Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Foam or foamable type
Patent
1993-05-28
1994-12-06
Hunter, Jeanette
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Foam or foamable type
426588, 426443, 426471, A23G 902
Patent
active
053708938
ABSTRACT:
A process for the preparation of a powdered ice cream product having both a high-fat and high-sugar content. The process comprises the steps of mixing cream, non-fat milk solids, sugar and a stabilizer and emulsifier with water to form a liquid homogeneous mixture. The mixture is then pasteurized and homogenized. It is then cooled to allow the stabilizer to fully activate. The mixture is then heated and atomized in a spray-drying chamber to form the powdered ice cream product. By accurately monitoring the proportion of the ingredients, temperatures and pressures throughout the process, a powdered ice cream product having a low moisture content is produced. The powdered ice cream is reconstituted by mixing the powder with water. It can then be frozen in a conventional ice cream maker resulting in a superior tasting product.
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Hunter Jeanette
Michigan Milk Producers Association
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