Lactose-reduced ice cream and process for the production thereof
AssigneeKirk Chemicals A/S
InventorJan Trzecieski
Life of this patent
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Abstract
A high-quality ice cream and process and composition for the production of high-quality ice cream on the basis of fats, a quantity from about 4 to about 10 percent by weight of milk solid non-fat, a quantity from about 4 to about 10 percentages by weight of lactose, sugars, stabilizers, emulsifying agents, lactase, optionally aromas and/or coloring matters, and water, by which process the ingredients, except the fats, are mixed and kept at a temperature of from about 30.degree. to about 50.degree. C. for a period from about 1 to about 3 hours, whereafter the fats are added, and the mixture is pasteurized, homogenized, cooled, optionally ripened, and frozen, with addition of aromas and/or coloring matters as desired.
Claims5
A process for the production of ice cream and milk ice cream which per 100 parts by weight of the ice cream comprises mixing 4-10 parts of lactose and 4-10 parts of milk solids non-fat, with lactase, sugars, stabilizer, emulsifier and water, then holding the resulting mixture under conditions suited to enzymatic hydrolysis of lactose until at least about 50% of the lactose in the mixture has been hydrolyzed, thereafter adding 3-12.5 parts of edible fat, the lactase, sugars, stabilizer, emulsifier and water being the balance by weight of said hundred parts, then pasteurizing followed by homogenizing and subsequently freezing and thereafter hardening.
A composition for use in the production of ice cream and milk ice cream comprising 80-90% by weight of lactose, 8-18% by weight of stabilizer/emulsifier and optionally 1% by weight of lactase, calculated on the total weight of the composition.
Dependencies are inferred from the claim text.