Ice confection
An ice confection is provided comprising from 11 to 30% (by weight of the confection) of glucose syrup solids having a dextrose equivalent (DE) of less than 20, and from 3 to 16 wt % low molecular weight sweeteners. A process for producing the ice confection is also provided.
1. An ice confection having a chewy texture comprising from 15% to 25% by weight of the confection of glucose syrup solids having a dextrose equivalent (DE) of at least 5 and less than 20, and from 5 to 16 wt % low molecular weight sweeteners, wherein the ice confection at a temperature of −18° C. has a chewiness score, assessed by a sensory panel test, of at least 3 on a scale of 0 to 10 (where 0 is not chewy and 10 is very chewy).
2. An ice confection according to claim 1 , wherein the glucose syrup has a dextrose equivalent in the range from at least 5 to less than 10;
and wherein the low molecular weight sweetener is present at a level of more than 7 wt %.
3. An ice confection according to claim 1 comprising less than 12% low molecular weight sweeteners.
4. An ice confection according to claim 1 , wherein the low molecular weight sweeteners is present in an amount of more than 7 wt % to less than 12 wt %.
5. An ice confection according to claim 1 which has an overrun of less than 50%.
6. An ice confection according to claim 1 which is a water ice or a fruit ice.
7. An ice confection according to claim 1 which is a milk ice or a low-fat ice cream.
8. An ice confection according to claim 1 , wherein the ice confection at a temperature of −18° C. has a chewiness score, assessed by a sensory panel, of more than 7 on a scale of 0 to 10 (where 0 is not chewy and 10 is very chewy).
9. An ice confection having a chewy texture comprising from 15% to 25% by weight of the confection of glucose syrup solids having a dextrose equivalent (DE) of at least 5 and less than 10, and at least 7% to less than 12 wt % low molecular weight sweeteners, wherein the ice confection at a temperature of −18° C. has a chewiness score, assessed by a sensory panel test, of at least 7 on a scale of 0 to 10 (where 0 is not chewy and 10 is very chewy).
10. A process for preparing an ice confection having a chewy texture, comprising the steps of:
a) preparing a mix comprising from 15 to 25% by weight of the confection of glucose syrup solids having a dextrose equivalent of at least 5 and less than 20, and from 5 to 16 wt % low molecular weight sweeteners;
b) pasteurising and optionally homogenising the mix; then
c) freezing and optionally aerating the mix;
wherein the ice confection at a temperature of −18° C. has a chewiness score, assessed by a sensory panel test, of at least 3 on a scale of 0 to 10 (where 0 is not chewy and 10 is very chewy).