Process for fat reduction in frozen dairy products
AssigneeGeneral Mills, Inc.
InventorsArnaud Mimouni, Violaine Pistre, Andreas Schopf, Javier Romero
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Abstract
Methods of making a homogenized and pasteurized mix for making low overrun ice cream are disclosed. The methods include a high-pressure homogenization step and/or a high temperature pasteurization step to improve creaminess and/or melt resistance in an ice cream. Mixes and ice creams made using the methods described are also disclosed.
Claims17
A process for preparing a homogenized and pasteurized mix for an ice cream that has an overrun of less than 75%, wherein said process comprises a homogenization step for homogenizing the ingredients of said mix and a step of pasteurization of the mix, wherein said mix comprises at least 11% by weight of fat with respect to the total weight of the mix, wherein the mix comprises a fat globule size distribution, wherein at least 50% of the globules by volume have a particle size between 1 and 10 μm and the D90 of the globules is at least 5 μm.
A homogenized and pasteurized mix for an ice cream that has an overrun of less than 75%, wherein said mix comprises at least 11% by weight of fat with respect to the total weight of the mix, wherein the mix comprises a bimodal fat globule size distribution having a first peak and a second peak, wherein the second peak of the bimodal distribution has a mode of at least 1 μm, and wherein the D90 of the globules is at least 5 μm.
Dependencies are inferred from the claim text.