Frozen dessert compositions having increased overrun percentage

A - Human Necessities – 23 – G

Patent

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Details

A23G 9/32 (2006.01)

Patent

CA 2756154

The present invention utilizes a base mix formulated with an acidic agent so that when processed, into a frozen dessert product, the base mix provides an increased overrun percentage without increased costs of production. The base mix component may include any suitable food component, such as one or more dairy components (e.g., a milk or cream), a sugar and/or corn syrup component, an egg component, water, a stabilizer, a thickener, and/or the like. In illustrative embodiment of the present invention, the base mix may alternatively include a non-dairy component, such as soy milk and/or soy protein. Additionally, the base mix may also include an acidic agent to lower the pH to a level that results in an increase in the oven-an percentage of the resulting frozen dessert product, while maintaining a desirable consistency and flavor of the frozen dessert product.

La présente invention porte sur un mélange de base formulé avec un agent acide, de telle sorte que, lorsqu'il est traité, sous la forme d'un produit de dessert glacé, le mélange de base fournit un pourcentage de foisonnement accru sans coûts de production accrus. Le composant de mélange de base peut comprendre n'importe quel composant alimentaire approprié, comme, par exemple, un ou plusieurs composants laitiers (par exemple, du lait ou de la crème), un sucre et/ou un composant de sirop de maïs, un composant d'uf, de l'eau, un stabilisant, un épaississant, et/ou analogue. Dans un mode de réalisation illustratif de la présente invention, le mélange de base peut, en variante, comprendre un composant non laitier, tel que du lait de soja et/ou une protéine de soja. De plus, le mélange de base peut également comprendre un agent acide afin de diminuer le pH à un niveau qui produit en résultat une augmentation du pourcentage de foisonnement du produit de dessert glacé résultant, tout en maintenant une consistance et un goût souhaitables du produit de dessert glacé.

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