Over the past decade, ice cream manufacturers have developed a strong understanding of the functionality of key ingredients and processing, developing effective explanations for the link between structure forming agents, stability mechanisms and perceived quality. Increasing demand for products perceived as healthier / more natural with minimal processing has identified a number of new tools to improve quality and storage stability of frozen dairy desserts. Ingredients such as dietary fibre, polysaccharides, prebiotics, alternate sweeteners, fat sources rich in unsaturated fatty acids and ice structuring proteins have been successfully applied as cryoprotective, texturizing and structuring agents. Emerging minimal processing technologies including hydrostatic pressure processing, ultrasonic or high pressure assisted freezing, low temperature extrusion and enzymatically induced biopolymers crosslinking have been evaluated for their ability to improve colloidal stability, texture and sensory quality. It is therefore timely for a comprehensive review.

/pdf/innovative-ingredients-and-emerging-technologies-for-1g3gelln49.pdf

Innovative Ingredients and Emerging Technologies for Controlling Ice Recrystallization, Texture, and Structure Stability in Frozen Dairy Desserts: A Review

A method of improving the rheological properties of a flour dough and the quality of the finished product made from such a dough, comprising adding an effective amount of an oxidoreductase capable of oxidizing maltose, in particular a hexose oxidase, e.g. isolated from an algal species such as Iridophycus flaccidum, Chondrus crispus or Euthora cristata and a dough improving composition comprising the oxidoreductase.

Method of improving the properties of a flour dough, a flour dough improving composition and improved food products

A frozen aerated product having an overrun of between about 10% and about 250% and a pH, when melted, in the range about 3.5 to about 5.2, comprises water, 0 to about 20 w/w % fat, about 0.25 to about 20 w/w % milk solids not fat, about 0.05 to about 1.5 w/w % soluble dietary fibre and about 0.1 to about 5 w/w % of insoluble dietary fibre, about 0.1 to about 35 w/w % sweetener but no additional stabilisers or emulsifiers as herein defined. The soluble and insoluble dietary fibre may be derived from fruits or vegetables for example from one or more fruit purees, one or more vegetable purees or mixtures thereof.

Frozen aerated products

Type III antifreeze protein (AFP) remarkably preserved Ca 2+ ATPase activity of actomyosin during frozen and chilled storage. Under frozen conditions, AFP helped to retain the Ca + ATPase activity of actomyosin much higher than that of conventional cryoprotectants (sucrose-sorbitol) mixture. The Ca 2+ ATPase activity increased with increasing AFP concentration and reached amaximum at 50g/LAFP. After 3-d chilled storage, the Ca 2+ ATPase activity of control and sucrose-sorbitol samples had lost 80% and 50% respectively, while the AFP samples remained unchanged. A Type III AFP mechanism based on freezing temperature depression (more unfrozen water) and inhabition of ice recrystallization that protects against the freezing of muscle proteins in chilled or frozen conditions is proposed.

Application of antifreeze protein for food preservation: Effect of Type III antifreeze protein for preservation of gel-forming of frozen and chilled actomyosin

A method of preparing a flour dough, said method comprising adding to the dough components an enzyme that under dough conditions is capable of hydrolysing a glycolipid and a phospholipid, wherein said enzyme is incapable, or substantially incapable, of hydrolysing a triglyceride and/or a 1-monoglyceride, or a composition comprising said enzyme, and mixing the dough components to obtain the dough.

Method of improving dough and bread quality

Anti-freeze protein comprising at least 40 % of the amino acids S, T or N and having at least 80 % overlap with the following amino acid sequence: D-E-Q-P-N-T-I- S-G-S-N-N-T- V-R-S-G-S-K- N-V-L-A-G- N-D-N-T-V- I-S-G-D-N- N-S-V-S-G-S- N-N-T-V-V- S-G-N-D-N-T- V-T-G-S-N-H- V-V-S-G-T-N- H-I-V-T-D-N- N-N-N-V-S-G- N-D-N-N-V-S- G-S-F-H-T-V- S-G-G-H-N-T- V-S-G-S-N-N- T-V-S-G-S-N- H-V-V-S-G-S- N -K-V-V-T-D- A as well as modified versions thereof.

Frozen food product

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Frozen food product