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 mixingInfo
- 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
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.
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) |
-
1985
- 1985-01-31 ES ES540025A patent/ES8602372A3/en not_active Expired
Also Published As
Publication number | Publication date |
---|---|
ES540025A0 (en) | 1985-12-01 |
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