WO2013092495A1 - Fucose comme agent abaisseur de point de congélation dans des compositions nutritionnelles congelées - Google Patents

Fucose comme agent abaisseur de point de congélation dans des compositions nutritionnelles congelées Download PDF

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Publication number
WO2013092495A1
WO2013092495A1 PCT/EP2012/075800 EP2012075800W WO2013092495A1 WO 2013092495 A1 WO2013092495 A1 WO 2013092495A1 EP 2012075800 W EP2012075800 W EP 2012075800W WO 2013092495 A1 WO2013092495 A1 WO 2013092495A1
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Prior art keywords
nutritional composition
frozen
fucose
liquid
frozen nutritional
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PCT/EP2012/075800
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English (en)
Inventor
Simina Florentina POPA NITA
Olivier Yves Roger
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Nestec S.A.
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Publication of WO2013092495A1 publication Critical patent/WO2013092495A1/fr

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    • 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
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/04—Production of frozen sweets, e.g. ice-cream
    • A23G9/045—Production of frozen sweets, e.g. ice-cream of slush-ice, e.g. semi-frozen beverage
    • 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
    • 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
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/385—Concentrates of non-alcoholic beverages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients

Definitions

  • the present invention relates to a frozen nutritional composition, which is drinkable at about -18°C and which comprises fucose.
  • the present invention furthermore relates to a method of preparing such a frozen nutritional composition.
  • the present invention relates to the use of fucose for the preparation of a frozen nutritional composition, which is drinkable at about -18°C.
  • the present invention is also directed in general to the use of fucose for the depression of the freezing point of a nutritional composition, preferably to obtain a frozen nutritional composition, which is drinkable at about -18°C.
  • Such a frozen product e.g. a frozen dessert
  • a frozen product is typically regarded as a product, which exhibits ice crystals and air bubbles dispersed in a liquid phase and which typically exhibits a solid or a semi-solid aggregate state at a temperature below 0°C, the freezing point of water.
  • freezing point depression describes the phenomenon in which the freezing point of a liquid or semi-liquid composition is depressed when another compound is added, meaning that the liquid or semi-liquid composition has a lower freezing point than the pure composition. This typically happens whenever a non-volatile solute is added to a pure solvent, such as water. The phenomenon may be observed e.g. with liquid or semi-liquid food preparations upon addition of freezing point depressants. Freezing point depressants as used in the art thus allow softening a frozen product, even though a solid or semi-solid texture is still retained.
  • Freezing point depressants commonly used in the art may typically contain sugars, sugar alcohols or (aliphatic) alcohols, e.g. glycol, glycerol, ethanol or other alcohols, salts, etc.
  • sugars are e.g. monosaccharides, disaccharides, oligosaccharides, corn syrups, erythritol, etc. It also depends on the type and the amount of sugars or alcohols in the composition. As can be seen in the prior art, there appears to be some limitation in the possibilities to play with the low molecular components mentioned above for taste reasons. Thus, if further increase of softness is targeted limited possibilities are available, e.g. the use of polyols such as glycerol. Likewise, the problem of instability rises with the volume of the liquid phase.
  • EP 1 321 043 A1 relates to a frozen aerated product which is soft at -18°C and which contains less than 0.5 wt% glycerol.
  • EP 1 321 043 A1 seeks preparation of frozen products, which exhibit a solid or a semi-solid aggregate state at a temperature below 0°C, preferably at about -18°C, such as soft ice.
  • the products of EP 1 321 043 A1 thus shall be neither solid nor can be liquid but remain a certain texture.
  • Freezing point depressants as mentioned therein are monosaccharides, disaccharides, oligosaccharides containing from 3 to ten monosaccharide units joined in glycosidic linkage, or corn syrups (complex multi- component sugar mixtures) with a dextrose equivalent (DE) of greater than 20, preferably greater than 40 and more preferably greater than 60.
  • DE dextrose equivalent
  • Further sugar alcohols mentioned are erythritol arabitol, xylitol, sorbitol, mannitol, lactitol and maltitol.
  • EP 1 321 043 A1 discloses furthermore a frozen aerated confection having an overrun of above 80 wt% and below 250 wt%; preferably above 1 00 wt%, containing less than 0.5 wt% glycerol freezing point depressants in an amount above 25 wt% and under 37 wt%, preferably above 26 wt%, more preferably above 27 wt%, and between 0 and 1 5 wt% fat wherein the freezing point depressants have a number average molecular weight M n of less than 300.
  • the main product provided by EP 1 321 043 A1 is a soft ice and, accordingly, the texture of the product typically comprises semi-solid to solid aggregate states. In the Examples products are shown which were considered to be soft and comparable to artisanal soft serve ice creams. Comparative examples were perceived to be much firmer.
  • EP 1 321 043 A1 still foresees the use of glycerol and other undesirable sugar alcohols in its compositions, even though it delimits its content to a degree of less than 0.5 wt% glycerol freezing point depressants in an amount above 25 wt% and under 37 wt%, preferably above 26 wt%, more preferably above 27 wt%, wherein the freezing point depressants have a number average molecular weight M n of less than 300. Furthermore, EP 1 321 043 A1 does not further exemplify or suggest other suitable freezing point depressants despite the exclusively cited ones. Prior art disclosures WO 03/096821 A2, EP 1 459 634 A1 , EP 1 400 176 A1 and EP 1 459 634 A1 show a similar teaching. EP 1 321 043 A1 also provides solid or semi-solid products only.
