Ice-cream confectionery product and method for its preparation
AssigneeSoremartec S.A.
InventorAngelo Lelli
Life of this patent
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Abstract
An ice-cream confectionery product in the form of an emulsion stable in the liquid state at ambient temperature, preservable at ambient temperature in the said liquid state when packaged in sterile conditions and having a microcrystalline structure upon freezing in the absence of beating, comprising alimentary fats, milk proteins, sweeteners, flavorings and water, further comprising a thickening and stabilizing composition comprising a salt acting as a protein stabilizer, a hydrocolloid constituted by a chemically modified starch and at least one further hydrocolloid chosen from water soluble hemicellulose, pectins having a high degree of esterification and mixtures thereof.
Claims15
An ice-cream confectionery product in the form of an emulsion which is stable in a liquid state at ambient temperature, preservable at ambient temperature in said liquid state when packaged in sterile conditions and having a microcrystalline structure following freezing in the absence of beating, comprising alimentary fats, milk protein, sweeteners, flavourings and water, further comprising a thickening and stabilising composition comprising a salt acting as a protein stabiliser, a hydrocolloid constituted by a chemically modified starch and at least one hydrocolloid.
An ice-cream confectionery product in the form of an emulsion which is stable in a liquid state at ambient temperature, preservable at ambient temperature in said liquid state when packaged in sterile conditions and having a microcrystalline structure following freezing in the absence of beating, comprising alimentary fats, milk protein, sweeteners, flavourings and water, further comprising a thickening and stabilising composition comprising a salt acting as a protein stabiliser, a hydrocolloid constituted by a chemically modified starch and at least one hydrocolloid;
- wherein said thickening and stabilizing component comprises:
- a salt acting as a protein stabilizer,
- a hydrocolloid constituted by a chemically modified starch, and
- at least one further hydrocolloid consisting of a water soluble hemicellulose having an average molecular weight between 100,000 and 400,000 and which is a product obtainable by degradation of vegetable fibres containing proteins, not water-soluble in acid conditions.
Dependencies are inferred from the claim text.