Elizabeth Joan TOPP,Susan Margaret TURAN,David Carlton LOVANO,Michael Dobert HOYT
申请号：
US15325879
公开号：
US20170156366A1
申请日:
2015.07.21
申请国别(地区):
US
年份:
2017
代理人:
摘要：
The process involves feeding a base aerated frozen confection having an overrun of from 20-150% from a freezer to a static mixer, feeding a viscous flavorant or other ingredient having a free oil level of at least 10% to the static mixer to combine with the base frozen confection, and mixing them in the static mixer to obtain a frozen confection including the viscous flavorant or other ingredient which is homogeneous to the eye and taste and which preferably has fewer crystalline fat structures per air bubble, which means greater stability of the air bubbles. The invention is also reflected in reduced standard deviation in product fill weight and an improved distribution of air bubbles. The invention also is directed to the frozen aerated confection.
