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    • 专利摘要:

    公开号:BR112012030149B1
    申请号:R112012030149-7
    申请日:2011-05-31
    公开日:2018-03-13
    发明作者:John Judge David
    申请人:Unilever N.V.；
    IPC主号:
    专利说明:

    (54) Title: ICE CREAM, FROZEN BAKERY PRODUCT, ICE CREAM MANUFACTURING PROCESS, METHOD TO REDUCE FOAM FORMATION IN THE PRODUCTION OF AN ICE CREAM AND THE USE OF A COMBINATION OF CARF AND GUMA XANTANE (51). CI .: A23G 9/04; A23L 1/0526; A23L 1/054; A23L 1/0562; A23G 9/34 (30) Unionist Priority: 06/03/2010 EP 10164883.0 (73) Holder (s): UNILEVER N.V.
    (72) Inventor (s): DAVID JOHN JUDGE
    1/19 “ICE CREAM, FROZEN BAKERY PRODUCT, ICE CREAM MANUFACTURING PROCESS, METHOD TO REDUCE FOAM FORMATION IN THE PRODUCTION OF AN ICE CREAM AND THE USE OF A COMBINATION OF CARF AND GOMA
    XANTAN GUM
    Field of the Invention [001] This invention relates to frozen confectionery. More particularly, this invention relates to frozen confectionery which does not suffer from unwanted foaming during production.
    Background of the Invention [002] Frozen confectionery such as popsicles (ice lollies), ice cream on sticks (popsicles) and the like are popular products and are especially appreciated by children. These products are made with water-based ice cream or fruit ice cream and, in general, contain low levels of fat.
    [003] Frozen confectionery in general also contains stabilizers such as gelatin in order to provide structural stability, organoleptic properties, and improvements in the melting properties of the products. For example, the Slow Melt Popsicle ® product (manufactured by Unilever Ice Cream North America) contains standardized icing ingredients that include sugars, fruit juice concentrates, acids and water and additionally comprises gelatin as a stabilizer.
    [004] Frozen confectionery is typically prepared by mixing the dry ingredients which are then added to a mixed aqueous medium at temperatures of around 75 ° C according to which the additional liquid ingredients together with flavors and aromas and colorings are introduced again in mixture. This aqueous composition is then
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    2/19 also mixed to hydrate the dry ingredients before pasteurization. Following pasteurization, the mixture is cooled and transferred to aging tanks in which they are kept at 5 ° C, again under stirring, until use. It can be seen that this standard procedure involves substantial mixing of the ingredients throughout the manufacturing process and substantial foaming has been noted, especially in the presence of surfactant ingredients, such as gelatin. This foaming interferes with the production of frozen confectionery and negatively affects the quality of the product. One approach to reducing foaming is to reduce the amount of surfactant ingredient present, but the consequence is that any functionality of such ingredients is also reduced. Alternatively, anti-foaming agents, such as silicone-free foaming agents, can be employed, but the use of such additives is not acceptable to consumers and, in some countries, these agents have been excluded. Thus, there is a need for high-quality icing confectionery that retains all characteristics acceptable to consumers of standardized icing confectionery and that may include surfactant ingredients even though they do not suffer from the problem of foaming during production.
    Brief Description of the Invention [005] It has been found that, through employability of a specific combination of certain stabilizers, it is possible to formulate icy confections that do not foam during production even though they have excellent palatability and characteristics acceptable to consumers.