  • US 2006/0286248 discloses a reduced carbohydrate ice cream or other frozen dessert products that contains a low-digestible sweetener system and a fermentable fiber material.
  • the low- digestible sweetener system consists of one or more low-digestible sweeteners having a molecular weight of from about 90 to about 190 g/Mol; and is typically a low molecular weight saccharide or a polyol.
  • Typical low-digestible sweeteners include mannitol, maltitol, sorbitol, lactitol, erythritol, xylitol, isomalt, glycerin, talitol, mannose, tagatose, fructose, arabinose, fucose, lycose, ribose, sorbose, talose and xylose and mixtures thereof.
  • the low-digestible sweetener may replace the digestible sugars to provide an appropriate freezing point depression of the product.
  • freezing point depressants such as monosaccharides, disaccharides, oligosaccharides, corn syrups, erythritol, etc.
  • supplements of nutritional compositions e.g. as sweeteners (e.g. EP 1 297 753 A1 , EP 0 681 789, GB 1 523 932 or GB 4 525 131 ), or as nutritional replacement of sugars. None of these documents, however, addresses the use of such compounds as freezing point depressants.
  • compositions and solutions of the prior art typically include the use of low molecular weight ingredients typically in high quantities.
  • low molecular weight ingredients include inter alia glucose syrup, sucrose or fructose, which usually have a negative impact on the nutrition profile of the products.
  • Other low molecular weight ingredients include e.g. polyols, which may cause intestinal troubles, such as borborygymes, flatulence, pain and even diarrhea, ethanol or glycerol, which significantly limits the field of application, or salts, which alter the taste of the product.
  • these reagents may negatively alter the overall sensory taste of the product if applied in higher amounts.
  • the prior art available focuses on solid and semi-solid frozen products such as soft-ice products, ice creams, frozen desserts or other frozen products, wherein common freezing point depressants are used such as glycerol and other undesirable sugar alcohols.
  • freezing point depressants are essential to obtain a specific texture, even though such components may already be delimited in their content to a lower degree.
  • Other freezing point depressants selected from low molecular weight ingredients are typically used in high quantities and thereby have a negative impact on the nutrition profile of the products, cause intestinal troubles, alter the taste of the product or negatively alter the overall sensory taste of the product it is used for.
  • No freezing point depressant of the prior art allows preparation of frozen but still liquid products, particularly liquid or semi liquid at freezer temperatures of -18°C.
  • It is therefore an object of the present invention to provide a frozen nutritional composition comprising a freezing point depressant, wherein the frozen nutritional composition still is liquid or semi-liquid within a temperature range of between 0°C and -25°C, particularly at freezer temperatures of -18°C. It is therefore one object to provide a frozen nutritional composition, which is still drinkable at a temperature of about -18°C.
  • “drinkable composition” in the framework of the invention is a composition which still forms a liquid or semi liquid composition at a temperature of about -18°C.
  • % in the context of the invention refer to percentages by weight of the composition.
  • the underling objects are solved by a frozen nutritional composition
  • a frozen nutritional composition comprising fucose as a freezing point depressant, wh ich is still drinkable at a temperature as defined herein, preferably at a temperature of about -18°C.
  • Such a frozen nutritional composition preferably does not have a negative impact on the nutrition profile of the products, does not cause intestinal troubles, does not alter the taste of the product and does not negatively alters the overall sensory taste of the product it is used for.
  • the inventive frozen nutritional composition is preferably a new form of a beverage, of a liquid or semi-liquid dessert, of a liquid or semi-liquid ice cream or drink, of a milk shake, preferably a new form of a slush ice drink or of a slush ice composition.
  • Such an inventive frozen nutritional composition preferably does not contain perceived ice crystals i.e. has an "ice-free" taste or any other frozen crystallized components.
  • the inventive frozen nutritional composition does not represent a soft-ice or a slush-ice in the common sense. Rather, the inventive frozen nutritional composition may confer an ice-free taste or even a creamy or smooth mouth feeling, even though the composition is drinkable at -18°C.
  • the term "frozen” in the present inventive context represents a temperature below -0°, preferably a temperature or temperature range as defined below, at which the inventive frozen nutritional composition exhibits its inventive properties, i.e. is drinkable.
  • a temperature range is preferably a temperature range of between about 0°C to about -25°C, more preferably a temperature range of between about -5°C to about -25 °C or between about -10°C to about -25 °C. Even more preferably, such a temperature range is between about -15°C to about -25 °C, most preferably between about -15°C to about -21 °C, e.g. about -18°C.
  • a frozen nutritional composition as defined herein is typically a nutritional composition, comprising fucose as a freezing point depressant, which is present at a temperature range or temperature as defined herein and which is still drinkable at such a temperature range or temperature.
  • no perceived ice crystals and “ice-free taste” are preferably interpreted in that the freshly produced inventive frozen nutritional composition typically does not contain ice crystals having a crystal size of more than 50 ⁇ , preferably not more than 30 ⁇ .
