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WO1998023169A1 - Formulation de creme glacee et son conditionnement - Google Patents

Formulation de creme glacee et son conditionnement Download PDF

Info

Publication number
WO1998023169A1
WO1998023169A1 PCT/GB1997/003220 GB9703220W WO9823169A1 WO 1998023169 A1 WO1998023169 A1 WO 1998023169A1 GB 9703220 W GB9703220 W GB 9703220W WO 9823169 A1 WO9823169 A1 WO 9823169A1
Authority
WO
WIPO (PCT)
Prior art keywords
ice
formulation
cream
stabiliser
packaging
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/GB1997/003220
Other languages
English (en)
Inventor
Charles Michael Byrne
Matthew Francis Murphy
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.)
PELLUCID Ltd
Original Assignee
PELLUCID Ltd
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
Priority claimed from GBGB9624546.9A external-priority patent/GB9624546D0/en
Priority claimed from GBGB9702067.1A external-priority patent/GB9702067D0/en
Priority claimed from GBGB9708555.9A external-priority patent/GB9708555D0/en
Application filed by PELLUCID Ltd filed Critical PELLUCID Ltd
Priority to CA002272543A priority Critical patent/CA2272543A1/fr
Priority to GB9909691A priority patent/GB2334197A/en
Priority to EP97913334A priority patent/EP0942658A1/fr
Priority to AU50631/98A priority patent/AU5063198A/en
Publication of WO1998023169A1 publication Critical patent/WO1998023169A1/fr
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
    • A23G9/52—Liquid products; Solid products in the form of powders, flakes or granules for making liquid products ; Finished or semi-finished solid products, frozen granules
    • 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
    • A23G2220/00—Products with special structure
    • A23G2220/02—Foamed, gas-expanded or cellular products

