METHOD OF MANUFACTURING A FROZEN CONFECTION WITH LOW SFA COATING AND PRODUCT OBTAINED
The invention relates to a method of manufacturing a frozen confection comprising providing a frozen confection to be coated, providing a liquid coating composition which comprises less than 25% of saturated fatty acids and which solidifies in a two-step crystallization at a temperature of -15°C, at...
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Main Authors | , , |
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Format | Patent |
Language | English French |
Published |
06.04.2017
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Subjects | |
Online Access | Get full text |
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Abstract | The invention relates to a method of manufacturing a frozen confection comprising providing a frozen confection to be coated, providing a liquid coating composition which comprises less than 25% of saturated fatty acids and which solidifies in a two-step crystallization at a temperature of -15°C, at least partly coating the frozen confection, letting the coating composition perform a first crystallization event, and letting the at least partly coated frozen confection perform a second crystallization event. The invention also relates to a at least partly coated frozen confection obtained by this method of manufacturing.
L'invention concerne un procédé de fabrication d'une confiserie congelée comprenant les étapes consistant à fournir une confiserie congelée devant être enrobée, à fournir une composition d'enrobage liquide qui comprend moins de 25 % d'acides gras saturés et qui se solidifie dans une cristallisation en deux étapes à une température de -15°C, enrobant au moins partiellement la confiserie congelée, à laisser la composition d'enrobage effectuer un premier événement de cristallisation, et à laisser la confiserie glacée au moins partiellement enrobée effectuer un second événement de cristallisation. L'invention concerne également une confiserie congelée au moins partiellement enrobée obtenue par ce procédé de fabrication. |
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AbstractList | The invention relates to a method of manufacturing a frozen confection comprising providing a frozen confection to be coated, providing a liquid coating composition which comprises less than 25% of saturated fatty acids and which solidifies in a two-step crystallization at a temperature of -15°C, at least partly coating the frozen confection, letting the coating composition perform a first crystallization event, and letting the at least partly coated frozen confection perform a second crystallization event. The invention also relates to a at least partly coated frozen confection obtained by this method of manufacturing.
L'invention concerne un procédé de fabrication d'une confiserie congelée comprenant les étapes consistant à fournir une confiserie congelée devant être enrobée, à fournir une composition d'enrobage liquide qui comprend moins de 25 % d'acides gras saturés et qui se solidifie dans une cristallisation en deux étapes à une température de -15°C, enrobant au moins partiellement la confiserie congelée, à laisser la composition d'enrobage effectuer un premier événement de cristallisation, et à laisser la confiserie glacée au moins partiellement enrobée effectuer un second événement de cristallisation. L'invention concerne également une confiserie congelée au moins partiellement enrobée obtenue par ce procédé de fabrication. |
Author | SCHAFER, OLIVIER RAY, JOYDEEP BUCZKOWSKI, JOHANN |
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DocumentTitleAlternate | PROCEDE DE FABRICATION D'UNE CONFISERIE CONGELEE AVEC ENROBAGE A FAIBLE TENEUR EN AGS ET PRODUIT OBTENU |
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RelatedCompanies | NESTEC S.A |
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Snippet | The invention relates to a method of manufacturing a frozen confection comprising providing a frozen confection to be coated, providing a liquid coating... |
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SubjectTerms | 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 |
Title | METHOD OF MANUFACTURING A FROZEN CONFECTION WITH LOW SFA COATING AND PRODUCT OBTAINED |
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