EP3975739A1 - Frozen aerated confection comprising a milk fat fraction - Google Patents

Abstract

The invention relates to a frozen aerated confection comprising fat and a sweetener, the fat comprising a dairy fat fraction consisting of acylglycerides having a carbon number in the range of 24-40 ('CN24-CN40') and acylglycerides having a carbon number in the range of 42-56 ('CN42-CN56'), wherein the molar ratio of acylglycerides having a carbon number in the range of 24-40 to acylglycerides having a carbon number in the range of 42-56 ('CN24-CN40 : CN42-CN56') is in the range of 1.10 – 1.40.

Description

Frozen aerated confection comprising a milk fat fraction

The present invention relates to a frozen aerated confection comprising dairy fat and a sweetener. The invention further relates to an ice-cream mixture suitable for preparing said confection and to a method for preparing said confection.

Frozen aerated confections, are popular throughout the world. They are typically eaten as a snack or dessert. Frozen aerated confections typically contain a sweetener, such as a carbohydrate sweetener, e.g. sucrose. An important subcategory of frozen confection is ice cream, a confection that further contains dairy fat and optionally milk protein. Food regulations in various countries differ with respect to the minimum requirements. In many jurisdictions, ice cream must have a minimum fat content of either 8 percent or 10 percent in order to be allowed to be labelled as such, or else be labelled as reduced-fat ice cream,

Light ice cream, low-fat ice cream or the like, as appropriate for the legal jurisdiction, see H.D. Goff, AgroFood industry hi-tech - July/August 2009, vol 20n4, pp43-45. For the purpose of the present disclosure, Food Information Regulation, (EU) No 1169/2011 applies, meaning that the confection needs to contain dairy fat in order to be considered ice cream. Milk ice needs to contain at least 2.5 wt.% dairy fat and no non dairy fat. Dairy ice cream is ice cream comprising at least 5 wt.% dairy fat an no non dairy fat. Further, frozen confections, such as ice cream, may contain a protein source, which may be a milk protein or a vegetable protein (e.g. soy, cashew, coconut or almond). Further, flavorings may be present, as well as colorings and/or stabilizers. Usually the frozen confection is made by making a liquid mix of the ingredient, stirring the liquid mix to incorporate air and cooling the mixture below the freezing point of water.

Traditionally, the dairy fat for frozen confection is provided by using dairy milk or dairy cream as an ingredient. However, it is also possible to use anhydrous milk fat (AMF). Dairy fat contributes to flavor, smooth, full, rich creamy mouthfeel of the confection.

A drawback of frozen confections in general is that they melt at temperatures at which they are typically served and consumed, thereby causing waste and adverse effects like dripping when eating the confection. In principle one may consider to address this problem by freezing the confection to a lower temperature, but this not only affects physical-chemical properties of the confection, such as the morphological structure (e.g. crystalline phases), but also having an adverse effect on organoleptic appreciation. Moreover, a rapid serum loss on partial thawing is also detrimental for the shelf life of frozen confections, like ice cream. During its shelf life, a frozen confection may be frequently subjected to conditions that can cause damage to the product due to sub -optimal storage conditions at the consumer or in retail. This can cause frozen confection to lose serum, causing an undesired frozen serum layer and dryness and loss of consistency of the remaining confection.

EP3289884 discloses a dairy food composition used for the preparation of processed food products which comprises milk fat, milk protein and milk carbohydrate and optionally comprises an emulsifier. Preferably, the milk fat which can be used for the preparation of the milk food composition has a major triglyceride (TG) content described below:

JP2007/282535 relates to an oil and fat composition having good shape retention in the normal temperature range (about 15-35°C), good meltability in the mouth, and excellent foaming. It discloses that the total fatty acid residues constituting all triglycerides in the oil and fat is 30-60% by mass. The proportion of the triglycerides in which 42 to 49 is 20 to 45% by mass of the total triglycerides in the fat and oil, and the total number of carbon atoms of the fatty acid residues constituting the individual triglycerides in the fat and oil is 50 to 62.

W02006/066979 relates to a frozen aerated confection having an overrun of at least 40% and a fat component in an amount of 2 to 20% (by weight of the frozen aerated confection), said fat component comprising triglycerides of fatty acids wherein no more than 55% (by weight of the fatty acids) of the fatty acids in the triglycerides are saturated, less than 8% (by weight of the triglycerides) of the triglycerides are long chain SSS triglycerides; characterized in that the ratio of the percentage of fat that is solid at 5°C to the percentage of the fatty acids in the triglycerides that are saturated (by weight of the fatty acids) is greater than 1 and in that the fat component comprises at most 60% (by weight) cocoa butter or shea nut oil. An object of the present invention is to provide a frozen aerated confection with satisfactory organoleptic properties that reduces adverse effects of melting. It has now been found possible to achieve this by providing a frozen aerated dessert with a reduced melting rate.

Accordingly, the present invention relates to a frozen aerated confection comprising a specific dairy fat fraction and a sweetener. Said specific dairy fat fraction consists of acylglycerides having a carbon number in the range of 24-40 (‘CN24-CN40’) and acylglycerides having a carbon number in the range of 42-56 (‘CN42-CN56’), with the molar ratio of acylglycerides having a carbon number in the range of 24-40 to acylglycerides having a carbon number in the range of 42-56 (‘CN24-CN40 : CN42- CN56’) being in the range of 1.10 - 1.40. So more particularly, the present invention relates to a frozen aerated confection comprising fat and a sweetener, the fat comprising a dairy fat fraction consisting of acylglycerides having a carbon number in the range of 24-40 (‘CN24-CN40’) and acylglycerides having a carbon number in the range of 42-56 (‘CN42-CN56’), wherein the molar ratio of acylglycerides having a carbon number in the range of 24-40 to acylglycerides having a carbon number in the range of 42-56 (‘CN24- CN40 : CN42-CN56’) is in the range of 1.10 - 1.40.

The invention further relates to a confection mix suitable to prepare a frozen aerated confection according to the invention. The confection mix typically is a liquid mix comprising at least the sweetener and the dairy fat fraction, which upon aeration and freezing forms the frozen confection. The dairy fat fraction in the confection mix has a molar ratio of acylglycerides having a carbon number in the range of 24-40 to

acylglycerides having a carbon number in the range of 42-56 (‘CN24-CN40 : CN42- CN56’) in the range of 1.10 - 1.40.

In a specific embodiment the confection mix is a dry product, such as a powder, comprising at least the sweetener and the dairy fat fraction. Said dry product can be dissolved or dispersed in water to form the liquid mix, which upon aeration and freezing forms the frozen confection. The confection mix can be used as such in the manufacture of a frozen confection, such as ice cream. Alternatively the dairy fat fraction is used in combination with one or more other fat sources, in particular one or more fat sources selected from the group consisting of non-fractionated milk fat, dairy cream, butter, dairy spread and anhydrous milk fat. It is also possible to include a vegetable fat source in combination with the confection mix.

The invention further relates to a method for preparing a frozen aerated confection according to the invention, comprising - providing a fat comprising a dairy fat fraction consisting of acyl glycerides having a carbon number in the range of 24-40 to acyl glycerides having a carbon number in the range of 42-56, wherein the molar ratio of acylglycerides having a carbon number in the range of 24-40 to acyl glycerides having a carbon number in the range of 42-56 (the‘CN24-CN40 : CN42-CN56’ ratio) is in the range of 1.1- 1.4, water, and one or more further confection ingredients,

- homogenizing the resulting mixture, and thereafter

- aerating and freezing the homogenized mixture.