    [006] Consequently, in a first aspect, the present invention features an icy confection comprising at least 0.025% by weight of gelatin, and further comprising locust bean and gum
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    3/19 xanthan, where the total amount of locust bean gum in combination with xanthan gum is at least 0.05% by weight of the frozen confection and where the weight ratio of locust bean gum to xanthan gum is 4: 1 to 1: 4. Preferably, the total amount of locust bean gum in combination with xanthan gum is at least 0.1% by weight of the frozen confection, more preferably at least 0.2% by weight. Preferably the total amount of locust bean gum in combination with xanthan gum is at most 0.6% by weight of the frozen confection, more preferably at most 0.5% by weight. Preferably the weight ratio of locust bean gum to xanthan gum is at most 2: 1, more preferably at most 1.5: 1. Preferably, the weight ratio of locust bean gum to xanthan gum is at least 1: 2, more preferably at least 1: 1.5. Preferably, the frozen confection comprises gelatin in an amount of up to 2% by weight, more preferably up to 1.5% by weight, even more preferably up to 1% by weight, most preferably up to 0.5% by weight. Preferably the frozen confection comprises gelatin in an amount of at least 0.05% by weight, more preferably at least 0.1% by weight, most preferably still at least 0.2% by weight.
    [007] Preferably the frozen confection is a water-based ice cream.
    [008] Preferably the icy confection is formed around a support member.
    [009] In a second aspect, the present invention features a frozen confectionery product comprising the frozen confection, according to the first aspect.
    [010] In a third aspect, the present invention presents a process of manufacturing the frozen confection according to the first aspect
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    4/19 comprising:
    - preparing an aqueous ice cream mixture which comprises at least 0.025% by weight of gelatin, and further comprises locust bean gum and xanthan gum where the total amount of locust bean gum in combination with xanthan gum is at least 0, 05% by weight of the frozen confection and in which the weight ratio of locust bean gum to xanthan gum is 4: 1 to 1: 4,
    - mix the aqueous mixture of ice cream, and then
    - freeze the mixture.
    [011] Preferably the freezing is quiescent.
    [012] In a fourth aspect, the present invention presents a method for reducing the formation of foam in the production of an ice confection comprising gelatin, the method comprising:
    - prepare an aqueous mixture of frozen confection which comprises at least 0.025% by weight of gelatin, and reduce the formation of foam by including in the mixture of locust bean and xanthan gum in which the total amount of locust bean gum in combination with xanthan gum is at least 0.05% by weight of the frozen confection and where the weight ratio of locust bean gum to xanthan gum is 4: 1 to 1: 4,
    - mix the aqueous mixture of ice cream, and then
    - freeze the mixture.
    [013] Preferably the freezing is quiescent.
    [014] In a further aspect, the present invention features the use of a combination of locust bean gum and xanthan gum to reduce foaming in the production of an icy confection.
    [015] In another aspect, the present invention features an ice cream that comprises at least 0.025% by weight of gelatin, and further comprises locust bean and xanthan gum in which the
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    5/19 total amount of locust bean gum in combination with xanthan gum is at least 0.05% by weight of the frozen confection and where the weight ratio of locust bean gum to xanthan gum is 4: 1 to 1: 4 and in which the frozen confectionery exhibits a surplus of less than 100% while performing an average time at first drip of at least 25 minutes.
    Detailed Description of the Invention [016] Unless otherwise stated, all technical and scientific terms used in this document have the same meaning as usually understood by someone of ordinary skill in the art (for example, in the manufacture of frozen confection). The definitions and descriptions of various terms and techniques used in the manufacture of frozen confection are found in Ice Cream, 6th Edition, Robert T. Marshall, H. Douglas Goff & Richard W. Hartel (2003), Kluwer Academic / Plenum Publishers.
    [017] The term ice cream confection refers to water-based ice cream and fruit ice cream that can be in various forms, which include popsicles, ice cream on a stick, push-up pops and the like. Since these products are especially appreciated by children, ice cream confections are preferably alcohol-free, that is, they are not alcoholic. Iced confectionery can be un-aerated or aerated, but is usually not areared.
