DE3119254C2 - Verfahren und Zusammensetzung zum Herstellen von Eiscreme - Google Patents
Verfahren und Zusammensetzung zum Herstellen von EiscremeInfo
- Publication number
- DE3119254C2 DE3119254C2 DE3119254A DE3119254A DE3119254C2 DE 3119254 C2 DE3119254 C2 DE 3119254C2 DE 3119254 A DE3119254 A DE 3119254A DE 3119254 A DE3119254 A DE 3119254A DE 3119254 C2 DE3119254 C2 DE 3119254C2
- Authority
- DE
- Germany
- Prior art keywords
- ice cream
- mixture
- fat
- weight
- percent
- Prior art date
- Legal status (The legal status 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 status listed.)
- Expired
Links
- 235000015243 ice cream Nutrition 0.000 title claims abstract description 36
- 239000000203 mixture Substances 0.000 title claims abstract description 35
- 238000000034 method Methods 0.000 title claims abstract description 13
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims abstract description 22
- 239000008101 lactose Substances 0.000 claims abstract description 22
- 235000013336 milk Nutrition 0.000 claims abstract description 17
- 239000008267 milk Substances 0.000 claims abstract description 17
- 210000004080 milk Anatomy 0.000 claims abstract description 17
- 102100026189 Beta-galactosidase Human genes 0.000 claims abstract description 15
- 108010059881 Lactase Proteins 0.000 claims abstract description 15
- 108010005774 beta-Galactosidase Proteins 0.000 claims abstract description 15
- 229940116108 lactase Drugs 0.000 claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 235000013861 fat-free Nutrition 0.000 claims abstract description 13
- 239000007787 solid Substances 0.000 claims abstract description 13
- 239000003381 stabilizer Substances 0.000 claims abstract description 13
- 235000000346 sugar Nutrition 0.000 claims abstract description 6
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 5
- 150000008163 sugars Chemical class 0.000 claims abstract description 4
- 239000004615 ingredient Substances 0.000 claims description 7
- 239000003086 colorant Substances 0.000 claims description 3
- 239000000470 constituent Substances 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 claims description 2
- 238000004040 coloring Methods 0.000 claims 1
- 239000000975 dye Substances 0.000 abstract 1
- 235000014121 butter Nutrition 0.000 description 11
- 239000003925 fat Substances 0.000 description 11
- 235000019197 fats Nutrition 0.000 description 11
- 239000000843 powder Substances 0.000 description 9
- 235000020183 skimmed milk Nutrition 0.000 description 8
- 229930006000 Sucrose Natural products 0.000 description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 7
- 239000005720 sucrose Substances 0.000 description 7
- 235000019871 vegetable fat Nutrition 0.000 description 7
- 238000000265 homogenisation Methods 0.000 description 5
- 238000002360 preparation method Methods 0.000 description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 4
- 238000007664 blowing Methods 0.000 description 3
- 102000009027 Albumins Human genes 0.000 description 2
- 108010088751 Albumins Proteins 0.000 description 2
- 235000013162 Cocos nucifera Nutrition 0.000 description 2
- 244000060011 Cocos nucifera Species 0.000 description 2
- 102000006395 Globulins Human genes 0.000 description 2
- 108010044091 Globulins Proteins 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 239000005862 Whey Substances 0.000 description 2
- 102000007544 Whey Proteins Human genes 0.000 description 2
- 108010046377 Whey Proteins Proteins 0.000 description 2