As illustrated in the Examples and by Figure 1, melting behavior is improved when making a frozen dessert comprising the specific dairy fat fraction consisting of acyl glycerides having a CN24-CN40 : CN42-CN56 ratio in the range of 1.10-1.40 (Variants 2 and 3) compared to a frozen aerated dessert made from AMF (reference, CN24-CN40 : CN42-CN56’ ratio of 1.06) , whereas an ice cream made with a dairy fat having an even higher CN24-CN40 : CN42-CN56 ratio (Variant 4: ratio of 1.42) had a faster melting rate than the reference. Figure 1 illustrates that there is little or no difference in the initial melting rate (ice crystals melting into water). With the water melted, in principle the structure of the ice cream determines if the water phase is physically bound by the foam structure. The plateau value that is reached after melting of the water phase is determined by the structure of the melted ice cream being able to hold the serum in the ice cream matrix. Thus, Figure 1 illustrates that the serum loss is considerably reduced in a frozen aerated confection according to the invention (Variants 2 and 3), when exposed to melting conditions, compared to the Reference (AMF) and Variant 4

(comparative). This is an important advantage, in particular because it makes the frozen aerated confection less vulnerable to quality loss e.g. when exposed to changing temperatures during storage and/or transportation.

It is further an advantage that this can be accomplished without using any non-dairy fat. The specific dairy fat fraction as used in the invention is favored amongst others for its characteristic contribution to organoleptic properties of the confection, not only because of the flavor components present in dairy fat itself, but also because it contributes to the melting behavior of the confection. E.g. the dairy fat fraction can contribute to a high resistance to melting of the confection, which in turn contributes to a characteristic release of flavor components (including non-diary flavor components), especially at a temperature in the range of -4 °C-+30°C release of fat borne flavors depends on the amount of liquid fat. Within this temperature range, the nature of the fat also contributes to creaminess, as a result of partial coalescence of fat globules in the mouth to cover mouth surfaces with fat film and lubrication by fat globules. Further, the specific dairy fat fraction as used in the present invention is advantageous during preparation of the frozen confection, playing a role in tempering of the fat phase and partial crystallization of the fat phase to foster partial coalescence during making of the confection and/or formation of stable foamed emulsion by whipping with a controllable overrun that is sufficiently firm and stable.

Description of the Figure:

Figure 1 shows a graph of the melting behavior of several frozen confections according to the invention, a reference product and another product not according to the invention.

Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art.

The term“or” as used herein means“and/or” unless specified

otherwise.

The term“a” or“an” as used herein means“at least one” unless

specified otherwise.

The term“substantial(ly)” or“essential(ly)” is generally used herein to indicate that it has the general character or function of that which is

specified. When referring to a quantifiable feature, these terms are in particular used to indicate that it is for at least 75 %, more in particular at least 90 %, even more in particular at least 95 %, even more in particular at least 99 % of the

maximum that feature.

The term‘essentially free’ is generally used herein to indicate that a substance is not present (below the detection limit achievable with analytical technology as available on the effective filing date) or present in such a low

amount that it does not significantly affect the property of the product that is essentially free of said substance. In practice, in quantitative terms, a product is usually considered essentially free of a substance, in particular water, if the

content of the substance is 0- 0.5 wt.%, in particular 0 - 0.2 wt.%, more in

particular 0 - 0.1 wt.%, based on total weight of the product in which it is

present. As will be understood by the skilled person, for certain substances, such as certain aromas or micronutrients, the presence in the starting material may be well below 0.5 wt. %, 0.2 wt.% or 0.1 wt. % and still have a significant effect on a property of the product.

The term“about” in relation to a value generally includes a range around that value as will be understood by the skilled person. In particular, the range is from at least 15 % below to at least 15 % above the value, more in particular from 10 % below to 10 % above the value, more specifically from 5 % below to 5 % above the value.

As used herein, percentages are usually weight percentages unless specified otherwise. Percentages are usually based on total weight, unless specified otherwise.

“Dry weight’ of a substance (e.g. confection mixed) means the weight of all components of the substance except for water (in any state of matter).

When referring to a“noun” (e.g. a compound, an additive etc.) in singular, the plural is meant to be included, unless specified otherwise.

For the purpose of clarity and a concise description features are described herein as part of the same or separate embodiments, however, it will be appreciated that the scope of the invention may include embodiments having combinations of all or some of the features described.

The term‘fatty acid’ is generally used herein as a genus for free fatty acids and fatty acid residues bound to another organic moiety, in particular as part of an acylglyceride.

Milk fat is the fat phase of milk. Milk fat is a complex mixture of triglycerides and other lipid components. Milk fat typically consists for the largest part of triglycerides (e.g. about 98 %). A triglyceride is an ester derived from glycerol and three fatty acids. The triglycerides generally have a carbon number in the range of 26-54. It is noted that throughout the specification “triglycerides” and“acylglycerides” are used as synonyms. The skilled person will understand that the“carbon number” (CN) of a certain triglyceride defines the total number of carbon atoms in said triglyceride molecule, without counting the carbon atoms in the glycerol unit (or in other words, only counting the total number of carbon atoms in the three fatty acid chains of the triglyceride molecule).

The standard method for analysis of triglycerides is the AOCS Official Method Ce 5-86— triglycerides by gas chromatography, which is identical to the IUPAC 2.323 method. In particular for milk fat from cow milk, usually, the carbon number distribution is bimodal, i.e. milk fat has fatty acids with a relatively high content of relatively small acyl groups (4-6 carbons), a relatively high content of relatively large acyl groups (at least 14 carbons) and a relatively low content of acyl groups of intermediate length (8-12 carbons).

The inventors found that molar ratio between acylglycerides having a carbon number in the range of 24-40 and acylglycerides having a carbon number in the range of 42-56 (i.e. the CN24-CN40 : CN42-CN56 ratio) of milk fat is variable and depends on the animal providing the milk, its nutrition and seasonal influence.

In addition to triglycerides, milk fat typically contains several minor components, such as cholesterol, fat-soluble vitamins, free fatty acids, monoglycerides, diglycerides and various other organic components, such as lactones, ketones and aldehydes, contributing to the characteristic flavour or aroma of milk fat. Milk fat (isolated from milk) is commercially available, e.g. in essentially water-free from, which product is generally known as anhydrous milk fat (AMF).

The term‘dairy fat’ is used as a genus for milk fat and for parts of milk fat. Such parts can be any milk fat fraction, combination of milk fat fractions or combination of a milk fat fraction and milk fat, in particular a combination of an OS-fraction of milk fat and milk fat.

The term OS-fraction’, or shortly OS’, originates from a generally known process to obtain fraction from milk fat fractionation, namely a fractionation on the basis of melt temperature (dry fractionation, also known as melt crystallization, as opposed to solvent crystallization). This process can be a single-step fractionation or a multi-step fractionation. In each fractionation step a liquid phase (marked as Ό’ for‘olein’, because this fraction typically is enriched in oleic acid (bound as triglyceride), indicative of long-chain

unsaturated fatty acid content) and a solid phase (marked as‘S’ for‘stearin because this fraction typically is enriched in stearic acid (bound as triglyceride), indicative of long-chain saturated fatty acid content). In a multi-step process at least one of the fractions obtained in a previous fractionation step is subjected to at least one further fractionation, resulting in further fluid fraction and a further solid fraction. The obtained fractions can be named on the basis of the subsequent fractions from which the final fat fraction is obtained (see Deffense, E.M.J. (1987), Fat Sci. TechnoL, 89, 502-507). Thus, 00 is the fluid fraction obtained after the dry fractionating the fluid fraction from a first dry

fractionation step, whereas OS would be the solid fraction after that second fractionation step. As another example: 000 is the fluid fraction of a triple dry fractionation process wherein the liquid phase of a first fractionation (O) was subjected to a second dry fractionation step and the liquid phase of the second fractionation (00) was subjected to a third fractionation. Further details about obtaining fractions of milk fat by melt crystallization will be given below.

The term‘ fat product’ is used herein for a composition at least substantially consisting of fat.

The fatty acid content and the carbon number are determinable by gas chromatography with flame ionization detection (GC-FID). As mentioned, the standard method for analysis of triglycerides is the AOCS Official Method Ce 5-86— triglycerides by gas chromatography, which is identical to the IUPAC 2.323 method. A substance of which the fatty acid content is to be determined is first subjected to hydrolysis to obtain the free fatty acids of which subsequently methyl esters are prepared. The fatty acids (dissolved in chloroform) are then injected in the GC and measured as their methyl esters. The carbon number is based on moles of acylglycerides (i.e. it is based on molar ratios). The term‘fatty acid content’ as used herein is based on weight, and calculated as fatty acid methyl ester.

