various embodiments, the stability is maintained in the presence of low amounts of stabilizers, commonly used in traditional ice cream preparations, and may even be maintained for prolonged periods without added stabilizers. In another embodiment, said food product comprises 0-0.8% stabilizers and/or emulsifiers. In another embodiment said food product comprises 0.2-0.4% stabilizers and/or emulsifiers. For example, said stabilizers and/or emulsifiers may be selected from the group consisting of Locust bean gum (LBG), iota carrageenan, guar gum, carboxymethyl cellulose (CMC), gelatin, and mono and di-glyceride emulsifiers. Stabilizers included Locust bean gum (LBG), iota carrageenan, and guar gum at a weight ratio of 2: 1: 1. In another embodiment said food product comprises less than 0.2%, 0.1% or 0.05% stabilizers and/or emulsifiers.

In a particular embodiment, the alcohol-containing cream-type food product comprises about 4-30% by weight protein, about 30-48% by weight water, and about 6-30% by weight ethyl alcohol, wherein the ratio between the total protein content to ethyl alcohol in said cream-type food product is 0.6 to 3 by weight, and wherein said product, following storage at a conventional freezer equipment used for traditional ice cream products , may be maintained for 0.5-2 hours at room temperature without substantial melting. In another embodiment, said product, following storage at a temperature between the range of -10°C to -25°C, may be maintained for 0.5-2 hours at 25°C without apparent melting signs and without phase separation.

In another aspect there is provided a process for preparing an alcohol-containing cream- type food product, comprising: a) preparing a cream-type product mix comprising at least 50% by weight water, b) at a temperature within the range of 60-79°C adding a protein composition and mixing while maintaining the temperature within the range, c) adding ethyl alcohol and mixing while maintaining the temperature within the range of 4-60°C. wherein the cream-type food product comprises 30-48% by weight water, 6-30% by weight ethyl alcohol, and 4-30% by weight protein, wherein the ratio of protein to ethyl alcohol is at least 0.6 by weight.

In one embodiment, said product mix is an ice cream product mix comprising dairy products, sugar, flavorings and stabilizers and/or emulsifiers.

In another embodiment the ingredients of said product mix are mixed at a temperature of 80-85°C for 0.5-30 minutes prior to addition of said protein composition.

In another embodiment said protein composition is added and mixed in step b at a temperature of 65-75°C. In another embodiment said protein composition is added and mixed in step b at a temperature of 55-65°C. In another embodiment step b is performed concomitantly with step c. In various embodiments, step b comprises stirring at 60-65°C for 1-25 minutes, at 60- 70°C for 1-15 minutes, at 70-74 °C for 5-60 seconds or at 74-79 °C for 2-30 seconds, wherein each possibility represents a separate embodiment of the invention.

In another embodiment, ethyl alcohol is added and mixed in step c at a temperature of 50- 60°C. In another embodiment step c is performed concomitantly with step b at a temperature of 50-60°C and stirred. In various embodiments, step c comprises stirring while maintaining the temperature in the range of 40-50°C, 30-40°C, 15-30°C or 4-15°C, wherein each possibility represents a separate embodiment of the invention.

In another embodiment said protein composition comprises at least 60% protein by weight. In another embodiment said protein composition is in the form of dry powder. In another embodiment said protein composition is comprised of dairy product solids. In another embodiment said protein composition is whey powder. In another embodiment the protein composition added in step b comprises 65-95% of the total protein content of said product. In another embodiment the protein composition added in step b comprises 75-95% of the total protein content of said product. In another embodiment 60-85% of the total protein content of said product is whey protein.

In another embodiment the ratio between the total protein content to ethyl alcohol in said cream-type food product is 0.6 to 3 by weight. In another embodiment the ratio between the protein added in step b to ethyl alcohol in said cream-type food product is 0.7 to 2.27 by weight. In another embodiment the ratio between the protein added in step b to ethyl alcohol in said cream- type food product is 0.7 to 1.6 by weight. In another embodiment the ratio between the whey protein added in step b to ethyl alcohol in said cream-type food product is 0.7 to 2.27 by weight. In another embodiment said food product contains 1 : 1 protein to ethyl alcohol by weight. In another embodiment the process is used for the preparation of an ice-cream-type product, and comprises: a. preparing an ice-cream-type product mix comprising at least 50% by weight water, b. stirring said mix at a temperature of 80-85°C for 5-30 minutes,

c. at a temperature of 60-79°C adding a protein composition comprised of dairy product solids and containing at least 60% protein by weight, and mixing for 5-60 seconds while maintaining the temperature, such that the texture of the mix remains creamy,

d. adding ethyl alcohol, and mixing for 1-5 minutes at a temperature within the range of 4-60°C,

e. aging the mixture at a temperature of 4-8°C for 8-12 hours, and

f. freezing the aged mixture at a temperature in the range of -24°C to -40°C for 0.5- 2 hours, and

g. hardening the frozen mixture at a temperature no higher than -40°C for at least 4 hours,

wherein: the ice cream-type food product comprises 7-11% by weight fat, 4-30% by weight protein, 17-27% by weight carbohydrates (of which 15-20% by weight sugars), 30-48% by weight water, and 6-15% by weight ethyl alcohol, wherein the ratio between the total protein content to ethyl alcohol in said cream-type food product is 0.6 to 3 by weight, and wherein said ice-cream-type product has a serving temperature of up to 8-16 °C and, following storage at a temperature between the range of -10°C to -25°C, may be maintained for 0.5-2 hours at 25°C without apparent melting signs. In a particular embodiment said protein composition is whey powder.

In another aspect there is provided an alcohol-containing cream-type food product prepared by the process as disclosed herein.

In some embodiments, the processes of the invention are used for stabilizing a cream-type food product. In other embodiments, the processes of the invention as disclosed herein are used for enhancing the viscosity of a cream-type food product.

Thus in another embodiment, there is provided a method for stabilizing a cream-type food product, comprising:

a. preparing a cream-type product mix comprising at least 50% by weight water, b. at a temperature within the range of 40-79°C, adding a protein composition, and mixing while maintaining the temperature within the range, such that the texture of the mix remains creamy, and c. adding ethyl alcohol and mixing while maintaining the temperature within the range of 4-60°C,

to thereby enhance the resistance of said product to shear stress and/or enhance the freeze- thaw stability of said product,

wherein the cream-type food product comprises 30-48% by weight water, 6-30% by weight ethyl alcohol, and 4-30% by weight protein, wherein the ratio of protein to ethyl alcohol is at least 0.6 by weight.

According to some embodiments, step c is performed concomitantly with step b. In another embodiment said protein composition comprises at least 60% protein by weight and is in the form of dry powder. In another embodiment said protein composition is comprised of dairy product solids. In another embodiment said protein composition is whey protein. In another embodiment, said food product comprises 7-11% fat, 4-30% protein, 30-48% water, and 6-15% ethyl alcohol.

In another embodiment, there is provided a method of enhancing the viscosity of a cream- type food product, comprising

a. preparing a cream-type product mix comprising at least 50% by weight water, b. at a temperature within the range of 40-79°C, adding a protein composition, and mixing while maintaining the temperature within the range, such that the texture of the mix remains creamy, and

c. adding ethyl alcohol and mixing while maintaining the temperature within the range of 4-60°C,

to thereby enhance the viscosity of the pre-mix to of 4-14 Pa*sec when measured at room temperature using a constant shear rate at 100 sec ^-1 for 3-120 seconds,

wherein the cream-type food product comprises 30-48% by weight water, 6-30% by weight ethyl alcohol, and 4-30% by weight protein, wherein the ratio of protein to ethyl alcohol is at least 0.6 by weight.

