WO2012110376A1 - Stable mix of ingredients for a frozen dessert - Google Patents
Stable mix of ingredients for a frozen dessert Download PDFInfo
- Publication number
- WO2012110376A1 WO2012110376A1 PCT/EP2012/052117 EP2012052117W WO2012110376A1 WO 2012110376 A1 WO2012110376 A1 WO 2012110376A1 EP 2012052117 W EP2012052117 W EP 2012052117W WO 2012110376 A1 WO2012110376 A1 WO 2012110376A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- mix
- weight
- frozen
- propylene glycol
- ingredients
- Prior art date
Links
- 239000004615 ingredient Substances 0.000 title claims abstract description 35
- 235000021185 dessert Nutrition 0.000 title claims abstract description 31
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims abstract description 60
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 21
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 20
- 239000000194 fatty acid Substances 0.000 claims abstract description 20
- 229930195729 fatty acid Natural products 0.000 claims abstract description 20
- 150000004665 fatty acids Chemical class 0.000 claims abstract description 20
- 238000004806 packaging method and process Methods 0.000 claims abstract description 14
- 238000002360 preparation method Methods 0.000 claims abstract description 7
- 235000011850 desserts Nutrition 0.000 claims abstract description 5
- 239000000203 mixture Substances 0.000 claims description 85
- 230000008014 freezing Effects 0.000 claims description 22
- 238000007710 freezing Methods 0.000 claims description 22
- FKOKUHFZNIUSLW-UHFFFAOYSA-N 2-Hydroxypropyl stearate Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(C)O FKOKUHFZNIUSLW-UHFFFAOYSA-N 0.000 claims description 20
- 229940093625 propylene glycol monostearate Drugs 0.000 claims description 18
- 238000000034 method Methods 0.000 claims description 10
- 108090000623 proteins and genes Proteins 0.000 claims description 8
- 102000004169 proteins and genes Human genes 0.000 claims description 8
- 239000003381 stabilizer Substances 0.000 claims description 8
- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 claims description 7
- 235000009508 confectionery Nutrition 0.000 claims description 7
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 5
- NNDHDYDFEDRMGH-CAEIVAEBSA-N Anthranoyllycoctonine Chemical compound C([C@]12CN(C3[C@@]4(O)[C@]5(O)[C@H]6[C@@H](OC)[C@@H]([C@H](C5)OC)C[C@H]6[C@@]3([C@@H]1[C@@H]4OC)[C@@H](OC)CC2)CC)OC(=O)C1=CC=CC=C1N NNDHDYDFEDRMGH-CAEIVAEBSA-N 0.000 claims description 5
- UXOXDDUEWZOAIW-UHFFFAOYSA-N Inuline Natural products CCN1CC2(CC(=O)Oc3ccccc3N)CCC(OC)C45C6CC7C(CC(O)(C6C7OC)C(O)(C(OC)C24)C15)OC UXOXDDUEWZOAIW-UHFFFAOYSA-N 0.000 claims description 5
- IJCWFDPJFXGQBN-RYNSOKOISA-N [(2R)-2-[(2R,3R,4S)-4-hydroxy-3-octadecanoyloxyoxolan-2-yl]-2-octadecanoyloxyethyl] octadecanoate Chemical compound CCCCCCCCCCCCCCCCCC(=O)OC[C@@H](OC(=O)CCCCCCCCCCCCCCCCC)[C@H]1OC[C@H](O)[C@H]1OC(=O)CCCCCCCCCCCCCCCCC IJCWFDPJFXGQBN-RYNSOKOISA-N 0.000 claims description 5
- VNRZCPPHNPEBFC-UHFFFAOYSA-N anthranoyllycoctonine Natural products CCN1CC2(COC(=O)c3ccccc3N)CCC(OC)C45C2C(OC)C(O)(C14)C6(O)CC(OC)C7CC5(O)C6C7OC VNRZCPPHNPEBFC-UHFFFAOYSA-N 0.000 claims description 5
- 239000000661 sodium alginate Substances 0.000 claims description 5
- 235000010413 sodium alginate Nutrition 0.000 claims description 5
- 229940005550 sodium alginate Drugs 0.000 claims description 5
- 239000001589 sorbitan tristearate Substances 0.000 claims description 5
- 235000011078 sorbitan tristearate Nutrition 0.000 claims description 5
- 229960004129 sorbitan tristearate Drugs 0.000 claims description 5
- 101710091977 Hydrophobin Proteins 0.000 claims description 4
- 230000002378 acidificating effect Effects 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 4
- GJCOSYZMQJWQCA-UHFFFAOYSA-N 9H-xanthene Chemical compound C1=CC=C2CC3=CC=CC=C3OC2=C1 GJCOSYZMQJWQCA-UHFFFAOYSA-N 0.000 claims description 3
- 241000206575 Chondrus crispus Species 0.000 claims description 3
