Ice confections and processes for their preparation

Details Ice confections and processes for their preparation Ice confections and processes for their preparation

A - Human Necessities

23

G

99/37

A23G 9/32 (2006.01) A23G 9/28 (2006.01) A23G 9/52 (2006.01)

Patent

CA 1117355

Q.1000 Abstract Hardened stabilised ice cream confections comprise aerated compositions of ice crystals, edible fat particles and aqueous syrupy phase, shear-frozen under aeration, extruded at nozzle temperatures about -8°C to -13°C, hardened at -20°C or colder, and contain sugars, sugar alcohols or other low molecular weight materials in amounts molarly equivalent to more than 32% by weight disaccharide, with overruns of 140% or more, and have hardness at -18°C expressed by log H = 0.85 or less: the confections though storable in the deep-freeze, have eating qualities analogous to those of soft-serve ice cream when eaten direct from the deep freeze.

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