FROZEN DESSERT PRODUCT AND PROCESS

摘要

A process for making a frozen dessert is described. The process comprises the steps of (a) making an emulsion by the steps of (1) melting from about 0.5% to about 18% of a first emulsifier selected from the group consisting of edible polyglycerol fatty acid esters and edible sorbitan fatty acid esters, with from about 0.5% to about 15% by weight of said first emulsifier of a second emulsifier which is an edible anionic surfactant; (2) dispersing the melt of step (1) with shear and cooling; said shear and cooling being done simultaneously or in sequence, to below the melting point of said melt into an aqueous medium of at least twice the weight of said melt; and (3) emulsifying from about 15% to about 80% by weight of a triglyceride fat or oil into the aqueous dispersion of (2); said emulsion having a water activity of less than 0.80; (b) mixing from about 10% to about 35% of said emulsion of step (a), from about 10% to about 35% by weight of saccharides, from about 2% to about 7% by weight of protein solids, and from about 45% to about 65% of water from an aqueous liquid; (c) aerating the mixture of step (b); and (d) freezing the aerated mixture of step (c). The frozen dessert composition so prepared comprises: (a) from about 2% to about 7% by weight protein solids; (b) from about 5% to about 2% by weight an edible triglyceride; (c) from about 0.2% to about 2% by weight of a first emulsifier selected from the group consisting of edible polyglycerol fatty acid esters having an average of from 2 to 10 glycerol units and from 1 to 3 fatty acid groups of from 14 to 18 carbon atoms per polyglycerol moiety and sorbitan fatty acid esters having from 1 to 3 fatty acid groups of from 14 to 18 carbon atoms per sorbitan moiety; (d) from about 0.5% to about 15% by weight of said first emulsifier of a second emulsifier which is an edible anionic surfactant; (e) from about 10% to about 40% by weight of saccharides; and (f) from about 45% to about 65% by weight of water. This frozen dessert has good texture, eating quality, and freeze-thaw stability. An advantage provided by this invention is that the making of the dessert does not require agitation during the freezing step.