- 108010010803 Gelatin Proteins 0.000 claims description 3
- 229920000159 gelatin Polymers 0.000 claims description 3
- 239000008273 gelatin Substances 0.000 claims description 3
- 235000019322 gelatine Nutrition 0.000 claims description 3
- 235000011852 gelatine desserts Nutrition 0.000 claims description 3
- 239000001814 pectin Substances 0.000 claims description 3
- 235000010987 pectin Nutrition 0.000 claims description 3
- 229920001277 pectin Polymers 0.000 claims description 3
- 229920001285 xanthan gum Polymers 0.000 claims description 3
- 229920002472 Starch Polymers 0.000 claims description 2
- 239000000835 fiber Substances 0.000 claims description 2
- 239000008107 starch Substances 0.000 claims description 2
- 235000019698 starch Nutrition 0.000 claims description 2
- 244000007835 Cyamopsis tetragonoloba Species 0.000 claims 1
- 235000012041 food component Nutrition 0.000 claims 1
- 239000005417 food ingredient Substances 0.000 claims 1
- 239000000047 product Substances 0.000 description 18
- 235000015243 ice cream Nutrition 0.000 description 14
- 229960004063 propylene glycol Drugs 0.000 description 13
- 235000013772 propylene glycol Nutrition 0.000 description 13
- 235000018102 proteins Nutrition 0.000 description 7
- 238000009472 formulation Methods 0.000 description 6
- 239000007787 solid Substances 0.000 description 6
- 244000303965 Cyamopsis psoralioides Species 0.000 description 5
- 235000013336 milk Nutrition 0.000 description 4
- 239000008267 milk Substances 0.000 description 4
- 210000004080 milk Anatomy 0.000 description 4
- 239000006260 foam Substances 0.000 description 3
- PYMYPHUHKUWMLA-UHFFFAOYSA-N 2,3,4,5-tetrahydroxypentanal Chemical compound OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 244000060011 Cocos nucifera Species 0.000 description 2
- 235000013162 Cocos nucifera Nutrition 0.000 description 2
- 240000006766 Cornus mas Species 0.000 description 2
- 235000003363 Cornus mas Nutrition 0.000 description 2
- LYCAIKOWRPUZTN-UHFFFAOYSA-N Ethylene glycol Chemical compound OCCO LYCAIKOWRPUZTN-UHFFFAOYSA-N 0.000 description 2
- 238000005273 aeration Methods 0.000 description 2
- 239000011248 coating agent Substances 0.000 description 2
- 238000000576 coating method Methods 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 239000013078 crystal Substances 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000004094 surface-active agent Substances 0.000 description 2
- GUBGYTABKSRVRQ-UHFFFAOYSA-N 2-(hydroxymethyl)-6-[4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxane-3,4,5-triol Chemical compound OCC1OC(OC2C(O)C(O)C(O)OC2CO)C(O)C(O)C1O GUBGYTABKSRVRQ-UHFFFAOYSA-N 0.000 description 1
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 1
- 229920006184 cellulose methylcellulose Polymers 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 235000013861 fat-free Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- WGCNASOHLSPBMP-UHFFFAOYSA-N hydroxyacetaldehyde Natural products OCC=O WGCNASOHLSPBMP-UHFFFAOYSA-N 0.000 description 1
- 230000036512 infertility Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 235000020166 milkshake Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 230000003019 stabilising effect Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Classifications
-
- 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
- A23G9/327—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the fatty product used, e.g. fat, fatty acid, fatty alcohol, their esters, lecithin, glycerides
-
- 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
- A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
- A23G9/46—Aerated, foamed, cellular or porous products
Definitions
- the invention relates to a packaged shelf- or chilled- stable mix of ingredients for the preparation of a frozen confection, and especially to such a mix which will result in a frozen dessert with satisfying organoleptic properties when frozen quiescently at temperature higher than e.g. - 24°C.
