FR2899064A1 - Food product preserved in the frozen form for a preparation of a granita type drink, where the food product consists of a sorbet in which an edible ice crystals are intimately mixed and distributed - Google Patents
Food product preserved in the frozen form for a preparation of a granita type drink, where the food product consists of a sorbet in which an edible ice crystals are intimately mixed and distributed Download PDFInfo
- Publication number
- FR2899064A1 FR2899064A1 FR0602878A FR0602878A FR2899064A1 FR 2899064 A1 FR2899064 A1 FR 2899064A1 FR 0602878 A FR0602878 A FR 0602878A FR 0602878 A FR0602878 A FR 0602878A FR 2899064 A1 FR2899064 A1 FR 2899064A1
- Authority
- FR
- France
- Prior art keywords
- sorbet
- food product
- mixture
- food
- distributed
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 35
- 235000003363 Cornus mas Nutrition 0.000 title claims abstract description 29
- 240000006766 Cornus mas Species 0.000 title claims abstract description 29
- 239000013078 crystal Substances 0.000 title abstract 4
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 33
- 239000000203 mixture Substances 0.000 claims abstract description 15
- 235000011187 glycerol Nutrition 0.000 claims abstract description 12
- 235000000346 sugar Nutrition 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 235000008504 concentrate Nutrition 0.000 claims abstract description 7
- 239000012141 concentrate Substances 0.000 claims abstract description 7
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 7
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 5
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims abstract description 5
- 239000007788 liquid Substances 0.000 claims abstract description 5
- 239000005715 Fructose Substances 0.000 claims abstract description 4
- 229930091371 Fructose Natural products 0.000 claims abstract description 4
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims abstract description 4
- 235000010418 carrageenan Nutrition 0.000 claims abstract description 4
- 229920001525 carrageenan Polymers 0.000 claims abstract description 4
- 239000008103 glucose Substances 0.000 claims abstract description 4
- 235000019534 high fructose corn syrup Nutrition 0.000 claims abstract description 4
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 3
- 235000013311 vegetables Nutrition 0.000 claims abstract 2
- 239000010438 granite Substances 0.000 claims description 8
- 150000008163 sugars Chemical class 0.000 claims description 6
- 239000003349 gelling agent Substances 0.000 claims description 5
- SPFMQWBKVUQXJV-BTVCFUMJSA-N (2r,3s,4r,5r)-2,3,4,5,6-pentahydroxyhexanal;hydrate Chemical compound O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O SPFMQWBKVUQXJV-BTVCFUMJSA-N 0.000 claims description 3
- 229960000673 dextrose monohydrate Drugs 0.000 claims description 3
- 239000004615 ingredient Substances 0.000 claims description 3
- 230000035755 proliferation Effects 0.000 claims description 3
- 229960001031 glucose Drugs 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims description 2
- 238000013019 agitation Methods 0.000 abstract description 3
- 239000000679 carrageenan Substances 0.000 abstract 1
- 229940113118 carrageenan Drugs 0.000 abstract 1
- 239000008121 dextrose Substances 0.000 abstract 1
- 150000004682 monohydrates Chemical class 0.000 abstract 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 abstract 1
- 235000013361 beverage Nutrition 0.000 description 4
- 235000015243 ice cream Nutrition 0.000 description 4
- 230000008018 melting Effects 0.000 description 4
- 238000002844 melting Methods 0.000 description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 230000002045 lasting effect Effects 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000035939 shock Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/04—Production of frozen sweets, e.g. ice-cream
- A23G9/045—Production of frozen sweets, e.g. ice-cream of slush-ice, e.g. semi-frozen beverage
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/52—Adding ingredients
- A23L2/54—Mixing with gases
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Dispersion Chemistry (AREA)
- Confectionery (AREA)
Abstract
Description
PRODUIT ALIMENTAIRE APTE A ETRE CONSERVE SOUS FORME CONGELEE ET DESTINE AFOOD PRODUCT CAPABLE OF BEING PRESERVED IN FROZEN FORM AND INTENDED FOR
LA CONFECTION D'UNE BOISSON DU TYPE GRANITE. L'invention concerne un produit alimentaire apte à être 5 conservé sous forme congelée et destiné à la confection d'une boisson du type granité. Les boissons du type granité actuelles sont adaptées pour être confectionnées et consommées sur place dans des débits de boissons, et ne sont donc pas conservables. THE PREPARATION OF A BEVERAGE OF THE GRANITE TYPE. The invention relates to a food product capable of being preserved in frozen form and intended for the manufacture of a drink of the granite type. Current granita-type beverages are adapted to be made and consumed on-site in pubs, and are therefore not conservable.
