Stable frozen aerated products manufactured by low-temperature extrusion technology
View Patent ↗The present invention relates to stable frozen aerated products manufactured by low-temperature extrusion. In particular, the invention is concerned with a stabilizer system comprising native starch which can be used to impart stability on low-temperature extruded frozen products. A method of producing such frozen aerated confectionery product and the products obtainable from said method are also part of the present invention.
1. A low-temperature extruded frozen aerated confectionery product comprising a stabilizer system comprising a native starch, citrus fibers, and a natural emulsifier, and the low-temperature extruded frozen aerated confectionery product consists of only natural ingredients and comprises 0.1-6% of the native starch, 0.1-2% of the citrus fibers, and 0.5-6% of natural emulsifier by weight, wherein the product is extruded at a temperature below −11° C.
2. The low-temperature extruded frozen aerated confectionery product according to claim 1 , comprising ice crystals/ice crystal agglomerates, wherein at least 50%, by number, of the ice crystals/ice crystal agglomerates have a size of between 5 and 30 microns.
3. The low-temperature extruded frozen aerated confectionery product according to claim 1 , wherein at least 50%, by number, of air cells have a diameter of between 2 and 10 microns.
4. The low-temperature extruded frozen aerated confectionery product according to claim 1 , comprising 0.1% native starch, 0.1% citrus fibers and 0.5% natural emulsifier by weight.
5. The low-temperature extruded frozen aerated confectionery product according to claim 1 , comprising 0-20% fat, 5-15% MSNF, and 10-30% sugars by weight.
6. The low-temperature extruded frozen aerated confectionery product according to claim 1 , wherein the native starch is selected from the group consisting of tapioca, maize and rice starch.
7. The low-temperature extruded frozen aerated confectionery product according to claim 1 , wherein the natural emulsifier is selected from the group consisting of egg yolk, buttermilk, raw acacia gum, rice bran extract and mixtures thereof.
8. The low-temperature extruded frozen aerated confectionery product according to claim 1 , comprising 0.1-3.0% of the native starch, 0.1-0.8% of the citrus fibers, and 0.5-6% of the natural emulsifier by weight.
9. The low-temperature extruded frozen aerated confectionery product according to claim 1 , comprising 0.3% of the native starch, 0.7% of the citrus fibers, and 2% of the natural emulsifier by weight.
10. A method for manufacturing a low-temperature extruded frozen confectionery product comprising using a stabilizer system comprising a native starch, citrus fibers, and a natural emulsifier to produce the low-temperature extruded frozen confectionery product comprising 0.1-6% of the native starch, 0.1-2% of the citrus fibers, and 0.5-6% of the natural emulsifier by weight, wherein the low-temperature extruded frozen confectionery product consists of only natural ingredients, and wherein the product is extruded at a temperature below −11° C.
11. A method of producing an aerated frozen confectionery product, the method comprising the steps of:
producing an ingredient mix comprising fat in an amount of 0-20%, milk solids non-fat, sugars, and a stabiliser system comprising a native starch, citrus fibers, and a natural emulsifier;
homogenising and pasteurising the ingredient mix;
aerating and pre-freezing the ingredient mix; and
extruding the ingredient mix at a temperature below −11° C. in a screw extruder to produce the aerated frozen confectionery product comprising 0.1-6% of the native starch, 0.1-2% of the citrus fibers, and 0.5-6% of the natural emulsifier by weight, wherein the aerated frozen confectionery product consists of only natural ingredients.
12. The method according to claim 11 , wherein the extrusion is performed in a single or twin screw extruder.
13. The method according to claim 11 , comprising the step of:
hardening the ingredient mix by deep-freezing at a temperature below −20° C.
14. An aerated frozen confectionery product obtained by producing an ingredient mix comprising fat in an amount of 0-20% by weight, milk solids non-fat, sugars, and a stabilizer system comprising a native starch, citrus fibers, and a natural emulsifier; homogenizing and pasteurizing the ingredient mix; aerating and pre-freezing the ingredient mix; and extruding the ingredient mix at a temperature below −11° C. in a screw extruder to produce the aerated frozen confectionery product consisting of only natural ingredients and comprising 0.1-6% of the native starch, 0.1-2% of the citrus fibers, and 0.5-6% of the natural emulsifier by weight.