STARCH FOR FROZEN DESSERTS HAVING EFFECT OF INHIBITING ICE CRYSTAL FORMATION IN FROZEN DESERT AFTER HEAT SHOCK CYCLING

摘要

PURPOSE: The use of starch and starch derivatives in frozen desserts having improved meltdown and shape retention properties as well as reduced expansion and contraction properties when transported at high altitudes, e.g., over mountain ranges is provided. The starch and starch derivatives inhibit ice crystal formation in frozen desert after heat shock cycling. CONSTITUTION: The starch for frozen desert is converted starch having a water fluidity of about 0 to 80. The frozen desert is functional starch which is gelable in a freezing condition and has tanδ of about 1.0 or less. The functional starch provides the reduction of meltdown of the frozen desert, as compared to the frozen desert prepared without functional starch. The frozen desert is frozen novelty desert in which the starch functions in providing shape retention for the novelty. The starch also functions in providing shape retention when the novelty is heat shock treated, e.g., for up to 12 freeze/thaw cycles, with each cycle occurring over a twenty-four hour period.