    [018] In a preferred embodiment, the ice cream is a water-based ice cream. The term water-based ice cream refers to a food product manufactured substantially free of fat and free of sweet-tasting proteins intended for consumption in a frozen state (that is, under conditions where the temperature of the food product is less than 0 ° C, and preferably under conditions where the food product comprises significant amounts of ice cream). By being substantially free of fat and protein, it is meant that the fat content is 0 to 1% by weight,
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    6/19 preferably from 0 to 0.5% by weight, more preferably zero and that the protein content is from 0 to 1% by weight, preferably from 0 to 0.5% by weight, more preferably zero.
    [019] In another embodiment, the frozen confectionery is a fruit ice cream. Fruit ice creams are water based ice creams that contain at least 10% fruit. Fruit represents the edible parts of the fruit or equivalent, such as juices, extracts, concentrates or dehydrated products and so on. The fruit, pulp, juice or any other preparation can be used both fresh and preserved by any convenient technical process.
    [020] The term aeration means that the gas was intentionally incorporated into a product to form air cells. The gas can be any gas, however, it is preferably, particularly in the context of food products, a food grade gas such as air, nitrogen or carbon dioxide. The extent of aeration can be measured in terms of the volume of the aerated product.
    [021] The extent of aeration is typically defined in terms of surplus. In the context of the present invention,% surplus is defined in terms of volume as:
    Exoed3nze (% J _ (volume of the aerated final product - volume of the non-aerated mixture) vnlu mp of the mixed mixture nan arpada [022] The amount of surplus present in the frozen confectionery will vary depending on the desired characteristics of the products, however, the frozen confectionery they are normally not arched.
    [023] In the context of this application, foaming refers to the unwanted incorporation of gas in an icy confection during the production process. Foaming is distinguished from the intentional incorporation of air into a product. The propensity of an icy confection to undergo formation
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    7/19 foam can be determined by tapping the aqueous icing mixture and calculating the extent of foaming of the surplus formula above.
    [024] A typical process for preparing frozen confectionery involves mixing dry ingredients that are added to an aqueous medium with the mixture at elevated temperatures (about 75 ° C). Other ingredients, such as liquid sugars, flavorings and colorings are then added, again in a mixture, and the composition is mixed again to hydrate the dry ingredients before pasteurization. Following pasteurization, the mixture is cooled and transferred to aging tanks where it is kept at about 5 ° C, under stirring, until it is used. When frozen confectionery contains surfactant ingredients (such as gelatin) this process causes a significant amount of agitation and substantial foaming occurs due to the unwanted incorporation of air that interferes with the production of frozen confectionery due to the fact that the foam forms particularly on the surfaces of frozen confectionery. Foaming is a particular large-scale manufacturing problem from which aqueous icing mixtures are introduced into the molds, using “filling and aspiration processes in which mixtures are pumped and removed from the molds at high pressures, which makes with even greater foaming. In addition, foaming also negatively affects the quality of the product due to the fact that the presence of air cells in the icy confectionery causes poor appearance so that the products contain air cells and therefore do not have the required smooth appearance of frozen confectionery and its texture becomes inconsistent and friable.
    [025] The present invention addresses the problem of foaming in frozen confections containing surfactant ingredients by adding a combination of locust bean and xanthan gum. It was found
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    8/19 that the combination of locust bean gum and xanthan gum, in fact, prevents foaming. Furthermore, its use in combination in an iced confection also provides products that have excellent characteristics, such as taste, texture, slow melting and retention of shape.
    [026] To achieve the appropriate characteristics of the product, the total amount of locust bean gum in combination with xanthan gum is at least 0.05% by weight, more preferably 0.1 to 0.6% by weight, more preferably still from 0.2 to 0.5% by weight.
    [027] The weight ratio of locust bean gum to xanthan gum is 4: 1 to 1: 4 to provide the desired foam anti-formation and organoleptic properties of the product. In additional embodiments, the weight ratio is preferably 2: 1 to 1: 2, more preferably 1.5: 1 to 1: 1.5.