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 239000008121 dextrose Substances 0.000 description 2
- 229930182830 galactose Natural products 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 150000002772 monosaccharides Chemical class 0.000 description 2
- 238000009928 pasteurization Methods 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- UBLAMKHIFZBBSS-UHFFFAOYSA-N 3-Methylbutyl pentanoate Chemical compound CCCCC(=O)OCCC(C)C UBLAMKHIFZBBSS-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 102000011632 Caseins Human genes 0.000 description 1
- 108010076119 Caseins Proteins 0.000 description 1
- 241000206575 Chondrus crispus Species 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 235000021314 Palmitic acid Nutrition 0.000 description 1
- 235000021355 Stearic acid Nutrition 0.000 description 1
- VJHCJDRQFCCTHL-UHFFFAOYSA-N acetic acid 2,3,4,5,6-pentahydroxyhexanal Chemical compound CC(O)=O.OCC(O)C(O)C(O)C(O)C=O VJHCJDRQFCCTHL-UHFFFAOYSA-N 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 238000010348 incorporation Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 150000002943 palmitic acids Chemical class 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/04—Production of frozen sweets, e.g. ice-cream
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/36—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
- A23G9/363—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing microorganisms, enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/40—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the dairy products used
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Confectionery (AREA)
- Dairy Products (AREA)
- Prostheses (AREA)
- Diaphragms For Electromechanical Transducers (AREA)
- Crystals, And After-Treatments Of Crystals (AREA)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DK223480A DK223480A (da) | 1980-05-22 | 1980-05-22 | Fremgangsmaade til fremstilling af konsumis af saerlig hoej kvalitet samt middel til anvendelse derved |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| DE3119254A1 DE3119254A1 (de) | 1982-04-29 |
| DE3119254C2 true DE3119254C2 (de) | 1986-01-23 |
Family
ID=8110968
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DE3119254A Expired DE3119254C2 (de) | 1980-05-22 | 1981-05-14 | Verfahren und Zusammensetzung zum Herstellen von Eiscreme |
Country Status (12)
| Country | Link |
|---|---|
| US (1) | US4374861A (cg-RX-API-DMAC7.html) |
| AT (1) | AT375532B (cg-RX-API-DMAC7.html) |
| BE (1) | BE888897A (cg-RX-API-DMAC7.html) |
| CA (1) | CA1183387A (cg-RX-API-DMAC7.html) |
| DE (1) | DE3119254C2 (cg-RX-API-DMAC7.html) |
| DK (1) | DK223480A (cg-RX-API-DMAC7.html) |
| FR (1) | FR2482832A1 (cg-RX-API-DMAC7.html) |
| GB (1) | GB2076275B (cg-RX-API-DMAC7.html) |
| IE (1) | IE51249B1 (cg-RX-API-DMAC7.html) |
| IT (1) | IT1195977B (cg-RX-API-DMAC7.html) |
| NO (1) | NO151952C (cg-RX-API-DMAC7.html) |
| SE (1) | SE434208B (cg-RX-API-DMAC7.html) |
Families Citing this family (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6131056A (ja) * | 1984-07-25 | 1986-02-13 | K Baiorojikaru Sci Lab:Kk | ホイッピングクリームの製造方法 |
| US4643906A (en) * | 1985-09-27 | 1987-02-17 | Pitz Doris E | Lactose-free synthetic ice cream |
| US4959227A (en) * | 1987-02-17 | 1990-09-25 | Amer Moh S | High dietary fiber low lactose liquid food and a method of producing same |
| US5176928A (en) * | 1988-08-04 | 1993-01-05 | The Nutrasweet Company | Reduced calorie diary mix |
| US5093137A (en) * | 1990-10-17 | 1992-03-03 | Shazer Jr William H | Reduced calorie frozen dairy desserts and processes for producing them |
