Low fat frozen confectionery product
A low fat frozen confectionery product is provided having 5 wt % or less fat which product comprises a combination of an ice structuring protein (ISP) and a polyol ester of a fatty acid.
1. A low fat frozen confectionery product having 5 wt % or less fat which product comprises at least 0.0001 wt % of an ice structuring protein (ISP) and at least 0.1 wt % of a polyol ester of a fatty acid, said product comprising ice crystals and air cells, the ice crystals not having grown into the air cells.
2. A product according to claim 1 which has 3 wt % or less fat.
3. A product according to claim 2 which comprises at least 0.0005 wt % ISP.
4. A product according to claim 3 which comprises at least 0.001 wt % ISP.
5. A product according to claim 1 which comprises from 0.1 wt % to 0.5 wt % polyol esters of fatty acids.
6. A product according to claim 1 wherein the polyol ester of a fatty acid is propylene glycol monostearate.
7. A product according to claim 1 which has surface definition.
8. A product according to claim 1 which is a dairy confection.
9. A method of stabilizing a low fat frozen confectionery product having 5 wt % or less fat which method comprises adding to the product at least 0.001 wt % of an ice structuring protein (ISP) and at least 0.1 wt % of a polyol ester of a fatty acid prior to, during and/or after freezing of the product, said product comprising ice crystals and air cells, the ice crystals not having grown into the air cells.
10. A method of enhancing the shape retention of a low fat frozen confectionery product having 5 wt % or less fat which method comprises adding to the product at least 0.0005 wt % of an ice structuring protein (ISP) and at least 0.1 wt % of a polyol ester of a fatty acid prior to, during, and/or after freezing of the product, said product comprising ice crystals and air cells, the ice crystals not having grown into the air cells.
11. A method according to claim 9 wherein the product has 3 wt % or less fat.
12. A low fat frozen confectionery product having 5 wt % or less fat which comprises at least 0.0005 wt % of an ice structuring protein (ISP) and at least 0.1 wt % of a polyol ester of a fatty acid, wherein the product is frozen using agitation, said product comprising ice crystals and air cells, the ice crystals not having grown into the air cells.
13. A low fat frozen confectionery product having 3 wt % or less fat which product comprises at least 0.001 wt % of an ice structuring protein (ISP) and at least 0.1 wt % of a polyol ester of a fatty acid, said product comprising ice crystals and air cells, the ice crystals not having grown into the air cells.
14. The product according to claim 13 which has 0.5 wt % or less fat.
15. The product according to claim 13 which has 0.5 wt % or less butter fat.
16. The product according to claim 13 wherein the polyol ester comprises propylene glycol monostearate and the ISP is selected from the group of fish ISP, plant ISP, lichen ISP, fungi ISP, micro-organism ISP, and insect ISP.
17. The product according to claim 16 wherein the fish ISP is recombinant fish ISP.
18. A low fat frozen confectionery product having 3 wt % or less fat which product comprises at least 0.001 wt % of a recombinant ice structuring protein (ISP) from fish and at least 0.1 wt % of a polyol ester of a fatty acid which comprises propylene glycol monostearate, said product comprising ice crystals and air cells, the ice crystals not having grown into the air cells.
19. The product according to claim 18 wherein the ISP is a type III.
20. The product according to claim 19 wherein the ISP is a type III HPLC-12.
21. The product according to claim 20 which comprises from 0.1 wt % to 0.5 wt % polyol ester of fatty acid and at least 0.001 and less than 0.05 wt % ISP.
22. The product according to claim 21 which comprises at least 0.3 wt % polyol ester of fatty acid and at least 0.004 wt % ISP.