Patent Application
20230180787
Continued interest in a ketogenic diet has recently shifted consumer demand to food categories that are high in fat and low in carbohydrates. In 2018, the word “keto” was the most common search term on Google in food-related categories. Based on a recent market studies, the ketogenic food market is projected to grow at a compound annual growth rate of 5.3% through 2026 the expected market growth of foods for the keto diet could grow from $9.6 billion in 2018 to $15.6 billion by 2027.
However, currently available keto-friendly foods in the frozen confection area are either uncoated or are coated with a compound chocolate in a combination with inclusions such as nuts pieces. This feature leads to product appearance related concerns that are undesired by consumers because of an inferior surface quality. Even though the addition of inclusions in a compound chocolate can provide less-noticeable surface imperfections, current product offerings still suffer from the same problems.
As such, there is a need for new keto-friendly frozen confections with improved surface qualities in order to avoid concerns with product appearance. The cold desserts according to the present disclosure provide a solution to satisfy the growing need of consumers.
In an illustrative aspect, a cold dessert is provided. The cold dessert comprises i) a frozen edible composition and ii) an oil combined with the frozen composition, wherein the cold dessert has an outer surface.
In an illustrative aspect, a method of making a cold dessert having an outer surface is provided. The method comprises the step of combining a frozen edible composition with an oil to form the cold dessert.
In an illustrative aspect, a second method of making a cold dessert having an outer surface is provide. The method comprises the step of combining a frozen edible composition with an oil to form the cold dessert, wherein the oil present in an oil container and wherein the oil is added to the frozen edible composition via a pump from the oil container.
For the purposes of promoting an understanding of the principles of the disclosure, reference will now be made to a number of illustrative embodiments and specific language will be used to describe the same.
In an illustrative aspect, a cold dessert is provided. The cold dessert comprises i) a frozen edible composition and ii) an oil combined with the frozen composition, wherein the cold dessert has an outer surface. For instance, the oil can be mixed with the frozen composition or the blended with the frozen composition.
As used herein, “cold” refers to temperatures between about -75° C. and about 10° C. In some embodiments, the cold desserts of the present disclosure have a temperature between about -75° C. and about 0° C., about -75° C. and about 3° C., -40° C. and about 5° C., about -30° C. and about 5° C., about -25° C. and about 3° C., and/or about -20° C. and about 0° C.
Cold desserts according to the present disclosure include but are not limited to cold dairy-based desserts, cold diary-substitute-based desserts, cold plant-based desserts, ice cream, soft-serve ice cream, gelato, frozen custard, soy milk ice cream, nut milk ice cream, coconut milk ice cream, avocado-based ice cream, frozen yogurt, frozen Greek yogurt, frozen kefir, a parfait, sorbet, sherbet, a frozen novelty, a fruit frozen novelty, a fudge frozen novelty, a frozen stick confection, a fruit frozen stick confection, a fudge frozen stick confection, a water ice confection, a fruit water ice confection, a fudge water ice confection, cheesecake, cake, pie, a milkshake, a malt, a smoothie, frozen fruit, Italian ice, a snow cone, whipped cream, and combinations of the foregoing.
The term “frozen,” as used herein, denotes that the product is solidified under freezing conditions to a hardpack or pumpable consistency which not fluid or semi-fluid. By “base” or “base frozen confection”, it is meant that the frozen confection excluding the ingredients which will exists non-homogenously in the confection, e.g., inclusions and variegates such as visibly identifiable viscous flavorings like fudge and caramel swirls, nut pieces, cookie dough pieces, baked pieces, candies, etc.
In an embodiment, the frozen edible composition comprises a base composition. In an embodiment, the base composition comprises an ingredient selected from the group consisting of milk, ultrafiltered milk, low-lactose milk, whole milk, buttermilk, skim milk, ultrafiltered low-lactose skim milk, cream, water, cocoa powder, sweetener, inulin, soluble corn fiber, sugar alcohol, stabilizer, emulsifier, and any combination thereof.
In an embodiment, the frozen edible composition comprises an ingredient selected from the group consisting of salt, sea salt, natural flavors, inclusions, variegates, and any combination thereof.
In an embodiment, the frozen edible composition comprises an ingredient selected from the group consisting of fruits, nuts, chocolate-based inclusions, chocolate-based variegates, and any combination thereof.
In an embodiment, the frozen edible composition comprises an ingredient selected from the group consisting of vanilla, nut extract, peanut extract, chocolate flavor, chocolate cheesecake flavor, caramel variegate, sea salt caramel variegate, strawberry variegate, blueberry variegate, peanut variegate, peanut butter variegate, peanut butter flake variegate, chocolate variegate, chocolate fudge variegate, fudge variegate, and any combination thereof.