Definitions

  • This invention relates to an ice-cream formulation, and in particular to a formulation that can be conveniently stored, prior to use, and to its packaging.
  • desserts that are best eaten cold, including mousses and other aerated products, can be prepared and stored at room temperature. They can be chilled by the user, shortly before consumption. However, ice-cream melts at ambient temperature, and does not regain its original structure and texture if it is then refrozen. It is therefore necessary for manufacturers, transporters, retailers and consumers to maintain ice-cream frozen, before it is eaten. Further, consumers may be disinclined to purchase ice-cream if there is any likelihood of their being unable to transfer the ice-cream from a retailer's freezer to their own freezer within, say, 1-2 hours. This is especially the case on a warm day, when ice-cream is most wanted by the consumer.
  • the solution is to use "a stabilizing and thickening composition including a salt which acts as a protein stabilizer, a gelling agent constituted by an alkali metal alginate, and a thickening agent selected from the group of chemically modified starches", to include a high concentration of sugars (e.g. over 25% w/w sucrose and fructose) , and to avoid air.
  • a stabilizing and thickening composition including a salt which acts as a protein stabilizer, a gelling agent constituted by an alkali metal alginate, and a thickening agent selected from the group of chemically modified starches"
  • sugars e.g. over 25% w/w sucrose and fructose
  • This invention is based on the realisation that, by suitable formulation of an ice-cream mix, including the overrun (air/gas incorporation) under aseptic conditions, and using appropriate packaging, its structure can be maintained above freezing, especially at ambient temperature.
  • the need to keep ice-cream frozen at every stage, except immediately prior to consumption is obviated. Even when frozen and subsequently thawed, it does not lose its structure and quality, and can therefore be successfully reused.
  • a gasified formulation of ice-cream components is aseptically- packaged, and includes stabiliser and/or emulsifier components that maintain the structure of the formulation at ambient temperature, e.g. at above 0°C, up to 25°C.
  • the formulation is sterile.
  • the present invention comprises the formulation of ice-cream components, including the stability and/or emulsifier, and gasifying the formulation before it is frozen. Packaging and gasification may be done at much the same time, but this is not essential. Description of the Invention
  • a product of the invention may be prepared by mixing the components, and sterilising and packaging the mixture.
  • the gas may be introduced with the other components, or later, immediately before packaging.
  • the mixing may be conducted in conventional apparatus.
  • the gas that is used in the present invention is preferably inert. Most preferably, for economy and convenience, the gas is nitrogen. The use of air may necessitate the incorporation of an antioxidant. If necessary or desired, the gas may be sterilised/filtered before use. The degree of overrun may typically be up to 150%, e.g. 100%. Gasification is typically conducted at 5-15°C.
  • the components of the ice-cream formulation are conventional.
  • the composition comprises fat, sugar, non-fat milk solids, stabiliser and emulsifier.
  • the product may be made using standard dairy ingredients including milk, separated milk, buttermilk, cream, milk powder, evaporated milk or sweetened condensed milk. Egg yolk and/or albumin may be included. Vegetable fat may be used instead of milk fat, or a mixture of such fats.
  • the amount of fat may be 5 to 20%, e.g. 5-10%.
  • the amount of added sugar e.g. sucrose, will usually be less than 20%, e.g. about 16%.
  • the amount of milk solids not fat (MSNF) may be 10 to 14%, e.g. 12%.
  • the amount of emulsifier and/or stabiliser may be 0.1 to 5%, e.g. 0.5 to 3% or 1 to 2%.
  • Glucose may be present, e.g. in an amount of 2% (all these percentages are by weight with respect to the ice-cream formulation) .
  • Another suitable component is glycerol, e.g. in an amount of 0.5 to 5%.
  • the balance is water.
  • the emulsifier/stabiliser combination should be such that the formulation (which may be said to have a foamed or whipped consistency) retains its gasified structure during ambient storage, prior to freezing.
  • the choice of each component can readily be made by one of ordinary skill in the art. Emulsifiers that may be used are well known.
  • Examples include milk protein, vegetable protein, lecithin, mono/diglycerides, acetic acid esters of mono/diglycerides, lactic acid esters of mono/diglycerides, citric acid esters of mono/diglycerides, diacetyltartaric acid esters of mono- diglycerides, polyglycerol esters, propylene esters, propylene glycol esters, sorbitan esters, polyoxyethylene sorbitan esters, Na and Ca stearoyl lactylates, sucrose esters and sucroglycerides.
  • Stabilisers that may be used are also well known. Examples include proteins such as gelatine, milk protein or egg albumin; plant exudates such as gum arabic, gum ghatti, gum karaya or gum tragacanth; seed gums such as locust bean gum, guar gum, psyllium seed gum, quince seed gum or tamarind seed gum; seaweed extract such as agar, alginates, carrageenan or furcelleran; pectins such as low methoxyl or high methoxyl-type pectins; cellulose derivatives such as sodium carboxymethylcellulose, microcrystalline cellulose, methyl and methylethylcelluloses, or hydroxypropyl and hydroxypropyl ethylcelluloses; and microbial gums such as dextran, xanthan or ⁇ -1 , 3-glucan. If necessary or desired, stabilising salts such as the sodium or potassium polyphosphates and/or sodium or potassium citrate may be used, preferably in an amount
  • a formulation of the invention When a formulation of the invention is frozen, it is very desirable to avoid the formation of large ice crystals.
  • the choice of emulsifier/stabiliser helps to avoid this potential problem.
  • a water-soluble stabiliser such as gelatin controls ice crystal formation during freezing; other edible material that serves to render the composition relatively viscous under the manufacturing conditions may also be used instead.
  • a particularly preferred component of the formulation of the invention is gelatin, e.g. in an amount of 0.5 to 5%, e.g. 0.5 to 2%, by weight. This may be introduced as a component of a commercial stabiliser such as Cremodan® Mousse 30.
  • a formulation of the invention may comprise flavouring and/or colouring.
  • Typical flavourings include mint, vanilla, chocolate, coffee and fruit flavours such as strawberry. Pieces of nut, chocolate, fruit, ginger or other additives known to be used in ice-cream, may also be included. Sterility should be maintained.
  • a product of the invention may be provided in any desired form, as a plain ice-cream product of any desired shape, or layered or enrobed with other materials such as chocolate. It may also be packaged in large or individual containers, on a stick, or in a flexible tube. It may be part of a larger item, e.g. a cake.
  • a product of the invention can be stored and transported at, say, up to 15°C or 25°C. If the product is likely to encounter temperatures much above 25°C before consumption, it may be desirable to prevent expansion and loss of gas by packaging it under pressure, e.g. in a can.
  • a composition of the invention may conveniently be packaged in individual “pots"; for example, a group of four such pots, or of longer moulds, is frangibly connected.
  • flavoured compositions may be produced, on sticks.
  • Example 1 illustrates the invention.
  • a formulation is prepared containing 10% fat (all milk fat, all vegetable fat, or a 50:50 mixture) and 12% milk solids not fat (MSNF) .
  • 10% sugar (sucrose) 2% glucose, 0.25 to 0.5% emulsifier such as egg yolk, glyceryl monostearate or lecithin and 0.25 to 0.5% stabiliser such as alginate or gelatin are added.
  • the components are thoroughly mixed in a conventional mixing vessel.
  • the product is sterilised by UHT, at 120 °C for 2 sec, and cooled. Inert, sterile gas (nitrogen) is introduced, to 100% overrun, immediately before aseptic packaging.
  • the whipped product may be held under ambient conditions for up to 1 year before consumption.
  • the packaged product Before eating the packaged product, it is placed in a domestic (or commercial) deep freeze unit and frozen or chilled, e.g. at 4°C, before being eaten.
  • the frozen product is essentially indistinguishable from conventional ice-cream.
  • the UHT sterilisation is conducted at 149°C.
  • Example 2 Composition: milk fat 10%; MSNF 11%; sucrose 10%; glucose 2%; glycerol 2%; stabiliser/emulsifier (Cremodan® Mousse 30) 3%; flavour to taste.
  • Example 3 Composition: milk fat 10%; MSNF 11%; sucrose 10%; glucose 2%; glycerol 2%; stabiliser/emulsifier (Cremodan® Mousse 30) 3%; flavour to taste.
  • Example 3 Composition: milk fat 10%; MSNF 11%; sucrose 10%; glucose 2%; glycerol 2%; stabiliser/emulsifier (Cremodan® Mousse 30) 3%; flavour to taste.
  • Example 3 Composition: milk fat 10%; MSNF 11%; sucrose 10%; glucose 2%; glycerol 2%; stabiliser/emulsifier (Cremodan® Mousse 30) 3%; flavour to taste.
  • composition milk fat 15%; MSNF 10%; sucrose 10%; glucose 2%; glycerol 2%; egg yolk 1%; stabiliser/emulsifier (Cremodan® Mousse 30) 3%; flavour to taste.
  • Example 2 The amount of glycerol may be varied, in either Example 2 or Example 3, in order to regulate hardness. For example, if removed, the final frozen ice-cream will be harder. It is present as a softening agent.
  • Example 3 may be described as a luxury product, due to its high fat content and the inclusion of egg yolk.
  • Example 4
  • composition vegetable fat 5%; MSNF 11%; sucrose 16%; glucose 2.5%; Cremodan® Mousse 3%; flavour to taste. This composition was processed as in Example 1; the cooled, sterilised product was aged for 4 hours at 4°C, to aid the incorporation of gas which was conducted using a Mondomix.
  • the amount of glucose may be varied. If omitted, its absence may be compensated for by the use of glycerol and/or sucrose.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)

