FROZEN CONFECTION COMPOSITION

Frozen confection composition comprising from 0 wt % to 5 wt % fat, from 0 wt % to 10 wt % protein, a fat to protein ratio of less than 1:1 and an emulsifier; wherein the fat droplets of the homogenised pre-mix of the frozen confection have an average droplet size d (3,2) of below 0.6 micron, and si...

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Bibliographic Details
Main Authors MACFARLANE, Martin, FREEMAN, Jennifer Elizabeth
Format Patent
LanguageEnglish
Published 03.12.2020
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 confection composition comprising from 0 wt % to 5 wt % fat, from 0 wt % to 10 wt % protein, a fat to protein ratio of less than 1:1 and an emulsifier; wherein the fat droplets of the homogenised pre-mix of the frozen confection have an average droplet size d (3,2) of below 0.6 micron, and significantly reduced shrinkage of the product is observed on heat shock testing of the frozen confection product.
Bibliography:Application Number: US201816766346