Method for the preparation of a foodstuff
US6156367A · kind A · utility
2Cited by
25References
13Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Oct 28, 1997 |
| Grant date | Dec 5, 2000 |
| Priority date | — |
| Expiry date | Oct 28, 2017 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23G9/305
- WIPO fieldFood chemistry
- WIPO sectorChemistry
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 stabilizer.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.