| 摘要 |
PCT No. PCT/EP85/00443 Sec. 371 Date May 5, 1986 Sec. 102(e) Date May 5, 1986 PCT Filed Sep. 4, 1985 PCT Pub. No. WO86/01688 PCT Pub. Date Mar. 27, 1986.Ice cream confection normally in liquid state which is an oil-in-water emulsion containing fats, milk proteins, sweetness and water. The water is made physically and chemically stable by means of a stabilizing and thickening composition of an alginate, a disodium phosphate and a modified starch. The product is made by preparing the emulsion, sterilizing and homogenizing to obtain a product having a viscosity of not greater than 1200 cps. Even without the product has a homogeneously microcrystalline structure after freezing.
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