Patent Application
20080081087
The frozen confections of the invention comprise water (some of which is present in the form of ice), sweeteners, fat and protein.
The amount of free sugars in the frozen confection is at most 17% by weight of the frozen confection, preferably less than 16%, more preferably less than 15%, even more preferably less than 14%, 12% or 10%, most preferably less than 8%. Foods suitable for everyday consumption should not contain high levels of free sugars.
However, in order to provide the customary sweetness associated with frozen confections and to avoid the confection being unduly hard, it is preferable that frozen confections comprise sweeteners in an amount of at least 10% by weight of the confection, more preferably at least 15%, most preferably at least 17%. To avoid the confection being too sweet, the amount of sweeteners should be at most 35%, preferably at most 30%, more preferably at most 25% by weight of the confection.
A preferred sweetener is lactose, because lactose aids calcium absorption and has a low relative sweetness. Lactose is particularly preferred when added as part of the milk solids because it is then not counted among the unhealthy free sugars. Thus it is preferable that lactose is present in an amount of at least 2% by weight of the frozen confection, preferably at least 3%, more preferably at least 5%. In order to avoid crystallisation of the lactose, however, it is also preferred that the lactose is present in an amount of less than 9%, preferably less than 8% by weight of the frozen confection.
In one embodiment of the invention, the frozen confection further comprises non-digestible saccharides, as such materials can contribute to the freezing point depression and/or body of the confection without increasing the sugar content of the confection or contributing to sweetness. Non-digestible saccharides are defined as those saccharides with a metabolisable energy content of less than 3 kcal (12.6 kJ) per g of saccharide. Common non-digestible saccharides are non-starch complex saccharides but others include resistant starches and non-digestible di-saccharides. Thus non-digestible saccharides include oligofructose, inulin, polydextrose, resistant starch and mixtures thereof.
Oligofructose and inulin are both available from the ORAFTI company under the trade names Raftlilose™ and Raftiline™, respectively. Inulin and oligofructose are composed of linear chains of fructose units linked by β(2-1) bonds and often terminated by a glucose unit. Inulin contains chains with up to 60 fructose units. Oligofructose has between 2 and 7 fructose units. Oligofructose is obtained from inulin by partial enzymatic hydrolysis. Inulin has a metabolisable energy content (calorie conversion factor) of 1.2 kcal (5.0 kJ) g−1, whilst oligofructose has a metabolisable energy content (calorie conversion factor) of 2 kcal (8.4 kJ) g−1. Oligofructose is the preferred source of non-digestible saccharide for use in the present invention owing to its low molecular weight and therefore high freezing point depression power. It also believed that oligofructose and inulin may aid in calcium uptake.
Polydextrose is a randomly bonded condensation polymer of D-glucose with some bound sorbitol and citric acid. The 1,6-glycosidic linkage predominates in the polymer. Polydextrose is resistant to digestion in the human small intestinal tract and has a metabolisable energy content (calorie conversion factor) of 1.0 kcal (4.2 kJ) g−1. It is available from the Danisco company under the trade name Litesse™. Polydextrose has a relatively high molecular weight of around 2500.
Resistant starches are food starches or starch derivatives which are not digestible by the human body. There are four main groups of resistant starches: RS1, RS2, RS3 and RS4. RS1 is physically inaccessible starch, e.g. trapped in seeds. RS2 starch is granular starch. Examples include banana, high amylose starches. RS3 starch is a highly retrograded starch, e.g. extruded cereals. RS4 is chemically modified starch. Resistant starches have a metabolisable energy content (calorie conversion factor) of around 1.6 kcal (6.7 kJ) g−1. Resistant starches are available commercially from National Starch under the trade names Novelose™ and Hi-maize™.
Preferably the non-digestible saccharide is employed in an amount of at least 2% by weight of the frozen confection, preferably at least 3%, and most preferably at least 4%. In order to avoid undue freezing point depression and/or undue hardness it is preferred that the non-digestible saccharide is present in an amount of less than 15% by weight of the frozen confection, preferably less than 10% and most preferably less than 9%.
