TH36084B - Frozen desserts - Google Patents

Abstract

DC60 (14/05/53) Ice cream-type dessert products with a volume of 1 to 20 ml and a thickness greater than 5 mm contain an antifreeze protein where the triangle modulus/initial modulus is greater than or equal to 0.4, and/or triangle strength/initial strength is less than or equal to 6.0, triangle modulus is greater than or equal to 50 MPa, and/or when triangle strength/initial strength is less than or equal to 0.2, triangle strength is greater than or equal to 0.2 MPa. Such ice cream-type dessert products have properties similar to hard candy. The product cannot be bitten or chewed, but must be sucked. This results in a product that remains in the mouth longer and provides a more refreshing sensation. Ice cream confectionery products with a volume of 1 to 20 ml and a thickness greater than 5 mm contain an antifreeze protein where the (formula) modulus/initial modulus (formula) is 0.4, and/or the (formula) strength/initial strength (formula) is 6.0, (formula) modulus (formula) is 50 MPa, and/or when the (formula) strength/initial strength (formula) is 0.2 and strength (formula) is 0.2 MPa. Such ice cream confectionery products have properties similar to hard candy; they cannot be bitten or chewed, but must be sucked. This results in a product that remains in the mouth longer and provides a more refreshing sensation.

Claims (14)

1. Ice cream dessert products with a volume of 1 to 20 ml and a thickness greater than 5 mm, containing an antifreeze protein with (formula) modulus/initial modulus (formula) 0.4, and/or (formula) strength/initial strength (formula) 0.4; provided that when (formula) modulus/initial modulus (formula) 6.0, (formula) modulus (formula) MPa, and/or when (formula) strength/initial strength (formula) 0.2, (formula) strength (formula) 0.2 MPa, the ice cream dessert has a body content of less than 25%. 2. An icy dessert under claim 1 where (formula) modulus/initial modulus (formula) 0.4; provided that when (formula) modulus/initial modulus (formula) 6.0, (formula) modulus (formula) 90MPa. 3. Iced desserts under claim 1 where (formula) modulus/initial modulus (formula) 1.0, provided that when (formula) modulus/initial modulus (formula) 6.0, (formula) modulus (formula) 100 MPa. 4. Iced desserts under claims 1, 2, or 3 where (recipe) initial strength/strength (recipe) 0.7, popular (recipe) 1.5. 5. Iced desserts under any of the preceding claims, where the freezing protein concentration is between 0.0005% by weight and 0.005% by weight. 6. An icy dessert as defined in any of the preceding claims, where the icy dessert is ice in water or ice in milk. 7. Ice-based dessert products, pursuant to one of the preceding claims, where an antifreeze protein has been selected so that the ratio of antifreeze protein to ice crystals is greater than 1.9. 8. Ice cream dessert products, pursuant to one of the preceding claims, where the antifreeze protein is fish AFP. 9. Ice cream dessert products pursuant to claim 8, where the antifreeze protein is AFP type III HPLC-12. 10. Iced dessert products, pursuant to any one of the preceding claims, where the iced dessert contains at least 30% ice by volume, preferred at least 40% by volume, preferred at least 50% by volume, when measured at -18°C. 11. An ice cream dessert product as defined in any of the preceding claims, where the ice cream dessert product has a total amount of soluble solids of less than 40% by weight. 12. An ice dessert product as provided for under any of the preceding claims, with a minimum density of 0.2 and containing 50 to 90% ice by weight when measured at -18°C. 13. Confectionery products as provided for in any of the preceding claims, in which the Uler-Poycare characteristics are less than -150 mm-2 and the ice content is between 50 and 90% by weight when measured at -18°C. 14. The use of ice cream confectionery under any one of the preceding claims, provided that the ice cream confectionery product is long-lasting in the mouth.