    [028] The combination of locust bean and xanthan gum has the ability to prevent foaming even in the presence of relatively high levels of surfactant ingredients and so that the icy confection preferably contains up to 2% by weight of gelatin, more preferably up to 1.5% by weight, even more preferably up to 1% by weight, even more preferably up to 0.6% by weight. Preferably, the ice confection comprises gelatin in an amount of at least 0.05% by weight, more preferably at least 0.1% by weight.
    [029] Ice structuring proteins can be used to provide additional improvements to the organoleptic properties of ice confectionery and therefore, in an additional embodiment, the ice confection may also comprise ice structuring proteins. Ice structuring proteins are proteins that can influence the shape and size of ice crystals formed during freezing and also inhibit the recrystallization of ice (Clarke et al., 2002, Cryoletters 23: 89 92; Marshall et
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    9/19 al., Ice Cream, Q- Edition, ibid.). Many of these proteins are originally identified in organisms that live in freezing temperatures and are designed to protect the body from the damaging effects of the formation of ice crystals on the body's cells. For this reason, many ice-making proteins are also known as anti-freeze proteins. An ice structuring protein is defined as a protein that has inhibiting activity on ice recrystallization, as measured by modified splash analysis means, described in patent document No. WO00 / 53029.
    [030] Ice creams on a stick and popsicles are icy confections that include a support member to maintain an independent icing confection. The support member can be non-edible (for example, a shape such as a toothpick or rod made of non-toxic materials, such as plastics or wood) or they can also be edible (for example, a sweet toothpick). In a preferred embodiment, the icy confection is formed around such a supporting member.
    [031] The term push-up pop refers to iced confectionery that is situated inside a container that is deformable such that the icy confection can be forced out of the container. In another embodiment, the icy confection is in the form of a push-up pop.
    [032] Frozen confectionery may be provided alone or may be part of another product and, therefore, a further aspect of the invention features an embodiment in which a frozen confectionery product comprises frozen confectionery according to the invention, for example, an ice cream core surrounded by a layer of water-based ice cream according to the invention or an ice cream product containing parts of water-based ice cream according to the invention.
    [033] Iced confections, according to the invention, can
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    10/19 be produced by preparing an aqueous ice cream mixture comprising gelatin, locust bean gum and xanthan gum, which mixes the aqueous ice cream mixture, and then freezes the mixture. Any conventional freezing methods can be employed, but, preferably, freezing is quiescent.
    [034] As stated above, the combination of locust bean gum and xanthan gum provides for a reduction in foaming during the manufacture of ice cream containing gelatin. The invention therefore presents a method for reducing the formation of foam in the production of an icy confection, the method comprising preparing an aqueous mixture of icing confection comprising at least 0.025% by weight of gelatin, and reducing the formation of foam by inclusion in the mixture of locust bean gum and xanthan gum where the total amount of locust bean gum in combination with xanthan gum is at least 0.05% by weight of the frozen confection and where the weight ratio of gum locust bean for xanthan gum is 4: 1 to 1: 4. The aqueous ice cream mixture, if it is then mixed, and the mixture is frozen. In a preferred embodiment the freezing is quiescent.
    [035] The invention also provides for the use of a combination of locust bean gum and xanthan gum to reduce foaming in the production of an ice cream confection, as set out in this document.
    [036] Finally, the present invention features an icy confection containing at least 0.025% by weight of gelatin while showing a surplus of less than 100% when beat at full speed for 1 minute when using a Hobart mixer with a mixer in balloon shape. Preferably the surplus is less than 50%, more preferably, less than 25%, even more preferably, less than 20%. According
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    11/19 established above, this low level of surplus is realized by the frozen confection, additionally comprises locust bean gum and xanthan gum in a total amount of at least 0.05% by weight of the frozen confection and in which the weight ratio locust bean to xanthan gum is 4: 1 to 1: 4. In addition, the frozen confectionery also performs an average time to a first drip of at least 25 minutes.
    [037] The present invention will now be further described with reference to the following examples, which are illustrative and not limiting.
