Frozen dessert

• Main Authors: CORINNE LESENS, FLORENCE ROCHAT, ANDREA M. A. PFEIFER
• Format: Patent
• Language: English
• Published: 21.11.2002
• Edition: 7
• Subjects: BAKERY PRODUCTS; BAKING; CHEWING GUM; COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; CONFECTIONERY; DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; EDIBLE DOUGHS; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; ICE-CREAM; MAKING THEREOF; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRESERVATION THEREOF; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS

Frozen dessert based on an ice cream containing lactic acid bacteria, the said ice cream being coated over all or part of its surface with, and/or placed in, and/or between, an edible support, characterized in that the support is substantially free of lactic acid bacteria, and in that it comprises fermentable fibers specifically promoting the growth, in the intestinal tract, of the lactic acid bacteria contained initially in the ice cream. The invention also relates to the combined use of lactic acid bacteria and prebiotic fibers, for the preparation of a frozen composition in which the lactic acid bacteria and the fibers are not substantially in contact, for the treatment and/or the prevention of gastrointestinal disorders, for strengthening the human immune system, or for increasing the absorption of minerals.