Stabilization of ice-cream compositions

Details Stabilization of ice-cream compositions Stabilization of ice-cream compositions

A - Human Necessities

23

G

99/37

A23G 9/00 (2006.01) A23G 9/32 (2006.01)

Patent

CA 1109319

Abstract The properties of ice creams scoopable at deep-freeze temperatures are improved by incorporating stabilizer mixtures comprising (a) locust bean gum and/or tara gum and (b) kappa-carrageenan and/or xanthan gum and/or agar-agar.

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