An ice cream with reduced shrinkage and collapse and its preparation method
By adding fibrous whey protein isolate to the ice cream formula, the problem of shrinkage and collapse of ice cream during cold chain transportation or sales has been solved, resulting in improved product stability and enhanced consumer experience.
CN122074582APending Publication Date: 2026-05-26INNER MONGOLIA YILI IND GROUP CO LTD +1
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Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- INNER MONGOLIA YILI IND GROUP CO LTD
- Filing Date
- 2024-11-26
- Publication Date
- 2026-05-26
AI Technical Summary
Technical Problem
Ice cream is prone to shrinkage and collapse during cold chain transportation or sales, which affects the consumer experience.
Method used
Adding fibrous whey protein isolate to ice cream formulations involves dissolving the whey protein isolate in an acidic solution and heat-treating it to form fibrous aggregates, which are then dried and added to the ice cream ingredients to enhance their stability.
Benefits of technology
It effectively reduces the shrinkage and collapse of ice cream during temperature fluctuations, improves product stability, and enhances the consumer experience.
✦ Generated by Eureka AI based on patent content.
Smart Images
Figure CN122074582A_ABST
Abstract
This application provides an ice cream with reduced shrinkage and collapse, and a method for preparing the same. The ice cream ingredients include: 0-75 parts by weight of skim milk; 0-75 parts by weight of whole milk; 5-25 parts by weight of sweetener; 0-5 parts by weight of thickener; 0-20 parts by weight of oil; 0-5 parts by weight of emulsifier; and 0.05-10 parts by weight of fibrous whey protein isolate. The amount of skim milk and whole milk is not both 0. This application also provides the application of fibrous whey protein isolate in reducing the degree of shrinkage and collapse in ice cream, and a method for preparing ice cream. By adding fibrous whey protein isolate to the ice cream formula, this application can reduce the shrinkage and collapse of ice cream due to temperature fluctuations during cold chain transportation or sales, especially in the preparation of high-overrun ice cream, thus avoiding negative impacts on the consumer's purchasing experience.
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