Abstract: A frozen composition is provided which includes hydrophobin. Also provided is the use of hydrophobin in inhibiting ice crystal growth and/or modifying ice crystal habit in frozen food products.

Abstract: An aerated food product is provided which includes hydrophobin. Also provided is the use of a hydrophobin in a method of inhibiting bubble coarsening in aerated food products.

Abstract: An aerated food product is provided which includes hydrophobin. Also provided is the use of a hydrophobin in a method of inhibiting bubble coarsening in aerated food products.

Abstract: A frozen composition is provided which includes hydrophobin. Also provided is the use of hydrophobin in inhibiting ice crystal growth and/or modifying ice crystal habit in frozen food products.

Abstract: A frozen aerated product in a container is provided. The product is under a pressure of between 4 and 18 barg, and the container is provided with a valve. The valve has a flow rate of above 6 g s?1, preferably between 10 and 30 g s?1. The flow rate of the valve being the mass flow rate at which the frozen aerated product, having a temperature of ?18° C., is discharged through the fully open valve to atmospheric pressure. Also provided are valves suitable for dispensing viscous products at high flow rate while retaining a low opening and actuation force.

Abstract: A dry confectionery premix is provided for the preparation of an aerated confectionery product which premix comprises: (i) a carbon dioxide generating composition comprising an acid and a carbonate; and (ii) a stabiliser; such that when the premix is mixed with water to give a final solids content of at least about 20 wt %, an aerated confectionery product is formed, in the absence of mechanical aeration, having an overrun of at least about 30% and a pH of greater than about 5.4.

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: 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: 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.