BACKGROUND OF THE INVENTION

Field of the Invention

The present invention has to do with reduced calorie ice cream- type frozen desserts. More speci ically, the invention relates to butter fat mimetics which are suitable for use in frozen confections and, in particular, ice cream-type frozen desserts wherein some or all of the butter fat has been replaced by a fatty acid-esterified propoxylated glycerin composition having a melting profile similar to that for butter fat. Description of the Related Art

Many attempts have been made to replace the fat in ice cream and similar frozen confections with non-fat bulking agents commonly used in the manufacture of foods. However, frozen desserts made with such fat replacers tend to have undesirable flavor and mouthfeel characteristics. They frequently are gritty, chalky and/or waxy. They have poor melting characteristics and many of thera separate when they melt.

Fat replacement compositions which have been developed for use in low calorie fat-containing foods are known. An early development employing sugar fatty acid esters is described in U.S. Patent No. 3,600,186, but the compositions are not described as suitable for use in ice cream-type frozen confections.

U.S. Patent No. 4,626,441 describes what is said to be a low calorie, frozen, rich dessert wherein the sugar is replaced with artificial sweeteners and the milk fats and solids therein are replaced with sucrose polyester fats. The use of sucrose polyesters also is disclosed in U.S. Patent No. 4,789,664 in foods described as having blood cholesterol lowering properties. Ice cream and other frozen desserts are made according to the 4,789,664 patent by replacing the milk fat with sucrose polyester.

Low calorie fat-containing frozen desserts, particularly ice cream-like products, are disclosed in U.S. Patent No. 5,084,295. The desserts contain fat comprising from about 30 to 100% of certain edible, wholly or partially nondigestible intermediate melting polyol polyesters, mild solids other than fat, sweetener, oil-in- water emulsifier, a flavoring substance and water. In European Patent Application 0 236 288, low calorie fat materials are described which include sugar fatty acid polyesters, polyglycerol fatty acid esters and tricarboxylic acids esterified with fatty alcohols. The materials are said to be useful in a wide variety of food products, including ice cream and other fat- containing frozen desserts. A frozen dairy product containing polyol polyesters is described in International Application No. PCT/US95/01650, published as WO 95/24132. Polyol polyesters and their use in shortenings and foods also are described in European Patent Specification 0 290 420. The polyesters are said to be useful in frozen desserts and, particularly, shortenings.

All of the low calorie fat replacement compositions discussed

above have drawbacks either in the processes which employ them or the flavor and mouthfeel characteristics of the finished reduced fat products.

Reduced calorie food compositions containing fat-type organo- leptic ingredients are known wherein an esterified epoxide-extended polyol is employed as a full or partial replacement for vegetable oils and fats. Fat substitutes of this type are disclosed in U. S. Patent No. 4,861,613 to White et al. (referred to herein as "White" and incorporated by reference herein in its entirety). However, it has not heretofore been known how to modify such substances so as to render them suitable for use aε butter fat mimetics in frozen confections.

It has now been found that certain fatty acid-esterified propoxylated glycerin compositions can be employed as a substitute for some or all of the butter fat in ice cream-type frozen desserts. The compositions have a bland flavor, the ability to form a stable emulsion and good freezing characteristics. They can be used to make fine tasting, premium quality ice cream-type desserts having smooth texture, good melting characteristics upon eating and up to about 75% reduced calories. The ice cream-type products of the invention also remain as stable emulsions even when completely melted.

In the present specification and claims, all parts and percentages are by weight unless otherwise specified.

SUMMARY OF THE INVENTION

The butter fat mimetics of the invention are comprised of one or, preferably, two or more fatty acid-esterified propoxylated glycerin compositions and the mimetics have a melting profile similar to the melting profile for butter fat.

The fatty acid-esterified propoxylated glycerin compositions (sometimes referred to herein aε "EPG" in the singular form and as "EPGs" in the plural form) are made by incorporating propylene oxide (sometimes referred to herein as "oxypropylene" or "PO") groups into a typical triglyceride fat as described in White. The average number of PO groups which are incorporated into a triglyceride is called the propoxylation number. The melting profile and other characteristics of the composition can be modified by adjusting the propoxylation number of a triglyceride, combining (i.e., employing as ingredients in a recipe) two or more different EPGs (i.e., having different propoxylation numbers) with the same fatty acid composi¬ tion, combining two or more EPGs having different fatty acid compositions and having the same or different propoxylation numbers, and any combination thereof which provides the desired melting profile characteristics.

