Stable frozen aerated products manufactured by low-temperature extrusion technology

Patent metadata

Field	Value
Publication number	US-9591866-B2
Application number	US-200913139568-A
Country	US
Kind code	B2
Filing date	Nov 25, 2009
Priority date	Dec 15, 2008
Publication date	Mar 14, 2017
Grant date	Mar 14, 2017

Abstract

The present invention relates to stable frozen aerated products manufactured by low-temperature extrusion. In particular, the invention is concerned with a stabilizer system comprising native starch which can be used to impart stability on low-temperature extruded frozen products. A method of producing such frozen aerated confectionery product and the products obtainable from said method are also part of the present invention.

First claim

The invention claimed is:

1. A low-temperature extruded frozen aerated confectionery product comprising a stabilizer system comprising a native starch, citrus fibers, and a natural emulsifier, and the low-temperature extruded frozen aerated confectionery product consists of only natural ingredients and comprises 0.1-6% of the native starch, 0.1-2% of the citrus fibers, and 0.5-6% of natural emulsifier by weight, wherein the product is extruded at a temperature below −11° C.

2. The low-temperature extruded frozen aerated confectionery product according to claim 1 , comprising ice crystals/ice crystal agglomerates, wherein at least 50%, by number, of the ice crystals/ice crystal agglomerates have a size of between 5 and 30 microns.

3. The low-temperature extruded frozen aerated confectionery product according to claim 1 , wherein at least 50%, by number, of air cells have a diameter of between 2 and 10 microns.

4. The low-temperature extruded frozen aerated confectionery product according to claim 1 , comprising 0.1% native starch, 0.1% citrus fibers and 0.5% natural emulsifier by weight.

5. The low-temperature extruded frozen aerated confectionery product according to claim 1 , comprising 0-20% fat, 5-15% MSNF, and 10-30% sugars by weight.

6. The low-temperature extruded frozen aerated confectionery product according to claim 1 , wherein the native starch is selected from the group consisting of tapioca, maize and rice starch.

7. The low-temperature extruded frozen aerated confectionery product according to claim 1 , wherein the natural emulsifier is selected from the group consisting of egg yolk, buttermilk, raw acacia gum, rice bran extract and mixtures thereof.

8. The low-temperature extruded frozen aerated confectionery product according to claim 1 , comprising 0.1-3.0% of the native starch, 0.1-0.8% of the citrus fibers, and 0.5-6% of the natural emulsifier by weight.

9. The low-temperature extruded frozen aerated confectionery product according to claim 1 , comprising 0.3% of the native starch, 0.7% of the citrus fibers, and 2% of the natural emulsifier by weight.

10. A method for manufacturing a low-temperature extruded frozen confectionery product comprising using a stabilizer system comprising a native starch, citrus fibers, and a natural emulsifier to produce the low-temperature extruded frozen confectionery product comprising 0.1-6% of the native starch, 0.1-2% of the citrus fibers, and 0.5-6% of the natural emulsifier by weight, wherein the low-temperature extruded frozen confectionery product consists of only natural ingredients, and wherein the product is extruded at a temperature below −11° C.

11. A method of producing an aerated frozen confectionery product, the method comprising the steps of:
producing an ingredient mix comprising fat in an amount of 0-20%, milk solids non-fat, sugars, and a stabiliser system comprising a native starch, citrus fibers, and a natural emulsifier;
homogenising and pasteurising the ingredient mix;
aerating and pre-freezing the ingredient mix; and
extruding the ingredient mix at a temperature below −11° C. in a screw extruder to produce the aerated frozen confectionery product comprising 0.1-6% of the native starch, 0.1-2% of the citrus fibers, and 0.5-6% of the natural emulsifier by weight, wherein the aerated frozen confectionery product consists of only natural ingredients.

12. The method according to claim 11 , wherein the extrusion is performed in a single or twin screw extruder.

13. The method according to claim 11 , comprising the step of:
hardening the ingredient mix by deep-freezing at a temperature below −20° C.

14. An aerated frozen confectionery product obtained by producing an ingredient mix comprising fat in an amount of 0-20% by weight, milk solids non-fat, sugars, and a stabilizer system comprising a native starch, citrus fibers, and a natural emulsifier; homogenizing and pasteurizing the ingredient mix; aerating and pre-freezing the ingredient mix; and extruding the ingredient mix at a temperature below −11° C. in a screw extruder to produce the aerated frozen confectionery product consisting of only natural ingredients and comprising 0.1-6% of the native starch, 0.1-2% of the citrus fibers, and 0.5-6% of the natural emulsifier by weight.

Assignees

• Dose Steffen
• Quessette Maylis
• Silberzahn Wilhelm Karl
• Nestec Sa

Inventors

• Dose Steffen
• Quessette Maylis
• Silberzahn Wilhelm Karl

Classifications

• A23G9/46

  Aerated, foamed, cellular or porous products · CPC title

• A23L29/231

  Pectin; Derivatives thereof · CPC title

• A23G9/14 Primary

  Continuous production ({A23G9/06} , A23G9/20 takes precedence) · CPC title

• A23G9/42

  containing plants or parts thereof, e.g. fruits, seeds, extracts (containing gums A23G9/34) · CPC title

• A23L29/212

  Starch; Modified starch; Starch derivatives, e.g. esters or ethers (containing starch hydrolysates, e.g. dextrin, A23L29/30) · CPC title