EP0923307A1 - Ganznatur eiskonfekt - Google Patents
Ganznatur eiskonfektInfo
- Publication number
- EP0923307A1 EP0923307A1 EP97940014A EP97940014A EP0923307A1 EP 0923307 A1 EP0923307 A1 EP 0923307A1 EP 97940014 A EP97940014 A EP 97940014A EP 97940014 A EP97940014 A EP 97940014A EP 0923307 A1 EP0923307 A1 EP 0923307A1
- Authority
- EP
- European Patent Office
- Prior art keywords
- natural
- ice
- cream
- cream according
- natural ice
- 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.)
- Withdrawn
Links
- 235000015243 ice cream Nutrition 0.000 title claims abstract description 82
- 239000000203 mixture Substances 0.000 claims abstract description 36
- 230000000087 stabilizing effect Effects 0.000 claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 239000003381 stabilizer Substances 0.000 claims abstract description 8
- 235000013336 milk Nutrition 0.000 claims abstract description 7
- 239000008267 milk Substances 0.000 claims abstract description 7
- 210000004080 milk Anatomy 0.000 claims abstract description 7
- 239000000126 substance Substances 0.000 claims abstract description 6
- 239000007787 solid Substances 0.000 claims abstract description 5
- 239000005862 Whey Substances 0.000 claims abstract description 4
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 4
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 4
- 150000001720 carbohydrates Chemical class 0.000 claims abstract description 4
- 235000014633 carbohydrates Nutrition 0.000 claims abstract description 4
- 239000002562 thickening agent Substances 0.000 claims abstract description 4
- 150000004676 glycans Chemical class 0.000 claims description 15
- 229920001282 polysaccharide Polymers 0.000 claims description 15
- 239000005017 polysaccharide Substances 0.000 claims description 15
- 238000002844 melting Methods 0.000 claims description 10
- 230000008018 melting Effects 0.000 claims description 10
- 239000000284 extract Substances 0.000 claims description 8
- 235000013311 vegetables Nutrition 0.000 claims description 5
- 235000013339 cereals Nutrition 0.000 claims description 4
- 235000013365 dairy product Nutrition 0.000 claims description 3
- 239000000835 fiber Substances 0.000 claims description 3
- 235000013618 yogurt Nutrition 0.000 claims description 3
- 241000219310 Beta vulgaris subsp. vulgaris Species 0.000 claims description 2
- 241001474374 Blennius Species 0.000 claims description 2
- 235000007542 Cichorium intybus Nutrition 0.000 claims description 2
- 241000207199 Citrus Species 0.000 claims description 2
- 229920000742 Cotton Polymers 0.000 claims description 2
- 244000019459 Cynara cardunculus Species 0.000 claims description 2
- 235000019106 Cynara scolymus Nutrition 0.000 claims description 2
- 241000220225 Malus Species 0.000 claims description 2
- 235000011430 Malus pumila Nutrition 0.000 claims description 2
- 235000015103 Malus silvestris Nutrition 0.000 claims description 2
- 229920001131 Pulp (paper) Polymers 0.000 claims description 2
- 235000021536 Sugar beet Nutrition 0.000 claims description 2
- 235000016520 artichoke thistle Nutrition 0.000 claims description 2
- 239000003795 chemical substances by application Substances 0.000 claims description 2
- 235000020971 citrus fruits Nutrition 0.000 claims description 2
- 235000013399 edible fruits Nutrition 0.000 claims description 2
- 238000012986 modification Methods 0.000 claims description 2
- 230000004048 modification Effects 0.000 claims description 2
- 230000007935 neutral effect Effects 0.000 claims description 2
- 241000723343 Cichorium Species 0.000 claims 1
- 230000014759 maintenance of location Effects 0.000 description 7
- 235000014121 butter Nutrition 0.000 description 5
- 235000019197 fats Nutrition 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 5
- 239000003921 oil Substances 0.000 description 5
- 235000019227 E-number Nutrition 0.000 description 4
- 239000004243 E-number Substances 0.000 description 4
- 235000021185 dessert Nutrition 0.000 description 4
- 238000001125 extrusion Methods 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 239000000654 additive Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000015203 fruit juice Nutrition 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 229930014626 natural product Natural products 0.000 description 3
- 102000002322 Egg Proteins Human genes 0.000 description 2
- 108010000912 Egg Proteins Proteins 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 230000002411 adverse Effects 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 235000013345 egg yolk Nutrition 0.000 description 2
- 210000002969 egg yolk Anatomy 0.000 description 2
- 235000013861 fat-free Nutrition 0.000 description 2
- 235000003599 food sweetener Nutrition 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 235000020183 skimmed milk Nutrition 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000003765 sweetening agent Substances 0.000 description 2
- WURBVZBTWMNKQT-UHFFFAOYSA-N 1-(4-chlorophenoxy)-3,3-dimethyl-1-(1,2,4-triazol-1-yl)butan-2-one Chemical compound C1=NC=NN1C(C(=O)C(C)(C)C)OC1=CC=C(Cl)C=C1 WURBVZBTWMNKQT-UHFFFAOYSA-N 0.000 description 1
