| 摘要 |
1,158,103. Emulsions, frozen desserts, ice cream, mousses. UNILEVER Ltd. 17 March, 1967 [30 March, 1966], No. 14121/66. Heading A2B. An emulsion, which may be used for preparing a dessert by freezing and whipping, is prepared by homogenising a mixture of fatty acid triglyceride oil, water, and major and minor protein, as defined, the proportion by weight of minor protein to major protein being at least 0.25, to form an oil-in-water emulsion having an interface at which both major and minor protein are adsorbed, and thereafter increasing the proportion of major protein to minor protein by dispersing further major protein added in a concentration of at least 3% by weight. By major and minor protein is meant that in a system containing several proteins, the protein of the highest collapse pressure that is capable of competing with all or part of the remaining protein for position at the air- or oil-water interface, and is present in significant quantity, is the major protein, and the other proteins of lower collapse pressure constitute the minor protein. In examples, casein comprises the major protein and gelatin, alpha-lactalbumin, and #-lactoglobulin the minor proteins. The oil may be milk fat or butter. The mixture to be homogenised may comprise the oil, water, skim milk powder, and gelatin or whey powder. As novel products there are obtained ice creams of at least 90% overrun having a sectilometer hardness of at least 80, a shape factor of at least 60%, and a coolness of less than 19, and mousses of at least 70% overrun containing less than 1.2 wt. per cent. gelatin and having a sectilometer hardness of less than 90. |
