Sweet ice stuffs and jellied foods
AssigneeAjinomoto Co., Inc.
InventorsYuzo Okada, Toshio Kato
Life of this patent
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Abstract
Sweet ice stuffs and jellied foods produced in accordance with the present invention using trehalose as one of raw materials are of low calorie and high-grade feeling, and sweet ice stuffs and jellied foods produced by substituting all or part of the cariogenic sugar or a substitute therefor as one of raw materials in the recipe for prior art products with trehalose and water or the like are of low cariogenicity, low calorie and high-grade feeling.
Claims8
A sweet ice composition selected from the group consisting of ice cream, ice milk, lacto ice and ice sherbets, wherein said composition comprises:
- a milk product, a sweetener, 0.3 to 3% trehalose as a smoothing agent and water.
In a sweet ice composition comprising a milk product, sucrose and water, the improvement comprising adding 6 to 9% trehalose as a smoothing agent to improve the smoothness and solubility of the composition.
In a sweet ice composition comprising a milk product, sucrose and water, the improvement comprising adding 0.3 to 3% trehalose as a smoothing agent to improve the smoothness and solubility of the composition.
In a jellied food composition comprising sucrose, water and a jellying agent, the improvement comprising adding 0.3 to 3% trehalose as a smoothing agent to improve the mouth feel of said composition.
A jellied food composition comprising a sweetener, 0.3 to 3% trehalose as a smoothing agent, water and a jellying agent.
In a jellied food composition comprising sucrose, water and a jellying agent, the improvement comprising adding 4 to 7% trehalose as a smoothing agent to improve the mouth feel of said composition.
Dependencies are inferred from the claim text.