Title:
AERATED FROZEN SUSPENSIONS WITH ADJUSTED CREAMINESS AND SCOOP ABILITY BASED ON STRESS-CONTROLLED GENERATION OF SUPERFINE MICROSTRUCTURES
Document Type and Number:
WIPO Patent Application WO2005053416
Kind Code:
A3
Abstract:
Products that are aerated multiphase systems containing an aqueous continuous fluid phase which may include solutes thus forming an aqueous syrup and disperse phases like gas/air cells, water ice crystals and solid/semi-solid fat globules or aggregates thereof, whereas the disperse phases are that finely structured that their mean diameters are below phase specific critical maximum values and thereby generate a most preferred by consumers, full rich silky-creamy mouth feel at much lower fat content than usual in conventional related products like premium and super premium ice creams.
Inventors:
WINDHAB ERICH JOSEF (DE)
TAPFER UWE (US)
TAPFER UWE (US)
Application Number:
PCT/US2004/022453
Publication Date:
September 15, 2005
Filing Date:
July 07, 2004
Export Citation:
Assignee:
DREYERS GRAND ICE CREAM INC (US)
WINDHAB ERICH JOSEF (DE)
TAPFER UWE (US)
WINDHAB ERICH JOSEF (DE)
TAPFER UWE (US)
International Classes:
A23G9/20; A23G9/22; A23G9/32; A23G9/46; A23G9/48; (IPC1-7): A23G9/00
Other References:
WINDHAB E. ET AL: "New developments in ice cream freezing technology and related On-line measuring Techniques", ICE CREAM INTERNATIONAL DAIRY FEDERATION, 1998, pages 112 - 131, XP008108836
See also references of EP 1679973A4
See also references of EP 1679973A4
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