Title:
氷菓類及びそれらの製造方法
Document Type and Number:
Japanese Patent JP2009512448
Kind Code:
A
Abstract:
Lower process viscosity methods for the production of frozen products are disclosed. The methods can be used to prepare frozen desserts, such as ice cream, that have outstanding sensory properties and reduced fat content. This is especially advantageous for individuals who for health or other reasons desire to reduce their caloric intake without sacrificing the eating qualities of their frozen desserts. The present invention is also directed to frozen desserts, as well as materials used therein.
Inventors:
Benabres, Aaron Chip
Frangella, Jamie Lynn
Paul Teller, Bruce Di
Ruji Kei, Thomas
Frangella, Jamie Lynn
Paul Teller, Bruce Di
Ruji Kei, Thomas
Application Number:
JP2008536815A
Publication Date:
March 26, 2009
Filing Date:
October 20, 2006
Export Citation:
Assignee:
FMC CORPORATION
International Classes:
A23G9/32; A23G9/04; A23G9/44; A23G9/52
Attorney, Agent or Firm:
Takehiko Saito
Yasuyuki Hata
Yasuyuki Hata