GRANULAR COMPOSITION FOR ICE-CREAM INCLUSIONS

Abstract: Very good ice-creams, provided with inclusions are obtained by adding blocks of a blend or encapsulated blends of a food grade filler material and a solid fat having an N20 < 60 and an N0 < 85 to ice-creams.

Description: GRANULAR COMPOSITION FOR ICE-CREAM INCLUSIONS Ice-creams, provided with chocolate or chocolate-like inclusions are known in the prior art. Examples being strachiatella ice-cream, wherein the inclusions consist of cocoa butter based chocolate. Another example of inclusions is given in EP 502,697, wherein the inclusions are present as chips, containing a fat phase. The fat phase prescribed by EP 502,697 comprises a chocolate oil ingredient, comprising 10-85 wt% of disaturated triglycerides (i.e.: S 2 U, S=saturated; U=unsaturated fatty acids) and 15 - 90 wt% of di-unsaturated triglycerides (i.e.: SU 2 ) , while at least 35 wt% of SU 2 consists of S 2 Ln (Ln=linoleic acid) . Above compositions, however, do have a number of draw¬ backs. The main disadvantage of cocoa butter is, that although its hardness at 20°C is excellent, so that it provides a good bite to chocolate products, upon use at - 20°C (= ice-cream temperature) the chocolate becomes far too hard. The solution given by the EP-docu ent results in chocolate that requires a fat composition that is rather high in S 2 Ln triglycerides. These S,Ln-triglycerides have to be prepared by a chemical route, which requires e.g. the use of enzymic interesterification techniques. It is further known from US 3.295.986, that the use of dried emulsions, containing fats with a controlled dilatation, thus increasing the solids content index of the total fat phase of the dried emulsion, can improve the performance, such as whippability, texture, overrun etc. of a whip upon reconstitution with a liquid. The fat phase should exhibit a plastic range, sothat it melts readily in the mouth. To achieve this the fat should have a steep solid content index between 20°C and 37°C. Preferred fats have congeal points between 30 and 40°C. Suitable fats are hydrogenated and partially hydrogenated vegetable fats. Nothing is disclosed about the use of blends of such fats and a food-grade filler material in ice-cream. WO 81/00190 deals with the problem of watertransfer between a composition, such as ice-cream, that contains water and a dry layer, such as a wafer, that will become, soggy, when it absorbs too much water from the ice-cream. In order to overcome above problem a fat was applied in a coating composition, with which the internal surface of the wafer was covered. This fat preferably had a solid content index of 70-93 at -20°C; of 65-93 at -10°C; of 55-90 at 0°C; of 15-40 at 20°C, of 0-12 at 30°C and 0 at 40°C. Nothing is disclosed about the use of these fats as part of the ice- cream mass. A similar teaching is disclosed in WO 80/01749. According to GB 2.260.685 chocolate compositions can be made, that upon use in ice-creams result in compositions with a brittle, snappy texture and which melt quickly and clearly in the mouth with a quick flavour release. For this purpose the chocolate-composition must have a solid content at -10°C of 100%. Specific examples of suitable fats are not disclosed. Only in the example some information can be found about the fat applied. The fat, mentioned there contained 10.8% palmitic, 7.3% stearic and about 74.7% oleic and was "a fractionated and selectively hydrogenated blend of vegetable oils." However it is difficult to understand how above fatty acid composition (in particular its oleic content) can exist for a "hydrogenated fat". Nothing is disclosed about solid fat contents (NMR-pulse, non-stabilized) at 20°C and/or 0°C. From the fact that the solid fat content at -10°C must be 100% could be concluded, that the fat is very hard, in fact too hard to be useful for our purposes. Therefore GB '685 does not provide information on how to come to a fat, that will perform at temperatures between 0 and -20°C as cocoabutter at 20°C We have studied how we could overcome the draw-backs of above prior art. This study has resulted in novel blends, useful as inclusions in the form of compact amounts or in encapsulated form as free-flowing inclusions, embedded in an ice-cream mass. In those blends fractions of natural fats can be applied, although of course part of those fractions can also be replaced by enzymically made or otherwise synthesized fats. So our invention concerns with the use of blends of a) a food-grade filler material and b) a fat, as ice-cream inclusions, wherein