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WO1993021779A1 - Friandise glacee - Google Patents

Friandise glacee Download PDF

Info

Publication number
WO1993021779A1
WO1993021779A1 PCT/GB1993/000841 GB9300841W WO9321779A1 WO 1993021779 A1 WO1993021779 A1 WO 1993021779A1 GB 9300841 W GB9300841 W GB 9300841W WO 9321779 A1 WO9321779 A1 WO 9321779A1
Authority
WO
WIPO (PCT)
Prior art keywords
particles
product according
thermal transition
transition temperature
product
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/GB1993/000841
Other languages
English (en)
Inventor
Christopher Brunsden Holt
Julia Helen Telford
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Unilever NV
Original Assignee
Unilever NV
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Unilever NV filed Critical Unilever NV
Priority to JP5519039A priority Critical patent/JPH07505785A/ja
Priority to FI944990A priority patent/FI944990A7/fi
Priority to EP93911857A priority patent/EP0637208A1/fr
Publication of WO1993021779A1 publication Critical patent/WO1993021779A1/fr
Priority to NO944020A priority patent/NO944020L/no
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/40—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the dairy products used
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/04—Production of frozen sweets, e.g. ice-cream
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/04—Production of frozen sweets, e.g. ice-cream
    • A23G9/14—Continuous production
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
    • A23G9/48—Composite products, e.g. layered, laminated, coated, filled

Definitions

  • Frozen desserts or ice confection products are due to change fairly often because customers, often children, are continuously expecting changes of design, shape, flavour or of other features of the products.
  • the invention provides thereto a particulate frozen dessert or ice confection product which is characterised by a volume-average particle size of from 0.001 to 20 ml, the majority of the particles having a thermal transition temperature of at least -15°C and more preferred of at least -12°C. In practice particle sizes in the range from 0.1 to 1 ml are being preferred. For tropical countries and other areas where a stable storage temperature can not be guaranteed and power cut offs are not unusual a thermal transition temperature of -10°C or higher is preferred.
  • a higher thermal transition temperature is achieved by altering the formulation to give a higher average molecular weight.
  • conventional sweeteners such as sucrose and dextrose are replaced by corn syrups to achieve this purpose.
  • lactose content in any milk solids used may be lowered or even be absent.
  • Maltodextrin can also be used.
  • Determination of the thermal transition temperature is carried out by differential scanning calorimetry. About 10 mg of solution is sealed in a pan. An empty pan is used as a reference and the pans are crash-cooled and then warmed again at a rate of 5°C per minute.
  • the thermal transition "temperature is seen as a change in the heat capacity before the ice melting curve. This change may be a step or a peak. There may be other small changes prior to this but the thermal transition is defined as the last change before the ice melting/dissolving curve.
  • the shapes of the particles of the product according to this invention can be various for example globular or roughly globular r pillow shaped, rod shaped etc.
  • These particles can be loosely flowable in the final product to be eaten separately or any desired number simultaneously but can also be sintered together by moistening with a cementing fluid material which is afterwards solidified by lowering its temperature.
  • the round pillow shaped particles had an average volume of 0.2 ml. After scraping the particles off the cold surface they were stored in a domestic freezer at -10°C for 14 days and showed no shrinkage or sintering. Determination of the thermal transition temperature of -10.4°C.
  • Example 2 was frozen to particles and stored under the conditions of Example 1. This composition resulted in a thermal transition temperature of -31.9°C.
  • This water ice mixture was put into a trough into which a spiked wheel was dipping, taking up small amounts of liquid. On falling off the pointed spikes the resulting drops were dropped into liquid nitrogen and collected therefrom after solidifying to globular particles of about 0.1 ml volume each.
  • This formulation had a thermal transition temperature of -12.5°C.
  • Example 3 The particles in Example 3 were made into ice lollies. These were made by slightly melting the outside of the particles by stirring them in a small container at room temperature and adding a little water. The particles were then packed into lolly moulds, a stick was inserted and the product was refrozen by placing into a low-temperature bath. The frozen product was removed from the mould by warming the outside.
  • the lolly comprising sintered particles gave a novel attractive appearance, could be easily nibbled off and was stable in storage for long periods.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Manufacturing & Machinery (AREA)
  • Confectionery (AREA)

Abstract

Dessert glacé ou friandise à base de crème glacée, contenant des particules et pouvant être conservé. Ce produit présente une grosseur particulaire moyenne en poids comprise entre 0,001 et 20 ml, la majeure partie des particules présentant une température de transition thermique d'au moins -15 °C.
PCT/GB1993/000841 1992-04-24 1993-04-22 Friandise glacee Ceased WO1993021779A1 (fr)

