Frozen confectionery products with improved texture
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United States of America Patent
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May 21, 2019
Grant Date -
May 23, 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. In particular, the invention is concerned with a method which contributes to the improvement of textural and sensorial attributes of the confections obtained thereof, in particular of products based on lower fat formulations. The method includes the use of controlled heat (between 90° C. and 140° C. for 5 seconds to 30 minutes) on an acidified ice confection mix (pH between 5.6 and 6.5) to at least partially form a coagulated protein system including casein whey protein. 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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