GB797147A - A process for the manufacture of ice-cream - Google Patents

Abstract

Water-soluble alginic acid amides are incorporated in an ice-cream composition. At least 40 per cent and preferably 60 to 100 per cent of the total carboxyl groups in the alginic acid amide have been turned to carboamide groups. The alginic acid amides are produced by the reaction of esters of alginic acid with liquid ammonia or with unsubstituted or substituted amines which contain at least one hydrogen atom on the nitrogen atom as described in Specification 768,309, [Group IV (b)]. The concentration of the amides in the composition is preferably below that which would form a gel at between 0 DEG and 25 DEG C. and concentrations of at least 0.1 per cent and preferably 0.2 to 1 per cent by weight are used. With a concentration of from 1 to 5 per cent a lower degree of amidation is preferable. The amides may be added to the composition at any time and heating speeds up their solution. In an example an alginic acid amide was used having approximately 70 per cent of the carboxyl groups converted to carboamide groups, the remainder of the carboxyl groups being present as the ammonium salt. 1.5 parts of this amide are added with 60 parts of sugar to a mixture of 500 parts of full-cream milk, 75 parts of full-cream milk powder and 20 parts of cocoa powder, all parts being by weight. The resulting mass was heated to about 70 DEG to 75 DEG C. and stood at this temperature for from 15 to 20 minutes. The mixture was then homogenized, cooled to 0 DEG C., vigorously beaten at between -2 DEG and 0 DEG C. when an increase in volume of 50 to 100 per cent took place and then moulded.