The frozen aerated confection can in principle be any type of frozen aerated confection made with a dairy fat. Aerated confections have an overrun, as is generally known in the art. The overrun is typically chosen dependent on the type of confection, for which overrun values are also generally known.

Generally, the overrun of the product is in the range of 10-300 %, preferably in the range of 25-250 %. An overrun in particular in the range of 50-150 %is particularly preferred, e.g., for an ice-cream according to the invention.

Typically, the frozen confection is a confection selected from the group consisting of ice cream, frozen custard, frozen yoghurt, gelato, iced milk, kulfi. Particularly good results have been achieved with ice cream. Preferably, the ice cream is scooping ice cream (Dutch:‘schepijs’), gelato , soft ice cream or a single-serve unit comprising ice cream, such as an ice cream pop (ice cream on a stick), an ice cream cone, an ice cream sandwich, a pop up ice cream or the like. Soft ice cream is also known as soft serve (ice cream), a type of ice cream that is softer than regular scooping ice cream. It is often freshly frozen directly prior to sale/consumption from a (cooled) non-frozen ice cream mix. Fat content of soft ice cream is usually relatively low, in particular about 3 to about 6 wt.%. Gelato is a type of ice cream typically made with a base of milk. Dairy fat content is typically at least 3.5 wt.%.

The confection is generally a product having an about neutral pH or an acidic pH. For most applications, including for various ice cream products, the pH is usually in the range of 6-7. In a specific embodiment, the frozen confection has a pH in the range of 4.0-6.5. A pH in the range of 4.0-6.5 is typical for frozen yoghurt and the like, for which the pH preferably is about 4.4.

Usually, the dairy fat fraction as used in the invention is obtained from bovine dairy fat, preferably fat from cow milk. Fat from buffalo is another particularly useful starting material. Alternatively, the dairy fat fraction may in particular be obtained from milk of another hoofed ungulate, such as sheep goat milk or camel. It is also possible to use a mixture of dairy fats from milk from different species of mammals.

Quantitatively, the fat content, and in particular the content of the dairy fat fraction, of the confection or mix for preparing the confection according to the invention can be chosen in wide limits based on common general knowledge dependent on the intended product, e.g. based on national

regulations with respect to labelling the product as - e.g. - gelato or dairy ice cream. Relatively high contents are typically chosen for full-bodied creamy confections. In principle, the confection may have a relatively low fat content, such as 1-2 wt. %. However, usually the fat content is at least 2.5 wt.%, preferably 3.0-30 wt.%, more preferably 5.0-25 wt.%, even more preferably about 6 to 23 wt.%, in particular about 8 to about 21 wt.%, more in particular about 10 to about 18 wt. %, e.g. about 12 to about 18 wt.%. In a specific embodiment the fat content is in the range of 6-12 wt.%. A part of the fat may in principle be non-dairy fat. However, good results with respect to, amongst others, melting behavior and organoleptic attributes, have been achieved with a food

composition wherein the fat consists of the specific dairy fat fraction of the invention. Thus, generally, the content of the dairy fat fraction in the confection or mix for preparing the confection according to the invention is 50-100 wt.%, preferably 80-100 wt. % of the total fat content, more preferably 95-100 wt.%, in particular 98-100 wt. %. Generally more than 90 wt. % of the total fat content is formed by triglycerides, preferably more than 95 wt. %, in particular at least 98 wt. %. One or more minor components that may be present are typically those present in milk fat.

An important characteristic of the fat composition is the presence of the dairy fat fraction consisting of acylglycerides having a carbon number in the range of 24-40 (‘CN24-CN40’) and acylglycerides having a carbon number in the range of 42-56 (‘CN42-CN56’), with the molar ratio of acylglycerides having a carbon number in the range of 24-40 to acylglycerides having a carbon number in the range of 42-56 (‘CN24-CN40 : CN42-CN56’) being in the range of 1.14 - 1.38, preferably in the range of 1.16 - 1.32, in particular in the range of 1.18 - 1.30. Typically OS fractions of milk fat are particularly suitable in the preparation of a composition according to the invention. The OS fraction of milk fat typically has a higher ratio CN24-CN40 : CN42-CN56 than the milk fat it has obtained from.

The ratio CN24-CN40 : CN42-CN56 in the confection or mix for preparing the confection according to the invention is higher than said ratio in high melting milk fat fraction, such as a stearin (S) fraction of milk fat, obtained by melt crystallization. The inclusion of a stearin fraction in milk fat results in a higher melting fat and a reduction in the ratio CN24-CN40 : CN42-CN56 compared to milk fat. The fat in the frozen confection according to the invention, which may e.g. be obtained by including an olein fraction of milk fat obtained by melt crystallization - in particular an OS-fraction - results in a lower melting fat and an increase in the ratio CN24-CN40 : CN42-CN56 compared to milk fat, and is therefore in an opposite direction from using an S-fraction of milk fat. The inventors consider it in particular surprising that increasing said ratio and thereby reducing the melting temperature of the fat phase has the effect found by them because another dairy fat fraction with a lower melting temperature than milk fat was ineffective (Variant 4, i.e. an OOO fraction of milk fat).

As illustrated in the Examples and in Figure 1, a frozen confection according to the invention, comprising a dairy fat fraction having a ratio CN24- CN40 : CN42-CN56 in the range of 1.10-1.40, has a lower serum loss tendency when exposed to melting conditions, than a comparable frozen confection wherein the fat is AMF or a fraction of milk fat wherein said ratio is outside said range. Herewith the frozen confection is more robust, as it is less vulnerable to adverse effects caused by temperature fluctuations prior to consumption, or during consumption. Preferably, the CN24-CN40 : CN42-CN56 is at least 1.14, more preferably at least 1.16, in particular at least 1.18. In particular, good results have been achieved with a CN24-CN40 : CN42-CN56 of about 1.20 or more, more in particular with a CN24-CN40 : CN42-CN56 of at least 1.22. It was also found that near the upper end of the claimed range, the reduction in serum loss tendency is more pronounced and therefore contributes to the stability of the ice cream (e.g. when using 100 % OS instead of a mixture of OS and AMF). Further increase of the CN24-CN40 : CN42-CN56 molar ratio may lead to excessive melting rates, beside adverse effects on sensory attributes. In view thereof, the molar ratio CN24-CN40 : CN42-CN56 is advantageously 1.39 or less, preferably 1.38 or less, in particular 1.36 or less, more in particular 1.32 or less; in a specific embodiment the molar ratio CN24-CN40 : CN42-CN56 is 1.30 or less, 1.29 or less or 1.28 or less.

The total content of saturated fatty acid (SAFA) residues is usually more than 68 wt. %, preferably at least 71 wt. %, in particular at least 74 wt. %. Usually the total content of saturated fatty acid residues is less than 80 wt. %, in particular 78 wt. % or less, based on total fatty acid content of the food composition.

The total content of monounsaturated fatty acids (MUFA) is usually in the range of 18-26 wt.%, preferably in the range of 20-25 wt.%, in particular in the range of 21-25 wt.% based on total fatty acid content of the food composition.

The total content of polyunsaturated fatty acids (PUFA) is usually about 4 wt.% or less, in particular in the range of 2.0-2.6 wt.%, based on total fatty acid content of the food composition.

The weight/weight ratio SAFA/(PUFA+MUFA) of milk fat is variable and depends on the animal providing the milk, its nutrition and seasonal influences. The inventors found that for milk from a Dutch cow variety, the ratio is higher in winter than in summer. In milk fat from winter milk from a Dutch cow variety, said ratio may be as high as 2.9. Yet in milk fat from its summer milk said ratio is considerably lower (e.g. 2.41).

Usually, the weight/weight ratio SAFA/(PUFA + MUFA) of the fat, in particular dairy fat, in the confection or mix of the invention is in the range of 2.4-4.0, preferably in the range of 2.6-3.9, more preferably in the range of 2.8- 3.8, even more preferably in the range of 2.95-3.75, in particular in the range of 3.0-3.75, more in particular in the range of 3.0-3.5.

A frozen confection or confection mix according to the invention is further preferably characterized by a relatively high content of relatively short chain fatty acids, compared to milk fat.

