ЛАЛЬМАН Мод Изабель (FR),ДЕ ШАМ ДЕ БУАШБЕР Виржини Мари Женевьев Кристофа (CH),БЕРТИНИ Стефано (IT),ЛЕПАНЬОЛЬ Люсиль (FR)
申请号：
RU2014136396
公开号：
RU2014136396A
申请日:
2013.02.05
申请国别(地区):
RU
年份:
2016
代理人:
摘要：
1. The aerated frozen confectionery product having a degree of overrun of at least 80% containing from 4 to 14 wt.% Of fat, less than 3 wt.% Protein, 5 to 35 wt.% Of sweetener and 0 to 3 wt.%, ., preferably from 0.1 to 3 wt% stabilizer natural and / or natural emulsifier, characterized in that the ratio fat: protein ratio in the product exceeds 3,9.2. Product according to Claim. 1, with the proviso that it does not contain egg zheltok.3. Product according to Claim. 1 or 2 with the proviso that it does not contain any stabilizatorov.4. Product according to Claim. 1 or 2 with the proviso that it does not contain krahmal.5. Product according to Claim. 1 or 2 with the proviso that it substantially does not contain additives selected from the group consisting of mono- and diglycerides of fatty acids, sucrose esters of fatty acids, polyglycerol esters of fatty acids, poliglitserolpoliritsinoleata, polyethylene sorbitan- monooleate, polysorbate 80, propylene glycol monostearate, lecithin and chemically modified extractable krahmala.6. Product according to Claim. 1 or 2 with the proviso that it substantially does not contain carrageenan and / or zhelatin.7. The product according to claim 1 or 2, wherein the ratio fat:. 4,5.8 exceeds protein. Product according to Claim. 1 or 2, wherein the protein is present in an amount less than 2.7 wt.%. 9. Product according to Claim. 1 or 2 wherein the overrun is between 100 and 180% .10. Product according to Claim. 1 or 2, wherein the protein is derived from moloka.11. Product according to Claim. 1 or 2, wherein the fat is selected from dairy and vegetable zhirov.12. Food product The method according to any one of claims 1-11, comprising the steps of:.... A) providing a mixture of ingredients comprising from 4 to 14 wt% fat, less than 3 wt% protein, from 5 to 35 wt% sweetener, and 0 to 3 wt%, preferably from . 0.1 to 3 wt% stabilizer natural and / or natural emulsifier, wherein the ratio fat: protein ratio greater than 3,9 b)1. Аэрирова
