Frozen desserts and methods for manufacture thereof

Details Frozen desserts and methods for manufacture thereof Frozen desserts and methods for manufacture thereof

A - Human Necessities

23

G

A23G 9/34 (2006.01) A23G 9/46 (2006.01)

Patent

CA 2625497

Lower process viscosity methods for the production of frozen products are disclosed. The methods can be used to prepare frozen desserts, such as ice cream, that have outstanding sensory properties and reduced fat content. This is especially advantageous for individuals who for health or other reasons desire to reduce their caloric intake without sacrificing the eating qualities of their frozen desserts. The present invention is also directed to frozen desserts, as well as materials used therein.

L~invention concerne des procédés à viscosité de traitement plus faible pour la fabrication de produits glacés. Ces procédés peuvent être utilisés pour fabriquer des desserts glacés, tels que des crèmes glacées, présentant d~excellentes propriétés organoleptiques et une teneur réduite en matières grasses. Ceci est particulièrement avantageux pour les individus qui, pour des raisons de santé ou autres, souhaitent réduire leur apport en calories sans sacrifier les qualités gustatives de leurs desserts glacés. La présente invention concerne également des desserts glacés, ainsi que des matériaux utilisés dans lesdits desserts glacés.

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