Nestec S.a.

Societe Des Produits Nestle S.a.

Steffen Dose

Jean-Michel Marchon

Sylvie Tournade

Maylis Quessette

Dac Thang Ho

Christelle Schaffer-Lequart

Wilhelm Karl Silberzahn

Max Puaud

François-Xavier Littoz-Baritel

Sirichit Jiraruangkiat

The present invention relates to stable frozen aerated products manufactured by low-temperature extrusion. In particular, the invention is concerned with a stabilizer system comprising native starch which can be used to impart stability on low-temperature extruded frozen products. A method of producing such frozen aerated confectionery product and the products obtainable from said method are also part of the present invention.

Stable frozen aerated products manufactured by low-temperature extrusion technology

The invention relates to the filling of a frozen dessert product in a container, by performing the steps of: arranging at least one container to be filled on a slat conveyor, moving the container on the slat conveyor towards a dispensing nozzle, vertically displacing at least one slat supporting the container, and horizontally displacing the slat supporting the container in a direction perpendicular to the transport direction of the slat conveyor, while dispensing the product from the dispensing nozzle into the container.

Filling a food product into container on a slat conveyor

The present invention relates to frozen desserts which can be free of additives. It also pertains to a process for the manufacture of such frozen dessert which process includes the step of fermenting milk proteins with micro-organisms yielding hetero-exopolysaccharides, and thus avoiding the use of additives such as thickeners or stabilizers.

Fermented frozen dessert

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Bakersfield, CA, United States of America

Steffen Dose