| abstract |
1341963 Food mixes TATE & LYLE Ltd 19 April 1971 [3 Feb 1970] 5193/70 Heading A2B A powder composition for making sorbet or ice cream comprises by weight 25-75% sucrose, 10-40% dextrose, 0.5-5% stabiliser, consisting of one or more of methyl cellulose, hydroxypropylmethylcellulose, carboxymethylcellulose and carrageenan, 0-2% citric acid, 0-2% malic acid, 0-55% dry dairy product (e.g. whole milk powder) and/or fat and 0-1 % emulsifier (e.g. glyceryl monostearate). The sucrose has a particle size of 50-500 microns. The composition may comprise sodium bicarbonate for aiding the aeration of the sorbet or ice-cream, cocoa powder, salt, dry egg products, tricalcium phosphate, flavours (e.g. lemon, vanilla and butterscotch) and colours. The composition may be mixed with water, ice, milk or fruit juice or pulp and frozen. |