Method for the preparation of a food stuff

Abstract

A process for the preparation of an ice confection having an aqueous phase and a fat phase, wherein the ice confection is subjected to an ultra high pressure treatment, the ice confection comprising in the aqueous phase at least 1 wt.% micellar casein and sufficient total sugars such that a protein gel is formed on application of the ultra high pressure, providing that if micellar casein is present in the aqueous phase at less than 2 wt.%, the ice confection composition includes a stabiliser.

Description

field of invention

[0001] The present invention relates to a method of preparing an ice confection, such as ice cream, wherein the ice confection is subjected to ultrahigh pressure treatment. Background of the invention

[0002] Ultra-high pressure (UHP) processing is a well-known method for killing spores and has been suggested as an appropriate method for pasteurizing food products. In Japan a number of pressure sterilized products such as jelly, canned food, puree and soy sauce have been put on the market (Byrne, M. (1993) Food Engineering International, 34-38).

[0003] In addition, CHP treatment was performed on the isolated native protein. These proteins are in their native form and have not been chemically or thermally treated with methods that would significantly alter their protein structure prior to pressure treatment (Van Camp, J; Huyghebaer, A (1995) Food Chemistry (Food Chemistry) 54 (4) 357-364 ; Okamoto, M; Kawamura, Y; Hayashi, R; (1990) Agric Biol Chem. 54...

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