In the present invention, the preferred embodiment of the ice cream-type frozen confection employs as fat replacement ingredients in an ice cream recipe a fully hydrogenated soybean fatty acid- esterified propoxylated glycerin compoεition having a propoxylation number of about 5 (referred to herein as "FHEPG-05 soyate") and a fully hydrogenated soybean fatty acid-esterified propoxylated

glycerin composition having a propoxylation number of about 14 (referred to herein as "FHEPG-14 soyate").

BRIEF DESCRIPTION OF THE DRAWING

Figure 1 illustrates the melting profiles for butter fat, FHEPG-05 soyate, FHEPG-14 soyate and a 60/40 blend of FHEPG-05 soyate and FHEPG-14 soyate. Each melting profile is a plot of the solid fat indices, as measured by dilatometry following AOCS Method

Cd 10-57 (available from American Oil Chemists' Society, 1608

Broad oor Dr., Champaign, IL 61821-5930 USA) for each composition over the temperature range from 32 ^* F (0 ^* C) to 104 ^* F (40 ^* C). All references to measurements by dilatometry in this specification follow AOCS Method Cd 10-57.

DETAILED DESCRIPTION OF THE INVENTION

In order for the fatty acid-esterified propoxylated glycerin compositions of this invention to function effectively as reduced calorie butter fat substitutes which are εuitable for use in frozen confections, it is essential that the melting profile of the EPG is similar to the melting profile for butter fat. Referring to Figure

1, this means that the melting profile as measured by dilatometry should be more than about 60 at 50 ^* F, between about 15 and about 35 at 70'F and less than about 5 at 92 ^* F.

As will be explained in more detail below, it has now been unexpectedly found that the melting properties of a fatty acid- esterified propoxylated glycerin composition will mimic the desirable melting properties of butter fat when the propoxylation number and fatty acid chain length and unsaturation level are

carefully controlled. In particular it has been unexpectedly found that mixtures of two or more different EPGs can simulate the melting profile for butter fat, even when each EPG employed in the mixture may have a melting profile which is dissimilar from the melting profile for butter fat. Thus, mixtures of two or more different EPGs (i.e., having different propoxylation numbers) of the εame fatty acid composition can be used, mixtures of two or more EPGs of different fatty acid compositions having the same or different propoxylation numbers can be used, and any combination thereof can be used as long as the desired melting profile characteristics are obtained.

The fatty acid-esterified propoxylated glycerin compositions of this invention contain glyceryl residues, oxypropylene units, and

O I fatty acid acyl -CR groups. Typically, the compositions are mix¬ tures of individual fatty acid-esterified propoxylated glycerin compositions which may differ from each other in degree of propoxyl¬ ation and acyl group composition. The glyceryl residue may have the I I I

O O O

I I I generic structure CH _a -CH-CH ₂ and is derived from glycerin

OH OH OH I I I

CH ₂ -CH-CH ₂ or a glycerin equivalent. The oxypropylene units are generally interspersed between glyceryl residues and the acyl

CH-, CH ₃

I I groups and have the structure -CH ₂ -CH-0- or -CH-CH _a -θ-. Typically, more than one oxypropylene unit may be present between an oxygen of

an individual glyceryl residue and an acyl group such that a polyoxypropylene unit is created. However, a single "branch" or "arm" of the fatty acid-esterified propoxylated glycerin may contain only one oxypropylene unit. Certain of the acyl groups may be attached directly to the glyceryl residue, without any intervening oxypropylene units, although an average of at least about 3 oxypropylene units per glyceryl residue must be present in the overall composition. The average number of oxypropylene units in the fatty acid-esterified propoxylated glycerin composition iε from about 3 to about 16. The presence of oxypropylene units iε critical, as the oxypropylene units help to lower the melting point of the compositions thereby improving the mouthfeel and melting characteristics as compared to analogous compositions not containing oxypropylene units. In order to maximize the resistance of the fatty acid-esteri¬ fied propoxylated glycerin composition towards pancreatic lipase enzyme-catalyzed hydrolysis, the oxypropylene units adjacent to the acyl groups should be oriented such that secondary rather than primary ester linkages are created. That is, the methyl group should be located on the carbon atom attached to the oxygen atom forming part of the ester linkage as follows: CH ₃ 0

