FIELD OF THE INVENTION

The present invention relates to premixes for use in making a non-fat, non-protein water-ice product.

BACKGROUND OF THE INVENTION

The introduction of confectionaries has set alight the food and beverage industry, giving rise to a multi-billion-dollar industry. Due to these confectionaries having a sweet taste, it enhances the production of serotonin in the body and upon consumption improves the mood of an individual, making them happier. Furthermore, as confectionaries are versatile, it can be created in many forms, shapes and colors. Thus, confectionaries cater to all ages.

One of the most prominent and sought-after confectionaries would be frozen confectionaries, as the demand for these frozen confectionaries is very significant in today’s market especially in countries with warmer climates such as the tropics and desert regions. To- date, there are many types of frozen confectionaries, each distinctively different from the next, ranging from ice creams, popsicles, gelatos, sorbets, frozen yoghurts and granitas to frozen desserts incorporating chocolates, cereal, candy bars and even savoury components. What determines the type of frozen confectionary can be narrowed down to the main components in its composition. For example, the more common frozen confectionary, ice-cream contains at least 10% fat, such as milk fat, while gelato (though pretty similar in terms of composition to that of ice-cream), contains a higher percentage of milk, but lesser cream. Another type of frozen confectionary which contains no milk fat, but mainly consists of juices and liquid is called a sorbet, and can also be known as a water-ice product.

Furthermore, the composition of these frozen confectionaries also plays a further role, as the various compositions provide different textures, shapes and structures, depending on the type of frozen confectionary that is desired. For example, in order to achieve a fluffier texture in a soft-serve ice-cream, the composition would normally contain less milk fat and more air. In creating further varieties of frozen confectionaries, the aesthetic appeal of these frozen confectionaries is important and companies have been developing products that are more colorful, with better looking shapes or character shapes in order to attract the attention of consumers. Furthermore, the means of presenting these frozen confectionaries can also be affected by the way it is being dispensed or served. For example, soft-serve ice creams are mainly dispensed through a soft-serve machine, which allows soft-serve to be served in the form of a twist, making it look attractive. Moreover, water-ice products such as sorbet or sherbets are mainly hand scooped in the form of a ball, again to give its appealing look. There are yet other products that combine frozen dessert products with other components to create unique and appealing products - one such example are soda floats, with comprise soda (popular flavours being cola or root beer) that is topped with vanilla ice cream. The sensation is that of a fizzy flavour from the soda with the creaminess of ice cream.

Despite being very popular, these frozen confectionaries and products do have its particular issues. One of the main issues for frozen confectionaries, would be the logistical aspects in terms of shelf-life, storage and transportation of these confectionaries especially in warm climate countries. As these confectionaries are usually made in a factory and chilled or frozen, it will eventually start melting or degrading at room temperature and will result in the product being unappealing or destroyed. Soft serve ice creams, whilst dispensed on site, will require the use of a liquid premix to be added into the machine, and again, such liquid premixes are often sold in liquid form to the ice cream stores, again necessitating the need for there to be a cold transport and storage facility. In order to ensure the integrity of the product a cold storage facility and transportation means is required, and this will also lead to an increase in production cost.

One of the main components of most frozen confectionaries is carbohydrate which is mainly sugar, and this has resulted in health concerns, especially the increased risk of diabetes. As people continue to be more aware of health concerns relating to food, they have also turned towards being more aware of their food and calorie consumption, often seeking out foods that are lower in calories than their original counterparts, and seeking more natural ingredients over chemical ingredients. As a response to this growing trend, companies have equally responded by developing different types of compositions to make these frozen confectionaries less sweet, mostly by means of either cutting down on sugar or introducing artificial sweeteners. While these methods offer an alternative product with less calories, it has also given rise to other issues for the companies as well. Artificial sweeteners are not known to be cheap, and as such this will undoubtedly increase the cost of producing these types of frozen confectionaries. Moreover, by cutting down on the sugar, it may affect the taste and mouth-feel of the final product and thus affect consumer’s appeal towards the product.

Furthermore, as many frozen confectionaries contains fats, in the form of milk, this may also be problematic for those who are lactose intolerant, or increased high cholesterol for some due to the presence of fats in the milk. Although the availability of sorbet and sherbet has addressed this issue, the mouth-feel or a sorbet as compared to an ice cream that contains fats is very different, and may not be accepted by everyone. Furthermore, some of such water- ice products are known to melt very rapidly, especially in warmer and more humid countries, resulting in the consumer not being able to enjoy the product in its intended form.

