Stabilization of frozen aerated confection

The present invention relates to a stabilizer system of natural ingredients for use in frozen aerated confection, the stabilizer system comprising 0.25 - 2.0 wt. %, preferably 0.30 - 1.5 wt. % of tapioca starch, and 0.05 - 0.40 wt. %, preferably 0.1 - 0.25 wt. % pectin. The invention further relates...

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Bibliographische Detailangaben
Hauptverfasser:	Sharp, Michael Dennis, Dave, Rajiv Indravadan
Format:	Patent
Sprache:	eng
Schlagworte:	CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY FOODS OR FOODSTUFFS HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The present invention relates to a stabilizer system of natural ingredients for use in frozen aerated confection, the stabilizer system comprising 0.25 - 2.0 wt. %, preferably 0.30 - 1.5 wt. % of tapioca starch, and 0.05 - 0.40 wt. %, preferably 0.1 - 0.25 wt. % pectin. The invention further relates to the use of such a system and a frozen confection comprising the stabilizer system and the method of manufacturing the frozen confection.