FROZEN CONFECTIONERY PRODUCT WITH IMPROVED STABILITY
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United States of America Patent
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Issued Date -
Jan 28, 2016
app pub date -
Feb 5, 2013
filing date -
Feb 8, 2012
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Abandoned
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Abstract
A mainstream frozen confectionery product with natural emulsifier and stabiliser is the object of the invention. The product has low protein content, high overrun and an optimized ratio between fat and protein which provides an improved stability. A method for the manufacture of the frozen confectionery product as well as a process for improving the stability of mainstream ice cream with clean label is also described.
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