Process for producing low or non fat ice cream

Details Process for producing low or non fat ice cream Process for producing low or non fat ice cream

A - Human Necessities

23

C

A23C 13/14 (2006.01) A23L 1/307 (2006.01)

Patent

CA 2050429

Low or non-fat ice cream contains less than about 5% by weight fat and comprises (by weight except where otherwise stated) from about 5 to about 15% milk solids non-fat, from about 5 to about 20% sweeteners. from about 0.1 to about 0.5% stabilizers and, at a temperature in the range of from about -12 to about -10°C, from about 45 to about 60% frozen water in the form of ice crystals, at least about 40% (by number) of said ice crystals having a diameter less than about 45 microns, and from about 10 to about 20% unfrozen water.

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