Abstract: A refrigeration apparatus with two compartments operating at two different temperatures wherein a freezer comprising a storing volume adapted to receive products to be stored at a temperature below 0° C., an evaporator within said storing volume and a compressor located outside said storing volume, is fitted with a storing box, adapted to receive products to be stored at a temperature above the temperature in the storing volume, located within the storing volume, said box being fitted with heating means.

Abstract: An orifice modifier which can be added to a frozen confection-dispensing outlet and which can impart, ideally without human intervention, a desired shape to the dispensed product. In a preferred embodiment, the orifice modifier is, or includes, a disk which imposes a shape on the dispensing orifice whereby to produce a product with a desirable pattern. In a particularly preferred embodiment, a mechanism is provided for moving the disk or other orifice modifier while the product is being dispensed. It has been found that if the disk is, for example, rotated during dispensing of the product, an especially esthetically pleasing pattern is formed in the emerging ice cream. Such patterns can be captured for the final product by refrigeration.

Abstract: Frozen confections having a combination of ingredients which permit the formulator to continue to provide outstanding organoleptic properties while at the same time reducing the caloric impact for those consumers who desire to limit their caloric intake. In a first aspect, the invention relates to a frozen confection which comprises less than 5 wt. % triglyceride fat, polydextrose and tricalcium phosphate. In another aspect, the product includes both polydextrose and cream, optionally in combination with tricalcium phosphate and/or karaya gum to produce a low fat frozen confection with good organoleptic properties. In a further aspect, the invention comprises a frozen confection comprising: less than 5 wt. % triglyceride fat, polydextrose, and a karaya gum.

Abstract: Edible frozen product extruding machine of the type using cartridges (3) which contain the frozen product (4) provided with an extrusion nozzle (5) and which rest on a platform (2), inside which cartridge acts a piston (6) which can move vertically by means of its stem (7) from the machine's driving devices, which centres its characteristics on incorporating to said stem (7) a side stop (8) which, in the downwards motion of piston (6) acts on a rod (9) which is parallel to stem (7) against the tension of a spring (11), which rod (9) is joined to a support (15) for cone (15) or vessel which receives the ice cream dose, so that with each operational cycle of the machine, initially cone (15) approaches nozzle (5) until the product is level with its opening, at which time stop (8) carries support (13) down, gradually distancing the cone from the nozzle as the classic overfilling of the cone is achieved, so that the frozen product considerably extends beyond its opening.

Abstract: The invention relates to a method to prepare a frozen aerated confection wherein pectin is subjected to oxidation. In a further aspect the invention relates to a base composition suitable for preparing the frozen confection and to an aerosol can comprising the base composition.

Abstract: Frozen aerated confection, containing no orchid product, but containing an effective amount of certain polysaccharides are prepared which exhibit at least the same extensibility as the one exhibited when orchid derived products are added.

Abstract: The present invention relates to a process for extruding ice cream, said process comprising delivering a plurality of ice cream flows to a nozzle characterised in that, one or more of said ice cream flows are divided into a plurality of additional flows within said nozzle before extrusion of said flows. The invention furthermore relates to an apparatus and novel ice cream products.

Abstract: An aerated frozen product comprising less than 8% fat by weight and characterized in that the aerated frozen product comprises fat platelets, and after it has been melted and cooled, comprises fat platelets and spherical fat globules at a platelet to sphere ratio of greater than 0.02.

Abstract: A frozen aerated product having an overrun of between about 10% and about 250% and a pH, when melted, in the range about 3.5 to about 5.2, comprises water, 0 to about 20 w/w % fat, about 0.25 to about 20 w/w % milk solids not fat, about 0.05 to about 1.5 w/w % soluble dietary fibre and about 0.1 to about 5 w/w % of insoluble dietary fibre, about 0.1 to about 35 w/w % sweetener but no additional stabilisers or emulsifiers as herein defined. The soluble and insoluble dietary fibre may be derived from fruits or vegetables for example from one or more fruit purees, one or more vegetable purees or mixtures thereof.

Abstract: Fruits are frozen in a process wherein i) fruits are cooled then ii) fruits are under-cooled fruits to a temperature between −6 C and −15 C then iii) the temperature is further reduced until ice formation occurs.

Abstract: Frozen aerated edible product can be dispensed from single dose cartridges containing said frozen aerated edible product, using a portable dispenser comprising thermally insulated storing means for storing single dose cartridges containing said frozen aerated edible product, said thermally insulated storing means being adapted to be mounted on the back of a person, and dispensing means capable of holding a single dose cartridge containing said frozen aerated edible product outside the storing means, said dispensing means comprising discharge means capable of discharging frozen aerated edible product out of said single dose cartridge.

Abstract: A frozen aerated product is filled into a container having at least two compartments (A) and (B), said compartments being gastighlty separated from each other by an at least partially movable wall, compartment (A) containing a propellant and compartment (B) containing the frozen aerated product, compartment (B) being provided with a valve, wherein the propellant is first introduced into compartment (A), up to where a pressure of at between 1 barg and 10 barg is reached, then the frozen aerated product is introduced into compartment (B) until a pressure of between 5 barg and 12 barg, preferably above 8 barg, is reached.

Abstract: The invention relates to a frozen ice confection comprising ice granules, wherein said confection has a total solids content of from 4% to 10% by weight and comprising fat and emulsifier in a total amount of from 0.3% to 1.5% by weight. The invention further provides a pre-mix for the preparation of said ice confection.

Abstract: The performance of an extruder when used in the manufacturing of ice cream by operating with a pitch angle of between 28 and 45 degrees with screws which have more than one thread start.

Abstract: An aerated frozen product comprising less than 8% fat by weight and characterized in that the aerated frozen product comprises fat platelets, and after it has been melted and cooled, comprises fat platelets and spherical fat globules at a platelet to sphere ratio of greater than 0.05.

Abstract: Individual portions of a frozen aerated product with particulate inclusions are produced by allowing a portion of frozen aerated product to flow from a source of frozen aerated product through a mixing chamber, introducing a serving of particulate inclusions into said portion of frozen aerated product in the mixing chamber, and dispensing said portion with its particulate inclusions into a container

Abstract: Frozen low-fat food emulsions comprise a continuous aqueous phase and a dispersed phase which comprises fat particles, gel particles and fat-soluble flavour molecules; substantially all of the fat particles are located within the gel particles, and at least 35% of the flavour molecules are located in a plurality of the gel particles. The rate of release of the flavour molecules from the frozen emulsion is delayed, thereby imparting the taste of a full-fat emulsion.