WO2025016814A1

WO2025016814A1 - Composition for coating a frozen confection

Info

Publication number: WO2025016814A1
Application number: PCT/EP2024/069405
Authority: WO
Inventors: Chujiao LIU; Nicholas David Hedges; William James Frith
Original assignee: Unilever Ip Holdings B.V.; Conopco, Inc., D/B/A Unilever
Priority date: 2023-07-14
Filing date: 2024-07-09
Publication date: 2025-01-23

Abstract

The present invention relates to a fat-based non-dairy confection composition for coating a frozen confection comprising: fat in an amount of 35 to 65 wt%; sugars in an amount of 20 to 50 wt; seed kernel paste in an amount of 5 to 30 wt%; and non-fat cocoa solids in an amount of 5 to 20 wt%.

Description

COMPOSITION FOR COATING A FROZEN CONFECTION

Field of the invention

The present invention relates to a composition for coating a frozen confection, in particular to a confection composition with improved nutritional attributes.

Background of the invention

Coated ice cream products, such as those which consist of a block of ice cream on a stick covered with a chocolate coating, are very popular with consumers and are sold worldwide. Premium products of this type have a creamy ice cream, and a thick coating which breaks with a very noticeable cracking behaviour when a consumer bites into it. On consumption, these premium products deliver creamy ice cream with chocolate shards that melt in the mouth and deliver a strong chocolate element to the ice cream experience.

Plant-based foods are a growing consumer trend, which is thought to be driven by increasing health and environmental consciousness. As a result, there is currently an increased consumer demand for frozen confections which are not based on dairy ingredients, and instead use plant-based alternatives. Frozen confections where the dairy ingredients have been replaced with plant-based ingredients are commercially available. For instance, pulse protein (such as soy protein or pea protein) is becoming quite widely used in frozen confections, and with careful formulation can provide the creamy mouthfeel and texture of regular ice cream.

In order to provide a coated product which is plant-based, it is not sufficient to reformulate the ice cream, it also necessary to reformulate the coating to remove the dairy ingredients. This is challenging, as the sensorial properties associated with the coating need to be maintained - especially for premium products. The crystallisation of the fats in the coating contribute to the textural properties and setting time of the coating. For example, coconut oil exhibits the correct crystallisation behaviour. However, from a nutritional point of view, coconut oil is problematic since it contains a high level of saturated fatty acids (~90 wt%). Guidelines released by the World Health Organisation have advocated for reduction in the intake of saturated fat to promote health and reduce risk from cardiovascular disease.

Efforts have been made to provide coatings with reduced amounts of saturated fat. For example, WO 2010/072481 A1 (Unilever) describes a coating which has a reduced level of saturated fat and desirable physical properties. This is achieved by increasing the amount of fat in the coating composition and using a specific palm oil fraction or blend of fractions. However, the coatings described therein contain dairy ingredients (skimmed milk powder/concentrate or whey protein), and are thus unsuitable for plant-based/vegan products.

Thus, there remains a need for non-dairy confection compositions for coating a frozen confection which have improved nutritional attributes.

Summary of the invention

The inventors have found that the incorporation of seed kernel paste into a fat-based non-dairy confection composition results in a coating composition with good sensory properties, and improved nutritional attributes. Thus, in a first aspect, the invention relates to a fat-based non-dairy confection composition for coating a frozen confection comprising:

• fat in an amount of 35 to 65 wt%;

• sugars in an amount of 20 to 50 wt%;

• seed kernel paste in an amount of 5 to 30 wt%;

• non-fat cocoa solids in an amount of 5 to 20 wt%.

In addition, the resulting coating has good mechanical properties (e.g. reduced crack defects). In a second aspect, the invention relates to a frozen confection product comprising a frozen confection core which is at least partially coated with the fat-based non-dairy confection composition of the first aspect.

Detailed description of the invention

The present invention relates to fat-based non-dairy confection composition for coating a frozen confection. For the sake of brevity, “fat-based non-dairy confection composition” is typically abbreviated herein to “confection composition”. Since the confection composition is a non-dairy confection composition, it is substantially free of dairy ingredients including milk protein. As used herein “substantially free of dairy ingredients” means that the frozen confection comprises dairy ingredients in an amount of less than less than 0.05 wt%, preferably less than 0.01 wt%. Most preferably, the confection composition does not comprise any dairy ingredients (i.e. it comprises dairy ingredients in an amount of 0 wt%).

As used herein, the term “seed” is used in the botanical sense, and refers to an undeveloped plant embryo and food reserve enclosed in a protective seed coat. The term “seed” does not include botanical nuts (such as hazelnuts) which consist of a hard nutshell protecting an edible kernel.

