CN1543314A - Frozen confectionery - Google Patents
Frozen confectionery Download PDFInfo
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- CN1543314A CN1543314A CNA018235484A CN01823548A CN1543314A CN 1543314 A CN1543314 A CN 1543314A CN A018235484 A CNA018235484 A CN A018235484A CN 01823548 A CN01823548 A CN 01823548A CN 1543314 A CN1543314 A CN 1543314A
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- frozen confectionery
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/38—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing peptides or proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/40—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the dairy products used
Abstract
Frozen confectionery preserving its unctuosness and exhibiting reduced crystalline growth during a heat shock followed by refreezing, and comprising fat, sweetener, milk solids-not-fat and water, characterized in that the sum of the quantities of starch and milk solids-not-fat is between 2.5 and 18 % and in that the starch/milk solids-not-fat weight ratio is between 0.03 and 1.5. Process for manufacturing such a frozen confectionery.
Description
The present invention relates to frozen confectionery, especially ice cream.
Traditionally, for example make by fat, non-fat solid, sweetener, emulsifying agent and water with component for ice cream.Various ingredients is carried out after homogeneous handles, this mixture is carried out pasteurized process, cooling, and can make this mixture under about 2 ℃～4 ℃, carry out slaking, and under stirring condition, inject air and it is carried out cryogenic refrigeration so that its expansion rate is about 75%～120%.
In general, because the physicochemical characteristics and the rheological property thereof of starch, it is often used as thickener and/or binding material in food industry.Therefore a lot of files have been introduced and have been used native starch or gelatinized starch (through physics or chemical modification or unmodified) as fat substitute or excipient in frozen confectionery.
Frozen confectionery is loved by the people because of its cream texture and lubricated characteristic.Yet,, must store and handle these products carefully in order to keep its lubricated best organoleptic attribute.Even therefore trickle variations in temperature also can be noted in the process that stores, sells or transport.When the consumer buys frozen confectionery but edible immediately this sweet food and especially true when from the chill space this product being fetched into when putting it between the domestic refrigerator life period interval.In these situations, frozen confectionery can take place completely or partially to melt before freezing once more.The cycle of this variations in temperature causes the growth of ice crystal crystal in the product, and has produced crystalline texture thus.This institutional framework and this crystallization mouthfeel add that impaired product appearance can damage or reduce at least the overall quality of this product that the consumer experiences.
The stability, cream texture and the resistivity that have now adopted multiple colloid and/or emulsifying agent with the raising frozen confectionery heat shock to be handled as additive.These additives can comprise guar gum, thorn locust bean flour or guar bean flour, alginates, carboxymethyl cellulose, xanthans, carragheen, synthetic or natural emulsifying agent such as yolk.The lactoprotein that is contained in the dairy product drying extract can participate in this stabilization because of its hydration characteristic.
Yet the shortcoming of using colloid is that it can make the institutional framework of product hard sometimes or be gluey.In addition, the consumer usually thinks that adding these stable is bad with compound, thereby its use also is subjected to legal restrictions.In addition, the additive that comprises non-fat solid and/or protein or lactoprotein derivative is very expensive.
The problem that the invention is intended to solve is that it can improve the stability of frozen confectionery in the heat shock processing procedure for frozen confectionery provides a kind of not inexpensive formulation, but does not damage their organoleptic quality.
In order to reach this purpose, the present invention relates to comprise the frozen confectionery of fat, sweetener, non-fat solid, water and starch, ice cream particularly, the total amount that it is characterized in that starch and non-fat solid is 2.5～18%, the weight ratio of starch/non-fat solid is 0.03～1.5.
Can comprise 2～12% fat, 10～25% sweeteners, 2～15% non-fat solids, 0.5～3% starch and 45～85% water according to frozen confectionery of the present invention.
Except define expansion rate with volume %, the percentage described in this specification refers to percentage by weight.
Therefore,, partly replace the non-fat solid that uses traditionally with starch and can save substantial contribution, can also improve the ability that the opposing heat shock is handled simultaneously according to the present invention.In addition, the product that obtains like this cream texture that has and the mouthfeel of lubricating is approaching or even better than it with the mouthfeel of traditional product.Therefore, the present invention not only has economic advantages, and can improve the joyful sense of use and the institutional framework quality and the organoleptic quality of frozen confectionery simultaneously.
