ES2324660T5 - Dulce congelado aireado - Google Patents
Dulce congelado aireado Download PDFInfo
- Publication number
- ES2324660T5 ES2324660T5 ES04008549.0T ES04008549T ES2324660T5 ES 2324660 T5 ES2324660 T5 ES 2324660T5 ES 04008549 T ES04008549 T ES 04008549T ES 2324660 T5 ES2324660 T5 ES 2324660T5
- Authority
- ES
- Spain
- Prior art keywords
- fat
- frozen aerated
- frozen
- comp
- frozen confection
- Prior art date
- Legal status (The legal status 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 status listed.)
- Expired - Lifetime
Links
- 235000009508 confectionery Nutrition 0.000 title abstract description 8
- 239000013078 crystal Substances 0.000 abstract description 7
- 235000014113 dietary fatty acids Nutrition 0.000 abstract description 2
- 235000019197 fats Nutrition 0.000 abstract description 2
- 239000000194 fatty acid Substances 0.000 abstract description 2
- 229930195729 fatty acid Natural products 0.000 abstract description 2
- 150000004665 fatty acids Chemical class 0.000 abstract description 2
- 235000013336 milk Nutrition 0.000 abstract description 2
- 239000008267 milk Substances 0.000 abstract description 2
- 210000004080 milk Anatomy 0.000 abstract description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 2
- 239000003925 fat Substances 0.000 abstract 2
- DNIAPMSPPWPWGF-GSVOUGTGSA-N (R)-(-)-Propylene glycol Chemical compound C[C@@H](O)CO DNIAPMSPPWPWGF-GSVOUGTGSA-N 0.000 abstract 1
- 238000002635 electroconvulsive therapy Methods 0.000 abstract 1
- 239000003995 emulsifying agent Substances 0.000 abstract 1
- 230000001747 exhibiting effect Effects 0.000 abstract 1
- 235000003599 food sweetener Nutrition 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 238000000034 method Methods 0.000 abstract 1
- 239000003765 sweetening agent Substances 0.000 abstract 1
- 239000000203 mixture Substances 0.000 description 7
- 108010046377 Whey Proteins Proteins 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 3
- 239000005862 Whey Substances 0.000 description 3
- 102000007544 Whey Proteins Human genes 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 238000009472 formulation Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 230000035939 shock Effects 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- JNYAEWCLZODPBN-JGWLITMVSA-N (2r,3r,4s)-2-[(1r)-1,2-dihydroxyethyl]oxolane-3,4-diol Chemical compound OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O JNYAEWCLZODPBN-JGWLITMVSA-N 0.000 description 1
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 description 1
- FKOKUHFZNIUSLW-UHFFFAOYSA-N 2-Hydroxypropyl stearate Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(C)O FKOKUHFZNIUSLW-UHFFFAOYSA-N 0.000 description 1
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- ZNOZWUKQPJXOIG-XSBHQQIPSA-L [(2r,3s,4r,5r,6s)-6-[[(1r,3s,4r,5r,8s)-3,4-dihydroxy-2,6-dioxabicyclo[3.2.1]octan-8-yl]oxy]-4-[[(1r,3r,4r,5r,8s)-8-[(2s,3r,4r,5r,6r)-3,4-dihydroxy-6-(hydroxymethyl)-5-sulfonatooxyoxan-2-yl]oxy-4-hydroxy-2,6-dioxabicyclo[3.2.1]octan-3-yl]oxy]-5-hydroxy-2-( Chemical compound O[C@@H]1[C@@H](O)[C@@H](OS([O-])(=O)=O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H]2OC[C@H]1O[C@H](O[C@H]1[C@H]([C@@H](CO)O[C@@H](O[C@@H]3[C@@H]4OC[C@H]3O[C@H](O)[C@@H]4O)[C@@H]1O)OS([O-])(=O)=O)[C@@H]2O ZNOZWUKQPJXOIG-XSBHQQIPSA-L 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 1
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000013681 dietary sucrose Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 230000036571 hydration Effects 0.000 description 1
- 238000006703 hydration reaction Methods 0.000 description 1
- 235000019860 lauric fat Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 229940093625 propylene glycol monostearate Drugs 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 229960004793 sucrose Drugs 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000021119 whey protein Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/04—Production of frozen sweets, e.g. ice-cream
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/04—Production of frozen sweets, e.g. ice-cream
- A23G9/22—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups
- A23G9/30—Cleaning; Keeping clean; Sterilisation
- A23G9/305—Sterilisation of the edible materials
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/327—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the fatty product used, e.g. fat, fatty acid, fatty alcohol, their esters, lecithin, glycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/40—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the dairy products used
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Nutrition Science (AREA)
- Confectionery (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
Description
La invención se describe a continuación con referencia a los ejemplos de versiones preferidas y modalidades de formulación. Sin embargo pueden hacerse adaptaciones y/o modificaciones, sin apartarse del ámbito de la presente invención.
Ejemplos 1 y 2, ejemplos comparativos 1 a 3
A continuación se describen, ejemplos de dulces congelados de acuerdo con la presente invención, y ejemplos 10 comparativos de acuerdo con las formulaciones indicadas en la tabla 1.
