CA2164473A1 - Sucrose free cocoa flavored coating composition for frozen novelty products - Google Patents
Sucrose free cocoa flavored coating composition for frozen novelty productsInfo
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- CA2164473A1 CA2164473A1 CA002164473A CA2164473A CA2164473A1 CA 2164473 A1 CA2164473 A1 CA 2164473A1 CA 002164473 A CA002164473 A CA 002164473A CA 2164473 A CA2164473 A CA 2164473A CA 2164473 A1 CA2164473 A1 CA 2164473A1
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Abstract
This invention provides a sucrose free cocoa flavored coating composition for frozen novelty products.
The composition achieves acceptable flavor, consistency and mouthfeel without the addition of bulking agents, such as polydextrose.
The composition achieves acceptable flavor, consistency and mouthfeel without the addition of bulking agents, such as polydextrose.
Description
2 1 6 4 4 7 3PATENT ATTORNEY
DOCKET NO. 56703 SUCROSE FREE COCOA FLAVORED COATING COMPOSITION
FOR ~-~O~-L.1 NOVELTY ~O~ S
The present invention relates to sucrose free cocoa flavored coating compositions for ice cream desserts.
P~K~u..~ OF THE lNv~..lON
A substantial proportion of ice cream reaches the consumer in the form of an ice cream bar having a thin exterior coating, such as a cocoa flavored coating.
These bars may be prepared by enrobing the bars in a curtain of a sweet liquid coating or by dipping. The coating solidifies on the surface forming a thin coating on the exterior of the ice cream bar.
Traditionally, coatings of the confection type that are applied to frozen desserts are generally of liquid consistency and consist mainly of sucrose, oil and flavoring materials (United States Patent No. Re.
30,722). In attempts to reduce the caloric content of frozen desserts, sucrose has been replaced with high intensity sweeteners, such as aspartame. Since sweeteners such as aspartame can be as much as 200 times sweeter than sucrose, lower amounts of the sweetener are added to a coating composition. This reduction in amount results in a deleterious effect on the organoleptic properties of the coating and resulting product, e.g.
causing the mouthfeel to be inferior.
Aspartame has been utilized as a sucrose substitute in a number of chocolate compositions. To counteract the effects associated with chocolate compositions containing aspartame, substances such as palatinose, parathinose and reduced starch compositions have been included in sugar free chocolate products (Japanese Patent No. 60102144 (1985) and Japanese Patent No. 60094058 (1985)). The addition of these other components has not been successful and unduly increases the final cost of the coating composition.
~ 21 64473 Coating compositions for frozen desserts having palatable characteristics have been prepared by modifying the compositions of the oil used to make the coating. In Japanese Patent No. 59132860 (1984), the oil used for the composition is a mixture of coconut, soybean, cottonseed and palm oil, combined with beef fat.
In an attempt to provide a low caloric coating which still has acceptable texture and mouthfeel, bulking agents such as polydextrose have been added to compositions where aspartame has been substituted for sucrose (United States Patent No. 5,017,392). However, prior to its use, the bulking agent, such as polydextrose, may be milled and sieved to facilitate subsequent blending with other ingredients to provide a product with acceptable consistency and mouthfeel.
An object of this invention is to provide an improved coating composition particularly useful on frozen dairy desserts.
Another object of the invention is to provide a sucrose free cocoa flavored coating composition which has acceptable organoleptic properties and coating properties.
Another object of the invention is to provide a coating composition which is relatively stable at room temperature, and which has a consistency such that it may be either sprayed upon the frozen dessert, or the dessert dipped in the composition.
Another object of this invention is to provide a sucrose free cocoa flavored coating composition which does not require a special blend of oil or the addition of bulking additives to provide desired eating characteristics.
Another object of this invention is to provide a frozen novelty product coated with a sucrose free cocoa flavored coating composition.
Still another object of this invention is to provide a method for commercial manufacture of the ~ 2 1 6344 73 composition, and particularly a method which is economical and does not involve undue processing time.
Other objects, advantages, features and characteristics of the present invention will become more apparent upon consideration of the following description and the appended claims.
SUMMARY OF T~E lNV~. .lON
This invention provides a sucrose free cocoa flavored coating composition for use on frozen dairy desserts which has acceptable taste, texture, color, rate of flavor release, setting time, shelf life, producibility from a manufacturing standpoint, and cost.
The sucrose free composition is sweetened with a sugar alcohol or combination of sugar alcohol and high intensity sweetener, such as aspartame. The composition achieves acceptable flavor, consistency and mouthfeel without the addition of special blends of oil supplemented with fats, and without the addition of bulking agents, such as polydextrose.
The desirable characteristics of the present composition are provided by carefully controlling the amount of each of the components in the composition. The coating composition comprises from about 34 to about 50 weight percent vegetable oil; from about 24 to about 32 weight percent sugar alcohol; and from about 20 to about 27 weight percent non-fat dry milk solids. Depending on the end use of the coating composition, the composition may also include from about 4 to about 6 weight percent cocoa; from about 0.7 to about 1.5 weight percent natural and artificial flavors; from about 0.4 to about 0.75 weight percent emulsifier; from about 0.1 to about 0.25 weight percent of a high intensity sweetener; and from about 0.08 to about 0.11 weight percent salt. The final coating composition has a fat content of from about 44 to about 46 weight percent.