The term “seed kernel paste” refers to the material obtained by grinding and/or milling the dehulled seed kernel. Fat-based coatings consist of solid particles dispersed in fat. Thus, the seed kernel paste preferably has a D90 particle size of no more than 30 pm, preferably from 10 to 30 pm. The seed kernel paste is preferably obtained from an oilseed, such as sunflower or sesame.

The inventors have found that the incorporation of seed kernel paste into a fat-based non-dairy confection composition results in a coating composition with good sensory properties, and improved nutritional attributes. In addition, the resulting coating has good mechanical properties (e.g. reduced crack defects). The confection composition comprises seed kernel paste in an amount of 5 to 30 wt%. The confection composition comprises the seed kernel paste in an amount of at least 5 wt%, preferably at least 6 wt%, at least 7 wt%, at least 8 wt%, at least 9 wt%, or even at least 10 wt%. There is a limit to how much seed kernel paste it is possible to incorporate into the confection composition without having a detrimental effect on the sensorial and/or mechanical properties. Thus, the confection composition comprises the seed kernel paste in an amount of no more than 30 wt%, preferably no more than 28 wt%, no more than 27 wt%, no more than 26 wt%, no more than 25 wt%, or even no more than 24 wt%. Premium products tend to have a thick coating which breaks with a very noticeable cracking behaviour when a consumer bites into it. For such premium products, it is preferred that the seed kernel paste comprises high oleic sunflower seed kernel paste.

The confection composition comprises fat in an amount of 35 to 65 wt%. The confection composition comprises fat in an amount of at least 35 wt%, preferably at least 36 wt%, at least 38 wt%, at least 40 wt%, or even at least 42 wt%. The confection composition comprises fat in an amount of no more than 65 wt%, preferably no more than 62 wt%, no more than 60 wt%, no more than 58 wt% or even no more than 56 wt%.

The seed kernel paste will contribute to the fat content of the confection composition. Preferably from 5 to 35 wt% of the fat is provided by the seed kernel paste. More preferably from 10 to 30 wt% of the fat is provided by the seed kernel paste.

In order to maximise the nutritional benefits of incorporating the seed kernel paste into a fat-based non-dairy confection composition whilst providing a coating with desirable sensorial properties, the fat provided by the seed kernel paste preferably comprises no more than 20 wt%, no more than 18 wt%, no more than 16 wt%, or even no more than 14 wt% saturated fatty acids (SAFA). The fat provided by the seed kernel paste preferably comprises at least 2 wt%, at least 3 wt%, at least 4 wt%, or even at least 5 wt% saturated fatty acids (SAFA). The fat provided by the seed kernel paste preferably comprises no more than 50 wt%, no more than 45 wt%, no more than 40 wt%, or even no more than 35 wt% polyunsaturated fatty acids (PLIFA). The fat provided by the seed kernel paste preferably comprises at least 4 wt%, at least 6 wt%, at least 8 wt%, or even at least 10 wt% polysaturated fatty acids (PLIFA). The fat provided by the seed kernel paste preferably comprises at least 30 wt%, at least 35 wt%, at least 40 wt%, at least 45 wt% monounsaturated fatty acids (MLIFA). The fat provided by the seed kernel paste preferably comprises no more than 94 wt%, no more than 92 wt%, no more than 90 wt%, or even no more than 88 wt% monounsaturated fatty acids (MLIFA).

The remaining fat (i.e. the fat that is not provided by the seed kernel paste) is preferably provided by cocoa butter, coconut oil, and mixtures thereof. Indeed, it is preferred that all of the fat in the confection composition is either provided by cocoa butter or by the seed kernel paste. For example, it is preferred that from 5 to 35 wt% of the fat is provided by the seed kernel paste, and from 65 to 95 wt% of the fat is provided by cocoa butter, and it is particularly preferred that from 10 to 30 wt% of the fat is provided by the seed kernel paste, and from 70 to 90 wt% of the fat is provided by cocoa butter. It will be appreciated that some of the cocoa butter may be provided by cocoa mass.

There is concern among consumers about the saturated fatty acid (SAFA) content of the foods they consume. Indeed, guidelines released by many medical organisations (including the World Health Organisation) have advocated for reduction in the intake of SAFA to reduce the risk from cardiovascular disease. Thus, the confection preferably comprises saturated fatty acids (SAFA) in an amount of no more than 26 wt%, no more than 25 wt%, or even no more than 24 wt%. However, very low levels of SAFA can mean that the coating does not have the necessary sensory properties (e.g. noticeable cracking behaviour when a consumer bites into it). Thus, the confection composition preferably comprises saturated fatty acids (SAFA) in an amount of at least 15 wt%, at least 16 wt%, at least 17 wt%, or even at least 17.5 wt%. For example, the confection composition preferably comprises saturated fatty acids (SAFA) in an amount of 15 to 25 wt%.

