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AssigneeNestec S.A.
InventorsMadhavi Ummadi, Madansinh Vaghela, Aaron Beth Butterworth, Nirav Chandrakant Pandya, Bridgett Lynn McCune, Christophe Joseph Etienne Schmitt
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The present invention relates to frozen aerated products including products manufactured by low-temperature extrusion with superior creaminess. In particular, the invention is concerned with a partially coagulated protein system induced by controlled coagulation of milk protein which imparts outstanding sensory attributes on frozen confectionery including low-temperature extruded frozen products, in particular when containing low fat. A method of producing such frozen aerated confectionery product and the products obtainable from the method are also part of the present invention.
A frozen aerated confectionery product comprising 5-15% by weight of milk solids non-fat, protein aggregates comprising kappa-casein covalently bonded to beta-lactoglobulin, wherein the protein aggregates having a particle size of more than 10 μm, the product having a pH between 5.6 and 6.3 when melted and centrifuged at 50,000 g for 30 min and measured at 25°C., wherein the only protein in the product consists of either (i) the milk solids non-fat or (ii) egg yolk solids and the milk solids non-fat.
A method of producing an aerated frozen confectionery product, comprising the steps of:
Dependencies are inferred from the claim text.