Aerated frozen suspension with adjusted creaminess and scoop ability based on stress-controlled generation of superfine microstructures
US7670635B2 · kind B2 · utility
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77References
14Claims
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Key dates
| Filing date | Feb 12, 2009 |
| Grant date | Mar 2, 2010 |
| Priority date | — |
| Expiry date | Feb 12, 2029 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23G9/48
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Products that are aerated multiphase systems containing an aqueous continuous fluid phase which may include solutes thus forming an aqueous syrup and disperse phases like gas/air cells, water ice crystals and solid/semi-solid fat globules or aggregates thereof, whereas the disperse phases are that finely structured that their mean diameters are below phase specific critical maximum values and thereby generate a most preferred by consumers, full rich silky-creamy mouth feel at much lower fat content than usual in conventional related products like premium and super premium ice creams.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.