Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Foam or foamable type
Patent
1995-01-23
1996-08-20
Hunter, Jeanette
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Foam or foamable type
426804, 426548, A23G 902
Patent
active
055476970
DESCRIPTION:
BRIEF SUMMARY
The present invention relates to a zero fat whipped frozen dessert product. Such a type of product is generally known as a reduced calorific value substitute for ice cream. More specifically, the present invention relates to a zero fat whipped frozen dessert product showing improved melting properties.
BACKGROUND OF THE INVENTION
Conventional ice cream and related products contain a substantial amount of fat (generally 8-14% by weight). Furthermore, they generally contain proteins (3-8%) and sugars (12-20%). Fat is herein to be understood to mean triglycerides. Minor ingredients generally present are stabilizers, emulsifiers, flavours and colorants. Such a conventional ice cream product has large calorific value mainly due to the presence of fat and sugars.
Fat plays an important role in ice cream. It is generally known to the man skilled in the art that fat droplets or globules (partially coated with emulsifiers and proteins) are of prime importance for the stability and structure of ice cream. This structure can be considered to comprise air bubbles fixed in a matrix of solids and partially frozen liquids and emulsions. It is preferred for a good structure and stability that a part of said fat droplets are agglomerated or destabilized. These agglomerates are formed during processing of the ice cream emulsion. The destabilization of the fat droplets is a very critical process, depending on e.g. process conditions and amount and type of fat, proteins and emulsifiers used. The chances of getting too much agglomeration (resulting in an oily oral sensation upon eating) or no agglomeration at all (resulting in a poor structure of the ice cream) are considerable. Not only the structure of the ice cream is determined by the agglomeration, but also the melting behaviour is strongly influenced by it. It is desired that ice cream does not melt away too quickly, but it is also desired that melting does occur when the ice cream is exposed to elevated temperatures, otherwise the product will result in a mousse, which is a different product. Therefore, it is desired that ice cream exhibits a gradual or controlled melting behaviour when exposed to elevated temperatures, especially in the mouth upon eating. Melting behaviour of ice cream and related products can suitably be determined by using a standard melting test as disclosed by Arbuckle in "Ice Cream", The Avi Publishing Co. 4th edition page 364 (1986).
As stated above, among the factors having an influence on the agglomeration of fat droplets are fat and its interaction with emulsifiers. Although there are a number of suitable food grade emulsifiers, fatty acid monoglyceride esters (for short: monoglycerides) are commonly used. There is, however, a specific class of monoglyceride emulsifiers which, when present to a certain extent, enhances the agglomeration or destabilization of fat and thereby influences the melting behaviour of the ice cream. Said specific emulsifiers are monoglycerides of unsaturated fatty acids, or for short: unsaturated monoglycerides.
The degree of saturation of fatty acids and derivatives thereof like mono- and diglyceride esters is normally quantified by the iodine value (IV). It is common practice to regard fatty acids or derivatives thereof having an IV of larger than 3 as being at least partly unsaturated. Partly is herein to be understood as a mixture of saturated and (mono- or poly-) unsaturated fatty acids or derivatives thereof.
The effect of unsaturated fatty acid monoglycerides on the emulsifying of fat in ice cream and its subsequent effect on fat agglomeration and thus on the melting behaviour and related organoleptic properties is discussed in a number of references, e.g. by J. J. Kloser and P. G. Keeney in "The ice cream journal" of May 1959 (page 26-121), by K. Sistrup in S usswaren, 14, 695-699 (1970), by H. Amano et al. in U.S. Pat. No. 4,127,679 (1978), by Y. K. Cho in the Korean J. Food Sci. Technol. 20(2) 236-241 (1988), by H. D. Goff and K. Jordan in J. of Dairy Sci. 72, 18-29 (1989) and by N. M. Barford et al. in Fa
REFERENCES:
patent: 3475182 (1969-10-01), Goodman et al.
patent: 4127679 (1978-11-01), Amano et al.
patent: 4400405 (1983-08-01), Morley
patent: 4435439 (1984-03-01), Morris
patent: 4631196 (1986-12-01), Zeller
patent: 5082682 (1992-01-01), Peterson
Database WPIL, week 8929, Derwent Publications Ltd., London, GB; AN 89-212238, (Anonymous) 10 Jun. 1989 see abstract & RD 302092.
Fung Kon Yin John S.
Lipsch Michael H.
Van Beek Marinus J.
Hunter Jeanette
Unilever Patent Holdings B.V.
LandOfFree
Zero fat whipped frozen dessert product does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Zero fat whipped frozen dessert product, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Zero fat whipped frozen dessert product will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-2328730