The cold dessert may be aerated and have overrun between 15-125%, preferably between 60-110%. Overrun is defined by the equation below and is measured at atmospheric pressure.
In an embodiment, the cold dessert comprises a fat-based coating configured to interface with the outer surface of the cold dessert. For instance, the fat-based coating can be applied to the outer surface of the cold dessert via a coating mechanism such as dipping or spraying.
In an embodiment, the fat-based coating comprises a chocolate. In an embodiment, the fat-based coating comprises a confection.
In an embodiment, the oil comprises a low-melt oil. In an embodiment, the low-melt oil is an edible low-melt oil. In an embodiment, the low-melt oil is selected from the group consisting of peanut oil, soybean oil, canola oil, sunflower oil, safflower oil and any combination thereof.
In an embodiment, the cold dessert comprises a continuous phase, and wherein the continuous phase comprises fat agglomeration. Generally, fat agglomeration is a common phenomenon that occurs during the production of a cold dessert that comprises a fat and an emulsifier.
In an embodiment, the fat agglomeration of the cold dessert is larger than fat agglomeration of a comparative cold dessert, wherein the comparative cold dessert does not comprise an oil. As demonstrated in the examples of the present disclosure, the presence of an oil in cold desserts was discovered to result in a larger amount of fat agglomeration compared to the scenario when cold desserts do not comprise an oil. Thus, the inclusion of the oil in the cold dessert provides an improved surface quality as indicated by the observed smooth exterior. These results were unexpected.
In an embodiment, the cold dessert comprises a lower number of voids on the outer surface of the cold dessert in comparison to a comparative cold dessert comprising voids, wherein the comparative cold dessert does not comprise an oil. Again, the inclusion of the oil in the cold dessert provides this unexpected result.
In an embodiment, the cold dessert comprises a lower number of air pockets on the outer surface of the cold dessert in comparison to a comparative cold dessert comprising air pockets, wherein the comparative cold dessert does not comprise an oil. Again, the inclusion of the oil in the cold dessert provides this unexpected result.
In an illustrative aspect, a method of making a cold dessert having an outer surface is provided. The method comprises the step of combining a frozen edible composition with an oil to form the cold dessert.
In an embodiment, the combining of the frozen edible composition and the oil provides fat agglomeration in a continuous phase of the cold dessert. In an embodiment, the fat agglomeration of the cold dessert is larger than fat agglomeration of a comparative cold dessert, wherein the comparative cold dessert does not comprise an oil.
In an embodiment, the combining of the frozen edible composition and the oil provides a lower number of voids on the outer surface of the cold dessert in comparison to a comparative cold dessert comprising voids, wherein the comparative cold dessert does not comprise an oil.
In an embodiment, the combining of the frozen edible composition and the oil provides a lower number of air pockets on the outer surface of the cold dessert in comparison to a comparative cold dessert comprising air pockets, wherein the comparative cold dessert does not comprise an oil.
In an embodiment, the method further comprises a step of contacting the cold dessert with a fat-based coating, wherein the fat-based coating is applied to the outer surface of the cold dessert. In an embodiment, the fat-based coating comprises a chocolate. In an embodiment, the fat-based coating comprises a confection.
In an embodiment, the frozen edible composition comprises a base composition. In an embodiment, the base composition comprises an ingredient selected from the group consisting of milk, ultrafiltered milk, low-lactose milk, whole milk, buttermilk, skim milk, ultrafiltered low-lactose skim milk, cream, water, cocoa powder, sweetener, inulin, soluble corn fiber, sugar alcohol, stabilizer, emulsifier, and any combination thereof.
In an embodiment, the frozen edible composition comprises an ingredient selected from the group consisting of salt, sea salt, natural flavors, inclusions, variegates, and any combination thereof.
In an embodiment, the frozen edible composition comprises an ingredient selected from the group consisting of fruits, nuts, chocolate-based inclusions, chocolate-based variegates, and any combination thereof.
In an embodiment, the frozen edible composition comprises an ingredient selected from the group consisting of vanilla, nut extract, peanut extract, chocolate flavor, chocolate cheesecake flavor, caramel variegate, sea salt caramel variegate, strawberry variegate, blueberry variegate, peanut variegate, peanut butter variegate, peanut butter flake variegate, chocolate variegate, chocolate fudge variegate, fudge variegate, and any combination thereof.
In an embodiment, the oil comprises a low-melt oil. In an embodiment, the low-melt oil is an edible low-melt oil. In an embodiment, the low-melt oil is selected from the group consisting of peanut oil, soybean oil, canola oil, sunflower oil, safflower oil and any combination thereof.
In an illustrative aspect, a second method of making a cold dessert having an outer surface is provide. The method comprises the step of combining a frozen edible composition with an oil to form the cold dessert, wherein the oil present in an oil container and wherein the oil is added to the frozen edible composition via a pump from the oil container.
