Claims
- 1. A process for the preparation of a fat-containing, foamed, frozen confection, which comprises:
providing a confection mixture that includes at least a fat and an emulsifier; pasteurizing and homogenizing the mixture at a first temperature for a time sufficient to form a homogenized mixture; initially cooling the homogenized mixture from the homogenization temperature to about 10° C. to 35° C.; maintaining the temperature at about 10° C. to 35° C. for a first holding time sufficient to enhance emulsifier functionality and reduce maturation time; further cooling the homogenized mixture from about 10° C. to 35° C. down to about 1° C. to 10° C.; maintaining the temperature at about 1° C. to 10° C. for a second holding time of at least about 0.1 hour to form a cooled mixture; and freezing the cooled mixture while incorporating a gas into the mixture prior to or simultaneously with the freezing to form a foamed frozen confection.
- 2. The process of claim 1, wherein the fat is a vegetable fat and the frozen confection further comprises one or more ingredients of milk derivatives, sugars or other sweeteners, water, flavorings, and stabilizers; wherein the ingredients are mixed with the fat and emulsifier to form the confection mixture.
- 3. The process of claim 1, wherein the emulsifier exhibits a break in the correlation of interfacial tension between oil and water at concentrations of 0.01% to 5% and over temperatures of about 20° C. to 40° C.
- 4. The process of claim 3, wherein the emulsifier comprises one or more of mono- and diacyl glycerides of fatty acids, or a propylene glycol ester.
- 5. The process of claim 4, wherein the emulsifier is present in an amount of about 0.01% to 0.5% by weight of the confection mixture.
- 6. The process of claim 1, wherein the homogenization temperature is sufficient to form an emulsion of the confection mixture.
- 7. The process of claim 1, wherein the homogenization temperature is at least about 80° C.
- 8. The process of claim 1, wherein the initial cooling occurs during a time period of 10 minutes or less.
- 9. The process of claim 1, wherein the further cooling occurs during a time period of 10 minutes or less.
- 10. The process of claim 1, wherein the gas is air and sufficient air is incorporated into the cooled mixture to form a frozen confection having 20% to 200% air by volume.
- 11. The process of claim 1, wherein the first holding time is about 5 to 30 minutes.
- 12. The process of claim 1, wherein the second holding time is about 0.1 to 4 hours.
- 13. A process for the preparation of a fat-containing, foamed, frozen confection, which comprises:
providing a confection mixture that includes a fat, an emulsifier, a milk derivative, a sugar or other sweetener, water, a flavoring, and a stabilizer; pasteurizing and homogenizing the mixture at a first temperature of at least about 80° C. for a time sufficient to form a homogenized mixture wherein the confection is in the form of a emulsion; initially cooling the homogenized mixture from the homogenization temperature to about 10° C. to 35° C. in 10 minutes or less; maintaining the temperature at about 10° C. to 35° C. for a first holding time of between about 5 and 30 minutes to enhance emulsifier functionality and reduce maturation time; further cooling the homogenized mixture from about 10° C. to 35° C. down to about 1° C. to 10° C. in 10 minutes or less; maintaining the temperature at about 1 ° C. to 10° C. for a second holding time of about 0.1 to 4 hours to form a cooled mixture; and freezing the cooled mixture while incorporating a gas into the mixture prior to or simultaneously with the freezing to form a foamed frozen confection having 20% to 200% gas by volume.
- 14. The process of claim 13, wherein the emulsifier exhibits a break in the correlation of interfacial tension between oil and water at concentrations of 0.01% to 5% and over temperatures of about 20° C. to 40° C.
- 15. The process of claim 14 wherein the emulsifier comprises one or more of mono- and diacyl glycerides of fatty acids, or a propylene glycol ester.
- 16. The process of claim 15, wherein the emulsifier is present in an amount of about 0.01% to 0.5% by weight of the confection mixture.
Priority Claims (1)
Number |
Date |
Country |
Kind |
99118488.8 |
Sep 1999 |
EP |
|
CROSS-REFERENCE TO RELATED APPLICATION
[0001] This application is a continuation of the U.S. national stage designation of International application no. PCT/EP00/09117, filed Sep. 15, 2000, the contents of which are expressly incorporated herein by reference thereto.
Continuations (1)
|
Number |
Date |
Country |
Parent |
PCT/EP00/09117 |
Sep 2000 |
US |
Child |
10098343 |
Mar 2002 |
US |