the fat displays a solid fat content at the temperature indicated, measured according to NMR-pulse techniques on non-stabilized fat of: N, < 60, preferably < 50, most preferably 15-40 N„ < 85, preferably < 80, most preferably 55-75. In those blends the amount of fat generally ranges from 5- 95 wt%, preferably 30-60 wt%, while the amount of filler is 95-5 wt%, preferably 70-40 wt%. The food grade filler material is preferably at least one compound, selected from the group, consisting of: starches, modified starches, cocoa mass, carbohydrates, in particular sugar, dairy powder in particular butter milk powder and skim milk powder, cocoa powder and high intensity sweeteners. The fats, that can be applied in above blends can be unhardened vegetable fats, completely free of trans fatty acids, or hardened or partially hardened fats, that can contain trans fatty acids, or fractions or mixture thereof. We prefer to apply the non-trans fats. These fats can be selected from the group consisting of: (a) a blend of a lauric stearin-fraction, in particular palm kernel stearin or coconut stearin and a liquid oil, in particular selected from the group, consisting of sunflower oil, high oleic sunflower oil, soy-bean oil, rapeseed oil, olive oil, etc. (b) a vegetable non-lauric fat or fat-fraction, containing at least 35 wt% of disaturated ono- unsaturated triglycerides, in particular palm oil fraction, blended with a liquid oil, selected from the group, consisting of sunflower oil, high oleic sunflower oil, rapeseed oil, soy-bean oil, olive oil etc. and (c) a blend of hydrogenerated vegetable fat and one or more of the liquid oils mentioned above. Very suitable fat-components that can be applied in above blends include: dry fractionated palm oil stearin - mid fraction; palm oil idfractions, midfractions from hardened liquid oils, such as hardened soybean-39 or hardened palm oil olein-37. The blend of lauric-stearin fraction and liquid oil preferably consist of 90 to 10 wt% of the lauric stearin fraction and 10 to 90 wt% of the liquid oil. The blend of the vegetable non-lauric fat-fraction and the liquid oil preferably is composed of 90 to 10 wt% of the vegetable fat and 10 to 90 wt% of the liquid oil. In the blends of hydrogenerated fats and liquid oils similar ratio's of 90 : 10 to 10 : 90 can be applied. The main advantage of the use of our blends is, that the inclusions are made from a blend of food grade filler material and fat, that displays at -20°C a hardness C according to Stevens after 1 week storage at -20°C, that is preferably plus or minus 40% of the hardness of cocoa butter at 20°C after storage for 1 week at 20°C (0.6 C t , l2 „ ( < -,ui ; „ . 2 0 < • < !• 4C cn.„?o c) • However it is also possible to apply blends having a hardness according to: 0.4 C nt ιl2tl ( . < biend a t -20' < 2 - 5 C CB_ι2θ'c• So our blends display at -20°C the excellent performance of cocoa butter at 20°C. Our blends of food grade filler material and fat can be used as inclusion in the form of compact blocks of the blend or in encapsulated form, in which case these blends are encapsulated in a coating material. Suitably the coating material comprises a fat in an amount of at least 10 wt%, preferably 20-60 wt%, most preferably 25-40 wt%, which fat has a solid fat index (NMR-pulse, not-stabilized) at 20°C of more than 30, preferably more than 50. Other components of the coating are food grade filler materials, preferably carbohydrates, in particular sugar. The amount of this component in the coating preferably is at least 45 wt%, most preferably at least 70 wt% . It is also possible to use a coating that is fat-free and comprises at least 45 wt%, preferably at least 90 wt% of sugar. Very suitable encapsulated products are obtained by using a coating fat that has a solid fat index at 20°C (stabilized or unstabilized) , that is at least 20, preferably at least 35 units higher than the corresponding solid fat index of the fat component of the filling. The coating for our encapsulated fat blends usually have a thickness of at least 0.05 mm, preferably at least 0.1 mm, most preferably 0.2-2.5 mm. The encapsulated blends of the invention normally comprise 25-95 wt% of the filling blend of fat and filler material, the remainder being coating material. The preferred range of the filling blend in our products is 60-80 wt%. The encapsulated blends are free flowing at 20°C, preferably at temperatures of up to 30°C, due to the presence of a coating around our filling blend and so can easily be transported between different