ES8605953A3 - Ice-cream prodn. - Google Patents

Ice-cream prodn.

Info

Publication number
ES8605953A3
ES8605953A3 ES540128A ES540128A ES8605953A3 ES 8605953 A3 ES8605953 A3 ES 8605953A3 ES 540128 A ES540128 A ES 540128A ES 540128 A ES540128 A ES 540128A ES 8605953 A3 ES8605953 A3 ES 8605953A3
Authority
ES
Spain
Prior art keywords
approximately
weight
per cent
mixture
whey
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
ES540128A
Other languages
Spanish (es)
Other versions
ES540128A0 (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 ES540128A priority Critical patent/ES8605953A3/en
Publication of ES540128A0 publication Critical patent/ES540128A0/en
Publication of ES8605953A3 publication Critical patent/ES8605953A3/en
Expired legal-status Critical Current

Links

Abstract

Ice creams are produced by mixing non-fatty dairy solids, powdered (dried) whey, lactase, sugars, stabilizers, emulsifier agents and water, using for this purpose between approximately 4 and approximately 8 per cent by weight of non-fatty dairy solids and between approximately 4 and approximately 10 per cent by weight of powdered whey, calculated on the total weight of the prepared mixture, and maintaining the mixture at a temperature of between approximately 30 degree C and 50 degree C approximately for a period of 1 hour approximately to some 3 hours, and then adding fats to the mixture and pasteurizing, homogenizing, chilling, optionally maturing, freezing and hardening the mixture with the additional addition of flavourings and/or colourings. A composition for use in said process contains between approximately 80 and approximately 90 per cent by weight of powdered whey, between approximately 8 and approximately 18 per cent by weight of an emulsifier/stabilizer combination and optionally around 1 per cent by weight of lactase. The ice cream obtained is relatively soft and has an agreeable creamy texture.
ES540128A 1985-02-04 1985-02-04 Ice-cream prodn. Expired ES8605953A3 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
ES540128A ES8605953A3 (en) 1985-02-04 1985-02-04 Ice-cream prodn.

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ES540128A ES8605953A3 (en) 1985-02-04 1985-02-04 Ice-cream prodn.

Publications (2)

Publication Number Publication Date
ES540128A0 ES540128A0 (en) 1986-04-16
ES8605953A3 true ES8605953A3 (en) 1986-04-16

Family

ID=8488650

Family Applications (1)

Application Number Title Priority Date Filing Date
ES540128A Expired ES8605953A3 (en) 1985-02-04 1985-02-04 Ice-cream prodn.

Country Status (1)

Country Link
ES (1) ES8605953A3 (en)

Also Published As

Publication number Publication date
ES540128A0 (en) 1986-04-16

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