Title:
気泡入り氷菓製品及びかかる製品を調製するための方法
Document Type and Number:
Japanese Patent JP6816336
Kind Code:
B2
Abstract:
The present invention relates to a method for preparing an aerated frozen confectionery product, preferably ice cream. A further aspect of the present invention further relates to an aerated frozen confectionery product obtainable by said method and to the use of an ingredient mix for preparing an aerated frozen confectionery product.
Inventors:
Bartels-Arunz, Mallorrain Maria Theodora Heralda
Alting, Aalto Cornelis
Westerbeak, Johannes Martinus Maria
Alting, Aalto Cornelis
Westerbeak, Johannes Martinus Maria
Application Number:
JP2017553097A
Publication Date:
January 20, 2021
Filing Date:
April 15, 2016
Export Citation:
Assignee:
FRIESLANDCAMPINA NEDERLAND B.V.
International Classes:
A23G9/38; A23G9/46
Domestic Patent References:
| JP49028245B1 | ||||
| JP61219342A | ||||
| JP2015506180A | ||||
| JP63287446A | ||||
| JP3108449A |
Foreign References:
| GB1282502A | ||||
| US3576648 | ||||
| US20050037111 | ||||
| US20060233932 |
Other References:
LEE Shih-Young ; MORR C. V.; HA E. Y. W.,STRUCTURAL AND FUNCTIONAL PROPERTIES OF CASEINATE AND WHEY PROTEIN ISOLATE AS AFFECTED BY TEMPERATURE AND PH,JOURNAL OF FOOD SCIENCE,1992年 9月,VOL:57, NR:5,PAGE(S):1210 - 1213, 1229,URL,http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1992.tb11301.x/abstract
Attorney, Agent or Firm:
Ikeda adult
Junichiro Sakamaki
Masakazu Noda
Junichiro Sakamaki
Masakazu Noda