Non-fat and reduced fat whipped frozen dessert products wherein part or all of the milk fat, vegetable fat or oil ordinarily incorporated therein is replaced by a proteinaceous macrocolloid of , e.g., denatured whey protein particles. Illustrative embodiments include non-fat ice cream analog products having reduced calorie content, enhanced food value due to increased protein content, and possessing the physical and organoleptic character of full fat ice creams.
The present invention is directed to a process for the manufacture of microparticulated protein from egg white and gelatin protein phases, the product manufactured therefrom, and to the use of the product manufactured in accordance with the process as a replacement of at least a portion of fat in formulated edible foods manufactured for human use.
Low or non-fat ice cream contains less than about 5% by weight fat and comprises (by weight except where otherwise stated) from about 5 to about 15% milk solids non-fat, from about 5 to about 20% sweeteners, from about 0.1 to about 0.5% stabilizers and, at a temperature in the range of from about -12.degree. to about -10.degree. C., from about 45 to about 60% frozen water in the form of ice crystals, at least about 40% (by number) of said ice crystals having a diameter less than about 45 microns, and from about 10 to about 20% unfrozen water.
The invention describes the manufacture of a frozen dessert, akin to sorbet, but having the organoleptic properties of ice cream from cooled milk whey. The milk whey could contain desired amount of fat, ranging from little to no fat, depending upon the quality and caloric value of the end product desired. Suitable sweetening agents and binders are added to the whey, which is subjected to a process of simultaneous agitation, aeration and freezing, resulting in a frozen dessert with an over run.
An improved frozen dessert made without sucrose or corn syrup solids is provided that employs lactitol and hydrogenated starch hydrolysates as the bulk sweeteners. Aspartame, acesulfame K or other artificial sweeteners may be used as an intense sweetener. The formulation provides a taste and texture qualities that are at least as preferable as conventional products sweetened with sucrose and corn syrup solids and further provides hardness, melting and overrun properties that compare favorably with conventional products sweetened with sucrose and corn syrup solids.
An emulsion which does not contain egg yolk and which is heat-stable when the emulsion is pasteurized or sterilized is prepared by adding oil to an aqueous mixture of ingredients and emulsifying and contains, for obtaining emulsion physical stability and as an emulsifier, a protein and DATEM alone. The emulsion, which has a pH of from 3 to 8, is prepared with the water and with, by weight, from 5% to 75% oil, from 0.1% to 10% vinegar, from 0.1% to 10% protein and from 0.1% to 5% DATEM and with at least one of salt and sugar. When the emulsion is prepared, the noted ingredients are mixed with the water component, the oil is added and emulsified with the mixture and then the vinegar is added.
