| 摘要 |
PURPOSE:To obtain an ice cream mix having improved flavor and good preservation quality, by adding polyglycerol ester of a fatty acid to a liquid ice cream mix and sterilizing the resultant blend while heating. CONSTITUTION:Polyglycerol ester of a fatty acid consisting of a mono-, di- or triester of polyglycerol having preferably >=6 average polymerization degree or <=970 hydroxyl value with a fatty acid is added to a liquid ice cream mix and the resultant blend is sterilized while heating in an ultrahigh temperature sterilizing apparatus, etc. The ice cream mix is then aseptically homogenized in a homogenizer, cooled and filled in a container to afford the aimed ice cream mix.
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