| 摘要 |
A process for the production of frozen food products comprising antifreeze peptides (AFP) where the conditions are chosen such that ice-crystals in the product have an aspect ratio of 1.1-1.9. The product is a frozen confectionery comprising 0.0001-0.5 wt.% of AFPs which preferentially bind to the pyramidal planes of ice crystals, and having a texture contrast comprising discrete elements which are thin ice-cream layers alternating with thin water-ice layers which comprise 0.0001-0.5 wt.% of AFPs and have an ice-crystal structure aspect ratio of 1.9-3.0. The conditions for influencing the aspect ratio are selected from: rate of freezing, mobility during freezing, storage temperature and time, formulation, nature and amount of AFPs. Preferably the preparation involves aeration and quiescent freezing. |
