ES2120896A1 - Frozen food product - Google Patents

Frozen food product

Info

Publication number
ES2120896A1
ES2120896A1 ES09601820A ES9601820A ES2120896A1 ES 2120896 A1 ES2120896 A1 ES 2120896A1 ES 09601820 A ES09601820 A ES 09601820A ES 9601820 A ES9601820 A ES 9601820A ES 2120896 A1 ES2120896 A1 ES 2120896A1
Authority
ES
Spain
Prior art keywords
product
frozen food
food product
gelatin
gives
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.)
Granted
Application number
ES09601820A
Other languages
Spanish (es)
Other versions
ES2120896B1 (en
Inventor
Pla Juan Vinallonga
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Unilever NV
Original Assignee
Unilever NV
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 Unilever NV filed Critical Unilever NV
Priority to ES9601820A priority Critical patent/ES2120896B1/en
Publication of ES2120896A1 publication Critical patent/ES2120896A1/en
Application granted granted Critical
Publication of ES2120896B1 publication Critical patent/ES2120896B1/en
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

Links

Landscapes

  • Jellies, Jams, And Syrups (AREA)
  • Confectionery (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

Based on any suitable conventional formulation such as, for example, that of a sorbet, the frozen food product also incorporates a stabilizing component such as, for example, gelatin or a mixture of gelatin and carob-seed flour, which gives the product mass a gelatinous consistency which, on the one hand, gives a result which is more agreeable to the palate, since it minimizes the product's aqueous texture, and, on the other hand, increases the consistency of the product during thawing.
ES9601820A 1996-08-20 1996-08-20 ICE CREAM FOOD PRODUCT. Expired - Fee Related ES2120896B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
ES9601820A ES2120896B1 (en) 1996-08-20 1996-08-20 ICE CREAM FOOD PRODUCT.

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ES9601820A ES2120896B1 (en) 1996-08-20 1996-08-20 ICE CREAM FOOD PRODUCT.

Publications (2)

Publication Number Publication Date
ES2120896A1 true ES2120896A1 (en) 1998-11-01
ES2120896B1 ES2120896B1 (en) 1999-05-16

Family

ID=8295856

Family Applications (1)

Application Number Title Priority Date Filing Date
ES9601820A Expired - Fee Related ES2120896B1 (en) 1996-08-20 1996-08-20 ICE CREAM FOOD PRODUCT.

Country Status (1)

Country Link
ES (1) ES2120896B1 (en)

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
BASSETT, H: "Stabilization and emulsification of frozen desserts". Dairy Field (1988) 171 (5) 22-25 *
GROUBER, B: "CrÚmes glacÚes: la gÚlatine via plus besoin de se faire attendre". Revue de la Conserve Alimentation Moderne (1978) N‘ 63,56-58 *

Also Published As

Publication number Publication date
ES2120896B1 (en) 1999-05-16

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