Method for producing functional milk enriched with molecular hydrogen - use for the production of frozen sweets

GR1011262BActive Publication Date: 2026-08-25FOODPROM AE (G E M I FOUNTPROM ANONYMI EMPORIKI ETAIREIA ME D T FOUNTPROM A E E)
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Patent Information

Application Number
GR20250100498
Authority / Receiving Office
GR · GR
Patent Type
Patents
Current Assignee / Owner
Filing Date
2025-07-04
Publication Date
2026-08-25
Estimated Expiration
2045-07-04
Patent Text Reader

Abstract

The invention relates to an innovative method for producing milk enriched with molecular hydrogen (H2), which milk is used as a functional raw material for frozen desserts. The process involves cooling the milk to 2-4 degrees Celsius and enriching it with H2 under hyperbaric pressure (2-8 bar, ideally 4 bar) in a special airtight container via stirring and diffusion of micro-bubbles. This is followed by slow decompression to stabilize the dissolved H2 (approximately 1.4-1.6 ppm). The resulted "functional milk" is then incorporated into the production of ice cream, sorbet, or frozen yogurt, imparting enhanced antioxidant properties, potentially longer shelf life, and superior organoleptic characteristics. The invention solves the problem of ineffective incorporation of H2 into complex products, providing a stable and uniform enriched component.
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Citation Information

Patent Citations

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    CN107912527A

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    CN111887339A

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