AR009211A1 - DIETETIC ICE CREAM AND PROCEDURE TO OBTAIN IT - Google Patents

DIETETIC ICE CREAM AND PROCEDURE TO OBTAIN IT

Info

Publication number
AR009211A1
AR009211A1 ARP980105861A AR009211A1 AR 009211 A1 AR009211 A1 AR 009211A1 AR P980105861 A ARP980105861 A AR P980105861A AR 009211 A1 AR009211 A1 AR 009211A1
Authority
AR
Argentina
Prior art keywords
minutes
cellulose
ice cream
dietetic
procedure
Prior art date
Application number
Other languages
Spanish (es)
Original Assignee
Cazzola Maria Laura
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Cazzola Maria Laura filed Critical Cazzola Maria Laura
Priority to ARP980105861 priority Critical patent/AR009211A1/en
Publication of AR009211A1 publication Critical patent/AR009211A1/en

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  • Confectionery (AREA)

Abstract

Un helado dietético de textura más suave que lo conocido, que entre sus componentes tiene celulosa y carboximetilcelulosa al 95% y sustituto de lagrasa al 3,0%. Se dispersa la celulosa y carboximetilcelulosa sodica en agua po por 10 a 15 minutosen molino coloidal a 2000 psi; se vierte la dispersion enel pasterizador y se agrega leche en polvo descremada, crema, sustituto natural de la grasa, sorbitol, polidextrosa, maltodextrina, estabilizante, se calientahasta 85°C y se mantiene la temperatura por 5 minutos, luego se pasa la mezcla al madurador y se agrega aspartamo, colorante y aromatizante. Después de 30minutos se fabrica en fabricadora contínua y luego de 10 minutos se obtiene el producto procesado.A dietary ice cream with a smoother texture than known, which has 95% cellulose and carboxymethyl cellulose and a 3.0% fat substitute. Cellulose and sodium carboxymethyl cellulose are dispersed in po water for 10 to 15 minutes in a colloidal mill at 2000 psi; the dispersion is poured into the pasteurizer and skim milk powder, cream, natural fat substitute, sorbitol, polydextrose, maltodextrin, stabilizer is added, heated to 85 ° C and the temperature is maintained for 5 minutes, then the mixture is passed to the ripener and added aspartame, coloring and flavoring. After 30 minutes it is manufactured in a continuous manufacturer and after 10 minutes the processed product is obtained.

ARP980105861 1998-11-19 1998-11-19 DIETETIC ICE CREAM AND PROCEDURE TO OBTAIN IT AR009211A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
ARP980105861 AR009211A1 (en) 1998-11-19 1998-11-19 DIETETIC ICE CREAM AND PROCEDURE TO OBTAIN IT

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ARP980105861 AR009211A1 (en) 1998-11-19 1998-11-19 DIETETIC ICE CREAM AND PROCEDURE TO OBTAIN IT

Publications (1)

Publication Number Publication Date
AR009211A1 true AR009211A1 (en) 2000-04-12

Family

ID=45724512

Family Applications (1)

Application Number Title Priority Date Filing Date
ARP980105861 AR009211A1 (en) 1998-11-19 1998-11-19 DIETETIC ICE CREAM AND PROCEDURE TO OBTAIN IT

Country Status (1)

Country Link
AR (1) AR009211A1 (en)

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