Priority Applications (4)

Application Number Priority Date Filing Date Title
JP5519039A JPH07505785A (ja) 1992-04-24 1993-04-22 冷凍菓子
FI944990A FI944990A7 (fi) 1992-04-24 1993-04-22 Jäädytetty makeistuote
EP93911857A EP0637208A1 (fr) 1992-04-24 1993-04-22 Friandise glacee
NO944020A NO944020L (no) 1992-04-24 1994-10-21 Frossen konfekt

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP92303686.7 1992-04-24
EP92303686 1992-04-24

Publications (1)

Publication Number Publication Date
WO1993021779A1 true WO1993021779A1 (fr) 1993-11-11

Family

ID=8211345

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/GB1993/000841 Ceased WO1993021779A1 (fr) 1992-04-24 1993-04-22 Friandise glacee

Country Status (10)

Country Link
EP (1) EP0637208A1 (fr)
JP (1) JPH07505784A (fr)
CN (1) CN1078864A (fr)
AU (1) AU4265893A (fr)
CA (1) CA2134121A1 (fr)
FI (1) FI944990A7 (fr)
NO (1) NO944020L (fr)
TR (1) TR26703A (fr)
WO (1) WO1993021779A1 (fr)
ZA (1) ZA932846B (fr)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1998031237A1 (fr) * 1997-01-20 1998-07-23 Unilever Plc Produit alimentaire glace et son procede de preparation
EP1348341A1 (fr) * 2002-03-28 2003-10-01 Unilever Plc Glace
US7435435B2 (en) 2002-03-28 2008-10-14 Good Humor - Breyers Ice Cream, Division Of Conopco, Inc. Frozen ice confection
EP2025241A3 (fr) * 2007-07-31 2009-04-01 Unilever PLC Composition pour revêtement, procédé pour le revêtement et confection revêtue congelée

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AU667111B2 (en) * 1992-04-24 1996-03-07 Unilever Plc Frozen gas-containing conference
JP5615233B2 (ja) * 2011-06-20 2014-10-29 四国化成工業株式会社 銅または銅合金の表面処理剤及びその利用

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1264439A (fr) * 1969-11-24 1972-02-23
US4832976A (en) * 1987-11-19 1989-05-23 General Foods Corporation Frozen, low-solids, quiescently-frozen confection
US5082682A (en) * 1990-11-09 1992-01-21 Fantasy Flavors, Inc. Nonfat frozen dairy dessert with method and premix therefor
US5126156A (en) * 1989-03-06 1992-06-30 Jones Curt D Method of preparing and storing a free flowing, frozen alimentary dairy product

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1264439A (fr) * 1969-11-24 1972-02-23
US4832976A (en) * 1987-11-19 1989-05-23 General Foods Corporation Frozen, low-solids, quiescently-frozen confection
US5126156A (en) * 1989-03-06 1992-06-30 Jones Curt D Method of preparing and storing a free flowing, frozen alimentary dairy product
US5082682A (en) * 1990-11-09 1992-01-21 Fantasy Flavors, Inc. Nonfat frozen dairy dessert with method and premix therefor

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1998031237A1 (fr) * 1997-01-20 1998-07-23 Unilever Plc Produit alimentaire glace et son procede de preparation
EP0855141A1 (fr) * 1997-01-20 1998-07-29 Unilever Plc Procédé de fabrication d'un produit alimentaire par frittage
EP1348341A1 (fr) * 2002-03-28 2003-10-01 Unilever Plc Glace
US7435435B2 (en) 2002-03-28 2008-10-14 Good Humor - Breyers Ice Cream, Division Of Conopco, Inc. Frozen ice confection
EP2025241A3 (fr) * 2007-07-31 2009-04-01 Unilever PLC Composition pour revêtement, procédé pour le revêtement et confection revêtue congelée
US8071154B2 (en) 2007-07-31 2011-12-06 Conopco, Inc. Ice confection
US8158173B2 (en) 2007-07-31 2012-04-17 Conopco, Inc. Composition for coating, process for coating and frozen coated confection

Also Published As

Publication number Publication date
NO944020D0 (no) 1994-10-21
AU4265893A (en) 1993-11-29
FI944990A0 (fi) 1994-10-24
EP0637208A1 (fr) 1995-02-08
FI944990L (fi) 1994-10-24
TR26703A (tr) 1995-05-15
CN1078864A (zh) 1993-12-01
NO944020L (no) 1994-10-24
JPH07505784A (ja) 1995-06-29
ZA932846B (en) 1994-10-24
CA2134121A1 (fr) 1993-11-11
FI944990A7 (fi) 1994-10-24

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