ITMI20100074A1 - LIQUID BASE CONCENTRATED AND STABILIZED FOR ICE CREAM - Google Patents
LIQUID BASE CONCENTRATED AND STABILIZED FOR ICE CREAM Download PDFInfo
- Publication number
- ITMI20100074A1 ITMI20100074A1 IT000074A ITMI20100074A ITMI20100074A1 IT MI20100074 A1 ITMI20100074 A1 IT MI20100074A1 IT 000074 A IT000074 A IT 000074A IT MI20100074 A ITMI20100074 A IT MI20100074A IT MI20100074 A1 ITMI20100074 A1 IT MI20100074A1
- Authority
- IT
- Italy
- Prior art keywords
- ice cream
- stabilized
- ready
- liquid base
- production
- Prior art date
Links
- 239000007788 liquid Substances 0.000 title description 10
- 239000000203 mixture Substances 0.000 claims description 25
- 235000015243 ice cream Nutrition 0.000 claims description 24
- 238000004519 manufacturing process Methods 0.000 claims description 13
- 230000009467 reduction Effects 0.000 claims description 8
- 235000013336 milk Nutrition 0.000 claims description 6
- 239000008267 milk Substances 0.000 claims description 6
- 210000004080 milk Anatomy 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 238000010790 dilution Methods 0.000 claims description 4
- 239000012895 dilution Substances 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 4
- 238000007710 freezing Methods 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 238000003860 storage Methods 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 claims 1
- 235000019634 flavors Nutrition 0.000 claims 1
- 239000012071 phase Substances 0.000 description 9
- 239000000843 powder Substances 0.000 description 7
- 238000001816 cooling Methods 0.000 description 3
- 239000006071 cream Substances 0.000 description 3
- 238000009472 formulation Methods 0.000 description 3
- 239000012456 homogeneous solution Substances 0.000 description 3
- 238000000265 homogenisation Methods 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 3
- 238000009928 pasteurization Methods 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 2
- 230000035800 maturation Effects 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 1
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 1
- 244000303965 Cyamopsis psoralioides Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 239000005913 Maltodextrin Substances 0.000 description 1
- 229920002774 Maltodextrin Polymers 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- 229920001214 Polysorbate 60 Polymers 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 235000019486 Sunflower oil Nutrition 0.000 description 1
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 1
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 1
- 235000019568 aromas Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 1
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 1
- 229940105329 carboxymethylcellulose Drugs 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 239000008121 dextrose Substances 0.000 description 1
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 description 1
- 229910000397 disodium phosphate Inorganic materials 0.000 description 1
- 235000019800 disodium phosphate Nutrition 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 230000007717 exclusion Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 239000007791 liquid phase Substances 0.000 description 1
- 235000020121 low-fat milk Nutrition 0.000 description 1
- 229940035034 maltodextrin Drugs 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 239000001788 mono and diglycerides of fatty acids Substances 0.000 description 1
- 235000019960 monoglycerides of fatty acid Nutrition 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001818 polyoxyethylene sorbitan monostearate Substances 0.000 description 1
- 235000010989 polyoxyethylene sorbitan monostearate Nutrition 0.000 description 1
- 229940113124 polysorbate 60 Drugs 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 230000004044 response Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 1
- 235000010234 sodium benzoate Nutrition 0.000 description 1
- 239000004299 sodium benzoate Substances 0.000 description 1
- 239000001488 sodium phosphate Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000002600 sunflower oil Substances 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/52—Liquid products; Solid products in the form of powders, flakes or granules for making liquid products ; Finished or semi-finished solid products, frozen granules
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Description
DESCRIZIONE DELL’INVENZIONE AVENTE TITOLO: DESCRIPTION OF THE INVENTION HAVING TITLE:
“Base liquida concentrata e stabilizzata per gelateria”, "Concentrated and stabilized liquid base for ice cream",
DESCRIZIONE DESCRIPTION
Il processo di produzione del gelato artigianale attualmente utilizzato prevede una sequenza di operazioni che si possono sintetizzare nelle seguenti fasi: The production process of artisanal ice cream currently used involves a sequence of operations that can be summarized in the following phases:
1. Formulazione e dosaggio dei componenti liquidi ed in polvere 1. Formulation and dosage of liquid and powder components
2. miscelazione dei componenti al fine di creare una soluzione omogenea 2. mixing of the components in order to create a homogeneous solution
3. Pastorizzazione ed omogeneizzazione della soluzione omogenea 3. Pasteurization and homogenization of the homogeneous solution
4. raffreddamento e maturazione della soluzione omogenea 4. cooling and maturation of the homogeneous solution
5. mantecazione 5. freezing
6. Conservazione / esposizione in banco frigorifero 6. Storage / display in a refrigerated cabinet
La fase n°1 è costituita dal dosaggio dei componenti liquidi (latte o late e panna o acqua) e dei componenti in polvere (generalmente miscele di più ingredienti già precostituite da aziende del settore) secondo la ricetta prestabilita o consigliata. Phase n ° 1 consists of the dosage of the liquid components (milk or milk and cream or water) and of the powder components (generally mixtures of several ingredients already pre-established by companies in the sector) according to the pre-established or recommended recipe.