  • the term “drinkable” defines the state of aggregate of the inventive frozen composition in the herein defined temperature ranges.
  • the term “drinkable” means that the product has a liquid or semi-liquid aggregate state in these temperature ranges and thus can be drunk by a consumer.
  • a conventional slush-ice drink is a drink, which cannot be drunk at -18°C.
  • a conventional soft ice or a conventional ice will be frozen at that temperature and comprise a solid aggregate state.
  • the compound fucose as defined herein is a hexose deoxy sugar with the chemical formula C 6 H 12 0 5 and a molecular mass of 164.16 g/Mol. Fucose is highly soluble in water and is found on N-linked glycans on the mammalian, insect and plant cell surface. Fucose represents the fundamental sub-unit of the fucoidan polysaccharide. Fucose may occur as D- and L-Fucose, wherein L-Fucose is more common in nature. According to the present invention, both D- and L-Fucose may be used, either separately or as a mixture, preferably L-Fucose.
  • L-Fucose 3S,4R,5S,6S)-6-Methyltetrahydro- 2H-pyran-2,3,4,5-tetraol.
  • L-Fucose is is equivalent to 6-deoxy-L-galactose.
  • L-Fucose is metabolized by an enzyme called alpha-fucosidase.
  • alpha-fucosidase Two structural features distinguish naturally occurring L-Fucose from other six-carbon sugars present in mammals: the lack of a hydroxyl group on the carbon at the 6-position (C-6) and the L-configuration.
  • the Haworth projection of L-Fucose is:
  • Fucose shows a low molecular weight and high solubility. It has therefore a large impact on decreasing the freezing temperature and ice fraction of a product it is used in. It may be present as the main or even as the sole freezing point depressant used in such a composition.
  • the use of low concentrations of fucose particularly allows decreasing the freezing temperature of the inventive nutritional composition to a considerable extent, preferably at or below the herein defined temperatures or temperature ranges. Such a decrease may be observed even in the presence of other freezing point depressants in the composition, e.g. other monosaccharides, such as glucose.
  • the inventive frozen nutritional composition due to addition of fucose in the specified amounts specifically allows preparation of frozen nutritional compositions such as a new form of a beverage, of a liquid or semi-liquid dessert, of a liquid or semi-liquid ice cream or drink, of a milk shake, preferably a new form of a slush ice drink or of a slush ice composition.
  • the inventive frozen nutritional composition preferably represents a liquid or at least semi-liquid composition. Such a composition preferably does not contain perceived ice crystals.
  • the present invention thus also allows providing drinkable inventive frozen nutritional compositions having lower viscosities at temperatures as defined above than nutritional compositions, e.g. soft-ice products known from the prior art.
  • the inventive frozen nutritional composition may comprise a freezing point depressant as defined herein comprising fucose.
  • the inventive frozen nutritional composition preferably comprises fucose in an amount of 1 to 50 wt%, preferably in an amount of 10 wt% to 50 wt%, even more preferably in an amount of 20 wt% to 50 wt%, most preferably in an amount of 20 wt% to 40 wt%.
  • no additional freezing point depressant or only a limited amount of such an additional freezing point depressant is contained in the inventive frozen nutritional composition.
  • freezing point depressants preferably concerns freezing point depressants as mentioned herein except of fucose, preferably sugars, sugar alcohols, aliphatic alcohols, monosaccharides, disaccharides, oligosaccharides, glycol, glycerol, corn syrups, erythritol, arabitol, xylitol, sorbitol, mannitol, lactitol, maltitol, ethanol, etc.
  • the inventive frozen nutritional composition preferably comprises fucose in an amount as defined above.
  • the additional freezing point depressant as mentioned before is preferably present in an amount of less than 5 wt%, preferably in an amount of less than 2 wt%, even more preferably in an amount of less than 1 wt%, even more preferably in an amount of less than 0.5 wt% either with regard to one or all additional freezing point depressants.
  • the inventive frozen nutritional composition may contain, additional to fucose, one or two, or even more additional freezing point depressants.
  • additional freezing point depressant is preferably selected from a freezing point depressant as mentioned herein, more preferably from freezing point depressants as mentioned herein except of fucose, preferably sugars, such as e.g. glucose, sucrose, etc., monosaccharides, disaccharides, oligosaccharides, preferably selected from
  • corn syrups e.g. corn syrups (complex multi-component sugar mixtures) with a dextrose equivalent (DE) of greater than 20, preferably greater than 40 and more preferably greater than 60, or erythritol, arabitol, xylitol, sorbitol, mannitol, lactitol, maltitol, or glycerol, etc.
  • DE dextrose equivalent
  • each of such additional freezing point depressants or all additional freezing point depressants may be present in an amount of 1 to 50 wt%, preferably in an amount of 10 wt% to 50 wt%, even more preferably in an amount of 20 wt% to 50 wt%, most preferably in an amount of 20 wt% to 40 wt%. It may also be present in an amount of 1 to 25 wt%, preferably in an amount of 1 wt% to 20 wt%, even more preferably in an amount of 5 wt% to 20 wt%, most preferably in an amount of 10 wt% to 20 wt%.
