Frozen aerated confections

Details Frozen aerated confections Frozen aerated confections

A - Human Necessities

23

G

A23G 9/32 (2006.01)

Patent

CA 2589361

A frozen aerated confection having an overrun of at least 40% and a fat component in an amount of 2 to 20% (by weight of the frozen aerated confection), said fat component comprising triglycerides of fatty acids wherein no more than 55% (by weight of the fatty acids) of the fatty acids in the triglycerides are saturated, less than 8% (by weight of the triglycerides) of the triglycerides are long chain SSS triglycerides; characterized in that the ratio of the percentage of fat that is solid at 5~C to the percentage of the fatty acids in the triglycerides that are saturated (by weight of the fatty acids) is greater than 1 and in that the fat component comprises at most 60% (by weight) cocoa butter or shea nut oil.

L'invention porte sur une confiserie gonflée glacée contenant au moins 40 % d'une crème foisonnée et entre 2 et 20 % (en poids de la confiserie gonflée glacée) de matière grasse, cette matière grasse comprenant des triglycérides d'acides gras dans lesquels moins de 50 % (en poids) des acides gras des triglycérides sont saturés, moins de 8 % (en poids des triglycérides) sont des triglycérides SSS à longue chaîne. Cet confiserie est caractérisée en ce que le rapport du pourcentage de matière grasse, qui est solide à 5 °C, au pourcentage des acides gras dans les triglycérides qui sont saturés (en poids des acides gras) est supérieur à 1, et que la matière grasse comprend 60 % maximum (en poids) de beurre de cacao et d'huile de noix de karité.

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