With regards the concept of the soda float, the float would require the use of some form of container or cup to hold the elements plus a spoon or straw to consume the product, hence there is an impact to the environment in the form of additional waste products.

To-date, there have been attempts to address the aforementioned issues, and there exists prior art relating to different frozen confectionary compositions, such that it helps to reduce the sugar content, but still retains or enhances the overall flavour and sweetness.

US patent US4724153A, discloses a soft-frozen water-ice formulation composition that contains a critical level of chemical emulsifier in order the produce a desirable textural characteristic. However, this prior art did not address the issue of having a high sugar content, of about 45%, which could pose a health risk. Furthermore, there is also the presence of a chemical emulsifier as part of the composition.

Another prior art, W02006/055699A2 on the other hand, describes a method of incorporating other components such as carbon dioxide or liquid into a frozen dessert. Although this particular prior provides a means to enhance the mouth-feel of a frozen confectionary, again, it does not address the shelf-life issue of frozen confectionaries. Moreover, as the means introducing carbon dioxide to the frozen confectionary via means of an additional apparatus, it may lead to an increase in production cost. US2008/0020099A1 meanwhile, relates to a dry confectionery premix containing a carbon dioxide generating composition and a stabilizer which when water is added to the premix results in an aerated confectionary that could be a type of frozen dessert, such as ice cream or soft serve. While, this prior art may have addressed the transportation issue by being in a dry mix form, again like the previous prior art, it does not work on addressing the structural integrity of the frozen confectionary. Furthermore, as the composition of the dry mix contains skimmed milk powder and cream, the presence of fats might also be a health risk towards consumers or for those who are lactose intolerant.

Hence, there is requirement in the art for new composition for producing a frozen confectionary product composition that is not only healthier, but will also provide an enhanced mouth-feel, yet is cost effective and shelf-stable and is able to maintain its structural integrity.

SUMMARY OF THE INVENTION

The present invention relates to a dry premix for a non-fat, non-protein water-ice product which comprises of, a. 86 to 96% Carbohydrate b. 0.5% Stabilizers c. 0.5 to 8% Flour d. 0.4 to 0.5% Organic Acid e. 1 to 5% Flavouring f. 0 to 1% Salt

Preferably the carbohydrate can be selected from fmctose, galactose, glucose, lactose, maltose, sucrose, starch, degraded starch, xylose or mixtures thereof. Furthermore, the stabilizers can be selected from gums, agar, alginates or derivatives thereof, gelatin, pectin, lecithin, sodium carboxymethylcellulose, carrageenan, furcelleran or mixtures thereof. As for the flour, it be selected from wheat flour, non-wheat flour, glutinous rice flour, tapioca flour, chicory flour or mixture thereof. Furthermore, the presence of organic acid which can be either a monoprotic acid or a diprotic acid are selected from ascorbic acid, citric acid, lactic acid, malic acid, oxalic acid succinic acid, tartaric acid or mixtures thereof. At the same time, the flavouring can be selected from plants, fruits, chocolate, coffee, tea, artificial flavouring or mixtures thereof. Lastly, salt is also present and can be selected from table salt, kosher salt, sea salt, Himalayan pink salt, Celtic sea salt, Fleur de sel, flake salt, black Hawaiian salt or a mixture thereof. Moreover, with presence of organic acid in the present invention, a soda-like sensation is experienced upon consumption.

Preferably the present invention further comprising a frozen confectionary, which can be selected from frozen custard, frozen yoghurt, gelato, ice-cream, soft-serve, sherbet, sorbet or sorbetto, combined together.

Furthermore, the present invention also relates to a process of making the non-fat, non- protein water-ice product as mentioned above, wherein the dry premix is admixed with water at a ratio of 1:3 to 1:5 and is inserted into a frozen confectionary making machine, selected from either a soft serve making machine or a conventional ice cream maker. The non-fat, non protein water-ice product and the frozen confectionary can then be dispensed in the form of side-by-side, mixed or swirled together. The resulting product has a smooth mouth-feel.