The starch that uses among the present invention can be the starch of native starch or process physics or chemical modification.Therefore it can comprise the native starch that for example is derived from corn, potato or cassava, and these starch can use separately or use with the form of mixture, perhaps uses with the starch form through these sources of chemical modification, for example the starch of hydroxypropylation.The gelling temp of these starch is approximately 50～85 ℃, and particle diameter is approximately 3～100 microns.
The component that is used to make according to frozen confectionery of the present invention also has non-fat solid, for example skimmed milk powder or condensed skimmed milk except starch.This non-fat solid also can comprise for example degreasing sweet whey powder or concentrated degreasing sweet whey.These non-fat solids also can be from the commercial mixture of milk powder and lactalbumin, and wherein the function of lactalbumin is subjected to the control of special degenerative treatments.These commercial mixture can comprise for example Nollibel
Can comprise one or more emulsifying agents (consumption is 0.2～0.3%) according to frozen composition of the present invention, it can promote the emulsification of various ingredients in manufacturing process.Therefore these emulsifying agents can comprise for example monoglyceride, diglyceride or polysorbate or their mixture.
Can comprise stabilizing agent according to frozen confectionery of the present invention.These stabilizing agents can comprise as thorn locust bean flour, guar bean flour, alginates, carboxymethyl cellulose, xanthans, carragheen.Amount that can 0.1%～0.5% (preferred 0.25%) is used separately or mixed these stabilizing agents that use.
Used fat can be plant fat for example hydrogenation or unhydrided or animal tallow.It can be the mixture of plant-derived fat, for example hydrogenation or unhydrided palm oil, coconut oil or palm-kernel oil.
Used sweetener can be that for example sucrose, glucose, fructose or DE are 20～40 glucose syrup, or the mixture of these materials.In addition for example beta carotene of colouring agent be can also also comprise according to formula for a product of the present invention, and/or the flavouring agent or the spices of any kind of seasoning, for example vanilla or chocolate are generally used for frozen confectionery is carried out.
Can form by non-fat solid, sweetener, fat and water according to frozen confectionery of the present invention.For example the component ratio of starch and non-fat solid both can improve the stability of this product, can reduce its cost significantly again.Can realize economizing on the use of funds by partly substituting the non-fat solid that uses traditionally with starch.In addition, compare, according to the not reduction of organoleptic quality of frozen composition of the present invention with traditional product.Therefore can between the storage life, improve its lubrication property and cream characteristic, keep these characteristics especially better.In frozen confectionery according to the present invention, replace the part non-fat solid just because of adding starch, thus the thawing speed that can slow down products obtained therefrom, and therefore make this product better to the stability of heat shock.
The dried extract that frozen composition according to the present invention has can be preferably 30～40% for about 25～45%, and more preferably 33～36%.In addition can also comprise additive such as fruit or fruit chip according to frozen composition of the present invention, for example complete or clastic nut or hazelnut.
The present invention relates to a kind of method that is used to make frozen confectionery, it may further comprise the steps:
-disperse adding component in the frozen confectionery, heating and homogeneous handle, and this processing carries out time enough and makes starch hydration and gelation under uniform temperature, pressure, and this mixture is carried out pasteurized process,
-cooling this mixture to 2～8 ℃,
-do not having under the stirring condition to make this mixture slaking in 2～6 ℃,
-congeal to-3 ℃～-7 ℃, making expansion rate is 70～130%,
-make this mixture cures by cryogenic refrigeration to-20 ℃～-40 ℃.
The step of this mixture of slaking can be chosen under the stirring condition carries out.
The component that adds in the frozen confectionery composition of the present invention was disperseed about 15～30 minutes.Can be under for example about 140～220 crust of pressure, for example about 70～75 ℃ of temperature, this integral body heated with homogeneous handle.Dispersion, heating and homogenizing step can make starch generation aquation and expand.
