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公开(公告)号：US20180184684A1
公开(公告)日：2018-07-05
申请号：US15738448
申请日：2016-06-22
CPC分类号： A23G9/38 , A23G9/327 , A23L33/185 , A23V2002/00 , A23V2200/00 , A23V2250/548 , A23V2200/13 , A23V2200/20 , A23V2200/264 , A23V2250/5484 , A23V2250/5488
摘要： A frozen confection which contains low amounts of protein and which minimizes ingredients of animal origin, such as milk ingredients. The confection provides the sensory experience of ice cream. The experience is reflected in texture, mouth feel and melt profile. The compositions of the invention include a triglyceride oil, a vegetable protein, and optionally sugar solids, an 1.5 wt % or less protein, wherein the total protein comprises between 25 and 100% protein from vegetable sources, 10-40 wt % sugar solids, 0-1 wt % emulsifier and 0-1 wt % stabilizer. The pH of the composition is at least 5. In an alternative invention, the protein composition may also comprise at least 25 wt % of the total protein from dairy sources.
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公开(公告)号：US20140170292A1
公开(公告)日：2014-06-19
申请号：US14182452
申请日：2014-02-18
IPC分类号： A23G3/52
摘要： A chill, ambient or frozen aerated confection is disclosed whose microstructure is stable to temperature abuse for the frozen case or storage for the chill or ambient case. A synergistic stabilization effect regarding the combination of hydrophobin, a Secondary protein and a Co-surfactant is described that results in the observed stabilization.
摘要翻译： 公开了一种冷冻，环境或冷冻充气甜食，其微结构对于冷冻箱或冷藏或环境情况的储存器的温度侵害是稳定的。 描述了关于疏水蛋白，二级蛋白和辅助表面活性剂的组合的协同稳定化效果，这导致观察到的稳定化。
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公开(公告)号：US20230102904A1
公开(公告)日：2023-03-30
申请号：US17913425
申请日：2021-03-15
发明人： Dorothy Margaret CHAMBERLAIN , Fabien Frédéric Raymond Marie JOUSSE , Damiano ROSSETTI , Rafaella SAMMOUTI
摘要： A frozen confection comprising 20 wt % to 40 wt % freezing point depressants having a number average molecular weight of 200 g mol−1 to 275 g mol−1; and 0.5 wt % to 10 wt % protein comprising pulse protein and milk protein in a weight ratio of 1:2 to 1:6.
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