GB2419799A - Ice-cream containing encapsulated liquor - Google Patents
Ice-cream containing encapsulated liquor Download PDFInfo
- Publication number
- GB2419799A GB2419799A GB0509019A GB0509019A GB2419799A GB 2419799 A GB2419799 A GB 2419799A GB 0509019 A GB0509019 A GB 0509019A GB 0509019 A GB0509019 A GB 0509019A GB 2419799 A GB2419799 A GB 2419799A
- Authority
- GB
- United Kingdom
- Prior art keywords
- cavity
- ice cream
- liquid
- product
- edible
- 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.)
- Withdrawn
Links
- 235000015243 ice cream Nutrition 0.000 title claims abstract description 69
- 239000007788 liquid Substances 0.000 claims abstract description 50
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 14
- 235000019219 chocolate Nutrition 0.000 claims abstract description 6
- 239000000126 substance Substances 0.000 claims abstract description 6
- 239000012528 membrane Substances 0.000 claims abstract description 4
- 235000019871 vegetable fat Nutrition 0.000 claims abstract description 4
- 239000010902 straw Substances 0.000 claims abstract 4
- 230000002528 anti-freeze Effects 0.000 claims description 23
- 235000013305 food Nutrition 0.000 claims description 12
- 238000000576 coating method Methods 0.000 claims description 10
- 239000011248 coating agent Substances 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 8
- 244000299461 Theobroma cacao Species 0.000 claims description 7
- 239000000463 material Substances 0.000 claims description 6
- 230000008014 freezing Effects 0.000 claims description 4
- 238000007710 freezing Methods 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 238000009472 formulation Methods 0.000 claims description 3
- 238000004078 waterproofing Methods 0.000 claims description 3
- 235000009470 Theobroma cacao Nutrition 0.000 claims description 2
- 239000005862 Whey Substances 0.000 claims description 2
- 102000007544 Whey Proteins Human genes 0.000 claims description 2
- 108010046377 Whey Proteins Proteins 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 claims description 2
- 235000019634 flavors Nutrition 0.000 claims description 2
- 239000008267 milk Substances 0.000 claims description 2
- 235000013336 milk Nutrition 0.000 claims description 2
- 210000004080 milk Anatomy 0.000 claims description 2
- 239000002562 thickening agent Substances 0.000 claims 1
- -1 waterproofing Substances 0.000 claims 1
- 239000007787 solid Substances 0.000 abstract 1
- 239000012530 fluid Substances 0.000 description 7
- 108010053481 Antifreeze Proteins Proteins 0.000 description 5
- 235000013361 beverage Nutrition 0.000 description 4
- 235000021056 liquid food Nutrition 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 235000013611 frozen food Nutrition 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- 235000013162 Cocos nucifera Nutrition 0.000 description 1
- 244000060011 Cocos nucifera Species 0.000 description 1
- 229920000297 Rayon Polymers 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000009413 insulation Methods 0.000 description 1
- 235000015205 orange juice Nutrition 0.000 description 1
Classifications
-
- 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
- A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
- A23G9/48—Composite products, e.g. layered, laminated, coated, filled
-
- 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
-
- 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
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
-
- 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
- A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
- A23G9/48—Composite products, e.g. layered, laminated, coated, filled
- A23G9/485—Composite products, e.g. layered, laminated, coated, filled hollow products, e.g. with inedible or edible filling, fixed or movable within the cavity
-
- 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
- A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
- A23G9/50—Products with edible or inedible supports, e.g. cornets
- A23G9/503—Products with edible or inedible supports, e.g. cornets products with an inedible support, e.g. a stick
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Confectionery (AREA)
- Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)
Abstract
An ice-cream product <B>5</B> contains one or more cavities <B>1</B>, the cavities <B>1</B> are encapsulated with an edible membrane or cavity wall, the cavity containing a liquor <B>3</B> or a liquid which remains liquid at a temperature at which the ice-cream is solid. The or each cavity <B>1</B> may comprise a main reservoir for containing the liquid <B>3</B> which may taper to form one or more straw shaped cavities <B>2</B>, <B>11</B> which allow a consumer to suck the liquid <B>3</B> from the ice-cream product <B>5</B>. The reservoir may be partially divided by a dividing wall <B>10</B> so as to allow liquid <B>3</B> on one side of the wall <B>10</B> to rise in relation to the liquid on the other side of the wall <B>10</B>. The cavity wall may be made of a fatty substance which may include partially hydrogenated vegetable fat or of chocolate. The liquid within the cavity may remain as a liquid at temperatures below -1{C. The ice-cream <B>5</B> product may comprise a stick <B>6</B> and the cavity <B>3</B> may be moulded around the stick <B>6</B> prior to being encapsulated within the ice-cream. The liquid <B>3</B> in the cavity <B>1</B> may contain alcohol between 1% and 70% of the liquid's volume.
