Method for production of frozen desserts
AssigneeFuji Oil Company, Limited
InventorsHirokazu Asano, Hirokazu Maeda
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Abstract
A method for production of frozen desserts that comprises adding water-soluble hemicellulose during the frozen dessert production process. It is possible to provide the functions of overrun properties and shape retention which are desired properties of stabilizing agents for frozen desserts, without giving the frozen desserts a heavy taste texture, while also imparting a soft, smooth taste texture and a light, fragile taste texture for ice desserts.
Claims6
A production method for a frozen dessert wherein the improvement comprises adding water-soluble hemicellulose derived from soybeans to standard frozen dessert preparations as a stabilizing agent.
Dependencies are inferred from the claim text.