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

Conopco, Inc.

Sarah Jane Gray

Jeffrey Underdown

Timothy John Foster

Beata Bartkowska

Sudarshi Tanuja Regismond

Susan Margaret Turan

Allan Sidney Bramley

Daryl Dwayne Spors

Susan Turan

Sonja Marie Frisch

A frozen aerated product having an overrun of between about 10% and about 250% and a pH, when melted, in the range about 3.5 to about 5.2, comprises water, 0 to about 20 w/w % fat, about 0.25 to about 20 w/w % milk solids not fat, about 0.05 to about 1.5 w/w % soluble dietary fibre and about 0.1 to about 5 w/w % of insoluble dietary fibre, about 0.1 to about 35 w/w % sweetener but no additional stabilisers or emulsifiers as herein defined. The soluble and insoluble dietary fibre may be derived from fruits or vegetables for example from one or more fruit purees, one or more vegetable purees or mixtures thereof.

Frozen aerated products

A low fat frozen confectionery product is provided having 5 wt % or less fat which product comprises a combination of an ice structuring protein (ISP) and a polyol ester of a fatty acid.

Low fat frozen confectionery product

Using an homogenizer operating at higher pressures (ca. 2000 bar) than those conventionally used in ice cream manufacturing, it is possible to generate smaller oil droplet sizes (ca. 0.3 &mgr;m) in an ice cream premix. It allows stabilization of a larger air:water interface, leading to smaller discrete gas cells which in turn modify the organoleptic quality of the ice cream.

Method for the preparation of an aerated frozen product

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Shambrook, United Kingdom

Sarah Jane Gray