ICE CREAM HAVING HIGH VISCOSITY TO ALLOW CONSUMER TO CONTAIN IT IN VESSEL HAVING SPECIFIED VOLUME AND EAT IT WITHOUT USE OF SEPARATE UTENSILS AS WELL AS HAVING SMOOTH AND SOFT TEXTURE

摘要

PURPOSE: A high viscosity ice cream product prepared by adding a predetermined amount of glycerine and carrageenan to a conventional ice cream mix. The ice cream has high viscosity to allow the consumer to contain it in a vessel having a specified volume and eat it without the use of separate utensils as well as has a smooth and soft texture. CONSTITUTION: The high viscosity ice cream comprises: 0.10 to 10.00% by weight of glycerine and 0.10 to 2.00% by weight of carrageenan; and an ice cream mix containing 1 to 15% by weight of a fermented milk product, 9 to 20% by weight of a sweetener, 0.05 to 0.25% by weight of a stabilizer, 0.05 to 0.25% by weight of an emulsifier, 0.15 to 1% by weight of pigments and flavorings and the balance of purified water.