In an embodiment, the oil container is a tank comprising the oil. In an embodiment, the oil container is a hopper comprising the oil.
In an embodiment, the combination comprising the frozen edible composition and the oil is extruded via an extrusion nozzle. In an embodiment, the extruded combination is subsequently contacted with a fat-based coating on an outer surface of the extruded combination. In an embodiment, the fat-based coating comprises a chocolate. In an embodiment, the fat-based coating comprises a confection.
In an embodiment, the combining of the frozen edible composition and the oil provides fat agglomeration in a continuous phase of the cold dessert. In an embodiment, the fat agglomeration of the cold dessert is larger than fat agglomeration of a comparative cold dessert, wherein the comparative cold dessert does not comprise an oil.
In an embodiment, the combining of the frozen edible composition and the oil provides a lower number of voids on the outer surface of the cold dessert in comparison to a comparative cold dessert comprising voids, wherein the comparative cold dessert does not comprise an oil.
In an embodiment, the combining of the frozen edible composition and the oil provides a lower number of air pockets on the outer surface of the cold dessert in comparison to a comparative cold dessert comprising air pockets, wherein the comparative cold dessert does not comprise an oil.
In an embodiment, the frozen edible composition comprises a base composition. In an embodiment, the base composition comprises an ingredient selected from the group consisting of milk, ultrafiltered milk, low-lactose milk, whole milk, buttermilk, skim milk, ultrafiltered low-lactose skim milk, cream, water, cocoa powder, sweetener, inulin, soluble corn fiber, sugar alcohol, stabilizer, emulsifier, and any combination thereof.
In an embodiment, the frozen edible composition comprises an ingredient selected from the group consisting of salt, sea salt, natural flavors, inclusions, variegates, and any combination thereof.
In an embodiment, the frozen edible composition comprises an ingredient selected from the group consisting of fruits, nuts, chocolate-based inclusions, chocolate-based variegates, and any combination thereof.
In an embodiment, the frozen edible composition comprises an ingredient selected from the group consisting of vanilla, nut extract, peanut extract, chocolate flavor, chocolate cheesecake flavor, caramel variegate, sea salt caramel variegate, strawberry variegate, blueberry variegate, peanut variegate, peanut butter variegate, peanut butter flake variegate, chocolate variegate, chocolate fudge variegate, fudge variegate, and any combination thereof.
In an embodiment, the oil comprises a low-melt oil. In an embodiment, the low-melt oil is an edible low-melt oil. In an embodiment, the low-melt oil is selected from the group consisting of peanut oil, soybean oil, canola oil, sunflower oil, safflower oil and any combination thereof.
The cold desserts of the present disclosure comprise a frozen edible composition and an oil. The frozen edible composition comprises a base composition and, optionally, includes other ingredients.
Various recipes and formulas can be utilized to formulate the frozen edible compositions. For example, the base composition can comprise ingredients at various different percentages or ranges of percentages. Certain exemplary base compositions’ ingredients are shown in Tables 1-8.
For the instant example, a base composition was prepared via combination of ingredients using a high shear mixer. The base composition was homogenized using a two-stage homogenizer at 1000-5000 psi pressure and then pasteurized. Thereafter, the pasteurized base composition was aged for at least four hours and then sent to flavor tanks to add various flavoring ingredients.
The composition was then passed through a commercial freezer. Subsequently, other ingredients (e.g., variegates and inclusions) were added to the composition to result in a frozen edible composition. Similar to known cold desserts currently on the market, the frozen edible composition did not include an oil.
A fat-based coating comprising chocolate was then applied to the cold dessert of the instant example. As shown in
For the instant example, a base composition was prepared via combination of ingredients using a high shear mixer. The base composition was homogenized using a two-stage homogenizer at 1000-5000 psi pressure and then pasteurized. Thereafter, the pasteurized base composition was aged for at least four hours and then sent to flavor tanks to add various flavoring ingredients.
The composition was then passed through a commercial freezer. Subsequently, other ingredients (e.g., variegates and inclusions) were added to the composition to result in a final frozen edible composition. Thereafter, upon removing the frozen edible composition from the 0° C. freezer, a low-melt oil was combined with the frozen edible composition to form the cold dessert.
A fat-based coating comprising chocolate was then applied to the cold dessert of the instant example. As shown in
Similar to the cold desserts prepared in Examples 2 and 3, two different cold desserts were prepared for the instant example. The first sample (“Sample A”) was a cold dessert comprising a frozen edible composition but did not comprise oil, similar to the cold dessert prepared in Example 2. The second sample (“Sample B”) was cold dessert comprising a frozen edible composition and oil, similar to the cold dessert prepared in Example 3. Both samples were then evaluated under a microscope at various magnifications to evaluate differences in fat agglomeration in the continuous phase of the samples.