According to some embodiments, step c is performed concomitantly with step b. In another embodiment said protein composition comprises at least 60% protein by weight and is in the form of dry powder. In another embodiment said protein composition is comprised of dairy product solids. In another embodiment said protein composition is whey protein. In another embodiment, said product, following storage at a temperature between the range of -10°C to - 25°C, may be maintained for 0.5-2 hours at 25°C without apparent melting signs and without phase separation. According to some embodiments, the ice-cream-type product has a serving temperature of up to 8°C-16°C. Other objects, features and advantages of the present invention will become clear from the following description and drawings.

BRIEF DESCRIPTION OF THE DRAWINGS

Figure 1. shows the average viscosity readings (3 replicates) observed along 120 seconds at a constant shear rate of 100 1/s, sampled at one second intervals, of food products comprising 15% whey protein, varying content of alcohol (0%, 8% or 15%) and without added stabilizers.

Figures 2A-2B. depicts ice-cream products comprising 0.56% (Fig. 2A) and 0.8% (Fig. 2B) stabilizers, without added whey powder, 15 minutes after exposure to room temperature. Arrows indicate the separated alcohol fraction.

Figure 3A-3B. portray ice-cream products comprising 0.4% stabilizers, 14% alcohol (Fig. 3A) and 7% alcohol (Fig. 3B), 1 hour after exposure to room temperature. No separated alcohol fraction was identified.

DETAILED DESCRIPTION OF THE INVENTION

The invention relates to alcohol-containing food products, in particular to ice-cream-type products and other soft or semi-soft solid food products containing high levels of alcohol, and improved processes for their preparation. More specifically, embodiments of the invention provide improved processes for providing alcoholic food products that retain a creamy texture and favorable homogeneity, stability and viscosity over a wide range of temperatures commonly used during storage and serving. The invention further provides alcohol-containing food products characterized by particularly advantageous physical properties, nutritional values and palatability.

In various embodiments, the invention relates to alcohol-containing cream-type food products, including ice-cream type food products, semi- solid food products and soft- solid food products.

Ice cream-type products include frozen desserts (that are conventionally served at a frozen state), for example, ice cream, ice milk, gelato, frozen yogurt, etc. The food products can be either dairy or non-dairy (including vegan food products) and can be regular fat, reduced fat, or non-fat products.

Semi- solid soft food products retain a semi- solid cream form at room temperature and are commonly served at a non-frozen state. Such products may include, for example, candy fillings (e.g. chocolate stuffing), cake stuffing, edible cake decoration and other sweet or savory non- frozen desserts. Soft- solid food products retain a soft- solid form at room temperature and are commonly served at a non-frozen state. Such products may include, for example, pastries (e.g. non-baked cakes), solid alcoholic snacks (sweet or savory) and the like. Soft-solid products can also be used to form candy and cake stuffing.

In general, the food products of the invention are soft enough when served, so that they may be consumable with a spoon or are capable of being scooped into a cone or other holder. Accordingly, the products as described herein are soft enough to be eaten pleasantly at a serving temperature as disclosed herein. The softness of the product may conveniently be adjusted to reach the desired level by enhancing the water content and/or reducing the protein to alcohol ratio as described herein to achieve softer products.

The food products of the invention do not rely on high sugar content for stabilization, thereby further enabling the production of stable savory solid or semi-solid food products amenable for long term storage by freezing or refrigeration. In addition, as the invention provides for the production of food products that retain a stable cream form under both frozen and non- frozen conditions, cream type products according to certain embodiments of the invention can conveniently be made as multi-purpose products, which can optionally be served as either frozen or non-frozen desserts.

The alcohol-containing cream-type food products of the invention are characterized by high alcohol contents and high protein contents. As disclosed herein, supplementation of a protein source to a pre-prepared cream type product mix, under specific heating conditions, prior to, or concomitantly with, addition of ethyl alcohol, while maintaining a specified protein to alcohol ratio, provides for improved stability, homogeneity, texture and melting properties of the resulting product. Unexpectedly, increasing the total amount of alcohol added to the mixture while retaining the protein to alcohol ratio, further improved the texture and stability of the product.

In various embodiments, said food products contain at least about 6% and up to about 30% ethyl alcohol by weight, typically 6-20% or 6-15% ethyl alcohol by weight, and 4% and up to about 30% protein by weight, typically 10-25% protein by weight.

The ratio of protein to ethyl alcohol is generally of at least about 0.6 and up to about 3 by weight. Depending on the desired level of stabilizers to be used and the intended purpose of the products, ratios of 0.5-0.6, 0.7-1.5, 0.8-1.1, 1.5-2, 0.86 to 1.7, 1.7 to 2.27 or 2-3 may be used.

As disclosed herein, when the alcohol-containing cream-type food products of the invention at a frozen state (after being kept in a conventional freezer equipment used for traditional ice cream products) are placed at room temperature, they retain a substantially uniform frozen consistency for prolonged time periods. In various embodiments, food products according to the invention such as ice cream type products may be used at serving temperatures of up to about 16 °C, e.g. from about -14°C, -6°C or -2°C and up to about 8, 10, 12, 14 or 16 °C. In other embodiments non- frozen (semi-solid or soft-solid) products may conveniently be used refrigerated or at room temperature, e.g. at serving temperatures of about 4°C to 25 °C.

In various embodiments, the cream-type food products of the invention are highly stable and retain the desired texture and homogeneity for prolonged periods under conventional storage conditions commonly used for such products. Thus, ice-cream type products of the invention can be stored and transported in conventional freezer equipment used for traditional ice cream products rather than specialized storage equipment for low temperature storage. For example, ice cream type products may be stored at a temperature of from about -10°C to about -25°C, and non- frozen products can be stored at a temperature of from about 4°C to about 8°C.

An exemplary alcohol-containing cream-type food product according to the invention comprises about 4-30% by weight protein, about 30-48% by weight water, and about 6-30% by weight ethyl alcohol, wherein the ratio between the total protein content to ethyl alcohol in said cream-type food product is 0.6 to 3 by weight, and wherein said product, following storage at a conventional freezer equipment used for traditional ice cream products (at a temperature between the range of -10°C to -25°C), may be maintained for 0.5-2 hours at room temperature (a temperature of from about 20°C to about 25°C) without substantial melting. According to certain embodiments, the alcohol-containing cream-type food product may be maintained for 0.5-2 hours at room temperature of 20°C.

As used herein, the term "cream type product" is meant to denote food products including various ice cream, semisolid and soft solid products as described herein. These products are often made with dairy ingredients or non-dairy substitutes thereof as used in the food industry. Further, these products are characterized in various embodiments by a creamy texture and by nutritional values as disclosed herein.

Ice cream melting is typically characterized by liquefaction of the product, to form a flowable liquid having the appearance of the product mix prior to freezing. Apparent melting signs including dripping and deformation may be readily evaluated either qualitatively (e.g. by visual inspection) or quantitatively. For example, a standard method for quantifying ice-cream melting, known as the meltdown test or drip-through test, involves determining the mass that drips from the product through a mesh screen as a function of time when the product is allowed to melt while being held at room temperature (using standard systems commercially available e.g. from Certa Fides).