locations without having to apply expensive cooling regimes. The encapsulated blends of the invention can have any form or shape. Preferred are, however, encapsulated blends, shaped like small balls, small boxes, small cubes, with a dimension of 0.01-20 cm in particular 0.1-5 cm for the radius or for the length of one or more edges. Ice-creams, containing the inclusions according to the invention are also part of the invention. Those ice-creams can contain any flavour, suitable for ice-creams, while also raisins, or small pieces of fruit can be present in those ice¬ creams. EXAMPLES I Recipe 1.1 The following recipe was applied for the preparation of filling blends: Component wt% sugar 42.7 fat 38.1 CCM:D-11-MC 12.5 Skin milk powder 6.2 Lecithin 0.5 The following fats were applied: example fat I.a cocoa butter I.b coconut-stearin: sunflower oil = 70:30 I.c ibid = 60:40 I.d double fractionated palm oil stearin: sunflower oil = 70:30 I.e ibid = 60:40 I.f coconut stearin : sunflower oil = 80:20 The fats displayed the following N-profile Example No 2 „ l.a 91.2 63.2 l.b 68.8 35.5 l.c 59.4 25.4 l.d 75.8 45.9 l.e 65.6 32.6 l.f 79.1 47.3 1.2 The filling blends l.a - I.f were stored at + 20°C, + 25°C and at - 20°C. The Stevens hardness C of these blends were measured after 1 week storage by penetration of a needle into the blends with a speed of 0.5 mm/sec for a depth of 2 mm. The following hardness were found: fat composition of - 20°C 20°C 25°C example l.a 829 213 140 I.b 188 37 11 I.c 127 25 < 5 I.d 185 43 < 5 I.e 144 26 < 5 I.f 307 64 18 1.3 Coffee-bean shaped shells were moulded with the mixture according to recipe below. The shells had a weight of 0.3 g each. The shells were filled with the fillings I.c. and I.d. The filled shells were backed off with a base, comprising the mixture according to recipe below: recipe: cocoa mass 15 wt% (hardened palm oil olein 37°C)-mid, having an N 20 = 88 40 wt% SMP 3 wt% sugar 42 wt% lecithin 0.4 wt% weight of shell: 0.3 g weight of base: 0.1 g total weight of coating 0.4 g weight of filling 1.1 g thickness of coating 0.5 to 2 mm The products (inclusions) obtained were free flowing at ambient temperature. Ice-creams with inclusions Ice-creams were made, provided with 5 wt% of different coffee-bean shaped inclusions. A test panel evaluated the different inclusions. The results being: I Inclusions based on cocoa butter: very hard, very waxy and low flavour release. II Inclusions based on encapsulated blend Ic: much softer than I, quicker melting; less waxy; quicker and stronger flavour release. III Inclusions based on encapsulated blend I.d: much softer than I, slightly harder than II, fast melting, less waxy, quick and strong flavour release. IV Inclusions based on the coating recipe only: hard, waxy, slow flavour release. II Drops were made from filling I.d. The drops were put into a sugar solution (75 wt% dry matter) and left there for one night. The drops, coated with sugar chrystals, were taken out of the solution, dried and put into ice-cream and stored at -20°C. Droplet weight: 0.9 g Weight sugar layer: 0.35 g Layer thickness: 0.5-1.5 mm Compared to inclusions made with cocoabutter the sugar coated filling were: much softer, much quicker melting and less waxy. The inclusions did not stick together when stored for 3 days at ambient temperature. III. Recipe. III.l The recipe, mentioned in example I.l was applied again. The fat was the fractionated palm-oil stearin-midfraction (i.e.: a fat rich in PPO, P=C I6 0=C, 8 ι) and sunflower oil (weight-ratio 70:30) (= blend I.d) . III.2 Inclusions were made from above blend by coating effective amounts of the blend with: (i) sugar (using sugar syrup with 75% dry matter; layer thickness: 0.5-1.5 mm; coating weight: 25% of total product) , or with (ii) a blend, corresponding with the recipe under I.l, however the fat was only the double- fractionated palm oil stearin-midfraction. (N 2U , unstab. = 80) . Layer thickness: 0.3-2.0 mm coating weight: 35% of total product. III.3 The inclusions obtained were stored at 20°C and 25°C for at least one month. Shape and appearance of these inclusions remained constant during this period. III.4 The inclusions were applied in ice-creams, and compared with inclusions based on chocolate. We found, that our inclusions with sugar coating were much softer, quicker melting and, less waxy than the chocolate-inclusions. The inclusions with our fat-based coating (ii) were also much softer, quicker melting, less waxy and had quicker and stronger flavour release than the chocolate-inclusions.

