WO1998009536A1 - Creme glacee aeree et congelee ne contenant pas d'emulsifiants, et procede de preparation - Google Patents
Creme glacee aeree et congelee ne contenant pas d'emulsifiants, et procede de preparation Download PDFInfo
- Publication number
- WO1998009536A1 WO1998009536A1 PCT/EP1997/004574 EP9704574W WO9809536A1 WO 1998009536 A1 WO1998009536 A1 WO 1998009536A1 EP 9704574 W EP9704574 W EP 9704574W WO 9809536 A1 WO9809536 A1 WO 9809536A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- screw extruder
- product
- fat
- frozen
- frozen aerated
- Prior art date
Links
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
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
-
- 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
- A23G9/04—Production of frozen sweets, e.g. ice-cream
-
- 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
- A23G9/04—Production of frozen sweets, e.g. ice-cream
- A23G9/14—Continuous production
- A23G9/16—Continuous production the products being within a cooled chamber, e.g. drum
-
- 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
- A23G9/04—Production of frozen sweets, e.g. ice-cream
- A23G9/20—Production of frozen sweets, e.g. ice-cream the products being mixed with gas, e.g. soft-ice
-
- 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
- A23G9/04—Production of frozen sweets, e.g. ice-cream
- A23G9/22—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups
- A23G9/222—Freezing drums
-
- 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
- A23G9/04—Production of frozen sweets, e.g. ice-cream
- A23G9/22—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups
- A23G9/224—Agitators or scrapers
-
- 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
- A23G9/04—Production of frozen sweets, e.g. ice-cream
- A23G9/22—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups
- A23G9/28—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for portioning or dispensing
- A23G9/281—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for portioning or dispensing at the discharge end of freezing chambers
- A23G9/285—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for portioning or dispensing at the discharge end of freezing chambers for extruding strips, cutting blocks and manipulating cut blocks
-
- 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
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/327—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the fatty product used, e.g. fat, fatty acid, fatty alcohol, their esters, lecithin, glycerides
Definitions
- the invention relates to a high quality frozen aerated product, particularly an ice cream product and the manufacture thereof, wherein the frozen aerated product has a low fat content and requires no addition of emulsifiers.
- frozen aerated products such as ice cream products contain approximately 8-12% fat in addition to stabilisers and emulsifiers in order to provide the desired quality product.
- products which are low fat and without additives.
- products provided which are low fat and without added stabilisers and emulsifiers have been inferior in quality in that they are fast melting, have a low percentage of destabilised fat, and are unstable to heat shock and hence quickly become very icy.
- such products have a reduced creaminess perception.
- Frozen aerated products such as ice cream are usually produced by a continuous process comprising the following steps : a) homogenising of ingredients b) pasteurisation c) cooling d) freezing and aeration e) extrusion f) (optional) deep freezing Normally the homogenisation step takes place in a first vessel, followed by continuous pasteurisation followed by cooling. The mixture is then transferred to a freezer, for example a scraped surface heat exchanger where the product is frozen to a temperature of approximately -6°C followed by quiescent cooling in a hardening tunnel .
- a high quality low fat product may be prepared even in the absence of emulsifiers and preferably also in the absence of stabilisers .
- Screw extruders such as single screw and twin screw extruders are widely used in the chemical industry for example in the production of plastics. It has also been proposed to use single screw or twin screw extruders in the freezing of ice-cream, see for example EP 561 118 and EP 401 512.
- EP 713 650 discloses a method for manu acturing frozen aerated products in which the composition to be frozen is mixed, aerated and cooled to a temperature equal or less than -8°C prior to extrusion in a single twin screw device.
- the invention provides a frozen aerated product comprising;
- the product has from 0 to 0.5% stabiliser, more preferably from 0 to 0.25 % stabiliser, even more preferred from 0 to 0.15% stabiliser, most preferred 0% stabiliser.
- the product has 2% fat, most preferably 3% fat.
- fat is meant triglycerides and not mono- or di- glycerides .