| US5175013A (en) * | 1990-12-31 | 1992-12-29 | The Pillsbury Company | Frozen dessert compositions and products |
| US5112626A (en) * | 1990-12-31 | 1992-05-12 | The Pillsbury Company | Aerated frozen dessert compositions and products |
| SE9101883L (sv) * | 1991-06-18 | 1992-12-19 | Tetra Alfa Holdings | Saett att framstaella ofrusen, svaelld glassmix med goda lagrings- och haallbarhetsegenskaper |
| US5456936A (en) * | 1994-07-28 | 1995-10-10 | Good Humor Corporation | Frozen low calorie dairy confection |
| US5942264A (en) * | 1996-09-03 | 1999-08-24 | Monte; Woodrow C. | Ice cream containing a lactose enzyme composition and method |
| US6379736B1 (en) | 1999-10-05 | 2002-04-30 | The Pillsbury Company | Gelato composition |
| US20050084593A1 (en) * | 2003-02-21 | 2005-04-21 | Calvert Frederic R.Jr. | Reduced fat and carbohydrate cultured dairy product and process for manufacturing such cultured dairy product |
| US20040208974A1 (en) * | 2003-02-21 | 2004-10-21 | Calvert Frederic R. | Reduced carbohydrate cultured dairy product and process for manufacturing such cultured dairy product |
| US7611742B2 (en) * | 2003-02-21 | 2009-11-03 | HP Hood, LLC | Reduced fat and carbohydrate milk product and process for manufacturing such milk product |
| US7700145B1 (en) | 2004-02-17 | 2010-04-20 | Hp Hood Llc | Methods of making a low-carbohydrate dairy beverage and dairy beverages made from such methods |
| KR101130682B1 (ko) * | 2009-06-30 | 2012-04-02 | 주식회사 빙그레 | 유당분해 아이스크림의 제조방법 |
| CN109730186A (zh) * | 2019-03-19 | 2019-05-10 | 黑河市瓦利亚食品科技有限公司 | 一种低致敏性大米冰淇淋及其制备方法 |
Family Cites Families (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US1415715A (en) * | 1921-11-15 | 1922-05-09 | George P Sacks | Process for making ice-cream mix |
| US1737101A (en) * | 1926-06-22 | 1929-11-26 | Chester Earl Gray | Frozen food product and method of making same |
| US2681858A (en) * | 1950-11-30 | 1954-06-22 | Nat Dairy Res Lab Inc | Conversion of lactose to glucose and galactose |
| US2668765A (en) * | 1951-11-02 | 1954-02-09 | Nat Dairy Res Lab Inc | Frozen concentrated milk products |
| US2738279A (en) * | 1952-02-01 | 1956-03-13 | Nat Dairy Res Lab Inc | Ice cream concentrate |
| US2749242A (en) * | 1952-12-24 | 1956-06-05 | Nat Dairy Res Lab Inc | Conversion of lactose to glucose, galactose and other sugars in the presence of lactase activators |
| US2767098A (en) * | 1953-07-28 | 1956-10-16 | Raef Corp De | Method of confection of frozen comestibles |
| US2826503A (en) * | 1955-05-23 | 1958-03-11 | Nat Dairy Prod Corp | Conversion of lactose to oligosaccharides |
| FR2442590A1 (fr) * | 1977-11-16 | 1980-06-27 | Hydrocal Sa | Procede de valorisation des produits laitiers |
| DK145033C (da) * | 1979-11-12 | 1986-08-11 | Kirk Chem As | Fremgangsmaade til fremstilling af bloed iscreme |
-
1980
- 1980-05-22 DK DK223480A patent/DK223480A/da not_active Application Discontinuation
-
1981
- 1981-05-04 SE SE8102782A patent/SE434208B/sv not_active IP Right Cessation
- 1981-05-06 AT AT0200881A patent/AT375532B/de not_active IP Right Cessation
- 1981-05-06 US US06/261,005 patent/US4374861A/en not_active Expired - Lifetime
- 1981-05-14 DE DE3119254A patent/DE3119254C2/de not_active Expired
- 1981-05-15 CA CA000377703A patent/CA1183387A/en not_active Expired
- 1981-05-19 IE IE1115/81A patent/IE51249B1/en unknown
- 1981-05-21 BE BE2/59171A patent/BE888897A/fr not_active IP Right Cessation
- 1981-05-21 NO NO811742A patent/NO151952C/no unknown
- 1981-05-21 FR FR8110143A patent/FR2482832A1/fr active Granted
