Natural stabiliser system for frozen dessert

A - Human Necessities – 23 – G

Patent

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Details

A23G 9/34 (2006.01) A23G 9/32 (2006.01) A23G 9/42 (2006.01)

Patent

CA 2691433

The present invention relates to stabiliser systems which may be used in the manufacture of frozen dessert which comprise native rice starch, egg yolk as a natural emulsifier and fibres from vegetables, fruits or mixtures thereof. It also relates to a method for manufacturing a frozen confectionery using a stabiliser system that contains only natural ingredients. The invention, in another aspect, also concerns the frozen confectionery products thus produced.

La présente invention concerne des systèmes de stabilisateurs qui peuvent être utilisés dans la fabrication de desserts glacés, le système comprenant de l'amidon de riz natif, du jaune d'uf utilisé en tant qu'émulsifiant naturel, ainsi que des fibres provenant de légumes, de fruits ou d'un mélange des deux. L'invention concerne également un procédé de fabrication d'une confiserie glacée utilisant un système de stabilisateur ne contenant que des ingrédients naturels. L'invention concerne, sous un autre aspect, les produits de confiserie glacés ainsi fabriqués.

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