- the product has an air cell size distribution such that the mean air cell size is less than 25 ⁇ M, more preferably less than 20 ⁇ M.
- a convenient process for the preparation of the frozen aerated product according to the invention comprises subjecting the product to be frozen to shear forces and cooling in a screw extruder prior to extrusion and optional deep freezing.
- the screw extruder can be either a single or multiple screw extruder, preferably however a single or twin screw extruder is used.
- the product is extruded at a temperature of from -10°C to -30°C, more preferably from -10°C to -25°C, most preferably -10°C to -15°C.
- the screw extruder may be employed after the conventional freezing and aeration step within for example a scraped surface heat exchanger. Alternatively all steps prior to extrusion, including if desirable homogenisa ion and pasteurisation, may be conducted within the screw extruder as described in either EP 713 650 or our copending European patent application EPA 96302718.0
- Frozen aerated products according to the invention have been shown to have an increased perception of fat, characterised by increases in creamy texture, thickness, smoothness, initial smoothness and reduction of ice crystal quantity in mouth and ice crystal size in mouth.
- the percentage destabilised fat was measured using a solvent extraction technique. lOg of ice cream was melted for 4 hours at ambient temperature before extraction with petroleum solvent . The solvent was evaporated and the extracted destabilised fat was weighed, this was expressed as a percent of the weight of the total fat in the ice cream.
- the percentage mass loss after 100 minutes was determined by measuring the weight of melted ice cream every minute over the required time period.
- the air cell distribution was determined using low temperature scanning electron microscopy (SEM) .
- the mean air cell size measured for the products of the invention is thought to be important for providing products having a creamy texture.
- Conventionally prepared ice cream, which is stabilised and emulsified will have a mean air cell size of from 60 to lOO ⁇ f.
- the frozen aerated product of the invention is a milk or fruit based frozen aerated confection such as ice cream, frozen yoghurt, sherbet, sorbet, and frozen custard.
- Suitable ingredients and their preferred levels for such a frozen aerated confection are for example: Ice cream/custard: milk fat 1-6 wt%, milk solids non fat 2 to 15 wt%, sugar or other sweeteners 0.01 to 35 wt%, flavours 0-5 wt%, water 30 to 85 %wt .
- Any stabiliser used in ice cream is suitable, for example Locust Bean Gum (LBG) , Carrageenan, Guar gum, gelatin, CMC (Carboxy methyl cellulose) gum, pectin, algin products, and mixtures thereof.
- LBG Locust Bean Gum
- Carrageenan Carrageenan
- Guar gum Guar gum
- gelatin CMC (Carboxy methyl cellulose) gum
- pectin algin products, and mixtures thereof.
- the outlet of the SSHE was connected by pipework to a single screw extruder with a refrigerated jacket which continued to freeze the ice cream to a temperature of ⁇ -10°C.
- the single screw extruder had the following geometry :
- the single screw extruder was controlled to maintain a constant inlet pressure of 7 barg and a torque on the screw of 1500 Nm.
- the outlet pressure was 8 barg.
- the flow rate was 250 L/hr .
- the torque level was increased and when the torque reached 150ONm the extruded ice cream changed colour becoming whiter.
- ice cream product was obtained which was emulsifier and stabiliser free having 10.3% destabilised fat, 72% mass loss after 100 minutes, and the mean air cell size was 20 ⁇ M. Furthermore, the ice-cream was of high quality having an excellent creamy texture and smoothness. A trained sensory panel perceived this low fat formulation to be as creamy as a commercial sample prepared in the same way having an identical formulation except that the fat content was 12%.
- the outlet of the SSHE was connected by pipework to a single screw extruder with a refrigerated jacket which continued to freeze the ice cream to a temperature of ⁇ -10°C.
- the single screw extruder had the following geometry:
- the single screw extruder was controlled to maintain a constant inlet pressure of 7 barg and a torque on the screw of 1800 Nm.
- the outlet pressure was 8 barg.
- the flow rate was 250 L/hr.
- the outlet of the SSHE was connected by pipework to a single screw extruder with a refrigerated jacket which continued to freeze the ice cream to a temperature of ⁇ -10°C.
