Varun EDARA,Sara Isabel DA FONSECA SELGAS MARTINS VAN DER MA,Ann-Marie WILLIAMSON
申请号：
US15566275
公开号：
US20180103657A1
申请日:
2016.04.15
申请国别(地区):
US
年份:
2018
代理人:
摘要：
The invention relates to frozen confections such as water ices, fruit ices, sorbets and the like. Frozen confections such as water ices, fruit ices, sorbets and the like are popular with consumers. A particular characteristic of these products, though, is that they are perceived to have a weak flavour. Thus the invention provides a frozen confection comprising: (a) 0.001 to 6, preferably 0.01 to 2, most preferably 0.1 to 2% w/w edible oil with a melting temperature of −40 to 20, preferably −40 to 10 degrees centigrade； (b) 0.01 to 2.0, preferably 0.1 to 1% w/w plant fibre； (c) 1 to 30, preferably 2 to 25% w/w freezing point depressant； (d) 0.001 to 5, preferably 0.001 to 2, most preferably 0.001 to 0.5% w/w one or more flavours； and wherein the frozen confection has an overrun of 5 to 200, preferably 5 to 100, most preferably 5 to 50%, wherein the preparation of the frozen confection comprises an homogenisation step, wherein the plant fibre comprises: at least 50, preferably at least 70% w/w cellulose and hemicellulose； 5-30, preferably 5-20% w/w pectin； and less than 5% w/w lignin, wherein the plant fibre has a water binding capacity before the homogenisation step of more than 800% by weight and after the homogenisation step of more than 1000, preferably more than 2000, more preferably more than 3000% by weight.
