Ice confections
An ice confection is provided, having a total solids content of from 15 to 30% by weight of the ice confection and total sugar in an amount of less than 17% by weight of the ice confection, characterized in that the ice confection comprises digestible complex saccharides in an amount of from 2 to 25% by weight of the ice confection; and non-saccharide sweeteners in a total amount C T given by the following condition: C T <X/R, wherein X is 0.5 wt % and R is the sweetness of the non-saccharide sweeteners relative to sucrose expressed on a weight basis.
1. An ice confection which is a water ice or a fruit ice having a total solids content of from 17 to 28% by weight of the ice confection comprising a sweetener system consisting of a mixture of fructose, glucose, and a glucose syrup having a DE in the range of 22 to 34, and non-saccharide sweeteners in a total amount C T given by the following condition:
C T <X/R,
wherein X is 0.5 wt % and R is the sweetness of the non-saccharide sweeteners relative to sucrose expressed on a weight basis;
wherein the fructose is present in an amount of 4% to less than 12% by weight of ice confection;
wherein digestible mono- and di-saccharides are present at a total level of 10% to less than 17% by weight of the ice confection;
wherein digestible complex saccharides are present at a total level of from 5% to less than 15% by weight of ice confection; and wherein the ice confection comprises less than 0.5% protein by weight of ice confection and is unaerated.
2. An ice confection according to claim 1 wherein the the digestible mono- and di-saccharides are present at a total level of 12% to less than 17% by weight of the ice confection.
3. An ice confection according to claim 1 wherein the the fructose is present in an amount of 4% to less than 10% by weight of the ice confection.
4. An ice confection according to claim 1 wherein the ice confection comprises non-digestible saccharides in an amount of at least 2% by weight of the ice confection.
5. An ice confection according to claim 4 wherein the non-digestible saccharides are present in an amount of at most 15% by weight of the ice confection.
6. An ice confection according to claim 4 wherein the non-digestible saccharide is selected from the group consisting of oligofructose, inulin, polydextrose, resistant starch and mixtures thereof.
7. A process for manufacturing an ice confection according to claim 1 , the process comprising the steps of:
(a) preparing a mix of ingredients; then
(b) pasteurising and optionally homogenising the mix; then
(c) freezing the mix to produce the unaerated ice confection.
8. A process according to claim 7 wherein freezing is quiescent.