WO2005029972A1 - Creme glacee a stabilite amelioree - Google Patents

Creme glacee a stabilite amelioree Download PDF

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Publication number
WO2005029972A1
WO2005029972A1 PCT/NL2003/000673 NL0300673W WO2005029972A1 WO 2005029972 A1 WO2005029972 A1 WO 2005029972A1 NL 0300673 W NL0300673 W NL 0300673W WO 2005029972 A1 WO2005029972 A1 WO 2005029972A1
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WO
WIPO (PCT)
Prior art keywords
ice cream
mix
fat
unsaturated
emulsifier
Prior art date
Application number
PCT/NL2003/000673
Other languages
English (en)
Inventor
Geertruida Lotte Alida Boterkooper
Kurt Staas
Original Assignee
Campina, B.V.
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 Campina, B.V. filed Critical Campina, B.V.
Priority to PCT/NL2003/000673 priority Critical patent/WO2005029972A1/fr
Priority to AU2003274810A priority patent/AU2003274810A1/en
Priority to US10/574,063 priority patent/US20070110871A1/en
Priority to PCT/NL2004/000696 priority patent/WO2005029973A1/fr
Priority to EP04774993A priority patent/EP1677619A1/fr
Publication of WO2005029972A1 publication Critical patent/WO2005029972A1/fr

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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
    • 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
    • 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
    • A23G9/46—Aerated, foamed, cellular or porous products

