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Frozen confection manufacture

A technology for frozen desserts and non-sugar sweeteners, applied in frozen desserts, edible oil/fat, cocoa, etc., can solve problems such as high investment, and achieve the effect of low investment, simplicity and investment

Pending Publication Date: 2019-03-01
UNILEVER IP HLDG BV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, each factory will require its own production equipment and skilled workers, thus requiring high investment

Method used

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  • Frozen confection manufacture
  • Frozen confection manufacture
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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0097] This example illustrates the formation of a concentrate in the form of granules, where a concentrated emulsion is used as a binder, with sufficient fat content to avoid any need for drying to produce stable granules.

[0098] A water phase, an oil phase, and an emulsion were prepared, and the oil phase and emulsion were combined to form the HIPE as described below. Table 2 shows the composition of HIPE.

[0099] Table 2

[0100] Element

% by weight of emulsion

coconut oil

76

Monoglycerides - Diglycerides

3

sodium caseinate

3

water

18

[0101] Aqueous phases, oily phases and emulsions were prepared according to the following methods:

[0102] 1.1 Place a 2L steel container on a hot plate and add 0.425kg of boiling water to it. Slowly add 75g sodium caseinate to boiling water while stirring with an IKA ULTRA-TURRAX T18 with S18N–19G dispensing element. Stirring was continued until the sodium caseinate was visua...

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PUM

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Abstract

Disclosed is a process for manufacturing a concentrate for making a premix for a frozen confection, wherein the concentrate is in the form of granules. The process comprises the steps of: (a) formingan oil-in-water emulsion wherein the fat droplets in the emulsion have an average particle size (D3,2) of less than 1 micron, the emulsion comprising fat in an amount of at least 65% by weight of theemulsion; (b) providing powder comprising saccharides, non-saccharide sweetener and / or protein; (c) combining, in a granulation step, the powder and the emulsion to form a mixture with a moisture content of less than 10% by weight of the mixture, wherein the emulsion binds the powder into granules; and (d) recovering the granules from step (c).

Description

technical field [0001] The present invention relates to the manufacture of frozen desserts such as ice cream. More specifically, the present invention relates to making frozen desserts from particle concentrates made using concentrated emulsions. Background technique [0002] Ice cream making is an energy-intensive process. Regardless of the energy required to freeze the ice cream premix, the formation of the premix itself requires energy to mix, disperse and / or dissolve the various ingredients. Furthermore, for the production of desserts with excellent organoleptic properties, it is desirable to emulsify any fat in the premix in the form of very small droplets. [0003] For example, WO 00 / 01246 A (Unilever Plc et al.) discloses the use in ice cream making of a homogenizer operating at high pressure to produce a small oil droplet size (about 0.3 micron) in the ice cream premix. [0004] Additionally, distributing ice cream from the production plant to the point of sale is...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/32A23D7/00A23D7/02A23G9/38A23G9/44A23G9/52A23P10/20A23P10/40
CPCA23D7/003A23D7/02A23G9/32A23G9/38A23G9/44A23G9/52A23P10/20A23P10/40A23G2200/06A23G2200/08A23G2200/12
Inventor M·A·安萨里G·泰特拉迪斯-迈里斯
Owner UNILEVER IP HLDG BV
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