[go: up one dir, main page]

WO2006042608A1 - Confiserie glacee - Google Patents

Confiserie glacee Download PDF

Info

Publication number
WO2006042608A1
WO2006042608A1 PCT/EP2005/010165 EP2005010165W WO2006042608A1 WO 2006042608 A1 WO2006042608 A1 WO 2006042608A1 EP 2005010165 W EP2005010165 W EP 2005010165W WO 2006042608 A1 WO2006042608 A1 WO 2006042608A1
Authority
WO
WIPO (PCT)
Prior art keywords
oil
ice confection
ice
confection
fat
Prior art date
Application number
PCT/EP2005/010165
Other languages
English (en)
Inventor
Mark John Berry
Patricia Jill Quail
Joy Elizabeth Wilkinson
Original Assignee
Unilever Plc
Unilever Nv
Hindustan Lever Limited
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Unilever Plc, Unilever Nv, Hindustan Lever Limited filed Critical Unilever Plc
Publication of WO2006042608A1 publication Critical patent/WO2006042608A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/327—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the fatty product used, e.g. fat, fatty acid, fatty alcohol, their esters, lecithin, glycerides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the invention relates to ice confections, in particular to healthy ice confections which contain oil bodies.
  • ice confections such as ice cream are well known.
  • ice cream will contain, by weight of the composition, 10-18 % fat, 7-11.5 % milk solids not fat (MSNF, which contains casein micelles, whey proteins and lactose), 15-18% sugars and other ingredients such as stabilisers, emulsifiers and flavourings, and is aerated to an overrun of typically 100%.
  • MSNF milk solids not fat
  • the fats normally used in ice cream for example butterfat or coconut oil, contain high levels of saturated fatty acids. It would be advantageous if the saturated fats commonly found in ice confection products could be replaced with polyunsaturated fats which are believed to be more healthy.
  • WO 97/30600 discloses unaerated frozen desserts made with sunflower oil which is high in polyunsaturated fats.
  • Japanese Patent Application 57/036944 describes the production of aerated ice cream with oils such as safflower oil and sunflower oil. It was found necessary to emulsify the oil with a specific emulsifier, namely a sucrose fatty acid ester. However, such additives can detract from the natural and healthy perception of the product by consumers.
  • oilseed crops such as soy bean, rapeseed, sunflower and palm
  • oil bodies are naturally emulsified in discrete subcellular structures known as oil bodies (alternatively oleosomes, lipid bodies or spheresomes).
  • the fat is encapsulated by a monolayer of phospholipids in which proteins (known as oleosins) are embedded.
  • oleosins proteins
  • 'oil body' refers to the lipid-oleosin protein complex.
  • the term 'oil body' does not include the oil droplets in conventional ice cream emulsions in which the fat is emulsified with emulsifiers and / or proteins (such as mono-/di-glycerides and milk proteins) that are not present in the seeds.
  • 'oil body preparation' refers to the product of a process of extraction of intact oil bodies from a natural source, as in Example 1 below.
  • the terms 'oil body' and 'oil body preparation 1 do not include the seeds per se.
  • the overrun of an aerated ice confection is defined as
  • the density of an ice cream is measured by making use of the Archimedes' principle as described in "A-level Physics", Third Edition, by R. Muncaster, Pub. Stanley Thornes Ltd., Cheltenham, 1989. First a sample of ice cream is weighed in air to determine its mass. Then the volume of the same sample is determined. The sample of ice cream is held carefully in a beaker of chilled water just below the surface of the water by a fork (or a knife) inserted into the end of the sample. The beaker is placed on a balance throughout the experiment and the increase in weight on immersing the sample is recorded. By Archimedes' principle, the increase in weight is equal to the upthrust and hence to the weight of water displaced.
  • the density of the unaerated mix is measured as follows. First the ice cream is melted until the air-phase is lost. Then a standard overrun cup (of known mass and volume) is filled with unaerated mix at approximately 4°C and weighed. Subtracting the mass of the cup and dividing by the known volume of the cup gives the density of the mix. A minimum of three repeat measurements is taken.
  • Fat content is determined by the "Weibul" acid hydrolysis procedure. This is a recognised BS Method (No.4401) Ref. Official, Standardised and Recommended Methods of Analysis SAC, 1973 2nd Ed. p 160.
  • the sample is boiled with approximately 6M hydrochloric acid to release 'bound' fat and the digest is filtered through a double filter paper using filter aid. Fat is retained by the filter paper and aid. After washing and drying, the residue is extracted with light petroleum spirit using a Soxhlet extractor.
