Method for producing a Frozen Confectionery Product comprising: providing a mixture of sweet Ice Cream that contains Milk Protein, at a pH of 5.6 6.5, Heat to 90 - 140 degrees Celsius for 5 seconds to 30 minutes, homogenizing before or after treatment with Heat, cool and form Optional to grow old,Freeze while optionally is Aerated Air incorporation to a mixture of at least 20, optionally hardening the confectionery product; product

摘要

The present invention relates to a method for producing frozen confectionery products. In particular, the invention is concerned with a method which contributes to the improvement of textural and sensorial attributes of the confections obtained thereof, in particular of products based on lower fat formulations. The method includes the use of controlled heat (between 90° C. and 140° C. for 5 seconds to 30 minutes) on an acidified ice confection mix (pH between 5.6 and 6.5) to at least partially form a coagulated protein system including casein whey protein. 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.