The C4:0 fatty acid content is usually at least 3.5 wt. %, preferably 4.0-5.0 wt. %, based on total fatty acid content of the food composition.

The C6:0 fatty acid content is usually at least 2.0 wt. %, preferably 2.0-3.0 wt. %, based on total fatty acid content of the food composition.

The C8:0 fatty acid content usually is at least 1.0 wt. %, preferably 1.2-1.5 wt. %, based on total fatty acid content of the food composition.

In particular, compared to known compositions based on vegetable fats, the content of fatty acid residues with a carbon chain length of 8-12 carbons is usually surprisingly low, whilst achieving good properties for a frozen aerated confection. The C12:0 fatty acid content is preferably less than 6.0 wt. %, in particular 1.0-5.0 wt. %, based on total fatty acid content of the food

composition. The content of fatty acid residues with a carbon chain length of 8- 12 carbons - based on the total fatty acid content is preferably less than 12 wt.

%, in particular 5.0-9.0 wt. %.

The total content of acylglycerides having a carbon number of 36 to 38, based on total acylglycerides, is generally at least 30 mol %, preferably 32-45 mol. %, in particular 34-42 mol %.

The total content of acylglycerides having a carbon number of 52 to 54, based on total acylglycerides, is generally 2.0-10 mol %, preferably 2.5-8 mol %, in particular 3.0-7.0 mol %.

The fat phase of a frozen confection or confection mix according to the invention usually has a final melt temperature in the range of 23 °C to 38 °C. The final melt temperature can be determined by solid fat content

measurements using pulse NMR or DSC. To this purpose standardized methodology is available, see WO2013/151423A1. In particular AOCS Cd 16b-93 revised in 2000 can be used.

The confection or mix generally comprises an emulsifier. An emulsifier facilitates emulsification of the fat in the water phase. For this purpose proteins with emulsifying properties, such as dairy proteins (whey proteins, caseins, caseinates), are particularly suitable. Whey protein or casein/caseinate can be included in an at least substantially pure form, e.g. as whey protein isolate, whey protein concentrate, micellar casein isolate, casein concentrate or a fraction thereof ( e.g. beta serum protein, a whey protein) or as a mixture, e.g. as milk, milk protein concentrate or milk powder, in particular skim milk or skim milk powder or as buttermilk or buttermilk powder, in particular sweet butter milk or sweet butter milk powder. These are also a source of one or more other food ingredients, such as minerals, lactose and - in the case of butter milk, whole milk or semi-skimmed milk or dried forms thereof - fats and other substances with emulsifying properties, such as lecithins and phospholipids, preferably derived from milk.

Protein is usually present. Preferably, the frozen confection comprises one or more dairy proteins, but it is also possible to use non-dairy protein, in particular a vegetable protein, based on known recipes for a confection of interest, e.g. soy, almond, coconut or cashed protein. Usually, 50- 100 wt. % of the proteins is dairy protein, in particular 90-100 wt.%. Preferably the total protein content essentially consists of one or more dairy proteins. Usually, the total content of proteins in a confection or mix according to the invention is at least 0.5 wt. %, preferably at least 1.0 wt. %. The protein content usually is less than 25 wt. %, in particular 10 wt. % or less, more in particular 5 wt. % or less, e.g. about 2-4 wt.%.

In addition, or as an alternative to one or more emulsifying proteins the composition may comprise one or more further emulsifiers. Preferably, such emulsifier is selected from the group of lecithins, phospholipids, monoglycerides (E471) and diglycerides (E471). These may be of dairy origin or of non-dairy origin. If present, these are generally present in an amount of 0.03 wt.% - 1 wt.%. If present, for a food composition in emulsified form the total content of emulsifier other than emulsifying proteins usually is in the range of 0.05-0.8. wt %.

In a preferred embodiment, the confection mix of the invention, when in liquid form, comprises

7 -65 wt.% of fat, more preferably 10-55 wt.%, in particular 12-50 wt. %, based on dry weight;

1-60 wt. % sweetener, more preferably 5-50 wt. %, in particular 10-40 wt.%, based on dry weight; 0.04-4 wt. % emulsifier, more preferably 0.08-3 wt.%, in particular 1.0-2.5 wt.%, based on dry weight; and

0.5 -25 wt. % protein, more preferably 1.0-15 wt.%, in particular 1.5-10 wt.%, based on dry weight. Preferably, 50-100 wt.% of said fat is the dairy fat fraction according to the present invention, preferably 75-100 wt.%, more preferably 90- 100 wt.%, based on the total weight of the fat.

In a preferred embodiment, the frozen aerated confection according to the invention comprises

7 -65 wt.% of fat, more preferably 10-55 wt.%, in particular 12-50 wt. %, based on dry weight;

1-60 wt. % of sweetener, more preferably 5-50 wt. %, in particular 10-40 wt.%, based on dry weight;

0.04-4 wt. % of emulsifier, more preferably 0.08-3 wt.%, in particular 1.0-2.5 wt.%, based on dry weight; and

0.5 -25 wt. % of protein, more preferably 1.0-15 wt.%, in particular 1.5-10 wt.%, based on dry weight.

Preferably, 50-100 wt.% of the fat in the frozen aerated confection is the dairy fat fraction according to the present invention, preferably 75-100 wt.%, more preferably 90-100 wt.%, based on the total weight of the fat.

Further, the mix may comprise one more components selected from the group of bulk solids, like maltodextrins, fibres, resistant starches; flavours and further usual ingredients for a frozen confection.

The average fat particle size (D 3,2) of the frozen confection of the invention usually lies in the range of 0.3 - 10 pm, preferably in the range of 0.50 - 5 pm, more preferably in the range of 0.65 - 1 pm. For the mix, the average fat particle size (D 3,2) is preferably lower than for the frozen confection made from it, typically about 0.10-0.60 pm. Particularly good results have been achieved with a mix wherein prior to freezing the average fat particle size (D 3,2) was in the range of 0.20-0.40 pm.

The D (3,2) can be measured with a laser diffraction method using e.g. a

Malvern Mastersizer analyser.

The confection comprises one or more sweeteners. These can be any type of sweetener suitable for use in the production of frozen confection. Amounts may be based on known recipes. Particularly good results have been achieved with a saccharide sweetener, in particular a sugar (monosaccharide or disaccharide), such as glucose, fructose or sucrose. Further preferred are monosaccharides and other carbohydrate sweeteners, such as polyol sweeteners and sugar alcohols, glucose syrups, fructose syrups or high DE dextrins or maltodextrins. Herein, a‘high DE’ in particular is a DE in the range of 20-50.

The carbohydrate sweetener content, preferably the sugar content, of the confection or mix can be selected within a broad range dependent upon taste. If present, the concentration is usually at least 2 wt. %, in particular at least 4 wt. %. The content usually is up to 20 wt. % for the confection or liquid mix. For the mix in dry form it can be higher, e.g up to 40 wt.%.

If desired one or more stabilizers may be present. These may have the effect of an improved storage stability of a frozen confection or (liquid) mix according to the invention and/or an improved stability or firmness of the confection. The stabilizer is usually a polysaccharide. In principle any

polysaccharide may be used allowed for use in dairy food applications, such as starch (modified or non-modified) or a natural gum. Preferred natural gums include, carrageenan, locust bean gum, xanthan gum and guar gum. Good results have been achieved with carrageenan. Usually, the polysaccharide content is in the range of 0.001-5-wt % preferably 0.005 - 4 wt. % for a confection or liquid mix. For an instant/powdered mix, the polysaccharide content is usually in the range of 0.002 - 10 wt. % preferably 0.01-8 wt., % (dry weight). The skilled person will be able to determine a particularly suitable

concentration dependent on the specific polysaccharide or polysaccharides used, on the basis of common general knowledge and the information provided herein.

Further, the confection or mix may comprise one or more further ingredients that are known to be suitable to include in frozen confections.

Examples thereof include colorants and flavors. These can be included in a usual concentration.

