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 process for preparing a frozen confection comprising:
a) Mixing ingredients;
b) Freezing and aerating the mixed ingredients to produce a base frozen confection,
Feeding a 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.
2. The process of claim 1 wherein the proportion of the viscous flavoring/ingredient to the base frozen confection fed into the static mixer is such that the frozen confection containing flavorant/ingredient comprises from 6-20 wt % of viscous flavouring/ingredient.
3. The process of claim 1 wherein the proportion of the viscous flavoring/ingredient to the frozen confection fed into the static mixer is such that the frozen confection comprises from 8-15 wt % of viscous flavouring/ingredient.
4. The process of claim 1 wherein the frozen confection flavored with viscous, free oil-containing flavorant/ingredient is homogeneous to eye and taste.
5. The process according to claim 1 wherein the frozen confection prior to combining with the flavorant or ingredient in the static mixer has an overrun of from 20 to 150%.
6. The process according to claim 5 wherein the frozen confection prior to combining with the flavorant or ingredient in the static mixer has an overrun of from 50 to 120%.
7. The process according to claim 1 wherein the free oil-containing, viscous flavoring is selected from peanut butter, hazelnut butter, almond butter and other nut butters, and coconut pastes.
8. The process according to claim 1 wherein the frozen aerated confection has fewer than 0.01 crystalline structures per square micron of air bubble.
9. The process according to claim 1 wherein the PDF (probability density function) for the largest bubble in the frozen confection flavored with the viscous flavorant/ingredient is at least 0.013.