Definitions

  • This invention relates to ice cream, prepared by freezing an ice cream mix having a freezing point of -3.5°C or lower, a method for obtaining said ice cream and an ice cream mix for preparing the ice cream.
  • Ice cream is a well known food product (see e.g. WO00/01246) which has a smooth and creamy texture. Ice cream is prepared by freezing an emulsion under the incorporation of a gas. The emulsion is also referred to as the "ice cream mix" or "mix”. Said mix is generally composed of fat, milk solids non-fat, sugars, stabilisers, emulsifiers, water and salts.
  • the term "ice cream” is well known in the art and is obtained by freezing the ice cream mix upon whipping.
  • the ice cream has the same composition as the mix; however, its structure differs as ice cream is (at least partially) frozen and a substantial portion of the ice cream's volume is made up of air.
  • the unique structure of the ice cream is due to a complex interplay between the mix components.
  • the fat exists as tiny globules, that are formed by ho ogenisation. Those fat globules are coated by a protein layer to form an oil-in-water emulsion. The protein thus stabilises the fat globules in the water phase.
  • emulsifiers are added to the mix to reduce the stability of the mix emulsion.
  • emulsifiers help to stabilise the foamed emulsion (before and after freezing) .
  • the emulsifier displaces proteins on the surface of the fat globules, which process is also known as "ripening" of the emulsion, to interrupt the regularity of this protein layer.
  • the fat and air cell structure are essential to confer ice cream its typical sensation.
  • the water present in the frozen ice cream is present both in frozen and unfrozen state; thus, the ice cream comprises both a frozen and an unfrozen water fraction.
  • the frozen water fraction is constituted by ice crystals, which are in addition to the above- discussed fat and air cell structure, important for the unique "icy" texture of the ice cream.
  • the unfrozen water fraction accommodates the water soluble ingredients of the ice cream.
  • This fraction is commonly known as the aqueous phase.
  • the said aqueous phase plays an important role in the stabilisation of the required foamy air cell structure of the ice cream and the scoopability thereof.
  • ice crystals are formed such that less unfrozen water becomes available, resulting in concentration of the water soluble ingredients in the aqueous phase.
  • ice cream having fewer and/or smaller ice crystals herein also referred to as “less ice”
  • tastes smoother and creamier and less gritty and coarse.
  • freezing point refers to the freezing temperature at which the ice cream mix starts to freeze.
  • a freezing point depression in ice cream mix may be accomplished by altering, for example, the sugar and/or salt composition/concentration in the ice cream mix.
  • the freezing point of ice cream is about -2.5°C.
  • Methods for determining the freezing point of ice cream mix are known in the art.
  • the freezing point may for example be measured using any instrument capable of determining the freezing point of liquid, such as e.g. the Advanced milkcryoscope type 4D3 (Labyrint Holland BV, The Netherlands) according to the instructions of the manufacturer.
  • the presence of sufficient ice is important to have sufficient viscosity of the unfrozen aqueous phase for stabilising the air cells.
  • ice cream often suffers from lack of air cell (foam) stability.
  • This reduced air cell stability results for example in rapid coarsening (disproportionation and/or coalescence) of air cells during storage at a temperature below -15°C, which causes a major texture deterioration in the ice cream.
  • large air cells are found to be present in the ice cream with a depressed freezing point, which renders such ice cream unattractive; mouthfeel and scoopability are affected.
  • ice cream having a depressed freezing point of -3.5°C may have an improved texture because of less and /or smaller ice crystals, but is impaired in stability of air cells.
  • stabilisers such as e.g. locust bean gum, guar gum, carrageenan, microcrystalline cellulose, carboxymethylcellulose, pectin, gelatin, gum arabic, gellan gum, xanthan gum, modified starch, or a combination of two or more thereof, are used to bind unfrozen water in order to obtain a stable air cell ("foam") structure.
  • the addition of high concentrations of stabilisers confers the ice cream a thready, gummy/rubbery and chewy mouthfeel, which is judged unpleasant.
  • a “stable structure” or “air cell stability” is to be understood in such a way that at least no substantial coarsening of the air cells takes place during a frozen storage period at a temperature below -15°C of 2, 3, 4, 6, or most preferably 8 weeks.
  • unsaturated emulsifier to ice cream prepared from a mix with a freezing point of -3.5°C or lower. It was found that the unsaturated emulsifier did not have any unpleasant effect on taste and texture of the ice cream.
  • the present invention relates to ice cream prepared by freezing an ice cream mix having a freezing point of -3.5°C or lower, comprising at least 0.2% (w/w) unsaturated emulsifier.