The invention also provides a convenient and economical process for the manufacture of coating ~ 2164473 ~, composition which is a homogenous blend that is fluid at about 90F. and which hardens as a brittle edible shell or coating when applied to a frozen dessert. The process comprises blending an effective amount of vegetable oil, sugar alcohol and non-fat dry milk to provide a paste.
If so desired, cocoa, high intensity sweetener, natural and artificial flavors, and salt may also be blended into the composition to provide a paste. The process further comprises refining the paste to reduce particle size, and blending an effective amount of vegetable oil and emulsifier with the refined paste to provide a coating composition with about 44 to about 46 weight percent fat, and a particle size less than about 25 microns.
DETATTF-n DESCRIPTION OF THE INVENTION
The present invention provides a high quality sucrose free cocoa flavored coating composition without requiring the addition of special blends of oil combined with fats, or the addition of bulking agents. Fat blends are not required in the present composition due to the selection and optimization of amounts of other components in the composition. The composition of the coating product may be as follows:
Weight %
Ingredient General Optimal Vegetable Oil 28.0 - 60.0 34.0 - 50.0 Sugar Alcohol 19.0 - 35.0 24.0 - 32.0 Non-fat Dry Milk Solids 16.0 - 30.0 20.0 - 27.0 Depending on the intended use of the coating, the composition may also include the following:
~` ~
Weight %
Ingredient General Optimal Cocoa 3.0 - 7.0 4.0 - 6.0 Natural & Artificial Flavorings 0.5 - 1.5 0.7 - 1.5 Emulsifier 0.3 - 0.75 0.4 - 0.75 High Intensity Sweetener 0.1 - 0.3 0.1 - 0.25 Salt 0.07 - 0.12 0.08 - 0.11 The amount of fat provided by the oil and other components affects the flowability of the final product.
Hence, the amount of fat in the composition can be altered to provide the desired flow characteristics. In a coating composition of this kind, it is important that its viscosity should be at a level effective to prevent run-off before setting is complete, but still allow for blow-off of the coating to provide a coating with the desired thickness. In the present composition, vegetable oil is added to provide a composition with a fat content of from about 28 to about 60 weight percent, more preferably from about 44 to about 46 weight percent.
The vegetable oil used in the composition may comprise coconut oil, palm kernel oil, or palm oil, or a blend of coconut oil, palm kernel oil, or palm oil and oils selected from the group consisting of soybean oil, corn oil, peanut oil, cottonseed oil and sunflower oil.
Typically, the oil is a standard blend of non-hydrogenated oils, however, hydrogenated oils can be used for certain applications. Commercially available oils, such as standard 76 coconut oil can be used in the coating composition.
More typically, the vegetable oil of the composition comprises a blend of coconut oil and soybean oil. The amount of coconut and soybean oil in the blend will affect the properties of the coating. For example, a composition containing a high percentage of coconut oil will provide a harder coating with a harder bite.~urther, a composition with a higher level of coconut oil will set quickly. The inclusion of more soybean, corn or _ 2164473 peanut oil in the blend results in a softer coating with a longer setting time. For some products, longer setting times are preferred to allow for further coating with a solid material, such as sprinkles or nut pieces.
In an important aspect of the invention, the vegetable oil of the composition contains from about 80 to about 100 weight percent coconut oil, palm kernel oil, or palm oil, and from about 20 to about 0 weight percent vegetable oil. More preferably, the vegetable oil contains about 90 weight percent coconut oil and about 10 weight percent of a soft vegetable oil.
The sugar alcohol of the composition acts as a bulking agent that blends well with the other components of the composition while masking the aftertaste of high intensity sweetening agents such as aspartame. The sugar alcohols provide a sweetening effect which is less sweet than sucrose. Sugar alcohols which are a suitable component of the composition include food safe sugar alcohols including but not limited to mannitol, sorbitol, maltitol, ribitol, glucitol, lactitol, xylitol and mixtures thereof.
The non-fat dry milk solids affect the texture, flavor, smoothness and mouthfeel of the coating. The presence of dried milk solids is also important to the final texture of the composition after coating a frozen dessert, providing a smoother mouthfeel than otherwise.
The milk solids employed may be nonfat spray dried milk, spray dried whey solids or whole milk powder. Blends of whey, nonfat milk solids, and whole milk powder can also be used. The lactose in these ingredients provide a certain amount of sweetening.
The composition may also contain an emulsifier.
The emulsifier allows the coating to maintain its normal viscosity when applied to ice cream and facilitates the coating of solids in the composition with fat. Although lecithin is the most desired, other compounds equivalent to lecithin can be substituted for lecithin without adversely affecting the resulting product. Other _ -7-suitable compounds include sorbitan monostearate, sorbitan mono-oleate, polyoxyethylene sorbitan monopalmitate and the like, and mixtures thereof.
Lecithin serves to reduce viscosity. The lecithin employed in the present composition can be any of the usual commercial forms which are preferably purified to remove impurities such as oil, sterols, waxes and coloring matter.
