Use of polyol esters of fatty acids in aereted frozen confection with improved nutritional attributes

Use of polyol esters of fatty acids in aereted frozen confection with improved nutritional attributes

  • CN 1,956,660 A
  • Filed: 03/14/2005
  • Published: 05/02/2007
  • Est. Priority Date: 05/21/2004
  • Status: Active Application
First Claim
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1. improve the method for aerated frozen confection nutritive value, be included in preparation and have the quality performance of improvement and have in the process of aerated frozen confection of good thermal shock resistance, with the amount of at least 0.2 weight % add separately or combine with other food grade emulsifier add aliphatic acid polyol ester as primary emulsion.

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