La fase n°2 di miscelazione prevede la dispersione a temperatura ambiente dei componenti in polvere nella miscela formata dai componenti in fase liquida. The mixing phase n ° 2 foresees the dispersion at room temperature of the powder components in the mixture formed by the components in the liquid phase.
La fase n°3 è rappresentata dalla pastorizzazione ed omogeneizzazione con contemporaneo trattamento termico a 85°C per 3-5 minuti, al fine di conferire stabilità microbiologica alla miscela e contemporanea omogeneizzazione attuata da una vigorosa agitazione della massa. Phase 3 is represented by pasteurization and homogenization with simultaneous heat treatment at 85 ° C for 3-5 minutes, in order to confer microbiological stability to the mixture and simultaneous homogenization carried out by vigorous stirring of the mass.
La fase n°4 di maturazione della miscela omogeneizzata, previo raffreddamento della massa a 4°C, consiste nel mantenimento della miscela alla temperatura suddetta per un minimo di 4 ore fino a 12 ore; tale lasso di tempo è necessario per consentire agli ingredienti di amalgamarsi completamente ed alle parti solide di idratarsi nel modo corretto. Phase 4 of maturation of the homogenized mixture, after cooling the mass to 4 ° C, consists in maintaining the mixture at the aforementioned temperature for a minimum of 4 hours up to 12 hours; this period of time is necessary to allow the ingredients to mix completely and the solid parts to hydrate in the correct way.
La fase n°5 di mantecazione trasforma la miscela in gelato, facendola passare dallo stato liquido allo stato pastoso (gelato) attraverso il raffreddamento da 4°C a - 8/La fase n°6 rappresenta i passaggio finale ove il gelato viene ulteriormente raffreddato a -20°C se destinato alla conservazione, altrimenti raffreddato a -14/-15°C se destinato all’esposizione in vetrina. The freezing phase n ° 5 transforms the mixture into ice cream, making it pass from the liquid state to the pasty state (ice cream) through cooling from 4 ° C to - 8 / Phase n ° 6 represents the final step where the ice cream is further cooled at -20 ° C if intended for storage, otherwise cooled to -14 / -15 ° C if intended for display in the window.
Le apparecchiature utilizzate nella pratica tradizionale, oltre ai comuni recipienti e bilance, sono fondamentalmente: The equipment used in traditional practice, in addition to common containers and scales, are basically:
il pastorizzatore, Il mantecatore o gelatiera e la vetrina di esposizione del gelato. Il tempo necessario per la produzione del gelato pertanto ammonta mediamente a 6-7 ore dalla fase di miscelazione dei componenti (fase n°2) fino alla formazione del gelato. the pasteurizer, the batch freezer or ice cream maker and the ice cream display case. The time required for the production of the ice cream therefore amounts to an average of 6-7 hours from the component mixing phase (step 2) to the formation of the ice cream.