Can carry out pasteurized process to this mixture with method known to those skilled in the art then, for example under about 80～90 ℃, continue to carry out 10～30 seconds.Homogeneous-heating steps can carry out under pasteurizing temperature, relies on this temperature itself just can carry out pasteurized process to this mixture.Can this mixture be cooled to 2～8 ℃ with known method then.Can stir or not have under the condition of stirring then, for example under about 2～6 ℃, this mixture carried out slaking or other was handled 4～48 hours.After maturation stage, can this mixture be congealed at injecting gas approximately-3～-7 ℃ and under the stirring condition, to produce for example about 70～130% expansion rates.Then by for example approximately the freezing processing under-20～-40 ℃ make the mixture cures of gained.
After maturation stage, can be for example at injecting gas or not under the situation of injecting gas, by the freezing extruder of ice cream industry, for example to have higher or to extrude this frozen composition than the sphere of low thermal expansion.
In order to assess the influence that partly replaces non-fat solid to produce by starch, can carry out the microcosmic test and the macro-test of multiple institutional framework.
Ice-cream thawing is measured
The sample that is stored under-30 ℃ is melted test with the sample that has experienced the heat shock processing.
Standard heat shock is handled: make at first to be stored in sample-30 ℃ under to experience-10 ℃/20 ℃ temperature cycle 7 days.After 7 days, test the thawing parameter that these have experienced the sample of heat shock processing.
Indoor at saturated moisture, setting the temperature of melting test is 20 ℃.Before testing, adjust down this sample a whole night in-20 ℃.With each ice cream sample demoulding, and place it on the grid that is in above the balance.The time of test duration is about 30～240 minutes.The quality that does not like this have the product of thawing at the duration of test record.The parameter that records is as follows:
M: the percetage by weight that when EOT, flows through the product of grid.
The S:1% original quality flows through the required time.
The viscosity measurement of frozen confectionery mixture
In maturation stage in for example this mixture being carried out viscosity measurement under about 4 ℃.Test probe is inserted in this mixture, and it is linked to each other with the motor that rotates under default constant speed.
Thereby can measure its viscosity down at about 4 ℃ by for example LVT-DV2 Brookfield viscometer.The rotating speed of probe can be made as for example 30 rev/mins.Can on the display of viscosimeter, read viscosity then.This viscosity can be represented with Pa.s or its multiple.
The size of Ice Crystal in Ice Cream and distribution
The glycerine of ice-cream aliquot sample and equivalent is mixed, and observes with microscope under-10 ℃.Can be in-10 ℃ microscope and camera be housed indoorly carry out this measurement.So just can measure in the finished product and experience the average diameter (micron) of crystal in the product that heat shock handles.The average diameter of known crystal just can successfully be assessed the crystal growth that occurs in the product.
Instantiation of the present invention comprises for example ice lolly, ice cream, freezing yogurt and has higher or than any frozen confectionery or the sweets of low thermal expansion.
Therefore can observe, and comprise 10% non-fat solid traditionally and not amyloid comparative sample is compared, the sample viscosity that comprises for example 1.5% starch and 6% non-fat solid is even.Therefore, through after the maturation stage, this mixture does not present phenomenon of phase separation, and still can aspirate, and does not form the sign of gel structure.
With regard to the character of heat-resisting sharp processing, measurement parameter shows that comparing the thawing speed that comprises samples with starch with traditional product slows down.
Frozen confectionery according to the present invention has improved stability and the organoleptic attribute similar to traditional product.According to these products of the present invention can preserve at it, store, transportation, selling period, keep when especially the heat shock that damages its organoleptic attribute in meeting is handled they cream texture and lubricated aspect organoleptic attribute.Compare with traditional product, these products present less crystal growth really.This helps them and improves its greasy sliding uniformity and to the maintenance of this characteristic, although be under the condition of storage of the disadvantageous growth that can cause ice crystal, and these conditions can be the reasons that crystalline texture and sand-like structure produce.This function makes expectation enlarge production, storage and sell product according to the present invention on time, output and spatial dimension becomes possibility.
Therefore frozen confectionery according to the present invention is characterised in that it can handle and subsequently freezing once more back keeps its lubrication property through heat shock, and the minimizing crystal growth.
