WO2019101504A1 - Confiseries glacées comprenant de la gélatine - Google Patents

Confiseries glacées comprenant de la gélatine Download PDF

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Publication number
WO2019101504A1
WO2019101504A1 PCT/EP2018/080263 EP2018080263W WO2019101504A1 WO 2019101504 A1 WO2019101504 A1 WO 2019101504A1 EP 2018080263 W EP2018080263 W EP 2018080263W WO 2019101504 A1 WO2019101504 A1 WO 2019101504A1
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WO
WIPO (PCT)
Prior art keywords
frozen confection
gelatin
frozen
gelatine
polysaccharides
Prior art date
Application number
PCT/EP2018/080263
Other languages
English (en)
Inventor
Julian Francis BENT
Andrew Richard Cox
Julia Helen Telford
Original Assignee
Unilever Plc
Unilever N.V.
Conopco, Inc., D/B/A Unilever
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 Unilever Plc, Unilever N.V., Conopco, Inc., D/B/A Unilever filed Critical Unilever Plc
Priority to AU2018373427A priority Critical patent/AU2018373427B2/en
Priority to BR112020006486-6A priority patent/BR112020006486B1/pt
Priority to CN201880075306.XA priority patent/CN111432646A/zh
Publication of WO2019101504A1 publication Critical patent/WO2019101504A1/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
    • A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
    • 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
    • A23G9/38—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing peptides or proteins

