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) A23L 1/035 (2006.01)

Patent

CA 2564157

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

L'invention concerne une confiserie surgelée conservant sa douceur et présentant une croissance de cristaux de glace réduite après avoir été exposée à un traitement de choc thermique et avec un point de congélation réduit, contenant des matières grasses, un édulcorant, les matières sèches dégraissées du lait, et de l'eau. Un émulsifiant contenant un monoester de propylène glycol d'acides gras est égalemennt utilisé.

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