The frozen confection is usually made from a liquid confection mix, which is subjected to aeration and freezing. The aerating and freezing can be done simultaneously or subsequently (first aerating then freezing) using generally known equipment, using generally known conditions, for the frozen confection of interest. The composition of the confection mix from which the frozen confection is prepared can generally be based on known recipes for a frozen confection of interest, with the proviso that the fat is fat that has the

characteristics as described herein, i.e. at least having a carbon number in the range of 42-56 (‘CN24-CN40 : CN42-CN56’) in the range of 1.10 - 1.40, see also e.g. Goff, cited above, for known ingredients and preparation conditions.

A liquid confection mix is usually prepared using the specific dairy fat fraction according to the invention and/or using one or more dairy fat product (products at least substantially consisting of dairy fat), such as anhydrous milk fat, a milk fat fraction, optionally in combination with a vegetable fat. Fatty dairy products like cream cheese, butter, dairy spreads, frozen cream etc, can also be used as a dairy fat source, provided that the CN24-CN40 : CN42-CN56’ ratio of the fat as a whole is in the range in accordance with the invention.

In the preparation of a confection mix, such as an ice cream mix, a combination of a fat product (dairy or vegetable based) and a cream can be used in which the fat product is mixed in at a temperature above the melting point and subsequently homogenized

A liquid confection mix can conveniently be produced by mixing the fat in fluid form (melted fat) with an aqueous phase, which typically comprises an emulsifier to form an oil-in-water type of emulsion. Such method is particularly preferred when using a fat product, such as a milk fat fraction, or a fatty dairy product like butter of cheese as a dairy fat source. The fat can be combined with the water as a single fluid fat blend or two or more fat

compositions can be added separately.

It is also possible to use dairy cream as the only or main fat source, provided that the cream has a CN24-CN40 : CN42-CN56’ ratio in the range of 1.10-1.40; such dairy creams are disclosed in PCT/EP2019060729. The dairy cream typically contains from 20% to 45% of fat (preferably essentially consisting of dairy fat). Melting of the fat is then generally not needed. The frozen confection can then be produced based on conventional methods for making the confection, e.g. ice cream, from dairy cream.

Particularly good results have been achieved with a confection mix and a frozen confection wherein the fat phase is composed of a first dairy fat product, namely milk fat (MF), and a second dairy fat product namely an OS- fraction of milk fat, obtained in a multiple melt crystallization fractionation process wherein milk fat is fractionated into a first fluid phase (O’) and a first solid phase (‘S’) and then said first fluid phase is fractionated into a second fluid phase (‘00’) and a second solid phase (OS’), which second solid phase is said second dairy fat product. The MF and the OS-fraction may be blended before adding the blend to the aqueous phase or they can be added separately to the aqueous phase. The fat in the confection mix or can be an essentially

homogeneous blend (wherein fat particles in the product have at least substantially the same fatty acid composition) or fat particles having a substantially different fatty acid composition can be present in the confection mix or frozen confection (e.g. fat particles having a fatty acid composition that is about the same as the composition of AMF and fat particles having a fatty acid composition that is about the same as the composition of an OS fraction of milk fat).

The MF and OS-fraction can be used in a wide weight range, usually in the range of MF:OS of 0:100 to 95:5, preferably in the range of 20:80-90:10, more preferably in the range of 30:70-80-20. In general, it was found that a higher content of the OS-fraction provides a lower melting rate. Further, the frozen confection was found to be more resistant to serum loss when using a combination of MF and OS and - in particular - when using OS alone. Serum loss typically occurs during thawing of the water phase by inclusion of water in the network of air bubbles and fat globules, present in a frozen confection, such as ice cream

A high content of OS in particular contributed to a high whiteness of color, an attribute that is highly appreciated by consumers , thereby

contributing to product quality. Considering the effect of the presence of an OS fraction on the molar ratio‘CN24-CN40 : CN42-CN56’, the inventors consider a ratio of at least 1.14, in particular of at least 1.18, more in particular in the range of 1.18 - 1.36 particularly favorable for desirable properties regarding melting behavior, serum loss and/or color of the frozen confection. Further advantageous attributes, like firmness, are also illustrated in the Examples.

The fat for use in the preparation of the confection mix respectively frozen confection according to the invention is advantageously prepared by combining milk fat , e.g. AMF, with a specific milk fat fraction, namely an OS- fraction obtainable by melt crystallization of milk fat. Melt crystallization, also known as dry fractionation, is a well-known process to obtain milk fat fractions. It is also possible to combine said OS-fraction with dairy cream, thereby obtaining a food composition according to the invention. One or more non-fat ingredients of the cream, such as water, can be removed to obtain a product that at least substantially consists of fat.

In order to provide a dairy milk fat fraction (OS) for use in the preparation of a fat product or food composition according to the invention, preferably use is made of multi-step dry fractionation process (melt

crystallization) using the so-called Tirtiaux process. This process is generally known in the art. In this process the starting fat - for the first step this is milk fat, usually anhydrous milk fat (AMF) is melted to erase crystal memory and subsequently cooled down in a crystallizer (typically double jacketed) equipped with a stirring device. The crystallizer typically has cooling surfaces. The fat to be crystallized is first heated to a temperature of about 20°C above its final melting temperature. The cooling down is performed using a process in which the temperature of the coolant follows a differential temperature profile relative to the measured oil temperature in which heat generated due to crystallization is taken into account. The temperature difference between water and oil is different for the different stages of the crystallization process. The stirring settings for the different stages of the crystallization process may vary. This allows to have optimal nucleation, controlled crystal growth and proper annealing / hardening of the crystal aggregates. This results in crystal aggregates with sufficient firmness so that the crystal mass, which normally contains adhering oil, can be separated from the liquid oil using a membrane filter press. Filtration efficiency will partly determine the final melting temperature of the resulting stearin.

The resulting stearin fraction (crystal slurry, [crystals plus adhering oil]) or olein (liquid oil) can be treated multiple times according to the same process described above on different milk fat fractions that vary in chemical composition and subsequently melting temperature. E.g. the olein can be dry fractionated using another temperature profile and stirring settings to yield a lower melting point olein (OO) and a higher melting point stearin (OS).

The skilled person knows how to adjust the cooling profile, stirring rates and filtration conditions to arrive at dry milk fat fractions with desired melting temperatures based on the information disclosed herein, in combination with common general knowledge. In particular in as far as not described in detail in the present disclosure, the melt crystallization conditions can generally be based on known conditions, e.g. on the basis of The Lipid Handbook,

G.D.Gunstone, CRC Press, 3rd Edition, Chapters 4.4.2.4 and 4.4.3, Figure 4.20 and Table 4.17 are indicative of common general knowledge; G.A. Van Aken et al, JAOCS, VOL 76, no 11 (1999), p 1323-1331; Physical Properties of Lipids, A.G. Marangoni et al (ed), Chapter 11: Fractionation of Fats, p411-447, see in particular pages 443-445 for milk fat fractionation.

When preparing the confection mix, an emulsion (typically of the oil in water type) is formed by the mixing of the aqueous phase and the fat, typically in the presence of an added emulsifier. This is typically done at a temperature at which the fat and water are fluid, usually at a temperature above 40 °C, in particular in the range of in the range of 45-75 °C. Other ingredients, such as protein, sweetener or flavor may be added to the aqueous phase prior to or after forming the emulsion, e.g. at ambient temperature, or during the forming the emulsion.

Said emulsion is usually subjected to one or more homogenization treatments, whereby a liquid confection mix is obtained that can be used for preparing the frozen confection by subjecting the mix to aerating and freezing. Homogenization conditions can be based on known conditions for preparing liquid mixes suitable for preparing frozen confections, or known conditions for preparing other confections, such as whippable of foamable creams.

In particular, good results have been achieved with a homogenization procedure of a food composition according to the invention, comprising at least two stages per homogenization treatment, wherein at least a first stage comprises a pressurization above atmospheric pressure (1 bar) and the subsequent stage of homogenization is carried out a lower pressure, which may be atmospheric pressure. Pressurization during said first stage is preferably at least about 1 bar above atmospheric pressure, i.e. at a pressure of at least about 1 bar gauge (barg), in particular at a pressure in the range of about 100 to about 250 barg, more in particular in the range of about 140 to about 200 barg. The subsequent stage may be carried out at essentially atmospheric pressure, or at a pressure above atmospheric pressure (yet typically below the pressure in the first stage). Preferably, the subsequent stage of homogenization is carried out at a lower pressure than the first stage, e.g. up to a about a factor 10 lower. Typically, the pressure in a subsequent stage of homogenization is in the range of 0-75 barg, in particular in the range of about 10 to about 50 barg.