In order to provide the customary sweetness, the frozen confection may also comprise an intense sweetener, such as aspartame, saccharin, acesulfame K, alitame, thaumatin, cyclamate, glycyrrhizin, stevioside, neohesperidine, sucralose, monellin or neotame
Preferably the frozen confection comprises a small amount of total fat, such as at least 0.5% by weight of the frozen confection, preferably at least 1%. Frozen confections containing at least a small amount of fat are perceived as ice cream or milk ice type products and are more attractive to many consumers than completely fat-free frozen confections. However, the amount of total fat is at most 5% by weight of the frozen confection, preferably less than 4%, more preferably less than 3%, most preferably less than 2%. Foods suitable for everyday consumption should not contain high levels of total fat.
The frozen confection comprises at most 3.5% saturated fat. Preferably the amount of saturated fat is less than 3% by weight of the frozen confection, more preferably less than 2.5%, most preferably less than 2%. Foods suitable for everyday consumption should not contain high levels of saturated fat. In particular, the amount of long chain saturated fatty acids (i.e. fatty acids having acyl chain lengths of 16 carbon atoms or longer) is less than 3%, by weight of the frozen confection, more preferably less than 2.5%, most preferably less than 2%. It has been reported that long chain saturated fatty acids form insoluble calcium soaps under the alkaline conditions of the intestine, and therefore reduce the bioavailability of the calcium. The shorter the chain length, the more soluble the calcium soap.
Suitable sources for the fat include butterfat, palm oil, coconut oil, palm kernel oil, sunflower oil, safflower oil, linseed oil, soybean oil, walnut oil, corn oil, grape seed oil, sesame oil, wheat germ oil, cottonseed oil, olive oil, rapeseed oil (canola oil), peanut oil and mixtures thereof. Preferably the fat is butterfat. Butterfat contains a moderate amount of saturated fat (approximately 65%), and in particular contains significant amounts of short (C4 to C8) and medium (C10 to C14) chain saturated fatty acids.
The frozen confection comprises at least 0.5% protein. Preferably the amount of protein is at least 1% by weight of the frozen confection, more preferably at least 2% or 3%. Frozen confections containing at least these amounts of protein are more attractive to many consumers than completely protein-free frozen confections Suitable sources of protein (such as casein) include milk, concentrated milk, milk powders, and casein hydrolysates. These sources comprise casein micelles which contain calcium and phosphorus. Casein hydrolysates include casein phosphopeptides (CPPs). CPPs are available commercially, for example from DMV International under the trade name CE90CPP™. Preferably the protein is casein or a casein hydrolysate. Many sources of casein are also good sources of calcium.
The frozen confections may also comprise one or more stabilisers. Suitable stabilisers include one or more of, gum arabic, gum ghatti, gum karaya, gum tragacanth, xanthan gum, guar gum, gelatine, agar, sodium carboxymethylcellulose, microcrystalline cellulose, methyl and methylethyl celluloses, hydroxypropyl and hydroxypropylmethyl celluloses, low and high methoxyl pectins, starches, maltodextrins, modified starches, and mixtures thereof. Preferably the frozen confections contain alginate, carrageenan, guar, locust bean gum or pectin or mixtures thereof in an amount of no more than 0.5% by weight of the frozen confection, more preferably no more than 0.3%, since these stabilisers are believed to interact with calcium, and may thereby reduce its bioavailability. The frozen confections may also comprise one or more emulsifiers. Suitable emulsifiers include mono- and diglycerides of saturated or unsaturated fatty adds (e.g. monoglyceryl palmitate—MGP), polyoxyethylene derivatives of hexahydric alcohols (usually sorbitol), glycols, glycol esters, polyglycerol esters, sorbitan esters, stearoyl lactylate, acetic add esters, lactic add esters, citric acid esters, acetylated monoglyceride, diacetyl tartaric add esters, polyoxyethylene sorbitan esters (such as polysorbate 80), sucrose esters, lecithin, egg yolk and mixtures of any these.
Preferably the frozen confection does not comprise coatings or inclusions of chocolate, couverture, toffee, fudge or caramel or the like since these typically contain high amounts of sugar and/or fat and therefore make the frozen confection less suitable for everyday consumption.