I I -CH ₂ -CH0CR. Preferably, at least about 80% of the ester linkages in the overall composition are secondary. Most preferably, at least about 95% of the ester linkages are secondary. However, the secondary ester content can be lesε than about 80% without

adversely affecting the butter fat-like properties of the EPGs of the invention.

It is desirable for the fatty acid-esterified propoxylated glycerin composition to be substantially esterified such that it has an average of at least about 2.5 (more preferably, at least about 2.9) fatty acid acyl groups per equivalent of glycerin. The extent of esterification may be readily determined by conventional analytical methodε εuch as hydroxyl number.

The structure of the composition preferably is such that the composition has a porcine pancreatic lipase hydrolysis rate of lesε than about 10% as compared to an olive oil standard. Preferably, the relative hydrolysis rate is less than about 1% of the olive oil rate. Methods of measuring porcine pancreatic lipase hydrolysiε rate are described in White. The average number of oxypropylene units in the EPG must not be so low as to reεult in a high proportion of the acyl groupε being attached directly to glyceryl reεidues since such directly attached acyl groups will be nearly as suεceptible to enzymatic cleavage aε the acyl groups in a conventional fully digestible triglyceride, thus reducing the usefulness of the composition as a low calorie fat substitute. At the εame time the average number of oxypropylene units should not exceed about 16 since the resulting compounds may be substantially lower in melting point or higher in melt viεcoεity than natural butter fat and thuε would not be εuitable for use aε butter fat εubstitutes.

The melting profile for a given EPG may be adjusted as needed

_b y varying the average number of oxypropylene units per glycerin (propoxylation number) present in the composition. At a constant fatty acid acyl group content (i.e., if the relative proportions of the different acyl groups present are fixed), the solid fat index at a particular temperature will increase as the propoxylation number is decreased and will decreaεe aε the propoxylation number is increased. Aε the average number of fatty acid acyl group carbons per equivalent of glycerin decreaseε or aε the iodine number of the composition increases (as a result of increasing the proportion of unsaturated fatty acid acyl groups present) , the average number of oxypropylene units per glycerin will need to be decreased to maintain the solid fat index at a given temperature above a predetermined target value. If a particular fatty acid- esterified propoxylated glycerin composition haε an undesirably high solid fat index at a given temperature the index may be brought below a predetermined target value by increasing the propoxylation number. By so adjusting the average number of oxypropylene units per equivalent of glycerin, the melting profile of each EPG may be controlled, and one EPG or a mixture of two or more EPGs may be employed to obtain a mimetic composition having a melting profile similar to that for butter fat.

Suitable EPGs may be prepared using either atty acids or fatty acid derivatives such as fatty acid esters, fatty acid halides, or fatty acid anhydrides. Generally εpeaking, C-^-C^ saturated linear fatty acids and their derivatives are preferred for use as starting materials for preparing the EPGs of the present invention. Minor

amounts of unsaturated and/or branched and/or εhorter chain fatty acids may alεo be utilized as explained in more detail below.

In addition, the iodine number (which reflects the proportion of unsaturated fatty acid acyl groupε in the composition) must be lesε than about 30, more preferably iε leεε than about 20, and most preferably iε leεε than about 10 centigrams I- per gram of the composition. A relatively minor proportion of unsaturated fatty acid acyl groups may be advantageous, however, in order to ensure that the composition doeε not melt over an exceεεively narrow range. Iodine number (alεo referred to as iodine value) may be measured by AOCS Method Cd 1-25.

