|국가/구분||United States(US) Patent 등록|
|국제특허분류(IPC7판)||A23G-009/34 A23G-009/32 A23G-009/42 A23G-009/46|
|§371/§102 date||20130201 (20130201)|
|발명자 / 주소|
|출원인 / 주소|
|대리인 / 주소||
|인용정보||피인용 횟수 : 0 인용 특허 : 4|
A frozen confectionary product comprising a natural stabilizer composition is an object of the invention. The frozen confectionary product has an overrun of preferably 0%-120%. The frozen confectionary product comprises a relatively low protein content. The stabilizer composition comprises egg yolk, a gum and preferably an acidifier. Use of the stabilizer composition is described. A method for the manufacture of the frozen confectionary product is also described.
1. A frozen confectionery product comprising: 3% to 12% fat by weight;2% to 2.7% protein by weight;0% to 29% sugars by weight;31% to 45% total solids by weight; anda stabiliser composition comprising:0.7% to 1.6% egg yolk by weight;0.15% to 10% of at least one acidifier by weight; and0.01% to 0.4% of at least one natural gum by weight, wherein the aerated frozen confectionery product is substantially free of additives selected from the group consisting of mono- and diglycerides of fatty acids, esters of mono- and digylcerides of fatty acids, sucrose este...