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The present invention relates to frozen aerated products including products manufactured by low-temperature extrusion with superior creaminess. In particular, the invention is concerned with a partially coagulated protein system induced by controlled coagulation of milk protein which imparts outstan

The present invention relates to frozen aerated products including products manufactured by low-temperature extrusion with superior creaminess. In particular, the invention is concerned with a partially coagulated protein system induced by controlled coagulation of milk protein which imparts outstanding sensory attributes on frozen confectionery including low-temperature extruded frozen products, in particular when containing low fat. A method of producing such frozen aerated confectionery product and the products obtainable from the method are also part of the present invention.

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1. A frozen aerated confectionery product comprising a partially coagulated protein system comprising protein aggregates comprising kappa-casein and beta-lactoglobulin, the protein aggregates having a particle size greater than 45 μm and lower than 300 μm, wherein the protein aggregates are produced

1. A frozen aerated confectionery product comprising a partially coagulated protein system comprising protein aggregates comprising kappa-casein and beta-lactoglobulin, the protein aggregates having a particle size greater than 45 μm and lower than 300 μm, wherein the protein aggregates are produced by homogenizing a composition at a pressure between 100 and 150 bars, the composition comprising milk solids non-fat and having a pH between 5.6 and 6.3 when measured at 25° C., and then pasteurizing the homogenized composition at a temperature between 178° F. and 190° F. for 30 to 90 seconds, the composition is not further homogenized after the pasteurizing. 2. The product of claim 1 wherein, when melted and centrifuged at 50,000 g for 30 min, the content of soluble protein is not greater than 60%, the ratio of soluble kappa-casein to total content of kappa-casein is not greater than 0.12 and the ratio of soluble beta-lactoglobulin to total content of beta-lactoglobulin is not greater than 0.57. 3. The product of claim 1, comprising 0-20% by weight of fat, 5-15% by weight of the milk solids non-fat, 5-30% by weight of sweetening agent, and 0 to 6% by weight of a stabiliser system comprising an emulsifier. 4. The product of claim 3, comprising 0.5 to 1.4% by weight of egg yolk solids. 5. The product of claim 1, having an overrun of at least 20%. 6. The product of claim 4, wherein the product is essentially free of any artificial or non-natural emulsifier, and the protein aggregates and the egg yolk solids are the only emulsifier in the product. 7. A method of producing an aerated frozen confectionery product, the method comprising: providing an ingredient mix having a pH between 5.6 and 6.3 when measured at 25° C. and comprising milk solids non-fat;homogenizing the ingredient mix at a pressure between 100 and 150 bars;after the homogenizing, pasteurizing the ingredient mix at a temperature between 178° F. and 190° F. for 30 to 90 seconds, the pasteurizing of the ingredient mix produces a partially coagulated protein system comprising protein aggregates comprising kappa-casein and beta-lactoglobulin and having a particle size greater than 45 μm and lower than 300 μm, the ingredient mix is not further homogenized after the pasteurizing; andfreezing while aerating the pasteurized homogenized mix. 8. The method of claim 7, wherein the ingredient mix comprises an acidic component selected from the group consisting of liquid molasses, an organic acid, and part of a fermented base. 9. The method of claim 7, wherein the pasteurized homogenized mix is aerated to an overrun of at least 20%. 10. The method of claim 7, comprising a dynamic cooling of the frozen aerated mix to a temperature below −11° C. in a single or twin screw extruder. 11. The method of claim 7 comprising hardening the frozen aerated mix at a temperature below −20° C. 12. The method of claim 7, wherein the ingredient mix comprises 0-20% by weight of fat, 5-15% by weight of the milk solids non-fat, 5-30% by weight of a sweetening agent, and 0 to 6% by weight of a stabilizer system comprising an emulsifier. 13. The method of claim 12, wherein the ingredient mix comprises 0.5 to 1.4% by weight of egg yolk solids. 14. The method of claim 13, wherein the ingredient mix is essentially free of any artificial or non-natural emulsifier, and the protein aggregates and the egg yolk solids are the only emulsifier in the product. 15. The method of claim 7, wherein the pH of the ingredient mix is between 5.8 and 6.3 when pasteurized. 16. The method of claim 7, wherein the pasteurizing is performed at a temperature between 178° F. and 190° F. for a time from 30 to 90 seconds. 17. The method of claim 7, wherein the frozen aerated mix has a pH that is about the same as the pH of the ingredient mix. 18. The method of claim 7, wherein the homogenizing is performed at a pressure between 120 and 140 bars. 19. The product of claim 1, wherein fat is 1.0-5.5 wt. % of the product. 20. A frozen aerated confectionery product comprising a partially coagulated protein system comprising protein aggregates comprising kappa-casein and beta-lactoglobulin, the protein aggregates having a particle size greater than 45 μm and lower than 300 μm, the product having a pH between 5.6 and 6.3 when measured at 25° C., wherein, when the product is melted and centrifuged at 50,000 g for 30 min, the content of soluble protein is not greater than 60%, the ratio of soluble kappa-casein to total content of kappa-casein is not greater than 0.12, and the ratio of soluble beta-lactoglobulin to total content of beta-lactoglobulin is not greater than 0.57,wherein the protein aggregates are produced by homogenizing an ingredient mix at a pressure between 100 and 150 bars, the ingredient mix comprising milk solids non-fat and having a pH between 5.6 and 6.3 when measured at 25° C., and then pasteurizing the homogenized ingredient mix at a temperature between 178° F. and 190° F. for 30 to 90 seconds, the ingredient mix is not further homogenized after the pasteurizing.