Frozen confection and process of making
The process involves feeding a base aerated frozen confection having an overrun of from 20-150% from a freezer to a static mixer, feeding a viscous flavorant or other ingredient having a free oil level of at least 10% to the static mixer to combine with the base frozen confection, and mixing them in the static mixer to obtain a frozen confection including the viscous flavorant or other ingredient which is homogeneous to the eye and taste and which preferably has fewer crystalline fat structures per air bubble, which means greater stability of the air bubbles. The invention is also reflected in reduced standard deviation in product fill weight and an improved distribution of air bubbles. The invention also is directed to the frozen aerated confection.
1. A frozen aerated confection flavored with a viscous free oil-containing flavorant or ingredient comprising at least 5 wt. % viscous flavoring/ingredient and at least 80 wt % of a base frozen confection, said frozen aerated confection having fewer than 0.01 crystalline structures per square micron of air bubble wherein the frozen confection flavored with viscous, free oil-containing flavorant/ingredient is homogeneous to eye and taste the flavorant/ingredients being in the form of a paste or butter, wherein the frozen aerated confection flavored with a viscous free oil-containing flavorant or ingredient is made by freezing and aerating mixed ingredients to produce the base frozen confection, feeding the free oil-containing viscous flavoring or other ingredient and the base frozen confection into a static mixer to produce the frozen confection flavored with a viscous, free oil-containing flavorant/ingredient, and wherein the viscous free oil-containing ingredient is selected from the group of nut butters and coconut paste.
2. The frozen aerated confection according to claim 1 having fewer than 0.009 structures per square micron of air bubble.
3. The frozen aerated confection according to claim 1 having fewer than 0.0075 structures per square micron of air bubble.
4. The frozen confection according to claim 1 wherein the nut butter is selected from the group of peanut butter, almond butter and coconut paste.
5. The frozen aerated confection according to claim 1 comprising at least 6 wt % free oil-containing flavorant or ingredient wherein the free oil-containing flavorant or ingredient is peanut butter.
6. The frozen aerated confection according to claim 5 comprising at least 12 wt % free oil-containing flavorant or ingredient.
7. The frozen aerated confection according to claim 1 comprising at least 8 wt % free oil-containing flavorant or ingredient.
8. The frozen aerated confection according to claim 7 comprising at least 11 wt of the viscous free-oil containing flavorant or ingredient.
9. The frozen confection according to claim 1 wherein the viscous free oil-containing ingredient is selected from the group of hazelnut butter.
10. A frozen aerated confection flavored with a viscous free oil-containing flavorant or ingredient comprising at least 10 wt % viscous flavoring/ingredient and at least 70 wt % of a base frozen confection, in which the PDF (probability density function) for the largest bubble in the frozen confection flavored with the viscous flavorant/ingredient is at least 0.013 wherein the frozen confection flavored with viscous, free oil-containing flavorant/ingredient is homogeneous to eye and taste the flavorant/ingredients being in the form of a paste or butter, wherein the frozen aerated confection flavored with a viscous free oil-containing flavorant or ingredient is made by freezing and aerating mixed ingredients to produce the base frozen confection, feeding the free oil-containing viscous flavoring or other ingredient and the base frozen confection into a static mixer to produce the frozen confection flavored with a viscous free oil-containing flavorant/ingredient, and wherein the viscous free oil-containing ingredient is selected from the group of nut butters and coconut paste.
11. The frozen confection according to claim 10 wherein the PDF for the largest bubble is at least 0.015.
12. The frozen confection according to claim 10 wherein the PDF for the largest bubble is at least 0.018.
13. The frozen confection flavored with viscous free oil-containing flavorant or ingredient according to claim 10 having an overrun of from 20 to 150%.
14. The frozen confection flavored with viscous free oil-containing flavorant or ingredient according to claim 10 having at least 12 wt % viscous flavorant or ingredient.
15. The frozen confection according to claim 10 wherein the viscous free oil-containing ingredient is selected from the group of peanut butter.
16. The frozen confection flavored with viscous free oil-containing flavorant or ingredient according to claim 10 having at least 16 wt % viscous flavorant or ingredient.
17. The frozen confection flavored with viscous free oil-containing flavorant or ingredient according to claim 10 having at least 20 wt % viscous flavorant or ingredient.
18. A frozen aerated confection flavored with a viscous free oil-containing flavorant or ingredient comprising from 5-8 wt % viscous flavoring/ingredient and at least 80 wt % of a base frozen confection, said frozen aerated confection having fewer than 0.01 crystalline structures per square micron of air bubble wherein the frozen confection flavored with viscous, free oil-containing flavorant/ingredient is homogeneous to eye and taste the flavorant/ingredients being in the form of a paste or butter, wherein the frozen aerated confection flavored with a viscous free oil-containing flavorant or ingredient is made by freezing and aerating mixed ingredients to produce the base frozen confection, feeding the free oil-containing viscous flavoring or other ingredient and the base frozen confection into a static mixer to produce the frozen confection flavored with a viscous free oil-containing flavorant/ingredient, and wherein the viscous free oil-containing ingredient is selected from the group of nut butters and coconut paste.
19. The frozen aerated confection according to claim 18 having fewer than 0.075 crystalline structures per square micron of air bubble.