- the invention also concerns a process for the preparation of a frozen dessert comprising the quiescent freezing of a shelf- or chilled-stable mix at such temperatures.
- EP 2073644A1 teaches an aerated mix, including surface- active fibres, which can be quiescently frozen, i.e. without the presence of mechanical shear.
- Quiescent freezing according to this prior art -but also according to the invention - may be achieved through several means including: freezing in a domestic freezer, in a cold room, in liquid nitrogen, on solid carbon dioxide, or in a brine bath.
- Surface active agents such as e.g. PGMS (propylene glycol monostearate) are said to be "not very good at providing long term foam stability" .
- surface active agents are said to be added to both emulsify the oil phase and also to aerate the product during a shear freezing process.
- BP 1926399 teaches an ingredient mix which may be processed by an aeration step followed by a quiescent freezing step.
- the mix uses hydrophobin (small proteins expressed only by certain fungi) for stabilising the gas bubbles both during storage between the aeration and freezing steps, and also during freezing.
- hydrophobin small proteins expressed only by certain fungi
- the invention pertains to a method for producing a frozen dessert, said method comprising the steps of
- aerated in a closed, preferably sealed packaging a shelf- or chilled-stable non-frozen mix of ingredients, the ingredients comprising propylene glycol monoester of fatty acid, preferably propylene glycol monostearate (PGMS) as sole emulsifier or in combination with at least one further emulsifier, wherein optionally the ingredient mix may be aerated and,
- PGMS propylene glycol monostearate
- the invention relates to a shelf- or chilled-stable mix for the preparation of a frozen dessert, wherein the ingredient mix is in a non frozen state and contained in an aseptic, closed, preferably sealed packaging and wherein the ingredient mix comprises proplylene glycol monoester of fatty acid, preferably PGMS as sole eraulsifier or in combination with at least one further emulsifier for frozen desserts.
- the inventors have found a non-frozen ingredient mix that can be stored over a longer period of time under ambient or chilled conditions, and will result in a satisfactory frozen dessert when frozen quiescently and at temperatures achievable with household freezing devices, in particular at temperature higher than -24°C.
- shelf-stable in the context of the invention is foods that by virtue of their form, formulation, or packaging can be stored for extended periods namely at least 4 weeks, preferably months or greater at ambient temperature without significant deterioration of quality (Australian Government, Department of Health and Aging) .
- chilled-stable in the context of the invention is foods that by virtue of their form, formulation, or packaging is stored at maximum of 5 °C of temperature by a certain period of time until the moment of the product starts to suffer deterioration of quality.
- quiescent freezing in the context of the invention is subjecting a product to negative temperatures into a home freezer cabinet or other device where the product is kept statically at such temperature without any agitation, intervention or ventilation. This excludes hardening tunnel in factories.
- Frozen desserts or frozen confections in the context of the invention include both aerated and non aerated confections to be consumed in a frozen state.
- Non limiting examples of frozen confections considered in the context of the invention include ice cream, sorbet, sherbet, frozen yogurt, frozen beverage, milk shake, gelato, mellorine and slush.
- propylene glycol monoester of fatty acid preferably propyleneglycol monostearate (PGMS)
- PGMS propyleneglycol monostearate
- PGMS is to be understood as encompassing any type of PGMS isomer.
- any PGMS isomer mentioned in the prior art document WO 2008/064675 can be used in the framework of the present invention.
