阅读说明：本技术 包含乳脂馏分的冷冻充气甜食 (Frozen aerated confection comprising a milk fat fraction ) 是由 F·J·G·波尔布姆 W·克勒克 M·J·C·M·卡斯廷 于 2020-05-26 设计创作，主要内容包括：本发明涉及一种包含脂肪和甜味剂的冷冻充气甜食,所述脂肪包含由具有在24-40范围内的碳数的酰基甘油酯(‘CN24-CN40’)和具有在42-56范围内的碳数的酰基甘油酯(‘CN42-CN56’)组成的乳制脂肪馏分,其中具有在24-40范围内的碳数的酰基甘油酯与具有在42-56范围内的碳数的酰基甘油酯的摩尔比(‘CN24-CN40∶CN42-CN56’)在1.10-1.40的范围内。(The present invention relates to a frozen aerated confection comprising fat and sweetener, the fat comprising a dairy fat fraction consisting of acyl glycerides having a carbon number in the range of 24-40 ('CN 24-CN 40') and acyl glycerides having a carbon number in the range of 42-56 ('CN 42-CN 56'), wherein the molar ratio of acyl glycerides having a carbon number in the range of 24-40 to acyl glycerides having a carbon number in the range of 42-56 ('CN 24-CN 40: CN42-CN 56') is in the range of 1.10-1.40.)

1. A frozen aerated confection comprising fat and sweetener, the fat comprising a dairy fat fraction consisting of acyl glycerides having a carbon number in the range of 24-40 ('CN 24-CN 40') and acyl glycerides having a carbon number in the range of 42-56 ('CN 42-CN 56'), wherein the molar ratio of acyl glycerides having a carbon number in the range of 24-40 to acyl glycerides having a carbon number in the range of 42-56 ('CN 24-CN 40: CN42-CN 56') is in the range of 1.10-1.40.

2. Frozen aerated confection according to claim 1, wherein the molar ratio 'CN 24-CN 40: CN42-CN 56' is in the range of 1.14-1.38, preferably in the range of 1.16-1.32, in particular in the range of 1.18-1.30.

3. Frozen aerated confection according to claim 1 or 2, comprising at least one emulsifier and/or at least one protein.

4. Frozen aerated confection according to any of the preceding claims, wherein the milk fat fraction is present in an amount of at least 2.5 wt.%, preferably 5.0-25 wt.%, more preferably 8.0-20 wt.%, in particular 10-20 wt.%, based on the total weight of the confection.

5. Frozen aerated confection according to any of the preceding claims, wherein 50-100 wt.% of the fat is the dairy fat fraction, preferably 75-100 wt.%, more preferably 90-100 wt.%.

6. Frozen aerated confection according to any of the preceding claims, wherein the food composition has a fatty acid methyl ester calculated on the total weight of fatty acid residues

A C4: 0 fatty acid content of at least 3.5 wt.%, preferably 4.0-5.0 wt.%;

a C6: 0 fatty acid content of at least 2.0 wt.%, preferably 2.0-3.0 wt.%; and

a C8: 0 fatty acid content of at least 1.0 wt.%, preferably 1.2-1.5 wt.%.

7. Frozen aerated confection according to any of the preceding claims, wherein the frozen composition comprises saturated fatty acids (SAFA), monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA), and wherein the weight/weight ratio of SAFA to the sum of PUFA and MUFA, calculated on the basis of their fatty acid methyl esters, is in the range of 2.4-4.0, preferably in the range of 2.6-3.9, more preferably in the range of 2.95-3.75, in particular in the range of 3.0-3.75, more in particular in the range of 3.0-3.5.

8. A frozen aerated confection according to any preceding claim wherein the confection is ice cream.

9. The frozen aerated confection of claim 8, wherein the ice cream is an ice cream ball, a gelato, or a single serving unit containing ice cream, such as an ice cream bar (ice cream on a stick), an ice cream cone, or an ice cream sandwich.

10. The frozen aerated confection of claim 8, wherein the ice cream is a soft ice cream.

11. A dessert mix, preferably a liquid dessert mix, suitable for preparing a frozen dessert according to any of the preceding claims, comprising fat and sweetener, the fat comprising a dairy fat fraction consisting of acyl glycerides having a carbon number in the range of 24-40 ('CN 24-CN 40') and acyl glycerides having a carbon number in the range of 42-56 ('CN 42-CN 56'), wherein the molar ratio of acyl glycerides having a carbon number in the range of 24-40 to acyl glycerides having a carbon number in the range of 42-56 ('CN 24-CN 40: CN42-CN 56') is in the range of 1.10-1.40, preferably in the range of 1.14-1.38, particularly in the range of 1.16-1.32, more particularly in the range of 1.18-1.30.

12. The dessert mix of claim 11, comprising 7-65 wt.% fat on a dry weight basis;

1-60 wt.% sweetener;

0.04-4 wt.% emulsifier; and

0.5-25 wt.% protein.

13. A process for preparing a frozen aerated confection according to any of the preceding claims 1 to 10, the process comprising

-providing

-a fat comprising a dairy fat fraction consisting of acyl glycerides, wherein the molar ratio of acyl glycerides having a carbon number in the range of 24-40 to acyl glycerides having a carbon number in the range of 42-56 ('CN 24-CN 40: CN42-CN 56' ratio) is in the range of 1.10-1.40, preferably in the range of 1.14-1.38, in particular in the range of 1.16-1.32, more in particular in the range of 1.18-1.30;

-water;

-and one or more additional confectionery ingredients;

-homogenizing the resulting mixture; and thereafter

Aerating and freezing the homogenized mixture.

14. The method of claim 13, wherein at least the freezing, preferably both freezing and aerating, is performed at a temperature in the range of about-4 ℃ to about-2 ℃.

15. Method according to claim 13 or 14, wherein the frozen and aerated confection is packaged, thereby obtaining a packaged frozen aerated confection, and the packaged frozen aerated confection product is stored at a temperature in the range of about-25 ℃ to about-15 ℃, in particular about-18 ℃.

16. The process according to claim 12 or 13, wherein the homogenized mixture is blast frozen, preferably at a temperature in the range of-35 ℃ to-45 ℃.

17. Packaged frozen aerated confection according to any of claims 1-10 or obtainable by the process according to claim 15.

18. A frozen confectionery composite product, such as a layered product or a coated product, comprising two or more different food components, at least one of which is a frozen confection according to any one of claims 1-10, and further comprising one or more additional confectionery components, such as a cocoa-based coating, a cocoa-based particle or cocoa-based layer, a fruit-based coating, a fruit-based particle or fruit-based layer, a sweetener-based coating, a sweetener-based particle or sweetener-based layer or nut-based coating, nut-based particle or nut-based layer.