FROZEN CONFECTIONS WITH IMPROVED HEAT SHOCK STABILITY
- 专利权人:
- 发明人:
- 申请号：
- EP12709119.7
- 公开号：
- EP2690971A1
- 申请日:
- 2012.03.19
- 申请国别(地区):
- EP
- 年份:
- 2014
- 代理人:
- 摘要：
- The present invention relates to a process for improving the heat shock resistance of frozen confections which comprises adding protein aggregates in the form of fibrils to a homogenized and pasteurized mix for frozen confection, before freezing the mix.
- 来源网站：
- 中国工程科技知识中心