DETAILED DESCRIPTION OF THE INVENTION

The present embodiment relates to a dry premix for a non-fat, non-protein water-ice product, wherein the composition comprises of carbohydrate, stabilizers, flour, organic acid and flavouring. The absence of fats such as milk will help to make the water-ice product healthier and also addresses the concern of lactose intolerant consumers, whilst also being cost- effective at the same time.

In the present embodiment of the invention, the dry premix is made into a non-fat, non protein water-ice product through the addition of an aqueous liquid, notably water. This helps to reduce the cost of transportation, as dry mix, which is in the form of powder is significantly lighter and easier to be moved around, and does not require the use of cold chains to transport the product. Furthermore, dry mix products are generally shelf-stable and have a much longer shelf-life, as the absence of water will not encourage growth of microorganism that leads to spoilage. In a preferred embodiment of the invention, the water content in the water-ice product ranges from 75% to 83%. This is achieved by admixing the dry premix with water at a ratio of 1:3 to 1:5. Water plays an important role in combining all the ingredients together in the composition and is therefore the major component. It is observed that the composition of the present embodiment of the invention allows for up to 83% of the composition to be comprised of water, yet still allows for the resulting water-ice product to be comparable to its full-fat counterparts, both aesthetically and by taste. As water is relatively inexpensive, a high percentage of water in the composition allows for the reduction of the cost of production, making the product relatively cheaper to produce.

In an embodiment of the present invention, 86% to 96 % of carbohydrate is present in the dry premix and the carbohydrate can be selected from fructose, galactose, glucose, lactose, maltose, sucrose, starch, degraded starch, xylose or mixtures thereof. The presence of carbohydrate in this composition is an essential ingredient, as it gives rise to the sweet taste of the water-ice product, which is an obviously appealing factor to consumers. Furthermore, as the percentage of carbohydrate used is relatively lower than known standards, this water-ice product would be healthier for consumption.

The preferred embodiment of the invention comprises 0.5% stabilizers in the dry premix, which can be selected from gums, agar, alginates or derivatives thereof, gelatin, pectin, lecithin, sodium carboxymethylcellulose, carrageenan, furcelleran or mixtures thereof. The low percentage of stabilizers required, will help in lowering the cost of production and at the same time, provide a healthier water-ice product, as only a low percentage of chemical stabilizers would be used, and only if required.

In an embodiment of the present invention, 0.5% to 8% of flour can be found in the premix, and the flour can be selected from wheat flour, non-wheat flour, glutinous rice flour, tapioca flour, chicory flour or mixture thereof. The usage of flour aids in the creation of the texture and mouth feel that is akin to full-fat frozen confectionary products such as ice cream, which contains fats such as milk and cream. The flour functions as a thickening agent, thus providing a thicker final water-ice product. At the same time, by being a thickening agent, the presence of flour can also give rise to a water-ice product that has a better structural integrity if the composition is served through a dispenser, thus giving rise to more aesthetically pleasing product. As an example, if the composition is fed through a soft-serve ice cream dispenser, the resulting product is able to be dispensed in the same manner as a regular ice cream product, and possesses the same aesthetically pleasing look as ice cream i.e. swirls of product with defined ridges. Moreover, the flour also functions as an additional stabilizing agent, thus reducing the dependency on chemical stabilizers. The use of flour also results in cost savings, as it would likely be cheaper than chemical stabilizers and would be acceptable as a healthier proposition by consumers instead of having a chemical alternative. The combination of both the earlier mentioned stabilizers and the flour contributes towards the structural integrity of the water-ice product, thus allowing the water-ice product to hold its form longer in room temperature before melting.