  • Protein content is determined by measuring the nitrogen present in the sample. This is done by using equipment that is manufactured for the purpose: the "Macro N" (Foss-N)
  • a suitable conversion factor to use for analysing the protein content in ice confections that are made according to this invention is 6.25, although other conversion factors could be used - based on the particular protein source that is being analysed. The procedure is published in the following article.
  • the method involves the measurement of weight loss due to evaporation of water.
  • a fan assisted, thermostatically controlled air oven is used at a temperature of 100°C.
  • the procedure described is similar to Official and Standardised methods recommended by:
  • W1 Weight of cup (including sand and glass rod).
  • W2 Weight of cup + wet sample.
  • W3 Weight of cup + dried sample.
  • the presence of oil bodies is detected in ice confections by the presence of oleosin protein (which is usually not present in refined fats such as sunflower oil).
  • oleosin protein which is usually not present in refined fats such as sunflower oil.
  • sunflower oil is detected by the presence of triacylglycerols and other characteristic components. Suitable methods are described below.
  • oleosin by amino acid sequencing
  • Amino acid sequences for oleosins from sunflower seeds and other oil seeds have been published and are available through sequence databases such as SwissProt and PIR (1 ).
  • the sequences of oleosins from different species are related, in particular the central, hydrophobic domain is the region most conserved between species (2). Therefore, the oleosin protein can be identified by amino acid sequencing. Fragments of amino acid sequence obtained from the product (as described below) are compared with the published sequences using database searching and sequence comparison facilities that are well-known in the art, such as ExPasy or SRS. If the stretches of sequence from the product closely match a published sequence, it indicates that oleosin from that oil seed is present in the product.
  • the protein component of an ice cream product is separated from the other ingredients as follows: In order to extract intact oil bodies from the ice cream, 1-2g of the confection is placed in an eppendorf tube and allowed to melt. The sample is then centrifuged at 13,500rpm for 5 minutes. The resulting 'fat pad' on the surface of the sample is transferred into a fresh eppendorf tube.
  • the sample is washed with urea. 1ml of 9M urea is added to the fat pad, mixed by vortexing thoroughly and incubated in the fridge for 2 hours. The sample is then centrifuged and the fat pad is skimmed off. Two further urea washes are performed.
  • 0.001 g of the dry powder is re-solubilised in 0.5ml sample buffer, and incubated at room temperature for 30 minutes.
  • the sample reducing agent is then added and the sample is boiled for 2 minutes.
  • the sample can then be run on SDS-PAGE alongside molecular weight standards, and the protein bands visualised with a stain such as coomassie blue.
  • 25 ⁇ l of the oleosin sample solution is loaded into to each of 8 wells of a 10% bis-tris NuPAGE gel.
  • the gel is then run using MES running buffer. Using this procedure, two oleosin protein bands are typically seen. These bands correspond to the two oleosin isomers (approximate molecular weights 19.5kD and 20.5kD).
  • the protein bands are digested using an in-gel digestion technique and a suitable proteolytic enzyme such as trypsin or endoproteinase Lys-C.
  • the protein fragments are then separated from each other using reverse phase chromatography, and the individual fragments sequenced using standard protein sequencing equipment.
  • the short pieces of internal amino acid sequence thus obtained are compared with the published oleosin protein sequences as described above.
  • a general review article describing commonly used methods for preparing proteins for sequencing, including the strategies outlined above can be found in ref. (4).
  • sunflower seed oleosin sequences include the following accession numbers: SwissProt P29529 and PIR S70453.
  • Triacylglycerol profiles for sunflower oil are easily determined by GC analysis.
  • phospholipid (PL) profiles are determined using HPLC.
  • fatty acids/triacylglycerols/ PL/minor components in sunflower oil see the Lipid Handbook by F.D. Gunstone, J. Harwood and F. B. Padley, Pub. Chapman and Hall, 1986, Chap. 3.3, 35, p 101 ; and also for sunflower oil fatty acid profiles see Codex Alimentarius Commission, Codex Committee on oils and fats.
  • seed oil content and fatty acid composition in sunflower oil through the analysis of intact seeds, husked seeds, meal and oil by near IR reflectance spectroscopy: Perez-Vich B., Velasco L.,
  • Tocopherols may be found in the Lipid Handbook table 3.167, p 129, or in