Una semplificazione del processo sopradescritto fu rappresentata dall’introduzione nel mercato delle miscele allo stato liquido a lunga conservazione (trattamento UHT), pronte per la diretta produzione del gelato attraverso la sola fase di mantecazione. Le miscele UHT hanno permesso una notevole riduzione dei tempi di produzione del gelato abbinata ad un abbattimento dei costi di produzione, tuttavia tale effettiva semplificazione e diminuzione dei costi di gestione non è a tutt’oggi vantaggiosa sia in termini di costo elevato della miscela UHT rispetto al costo dei suoi singoli componenti (latte, panna, zucchero, miscele pronte in polvere) sia perché la miscela liquida pronta non dà possibilità al gelatiere di adattare le caratteristiche del gelato secondo le proprie esigenze. A simplification of the process described above was represented by the introduction on the market of long-life liquid mixtures (UHT treatment), ready for the direct production of ice cream through the only whipping phase. The UHT blends have allowed a considerable reduction in ice cream production times combined with a reduction in production costs, however this effective simplification and reduction in management costs is not yet advantageous both in terms of the high cost of the UHT blend compared to at the cost of its individual components (milk, cream, sugar, ready powder mixes) and because the ready liquid mix does not allow the ice cream maker to adapt the characteristics of the ice cream according to his own needs.
Un tentativo di superamento dei lìmiti delle miscele liquide pronte UHT fu successivamente rappresentato da miscele liquide concentrate a lunga conservazione per trattamento UHT (brevetto n°0001312764 del 24/05/2002), che per diluizione con latte o acqua e aggiunta di zucchero formano miscele pronte per la produzione di gelato. Il superamento dei limiti costituiti dalla scarsa flessibilità delle miscele liquide pronte e la riduzione dei costi di trasporto non hanno tuttavia avuto una risposta favorevole del mercato a causa del costo elevato del prodotto e della ancora scarsa flessibilità della miscela non compatibile con maggiori diluizioni superiori al 30%. An attempt to overcome the limits of UHT ready liquid mixtures was subsequently represented by long-life concentrated liquid mixtures for UHT treatment (patent n ° 0001312764 of 24/05/2002), which by dilution with milk or water and addition of sugar form mixtures ready for the production of ice cream. However, the overcoming of the limits constituted by the scarce flexibility of ready liquid mixtures and the reduction of transport costs did not have a favorable response from the market due to the high cost of the product and the still low flexibility of the mixture not compatible with higher dilutions higher than 30 %.
Lo scopo del trovato è la produzione industriale di una miscela concentrata idratata pronta all’uso e a lunga conservazione da utilizzare per la preparazione istantanea, previa diluizione al 50% con latte o acqua, di miscele per gelato artigianale pronte da mantecare. The purpose of the invention is the industrial production of a ready-to-use and long-life hydrated concentrated mixture to be used for the instant preparation, after dilution to 50% with milk or water, of mixes for artisanal ice cream ready to whip.
La novità consiste nell’aver ottenuto attraverso adatte formulazione degli ingredienti stabilizzanti, miscele idratate con un contenuto di acqua libera (aw) inferiore a 0,8, stabili a temperatura ambiente per almeno 4 mesi dalla data di produzione, senza l’impiego di impianti e processi costosi di sterilizzazione a confezionamento sterile UHT, ma attraverso solo il trattamento termico di pastorizzazione attuato a mezzo di un pastorizzatore dotato di agitatore a velocità variabile collegato con un dosatore automatico per il confezionamento in contenitori di plastica o sacchetti bag-ìn-box con scatola di cartone.. The novelty consists in having obtained through suitable formulation of the stabilizing ingredients, hydrated mixtures with a free water content (aw) lower than 0.8, stable at room temperature for at least 4 months from the date of production, without the use of plants. and expensive sterilization processes with sterile UHT packaging, but through only the pasteurization heat treatment carried out by means of a pasteurizer equipped with a variable speed stirrer connected to an automatic dispenser for packaging in plastic containers or bag-in-box bags with carton box..
