Title:
FROZEN DESSERT, THE PRODUCTION METHOD THEREOF AND THE CONTAINER IN WHICH SAID DESSERT IS PACKAGED AND DISTRIBUTED
Document Type and Number:
WIPO Patent Application WO2003024238
Kind Code:
B1
Abstract:
The invention relates to a frozen dessert which, independently of the incorporation of gas, is malleable and extrudable at freezing temperature. The inventive dessert comprises water, proteins, fat, sweetening agents and at least one stabilising agent. The aforementioned sweetening agents form a mixture which contains glucose and, optionally, fructose and together said two compounds constitute between 6 and 30 % of the total weight of the composition. Said frozen dessert comprises a nucleating agent, in particular microcrystalline cellulose. The invention also relates to a method of producing one such dessert, a packaged dessert and a container for packaging and distributing same.
Inventors:
RIVIERE PHILIPPE (FR)
SILVENTE STEPHANE (FR)
TONON FRANK (FR)
ANDRE-LINET VERONIQUE (FR)
SILVENTE STEPHANE (FR)
TONON FRANK (FR)
ANDRE-LINET VERONIQUE (FR)
Application Number:
PCT/EP2002/010252
Publication Date:
March 25, 2004
Filing Date:
September 09, 2002
Export Citation:
Assignee:
NESTLE SA (CH)
RIVIERE PHILIPPE (FR)
SILVENTE STEPHANE (FR)
TONON FRANK (FR)
ANDRE-LINET VERONIQUE (FR)
RIVIERE PHILIPPE (FR)
SILVENTE STEPHANE (FR)
TONON FRANK (FR)
ANDRE-LINET VERONIQUE (FR)
International Classes:
A23G9/04; A23G9/20; A23G9/22; A23G9/32; A23G9/34; A23G9/00; A23G9/38; A23G9/40; A23G9/42; A23G9/44; A23G9/46; A23G9/50; A23G9/52; (IPC1-7): A23G9/02; A23G9/04; A23G9/28; A23G9/20; B65D83/14
Download PDF:
Previous Patent: FISH MEAT PACKAGE AND PROCESS FOR PRODUCING THE SAME
Next Patent: IMPROVED HEAT TRANSFER ICE CREAM SCOOP
Next Patent: IMPROVED HEAT TRANSFER ICE CREAM SCOOP