The composition of the invention replaces sucrose with sugar alcohol or the combination of a high intensity sweetener and a sugar alcohol. The high intensity sweetener contemplated for use in this invention is aspartame, however, other high intensity sweeteners may be utilized. Aspartame can be used alone or in combination with another non-caloric or low caloric sweeteners known to have synergistic sweetening properties with aspartame. Suitable sweeteners besides aspartame include saccharin, acesulfame, thaumatin and the like, and mixtures thereof.
The coating composition may also include cocoa.
The cocoa provides flavor and also color for aesthetic purposes. Cocoa useful in the invention can be provided from chocolate liquor, or from natural or Dutch cocoa.
Preferably, a low fat cocoa is used in the composition such that the fat contribution of added cocoa to the overall composition is not significant.
Natural and artificial flavors may be added to the composition to provide the desired flavor profile.
Examples of flavors that can be added to the composition include Supervan (David Michael Co., Phil., PA.), which is an artificial vanilla concentrate, and artificial chocolate flavor.
The procedure for preparing the coating composition of the invention employs standard equipment commonly used in the production of coatings. The mixing operation can be carried out in a tank, or other suitable mixing device capable of blending the mixture.
~ 2164473 -~
! 8 Dry ingredients of the composition are mixed with some of the vegetable oil to form a heavy paste.
The paste is passed through refiners to reduce particle size to below about 25 microns. The remainder of the S vegetable oil is added to the refined paste to achieve finished product viscosity and fat content.
The coating composition produced by the process remains fluid at temperatures above about 90F., and can be stored for long periods of time without deterioration.
When the coating composition is applied to a frozen dessert, as for example by passing an ice cream bar through a curtain of the coating composition, the coating forms an edible shell. However, the coating should set at an effective rate so that blowing may be used to thin the coating. The coating has sufficient viscosity and setting time such that a uniform covering of desired thickness is formed over a frozen core ranging in temperature from about 0F. to about -20F.
Application of the coating composition of the invention provides a sucrose free cocoa flavored coated frozen novelty product. The composition of the invention is suitable for application to any type of commercially available frozen novelty product, and especially suitable for application to ice cream.
The following examples illustrate methods for carrying out the invention and should be understood to be illustrative of, but not limiting upon, the scope of the invention which is defined in the appended claims.
EXAMPLES
EXAMPLE I
In a commercial process, ingredients were premixed in conventional fashion to form a paste. The ingredients used to form the paste were as follows.
- 21 64473 -~
g Ingredient Amount(lbs) 90:10 Coconut/Soybean Oil 2500 Natural Cocoa Powder 550 Mannitol 2844 Non-fat dry milk 2365 Aspartame 20 Salt 10 Supervan N&A Cream Flavor #1064060 N&A Flavor #11229 12 N&A Flavor #10635 10 (Oil was supplied by Karlshamns Co., and flavorings were supplied by David Michael and Co.) According to the process, oil was added to the mixer and heated to about 120F. The mixers were started and then in succession, the remaining ingredients were slowly added and blended together. To minimize dusting, the dry powder ingredients, cocoa, aspartame and mannitol were slowly added in succession and mixed slowly until they were fully blended. Total mixing time to form the paste was about 2.5 hours.
The mix was then roll-refined to an average particle size of about 25 microns. After refining, the paste was fed into a tank along with 1300 lbs. of oil and 35 lbs. of soya lecithin. It was then plasticized by mechanically shearing the product while holding it at about 120F. for about 2 hours. The final product was supplied by blending an additional 850 lbs. of oil and 10 lbs. of lecithin. The final product contained 45% fat and the following percentages of ingredients.
~ 21 64473 --1 o--Ingredient Weight 90:10 Coconut/Soybean Oil 44.005 Natural Cocoa Powder5.205 Mannitol 26.914 Non-fat dry milk 22.381 Aspartame 0.189 Salt 0.095 Supervan o.o09 N&A Cream Flavor #106400.568 NhA Flavor #11229 0.114 N~A Flavor #10635 0.095 Soya Lecithin 0.425 ~ TOTAL 100.000 The coating composition was applied to an ice cream bar by passing the ice cream bar through a curtain of the coating composition. The ice cream bars had a core temperature of between about 0F. and -20F. After passing through the curtain of coating composition, the coated bars were blown off for a sufficient time to provide a coating of desired thickness.
EXAMPLE II
A paste was prepared as indicated in Example I.
The refined paste mixture was then fed into a tank along with 1300 lbs. of oil and 35 lbs. of soya lecithin. The mix was then milled at about 120F. for about 2 hours.
The final product was supplied by blending an additional 303 lbs. of oil and 10 lbs. of lecithin. The final product contained 42~ fat and the following percentages of ingredients.
Ingredient Weight %
90:10 Coconut/Soybean Oil 40.948 Natural Cocoa Powder5.489 Mannitol 28.383 - 5 Non-fat dry milk 23.603 Aspartame 0.200 Salt 0.100 Supervan 0.010 N&A Cream Flavor #106400.599 N&A Flavor #11229 0.120 N&A Flavor #10635 0.100 Soya Lecithin 0.449 TOTAL 100.000 The coating was applied to ice cream bars as indicated in Example I.
Numerous modifications and variations in practice of the invention are expected to occur to those skilled in the art upon consideration of the foregoing detailed description of the invention. Consequently, such modifications and variations are intended to be included within the scope of the following claims.
