FROZEN CONFECTIONERY PRODUCTS

Plant anti freeze proteins can advantageously be incorporated into frozen confectionery products, provided they have the capability of limiting the growth of ice crystals

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Bibliographic Details
Main Authors FENN RICHARD A, DARLING DONALD F, LIFFORD PETER J, NEEDHAM DAVID, DOUCET CHARLOTTE J, SMALLWOOD MARGARET F, BYASS LOUISE J, SIDEBOTTOM CHRISTOPHER, MCARTHUR ANDREW J, SMALLWOOD KEITH
Format Patent
LanguageEnglish
Published 11.06.1999
Edition6
Subjects
BEER
BIOCHEMISTRY
CHEMISTRY
CHEWING GUM
COCOA
COCOA PRODUCTS, e.g. CHOCOLATE
COMPOSITIONS THEREOF
CONFECTIONERY
CULTURE MEDIA
ENZYMOLOGY
FOODS OR FOODSTUFFS
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J
HUMAN NECESSITIES
ICE-CREAM
METALLURGY
MICROBIOLOGY
MICROORGANISMS OR ENZYMES
MUTATION OR GENETIC ENGINEERING
ORGANIC CHEMISTRY
PEPTIDES
PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
PREPARATION THEREOF
PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS
PROTEIN COMPOSITIONS FOR FOODSTUFFS
SPIRITS
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
VINEGAR
WINE
WORKING-UP PROTEINS FOR FOODSTUFFS
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Summary:Plant anti freeze proteins can advantageously be incorporated into frozen confectionery products, provided they have the capability of limiting the growth of ice crystals
Bibliography:Application Number: SK19990000090