Abstract: Disclosed is a frozen confection comprising freezing point depressants in an amount of from 25 to 35% by weight of the frozen confection, wherein the number average molecular weight <M>n of the freezing point depressants is from 200 to 250 g mol?1, and wherein the freezing point depressants comprise erythritol in an amount of from 0.25 to 5 7% by weight of the frozen confection.

Abstract: Disclosed is a frozen confection comprising freezing point depressants in an amount of from 25 to 35% by weight of the frozen confection, wherein the number average molecular weight <M>n of the freezing point depressants is from 200 to 250 g mol?1, and wherein the freezing point depressants comprise erythritol in an amount of from 0.25 to 5 7% by weight of the frozen confection.

Abstract: The present invention relates to an aqueous composition in liquid form, which contains oil, milk protein, monosaccharides, disaccharides, and/or oligosaccharides, one or more emulsifiers, and a combination of water-insoluble cellulose-based fibres and one or more water-soluble hydrocolloids. The composition may be aerated, and may be used to be frozen quiescently to prepare a frozen confection. The invention also provides a method for preparation of the composition of the invention, and a method for freezing the aerated composition of the invention. The liquid composition can be distributed at temperatures above 0° C., and frozen at the point of use prior to consumption, such that much energy is saved as compared to distribution of frozen confections at temperatures below 0° C.

Abstract: A frozen confection which is essentially free of ingredients of animal origin, such as milk ingredients, yet which includes good quality protein. Notwithstanding the minimized or absent animal derived ingredients, the product provides the sensory experience of ice cream. The experience is reflected in texture, mouth feel and melt profile. The compositions of the invention is a frozen confection comprising: 1-20 wt % triglyceride oil, 0.5-15 wt % total protein, 10-40 wt % sugar solids and 0-1 wt % emulsifier and 0-1 wt % stabilizer wherein the protein comprises at least one cereal protein such as oat protein and at least one pulse protein such as pea protein.

Abstract: The present invention relates to an aqueous composition in liquid form, which contains oil, milk protein, monosaccharides, disaccharides, and/or oligosaccharides, a hydrocolloid and one or more emulsifiers comprising organic acid esters of mono- and diglycerides of fatty acids. The composition may be aerated, and may be used to be frozen quiescently to prepare a frozen confection. The invention also provides a method for preparation of the composition of the invention, and a method for freezing the acrated composition of the invention. The liquid composition can be distributed at temperatures above 0° C., and frozen at the point of use prior to consumption, such that much energy is saved as compared to distribution of frozen confections at temperatures below 0° C.

Abstract: A frozen confection comprising from 1 to 15 wt % of cereal meal particles having a size of from 0.1 to 1.0 mm and from 5 to 25 wt % of sweeteners is provided. A process for manufacturing the frozen confection is also provided, the process comprising the steps of: preparing a mix comprising water, 1 to 15 wt % of a cereal meal particles having a size of from 0.1 to 1.0 mm, and 5 to 25 wt % of sweeteners; holding the mix at a temperature of at least 70° C. for at least 10 minutes; pasteurizing and optionally homogenising the mix; then freezing and preferably aerating the mix to produce the frozen confection.

Abstract: A process for the manufacture of an aerated frozen confection comprising the steps of: preparing an aqueous mix having at least 1 wt % non fat milk solids: homogenising and optionally pasteurising the mix; partially freezing and aerating the mix to an overrun of from 50 to 200%; and extruding the resulting aerated frozen confection in a screw extruder at a temperature of less than ?8° C., characterised in that the partially frozen and aerated mix has a pH of from 2.0 to 3.4 is provided.

Abstract: A frozen confection comprising citrus fibre, characterised in that the citrus fibre has been treated with a glycosidase enzyme is provided. A process for the production of a frozen confection comprising the steps of: a) contacting citrus fibre with a glycosidase enzyme; b) combining the citrus fibre with the other ingredients of the frozen confection to form a mix; c) homogenising the mix at a pressure of from 50 to 500 bar; and d) freezing the mix to form the frozen confection, wherein step a) can take place before, during or after step b) is also provided.