DOCKET NO. 56703 SUCROSE FREE COCOA FLAVORED COATING COMPOSITION
FOR ~-~O~-L.1 NOVELTY ~O~ S
The present invention relates to sucrose free cocoa flavored coating compositions for ice cream desserts.
P~K~u..~ OF THE lNv~..lON
A substantial proportion of ice cream reaches the consumer in the form of an ice cream bar having a thin exterior coating, such as a cocoa flavored coating.
These bars may be prepared by enrobing the bars in a curtain of a sweet liquid coating or by dipping. The coating solidifies on the surface forming a thin coating on the exterior of the ice cream bar.
Traditionally, coatings of the confection type that are applied to frozen desserts are generally of liquid consistency and consist mainly of sucrose, oil and flavoring materials (United States Patent No. Re.
30,722). In attempts to reduce the caloric content of frozen desserts, sucrose has been replaced with high intensity sweeteners, such as aspartame. Since sweeteners such as aspartame can be as much as 200 times sweeter than sucrose, lower amounts of the sweetener are added to a coating composition. This reduction in amount results in a deleterious effect on the organoleptic properties of the coating and resulting product, e.g.
causing the mouthfeel to be inferior.
Aspartame has been utilized as a sucrose substitute in a number of chocolate compositions. To counteract the effects associated with chocolate compositions containing aspartame, substances such as palatinose, parathinose and reduced starch compositions have been included in sugar free chocolate products (Japanese Patent No. 60102144 (1985) and Japanese Patent No. 60094058 (1985)). The addition of these other components has not been successful and unduly increases the final cost of the coating composition.
~ 21 64473 Coating compositions for frozen desserts having palatable characteristics have been prepared by modifying the compositions of the oil used to make the coating. In Japanese Patent No. 59132860 (1984), the oil used for the composition is a mixture of coconut, soybean, cottonseed and palm oil, combined with beef fat.
In an attempt to provide a low caloric coating which still has acceptable texture and mouthfeel, bulking agents such as polydextrose have been added to compositions where aspartame has been substituted for sucrose (United States Patent No. 5,017,392). However, prior to its use, the bulking agent, such as polydextrose, may be milled and sieved to facilitate subsequent blending with other ingredients to provide a product with acceptable consistency and mouthfeel.
An object of this invention is to provide an improved coating composition particularly useful on frozen dairy desserts.
Another object of the invention is to provide a sucrose free cocoa flavored coating composition which has acceptable organoleptic properties and coating properties.
Another object of the invention is to provide a coating composition which is relatively stable at room temperature, and which has a consistency such that it may be either sprayed upon the frozen dessert, or the dessert dipped in the composition.
Another object of this invention is to provide a sucrose free cocoa flavored coating composition which does not require a special blend of oil or the addition of bulking additives to provide desired eating characteristics.
Another object of this invention is to provide a frozen novelty product coated with a sucrose free cocoa flavored coating composition.
Still another object of this invention is to provide a method for commercial manufacture of the ~ 2 1 6344 73 composition, and particularly a method which is economical and does not involve undue processing time.
Other objects, advantages, features and characteristics of the present invention will become more apparent upon consideration of the following description and the appended claims.
SUMMARY OF T~E lNV~. .lON
This invention provides a sucrose free cocoa flavored coating composition for use on frozen dairy desserts which has acceptable taste, texture, color, rate of flavor release, setting time, shelf life, producibility from a manufacturing standpoint, and cost.
The sucrose free composition is sweetened with a sugar alcohol or combination of sugar alcohol and high intensity sweetener, such as aspartame. The composition achieves acceptable flavor, consistency and mouthfeel without the addition of special blends of oil supplemented with fats, and without the addition of bulking agents, such as polydextrose.
The desirable characteristics of the present composition are provided by carefully controlling the amount of each of the components in the composition. The coating composition comprises from about 34 to about 50 weight percent vegetable oil; from about 24 to about 32 weight percent sugar alcohol; and from about 20 to about 27 weight percent non-fat dry milk solids. Depending on the end use of the coating composition, the composition may also include from about 4 to about 6 weight percent cocoa; from about 0.7 to about 1.5 weight percent natural and artificial flavors; from about 0.4 to about 0.75 weight percent emulsifier; from about 0.1 to about 0.25 weight percent of a high intensity sweetener; and from about 0.08 to about 0.11 weight percent salt. The final coating composition has a fat content of from about 44 to about 46 weight percent.
The invention also provides a convenient and economical process for the manufacture of coating ~ 2164473 ~, composition which is a homogenous blend that is fluid at about 90F. and which hardens as a brittle edible shell or coating when applied to a frozen dessert. The process comprises blending an effective amount of vegetable oil, sugar alcohol and non-fat dry milk to provide a paste.
If so desired, cocoa, high intensity sweetener, natural and artificial flavors, and salt may also be blended into the composition to provide a paste. The process further comprises refining the paste to reduce particle size, and blending an effective amount of vegetable oil and emulsifier with the refined paste to provide a coating composition with about 44 to about 46 weight percent fat, and a particle size less than about 25 microns.