  • unsaturated emulsifier is well known in the art. Such emulsifiers are derived from unsaturated fats and generally constitute a mixture of mono- and diglyceride esters of unsaturated fatty acids with glycerol, also referred to as mono- and diglycerides, respectively. Examples of commercially available unsaturated emulsifier preparations are e.g.
  • the emulsifiers Dimodan RT, P Bel B, ⁇ /J, UP/B, S, OT Pel and LS of Danisco, Denmark, Grindsted PS 217/B, Grindsted Mono Di SL60 of Danisco, Denmark, Palsgaard, 0094, 0095, 0098 and 0291 of Palsgaard, Denmark and Myverol 18-35K, 18-92K and 18-50XL PL of Quest, The Netherlands, or combinations of two or more thereof.
  • such commercial unsaturated emulsifier preparations may also comprise substantial amounts of other substances, but usually at least 50% (w/w) of the preparations are composed of unsaturated emulsifier, but higher amounts are also common.
  • an unsaturated emulsifier preparation comprising 50% (w/w) unsaturated emulsifier is used in the ice cream according to the present invention, preferably at least 0.4% (w/w) of the unsaturated emulsifier preparation is incorporated in the ice cream mix.
  • both cis- and trans- unsaturated emulsifiers, or a combination thereof can be used.
  • the mix is void of saturated emulsifiers; however, saturated emulsifiers as well as any other emulsifiers commonly known in the art may be present.
  • the amount of unsaturated emulsifier in the ice cream mix can be determined using any conventional method or methods, such as e.g.
  • unsaturated emulsifiers not only function to destabilise fat globules in the mix, but also aid to stabilise air cells in the ice cream when present in a high amount, as is described above.
  • the invention therefore also relates to the use of unsaturated emulsifier to stabilise air cells in aerated desserts, in particular ice cream, more in particular ice cream having a freezing point of -3.5°C or lower, which will be further outlined below.
  • the ice cream was also found to be exceptionally stable to temperature fluctuations. This is especially important as temperature fluctuations result in significant coarsening of air cells and growth of ice crystals, which processes make the ice cream feel more icy and less creamy.
  • a third interesting aspect of the ice cream according to the invention is that it was found to be highly shape stable, i.e. at room temperature melting was retarded in comparison to conventional ice cream.
  • the latter makes the ice cream according to the present invention particularly suitable for frozen ice cream patisserie, such as e.g. ice pudding or ice cream cake.
  • the high contents of the unsaturated emulsifier in combination with the lowered freezing point provides ice cream with less ice and relatively small air bubbles, which synergistically results in soft, creamy and smooth tasting ice cream which is not only structurally highly stable, but also highly shape stable.
  • the high content of unsaturated emulsifier prevents the coalescence and/or disproportionation of small air bubbles into larger air bubbles, such that the ice cream structure remains very fine and highly (shape) stable.
  • the ice cream mix has a freezing point of -4°C, more preferably -4.5°C, or lower, as again less ice is formed and the ice cream sensation is even more creamy.
  • the content of stabilisers can be kept at a conventional level, i.e. the normal content of stabilisers in conventional ice cream having been prepared from an ice cream mix with a conventional freezing point of about -2.5°C (stabiliser content of 0.1-0.5% (w/w)).
  • the ice cream comprises at least 0.25% (w/w), more preferably at least 0.3% (w/w) unsaturated emulsifier. In this range, the best results are obtained for taste, structural stability, i.e. air cell stability, ice crystal stabilisation and immobilisation of the unfrozen water, as well as shape stability.
  • the ice cream comprises at most 1% (w/w) unsaturated ice cream.
  • the unsaturated emulsifier comprises unsaturated glyceride, preferably unsaturated monoglyceride, diglyceride or mixtures thereof.
  • unsaturated emulsifier which may be suitable for the present invention are disclosed above. The skilled person will be aware of suitable unsaturated emulsifier for the envisaged aim.
  • the invention relates to ice cream as disclosed above, comprising 20-30% (w/w) sugar, the sugar being selected as to achieve a freezing point of the ice cream mix of - 3.5°C, preferably -4°C, more preferably -4.5°C or lower.
  • Non-limiting examples of sugar are sucrose, maltose, lactose, invert sugar, glucose, galactose, dextrose, fructose, sorbose and xylose, and sugar alcohols, such as mannitol, xylitol and lactitol, or combinations thereof.
  • the sugar may also be provided in the form of sweeteners derived from e.g. corn syrup, starch syrup, whey syrup, glucose syrup, etc., or in the form of hydrolysates of well-known carbohydrates, disaccharides, trisaccharides, tetrasaccharides, etc, or combinations of one or more thereof.
  • the present invention relates to ice cream according to the present invention, wherein the sugar comprises at least 50% (w/w) onosaccharides .
  • the sugar comprises at least 50% (w/w) onosaccharides .
  • the sugar comprises at least 50% (w/w) onosaccharides .
  • at least 50% (w/w) are monosaccharides, such as e.g. dextrose, glucose, galactose, fructose, sorbose and xylose, or combinations of two or more thereof.