- 108010011485 Aspartame Proteins 0.000 description 1
- 244000298479 Cichorium intybus Species 0.000 description 1
- 239000004150 EU approved colour Substances 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 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 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- 240000006711 Pistacia vera Species 0.000 description 1
- 235000003447 Pistacia vera Nutrition 0.000 description 1
- 241001137846 Shorea almon Species 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 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 1
- 244000299461 Theobroma cacao Species 0.000 description 1
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 description 1
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- 235000001046 cacaotero Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 235000011850 desserts Nutrition 0.000 description 1
- 230000001627 detrimental effect Effects 0.000 description 1
- 239000008121 dextrose Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013572 fruit purees Nutrition 0.000 description 1
- JEGUKCSWCFPDGT-UHFFFAOYSA-N h2o hydrate Chemical compound O.O JEGUKCSWCFPDGT-UHFFFAOYSA-N 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 235000014571 nuts Nutrition 0.000 description 1
- 229940006093 opthalmologic coloring agent diagnostic Drugs 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 235000020233 pistachio Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 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
- A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
Definitions
- the invention relates to an all natural ice-cream comprising non-fat milk solids and/or whey components, water, carbohydrates and fat.
- an all natural ice-cream is to be understood as an ice-cream which does not contain additives or components having an E-number and which does not contain egg yolk.
- the additives which are referred to by E- numbers can be found in European Parliament and Council Directive no. 94/36/EC, Official Journal of European Community no. L 237/13, 10 September 1994 (for colors), European Parliament and Council Directive no. 94/35/EC, Official Journal of European Community no. L 237/3, 10 September 1994 (for sweeteners), and European Parliament and Council Directive no. 95/2/EC, Official Journal of European Community no. L 61/1, 18 March 1995 (for other additives) .
- Food products may contain chemically modified natural products or synthetic products, i.e.
- the European patent application 574.907 discloses an ice-cream which does not contain such chemically modified natural products or synthetic products.
- the ice-cream is prepared from a cream obtained from milk products, water, other fat containing products and stabilizing agents wherein said stabilizing agents are a mixture of egg yolk, protein enriched milk products and vegetable fibers. These stabilizing agents are in particular free from synthetic components .
- the ice-cream according to the European patent application 574.907 does not satisfy all requirements with respect to mouth feel, texture, taste and storage stability. Parameters which influence these partly mutual dependent properties to a large extent are for example melt characteristics, overrun, extrusion characteristics and shape retention.
- the only property disclosed by the European patent application 574.907 is the overrun, i.e. the amount of air incorporated in the ice-cream as a percentage of the volume of the unfrozen ice-cream, which would be about 50 %.
- the melt characteristics of an ice-cream are in particular relevant to the mouthfeel upon consumption and to the storage stability and shape retention, respectively. Icecream may not melt away to quickly as this adversely effects storage stability and shape retention. On the other hand, the ice-cream should melt at a sufficient rate when it is exposed to elevated temperatures as otherwise it would not be ice- cream but a mousse-like product. Additionally, the overrun of an ice-cream may not be too high as otherwise the microstructure of the ice-cream is to weak leading to a too rapid disintegration of the microstructure and, consequently, to a too high melting rate of the ice-cream. Preferred quantitative indications for these properties will be presented below.
- Food products such as ice-cream and yoghurt desserts which are free from chemically modified products or synthetic products are also known from WO 92/11769.
- This reference relates to frozen dairy dessert compositions containing milk protein derived from e.g. skimmed milk and non-fat dry milk powder, a sweetening agent such as sucrose, fructose and aspartame, partially hydrolysed starch such as enzymatically hydrolysed starch and water.
- milk protein derived from e.g. skimmed milk and non-fat dry milk powder
- a sweetening agent such as sucrose, fructose and aspartame
- partially hydrolysed starch such as enzymatically hydrolysed starch and water.
