A PROCESS FOR FAT REDUCTION IN FROZEN DAIRY PRODUCTS

Methods of making a homogenized and pasteurized mix for making low overrun ice cream are disclosed. The methods include a high-pressure homogenization step and/or a high temperature pasteurization step to improve creaminess and/or melt resistance in an ice cream. Mixes and ice creams made using the...

Ausführliche Beschreibung

Bibliographische Detailangaben

Hauptverfasser:	PISTRE, Violaine, SCHOPF, Andreas, MIMOUNI, Arnaud, ROMERO, Javier
Format:	Patent
Sprache:	eng ; fre
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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