LIQUID COMPOSITION FOR FROZEN CONFECTION, METHOD OF PRODUCTION AND PROCESS OF PREPARATION

摘要

The present invention relates a liquid composition for frozen confection, in particular to a shelf stable composition which is suitable for making freshly prepared frozen confection. The liquid composition for frozen confection comprising 0.01 to 2% whey protein by weight based on the total composition (wt.); 0.01 to 3% wt of stabilizers, below 4.5% wt of fat, below 15% wt of sweetener, at least 25 % wt fruit, and having pH in the range from 3.5 to 4.2, preferably in the range of from 3.6 to 3.8 and solid content above 10% wt. The invention also relates to a method of production of the liquid composition and to a method of preparation of the frozen composition.

主权项

1. A liquid composition for frozen confection comprising:
0.01 to 2% whey protein by weight based on the total composition (wt.); 0.01 to 3% wt of stabilizers; less than 4.5% wt of fat; less than 15% wt of sweetener; at least 25% wt fruit; and having pH in the range from 3.5 to 4.2 and solid content above 10% wt.