  • the present invention provides an ice confection containing; i) at least 2% by wt. polyunsaturated fat; H) at least 3% by wt. of protein; iii) at least 5% by wt. of a sugar or sugars; iv) 50% to 88% by wt. of water characterized in that at least 50% of the fat is present as oil bodies.
  • Oil bodies provide a source of healthy polyunsaturated fats for ice confection products. Furthermore liquid fats obtained from sources such as sunflower oil are normally refined in order to remove pro-oxidants, which would otherwise increase the tendency of the fat to become rancid over time, especially if the fat is in proximity to air, as is the case in ice cream. However, refining also reduces the amount of desirable ingredients, for example, vitamin E. In contrast oil bodies, which are an unrefined source of oil, retain these desirable natural ingredients, providing a further health aspect. The resultant ice confection products also have a highly acceptable taste and do not become rancid on storage. Preferably at least 80%, more preferably at least 95%, most preferably all of the fat is present as oil bodies.
  • the ice confection has an overrun of more than 20%, more preferably more than 50%, most preferably more than 75%. Equally preferably the ice confection has an overrun of less than 200%, more preferably less than 150%, most preferably less than 120%. It has been found that when the fat is present as oil bodies, aerated ice confections that have a stable air structure are produced even though the fat is liquid at standard processing temperatures.
  • the ice confection comprises at least one emulsifier.
  • emulsifiers include mono- and di-glycerides of saturated or unsaturated fatty acids (for example monoglyceryl palmitate), polyoxyethylene derivatives of hexahydric alcohols (usually sorbitol), glycols, glycol esters, polyglycerol esters, sorbitan esters, stearoyl lactylate, lactic acid esters, citric acid esters, acetylated monoglyceride, diacetyl tartaric acid esters, polyoxyethylene sorbitan esters, lecithin and egg yolk and mixtures thereof. It has been found that the presence of emulsifier improves the storage stability and meltdown of the ice confection.
  • the emulsifier is a mono-/diglyceride of saturated fatty acids with a monoglyceride content of at least 40%.
  • the emulsifier is present at between 0.1 and 1.5% by weight.
  • the oil bodies are derived from a source selected from the group consisting of the seeds of sunflower, rapeseed, soybean, oil palm, cotton seed, ground nut, castor, safflower, mustard, coriander, squash, linseed, brazil nut, jojoba, maize, sesame, chick pea, avocado; or from avocado fruit, or any mixture thereof. More preferably the oil bodies are derived from a source selected from the group consisting of the seeds of sunflower, soybean, avocado or rapeseed, or from avocado fruit, or any mixture thereof. Most preferably the oil bodies are derived from sunflower seed.
  • the ice confection contains oil bodies at a level of 0.5 % to 20 %, more preferably 2 % to 11 % by weight of the ice confection.
  • Proteins which may be present in the ice confection include milk proteins, soy protein, wheat protein, barley protein, lupin protein and mixtures thereof. Particularly preferred are milk proteins owing to their superior flavour, heat stability and surface activity. Suitable sources of milk protein include milk, concentrated milk, milk powders, whey, whey powders and whey protein concentrates/isolates.
  • the protein content (in addition to oleosin proteins) is greater than 3% by weight of the frozen confection, more preferably greater than 4%.
  • the protein content (in addition to oleosin proteins) is less than 8%, more preferably less than 7% by weight of the frozen confection.
  • Sugars are present in the ice confections of the invention.
  • the sugar is typically a mono-, di-, or oligo-saccharide or sugar alcohol for instance, sucrose, dextrose, fructose, lactose
  • the confection comprises at least 5% sugars, more preferably at least 8% and most preferably at least 10% by weight of the frozen confection. To avoid the confection being too sweet, it is preferred that the confection comprises at most 25% sugars, more preferably at most 20% and most preferably at most 18% by weight of the frozen confection.
  • low molecular weight molecules such as fructose may be selected.
  • Some or all of the sugar may be provided from fruit puree.
  • a blend of sugars is used; more preferably one of the sugars is sucrose.
  • Stabilisers may be included in the ice confections of the invention.
