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Aerated frozen suspensions with adjusted creaminess and scoop ability based on stress-controlled generation of superfine microstructures

a superfine microstructure and scooping ability technology, applied in frozen sweets, food science, application, etc., can solve the problems of ice crystal growth during cooling/hardening being claimed to be restricted, poor scooping ability, etc., and achieve the effect of most positively influencing scooping ability and creaminess characteristics

Inactive Publication Date: 2007-05-17
NESTEC SA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

[0016] Surprisingly it was found, that when shear stresses within a distinct range of 5000-75000 Pa, preferably 10000-15000 Pa, act on the microstructure of frozen aerated slurries like ice cream [in which more than 50-60% of the freezable continuous liquid phase, in general water, is frozen], all typical disperse structuring components like ice crystals, air cells and fat globules or agglomerates thereof are more finely structured. This happens to such an extent, that scoop ability and creaminess characteristics are most positively influenced, as long as the dissipated viscous friction energy is efficiently transferred to a cooling system at the same time.

Problems solved by technology

If such a network is formed the ice cream behaves like a solid body and the scoop ability becomes very poor.
It has been shown that the ice crystal growth during cooling / hardening is claimed to be restricted by the use of anti-freeze proteins.

Method used

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  • Aerated frozen suspensions with adjusted creaminess and scoop ability based on stress-controlled generation of superfine microstructures
  • Aerated frozen suspensions with adjusted creaminess and scoop ability based on stress-controlled generation of superfine microstructures
  • Aerated frozen suspensions with adjusted creaminess and scoop ability based on stress-controlled generation of superfine microstructures

Examples

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Effect test

example 1

[0032] In a typical ice cream recipe with total dry matter content of about 40% (related to total mass) and 60% of water, a total freezable water fraction of 75% (cg′=0.75; related to the pure water phase) is equivalent to 45% of maximum frozen water content related to the total mass. If in such a system 50% of the freezable water are frozen, this is consequently equivalent to 22.5% of frozen water, related to the total mass. If the total non-dissolved solids fraction is calculated related to the total mass about 10% of fat globules / fat globule aggregates have to be added to the disperse ice crystal fraction of 22.5% (for this example). Such a slurry containing 32.5 weight % (=equal to about 32.5 volume % due to the density of the solids close to water density) of disperse phase is a highly concentrated suspension in which the solid particles sterically interact with each other if a shear flow is applied.

[0033] If such a concentrated suspension is additionally aerated with typicall...

example 2

[0045] In the following using ice cream as a typical aerated frozen slurry example, the structure criteria given before as well as the relationship to the sensory characteristics of scoop ability and creaminess shall be exemplary described.

[0046] In micro-structuring studies in accordance with the present invention, the influence of low temperature, low shear treatment at ice crystal fractions larger than 50-60% has been investigated for a conventional vanilla ice cream with total dry matter content of 38% including 8% of milk fat and compared with conventionally treated / manufactured ice cream.

[0047] For this ice cream system it was shown that the mean ice crystal size in the freshly produced ice cream by low temperature, low shear treatment was reduced by the factor of 2-3 compared to a conventionally freezered (scraped surface heat exchanger) and hardened ice cream of the same recipe. The related size distribution functions of the ice crystals are given in FIG. 1.

[0048] Air cel...

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Abstract

Products that are aerated multiphase systems containing an aqueous continuous fluid phase which may include solutes thus forming an aqueous syrup and disperse phases like gas / air cells, water ice crystals and solid / semi-solid fat globules or aggregates thereof, whereas the disperse phases are that finely structured that their mean diameters are below phase specific critical maximum values and thereby generate a most preferred by consumers, full rich silky-creamy mouth feel at much lower fat content than usual in conventional related products like premium and super premium ice creams.

Description

CROSS-REFERENCES TO RELATED APPLICATIONS [0001] This application is a non-provisional application and claims the benefit of Application No. 60 / 485,425, filed Jul. 7, 2003, entitled “Scoop Ability Based on Stress-Controlled Generation of Superfine Microstructures,” (Attorney Docket No. 020903-020200US), the disclosure of which is incorporated herein by reference for all purposes.STATEMENT AS TO RIGHTS TO INVENTIONS MADE UNDER FEDERALLY SPONSORED RESEARCH OR DEVELOPMENT [0002] Not Applicable REFERENCE TO A “SEQUENCE LISTING,” A TABLE, OR A COMPUTER PROGRAM LISTING APPENDIX SUBMITTED ON A COMPACT DISK. [0003] Not Applicable BACKGROUND OF THE INVENTION [0004] 1. Field of the Invention [0005] The present invention relates to aerated multiphase systems containing an aqueous continuous fluid phase which may include solutes, thus forming an aqueous syrup and disperse phases like gas / air cells, water ice crystals and solid / semi-solid fat globules or aggregates thereof, whereas the disperse p...

Claims

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Application Information

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Patent Type & Authority Applications(United States)
IPC IPC(8): A23G9/00A23G9/20A23G9/22A23G9/32A23G9/46A23G9/48
CPCA23G9/20A23G9/22A23G9/224A23G9/46A23G9/48
Inventor WINDHAB, ERICH J.TAPFER, UWE
Owner NESTEC SA
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