Patent ID: 8124164

Claim:
A process for manufacturing 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, said frozen aerated product comprising water, 0 to about 20 w/w % fat, about 0.25 to about 20 w/w % milk solids not fat, about 0.1 to about 35 w/w % sweetener, about 0.05 to about 1.5 w/w % soluble dietary fibre, about 0.1 to about 5 w/w % of insoluble dietary fibre, said composition containing no additional stabilisers or emulsifiers, said soluble and insoluble dietary fibre derived from the inclusion of a fruit and/or vegetable puree, said process comprising the steps of: a) adjusting the pH of the fruit and/or vegetable puree to a value above the isoelectric point of any protein to be incorporated into the frozen aerated product, b) producing a premix comprising any optional fat, milk solids not fat, sweetener and about 5 to about 80 w/w % of the pH adjusted fruit and/or vegetable puree and water, c) homogenising and pasteurising the premix, d) cooling the pasteurised premix, e) adjusting the pH of the cooled premix to about 3.5 to about 5.2, and f) freezing and aerating the homogenised premix to form the frozen aerated product.