NON-DAIRY FROZEN CONFECTION WITHOUT STABILIZERS
The present invention relates to a non-dairy frozen confection comprising 30 to 60 wt. % of coconut cream based on the total weight of the frozen confection, 20 to 30 wt. % of the coconut cream being fat and the coconut cream having a total solid content of 25 to 40%, 15 to 40 wt. % non-fat solids and water, and being free from stabilizers or comprises as the only stabilizer fruit or vegetable based stabilizer or a combination thereof. The invention also relates to a process of making a non-dairy frozen confection.
1 . A non-dairy frozen confection comprising:
30 to 60 wt. % of coconut cream based on the total weight of the frozen confection, 20 to 30 wt. % of the coconut cream being fat and the coconut cream having a total solid content of 25 to 40%;
15 to 40 wt. % non-fat solids and
water; and
being free from stabilizers or comprises as the only stabilizer fruit or vegetable based stabilizer or a combination thereof.
2 . A non-dairy frozen confection according to claim 1 , wherein the non-fat solids comprises non-fat solids selected from the group consisting of sucrose or sugar, glucose, fructose, maltose, glucose syrup, fibres, protein and combinations thereof.
3 . A non-dairy frozen confection according to claim 1 , wherein part of the non-fat solids are 1 to 40 wt. % of glucose syrup and 5 to 20 wt. % of sugar.
4 . A non-dairy frozen confection according to claim 3 , wherein the glucose syrup is present in an amount of 20 to 30 wt. %.
5 . A non-dairy frozen confection according to claim 1 , wherein the frozen confection has a solid content of 25 to 50% based on the weight of the total frozen composition.
6 . A non-dairy frozen confection according to claim 1 , wherein the fruit or vegetable stabilizer is preferably present in an amount of 0 to 0.5 wt. %.
7 . A non-dairy frozen confection according to claim 1 , wherein the fruit or vegetable stabilizer is pectin.
8 . A non-dairy frozen confection according to claim 1 , wherein the frozen confection comprises cocoa-derived ingredients and is free from vegetable based stabilizer.
9 . A non-dairy frozen confection according to claim 1 , wherein the glucose syrup is corn syrup.
10 . A non-dairy frozen confection according to claim 1 , having an overrun is 22 to 50%, preferably 25 to 40%.
11 . A non-dairy frozen confection according to claim 1 , wherein the coconut cream has a fat content from 20 to 30 wt. %.
12 . A non-dairy frozen confection according to claim 1 , wherein the coconut cream has a total solid content of 28 to 32%.
13 . A non-dairy frozen confection according to claim 1 , wherein the frozen confection consists of coconut cream, glucose syrup, sugar, pectin and water.
14 . A non-dairy frozen confection according to claim 1 , wherein the frozen confection consists of coconut cream, glucose syrup, sugar cocoa powder and water.
15 . A non-dairy frozen confection according to claim 1 , wherein the frozen confection comprises 0.1 and 2.0% wt. protein.
16 . Process of making a non-dairy frozen confection comprising the following steps:
blending the coconut cream, sweeteners, cocoa derived ingredients with water in a tank to obtain a non-dairy blend;
heat treating blend to destroy pathogens and melt the fat;
homogenize blend to breakdown and stabilize fat globules;
cooling blend to solidify fat and thickening the blend;
flavoring the blend to suit taste;
freezing while incorporating air;
packaging the frozen blend; and
hardening the product in a freezer.