Ice-cream confectionery product and a method for its manufacture

Claim 2

Ice-cream confectionery product which is in a liquid state at ambient temperature and consists of a sterilised oil-in-water emulsion comprising edible fats, milk protein, sweeteners and water, the emulsion being physically and chemically stable and preservable at ambient temperature when packaged under aseptic conditions, having a freezing point of -3° to -6° C., and having a substantially homogeneous microcrystalline structure after freezing, even without beating, the product being prepared by a process comprising the steps of: (a) preparing an oil-in-water emulsion at a temperature of 55° to 65° C., comprising with reference to the weight of the emulsion: about 10 to 18% by weight of edible fats, about 1 to 5% by weight of milk proteins, up to 32% by weight of sweeteners selected from the group of lactose, sucrose, fructose and mixtures thereof, about 0.1 to 1.6% by weight of a stabilizing and thickening composition consisting essentially of a phosphate 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, a quantity of ligand and/or solid flavourings sufficient to give the desired taste, the balance to 100 being constituted by the aqueous phase, (b) sterilising the emulsion at a temperature of 140° to 150° C. for a period of 15 to 2 seconds, (c) homogenizing the sterilised emulsion at a temperature of 80° to 90° C. and a pressure of 70 to 200 bars, so as to give a product having a viscosity no greater than 1200 cPs, (measured at 20° C. Brookfield viscosimeter) and (d) cooling the product obtained for its subsequent packaging under aseptic conditions.

Claim 3

Product according to claim 1, in which the edible fats comprise butyric fats and vegetable fats.

Claim 4

Product according to claim 2, in which the ratio by weight of the butyric fats to the vegetable fats is from 1:1 to 2:1.

Claim 5

Product according to claim 2, in which the vegetable fats are selected from the group consisting of fractionated coconut oil, palm oil, and palm nut oil, which have a melting point of 30° to 36° C.

Claim 6

Product according to claim 1, in which the fats are provided by the use of whole milk and cream in respective quantities of 20 to 45% by weight and 15 to 40% by weight of the emulsion.

Claim 7

Product according to claim 1, in which the protein stabilizing salt is a disodium or dipotassium phosphate in quantities of 0.01 to 0.02% by weight, with reference to the weight of the emulsion.

Claim 8

Product according to claim 1, in which the modified starch is present in quantities of 0.1 to 1.5% by weight, with reference to the weight of the emulsion.

Claim 9

Product according to claim 1, in which the modified starch is a starch acetate with adipic cross-linking.

Claim 10

Product according to claim 1, in which the alginate is present in quantities of 0.1 to 0.3% by weight, with reference to the weight of the emulsion.

Claim 11

Product according to claim 1, in with the sweeteners include from 3 to 10% by weight of fructose, with reference to the weight of the emulsion.

Claim 12

Product according to claim 1, in which step (a) is followed by a stage of homogenisation at a pressure of 75 to 100 bars.

Claim 13

Product according to claim 1, having in unfrozen condition a viscosity from 125 to 350 cPs (20° C. Brookfield viscosimeter).

Claim 14

Method for the preparation of an ice-cream confectionery product which is in a liquid state at ambient temperature and consists of a sterilised oil-in-water emulsion comprising edible fats, milk protein, sweeteners and water, the emulsion being physically and chemically stable and preservable at ambient temperature when packaged under aseptic conditions, having a freezing point of -3° to -6° C., and having a substantially homogeneous microcrystalline structure after freezing, even without beating, the method comprising the steps of: (a) preparing an oil-in-water emulsion at a temperature of 55° to 65° C., comprising with reference to the weight of the emulsion: about 10 to 18% by weight of edible 25 fats, about 1 to 5% by weight of milk proteins, up to 32% by weight of sweeteners selected from the group of lactose, sucrose, fructose and mixtures theroef, about 0.1 to 1.6% by weight of a stabilizing and thickening composition consisting essentially of a phosphate 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, a quantity of liquid and/or solid flavourings sufficient to give the desired taste, the balance to 100 being constituted by the aqueous phase, (b) sterilising the emulsion at a temperature of 140° to 150° C. for a period of 15 to 2 seconds, (c) homogenizing the sterilised emulsion at a temperature of 80° to 90° C. and a pressure of 70 to 200 bars, so as to give a product having a viscosity no greater than 1200 cPs, measured at 20° C., Brookfield viscosimeter and (d) cooling the product obtained for its subsequent packaging under sterile conditions.

Claim 15

Method for the preparation of an ice-cream confectionery product which is in a liquid state at ambient temperature and consists of a sterilised oil-in-water emulsion comprising edible fats, milk protein, sweeteners and water, the emulsion being physically and chemically stable and preservable at ambient temperature when packaged under aseptic conditions, having a freezing point of -3° to -6° C., and having a substantially homogeneous microcrystalline structure after freezing, even without beating, the method comprising the steps of: (a) preparing an oil-in-water emulsion at a temperature of 55° to 65° C., comprising with reference to the weight of the emulsion: about 10 to 18% by weight of edible 25 fats, about 1 to 5% by weight of milk proteins, up to 32% by weight of sweeteners selected from the group of lactose, sucrose, fructose and mixtures theroef, about 0.1 to 1.6% by weight of a stabilizing and thickening composition consisting essentially of a phosphate 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, a quantity of liquid and/or solid flavourings sufficient to give the desired taste, the balance to 100 being constituted by the aqueous phase, (b) sterilising the emulsion at a temperature of 140° to 150° C. for a period of 15 to 2 seconds, (c) homogenizing the sterilised emulsion at a temperature of 80° to 90° C. and a pressure of 70 to 200 bars, so as to give a product having a viscosity no greater than 1200 cPs, measured at 20° C., Brookfield viscosimeter and (d) cooling the product obtained for its subsequent packaging under sterile conditions.