  • Such content of monosaccharides is generally sufficient to obtain the desired freezing point depression to -3.5°C or lower, preferably -4°C or lower, more preferably -4.5 C C or lower.
  • the sugar is chosen from the group, consisting of lactose, sucrose, galactose, glucose, glucose syrup and dextrose or a combination of two or more thereof. It has been found that excellent ice cream was obtained using such sugar composition.
  • the ice cream according to the invention further comprises 1-18% (w/w) fat, 4-16% (w/w) milk solids non-fat and 0.1-0.5% (w/w) stabilisers. With such composition, highly stable ice cream is formed which has a smooth and creamy taste.
  • fat may be any type of fat, and includes e.g. vegetable fat, milk fat or combinations thereof.
  • milk fat are e.g. butter, cream, butter concentrate, butter oil and fractionated butter.
  • Vegetable fat can e.g. be palm fat, palm kernel fat, coconut fat, or combination of two or more thereof, and may be (partially) hardened.
  • milk solids non-fat is well known in the art and refers to dried milk components from which the major part of the milk fat has been removed.
  • the milk solids non-fat may (partially) consist of whey protein preparations, such as e.g. whey protein concentrates or isolates.
  • milk solids non-fat are skim milk powder, caseinate, milk protein concentrate (MPC) or mixtures of two or more thereof.
  • Another embodiment of the invention concerns an ice cream according to the invention, comprising 5-10% (w/w) of a hydrolysed lactose preparation, 2-8% (w/w) sucrose and 10-22% (w/w) dextrose.
  • the hydrolysed lactose preparation may be completely or partially hydrolysed. It has been found that using such relatively cheap sugar source, an excellent highly stable ice cream was obtained which was very resistant to temperature fluctuations also highly shape stable. Due to its soft rheological properties, the ice cream according to the present invention is highly suitable for packaging in a squeezable container, such as e.g.
  • the invention relates to an ice cream according to the present invention, characterised in that it is packaged in a squeezable container, such as e.g. a tube or a pouch.
  • Said container is designed as to squeeze the ice cream from an opening, for example directly into the mouth, and may optionally be fitted with a closable lid, such as e.g. a spout with a lid.
  • the invention relates to ice cream mix having a freezing point of -3.5°C or lower, comprising at least 0.2% (w/w) unsaturated emulsifier. As indicated above, such ice cream mix has substantially the same composition as the ice cream.
  • the mix is aerated and frozen, e.g. as described below, to obtain the ice cream.
  • the ice cream mix may also be provided as a concentrate of its components which may be diluted with e.g. water or milk as to obtain the mix.
  • the ice cream mix may be provided as a kit comprising ice cream ingredients as separate components, which may e.g. be mixed with water or milk to obtain the ice cream mix.
  • the ice cream mix according to the invention comprises at least 0.25% (w/w) unsaturated emulsifier. It was found that using such content of unsaturated emulsifier provided the best results with regard to air cell stability, taste, shape stability and resistance to temperature fluctuations.
  • the ice cream mix according to the invention further comprises fat, milk solids non-fat, sugar and stabiliser as to prepare the ice cream described above. It is preferred that the ice cream mix according to the invention has a freezing point of -4°C or lower, and it is even more preferred that it has a freezing point of -4.5°C or lower, as the most creamy ice cream is thus obtained.
  • the present invention relates to a blend for preparing ice cream according to the present invention comprising unsaturated emulsifier, fat, sugar, stabilisers and milk solids nonfat.
  • the unsaturated emulsifier is incorporated in such a blend, as the otherwise solid emulsifier is then solubilised as to facilitate handling thereof and incorporation in the mix.
  • the stabilisers incorporated as to reduce the amount of processing steps to obtain the ice cream mix.
  • the blend of the invention is mixed with the remaining mix components as to obtain the ice cream mix according to the invention. It is preferred that the blend is a dry composition, however this is not required.
  • the blend comprises 20-50% (w/w) unsaturated emulsifier, 20-60% (w/w) fat, 7-15% (w/w) sugar, 3-22% (w/w) stabilisers and 2-5% (w/w) milk solids non-fat.
  • the blend comprises 25-40% (w/w) unsaturated emulsifier and 30-55% (w/w) fat. More preferably, the blend comprises 25-35% (w/w) unsaturated emulsifier and 35-55% (w/w) fat.
  • a blend is obtained which has excellent properties with regard to incorporation and solubilisation of the emulsifier and incorporation of stabiliser.
  • the above blend can be mixed with the remaining amounts of fat, milk solids non-fat, sugar, water and optionally stabilisers and other ingredients, such as e.g. salt, necessary to obtain the ice cream mix according to the present invention.
  • the present invention relates to the use of the above blend for preparing ice cream according to the invention.
