TH37523A3 - Method for the preparation of frozen carbonated products - Google Patents

Abstract

DC 60 (28/09/42) Using homogenization operations at pressures above approx. 2000 bar, the conventional method used in the ice cream industry. It will be possible to produce a smaller droplet size of about 0.3 micrometers before mixing the ice cream. It allows the inconsistency of the connection of air, greater water than water, to the smaller cautious gas cavity. At the time of extending the Oganoleptic quality of ice cream, using a homogenization operation at pressures higher than approximately 2000 bar, the conventional method used in the ice cream industry, it would be possible to achieve a smaller droplet size. Smaller, about 0.3 micrometers in pre-mixed ice cream, it allows the inconsistency of the air connection: the greater the water, the smaller the cautious gas cavity. In time to expand the Oganoleptic quality of ice cream:

Claims (1)

1.Process for the production of carbonated products With 20% and 180% interpolation, the ideal between 60% and 100% consists of the following steps: - Pre-mixing consists of 2 to 15% of fat (w / wt) up to 1% (w / wt). ) Of the emulsifier and 45 to 85% (w / w) of water - homogenization before mixing to produce small droplets of fat containing d (3,2) below 0.6 microns would be ideal. Below 0.5 microns is even more suitable, below 0.4 microns - cooling.