  • Stabilisers that may be used include proteins such as gelatin; plant extrudates such as gum arabic, gum ghatti, gum karaya, gum tragacanth; seed gums such as locust bean gum, guar gum, psyyllium seed gum, quince seed gum or tamarind seed gum; seaweed extracts such as agar, alganates, carrageenan or furcelleran; pectins such as low methoxyl or high methoxyl- type pectins; cellulose derivatives such as sodium carboxymethyl cellulose, microcrystalline cellulose, methyl and methylethyl celluloses, or hydroxylpropyl and hydroxypropylmethyl celluloses; and microbial gums such as dextran, xanthan or ⁇ -1 ,3- glucan.
  • the stabiliser is selected from locust bean gum, kappa carrageenan, guar gum
  • the ice confection may contain flavouring and/or colouring.
  • Typical flavourings include mint, vanilla, chocolate, coffee, or fruit flavours.
  • the flavouring or colouring will be present at a level of less than 1 wt% of the composition.
  • Pieces of nut, chocolate, ginger, biscuit, fruit, fruit puree, or other ingredients or additives commonly added to ice cream or other ice confections may also be included.
  • Figure 1 represents a plot of the meltdown results for ice creams containing 5% oil bodies with and without emulsifier.
  • compositions demonstrating various facets of the invention were prepared.
  • Example 1 A method for producing an oil body preparation
  • a total of 1.7 kg of de-hulled sunflower seeds was ground in a food-processor until no large particles were present.
  • the ground seeds were homogenised in two volumes of cold grinding buffer (0.6 M sucrose and 1.0 M NaCI) using a Waring blender (a commercial heavy duty blender) at low speed.
  • the homogenate was filtered through a
  • the mixture was sieved through a 150 ⁇ m pore-size sieve to obtain an emulsion with oil bodies less than 150 ⁇ m in size.
  • the homogenised oil bodies were centrifuged again as described above.
  • the skimmed oil bodies were washed twice in one volume of floating buffer and after each wash step centrifuged as described.
  • the final oil body preparation was placed in a sealed plastic container and stored at 4°C until used.
  • dry oil body content of the preparation was approximately 65% by weight. It is important to measure this for each oil body preparation so that it is known how much oil body is added to each mix (see below). When the method for producing oil bodies was repeated several times it was found that the water content in different oil body preparations varied slightly (between 30% and 40%). Therefore the “dry” oil body content varied between 60% and 70%.
  • Ice cream mixes were prepared as shown in Table 1 , based on a standard ice cream formulation taken from Ice Cream, Fourth Edition by W. S. Arbuckle, Pub. Van Nostrand
  • HP40 is a saturated mono-diglyceride (40% monoglyceride) supplied by Danisco.
  • the mixes were prepared as follows: the ingredients other than the oil body preparation were mixed, stirred and heated to 60-70 0 C. The oil body preparation was then added, so that the amount of oil bodies in the final mix was 5% or 10% as required. Since water is present in the oil body preparation an allowance was made when calculating the mass of oil body added to an ice confection. For example, to make a mix containing 5% oil bodies an amount of 7.7% oil body preparation (which consists of 65% oil bodies and 35% water) was used. Similarly the amount of water in the oil body preparation was taken into account when preparing the mix, so that the required concentrations were achieved after the oil body preparation was added.
  • the mixes were aerated and frozen in a Technohoy MF75 scraped surface heat exchanger fitted with a C29800 open dasher.
  • the mixes were extruded at between -5°C and -6 0 C with 100% overrun through a fluted nozzle into pots or 500 ml cardboard boxes.
  • the products were blast frozen at -35 0 C for 3-4 hours then stored at -25°C. Ice creams were produced satisfactorily both with and without the emulsifier.
  • the ice creams had an acceptable texture.
  • the ice creams with 10% oil bodies were thicker and had more body than those with 5%.
  • Example 3 The ability of products to resist melting and serum leakage when exposed to ambient temperatures for an extended period of time was measured as follows. A block of ice cream (500 ml) was taken from a -25 0 C cold store, placed on a wire mesh (3.0 mm square holes, 1.0 mm thick wire) on a balance and the mass of the block was recorded. The mesh with the block was then placed above a funnel and collection container in a controlled temperature environment at +20 0 C. The mass collected in the container (i.e. mass lost from the product) was measured automatically by computer every minute for 250 minutes. 3 repeats of each sample were measured simultaneously. The results were plotted as average percentage mass loss as a function of time.
  • Example 4 Effect of temperature abuse Samples produced as described in Example 2 were temperature abused by cycling them between -10°C and -20 0 C in a temperature controlled cabinet every 12 hours for 3 weeks.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)