10 La présente invention vise à fournir une solution permettant de confectionner très facilement et très rapidement une boisson du type granité par simple ajout d'un liquide dans un produit alimentaire conservable sous forme congelée. A cet effet, l'invention vise un produit alimentaire constitué 15 d'un sorbet à l'intérieur duquel sont intimement mélangés et répartis des grains de glace alimentaire, le dit sorbet étant composé d'un mélange d'ingrédients comportant de l'eau, des sucres, tels que glucose et fructose, du glycérol, et des concentrés de fruits, et présentant un foisonnement, les dits mélange et foisonnement étant adaptés pour conférer à ce sorbet l'état d'un pâte aérée : 20 • apte à permettre, à une température négative de l'ordre de -10 C, d introduire et de répartir les grains de glace alimentaire dans le dit sorbet, • miscible par agitation, dans son état congelé, avec un liquide, de façon à fournir une boisson présentant la consistance d'un granité.The present invention aims to provide a solution for making very easily and very quickly a beverage of the granite type by simply adding a liquid in a food product preservable in frozen form. To this end, the invention relates to a food product consisting of a sorbet inside which are intimately mixed and distributed grains of ice cream, said sorbet being composed of a mixture of ingredients comprising water sugars, such as glucose and fructose, glycerol, and fruit concentrates, and having a proliferation, said mixture and expansion being adapted to give this sorbet the state of an aerated dough: 20 • able to allow at a negative temperature of the order of -10 C, introducing and distributing the ice-cream grains in said sorbet, • miscible by agitation, in its frozen state, with a liquid, so as to provide a drink presenting the consistency of a granite.
25 L'originalité de l'invention a donc été de concevoir un produit alimentaire comportant un sorbet présentant un foisonnement et composé d'un mélange spécifique, adaptés pour permettre : • d'incorporer et de répartir clans le dit sorbet des grains de glace maintenus à une température non susceptible d'entraîner la 30 fonte des dits grains de glace, • d'obtenir, après ajout d'un liquide dans le produit alimentaire sous forme congelée, et agitation du mélange ainsi constitué, une boisson présentant durablement la texture (notamment bulles d'air, grains de glace) d'un granité, c'est-à-dire apte à résister à la fonte lors de sa durée de vie, ou autrement dit à résister aux chocs thermiques. Selon un mode de réalisation avantageux de l'invention, le produit alimentaire se compose d'un mélange comportant, en pourcentages volumiques, 5 / à 15 / de grains de glace alimentaire, et 85 / à 95 / de sorbet. De plus, selon l'invention, les grains de glace alimentaire présentent avantageusement des dimensions adaptées pour s'inscrire dans une sphère de diamètre sensiblement compris entre 1 mm et 4 mm. Selon un autre mode de réalisation avantageux de l'invention, le sorbet présente un foisonnement compris entre 20 / et 40 / . De plus, ce sorbet est avantageusement composé d'un mélange comportant notamment, en pourcentages volumiques : • 55 / à 65 / d'eau, • 20 / à 25 / de sucres, • 10 / à 15 / de glycérol, • et 5 / à 10 / .de concentrés de fruits. Selon l'invention, le sorbet intègre, en outre, avantageusement un agent texturant consistant en un gélifiant, notamment 20 gélifiant à base de carraghenanes, adapté pour améliorer les caractéristiques de résistance à la fonte de la boisson réalisée. Par ailleurs, les sucres intégrés dans le sorbet consistent avantageusement en du dextrose monohydraté et du sirop de glucose-fructose. Le glycérol intégré dans ce sorbet consiste, quant à lui, 25 avantageusement en de la glycérine naturelle végétale. D'autres caractéristiques buts et avantages de l'invention ressortiront de la description détaillée qui suit en référence au dessin annexé qui en représente à titre d'exemple non limitatif un mode de réalisation préférentiel. Sur ce dessin, la figure unique 1 est une coupe longitudinale d'un récipient 30 renfermant un produit alimentaire selon l'invention. Selon l'exemple représenté à la figure 1, le produit alimentaire 1 conforme à l'invention est conditionné dans un récipient 2 se composant d'un gobelet 3 et d'un couvercle amovible 4 dotés de rebords 