Sugarless ice cream and process for producing it

Details Sugarless ice cream and process for producing it Sugarless ice cream and process for producing it

1985-02-01

1987-06-23

Hunter, Jeanette

Food or edible material: processes, compositions, and products

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

Foam or foamable type

426658, 426804, A23G 902

Patent

active

046752005

ABSTRACT:
Sugarless ice cream characterized by the fact that it comprises, as sweetening and texture forming agent, a polyol content of DP equal to or higher 3, higher than 2%, preferably than 3% or more preferably still than 6% and less than 15%, preferably than 12% by weight with respect to dry matter in the finished product.

REFERENCES:
patent: Re26959 (1970-09-01), Conrad
patent: 2437080 (1948-03-01), Daniel
patent: 2876104 (1959-03-01), Bliudzius
patent: 3914441 (1975-10-01), Finney et al.
patent: 3928649 (1975-12-01), Cobb
patent: 4024290 (1977-05-01), Layton
patent: 4049832 (1977-09-01), Hayward et al.
patent: 4279931 (1981-06-01), Verwaerde et al.
patent: 4333954 (1982-06-01), Trzecieski
patent: 4368211 (1983-02-01), Blake et al.
patent: 4400405 (1983-08-01), Morley
Dairy Industries, vol. 39, No. 4, Apr. 1974; A.-G. Bundgaard: "Hyperfiltration of Skim Milk for Ice Cream Manufacture", pp. 119-122.

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