- 1981-05-21 IT IT48511/81A patent/IT1195977B/it active
- 1981-05-22 GB GB8115745A patent/GB2076275B/en not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| IE811115L (en) | 1981-11-22 |
| SE434208B (sv) | 1984-07-16 |
| AT375532B (de) | 1984-08-10 |
| SE8102782L (sv) | 1981-11-23 |
| IT1195977B (it) | 1988-11-03 |
| GB2076275B (en) | 1984-01-25 |
| IT8148511A0 (it) | 1981-05-21 |
| FR2482832B1 (cg-RX-API-DMAC7.html) | 1985-01-04 |
| FR2482832A1 (fr) | 1981-11-27 |
| GB2076275A (en) | 1981-12-02 |
| NO811742L (no) | 1981-11-23 |
| ATA200881A (de) | 1984-01-15 |
| DE3119254A1 (de) | 1982-04-29 |
| BE888897A (fr) | 1981-09-16 |
| DK223480A (da) | 1981-11-23 |
| US4374861A (en) | 1983-02-22 |
| CA1183387A (en) | 1985-03-05 |
| NO151952B (no) | 1985-04-01 |
| NO151952C (no) | 1985-07-10 |
| IE51249B1 (en) | 1986-11-12 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| DE3119254C2 (de) | Verfahren und Zusammensetzung zum Herstellen von Eiscreme | |
| DE60034342T3 (de) | Verfahren für die herstellung von lufthaltigen gefrorenen produkten | |
| DE3040702C2 (de) | Verfahren zum Herstellen von kremigem Milcheis | |
| DE69301287T2 (de) | Pulverförmige, schäumende Kaffeeaufheller | |
| DE69101561T2 (de) | Herstellungsverfahren für Speiseeisprodukte. | |
| DE69904022T2 (de) | Geformte eingefrorene konfektstange | |
| DE3238208C2 (cg-RX-API-DMAC7.html) | ||
| DE3040703C2 (de) | Verfahren zum Herstellen von weicher Eiskrem | |
| DE68917685T2 (de) | Käseprodukt. | |
| CH625680A5 (cg-RX-API-DMAC7.html) | ||
| DE3344323A1 (de) | Lagerfaehiges, zu einer dessert-mousse aufschlagbares produkt und verfahren zu dessen herstellung | |
| DE2441643C3 (de) | Verfahren zur Herstellung einer physikalisch bestänigen und gegenüber bakteriellem Verderb stabilisierten Schaumzubereitung | |
| DE10064061B4 (de) | Rahmartige, proteinfreie, lagerstabile und aufschlagbare, saure O/W-Emulsion, Verfahren zu deren Herstellung und deren Verwendung | |
| EP0971598B1 (de) | Speiseeis mit fetthaltigem überzug | |
| DE1692797C3 (de) | Verfahren zur Herstellung von aromatisierten, ein Käsearoma aufweisenden Lebensmitteln | |
| DE202016008878U1 (de) | Aufschlagmittel zur Verwendung bei der Herstellung essbarer Toppings | |
| DE4222875C2 (de) | Verwendung stabilisierter Proteinpulver zur Herstellung von Schmelzkäse und Käsezubereitungen | |
| DE2656802A1 (de) | Verfahren zur herstellung einer aufschlagbaren sahne mit guter lagerfaehigkeit sowie durch dieses verfahren erhaltenes produkt | |
| DE1767049C3 (de) | Verfahren zur Herstellung eines Speisefettes aus Butterfett und Speiseöl | |
| DE1692339C3 (de) | Verfahren zur Herstellung von Rahmkäse | |
| DE69703530T2 (de) | Pulverförmige,schäumende sahne | |
| WO1997035485A1 (de) | Molkenkäse- und dessertprodukte auf milchbasis | |
| DE3900194A1 (de) | Trinkschokolade und verfahren zum herstellen derselben | |
| DD247835A1 (de) | Verfahren zur herstellung und stabilisierung von lebensmittel-emulsionen und -schaeumen | |
| DE2728105A1 (de) | Verbessertes verfahren zur herstellung von kaese |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| 8110 | Request for examination paragraph 44 | ||
| D2 | Grant after examination | ||
| 8364 | No opposition during term of opposition | ||
| 8328 | Change in the person/name/address of the agent |
Free format text: VOSSIUS, V., DIPL.-CHEM. DR.RER.NAT. TAUCHNER, P., DIPL.-CHEM. DR.RER.NAT. HEUNEMANN, D., DIPL.-PHYS. DR.RER.NAT. RAUH, P., DIPL.-CHEM. DR.RER.NAT., PAT.-ANWAELTE, 8000 MUENCHEN |
|
| 8339 | Ceased/non-payment of the annual fee |