15 d'encliquetage conjugués, respectivement 5, 6, permettant d'emboîter et de solidariser de façon amovible le couvercle 4 sur le gobelet 3. De plus, le gobelet 3 présente, dans sa partie supérieure, un repère de remplissage 7, tel qu'un trait imprimé ou une marque en relief, 5 délimitant un volume utile de l'ordre de 150m1. La dose de produit alimentaire 1 selon l'invention destinée à être introduite dans chaque récipient 2 présente un volume de l'ordre de 110 ml. Chacune de ces doses de produit alimentaire 1 se 10 compose de : • environ 5 à 10 ml de grains de glace alimentaire 9 de dimensions adaptées pour s'inscrire dans une sphère de diamètre sensiblement compris entre 1 mm et 4 mm, • environ 100 à 105 ml d'un sorbet 8 présentant un 15 foisonnement égal à 30 / +/- 6 / De plus, ce sorbet 8, à l'intérieur duquel sont intimement mélangés et répartis les grains de glace alimentaire 9, est composé d'un mélange d'ingrédients consistant, en pourcentages volumiques, en : 20 • 0,3 / d'acide citrique, • et 0,2 / d'un gélifiant à base de carraghenanes.The originality of the invention has therefore been to design a food product comprising a sorbet having a proliferation and composed of a specific mixture, adapted to allow: • to incorporate and distribute in said sherbet grains of ice kept at a temperature not likely to cause the melting of said grains of ice, • to obtain, after addition of a liquid in the food product in frozen form, and stirring of the mixture thus formed, a drink having a lasting texture ( especially air bubbles, ice grains) of a granite, that is to say able to withstand melting during its lifetime, or in other words to withstand thermal shocks. According to an advantageous embodiment of the invention, the food product consists of a mixture comprising, in percentages by volume, 5 / to 15 / grains of ice cream, and 85 / to 95 / of sorbet. In addition, according to the invention, the food ice grains advantageously have dimensions adapted to fit into a sphere of diameter substantially between 1 mm and 4 mm. According to another advantageous embodiment of the invention, the sorbet has an abundance of between 20 / and 40 /. In addition, this sorbet is advantageously composed of a mixture comprising in particular, in percentages by volume: • 55 / to 65 / of water, • 20 / to 25 / of sugars, • 10 / to 15 / of glycerol, • and 5 / to 10 / .from fruit concentrates. According to the invention, the sorbet also incorporates, advantageously, a texturing agent consisting of a gelling agent, in particular a gelling agent based on carrageenans, adapted to improve the melting resistance characteristics of the beverage produced. On the other hand, the sugars incorporated in the sorbet advantageously consist of dextrose monohydrate and glucose-fructose syrup. The glycerol integrated into this sorbet consists, for its part, advantageously of natural plant glycerin. Other features and advantages of the invention will become apparent from the detailed description which follows with reference to the accompanying drawing which represents by way of non-limiting example a preferred embodiment. In this drawing, the single figure 1 is a longitudinal section of a container 30 enclosing a food product according to the invention. According to the example shown in FIG. 1, the food product 1 according to the invention is packaged in a container 2 consisting of a cup 3 and a removable lid 4 provided with conjugated snap-fastening flanges respectively 5 6, for releasably engaging and securing the cover 4 on the cup 3. In addition, the cup 3 has, in its upper part, a filling mark 7, such as a printed line or a mark. relief, 5 delimiting a useful volume of the order of 150m1. The dose of food product 1 according to the invention intended to be introduced into each container 2 has a volume of the order of 110 ml. Each of these doses of food product 1 consists of: • about 5 to 10 ml of food grains 9 of suitable size to fit into a sphere of diameter substantially between 1 mm and 4 mm, • about 100 to 105 ml of a sherbet 8 having an expansion of 30 / +/- 6 / Moreover, this sherbet 8, within which are intimately mixed and distributed the grains of food ice 9, is composed of a mixture of ingredients consisting, in percentages by volume, of: • 0.3 • of citric acid, • and 0.2 / of a gelling agent based on carrageenans.