Abstract

L'invention concerne une confiserie glacée contenant i) au moins 2 % en poids de gras polyinsaturés, ii) au moins 3 % en poids de protéines, et iii) au moins 5 % en poids d'un sucre ou de sucres, ainsi que iv) 50 % à 88 % en poids d'eau. Cette confiserie se caractérise en ce qu'au moins 50 % des gras sont des corps lipidiques.
PCT/EP2005/010165 2004-10-18 2005-09-16 Confiserie glacee WO2006042608A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP04256396.5 2004-10-18
EP04256396 2004-10-18

Publications (1)

Publication Number Publication Date
WO2006042608A1 true WO2006042608A1 (fr) 2006-04-27

Family

ID=34930740

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP2005/010165 WO2006042608A1 (fr) 2004-10-18 2005-09-16 Confiserie glacee

Country Status (1)

Country Link
WO (1) WO2006042608A1 (fr)

Cited By (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2301367A1 (es) * 2006-06-14 2008-06-16 Dehesa De Los Llanos S.L. Preparado lacteo basado en el aceite de aguacate.
CN102389019A (zh) * 2011-11-02 2012-03-28 内蒙古伊利实业集团股份有限公司 一种含有鳄梨的雪糕及其制备方法
US9011949B2 (en) 2011-07-12 2015-04-21 Impossible Foods Inc. Methods and compositions for consumables
US9700067B2 (en) 2011-07-12 2017-07-11 Impossible Foods Inc. Methods and compositions for affecting the flavor and aroma profile of consumables
US9808029B2 (en) 2011-07-12 2017-11-07 Impossible Foods Inc. Methods and compositions for affecting the flavor and aroma profile of consumables
US9826772B2 (en) 2013-01-11 2017-11-28 Impossible Foods Inc. Methods and compositions for affecting the flavor and aroma profile of consumables
US10039306B2 (en) 2012-03-16 2018-08-07 Impossible Foods Inc. Methods and compositions for consumables
US10172380B2 (en) 2014-03-31 2019-01-08 Impossible Foods Inc. Ground meat replicas
WO2020187544A1 (fr) 2019-03-19 2020-09-24 Unilever Plc Confiserie congelée
US10986848B2 (en) 2013-01-11 2021-04-27 Impossible Foods Inc. Methods and compositions for consumables
CN113286519A (zh) * 2018-11-29 2021-08-20 联合利华知识产权控股有限公司 冷冻甜食
WO2024196986A1 (fr) * 2023-03-21 2024-09-26 Cargill, Incorporated Produit laitier à haute teneur en protéines