    Examples [038] Examples were prepared according to the formulations in table 1. Formulations A and B are comparative examples. Formulation A was a Slow Melt Popsicle® product (manufactured by Unilever Ice Cream North America). Formulation B was a water-based ice cream with a combination of locust bean and xanthan gum, but which did not contain any surfactant ingredients. Formulations 1 to 4 were carried out according to the invention. A corn syrup was MD40 corn syrup (Dextrose equivalent 37.5), manufactured by Cargill (registered trademark C * Dry GL01934 - DE 37.5). The pear juice concentrate (70 Brix) was manufactured by Valley Processing Inc. The cherry flavor and aroma was manufactured by Sensient, the natural cherry flavor and aroma was manufactured by International Flavors & Fragrances, and the cherry concentrate (68 Brix) was manufactured by Northwest Packing. The ice structuring protein was obtained from Martek Biosciences (ISP spec 5-25g l).
    Table 1 - Examples of Formulations
    Formulations Ingredients (% by weight) THE B 1 2 3 4 Sucrose 7.19 7.19 7.19 7.19 7.19 7.19
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    Formulations Ingredients (% by weight) THE B 1 2 3 4 Corn syrup(Dextrose equivalent 37.5) 5.7 5.7 5.7 5.7 5.7 5.7 Fructose 5.4 5.4 5.4 5.4 5.4 5.4 Pear juice concentrate 1.59 1.59 1.59 1.59 1.59 1.59 Gelatine 0.625 - 0.1 0.2 0.3 0.4 Locust bean gum - 0.3 0.3 0.24 0.18 0.12 Xanthan gum - 0.2 0.2 0.16 0.12 0.08 Citric acid 0.164 0.164 0.164 0.164 0.164 0.164 Malic Acid 0.164 0.164 0.164 0.164 0.164 0.164 Ascorbic acid 0.0122 0.0122 0.0122 0.0122 0.0122 0.0122 Beet coloring 0.67 0.67 0.67 0.67 0.67 0.67 Anato 0.0485 0.0485 0.0485 0.0485 0.0485 0.0485 Cherry flavor and aroma 0.2881 0.2881 0.2881 0.2881 0.2881 0.2881 Natural cherry flavor and aroma 0.125 0.125 0.125 0.125 0.125 0.125 Cherry concentrate 0.225 0.225 0.225 0.225 0.225 0.225 Ice structuring protein 0.0011 0.002 0.002 0.002 0.002 0.002 Water qsp100% qsp100% qsp100% qsp100% qsp100% qsp100%
    Mixture Preparation [039] The water was heated to 75 ° C. Each formulation was prepared by mixing the dry ingredients used (Sucrose, corn syrup, fructose, gelatin, locust bean gum, xanthan gum, citric acid, malic acid, and / or ascorbic acid) to aid dispersion and then added to the water under shear, followed by the addition of the concentrate of
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    13/19 pear juice. The ingredients were hydrated under shear for 10 minutes before pasteurization at 82 ° C for 20 seconds. The mixture was then quickly cooled to 5 ° C and transferred to aging tanks in which the beet coloring, annato, sensient cherry flavor and aroma, natural cherry flavor and aroma, cherry concentrate and ice structuring protein were added. The mixture was then maintained at 5 ° C, with stirring. Formulation A was observed to undergo noticeable foaming during the preparation of the aqueous mixture.
    Preparation of Water Based Ice Cream [040] The mini metal molds for milk were cooled in a glycol bath run at -25 ° C. The mixtures are poured into the mini metal molds for milk (again, formulation A was observed in submission of noticeable foam formation during this stage in the process) and once they started to harden, the sticks were inserted into the products that were then, left for another 30 minutes to freeze completely and quiescently. The water-based ice cream was removed by placing the molds in warm water (approximately 30 ° C) such that the outer surface of the melted water-based ice cream, allowing slightly easy release of the molds. The water-based ice creams were then hardened in a high-30 ° C freezer before being wrapped in wax-coated paper bags and stored at -25 ° C. After the preparation of the water-based ice creams, formulation A was found to contain air cells and did not have the attractive smooth appearance of the other formulations.