- dessert products having an overrun of about 10 to 120 % it is preferred that if provided as a bulk-packaged dessert that the overrun does not exceed a value of about 60 % in order to be able to provide dessert products having the qualities of a high quality aerated frozen ice-cream. If provided in the form of e.g. a bar the overrun is preferably not higher than 35 % and more preferably not higher than 15 %.
- the European patent application 187.438 discloses a fruit juice mix for whipped and/or frozen applications which essentially contains all natural ingredients.
- the fruit juice mix comprises at least one type of fruit juice, a stabilizer derived from a natural source, soy bean protein and an amount of remaining ingredients such as water.
- the object of the present invention is to overcome the disadvantages mentioned above.
- the primary object of the invention is to provide an all natural ice cream free of chemically modified natural products or synthetic products, i.e. products having an E-number, which has an excellent taste and texture.
- Another object of the invention is to provide an all natural ice cream having excellent melt characteristics, good shape retention and a high overrun.
- the invention relates therefore to an all natural ice cream comprising not-fat milk solids and/or whey components, water, carbohydrates and fat, said ice-cream further comprising at least a stabilizing composition comprising (a) a taste improving substance, (b) a natural polysaccharide- based water phase thickening agent and/or (c) a natural polysaccharide-based air phase stabilizing agent.
- the natural polysaccharide-based agents (b) and (c) are based on modified natural polysaccharides, wherein the modification is by acid-, alkaline-, enzymatic-, and/or fermentative treatment.
- the all natural ice-cream comprises at least the combinations (a) and
- the taste improving substance (a) may be derived from chemically modified, fermented, non-chemically and/or an enzymatically treated natural fat source.
- Substance (a) improves the taste of the all natural ice-cream and in particular the creaminess and structure stability.
- substance (a) is preferably an enzymatically treated natural fat source such as butter or cream or a derivative thereof, enzymatically treated citric oil, cacao butter, oils derived from nuts like almons and pistachio, etcetera.
- the water phase thickening agent (b) is preferably selected from extracts from fruit and/or vegetables and other extracts.
- Suitable extracts are those which contain one or more natural charged polysaccharides, natural linear polysaccharides and natural linear charged polysaccharides. Suitable examples of such polysaccharides include extracts from citrus, apple, sugar beet, sea weed, cereals and mixtures thereof.
- the air phase stabilizing agent (c) is preferably selected from cellulose-like components. Suitable celluloselike components are natural linear neutral polysaccharides. According to the invention component (c) is preferably selected from sources as chicory and artichokes and vegetable sources such as grinded wood pulp, cotton fiber and cereal fiber extracts or mixtures thereof.
- the all natural ice-cream may contain 0.05 to 5 % wt. of the stabilizing composition, but it is preferred that the ice-cream contains 0.2 to 2.0 % wt. of said composition and in particular 0.5 to 1.7 % wt.
- the stabilizing composition comprises preferably at least 0.05 to 1.0 % wt. of (a), 0.1 to 1.0 % wt . of (b) and 0.5 to 2.0 % wt. of (c) .
- the stabilizing composition comprises more preferably at least 0.1 to 0.5 % wt. of (a), 0.2 to 0.8 % wt. of (b) and 0.7 to 1.5 % wt. of (c) .
- the all natural ice-cream according to the invention is characterised as having an overrun of at least 60 % and a mix viscosity of at least 20 Pas.
- the all natural ice-cream according to the invention is further characterised by a melting rate profile such that after 100 min. no more than 40 vol.%, preferably no more than 30 vol.% and in particular no more than 25 vol.%, and after 200 min. no more than 80 vol.%, preferably no more than 70 vol.% and in particular no more than 60 vol.% of the all natural ice-cream has melted.
- the melting rate profile is measured according to the method described in Example 2.
- the invention also relates to a stabilizing composition as is disclosed above.
- the stabilizing composition according to the invention is in particular suitable to be used in an all natural ice-cream.
- this composition may also advantageously be used in other food products such as non- natural ice-creams, yoghurt ice-creams and frozen dairy food products, wherein the stabilizing composition may be used in amounts up to about 3 % wt.
- Example 1 This example provides a general recipe for the all natural ice-cream according to the invention. A mixture containing the following ingredients was prepared:
- Components (a), (b) and/or (c) cf. Table 1 Water up to 100 % wt.
- the mixture could also be frozen and aerated in a batch ice-cream freezer.
- the last steps of the procedure comprised hardening the ice-cream in a blast freezer and storing the ice-cream at -20°C.
- the properties of the all natural ice-creams so obtained are listed in Table 1.