- the single screw extruder had the following geometry : Barrel length 0.75m
- the single screw extruder was controlled to maintain a constant inlet pressure of 7 barg and a torque on the screw of 1800 Nm.
- the outlet pressure was 8 barg.
- the flow rate was 250 L/hr.
- An ice cream product was obtained which was emulsifier free having 4.86% destabilised fat, 35% mass loss after 100 minutes, and the mean air cell size was 18.9 ⁇ M, with a standard deviation of 12.8 ⁇ M.
- the outlet of the SSHE was connected by pipework to a single screw extruder with a refrigerated jacket which continued to freeze the ice cream to a temperature of
- the single screw extruder had the following geometry:
- the single screw extruder was controlled to maintain a constant inlet pressure of 7 barg and a torque on the screw of 1800 Nm.
- the outlet pressure was 8 barg.
- the flow rate was 250 L/hr.
- An ice cream product was obtained which was emulsifier free having 1.23% destabilised fat, 89.3% mass loss after 100 minutes, and the mean air cell size was 18.4 ⁇ M, with a standard deviation of 12.3 ⁇ M.
Landscapes
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Manufacturing & Machinery (AREA)
- Confectionery (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
- Dairy Products (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Edible Oils And Fats (AREA)
Abstract
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
AU42067/97A AU4206797A (en) | 1996-09-09 | 1997-08-15 | Frozen aerated ice cream free of emulsifier and preparation thereof |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP96306534.7 | 1996-09-09 | ||
EP96306534 | 1996-09-09 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO1998009536A1 true WO1998009536A1 (fr) | 1998-03-12 |
Family
ID=8225079
Family Applications (2)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/EP1997/004573 WO1998009534A2 (fr) | 1996-09-09 | 1997-08-15 | Produit congele et procede de preparation |
PCT/EP1997/004574 WO1998009536A1 (fr) | 1996-09-09 | 1997-08-15 | Creme glacee aeree et congelee ne contenant pas d'emulsifiants, et procede de preparation |
Family Applications Before (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/EP1997/004573 WO1998009534A2 (fr) | 1996-09-09 | 1997-08-15 | Produit congele et procede de preparation |
Country Status (6)
Country | Link |
---|---|
AR (2) | AR009314A1 (fr) |
AU (2) | AU4380997A (fr) |
PA (2) | PA8437401A1 (fr) |
UY (2) | UY24702A1 (fr) |
WO (2) | WO1998009534A2 (fr) |
ZA (2) | ZA977664B (fr) |
Cited By (11)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO1999041994A1 (fr) * | 1998-02-20 | 1999-08-26 | Societe Des Produits Nestle S.A. | Barre glacee moulee |
WO2000001246A1 (fr) * | 1998-07-07 | 2000-01-13 | Unilever Plc | Procede de preparation d'un produit congele aere |
US6596333B1 (en) | 1999-07-21 | 2003-07-22 | Nestec S.A. | Process for producing aerated frozen products |
US7261913B2 (en) | 2003-07-07 | 2007-08-28 | Dreyer's Ice Cream, Inc. | Aerated frozen suspension with adjusted creaminess and scoop ability based on stress-controlled generation of superfine microstructures |
US7488504B2 (en) | 2003-12-19 | 2009-02-10 | Danisco A/S | Process for production of a frozen food product |
US7655265B2 (en) | 2003-07-07 | 2010-02-02 | Nestec S.A. | Process control scheme for cooling and heating compressible compounds |
