Frozen aerated confections and methods for producing them
A frozen aerated confection is provided, the confection comprising at least 0.2 wt % free β-casein, wherein the free β-casein constitutes more than 45% of the total β-casein present in the frozen confection; and containing a population of gas bubbles, wherein at least 65% of the gas bubbles have a diameter of less than 20 μm. A process for producing such a frozen aerated confection is also provided.
1. A frozen aerated confection comprising at least 0.2 wt % free β-casein, wherein the free β-casein constitutes more than 45% of the total β-casein present in the frozen confection; and containing a population of gas bubbles, wherein at least 65% of the gas bubbles have a diameter of less than 20 μm.
2. A frozen aerated confection according to claim 1 wherein at least 50% of the gas bubbles have a diameter of less than 10 μm.
3. A frozen aerated confection according to claim 1 wherein the amount of free β-casein is at least 0.5 wt %.
4. A frozen aerated confection according to claim 1 wherein the free β-casein constitutes at least 50% of the total β-casein present in the frozen confection.
5. A frozen aerated confection according to claim 1 which has an overrun of from 20% to 400%.
6. A frozen aerated confection according to claim 1 which is an ice cream, sorbet and frozen yoghurt.
7. A process for producing an aerated food product, the process comprising:
a) providing a mixture of ingredients comprising at least 0.2 wt % free β-casein, wherein the free β-casein constitutes more than 45% of the total β-casein present in the frozen confection;
b) aerating the mixture so that a population of gas bubbles is formed, wherein at least 65% of the gas bubbles have a diameter of less than 20 μm;
c) freezing the mixture;
wherein steps b) and c) may take place simultaneously or in either order.
8. A process according to claim 7 wherein the mixture of ingredients comprises an isolated, purified or partially purified, enriched or concentrated source of β-casein.