CU22218A1 - A stabilising and emulsifying compound for the preparation of ice-creams. - Google Patents

A stabilising and emulsifying compound for the preparation of ice-creams.

Info

Publication number
CU22218A1
CU22218A1 CU1989125A CU1989125A CU22218A1 CU 22218 A1 CU22218 A1 CU 22218A1 CU 1989125 A CU1989125 A CU 1989125A CU 1989125 A CU1989125 A CU 1989125A CU 22218 A1 CU22218 A1 CU 22218A1
Authority
CU
Cuba
Prior art keywords
ice
stabilising
creams
preparation
composition
Prior art date
Application number
CU1989125A
Other languages
Spanish (es)
Inventor
Herrera Tamara Rodriguez
Perez Zoraida Susana Benguela
Rodriguez Manuela Otero
Original Assignee
Inst De Investigaciones Para L
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Inst De Investigaciones Para L filed Critical Inst De Investigaciones Para L
Priority to CU1989125A priority Critical patent/CU22218A1/en
Publication of CU22218A1 publication Critical patent/CU22218A1/en

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  • Confectionery (AREA)
  • Grain Derivatives (AREA)

Abstract

LA PRESENTE INVENCION SE RELACIONA CON LA RAMA DE LA INDUSTRIA ALIMENTICIA Y ESPECIFICAMENTE EN LA INDUSTRIA HELADERA. EL OBJETIVO TECNICO QUE SE PERSIGUE ES OBTENER UN PRODUCTO CONGELADO CREMOSO, SUAVE, SECO Y AGRADABLE AL PALADAR, CON ESTRUCTURA FIRME Y RESISTENCIA AL DERRETIMIENTO A TEMPERATURA AMBIENTE POR UN TIEMPO DETERMINADO; ADEMAS REDUCIR AL MINIMO EL TIEMPO DE ENVEJECIMIENTO DE LA MEZCLA PARA SU CONGELACION. LA COMPOSICION DE ESTABILIZADORES Y EMULSIFICADORES DE LA PRESENTE INVENCION CONSISTE EN EL EMPLEO DE GELATINA 0,05 - 1,0 %; CARRAGENATE 0,01- 0,5 %; MONOESTERATO DE GLICERILO 0,075-0,3%; POLISORBATO TWEEN 80 0,01-0,05%; ADEMAS CON ADICION DE SAL COMUN DE 0,05-0,12%. CON ESTA COMPOSICION SE ALCANZA UN RENDIMIENTO ENTRE 100 - 130 %. ESTA SOLUCION TECNICA PUEDE SER APLICADA TAMBIEN EN LA ELABORACION DE OTROS PRODUCTOS LACTEOS CONGELADOS.\!THE PRESENT INVENTION IS RELATED TO THE BRANCH OF THE FOOD INDUSTRY AND SPECIFICALLY IN THE ICE CREAM INDUSTRY. THE TECHNICAL OBJECTIVE THAT IS PURSUED IS TO OBTAIN A CREAMY, SOFT, DRY AND PLEASANT FROZEN PRODUCT, WITH A FIRM STRUCTURE AND RESISTANCE TO MELTING AT ROOM TEMPERATURE FOR A DETERMINED TIME; ALSO REDUCE THE AGING TIME OF THE MIXTURE FOR ITS FREEZING TO A MINIMUM. THE COMPOSITION OF STABILIZERS AND EMULSIFIERS OF THE PRESENT INVENTION CONSISTS OF THE USE OF GELATIN 0.05 - 1.0%; CARRAGENATE 0.01-0.5%; GLYCERYL MONOSTERATE 0.075-0.3%; POLYSORBATE TWEEN 80 0.01-0.05%; ALSO WITH ADDITION OF COMMON SALT OF 0.05-0.12%. WITH THIS COMPOSITION A PERFORMANCE OF 100 - 130% IS REACHED. THIS TECHNICAL SOLUTION MAY ALSO BE APPLIED IN THE ELABORATION OF OTHER FROZEN DAIRY PRODUCTS. \!

CU1989125A 1989-06-08 1989-06-08 A stabilising and emulsifying compound for the preparation of ice-creams. CU22218A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CU1989125A CU22218A1 (en) 1989-06-08 1989-06-08 A stabilising and emulsifying compound for the preparation of ice-creams.

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CU1989125A CU22218A1 (en) 1989-06-08 1989-06-08 A stabilising and emulsifying compound for the preparation of ice-creams.

Publications (1)

Publication Number Publication Date
CU22218A1 true CU22218A1 (en) 1995-01-31

Family

ID=5459412

Family Applications (1)

Application Number Title Priority Date Filing Date
CU1989125A CU22218A1 (en) 1989-06-08 1989-06-08 A stabilising and emulsifying compound for the preparation of ice-creams.

Country Status (1)

Country Link
CU (1) CU22218A1 (en)

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