Stabilizer compositions, frozen desserts containing the same and stabilizing method
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United States of America Patent
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Feb 25, 1997
Grant Date -
N/A
app pub date -
Sep 29, 1995
filing date -
Sep 29, 1995
priority date (Note) -
Expired
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Abstract
A stabilizer composition useful for frozen desserts contains a water soluble hydrocolloid and microcrystalline cellulose coprocessed with an alginate salt complex. The method of using the stabilizer composition provides good resistance to heat shock in frozen desserts. The frozen desserts containing the stabilizer system, including such products with less than five percent fat, exhibit resistance to heat shock and good textural characteristics.
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