DETATTF-n DESCRIPTION OF THE INVENTION
The present invention provides a high quality sucrose free cocoa flavored coating composition without requiring the addition of special blends of oil combined with fats, or the addition of bulking agents. Fat blends are not required in the present composition due to the selection and optimization of amounts of other components in the composition. The composition of the coating product may be as follows:
Weight %
Ingredient General Optimal Vegetable Oil 28.0 - 60.0 34.0 - 50.0 Sugar Alcohol 19.0 - 35.0 24.0 - 32.0 Non-fat Dry Milk Solids 16.0 - 30.0 20.0 - 27.0 Depending on the intended use of the coating, the composition may also include the following:
~` ~
Weight %
Ingredient General Optimal Cocoa 3.0 - 7.0 4.0 - 6.0 Natural & Artificial Flavorings 0.5 - 1.5 0.7 - 1.5 Emulsifier 0.3 - 0.75 0.4 - 0.75 High Intensity Sweetener 0.1 - 0.3 0.1 - 0.25 Salt 0.07 - 0.12 0.08 - 0.11 The amount of fat provided by the oil and other components affects the flowability of the final product.
Hence, the amount of fat in the composition can be altered to provide the desired flow characteristics. In a coating composition of this kind, it is important that its viscosity should be at a level effective to prevent run-off before setting is complete, but still allow for blow-off of the coating to provide a coating with the desired thickness. In the present composition, vegetable oil is added to provide a composition with a fat content of from about 28 to about 60 weight percent, more preferably from about 44 to about 46 weight percent.
The vegetable oil used in the composition may comprise coconut oil, palm kernel oil, or palm oil, or a blend of coconut oil, palm kernel oil, or palm oil and oils selected from the group consisting of soybean oil, corn oil, peanut oil, cottonseed oil and sunflower oil.
Typically, the oil is a standard blend of non-hydrogenated oils, however, hydrogenated oils can be used for certain applications. Commercially available oils, such as standard 76 coconut oil can be used in the coating composition.
More typically, the vegetable oil of the composition comprises a blend of coconut oil and soybean oil. The amount of coconut and soybean oil in the blend will affect the properties of the coating. For example, a composition containing a high percentage of coconut oil will provide a harder coating with a harder bite.~urther, a composition with a higher level of coconut oil will set quickly. The inclusion of more soybean, corn or _ 2164473 peanut oil in the blend results in a softer coating with a longer setting time. For some products, longer setting times are preferred to allow for further coating with a solid material, such as sprinkles or nut pieces.
In an important aspect of the invention, the vegetable oil of the composition contains from about 80 to about 100 weight percent coconut oil, palm kernel oil, or palm oil, and from about 20 to about 0 weight percent vegetable oil. More preferably, the vegetable oil contains about 90 weight percent coconut oil and about 10 weight percent of a soft vegetable oil.
The sugar alcohol of the composition acts as a bulking agent that blends well with the other components of the composition while masking the aftertaste of high intensity sweetening agents such as aspartame. The sugar alcohols provide a sweetening effect which is less sweet than sucrose. Sugar alcohols which are a suitable component of the composition include food safe sugar alcohols including but not limited to mannitol, sorbitol, maltitol, ribitol, glucitol, lactitol, xylitol and mixtures thereof.
The non-fat dry milk solids affect the texture, flavor, smoothness and mouthfeel of the coating. The presence of dried milk solids is also important to the final texture of the composition after coating a frozen dessert, providing a smoother mouthfeel than otherwise.
The milk solids employed may be nonfat spray dried milk, spray dried whey solids or whole milk powder. Blends of whey, nonfat milk solids, and whole milk powder can also be used. The lactose in these ingredients provide a certain amount of sweetening.
The composition may also contain an emulsifier.
The emulsifier allows the coating to maintain its normal viscosity when applied to ice cream and facilitates the coating of solids in the composition with fat. Although lecithin is the most desired, other compounds equivalent to lecithin can be substituted for lecithin without adversely affecting the resulting product. Other _ -7-suitable compounds include sorbitan monostearate, sorbitan mono-oleate, polyoxyethylene sorbitan monopalmitate and the like, and mixtures thereof.
Lecithin serves to reduce viscosity. The lecithin employed in the present composition can be any of the usual commercial forms which are preferably purified to remove impurities such as oil, sterols, waxes and coloring matter.
The composition of the invention replaces sucrose with sugar alcohol or the combination of a high intensity sweetener and a sugar alcohol. The high intensity sweetener contemplated for use in this invention is aspartame, however, other high intensity sweeteners may be utilized. Aspartame can be used alone or in combination with another non-caloric or low caloric sweeteners known to have synergistic sweetening properties with aspartame. Suitable sweeteners besides aspartame include saccharin, acesulfame, thaumatin and the like, and mixtures thereof.
The coating composition may also include cocoa.
The cocoa provides flavor and also color for aesthetic purposes. Cocoa useful in the invention can be provided from chocolate liquor, or from natural or Dutch cocoa.
Preferably, a low fat cocoa is used in the composition such that the fat contribution of added cocoa to the overall composition is not significant.
Natural and artificial flavors may be added to the composition to provide the desired flavor profile.
Examples of flavors that can be added to the composition include Supervan (David Michael Co., Phil., PA.), which is an artificial vanilla concentrate, and artificial chocolate flavor.
The procedure for preparing the coating composition of the invention employs standard equipment commonly used in the production of coatings. The mixing operation can be carried out in a tank, or other suitable mixing device capable of blending the mixture.
