Method for the preparation of a foodstuff

Details Method for the preparation of a foodstuff Method for the preparation of a foodstuff

A - Human Necessities

23

L

A23L 3/015 (2006.01) A23G 9/04 (2006.01) A23G 9/30 (2006.01) A23G 9/02 (1995.01)

Patent

CA 2270255

A process for the preparation of an ice confection having an aqueous phase and a fat phase, wherein the ice confection is subjected to an ultra high pressure treatment, the ice confection comprising in the aqueous phase at least 1 wt.% micellar casein and sufficient total sugars such that a protein gel is formed on application of the ultra high pressure, providing that if micellar casein is present in the aqueous phase at less than 2 wt.%, the ice confection composition includes a stabiliser.

La présente invention porte sur un procédé de préparation d'une glace comprenant deux phases: une phase aqueuse et une phase corps gras, procédé dans lequel la glace est soumise à un traitement à pression ultra-élevée. Ladite glace contient, au cours de la phase aqueuse, au moins 1 % en poids de caséine micellaire et une quantité de sucre suffisante pour qu'un gel de protéines se forme à l'application de la pression ultra-élevée, étant entendu que si la quantité de caséine micellaire présente dans la phase aqueuse est inférieure à 2 % en poids, la composition de la glace devra inclure un agent stabilisant.

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