US8021706B2 (en) | 2002-09-17 | 2011-09-20 | Good Humor-Breyers Ice Cream, Division Of Conopco, Inc. | Frozen aerated products |
US20110244104A1 (en) * | 2008-12-15 | 2011-10-06 | Nestec S.A. | Stable frozen aerated products manufactured by low-temperature extrusion technology |
WO2012016816A1 (fr) | 2010-08-05 | 2012-02-09 | Nestec S.A. | Produit de type dessert glacé contenant un stabilisant naturel |
US8293309B2 (en) | 2008-12-09 | 2012-10-23 | Conopco, Inc. | Frozen aerated confections and methods for producing them |
WO2014067789A1 (fr) * | 2012-10-31 | 2014-05-08 | Nestec S.A. | Procédé de production d'un produit de confiserie congelé |
Families Citing this family (11)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2786368B1 (fr) * | 1998-12-01 | 2001-06-01 | Cba | Procede de fabrication d'un produit alimentaire en petites portions refroidies, galet refroidi destine a former un produit alimentaire correspondant |
GB9912629D0 (en) * | 1999-05-28 | 1999-07-28 | Unilever Plc | Process and apparatus for production of a frozen food product |
AU7626500A (en) * | 1999-07-27 | 2001-02-13 | North Carolina State University | Patterned release film between two laminated surfaces |
DE60224755D1 (de) | 2001-04-27 | 2008-03-13 | Unilever Nv | Verfahren und Vorrichtung zum Herstellen von Speiseeis mit Füllungsstücken |
ES2280977T5 (es) † | 2003-08-18 | 2012-04-18 | Unilever N.V. | Productos gasificados congelados y procedimientos para la preparación de los mismos |
EP1882418B1 (fr) * | 2006-07-27 | 2009-11-04 | Unilever PLC | Produit de confiserie surgelé aéré |
DK2587933T3 (en) | 2010-06-30 | 2015-07-13 | Svaneke Is Ipr Aps | A process for producing a frozen dairy product. |
WO2013001074A1 (fr) | 2011-06-30 | 2013-01-03 | Svaneke Is Aps | Procédé de préparation d'un produit laitier glacé |
RU2617792C2 (ru) * | 2011-12-22 | 2017-04-26 | Нестек С.А. | Композиция для приготовления домашних замороженных кондитерских изделий |
US20160213026A1 (en) * | 2013-08-28 | 2016-07-28 | Nestec S.A. | Frozen confectionary product |
RU2744870C2 (ru) * | 2016-05-13 | 2021-03-16 | Сосьете Де Продюи Нестле С.А. | Стабилизация замороженного аэрированного кондитерского изделия |
Citations (11)
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DE2538858A1 (de) * | 1975-09-01 | 1977-03-10 | Tarcisio Povigna | Pasteurisiereinrichtung und kombination mit speiseeisbereiter |
JPH01160458A (ja) * | 1987-12-16 | 1989-06-23 | Sankyo Shokuhin Kogyo Kk | 乳蛋白性界面活性剤とその製造方法 |
EP0351476A1 (fr) * | 1988-07-22 | 1990-01-24 | Goavec S.A. Societe Dite : | Installation pour la fabrication de produits alimentaires, notamment de produits alimentaires foisonnés, tels que des crèmes glacées |
EP0401512A1 (fr) * | 1989-06-05 | 1990-12-12 | HMF KRAMPE & CO. GMBH | Régulation pour la mise en oeuvre du procédé de refroidissement de mousse, en particulier de mousse mangeable |
EP0438201A1 (fr) * | 1990-01-16 | 1991-07-24 | Campina Melkunie B.V. | ProcÀ©dé de fabrication de crèmes glacées |
WO1992011769A2 (fr) * | 1990-12-31 | 1992-07-23 | The Haagen-Dazs Company, Inc. | Compositions et produits glaces pour le dessert |
EP0559316A1 (fr) * | 1992-01-22 | 1993-09-08 | Morinaga Milk Industry Co., Ltd. | Crème glacée molle, procédé et appareil pour sa préparation |