- the components (b) and (c) used for preparing the all natural ice-creams were commercially availabe.
- Component (a) was prepared from an enzymatically treated butter/oil (Mighty Kream, ex Quest International, Zwijndrecht, Netherlands) .
- the melting rate profiles of the all natural ice-creams according to example 1 are depicted.
- the melting rate profiles were measured according to the method described by Arbuckle in "Ice-cream", The Avi Publishing Co., 4th edition, page 364 (1986) .
- the measurement involved the % volume loss of the ice-cream under investigation and was performed at a temperature of about 20 C C. Before the ice- cream was subjected to the measurement, it had been pretempered at a temperature of -18 to -20°C.
- the ice-cream containing the combination of (a) and (c) shows excellent melting characterstics.
- B 2 Herbagel LEC 920, (Herbrasih & Fox) Neuenburg, Germany
- B 3 Herbapekt SF 22 (Herbrasih & Fox) Neuenburg, Germany
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| NL9600297 | 1996-07-23 | ||
| WOPCT/NL96/00297 | 1996-07-23 | ||
| PCT/EP1997/003967 WO1998003079A1 (en) | 1996-07-23 | 1997-07-21 | All natural ice-cream |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| EP0923307A1 true EP0923307A1 (de) | 1999-06-23 |
Family
ID=19865993
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| EP97940014A Withdrawn EP0923307A1 (de) | 1996-07-23 | 1997-07-21 | Ganznatur eiskonfekt |
Country Status (5)
| Country | Link |
|---|---|
| EP (1) | EP0923307A1 (de) |
| JP (1) | JP2002515747A (de) |
| CN (1) | CN1230097A (de) |
| AU (1) | AU4202097A (de) |
| WO (1) | WO1998003079A1 (de) |
Families Citing this family (24)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| TWI479998B (zh) | 2007-08-10 | 2015-04-11 | Rich Products Corp | 安定的可攪打及經攪打之食品 |
| EP2196096A1 (de) * | 2008-12-15 | 2010-06-16 | Nestec S.A. | Stabile gefrorene belüftete mittels Niedertemepraturextrusion hergestellte Produkte |
| RU2547278C1 (ru) * | 2014-03-27 | 2015-04-10 | Олег Иванович Квасенков | Способ производства пломбира крем-брюле (варианты) |
| RU2548490C1 (ru) * | 2014-05-20 | 2015-04-20 | Олег Иванович Квасенков | Способ производства мороженого "мальвина" пломбира (варианты) |
| RU2559349C1 (ru) * | 2014-05-22 | 2015-08-10 | Олег Иванович Квасенков | Способ производства мороженого "снежок" (варианты) |
| RU2548491C1 (ru) * | 2014-05-22 | 2015-04-20 | Олег Иванович Квасенков | Способ производства мороженого "север" (варианты) |
| RU2548492C1 (ru) * | 2014-05-27 | 2015-04-20 | Олег Иванович Квасенков | Способ производства мороженого "антарктида" (варианты) |
| RU2558923C1 (ru) * | 2014-05-27 | 2015-08-10 | Олег Иванович Квасенков | Способ производства мороженого "антарктида" (варианты) |
| RU2557710C1 (ru) * | 2014-06-05 | 2015-07-27 | Олег Иванович Квасенков | Способ производства мороженого "антарктида" (варианты) |
| RU2558925C1 (ru) * | 2014-06-10 | 2015-08-10 | Олег Иванович Квасенков | Способ производства мороженого "полюс" (варианты) |
| RU2558186C1 (ru) * | 2014-06-26 | 2015-07-27 | Олег Иванович Квасенков | Способ производства мороженого "полюс" (варианты) |
| RU2558187C1 (ru) * | 2014-06-26 | 2015-07-27 | Олег Иванович Квасенков | Способ производства мороженого "полюс" (варианты) |
| RU2558189C1 (ru) * | 2014-06-27 | 2015-07-27 | Олег Иванович Квасенков | Способ производства мороженого "полюс" (варианты) |
| RU2558188C1 (ru) * | 2014-06-27 | 2015-07-27 | Олег Иванович Квасенков | Способ производства мороженого "полюс" (варианты) |
| RU2546837C1 (ru) * | 2014-08-12 | 2015-04-10 | Олег Иванович Квасенков | Способ производства мороженого "кофе со сливками" (варианты) |
