Method for the preparation of an aerated frozen product

Details Method for the preparation of an aerated frozen product Method for the preparation of an aerated frozen product

A - Human Necessities

23

G

A23G 9/20 (2006.01) A23G 9/00 (2006.01) A23G 9/04 (2006.01) A23G 9/32 (2006.01) A23G 9/46 (2006.01)

Patent

CA 2336872

Using a homogeniser operating at higher pressures (ca. 2000 bar) than those conventionally used in ice cream manufacturing, it is possible to generate smaller oil droplet sizes (ca. 0.3 µm) in an ice cream premix. It allows stabilization of a larger air:water interface, leading to smaller discrete gas cells which in turn modify the organoleptic quality of the ice cream.

L'utilisation d'un homogénéisateur fonctionnant à des pressions plus élevées (env. 2000 bar) que celles utilisées habituellement dans la fabrication de crèmes glacées permet la production des gouttelettes d'huiles plus petites (env. 0,3 mu m) dans un pré-mélange de crème glacée. Ce procédé permet la stabilisation d'une interface air/eau plus importante entraînant la formation de cellules de gaz discrètes plus petites qui à leur tour modifient les qualités organoleptiques de la crème glacée.

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