Fermented frozen dessert
AssigneeNestec S.A.
InventorsDac Thang Ho, Christelle Schaffer-Lequart, Steffen Dose, Sylvie Tournade
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Abstract
The present invention relates to frozen desserts which can be free of additives. It also pertains to a process for the manufacture of such frozen dessert which process includes the step of fermenting milk proteins with micro-organisms yielding hetero-exopolysaccharides, and thus avoiding the use of additives such as thickeners or stabilizers.
Claims19
An edible composition comprising a frozen dessert that includes at least 20% milk solids non fat, with a pH comprised between 5 and 6, and hetero-exopolysaccharides in an amount sufficient to impart textural properties and stability to the frozen dessert, wherein the frozen dessert is free of stabilizers or thickening agents, wherein the hetero-exopolysaccharides are synthesized in situ in the dessert by contact of micro-organisms with mono or di-saccharides, wherein the micro-organisms are selected from at least one strain capable of synthesizing the hetero-exopolysaccharides in the dessert, and no stabilizers or thickening agents are present in the dessert, and wherein the hetero-exopolysaccharides comprise units of glucose, galactose and rhamnose present in a ratio of from (2 to 4):(4 to 6):(1 to 3), respectively, and in an amount sufficient to stabilize the frozen dessert against heat shock.
A method of stabilizing a frozen dessert against heat shock which comprises adding or forming in situ in the dessert hetero-exopolysaccharides comprising units of glucose, galactose, and rhamnose in a ratio of from (2 to 4):(4 to 6):(1 to 3) and in an amount sufficient to stabilize the frozen dessert against heat shock, wherein the frozen dessert is free of stabilizers or thickening agents.
Lactobacillus delbrueckii subsp. bulgaricus (CNCM I-3600).
An edible composition comprising a frozen dessert having a pH comprised between 5 and 6 and consisting essentially of at least 20% milk solids non fat, and hetero-exopolysaccharides in an amount sufficient to impart textural properties and stability to the frozen dessert, wherein the frozen dessert is free of stabilizers or thickening agents or other additives, wherein the hetero-exopolysaccharides comprise units of glucose, galactose and rhamnose present in a ratio of 3:5:1, respectively, and in an amount sufficient to stabilize the frozen dessert against heat shock, and no stabilizers, thickening agents or other additives are present in the dessert.
Dependencies are inferred from the claim text.