| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_81ad53b64eb74859acdc01278829b080 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-38
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-40 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-38
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-40 |
| filingDate |
2011-07-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1e9b3f13bc61e00d0e9a931c6778aeed
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1b9ddcc1bb78fba59e255afea06c1934
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_efa6501a8011654fac303bb68402e04b
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_cbf9a51c2d40314d062f616d3d1209e7
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1004fd92d50268b79b727297c6cf0014
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_67167fe727f56ba63578882058677937
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_06cdd61a831339d5b1daf581e1ab59bb |
| publicationDate |
2013-06-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
EP-2600730-A1 |
| titleOfInvention |
Frozen confectionery products with improved texture |
| 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. |
| priorityDate |
2010-08-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |