| 摘要 |
<p>This disclosure describes a simple and cost effective method to make ice cream, and related frozen dairy and non-dairy desserts, with end-user controlled and variable texture, freezing rate, melting point and eating qualities without the use of traditional, home or industrial ice cream machines and a product made by this method. The process entails the creation of a stabilized food foam and then the incorporation of said foam into a stabilized serum base solution under near equilibrated osmotic pressure conditions at preset ratios resulting in easily controlled and variable solids content and overrun, and then freezing that product till desired hardness is achieved. The main execution of this process involves the use of dry powders that are transported and sold dry and then reconstituted by the end user before they are combined. The invention offers significant improvement over existing manufacturing method in terms of cost, convenience, and environmental impact.</p> |