While traditional frozen ice cream type products begin to show apparent melting signs (such as dripping, also referred to as drip-loss when measured quantitatively) within 15-20 minutes of having been subjected to room temperature, ice-cream type products according to the invention may be maintained for at least 30 minutes and up to 1-2 hours at room temperature without apparent melting signs, as evaluated qualitatively or quantitatively.

In some embodiments, the melted (dripping) portion of products disclosed herein does not exceed 0.5%, 1%, 3% or 5% after at least 30 minutes and up to 1-2 hours at room temperature In other embodiments, cream- type food products are herein provided that do not reach a flowing liquid state upon melting even after two hours at room temperature, but rather maintain their shape (e.g. when placed in a glass petri dish for at least 30 minutes and up to 1-2 hours at room temperature).

According to other embodiments, the invention relates to improved processes for the preparation of alcohol-containing cream-type food products. According to some embodiments, a general product mix, that may be prepared according to conventional methods, is supplemented with a protein composition (containing high protein content, typically at least about 60% protein). The addition of the protein composition is performed at a product temperature of at least about 45°C and up to about 80°C, typically about 60-79°C or about 65-75°C. The protein composition is mixed with the pre-prepared product mix under the above specified temperature range for a time period of several seconds or minutes, before the composition is allowed to cool down for further processing. The exact stirring times may be readily determined according to the chosen temperature and the disclosure and exemplifications herein, such that a creamy texture of the mix is maintained. Ethyl alcohol is added concomitantly with or subsequent to addition of the protein composition. In some embodiments, ethyl alcohol is added under the same temperature conditions as the protein composition.

The terms "creamy" and "granular" are used herein to characterize the texture of a food product with respect to its content of particular solids. A creamy composition is a smooth composition characterized in that the presence of particulate solids is not substantially detectable by the consumer (neither visually nor with respect to its mouthfeel experience). Such compositions are typically characterized by an average particle size of less than 40 microns and preferably less than 35 microns. In the context of the food industry, the term“creamy texture" further refers to a material having a cream-like matrix or thick texture of cream or milk fat. As exemplified herein, whey proteins represent a particularly advantageous protein source for use as a protein composition in the processes of the invention. Whey protein is a by-product when cheese is produced from milk. After suitable pre-treatment well known to persons skilled in the art, milk is generally treated with a suitable culture to produce curd which is subsequently separated from the remaining liquid, namely dairy whey, and used to make dairy desserts. It is known that whey contains useful proteins, generally known as dairy whey proteins. It is also known that the principal proteins in such whey are b-lactoglobulin and -lactalbumin. Other proteins include serum derived immunoglobulins. Proteose peptones are also present. Such whey usually contains about 12% protein by weight on a total solids basis. Whey protein concentrate (WPC) is a product containing at least about 30% protein by weight on a total solids basis. In the present invention it is usually dry total whey solids or whey powder which is used as a food ingredient (rather than whey protein concentrate or original fluid whey), which contain at least about 60% protein by weight.

However, in other embodiments, other protein sources, from either animal or plant origin, or synthetically prepared proteins, may be used. For example, the protein source can be either derived from animal sources or isolated from plant or other vegan sources, for example, protein derived from animal: milk (dairy proteins including whey), eggs, meats (e.g. bone broth proteins), insect and fish; protein isolated from vegan food: soybeans, chickpeas, quinoa, and the like. Advantageously, the protein to be added is characterized by substantially similar chemical and physical properties (e.g. melting point) to whey protein.

The product mix, also referred to herein as a cream-type product mix, may be an ice cream mix and may contain ingredients such as dairy products (e.g. milk solids, milk fat and cream), eggs, fruit juices or concentrates, sugar (or other sweeteners, e.g. corn syrup), flavorings, stabilizers and emulsifiers, commonly used in the preparation of ice-cream type products. The product mix is typically characterized by a water content of at least about 50% by weight prior to addition of the protein composition and ethyl alcohol.

An exemplary process for preparing an alcohol-containing cream-type food product of the invention, comprises:

a) preparing a cream-type product mix comprising at least 50% by weight water, b) at a temperature within the range of 60-79°C adding a protein composition and mixing while maintaining the temperature within the range,

c) adding ethyl alcohol, and mixing while maintaining the temperature within the range of 4-60°C, wherein the cream-type food product comprises 30-48% by weight water, 6-30% by weight ethyl alcohol, and 4-30% by weight protein, wherein the ratio of protein to ethyl alcohol is at least 0.6 by weight.

In some embodiments, the processes of the invention are used for stabilizing a cream-type food product. In other embodiments, the processes of the invention as disclosed herein are used for enhancing the viscosity of a cream-type food product.

Thus, according to an exemplary embodiment, there is provided a method for stabilizing a cream-type food product, comprising

a. preparing a cream-type product mix comprising at least 50% by weight water, b. at a temperature within the range of 40-79°C, adding a protein composition, and mixing while maintaining the temperature within the range, such that the texture of the mix remains creamy, and

c. adding ethyl alcohol and mixing while maintaining the temperature within the range of 4-60°C,

to thereby enhance the resistance of said product to shear stress and/or enhance the freeze- thaw stability of said product,

wherein the cream-type food product comprises 30-48% by weight water, 6-30% by weight ethyl alcohol, and 4-30% by weight protein, wherein the ratio of protein to ethyl alcohol is at least 0.6 by weight.

In another exemplary embodiment, there is provided a method of enhancing the viscosity of a cream-type food product, comprising

a. preparing a cream-type product mix comprising at least 50% by weight water, b. at a temperature within the range of 40-79°C, adding a protein composition, and mixing while maintaining the temperature within the range, such that the texture of the mix remains creamy, and

c. adding ethyl alcohol and mixing while maintaining the temperature within the range of 4-60°C,

to thereby enhance the viscosity of the pre-mix to of 4-14 Pa*sec when measured at room temperature using a constant shear rate at 100 sec ^-1 for 3-120 seconds,

wherein the cream-type food product comprises 30-48% by weight water, 6-30% by weight ethyl alcohol, and 4-30% by weight protein, wherein the ratio of protein to ethyl alcohol is at least 0.6 by weight. Ingredients

The term alcohol, as used herein, can be either pure ethyl alcohol or the blend of ethyl alcohol, water, and/or other flavors. For example, the alcohol source can be a mixed drink, having an alcohol and a water based mixer. Suitable alcohol sources include but are not limited to scotch, rye, vodka, gin, rum, whiskey, etc. However, when the amount of alcohol is referred to herein (e.g. in weight percentile of the total composition), it is intended to refer specifically to the amount of ethyl alcohol. Typically, and conveniently, said alcohol source used in the processes of the invention comprises at least about 40% ethyl alcohol by weight, e.g. at least about 85% ethyl alcohol.

Stabilizers have an ability to interact with water through hydration and swelling which enables them to occupy a large solution of volume and, as a result, reduce the amount of free water in the frozen dessert product mixture. This effect retards ice crystal growth during storage and also provides resistance to melting. This results in the rheological characteristics of the solutions being greatly modified. Stabilizers may include for example Locust bean gum (LBG), iota carrageenan, guar gum, carboxymethyl cellulose (CMC), and gelatin. Examples of additional stabilizers include e.g. carob, alginates, and agar.