Definitions

  • the present invention relates to frozen confections containing gelatin, in particular this present invention relates to frozen confections containing gelatin that have a specific sugar blend to enhance the functionality of the gelatin.
  • Stabilisers are used in frozen confections to maintain the viscosity of compositions. Stabilisers are also useful for maintaining the physio-chemical state of compositions and they can contribute to desirable, uniform product characteristics and a smooth feel on consumption. They also improve the handling properties of products during manufacture and dispensing.
  • ingredients that provide such stabilisation effects are therefore indispensable to the manufacture of commercially acceptable frozen confection products and although efficient stabiliser systems do exist, they are often chemically modified ingredients and/or they appear on the ingredients labelling of products as additives or as ⁇ numbers”. Consumers are becoming increasingly concerned about ingredients used in their products and in some cases the perception is that any additives should be avoided and natural ingredients are preferred. Certain natural stabilisation systems do exist and one such stabiliser is gelatin which may be used in frozen confection products.
  • CA2942266 discloses a process for the preparation of a protein-fortified frozen dessert formulation comprising (amongst others) a step of mixing in the first mix a stabilizing agent.
  • Suitable stabilizing agents may comprise gelatin.
  • W0121 10376 relates to a packaged shelf- or chilled- stable mix of ingredients for the preparation of a frozen confection.
  • the mix further comprises one or more stabilizers. Suitable stabilizers include gelatin.
  • US2004175462 relates to a frozen dessert.
  • the composition may contain at least one thickening agent chosen from a group including gelatin.
  • US2010092644 relates to frozen food products, such as ice creams, comprising special emulsifying systems.
  • the frozen food product additionally comprises one or more stabilizers that may comprise at least one stabilizer selected from a group including gelatine.
  • US4500553 relates to a method of producing a frozen, dual-textured confection comprising a cream and gelatin-containing aerated phase and a natural or simulated fruit phase.
  • US3576648 discloses a frozen comestible comprising an aqueous admixture of a first fraction and a second fraction in which gelatin is listed amongst a long list of stabilisers.
  • gelatin is a stabilising ingredient from a natural origin, it would be advantageous to improve the performance of this ingredient in order to increase its stabilizing functionality and to allow less of this additive to be used in products. Ideally the increase in its stabilizing functionality would be achieved without the use of any additional ingredients of processing steps.
  • the invention provides a frozen confection comprising gelatine, characterised in that the frozen confection comprises
  • the frozen confection comprises at most 1.25 wt% gelatine, more preferably at most 1 wt%, more preferably still at most 0.9 wt%, yet more preferably at most 0.8 wt%, even more preferably at most 0.7 wt%, most preferably at most 0.6 wt% gelatine.
  • the frozen confection comprises at least 0.075 wt% gelatine, more preferably at least 0.1 wt%, more preferably still at least 0.2 wt%, yet more preferably at least 0.3 wt%, most preferably at least 0.4 wt% gelatine.
  • the frozen confection comprises at most 0.75 wt% monosaccharides, more preferably at most 0.5 wt%, more preferably still at most 0.25 wt%, yet more preferably at most 0.1 wt%, yet more preferably still at most 0.05 wt%, even more preferably at most 0.01 wt%, most preferably no monosaccharides.
  • the frozen confection comprises at least 12.5 wt% disaccharides, more preferably at least 15 wt%, more preferably at least 17.5 wt%.
  • the frozen confection comprises at most 27.5 wt% disaccharides, more preferably at most 25 wt%, most preferably at most 22.5 wt%.
  • the frozen confection comprises at least 3 wt% polysaccharides, more preferably at least 3.5 wt%, more preferably at least 4 wt%.
  • the frozen confection comprises at most 7 wt% polysaccharides, more preferably at most 6 wt%, most preferably at most 5 wt%.
  • the total sugars number average molecular weight is from 250 to 450 g/mol, more preferably from 300 to 425 g/mol, most preferably from 350 to 400 g/mol.
  • the total sugars content of the frozen confection is from to 15 to 45wt%, more preferably from 20 to 40 wt%, most preferably from 25 to 35 wt%.
  • the frozen confection comprises at most 1 wt% additional stabilisers, more preferably at most 0.5 wt%, more preferably still at most 0.25 wt%, yet more preferably at most 0.1 wt, yet more preferably still at most 0.05 wt%, even more preferably at most 0.01 wt%, most preferably no additional stabilisers.
  • the frozen confection may additionally contain protein, such as milk protein or soy protein, preferably in an amount of from 1 to 10 wt%, more preferably from 2 to 8 wt%.
  • protein is milk protein.
  • the frozen confections may also contain fat, such as butterfat, coconut oil, palm, oil, sunflower oil and the like, preferably in an amount of from 1 to 15 wt%, more preferably from 2 to 10 wt%.
  • the frozen confections may include other ingredients typically used in such products, such as emulsifiers, colours, flavours, fruit etc.
  • the ice content of the frozen confection as measured at -18°C is from 30 to 70 %, more preferably from 35 to 65 %, more preferably still from 40 to 60 %, most preferably from 45 to 55 %.
  • the overrun of the frozen confection is from 50 to 250 %, more preferably from 75 to 200 %, more preferably still from 100 to 175 %, most preferably from 125 to 150.
  • the frozen confection is an ice cream, milk ice, frozen yoghurt, or sherbet.
