FROZEN AERATED CONFECTION AND ITS MANUFACTURING PROCESS

摘要

Process for manufacturing a frozen aerated confection and comprising the steps of producing a premix comprising milk/dairy or vegetable fat 1 to 15% (w/w), preferably 3 to 12%; milk solids non fat 0 to 20% (w/w), preferably 3 to 12%; sugar and other sweeteners 0.01 to 35% (w/w); vegetable proteins 0 to 5% (w/w); flavours 0 to 5% (w/w); water 30 to 85% (w/w); 0.25 to 15% by weight (expressed as dry plasma over the wet premix) of an enriched plasma fraction is added to the premix; freezing and aerating the premix to an overrun of 20 to 150%.