Unless indicated otherwise, the of % values provided herein for carbohydrate content were calculated including the content of carbohydrates in the form of sugar and excluding the content of ethanol (which is provided separately). Emulsifiers help to reduce fat globule coalescence by decreasing the interfacial tension between the fat and the matrix within the ice cream mixture. An emulsifier is a substance that produces a stable suspension of two liquids that do not mix naturally, for example, oil and water. They promote fat destabilization by lowering the fat/water interfacial tension in the mix, which results in protein displacement from the fat globule surface, which in turn, reduces the stability of the fat globule thereby allowing for partial coalescence during the whipping and freezing process. This leads to the formation of a structure of the fat in the frozen product that contributes a great amount to the texture and meltdown properties. Suitable emulsifiers include manufactured-mono and diglycerides, sorbitan esters and natural egg yolk. In some embodiments, the amounts of stabilizers (and in particular gel-forming agents) and/or emulsifiers in food products may be reduced by incorporating the novel stabilizers of the invention. In some embodiments, the food product contains less than 0.8%, 0.5%, 0.4%, 0.2% or 0.1% stabilizers and/or emulsifiers, wherein each possibility represents a separate embodiment of the invention. In a particular embodiment, the food products of the invention are substantially devoid of gelling agents, thermoreversible gums, natural or synthetic digestible gums, and/or gums which contributes to the formation of a thermoreversible gel. Dairy products may include milk, skim milk, fresh cream, butter, dairy fat (butter oil), skim milk powder and whole milk powder, which are used in large amounts primarily in ice cream desserts.

Vegetable oils such as coconut oil, palm oil, rapeseed oil and cocoa butter may be used in ice cream desserts instead of dairy fats due to considerations of shelf-life, stability, taste and cost, and may be used in ice desserts for the purpose of intensifying flavor.

Sweeteners may be added to impart sweetness, and there may be used low sweetness sweeteners such as sucrose, maltose, glucose, invertose, mixed sugar solutions and starch syrup, which also have effects of enhancing the texture, as well as high sweetness sweeteners such as aspartame and stevia, for the sole purpose of imparting sweetness.

In some embodiments it is particularly desirable to provide an ice cream type product having a fruit flavor. The fruit flavor may be provided by including one or more fruit ingredients in the ice cream type product, non-limiting examples of which include fresh fruits, frozen fruits, fruit purees, frozen fruit purees, fruit juices, frozen fruit juices, fruit puree concentrates, frozen fruit puree concentrates, fruit juice concentrates, and/or frozen fruit juice concentrates. Such fruit ingredients are well known to those of ordinary skill in the art.

Other ingredients which also may be added to the ice cream type product embodied herein include other flavorings (e.g., chocolate, vanilla, strawberry, etc.); natural or artificial sweeteners, sugars, or corn syrups; vegetable purees or vegetable juices; natural or artificial preservatives; soluble or insoluble fiber; and/or nutritional additives such as vitamins, minerals, and herbal supplements. According to further embodiments, the natural flavoring is extracted from apple, cherry, green tea, cinnamon, clove, black tea, plum, mango, date, watermelon, coconut, pear, jasmine, peach, fennel, lychee, mint, chocolate, coffee, cream, banana, almond, grape, strawberry, blueberry, blackberry, pine, kiwi, sapote, taro, lotus, pineapple, orange, lemon, melon, licorice, vanilla, rose, osmanthus, ginseng, spearmint, citrus, cucumber, honeydew, walnut, honey, and combinations thereof.

Other nutritional values comprising the alcohol-containing food products include, but are not limited to: cholesterol, sodium, potassium and other known minerals, vitamins, dietary fibers, iron, calcium, magnesium, phosphorus, zinc, Folic acid and etc.

Characteristics

One of the most important qualities of a frozen ice-cream-type product is its melting quality. The melting rate has the greatest significance to the consumer when the product is being eaten from a cone or stick. If the product melts too fast, a messy and potentially unflattering situation often results. A fast-melting product is also undesirable because it tends to become heat shocked readily. Traditional frozen ice cream type products begin to show definite melting within 15-20 minutes of having been subjected to room temperature. The ideal melting product will flow readily and form a homogeneous fluid with the appearance of the unfrozen mix and with little foam. In certain advantageous embodiments, frozen food products (e.g. ice-cream type products) according to the invention may be maintained for at least 30 minutes and up to 1-2 hours at room temperature without definite melting. According to other embodiments, cream- type food products of the invention do not reach a flowing liquid state upon melting even after two hours at room temperature.

The physico-chemical parameters of ice-cream product such as solubility, viscosity, foaming properties, the emulsifying capacity, particle size, rheology, stability and suitability for expansion are the features that interest commercial industries and further in the field of alternative containing alcohol ice-cream-type products. On the one hand, and secondly, the sensory properties such as texture and visual performance are very important. The viscosity of the product can be measured using various methods known in the art, e.g. using a viscometer (BROOKFIELD DV-II+Pro) with a cone (4°, 4-cm diameter) and cylinder geometry. The measurement can be performed at room temperature using a constant shear rate at 100 sec-1 for 2 minutes. In various embodiments, food products of the invention are characterized by viscosity of about 1.5-16, preferably about 4-14 Pa*sec when measured at room temperature using a constant shear rate at 100 sec ^-1 for 3-120 seconds (e.g. using a Viscometer as described herein). In various embodiments, said viscosity is 2-5, 4-6, 4.5-5, 4.5-8, 7.5-10, 9.5-13, 12-14, 12.5-13.5 or 12.5-16 Pa*sec. In other embodiments, said food products are characterized by viscosity values as presented in the Examples herein.

Alcohol-containing cream-type food products

In another aspect, the present invention provides an alcohol-containing cream-type food product, comprising 4-30% by weight protein, 30-48% by weight water, and 6-30% by weight ethyl alcohol, wherein the ratio between the total protein content to ethyl alcohol in said cream- type food product is 0.6 to 3 by weight, and wherein said product, following storage at a conventional freezer equipment used for traditional ice cream products, may be maintained for 0.5-2 hours at room temperature without substantial melting.

In another aspect, there is provided an alcohol-containing cream-type food product, comprising 4-30% by weight protein, 30-48% by weight water, and 6-30% by weight ethyl alcohol, wherein the ratio between the total protein content to ethyl alcohol in said cream-type food product is 0.6 to 3 by weight, and wherein said product, following storage at a temperature between the range of -10°C to -25°C, may be maintained for 0.5-2 hours at room temperature without apparent melting signs and without phase separation.

According to some embodiments, the alcohol-containing cream- type food product, comprising 4-30% by weight protein, 30-53% by weight water, and 6-30% by weight ethyl alcohol, wherein the ratio between the total protein content to ethyl alcohol in said cream-type food product is 0.6 to 3 by weight, and wherein said product, following storage at a conventional freezer equipment used for traditional ice cream products, may be maintained for 0.5-2 hours at room temperature without substantial melting.

According to some embodiments, the food product comprising: 7-11% by weight fat, 4- 30% by weight protein, 17-27% by weight carbohydrates (of which 15-20% by weight sugars), 30-48% by weight water, and 6-30% by weight ethyl alcohol. According to some embodiments, the food product comprising: 7-11% by weight fat, 4-30% by weight protein, 17-27% by weight carbohydrates (of which 15-20% by weight sugars), 30-53% by weight water, and 6-30% by weight ethyl alcohol.