- the inventors have found out especially the following benefits: -
- the use of propylene glycol monoester of fatty acid allows skipping freezing and hardness step at factory level.
- a first aspect of the invention relates to a method for producing a frozen confection, such as e.g. a sorbet or ice-cream, the method comprising the steps of: - providing, in a closed, preferably sealed packaging, a shelf-stable or chilled-stable non-frozen mix of ingredients, the ingredients comprising propylene glycol monoester of fatty acid, preferably PGMS as sole emulsifier or in combination with at least one further emulsifier, wherein optionally the mix in the packaging is aerated and present as a foam, and
- the non frozen mix is essentially free from any acidic component.
- the mix has a pH above 6.5.
- the ingredient mix will be frozen while being in a sealed packaging.
- the ingredient mix is aseptically packaged. This assures that the ingredient mix will not be contaminated while being frozen.
- Propylene glycol monoester of fatty acid is preferably present in the ingredient mix in an amount of 0.08 weight% to 0.5 weight%, preferably 0.2 weight% to 0.4 weight%.
- propylene glycol monoester of fatty acid leads to optimized organoleptic characteristics of the frozen dessert.
- higher propylene glycol monoester of fatty acid content is providing unpleasant gelling mouth coating.
- One or more of sorbitan tristearate, mono-diglycerides, diglycerides and monoglycerides may be provided as additional emulsifiers.
- Mono-diglycerides preferably include mixtures of mono and diglycerides with a minimum of 40% monoglycerides. Monoglycerides are meant to designate product with less than 10% diglycerides. Preferably lightly unsaturated mono- diglycerides are used. The inventors have found out that these additional emulsifiers further improve the organolectic characteristics of the frozen dessert.
- a further aspect of the invention proposes a shelf- or chilied-stable mix of ingredients for the preparation of a frozen dessert, the ingredients being in a non-frozen state and contained in an aseptic sealed packaging, the ingredients comprising propylene glycol monoester of fatty acid, preferably PGMS as sole emulsifier or in combination with at least one further emulsifier for a frozen desserts.
- the non frozen mix is essentially free from any acidic component.
- the mix has a pH above 6.5.
- the ingredient mix is designed such that quiescent freezing of the ingredient8, while being in the container, at a temperature between -10°C and -24°C, preferably between - 18°C and -22°C, results in a frozen dessert with smooth texture .
- these temperatures lead to good organoleptic properties of the resulting frozen dessert.
- these temperatures can be easily achieved with household freezer equipment.
- Propylene glycol monoester of fatty acid may be preeent in an amount of 0.08 weightt to 0.5 weight%, preferably 0.2 weight% to 0.4 weight% of the mix.
- the shelf- or chilled-stable mix may comprise one or more of sorbitan tristearate, monoglycerides, diglycerides and mono-diglyceridee.
- the shelf- or chilled-stable mix may be free of fat.
- the mix may comprise fat, preferably in an amount of between 0.5 weightt and 20 weightt, preferably between 8 weightt and 16 weightt. According to a particular embodiment the mix comprises from 4 to 10 weightt fat.
- the inventors have found out that even with this low amount of fat the frozen dessert will have desired organoleptic properties (smoothness) .
- the fat when present, may be obtained from a vegetal source, such as e.g. coconut, and/or an animal source, preferably milk.
- the shelf- or chilled-stable mix may comprise protein, preferably in an amount of between 0.5 weight% and 10 weight%, preferably between 1.5 weight% and 6 weight%.
- the protein preferably is milk protein or modifications thereof. Protein can be provided in particular through milk solids non fat which are preferably comprised in the mix of the invention in an amount of between 5 and 17 wt%, preferably 10 and 16 weightt
- the mix may comprise a sweetening agent.
- the mix further comprises one or more stabilizers.
- Suitable stabilizers include guar, carrageen, xanthan, gelatin, CMC, pectin, sodium alginate, inuline and mixtures thereof.
- the stabilizer is selected from the group consisting of guar, pectin, sodium alginate, inuline and mixtures thereof.
- the stabilizer is preferably present in an amount comprised between 0.5 and 3 wt% of the end product.
