| abstract |
Process for the production of a frozen food product, comprising the following steps: i) contacting a food intermediary with an emulsifying system; and ii) subject the food intermediary to freezing conditions, while stirring the food intermediary, in which the emulsifying system consists essentially of: a) compounds having the formula I: ** see formula ** in which R1 is a hydrocarbon group, and unsaturated lactylated monodiglycerides; b) compounds having the formula I, in which R 1 is a hydrocarbon group, and saturated monodiglycerides, or c) compounds having the formula I, in which R 1 is a hydrocarbon group, and saturated monodiglycerides and unsaturated lactylated monodiglycerides, od ) propylene glycol monosigrate and unsaturated lactylated monodiglycerides, or e) propylene glycol monosigrate and monodiglycerides, of) propylene glycol monosterate and monodiglycerides and unsaturated lactylated monodiglycerides, in which "monodiglycerides" refers to the monoglycerides in the same glycerides "unsaturated lactylated monodiglycerides" refers to lactylated monoglycerides, lactylated diglycerides and mixtures thereof, which have an iodine value greater than 5, and in which "food intermediate" refers to a mixture of ingredients suitable for the preparation of a frozen food product. |