The liquid mix (such as the above described emulsion) may be subjected to an antimicrobial treatment, e.g. pasteurization or UHT, before, during or after homogenization.

If desired, the liquid mix is packaged, in a manner known per se. The liquid confection mix can be stored at 2 - 25 °C, in particular 4-12 °C, for several days, weeks or months, dependent on the type of antimicrobial treatment. The liquid confection is typically packaged in non-aerated stage; this has been found beneficial to avoid phase separation and/or substantial oxidation.

It is also possible to subject the liquid confection mix to a drying step, e.g. spray drying, freeze-drying or mill-drying, to obtain a dry confection mix, which can be reconstituted in water or an aqueous liquid prior to aeration and freezing to obtain a frozen confection. Suitable drying conditions can be based on known methodology for drying dairy products.

In an advantageous embodiment, a liquid mix comprising the dairy fat fraction of the invention is spray dried without the sweetener or with only a part of the sweetener. Sweeteners, in particular mono- and disaccharides like glucose and sucrose respectively, can make the spray drying more complicated. Then the sweetener or the remainder of the sweetener is added to the dried powder comprising the dairy fat or the sweetener or remainder of sweetener is added when preparing the frozen confection.

Usually, the liquid confection mix is subjected to an aging (also known as ripening treatment. This is usually done after homogenization and antimicrobial treatment (if applied). This can also be done in a manner known per se, e.g. by storing the liquid mix for about 4 to about 12 hours, typically at a temperature of 2-8 °C. This ripening serves to create a fat crystal mass in the emulsified fat droplets. These crystals are important to create the fat network on the bubble surfaces during preparation of the frozen confection, in particular when making ice cream, and contribute to the structure of the frozen confection, in particular the ice cream. This is in turn contributes to stability as well as sensory characteristics.

In order to obtain a frozen confection according to the invention, one can aerate and freeze the liquid confection mix in a manner known per se. For example, a commercial ice cream machine for use in households or catering can be used or the frozen confection can be produced in an existing industrial plant for making frozen confections. Process conditions are generally known in the art. Freezing is done at a temperature of -1 °C or less, preferably about -2 °C or less, in particular about -10 °C or less, more in particular about -15 °C or less. The freezing temperature is generally higher than about-50 -°C, preferably C or higher, preferably about -40 °C or higher, in particular about -25 °or higher, more in particular about 20 °C or higher. In particular for a soft serve

application, the freezing is usually done at a relatively high temperature, typically in the range of about -1 to about -6 °C, in particular in the range of about -2 to about - 4 °C. In a specific embodiment, the frozen confection, in particular an ice cream, is frozen by blast freezing, preferably to a temperature of about -40 °C. Blast freezing is a known process wherein a liquid confection mix is subjected to a fast temperature reduction to, typically, about -35 °C to about -45 °C, thereby generating a plurality of small ice crystals, whereafter the frozen intermediate product is allowed to harden further at an higher

temperature below freezing temperature, typically in the range of- 15 to - 25 °C. This process is particularly advantageous for avoiding grittiness in the final frozen confection. Further, good results have been achieved by preparing a frozen confection, such as ice cream, in particular scooping ice cream, by freezing at a temperature in the range of - 15 to - 25 °C , in particular of about -18 °C to about -20 °C.

In a specific embodiment, the frozen and aerated confection is packaged, thereby obtaining a packaged frozen confection and the packaged frozen confection product is stored at about -18 °C.

The invention further relates to a frozen confection composite product, e.g. a layered product , a coated product or a product wherein particles of first confection material are dispersed in another confection material, comprising two or more distinct food components (confection materials), at least one being a frozen aerated confection according to the invention and further one or more additional confection components. In a composite product at least two different confection materials are visibly distinguishable, typically by the naked eye, optionally after making a section of the product. The product as a whole can, but does need to have a molar ratio of CN24-CN40 : CN42-CN56 in the range of 1.10 - 1.40. E.g. in a product with a high content a fat-containing material, like chocolate or nuts, the fatty acid profile of the product as a whole is also determined significantly by non-dairy fat. It is sufficient, that the composite product comprises one or more distinguishable sections of frozen aerated confection, such as ice cream, according to the invention. The additional confection material that is visually distinguishable in a composite confection product, e.g. as a coating, layer, pieces, particles, chips, flakes, shaped form, can be a material generally known in the art for such purpose e.g.. fruit, fruit concentrate, nuts, legumes (e.g. puffed) , cereals (e.g. cereal flakes, puffed cereals), caramel, chocolate, chocolate compound, brownie, protein crisps, cookie, syrup, cream, candy, etc..

The invention further relates to a dairy fat product, in particular a fat product at least substantially consisting of fat from bovine milk, preferably cow milk. With respect to the fatty acid composition and distribution of said product, the same considerations apply as described above.

Preferably, the dairy fat product according to the invention has a C4:0 fatty acid content of at least 3.5 wt. %; a C6:0 fatty acid content of at least 2.0 wt. %; a C8:0 fatty acid content of at least 1.0 wt. %; and a C12:0 fatty acid content of less than 6.0 wt. %, all based on total fatty acid residues of the fat product.

In a particularly preferred embodiment, the C4:0 fatty acid content is 4.0-5.0 wt. %, based on total fatty acid residues of the fat product.

In a particularly preferred embodiment, the C6:0 fatty acid content is 2.0-3.0 wt. %, based on total fatty acid residues of the fat product.

In a particularly preferred embodiment, the C8:0 fatty acid content is 1.2- 1.5 wt. %, %, based on total fatty acid residues of the fat product.

The dairy fat product preferably has a C12:0 fatty acid content of less than 6.0 wt. %, preferably of 1.0-5.0 wt. %, based on total fatty acid residues of the fat product.

The total content of fatty acid residues with a carbon chain length of 8-12 carbons - based on the total fatty acid residues of the fat product is usually less than 12 wt. %, preferably 5.0-9.0 wt. %.

The molar ratio CN24-CN40 : CN42-CN56 is preferably in the range of 1.1 - 1.4, more preferably in the range of 1.13 - 1.4, even more preferably in the range of 1.2 - 1.4, in particular in the range of 1.3 - 1.4. The weight to weight ratio of SAFA to the sum of PUFA and MUFA calculated on the basis of their fatty acid methyl esters of the fat product is in the range of 2.4-4.0, preferably in the range of 2.6-3.9, more preferably in the

range of 2.95-3.75, in particular in the range of 3.0-3.75, more in particular in the range of 3.0-3.5.

The total acylglyceride content of the fat product according to the invention usually is at least 90 wt. %, based on total weight, preferably at least

95 wt. %, based on total weight of the fat product. The balance is usually formed of one or more other components found in milk, such as one or more components with emulsifying properties. Such component may in particular be selected from emulsifying proteins, lecithins, phospholipids, monoglycerides and diglycerides.

The fat product according to the invention preferably essentially consists of dairy fat components.

The invention will now be illustrated by the following examples.

EXAMPLES

General aspects

Particle size distribution analysis of ice cream mixes and frozen ice creams was done using a MasterSizer 2000.

Visualization of the ice cream mixes and frozen ice creams was carried out by light microscopy (Leica Microsystems, Polyvar).

Melting behavior of the frozen ice creams (Example 3) was determined by measuring the weight of the melted ice cream in time. The frozen ice cream was placed on a grid and the melted ice cream was collected in a small container which was placed on a balance. The weight was measured every 30s. The weight of the melted ice cream was divided by the initial weight of the ice cream and expressed as percentage of initial weight.

