Frozen products

Abstract

A frozen composition is provided which includes hydrophobin. Also provided is the use of hydrophobin in inhibiting ice crystal growth and/or modifying ice crystal habit in frozen food products.

1 - 17 . (canceled) 
     
     
         18 . A frozen food product comprising a frozen continuous oil in water emulsion, including dairy protein, fat, sugar and at least 0.01 wt % but less than 1.0 wt % of a class II hydrophobin in isolated form, wherein the hydrophobin is present in an amount effective to inhibit ice crystal growth in the oil in water emulsion when the temperature of the frozen product is maintained at −10 degrees C. for two weeks. 
     
     
         19 . The frozen composition of  claim 18  wherein the hydrophobin is a class II hydrophobin which can be obtained from  Trichoderma reesei.    
     
     
         20 . The frozen composition of  claim 18  which is unaerated. 
     
     
         21 . The frozen composition of  claim 18  which is a food product. 
     
     
         22 . The frozen food product of  claim 22  which is a frozen confectionery product. 
     
     
         23 . A composition for producing the frozen food product of  claim 21 , which composition comprises hydrophobin in isolated form together with the remaining 25 ingredients of the food product, the composition being in unfrozen form. 
     
     
         24 . A dry composition for producing the frozen food product of  claim 21 , which composition comprises hydrophobin in isolated form together with the remaining non-liquid ingredients of the food product. 
     
     
         25 . A method of inhibiting ice crystal growth in a frozen composition which method comprises adding hydrophobin to the composition prior to, or during, freezing. 
     
     
         26 . The method of  claim 26  wherein the frozen composition is a food product. 
     
     
         27 . A method of modifying ice crystal habit in a frozen composition which method comprises adding hydrophobin to the composition prior to, or during, freezing. 
     
     
         28 . The method of  claim 28  wherein the frozen composition is a food product. 
     
     
         29 . A method of improving the temperature tolerance of a frozen composition which method comprises adding hydrophobin to the composition prior to, or during, freezing. 
     
     
         30 . The method of  claim 30  wherein the frozen composition is a food product. 
     
     
         31 . The frozen composition according to  claim 24  wherein said food product is selected from the group including water ice, slushes, sorbet, granitas, and frozen purees. 
     
     
         32 . The dry composition according to  claim 25  wherein said food product is selected from the group including water ice, slushes, sorbet, granitas, and frozen purees. 
     
     
         33 . The method according to  claim 26  wherein said food product is selected from the group including water ice, slushes, sorbet, granitas, and frozen purees. 
     
     
         34 . The method according to  claim 28  wherein said food product is selected from the group including water ice, slushes, sorbet, granitas, and frozen purees. 
     
     
         35 . The method according to  claim 30  wherein said food product is selected from the group including water ice, slushes, sorbet, granitas, and frozen purees. 
     
     
         36 . The composition according to  claim 29  wherein said hydrophobin is one which can be obtained from  Trichoderma reesei.    
     
     
         37 . The composition according to  claim 18  wherein said hydrophobin is HFBII.