Coconut oil is commonly incorporated into fat-based confection compositions, particularly those which are non-dairy (and thus do not contain any milk fat). However, from a nutritional point of view, coconut oil is problematic since it contains a high level of saturated fatty acids (~90 wt%). In order to provide a confection composition that has a reduced level of SAFA, it is preferred that the confection composition comprises less than 4 wt% coconut oil, more preferably less than 3 wt%, less than 2 wt%, or even less than 1 wt% (for example 0 wt% to 1 wt%). It is particularly preferred that the confection composition is substantially free of coconut oil. As used herein “substantially free of” means that the confection composition comprises the ingredient in question in an amount of less than 0.1 wt%, preferably less than 0.05 wt%, more preferably less than 0.01 wt%.

The confection composition comprises sugars in an amount of 20 to 50 wt%. As used herein, the term “sugars” refers to monosaccharides and disaccharides. Since non-fat cocoa solids impart a bitter flavour, it is usual to incorporate sugars to offset this. Thus the confection composition comprises sugars in an amount of at least 20 wt%, preferably in an amount of at least 25 wt%, at least 30 wt%, or even at least 35 wt%. High concentrations of sugars may contribute unwanted sweetness and or calories to the confection composition. Therefore, the confection composition comprises sugars in an amount of no more than 50 wt%, preferably no more than 45 wt%, or even no more than 40 wt%.

The confection composition comprises non-fat cocoa solids in an amount of 5 to 20 wt%. The non-fat cocoa solids are preferably provided by cocoa mass (sometimes called cocoa liquor). It will be appreciated that cocoa mass is not 100 wt% non-fat cocoa solids, for example cocoa mass typically comprises cocoa butter in addition to non-fat cocoa solids. In order to impart a desirable chocolate flavour to the confection composition, the confection composition comprises non-fat cocoa solids in an amount of at least 5 wt%, preferably at least 6 wt%, at least 7 wt%, at least 7.5 wt%, or even at least 8 wt%. Since non-fat cocoa solids impart a bitter flavour to the confection composition, it comprises non-fat cocoa solids in an amount of no more than 20 wt%, preferably no more than 19 wt%, no more than 18 wt%, no more than 17.5 wt%, or even no more than 17 wt%.

The confection composition preferably comprises protein in an amount of 3 to 8 wt%. Plant-based confection compositions (such as vegan chocolate coatings) tends to have a significantly lower protein content than dairy confection compositions (such as milk chocolate coatings). This is due to the absence of milk solids in the plant-based confection compositions (and hence the absence of the associated milk protein). Seed kernel paste is a good source of plant protein, and the confection composition of the present invention thus comprises an increased amount of protein. For example, the confection composition preferably comprises protein in an amount of at least 3 wt%, more preferably at least 3.5 wt%, at least 4 wt%, or even at least 4.5 wt%. The confection composition preferably comprises protein in an amount of no more than 8 wt%, more preferably no more than 7.5 wt%, or even no more than 7 wt%. Whilst a significant proportion of the protein in the confection composition will typically be provided by the seed kernel paste, other ingredients may also contribute to the amount of protein in the confection composition. For example, cocoa mass will typically contribute to the protein content of the confection composition. However, as the confection composition is a non-dairy confection composition, it will be substantially free of milk protein (and preferably comprise milk protein in an amount of 0 wt%).

As the confection composition is fat-based, there will be less protein than fat in the confection composition. Preferably, the ratio of protein to fat is from 1 :4 to 1 :12. The ratio of protein to fat is preferably at least 1 :4, at least 2:9, at least 1 :5, at least 2:11 , or even at least 1 :6. The ratio of fat to protein is preferably no more than 1 :12, no more than 1 :11 , no more than 1 :10, or even no more than 1 :9. The ratio of protein to fat is preferably 1 :4 to 1 :12.

In order to provide a confection composition with acceptable organoleptic properties, particularly with regard to taste, the confection composition will usually comprise sugars (i.e. mono- and di-saccharides) in a higher amount than the amount of protein. Preferably, the ratio of protein to sugars is 1 :3 to 1 :10. The ratio of protein to sugars is preferably at least 1 :3, at least 1 :4, or even at least 1 :5. The ratio of fat to sugars is preferably no more than 1 : 10, no more than 1 :9, or even no more than 1 :8.

