Title:
FROZEN AERATED PRODUCT
Document Type and Number:
WIPO Patent Application WO2005058057
Kind Code:
A3
Abstract:
A self-sustaining log shaped frozen aerated product is produced by cold-extruding a low fat formulation at a temperature between -15°C and -24°C in order to achieve an ice content at -18°C of between 30% and 55%.
Inventors:
ALDRED ALEXANDER (GB)
D AGOSTINO TOMMASO (GB)
EVANS NICHOLAS CHARLES ARTHUR (GB)
D AGOSTINO TOMMASO (GB)
EVANS NICHOLAS CHARLES ARTHUR (GB)
Application Number:
PCT/EP2004/013414
Publication Date:
December 07, 2006
Filing Date:
November 24, 2004
Export Citation:
Assignee:
UNILEVER PLC (GB)
UNILEVER NV (NL)
LEVER HINDUSTAN LTD (IN)
ALDRED ALEXANDER (GB)
D AGOSTINO TOMMASO (GB)
EVANS NICHOLAS CHARLES ARTHUR (GB)
UNILEVER NV (NL)
LEVER HINDUSTAN LTD (IN)
ALDRED ALEXANDER (GB)
D AGOSTINO TOMMASO (GB)
EVANS NICHOLAS CHARLES ARTHUR (GB)
International Classes:
A23G9/14; A23G9/28; A23G9/32; A23G9/46; A23L1/00; A23P1/12
Foreign References:
| US5919510A | 1999-07-06 | |||
| DE4322702A1 | 1995-01-12 | |||
| EP1212948A2 | 2002-06-12 | |||
| US4400405A | 1983-08-23 | |||
| US4507326A | 1985-03-26 |
Other References:
CLARKE C: "Making ice cream - it's physical chemistry", RSC EDUCATION AND PROFESSIONAL DEVELOPMENT, 2003, pages 1 - 5, XP002280123, Retrieved from the Internet [retrieved on 20040513]
MARSHALL R T ET AL: "Ice Cream; Fifth Edition", ASPEN PUBL. INC., 2000, GAITHERSBOURG, USA, pages 22 - 23,28, XP002278685
JUNG-LIN CHANG ET AL: "CASEIN MICELLES PARTIALLY HYDROLYZED BY CHYMOSIN TO MODIFY THE TEXTURE OF LOWFAT ICE CREAM", JOURNAL OF DAIRY SCIENCE, AMERICAN DAIRY SCIENCE ASSOCIATION. CHAMPAIGN, ILLINOIS, US, vol. 78, no. 12, 1 December 1995 (1995-12-01), pages 2617 - 2623, XP000580304, ISSN: 0022-0302
NIELSEN B J: "FORMATION OF THE MICROSTRUCTURE OF ICE CREAM DURING PROCESSING", ICE CREAM AND FROZEN CONFECTIONERY, ICE CREAM ALLIANCE, LONDON, GB, August 1973 (1973-08-01), pages 727 - 730, XP009030832, ISSN: 0019-106X
MARSHALL R T ET AL: "Ice Cream; Fifth Edition", ASPEN PUBL. INC., 2000, GAITHERSBOURG, USA, pages 22 - 23,28, XP002278685
JUNG-LIN CHANG ET AL: "CASEIN MICELLES PARTIALLY HYDROLYZED BY CHYMOSIN TO MODIFY THE TEXTURE OF LOWFAT ICE CREAM", JOURNAL OF DAIRY SCIENCE, AMERICAN DAIRY SCIENCE ASSOCIATION. CHAMPAIGN, ILLINOIS, US, vol. 78, no. 12, 1 December 1995 (1995-12-01), pages 2617 - 2623, XP000580304, ISSN: 0022-0302
NIELSEN B J: "FORMATION OF THE MICROSTRUCTURE OF ICE CREAM DURING PROCESSING", ICE CREAM AND FROZEN CONFECTIONERY, ICE CREAM ALLIANCE, LONDON, GB, August 1973 (1973-08-01), pages 727 - 730, XP009030832, ISSN: 0019-106X
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