Aerated frozen products
View Patent ↗An aerated frozen confection having reduced ice crystal growth after heat shock, and being prepared from a mixture of ingredients suitable for forming the confection and at least one emulsifier for reducing ice crystal growth after heat shock. Advantageously, the emulsifier facilitates formation and stabilization of fat alpha crystals, the confection having an overrun of about 20% to about 250%, uniformly distributed small air cells having an average size of less than about 50 microns, ice crystals having a size of 30 microns or less after heat shock, and a smooth texture.
1. A method for enhancing heat shock resistance of an aerated frozen confection, the method comprising:
preparing a mixture of ingredients for forming the aerated frozen confection, wherein the mixture of ingredients comprises a fat present in an amount of about 0.5% to 18% by weight of the mixture; a sweetener present in an amount of about 3% to 15% by weight of the mixture; a stabilizer in an amount of about 0.1% to about 1% by weight based on the total weight of the mixture; and non-fat milk solids present in an amount from about 6% to 15% by weight of the mixture, wherein the stabilizer is selected from the group consisting of agar, gelatin, gum acacia, guar gum, locust bean gum, gum tragacanth, sodium alginate and propylene glycol alginate;
regulating the formation and growth of ice crystals by including in the mixture an ice crystal growth regulating agent comprising a primary emulsifier of a polyol monoester of a fatty acid and an additional emulsifier of a saturated mono-diglyceride, unsaturated monoglyceride, lactylated monoglyceride or acetylated monoglyceride in an amount sufficient to regulate ice crystal growth when the confection experiences heat shock; and
forming the aerated frozen confection from the mixture for consumption, wherein the aerated frozen confection has an average air cell size of less than 50 microns, an average ice crystal size of about 25 microns or less in mean diameter after ice crystal formation, and an average ice crystal size of 30 microns or less in mean diameter after the aerated frozen confection is subjected to heat shock.
2. The method of claim 1 , wherein the primary emulsifier is present in an amount of at least about 0.1% to about 1% of the mixture and the secondary emulsifier is present in an amount of at least about 0.01% to about 0.2% by weight of the mixture.
3. The method of claim 1 , wherein the crystal growth regulating agent consists of the primary and additional emulsifiers, the polyol monoester of a fatty acid is propylene glycol monostearate, propylene glycol palmitate or a combination thereof, and the additional emulsifier is a saturated mono di-glyceride.
4. The method of claim 1 , wherein sugar is present in the mixture of ingredients in an amount of no more than 14% by weight of the mixture and a sweetener other than a sugar that is present in an amount of about 3% to about 8% by weight of the mixture; wherein the non-fat milk solids are present in an amount from about 7.5% to about 10% by weight of the mixture; and wherein the non-fat milk solids are of whey origin, skim milk origin or mixtures thereof.
5. The method of claim 1 , wherein the aerated frozen confection has a reduced calorie value due to a lower level of fat compared to conventional aerated frozen confections, and further wherein the fat present in the mixture of ingredients comprises one or more polyunsaturated fatty acids.
6. The method of claim 1 , wherein the mixture of ingredients includes a freezing point depressant in an amount sufficient to enable the aerated frozen confection to be scoopable at a temperature of about −18° C. or less, wherein the freezing point depressant is selected from the group consisting of sucrose, dextrose, fructose, glucose syrup, polydextrose, inulin, sorbitol, mannitol, lactilol, oxylitol, maltitol, glycerol, ethanol or a mixture thereof.
7. The method of claim 1 , wherein the frozen confection is an ice cream, a frozen water ice, frozen fruit juice, frozen yogurt, sherbet, ice milk or a mixture thereof.
8. The method of claim 1 , wherein the method includes combining the crystal growth regulating agent and mixture of ingredients with shear mixing to form a homogeneous mass; pasteurizing the homogenous mass; and freezing the mass while introducing air to achieve an overrun in the frozen mass of between about 20% to 250%.
9. The method of claim 8 , which produces an aerated frozen confection that can withstand a heat shock due to temperature recycling of from about −8° C. to about −20° C. every 12 hours for a period of about two weeks.
10. The method of claim 1 , which further comprises providing the ice confection with one or more of inclusions, an edible substrate, a coating or a shell.
11. The method of claim 1 , which further comprises packaging the aerated frozen confection into containers or extruding it into bars or cones after the forming step.