The C ₁₂ -C- _l<4 saturated fatty acid is linear (i.e., nonbranched) and preferably contains only one carboxylic acid functionality. The acyl group may thus correspond to the general structure 0

I -C(CH ₂ ) _n CH ₃ wherein n is an integer of from 10 to 22. The value of n is most conveniently an even number (e.g., 10, 12, 14, 16,

18, 20, or 22) since the corresponding fatty acids are readily available at low cost from natural sources such as edible triglycer¬ ides. Specific illustrative fatty acids suitable for use as this component of the esterified propoxylated glycerin compositions include, but are not limited to lauric acid, myristic acid, stearic acid, palmitic acid, eicosanoic (arachidic) acid, heneicosanoic acid, docosanoic (behenic) acid, tricosanoic acid, and tetracoεanoic (lignoceric) acid. Mixtures of these C ₁₂ -C _a4 saturated linear fatty acids may also be utilized to advantage, as discussed above.

While all of the acyl groupε in the fatty acid-eεterified propoxylated glycerin compoεition may be derived from C _r2 -C _aΛ saturated linear fatty acid, the compositions may contain minor amounts of acyl groups derived from other C.-C _a4 fatty acids. Preferably, the proportion of such other acyl groups is less than about 40%. Generally speaking, the incorporation of acyl groupε which are relatively εhort in length (C,-C _1# ) , unsaturated, and/or branched will tend to decrease the melting point of the resulting EPG. The fatty acids which optionally may be used in combination with the C- _a -C _a< saturated linear fatty acids may be any of the known fatty acids such as caprylic acid, pelargonic acid, capric acid, oleic acid, cetoleic acid, palmitoleic acid, gadoleic acid, erucic acid, ricinoleic acid, linoleic acid, linolenic acid, myristoleic acid, eleostearic acid, arachidonic acid, or mixtures of these acids. Preferably, linear monocarboxylic acids containing from 0 to 5 double bonds are employed.

The proportions and chemical structures of the fatty acid acyl groups in the butter fat mimetic compositions of this invention should be selected such that the solid fat indices of the mimetic compositions as determined by dilatometry are similar to those for butter fat over the temperature range from 32 ^* F (0 ^* C) to 104 ^* F (40 ^* C). In other words, the melting profile as measured by dilatometry εhould be more than about 60 at 50 ^* F, between about 15 and about 35 at 70"F and leεs than about 5 at 92 ^* F. Increasing the ratio of average number of fatty acid acyl group carbons per

equivalent of glycerin to the average number of oxypropylene units per equivalent of glycerin will shift the melting range of an EPG to a higher average temperature while decreasing the ratio will shift the melting range to a lower average temperature. The melting profile of the butter fat εubstitute can thus be conveniently matched to that of natural butter fat by adjuεting this ratio and/or blending various different EPGs as needed.

The average number of fatty acid acyl group carbons per equivalent of glycerin in the fatty acid-esterified propoxylated glycerin compositionε of the invention may be readily calculated from a knowledge of the fatty acid acyl group content (i.e., the chemical structures and relative proportions of the fatty acids used to prepare the compositionε). The following formula may be used to calculate this average number (N.) for a fatty acid-esterified propoxylated glycerin composition prepared using fatty acids A and B:

N. = moles A x no. carbons in A + moles B x no. carbons in B moles propoxylated glycerin moles propoxylated glycerin

For example, a composition prepared by reacting a mixture of 1.5 moles of stearic acid (a C-. fatty acid) and 1.5 moles of eicosanoic acid (a C _ao fatty acid) with 1 mole of propoxylated glycerin containing an average of 7 oxypropylene units per glycerin will have an average of 57 fatty acid acyl carbons per equivalent of glycerin.

To minimize the available caloric content of the fatty acid- esterified propoxylated glycerin butter fat substitutes of this

invention, the chemical compoεition εhould be selected such that the number average molecular weight is at least about 800. More preferably, the minimum molecular weight is about 1,000. In order for the fatty acid-esterified propoxylated glycerin composition to mimic as closely as possible the physical properties of butter fat (such as melt viscosity and hardness) it is also desirable that the number average molecular weight not exceed about 2,200. Preferably, the molecular weight iε below about 2,000.

