Maud Isabelle Lallemand,Virginie Marie Genevieve Des Champs De Boishebert
申请号：
US14377448
公开号：
US20160021912A1
申请日:
2013.02.05
申请国别(地区):
US
年份:
2016
代理人:
摘要：
A mainstream frozen confectionery product with natural emulsifier and stabiliser is the object of the invention. The product has low protein content, high overrun and an optimized ratio between fat and protein which provides an improved stability. A method for the manufacture of the frozen confectionery product as well as a process for improving the stability of mainstream ice cream with clean label is also described.
