FROZEN CONFECTIONARY PRODUCT Russian patent published in 2018 - IPC A23G9/32 

FIELD: food industry.

SUBSTANCE: present invention relates to an ice cream production process. Proposed aerated frozen confectionary product with an overrun between 20 % to 140 % by volume, comprises from 4 to 23 wt. % of fat, from 0.1 to 1.5 wt. % of protein, from 4 to 50 wt. % of sweetening agent and from 0 to 3 wt. % (preferably from 0.1 to 3 wt. %) of natural stabilizer. Natural stabilizer is selected from pectin, guar gum, locust bean gum, tara gum, xanthan gum, arabic gum, quillaia gum and agar or any mixtures thereof. Product is essentially free from additives selected from the group consisting of mono- and diglycerides of fatty acids, sucrose esters of fatty acids, polyglycerol esters of fatty acids, polyglycerol polyricinoleate, polyethylene sorbitan mono-oleate, polysorbate 80, propylene glycol monostearate chemically extracted lecithin, modified starch, eggs, whey and milk sources other than cream, which is the main dairy ingredient of the product.

EFFECT: invention is aimed at making a stable clean label product.

13 cl, 2 dwg, 1 tbl, 1 ex