The embodiment of the present invention also includes 0.4% to 0.5% of organic acid which could be either a monoprotic acid or a diprotic acid selected from ascorbic acid, citric acid, lactic acid, malic acid, oxalic acid succinic acid, tartaric acid or mixtures thereof. The organic acids in the composition contribute towards a unique mouth feel of the product, by providing a tingling, soda-like sensation upon consumption. As hydrogen atoms are bound tightly to the organic acids, the atoms will, upon consumption, react with the taste buds in the mouth by irritating the taste buds thus giving rise to the tingling sensation. Hence, this will produce a soda-like sensation, mimicking the effect of the presence of bubbles in the mouth when consuming a soda and giving rise to a unique mouth-feel upon composition. In an embodiment of the present invention, the premix comprises 1% to 5% of flavouring which can be selected from plants, fruits, chocolate, coffee, tea, artificial flavouring or mixtures thereof. The versatility of the flavouring component, being selected from either natural or artificial sources, allows the water-ice product to be made in various flavours to suit the seller’s and consumer’s needs. Furthermore, this can also result in healthier water-ice product being produced that utilizes 100% natural flavourings that are beneficial for health such as ginger, turmeric, lemongrass, cinnamon, almonds, dates, fresh herbs or a mixture of. A further embodiment may include other components in the composition such as vitamins or other such supplements - this may be relevant for children or even the elderly in encouraging them to take their medication/regular supplements. In an embodiment of the present invention, the premix also comprises 0 to 1% of salt which can be selected from table salt, kosher salt, sea salt, Himalayan pink salt, Celtic sea salt, Fleur de sel, flake salt, black Hawaiian salt or a mixture thereof. The presence of salt in the premix can enhance the flavour of the water-ice product as the presence of certain sugar receptors on the taste buds is only able to transport glucose with the presence of sodium, which can be found in salts. Moreover, salt will also reduce the freezing point of the water-ice product, thus, allowing for more water to be added to the mix, which can help to reduce the cost of producing the water-ice product.

In an embodiment of the present invention, the water-ice product can be made to be either vegan, gluten free or all natural depending on the source and type of ingredients used in the premix composition.

In an embodiment of the present invention, the water-ice product is made by using conventional ice cream machines or soft serve machines. The aforementioned ice cream machines or soft service machines are those that are presently available in the market, and the user might need to make some adjustments to the machine to accommodate the composition of the present invention. A process to produce the non-fat, non-protein water-ice product is carried out by admixing the premix with water in a suitable ratio, and thereafter placing the admix into, the aforementioned soft serve machine or a conventional ice cream making machine. The water-ice product can then be either dispensed through the soft serve machine into a container or scooped by hand out of the conventional ice cream making machine into a container as well.

An embodiment of the present invention also has the water-ice product further comprise a frozen confectionary, which can be, amongst others, ice cream, frozen custard, frozen yoghurt, gelato, sherbet, sorbet, sorbetto or soft-serve. The combination of the non-fat, non-protein water-ice product with the frozen confectionary (for example, ice cream), results in a unique product with two parts, that is smooth, creamy and with a good mouth feel, yet with less calories than if it were a full ice cream product (a combined frozen confectionary product (one part being the water-ice product and the other part being a frozen confectionary which can be selected from ice cream, frozen yoghurt, sorbet, sorbetto and the like)). In addition, there is also the tingling, soda-like sensation from the water-ice product, and when consumed in tandem with the frozen confectionary (ice cream in this example), results in an improved mouth feel that comprises the selected flavour with soda-like sensation and the creamy taste from the ice cream. The taste profile would most closely emulate the effect of a soda float, wherein a scoop of ice cream (typically vanilla) would be added to a soda base, popular flavours being root beer or cola.

Furthermore, the release of the flavours from the combined frozen confectionary product is also varied, which provides a prolonged flavour of the combined frozen confectionary product. The non-fat, non-protein water-ice product releases its flavour almost immediately upon contact with the taste buds (providing a burst of flavour), whilst the frozen confectionary (ice cream in this example), due to the presence of the fats in the ice cream, acts as a flavour barrier, and thus takes a longer time before releasing its flavours. The experience therefore is an initial burst of flavour, followed by a muted secondary flavour. As an example, the combined frozen confectionary product would comprise a strawberry-flavoured water-ice product and strawberry ice cream. On consumption, the consumer would experience an initial burst of strawberry flavour (as a result of the water-ice product), followed by a muted strawberry flavour that slowly releases (as a result of the ice cream). This thus results in creamy and flavourful product that has a good taste and aftertaste.

A preferred embodiment of the present invention also makes use of soft serve machines that have multiple nozzles, which would allow for the dispensing of a combination of water- ice and/or frozen confectionary products, resulting in different flavours, colors, textures and the like. A preferred embodiment of the present invention would utilize a soft-serve machine with multiple nozzles, to produce a combined frozen confectionary product (one part being the water-ice product and the other part being a frozen confectionary which can be selected from ice cream, frozen yoghurt, sorbet, sorbetto and the like). The combined frozen confectionary product can be in the form of a twist cone with the flavours swirled together in a twist, or served side by side in a bowl. As earlier mentioned, if the flavour profiles emulate those of a soda float, the combined frozen confectionary product would therefore be equivalent to a soda float on a dessert cone, as the taste and texture would be similar to that of a soda float. In addition, as the combined frozen confectionary product is now dispensable on a edible cone, this therefore results in a product that is easily portable, and does not contribute towards additional waste to the environment as the entire product is consumable, as compared to its soda float counterpart (which requires the use of a cup or container, and a straw or spoon).

