초록 ▼

Using an homogenizer operating at higher pressures (ca. 2000 bar) than those conventionally used in ice cream manufacturing, it is possible to generate smaller oil droplet sizes (ca. 0.3 .mu.m) in an ice cream premix. It allows stabilization of a larger air:water interface, leading to smaller discre

Using an homogenizer operating at higher pressures (ca. 2000 bar) than those conventionally used in ice cream manufacturing, it is possible to generate smaller oil droplet sizes (ca. 0.3 .mu.m) in an ice cream premix. It allows stabilization of a larger air:water interface, leading to smaller discrete gas cells which in turn modify the organoleptic quality of the ice cream.

대표청구항 ▼

1. Process for manufacturing a frozen aerated product having an overrun of between 20% and 180%, comprising the steps of;producing a premix comprising a destabilizing emulsifier, 2 to 15% fat (w/w) up to 1% (w/w) emulsifier, and 45 to 85% (w/w) of water, and wherein the (destabilizing emulsifier/fat

1. Process for manufacturing a frozen aerated product having an overrun of between 20% and 180%, comprising the steps of;producing a premix comprising a destabilizing emulsifier, 2 to 15% fat (w/w) up to 1% (w/w) emulsifier, and 45 to 85% (w/w) of water, and wherein the (destabilizing emulsifier/fat) weight ratio of the premix is between 10:1500 and 15:300, homogenizing the premix in order to product fat droplets having an average droplet size below 0.6 micron, cooling, freezing and aerating the homogenized premix, the homogenizing step taking place at a pressure of between 1000 and 2000 bars.