According to some embodiments, the product is an ice-cream-type product. According to some embodiments, the ice-cream- type product has a serving temperature of up to -2.6°C. According to some embodiments, the ice-cream- type product has a serving temperature of up to 8°C. According to some embodiments, the ice-cream- type product has a serving temperature of up to 16°C. According to some embodiments, the ice-cream-type product is an ice-cream.

According to some embodiments, the ice-cream retains a semi-solid cream form at room temperature. According to some embodiments, the ice-cream retains a soft-solid form at room temperature.

According to some embodiments, the food product comprises 6-15% ethyl alcohol by weight, 10-25% protein content by weight and 30-40% water by weight. According to some embodiments, the food product comprises 6-15% ethyl alcohol by weight, 10-25% protein content by weight and 34-45% water by weight.

According to some embodiments, the protein content comprises whey protein at the range from 60% to 85% of the total of said product. According to some embodiments, the protein content comprises whey protein at the range from 50% to 85% of the total of said product. According to some embodiments, the protein content comprises whey protein at the range from 75% to 95% of the total of said product. According to some embodiments, the protein content comprises whey protein at the range from 60% to 95% of the total of said product. According to some embodiments, 75-95% of the total protein content of said product is whey protein. According to some embodiments, the ratio between whey protein to ethyl alcohol in said food product is 0.7 to 2.27 by weight. According to some embodiments, the food product comprises 1: 1 protein to ethyl alcohol by weight.

According to some embodiments, the food product comprises 0-0.8% by weight stabilizers and/or emulsifiers. According to some embodiments, the food product comprises 0.2- 0.4% by weight stabilizers and/or emulsifiers. According to some embodiments, the food product comprises less than 0.2% by weight stabilizers and/or emulsifiers.

According to some embodiments, the food product comprises 10-60% milk, 10-30% cream, 16-20% sugar, 6-15% alcohol, 2-20% whey protein powder, 0-3% flavoring agents and 0- 1% stabilizers and/or emulsifiers. According to some embodiments, the food product comprises 10-60% milk, 10-30% cream, 16-20% sugar, 6-15% alcohol, 2-20% whey protein powder, 0-3% flavoring agents and 0-0.5% stabilizers and/or emulsifiers selected from the group consisting of Locust bean gum (LBG), iota carrageenan, guar gum, carboxymethyl cellulose (CMC), gelatin, and mono and di-glyceride emulsifiers. According to some embodiments, the food product comprises 10-60% milk, 10-30% cream, 16-20% sugar, 6-15% alcohol, 10-25% whey protein powder, 0-3% flavoring agents and 0-1% stabilizers and/or emulsifiers. According to some embodiments, the food product comprises 10-60% milk, 10-30% cream, 16-20% sugar, 6-15% alcohol, 10-25% whey protein powder, 0-3% flavoring agents and 0-0.5% stabilizers and/or emulsifiers selected from the group consisting of LBG, iota carrageenan, guar gum, CMC, gelatin, and mono and di-glyceride emulsifiers, e.g.

According to some embodiments, the food product is characterized by viscosity of 4-14 Pa*sec when measured at room temperature using a constant shear rate at 100 sec-1 for 3-120 seconds. According to some embodiments, the food product is characterized by viscosity of 1.5- 20 Pa*sec when measured at room temperature using a constant shear rate at 100 sec-1 for 3-120 seconds.

Preparation of an alcohol-containing cream-type food products

According to another aspect, the present invention provides a process for preparing an alcohol-containing cream-type food product comprising:

a. preparing a cream-type product mix comprising at least 50% by weight water; b. at a temperature within the range of 60-79°C adding a protein composition and mixing while maintaining the temperature within the range, such that the texture of the mix remains creamy; and

c. adding ethyl alcohol, and mixing while maintaining the temperature within the range of 4-60°C, wherein the cream-type food product comprises 30-48% by weight water, 6-30% by weight ethyl alcohol, and 4-30% by weight protein, wherein the ratio of protein to ethyl alcohol is at least 0.6 by weight.

According to some embodiments, the process for preparing an alcohol-containing cream- type food product comprises:

a. preparing a cream-type product mix comprising at least 55% by weight water; b. at a temperature within the range of 60-75°C adding a protein composition and mixing while maintaining the temperature within the range, such that the texture of the mix remains creamy; and

c. adding ethyl alcohol and mixing while maintaining the temperature within the range of 4-65°C,

wherein the cream-type food product comprises 30-43% by weight water, 6-30% by weight ethyl alcohol, and 4-30% by weight protein, wherein the ratio of protein to ethyl alcohol is at least 0.6 by weight.

According to some embodiments, the process for preparing an alcohol-containing cream- type food product comprises:

a. preparing a cream-type product mix comprising at least 50% by weight water; b. at a temperature within the range of 40-79°C adding a protein composition and mixing while maintaining the temperature within the range, such that the texture of the mix remains creamy; and

c. adding ethyl alcohol and mixing while maintaining the temperature within the range of 4-60°C,

wherein the cream-type food product comprises 30-48% by weight water, 6-30% by weight ethyl alcohol, and 4-30% by weight protein, wherein the ratio of protein to ethyl alcohol is at least 0.6 by weight.

According to some embodiments, said cream-type food product is an ice-cream-type product. According to some embodiments, said product is an ice cream.

According to some embodiments, said ice-cream-type product, following storage at a conventional freezer equipment used for traditional ice cream products (at a temperature between the range of -10°C to -25°C), may be maintained for 0.5-2 hours at room temperature without apparent substantial melting signs. According to some embodiments, said ice-cream-type product has a serving temperature of up to 8°C. According to some embodiments, said ice-cream-type product has a serving temperature of up to 16 °C. According to some embodiments, said product mix is an ice cream product mix comprising dairy products, sugar, flavorings and stabilizers and/or emulsifiers.

According to some embodiments, said cream-type food product retains a semi-solid cream form at room temperature, or retains a soft-solid form at room temperature.

According to some embodiments, said cream-type food product comprises 6-15% ethyl alcohol by weight and 10-25% protein by weight. According to some embodiments, said cream- type food product comprises 6-15% ethyl alcohol by weight and 6-25% protein by weight.

According to some embodiments, the ingredients of said product mix are mixed at a temperature of 80-85°C for 0.5-30 minutes prior to addition of said protein composition.

According to some embodiments, said protein composition is added and mixed in step b at a temperature of 65-75°C. According to some embodiments, said protein composition is added and mixed in step b at a temperature of 55-65°C. According to some embodiments, step b is performed concomitantly with step c. According to some embodiments, step b comprises stirring at 40-50°C for 1-30 minutes, at 50-60°C for 1-15 minutes, at 60-65°C for 1-25 minutes, at 60-70°C for 1-15 minutes, at 70-74 °C for 5-60 seconds or at 74-79 °C for 2-30 seconds. According to some embodiments, step b comprises stirring at 45°C for 1-25 minutes, at 60-70°C for 1-15 minutes, at 70-74 °C for 5-60 seconds or at 74-79 °C for 2-30 seconds. According to some embodiments, said ethyl alcohol is added and mixed in step c at a temperature of 50-60°C. According to some embodiments, step c is performed concomitantly with step b at a temperature of 50-60°C and stirred for 1-15 minutes, typically 1-5 minutes. In various embodiments, step c comprises stirring at 40-50°C for 1-15 minutes, at 30-40°C, at 15-30°C or at 4-15°C, wherein each possibility represents a separate embodiment of the invention.