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5736944A (en) * 1980-07-28 1982-02-27 Lotte Co Ltd Preparation of ice cream using liquid oil
JPH07313066A (ja) * 1994-05-20 1995-12-05 Kao Corp アイスクリーム類
US6146645A (en) * 1997-05-27 2000-11-14 Sembiosys Genetics Inc. Uses of oil bodies
US6558729B1 (en) * 1996-02-26 2003-05-06 Nestec S.A. Frozen ice cream dessert and process for making

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5736944A (en) * 1980-07-28 1982-02-27 Lotte Co Ltd Preparation of ice cream using liquid oil
JPH07313066A (ja) * 1994-05-20 1995-12-05 Kao Corp アイスクリーム類
US6558729B1 (en) * 1996-02-26 2003-05-06 Nestec S.A. Frozen ice cream dessert and process for making
US6146645A (en) * 1997-05-27 2000-11-14 Sembiosys Genetics Inc. Uses of oil bodies

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
PATENT ABSTRACTS OF JAPAN vol. 006, no. 106 (C - 108) 16 June 1982 (1982-06-16) *
PATENT ABSTRACTS OF JAPAN vol. 1996, no. 04 30 April 1996 (1996-04-30) *

Cited By (25)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2301367A1 (es) * 2006-06-14 2008-06-16 Dehesa De Los Llanos S.L. Preparado lacteo basado en el aceite de aguacate.
US10327464B2 (en) 2011-07-12 2019-06-25 Impossible Foods Inc. Methods and compositions for affecting the flavor and aroma profile of consumables
US9011949B2 (en) 2011-07-12 2015-04-21 Impossible Foods Inc. Methods and compositions for consumables
US9700067B2 (en) 2011-07-12 2017-07-11 Impossible Foods Inc. Methods and compositions for affecting the flavor and aroma profile of consumables
US9808029B2 (en) 2011-07-12 2017-11-07 Impossible Foods Inc. Methods and compositions for affecting the flavor and aroma profile of consumables
US9943096B2 (en) 2011-07-12 2018-04-17 Impossible Foods Inc. Methods and compositions for affecting the flavor and aroma profile of consumables
US10863761B2 (en) 2011-07-12 2020-12-15 Impossible Foods Inc. Methods and compositions for consumables
CN102389019A (zh) * 2011-11-02 2012-03-28 内蒙古伊利实业集团股份有限公司 一种含有鳄梨的雪糕及其制备方法
US10039306B2 (en) 2012-03-16 2018-08-07 Impossible Foods Inc. Methods and compositions for consumables
US10314325B2 (en) 2013-01-11 2019-06-11 Impossible Foods Inc. Methods and compositions for affecting the flavor and aroma profile of consumables
US10172381B2 (en) 2013-01-11 2019-01-08 Impossible Foods Inc. Methods and compositions for consumables
US10986848B2 (en) 2013-01-11 2021-04-27 Impossible Foods Inc. Methods and compositions for consumables
US10993462B2 (en) 2013-01-11 2021-05-04 Impossible Foods Inc. Methods and compositions for consumables
US11013250B2 (en) 2013-01-11 2021-05-25 Impossible Foods Inc. Methods and compositions for consumables
US9826772B2 (en) 2013-01-11 2017-11-28 Impossible Foods Inc. Methods and compositions for affecting the flavor and aroma profile of consumables
US11219232B2 (en) 2013-01-11 2022-01-11 Impossible Foods Inc. Methods and compositions for affecting the flavor and aroma profile of consumables
US11224241B2 (en) 2013-01-11 2022-01-18 Impossible Foods Inc. Methods and compositions for affecting the flavor and aroma profile of consumables
US11439166B2 (en) 2014-03-31 2022-09-13 Impossible Foods Inc. Ground meat replicas
US11819041B2 (en) 2014-03-31 2023-11-21 Impossible Foods Inc. Ground meat replicas
US10798958B2 (en) 2014-03-31 2020-10-13 Impossible Foods Inc. Ground meat replicas
US10172380B2 (en) 2014-03-31 2019-01-08 Impossible Foods Inc. Ground meat replicas
CN113286519A (zh) * 2018-11-29 2021-08-20 联合利华知识产权控股有限公司 冷冻甜食
WO2020187544A1 (fr) 2019-03-19 2020-09-24 Unilever Plc Confiserie congelée
US12133539B2 (en) 2019-03-19 2024-11-05 Conopco, Inc. Frozen confection
WO2024196986A1 (fr) * 2023-03-21 2024-09-26 Cargill, Incorporated Produit laitier à haute teneur en protéines