    Foaming Test [041] Formulations A, B, 1, 2, 3 and 4 were tested for their propensity to foam, as follows. 300g of aqueous water-based ice cream mixes, according to each formulation, were prepared, as described above, and then whipped at full speed for 1 minute using
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    14/19 Hobart mixer with a balloon mixer. The amount of foaming was then measured using the surplus formula above.
    Table 2 - Results of the Foaming Test
    Results
    Formulation Surplus in% THE 348 B 17 1 21 2 62 3 65 4 66
    [042] As can be seen from the results of the foaming test presented in Table 2, comparative example A (which comprises gelatine) suffered a very high foaming while formulation B which does not contain any surfactant ingredient was 20 times less susceptible to foaming. Despite the fact that formulations 1 to 4 contained gelatin, the use of locust bean and xanthan gum did, in fact, make these samples 5 to 20 times less susceptible to foaming when compared to the comparative example of formulation A. , the lack of foaming in formulation 1 was almost equivalent to formulation B which did not contain any surfactant ingredient.
    [043] In addition, formulations 1 to 5 were also subjected to taste tests and were all considered to have organoleptic properties that were equivalent to the comparative example.
    Melting Test [044] Frozen confectionery is stored at temperatures
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    15/19 below 0 ° C, but are consumed at ambient temperatures and are susceptible to melting during the course of their consumption. Due to the fact that frozen confectionery is almost exclusively consumed manually in the form of popsicles, ice cream on a stick, push-up pops and the like, when the product melts, it causes a big problem. Products that melt more slowly and therefore cause less problems are therefore very attractive to consumers. If a product is a “slow melting” icy confection, it can be determined by placing it at the same room temperature as a comparative standard icing confection and comparing the time it takes for the product to melt enough to cause a drip. Formulations A, B, 1, 2, 3 and 4 were therefore also tested for their tendency to melt, as follows. Water-based ice creams were closed in three different orientations; vertical, horizontal and face down. The melting performance was analyzed by recording the time taken for the water-based ice creams to produce a first drip when left at room temperature in each of the three orientations. For each formulation, the average time taken for the first drip to appear was calculated. The results are given in Table 3. In addition, a standard water-based ice cream formulation (that is, one that does not contain gelatin, nor one that contains a combination of locust bean and xanthan gum) was tested and found to be has an average time to first drip of 16 minutes.
    Table 3 - Results of the Melting Test
    Formulation Average first drip time(Minutes) THE 29 B 33 1 36
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    Formulation Average first drip time(Minutes) 2 36 3 30 4 34
    [045] As can be seen from the results of the melting test presented in Table 3, all products, according to the invention, had a melting time that was more than twice the standard water-based ice cream formulation . In fact, all formulations containing the combination of locust bean gum and xanthan gum (formulations B and 1 to 4), in fact, had better melting compared to the Slow Melt Popsicle® product of formulation A. It can therefore be easily It is appreciated that the use of locust bean gum and xanthan gum in combination provides a slow-melting ice cream that is comparable to, if not better than, a slow-melting ice cream that uses only gelatin.
