Natural stabiliser system for frozen dessert
View Patent ↗The present invention relates to stabilizer systems which may be used in the manufacture of frozen dessert which comprise native rice starch, egg yolk as a natural emulsifier and fibers from vegetables, fruits or mixtures thereof. It also relates to a method for manufacturing a frozen confectionery using a stabilizer system that contains only natural ingredients. The invention, in another aspect, also concerns the frozen confectionery products thus produced.
1. A stabilizer system for use in frozen confectionery, the stabilizer system consisting of only natural ingredients consisting of native rice starch, egg yolk as a natural emulsifier and expanded citrus fibers.
2. A method of manufacturing a frozen confectionery, the method comprising using a stabilizer system in a frozen confectionery, the stabilizer system consisting of only natural ingredients consisting of native rice starch, egg yolk as a natural emulsifier and expanded fibers selected from the group consisting of vegetables, fruits and mixtures thereof, wherein the frozen confectionery also contains only natural ingredients.
3. A method for the manufacture of a frozen confectionery, the method comprising:
blending frozen confectionery ingredients with a stabilizer system consisting of only natural ingredients consisting of native rice starch, egg yolk as a natural emulsifier and expanded fibers selected from the group consisting of vegetables, fruits and mixtures thereof, to form a mix that contains only natural ingredients,
pasteurizing and homogenizing the mix, and
freezing the mix.
4. A method for the manufacture of a frozen confectionery, the method comprising:
blending frozen confectionery ingredients with a stabilizer system consisting of only natural ingredients consisting of native rice starch, egg yolk as a natural emulsifier and fibers selected from the group consisting of vegetables, fruits and mixtures thereof, to form a mix, wherein the frozen confectionary ingredients and the stabilizer system contains only natural ingredients,
pasteurizing and homogenizing the mix, wherein homogenizing is performed in a first stage at a pressure of 150-250 bars and in a second stage at a pressures between 10 and 80 bars, to expand the fibers, and
freezing the mix.
5. The method of claim 3 , wherein the fibers are citrus fibers.
6. The method of claim 3 , wherein the frozen confectionery ingredients include at least one ingredient selected from the group consisting of fat, sugars, milk-solids non-fat and combinations thereof.
7. The method of claim 6 , wherein the fat is present in an amount of 10-13%.
8. The method of claim 3 comprising an additional ageing step and a packaging step prior to freezing the mix.
9. A frozen confectionery product comprising a stabilizer system consisting of only natural ingredients consisting of native rice starch, egg yolk as a natural emulsifier and expanded fibers selected from the group consisting of vegetables, fruits and mixtures thereof.
10. The frozen confectionery product of claim 9 , wherein the fibers are citrus fibers.
11. The frozen confectionery product of claim 9 , which is an ice cream.
12. The frozen confectionery product of claim 9 , which has an overrun of 30 to 60%.
13. The frozen confectionery product of claim 9 , which has a fat content of 10-13%.
14. The frozen confectionery product of claim 9 , which has a fat content lower than 5%.
15. The frozen confectionery product of claim 9 , which comprises rice starch in an amount of 0.2-2%, egg yolk in an amount of 1.5-6% and vegetable expanded fibers in an amount of 0.1-0.8% of the frozen product.
16. The frozen confectionery product of claim 9 , which consists of the stabilizer system, fat, sugar and milk solids non-fat.
17. The method of claim 4 , wherein the fibers are citrus fibers.
18. The method of claim 4 , wherein the frozen confectionery ingredients include at least one ingredient selected from the group consisting of fat, sugars, milk-solids non-fat and combinations thereof.
19. The method of claim 18 , wherein the fat is present in an amount of 8-15%.
20. The method of claim 4 comprising an additional ageing step and a packaging step prior to freezing the mix.
21. The method of claim 2 , wherein the fibers are vegetable fibers obtained from a source selected from the group consisting of beans, Brussel sprouts, carrot, cauliflower, celery, onions, sugar beet, potato, cabbage, bamboo and combinations thereof.
22. The method of claim 2 , further comprising activating the fibers in a solvent to form extended fibers before homogenizing a mix of the stabilizer system and the frozen confectionery, the homogenizing being performed at a pressure between 120 and 140 bars.