Vegetable protein-based frozen confection

• Main Authors: ROSETTI DAMIANO, FREEMAN JENNIFER ELIZABETH, COX ANDREW RICHARD, UNDERDOWN JEFFREY
• Format: Patent
• Language: Chinese; English
• Published: 27.03.2018
• Subjects: CHEWING GUM; COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; CONFECTIONERY; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; ICE-CREAM; PREPARATION THEREOF; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention discloses a frozen confection which contains low amounts of protein and which minimizes ingredients of animal origin, such as milk ingredients. The confection provides the sensory experience of ice cream. The experience is reflected in texture, mouth feel and melt profile. The compositions of the invention include a triglyceride oil, a vegetable protein, and optionally sugar solids,an emulsifier and/or a stabilizer. More specifically, the frozen confection of the invention comprises 2-8 wt% or 0-1% triglyceride oil, 1.5 wt% or less protein, wherein the total protein comprises between 25 and 100% protein from vegetable sources, 10-40 wt% sugar solids, 0-1 wt% emulsifier and 0-1 wt% stabilizer. The pH of the composition is at least 5. In an alternative invention, the protein composition may also comprise at least 25 wt% of the total protein from dairy sources. 本发明公开了冷冻甜食，其含有少量蛋白质，并且使得动物来源的成分如乳成分最小化。该甜食提供冰淇淋的感官体验。该体验反映在质地、口感和融化特征方面。本发明的组合物包含甘油三酯油、植物蛋白和任选存在的糖固体、乳化剂和/或稳定剂。更具体而言，本发明的冷冻甜食包含2-8重量％或0-1％的