Method for manufacturing a frozen confection

US10729155B2 · kind B2 · utility

Assignee

• Conopco, Inc. · US

Inventors

• Andrew Richard Cox · Bedford, GB
• Peter Schuetz · Solingen, DE
• Scott Singleton · Carlton, GB

Key dates

• Filing date: Apr 8, 2015
• Grant date: Aug 4, 2020
• Expiry date: Nov 17, 2035

Classification

• Technology area (CPC A): Human Necessities
• CPC primary: A23V2002/00
• WIPO field: Food chemistry
• WIPO sector: Chemistry

Abstract

Ice particles are known to sinter over time. However the inventors have observed that ice particles coated with hydrophobic particles are storage stable. Thus a method of manufacturing a frozen confection comprising as ingredients: (a) 40 to 85, preferably 55 to 75 w/w water in liquid and frozen forms; (b) 0 to 30, preferably 0.2 to 20, more preferably 0.3 to 16% w/w first fat; (c) 5 to 45, preferably 10 to 40, more preferably 12 to 35% w/w freezing point depressant; (d) 0 to 7, preferably 0.3 to 6, more preferably 0.5 to 5% w/w aerating agent; and (e) 0.5 to 10, preferably 1 to 8, more preferably 2 to 5% w/w stabilising particles, wherein the frozen confection has an overrun of at least 10, preferably at least 15, most preferably at least 30% v/v when comprising aerating agent, wherein the surface of the stabilising particles is hydrophobic, the method comprising the steps of: (a) Providing ice and/or frozen fruit and/or frozen vegetable particles at least partially coated with the stabilising particles; (b) Providing one or more non-frozen concentrate components comprising any remaining ingredients, wherein one or more of the concentrate components is optionally aerated, wherein …