Abstract

Formulation gazéifiée, conditionnée de façon aseptique, composée des éléments d'une crème glacée et contenant soit un stabilisant, soit un émulsifiant maintenant cette formulation à une température supérieure à la congélation, à 25 °C maximum. Il n'est pas nécessaire de congeler cette composition pendant le transport, la conservation ou la présentation dans un magasin de détail; on la congèle uniquement si nécessaire, avant sa consommation.
PCT/GB1997/003220 1996-11-25 1997-11-24 Formulation de creme glacee et son conditionnement Ceased WO1998023169A1 (fr)

Priority Applications (4)

Application Number Priority Date Filing Date Title
CA002272543A CA2272543A1 (fr) 1996-11-25 1997-11-24 Formulation de creme glacee et son conditionnement
GB9909691A GB2334197A (en) 1996-11-25 1997-11-24 Ice-cream formulation and packaging
EP97913334A EP0942658A1 (fr) 1996-11-25 1997-11-24 Formulation de creme glacee et son conditionnement
AU50631/98A AU5063198A (en) 1996-11-25 1997-11-24 Ice-cream formulation and packaging

Applications Claiming Priority (6)

Application Number Priority Date Filing Date Title
GB9624546.9 1996-11-25
GBGB9624546.9A GB9624546D0 (en) 1996-11-25 1996-11-25 Ice-cream formulation
GB9702067.1 1997-01-31
GBGB9702067.1A GB9702067D0 (en) 1997-01-31 1997-01-31 Ice-cream formulation
GBGB9708555.9A GB9708555D0 (en) 1997-04-25 1997-04-25 Ice-cream formulation
GB9708555.9 1997-04-25

