Frozen aerated confection and its manufacturing process
AssigneeConopco, Inc.
InventorsJadwiga Malgorzata Bialek, David John Judge, Jeffrey Underdown
Life of this patent
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Abstract
Process for manufacturing a frozen aerated confection and comprising the steps 5 of producing a premix comprising milk/dairy or vegetable fat 1 to 15% (w/w), preferably 3 to 12% milk solids non fat 0 to 20% (w/w), preferably 3 to 12% sugar and other sweeteners 0.01 to 35% (w/w) vegetable proteins 0 to 5% (w/w) flavors 0 to 5% (w/w) water 30 to 85% (w/w) 0.25 to 15% by weight (expressed as dry plasma over the wet premix) of an enriched plasma fraction is added to the premix freezing and aerating the premix to an overrun of 20 to 150%.
Claims13
A frozen aerated confection, which is an ice cream, comprising 0.15 to 15% by weight (based on weight of dry plasma to total weight of frozen aerated confection) of an enriched plasma fraction as a destabilizing emulsifier, said enriched plasma fraction defined as an egg yolk fraction wherein the plasma/granule weight ratio has been increased, wherein the enriched plasma fraction contains less than 10 wt % (based on dry matter) of granule fraction.
A Process for manufacturing a frozen aerated confection and comprising the steps of producing a premix comprising
- milk/dairy or vegetable fat 1 to 20% (w/w),
- milk solids non fat 0 to 20% (w/w),
- sugar and other sweeteners 0.01 to 35% (w/w)
- vegetable proteins 0 to 5% (w/w)
- flavours 0 to 5% (w/w)
- water 30 to 85% (w/w)
- freezing and aerating the premix to an overrun of 20 to 150% wherein 0.25 to 15% by weight (expressed as weight of dry plasma relative to total weight of premix) of an enriched plasma fraction as destabilizing emulsifier, said enriched plasma fraction defined as an egg yolk fraction wherein the plasma/granule weight ratio has been increased, is added to the premix and wherein the enriched plasma fraction contains less than 10 wt % based on dry matter of granule fraction.
Dependencies are inferred from the claim text.