Description
ICE CREAM CONTAINING ENCAPSULATED LIQUOR OR ANTIFREEZE TYPE LIQUID
The invention relates to a novel ice cream product containing an encapsulated antifreeze type liquid or viscous, semi viscous food, or liquor product. Ice cream' may also refer to other frozen products, which do not contain cream, neither is it limited to hand held ice creams, tubs or cones.
Liquor' may also refer to any antifreeze type liquid which may or may not contain alcohol, for example an antifreeze protein may be blended with orange juice to create a non liquid or viscous food product or beverage.
An object of this invention is to create a viscous or liquid food product or beverage through the use or the blending of alcohol to maintain its viscosity whilst encapsulating and insulating the liquid or viscose beverage or food product within an edible cavity.
Accordingly, this invention provides an ice cream, which contains edible cavities which insulate the ice cream from the liquor or antifreeze based viscous or liquid food product within the cavity, the food product or liquor within the insulated cavities should not freeze at -ic and should not solidify but should remain liquid or viscous, and the ingredients which would be suitable for encapsulating or blending within the edible cavity would have antifreeze properties, and may contain alcohol or an antifreeze protein.
Specialty ice cream product is provided by this invention, where the product has an encapsulated liquid or viscous or semi viscous core which does not solidify at -1.degree. (C). The core may be liquor, each cavity piece having a substantially hard and dry surface, which may take any form, and which may have waterproof properties. The cavities coating or construction may comprises at least one layer of a fatty substance which may include at least partially hydrogenated vegetable fat in its formulation, and which has the characteristic that it solidifies below about 25.degree. (C) and is fully liquid over about 35.degree. (C). In general, the cavities comprises of one layer, usually chocolate flavored; but the coating may comprise alternate layers of fatty coating material and dry powder material such as icing sugar, cocoa powder, coconut, nuts, waterproofing, milk powder or whey powder. The cavities may be individually moulded and created before admixing or encapsulating within ice cream. Liquid fatty material may be used to cast or form the cavities, the cavities may be filled with liquor or antifreeze type liquid or viscous or semi viscous food product when the cavity wall is solidified. The cavities or cavity may contain a liquid or substance which would ideally contain alcohol above 6% of the liquids volume and below 50%.
Constitution 1: One or many antifreeze viscous food products or liquids are formed in the cavity and insulated within a waterproofing food such as chocolate and may be further coated or encapsulated within an edible material for example ice cream. The coated or encapsulated viscous food product may be put into a freezing tube to obtain the objective ice cream product.
Constitution 2: This ice cream is prepared by encapsulating liquor, which is conceived, to remain liquid or viscous through the insulation within an edible waterproof and resilient cavity, mixing the liquid or liquor or antifreeze filled cavity membranes in an ice cream main body and freezing the mixture. The ice cream containing liquor or antifreeze based viscous or semi viscous liquid or food product may be held within for example a cone, tub or ice cream on a stick.
