GLAZED ICE-CREAM BAR Russian patent published in 1997 - IPC

Abstract RU 2098982 C1

FIELD: food industry. SUBSTANCE: when producing ice-cream, used as fat component are laurel refined hydrogenated fats with melting point 25-28 C in amount from 40 to 65%; besides, ice-cream may have nuts and caramel. EFFECT: improved taste. 2 cl

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RU 2 098 982 C1

Authors

Podkolzin A.I.

Dates

1997-12-20—Published

1995-12-21—Filed