FROZEN CONFECTIONARY PRODUCTS WITH HIGH RESISTANCE TO THERMAL SHOCK Russian patent published in 2016 - IPC A23L29/281 A23G9/38 

FIELD: food industry.

SUBSTANCE: frozen aerated confectionary product contains from 5 to 15 % of defatted dry milk, up to 20 % of fat, from 5 to 30 % of sweetener and up to 3 % of stabilising system. Additionally product includes from 0.01 to 1.5 %, more preferably from 0.2 to 1.5 % and most preferably from 0.5 to 1.5 % of protein fibrils from globular proteins. Frozen confectionary product has increased volume from 20 to 150 %, more preferably between 40 and 120 %. Invention also discloses method of making frozen aerated confectionary product, method of increasing frozen aerated confectionary product resistance against heat shock and aseptically packed non-frozen mixture for making frozen confectionary product.

EFFECT: invention allows to manufacture product resistant to heat shock even in several cycles of temperature difference.

17 cl, 6 dwg, 2 ex, 3 tbl