30-01-2020 дата публикации
Номер: US20200029613A1
A frozen confection which need not include any ingredients of animal origin, such as milk ingredients, and yet which provides the indulgent sensory experience of ice cream. The experience is reflected in excellent texture, mouth feel and melt profile. The compositions of the invention include a saturated oil, such as coconut oil, a vegetable protein such as pea protein, nut solids such as almond solids, sugar solids and optionally an emulsifier and/or a stabilizer. More specifically, the frozen confection of the invention comprises 6-10 wt % saturated oil, 0.5-4 wt % vegetable protein, 1-8 wt % nut solids, 10-25 wt % sugar solids and 0-1 wt % emulsifier and 0-1 wt % stabilizer. 118-. (canceled)19. A frozen confection comprising:6-10 wt % saturated oil selected from the group of coconut oil, cocoa butter, illipe, shea, palm oil, palm kernel oil, sal and mixtures thereof;0.5-4 wt % vegetable protein selected from the group of pea protein, chickpea beans, soy protein, wheat protein, cotton seed protein, sunflower seed, oat protein, lentil protein, sesame seed protein, broad bean protein, horse bean protein, alfalfa protein, clover protein, rice protein, tapioca protein, potato protein, carob protein and corn protein;1-8 wt % nut solids selected from the group of almonds, cashews, pecans, peanuts, macademia nuts, brazil nuts, pine nuts, butternuts, hazelnuts, walnuts, beechnuts, hickory nuts, chestnuts, pistachios and mixtures thereof;10-30 wt % sugar solids;0.1-1 wt % emulsifier; and0.1-1 wt % stabilizer, the frozen confection being essentially free of dairy ingredients, said frozen confection being solidified under freezing conditions to a hardpack or pumpable consistency which is not fluid or semi-fluid and having an ice content of more than 15% but less than 45% when measured at −18° C., the frozen confection being a water-continuous emulsion.20. The frozen confection according to wherein the vegetable protein comprises pea protein.21. The frozen confection ...
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