Stabilizer compositions, frozen desserts containing the same and

Details Stabilizer compositions, frozen desserts containing the same and Stabilizer compositions, frozen desserts containing the same and

1995-09-29

1997-02-25

Hunter, Jeanette

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Foam or foamable type

426566, 426567, 426573, 426613, 426654, 426804, A23G 900

Patent

active

056057121

ABSTRACT:
A stabilizer composition useful for frozen desserts contains a water soluble hydrocolloid and microcrystalline cellulose coprocessed with an alginate salt complex. The method of using the stabilizer composition provides good resistance to heat shock in frozen desserts. The frozen desserts containing the stabilizer system, including such products with less than five percent fat, exhibit resistance to heat shock and good textural characteristics.

REFERENCES:
patent: 4400405 (1983-08-01), Morley et al.
patent: 4400406 (1983-08-01), Morley et al.
patent: 4421778 (1983-12-01), Kahn et al.
patent: 4744987 (1988-05-01), Mehra et al.
patent: 5192569 (1993-03-01), McGinley et al.
patent: 5338562 (1994-08-01), Humphreys
patent: 5366742 (1994-11-01), Tuason, Jr. et al.

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