  • the inventive frozen nutritional composition may comprise as freezing point depressants preferably fucose and as an additional freezing point depressant glucose. Even more preferably, no further freezing point depressant is contained except of fucose and glucose.
  • Each of the components or both components fucose and/or glucose together may be contained in the inventive frozen nutritional composition in an amount of 1 to 50 wt%, preferably in an amount of 10 wt% to 50 wt%, even more preferably in an amount of 20 wt% to 50 wt%, most preferably in an amount of 20 wt% to 40 wt%, alternatively in an amount of 0.1 wt% to 30 wt%, in an amount of 1 to 25 wt%, preferably in an amount of 1 wt% to 20 wt%, even more preferably in an amount of 5 wt% to 20 wt%, most preferably in an amount of 10 wt% to 20 wt%.
  • the inventive composition Due to the presence of the freezing point depressant(s) contained in the inventive frozen nutritional composition, the inventive composition remains liquid or at least semi liquid at a temperature range as defined herein, most preferably at a temperature of -18°C, and is thus drinkable.
  • the inventive frozen nutritional composition preferably exhibits a viscosity as defined in the following. Viscosity is preferably determined on basis of a measure of a compression force. According to a particular embodiment, the inventive frozen nutritional composition exhibits a viscosity characterized by a compression force lower than 2500g, preferably lower than 1500g.
  • the viscosity and the compression force of the inventive frozen nutritional composition is prefera bly m easu red with rega rd to a n on-aerated frozen nutritional composition.
  • the compression force is preferably determined on basis of texture analyzing systems such as Texture Analyzer HDi equipped with a forward extrusion cell.
  • Texture Analyzer HDi equipped with a forward extrusion cell.
  • Such a texture analyzer typically measures the compression force applied on a piston disc in order to extrude the sample through a standard size outlet in the base of the sample container. Samples are kept at constant temperature prior to measurement for at least 12 hours (preferably in a climatic chamber with air circulation at set temperature -1 8°C). To be comparable, products are processed following the same procedure (see Examples section).
  • Formulations are frozen in a compact ice maker with limited to no overrun (quantity of air incorporated in the final product).
  • Existing frozen products can be processed in the same way by letting them thaw before homogenizing the mix and freeze it in the compact ice maker.
  • compression force in the present invention it is always measured on a product frozen in the above-mentioned conditions and preferably specific experimental set-up.
  • the inventive frozen nutritional composition furthermore may contain components additional to fucose and an optionally contained additional freezing point depressant.
  • Such additional components may comprise, inter alia, dairy ingredients, fat, sweeteners, vegetable purees or juices derived from any suitable fruit, non-fruit or vegetable, flavoring/taste additives and/or coloring agents, acids salts, cooling ingredients, mouth watering agents, emulsifiers, stabilizers or thickening agents, proteins, fermentable fibers, etc.
  • the inventive frozen nutritional composition may contain dairy ingredients, preferably selected from the grou p comprising cream, dried cream, plastic cream (concentrated milk fat), butter, butter oil (anhydrous fat), concentrated milk, evaporated milk, sweetened condensed milk, superheated condensed milk, dried milk, concentrated skim milk, evaporated skim milk, condensed skim milk, superheated condensed skim milk, sweetened condensed skim milk, sweetened condensed part-skim milk, nonfat dry milk, sweet cream buttermilk, condensed sweet cream buttermilk (when, adjusted with water to ⁇ 8.5 wt%; acidity should be ⁇ 0.17 wt%), dried sweet cream buttermilk (when adjusted with water to ⁇ 8.5 wt%; acidity should be ⁇ 0.17 wt%), skim milk that has been concentrated and from which part of the lactose has been removed by crystallization, skim milk in concentrated or dried form that has been modified by treating the concentrated skim milk with calcium hydroxide and disodium phosphate, concentrated cheese
  • the inventive frozen nutritional composition may also contain sweetening agents, preferably selected from such sweetening agents exhibiting no or less influence on the freezing point of the inventive frozen nutritional composition.
  • sweetening agents may be selected from e.g. sugar (sucrose) or sugar syrup, dextrose, invert sugar (paste or syrup form), corn syrup, dried corn syrup, glucose, syrup, dried glucose syrup, maple syrup, maple sugar, honey, brown sugar, malt syrup, maltose syrup, malt extract, dried malt syrup, dried maltose syrup, dried malt extract, refiners syrup, molasses (other than blackstrap), lactose, fructose, etc.
  • the sweetening agents may also be selected from low-digestible sweeteners.
  • low-digestible sweeteners may contribute to a reduced level of digestible carbohydrates in a food product relative to high-glycemic digestible carbohydrate sweeteners.
  • Such low- digestible sweeteners typically exhibit naturally occurring or synthetic sweeteners having a molecular weight of from about 90 to about 190, preferably selected from a low molecular weight sugar alcohol, a low molecular weight saccharide and/or a mixture thereof.
  • such low-digestible sweeteners exhibit a laxation threshold less than about 150 g, preferably even less than about 150 g, even more preferably less than about 200 g.
  • Low-digestible sweeteners may include e.g.
  • low molecular weight saccharides selected e.g. from the group consisting of mannose, tagatose, fructose, arabinose, fucose, lycose, ribose, sorbose, talose, and xylose, and mixtures thereof.