Abstract: An ice confection is provided, having a total solids content of from 15 to 30% by weight of the ice confection and total sugar in an amount of less than 17% by weight of the ice confection, characterized in that the ice confection comprises digestible complex saccharides in an amount of from 2 to 25% by weight of the ice confection; and non-saccharide sweeteners in a total amount CT given by the following condition: CT<X/R, wherein X is 0.5 wt % and R is the sweetness of the non-saccharide sweeteners relative to sucrose expressed on a weight basis.

Abstract: A product comprising hydrophobin, and at least 0.5 wt % of bicarbonate, wherein the water activity of the product is at most 0.5 is provided.

Abstract: Frozen confection comprising a core and a coating is provided, wherein the coating comprises 17 to 50% (w/w) of saccharides and polysaccharides; 0.017 to 12.5% (w/w) of sweeteners selected from the group consisting of fructose, sucrose, dextrose, artificial sweeteners and any mixture thereof; and 50 to 83% water; wherein the average molecular weight of the saccharides and polysaccharides is between 476 and 9000.

Abstract: An ice confection is provided comprising from 11 to 30% (by weight of the confection) of glucose syrup solids having a dextrose equivalent (DE) of less than 20, and from 3 to 16 wt % low molecular weight sweeteners. A process for producing the ice confection is also provided.

Abstract: An aerated wafer comprising hydrophobin is provided. A process for producing the product is also provided.

Abstract: A frozen confection having a pH of from 2.7 to 4.7 is provided. The frozen confection comprises at most 1.0 wt % milk protein, 0.1 to 5.0 wt % of calcium sulphate and 0.1 to 5.0 wt % of citric acid or malic acid or a mixture thereof. A process for manufacturing the frozen confection is also provided.

Abstract: A method of maintaining softness in a cookie or cake, the method comprising: preparing a dough comprising 20-55% flour having a gluten content of less than 12 wt %, 10-50% sugar, 2-20% fat, 0-10% egg and/or milk solids, 5-30% water and a hydrophobin, and then baking the dough to form the cookie or cake is provided. The use of a hydrophobin for maintaining softness in a cookie or cake comprising flour having a gluten content of less than 12 wt % is also provided.

Abstract: A frozen confection comprising from 1 to 15 wt% of cereal meal particles having a size of from 0.1 to 1.0 mm and from 5 to 25 wt% of sweeteners is provided. A process for manufacturing the frozen confection is also provided, the process comprising the steps of: preparing a mix comprising water, 1 to 15 wt% of a cereal meal particles having a size of from 0.1 to 1.0 mm, and 5 to 25 wt% of sweeteners; holding the mix at a temperature of at least 70° C. for at least 10 minutes; pasteurising and optionally homogenising the mix; then freezing and preferably aerating the mix to produce the frozen confection.

Abstract: A frozen confection is provided, having a pH of from 4.7 to 5.5 and comprising (by weight of the confection): 10 to 35% sweeteners; 0.6 to 3% of a buffer; at most 2% protein; and at most 2% fat. A process for making the frozen confection is also provided.

Abstract: A frozen confection is provided, having a pH of from 4 to 6 and comprising (by weight of the confection) 2-12% of fructo-oligosaccharides and 0.6-4% of a buffer. A process for making the frozen confection is also provided.

Abstract: An ice confection is provided comprising from 11 to 30% (by weight of the confection) of glucose syrup solids having a dextrose equivalent (DE) of less than 20, and from 3 to 16 wt % low molecular weight sweeteners. A process for producing the ice confection is also provided.

Abstract: Frozen confection comprising a core and a coating is provided, wherein the coating comprises 17 to 50% (w/w) of saccharides and polysaccharides; 0.017 to 12.5% (w/w) of sweeteners selected from the group consisting of fructose, sucrose, dextrose, artificial sweeteners and any mixture thereof; and 50 to 83% water; wherein the average molecular weight of the saccharides and polysaccharides is between 476 and 9000.