http://rdf.ncbi.nlm.nih.gov/pubchem/patent/BR-112013002851-B1

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filingDate 2011-07-22-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_aeeaa53cb5287f94b4620f87e2989caa
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publicationDate 2018-04-03-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber BR-112013002851-B1
titleOfInvention METHOD FOR PRODUCING FROZEN CANDY PRODUCTS
abstract frozen confectionery. The present invention relates to a method for producing frozen confectionery products comprising a coagulated protein system, which contributes to enhancing the texture and sensory attributes of confectionery products, in particular of products based on formulations with smaller amounts. fat content. Such a protein system is used according to the invention in frozen confectionery products prepared by conventional freezing alone or combined with low temperature freezing, wherein it enhances microstructure and stability in frozen products.
priorityDate 2010-08-05-04:00^^<http://www.w3.org/2001/XMLSchema#date>
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