At least 50% of the calcium is provided in the form of a milk mineral composition, preferably at least 60% by weight of the calcium. In one embodiment, at least 70% or 80% is provided in the form of a milk mineral composition. Milk mineral compositions are suitable dairy sources and provide a convenient, concentrated source of calcium, as well as phosphorus, magnesium and zinc. We have found that this allows high proportions of the recommended daily amounts of these minerals to be provided in a low volume product. For example to obtain 1 g of calcium (which is the RDA in many countries), one would have to consume about 800 g of milk, whereas frozen confections of the present invention provide this amount of calcium in substantially smaller amounts, i.e. 330 g or less.
Preferably the amount of calcium is at least 0.4% by weight of the frozen confection, more preferably at least 0.5%. In one embodiment, amounts of calcium of at least 0.6%, 0.7%, 0.8% or 0.9% are contemplated.
Preferably the amount of phosphorus is at least 0.2% by weight of the frozen confection, more preferably at least 0.25%, most preferably at least 0.3%. In one embodiment, amounts of phosphorus of at least 0.4% or 0.5% are contemplated.
Preferably the ratio of the amounts of calcium to phosphorus is from 1:1 to 2.5:1, more preferably from 1.5:1 to 2.5:1. Ratios of calcium to phosphorus in this range are found in milk and are believed to be most beneficial for bone health.
Preferably the amount of magnesium is at least 0.017% by weight of the frozen confection, more preferably at least 0.02%, most preferably at least 0.022%. In one embodiment, amounts of magnesium of at least 0.025% or 0.3% are contemplated.
Preferably the amount of zinc is at least 0.0007% by weight of the frozen confection, more preferably at least 0.001%, most preferably at least 0.0012%. In one embodiment, amounts of phosphorus of at least 0.0015% or 0.002% are contemplated.
It is expected that the greater the amount of calcium, phosphorus, magnesium and zinc in the frozen confection, the greater is the amount that will be taken up by the body.
Another important nutrient for bone health is vitamin D. Preferably the frozen confection comprises from 3.3×10−6 to 3.3×10−5% vitamin D by weight of the frozen confection. More preferably the frozen confection comprises at least 3 μg of vitamin D and/or derivatives thereof per 60 g of the frozen confection (5×10−6% by weight of the frozen confection), most preferably at least 5 μg (8.3×10−6%). In order to avoid unwanted physiological effects, the amount of vitamin D and/or derivatives thereof is more preferably less than 15 μg per 60 g of the frozen confection (2.5×10−5%), most preferably less than 10 μg (1.7×10−5%). (Quantities of vitamin D are sometimes also expressed in units of IU: 1 μg of vitamin D3 is equivalent to 40 IU). Of the group of steroid molecules that are known as vitamin D, the preferred forms are vitamin D3 (cholecalciferol) and/or derivatives thereof, vitamin D2 (ergocalciferol) and/or derivatives thereof, and mixtures thereof. Particularly preferred is vitamin D3 as it is the natural form of vitamin D.
Preferably the frozen confection does not contain oxalic acid which occurs in high levels in some plants such as rhubarb and spinach, or phytic acid, which can occur in high levels in plant seeds, such as cereals, legumes, and soy. Oxalic acid and phytic acid are generally considered to reduce the bioavailability of calcium.
The frozen confections of the present invention may be conveniently provided in single serve portions of from 20 to 100 g, preferably from 25 to 75 g. Portions of this size are suitable for consumption once per day and provide a significant proportion of the recommended daily amount of calcium, phosphorus, magnesium, zinc and optionally vitamin D. The present invention also provides a pack containing a plurality of such portions, for example from 2 to 10 portions. Packs containing a plurality of such portions are a convenient way of providing several days' supply of portions which are suitable for consumption once per day.
