Soft ice cream and process for production thereof

Details Soft ice cream and process for production thereof Soft ice cream and process for production thereof

1980-11-07

1982-06-08

Hunter, Jeanette M.

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426 42, 426 60, 426565, A23G 904, A23G 902

Patent

active

043339549

ABSTRACT:
Production of a soft ice cream on the basis of fats, optionally milk solid non-fat, demineralized whey powder, sugars, stabilizers, emulsifying agents, lactase, optionally aromas and/or coloring matters, and water. The ingredients, except the fats, are mixed and kept at a temperature ranging from about 30.degree. C. to about 50.degree. C. for a period from about 1 to about 3 hours, whereafter the fats are added, and then the mixture is pasteurized, homogenized, cooled, optionally ripened, and frozen, with the addition of aromas and/or coloring matters, if desired.

REFERENCES:
patent: 1414214 (1922-04-01), Sanna
patent: 1737101 (1929-11-01), Turnbow
patent: 2465905 (1949-03-01), Meade et al.
patent: 2681858 (1954-06-01), Stimpson
patent: 2738279 (1956-03-01), Stimpson
patent: 2749242 (1956-06-01), Stimpson
patent: 2826502 (1958-03-01), Sfortunato et al.
patent: 2826503 (1958-03-01), Roberts et al.
patent: 3615662 (1971-10-01), Ellinger et al.
patent: 3852496 (1974-12-01), Weetall

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