Food or edible material: processes – compositions – and products – Surface coated – fluid encapsulated – laminated solid... – Frozen material
Patent
1997-03-31
1999-08-17
Paden, Carolyn
Food or edible material: processes, compositions, and products
Surface coated, fluid encapsulated, laminated solid...
Frozen material
426100, 426607, A23G 902, A23D 900
Patent
active
059391146
DESCRIPTION:
BRIEF SUMMARY
This application is the national phase of international application PCT/EP95/03750, filed Sep. 22, 1995 which designated the U.S.
BACKGROUND OF THE INVENTION
1. Field of the Invention
The invention relates to ice-cream coating compositions containing a fat having a special triglyceride composition and to use of such compositions to provide coated ice creams.
2. Description of the Related Art
Conventional ice-cream coatings are based on lauric fats. Preferred lauric fats applied for this purpose are coconut oil and palm kernel oil or fractions thereof. However, such fats, in particular the coconut oil-based fats, have drawbacks when applied in ice-cream coatings. Apart from the fact, that the SAFA-level, i.e. the total of saturated fatty acids and trans-unsaturated fatty acids is very high (90-100%), it was also found that the use of these fats in ice-cream coatings led to the occurrence of waxiness upon eating. This waxiness problem was considered as a severe problem and much effort has been invested in order to overcome this problem; however, so far this effort did not lead to a satisfactory and economically feasible solution.
In EP 502,697 chocolate compositions are disclosed, wherein the fat phase is based on a fat with 10-85 wt % of S.sub.2 U-triglycerides and with 15-90 wt % of SU.sub.2 -triglycerides, while at least 35% of S.sub.2 U consist of S.sub.2 Ln (Ln=linoleic acid). According to the specification fats, wherein the S.sub.2 Ln mainly consist of SSLn are useful for frozen desserts. In the examples 16, 17 and 18 different applications of these fats are illustrated; i.e. in ice-cream-in sugar corn cup; as cub-like chocolates in ice-cream and as ice-cream bars containing a chocolate centre. In the text the application of those fats in ice-cream coating is given in a generic sense. It is further explained in the text that U.sub.3 should be present for oral mouth feel, but cannot be afforded because of cooling problems. Moreover, the use of fats high in SSLn means that no natural fats can be applied, as no natural fat is known that is high in SSLn. Therefore, the fats must be synthesized.
From EP 189669 a fractionation-process is known, wherein palm oil is fractionated into a product, comprising can be applied for the preparation of chocolate coatings, however nothing is disclosed about specific levels of (SUU+USU)--and U.sub.3 triglycerides, nor about its use in ice-cream coatings.
SUMMARY OF THE INVENTION
We found new ice-cream coating compositions, that overcome the problem of waxiness. These new compositions can be based both on natural fats and on synthetic fats.
Therefore, our invention concerns ice-cream coating compositions, containing a fat with the following triglyceride composition:
SSS: <10 wt %, preferably <5 wt %, most preferably <3 wt %;
SUS: 25-80 wt %, preferably 35-75 wt %;
SSU: 2-20 wt %, preferably 5-18 wt %;
(SUU+USU): 8-60 wt %, preferably 12-25 wt %
U.sub.3 :<10 wt %, preferably <5 wt %.
wherein S=saturated fatty acid with 16-24, preferably 16-18 C-atoms and U=unsaturated fatty acid with at least 18 C-atoms, while the C.sub.16:0 :C.sub.18:0 weight-ratio of the triglyceride is more than 2.0.
DETAILED DESCRIPTION OF THE INVENTION
Although S can be any saturated fatty acid with 16-24 C-atoms, we prefer to use fats wherein S is a saturated fatty acid with 16-18 C-atoms. Very suitable fats are based on fats wherein the C.sub.16:0 :C.sub.18:0 weight ratio is more than 5.0, preferably more than 8.0.
U in above definition could be any mono- or poly unsaturated fatty acid with at least 18 C-atoms. This thus includes both cis and trans unsaturated fatty acids. However, we prefer to use the cis-isomers, as those are considered to be healthier than the trans isomers. A particular preference exists for fats, wherein U comprises C.sub.18:1 and C.sub.18:2, while the weight-ratio SOS:SLnS is more than 2.0, preferably >6.0 (O=C.sub.18:1 and Ln=C.sub.18:2).
As the fats present in our compositions must display good oral properties during eating, while the mouth-temperat
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Cain Frederick William
Manson nee van der Struik Helga Gerda A.
van Straalen Jeroen Nicolaas M.
Loders-Croklaan B.V.
Paden Carolyn
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