Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Foam or foamable type
Patent
1995-06-07
1997-04-15
Kepplinger, Esther
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
056207328
ABSTRACT:
A method for making ice cream 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.
REFERENCES:
patent: 5118792 (1992-06-01), Warren et al.
patent: 5175013 (1992-12-01), Huang et al.
patent: 5215777 (1993-06-01), Asher et al.
patent: 5324751 (1994-06-01), DuRoss
Ice Cream, Fourth Edition, by W. S. Arbuckle.
Antifreeze Proteins: Properties, Mechanism of Action, and Possible Applications from Food Technology 1993, vol. 47(1), pp. 82-90.
Antifreeze Proteins, by P.J. Lilliford & 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.
Kepplinger Esther
Rahman Aleya
The Pillsbury Company
Tran Lien
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