25 Selon l'invention, ce produit alimentaire 1 est obtenu en introduisant, les grains de glace alimentaire 9 dans le sorbet 8 foisonné et maintenu à une température de l'ordre de -10 C. Ce produit alimentaire 8 est ensuite conditionné dans des récipients 2 en vue de sa conservation sous forme congelée.According to the invention, this food product 1 is obtained by introducing the ice-cream grains 9 into the sherbet 8 which is expanded and maintained at a temperature of the order of -10 ° C. This food product 8 is then packaged in containers 2 for preservation in frozen form.
30 Par la suite, en vue de la consommation de la boisson, l'utilisateur retire le couvercle amovible 4 et remplit le gobelet 3 d'une dose d'eau adaptée pour remplir ce dernier jusqu'au repère de remplissage 7. • 55 0/0 à 65 0/0 d'eau, • 10 / à 15 / de dextrose monohydraté, • 10 / à 15 0/0 de sirop de glucose-fructose, • 5 0/0 à 7 / de concentrés de fruits divers, L'opération suivante consiste à agiter le récipient 2 après avoir remis en place le couvercle amovible 4 sur le gobelet 3. Cette simple agitation conduit à l'obtention d'un granité présentant durablement la texture (notamment bulles d'air, grains de glace) d'un 5 granité classique, c'est-à-dire apte à résister à la fonte lors de sa durée de vie.Subsequently, for consumption of the beverage, the user removes the removable cover 4 and fills the cup 3 with a dose of water adapted to fill the latter up to the filling mark 7. • 55 0 0 to 65% of water, 10 to 15% of dextrose monohydrate, 10 to 15% of glucose-fructose syrup, 5% to 7% of various fruit concentrates, The following operation consists in shaking the container 2 after having replaced the removable lid 4 on the cup 3. This simple agitation leads to obtaining a granite with lasting texture (including air bubbles, grains of ice ) of a conventional granite, that is to say able to resist melting during its lifetime.