  • Combinations of such low-digestible sweeteners may be also used in the inventive frozen nutritional composition to provide appropriate sweetening of the product. Such combinations may include e.g.
  • tagatose and erythritol tagatose and fructose; tagatose and isomalt; tagatose and maltitol; tagatose and sorbitol; tagatose and glycerin; tagatose and xylitol; tagatose and lactitol; tagatose and mannitol; erythritol and fructose; erythritol and glycerol; erythritol and xylitol; erythritol and isomalt; erythritol and maltitol; and erythritol and sorbitol.
  • Three-fold combinations may include e.g. erythritol, glycerin and fructose; tagatose, erythritol and fructose; erythritol, glycerin and isomalt; tagatose, erythritol and glycerin.
  • the sweetening agents may a lso be selected from a non-nutritive or non-digestible sweetener selected e.g. from the group consisting of aspartame, acesulfame salts, saccharins, cyclamates, sucralose, alitame, neotame, acesulfame-K, stevia, steviosides, glycyrrhizin, Lo Han Guo, neohesperidin dihydrochalcone, monatin, monellin, thaumatin and brazzein and mixtures thereof.
  • a non-nutritive or non-digestible sweetener selected e.g. from the group consisting of aspartame, acesulfame salts, saccharins, cyclamates, sucralose, alitame, neotame, acesulfame-K, stevia, steviosides, glyc
  • a “non-nutritive” or “non-digestible” sweetener is a sweetener which does not provide significant caloric content in typical usage amounts, i.e., less than about 1 calorie per standardized food serving.
  • the inventive frozen nutritional composition comprises sweetening ingredients which are a combination of sucrose, dextrose and glucose syrup, preferably from glucose syrup solids from corn or wheat, that provide a desired level of sweetness and texture.
  • sweetening ingredients which are a combination of sucrose, dextrose and glucose syrup, preferably from glucose syrup solids from corn or wheat, that provide a desired level of sweetness and texture.
  • the inventive frozen nutritional composition may also comprise a fermentable fiber material.
  • a fermentable fiber material may provide a prebiotic ingredient that promotes and accelerates colonic fermentation. The acceleration of fermentation in the proximal colon increases conversion of the low-digestible sweeteners that may impart gastrointestinal intolerance, thereby improving the gastrointestinal tolerance of frozen dessert products containing the low-digestible sweeteners.
  • the use of such a fermentable fiber material may also mitigate a laxation effect that can be caused by ingestion of low-digestible sweeteners.
  • Preferred fermentable fiber materials in the present inventive context may be selected from the group consisting of inulin; a maltodextrin resistant to human digestion; an oligofructose or fructooligosaccharide (FOS) (also referred to as a neosugar); polydextrose; a high water binding fermentable fiber; and a mixture thereof, or resistant maltodextrins such as Fibersol- 2(TM), a polydextrose such as Litess(R) I , I I , and I I I, high water binding fermentable fiber such as a hydrocolloid selected from xanthan gum, guar gum, pectin (low methoxyl), pectin (high methoxyl), alginate, carrageenan, locust bean gum, tragacanth gum, karaya gum, konjac flour mannan, glucan, and tamarind gum.
  • inulin a maltodextrin resistant to human digestion
  • the fermentable fiber material as may be used f o r t h e inventive frozen nutritional composition is typically a non-digestible carbohydrate, and does not contribute to the glycemic load of the food product.
  • Fermentable fiber materials also comprise "vegetable fibres" which mean fibres selected from the group consisting of oat fibres, fibres extracted from chicory taproots and fibregum from Acacia tree.
  • P refera bly th ey con si st i n fructo-oligosaccharides, most preferably they are inulin- oligofructoses extracted from chicory. Most preferably, inulin-oligofructoses are used at a level of 2 to 4 wt%.
  • the inventive frozen nutritional composition may furthermore comprise proteins.
  • proteins may be selected from proteins as already mentioned above regarding dairy ingredients.
  • Proteins may furthermore be selected from any suitable protein source, e.g. selected from the group of proteins derived from products having an animal origin, like dairy proteins, in particular micellar proteins, whey, micellar whey proteins, casein, caseinate, micellar casein, proteins from seeds or beans like soy and pea and cereal proteins like those derived from wheat or corn.
  • the proteins are of milk origin and come from liquid skimmed milk, skimmed milk powder and whey powder, optionally recombined in water.
  • Said protein source or part thereof may have been modified, in particular by (partial) hydrolysis.
  • whey is meant a source of globular proteins that can be isolated from dairy products.
  • globular whey proteins can be selected from beta-lactoglobulin, alpha-lactalbumin and serum albumin, including mixtures thereof.
  • mixtures that comprise whey proteins are whey isolate and whey concentrate.
  • the inventive frozen nutritional composition may furthermore comprise prebiotics.
  • prebiotics are typically non-digestible food ingredients that stimulate the growth and/or activity of bacteria in the digestive system in ways claimed to be beneficial to health.
  • Such prebiotics may be selected form e.g. non-digestible or low-digestible compounds as defined above, particularly a fermentable fiber material as defined above, e.g. a fermentable prebiotic vegetable fibre.
  • the inventive frozen nutritional composition may furthermore comprise probiotics, which may be present in the composition or may be added subsequent to preparation.
