Societe Des Produits Nestle S.a.

Nilesh Desai

Madansinh Nathusinh Vaghela

Nirav Chandrakant Pandya

Juan Du

Rajiv Indravadan Dave

Stephen Gene Mark

Christoph Josef Bolten

Liang Wei Wilson Lee

Justine Mattiussi

Stephen Mark

The present invention relates to a method of producing a non-dairy frozen confectionery, the method comprising the steps of: 1) providing a grain based ingredient mix comprising plant syrup and having 20-40 wt. % solids, pasteurizing the grain based ingredient mix, fermenting the pasteurized grain based mix with a culture, and cooling the fermented grain ingredient based ingredient mix, and 2) providing a nut and/or seed based ingredient mix comprising 40-60 wt. % solids and 3) combining it with the cooled fermented grain based ingredient mix, and freezing while optionally aerating the combined grain and nut and/or seed based mixes, to form a frozen confectionery. The invention also relates to a non-dairy frozen confectionery comprising 3-20 wt. % grain fermented withand 4-40 wt. % seed and/or nuts.

Method of producing fermented non-dairy frozen confectionery

The invention relates to a method of producing a frozen confection product, the method comprising the steps of: providing an ingredient mix free from added sugar or comprises below 0.2% wt, the composition comprising 3-17 wt. % fat, 3-17 wt. % milk solids non-fat, and 1-10 wt. % protein comprising casein and whey, the ingredient mix having a pH of 6.1-6.4; homogenising the ingredient mix and subsequently pasteurizing the composition at a temperature of 80&#xb0;-100&#xb0; C. for a period of 0.5-3 min to form agglomerated protein comprising casein and whey, adding 3-25 wt. % of sugar to the ingredient mix; and freezing while optionally aerating the ingredient mix, to form a frozen confection product. The invention also relates to a product obtained with the method.

Method of producing frozen confection with protein agglomeration and delayed sucrose addition

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Bakersfield, CA, United States of America

Nilesh Desai