A method for producing a Frozen Confectionery product which comprises the steps of: placing a composition, which comrpende at least 7% by weight of milk origin Protein with a pH of 5.6 6.5,At a temperature of 80 to 140 degrees Celsius for 5 seconds to 30 minutes, optionally homogenizing； mixing with other ingredients to form a mix of ice confectionery； pasteurizationFreeze the mixture while optionally Aerated confectionery
The present invention relates to a method for producing frozen confectionery products comprising a coagulated protein system which contributes to the improvement of textural and sensorial attributes of the confections, in particular of products based on lower fat formulations. Such a protein system is used according to the invention in frozen confection prepared by conventional freezing alone or combined with low temperature freezing wherein it improves the microstructure and stability on frozen products.METODO PARA PRODUCIR UN PRODUCTO DE CONFITERIA CONGELADO QUE COMPRENDE SOMETER UNA COMPOSICION CON AL MENOS 7% EN PESO DE PROTEINA DE ORIGEN LACTEO, CON UN PH DE 5,6-6,5, A 90-140°C POR 5 S A 30 M, HOMOGENIZAR, MEZCLAR CON OTROS INGREDIENTES, PASTEURIZAR, CONGELAR Y OPCIONALMENTE AIREAR, OPCIONALMENTE ENFRIAR A MENOS DE -11°C, Y OPCIONALMENTE ENDURECER； Y PRODUCTO OBTENIDO MEDIANTE DICHO METODO.
