FROZEN CONFECTION
The invention provides a water-in-oil emulsion for the preparation of a frozen confection, the emulsion comprising a weight ratio of water phase to oil phase of from 94:6 to 70:30 wherein: the oil phase comprises at least an edible oil and an emulsifier, the emulsifier having an average HLB of from 0.1 to 5; the water phase comprises at least water and one or more freezing point depressors; the emulsion comprises at least (W×A) wt % emulsifier by weight of the emulsion where: W is the proportion of the water phase in the emulsion expressed as the weight percentage of the total emulsion; and A is 0.0001; the emulsion comprises at most (O×0.2) wt % emulsifier by weight of the emulsion where: O is the proportion of the oil phase in the emulsion expressed as the weight percentage of the total emulsion; the emulsion comprises from 4 to 40 wt % of one or more freezing point depressors by weight of the emulsion; and the temperature at which the edible oil contains 25 wt % solid fat by weight of the edible oil is less than temperature at which the water phase contains 25 wt % ice by weight of the water phase.
1 . A water-in-oil emulsion for the preparation of a frozen confection, the emulsion comprising a water phase (WP) and an oil phase (OP) in a weight ratio (WP:OP) of from 94:6 to 70:30 wherein:
the oil phase comprises at least an edible oil and an emulsifier, the emulsifier having an average HLB of from 0.1 to 5;
the water phase comprises at least water and one or more freezing point depressors;
the emulsion comprises at least (W×A) wt % emulsifier by weight of the emulsion where:
W is the proportion of the water phase in the emulsion expressed as the weight percentage of the total emulsion; and
A is 0.0001;
the emulsion comprises at most (O×0.2) wt % emulsifier by weight of the emulsion where:
O is the proportion of the oil phase in the emulsion expressed as the weight percentage of the total emulsion;
the emulsion comprises from 4 to 40 wt % of one or more freezing point depressors by weight of the emulsion; and
the temperature at which the edible oil contains 25 wt % solid fat by weight of the edible oil is lower than temperature at which the water phase contains 25 wt % ice by weight of the water phase.
2 . A water-in-oil emulsion according to claim 1 wherein the weight ratio of water phase to oil phase (WP:OP) is at most 90:10.
3 . A water-in-oil emulsion according to claim 1 wherein the edible oil is selected from: corn seed oil, grape oil, linseed oil, sunflower oil, rapeseed oil, hemp oil, walnut oil, or a combination thereof.
4 . A water-in-oil emulsion according to claim 1 wherein the temperature at which the edible oil contains 25 wt % solid fat is at least 4° C. lower than the temperature at which the water phase contains 25 wt % ice.
5 . A water-in-oil emulsion according to claim 1 wherein the average HLB of the emulsifier is from 0.25 to 4.
6 . A water-in-oil emulsion according to claim 1 wherein the emulsifier is selected from: glycerin fatty acid esters, organic acid esters of monoglycerides, polyglycerol esters of fatty acid, sorbitan esters of fatty acid, propylene glycol esters of fatty acid, sucrose esters of fatty acid, polyglycerol polyrhizoleate, lecithins, and egg yolk, or a mixture thereof.
7 . A water-in-oil emulsion according to claim 1 wherein A is at least 0.00025.
8 . A water-in-oil emulsion according to claim 1 wherein the emulsion comprises the one or more freezing point depressors in an amount of at least 5 wt % by weight of the emulsion.
9 . A water-in-oil emulsion according to claim 1 wherein the one or more freezing point depressors is selected from the group consisting of sugars, salts or sugar-alcohols or a mixture thereof.
10 . A process for the preparation of a water-in-oil emulsion as claimed in claim 14 , the process comprising the steps of:
preparing a precursor water phase comprising:
water in an amount of from 45 to 96 wt % by weight of the precursor water phase:
one or more freezing point depressors in an amount of from 4 to 40 wt % by weight of the precursor water phase:
preparing a precursor oil phase comprising:
an edible oil in an amount of from 90 to 97.9 wt % by weight of the precursor oil phase; and
an emulsifier in an amount of from 0.05 to 20 wt % by weight of the precursor oil phase, the emulsifier having an average HLB of from 0.1 to 5,
wherein the temperature at which the edible oil contains 25 wt % solid fat by weight of the edible oil is lower than the temperature at which the water phase contains 25 wt % ice by weight of the water phase;
combining the precursor water phase with the precursor oil phase while mixing so as to form the water-in-oil emulsion, wherein the weight ratio of water phase (WP) to oil phase (OP) of the resulting oil-in-water emulsion is from 94:6 to 70:30;
wherein the emulsification step is carried out at a temperature which is greater than the melting point of the precursor water phase.
11 . A process as claimed in claim 10 wherein the precursor oil phase comprises the edible oil in an amount of at least 91 wt % by weight of the precursor oil phase.
12 . A process as claimed in claim 10 wherein the precursor oil phase comprises the emulsifier in an amount of at least 0.1 wt % by weight of the precursor oil phase.
13 . A process as claimed in claim 10 wherein the precursor oil phase comprises a fat structurant and the emulsification step is carried out at a temperature which is greater than the melting point of the precursor water phase and less than the melting point of the fat structurant.
14 . A process for the preparation of a frozen confection wherein the water-in-oil emulsion according to claim 1 is quiescently frozen.
15 . A frozen confection comprising the water-in-oil emulsion according to claim 1 .