Aerated frozen suspensions with adjusted creaminess and scoop ability based on stress-controlled generation of superfine microstructures

Abstract

Products that are aerated multiphase systems containing an aqueous continuous fluid phase which may include solutes thus forming an aqueous syrup and disperse phases like gas/air cells, water ice crystals and solid/semi-solid fat globules or aggregates thereof, whereas the disperse phases are that finely structured that their mean diameters are below phase specific critical maximum values and thereby generate a most preferred by consumers, full rich silky-creamy mouth feel at much lower fat content than usual in conventional related products like premium and super premium ice creams.

1 - 46 . (canceled)  
     
     
         47 . An aerated partially frozen suspension with a continuous watery fluid phase, containing solid or semi-solid disperse phases with a superfine microstructure created by shear treatment in a highly frozen state wherein the superfine microstructure of the fat globules/fat globule aggregates consists of fat globule aggregates with more than 20% of volume in the diameter range between 2 and 60 microns.  
     
     
         48 . An aerated partially frozen suspension with a continuous watery fluid phase, containing solid or semi-solid disperse phases with a superfine microstructure adjusted by shear treatment in a highly frozen state, having a creaminess of texture defined by: 
 a loss modulus G″ in the range of 10 5  to 5×10 6  Pa, in the state where 50 to 60% of the watery phase related to the freezable water fraction are frozen; and    wherein the loss modulus G″ is measured in an oscillatory shear experiment at oscillation frequencies between 1 and 2 Hz at shear strain amplitudes in the linear viscoelastic range of the material where stress and strain are proportional.    
     
     
         49 . An aerated partially frozen suspension with a continuous watery fluid phase, containing solid or semi-solid disperse phases with a superfine microstructure adjusted by shear treatment in a highly frozen state, having a creaminess of texture defined by: 
 a loss modulus G″ is in the range of 300 to 5000 Pa in the totally melted state at temperatures of +1 to +10° C; and    wherein the loss modulus G″ is measured in an oscillatory shear experiment at oscillation frequencies between 1 and 2 Hz at shear strain amplitudes in the linear viscoelastic range of the material where stress and strain are proportional.    
     
     
         50 . An aerated partially frozen suspension with a continuous watery fluid phase, containing solid or semi-solid disperse phases with a superfine microstructure adjusted by shear treatment in a highly frozen state, having a creaminess of texture defined by: 
 a loss modulus G″ in the range of 10 5  to 5×10 6  Pa, in the state where 50 to 60% of the watery phase related to the freezable water fraction are frozen;    a loss modulus G″ is in the range of 300 to 5000 Pa in the totally melted state at temperatures of +1 to +10° C.; and    wherein the loss modulus G″ is measured in an oscillatory shear experiment at oscillation frequencies between 1 and 2 Hz at shear strain amplitudes in the linear viscoelastic range of the material where stress and strain are proportional.    
     
     
         51 . An aerated partially frozen suspension comprising: 
 a continuous watery fluid phase;    a solid or semi-solid disperse phase with a superfine microstructure;    wherein the solid or semi-solid disperse phases comprise water ice crystals, gas/air-cells and fat globules and/or aggregates thereof; and    wherein the superfine microstructure of the water ice crystals consists of ice crystals with a mean diameter of the number distribution below 30 microns which are not interconnected with each other meaning that they do not form a three-dimensional ice crystal network.    
     
     
         52 . An aerated partially frozen suspension comprising: 
 a continuous watery fluid phase;    a solid or semi-solid disperse phase with a superfine microstructure;    wherein the solid or semi-solid disperse phases comprise water ice crystals, gas/air-cells and fat globules and/or aggregates thereof; and    wherein the superfine microstructure of the gas/air cells consists of gas/air cells with a mean diameter of the number distribution below 10 microns.    
     
