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Aerated edible emulsion

A technology for emulsions and sweets, applied in applications, dairy products, frozen sweets, etc., can solve the problem that calcium-fortified products are not delicious enough

Inactive Publication Date: 2006-11-01
UNILEVER NV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These all suggest that currently existing calcium fortified products are not tasty enough or healthy enough to be consumed on a regular basis

Method used

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  • Aerated edible emulsion

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0068] According to the present invention, this example exemplarily describes the formulation and production process of three frozen aerated desserts (IC1-IC3), and also describes a comparative example (ICO) of a calcium-free fortified frozen aerated dessert.

[0069] Material

[0070] The following ingredients are used in the recipe for frozen aerated desserts:

[0071]- Skim milk powder (SMP) supplied by Adams Food Ingredients Ltd (Leek, UK) containing 53% (w / w) lactose, 36% (w / w) protein, 0.6% (w / w) milk fat and 8% milk Minerals, other ingredients are water.

[0072] - Whey powder is WPC Conc 30% A230 supplied by Glanbia (Harefield, UK) and contains 55% (w / w) lactose, 31% (w / w) protein, 2% (w / w) milk fat and 8% milk minerals, other ingredients are water.

[0073] -Pure and crystalline fructose, sucrose and glucose monohydrate. Courtesy of Tate and Lyle (London, UK).

[0074] - Guar gum was supplied by Willy Benecke (Hamburg, Germany) and had a moisture content of 14%. ...

Embodiment 2

[0093] This example exemplarily describes the recipe and manufacturing process of the frozen aerated dessert according to the present invention.

[0094] Material

[0095] The dessert was formulated using the same materials as in Example 1. formula

[0096] The formula is shown in Table 3

[0097] Element

Amount (%W / W)

SMP

5.000

whey powder

5.000

sucrose

11.000

low fructose corn syrup

10.500

LBG

0.250

Guar Gum

0.110

carrageenan

0.035

sunflower oil

8.000

Milk Mineral Composition

1.700

Vitamin D preparations

0.005

vanilla flavor

0.185

water

58.215

[0098] making process

[0099] Place all ingredients in a stirred heated mixing tank. Once all ingredients were mixed together, the mixture was subjected to high shear mixing at 65°C for 2 minutes.

[0100] The premix was fed into a homogenizer at a pres...

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Abstract

The present invention provides aerated edible emulsions such as whipped creams, toppings, mousses and ice creams, fortified with calcium and comprising at least 2% fat by weight of the aerated edible emulsion. The fat comprises less than 20% saturated fatty acids by weight of the fat.

Description

technical field [0001] The present invention relates to aerated edible emulsions such as whipped creams, toppings, mousses and ice creams. In particular, the present invention relates to calcium-fortified aerated edible emulsions. Background technique [0002] Calcium is necessary for healthy bones and teeth, so it is an important component of the diet. Milk is a natural carrier of calcium for the body, and it contains a lot of ingredients that help with calcium intake. These ingredients help the body absorb and utilize calcium, i.e. they increase the bioavailability of calcium. [0003] Many people don't get enough calcium by drinking enough milk. This may be due to people's disgust with its taste, the inconvenience of needing to drink in large quantities, or the representation of milk as "outdated", "sensitive", or simply unbearable. [0004] Thus, there is a need to try to provide calcium fortified foods and beverages, but with enhanced appeal and / or palatability. Fo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L9/10A23L9/20A23L29/10A23L33/155
CPCA23G9/325A23G9/327A23P30/40
Inventor M·J·贝里P·J·奎尔J·E·威尔金森
Owner UNILEVER NV