According to some embodiments, said protein composition comprises at least 75% protein by weight. According to some embodiments, said protein composition comprises at least 60% protein by weight. According to some embodiments, said protein composition is in the form of dry powder. In a particular embodiment, said protein composition is characterized by up to 6% loss on drying (LOD). In another embodiment, said protein composition is characterized by up to 6%, 5%, 4% or 3% LOD.

According to some embodiments, said protein composition is comprised of dairy product solids. According to some embodiments, said protein composition is comprised of non-fat milk solids. According to some embodiments, said protein composition is whey powder.

According to some embodiments, the protein composition added in step b comprises 65- 95% of the total protein content of said product. According to some embodiments, the protein composition added in step b comprises 30-95% of the total protein content of said product. According to some embodiments, the protein composition added in step b comprises 75-95% of the total protein content of said product.

According to some embodiments, 60-85% of the total protein content of said product is whey protein.

According to some embodiments, the ratio between the total protein content to ethyl alcohol in said cream-type food product is 0.6 to 3 by weight. According to some embodiments, the ratio between the total protein content to ethyl alcohol in said cream-type food product is 0.5 to 3 by weight.

According to some embodiments, the ratio between the protein added in step b to ethyl alcohol in said cream-type food product is 0.7 to 2.27 by weight. According to some embodiments, the ratio between the protein added in step b to ethyl alcohol in said cream-type food product is 0.7 to 1.6 by weight.

According to some embodiments, the ratio between the whey protein added in step b to ethyl alcohol in said cream-type food product is 0.7 to 2.27 by weight.

According to some embodiments, said food product contains 1: 1 protein to ethyl alcohol by weight.

According to some embodiments, the process said food product contains 0.2-0.4% by weight stabilizers and/or emulsifiers. According to some embodiments, the process said food product contains 0-0.2% by weight stabilizers and/or emulsifiers. According to some embodiments, the process said food product is substantially devoid of added stabilizers and/or emulsifiers.

According to some embodiments, said food product comprises 7-11% by weight fat, 4- 30% by weight protein, 30-48% by weight water, and 6-15% by weight ethyl alcohol. According to some embodiments, said food product comprises 7-11% by weight fat, 4-30% by weight protein, 30-53% by weight water, and 6-15% by weight ethyl alcohol.

According to some embodiments, said food product comprises 7-11% by weight fat, 4- 30% by weight protein, 17-27% by weight carbohydrates (of which 15-20% by weight sugars), 30-48% by weight water, and 6-15% by weight ethyl alcohol. According to some embodiments, said food product comprises 7-11% by weight fat, 4-30% by weight protein, 17-27% by weight carbohydrates (of which 15-20% by weight sugars), 30-53% by weight water, and 6-15% by weight ethyl alcohol.

According to some embodiments, said food product comprises 10-60% milk, 10-30% cream, 16-20% sugar, 6-15% alcohol, 2-20% (or 10-25%) whey protein powder, 0-3% flavoring agents and 0-1% stabilizers and/or emulsifiers. According to additional embodiments, the process comprises:

a. preparing an ice-cream-type product mix comprising at least 50% by weight water;

b. stirring said mix at a temperature of 80-85°C for 5-30 minutes;

c. at a temperature of 60-79°C adding a protein composition comprised of dairy product solids and containing at least 60% protein by weight and mixing for 5-60 seconds while maintaining the temperature, such that the texture of the mix remains creamy;

d. adding ethyl alcohol and mixing for 1-5 minutes while maintaining the temperature within the range of 4-60°C;

e. aging the mixture at a temperature of 4-8°C for 8-12 hours;

f. freezing the aged mixture at a temperature in the range of -24°C to -40°C for 0.5-2 hours, and;

g. hardening the frozen mixture at a temperature no higher than -40°C for at least 4 hours,

wherein:

the ice cream-type food product comprises 7-11% by weight fat, 4-30% by weight protein, 17-27% by weight carbohydrates (of which 15-20% by weight sugars), 30-48% by weight water, and 6-15% by weight ethyl alcohol, wherein the total protein content to ethyl alcohol in said cream-type food product is 0.6 to 3 by weight, and wherein said ice- cream- type product has a serving temperature of up to 8-16 °C and, following storage at a conventional freezer equipment used for traditional ice cream products (at a temperature range of from -10°C to -25°C), may be maintained for 0.5-2 hours at room temperature without substantial melting signs, and without phase separation.

According to certain embodiments, the whey protein powder content is between 10-25%, 10-20%, 15-25% or 15-20% w/w.

According to some embodiments, said food product comprises 10-60% milk, 10- 30% cream, 16-20% sugar, 6-15% alcohol, 10-25% whey protein powder, 0-3% flavoring agents and 0-1% stabilizers and/or emulsifiers.

According to additional embodiments, the process comprises:

a. preparing an ice-cream-type product mix comprising at least 60% by weight water;

b. stirring said mix at a temperature of 80-85°C for 5-30 minutes; c. at a temperature of 60-79°C adding a protein composition comprised of dairy product solids and containing at least 60% protein by weight and mixing for 5-60 seconds while maintaining the temperature, such that the texture of the mix remains creamy;

d. adding ethyl alcohol and mixing for 1-5 minutes while maintaining the temperature within the range of 4-60°C;

e. aging the mixture at a temperature of 4-8°C for 8-12 hours; f. freezing the aged mixture at a temperature in the range of -24°C to -40°C for 0.5-2 hours, and;

g. hardening the frozen mixture at a temperature no higher than -40°C for at least 4 hours,

wherein:

the ice cream-type food product comprises 7-13% by weight fat, 4-30% by weight protein, 17-27% by weight carbohydrates (of which 15-20% by weight sugar), 30-53% by weight water, and 6-15% by weight ethyl alcohol, wherein the total protein content to ethyl alcohol in said cream-type food product is 0.5 to 3 by weight, and wherein said ice-cream- type product has a serving temperature of up to 8-16 °C and, following storage at a conventional freezer equipment used for traditional ice cream products, may be maintained for 0.5-2 hours at room temperature without apparent melting and without phase separation.

According to additional embodiments, said protein composition is whey powder.

According to additional embodiments, the process is for the preparation of an alcohol- containing cream-type food product.

The following examples are presented in order to more fully illustrate some embodiments of the invention. They should, in no way be construed, however, as limiting the broad scope of the invention.

EXAMPLES

Example 1. Traditional ice-cream preparation

An ice cream was prepared according to a traditional preparation method, as follows. For the preparation of the ice cream mix, milk was heated to about 40°C, and then cream was added under continuous stirring and heating. After the temperature of the mixture has reached to about 60°C a mixture of stabilizers and sugar, and flavoring agents were added. Then the mixture was heated to about 85°C under continuous stirring for few seconds. After the mixture was allowed to cool down (to 65°C or lower) and under continuous stirring, alcohol was added.

An exemplary composition of the ice cream mix (Formulation I) is shown in Table 1. The nutritional values of Formulation I are provided in Table 2.

