Frozen dessert, process for producing it and container for packaging and distributing it

A process for manufacturing a frozen dessert which comprises:

• mixing proteins, sweetening agents, and stabilizing agent(s) with water to obtain a premix which is liquid at temperatures between about 25 and 70° C., wherein the sweetening agents form a mixture which contains glucose and optionally fructose, these two compounds constituting, as a whole, from 6 to 30% of the total weight of the composition, and the stabilizing agent comprises a compound having a sufficiently small particle size to act as nucleating agent for water crystals during freezing of the composition;
• adding a fat to the premix with stirring, and homogenizing the resulting composition at a pressure of between 106 and 107 Pascals and at a temperature of between 60 and 85° C.;
• cooling the homogenized mixture to a temperature of between 0 and 10° C.;
• maturing the cooled, homogenized preparation for a period of between 1 and 24 h at a temperature of between 2 and 6° C., and
• packaging the matured preparation, in liquid form, in a container while reducing temperature to a value of less than or equal to −15° C., thus nucleating water crystals during freezing of the composition;
• so that the composition, independently of any incorporation of gas, is malleable and extrudable at freezing temperatures.

A process for manufacturing a frozen dessert which comprises:

• mixing proteins, a fat and stabilizing agent(s) with water to obtain a premix which is liquid at temperatures between about 25 and 70° C., wherein the stabilizing agent comprises a compound having a sufficiently small particle size to act as nucleating agent for water crystals during freezing of the composition;
• adding sweetening agents and other ingredients to the liquid composition with stirring, with the water content being adjusted to between 40 and 60% by weight relative to the total weight of the composition, wherein the sweetening agents form a mixture which contains glucose and optionally fructose, these two compounds constituting, as a whole, from 6 to 30% of the total weight of the composition;
• homogenizing the resulting liquid composition at a pressure of between 106 and 107 Pascals and at a temperature of between 60 and 85° C.;
• cooling the homogenized mixture to a temperature of between 0 and 11° C.;
• maturing the cooled, homogenized preparation for a period of between 1 and 24 h at a temperature of between 2 and 6° C., and
• packaging the matured preparation, in liquid form, in a container while reducing temperature to a value of less than or equal to −15° C., thus nucleating water crystals during freezing of the composition;
• so that the composition, independently of any incorporation of gas, is malleable and extrudable at freezing temperatures.

A frozen dessert which can be easily distributed in an overrun state, which comprises:

• a pressurized container,
• a malleable and extrudable frozen dessert in the frozen state and contained in the container;
• a propellant gas contained in the container and intended to urge the dessert out of the container, and
• means for distributing the frozen dessert from the container.