The confection composition may optionally comprise an emulsifier. Preferably, the confection composition comprises emulsifier in an amount of 0.1 to 2 wt%, preferably 0.2 to 1.5 wt%. A preferred emulsifier is lecithin (E322), such as sunflower lecithin or soy lecithin.

In a second aspect, the invention relates to a frozen confection product comprising a frozen confection core which is at least partially coated with the fat-based non-dairy confection composition of the first aspect.

Preferably, the fat-based non-dairy confection composition provides a coating layer that has a thickness of from 0.5 to 5 mm, such as 1 to 3 mm thick, as coatings of this thickness are suitable for embossing and liked by consumers.

Frozen confection means a confection made by freezing a pasteurised premix of ingredients such as water, fat, sugars, protein (typically milk protein and/or plant protein), and optionally other ingredients such as emulsifiers, stabilizers, colours, and flavours. Frozen confections may be aerated. Examples of frozen confections include ice cream, water ice, frozen yoghurt, and the like. Preferably the frozen confection is a non-dairy frozen confection.

The frozen confection product may be conveniently mounted on a stick so that it can be conveniently eaten without being held directly, thus avoiding the consumer’s fingers becoming sticky. The frozen confection product is preferably mounted on a stick, such a product is often referred to as a “stick product”.

Coated stick products are usually produced by an “extrude and cut” process, as follows. Frozen confection from the freezer is extruded vertically downwards though a nozzle onto a conveyor. Sticks are inserted as the frozen confection comes out of the nozzle and a heated wire cuts it horizontally into uniform portions of the required thickness. The conveyor carries the frozen confection through a hardening tunnel where its temperature is reduced to about -25°C. After the frozen confection leaves the hardening tunnel, its stick is picked up by a stick gripper. The fat-based coating (e.g. molten chocolate) is held in a dipping tank at about 45°C. The stick gripper transfers the frozen confection to the dipping tank, where it is lowered into the coating for a certain time, and then removed. After dipping, the coating begins to solidify on the cold frozen confection. Within a few seconds the liquid coating becomes dry to the touch and has plastic or leathery texture. This arises from partial crystallization of the fat. Crystallization of the fat continues until the coating becomes brittle (i.e. it cracks when deformed).

Numerical ranges expressed in the format “from x to y” are understood to include x and y, and in specifying any range of values or amounts, any particular upper value or amount can be associated with any particular lower value or amount. Unless otherwise specified, wt% refers to weight percent based on the weight of the entire formulation (including water).

Except in the examples and comparative experiments, or where otherwise explicitly indicated, all numbers are to be understood as modified by the word “about”. As used herein, the indefinite article “a” or “an” and its corresponding definite article “the” means at least one, or one or more, unless specified otherwise. Examples

The examples are intended to illustrate the invention and are not intended to limit the invention to those examples perse.

Preparation of seed kernel paste

High oleic sunflower seed kernels were cleaned to ensure that they were free from any impurities and debris. The cleaned seed kernels were dried overnight in a vacuum dryer at 60°C. The died seed kernels were transferred to a food processor and ground to form a smooth and consistent paste.

Sample viscosity

Viscosity was measured in 17 mm profiled rheology cups using an Anton Paar Physica MCR501 rheometer. During the measurement, the temperature was maintained at 40°C. A 17 mm profiled bob geometry was immersed in the sample. The sample was equilibrated for 10 minutes. A shear rate sweep was then conducted on the sample using the following measurement profile: shear rate ramp from 2 to 50 s^-1 over 3 minutes, constant shear rate of 50 s^-1 for 1 minute, shear rate ramp from 50 to 2 s^-1 over 3 minutes, with data analysed from 50 to 5 s’¹. The viscosity data for each sample was plotted against the shear rate. Square root of shear is plotted on the x-axis, and square root of stress is plotted on the y-axis. The square of the slope gives the Casson viscosity, and the square of the intercept gives the Casson yield.

Texture analysis

Chocolate pieces (50 x 10 x 2.2 mm; 10 replicates) which had been stored at -18°C were transferred to a temperature-controlled cabinet (-18°C) immediately prior to analysis commencing. Measurements were conducted on an Instron type 5500R testing machine within the temperature-controlled cabinet. A modified 3-point bend test geometry (as shown in Figure 1 of WO 2017/001372 A1) was used. The span (i.e. length between supports) was 30 mm. For each test the chocolate piece was placed centrally on the bars and the crosshead was set in a position ~0.4 mm above the strip surface. The test parameters were: crosshead speed of 10 mm/min; 100 N load cell. The force displacement curve, and failure stress of each chocolate piece was recorded, from which the distance to failure, and stiffness were calculated using Bluehill2TM (version 2.17) software.