The saying of " minimizing crystal growth " can be understood as the increase of the average diameter of ice crystal after heat shock is handled less than 50%.(seeing Table 4)
Multiple accurate embodiment and prescription mode below with reference to preferred version are introduced the present invention.Yet, when not exceeding the scope of the invention, can carry out multiple adjustment and/or conversion.
The making of several samples
According to the various embodiments of the making of the prescription shown in the following table 1 according to frozen confectionery of the present invention.
Disperse various ingredients down at 65 ℃, under 60 ℃, carried out aquation 20 minutes then.This mixture is preheated to 72 ℃,, can makes the starch generation gelatification of existence so on demand if suitably.Under 180 crust this mixture being carried out homogeneous by the industrial homogenizer of ice cream then handles.Under 86 ℃, carried out pasteurized process 20 seconds then.After being cooled to 5 ℃, do not having in 4 ℃ this mixture to be carried out maturation process 24 hours under the condition of stirring.At last, this mixture that under approximately-5 ℃, congeals, its expansion rate is 100%.Under-30 ℃, make the ice cream hardening of gained with the method for routine.
Table 1
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 | |
| ??Nollibel | ???10 | ??6 | ????6 | ??6 | ??0 |
| Skimmed milk powder | ???0 | ??0 | ????0 | ??0 | ??10 |
| The farina of hydroxypropylation | ???0 | ??1.5 | ????0 | ??0 | ??0 |
| The tapioca of hydroxypropylation | ???0 | ??0 | ????0 | ??1.5 | ??0 |
| Native corn starch | ???0 | ??0 | ????1.5 | ??0 | ??0 |
| ??Cremodan | ???0.5 | ??0.5 | ????0.5 | ??0.5 | ??0.5 |
| Plant fat Polawar | ???8 | ??8 | ????8 | ??8 | ??8 |
| Sugar | ???14 | ??15 | ????15 | ??15 | ??14 |
| Glucose syrup DE38-42 | ???4 | ??5 | ????5 | ??5 | ??4 |
| Water | ???63.5 | ??64.5 | ????64.5 | ??64.5 | ??63.5 |
Nollibel
: the mixture of milk powder and function lactalbumin.
Cremodan
: emulsifying agent and stabilizer blend.
Polawar
: the mixture from the plant fat of palm kernel and partially hydrogenated plant fat from palm kernel of fractionation.
The viscosity of mixture changes
Fig. 1 has shown these viscosity change in the viscosity of mixture and the maturation stage under 4 ℃.
All mixtures are uniform state after slaking in 24 hours, although not that is to say not stirring, still do not observe phenomenon of phase separation. These mixtures still can aspirate, and do not have gelation. May find that at test period viscosity slightly increases. In addition, the excursion of viscosity is very narrow and be in comparative example's the numerical value (embodiment 1 and 5).
Melt test：
Table 2
| Be stored in the sample under-30 ℃ | |||||
| Dried extract (%) | S(min) | Change | M(％) | Change | |
| Embodiment 1 | 36.5 | 31 | 30 | ||
| Embodiment 2 | 35.6 | 31 | 0.00％ | 24 | -20.00％ |
| Embodiment 3 | 35.9 | 49 | 58.06％ | 21 | -30.00％ |
| Embodiment 4 | 35.9 | 48 | 54.84％ | 19 | -36.67％ |
| Embodiment 5 | 36.5 | 50 | 61.29％ | 40 | 33.33％ |
Table 3
| Sample through the heat shock processing | |||||
| Dried extract (%) | S(min) | Change | M(％) | Change | |
| Embodiment 1 | 36.5 | 26.5 | 51 | ||
| Embodiment 2 | 35.6 | 44 | 66.04％ | 40 | -21.57％ |
| Embodiment 3 | 35.9 | 52 | 96.23％ | 34 | -33.33％ |
| Embodiment 4 | 35.9 | 43 | 62.26％ | 25 | -50.98％ |
| Embodiment 5 | 36.5 | 40 | 50.94％ | 53 | 3.92％ |
Table 2 and table 3 show and all wrap the time that amyloid sample begins to melt (the S value is always higher, nearly 100% increase, perhaps equate) be later than the time that comparison begins to melt, and the percentage of their melted product always is lower than comparison when off-test. These conclusions are effectively for the product that is stored under-30 ℃, but the more important thing is that it is effective too for the product of processing through heat shock.
