CL2008001326A1 -
Frozen product that copies water and 6-14% lechi fat, 4-24% skim milk solids, 2, 6- 8, or% sugar, 0-0.4% sweetener; method to make the frozen product: combine and mix dry and liquid ingredients, stir, pasteurize, homogenize, ripen, drop into cryogenic processor
- Google Patents
Frozen product that copies water and 6-14% lechi fat, 4-24% skim milk solids, 2, 6- 8, or% sugar, 0-0.4% sweetener; method to make the frozen product: combine and mix dry and liquid ingredients, stir, pasteurize, homogenize, ripen, drop into cryogenic processor
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Priority claimed from US11/801,049external-prioritypatent/US20080138486A1/en
Application filed by Dippin Dots Inc Y Dippin Dots Global LtdfiledCriticalDippin Dots Inc Y Dippin Dots Global Ltd
Publication of CL2008001326A1publicationCriticalpatent/CL2008001326A1/en
Producto alimenticio congelado que se encuentra en formas particuladas; método para su elaboración; y método para vender al por menor un producto congelado.Frozen food product found in particulate forms; method for its elaboration; and method of retailing a frozen product.
CL2008001326A2007-05-082008-05-07
Frozen product that copies water and 6-14% lechi fat, 4-24% skim milk solids, 2, 6- 8, or% sugar, 0-0.4% sweetener; method to make the frozen product: combine and mix dry and liquid ingredients, stir, pasteurize, homogenize, ripen, drop into cryogenic processor
CL2008001326A1
(en)
Frozen product that copies water and 6-14% lechi fat, 4-24% skim milk solids, 2, 6- 8, or% sugar, 0-0.4% sweetener; method to make the frozen product: combine and mix dry and liquid ingredients, stir, pasteurize, homogenize, ripen, drop into cryogenic processor
Frozen sweet product comprising: 3-12% fat, 1-3% protein, 0.29% sugar, 31-45% total solids; and a stabilizing composition comprising egg yolk, optionally, at least one acidifier and at least one natural gum; manufacturing process comprising providing the described mixture, homogenizing and pasteurizing the mixture; freeze the mixture while it aerates, and optionally harden the mixture.
Aerated frozen confectionery product, which comprises 5 to 15% non-fat milk solids, up to 20% fat, 5 to 30% of a sweetening agent and up to 3% of a stabilizing system, where the frozen confectionery product it includes 0.01 to 1.5% of globular protein protein fibrils and has a sponge between 20 and 150%; Preparation process.
Frozen product that copies water and 6-14% lechi fat, 4-24% skim milk solids, 2, 6- 8, or% sugar, 0-0.4% sweetener; method to make the frozen product: combine and mix dry and liquid ingredients, stir, pasteurize, homogenize, ripen, drop into cryogenic processor
BRASS PRODUCT FOR THE CULINARY PREPARATION OF LIQUID FOODS OR FOOD INGREDIENTS THAT INCLUDES 30 TO 70% FAT, UP TO 40% SALT, UP TO 0.1% MSG, AROMAS AND ADERTS AND WHERE THIS PRODUCT HAS A WEIGHT OF 4 UP TO 6 GR
Resume: The article gives a review of literature on nutrition problems also it includes meaning of rational and balanced nutrition in preserving and strengthening the health of adolescent cadets studying in specialized educational institutions of Ministry of Defence