  • probiotics rare preferavly live probiotics, e.g. probiotic lactic acid bacteria, which can be incorporated, e. g. in encapsulated form or in the form of separately cultured portion of the milk solid non fat which is added to the mix, in this latter case after pasteurisation.
  • probiotic bacteria may act in combination with the fermentescible prebiotic vegetable fibres to provide upon consumption a beneficial positive influence on the development of the intestinal flora with the consumer.
  • the inventive frozen nutritional composition may furthermore comprise stabilizers or thickening agents selected from agar-agar, algin-sodium alginate, propylene glycol alginate, calcium sulfate, gelatin, gum acacia, guar seed gum, gum karaya, locust bean gum, oat gum, gum tragacanth, carrageenan, salts of carrageenan, furcellaran, salts of furcellaran, lecithin, psyllium seed husk, sodium carboxymethyl cellulose, etc.
  • stabilizers may be used to improve smoothness in body and texture of the inventive frozen nutritional composition, which is drinkable at about -18°C and which comprises fucose.
  • the inventive frozen nutritional composition may furthermore comprise emulsifiers, such as e.g. propylene glycol monostearate (PGMS), lactylated monoglycerides, monoglycerides or diglycerides, polyoxyethylene (20), sorbitan tristearate, polysorbate (80), microcrystalline cellulose, dioctyl sodium sulfosuccinate, etc and mixtures thereof.
  • emulsifiers such as e.g. propylene glycol monostearate (PGMS), lactylated monoglycerides, monoglycerides or diglycerides, polyoxyethylene (20), sorbitan tristearate, polysorbate (80), microcrystalline cellulose, dioctyl sodium sulfosuccinate, etc and mixtures thereof.
  • the inventive frozen nutritional composition may also contain flavoring/taste additives and/or coloring agents, acids, salts, cooling ingredients, mouth watering or salivating agents, etc.
  • Flavoring agents/taste additives may comprise, e.g. vanilla, fruits as defined herein, non- fruits or vegetables as defined herein, cacao or chocolate, nuts, candy mixes, coffee, arabica coffee, soluble coffee, arabica soluble coffee, mocha, etc.
  • Coloring agents may comprise e.g. natural and artificial colorings such as e.g. added acids-ices and sherbets, citric acid, tartaric acid, malic acid, lactic acid, ascorbic acid , phosphoric acid or any combination in such quantity as seasons the finished food.
  • Salts may comprise e.g.
  • Acids and salts may be e.g. selected from acids as mentioned before and their salts.
  • Cooling and salivating agents are for instance described in EP 2 219 472 , or yet in WO 2009/063009, the content of which is here-included by reference.
  • salivating agent any agent that induces salivation or a salivating reflex. It may also be described as a mouth watering, mouth wetting or mouth hydrating agent.
  • the salivating agent used in the present invention may be selected from a mixture of compounds comprising at least one organic acid selected from the group of adipic, ascorbic, citric, fumaric, lactic, malic and tartaric acids. These compounds stimulate salivary glands and thus enhance salivary flow. Such mixtures are commercially available, for example under the name of mouth watering flavouring.
  • cooling agent is to be understood any agent that imparts a cooling sensation to the skin and mucous membranes of the body, particularly the mouth, nose, throat and gastrointestinal tract during consumption .
  • Cooling agents are known in the art, for example from US 7,090,832.
  • the cooling agent used in the present invention may be selected from menthol derivative compounds, acyclic and/or cyclic carboxamides, N-substituted paramenthane carboxamides, phosphine oxides, substituted p-menthanes, menthoxypropane, alpha-keto enamine derivatives, N- substituted p-menthane carboxamide, menthyl half acid ester derivatives, cubebol etc.
  • the cooling agent is a compound mixture comprising at least a menthol carboxamide compound.
  • the inventive frozen nutritional composition may comprise a vegetable puree or juice derived from any suitable fruit, non-fruits or vegetable.
  • Fruits may comprise, e.g. Apple, Apricot, Avocado, Banana, Bilberry, Blackberry, Blackcurrant, Blueberry, Currant, Cherry, Cherimoya, Clementine, Date, Damson, Durian, Eggplant, Elderberry, Feijoa, Gooseberry, Grape, Grapefruit, Guava, Huckleberry, Jackfruit, JambulJambul, Kiwi fruit, Kumquat, Legume, Lemon, Lime, Lychee, Mango, Mangostine, Melon, Cantaloupe, Honeydew melon, Watermelon, Rock melon, Nectarine, Orange, Peach, Pear, Williams pear or Bartlett pear, PitayaPitaya , Physalis, Plum/prune (d ried plu m), Pineapple, Pomegranate, Raisin , Raspberry, Western raspberry (blackcap), Rambutan
  • the inventive frozen nutritional composition may furthermore comprise fat.
  • the fat may be obtained from a vegetal source, such as e.g. palm, coconut, soybean, rapeseed, olive, palm kernel oil, hydrogenated coconut oil, hydrogenated soybean oil , palm olein and their mixtures.
  • the fat may also be obtained from an animal source, preferably milk (cream) butter fat and/or its fractions.
  • the inventive frozen nutritional composition may also comprise water.