Claims: CLAIMS 1. Ice-creams, containing inclusions, wherein the inclusions comprise a compact amount, optionally encapsuled in an edible layer, of a blend of a) a food-grade filler material and b) a fat wherein the fat displays a solid fat content at the temperature indicated, measured according to NMR- pulse techniques on non-stabilized fat of: N,„ < 60, preferably < 50, most preferably 15-40 N 0 < 85, preferably < 80, most preferably 55-75. 2. Ice-creams according to claim 1, wherein the blend comprises 5-95 wt%, preferably 30-60 wt% of the fat and 95-5 wt%, preferably 70-40 wt% of the filler material. 3. Ice-creams according to claims 1 or 2 , wherein the food-grade filler material is at least one compound, selected from the group, consisting of: cocoa mass, starches, modified starches, carbohydrates, in particular sugar, dairy powder, skim milk powder, cocoa powder and high intensity sweeteners. 4. Ice-creams according to claims 1-3, wherein the fat is selected from the group consisting of: (a) a blend of a lauric stearin-fraction, in particular palm kernel stearin or coconut stearin and a liquid oil, in particular selected from the group, consisting of sunflower oil, high oleic sunflower oil, soybean oil, rapeseed oil, olive oil, etc. (b) a vegetable non-lauric fat or fat-fraction, containing at least 35 wt% of disaturated mono-unsaturated triglycerides, in particular palm oil fraction, blended with a liquid oil, selected from the group, consisting of sunflower oil, high oleic sunflower oil, rapeseed oil, soybean oil, olive oil etc. and (c) a blend of hydrogenerated vegetable fat and a liquid oil. 5. Ice-creams according to claims 1-4, wherein the blend of food grade filler material and fat displays at -20°C a hardness C according to Stevens after 1 week storage at -20°C, that is plus or minus 40% of the hardness of cocoabutter at 20°C after storage for 1 week at 20°C (0.6 C C1 , al2l) c . < C blenϋM . 2U( . < 1.4C Bal 2U C') • 6. Encapsulated blend, suitable as ice-cream inclusion, wherein the blend of food grade filler material and fat according to claims 1-5 is encapsulated in a coating material. 7. Encapsulated blend according to claim 6, wherein the coating material comprises a fat in an amount of at least 10 wt% , preferably 20-60 wt%, most preferably 25-40 wt%, which fat has a solid fat index (NMR- pulse, not-stabilized) at 20°C of more than 30, preferably more than 50. 8. Encapsulated blend according to claim 7, wherein the coating further comprises at least 45 wt%, preferably at least 70 wt% of food-grade filler material . 9. Encapsulated blend, according to claims 6 or 8, wherein the coating has a thickness of at least 0.05 mm, preferably at least 0.1 mm, most preferably 0.2- 2.5 mm. 10. Encapsulated blend, according to claim 6, wherein the coating is fat-free and comprises at least 45 wt%, preferably at least 90 wt% of sugar. 11. Encapsulated blend according to claims 6-10, wherein the filling blend of food grade filler material and fat is 95-25 wt%, preferably 80-60 wt% of the total encapsulated blend. 12. Encapsulated blend according to claims 6-11, wherein the encapsulated blend is a free flowing mass at temperatures of up to 30°C. 13. Encapsulated blend according to claims 6-12, wherein the encapsulated blend is shaped like small balls, small boxes, small cubes, with a dimension of 0.01- 20 cm in particular 0.1-5 cm for the radius or for the length of one or more edges.

Inventors: CAIN FREDERICK WILLIAM, MAN HANGKAM, MANSON HELGA, VAN DONGEN LAURENTIUS FRANCISC, CAIN, FREDERICK, WILLIAM, MAN, HANGKAM, MANSON, HELGA, VAN DONGEN, LAURENTIUS, FRANCISCUS, J.
Applicants: CAIN FREDERICK WILLIAM, DONGEN LAURENTIUS FRANCISCUS J, LODERS CROKLAAN BV, MAN HANGKAM, MANSON HELGA, CAIN, FREDERICK, WILLIAM, LODERS CROKLAAN B.V., MAN, HANGKAM, MANSON, HELGA, VAN DONGEN, LAURENTIUS, FRANCISCUS, J.
Application year: 1995
Main classification: A23D9
IPC codes: A23D9, A23G9