Frozen Aerated Confections and Methods for Producing Them
AssigneeConopco, Inc., d/b/a UNILEVER
InventorsFlorence Clotilde Cagnol, Andrew Richard Cox, Andrew Baxter Russell
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Abstract
A frozen aerated confection is provided, the confection comprising at least 0.2 wt % free β-casein, wherein the free β-casein constitutes more than 45% of the total β-casein present in the frozen confection; and containing a population of gas bubbles, wherein at least 65% of the gas bubbles have a diameter of less than 20 μm. A process for producing such a frozen aerated confection is also provided.
Claims8
A frozen aerated confection comprising at least 0.2 wt % free β-casein, wherein the free β-casein constitutes more than 45% of the total β-casein present in the frozen confection;
- and containing a population of gas bubbles, wherein at least 65% of the gas bubbles have a diameter of less than 20 μm.
A process for producing an aerated food product, the process comprising:
- a) providing a mixture of ingredients comprising at least 0.2 wt % free β-casein, wherein the free β-casein constitutes more than 45% of the total β-casein present in the frozen confection;
- b) aerating the mixture so that a population of gas bubbles is formed, wherein at least 65% of the gas bubbles have a diameter of less than 20 μm;
- c) freezing the mixture;
- wherein steps b) and c) may take place simultaneously or in either order.
Dependencies are inferred from the claim text.