| 摘要 |
1307317 Coated frozen foods UNILEVER Ltd 19 April 1971 [20 April 1970] 18807/70 Heading A2B A frozen food is coated (e.g. by dipping) with an aqueous thixotropic gel based on a water soluble polysaccharide (e.g. alginate or xanthan gum). The coated food may be subjected to a cold air blast to freeze the coating. The coated food may have decorative or flavouring material adhered thereto (e.g. chocolate strands on a coated ice-cream). The food may only be partially coated. The gel may contain sucrose, glucose, fruit flavours, colouring agents, citric acid and malic acid. The food may be ice cream, iced milk, water ice, frozen sherbet, frozen custard or frozen mousse. The alginate gel may be formed from alkali metal alginate and calcium or aluminium chloride, gluconate, lactate, citrate, tartrate, acetate or propionate or alums. |
