Good Humor-Breyers Ice Cream, Division of Conopco, Inc.

Jon Richard Oldroyd

Adrian Matthew Daniel

Ian Lacy

Richard Anthony Fenn

Scott Singleton

Andrew Hoddle

Anabela Jones

Ice confection

The method of adding an antifreeze protein to an ice confection to restrict the flow of flavor or color ions or molecules present as either solutes or a dispersion, wherein the ice confection contains no protein other than the antifreeze protein.

An ice confection product having a volume of from 1 to 20 ml and a thickness of greater than 5 mm comprising an antifreeze protein, wherein &Dgr; modulus/original modulus&gE;0.4, and/or &Dgr; strength/original strength&gE;0.4; providing that when &Dgr; modulus/original modulus&lE;6.0, &Dgr; modulus&gE;50 MPa, and/or when &Dgr; strength/original strength&lE;2.0, &Dgr; strength&gE;0.2 MPa. Such ice confection products have properties which are akin to boiled sweets. Such products cannot be bitten or chewed but must be sucked, resulting in a product which remains in the mouth longer and is more refreshing.

A water ice comprising an antifreeze protein, a stabilizer and not less than 0.1 wt % of a protein based aerating agent obtainable by a process comprising aerating the ice confection with an aerating gas which contains at least 50% by volume of a water soluble gas such as carbon dioxide, nitrous oxide and mixtures thereof.

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Bedford, United Kingdom

Jon Richard Oldroyd