Los diferentes ingredientes se dispersan a 65 °C y a continuación tiene lugar un paso de hidratación a 60 °C durante 20 minutos. La mezcla se homogeneiza a continuación a 180 bars con ayuda de un homogeneizador y a continuación se pasteuriza a 86 °C durante 20 segundos. Después de enfriar a 5 °C, la mezcla se hace madurar
15 durante 24 horas a 4 °C, sin agitación. Finalmente, la mezcla se congela a aproximadamente -5,1 a -5,7 °C de temperatura de arrastre con un grado de esponjamiento del 97 al 102 %. El dulce congelado obtenido, se endurece a -30 °C por medios convencionales.
Tabla 1
- Ingrediente
- Ej. 1 Ej.comp.1 Ej. 2 Ej.comp.2 Ej.comp.3
- Polvo de suero de leche dulce (SWP)
- 10 0 8 0 2,5
- Polvo de leche desnatada (MSK)
- 0 10 2 10 7,5
- PGMS
- 0,3 0 0,3 0 0,3
- UMG
- 0,08 0 0,08 0 0,05
- SMDG
- 0 0,3 0 0,3 0
- Sorbitán triestearato
- 0 0 0 0 0,03
- Goma guar
- 0,25 0,25 0,067 0,067 0,15
- Carragenina kappa
- 0 0 0,013 0,013 0,02
- Alginato sódico
- 0 0 0,067 0,067 0
- Carboximetilcelulosa
- 0 0 0 0 0,05
- Mezcla de grasa láurica vegetal
- 9 9 9 9 10
- Sacarosa
- 14 14 14 14 12,5
- Jarabe de glucosa DE 38-42
- 3 3 3,2 3,1 4,5
- Agua
- 63,37 63,45 63,35 63,37 62,4
- Polvo de suero de leche dulce: proteínas de suero de leche, no desmineralizadas de Euroserum, 10 a 12 % de proteína; Grasa: mezcla de aceite de coco refinado y aceite de palma desodorizado refinado; PGMS: monoestearato de propilenglicol PGMS SP® de Danisco; UMG: monoglicéridos insaturados DIMODAN UP/B® de Danisco; SMDG: mono-diglicéridos saturados: ADMUL® 60-04 de Quest.
Tamaño de los cristales y crecimiento de los cristales de hielo: Tabla 2
- Diámetro medio de los cristales de hielo (m)
- Crecimiento después del choque de calor
- Almacenamiento a 30 °C
- Después del choque de calor m %
- Ejemplo 1
- 20 25 5 25
- Comp. del Ejemplo 1
- 31 50,5 20,5 66
- Ejemplo 2
- 19 22,5 3,5 18
- Comp. del Ejemplo 2
- 32 51 19 59,5
- Comp. del Ejemplo 3
- 21 26,5 5,5 26
25 La tabla 2 muestra el diámetro medio de los cristales de hielo en varios productos congelados. Puede observarse en los productos que contienen monoésteres de propilenglicol de ácido graso y UMG y principalmente el suero de leche dulce como sólidos de leche no grasos, que tienen por un lado un diámetro de cristal medio más pequeño que el de las referencias después del choque de calor. Las muestras de acuerdo con la invención, presentan un tamaño de cristal que es significativamente inferior al de los productos estándar (ejemplos comparativos 1 y 2) e incluso al del
30 producto del ejemplo 3 de la patente WO 01/06865 (ejemplo comparativo 3). El análisis del tamaño y de la distribución de los cristales de hielo hace posible mostrar que la sustitución parcial o total de los sólidos no grasos de
5
Claims (1)
-
imagen1
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP04008549.0A EP1584241B2 (en) | 2004-04-08 | 2004-04-08 | Aerated frozen confections |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| ES2324660T3 ES2324660T3 (es) | 2009-08-12 |
| ES2324660T5 true ES2324660T5 (es) | 2016-02-11 |
Family
ID=34896022
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ES04008549.0T Expired - Lifetime ES2324660T5 (es) | 2004-04-08 | 2004-04-08 | Dulce congelado aireado |
Country Status (10)
| Country | Link |
|---|---|
| US (1) | US20070031565A1 (es) |
| EP (1) | EP1584241B2 (es) |
| AT (1) | ATE432618T1 (es) |
| AU (1) | AU2005230371B2 (es) |
| BR (1) | BRPI0509696B1 (es) |
| CA (1) | CA2561999C (es) |
| DE (1) | DE602004021349D1 (es) |
| ES (1) | ES2324660T5 (es) |
| PL (1) | PL1584241T5 (es) |
| WO (1) | WO2005096833A1 (es) |
Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB0329517D0 (en) | 2003-12-19 | 2004-01-28 | Danisco | Process |
| PL2505067T3 (pl) | 2007-05-09 | 2019-07-31 | Nestec S.A. | Liofilizowane napowietrzane kompozycje owocowe lub warzywne |