Publications (1)

Publication Number Publication Date
WO1998023169A1 true WO1998023169A1 (fr) 1998-06-04

Family

ID=27268605

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/GB1997/003220 Ceased WO1998023169A1 (fr) 1996-11-25 1997-11-24 Formulation de creme glacee et son conditionnement

Country Status (5)

Country Link
EP (1) EP0942658A1 (fr)
AU (1) AU5063198A (fr)
CA (1) CA2272543A1 (fr)
GB (1) GB2334197A (fr)
WO (1) WO1998023169A1 (fr)

Cited By (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1415542A1 (fr) * 2002-11-04 2004-05-06 Campina B.V. Procédé pour la préparation des compositions de crème glacée
WO2004091304A3 (fr) * 2003-04-18 2004-11-25 Bravo Spa Procede et installation de fabrication de cremes glacees maison sous emballage etanche
WO2012152908A1 (fr) * 2011-05-11 2012-11-15 Danone S.A. Produit laitier pouvant être congelé
US20130136842A1 (en) * 2010-08-05 2013-05-30 Nestec S.A. Shelf-stable confectionery products
US20130323393A1 (en) * 2011-02-18 2013-12-05 Nestec S.A. Stable mix of ingredients for a frozen dessert
RU2557210C1 (ru) * 2014-05-07 2015-07-20 Олег Иванович Квасенков Способ производства мороженого "морозко" пломбира (варианты)
RU2557225C1 (ru) * 2014-05-08 2015-07-20 Олег Иванович Квасенков Способ производства мороженого "морозко" пломбира (варианты)
RU2575750C2 (ru) * 2010-08-05 2016-02-20 Нестек С.А. Кондитерские продукты, устойчивые при хранении
WO2016075017A1 (fr) 2014-11-13 2016-05-19 Unilever Plc Composition utilisable en vue de la préparation d'un dessert glacé
WO2016075016A1 (fr) 2014-11-13 2016-05-19 Unilever Plc Composition utilisable en vue de la préparation d'un dessert glacé
WO2017005931A1 (fr) * 2015-07-09 2017-01-12 Dupont Nutrition Biosciences Aps Composition d'émulsifiant
CN107183303A (zh) * 2017-06-14 2017-09-22 内蒙古蒙牛乳业（集团）股份有限公司 冷冻饮品及其制备方法
IT201800006581A1 (it) * 2018-06-22 2019-12-22 Composizione per la preparazione di prodotti gelati
US11576397B2 (en) 2016-02-05 2023-02-14 Conopco, Inc. Frozen confection

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Publication number Priority date Publication date Assignee Title
US2168934A (en) * 1937-07-13 1939-08-08 Robert H Haskins Food product and method of making same
DE1949650A1 (de) * 1968-10-01 1970-04-09 Gervais Danone Sa Milchprodukt mit vermehrtem Volumen
US4452824A (en) * 1981-11-10 1984-06-05 Cole Bruce A Soft, frozen dessert formulation
WO1986001688A1 (fr) * 1984-09-07 1986-03-27 Ferrero S.P.A. Produit de confiserie a la creme glacee et son procede de preparation
GB2191676A (en) * 1986-06-19 1987-12-23 Franesk Limited Ice-cream formulation
EP0519394A1 (fr) * 1991-06-18 1992-12-23 Tetra Laval Holdings & Finance SA Procédé pour la fabrication d'un mélange de la glace dilaté et non frigorifié
WO1993003622A1 (fr) * 1991-08-19 1993-03-04 Qed, Inc. Hyperpasteurisation de denrees alimentaires
EP0616774A1 (fr) * 1993-03-24 1994-09-28 Soremartec S.A. Procédé de production d'un produit alimentaire liquide
WO1995001102A1 (fr) * 1993-07-01 1995-01-12 Ciro Otranto Procede de fabrication de creme glacee pour une consommation domestique ou limitee