~ 2164473 -~
! 8 Dry ingredients of the composition are mixed with some of the vegetable oil to form a heavy paste.
The paste is passed through refiners to reduce particle size to below about 25 microns. The remainder of the S vegetable oil is added to the refined paste to achieve finished product viscosity and fat content.
The coating composition produced by the process remains fluid at temperatures above about 90F., and can be stored for long periods of time without deterioration.
When the coating composition is applied to a frozen dessert, as for example by passing an ice cream bar through a curtain of the coating composition, the coating forms an edible shell. However, the coating should set at an effective rate so that blowing may be used to thin the coating. The coating has sufficient viscosity and setting time such that a uniform covering of desired thickness is formed over a frozen core ranging in temperature from about 0F. to about -20F.
Application of the coating composition of the invention provides a sucrose free cocoa flavored coated frozen novelty product. The composition of the invention is suitable for application to any type of commercially available frozen novelty product, and especially suitable for application to ice cream.
The following examples illustrate methods for carrying out the invention and should be understood to be illustrative of, but not limiting upon, the scope of the invention which is defined in the appended claims.
EXAMPLES
EXAMPLE I
In a commercial process, ingredients were premixed in conventional fashion to form a paste. The ingredients used to form the paste were as follows.
- 21 64473 -~
g Ingredient Amount(lbs) 90:10 Coconut/Soybean Oil 2500 Natural Cocoa Powder 550 Mannitol 2844 Non-fat dry milk 2365 Aspartame 20 Salt 10 Supervan N&A Cream Flavor #1064060 N&A Flavor #11229 12 N&A Flavor #10635 10 (Oil was supplied by Karlshamns Co., and flavorings were supplied by David Michael and Co.) According to the process, oil was added to the mixer and heated to about 120F. The mixers were started and then in succession, the remaining ingredients were slowly added and blended together. To minimize dusting, the dry powder ingredients, cocoa, aspartame and mannitol were slowly added in succession and mixed slowly until they were fully blended. Total mixing time to form the paste was about 2.5 hours.
The mix was then roll-refined to an average particle size of about 25 microns. After refining, the paste was fed into a tank along with 1300 lbs. of oil and 35 lbs. of soya lecithin. It was then plasticized by mechanically shearing the product while holding it at about 120F. for about 2 hours. The final product was supplied by blending an additional 850 lbs. of oil and 10 lbs. of lecithin. The final product contained 45% fat and the following percentages of ingredients.
~ 21 64473 --1 o--Ingredient Weight 90:10 Coconut/Soybean Oil 44.005 Natural Cocoa Powder5.205 Mannitol 26.914 Non-fat dry milk 22.381 Aspartame 0.189 Salt 0.095 Supervan o.o09 N&A Cream Flavor #106400.568 NhA Flavor #11229 0.114 N~A Flavor #10635 0.095 Soya Lecithin 0.425 ~ TOTAL 100.000 The coating composition was applied to an ice cream bar by passing the ice cream bar through a curtain of the coating composition. The ice cream bars had a core temperature of between about 0F. and -20F. After passing through the curtain of coating composition, the coated bars were blown off for a sufficient time to provide a coating of desired thickness.
EXAMPLE II
A paste was prepared as indicated in Example I.
The refined paste mixture was then fed into a tank along with 1300 lbs. of oil and 35 lbs. of soya lecithin. The mix was then milled at about 120F. for about 2 hours.
The final product was supplied by blending an additional 303 lbs. of oil and 10 lbs. of lecithin. The final product contained 42~ fat and the following percentages of ingredients.
Ingredient Weight %
90:10 Coconut/Soybean Oil 40.948 Natural Cocoa Powder5.489 Mannitol 28.383 - 5 Non-fat dry milk 23.603 Aspartame 0.200 Salt 0.100 Supervan 0.010 N&A Cream Flavor #106400.599 N&A Flavor #11229 0.120 N&A Flavor #10635 0.100 Soya Lecithin 0.449 TOTAL 100.000 The coating was applied to ice cream bars as indicated in Example I.
Numerous modifications and variations in practice of the invention are expected to occur to those skilled in the art upon consideration of the foregoing detailed description of the invention. Consequently, such modifications and variations are intended to be included within the scope of the following claims.
Claims (32)
1. A coating composition for a frozen dairy dessert comprising:
from about 28 to about 60 weight percent vegetable oil;
from about 19 to about 35 weight percent sugar alcohol; and from about 16 to about 30 weight percent non-fat dry milk solids;
wherein the composition has a fat content of from about 28 to about 60 weight percent.
from about 28 to about 60 weight percent vegetable oil;
from about 19 to about 35 weight percent sugar alcohol; and from about 16 to about 30 weight percent non-fat dry milk solids;
wherein the composition has a fat content of from about 28 to about 60 weight percent.
2. The coating composition of claim 1 which includes:
from about 3 to about 7 weight percent cocoa;
from about 0.5 to about 1.5 weight percent natural and artificial flavors;
from about 0.3 to about 0.75 weight percent emulsifier;
from about 0.1 to about 0.3 weight percent of a high intensity sweetener; and from about 0.07 to about 0.12 weight percent salt.
from about 3 to about 7 weight percent cocoa;
from about 0.5 to about 1.5 weight percent natural and artificial flavors;
from about 0.3 to about 0.75 weight percent emulsifier;
from about 0.1 to about 0.3 weight percent of a high intensity sweetener; and from about 0.07 to about 0.12 weight percent salt.
