processo para preparação de um produto aerado congelado e produto aerado congelado

Using an homogenizer operating at higher pressures (ca. 2000 bar) than those conventionally used in ice cream manufacturing, it is possible to generate smaller oil droplet sizes (ca. 0.3 mum) in an ice cream premix. It allows stabilization of a larger air:water interface, leading to smaller discrete...

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Bibliographic Details
Main Authors SUSAN TURAN, SARAH JANE GRAY, JEFFREY UNDERDOWN, IAIN JAMES CAMPBELL
Format Patent
LanguagePortuguese
Published 03.05.2011
Subjects
CHEWING GUM
COCOA
COCOA PRODUCTS, e.g. CHOCOLATE
CONFECTIONERY
FOODS OR FOODSTUFFS
HUMAN NECESSITIES
ICE-CREAM
PREPARATION THEREOF
SUBSTITUTES FOR COCOA OR COCOA PRODUCTS
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Summary:Using an homogenizer operating at higher pressures (ca. 2000 bar) than those conventionally used in ice cream manufacturing, it is possible to generate smaller oil droplet sizes (ca. 0.3 mum) in an ice cream premix. It allows stabilization of a larger air:water interface, leading to smaller discrete gas cells which in turn modify the organoleptic quality of the ice cream.
Bibliography:Application Number: BR19999911903