  • sweetening agents as defined before are preferably contained in the inventive frozen nutritional composition in an amount of 0.1 wt% to 40 wt%, more typically from 0.5 wt% to 30 wt%, preferably from 0.5 wt% to 20 wt%, from 0.5 wt% to 10 wt%, or even from 0.1 wt% to 5 wt%.
  • Fat may be contained in the inventive frozen nutritional composition in an amount of up to 20wt%, typically from 0.01 wt% to 20 wt%, preferably in an amount of 0.1 wt% to 10 wt%, more preferably in an amount of 0.5 wt% to 7.5 wt% of the final inventive frozen nutritional composition.
  • Proteins may be likewise contained in an amount of about 0.1 wt% to 20 wt%, preferably from 0.5 wt% to 15 wt%, more preferably from 1 wt% to 7.5 wt% of the final inventive frozen nutritional composition. Even more preferably, the inventive frozen nutritional composition comprises between 0.1 wt% and 10 wt% protein, preferably between 0.5 wt% and 8 wt% protein, more preferably between 1 wt% and 6 wt% protein. Proteins preferably form part of the milk solids-non-fat (MSNF) content of the composition which is preferably comprised between 0.5 and 25 wt% of the composition.
  • MSNF milk solids-non-fat
  • inventive frozen nutritional composition may comprise vegetable purees or juices derived from any suitable fruit, non-fruit or vegetable, each component or all these components together preferably in an amount of 0.01 wt% to 50 wt%, more typically from 0.05 wt% to 25 wt%, preferably from 0.1 wt% to 1 0 wt% of the final inventive frozen nutritional composition.
  • the inventive frozen nutritional composition may also comprise flavoring or taste additives, coloring agents, salts, emulsifiers, stabilizers, thickening agents, fermentable fibers, etc. each component or all these components together preferably in an amount of 0.001 wt% to 10 wt%, more typically from 0.01 wt% to 7.5 wt%, preferably from 0.1 wt% to 5 wt% of the final inventive frozen nutritional composition.
  • the inventive frozen nutritional composition may furthermore comprise emulsifiers and/or stabilizers in an amount of up to 5 wt% of the composition.
  • Water may be present in an amount of 1 wt% to 90 wt%, more typically from 5 wt% to 80 wt%, preferably from 10 wt% to 80 wt% and even more preferably from 20 wt%, 30 wt%, or even 40 wt% to 80 wt%, e.g. from 40 wt% to 70 wt% of the final inventive frozen nutritional composition.
  • the cooling and/or the salivating agent may be present in an amount of 0.1 -0.5 wt%, preferably 0.25-0.4 wt%, more preferably 0.28-0.35 wt%.
  • the cooling and the salivating agent may be present in a weight ratio of 1 :0.06 to 1 :0.2, preferably 1 :0.1 1 to 1 :0.16.
  • the inventive frozen nutritional composition may comprise following ingredients, preferably in the following amounts:
  • inventive frozen nutritional composition may comprise following ingredients, preferably in the following amounts:
  • These specific frozen nutritional compositions may additionally contain components as mentioned before.
  • the composition of the invention is aerated, and has an overrun comprised between 20% and 200%, preferably between 30% and 150%.
  • the overrun is produced by an incorporation of gas into the confectionary product.
  • the gas can be any food grade gas such as air, nitrogen, or carbon dioxide. Preferably, air is used.
  • the overrun is defined as follows: (Reference : Robert T. Marshall, Douglas Goff and Richard W. Hartel, 2003, Ice Cream - 6th Edition, Ed. Kluwer Academic/Plenum Publishers (New York), ISBN 0-306-47700-9, page 144.) wt of mix - wt of same vol. of ice cream
  • the present invention furthermore relates to a method of preparing a frozen nutritional composition, preferably the inventive frozen nutritional composition as defined herein.
  • the inventive frozen nutritional composition may be produced following a standard process for the preparation of ice cream, however, the process is preferably specifically adapted to the inventive frozen nutritional composition as defined herein.
  • the inventive method preferably comprises as a first step mixing from 0.5 to 25% of milk solids non fat (MSNF), preferably as defined above, up to 20% fat, from 5 to 35% of a sweetening agent and up to 5% of a stabilizer system with from 1 to 50 wt% of fucose, the content of fucose in the entire composition preferably as defined above.
  • MSNF milk solids non fat
  • the mix is then homogenized and pasteurized before being frozen while optionally aerated.
  • the optionally aerated product is then typically fed, preferably directly, to a container. Then the frozen mix is allowed to harden.
  • the mixture is then frozen at around -3° to -10°C with steering with injection of gas so as to produce a degree of overrun of the order of 30 to 150% for example.
  • the mixture obtained may then be further cooled by extrusion at temperature below -1 1 °C in a refrigerated single or twin screw extruder and hardened by freezing at around -20 to -40°C.
  • the ingredients of the inventive frozen nutritional composition prior to freezing as defined herein are preferably combined in an agitated mix tank.
  • the agitated mix tank or its content may be heated .
  • the mixture is preferably subjected to high shear mixing at a temperature of e.g. about 40°C to about 80°C, preferably at least 65 °C, e.g. for 2 minutes.
  • the mix may be subjected to a homogenisation stage. This may be accomplished in a two stage homogenizer.
