Frozen confectionery products
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United States of America Patent
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Feb 9, 2016
Grant Date -
May 16, 2013
app pub date -
Jul 22, 2011
filing date -
Aug 5, 2010
priority date (Note) -
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Abstract
The present invention relates to a method for producing frozen confectionery products comprising a coagulated protein system which contributes to the improvement of textural and sensorial attributes of the confections, in particular of products based on lower fat formulations. Such a protein system is used according to the invention in frozen confection prepared by conventional freezing alone or combined with low temperature freezing wherein it improves the microstructure and stability on frozen products.
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