Frozen confectionery products

摘要

The present invention relates to a method for producing frozen confectionery products comprising a coagulated protein system which contributes to the improvement of textural and sensorial attributes of the confections, in particular of products based on lower fat formulations. Such a protein system is used according to the invention in frozen confection prepared by conventional freezing alone or combined with low temperature freezing wherein it improves the microstructure and stability on frozen products.

主权项

1. A method of producing a frozen confectionery product, comprising the steps of:
subjecting a composition having a pH between 5.6 and 6.5 and comprising at least 7 wt % of dairy protein comprising a protein source selected from the group consisting of liquid fresh milk, milk powder, standardised milk powder, skimmed milk powder, acid casein, sodium caseinate, and combinations thereof to a heat treatment at a temperature between 80° and 140° C. for a time period of 5 seconds to 30 minutes to at least partially form protein aggregates comprising casein and whey protein; mixing the heat treated composition with further ingredients to form an ice confectionery mix; pasteurizing the ice confectionery mix; and freezing the pasteurized ice confectionery mix to form the frozen confectionery product.