Sensory analysis QDA (quantitative descriptive analysis) sensory assessment of the ice creams was performed by an expert panel (12 panelists), unless specified otherwise. The ice creams were described in all relevant attributes focusing on texture attributes. This was done by each panelist individually and scored on a scale from 0 - 100. The descriptors were then discussed in consensus with the panel in a group discussion. All ice cream samples were presented blind and at a temperature of -15 °C. The ice creams were presented in a random order to the panel.

The sensory panel consisted of professionally trained sensory graders that were selected via an ISO 8586 procedure. The members of the panel are among the 10% best skilled individuals in smelling and tasting of the normal (Dutch) population. They follow regular trainings on dairy products (e.g. cheese, (strawberry) yoghurts, (protein) ingredients, meats, beverages and infant formula) and the Common Flavour Language (CFL). The obtained data were analysed statistically by ANOVA.

Overrun is determined as follows: overrun = weight of the ice cream mix- weight of frozen aerated ice cream xl00%

Weight of frozen aerated ice cream mix

Color measurements were performed using the Cielab color score as (L* = lightness ; a* =green/red color; ,b*=yellowness) values.

Example 1 preparation of milk fat fractions

An OS fraction was prepared using a multi-step dry fractionation process according to the Tirtiaux process. In the first step AMF was melted to a temperature of about 20°C above its final melting temperature (i.e. to a

temperature of about 55-58 °C). This was done to erase crystal memory.

Subsequently the molten AMF was cooled down to a temperature of about 30 °C in a double jacket crystallizer equipped with a stirring device and cooling

surfaces. As a result of the cooling down a part of the molten AMF crystallized.

The remaining liquid fraction (O) and a crystal slurry (S, to which some olein adhered; (Sample A in Table 2 below)) where separated by filtration. The

recovery of crystal slurry was 30-40 wt.% relative to the weight of the AMF.

Subsequently, the liquid fraction (O) was subjected to a second dry fractionation step. In this step, the liquid fraction was first heated to about 60

°C and then cooled to a temperature of about 22 °C. Part of the oil crystallized.

The remaining liquid (OO) and a crystal slurry (OS, to which some olein

adhered) were separated by filtration. A crystal slurry was obtained in a yield of 30-40 % relative to the weight of the O-fraction.

The OS (Sample B in Table 2 below) had a final melting temperature of about 25 °C. 00 fraction was subjected to a further melt crystallization, analogous to the previous step to yield an 000 fraction (sample C) and an OOS fraction.

The fatty acid content and the carbon number were determined by gas chromatography with flame ionization detection (GC-FID). The fraction of which the fatty acid content was to be determined was first subjected to hydrolysis to obtain the free fatty acids of which subsequently methyl esters were prepared. The fatty acids (dissolved in

chloroform) were then injected in the GC and measured as their methyl esters.

Identification of the carbon numbers and correction factor for the FID response was done in accordance with the IUPAC 2.323 standard method. By means of this method a molar distribution of the triglycerides per carbon number is found and the ratio between CN24- 40 and CN42-56 can be determined. For milk fat, the carbon numbers of the triglycerides generally vary between 24 and 56. In example 2, the carbon number ratios of the different milk fat fractions have been shown. Example 2 preparation of ice cream (table top machine)

Preparation:

Five ice cream variants (including a reference and two comparative examples ) were prepared on kitchen scale (2 kg) using a Musso sorbetiere of 2L with specific fat fractions according to the formulation given in Table 1. As a reference, anhydrous milk fat (sample B) was used as the fat source. Table 2 gives an overview of the specific fat fractions used.

Table 1: Overview of the formulations of ice cream prepared on labscale.

Var 1 and Var 4 are comparative examples; like the reference, they have a molar ratio of acylglycerides having a carbon number in the range of 24-40 to acylglycerides having a carbon number in the range of 42-56 (‘CN24-CN40 : CN42-CN56’) outside the range of 1.10 - 1.40 Table 2: Overview of the various fat fractions used to prepare ice cream on kitchen scale.

To prepare the confection mix (ice cream mix), the SMP was dissolved in the water and stirred at room temperature for one hour (IKA Eurostar 60, 200 rpm). The remaining dry ingredients (corn syrup solids, k-carrageenan, LBG) were mixed together and added to the milk solution. The mixture was stirred for another hour at room temperature and subsequently heated to 50 °C in a water bath. The fat and emulsifier (mono- and diglycerides) were weighed and combined and heated to around 70 °C. The fat fractions were added to the water phase and mixed thoroughly using an ultraturrax (1 min, 4000 rpm). The ice cream mixes were homogenized two stage at 200/20 bar on a table top homogenizer (Panda) and subsequently pasteurized for 20 min at 80 °C.

Samples were taken at this point for particle size measurement and light microscopy.

The ice cream mixes were aged overnight at 4 °C. The following day, the ice cream mixes were aerated for 3 minutes using a Hobart mixer (level 2) at around 4 °C and frozen in a table top ice cream maker. The overrun after aeration and after freezing in the ice cream machine was determined.

Results:

The five ice creams were evaluated sensorially by three sensory experts. An overview of the evaluations is given in Table 4. Clear differences were observed between all the variants, especially in melting behaviour and creamy texture. Variants 2 and 3 showed the most creamy texture with a fuller mouthfeel and a pleasant creamy afterfeel and creamy taste. Table 4: Overview of the sensory evaluation of the 6 ice creams prepared on kitchen scale.

The overrun of the ice creams is given in Table 5. Variant 1 showed very coarse air bubbles after aeration with a high overrun of 240%. The air bubbles were not stabilized sufficiently as the overrun after freezing decreased to 56%.

The particle size distribution of the ice cream mixes after pasteurisation and frozen ice cream variants were analysed using a Malvern Mastersizer 2000. The particle size distribution was measured to determine if partial coalescence of the fat globules had occurred during aeration and freezing of the ice cream. Table 7 gives an overview of the surface weighted mean [D 3,2] of the ice cream mixes and frozen ice creams. An increase in fat globule size is observed for the reference, Variant 2 and 3 after freezing. Variant 1 (comparative) and 4 (comparative) show no difference in fat globule size before and after freezing. Table 5: Overrun measured after aeration and after freezing of ice creams

Microscopic images of the ice cream mix and ice cream after melting were made (not shown). Based on these it was concluded that partial coalescence of fat globules results in a fat continuous network which helps stabilize the air bubbles and contributes to the creaminess of the ice cream.

Surface weighted mean [D 3,2] of the fat globules in the ice creams and in the ice cream mix are shown in Table 6.

Table 6: [D 3,2]

Example 3 preparation of ice cream (pilot plant)

Preparation:

Of the five ice cream formulations prepared in Example 2, four were selected for upscaling in a pilot plant: based on sensory evaluation Variant 2, Variant 3 were chosen as well as a comparative (Variant 4) in addition to the Reference. The same formulations were prepared as in Example 2 were made on 30 kg scale each. The ice cream mix was prepared by hydration of the dry ingredients in water at 60 °C for one hour (except for the mono-and diglycerides). The fat and fat fractions were melted at 60 °C and the mono-and diglycerides were dissolved in the fat phase. The molten fat was added to the aqueous phase and a pre-emulsion was prepared by ultraturraxing for 5 minutes. The premix was subsequently homogenized (200/20 bar) and pasteurized in-line at 82 °C for 15 s. The mix was subsequently frozen using a Cherry Burrell freezer. The overrun was aimed at 100%. The feed of the ice cream mix, dasher speed, back pressure and the temperature within the barrel were kept similar for all ice cream mixes (see Table 3) except for the back pressure during the freezing of Variant 3. The back pressure was lowered in this case (from 0.5 to 0.3) as a blockage occurred within the ice cream machine during this run. The viscosity of the mix in the ice cream machine was observed to increase to 80 mPa.s just before the blockage occurred. Therefore, the back pressure was decreased and the viscosity was comparable to Variant 2 (see Table 3).

Table 3: process conditions

Results:

The surface weighted mean [D3,2] of the fat globules in the various ice cream mixes and ice creams produced in the pilot plant is given in Table 7. Table 7: surface weighted mean of the ice cream mixes and frozen ice cream.

