SCHMITT, CHRISTOPHE JOSEPH ETIENNE,JUNG, JIN-MI,DUBOIS, CEDRIC,LIMBACH, HANS JORG WERNER,GUNES, ZEYNEL DENIZ
申请号：
ZA201308047
公开号：
ZA201308047B
申请日:
2013.10.29
申请国别(地区):
ZA
年份:
2016
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.