The size of crystal and the growth of crystal
Table 4
| The average diameter of ice crystal (μ m) | Growth after heat shock is processed | ||||
| Be stored under-30 ℃ | After heat shock is processed | μm | ％ | ||
| Embodiment 1 | 32 | 49 | 16 | 53 | |
| Embodiment 2 | 30 | 45 | 15 | 49 | |
| Embodiment 3 | 32 | 42 | 10 | 31 | |
| Embodiment 4 | 31 | 44 | 13.5 | 43 | |
| Embodiment 5 | 30 | 50 | 19.5 | 67 | |
Table 4 has shown the average diameter of ice crystal in the multiple frozen product. Can see and wrap on the one hand average crystal diameter that amyloid product has less than comparison, especially when after the heat shock processing, also being like this. The growth of wrapping the crystalline size that amyloid sample shows is far smaller than comparison. Can find out by the analysis to ice crystal size and distribution, partly replace non-fat solid with starch and can improve the stability of sample in the heat shock processing procedure.
The organoleptic analysis:
Five kinds of samples are estimated by the personnel of institutional framework and taste assessment training by one group.
The questionnaire of providing comprises following descriptive characteristics:
-institutional framework
-sweet taste
-taste
All descriptions to institutional framework have shown significant product effect, and it reflects the difference between product.As if describe with regard to taste, these products do not have notable difference.Surprisingly with regard to the description of cream flavour, comprise samples with starch and obtained higher mark in addition.
It is better to comprise samples with starch (comparing with comparative sample) mouthfeel, slightly hard, more smooth, melts slower, ice-cold degree a little less than, more tacky slightly, these seem with respect to the crystal that exists in the comparative sample.Thereby confirmed that these comprise samples with starch and can therefore bear heat shock better.
Claims (12)
1. frozen confectionery, it comprises fat, sweetener, non-fat solid, water and starch, and the total amount that it is characterized in that starch and non-fat solid is 2.5%～18 weight %, and the weight ratio of starch/non-fat solid is 0.03～1.5.
2. frozen confectionery, it comprises 2～12 weight % fat, 10～25 weight % sweeteners, 2～15 weight % non-fat solids, 0.5～3 weight % starch and 45～85 weight % water.
3. according to the frozen confectionery of claim 1 and 2, it is characterized in that described starch is selected from the native starch that is derived from potato, corn, cassava or rice or their mixture.
4. according to the frozen confectionery of claim 1 to 3, it is characterized in that described starch is the starch through chemistry or physical modification.
5. according to the frozen confectionery of claim 1 and 2, wherein contain one or more emulsifying agents.
6. according to the frozen confectionery of claim 1 and 2, wherein contain at least a stabilizing agent that is selected from following material: thorn locust bean flour or guar bean flour, alginates, cellulose, xanthans, carragheen.
7. according to the frozen confectionery of claim 1 and 2, it is characterized in that described non-fat solid is selected from following material: the commercial mixture of skimmed milk powder or condensed skimmed milk, degreasing sweet whey powder or concentrated degreasing sweet whey, milk powder and lactalbumin.
8. according to the frozen confectionery of claim 1 and 2, it is characterized in that described sweetener is selected from sucrose, glucose, fructose, glucose syrup and their mixture.
9. frozen confectionery according to Claim 8, the DE that it is characterized in that described glucose syrup is 20～40.
10. frozen confectionery is characterized in that can keeping its lubrication property and reducing crystal growth behind heat shock and subsequently freezing once more.
11. a method for preparing frozen confectionery, it comprises the steps:
-wherein the component in one the frozen confectionery is disperseed, heating and homogeneous handle according to claim 1～9 to adding, and time enough is carried out in this processing under uniform temperature, pressure makes starch hydration and gelation, and this mixture carried out pasteurized process
-cooling this mixture to 2～8 ℃,
-do not having under the stirring condition to make this mixture slaking in 2～6 ℃,
-congeal to-3 ℃～-7 ℃, making expansion rate is 70～130%,
-make this mixture cures by cryogenic refrigeration to-20 ℃～-40 ℃.
