Ready-to-use ice cream prepn. - contain butyric fatty materials, defatted milk extract, saccharose and gelling retarder for good low-temp. texture

摘要

The prepns. are made using a starting mixture contg. 2-15% butyric fatty materials and/or other fatty materials; 6-14% of defatted dried milk extract or similar commercial products; 7-20% of saccharose for 0-17% of glucose, dextrose or inverted sugar calcined on the dry extract; up to 1% of non-gelling stabiliser, esp. 0.15-0.5%; 20-35% of a gelling retarder salt based on the stabiliser; an emulsifier and flavouring. The product, which is wrapped, is stable and sterile. It does not require addn. of other ingredients when used and give ice cream of satisfactory texture even at low temps. (-17 to -20 degrees C) and therefore does not require softening before use. The improvement enables replacing (sort of) the constituents and/or their amts. without affecting the quality.