EP0561118A2 (fr) * | 1992-01-28 | 1993-09-22 | Milchhof-Eiskrem GmbH & Co. KG | Dispositif de refroidissement pour mousses fluides et comestibles |
WO1993021777A1 (fr) * | 1992-04-24 | 1993-11-11 | Unilever Plc | Friandise glacee |
EP0713650A1 (fr) * | 1994-11-23 | 1996-05-29 | Societe Des Produits Nestle S.A. | Procédé et dispositif de fabrication de produits congelés aérés |
WO1997039637A1 (fr) * | 1996-04-18 | 1997-10-30 | Unilever Plc | Procede de preparation continue d'une friandise gazeifiee congelee |
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GB948456A (en) * | 1960-07-15 | 1964-02-05 | Neilsons Gaiety Ltd | Improvements in the production and dispensing of soft ice cream |
GB979468A (en) * | 1962-07-16 | 1965-01-06 | Neilsons Gaiety Ltd | Improvements in the production of ice cream |
GB1439143A (fr) * | 1972-06-12 | 1976-06-09 | Unilever Ltd | |
GB2019187B (en) * | 1978-04-24 | 1982-11-24 | Unilever Ltd | Ice confections and their preparation |
-
1997
- 1997-08-15 WO PCT/EP1997/004573 patent/WO1998009534A2/fr active Application Filing
- 1997-08-15 AU AU43809/97A patent/AU4380997A/en not_active Abandoned
- 1997-08-15 AU AU42067/97A patent/AU4206797A/en not_active Abandoned
- 1997-08-15 WO PCT/EP1997/004574 patent/WO1998009536A1/fr active Application Filing
- 1997-08-25 AR ARP970103841A patent/AR009314A1/es unknown
- 1997-08-26 ZA ZA977664A patent/ZA977664B/xx unknown
- 1997-09-04 PA PA19978437401A patent/PA8437401A1/es unknown
- 1997-09-04 PA PA19978437601A patent/PA8437601A1/es unknown
- 1997-09-08 ZA ZA978053A patent/ZA978053B/xx unknown
- 1997-09-08 AR ARP970104084A patent/AR009557A1/es unknown
- 1997-09-09 UY UY24702A patent/UY24702A1/es unknown
- 1997-09-09 UY UY24701A patent/UY24701A1/es unknown
Patent Citations (11)
Publication number | Priority date | Publication date | Assignee | Title |
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DE2538858A1 (de) * | 1975-09-01 | 1977-03-10 | Tarcisio Povigna | Pasteurisiereinrichtung und kombination mit speiseeisbereiter |
JPH01160458A (ja) * | 1987-12-16 | 1989-06-23 | Sankyo Shokuhin Kogyo Kk | 乳蛋白性界面活性剤とその製造方法 |
EP0351476A1 (fr) * | 1988-07-22 | 1990-01-24 | Goavec S.A. Societe Dite : | Installation pour la fabrication de produits alimentaires, notamment de produits alimentaires foisonnés, tels que des crèmes glacées |
EP0401512A1 (fr) * | 1989-06-05 | 1990-12-12 | HMF KRAMPE & CO. GMBH | Régulation pour la mise en oeuvre du procédé de refroidissement de mousse, en particulier de mousse mangeable |
EP0438201A1 (fr) * | 1990-01-16 | 1991-07-24 | Campina Melkunie B.V. | ProcÀ©dé de fabrication de crèmes glacées |
WO1992011769A2 (fr) * | 1990-12-31 | 1992-07-23 | The Haagen-Dazs Company, Inc. | Compositions et produits glaces pour le dessert |
EP0559316A1 (fr) * | 1992-01-22 | 1993-09-08 | Morinaga Milk Industry Co., Ltd. | Crème glacée molle, procédé et appareil pour sa préparation |
EP0561118A2 (fr) * | 1992-01-28 | 1993-09-22 | Milchhof-Eiskrem GmbH & Co. KG | Dispositif de refroidissement pour mousses fluides et comestibles |
WO1993021777A1 (fr) * | 1992-04-24 | 1993-11-11 | Unilever Plc | Friandise glacee |
EP0713650A1 (fr) * | 1994-11-23 | 1996-05-29 | Societe Des Produits Nestle S.A. | Procédé et dispositif de fabrication de produits congelés aérés |
