Frozen Aerated Product

Abstract

A self-sustaining log shaped frozen aerated product is produced by cold-extruding a low fat formulation at a temperature between −15° C. and −24° C. in order to achieve an ice content at −18° C. of between 30% and 55%.

Description

DETAILED DESCRIPTION OF THE INVENTION

The present invention will be further described with reference to the following examples.

Sorbet Examples

Various sorbet formulations were produced as described in Table 1.

TABLE 1
Extruded Sorbet Formulations
	Example Product
	1	2	3	4	5	6	7	8
	Sorbet	Sorbet	Sorbet	Sorbet	Sorbet	Sorbet	Sorbet	Sorbet
Formulation
Dextrose	17	14	4	8	16	10	3	3
Sucrose	19.5	16	16	9.9	23.5	23	23	17
Glucose Syrup	6.5	6.6	6	5.5	5	5	5	5
DE63
Strawberry	30	30	30	30	0	0	0	0
Puree
Lemon Juice	0	0	0	0	5	5	5	5
Conc x4
Emulsifier	0.2	0.2	0.2	0.2	0.2	0.2	0.2	0.2
LBG	0.3	0.3	0.3	0.3	0.3	0.3	0.3	0.3
Guar	0.2	0.2	0.2	0.2	0.2	0.2	0.2	0.2
Water	26.3	32.7	43.3	45.9	49.8	56.3	63.3	69.3
Properties
Total Solids	44	38	33	25	44	39	32	26
Total Fat	0	0	0	0	0	0	0	0
Total Sugars	42	36	31	23	46	39	32	26
Ice at −18 C.	30	40	50	60	30	40	50	60
Overrun %	60-100	60-100	60-100	60-100	60-100	60-100	60-100	60-100

Examples 1 to 8 were extruded at maximal freezing conditions through a SSHE (Crepaco W04 freezer, series 80 dasher, 150-250 L/hr mix and motor load 80-90%) to assess the possibility of producing a continuous and defined extrusion. This was then also extruded at colder exit temperatures (see below) through a continuous single screw coldextrusion equipment as described in WO98/09536 at a mix throughput of 150-250 L/hr.

The acceptability of the extrusion was assessed after blast hardening (−35° C. for 3 hours) with a dimensional limit required within 10% of the nozzle dimension. However, these changes were mostly visually obvious on extrusion from the appearance of surface melting and slumping and even total collapse of the extrusion.

TABLE 2
Comparative extrusion quality of the sorbet
formulations.
	SSHE	SSHE	Cold Extrusion	Cold
	Extrusion	Extrusion	Temp	Extrusion
Example	Temp (° C.)	Quality	(° C.)	Quality
1	−14	Not Acceptable	−23	Acceptable
2	−10	Not Acceptable	−20	Acceptable
3	−8	Not Acceptable	−19	Acceptable
4	−8	Acceptable	−17	Acceptable
5	−13	Not Acceptable	−24	Acceptable
6	−10	Not Acceptable	−20	Acceptable
7	−8	Not Acceptable	−19	Acceptable
8	−7	Acceptable	−18	Acceptable

Sherbet/Low Fat Ice Cream Examples

Various sherbet formulations (4% fat ice cream) were also produced.

TABLE 2
Extruded Low Fat Ice Cream Formulations
	Example
	9	10	11	12
	Product
	Sherbet	Sherbet	Sherbet	Sherbet
Formulation
Coconut Oil	4	4	4	4
Skim Milk Powder	4	4	4	4
Sucrose	25	21	15	11
Glucose Syrup DE63	11	8	8	4
Strawberry Puree	40	40	40	40
Lemon Juice	0	0	0	0
MGP	0.33	0.33	0.33	0.33
LBG	0.15	0.15	0.15	0.15
Guar	0.07	0.07	0.07	0.07
Water	15.45	22.45	28.45	36.45
Properties
Total Solids	47	40	34	27
Total Fat	4.4	4.4	4.4	4.4
Total Sugars	37	30	24	17
Ice at −18 C.	30	40	50	60
Overrun %	60-100	60-100	60-100	60-100

Examples 9 to 12 were also extruded at maximal freezing conditions through a SSHE (Crepaco W04 freezer, 150-250 L/hr mix, series 80 dasher and motor load 80-90%) to assess the possibility of producing a continuous and defined extrusion.

This was also extruded at colder exit temperatures (see below) through the continuous cold extrusion equipment at a throughput of 150-250 L/hr. As for the sorbets, the extrusion quality was assessed dimensionally.

TABLE 4
Comparative extrusion quality for sherbet
formulations
	SSHE	SSHE		Cold
	Extrusion	Extrusion	Cold Extrusion	Extrusion
Example	Temp (° C.)	Quality	Temp (° C.)	Quality
9	−10	Not Acceptable	−19	Acceptable
10	−9	Not Acceptable	−18	Acceptable
11	−8	Not Acceptable	−15	Acceptable
12	−5	Acceptable	−8	Acceptable

Shape Stability

Examples 13 to 15 were extruded under maximal conditions from the SSHE (Crepaco W04 freezer, 150 L/hr mix, motor load 80-90%, extrusion temperature −5 to −10° C.) through dies with different cross sections.

TABLE 5
Sorbet formulations to test shape stability on
extrusion.
	Example
	13	14	15
	Product
	Sorbet	Sorbet	Sorbet
	Formulation
	Dextrose	9	3	3
	Sucrose	22	22	15
	Glucose Syrup DE63	5	5	5
	Orange Juice Conc	5	5	5
	Whipping Aid	0.2	0.2	0.2
	LBG	0.3	0.3	0.3
	Guar	0.2	0.2	0.2
	Water	58.3	64.3	71.3
	Properties
	Total Solids	38	33	26
	Total Fat	0	0	0
	Total Sugars	36	31	23
	Ice at −18 C.	40	50	60
	Overrun %	30-80	30-80	30-80

The results are summarised in the following table with a dimensional assessment of whether the extrusion from the SSHE was within 10% of the nozzle dimensions after blast hardening.

TABLE 6
Acceptability of extrusion quality post SSHE
extrusion
	Ice	Aspect Ratio
Example	Content %	0.28	0.45	0.65	0.88	1.14	1.54	2.18
13	40	Yes	Yes	Yes	No	No	No	No
14	50	Yes	Yes	Yes	No	No	No	No
15	60	Yes	Yes	Yes	Yes	Yes	Yes	Yes

For the samples where the extrusion was not acceptable (marked “No”) the formulations were also processed through cold extrusion equipment to ensure that they could be extruded within the dimensional constraints of the nozzles. In all cases this was successfully achieved with extrusion temperatures ranging from −8° C. to −14° C.

Claims

1. Frozen aerated product containing less than 4.5% w/w fat, having an overrun of between 30% and 120% and an ice content of between 30% and 55% (w/w) at a temperature of −18° C. characterised in that the frozen aerated product is log-shaped and has an aspect ratio of between 0.8:1 and 2:1, preferably between 0.8:1 and 1.5:1.

2. Frozen aerated product according to claim 1 characterised in that the log-shaped frozen aerated product is at least 4 cm high.

3. Frozen aerated product according to claim 1 characterised in that it contains less than 1% w/w stabiliser, more preferably not more than 0.5% w/w.

4. Frozen aerated product according to claim 1 characterised in that it has a total solids content of between 25 and 50% (w/w).