  • frozen confection means an edible confection made by freezing a mix of ingredients which includes water.
  • Frozen confections typically contain fat, non-fat milk solids and sugars, together with other minor ingredients such as stabilisers, emulsifiers, colours and flavourings.
  • Preferred frozen confections include ice cream, water ice, frozen yoghurt, sorbet and the like.
  • Gelatin also spelled Gelatine
  • Gelatin is an odourless, tasteless thickening agent that forms a gel when combined with liquid and heated. It is thermo-reversible, meaning the gel liquefies when heated above its melting point but regains a jelly-like consistency when cooled again.
  • the melting point of gelatin is close to the body temperature of the animal from which it is made, which for mammals is around 37°C.
  • the raw material for gelatin is collagen, a naturally occurring pure protein, which is commercially produced from bones, cartilage, tendons, skin and connective tissue of various animals. Much of commercial gelatin is a by-product of pigskin.
  • the term“bloom” refers to the firmness of gelatin.
  • a Bloom Gelometer may be used to measure the rigidity of a gelatin film. The measurement is called the Bloom Strength. A higher number indicates a stiffer product.
  • Gelatin used in food typically has a Bloom between 125 and 250. Common examples of foods containing gelatin are moulded desserts, cold soups, trifles, aspic, marshmallows, and confectioneries such as jelly beans. Gelatin may also be used as a stabilizer, thickener, or texturizer in foods such as jams, yogurt, cream cheese, and margarine. It is often added to reduced-fat foods to simulate the mouthfeel of fat and to create volume without adding calories. Additionally, gelatin is used for the clarification of juices and vinegar.
  • gelatin When used in frozen confections, gelatin is typically present in an amount of at least 2 wt% of the product and often even higher in order to deliver stabilisation.
  • the amount of gelatin in the present invention need only be at most 1.5 wt%, preferably at most 1 .25 wt%, more preferably at most 1 wt%, more preferably still at most 0.9 wt%, yet more preferably at most 0.8 wt%, even more preferably at most 0.7 wt%, most preferably at most 0.6 wt%.
  • the frozen confection comprises at least 0.05 wt% gelatin, preferably at least 0.075 wt%, more preferably at least 0.1 wt%, more preferably still at least 0.2 wt%, yet more preferably at least 0.3 wt%, most preferably at least 0.4 wt%.
  • sucrose refers to monosaccharides, disaccharides and polysaccharides.
  • sugar blend refers to the relative amounts of monosaccharides, disaccharides and polysaccharides that are added to the formulation.
  • polysaccharide means a saccharide with a degree of polymerisation of at least 3. The total sugars content of an ice confection is thus the sum of all digestible monosaccharides, disaccharides and polysaccharides present within the ice confection, including any sugars from lactose from milk solids.
  • the stabilising performance of gelatin in a frozen confection is enhanced by employing a specific sugar blend.
  • the sugar blend of the present invention is low in monosaccharides, has elevated levels of polysaccharides and has high levels of disaccharides.
  • the frozen confection therefore comprises at most 1 wt% monosaccharides, preferably at most 0.75 wt%, more preferably at most 0.5 wt%, more preferably still at most 0.25 wt%, yet more preferably at most 0.1 wt%, yet more preferably still at most 0.05 wt%, even more preferably at most 0.01 wt%, most preferably none.
  • the frozen confection comprises at least 10 wt% disaccharides, preferably at least 12.5 wt%, more preferably at least 15 wt%, more preferably at least 17.5 wt% and at most 30 wt%, preferably at most 27.5 wt%, more preferably at most 25 wt%, most preferably at most 22.5 wt%.
  • the frozen confection comprises at least 2 wt% polysaccharides, preferably at least 3 wt%, more preferably at least 3.5 wt% polysaccharides, more preferably at least 4 wt% and at most 7 wt%, more preferably at most 6 wt%, most preferably at most 5 wt%.
  • the number average molecular weight of the mixture of mono-, di- and poly-saccharides, Mn is given by the formula: wherein wi is the mass of species i, Mi is the molar mass of species I, and Ni is the number of moles of species i of molar mass Mi.
  • the number average molecular weight of glucose syrups is calculated from their dextrose equivalent (DE) number, which is a measure of the amount of reducing sugars present in a sugar product, relative to dextrose, expressed as a percentage on a dry basis. For example, a maltodextrin with a DE of 10 would have 10% of the reducing power of dextrose (which has a DE of 100).
  • DE dextrose equivalent
  • the number average molecular weight of glucose syrups can be calculated from the formula (Chirife et al, Journal of Food Engineering, 33, 221-226 (1997)):
  • the total sugars number average molecular weight of the frozen confection is from 250 to 450 g/mol, more preferably from 300 to 425 g/mol, most preferably from 350 to 400 g/mol.
  • the stabilising effect of the gelatin is enhanced by the specific sugar blend and the frozen confection of the present invention is able to employ lower levels of gelatin than the prior art frozen confections that comprise gelatin.
  • the frozen confection of the present invention need not require high levels of additional stabilisers such as alginates, gum arabic, gum ghatti, gum karaya, gum tragacanth, locust bean gum, carrageenans, xanthan gum, guar gum, gelatine, agar, sodium carboxymethylcellulose, microcrystalline cellulose, methyl and methylethyl celluloses, hydroxypropyl and hydroxypropylmethyl celluloses, low and high methoxyl pectins and mixtures thereof.
