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(12) United States Patent (10) Patent No.: US 9,572,360 B2 Cebula Et Al

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(12) United States Patent (10) Patent No.: US 9,572,360 B2 Cebula Et Al USOO9572360B2 (12) United States Patent (10) Patent No.: US 9,572,360 B2 Cebula et al. (45) Date of Patent: Feb. 21, 2017 (54) METHOD FOR PRODUCING AN EDIBLE (58) Field of Classification Search GAS HYDRATE USPC .................................................. 426/524, 660 See application file for complete search history. (75) Inventors: Deryck Jozef Cebula, Sharnbrook (GB); Julia Helen Telford, Sharnbrook (GB); Andrea Williams, Sharnbrook (56) References Cited (GB); Shiping Zhu, Sharnbrook (GB) U.S. PATENT DOCUMENTS (73) Assignee: Conopco, Inc., Englewood Cliffs, NJ 3,333,969 A 8, 1967 Mitchell et al. (US) 4,347,707 A 9, 1982 Zemelman et al. (Continued) (*) Notice: Subject to any disclaimer, the term of this patent is extended or adjusted under 35 FOREIGN PATENT DOCUMENTS U.S.C. 154(b) by 0 days. EP 0201143 A2 12/1986 (21) Appl. No.: 13/876,060 EP O352829 A1 1, 1990 (Continued) (22) PCT Fed: Sep. 29, 2011 OTHER PUBLICATIONS (86). PCT No.: PCT/EP2011/066973 European Search Report on Application No. EP 10 18 6348 dated S 371 (c)(1), (2), (4) Date: Mar. 26, 2013 Mar. 9, 2011, pp. 1-10. (Continued) (87) PCT Pub. No.: WO2O12AO45652 PCT Pub. Date: Apr. 12, 2012 Primary Examiner — Kelly Bekker (74) Attorney, Agent, or Firm — Gerard J. McGowan, Jr. (65) Prior Publication Data US 2013/O1834O7 A1 Jul. 18, 2013 (57) ABSTRACT (30) Foreign Application Priority Data A method for producing an edible composite of gas hydrate and ice is provided, the method comprising the steps of Oct. 4, 2010 (EP) ..................................... 101863.48 contacting an aqueous solution with carbon dioxide or nitrous oxide at a Sufficiently high pressure to form a gas (51) Int. Cl. hydrate, but at a temperature preventing this; and then A23G 9/46 (2006.01) reducing the temperature of the solution to form the gas A23G 9/38 (2006.01) hydrate and ice; characterized in that the aqueous Solution (Continued) contains from 0.0001 to 2 wt % of an ice structuring protein. (52) U.S. Cl. Frozen confections containing gas hydrates and methods for CPC A23G 9/20 (2013.01); A23G 9/04 (2013.01); producing them are also provided. A23G 9/325 (2013.01); A23G 9/38 (2013.01); (Continued) 11 Claims, 1 Drawing Sheet CO2 (L) HG& 4: CO2 (L. HYDRAE (s) (C2 (g) : HYDRATE {s} t (g) + H20 ! CO2 g), H20 (sh -10 TAC US 9,572,360 B2 Page 2 (51) Int. Cl. WO WO993.7673 A2 7, 1999 A23G 9/20 (2006.01) WO WOOO,53027 * 9, 2000 ............ A23G 9,02 WO WOOO53O29 A1 9, 2000 A23G 9/04 (2006.01) WO WOOO58342 10, 2000 A23G 9/32 (2006.01) WO WOO183534 A1 11 2001 A23G 9/48 (2006.01) WO WOO234O65 A1 5/2002 A23G 9/52 (2006.01) WO WO2O080096.16 A2 1/2008 (52) U.S. Cl. WO WO2O10069769 A1 6, 2010 CPC A23G 9/46 (2013.01); A23G 9/48 (2013.01); A23G 9/52 (2013.01) OTHER PUBLICATIONS (56) References Cited PCT International Search Report and Written Opinion on Interna tional Application No. PCT/EP2010/066973 dated Apr. 12, 2014, U.S. PATENT DOCUMENTS pp. 1-11. 4,393,660 A 7, 1983 Kleiner et al. Clarke et al. Cryoletters:, vol. 23, 2002, pp. 89-92, Ice Structuring 4,398.394 A 8, 1983 Kleiner et al. proteins, a new name for antifreeze proteins. 4.404,807 A 9, 1983 Zemelman et al. Davies, vol. 4, 1990, pp. 2460-2468, Biochemistry of fish antifreeze 5,538,745 A 7/1996 Tapfer et al. proteins. 2002fOOO1657 A1 1/2002 Brake et al. Sidebottom et al., “Nature”, vol. 406, 2000, p. 256. 2003/0134024 A1 7/2003 Malone Linder et al., The Hydrophobins HFBI and HFBII from 2006, OO24419 A1* 2, 2006 Aldred et al. ................ 426,565 Trichoderma reesei Showing Efficient Interactions with Nonionic 2007/014 1206 A1* 6/2007 Bramley et al. .............. 426,100 Surfactants in Aqueous Two-Phase Systems, Biomacromolecules, 2001, pp. 511-517, vol. 2. FOREIGN PATENT DOCUMENTS IPRP2 in PCTEP2011066973, Sep. 12, 2012, WO, pp. 1-6. English language translation of Eurasian Patent Office Notification EP 1800543 A1 6, 2007 EP 1886579 A1 2, 2008 dated Feb. 2, 2015 in Application No. 201390501/13 (same patent JP 2007238849 9, 2007 family as present application U.S. Appl. No. 13/876,060) page 1. WO WO9402414 A1 2, 1994 Sushchik, Valentina G. Development of a method for producing WO WO9523.521 A1 9, 1995 proteins that structure the ice for the ice cream, Thesis Abstract, WO WO9716980 A1 5, 1997 2009, pp. 1-8. WO WO9804148 A2 2, 1998 WO WO9804699 A1 2, 1998 * cited by examiner U.S. Patent Feb. 21, 2017 US 9,572,360 B2 CO2 ( ) Hzdi ) CO2 (L) + HYDRATE (s) C02 (g) + HYDRATE (s) CO2 g) + H20 ( ) CO2(g) + H2O (s) US 9,572,360 B2 1. 