Table 1 - Formulation I

Ingredient Amount (%)

Milk 56

Cream 16.7

Stabilizers 0.8

Sugar 17.0

Flavoring agents 0.8

Alcohol 8.0

Total 100.0

Table 2 - Nutritional values and ingredients of Formulation I

Nutritional value and Amount (%)

ingredients

Carbohydrates 20.28

of which Sugars 17

Fat 8

Protein 2.2

Alcohol 8

Flavoring agents 0.75

Stabilizers 0.8

Water 60.5

Other nutritional values* 1.02

Total 100.0

*The calculation of nutritional value to 100% in the tables is done without considering the contribution of stabilizers and flavoring agents, which are present at low amounts. Stabilizers and emulsifiers described throughout the examples are selected from Locust bean gum (LBG), iota carrageenan, guar gum, carboxymethyl cellulose (CMC), gelatin, and mono and di-glyceride emulsifiers. Specific stabilizer combination exemplified in the Tables includes LBG, iota carrageenan and guar gum at a 2: 1 : 1 weight ratio. Other nutritional values mentioned herein include the remaining nutritional values that are present at low amounts, such as cholesterol, sodium, potassium and other known minerals, vitamins, dietary fiber and the like.

Then the mixture was aerated in an ice cream maker (220V/50Hz, 165W, 32rpm, 1.7L, 4.3cc). Flowing aeration, phase separation of the alcohol from the mix was apparent within a few minutes.

In order to minimize phase separation, an aging step was added prior to aeration. An ice cream mixture prepared as described above was aged by refrigerated storage at about 4-8°C for about 8 to 12 hours prior to aeration. Then the aged mix was placed out of the refrigerator and stirred for 1 minute, and then was aerated in an ice-cream maker (220V/50Hz, 165W, 32rpm, 1.7L, 4.3cc) at about -25 to -40°C for about 30 minutes to about an hour. The aerated mix was placed in a freezer and allowed to harden, at about -40°C for about 4 hours, and then stored in a home freezer at about -10 to -25°C.

The resulting product had a pleasant taste and texture and did not undergo rapid phase separation. However, the ice cream prepared as described above was fast melting on serving. The ice cream had a melting point of -7+2 and reached complete melting within 5-10 minutes at 25°C upon consumption.

Attempts at improving the melting properties by conventional methods, including modulation of the amounts of the different ingredients, including sugar and fat contents, resulted in impairment of taste and/or texture. Addition of stabilizers enhanced the stability and delayed melting, however the amount of stabilizers needed to obtain desirable properties exceeded the level commonly used in ice-cream type products according to regulatory standards. hxampie 2 - improved ice cream preparation

An ice cream was prepared according to an improved preparation method, as follows. Milk was heated to about 40°C, and then cream was added under continuous stirring and heating. After the temperature of the mixture has reached to about 60°C a mixture of stabilizers and sugar, and flavoring agents were added. Then the mixture was heated to about 85°C under continuous stirring for few seconds. After the mixture was allowed to cool down (to 65°C or lower) and under continuous stirring, whey powder was gradually added while maintaining the mixture at constant temperature, with pulsatile stirring for 1 minute. Then, alcohol was added.

An exemplary composition of the ice cream mix (Formulation II) is shown in Table 3. The nutritional values of Formulation II are provided in Table 4.

Table 3 - Formulation II Ingredient Amount (%)

Milk 40.2

Cream 17.8

Stabilizers 0.8

Sugar 16.8

Flavoring agents 0.8

Whey powder 15.6

Alcohol 8.0

Total 100.0

Table 4 - Nutritional values and ingredients of Formulation II

Nutritional value and Amount (%)

ingredients

Carbohydrates 19.6

of which sugars 17

Fat 8

Protein 15

Alcohol 8

Flavoring agents 0.75

Stabilizers 0.8

Water 45.36

Other nutritional values 4.04

Total 100.0

After ice-cream mix was prepared, the mix was aged by refrigerated storage at about 4-8°C for about 8-12 hours. The aged mix was placed out of the refrigerator and stirred for 1 minute, and then aerated in an ice-cream maker at about -25 to -40°C for about 30 minutes to about one hour. The aerated mix was frozen at about -40°C for about 4 hours, and then stored in a home freezer at about -10 to -25°C.

The ice-cream produced by this process had a creamier and nice eating quality of the extruded product, a smooth, uniform, homogeneous texture and appearance.

Further, the composition did not undergo rapid melting, and retained a substantially solid state for one hour. The frozen ice cream, when placed at room temperature, reached a product temperature in the range of 8°C to 16°C before the consistency of the product has altered such that flowability or other signs of melting could be observed. It was further discovered that addition of the whey powder under the above conditions improved the stability and texture of the product. Unexpectedly, increasing the amount of alcohol absorbed in the mixture while retaining the protein: alcohol ratio, further improved the texture and stability of the product. In other words, while alcohol was known to lower the melting point of ice cream products and impair product stability during storage, thereby limiting its use in such products, it is herein demonstrated that enhancing the amount of alcohol in the ice cream mix unexpectedly provided improved properties, when added with a dry protein source at predefined amounts, under the conditions described herein.

Example 3. Visual texture observations

Formulations were prepared under the same condition as Example 2, except that the whey powder protein was added at different temperatures with different stirring times. Visual texture observations of different ice cream formulations are shown in table 5.

Table 5.

Formulation Temperature ( ⁹ C) Stirring time Texture of the mix

III 85 Few seconds Granular

IV 75 30 seconds Creamy

V 65 35 minutes Creamy

VI 65 15 minutes Creamy

All formulations IV to VI resulted in a creamy texture of the product (following melting). When the whey powder was added at a temperature of 85°C (Formulation III) it resulted immediately with formation of a granular texture (visible and felt in the mouth within a few seconds).

Additional two ice cream formulations were prepared under the same condition as Example 2, except that at the step of the addition of the whey powder the heat was turned off (i.e. such that exposure to the indicated temperature was for a few seconds before the mixture cooled down). The formulations differ at the temperature that the whey powder was added, namely at 65°C or at 71.4 °C. After the mixtures were allowed to cool down to about 51.4 °C, alcohol was added under continuous stirring.

It was discovered that the product in which the whey powder was added at a temperature of 71.4 °C was creamier and more stable compared to the product in which the whey powder was added at temperature of 65°C for a brief exposure of a few seconds. Accordingly, the results presented herein show that the texture of the product is affected by both the temperature and stirring time used during the addition of the whey powder. Insufficient heat exposure (due to the use of low temperatures and/or short exposure times) leads to impaired stability, whereas excessive heat exposure (due to high temperatures and/or prolonged exposure times) leads to a granular undesirable texture.

Example 4. Viscosity measurements

The viscosity was measured using a viscometer (BROOKFIELD DV-II+Pro) with a cone (4°, 4-cm diameter) and plate geometry. The measurement was made at 19-21°C using a constant shear rate at 100 sec ^-1 for 2 minutes. The viscosity was measured after 3 seconds and after 120 seconds (in duplicate)

Formulations VII-IX were prepared under the same condition as Example 2, except that whey powder and alcohol were added at different temperatures and mixed for 1 to 1.5 minutes. Formulation IX was prepared under the same condition as Example 1, namely without addition of whey powder. This formulation had a protein content of 4% due to the protein contents of the other ingredients used, such as milk and cream. Compositions and viscosity measurements are shown in table 6.

Table 6.