  • the frozen confection preferably comprises at most 1 wt% additional stabilisers, more preferably at most 0.5 wt%, more preferably still at most 0.25 wt%, yet more preferably at most 0.1 wt%, yet more preferably still at most 0.05 wt%, even more preferably at most 0.01 wt%, most preferably no additional stabilisers.
  • emulsifier as used herein includes mono- and di-glycerides of saturated or unsaturated fatty acids (e.g. monoglyceryl palmitate - MGP), polyoxyethylene derivatives of hexahydric alcohols (usually sorbitol), glycols, glycol esters, polyglycerol esters, sorbitan esters, stearoyl lactylate, acetic acid esters, lactic acid esters, citric acid esters, acetylated monoglyceride, diacetyl tartaric acid esters, polyoxyethylene sorbitan esters (such as polysorbate 80), sucrose esters, lecithin, egg, and egg yolk.
  • the term also includes mixtures of any the above.
  • the frozen confection may comprise from 0.05 to 1 wt% of emulsifiers, more preferably from 0.075 to 0.8 wt%, more preferably still from 0.1 to 0.7 wt%, yet more preferably 0.2 to 0.6 wt%, most preferably from 0.3 to 0.5 wt%.
  • Fats are largely made up of triglycerides (approximately 98%), together with minor amounts of other components such as phospholipids and diglycerides.
  • Triglycerides are esters of glycerol with three fatty acids. Fatty acids which have no carbon-carbon double bonds are said to be saturated (herein abbreviated as SAFA), whereas fatty acids that contain one or more carbon-carbon double bonds are said to be monounsaturated (abbreviated as MUFA) and polyunsaturated (PUFA) respectively.
  • SAFA Fatty acids which have no carbon-carbon double bonds
  • MUFA monounsaturated
  • PUFA polyunsaturated
  • Fats that are liquid at ambient temperatures are often referred to as oils. In this specification the term“fat” includes such oils.
  • the SAFA, MUFA and PUFA contents of fats and oils are given in "The Lipid Handbook", Second Edition, Authors Frank D Gunstone, John L Harwood, Fred B Padley, Published by Cha
  • the total solids content of a frozen confection is the dry weight of the confection, i.e. the sum of the weights of all the ingredients other than water, expressed as a percentage of the total weight. It is measured as described in Ice Cream, 6th Edition, Marshall et al. (2003) p296.
  • the frozen confection may comprise total solids content in the range from 10 to 70 wt% of emulsifiers, more preferably from 15 to 60 wt%, more preferably still from 20 to 55 wt%, yet more preferably 30 to 50 wt%, most preferably from 35 to 45 wt%.
  • overrun (%) (Density of mix - Density of ice cream) / (Density of mix) x 100.
  • Overrun is measured (at atmospheric pressure) as follows.
  • the density of the (aerated) ice cream is determined by repeating the procedure using the same overrun cup with freshly drawn ice cream (at typically -5°C to -6°C). Again a minimum of three repeat measurements is taken. With knowledge of the density of both unaerated mix and aerated ice cream, the overrun can be calculated using the equation given above.
  • the overrun of the frozen confection may be from 50 to 250 %, more preferably from 75 to 200 %, more preferably still from 100 to 175 %, most preferably from 125 to 150.
  • the frozen confection may be manufactured using standard techniques in which the dry ingredients are combined and then hydrated by mixing with the water.
  • the resultant mix is then homogenised and pasteurised before aging at about 4°C for about 24 hours to create a premix.
  • the premix is then frozen and aerated to form the frozen confection product which is hardened and then stored at about -20°C. Viscosity
  • the viscosity of the premix at can be assessed as follows:
  • the viscosity data for each sample is averaged over two runs and plotted against the Shear rate using a log vs log plot.
  • the viscosity of the premix after aging is preferably at most 3 Pa.s at a shear rate of 100s-1 , more preferably at most 2.5 Pa.s, more preferably still at most 2 Pa.s, yet more preferably at most 1 .75 Pa.s, even more preferably at most 1.5 Pa.s.
  • the viscosity of the premix after aging is at least 0.2 Pa.s at a shear rate of 100s-1 , more preferably at least 0.5 Pa.s, more preferably still at least 0.75 Pa.s, yet more preferably at least 1 Pa.s, most preferably at least 1.2 Pa.s.
  • gelatin used in combination with the claimed sugar blend delivers enhanced functionality, especially in terms of prevention of loss of overrun and serum separation typically caused by temperature abuse and/or cycling.
  • Gelatin utilised in this way is particularly suitable for use in frozen confections because such gelatin has enhanced stabilising functionality and hence the stability of frozen confections is also enhanced.
  • One of the benefits of this invention is that all aspects of the standard manufacturing process may still be employed and so standard processes, ingredients and apparatus may be employed when making such products yet the end product still benefits from an improvement in stability.
  • Sample A comparative
  • Sample 1 according to the invention
  • Pasteurisation for 25 seconds at 85°C, then cooled to 5°C.
  • the products were placed in to tubs and stored at -20°C until needed for Melt-Refreeze abuse tests.
  • Tubs containing Samples A and 1 were removed from -20°C storage and placed on a shelf in a 35°C storage room for 4 hours, then returned to the -20°C store and placed on a shelf.
  • the tubs were then stored at -20°C for a minimum of 24 hours before the second melt-refreeze cycle was carried out. In total 3 melt-refreeze cycles were carried out. After 3 melt-refreeze cycles the amount of serum drained to the bottom of the tub was assessed (serum separation) and the tub lid was removed and the amount of shrinkage from the top of the tub was also assessed (overrun loss). The results are shown in Table 2.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Confectionery (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

