Increasing freezing point of food with sea buckthorn ice nucleating agent
AssigneeNestec S.A.
InventorsAlfred Jann, Rolv Lundheim, Peter Niederberger, Michel Richard
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Abstract
The freezing point of a food product subjected to freezing temperatures is increased by adding to the food product a juice obtained from berries of sea buckthorn or an aqueous extract obtained from sea buckthorn berry or leaf tissue. The food product containing the added sea buckthorn substance is then cooled to freeze the product.
Claims16
A process for increasing the temperature at which a food product freezes comprising adding to a food product a substance selected from the group consisting of juice obtained from berries of sea buckthorn and an aqueous extract obtained from sea buckthorn tissue selected from the group consisting of berry tissue and leaf tissue.
A process for preparing a food product which during preparation is subjected to a temperature for freezing the food product comprising adding to a food product a substance selected from the group consisting of juice obtained from berries of sea buckthorn and an aqueous extract obtained from sea buckthorn tissue selected from the group consisting of berry tissue and leaf tissue and then cooling the food product containing the added substance to a temperature for freezing the food product containing the added substance.
Dependencies are inferred from the claim text.