It is also observed that the combined frozen confectionary product, in its twisted form as dispensed from the soft serve dispenser, is able to retain its structural integrity for a longer period of time when exposed to ambient room temperature before starting to melt, as compared to when the water-ice product of the present invention is dispensed and left at room temperature.

Table 1: Time Taken for Different Frozen Confectionary to Start Melting at Room Temperature (28°C)

As seen in Table 1 above, the time taken for the combined frozen confectionary product to start melting (defined as the point the ridges of the dispensed product starts losing its form and definition) has increased by 10 seconds upon combination. This indicates that the combination of the non-fat, non-protein water-ice product with the frozen confectionary (such as ice cream), i.e. a soft-serve twist allows for the combined frozen confectionary product to retain its structural integrity longer than the water-ice product by itself, before starting to melt. This is possible due to the presence of fat in the form of milk in most ice creams that are dispensed from soft serve ice cream machines, and which has a much higher melting point, allowing the soft serve ice cream to maintain its structural integrity before starting to melt. Hence, by combining the non-fat, non-protein water-ice product with a frozen confectionary (i.e. a soft serve ice cream), the soft serve ice cream will naturally provide a stronger foundation to the entire combined frozen confectionary product and thus results in the product being able to retain its structural integrity for a longer time before melting starts. In a preferred embodiment of the present invention, the combination of the non-fat, non-protein water-ice product with another frozen confectionary can be done in three forms. Wherein, the first form is to combine both the non-fat, non-protein water-ice product with a frozen confectionary in the form of a twist, where the combined frozen confectionary product will result in a uniform design with equal proportion of both components, and will form nice and defined ridges that are aesthetically pleasing. Upon dispensing from a soft serve machine into a container (a cone, for example), the user will then move the container in one uniform direction in a circular method, ensuring both frozen confectionaries are evenly distributed in a twist. The second form, comprises having both the non-fat, non-protein water-ice product and the frozen confectionary being dispensed right next to each other into a container without the user moving the container and thus not forming any sort of pattern. Lastly, the third form is to dispense both the non-fat, non-protein water-ice product and the frozen confectionary in the form of a mixture into a container with the user moving the container without any sort of pattern, resulting in both products being mixed well together.

Examples of Combined Frozen Confectionary Product Flavours

As elaborated earlier, the combined frozen confectionary product may comprise a wide array of possible flavours and combinations - the water-ice composition portion may comprise one set of flavours and contains the soda-like sensation component, and the frozen confectionary portion may range from ice creams and frozen yoghurts to other similar compositions that would complement the first water-ice composition portion. The examples below show an array of possible flavour combinations for the combined frozen confectionary product. It is understood that it should not be limited to purely these arrays.

1. A sarsaparilla flavoured non-fat, non-protein water-ice product, further combined with a portion of vanilla soft serve ice cream, thereby producing a root beer float flavoured combined frozen confectionary. 2. A cola flavoured non-fat, non-protein water-ice product combined with vanilla soft serve ice cream, thereby producing a cola float flavoured combined frozen confectionary. 3. A chocolate flavoured non-fat, non-protein water-ice product combined with coffee flavoured soft serve ice cream, thereby producing a mocha flavoured combined frozen confectionary.

4. A ginger flavoured non-fat, non-protein water-ice product combined with cookie dough flavoured soft serve ice cream, thereby producing a ginger bread flavoured combined frozen confectionary.

5. A strawberry flavoured non-fat, non-protein water-ice product combined with peanut- butter flavoured soft serve ice cream, thereby producing a peanut butter and jelly flavoured combined frozen confectionary.

6. A whisky flavoured non-fat, non-protein water-ice product combined with a cola soft serve ice cream, thereby producing a cocktail flavoured combined frozen confectionary.

7. A strawberry flavoured non-fat, non-protein water-ice product combined with strawberry flavoured soft serve ice cream, thereby producing a combined frozen confectionary that provides a flavour burst due to the different mouth-feel from both frozen confectionaries.