L'invention concerne une confiserie glacée comprenant de la gélatine, caractérisée en ce que la confiserie glacée comprend : de 0,05 à 1,5% en poids de gélatine; au maximum 1% en poids de monosaccharides; de 10 à 30% en poids de disaccharides; et de 2 à 8% en poids de polysaccharides.
PCT/EP2018/080263 2017-11-23 2018-11-06 Confiseries glacées comprenant de la gélatine WO2019101504A1 (fr)

Priority Applications (3)

Application Number Priority Date Filing Date Title
AU2018373427A AU2018373427B2 (en) 2017-11-23 2018-11-06 Frozen confections comprising gelatin
BR112020006486-6A BR112020006486B1 (pt) 2017-11-23 2018-11-06 Confecção congelada que compreende gelatina
CN201880075306.XA CN111432646A (zh) 2017-11-23 2018-11-06 包含明胶的冷冻甜食

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP17203282 2017-11-23
EP17203282.3 2017-11-23

Publications (1)

Publication Number Publication Date
WO2019101504A1 true WO2019101504A1 (fr) 2019-05-31

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PCT/EP2018/080263 WO2019101504A1 (fr) 2017-11-23 2018-11-06 Confiseries glacées comprenant de la gélatine

Country Status (4)

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CN (1) CN111432646A (fr)
AU (1) AU2018373427B2 (fr)
BR (1) BR112020006486B1 (fr)
WO (1) WO2019101504A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP7127226B1 (ja) 2022-03-31 2022-08-29 株式会社ロッテ 冷菓及びフロートドリンク

Citations (9)

