Ice confections and processes for their preparation

Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Foam or foamable type

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426567, A23G 900

Patent

active

042195810

ABSTRACT:
Hardened stabilized ice cream confections comprise aerated compositions of ice crystals, edible fat particles and aqueous syrupy phase, shear-frozen under aeration, extruded at nozzle temperatures about -8.degree. C. to -13.degree. C., hardened at -20.degree. C. or colder, and contain sugars, sugar alcohols or other low molecular weight materials in amounts molarly equivalent to more than 32% by weight disaccharide, with overruns of 140% or more, and have hardness at -18.degree. C. expressed by log H=0.85 or less: the confections though storable in the deep-freeze, have eating qualities analogous to those of soft-serve ice cream when eaten direct from the deep freeze.

REFERENCES:
patent: 3993793 (1976-11-01), Finney
patent: 4127679 (1978-11-01), Amano et al.
patent: 4146652 (1979-03-01), Kahn

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