- the mix of the invention may be shelf-stable over a period of at least 4 weeks at ambient temperature or chilled- stable over the same period at a temperature between 1°C and 8°C.
- the shelf-stable mix may be free of alcohol and/or free of starch, surface-active fibers and/or hydrophobin. This has advantages as to the taste and texture of the resulting frozen dessert.
- the shelf/chilled-stable mix may be non-aerated (0% overrun) .
- the mix in the packaging may be aerated with an overrun between 20% and 130%, preferably between 50% and 100%, or less than 30%.
- the mix may be present e.g. as a foamed ingredient mix.
- Another aspect of the invention relates to the use of propylene glycol monoester of fatty acid, preferably propylene glycol monostearate as sole emulsifier or in combination with at least one further emulsifier for the production of a frozen dessert, wherein the dessert is frozen with quiescent freezing at a temperature between - 10 e C and -24 e C, preferably between -18 e C and -22°C.
- Yet another aspect of the invention relates to the use of propylene glycol monoester of fatty acid for improving the smoothness of a frozen dessert prepared by quiescent freezing of a shelf- or chilled-stable mix.
- a frozen dessert with smooth texture obtained by quiescent freezing at -10°C to -2 °C of a packaged mix as described above is also an object of the invention.
- the invention proposes an unfrozen ingredient mix, which can be aerated or not, and which can be stored in a closed or sealed packaging, even over a longer period of time e.g. between four weeks and several months at room temperature or at chilled temperatures, but not in the frozen state.
- the ingredient mix according to the invention is selected such that it can then be frozen under household conditions, i.e. temperatures which are achievable using household freezing equipment.
- the resulting frozen dessert will have a smooth texture, which will not be perceived as crystallized by the consumer even when frozen quiescently, i.e. without mechanical sheering, as it typically occurs in household conditions.
- the inventors have successfully obtained a statically frozen product with the following ice-cream formulation 1:
- Stabilizers (1.33%): high methoxyl pectin, sodium alginate, inuline, guar .
- the inventors have successfully obtained a statically frozen product with the following ice-cream formulation 2:
- Stabilizers (0.87-1.07%) : guar, carrageen kappa, optionally xanthan or gelatin, cellulose microcrystalline .
- Emulsifiers 0,35% PGMS, sorbitan tristearate (0.03), monoglycerides (e.g. Dimodan ® UPB) (0.1%) .
- the inventors have successfully obtained a statically frozen product with good organoleptic properties from the following ice-cream formulation 3:
- Stabilizers (1.33%) : High methoxyl pectin, sodium alginate, Inuline, Guar. Emulsifier: 0.35% PGMS
- the panel confirmed that the smoothness of the resulting ice-cream product is increased by the above recipes, in comparison to ice-cream products which have been obtained using the same recipe, but without PGMS.
- Option 1 Processes for the preparation of a frozen dessert according to the present invention are given below: Option 1: 1. The ingredients including the PGMS, are mixed and homogeneized
- This raw mix is then packaged and sterilized by retort .
- This aseptic packed mix can be distributed at ambient or child temperatures .
- the consumer or any other following user e.g. point of sell
- the mix is UHT processed to reach sterility, then can be aseptically packed and distributed at ambient or child temperatures.
- the consumer or any other following user e.g. point of sell
- the sterilized UHT ingredient mix can be aseptically whipped to be foamed, e.g. by having an overrun from 20% to 130%. It can be directly statically frozen.
- the sterilized OHT mix, which has been aseptically foamed can be aseptically packed and distributed at ambient or child temperatures. The consumer or the point of sales can freeze quiescently this packed dessert in a cabinet at -18°C.