| RU2546833C1 (ru) * | 2014-08-19 | 2015-04-10 | Олег Иванович Квасенков | Способ производства мороженого "кофе со сливками" (варианты) |
| RU2546835C1 (ru) * | 2014-08-26 | 2015-04-10 | Олег Иванович Квасенков | Способ производства мороженого "кофе со сливками" (варианты) |
| RU2546744C1 (ru) * | 2014-08-27 | 2015-04-10 | Олег Иванович Квасенков | Способ производства мороженого "кофе со сливками"(варианты) |
| RU2546841C1 (ru) * | 2014-08-27 | 2015-04-10 | Олег Иванович Квасенков | Способ производства мороженого "кофе со сливками" (варианты) |
| RU2547129C1 (ru) * | 2014-08-28 | 2015-04-10 | Олег Иванович Квасенков | Способ производства мороженого "кофе со сливками" (варианты) |
| RU2546749C1 (ru) * | 2014-09-03 | 2015-04-10 | Олег Иванович Квасенков | Способ производства мороженого "кофе со сливками" (варианты) |
| RU2552708C1 (ru) * | 2014-10-27 | 2015-06-10 | Олег Иванович Квасенков | Способ производства мороженого "север" |
| RU2552661C1 (ru) * | 2014-10-30 | 2015-06-10 | Олег Иванович Квасенков | Способ производства мороженого с заменителем молочного жира при пониженной массовой доле сомо (варианты) |
| CN106173177A (zh) * | 2016-07-08 | 2016-12-07 | 甘肃森茂生态农业开发有限公司 | 含马铃薯蛋白的保健冰激凌及其制备方法 |
Family Cites Families (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR1001978A (fr) * | 1946-07-09 | 1952-02-29 | Liant pour la préparation de glace comestible et son procédé de préparation | |
| GB1358052A (en) * | 1971-09-15 | 1974-06-26 | Japan Natural Food Co Ltd | Process for producing edible powders |
| US4368211A (en) * | 1981-11-23 | 1983-01-11 | General Mills, Inc. | Composition for aerated frozen desserts containing uncooked fruit puree and method of preparation |
| US4626441B1 (en) * | 1983-10-06 | 1991-02-19 | Dietetic frozen desserts containing aspartame | |
| CH670045A5 (de) * | 1985-12-20 | 1989-05-12 | Konsumex Kuelkereskedelmi Vall | |
| SE8505783D0 (sv) * | 1985-12-06 | 1985-12-06 | Rolf Bergkvist | Forfarande for framstellning av livsmedelsprodukter och dessas anvendning |
| US5244689A (en) * | 1986-01-31 | 1993-09-14 | Slimak Karen M | Flour, bread, milk, and other products from white sweet potatoes cassava, edible aroids, amaranth, yams, and lotus |
| US4971824A (en) * | 1989-08-09 | 1990-11-20 | Chiquita Brands, Inc. | Frozen natural food product |
| BE1005438A4 (fr) * | 1991-10-04 | 1993-07-27 | Raffinerie Tirlemontoise Sa | Compositions de cremes contenant du fructane, procede de preparation de ces compositions et leur utilisation. |
| US5458893A (en) * | 1992-03-06 | 1995-10-17 | The Quaker Oats Company | Process for treating water-soluble dietary fiber with beta-glucanase |
| FR2688793B1 (fr) * | 1992-03-19 | 1994-06-03 | Roquette Freres | Composition de saccharides hydrogenes hypocariogenes, procede de preparation et application de cette composition. |
| EP0789516A1 (de) * | 1992-08-17 | 1997-08-20 | International Limited Nekta | Nahrungsmittelzusammensetzung auf basis von adamidafrüchten |
| JP3331567B2 (ja) * | 1993-08-05 | 2002-10-07 | 味の素株式会社 | 食品用ペースト、その製造方法及びそれを含む食品 |
-
1997
- 1997-07-21 EP EP97940014A patent/EP0923307A1/de not_active Withdrawn
- 1997-07-21 JP JP50658298A patent/JP2002515747A/ja active Pending
- 1997-07-21 CN CN97197898.0A patent/CN1230097A/zh active Pending
- 1997-07-21 AU AU42020/97A patent/AU4202097A/en not_active Abandoned
- 1997-07-21 WO PCT/EP1997/003967 patent/WO1998003079A1/en not_active Application Discontinuation
Non-Patent Citations (1)
| Title |
|---|
| See references of WO9803079A1 * |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2002515747A (ja) | 2002-05-28 |
| CN1230097A (zh) | 1999-09-29 |
| AU4202097A (en) | 1998-02-10 |
| WO1998003079A1 (en) | 1998-01-29 |
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