3. The composition of claim 1 or 2 wherein the vegetable oil is a blend of coconut oil and an oil selected from the group consisting of soybean oil, corn oil, cottonseed oil and palm oil.
4. The composition of claim 3 wherein the vegetable oil blend is a blend of about 90 weight percent coconut oil and 10 weight percent vegetable oil.
5. The composition of claim 1 or 2 wherein the sugar alcohol is selected from the group consisting of mannitol, sorbitol, maltitol, ribitol, glucitol, lactitol, xylitol and mixtures thereof.
6. The composition of claim 5 wherein the sugar alcohol is mannitol.
7. The composition of claim 1 or 2 wherein the non-fat dry milk solids are selected from the group consisting of non-fat spray dried milk, spray dried whey solids, whole milk powder, and mixtures thereof.
8. The composition of claim 2 wherein the emulsifier is selected from the group consisting of lecithin, sorbitan monostearate, sorbitan mono-oleate, polyoxyethylene sorbitan, monopalmitate, and mixtures thereof.
9. The composition of claim 8 wherein the emulsifier is lecithin.
10. The composition of claim 2 wherein the sweetener is selected from the group consisting of aspartame, saccharin, acesulfame, thaumatin, and mixtures thereof.
11. The composition of claim 2 wherein the cocoa is provided from a cocoa source selected from the group consisting of chocolate liquor, natural and Dutch cocoa and mixtures thereof.
12. The composition of claim 2 wherein the natural and artificial flavors are selected from the group consisting of vanilla, chocolate and mixtures thereof.
13. The composition of claim 1 or 2 wherein the coating composition has a particle size of less than about 25 microns.
14. A coating composition for a frozen dairy dessert comprising:
from about 28 to about 60 weight percent vegetable oil;
from about 19 to about 35 weight percent sugar alcohol;
from about 16 to about 30 weight percent non-fat dry milk solids;
from about 3 to about 7 weight percent cocoa;
from about 0.5 to about 1.5 weight percent natural and artificial flavors;
from about 0.3 to about 0.75 weight percent emulsifier;
from about 0.1 to about 0.3 weight percent of a high intensity sweetener; and from about 0.07 to about 0.12 weight percent salt;
wherein the composition has a fat content of from about 28 to about 60 weight percent.
from about 28 to about 60 weight percent vegetable oil;
from about 19 to about 35 weight percent sugar alcohol;
from about 16 to about 30 weight percent non-fat dry milk solids;
from about 3 to about 7 weight percent cocoa;
from about 0.5 to about 1.5 weight percent natural and artificial flavors;
from about 0.3 to about 0.75 weight percent emulsifier;
from about 0.1 to about 0.3 weight percent of a high intensity sweetener; and from about 0.07 to about 0.12 weight percent salt;
wherein the composition has a fat content of from about 28 to about 60 weight percent.
15. The composition of claim 14 wherein the vegetable oil is a blend of coconut oil and an oil selected from the group consisting of soybean oil, corn oil, cottonseed oil and palm oil.
16. The composition of claim 15 wherein the vegetable oil blend is a blend of about 90 weight percent coconut oil and 10 weight percent vegetable oil.
17. The composition of claim 14 wherein the sugar alcohol is selected from the group consisting of mannitol, sorbitol, maltitol, ribitol, glucitol, lactitol, xylitol and mixtures thereof.
18. The composition of claim 17 wherein the sugar alcohol is mannitol.
19. The composition of claim 14 wherein the non-fat dry milk solids are selected from the group consisting of non-fat spray dried milk, spray dried whey solids, whole milk powder, and mixtures thereof.
20. The composition of claim 14 wherein the emulsifier is selected from the group consisting of lecithin, sorbitan monostearate, sorbitan mono-oleate, polyoxyethylene sorbitan, monopalmitate, and mixtures thereof.
21. The composition of claim 20 wherein the emulsifier is lecithin.
22. The composition of claim 14 wherein the sweetener is selected from the group consisting of aspartame, saccharin, acesulfame, thaumatin, and mixtures thereof.
23. The composition of claim 14 wherein the cocoa is provided from a cocoa source selected from the group consisting of chocolate liquor, natural and Dutch cocoa and mixtures thereof.
24. The composition of claim 14 wherein the natural and artificial flavors are selected from the group consisting of vanilla, chocolate and mixtures thereof.
