Ice cream

Claim 2

A PROCESS FOR PREPARING AN ICE CREAM CONSISTING ESSENTIALLT OF THE STEPS OF: A. EMULSIFYING FAT IN AN ICE CREAM AQUEOUS PHASE CONTAINING, BY WEIGHT, 1,5 TO 4 PERCENT CASEIN OR SOYA PROTEIN AND AN ACID-STABLE, WATER-BINDING STABILIZER SELECTED FROM THE CLASS CONSISTING OF MICRO-CRYSTALLINE CELLULOSE DEXTRAN, PROPYLENEGLYCOL ALGINATE AND CORN SUGARS WITH DEXTROSE EQUIVALENTS OF 15 TO 25 IN AN AMOUNT SUFFICIENT TO PREVENT THE CASEIN OR PROTEIN COAGULATING, B. PASTEURIZING THE EMULSION FORMED IN STEP (A), C. COOLING THE EMULSION TO BELOW 15*C, D. ADDING AN EDIBLE ACID TO THE EMULSION BELOW 15*CM TO ADJUST THE PH OF THE COOLED EMULSION TI FROM 3.0 TO 3.85 AND, E. FREEZING AND WHIPPING THE EMULSION.

Claim 3

A process as claimed in claim 1 in which in step (d) the emulsion is below 5*C.

Claim 4

A process for preparing an ice cream consisting essentially of the steps of a. emulsifying fat in an ice cream aqueous phase containing, by weight, 1.5 to 4 percent casein or soya protein and an acid-stable, water-binding stablizer selected from the class consisting of microcrystalline cellulose, dextran, propyleneglycol alginate and corn sugars with Dextrose Equivalents of 15 to 25 in an amount sufficient to prevent the casein or soya protein coagulating; b. pasteurizing the emulsion formed in step (a); c. cooling the emulsion to below 15*C; d. adding an edible acid to the emulsion below 15*C to adjust the pH of the cooled emulsion to from 3.0 to 3.85; and, e. freezing and whipping the emulsion in which process at any stage before step (d), from 0.05 percent to 0.25 percent, by weight of the emulsion of sodium carboxymethylcellulose is added to the aqueous phase.

Claim 5

A process for preparing an ice cream consisting essentially of the steps of a. emulsifying fat in an ice cream aqueous phase containing, by weight, 1.5 to 4 percent casein or soya protein and an acid-stable, water-binding stablizer selected from the class consisting of microcrystalline cellulose, dextran, propyleneglycol alginate and corn sugars with Dextrose Equivalents of 15 to 25 in an amount sufficient to prevent the casein or soya protein coagulating; b. pasteurizing the emulsion formed in step (a); c. cooling the emulsion to below 15*C; d. adding an edible acid to the emulsion below 15*C to adjust the pH of the cooled emulsion to from 3.0 to 3.85; and, e. freezing and whipping the emulsion in which process at any stage before step (d), from 0.05 percent to 0.25 percent, by weight of the emulsion of sodium carboxymethylcellulose is added to the aqueous phase.

Claim 6

A process for preparing an ice cream consisting essentially of the steps of a. emulsifying fat in an ice cream aqueous phase containing, by weight, 1.5 to 4 percent casein or soya protein and an acid-stable, water-binding stabilizer selected from the class consisting of micro-crystalline cellulose, dextran, propyleneglycol alginate and corn sugars with Dextrose Equivalents of 15 to 25 in an amoUnt sufficient to prevent the casein or soya protein coagulating; b. pasteurizing the emulsion formed in step (a); c. cooling the emulsion to below 15*C and then aging said emulsion for at least one hour at a temperature below 15*C; d. adding an edible acid to the emulsion below 15*C to adjust the pH of the cooled emulsion to from 3.0 to 3.85; and, e. freezing and whipping the emulsion.