Formulazione: Formulation:
Saccarosio: 26 -58% Sucrose: 26 -58%
Trealosio: 0 -15% Trehalose: 0 -15%
Destrosio: 0 - 2% Dextrose: 0 - 2%
Yogurt fresco: 0 - 25% Fresh yogurt: 0 - 25%
Latte magro in polvere: 0 - 3% Low-fat milk powder: 0 - 3%
Proteine totali del latte: 0 - 4% Total milk protein: 0 - 4%
Grasso vegetale in polvere: 0 - 11% Vegetable fat powder: 0 - 11%
Olio di girasole: 0 -2,8% Sunflower oil: 0 -2.8%
Panna in polvere: 0 - 4% Cream powder: 0 - 4%
Maltodestrine: 0 - 9,5% Maltodextrin: 0 - 9.5%
Alginato dì sodio: 0 - 0,25% Sodium alginate: 0 - 0.25%
Fosfato bisodico: 0-0,8% Disodium phosphate: 0-0.8%
Farina di semi di guar: 0,12 - 0,30% Guar seed flour: 0.12 - 0.30%
Carragenina: 0,04 - 0,05% Carrageenan: 0.04 - 0.05%
Carbossi metil cellulosa: 0 - 0,2% Carboxy methyl cellulose: 0 - 0.2%
Pectina: 0 - 0,5% Pectin: 0 - 0.5%
Monogliceridi degli acidi grassi: 0 - 0,3% Monoglycerides of fatty acids: 0 - 0.3%
Polisorbato 60: 0-0,12% Polysorbate 60: 0-0.12%
Sucresteri: 0 - 0,3% Sucresteri: 0 - 0.3%
Sorbato di potassio: 0 - 0,2% Potassium sorbate: 0 - 0.2%
Sodio benzoato: 0-0,1% Sodium benzoate: 0-0.1%
Aromi: 0 - 0,2% Aromas: 0 - 0.2%
Sale: 0 - 0,05% Salt: 0 - 0.05%
Acqua: a 100% Water: at 100%
L’aver escluso impianti di sterilizzazione UHT ed il confezionamento in contenitori sterili con il con il conseguente aggravio di costi di realizzazione, in aggiunta alla possibilità di poter aumentare la concentrazione delle miscele a valori più elevati, assicura alle miscele oggetto del trovato i seguenti miglioramenti e vantaggi rispetto alle attuali metodologie di produzione del gelato: The exclusion of UHT sterilization systems and packaging in sterile containers with the consequent increase in manufacturing costs, in addition to the possibility of being able to increase the concentration of the mixtures to higher values, ensures the following improvements to the mixtures object of the invention and advantages compared to current ice cream production methods:
1. Riduzione dell’80% dì tempi di produzione del gelato 1. 80% reduction in ice cream production times
2. Riduzione del 50% delle apparecchiature necessarie alla produzione del gelato 2. Reduction of 50% of the equipment necessary for the production of ice cream
3. Grande flessibilità della miscela adattabile alle esigenze del gelatiere 3. Great flexibility of the mix adaptable to the needs of the ice cream maker
4. estrema facilità di impiego e preparazione del gelato 4. extreme ease of use and preparation of ice cream
5. sicurezza igienica 5. hygienic safety
6. standard qualitativo elevato del gelato finito 6. high quality standard of the finished ice cream
7. netta riduzione dei costi di produzione rispetto alle miscele pronte, di pari qualità, presenti sul mercato. 7. clear reduction in production costs compared to ready-made blends of the same quality on the market.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| IT000074A ITMI20100074A1 (en) | 2010-01-21 | 2010-01-21 | LIQUID BASE CONCENTRATED AND STABILIZED FOR ICE CREAM |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| IT000074A ITMI20100074A1 (en) | 2010-01-21 | 2010-01-21 | LIQUID BASE CONCENTRATED AND STABILIZED FOR ICE CREAM |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| ITMI20100074A1 true ITMI20100074A1 (en) | 2011-07-22 |
Family
ID=43038044
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| IT000074A ITMI20100074A1 (en) | 2010-01-21 | 2010-01-21 | LIQUID BASE CONCENTRATED AND STABILIZED FOR ICE CREAM |
Country Status (1)
| Country | Link |
|---|---|
| IT (1) | ITMI20100074A1 (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2619422A (en) * | 1950-03-23 | 1952-11-25 | Holton W Diamond | Dessert mix and method of making the same |
| US2738279A (en) * | 1952-02-01 | 1956-03-13 | Nat Dairy Res Lab Inc | Ice cream concentrate |