  • the first step is conducted at a pressure of about 70 bar to about 250 bar.
  • the second stage is conducted at a pressure of about 20 to 25 bar.
  • pasteurization may be carried out made at around 80 to 90°C during 10 to 60 s.
  • the mixture may then be cooled to around 2 to 8° by known means, and aged.
  • the mix may be held at chill temperature, typically 4 °C.
  • the formulations of the inventive frozen nutritional composition may be then frozen while being optionally aerated using conventional equipment such as freezers known at votators or scraped surface heat exchangers.
  • the formulations of the inventive frozen nutritional composition are subsequently transferred to a hardening freezer at -30°C or colder, with or without air circulation.
  • the formulations of the inventive frozen nutritional composition may be stored, preferably at a temperature as defined herein, preferably at -18°C.
  • the obtained composition is preferably a beverage, a liquid dessert, a liquid soft ice cream or drink, a milk shake, a slush ice drink or a slush ice composition.
  • the viscosity of the composition may be preferably as defined above.
  • the present invention is furthermore directed to the use of fucose for the preparation of a frozen nutritional composition, which is drinkable at -18°C and which comprises fucose.
  • the frozen nutritional composition is preferably a frozen nutritional composition as described herein, preferably containing the described components preferably in the described amounts.
  • the inventive frozen nutritional composition may be a beverage, a liquid dessert, a liquid soft ice cream or drink, a milk shake, preferably a slush ice drink or slush ice composition as defined before and preferably does not contain ice crystals or any other frozen crystallized components.
  • the present invention is also directed in general to the use of fucose for the depression of the freezing point of a nutritional composition, preferably as defined herein, more preferably to obtain a frozen nutritional composition as defined herein, which is drinkable at about - Figure:
  • Figure 1 depicts a comparison of forward extrusion compression forces of different ice cream formulations at freezer temperature (-18°C) measured by Texture Analyzer.
  • 'sugars stands for the different carbohydrates used: fucose, glucose, sucrose, glycerol, erythritol, sorbitol, maltitol. Others' covers stabilizers and taste additives (acids, salts, cooling ingredients, mouth watering ingredients, etc.).
  • the tested interval of concentration of fucose in these formulations was: 0 - 30 wt%.
  • ice creams were produced.
  • An homogeneous mix was obtained by dissolving or dispersing the different ingredients in hot water. Subsequently the mix was cooled down to 4°C.
  • the freezing step was done using a compact ice cream maker with reduced or no air incorporated in the frozen product.
  • the value of the compression force at plateau measured by Texture Analyzer in a forward extrusion experiment can be related to the viscosity of the material tested.
  • the data on Figure 1 show clearly that a fourfold decrease in compression force can be achieved by using fucose (lower curve) as a replacement of glucose (upper curve) in equivalent ice cream formulations. If 50 wt% of glucose is replaced with fucose (middle curve) a twofold decrease in viscosity can be achieved.
  • the values of the compression forces were in the range described above.
  • a nutritional composition according to the invention with the following composition: Ingredient Cone. ( wt%) in
  • An ice cream base is prepared by mixing at 60-65° C for 20 min the ingredient mentioned in the above-table.
  • the base is homogenized at 72-75° C and at 210 bar (2 stages at 210/50 bar), it is pasteurized at 85° C for 22 sec (APV pasteurizer, France, Evreux, 400/h), it is cooled to 4° C. After maturation of the cream for 12 h at 4° C, it is frozen to an overrun of 95% by volume (Crepaco freezer, France, Evreux; 160 I of product/h), and hardened.

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  • Inorganic Chemistry (AREA)
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  • Confectionery (AREA)

Abstract

La présente invention concerne une composition nutritionnelle congelée, qui est potable à environ -18°C et qui comprend du fucose. La présente invention concerne également un procédé de préparation d'une telle composition nutritionnelle congelée. Enfin, la présente invention concerne l'utilisation de fucose pour la préparation d'une composition nutritionnelle congelée, qui est potable à environ -18°C, particulièrement l'utilisation de fucose pour l'abaissement du point de congélation d'une telle composition pour obtenir une telle composition nutritionnelle congelée.
PCT/EP2012/075800 2011-12-22 2012-12-17 Fucose comme agent abaisseur de point de congélation dans des compositions nutritionnelles congelées WO2013092495A1 (fr)

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Publication number Priority date Publication date Assignee Title
WO2020108914A1 (fr) * 2018-11-29 2020-06-04 Unilever Plc Confiserie congelée
CN112056450A (zh) * 2019-12-30 2020-12-11 上海夜草生物科技有限公司 一种抗融冰淇淋稳定剂及其使用方法
US11576397B2 (en) 2016-02-05 2023-02-14 Conopco, Inc. Frozen confection

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Publication number Priority date Publication date Assignee Title
US11576397B2 (en) 2016-02-05 2023-02-14 Conopco, Inc. Frozen confection
WO2020108914A1 (fr) * 2018-11-29 2020-06-04 Unilever Plc Confiserie congelée
CN112056450A (zh) * 2019-12-30 2020-12-11 上海夜草生物科技有限公司 一种抗融冰淇淋稳定剂及其使用方法

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