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Confectionery (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
Description
Claims
Priority Applications (9)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
RU2013142438/13A RU2013142438A (en) | 2011-02-18 | 2012-02-08 | STABLE MIXTURE OF INGREDIENTS FOR FROZEN DESSERT |
AU2012217230A AU2012217230A1 (en) | 2011-02-18 | 2012-02-08 | Stable mix of ingredients for a frozen dessert |
MX2013009134A MX2013009134A (en) | 2011-02-18 | 2012-02-08 | Stable mix of ingredients for a frozen dessert. |
CN2012800092869A CN103391724A (en) | 2011-02-18 | 2012-02-08 | Stable mix of ingredients for a frozen dessert |
EP12703309.0A EP2675284A1 (en) | 2011-02-18 | 2012-02-08 | Stable mix of ingredients for a frozen dessert |
US14/000,081 US20130323393A1 (en) | 2011-02-18 | 2012-02-08 | Stable mix of ingredients for a frozen dessert |
BR112013016305A BR112013016305A2 (en) | 2011-02-18 | 2012-02-08 | stable blend of ingredients for a frozen dessert |
CA2817059A CA2817059A1 (en) | 2011-02-18 | 2012-02-08 | Stable mix of ingredients for a frozen dessert |
IL225980A IL225980A0 (en) | 2011-02-18 | 2013-04-25 | Stable mix of ingredients for a frozen dessert |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP11155030 | 2011-02-18 | ||
EP11155030.7 | 2011-02-18 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2012110376A1 true WO2012110376A1 (en) | 2012-08-23 |
Family
ID=44148476
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/EP2012/052117 WO2012110376A1 (en) | 2011-02-18 | 2012-02-08 | Stable mix of ingredients for a frozen dessert |
Country Status (12)
Country | Link |
---|---|
US (1) | US20130323393A1 (en) |
EP (1) | EP2675284A1 (en) |
CN (1) | CN103391724A (en) |
AR (1) | AR085342A1 (en) |
AU (1) | AU2012217230A1 (en) |
BR (1) | BR112013016305A2 (en) |
CA (1) | CA2817059A1 (en) |
CL (1) | CL2013001460A1 (en) |
IL (1) | IL225980A0 (en) |
MX (1) | MX2013009134A (en) |
RU (1) | RU2013142438A (en) |
WO (1) | WO2012110376A1 (en) |
Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2014029574A1 (en) * | 2012-08-22 | 2014-02-27 | Nestec S.A. | Stable mix of ingredients for a frozen dessert |
WO2016075016A1 (en) | 2014-11-13 | 2016-05-19 | Unilever Plc | Composition for preparing a frozen confection |
WO2016075017A1 (en) | 2014-11-13 | 2016-05-19 | Unilever Plc | Composition for preparing a frozen confection |
WO2017005931A1 (en) * | 2015-07-09 | 2017-01-12 | Dupont Nutrition Biosciences Aps | Emulsifier composition |
WO2017125213A1 (en) * | 2016-01-18 | 2017-07-27 | Unilever N.V. | Aqueous composition in liquid form for quiescent freezing |
WO2019101504A1 (en) | 2017-11-23 | 2019-05-31 | Unilever Plc | Frozen confections comprising gelatin |
US11576397B2 (en) | 2016-02-05 | 2023-02-14 | Conopco, Inc. | Frozen confection |
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US10334868B2 (en) | 2016-06-16 | 2019-07-02 | Sigma Phase, Corp. | System for providing a single serving of a frozen confection |
US10426180B1 (en) | 2016-06-16 | 2019-10-01 | Sigma Phase, Corp. | System for providing a single serving of a frozen confection |
EP3471550A4 (en) | 2016-06-16 | 2020-02-26 | Sigma Phase, Corp. | System for providing a single serving of a frozen confection |
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Also Published As
Publication number | Publication date |
---|---|
IL225980A0 (en) | 2013-06-27 |
CN103391724A (en) | 2013-11-13 |
EP2675284A1 (en) | 2013-12-25 |
CA2817059A1 (en) | 2012-08-23 |
CL2013001460A1 (en) | 2013-12-06 |
AU2012217230A1 (en) | 2013-05-23 |
AR085342A1 (en) | 2013-09-25 |
RU2013142438A (en) | 2015-03-27 |
MX2013009134A (en) | 2014-01-31 |
US20130323393A1 (en) | 2013-12-05 |
BR112013016305A2 (en) | 2018-06-26 |
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