JPS5534006A - Ice cream composition - Google Patents

Ice cream composition

Info

Publication number
JPS5534006A
JPS5534006A JP10391378A JP10391378A JPS5534006A JP S5534006 A JPS5534006 A JP S5534006A JP 10391378 A JP10391378 A JP 10391378A JP 10391378 A JP10391378 A JP 10391378A JP S5534006 A JPS5534006 A JP S5534006A
Authority
JP
Japan
Prior art keywords
composite
ice cream
galactomannan
disintegrator
stabilizers
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.)
Granted
Application number
JP10391378A
Other languages
Japanese (ja)
Other versions
JPS6143020B2 (en
Inventor
Kimihiko Takeo
Akihiro Sakamoto
Tetsuya Aoyanagi
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.)
Asahi Chemical Industry Co Ltd
Original Assignee
Asahi Chemical Industry Co Ltd
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 Asahi Chemical Industry Co Ltd filed Critical Asahi Chemical Industry Co Ltd
Priority to JP10391378A priority Critical patent/JPS5534006A/en
Publication of JPS5534006A publication Critical patent/JPS5534006A/en
Publication of JPS6143020B2 publication Critical patent/JPS6143020B2/ja
Granted legal-status Critical Current

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  • Confectionery (AREA)

Abstract

PURPOSE: An ice cream composition having improved stability, texture, and shape retention, comprising a uniform composite consisting of microcrystalline cellulose, a dispersing agent, and a disintegrator, together with galactomannan and carrageenan as stabilizers.
CONSTITUTION: 50W95wt% of microcrystalline cellulose having an average polymerization degree ≤375, obtained by chemical treatment or mechamical grinding of linter or pulp, is ground and mixed with (B) 50W5wt% of the sum of (a) a sidpersing agent, e.g. guar gum or locust bean gum, and (b) a disintegrator, e.g. sucrose or fruit sugar, at a weight ratio of (b) to (c) of 9:1W1:9, in the presence of water, and dried to give a water-dispersible composite. 0.05W1wt% of the composite is incorporated with 0.1W0.3wt% of galactomannan and 0.01W0.1wt% of corrageenan as stabilizers to give the title compostion.
COPYRIGHT: (C)1980,JPO&Japio
JP10391378A 1978-08-28 1978-08-28 Ice cream composition Granted JPS5534006A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP10391378A JPS5534006A (en) 1978-08-28 1978-08-28 Ice cream composition

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP10391378A JPS5534006A (en) 1978-08-28 1978-08-28 Ice cream composition

Publications (2)

Publication Number Publication Date
JPS5534006A true JPS5534006A (en) 1980-03-10
JPS6143020B2 JPS6143020B2 (en) 1986-09-25

Family

ID=14366659

Family Applications (1)

Application Number Title Priority Date Filing Date
JP10391378A Granted JPS5534006A (en) 1978-08-28 1978-08-28 Ice cream composition

Country Status (1)

Country Link
JP (1) JPS5534006A (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH02500485A (en) * 1987-07-23 1990-02-22 ザ　ヌトラスウィート　カンパニー Methods of inhibiting ice crystal growth in frozen foods and compositions
WO1999035190A1 (en) * 1998-01-09 1999-07-15 Asahi Kasei Kogyo Kabushiki Kaisha Cellulose-containing composite
JP2002345410A (en) * 2001-05-30 2002-12-03 Taiyo Kagaku Co Ltd Additive for ice cream and ice cream product containing the same
EP1391154A1 (en) * 2001-05-30 2004-02-25 Asahi Kasei Kabushiki Kaisha Composite containing fine cellulose

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH02500485A (en) * 1987-07-23 1990-02-22 ザ　ヌトラスウィート　カンパニー Methods of inhibiting ice crystal growth in frozen foods and compositions
WO1999035190A1 (en) * 1998-01-09 1999-07-15 Asahi Kasei Kogyo Kabushiki Kaisha Cellulose-containing composite
AU736463B2 (en) * 1998-01-09 2001-07-26 Asahi Kasei Kabushiki Kaisha Cellulose-containing composite
US6495190B1 (en) 1998-01-09 2002-12-17 Asahi Kasei Kabushiki Kaisha Cellulose-containing composite
JP2002345410A (en) * 2001-05-30 2002-12-03 Taiyo Kagaku Co Ltd Additive for ice cream and ice cream product containing the same
EP1391154A1 (en) * 2001-05-30 2004-02-25 Asahi Kasei Kabushiki Kaisha Composite containing fine cellulose
EP1391154A4 (en) * 2001-05-30 2005-09-14 Asahi Chemical Ind Composite containing fine cellulose
US7544379B2 (en) 2001-05-30 2009-06-09 Asahi Kasei Kabushiki Kaisha Composite containing fine cellulose

Also Published As

Publication number Publication date
JPS6143020B2 (en) 1986-09-25

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