Frozen aerated confection

Frozen aerated confection having an overrun of above 80% and below 150%, , freezing point depressants in an amount of between 25 % and 37 % w/w, and between 2 and 12% fat, wherein the freezing point depressants have a number average molecular weight n of less than 250 and wherein the freezing point...

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Bibliographic Details
Main Authors WIX, LOYD, UNDERDOWN, JEFFREY, MALONE, MARK EMMETT
Format Patent
LanguageEnglish
French
German
Published 22.03.2006
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:Frozen aerated confection having an overrun of above 80% and below 150%, , freezing point depressants in an amount of between 25 % and 37 % w/w, and between 2 and 12% fat, wherein the freezing point depressants have a number average molecular weight n of less than 250 and wherein the freezing point depressants are constituted at a level of at least 98% (w/w) of mono, di and oligosaccharides.
Bibliography:Application Number: EP20020258414