Example 1

Preparation of confection compositions

Fat-based confection compositions were prepared in 1 to 1.5 kg batches according to the compositions set out in Table 1. In addition, a dairy confection composition (Sample B) was prepared having the composition as described in Example 1 of WO 2017/001372 A1.

Table 1 : fat-based confection compositions

Briefly, the emulsifier and fat(s) were combined at 45°C. The other ingredients were blended together and added to the emulsifier/fat(s) mix. Shear was applied to the mixture, and once it flowed easily it was transferred to a ball mill and milled at 40°C. The particle size was measured at regular intervals using a Draper digital micrometer. Once the desired particle size (50 x 10 x 2.2 mm), which were transferred to a freezer in order to solidify the confection composition. Samples were stored at -18°C for at least 2 weeks prior to texture analysis. Physical properties

The physical properties of the samples were measured as described above, and are summarised in Table 2.

Table 2: physical properties

The rheology of samples 1 and 2 was similar to that of samples A and B. However, the textural properties of samples 1 and 2 were closer to those of sample B (dairy confection composition) than to those of sample A (non-dairy confection composition). Thus, the incorporation of seed kernel paste provided solid non-dairy confection compositions which were able to mimic the desirable textural properties of dairy confection compositions. In contrast, non-dairy confection compositions which do not include seed kernel paste have less desirable textural properties.

Sensorial properties

A panel of 20 tasters assessed the sensory properties of the confection compositions. Samples 1 and 2 were judged to have mouthfeel/mouth coating properties which were closer to sample B (dairy confection composition) than sample A (non-dairy confection composition). Sample A was perceived as being dark and bitter. This was not the case for samples 1 and 2. Sample 2 was found to have a perceivable nutty flavour, but this was not the case for sample 1 . Thus, the incorporation of seed kernel paste provided non-dairy confection compositions which were better mimics of dairy confection compositions than non-dairy confection compositions which did not contain seed kernel paste.

Claims

1. Fat-based non-dairy confection composition for coating a frozen confection comprising:

• fat in an amount of 35 to 65 wt%;

• sugars in an amount of 20 to 50 wt;

• seed kernel paste in an amount of 5 to 30 wt%;

• non-fat cocoa solids in an amount of 5 to 20 wt%.

2. Fat-based non-dairy confection composition as claimed in claim 1 comprising the fat in an amount of 40 to 60 wt%.

3. Fat-based non-dairy confection composition as claimed in claim 1 or claim 2 comprising the sugars in an amount of 30 to 50 wt%.

4. Fat-based non-dairy confection composition as claimed in any one of claims 1 to 3 comprising the non-fat cocoa solids in an amount of 7.5 to 17.5 wt%.

5. Fat-based non-dairy confection composition as claimed in any one of claims 1 to 4 comprising the seed kernel paste in an amount of 10 to 25 wt%.

6. Fat-based non-dairy confection composition as claimed in any one of claims 1 to

5, wherein from 5 to 35 wt% of the fat is provided by the seed kernel paste.

7. Fat-based non-dairy confection composition as claimed in any one of claims 1 to

6, wherein the composition comprises saturated fatty acids (SAFA) in an amount of 15 to 25 wt%.

8. Fat-based non-dairy confection composition as claimed in any one of claims 1 to 7 comprising protein in an amount of 3 to 8 wt%.

9. Fat-based non-dairy confection composition as claimed in claim 8, wherein the ratio of protein to fat is from 1 :4 to 1 :12.

10. Fat-based non-dairy confection composition as claimed in claim 8 or claim 9, wherein the ratio of protein to sugars is 1 :3 to 1:10.

11. Fat-based non-dairy confection composition as claimed in any one of claims 1 to 10 comprising emulsifier in an amount of 0.1 to 2 wt%.

12. Fat-based non-dairy confection composition as claimed in any one of claims 1 to

11 , wherein fat provided by the seed kernel paste comprises at least 30 wt% MU FA, no more than 20 wt% SAFA, and no more than 50 wt% PUFA.

13. Fat-based non-dairy confection composition as claimed in any one of claims 1 to

12, wherein the seed kernel paste comprises high oleic sunflower seed kernel paste.

14. A frozen confection product comprising a frozen confection core which is at least partially coated with the fat-based non-dairy confection composition as claimed in any one of claims 1 to 13.

15. The frozen confection product as claimed in claim 14, wherein the fat-based non- dairy confection composition provides a coating layer that has a thickness of from 0.5 mm to 5 mm.