    Table 4 - Examples of C-F Formulations and Results of
    Foaming Minimum Gelatine Levels
    Formulations Ingredients (% by weight) Ç d and f Sucrose 7.19 7.19 7.19 7.19 Corn Syrup (Equivalent toDextrose 37.5) 5.7 5.7 5.7 5.7 Fructose 5.4 5.4 5.4 5.4 Pear juice concentrate 1.59 1.59 1.59 1.59 Gelatine 0.01 0.025 0.05 0.1 Locust bean gum - - - -
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    Formulations Ingredients (% by weight) Ç D AND F Xanthan gum - - - - Citric acid 0.164 0.164 0.164 0.164 Malic Acid 0.164 0.164 0.164 0.164 Ascorbic acid 0.0122 0.0122 0.0122 0.0122 Beet coloring 0.67 0.67 0.67 0.67 Anato 0.0485 0.0485 0.0485 0.0485 Cherry flavor and aroma 0.2881 0.2881 0.2881 0.2881 Natural cherry flavor and aroma 0.125 0.125 0.125 0.125 Cherry concentrate 0.225 0.225 0.225 0.225 Ice structuring protein 0.0011 0.011 0.011 0.011 Water qsp 100% qsp100% qsp100% qsp100% Surplus in% 9.8 22.7 27.2 24.6
    [046] The mixtures, according to formulations C to F of
    Table 4 were tested for their propensity to foam, as follows. 300g of aqueous water-based ice cream mixes, according to each formulation, were prepared, as described above, and then whipped at full speed for 1 minute, using a Hobart mixer with a balloon mixer. The amount of foaming was then measured using the surplus formula above. The results of the foaming test are given in the last row of Table 4. As can be seen, the presence of gelatin in an amount of at least 0.025% by weight produces at least 22% surplus.
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    Reduction of Foaming in Mixtures That Contain At Least
    0.025% by Weight of Gelatin [047] For the purpose of further investigation of the foam reduction performance of the combination of locust bean and xanthan gum, the samples according to Table 5 were prepared and tested for their propensity to foam, as above.
    Table 5 - Examples of Foaming Formulations and Test Results
    Formulations Ingredients (% by weight) 5 6 7 g Sucrose 7.19 7.19 7.19 7.19 Corn Syrup (Equivalent toDextrose 37.5) 5.7 5.7 5.7 5.7 Fructose 5.4 5.4 5.4 5.4 Pear juice concentrate 1.59 1.59 1.59 1.59 Gelatine 0.25 0.025 0.025 0.25 Locust bean gum 0.06 0.05 0.033 0.017 Xanthan gum 0.04 0.25 0.017 0.008 Citric acid 0.164 0.164 0.164 0.164 Malic Acid 0.164 0.164 0.164 0.164 Ascorbic acid 0.0122 0.0122 0.0122 0.0122 Beet coloring 0.67 0.67 0.67 0.67 Anato 0.0485 0.0485 0.0485 0.0485 Cherry flavor and aroma 0.2881 0.2881 0.2881 0.2881 Natural cherry flavor and aroma 0.125 0.125 0.125 0.125 Cherry concentrate 0.225 0.225 0.225 0.225 Ice structuring protein 0.0011 0.011 0.011 0.011
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    Formulations Ingredients (% by weight) 5 6 7 G Water qsp 100% qsp100% qsp100% qsp100% Total amount of gumlocust bean + xanthan gum 0.1 0.075 0.05 0.025 Surplus in% 16.7 17.9 18.7 20.4
    [048] The results of the foaming test are given in the last row of Table 5. As determined above, the presence of gelatin in an amount of 0.025% by weight produces at least 22% surplus. However, the results of samples 5, 6 and 7 show that if locust bean gum in combination with xanthan gum is present in an amount of at least 0.05% by weight, then the amount of foaming is reduced less than 20% surplus. In summary, it can easily be appreciated that the presence of a combination of locust bean gum and xanthan gum in an amount of at least 0.05% by weight can reduce the amount of foaming caused by the presence of surfactants, such as like gelatin.
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    权利要求:
    Claims (12)
    [1]
    Claims
    1. ICE CREAM, characterized by comprising at least 0.025% by weight of gelatin and also comprising locust bean and xanthan gum, in which the total amount of locust bean gum in combination with xanthan gum is at least 0.05% in weight of the frozen confection and in which the weight ratio of locust bean gum to xanthan gum is 4: 1 to 1: 4.