In a preferred embodiment of the invention, εtearic (i.e. C- _. .) fatty acid compositions are employed. Fatty acids which are predominantly stearic, having at least about 75% and preferably at least about 80% by weight of saturated C _x , fatty acid, are most preferred. For example, hydrogenated soybean fatty acid is predominantly stearic, generally from about 83% to about 93% by weight, and it has been found to be particularly suitable for preparing the butter fat substitutes of the invention. Other fatty acid sources having more than about 75% stearic acid after hydroge¬ nation include corn oil, cottonseed oil, olive oil, peanut oil, canola (low erucic rapeseed) oil, safflower oil, sesame oil, sunflower oil and mixtures thereof.

A particularly preferred embodiment of the invention is a mixture of a fatty acid-esterified propoxylated glycerin compoεition having an average number of oxypropylene unitε per equivalent of glycerin (propoxylation number) of about 5 wherein at least about 80% by weight of the fatty acid is stearic acid, and a fatty acid- esterified propoxylated glycerin composition having a propoxylation

number of about 14 wherein at least about 80% by weight of the fatty acid is stearic acid, an iodine number less than about 10, an average number of fatty acid acyl group carbons per equivalent of glycerin of from about 48 to about 56, and a melting profile similar to butter fat.

The fatty acid-esterified propoxylated glycerin butter fat subεtitutes of this invention may be prepared using any suitable method. In general, the procedures described in the prior art for synthesizing other fatty acid-esterified propoxylated glycerin compoεitionε will be appropriate for use provided that the necessary C _ia -C _a4 saturated linear fatty acids (or precurεorε thereof) or fatty acid derivatives are employed in the eεterification step. Such procedures are described, for example, in U.S. Patents Nos. 4,861,613 (the White patent, referenced above) and 4,983,329 and in European Patent Publication No. 353,928, the discloεures of which are incorporated by reference herein in their entirety. As iε explained in more detail in the above-mentioned publicationε, either fatty acids or fatty acid equivalents such as fatty acid esters, fatty acid halides, or fatty acid anhydrides may actually be employed in the esterification. The C ₁₂ -C _a4 saturated linear fatty acid acyl groups may also be introduced by using C _ιa -C _a4 unsaturated fatty acids in the esterification step and then hydrogenating the fatty acid-esterified propoxylated glycerin composition to increase the proportion of C-j-C ₂₄ εaturated linear fatty acid acyl groups to the desired level. Any reεidual free fatty acid remaining in the composition after esterification should preferably be removed or

reduced as much as possible to minimize problems with off flavor, off-odor, or storage stability.

The fatty acid-esterified propoxylated glycerin compositions of the present invention are particularly εuitable for use as full or partial replacements for butter fat in frozen confections such as ice cream-type desserts. Typically, ice cream iε compriεed of about 10 to about 20 weight percent of a fat component. To achieve a εignificant reduction in available caloric content, it will generally be deεirable for at least about 25 weight percent of the fat component to be a fatty acid-esterified propoxylated glycerin compoεition of thiε invention. The balance of the fat component may be butter fat or a different butter fat εubstitute, equivalent or mimetic. The amount of the butter fat mimetic may, if desired, constitute up to 100% of the total fat in the product. In addition to the fat component comprised of the fatty acid- esterified propoxylated glycerin composition, the frozen confection of the invention may further comprise one or more conventional food, confectionery, or other ingredients such as sugars (e.g., sucrose, fructose, glucose, maltose), water, flavorings such as cocoa powder, chocolate liquor, cocoa mass, vanilla or nut or fruit flavorings, milk solids (non-fat, skimmed, or whole), emulsifiers such as lecithin, antioxidants, dietary fibers, vitamins, bulking or bodying agents such as polydextrose or modified εtarch, εalt, and the like. A εugar alcohol such aε sorbitol, xylitol, or mannitol or a reduced calorie sweetener such as saccharine, aεpartame, cyclamates, sucralose, acesulfame, aceεulfam-K, or the like may alεo be employed

in combination with the fatty acid-esterified propoxylated glycerin composition of the invention.

