초록 ▼

Hardened stabilized ice cream confections comprise aerated compositions of ice crystals, edible fat particles and aqueous syrupy phase, shear-frozen under aeration, extruded at nozzle temperatures about -8°C. to -13°C., hardened at -20°C. or colder, and contain sugars, sugar alcohols or other low mo

Hardened stabilized ice cream confections comprise aerated compositions of ice crystals, edible fat particles and aqueous syrupy phase, shear-frozen under aeration, extruded at nozzle temperatures about -8°C. to -13°C., hardened at -20°C. or colder, and contain sugars, sugar alcohols or other low molecular weight materials in amounts molarly equivalent to more than 32% by weight disaccharide, with overruns of 140% or more, and have hardness at -18°C. expressed by log H=0.85 or less: the confections though storable in the deep-freeze, have eating qualities analogous to those of soft-serve ice cream when eaten direct from the deep freeze.

대표청구항 ▼

A hardened stabilised ice cream confection comprising an aerated composition of ice crystals, edible fat particles and an aqueous syrupy phase, which has been shear-frozen under aeration, extruded at a nozzle temperature in the range about -8°C. to about -13°C., and hardened at a temperature at leas

A hardened stabilised ice cream confection comprising an aerated composition of ice crystals, edible fat particles and an aqueous syrupy phase, which has been shear-frozen under aeration, extruded at a nozzle temperature in the range about -8°C. to about -13°C., and hardened at a temperature at least as cold as about -20°C.; said composition having an overrun of about 140%-200%; containing edible low molecular weight compounds selected from the group consisting of sugar, sugar alcohols and glycerol of molecular weight at most 600 in an amount molarly equivalent to more than about 32% by weight of the composition of disaccharide (C12H22O11); and characterised by a hardness which corresponds to a measure on the log H scale of at most about 0.85.