Patent Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2168934A (en) * 1937-07-13 1939-08-08 Robert H Haskins Food product and method of making same
DE1949650A1 (de) * 1968-10-01 1970-04-09 Gervais Danone Sa Milchprodukt mit vermehrtem Volumen
US4452824A (en) * 1981-11-10 1984-06-05 Cole Bruce A Soft, frozen dessert formulation
WO1986001688A1 (fr) * 1984-09-07 1986-03-27 Ferrero S.P.A. Produit de confiserie a la creme glacee et son procede de preparation
GB2191676A (en) * 1986-06-19 1987-12-23 Franesk Limited Ice-cream formulation
EP0519394A1 (fr) * 1991-06-18 1992-12-23 Tetra Laval Holdings & Finance SA Procédé pour la fabrication d'un mélange de la glace dilaté et non frigorifié
WO1993003622A1 (fr) * 1991-08-19 1993-03-04 Qed, Inc. Hyperpasteurisation de denrees alimentaires
EP0616774A1 (fr) * 1993-03-24 1994-09-28 Soremartec S.A. Procédé de production d'un produit alimentaire liquide
WO1995001102A1 (fr) * 1993-07-01 1995-01-12 Ciro Otranto Procede de fabrication de creme glacee pour une consommation domestique ou limitee

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Cited By (24)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1415542A1 (fr) * 2002-11-04 2004-05-06 Campina B.V. Procédé pour la préparation des compositions de crème glacée
NL1021834C2 (nl) * 2002-11-04 2004-07-01 Campina Bv IJsdessertmateriaal en werkwijze voor de bereiding daarvan.
WO2004091304A3 (fr) * 2003-04-18 2004-11-25 Bravo Spa Procede et installation de fabrication de cremes glacees maison sous emballage etanche
RU2575750C2 (ru) * 2010-08-05 2016-02-20 Нестек С.А. Кондитерские продукты, устойчивые при хранении
CN107080039A (zh) * 2010-08-05 2017-08-22 雀巢产品技术援助有限公司 保存稳定的甜食产品
US10349666B2 (en) * 2010-08-05 2019-07-16 Nestec S.A. Shelf-stable confectionery products
WO2012016852A3 (fr) * 2010-08-05 2013-08-01 Nestec S.A. Produits de confiserie à longue conservation
CN103338649A (zh) * 2010-08-05 2013-10-02 雀巢产品技术援助有限公司 保存稳定的甜食产品
US20130136842A1 (en) * 2010-08-05 2013-05-30 Nestec S.A. Shelf-stable confectionery products
US9826756B2 (en) 2010-08-05 2017-11-28 Nestec S.A. Shelf-stable confectionery products
US20130323393A1 (en) * 2011-02-18 2013-12-05 Nestec S.A. Stable mix of ingredients for a frozen dessert
JP2014516521A (ja) * 2011-05-11 2014-07-17 ダノン・エス・アー 凍結可能な乳製品
WO2012152908A1 (fr) * 2011-05-11 2012-11-15 Danone S.A. Produit laitier pouvant être congelé
ES2400099R1 (es) * 2011-05-11 2013-06-11 Danone Sa Producto lacteo congelable
RU2557210C1 (ru) * 2014-05-07 2015-07-20 Олег Иванович Квасенков Способ производства мороженого "морозко" пломбира (варианты)
RU2557225C1 (ru) * 2014-05-08 2015-07-20 Олег Иванович Квасенков Способ производства мороженого "морозко" пломбира (варианты)
WO2016075017A1 (fr) 2014-11-13 2016-05-19 Unilever Plc Composition utilisable en vue de la préparation d'un dessert glacé
WO2016075016A1 (fr) 2014-11-13 2016-05-19 Unilever Plc Composition utilisable en vue de la préparation d'un dessert glacé
EA036677B1 (ru) * 2014-11-13 2020-12-07 Юнилевер Н.В. Композиция для получения замороженного кондитерского изделия
EA036690B1 (ru) * 2014-11-13 2020-12-08 Юнилевер Н.В. Композиция для получения замороженного кондитерского изделия
WO2017005931A1 (fr) * 2015-07-09 2017-01-12 Dupont Nutrition Biosciences Aps Composition d'émulsifiant
US11576397B2 (en) 2016-02-05 2023-02-14 Conopco, Inc. Frozen confection
CN107183303A (zh) * 2017-06-14 2017-09-22 内蒙古蒙牛乳业（集团）股份有限公司 冷冻饮品及其制备方法
IT201800006581A1 (it) * 2018-06-22 2019-12-22 Composizione per la preparazione di prodotti gelati

Also Published As

Publication number Publication date
CA2272543A1 (fr) 1998-06-04
GB2334197A (en) 1999-08-18
GB9909691D0 (en) 1999-06-23
EP0942658A1 (fr) 1999-09-22
AU5063198A (en) 1998-06-22

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