Abstract: A process for the production of a frozen food product comprising anti-freeze peptide (AFP), wherein the product is at least partially pre-frozen in the substantial absence of free AFP, followed by including the free AFP therein.

Abstract: A process for the recovery of AFPs from natural sources, said process involving the steps ofa) isolating an AFP containing juice from the natural source;b) heat treating the natural source or the AFP containing juice to a temperature of at least 60.degree. C.;c) removing the insoluble fraction.

Abstract: A process for the preparation of an ice confection having an aqueous phase and a fat phase, wherein the ice confection is subjected to an ultra high pressure treatment, the ice confection comprising in the aqueous phase at least 1 wt % micellar casein and sufficient total sugars such that a protein gel is formed on application of the ultra high pressure, providing that if micellar casein is present in the aqueous phase at less than 2 wt %, the ice confection composition includes a stabilizer.

Abstract: A process for the recovery of AFPs from natural sources, said process involving the steps ofa) isolating an AFP containing juice from the natural source;b) heat treating the natural source or the AFP containing juice to a temperature of at least 60.degree. C.;c) removing the insoluble fraction.

Abstract: A simple, inexpensive method of producing a gas hydrate is provided comprising the steps: (i) filling a vessel with an amount of liquid water and/or frozen water, (ii) adding an amount of condensed hydrate forming gas to the vessel in a manner such that the condensed gas does not come into contact with liquid water, (iii) contacting the condensed gas, and/or its' sublimation or liquification products at a suitable pressure with the liquid and/or frozen water mixture to produce a reaction mixture, and keeping the reaction mixture at, or below, the maximum temperature at which the gas hydrate is stable and at a suitable pressure for a sufficient time to produce the gas hydrate.

Abstract: A water ice product is provided which is stable to processing and storage at -18.degree. C., said product having a channelled porous structure having a gas phase volume of between 0.1 of 0.45 after hardening, wherein the water ice product comprises a stabiliser and not less than 0.1 wt % protein based aerating agent. Also provided is a process for preparation of the above water ice product, comprising the steps; (i) aeration of a water ice composition with an aerating gas which contains at least 50% by volume of a water soluble gas; (ii) freezing in a freezer such that the residence time in the freezer is approximately 2.5 to 10 minutes; and (iii) two-stage hardening.

Abstract: Plant anti freeze proteins can advantageously be incorporated into frozen confectionery products, provided they have the capability of limiting the growth of ice crystals

Abstract: A process for the recovery of AFPs from natural sources, said process involving the steps ofa) isolating an AFP containing juice from the natural source;b) heat treating the natural source or the AFP containing juice to a temperature of at least 60.degree. C.;c) removing the insoluble fraction.

Abstract: A crisp, approximately circular wafer product is provided whereby the two surfaces of the wafer each have a pattern formed by ridges, the first surface having a pattern comprising at least two grid patterns superimposed on each other, one grid being at an angle of approximately 45.degree. to the other, the second surface having a single grid pattern, the pattern being at 45.degree. to the lower grid on the first surface.

Abstract: A process for the manufacture of a frozen ice confection within a multi-part or split mold, wherein the mold is pre-cooled to below -50.degree. C., the process comprising the steps of;(a) exposing the empty mold to a cryogenic liquid;(b) releasing any cryogenic liquid from the mold;(c) introducing the ice confection into the mold;(d) allowing at least the ice confection in contact with the mold to freeze; and(e) releasing the frozen ice confection from the mold.

Abstract: A process for supercooling a liquid or solid wherein the solid or liquid is placed in contact with a coolant, the coolant having a temperature of at or just above the metastable limit temperature of the liquid or solid.

Abstract: A process for shaping a wafer comprising the steps of (a) softening the wafer by using infra-red radiation, (b) shaping the softened wafer into a desired form, and (c) cooling the shaped wafer.