  • ice cream manufacturing comprises the steps of preparing an ice cream mix, whipping and (partially) freezing said mix, optionally hardening the thus formed ice cream, followed by storage at a temperature of less than -15°C.
  • the mix is often prepared by blending of the ingredients to form a mix, pasteurisation, homogenisation and ageing of the mix. Following mix processing, the mix is optionally drawn into a flavour tank where any liquid flavours, fruit purees or colours are added.
  • the ice cream mix may then enter a dynamic freezing process which both freezes a portion of the water and whips air into the frozen mix.
  • the mix is pumped through the freezer at sub-zero and is mostly drawn off the other end with about 40% of its water frozen.
  • particulates such as fruits, nuts, cookies, candy, etc.
  • the manufacture of ice cream is well known in the art. It is to be understood that any process for preparing ice cream according to the present invention may be employed.
  • the dynamic freezing process i.e.
  • the freezing with incorporation of air is carried out at a so-called drawing temperature of -5/-6°C.
  • drawing temperature -5/-6°C.
  • the ice cream according to the present invention is not formed, as no stable ice crystals are formed. Therefore in a further aspect the invention relates to a process for the preparation of an ice cream according to the present invention comprising the steps of: a) preparing an ice cream mix according to the invention; b) aerating and freezing the mix at a drawing temperature in the range of -8°C to -12 °C; and c) hardening the ice cream at a temperature in the range of -20°C to -50°C.
  • the ice cream mix may be first aerated and then frozen, may be first partially frozen and then aerated, or the aeration and freezing may take place simultaneously, or a combination of these steps .
  • an ice cream mix is prepared by combining a water phase and a fat phase, the emulsifier at least partially being incorporated in the fat phase.
  • the emulsifier is best incorporated in the ice cream structure, and the ice cream structure is most stable.
  • unsaturated emulsifier could be employed for preventing air cell coarsening in aerated frozen desserts, in particular ice cream, more in particular ice cream having a freezing point of -3.5°C or lower. Therefore, in a further aspect the invention relates to the use of unsaturated emulsifier for preventing air cell coarsening in an aerated frozen dessert.
  • ice cell coarsening refers to the coalescence and disproportionation of air cells as is discussed above.
  • a dessert is generally prepared by aerating and freezing an dessert mix, such as e.g. ice cream mix, ice milk mix, frozen yoghurt mix, fruit juice mix, etc.
  • aerated frozen desserts are ice cream, ice cream prepared from a mix having a depressed freezing point, in particular of -3.5°C or lower, ice milk desserts, frozen yoghurt desserts, frozen fruit juice desserts, etc.
  • the unsaturated emulsifier is thus incorporated to stabilise the air cell structure in said aerated frozen dessert.
  • the unsaturated emulsifier is present in an amount of at least 0.2% (w/w), preferably at least 0.25% (w/w) in the dessert, as it was found that the prevention of air cell coarsening was particularly well at such content of unsaturated emulsifier.
  • the present invention relates to the use of the unsaturated emulsifier for stabilising air cells in the dessert for at least 2 weeks at a storage .temperature of -15 to -30 C C.
  • stabilising air cells refers to the prevention of air cell coarsening.
  • the dessert is ice cream having a freezing point of -3.5°C or lower. Such prevention of air cell coarsening and thus stabilisation of air cells was found to be particularly important and particularly well in such dessert.
  • Fig. 1 shows a cryo-SEM micrograph of reference ice cream prepared from a mix with a depressed freezing point and a conventional amount of unsaturated emulsifier after 2 weeks storage at -20°C.
  • Fig. 2 shows a cryo-SEM micrograph of ice cream according to the present invention after 2 weeks storage at -20 °C.
  • Ice cream mix was prepared from 4.0% (by weight) hardened palmkernel fat (Cargill, The Netherlands), 6.2% or 6.0% (depending on
  • Ice cream was prepared comprising either 0.3% saturated emulsifier/0.7% (w/w) stabilisers (ice cream C) or 0.5% (w/w) unsaturated emulsifier preparation/0.3% (w/w) stabilisers (ice cream D) respectively.
  • the ice cream was prepared as above in example 1, with the following ingredients (by weight percentage in composition) :
  • Ice cream thus prepared was stored at -20°C for several weeks, and was then evaluated sensorially. Ice cream C was judged as follows: a soft scoopable ice cream, moderate in warmth, gummy/rubbery, slimy texture, stringy, slight coarsening of the foam visible, "dusty cardboard” aftertaste. In contrast therewith, the ice cream according to the present invention (ice cream D) was judged as follows: soft scoopable ice cream, warm, creamy, clean eating, no visible coarsening of the foam, no chewy (rubbery) texture, smooth. The taste, texture and mouthfeel of the ice cream according to the present invention (D) was thus found considerably more pleasant than the ice cream with a relatively high content of stabiliser (C) .
  • stabiliser C