Food products in accordance with the invention may be readily prepared by replacing the butter fat component of a standard formulation with the fatty acid-esterified propoxylated glycerin butter fat mimetics described hereinabove using known processing methods and techniques as will be apparent to those skilled in the art. Representative publications having to do with frozen confec¬ tions include the following: ICE CREAM. W.S. Arbuckle; 1986, Van Nostrand Reinhold Company Inc. , 115 Fifth Avenue, New York, New York 10003; THE CHEMISTRY AND TECHNOLOGY OF FOOD AND FOOD PRODUCTS. Vol. II, M. Jacobs; 1951, Interscience Publishers, Inc., 250 Fifth Avenue, New York, NY; THE NEW PROFESSIONAL CHEF. The culinary Institute of America, 1991; Van Nostrand Reinhold, 115 Fifth Avenue, New York, New York 10003; and THE FANNIE FARMER COOKBOOK. Wilma Lord Perkins; 1965, Little, Brown and Company, Boston. Toronto.

The ice cream-type frozen dessert of the invention is prepared using as a replacement for some or all of the butter fat in an ice cream recipe a butter fat mimetic composition comprised of one EPG or, preferably, two or more EPGs wherein the mimetic composition has a melting profile similar to that for butter fat. The recipe according to the invention comprises from about 0% to about 75% by weight of a fat component and from about 100% to about 25% by weight of the butter fat mimetic composition of the invention. Suitable mimetic compositions can be identified by those skilled in the art by comparing the melting profile of a composition comprising one or

more EPG compositions with the melting profile for butter fat.

The process of making the ice-cream type frozen dessert of the invention generally follows the conventional recipes for making ice cream except that the butter fat mimetic composition of the invention is used to replace all or a part of the butter fat component of the recipe. Accordingly, after the ingredients are prepared and admixed to form a composition for making the frozen dessert (i.e. a "frozen desεert compoεition") the compoεition iε then frozen with aeration, for example by freezing in an ice cream freezer, followed by use or by storage in a freezer.

Soybean fatty acids have been found to be particularly suitable and, as illustrated in Figure 1, the combination of FHEPG-05 and FHEPG-14 has been found to follow closely the melting profile for butter fat. Separately, neither of theεe EPGs seems to be a likely candidate for a butter fat substitute. However, when blended in the weight ratio of 60/40, FHEPG-05 being 60% by weight and FHEPG-14 being 40% by weight, the resulting low-calorie fat behaves much like the butter fat.

The EPGs utilized in the examples of the invention were synthesized from soybean fatty acid and propoxylated glycerin (prepared by reacting 5 or 14 equivalents of propylene oxide per equivalent of glycerin under base-catalyzed conditions) and physically refined. The resulting materials were hydrogenated to saturation (IV<4) , bleached and deodorized. The deodorized productε were fortified with a mixed tocopherol blend of 50% Covi-ox T70 and 50% Covitol F1300 (both available from Henkel Corp., La Grange,

Illinois, U.S.A.) to a level of 0.16%. The finished products were characterized using analytical methods commonly used by the industry to evaluate oils and fats. These methods included Wijs iodine value (AOCS Cd 1-25), dropping point (AOCS Cc 18-80 (93)) and solid fat index (AOCS Cd 10-57).

The iodine value for the FHEPG-05 soyate employed in the following examples was 2.2 and for FHEPG-14 soyate it was 1.7. The dropping point for the FHEPG-05 was measured at 79.9 and for FHEPG- 14 was measured at 63.7. The solid fat index data points for the components represented in Figure I are set forth in Table I as follows:

TABLE I

SOLID FAT INDICES OF EPG BLENDS AND BUTTER FAT

Temperature F 32 50 75 92 104

FHEPG-05 97.30 91.50 75.50 0.20 0.00

FHEPG-1 77.50 18.60 0.20 0.04 0.00

BUTTER FAT 87.20 69.90 26.50 4.50 0.00

EPG BLEND 85.00 60.10 15.20 0.00 0.00

EXAMPLES

Recipes for ice cream were modified to demonstrate the ability of EPG to replace the fats.

Example l

A control vanilla ice cream was prepared (to check the freezer) as follows:

INGREDIENTS/PROCEDURE SB-AM-S

The following were put in a double boiler top

1/4 cup cold water 125

1 teaspoon gelatin 10 This was allowed to stand for 5 minutes, and then we added the following:

1 cup hot Half-and-Half 500

A separate mix was prepared of the following: 1/4 cup sugar 125

3 tablespoons corn syrup 90

1 teaspoon flour 10 salt 1

The separate mix waε added to the gelatin and Half-and-Half. It waε cooked and stirred over low heat until thickened followed by covering and cooking over hot water for 10 minutes.