2 METHOD FOR PRODUCING AN EDIBLE Accordingly, in a first aspect, the present invention pro GAS HYDRATE vides an edible composite of gas hydrate and ice comprising from 0.0001 to 2 wt % of an ice structuring protein. TECHNICAL FIELD OF THE INVENTION Preferably the edible composite consists essentially of ice, the gas hydrate and the ice structuring protein. The present invention relates to edible composites of gas In a second aspect, the present invention provides a hydrate and ice, and frozen confections comprising Such method for producing an edible composite of gas hydrate composites. and ice, the method comprising the steps of a) contacting an aqueous solution with carbon dioxide or BACKGROUND TO THE INVENTION 10 nitrous oxide at a sufficiently high pressure to form a gas hydrate, but at a temperature preventing this; and then Frozen confections which contain a hydrate of a gas such b) reducing the temperature of the Solution to form the gas as carbon dioxide (CO) or nitrous oxide (NO) give a hydrate and ice; pleasant sparkling or fizzy sensation when consumed. Such characterized in that the aqueous Solution contains from products are disclosed for example in WO 94/02414, WO 15 0.0001 to 2 wt % of an ice structuring protein. Preferably the gas is carbon dioxide. 97/16980 and U.S. Pat. No. 4,398.394. Gas hydrates (also Preferably the ice structuring protein is a type III ice known as clathrates) are usually produced by contacting the structuring protein. gas with water under high pressure and then reducing the Preferably the ice structuring protein is present in the temperature. Generally, an excess of water is used so that a aqueous solution in an amount of from 0.001 to 2 wt %, composite consisting of gas hydrate crystals in ice is formed. more preferably from 0.01 to 1 wt %. The composite is then typically ground into particles and Preferably the aqueous solution consists essentially of mixed with the other ingredients of the frozen confection water, the gas and the ice structuring protein. (e.g. a syrup or mix containing Sugar, flavour, protein, fat In one embodiment, step a) is performed in a pressure etc.). The gas hydrate is formed using essentially pure water, 25 vessel which is then placed in a freezer in step b). since the presence of other ingredients (such as Sugar, In another embodiment, in step b) the aqueous solution is colour, flavour etc.) decreases the controllability of the passed under pressure through an extruder with a refriger process and/or reduces the stability of the product. ated barrel. WO 02/34065 discloses a method for preparing a carbon Preferably the method of the invention is followed by ated beverage wherein carbon dioxide hydrate particles are 30 combining the composite with remaining ingredients to form mixed with a syrup component. It is stated that syrups which a frozen confection. contain sugar should not be added before completion of the Preferably the composite constitutes from 5 to 50 wt %, CO-hydrate reaction because this makes the reaction less preferably 10 to 20 wt % of the frozen confection. stable as the syrups tend to foam. When an artificially In a third aspect, the present invention provides a frozen sweetened syrup is used, it can be added before the hydrate 35 confection comprising an edible composite of the first aspect is formed. When Such a syrup is used pectin and guar gum of the invention. can be added into the product during mixing to prevent separation. There is no suggestion that any other Substances DETAILED DESCRIPTION OF THE could be added before the hydrate is formed. INVENTION U.S. Pat. No. 5,538,745 discloses a process for producing 40 frozen confections by mixing particles of Sugar encapsulated Unless defined otherwise, all technical and scientific in fat into a frozen aerated solution of milk protein. It is terms used herein have the same meaning as commonly stated that clathrate ice crystals can be formed by adding understood by one of ordinary skill in the art (e.g. in frozen CO, N, NO or mixtures thereof to the protein solution. confectionery manufacture). Definitions and descriptions of These gases can comprise up to 100% of the gases used to 45 various terms and techniques used in frozen confectionery aerate the solution. The milk protein is present in amounts manufacture are found in Ice Cream, 6' Edition, Robert T. typical for ice cream, i.e. >5 wt %. Marshall, H. Douglas Goff and Richard W. Hartel (2003), The “activity” of the gas hydrate, i.e. the amount of Kluwer Academic/Plenum Publishers. All percentages, entrapped gas per unit weight of ice, depends on temperature unless otherwise stated, refer to the percentage by weight and pressure conditions in which the gas hydrate is produced 50 based on the frozen confection.
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