25. The composition of claim 14 wherein the coating composition has a particle size of less than about 25 microns.
26. A coating composition which is a homogenous blend that is fluid at room temperature and which hardens as a brittle edible shell when applied to a frozen dessert, the composition comprising:
from about 34 to about 50 weight percent of a vegetable oil consisting of 90 weight percent coconut oil and 10 weight percent soybean oil;
from about 24 to about 32 weight percent mannitol;
from about 20 to about 27 weight percent non-fat dry milk solids;
from about 4 to about 6 weight percent cocoa;
from about 0.7 to about 1.5 weight percent natural and artificial flavorings;
from about 0.4 to about 0.75 weight percent lecithin;
from about 0.1 to about 0.25 weight percent aspartame; and from about 0.08 to about 0.11 weight percent salt;
wherein the composition has a fat content of from about 44 to about 46 weight percent, and a particle size of less than about 25 microns.
from about 34 to about 50 weight percent of a vegetable oil consisting of 90 weight percent coconut oil and 10 weight percent soybean oil;
from about 24 to about 32 weight percent mannitol;
from about 20 to about 27 weight percent non-fat dry milk solids;
from about 4 to about 6 weight percent cocoa;
from about 0.7 to about 1.5 weight percent natural and artificial flavorings;
from about 0.4 to about 0.75 weight percent lecithin;
from about 0.1 to about 0.25 weight percent aspartame; and from about 0.08 to about 0.11 weight percent salt;
wherein the composition has a fat content of from about 44 to about 46 weight percent, and a particle size of less than about 25 microns.
27. The composition of claim 26 wherein the non-fat dry milk solids are selected from the group consisting of non-fat spray dried milk, spray dried whey solids, whole milk powder, and mixtures thereof.
28. The composition of claim 26 wherein the cocoa is provided from a cocoa source selected from the group consisting of chocolate liquor, natural and Dutch cocoa and mixtures thereof.
29. The composition of claim 26 wherein the natural and artificial flavors are selected from the group consisting of vanilla, chocolate and mixtures thereof.
30. A process for the manufacture of coating composition which is a homogenous blend that is fluid at room temperature and which hardens as a brittle edible shell when applied to a frozen dessert, the process comprising:
blending an effective amount of vegetable oil, cocoa, sugar alcohol, non-fat dry milk, high intensity sweetener, natural and artificial flavors, and salt to provide a paste;
refining the paste to reduce particle size to less than about 25 microns, and blending an effective amount of vegetable oil and emulsifier with the refined paste to provide a coating composition with about 28 to about 60 weight percent fat.
blending an effective amount of vegetable oil, cocoa, sugar alcohol, non-fat dry milk, high intensity sweetener, natural and artificial flavors, and salt to provide a paste;
refining the paste to reduce particle size to less than about 25 microns, and blending an effective amount of vegetable oil and emulsifier with the refined paste to provide a coating composition with about 28 to about 60 weight percent fat.
31. A frozen novelty product coated with a coating composition, the coating composition comprising:
from about 34 to about 50 weight percent of a vegetable oil consisting of 90 weight percent coconut oil and 10 weight percent soybean oil;
from about 24 to about 32 weight percent mannitol;
from about 20 to about 27 weight percent non-fat dry milk solids;
from about 4 to about 6 weight percent cocoa;
from about 0.7 to about 1.5 weight percent natural and artificial flavorings;
from about 0.4 to about 0.75 weight percent lecithin;
from about 0.1 to about 0.25 weight percent aspartame; and from about 0.08 to 0.11 weight percent salt;
wherein the coating composition has a fat content of from about 44 to about 46 weight percent fat.
from about 34 to about 50 weight percent of a vegetable oil consisting of 90 weight percent coconut oil and 10 weight percent soybean oil;
from about 24 to about 32 weight percent mannitol;
from about 20 to about 27 weight percent non-fat dry milk solids;
from about 4 to about 6 weight percent cocoa;
from about 0.7 to about 1.5 weight percent natural and artificial flavorings;
from about 0.4 to about 0.75 weight percent lecithin;
from about 0.1 to about 0.25 weight percent aspartame; and from about 0.08 to 0.11 weight percent salt;
wherein the coating composition has a fat content of from about 44 to about 46 weight percent fat.
32. The frozen novelty product of claim 31 wherein the frozen novelty product is ice cream.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US34937494A | 1994-12-05 | 1994-12-05 | |
| US349,374 | 1994-12-05 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2164473A1 true CA2164473A1 (en) | 1996-06-06 |
Family
ID=23372136
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA002164473A Abandoned CA2164473A1 (en) | 1994-12-05 | 1995-12-05 | Sucrose free cocoa flavored coating composition for frozen novelty products |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA2164473A1 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2017066858A1 (en) * | 2015-10-20 | 2017-04-27 | Giunti De Oliveira Luiz Carmine | Milk-free, sugar-free, gluten-free, soy-free white chocolate formulation with or without fibres |
| CN112602809A (en) * | 2020-12-09 | 2021-04-06 | 内蒙古蒙牛乳业（集团）股份有限公司 | Sucrose-free chocolate composition for spraying into crispy cone and preparation method and application thereof |
-
1995
- 1995-12-05 CA CA002164473A patent/CA2164473A1/en not_active Abandoned
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2017066858A1 (en) * | 2015-10-20 | 2017-04-27 | Giunti De Oliveira Luiz Carmine | Milk-free, sugar-free, gluten-free, soy-free white chocolate formulation with or without fibres |
| CN112602809A (en) * | 2020-12-09 | 2021-04-06 | 内蒙古蒙牛乳业（集团）股份有限公司 | Sucrose-free chocolate composition for spraying into crispy cone and preparation method and application thereof |
| CN112602809B (en) * | 2020-12-09 | 2023-03-31 | 内蒙古蒙牛乳业（集团）股份有限公司 | Sucrose-free chocolate composition for spraying into crispy cone and preparation method and application thereof |
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| Date | Code | Title | Description |
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