WO1997039637A1 (fr) * | 1996-04-18 | 1997-10-30 | Unilever Plc | Procede de preparation continue d'une friandise gazeifiee congelee |
Non-Patent Citations (1)
Title |
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PATENT ABSTRACTS OF JAPAN vol. 13, no. 423 (C - 638) 20 September 1989 (1989-09-20) * |
Cited By (20)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO1999041994A1 (fr) * | 1998-02-20 | 1999-08-26 | Societe Des Produits Nestle S.A. | Barre glacee moulee |
US6093438A (en) * | 1998-02-20 | 2000-07-25 | Nestec S.A. | Molded aerated frozen bar |
US6187365B1 (en) * | 1998-02-20 | 2001-02-13 | Nestec S.A. | Process for making a molded aerated frozen bar |
WO2000001246A1 (fr) * | 1998-07-07 | 2000-01-13 | Unilever Plc | Procede de preparation d'un produit congele aere |
US6497913B1 (en) | 1998-07-07 | 2002-12-24 | Good Humor - Breyers Ice Cream, Division Of Conopco, Inc. | Method for the preparation of an aerated frozen product |
US8425967B2 (en) | 1999-07-21 | 2013-04-23 | Nestec S.A. | Aerated frozen products |
US6596333B1 (en) | 1999-07-21 | 2003-07-22 | Nestec S.A. | Process for producing aerated frozen products |
US7727573B2 (en) | 1999-07-21 | 2010-06-01 | Nestec S.A. | Aerated frozen products |
US8021706B2 (en) | 2002-09-17 | 2011-09-20 | Good Humor-Breyers Ice Cream, Division Of Conopco, Inc. | Frozen aerated products |
US7655265B2 (en) | 2003-07-07 | 2010-02-02 | Nestec S.A. | Process control scheme for cooling and heating compressible compounds |
US8173195B2 (en) | 2003-07-07 | 2012-05-08 | Nestec S.A. | Aerated frozen suspension with adjusted creaminess and scoop ability based on stress-controlled generation of superfine microstructures |
US7261913B2 (en) | 2003-07-07 | 2007-08-28 | Dreyer's Ice Cream, Inc. | Aerated frozen suspension with adjusted creaminess and scoop ability based on stress-controlled generation of superfine microstructures |
US7488504B2 (en) | 2003-12-19 | 2009-02-10 | Danisco A/S | Process for production of a frozen food product |
US8293309B2 (en) | 2008-12-09 | 2012-10-23 | Conopco, Inc. | Frozen aerated confections and methods for producing them |
US20110244104A1 (en) * | 2008-12-15 | 2011-10-06 | Nestec S.A. | Stable frozen aerated products manufactured by low-temperature extrusion technology |
US9591866B2 (en) * | 2008-12-15 | 2017-03-14 | Nestec S.A. | Stable frozen aerated products manufactured by low-temperature extrusion technology |
WO2012016816A1 (fr) | 2010-08-05 | 2012-02-09 | Nestec S.A. | Produit de type dessert glacé contenant un stabilisant naturel |
WO2014067789A1 (fr) * | 2012-10-31 | 2014-05-08 | Nestec S.A. | Procédé de production d'un produit de confiserie congelé |
WO2014070169A1 (fr) * | 2012-10-31 | 2014-05-08 | Nestec S.A. | Procédé de production d'un produit de confiserie congelé |
CN104754952A (zh) * | 2012-10-31 | 2015-07-01 | 雀巢产品技术援助有限公司 | 制备冷冻甜食产品的方法 |
Also Published As
Publication number | Publication date |
---|---|
ZA977664B (en) | 1999-02-26 |
ZA978053B (en) | 1999-03-08 |
WO1998009534A2 (fr) | 1998-03-12 |
WO1998009534A3 (fr) | 1998-05-14 |
AU4380997A (en) | 1998-03-26 |
AR009314A1 (es) | 2000-04-12 |
PA8437401A1 (es) | 2000-05-24 |
AU4206797A (en) | 1998-03-26 |
AR009557A1 (es) | 2000-04-26 |
UY24701A1 (es) | 1997-10-23 |
UY24702A1 (es) | 1997-10-21 |
PA8437601A1 (es) | 2000-05-24 |
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