| ES2482091T3 (es) | 2007-05-09 | 2014-08-01 | Nestec S.A. | Composiciones liofilizadas y aireadas a base de productos lácteos o de sustitutos de productos lácteos y sus procedimientos de fabricación |
| US20110300255A9 (en) | 2007-05-09 | 2011-12-08 | Nestec S.A. | Freeze-dried, dairy or dairy-substitute compositions and methods of using same |
| EP2153730B1 (en) * | 2008-07-30 | 2012-02-01 | Nestec S.A. | Frozen confectionery having high protein and low fat content |
| EP2675284A1 (en) * | 2011-02-18 | 2013-12-25 | Nestec S.A. | Stable mix of ingredients for a frozen dessert |
| WO2014022258A1 (en) * | 2012-07-30 | 2014-02-06 | Rich Products Corporation | Refrigerated pourable dessert liquid product concentrate |
| WO2014095307A1 (en) * | 2012-12-20 | 2014-06-26 | Unilever Plc | Frozen aerated confectionary and its manufacturing process |
| EP3058831B1 (en) * | 2015-02-17 | 2020-12-02 | ALI GROUP S.r.l. - CARPIGIANI | Method for making ice cream |
| CA3010867C (en) | 2016-02-05 | 2023-09-26 | Unilever Plc | Frozen confection comprising freezing point depressants including erythritol |
Family Cites Families (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2485935A (en) * | 1947-09-16 | 1949-10-25 | Kelco Co | Stabilized ice-cream mixes |
| CA1020401A (en) * | 1973-03-12 | 1977-11-08 | Robert L. Sturms | Whipped fat-free frozen desert |
| DK145033C (da) * | 1979-11-12 | 1986-08-11 | Kirk Chem As | Fremgangsmaade til fremstilling af bloed iscreme |
| US4737374A (en) * | 1987-05-07 | 1988-04-12 | Huber Clayton S | Soft-serve frozen yogurt mixes |
| US6368653B1 (en) * | 1992-03-05 | 2002-04-09 | Van Den Berghfoods Co., Division Of Conopco, Inc. | Use of mesomorphic phases in food products |
| US5384148A (en) * | 1992-12-01 | 1995-01-24 | Kraft General Foods, Inc. | Caramel confections and processes for preparing and using |
| US6596333B1 (en) * | 1999-07-21 | 2003-07-22 | Nestec S.A. | Process for producing aerated frozen products |
| US20050048168A1 (en) * | 2003-08-29 | 2005-03-03 | Susanne Koxholt | Starch for frozen desserts |
| BRPI0417857B1 (pt) † | 2003-12-19 | 2016-10-04 | Daniso As | sistema emulsificante para inibir o crescimento de cristais de gelo em produtos alimentícios congelados, uso desse sistema emulsificante e processo para a produção de um produto alimentício congelado |
| GB0329517D0 (en) * | 2003-12-19 | 2004-01-28 | Danisco | Process |
-
2004
- 2004-04-08 EP EP04008549.0A patent/EP1584241B2/en not_active Expired - Lifetime
- 2004-04-08 AT AT04008549T patent/ATE432618T1/de not_active IP Right Cessation
- 2004-04-08 DE DE602004021349T patent/DE602004021349D1/de not_active Expired - Lifetime
- 2004-04-08 PL PL04008549T patent/PL1584241T5/pl unknown
- 2004-04-08 ES ES04008549.0T patent/ES2324660T5/es not_active Expired - Lifetime
-
2005
- 2005-03-24 AU AU2005230371A patent/AU2005230371B2/en not_active Expired
- 2005-03-24 BR BRPI0509696-0A patent/BRPI0509696B1/pt not_active IP Right Cessation
- 2005-03-24 CA CA2561999A patent/CA2561999C/en not_active Expired - Fee Related
- 2005-03-24 WO PCT/EP2005/003156 patent/WO2005096833A1/en not_active Ceased
-
2006
- 2006-10-05 US US11/544,797 patent/US20070031565A1/en not_active Abandoned
Also Published As
| Publication number | Publication date |
|---|---|
| EP1584241A1 (en) | 2005-10-12 |
| EP1584241B1 (en) | 2009-06-03 |
| EP1584241B2 (en) | 2015-12-02 |
| BRPI0509696A (pt) | 2007-10-09 |
| DE602004021349D1 (de) | 2009-07-16 |
| PL1584241T3 (pl) | 2009-10-30 |
| AU2005230371A1 (en) | 2005-10-20 |
| CA2561999C (en) | 2014-05-20 |
| BRPI0509696B1 (pt) | 2014-08-12 |
| PL1584241T5 (pl) | 2016-02-29 |
| HK1077710A1 (en) | 2006-02-24 |
| ATE432618T1 (de) | 2009-06-15 |
| WO2005096833A1 (en) | 2005-10-20 |
| ES2324660T3 (es) | 2009-08-12 |
| AU2005230371B2 (en) | 2011-02-24 |
| CA2561999A1 (en) | 2005-10-20 |
| US20070031565A1 (en) | 2007-02-08 |
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