1 egg yolk (stirred in slowly) 32 This was cooked for 1 minute and then we added the following: 1 pint heavy cream 1000

1 egg white, beat well 72

1 teaεpoon vanilla 10

Total 1975

The ingredientε were blended well, proceεεed in an ice cream freezer and εtored in the freezer section of a refrigerator. The recipe yielded a product having excellent flavor and texture.

Example 2

Another control vanilla ice cream was prepared as follows: INGREDIENTS AMOUNT

Milk or Half-and-Half 1 liter

Heavy Cream 1 liter

Sugar 455 grams

Egg Yolks 16 Vanilla Beans or Extract 3

Salt a pinch

Yield: 1 gallon

1. The milk, cream, half the sugar and vanilla were combined in a heavy-bottomed pot. The mixture was brought to a boil.

2. The remaining sugar was combined with the egg yolks, and this mixture was tempered with approximately one third of the boiling milk mixture.

3. The tempered egg yolks were returned to the boiling milk mixture, the mixture waε cooked over low heat and εtirred continuouεly until it was homogenized.

₄ . The ice cream base was strained and cooled over an ice _b ath. Vanilla beanε were εplit and their interiors were scraped out and added to the ice cream base.

5. The mixture was proceεεed in an ice cream freezer and stored in the freezer section of a refrigerator.

The recipe yielded a product having excellent flavor and texture.

Example 3 A french vanilla ice cream-type frozen confection was prepared to determine the ability of EPG to replace all of the fats without affecting the delicate flavors in vanilla ice cream. The recipe was as follows:

INGREDIENTS ££AM≤ 1

Granulated Sugar 60.00 6.53

Corn Syrup 60.00 6.53

Non-fat Dry Milk 11.00 1.22

Flour (all purpose) 5.00 0.55

Modified Food starch 2.00 0.22

Modified Whole Milk Powder 1.00 0.10

Vanillin 0.50 0.05

Salt 0.50 0.05

Skim milk 500.00 54.00

FHEPG-14 202.00 22.00

Egg White Powder 5.00 0.55

Water 72.00 8.20

Totals 919.00 100.00

Procedure: 1. All ingredients, except the egg white and water, were placed in a double boiler top and heated to 160 ^* F and held for 30 minuteε.

2. The mixture was homogenized.

3. The egg whites were diεperεed in the water, beat well and then added to the emulεion.

4. The product waε cooled in a refrigerator and then waε frozen in an ice cream maker.

The formulation produced a fine εtable emulεion having good rich taste. No off flavorε were noticed. In a variation of the recipe, 10 gramε (1.08%) of defatted cocoa powder were added to the foregoing ingredientε, bringing the total amount to 929.0 gramε and reεulting in a slightly heavier texture. The flavor was slightly too mild. It tasted like malted milk.

Example 4

The ability of FHEPG-14 to replace all the fats in chocolate ice cream was evaluated using the following recipe.

INGREDIENTS GRAMS i

Granulated Sugar 130.4 6.52

Corn Syrup 129.2 6.46

Non-fat Dry Milk 24.4 1.22

Flour 10.0 0.50

Acacia Gum 3.2 0.16

Modified Whole Milk Powder 2.0 0.10

Defatted Cocoa Powder 21.6 1.08

Vanillin 1.0 0.05

Salt 1.0 0.05

Skim Milk* 1076.4 53.82

FHEPG-1 435.0 21.75

Egg White Powder** 10.8 0.54

Water 155-0 7.75

Total 2000.0 100.00

•Prepared by dissolving 100 grams of non-fat dry milk with water and bringing to 1000 milliliters volume. ♦♦Prepared separately by whipping with water. Procedure:

1. All dry ingredients were placed in a double boiler top and mixed well. The corn syrup and skim milk were added and mixed.

2. The mixture was heated to 160 ^* F over boiling water and held at this temperature for 1/2 hour. The fat replacement composition was added and blended well.