     
         53 . An aerated partially frozen suspension comprising: 
 a continuous watery fluid phase;    a solid or semi-solid disperse phase with a superfine microstructure;    wherein the solid or semi-solid disperse phases comprise water ice crystals, gas/air-cells and fat globules and/or aggregates thereof; and    wherein the superfine microstructure of the fat globules/fat globule aggregates consists of fat globule aggregates with more than 20% of volume in the diameter range between 2 and 60 microns and the complementary fraction consists of primary fat globule in the size range of 0.1 to 2 microns.    
     
     
         54 . An aerated partially frozen suspension comprising: 
 a continuous watery fluid phase;    a solid or semi-solid disperse phase with a superfine microstructure;    wherein the solid or semi-solid disperse phases comprise water ice crystals, gas/air-cells and fat globules and/or aggregates thereof;    wherein the superfine microstructure of the water ice crystals consists of ice crystals with a mean diameter of the number distribution below 30 microns which are not interconnected with each other meaning that they do not form a three-dimensional ice crystal network;    wherein the superfine microstructure of the gas/air cells consists of gas/air cells with a mean diameter of the number distribution below 10 microns; and    wherein the superfine microstructure of the fat globules/fat globule aggregates consists of fat globule aggregates with more than 20% of volume in the diameter range between 2 and 60 microns and the complementary fraction consists of primary fat globule in the size range of 0.1 to 2 microns.    
     
     
         55 . An aerated partially frozen suspension with a continuous watery fluid phase, containing solid or semi-solid disperse phases with a superfine microstructure adjusted by shear treatment in a highly frozen state at shear rates within the range of 1-50 l/s, wherein, during said shear treatment, said suspension was maintained below a recipe-related critical temperature that kept frozen at least 55% of the freezable water in said suspension; 
 wherein said suspension has a creaminess of texture characterized by:    a loss modulus G″ in the range of 10 5  to 5×10 6  Pa, in the state where 50 to 60% of the watery phase related to the freezable water fraction are frozen;    a loss modulus G″ is in the range of 300 to 5000 Pa in the totally melted state at temperatures of +1 to +10° C.;    wherein the loss modulus G″ is measured in an oscillatory shear experiment at oscillation frequencies between 1 and 2 Hz at shear strain amplitudes in the linear viscoelastic range of the material where stress and strain are proportional.    
     
     
         56 . An aerated partially frozen suspension with a continuous watery fluid phase, containing solid or semi-solid disperse phases with a superfine microstructure created by: 
 shear treatment in a highly frozen state at shear rates within the range of 2-10 l/s;    wherein said superfine microstructure was further created at shear stresses within the range of 5000 to 15000 Pa;    wherein, during said shear treatment, said suspension was maintained below a recipe-related critical temperature that kept frozen at least 55% of the freezable water in said suspension;    wherein the superfine microstructure of the fat globules/fat globule aggregates consists of fat globule aggregates with more than 20% of volume in the diameter range between 2 and 60 microns and the complementary fraction consists of primary fat globule in the size range of 0.1 to 2 microns; and    wherein said frozen suspension has a creaminess of texture defined by: 
 a loss modulus G″ in the range of 10 5  to 5×10 6  Pa, in the state where 50 to 60% of the watery phase related to the freezable water fraction are frozen; and  
 a loss modulus G″ is in the range of 300 to 5000 Pa in the totally melted state at temperatures of +1 to +10° C.,  
 wherein the loss modulus G″ is measured in an oscillatory shear experiment at oscillation frequencies between 1 and 2 Hz at shear strain amplitudes in the linear viscoelastic range of the material where stress and strain are proportional.  
   
     
     
         57 . An aerated partially frozen suspension with a continuous watery fluid phase, containing solid or semi-solid disperse phases with a superfine microstructure created by shear treatment in a highly frozen state wherein, during said shear treatment, said suspension was maintained below a recipe-related critical temperature that kept frozen at least 55% of the freezable water in said suspension, wherein the recipe-related critical temperature is within a temperature range of −20° C. e.g. for fat free sorbet recipes with a large content of short-chain or mono-saccharides up to −2° C. e.g. for ice cream recipes with sweeteners and larger fractions of long chain polysaccharides.