Similar Documents

Publication Publication Date Title
US20050037111A1 (en) Ice confection and its manufacturing process
EP3316706A1 (fr) Confiserie congelée
US20180184684A1 (en) Vegetable protein-based frozen confection
WO2006042608A1 (fr) Confiserie glacee
PL173014B1 (pl) Mrożony produkt spożywczy oraz sposób wytwarzania mrożonego produktu spożywczego
CN101111158B (zh) 制备冰淇淋用植物蛋白成分的方法以及含有所述蛋白成分的冰淇淋
IL183257A (en) Ventilated frozen medicines
WO2017001267A1 (fr) Composition congelée à base de protéines de légumes secs et de céréales
CN102802445B (zh) 含有膳食纤维的低脂可搅打乳液
EP3941212B1 (fr) Confiserie surgelée
CN109924265B (zh) 油脂组合物及含该油脂组合物的油水组合物
RU2498607C2 (ru) Замороженные кондитерские продукты
RO113104B1 (ro) Prajitura cu continut ridicat de cereale
RU2280996C2 (ru) Состав кондитерских кремов
RU2280995C2 (ru) Состав кондитерских кремов
RU2043730C1 (ru) Белоксодержащее кондитерское изделие
HU184910B (en) Method for making sweets industrial product of high protein content and increased stability
JPH0577370B2 (fr)

Legal Events

Date Code Title Description
AK Designated states

Kind code of ref document: A1

Designated state(s): AE AG AL AM AT AU AZ BA BB BG BR BW BY BZ CA CH CN CO CR CU CZ DE DK DM DZ EC EE EG ES FI GB GD GE GH GM HR HU ID IL IN IS JP KE KG KM KP KR KZ LC LK LR LS LT LU LV LY MA MD MG MK MN MW MX MZ NA NG NI NO NZ OM PG PH PL PT RO RU SC SD SE SG SK SL SM SY TJ TM TN TR TT TZ UA UG US UZ VC VN YU ZA ZM ZW

AL Designated countries for regional patents

Kind code of ref document: A1

Designated state(s): BW GH GM KE LS MW MZ NA SD SL SZ TZ UG ZM ZW AM AZ BY KG KZ MD RU TJ TM AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HU IE IS IT LT LU LV MC NL PL PT RO SE SI SK TR BF BJ CF CG CI CM GA GN GQ GW ML MR NE SN TD TG

121 Ep: the epo has been informed by wipo that ep was designated in this application
NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 05789876

Country of ref document: EP

Kind code of ref document: A1