3. The egg white powder waε added to the water and whipped.

4. The whipped egg whites were tempered with the hot mixture and combined in the double boiler top.

5. The mixture was homogenized and placed in a refrigerator for 4 hours. 6. Following refrigeration, the batch was placed in an ice cream freezer and allowed to harden.

The initial consistency of the ice cream was comparable to a soft serve but it melted too quickly in the mouth and the flavor lacked the fullnesε and creamineεε of a typical chocolate ice cream. Also, the product froze too hard when stored in the freezer.

Example 5

A chocolate ice cream-type frozen dessert was made with FHEPG- 14 and FHEPG-05 as follows: INGREDIENTS GBHS i

Granulated Sugar 150.00 8.06

Corn Syrup 92.00 4.94

Non-fat Dry Milk 122.00 6.56

Acacia Gum 2.00 0.11 Modified Whole Milk Powder 3.00 0.16

Defatted Cocoa Powder 35.00 1.88

Natural Cream Extract 4.65 0.25

Vanillin 0.50 0.03

Salt 0.50 0.03 Water 909.35 48.89

FHEPG-14 236.00 12.69

FHEPG-05 151.00 8.12

Egg White Powder 10.00 0.54

Water 144.00 .7.74

Total 1860.00 100.00

Procedure:

1. All of the ingredients, except the egg white and the smaller portion of water, were added to a double boiler top and set over boiling water. The mixture was εtirred well. 2. The mixture was heated to 160 ^* F while stirring and held at this temperature for 30 minutes.

3. The egg whites were dispersed in water and beaten well.

4. The beaten eggs were tempered with the hot mix, combined and then homogenized. 5. The homogenized blend was cooled in a refrigerator for 4 hours.

6. The cooled product was frozen in an ice cream freezer. At first the ice cream appeared very soft but it hardened in the freezer over night. The product had the taste of a good chocolate flavored ice cream.

Example 6

A chocolate ice cream-type frozen desεert waε made with FHEPG- 14 and FHEPG-05 as follows: INGREDIENTS GBΔMS i

Granulated Sugar 161.20 8.06

Corn Syrup 98.80 4.94

Non-fat Dry Milk 203.00 10.15

Acacia Gum 2.20 0.11

Modified Whole Milk Powder 3.20 0.16 Dutch Proceεε Cocoa (10-12% fat) 37.60 1.88

Natural Cream Extract (Dried) 5.00 0.25

Vanillin 0.60 0.03

Salt 0.60 0.03

Water 906.00 45.30 FHEPG-14 253.80 12.69

FHEPG-05 162.40 8.12

Egg White Spray dried 10.80 0.54

Water 154,SQ 7.74

Total 2000.00 100.00 Procedure: Aε deεcribed in Example 5.

At first the ice cream appeared very soft but it hardened in the freezer over night. The product had the taste of a good chocolate flavored ice cream.

Example 7

Another vanilla ice cream-type frozen deεsert was made with

FHEPG-14 and FHEPG-05 as follows:

INGREDIENTS GRAMS 1

Granulated Sugar 161.20 8.06 Corn Syrup 98.80 4.94

Non-fat Dry Milk 240.00 12.00

Acacia Gum 3.00 0.15

Modified Whole ! Milk Powder 2.00 0.10

Natural Cream Extract (Dried) 5.00 0.25

Vanillin 1.00 0.05

Salt 1.00 0.05

FHEPG-14 253.80 12.69

FHEPG-05 162.40 8.12

Water 906.00 45.30

Egg White Powder 10.80 0.54

Water 1-.-.. 7.75

Total 2000.00 100.00

Procedure:

1. All ingredients, except the egg white and the smaller portion of water, were placed in a double boiler top and set over boiling water and stirred well.

2. The temperature of the mixture was brought to 160 ^* F with constant stirring and held at that temperature for 30 minutes.

3. The egg whites were dispersed in water and beaten very well.

4. The beaten eggs were tempered with the hot mix, combined and homogenized.

5. The homogenized blend was cooled below room temperature followed by freezing in an ice cream maker. A rich, creamy, good tasting ice cream resulted.