Owing to the relatively high levels of bio-available calcium provided by the frozen confections of the present invention, the frozen confections are capable of delivering enhanced amounts of calcium to the body, thereby assisting in providing the recognised benefits of an increased calcium intake. Thus the frozen confections of the present invention are particularly suitable for use to increase the calcium uptake in an individual; and/or to increase or maintain the density of bones and/or teeth in an individual; and/or to increase or maintain the strength of bones and/or teeth in an individual; and/or to improve or maintain the health of bones and/or teeth of an individual; and/or to assist the growth of bones and/or teeth in an individual; and/or to improve or maintain the appearance of teeth in an individual; and/or to treat osteoporosis; and/or to lower or maintain the blood pressure in an individual; and/or to assist in the control of the bodyweight of an individual; and/or to reduce the risk of colon cancer in an individual.
The frozen confections may also be used in the manufacture of a medicament for increasing the uptake of calcium in an individual; and/or increasing or maintaining the density of bones and/or teeth in an individual; and/or increasing or maintaining the strength of bones and/or teeth in an individual; and/or improving or maintaining the health of bones and/or teeth of an individual; and/or assisting the growth of bones and/or teeth in an individual; and/or improving or maintaining the appearance of teeth in an individual; and/or treating osteoporosis; and/or lowering or maintaining the blood pressure in an individual; and/or assisting in the control of the bodyweight of an individual; and/or preventing or reducing the risk of colon cancer in an individual. In a further aspect, the present invention includes a method of increasing the calcium uptake by an individual, the method comprising administering to the individual a frozen confection according to the invention.
Frozen confections of the present invention may be prepared by any suitable process. However, in a further aspect of the invention there is provided a process for manufacturing the frozen confection, the process comprising the steps of:
Freezing may be under shear, for example in an ice cream freezer (scraped surface heat exchanger). In an ice cream freezer, aeration and freezing take place simultaneously. Ice creams are typically aerated to between 50 and 200% overrun, preferably to between 80 and 120% overrun. The partially frozen ice cream is extruded from the freezer at about −5° C. and then hardened e.g. in a hardening tunnel or blast freezer.
Alternatively freezing may be quiescent. By quiescent (or static) freezing, it is meant a process wherein the mix is cooled below its freezing point, such that partial or total solidification occurs through ice crystal formation, in the absence of an imposed shear field. Thus the liquid is frozen without it being deliberately agitated, mixed or shaken during freezing. Examples of quiescent processes include (but are not limited to) placing a container containing the mix into a cold environment and immersing a mould containing the mix in a bath of cold refrigerant. Unaerated/low overrun frozen confections, such as milk ice, are typically produced by quiescent freezing.
The present invention will now be further described with reference to the following examples, which are illustrative only and non-limiting.
Example 1 demonstrates ice cream and milk ice type frozen confections according to the invention. The formulation is given in Table 1 and its composition in terms of free sugar, fat, protein, minerals and vitamin D is shown in Table 2.
The skimmed milk powder (SMP) was from Dairy Crest with a quoted typical composition of 52.0% lactose, 36.0% protein, 7.9% ash, 3.8% moisture and 1.25% maximum fat. It was measured to have mineral contents of: calcium 1.15%, phosphorus 0.96%, magnesium 0.11%, zinc 0.0041%. MD40 was 38DE spray-dried glucose syrup containing 5% water, 36.5% mono and disaccharides and 58.5% other solids, obtained from Cerestar (C*Dry GL 01934). Milk minerals were Capolac MM-0525 BG from Arla Foods, a natural concentrated fraction of minerals from milk containing a minimum of 24% calcium, ˜11% phosphorus, ˜0.6% magnesium, ˜550 ppm zinc. The vitamin D preparation was obtained from DSM as Dry Vitamin D3 100 CWS/AM and contained a quoted amount of 90 000-110 000 IU/g vitamin D3 (˜2.5 mg vitamin D/g of preparation).
Mixes with other flavours than vanilla were also prepared by using toffee flavour and colour (caramel), banana flavour and colour (turmeric), and strawberry flavour and colour (beetroot red).
