ES8602372A3 - Prepn. of high quality ice cream with fat added after a first mixing - Google Patents

Prepn. of high quality ice cream with fat added after a first mixing

Info

Publication number
ES8602372A3
ES8602372A3 ES540025A ES540025A ES8602372A3 ES 8602372 A3 ES8602372 A3 ES 8602372A3 ES 540025 A ES540025 A ES 540025A ES 540025 A ES540025 A ES 540025A ES 8602372 A3 ES8602372 A3 ES 8602372A3
Authority
ES
Spain
Prior art keywords
lactose
fat
ice cream
mixt
stabilisers
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
Application number
ES540025A
Other languages
Spanish (es)
Other versions
ES540025A0 (en
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.)
KIRK CHEM AS
Original Assignee
KIRK CHEM AS
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 KIRK CHEM AS filed Critical KIRK CHEM AS
Priority to ES540025A priority Critical patent/ES8602372A3/en
Publication of ES540025A0 publication Critical patent/ES540025A0/en
Publication of ES8602372A3 publication Critical patent/ES8602372A3/en
Expired legal-status Critical Current

Links

Abstract

The constituents fats, skimmed milk powder, sugar, lactose, stabilisers, emulsifiers, opt. flavouring and/or colourants and water, apart from the fats are mixed with addn. of lactose. The mixt. is kept at 30-50 deg.C for 1-3 hrs. and then the fats are added. The amts. of milk powder and lactose used are 4-10% of each. The mixt. is then pasteurised, homogenised, cooled and frozen. A lactose compsn. used in the prepn. contains 80-90% lactose, 8-18% stabilisers and emulsifiers and about 1% lactose. - Process enables high quality ice cream which is relatively soft and has a creamy texture using lactose in place of some of the milk powder. DEAB- DE3119254 C The ice cream mfg. process uses fat, fat-free milk solid, sweeteners (including lactose), lactase, stabilisers, emulsifiers, flavourings and/or colourants as well as water. The ingredients are mixed and the mixt. is pasteurised, homogenised and cooled. The invention consists 4-10 wt. % of milk solid and 4-10% of lactose and the constituents are mixed with the exception of fat. The mixture is maintained at a 30-50 deg. C. for 1-3 hours and the fat is added subsequently.
ES540025A 1985-01-31 1985-01-31 Prepn. of high quality ice cream with fat added after a first mixing Expired ES8602372A3 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
ES540025A ES8602372A3 (en) 1985-01-31 1985-01-31 Prepn. of high quality ice cream with fat added after a first mixing

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ES540025A ES8602372A3 (en) 1985-01-31 1985-01-31 Prepn. of high quality ice cream with fat added after a first mixing

Publications (2)

Publication Number Publication Date
ES540025A0 ES540025A0 (en) 1985-12-01
ES8602372A3 true ES8602372A3 (en) 1985-12-01

Family

ID=8488632

Family Applications (1)

Application Number Title Priority Date Filing Date
ES540025A Expired ES8602372A3 (en) 1985-01-31 1985-01-31 Prepn. of high quality ice cream with fat added after a first mixing

Country Status (1)

Country Link
ES (1) ES8602372A3 (en)

Also Published As

Publication number Publication date
ES540025A0 (en) 1985-12-01

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