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Publication number Priority date Publication date Assignee Title
US3576648A (en) 1968-03-18 1971-04-27 Dca Food Ind Non-dairy frozen comestible and method of producing same
US4500553A (en) 1983-08-01 1985-02-19 General Foods Corporation Method of producing a frozen dual-textured confection
US20040175462A1 (en) 2001-09-19 2004-09-09 Riviere Philippe Jerome Didier Frozen dessert, process for producing it and container for packaging and distributing it
EP1597976A1 (fr) * 2004-05-21 2005-11-23 Nestec S.A. Utilisation d'esters de polyols et d'acides gras dans la production des crèmes glacées aérées à propriétés nutritionnelles améliorées
US20080118620A1 (en) * 2006-11-22 2008-05-22 Conopco Inc, D/B/A Unilever Frozen confections
US20100092644A1 (en) 2006-11-27 2010-04-15 Palsgaard A/S Frozen food products, emulsifying systems, and related methods
WO2012110376A1 (fr) 2011-02-18 2012-08-23 Nestec S.A. Mélange stable d'ingrédients pour dessert glacé
CA2942266A1 (fr) 2015-09-15 2016-11-08 Noah Bernett Dessert congele a base de proteine et methodes de fabrication associee
WO2017001266A1 (fr) * 2015-06-30 2017-01-05 Unilever Plc Confiserie glacée à base de protéines végétales

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US6511694B2 (en) * 2001-04-06 2003-01-28 The Pillsbury Company Stable soft frozen desserts
CN1288993C (zh) * 2002-08-16 2006-12-13 通用磨坊销售公司 具有淀粉水解物的冷冻甜食组合物
EP1965656B1 (fr) * 2005-12-14 2017-03-22 Unilever PLC Confiserie glacée à teneur en sucre réduite
IL185058A0 (en) * 2006-08-21 2008-01-20 Unilever Plc Frozen confections
ES2350714T3 (es) * 2007-07-31 2011-01-26 Unilever Plc Composición de revestimiento, procedimiento de revestimiento y dulce revestido congelado.
WO2012003302A1 (fr) * 2010-06-30 2012-01-05 Rich Products Corporation Composition et procédé de préparation d'un dessert congelé contenant de la gélatine

Patent Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3576648A (en) 1968-03-18 1971-04-27 Dca Food Ind Non-dairy frozen comestible and method of producing same
US4500553A (en) 1983-08-01 1985-02-19 General Foods Corporation Method of producing a frozen dual-textured confection
US20040175462A1 (en) 2001-09-19 2004-09-09 Riviere Philippe Jerome Didier Frozen dessert, process for producing it and container for packaging and distributing it
EP1597976A1 (fr) * 2004-05-21 2005-11-23 Nestec S.A. Utilisation d'esters de polyols et d'acides gras dans la production des crèmes glacées aérées à propriétés nutritionnelles améliorées
US20080118620A1 (en) * 2006-11-22 2008-05-22 Conopco Inc, D/B/A Unilever Frozen confections
US20100092644A1 (en) 2006-11-27 2010-04-15 Palsgaard A/S Frozen food products, emulsifying systems, and related methods
WO2012110376A1 (fr) 2011-02-18 2012-08-23 Nestec S.A. Mélange stable d'ingrédients pour dessert glacé
WO2017001266A1 (fr) * 2015-06-30 2017-01-05 Unilever Plc Confiserie glacée à base de protéines végétales
CA2942266A1 (fr) 2015-09-15 2016-11-08 Noah Bernett Dessert congele a base de proteine et methodes de fabrication associee

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Title
CHIRIFE ET AL., JOURNAL OF FOOD ENGINEERING, vol. 33, 1997, pages 221 - 226
FRANK D GUNSTONE; JOHN L HARWOOD; FRED B PADLEY: "The Lipid Handbook", 1994, CHAPMAN & HALL
MARSHALL ET AL.: "Ice Cream", 2003, pages: 296

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP7127226B1 (ja) 2022-03-31 2022-08-29 株式会社ロッテ 冷菓及びフロートドリンク
JP2023150878A (ja) * 2022-03-31 2023-10-16 株式会社ロッテ 冷菓及びフロートドリンク

Also Published As

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AU2018373427A1 (en) 2020-04-16
BR112020006486B1 (pt) 2023-12-12
AU2018373427B2 (en) 2020-11-26
CN111432646A (zh) 2020-07-17
BR112020006486A2 (pt) 2020-09-29

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