The mean particle size and the particle size distribution of Variants 2 and 3 show an increase in the surface weighted mean particle size (Table 7). Also a

corresponding shift to a more broader and larger particle size distribution compared to the reference was found (Figures not shown). Variant 4 showed a decrease in surface weighted mean particle size and a corresponding shift to a smaller particle size distribution compared to the reference.

The melting behavior of the ice creams was followed over time to determine how fast the ice creams melt. Figure 1 shows the melting behavior of the four ice creams. Variants 2 and 3 (according to the invention) show improved melting behavior with less serum loss than the Reference. In Variant 4 (comparative) serum loss is high compared to the reference.

This is in accordance with the sensory evaluation of Example 2.

A Quantitative Descriptive Analysis (QDA) of the four ice creams (at a temperature of -15 °C) was performed by a trained sensory panel, based on various attributes, including firmness, brittleness, coldness, smoothness, powdery/granule, stickiness, fat-film, dryness, creaminess.

The panel observed little differences between the samples. One of the few attributes that was found to be significantly different was the attribute“firmness”. The firmness of Variant 3 was found to be significantly different from Variant 4

(comparative). This can be attributed to the type of fat applied, because this is the only difference in formulation of the ice creams. Variant 4 was also found to be higher in the attribute“powdery/granule” compared to Variant 3. Results for firmness and

powdery/granule are shown in Table 8. These results are not inconsistent with the results for Example 2, because for Example 2, the ice cream variants were evaluated, straight from the ice cream machine at -2 °C. The higher evaluation temperature provides an explanation for the large differences that were observed for Example 2, especially in creaminess. Variant 3 and to a lesser extent, Variant 2 were found to be much more creamy than the reference and Variant 4. Also the melting rate of Variant 2 and 3 were found to be lower than the reference and Variant 4. Variant 4 was found to melt the quickest and have a watery after-feel.

The comparison of sensory results of Example 3 with Example 2 implies that the differences in creaminess perception as a result of the degree of partial coalescence is less pronounced at lower temperatures due to the fact that only a small outer layer of the ice cream is melted and diluted with saliva. It is expected that the effectiveness of the degree of partial coalescence in enhancing creaminess will be greater in soft serve ice cream or products such as cream toppings or desserts.

Table 8: QDA test using a Tukey post hoc test (* indicates significant at 5%, ! indicates not computed)

The Reference, Variant 2 and Variant 3 were subjected to a further sensory test by an expert panel (16 persons). The panel rated the mouthfeel creaminess of randomly presented samples (in a blind test) under red light. From the results it was concluded that Variant 2 was significantly more creamy than the Reference (see also Table 9).

Table 9: Creaminess

Table 10 shows the results of the color measurements. Visually Variant 2 and Variant 3 have a whiter color than the Reference and Variant 4 which is supported by Table 9 which can be inferred from the b* value of the Reference and Var 2 which is lower than the Reference.

Table 10: Color measurements

Claims

Claims

1. Frozen aerated confection comprising fat and a sweetener, the fat comprising a dairy fat fraction consisting of acylglycerides having a carbon number in the range of 24-40 (‘CN24-CN40’) and acylglycerides having a carbon number in the range of 42-56 (‘CN42-CN56’), wherein the molar ratio of acylglycerides having a carbon number in the range of 24-40 to acylglycerides having a carbon number in the range of 42-56 (‘CN24- CN40 : CN42-CN56’) is in the range of 1.10 - 1.40.

2. Frozen aerated confection according to claim 1, wherein the molar ratio ‘CN24-CN40 : CN42-CN56’ is in the range of 1.14 - 1.38, preferably in the range of 1.16 - 1.32, in particular in the range of 1.18 - 1.30.

3. Frozen aerated confection according to claim 1 or 2, comprising at least one emulsifier and/or at least one protein.

4. Frozen aerated confection according to any of the preceding claims, wherein the content of the dairy fat fraction is at least 2.5 wt.%, preferably

5.0 - 25 wt.%, more preferably of 8.0-20 wt.%, in particular 10-20 wt.% based on total weight of the confection.

5. Frozen aerated confection according to any of the preceding claims, wherein 50-100 wt.% of the fat is said dairy fat fraction, preferably 75-100 wt.%, more preferably 90-100 wt.%.

6. Frozen aerated confection according to any of the preceding claims, wherein, based on the total weight of the fatty acid residues, calculated as fatty acid methyl ester, the food composition has

a C4:0 fatty acid content of at least 3.5 wt. %, preferably of 4.0-5.0 wt. %;

a C6:0 fatty acid content of at least 2.0 wt. %, preferably 2.0-3.0 wt. %; and

a C8:0 fatty acid content of at least. 1.0 wt. %, preferably 1.2-1.5 wt. %.

7. Frozen aerated confection according to any of the preceding claims, wherein the frozen composition comprises saturated fatty acids (SAFA), monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA), and wherein the weight to weight ratio of SAFA to the sum of PUFA and MUFA calculated on the basis of their fatty acid methyl esters is in the range of 2.4-4.0, preferably in the range of 2.6-3.9, more preferably in the range of 2.95-3.75, in particular in the range of 3.0-3.75, more in particular in the range of 3.0-3.5.

8. Frozen aerated confection according to any of the preceding claims, wherein the confection is ice cream.

9. Frozen aerated confection according to claim 8, wherein the ice cream is scooping ice cream, gelato, or a single-serve unit comprising ice cream, such as an ice cream pop (ice cream on a stick), an ice cream cone or an ice cream sandwich.

10. Frozen aerated confection according to claim 8, wherein the ice cream is soft- serve ice cream.

11. Confection mix, preferably a liquid confection mix, suitable for preparing a frozen confection according to any of the preceding claims, comprising fat and a sweetener, said fat comprising a dairy fat fraction consisting of acylglycerides having a carbon number in the range of 24-40 (‘CN24-CN40’) and acylglycerides having a carbon number in the range of 42-56 (‘CN42-CN56’), wherein the molar ratio of acylglycerides having a carbon number in the range of 24-40 to acylglycerides having a carbon number in the range of 42-56 (‘CN24-CN40 : CN42-CN56’) in the range of 1.10 - 1.40, preferably in the range of 1.14- 1.38, in particular in the range of 1.16 - 1.32, more in particular in the range of 1.18-1.30.

12. Confection mix according to claim 11, comprising, based on dry weight, 7 -65 wt.% of fat;

1-60 wt. % sweetener;

0.04-4 wt. % emulsifier; and

0.5 -25 wt. % protein.

13. Method for preparing a frozen aerated confection according to any of the preceding claims 1-10, comprising

- providing

- a fat comprising a dairy fat fraction consisting of acyl glycerides, wherein the molar ratio of acylglycerides having a carbon number in the range of 24-40 to acyl glycerides having a carbon number in the range of 42-56 (the‘CN24- CN40 : CN42-CN56’ ratio) is in the range of 1.10 - 1.40, preferably in the range of 1.14- 1.38, in particular in the range of 1.16 - 1.32, more in particular in the range of 1.18-1.30,

- water,

- and one or more further confection ingredients,

- homogenizing the resulting mixture, and thereafter

- aerating and freezing the homogenized mixture.

14. Method according to claim 13, wherein at least the freezing, preferably both freezing and aerating, takes place at a temperature in the range of about -4°C to about - 2°C.

15. Method according to claim 13 or 14, wherein the frozen and aerated confection is packaged, thereby obtaining a packaged frozen aerated confection and the packaged frozen aerated confection product is stored at a temperature in the range of about -25 °C to - about -15 °C, in particular about -18 °C.

15. Method according to claim 12 or 13, wherein the homogenized mixture is blast frozen, preferably at a temperature in the range of -35 °C to - 45 °C.

16. Packaged frozen aerated confection according to any of the claim 1-10 or obtainable by a method according to claim 15.

17. Frozen confection composite product, e.g. a layered product or a coated product, comprising two or more distinct food components, at least one being a frozen confection according to any of the claims 1-10 and further one or more additional confection components, e.g. a cacao-based coating, cacao-based particles or a cacao-based layer, a fruit based coating, fruit based particles or a fruit based layer, a sweetener based coating, sweetener based particles or a sweetener based layer or a nut based coating, nut based particles or a nut based layer.