초록 ▼

An aqueous-based frozen confection having a hardness of 20-100 g and containing 0.2-0.5% a stabilizer composition of a mixture of guar, locust bean gum, carboxymethylcelulose and carrageenan. Preferably, the stabilizer elements in the stabilizer composition are present in relative amounts in relativ

An aqueous-based frozen confection having a hardness of 20-100 g and containing 0.2-0.5% a stabilizer composition of a mixture of guar, locust bean gum, carboxymethylcelulose and carrageenan. Preferably, the stabilizer elements in the stabilizer composition are present in relative amounts in relative amounts in parts by weight: guar 8-20, locust bean gum 1.5-4.5, carboxymethylcellulose 1.2-2.8 and carrageenan 0.6-1.4.

대표청구항 ▼

1. An aqueous-based frozen confection having a hardness of 20-100 g and comprising a plurality of ice nuclei and a stabilizer comp about 0.2% to 0.5% by weight of the confection, the stabilizer composition comprising the combination of guar, locust bean gum, a carboxymethylcellulose and a carrageena

1. An aqueous-based frozen confection having a hardness of 20-100 g and comprising a plurality of ice nuclei and a stabilizer comp about 0.2% to 0.5% by weight of the confection, the stabilizer composition comprising the combination of guar, locust bean gum, a carboxymethylcellulose and a carrageenan as stabilizer elements which, in combination, are present in an amount sufficient to react with the ice nuclei to slow the freezing rate thereof so as to provide the desired hardness in the confection, wherein the stabilizer elements in the stabilizer composition are present in relative amounts in parts by weight: guar 5-25, locust bean gum 1-5, carboxymelthylcellulose 1-3 and carrageenan 0.3-2.