Composition (%)

Formulation Protein Alcohol Water Temperature Viscosity Viscosity

°C (Pa sec) (Pa sec)

3 sec 120 sec

VII 15 15 38 60-65 12.33 6.05

VIII 15 8 47 65 4.35 2.89

IX 4 8 59 No whey 0.59 0.53

protein added

The table shows that the ratio of protein: alcohol dictates the viscosity of the final product. Formulation VII is the most viscous with ratio of 1. Formulation IX is the least viscous with the lowest ratio of 0.5. It can be seen that as the ratio protein: alcohol decreases, the viscosity decreases.

In addition, two additional formulations were prepared under similar specifications and conditions, with the exception that the temperature achieved during addition of whey powder was 45 °C (Formulation X) or retained in room temperature (Formulation XI). It was found that addition of whey powder under room temperature (Formulation XI) resulted in low viscosity ( 1.77 and 1.55 Pa*Sec at 3 and 120 seconds, respectively), whereas stirring the same amount whey powder at a temperature of 45°C (Formulation X) resulted in higher viscosity (4.06 and 2.39 Pa*Sec at 3 and 120 seconds, respectively)

Thus, the viscosity depends on both the protein: alcohol ratio and the temperature at which the protein composition is added. Two other experiments measuring the viscosity of alcohol containing cream type food product were performed:

The formulations were prepared under similar conditions to example 2, as described herein: Milk was heated to 40°C. Cream was added and heated up to 60°C. Sugar, flavoring agents and stabilizers were added to the mix and heated to 85°C, with constant stirring. At a temperature in the range of 60-70°C, protein was added to the mix, with constant stirring. At a temperature in the range of 50-65°C, alcohol was added to the mix. The mix was constantly stirred using a food processor (Ninja model) at 1,000 - 1,500 Watts (one mixing at Ninja), for 1-10 minutes while maintaining a constant temperature throughout this process in the range of 40-65°C. The mix was aged by refrigerated storage at about 4-8°C for about 8-12 hours. The aged mix was placed out of the refrigerator and stirred for 1 minute in the food processor, and then was aerated in an ice-cream maker (220V/50Hz, 165W, 32rpm, 1.7L, 4.3cc) at about -25 to -40°C for about 30 minutes to about an hour. The aerated mix samples were placed in a freezer and allowed to harden, at about -40°C for about 4 hours, divided into cold small glass vessels (refrigerated overnight prior to testing) and stored in a home freezer at about -10 to -25°C.

The nutritional values and ingredients and viscosity of formulations XIII-XVI are provided in table 7.

Table 7.

As can be seen in Figure 1 and Table 7, the viscosity of the alcohol-containing cream-type food product was surprisingly elevated in correlation with the amount of added alcohol, and reached a stable consistency characteristic of ice-cream type products. These results further demonstrate that increasing the overall amount of alcohol absorbed in the mixture while retaining the protein to alcohol ratio, improved the texture and stability of the product.

Example 5. Melting properties

Formulations XVII and XVIII were prepared essentially as described in Example 1 (0.56% and 0.8% stabilizers, no whey powder), and formulations XIX and XX were prepared essentially as described in Example 2 (0.4% stabilizers), were compared with respect to their melting properties. The formulations were stored at -10 °C for several months and subjected to a temperature of 20 °C with visual inspection.

Formulation XVII: 0.56% stabilizers, no added protein (Figure 2A)

Nutritional values (%): 22.66% w/w carbohydrate (of which 19.88% w/w sugars), 2.47% w/w protein, 5.94% w/w alcohol, 55.10% w/w water, 8.84% w/w fat, 0.56% w/w stabilizers, 7.33% w/w supplements (chocolate chips, nuts, etc.) and 4.98% w/w other ingredients.

Formulation XVIII: 0.8% stabilizers, no added protein (Figure 2B)

Nutritional values (%): 20.28% w/w carbohydrate (of which 17.00% w/w sugars), 2.20% w/w protein, 8.00% w/w alcohol, 60.50% w/w water, 8% w/w fat, 0.80% w/w stabilizers, 0.75% w/w flavoring agents and 1.02% w/w other ingredients.

Formulation XIX: 0.4% stabilizers, 14% alcohol (Figure 3A)

Nutritional values (%): 22.29% w/w carbohydrate (of which 18.29% w/w sugars), 13.74% w/w protein, 13.76% w/w alcohol, 33.72% w/w water, 9.08% w/w fat, 0.37% w/w stabilizers, 6.71% w/w supplemental supplements (chocolate chips, nuts, etc.) and 7.42% w/w other ingredients.

Formulation XX: 0.4% stabilizers, 7% alcohol (Figure 3B)

Nutritional values (%): 23.78% w/w carbohydrate (of which 19.86% w/w sugars), 12.19% w/w protein, 7.00% w/w alcohol, 40.08% w/w water, 8.93% w/w fat, 0.4% w/w stabilizers, 7.3% w/w supplements (chocolate chips, nuts, etc.) and 8.02% w/w other ingredients.

As can be seen in Figure 2A, an ice-cream product prepared as described in Example 1 with 0.56% stabilizers showed clear signs of melting after 10-15 minutes. Further, the melting was preceded or accompanied by rapid phase separation, in which the alcohol phase was clearly separated from the remaining composition. As is further shown in Figure 2B, even with enhancement of the levels of stabilizers to 0.8%, apparent phase separation and melting occurred 15-20 minutes after the exposure of the ice cream to 20 °C. The alcohol fraction was separated and appeared as a clear (transparent) liquid surrounding the (melting) ice-cream mass. These experiments were performed without agitation and/or stirring of the ice-cream product, which normally occur upon consumption. In contradistinction, an ice cream product prepared as described in Example 2, remained stable for over one hour, without apparent melting signs or phase separation, as can be seen in Figures 3 A and 3B. It can also be seen that formulation XIX comprising 14% alcohol is more stable at room temperature than formulation XX comprising only 7% alcohol.

Example 6. Solid state products

Solid state products were prepared as described below; the formulations and results of two repetitions of hardness measurements are shown in table 8.

Milk was heated to about 40°C, and then cream was added under continuous stirring and heating. After the temperature of the mixture has reached to about 60°C a mixture of stabilizers and sugar, and flavoring agents were added. Then the mixture was heated to about 85°C under continuous stirring for a few seconds. After the mixture was allowed to cool down to about 65°C under continuous stirring, protein powder was gradually added with pulsatile stirring while maintaining the mixture at constant temperature, then alcohol was added.

After completing the mix preparation, the mix was aged by refrigerated storage at about 4- 8°C for about 8-12 hours.

The composition retained a stable solid state without freezing. The hardness was measured using a TA1 Texture Analyzer. The measurement was made at 24°C using compression platens. Table 8.

Composition (%)

Formulation Alcohol Protein Water Temperature °C Hardness (N)

XXI 8 23 36 65 51.3

8 23 36 65 46.3

The foregoing description of the specific embodiments will so fully reveal the general nature of the invention that others can, by applying current knowledge, readily modify and/or adapt for various applications such specific embodiments without undue experimentation and without departing from the generic concept, and, therefore, such adaptations and modifications should and are intended to be comprehended within the meaning and range of equivalents of the disclosed embodiments. It is to be understood that the phraseology or terminology employed herein is for the purpose of description and not of limitation. The means, materials, and steps for carrying out various disclosed functions may take a variety of alternative forms without departing from the invention.