Claims (4)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR0602878A FR2899064B1 (en) | 2006-04-03 | 2006-04-03 | FOOD PRODUCT CAPABLE OF BEING PRESERVED IN FROZEN FORM AND INTENDED FOR MAKING A GRANITE-LIKE BEVERAGE. |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR0602878A FR2899064B1 (en) | 2006-04-03 | 2006-04-03 | FOOD PRODUCT CAPABLE OF BEING PRESERVED IN FROZEN FORM AND INTENDED FOR MAKING A GRANITE-LIKE BEVERAGE. |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| FR2899064A1 true FR2899064A1 (en) | 2007-10-05 |
| FR2899064B1 FR2899064B1 (en) | 2010-05-07 |
Family
ID=37487893
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| FR0602878A Expired - Fee Related FR2899064B1 (en) | 2006-04-03 | 2006-04-03 | FOOD PRODUCT CAPABLE OF BEING PRESERVED IN FROZEN FORM AND INTENDED FOR MAKING A GRANITE-LIKE BEVERAGE. |
Country Status (1)
| Country | Link |
|---|---|
| FR (1) | FR2899064B1 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR3063418A1 (en) * | 2017-03-06 | 2018-09-07 | Hadrien Durieux | NON-ALCOHOLIC FOOD PREPARATION FOR GRANITE OR SORBET WITH GRANITE EFFECT |
| US11185080B2 (en) | 2014-04-30 | 2021-11-30 | Matoke Holdings Limited | Antimicrobial compositions |
| US11730168B2 (en) | 2017-10-16 | 2023-08-22 | Matoke Holdings Limited | Antimicrobial superabsorbent compositions |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4031262A (en) * | 1975-07-18 | 1977-06-21 | Eigo Tojo | Ice cream and the process for making same |
| WO1996034537A1 (en) * | 1995-05-03 | 1996-11-07 | Unilever Plc | Ice confection containing water-ice particles |
| WO1997016980A1 (en) * | 1995-11-06 | 1997-05-15 | Unilever Plc | Process for the preparation of an ice confection |
| WO2001060184A1 (en) * | 2000-02-15 | 2001-08-23 | Softpac Industries | Frozen slushy in a squeezable pouch |
| WO2005039303A2 (en) * | 2003-10-07 | 2005-05-06 | Dippin' Dots, Inc. | Combined particulate and traditional ice cream |
| WO2006007921A1 (en) * | 2004-07-19 | 2006-01-26 | Unilever Plc | Method of serving a slushy drink and a product for use in such |
-
2006
- 2006-04-03 FR FR0602878A patent/FR2899064B1/en not_active Expired - Fee Related
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4031262A (en) * | 1975-07-18 | 1977-06-21 | Eigo Tojo | Ice cream and the process for making same |
| WO1996034537A1 (en) * | 1995-05-03 | 1996-11-07 | Unilever Plc | Ice confection containing water-ice particles |
| WO1997016980A1 (en) * | 1995-11-06 | 1997-05-15 | Unilever Plc | Process for the preparation of an ice confection |
| WO2001060184A1 (en) * | 2000-02-15 | 2001-08-23 | Softpac Industries | Frozen slushy in a squeezable pouch |
| WO2005039303A2 (en) * | 2003-10-07 | 2005-05-06 | Dippin' Dots, Inc. | Combined particulate and traditional ice cream |
| WO2006007921A1 (en) * | 2004-07-19 | 2006-01-26 | Unilever Plc | Method of serving a slushy drink and a product for use in such |
Non-Patent Citations (1)
| Title |
|---|
| DATABASE INTERNET [online] 7 April 2006 (2006-04-07), XP002411183, retrieved from HTTP://WWW.FACEAFACE.FR/CP/AGRO/BONCOLAC/060410_OASIS/COMM.PDF * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US11185080B2 (en) | 2014-04-30 | 2021-11-30 | Matoke Holdings Limited | Antimicrobial compositions |
| US11311017B2 (en) | 2014-04-30 | 2022-04-26 | Matoke Holdings Limited | Antimicrobial compositions |
| FR3063418A1 (en) * | 2017-03-06 | 2018-09-07 | Hadrien Durieux | NON-ALCOHOLIC FOOD PREPARATION FOR GRANITE OR SORBET WITH GRANITE EFFECT |
| US11730168B2 (en) | 2017-10-16 | 2023-08-22 | Matoke Holdings Limited | Antimicrobial superabsorbent compositions |
| US12225905B2 (en) | 2017-10-16 | 2025-02-18 | Matoke Holdings Limited | Antimicrobial superabsorbent compositions |
Also Published As
| Publication number | Publication date |
|---|---|
| FR2899064B1 (en) | 2010-05-07 |
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