    [2]
    2. CONFECTIONER according to claim 1, characterized in that the total amount of locust bean gum in combination with xanthan gum is at least 0.1% by weight of the frozen confection.
    [3]
    CONFECTIONER according to any one of claims 1 to 2, characterized in that the weight ratio of locust bean gum to xanthan gum is 2: 1 to 1: 2.
    [4]
    CONFECTIONER according to any one of claims 1 to 3, characterized in that it comprises up to 2% by weight of gelatin.
    [5]
    SWEET according to any one of claims 1 to 4, characterized in that the icy confection is a water-based ice cream.
    [6]
    6. SWEET according to any one of claims 1 to 5, characterized in that the icy sprinkle is formed around a supporting member.
    [7]
    7. FROZEN CONFECTIONERY PRODUCT, characterized by comprising the frozen confectionery, as defined in any one of claims 1 to 6.
    [8]
    8. ICE CREAM MAKING PROCESS, as defined in any one of claims 1 to 6, characterized by comprising:
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    - preparing an aqueous mixture of frozen confectionery which comprises at least 0.025% by weight of gelatin, and which further comprises locust bean gum and xanthan gum, wherein the total amount of locust bean gum in combination with xanthan gum is at least 0, 05% by weight of the frozen confectionery and where the weight ratio of locust bean gum to xanthan gum is 4: 1 to 1: 4,
    - mix the aqueous mixture of ice cream, and then
    - freeze the mixture.
    [9]
    PROCESS, according to claim 8, characterized in that the freezing is quiescent.
    [10]
    10. METHOD TO REDUCE FOAM FORMATION IN THE PRODUCTION OF AN ICE CREAM that includes gelatin, characterized by comprising:
    - prepare an aqueous mixture of frozen confection comprising at least 0.025% by weight of gelatin, and reduce the formation of foam by including in the mixture of locust bean and xanthan gum in which the total amount of locust bean gum in combination with xanthan gum is at least 0.05% by weight of the frozen confection and where the weight ratio of locust bean gum to xanthan gum is 4: 1 to 1: 4,
    - mix the aqueous mixture of ice cream, and then
    - freeze the mixture.
    [11]
    11. METHOD, according to claim 10, characterized in that the freezing is quiescent.
    [12]
    12. USE OF A COMBINATION OF ALFARROBA GUM AND XANTANE GUM, characterized by being to reduce the formation of foam in the production of an icy confectionery comprising gelatin.
    Petition 870180003441, of 15/01/2018, p. 34/35
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    同族专利:
    公开号 | 公开日
    EP2575494A1|2013-04-10|
    US20130071526A1|2013-03-21|
    ES2470191T3|2014-06-23|
    CA2800385A1|2011-12-08|
    CN102905551A|2013-01-30|
    WO2011151345A1|2011-12-08|
    MX2012013698A|2012-12-17|
    EA201291470A1|2013-04-30|
    CA2800385C|2020-02-25|
    EA023926B1|2016-07-29|
    EP2575494B1|2014-04-09|
    BR112012030149A2|2015-09-08|
    CN102905551B|2015-05-13|
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    法律状态:
    2017-10-17| B07A| Technical examination (opinion): publication of technical examination (opinion) [chapter 7.1 patent gazette]|
    2018-02-27| B09A| Decision: intention to grant [chapter 9.1 patent gazette]|
    2018-03-13| B16A| Patent or certificate of addition of invention granted|
    2018-03-27| B15K| Others concerning applications: alteration of classification|Ipc: A23G 9/34 (2006.01), A23G 9/04 (2006.01), A23L 29/ |
    2021-04-06| B25A| Requested transfer of rights approved|
    优先权:
    申请号 | 申请日 | 专利标题
    EP10164883|2010-06-03|
    EP10164883.0|2010-06-03|
    PCT/EP2011/058986|WO2011151345A1|2010-06-03|2011-05-31|Ice confection comprising gelatin|
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