Use of polyol esters of fatty acids in aerated frozen...

Details Use of polyol esters of fatty acids in aerated frozen... Use of polyol esters of fatty acids in aerated frozen...

A - Human Necessities

23

G

A23G 9/32 (2006.01) A23G 9/04 (2006.01) A23L 1/035 (2006.01)

Patent

CA 2567202

A frozen confection preserving its smoothness and exhibiting reduced ice crystal growth after being exposed to heat shock treatment and with improved nutritional attributes is produced comprising fat, sweetener, milk solids-not- fat and water, in which an emulsifier is used comprising propylene glycol monoester of fatty acid.

Cette invention concerne la confection d'une confiserie surgelée qui conserve sa douceur, présente une formation de cristaux de glace réduite après exposition à un traitement par choc thermique et possède des attributs nutritionnels améliorés. Cette confiserie contient de la graisse, un édulcorant, des solides du lait sans graisse et de l'eau, avec émulsifiant contenant un monoester de propylène glycol d'acide gras.

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