| US4497841A (en) * | 1982-03-15 | 1985-02-05 | Wudel Inc. | Low calorie dessert mixes and products prepared therefrom |
| WO1994004046A1 (en) * | 1992-08-20 | 1994-03-03 | R.W. Frookies, Incorporated | Natural frozen confection precursors |
| US20040018277A1 (en) * | 2000-07-27 | 2004-01-29 | Philippe Zugmeyer | Method for preparing frozen food products comprising a gelled aqueous phase |
| WO2006007923A1 (en) * | 2004-07-19 | 2006-01-26 | Unilever Plc | Ice-containing products |
| DE202009002297U1 (en) * | 2009-02-18 | 2009-04-23 | Pfeifer & Langen Kommanditgesellschaft | Dry mix and concentrate for making ice cream |
-
2010
- 2010-01-21 IT IT000074A patent/ITMI20100074A1/en unknown
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2619422A (en) * | 1950-03-23 | 1952-11-25 | Holton W Diamond | Dessert mix and method of making the same |
| US2738279A (en) * | 1952-02-01 | 1956-03-13 | Nat Dairy Res Lab Inc | Ice cream concentrate |
| US4497841A (en) * | 1982-03-15 | 1985-02-05 | Wudel Inc. | Low calorie dessert mixes and products prepared therefrom |
| WO1994004046A1 (en) * | 1992-08-20 | 1994-03-03 | R.W. Frookies, Incorporated | Natural frozen confection precursors |
| US20040018277A1 (en) * | 2000-07-27 | 2004-01-29 | Philippe Zugmeyer | Method for preparing frozen food products comprising a gelled aqueous phase |
| WO2006007923A1 (en) * | 2004-07-19 | 2006-01-26 | Unilever Plc | Ice-containing products |
| DE202009002297U1 (en) * | 2009-02-18 | 2009-04-23 | Pfeifer & Langen Kommanditgesellschaft | Dry mix and concentrate for making ice cream |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104472846B (en) | A kind of soft ice cream milk slurry and preparation method thereof | |
| TW200930306A (en) | Natural stabiliser system for frozen dessert | |
| CN105285310A (en) | Mixing method of ice cream materials, method for preparing ice cream and icecream | |
| CN103976129A (en) | Highland-barley frozen yogurt and preparation method thereof | |
| US20150104556A1 (en) | Functional cream base powder composition and products made thereof | |
| CN102940122A (en) | Red date ice cream and production method thereof | |
| CN105010717A (en) | Preparation method for ice cream milk pulp and product and ice cream containing the same | |
| SG183897A1 (en) | Cheese-like food for baking | |
| CN104430869A (en) | Frozen yoghourt and preparation method thereof | |
| CN106306323A (en) | Acidic soft ice cream milk sauce and preparation method thereof | |
| CN102461768B (en) | Jam food | |
| CN104322674A (en) | Yogurt stabilizing agent and method of preparing low-temperature yogurt therewith | |
| JP2013070679A (en) | Stabilizer for frozen dessert and frozen dessert | |
| US20180000143A1 (en) | Stabilizer composition for food and beverage products | |
| CN106417879A (en) | Yogurt ice cream and preparation method thereof | |
| ITMI20100074A1 (en) | LIQUID BASE CONCENTRATED AND STABILIZED FOR ICE CREAM | |
| ES2356483T3 (en) | LACTEA COCIDA FOOD COMPOSITION, OF DECREASED CONTENT IN EGGS AND UNDERSTANDING PECTINES. | |
| CN105007753A (en) | Composition for low fat ice cream, containing tagatose, low-fat ice cream using same, and preparation method therefor | |
| ITMI950283A1 (en) | METHOD FOR THE PREPARATION OF SEMI-FINISHED POWDERED PRODUCTS FOR THE PREPARATION OF SEMI-FRED ICE CREAM MOUSSE AND SEMI-PROCESSED DESSERTS | |
| CN106359830A (en) | Original taste ice cream and preparation method thereof | |
| ITMI20101018A1 (en) | PROCEDURE FOR PREPARING A MANUFACTURED SEMI-FINISHED AND SEMI-FINISHED SO OBTAINED. | |
| CN106615582A (en) | Primary-taste ice cream and preparation method thereof | |
| AU2012351699B2 (en) | Dairy dessert composition | |
| EP3944768A1 (en) | Functional ice cream with low fat content and process for obtaining it | |
| JP2022080141A (en) | Foamable oil-in-water type emulsified fat composition |