Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Foam or foamable type
Patent
1997-01-14
2000-01-25
Tran, Lien
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Foam or foamable type
426100, 426101, 426104, 426139, 426656, 426660, A23G 900
Patent
active
060175745
ABSTRACT:
A method for making a frozen composition for storage. The method does not require a hardening step prior to storage. The method includes preparing a mixture of ingredients that include water and adding an anti-freeze protein to the mixture of ingredients.
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patent: 5175013 (1992-12-01), Huang et al.
patent: 5215777 (1993-06-01), Asher et al.
patent: 5324751 (1994-06-01), DuRoss
patent: 5620732 (1997-04-01), Clemmings et al.
Ice Cream , Fourth Edition, by W.S. Arbuckle, 1986.
Antifreeze Proteins; Properties, Mechanism of Action, and Possible Applications, From Food Technology 1993, V. 47(1), pp. 82-90.
Antifreeze Proteins by P.J. Lillford & C.B. Holt presented at ISOPOW-V, Valencia, Spain, Nov. 1992.
Clemmings John F.
Huang Victor T.
Rosenwald Diane R.
Zoerb Hans F.
Kalis Janal M.
Rahman Aleya
The Pillsbury Company
Tran Lien
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