Food or edible material: processes – compositions – and products – Ice coating and coated product
Patent
1998-07-29
1999-09-28
Bhat, Nina
Food or edible material: processes, compositions, and products
Ice coating and coated product
426565, 426566, 426567, 426601, 426602, 426613, 516 54, A23G 300
Patent
active
059584769
DESCRIPTION:
BRIEF SUMMARY
This is a 371 National Stage application of PCT/EP96/02471, filed Jun. 5, 1996 and claims the benefit thereof.
Frozen and chilled confectionery products, such as ice-creams, ice-pralines, chilled custard, tarts, desserts etc. are known for quite some time. It is also known to apply these products, provided with a coating layer (e.g. a chocolate-coating on ice-creams), or with a separate product-layer (e.g. layered ice-creams, wherein the composition of the different layers is different), or with a barrier-layer (e.g. ice-creams in waffles or in cones are provided with a barrier layer), or with inclusions (cf e.g. our copending Eur. Pat. Applic. 94203673.2).
Although many of above products have a good taste and a good performance, it was also noticed that still a rather limited range in taste, shape and texture performance was possible, using prior art techniques. Therefore we performed a study in order to find out, whether we could extend the existing range of products and/or whether we could find novel products with a unique taste-performance in this area.
Above study resulted in the finding of novel and unique products. Our invention concerns the use of known and novel fat-emulsions for a completely different purpose.
From EP 345.075 gelled duplex emulsions are known, that comprise 0.1-40% of a gelled external continuous waterphase; an oil or fat phase, dispersed in the external aqueous phase, while an aqueous phase, containing an osmotic pressure component is present, dispersed in the oil or fat phase. Gelling agents that can be used are gelatin, meat, egg and fish proteins, polysaccharides and inorganic materials such as clays.
The osmotic pressure component can be selected from sodium chloride, and a number of sugars, including glucose, sucrose and malto-dextrins.
The emulsion can be applied in foods such as creams. Nothing is disclosed about the use of these emulsions as coating layer, or as barrier layer, or as inclusion in frozen or chilled confectionery products.
From EP 547658 and WO 95/00830 (appl.nr) fat-emulsions are known that comprise a continuous fat-phase, representing 5-50 wt. % of the emulsion and a water-phase, comprising water and another component, which other component is mainly selected from thickeners, sweeteners and humectants, while also acidity regulators, bulking agents, emulsifiers, flavours, colorants and preservatives can be present.
The emulsions can be used for confectionery purposes in the form of encapsulated filling materials or for spreads. The properties of encapsulated fillings were good at temperatures of 10-20.degree. C.
However nothing is mentioned about a use of these emulsions in frozen or chilled confectionery products for the purposes we claim. We found unexpectedly that these emulsions have properties, which make them very suitable for applications at low temperatures. So we found, that application of those emulsions in frozen confectionery products, such as ice-creams led to products with a unique and novel taste performance. This is the more unexpected, realising that ice-cream itself is a water-continuous fat-emulsion, the fact that the combination of our fat-continuous, bicontinuous or duplex fat-emulsions, with a water continuous fat-emulsion at low (chilled: so at about 5-6.degree. C.) or at very low (frozen: so at about -18 to -20.degree. C.) temperatures would lead to a compatible system of fat-emulsions with an unique taste performance was unexpected.
Therefore our invention concerns frozen or chilled confectionery products, containing at least a fat-composition, wherein the confectionery products are provided with an amount of a fat-continuous, or bicontinuous or duplex fat-emulsion, which fat-emulsion comprises: thickener, and/or sweetener and/or humectant, while simultaneously effective small amount of acidity regulator(s), bulking agent(s), emulsifier(s), flavour(s), colorant(s) and/or preservative(s) can be present, which fat-emulsion is present in and/or on the confectionery products: encapsulation.
Optimal results are obtained when the fat-emu
REFERENCES:
patent: 5248509 (1993-09-01), Bruin
patent: 5308639 (1994-05-01), Fung
patent: 5731027 (1998-03-01), Cain et al.
Cain Frederick William
Manson nee van der Struik Helga Gerda A.
van Straalen Jeroen Nicolaas M.
Bhat Nina
Unilever Patent Holdings B.V.
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