PLANT BASED SOFT SERVE OR FROZEN DESSERT MADE FROM CEREAL AND LEGUMES

The invention relates in general to a soft serve emulsion composition or a frozen dessert composition, said composition comprising 1 to 10 wt% non-fractionated chickpea; 0.2 to 5 wt% non-fractionated oat; 1 to 45 wt% sugar; and 3 to 20 wt% fat source. L'invention concerne en général une composi...

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Bibliographic Details
Main Authors SAGALOWICZ, LAURENT, SANDOZ, LAURENCE, SOUSSAN, ELODIE AUDREY, STUDER, MARIANNE
Format Patent
LanguageEnglish
French
Published 14.04.2022
Subjects
CHEWING GUM
COCOA
COCOA PRODUCTS, e.g. CHOCOLATE
CONFECTIONERY
FOODS OR FOODSTUFFS
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J
HUMAN NECESSITIES
ICE-CREAM
PREPARATION THEREOF
PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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
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Summary:The invention relates in general to a soft serve emulsion composition or a frozen dessert composition, said composition comprising 1 to 10 wt% non-fractionated chickpea; 0.2 to 5 wt% non-fractionated oat; 1 to 45 wt% sugar; and 3 to 20 wt% fat source. L'invention concerne en général une composition d'émulsion molle ou une composition de dessert glacé, ladite composition comprenant de 1 à 10 % en poids de pois chiche non fractionné ; 0,2 à 5 % en poids d'avoine non fractionnée ; 1 à 45 % en poids de sucre ; et 3 à 20 % en poids de source de gras.
Bibliography:Application Number: CA20213192688