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Confectionery (AREA)

Abstract

L'invention concerne une crème glacée préparée par congélation d'un mélange de crème glacée dont le point de congélation est au maximum 3,5 °C, qui comprend au moins 0,2 % en poids d'un émulsifiant insaturé, un mélange de crème glacée ayant sensiblement la même composition pour le préparer, par exemple par aération et congélation, et un procédé de préparation de ladite crème glacée.
PCT/NL2003/000673 2003-10-02 2003-10-02 Creme glacee a stabilite amelioree WO2005029972A1 (fr)

Priority Applications (5)

Application Number Priority Date Filing Date Title
PCT/NL2003/000673 WO2005029972A1 (fr) 2003-10-02 2003-10-02 Creme glacee a stabilite amelioree
AU2003274810A AU2003274810A1 (en) 2003-10-02 2003-10-02 Ice cream having improved stability
US10/574,063 US20070110871A1 (en) 2003-10-02 2004-10-04 Ice cream having improved stability
PCT/NL2004/000696 WO2005029973A1 (fr) 2003-10-02 2004-10-04 Creme glacee presentant une stabilite amelioree
EP04774993A EP1677619A1 (fr) 2003-10-02 2004-10-04 Creme glacee presentant une stabilite amelioree

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/NL2003/000673 WO2005029972A1 (fr) 2003-10-02 2003-10-02 Creme glacee a stabilite amelioree

Publications (1)

Publication Number Publication Date
WO2005029972A1 true WO2005029972A1 (fr) 2005-04-07

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PCT/NL2004/000696 WO2005029973A1 (fr) 2003-10-02 2004-10-04 Creme glacee presentant une stabilite amelioree

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Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111447835B (zh) * 2017-12-22 2023-12-19 联合利华知识产权控股有限公司 充气冷冻甜食

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US2423600A (en) * 1944-12-14 1947-07-08 Lanco Products Corp Ice cream manufacturing process and product thereof
US3017276A (en) * 1959-01-29 1962-01-16 Atlas Chem Ind Fluid emulsifier for ice cream
US4127679A (en) * 1976-09-03 1978-11-28 Kao Soap Co., Ltd. Method of making ice cream
JPS5455762A (en) * 1978-04-26 1979-05-04 Asahi Chemical Ind Ice cream composition
JP2000270777A (ja) * 1999-03-19 2000-10-03 Ezaki Glico Co Ltd 冷凍下でもソフトな組織、食感を有する冷菓
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
US20030134025A1 (en) * 1999-07-21 2003-07-17 Nestec Sa Aerated frozen products
EP1348341A1 (fr) * 2002-03-28 2003-10-01 Unilever Plc Glace

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Publication number Priority date Publication date Assignee Title
US2423600A (en) * 1944-12-14 1947-07-08 Lanco Products Corp Ice cream manufacturing process and product thereof
US3017276A (en) * 1959-01-29 1962-01-16 Atlas Chem Ind Fluid emulsifier for ice cream
US4127679A (en) * 1976-09-03 1978-11-28 Kao Soap Co., Ltd. Method of making ice cream
JPS5455762A (en) * 1978-04-26 1979-05-04 Asahi Chemical Ind Ice cream composition
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
JP2000270777A (ja) * 1999-03-19 2000-10-03 Ezaki Glico Co Ltd 冷凍下でもソフトな組織、食感を有する冷菓
US20030134025A1 (en) * 1999-07-21 2003-07-17 Nestec Sa Aerated frozen products
US6596333B1 (en) * 1999-07-21 2003-07-22 Nestec S.A. Process for producing aerated frozen products
EP1348341A1 (fr) * 2002-03-28 2003-10-01 Unilever Plc Glace

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CHO Y.: "Effect of monoglycerides on rheological properties of ice cream", KOREAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 20, no. 2, 1988, pages 236-244, XP008030808 *
DATABASE WPI Section Ch Week 197924, Derwent World Patents Index; Class D13, AN 1979-44939B, XP002280593 *
PATENT ABSTRACTS OF JAPAN vol. 2000, no. 13 5 February 2001 (2001-02-05) *
PELAN B.: "The stability of aerated milk protein emulsions in the presence of small molecule surfactants", JOURNAL OF DAIRY SCIENCE, vol. 80, no. 10, 1997, pages 2631 - 2638, XP008030810 *

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WO2005029973A1 (fr) 2005-04-07
AU2003274810A1 (en) 2005-04-14
EP1677619A1 (fr) 2006-07-12

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