12., it is characterized in that the step of this mixture of slaking can be carried out under stirring condition according to the method for claim 11.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PCT/EP2001/009473 WO2003015530A1 (en) | 2001-08-17 | 2001-08-17 | Frozen confectionery |
Related Child Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011102035641A Division CN102293314A (en) | 2001-08-17 | 2001-08-17 | Frozen dessert |
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| Publication Number | Publication Date |
|---|---|
| CN1543314A true CN1543314A (en) | 2004-11-03 |
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ID=8164551
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA018235484A Pending CN1543314A (en) | 2001-08-17 | 2001-08-17 | Frozen confectionery |
Country Status (6)
| Country | Link |
|---|---|
| CN (1) | CN1543314A (en) |
| AU (1) | AU2001295476B2 (en) |
| BR (1) | BR0117104A (en) |
| IL (2) | IL160054A0 (en) |
| MX (1) | MXPA04001502A (en) |
| WO (1) | WO2003015530A1 (en) |
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| CN102686114A (en) * | 2009-11-19 | 2012-09-19 | 雀巢产品技术援助有限公司 | Water-based coating for frozen confection |
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| CN106071031A (en) * | 2007-08-03 | 2016-11-09 | 雀巢产品技术援助有限公司 | The natural stabiliser system of frozen confection |
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| US5358728A (en) * | 1990-06-13 | 1994-10-25 | Kraft General Foods, Inc. | Non-fat frozen dairy product |
| US5082682A (en) * | 1990-11-09 | 1992-01-21 | Fantasy Flavors, Inc. | Nonfat frozen dairy dessert with method and premix therefor |
| WO1992013465A1 (en) * | 1991-02-01 | 1992-08-20 | Conagra, Inc. | Reduced fat frozen dessert |
| US6352734B1 (en) * | 1999-02-25 | 2002-03-05 | Dreyer's Grand Ice Cream, Inc. | Frozen dairy products and methods of production |
-
2001
- 2001-08-17 MX MXPA04001502A patent/MXPA04001502A/en active IP Right Grant
- 2001-08-17 CN CNA018235484A patent/CN1543314A/en active Pending
- 2001-08-17 AU AU2001295476A patent/AU2001295476B2/en not_active Ceased
- 2001-08-17 BR BR0117104-6A patent/BR0117104A/en not_active Application Discontinuation
- 2001-08-17 WO PCT/EP2001/009473 patent/WO2003015530A1/en active Application Filing
- 2001-08-17 IL IL16005401A patent/IL160054A0/en unknown
-
2004
- 2004-01-26 IL IL160054A patent/IL160054A/en not_active IP Right Cessation
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106071031A (en) * | 2007-08-03 | 2016-11-09 | 雀巢产品技术援助有限公司 | The natural stabiliser system of frozen confection |
| CN102686114A (en) * | 2009-11-19 | 2012-09-19 | 雀巢产品技术援助有限公司 | Water-based coating for frozen confection |
| CN104114033A (en) * | 2011-12-22 | 2014-10-22 | 雀巢产品技术援助有限公司 | Composition for the preparation of homemade frozen confections |
| CN111417312A (en) * | 2017-11-27 | 2020-07-14 | 荷兰联合利华有限公司 | Frozen dessert composition |
| CN111417312B (en) * | 2017-11-27 | 2023-07-07 | 联合利华知识产权控股有限公司 | Frozen dessert composition |
| CN112189750A (en) * | 2019-07-08 | 2021-01-08 | 内蒙古伊利实业集团股份有限公司 | Ice cream slurry or ice cream product, preparation method and application thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| MXPA04001502A (en) | 2004-05-14 |
| IL160054A (en) | 2009-09-22 |
| AU2001295476B2 (en) | 2008-06-26 |
| BR0117104A (en) | 2004-08-17 |
| IL160054A0 (en) | 2004-06-20 |
| WO2003015530A1 (en) | 2003-02-27 |
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