Claim 7

A process for preparing an ice cream consisting essentially of the steps of a. emulsifying fat in an ice cream aqueous phase containing, by weight, 1.5 to 4 percent casein or soya protein and an acid-stable, water-binding stabilizer selected from the class consisting of micro-crystalline cellulose, dextran, propyleneglycol alginate and corn sugars with Dextrose Equivalents of 15 to 25 in an amoUnt sufficient to prevent the casein or soya protein coagulating; b. pasteurizing the emulsion formed in step (a); c. cooling the emulsion to below 15*C and then aging said emulsion for at least one hour at a temperature below 15*C; d. adding an edible acid to the emulsion below 15*C to adjust the pH of the cooled emulsion to from 3.0 to 3.85; and, e. freezing and whipping the emulsion.

Claim 8

A process for preparing an ice cream consisting essentially of the steps of a. pasteurizing an ice cream aqueous phase containing, by weight, 1.5 to 4 percent casein or soya protein and an acid-stable, water-binding stablizer selected from the class consisting of microcrystalline cellulose, dextran, propyleneglycol and corn sugars with Dextrose Equivalents of 15 to 25 in an amount sufficient to prevent the casein or soya protein coaqulating; b. emulsifying fat in the ice cream aqueous phase; c. cooling the emulsion formed in step (b) to below 15*C; d. adding an edible acid to the emulsion below 15*C to adjust the pH of the cooled emulsion to from 3.0 to 3.85; and, e. freezing and whipping the emulsion.

Claim 9

A process for preparing an ice cream consisting essentially of the steps of a. pasteurizing an ice cream aqueous phase containing, by weight, 1.5 to 4 percent casein or soya protein and an acid-stable, water-binding stablizer selected from the class consisting of microcrystalline cellulose, dextran, propyleneglycol and corn sugars with Dextrose Equivalents of 15 to 25 in an amount sufficient to prevent the casein or soya protein coaqulating; b. emulsifying fat in the ice cream aqueous phase; c. cooling the emulsion formed in step (b) to below 15*C; d. adding an edible acid to the emulsion below 15*C to adjust the pH of the cooled emulsion to from 3.0 to 3.85; and, e. freezing and whipping the emulsion.

Claim 10

An ice cream consisting essentially of a frozen aqueous fat emulsion containing, by weight, 1.5 to 4 percent casein or soya protein and an acid-stable, water-binding stabilizer selected from the class consisting of microcrystalline cellulose, dextran, propyleneglycol alginate and corn sugars with Dextrose Equivalents of 15 to 25 in an amount sufficient to prevent the casein or soya protein coagulating, the emulsion having a pH of 3.0 to 3.85.

Claim 11

An ice cream consisting essentially of a frozen aqueous fat emulsion containing, by weight, 1.5 to 4 percent casein or soya protein and an acid-stable, water-binding stabilizer selected from the class consisting of microcrystalline cellulose, dextran, propyleneglycol alginate and corn sugars with Dextrose Equivalents of 15 to 25 in an amount sufficient to prevent the casein or soya protein coagulating, the emulsion having a pH of 3.0 to 3.85.

Claim 12

An ice cream consisting essentially of a frozen aqueous fat emulsion containing, by weight, 1.5 to 4 percent whey protein purified by reverse osmosis as sole protein the emulsion having a pH of 3.0 to 5.2.

Claim 13

An ice cream consisting essentially of a frozen aqueous fat emulsion containing, by weight, 1.5 to 4 percent whey protein purified by reverse osmosis as sole protein the emulsion having a pH of 3.0 to 5.2.

Claim 14

A dairy ice cream consisting essentially of a frozen aqueous fat emulsion containing, by weight, 1.5 to 4 percent of protein consisting of casein and whey protein and an acid-stable, water-binding stabilizer selected from the class consisting of microcrystalline cellulose, dextran, propyleneglycol alginate and corn sugars with Dextrose Equivalents of 15 to 25 in an amount sufficient to prevent the casein coagulating, the emulsion having a pH of 3.0 to 3.85.

Claim 15

A dairy ice cream consisting essentially of a frozen aqueous fat emulsion containing, by weight, 1.5 to 4 percent of protein consisting of casein and whey protein and an acid-stable, water-binding stabilizer selected from the class consisting of microcrystalline cellulose, dextran, propyleneglycol alginate and corn sugars with Dextrose Equivalents of 15 to 25 in an amount sufficient to prevent the casein coagulating, the emulsion having a pH of 3.0 to 3.85.