Title:
【発明の名称】フローズンデザート組成物および製品
Document Type and Number:
Japanese Patent JPH06506825
Kind Code:
A
Abstract:
The invention is directed compositions which are capable of being converted to frozen dairy dessert products, including ice cream and yogurt desserts, which have organoleptic qualities comparable to high fat frozen desserts such as ice cream. The compositions are either aerated or quiescently frozen. The dessert products are highly stable to heat shock with a high degree of creaminess. The compositions are composed of a source of milk protein, sweetening agent, partially hydrolyzed starch, and water. Preferably, the compositions are composed of only natural ingredients without added stabilizing gums. Also provided is a method of making the frozen dairy dessert products and a method of preparing a yogurt premix for preparing aerated frozen yogurt desserts.
Inventors:
Hang, Victor Tee.
Barrier, William A.
Leak, Luther H.
Whittinger, Sharon Gee.
Barrier, William A.
Leak, Luther H.
Whittinger, Sharon Gee.
Application Number:
JP50321292A
Publication Date:
August 04, 1994
Filing Date:
December 20, 1991
Export Citation:
Assignee:
The Haagen-Dazs Company, Incorporated
International Classes:
A23G9/04; A23G9/20; A23G9/32; A23G9/34; A23G9/40; A23G9/44; A23G9/52; (IPC1-7): A23G9/02; A23G9/04
Attorney, Agent or Firm:
Yasunori Otsuka (1 person outside)