The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.
The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.
Patent No.:
Date of Patent:
May. 21, 2019
Filed:
Jul. 22, 2011
Madhavi Ummadi, Bakersfield, CA (US);
Madansinh Nathusinh Vaghela, Bakersfield, CA (US);
Aaron Beth Butterworth, Bakersfield, CA (US);
Nirav Chandrakant Pandya, Bakersfield, CA (US);
Bridgett Lynn Mccune, Bakersfield, CA (US);
Christophe Joseph Etienne Schmitt, Servion, CH;
Joumana Saikali, Paris, FR;
Madhavi Ummadi, Bakersfield, CA (US);
Madansinh Nathusinh Vaghela, Bakersfield, CA (US);
Aaron Beth Butterworth, Bakersfield, CA (US);
Nirav Chandrakant Pandya, Bakersfield, CA (US);
Bridgett Lynn McCune, Bakersfield, CA (US);
Christophe Joseph Etienne Schmitt, Servion, CH;
Joumana Saikali, Paris, FR;
Nestec S.A., Vevey, CH;
Abstract
The present invention relates to a method for producing frozen confectionery products. In particular, the invention is concerned with a method which contributes to the improvement of textural and sensorial attributes of the confections obtained thereof, in particular of products based on lower fat formulations. The method includes the use of controlled heat (between 90° C. and 140° C. for 5 seconds to 30 minutes) on an acidified ice confection mix (pH between 5.6 and 6.5) to at least partially form a coagulated protein system including casein whey protein. Such a protein system is used according to the invention in frozen confection prepared by conventional freezing alone or combined with low temperature freezing wherein it improves the microstructure and stability on frozen products.