An ice cream composition and process of preparation thereof

The present invention relates to an ice cream composition comprising: a. 40-80% water by weight of the composition, b. 5-30% sweetening agent by weight of the composition, c. 5-40% milk solids by weight of the composition, and; d. 10 5 to 10'° colony forming units of Bacillus coagulans per gram...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser:	SHANKAR, RAVIPRASAD, BANERJEE, GAUTAM
Format:	Patent
Sprache:	eng ; fre ; ger
Schlagworte:	CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The present invention relates to an ice cream composition comprising: a. 40-80% water by weight of the composition, b. 5-30% sweetening agent by weight of the composition, c. 5-40% milk solids by weight of the composition, and; d. 10 5 to 10'° colony forming units of Bacillus coagulans per gram of the composition, wherein the composition has an overrun of from 5% to 200%