The mixes were prepared as follows. Water at 75-80° C. was added into a tank equipped with a turbo mixer. The dry ingredients, except the milk powder, were mixed together and added to the tank followed by the milk powder and then the fat, which had been pre-melted. The mix was blended for 5-10 minutes at 60-70° C. The mix was then homogenised at 140 bar and pasteurised at 82° C. for 25 seconds in a plate heat exchanger. The mix was then cooled to 4° C. in the plate heat exchanger and aged overnight in an ageing tank at 4° C., with gentle stirring.
Frozen confections were prepared by two routes.
All of the products tasted good. The aerated products were smooth and similar to typical low fat ice creams. The unaerated products were fairly soft in texture and similar to typical milk ice products.
Example 1 was repeated using higher amounts of milk minerals (2.9 and 3.5 wt % instead of 0.93 wt %) and without including the vitamin D preparation. The amounts of calcium, phosphorus, magnesium and zinc in are given in table 3.
Products were prepared as described in example 1. On tasting, the products were found to be acceptable, and there was little difference between the sample with different amounts of milk minerals.
Example 1 was repeated using lower amount of sucrose and glucose syrup (14.0 and 4.6) instead of 15.2 and 4.8. The loss has been compensated by the addition of more water.
Example 4 demonstrates an ice confection according to the invention. The formulation is given in Table 4 and its composition in Table 5.
The ingredients were mixed in a stirred vessel, pasteurized (80° C. for 15 secs) and homogenised, then cooled to +5° C. and stored in a vessel in a +2° C. room until used. Ice confections were prepared by three different routes
All of the products had an acceptable taste.
Example 5 demonstrates a very low sugar ice cream according to the invention. The formulation is given in Table 6 and its composition in Table 7.
Oligofructose was Raftilose P95 supplied by Orafti and had a moisture content of 3% (w/w). On a dry basis the Raftilose consisted of 95% (w/w) oligofructose and 5% (w/w) sugars (consisting of 3% sucrose, 1% fructose and 1% glucose).
Mixes with other flavours than vanilla were also prepared by substituting the vanillin in the mix with toffee flavour and colour (caramel), banana flavour and colour (beta carotene), and strawberry flavour and colour (beetroot red). The mixes were prepared as described in example 1, and then frozen using a Technohoy MF75 scraped surface heat exchanger, and was extruded at −4 to −5° C. with an overrun of 100%. On leaving the freezer, ice cream was collected in 500 ml cardboard boxes or 150 ml pots, blast frozen at −35° C. for 3 hours and then stored at −25° C. All samples tasted good and were found to be very acceptable for one-a-day consumption.
The various features and embodiments of the present invention, referred to in individual sections above apply, as appropriate, to other sections, mutatis mutandis. Consequently features specified in one section may be combined with features specified in other sections, as appropriate.
All publications mentioned in the above specification are herein incorporated by reference. Various modifications and variations of the described products, methods and uses of the invention will be apparent to those skilled in the art without departing from the scope of the invention. Although the invention has been described in connection with specific preferred embodiments, it should be understood that the invention as claimed should not be unduly limited to such specific embodiments. Indeed, various modifications of the described modes for carrying out the invention which are apparent to those skilled in the relevant fields are intended to be within the scope of the following claims.
As an important issue of the present invention is a low calorie level and a good sweetness of Example 3 is tested against a frozen confection from the prior art (Example from US2006/014113) without milk minerals.
As described above the sweetness can be calculated according to the methods described in text books, but the sweetness of frozen confection is most accurately measured by sensory evaluation using a trained panel of human “tasters” or “assessors”. Quantitative Descriptive Analysis (QDA®) is a sensory descriptive technique, which was first developed by the Tragon Corporation (www.tragon.com) in the 1970's.
In the examples below a trained panel consisting of 18 persons have scored the ice creams for sweetness on a scale of 1 (non sweet) to 10 (extremely sweet). The values in the table are the mathematical average of the values of the 18 persons. The composition of the comparison example 1 is listed in table 8:
The following table show the result of the sweetness test:
The results clearly and surprisingly show that the frozen composition according to the present invention is far sweeter at a lower calorie level.
| Number | Date | Country | Kind |
|---|---|---|---|
| EP06121668 | Oct 2006 | EP | regional |