Constitution 3: This ice cream is prepared by creating a edible cavity which is moulded to and around the stick and is subsequently filled with a liquor or antifreeze based viscous or semi viscous liquid food product which is sealed within the cavity The cavity with stick attached is placed within the soft ice cream or has the soft ice cream mouided around it and may be put into a freezing tube and frozen to obtain the objective ice cream product. The frozen product may then be dipped into chocolate or coated with a suitable food product.
PURPOSE: To prepare an ice cream having a refreshing taste by the addition of various kinds of liquors or antifreeze type liquids as cold non frozen liquid or liquor beverage.
DESCRIPTION DETAILED
FIGURE A shows a cross sectional front view of an ice cream; FIGURE B shows a cross sectional front view of an ice cream; FIGURE C shows a three quarter perspective cross sectional view of an ice cream; FIGURE D shows a three quarter perspective cross sectional view of an ice cream; FIGURE E shows a cross sectional front view of an ice cream; FIGURE F shows a cross sectional front view of an ice cream; FIGURE G shows a three quarter perspective cross sectional view of an ice cream; FIGURE H shows a cross sectional perspective front view of a tub of ice cream; FIGURE I shows a cross sectional front view of a hand held ice cream cone; FIGURE J shows a cross sectional perspective front view of a tub of ice cream; As shown in Figure A, the ice cream 5 comprises edible cavity 1, 2 having incorporated cavity tubes 4, for sucking or allowing the liquid 3 to flow through the cavity 2, 4. The edible cavity 1 contains a fluid 3 which will not freeze at -1 and may be liquor or liquor based or have antifreeze properties.
Figure B also comprises an edible cavity 1, 2, 8 having incorporated cavity tubes 4, 7 for air intake and sucking. The edible cavity I contains a fluid 3 which will not freeze below -1 degree.
(C). and may be liquor or liquor based or have antifreeze properties.
Figure C comprises an edible cavity 1 containing a liquor or anti freeze based fluid 3. The ice cream 5 may include a stick 6 to hold the ice cream 5 with. 9 shows a dotted line which demonstrates a possible internal cavity form.
Figure D comprises of many edible cavities I containing liquor or anti freeze based fluid 3.
Figure E also comprises an edible cavity 1 having incorporated cavity tubes 2, 11 for air intake and sucking. The edible cavity I may comprise of a dividing wall 10 which allows the fluid 3 to be sucked through either tubes 2, 11. The tubes 2, 11 may be opened through biting off the top 4 of both tubes and the liquid sucked by the consumer from the cavity through either of the tubes 2, 11. The edible cavity I may comprise of a section 12 into which the stick 6 is moulded. The stick 6 may have a cavity I firmly attached to it through moulding the cavity 1, 12 around the stick 6.
DESCRIPTION DETAILED
Figure F also comprises an edible cavity 1 having incorporated cavity tubes 2, 11 for air intake and sucking. The edible cavity 1 may comprise of dividing walls 10 which allows the fluid 3 to be sucked through either tubes 2, 11. The tubes 2, 11 may be opened through biting off the top 4 of both tubes and the liquid sucked by the consumer from the cavity through either of the tubes 2, 11. The edible cavity I may comprise of a section 12 into which the stick 6 is moulded. The stick 6 may have a cavity 1 firmly attached to it through moulding the cavity 1 12 around the stick 6.
The ice cream or frozen food product 5 may be coated with one or more coatings 13, which are may be chocolate flavoured. The coating 13 may comprise of at least one layer of a fatty substance which may include at least partially hydrogenated vegetable fat in its formulation. The coating 13 may serve to partially insulate the ice cream or frozen food product 5, and may contain other food products used to flavour or change the texture of the coating 13.
Figure G shows an edible cavity 1 which is formed in sections allowing the consumer to eat the ice cream and the filled edible cavity 1 in moderate amounts.
Figure H shows an edible cavity 1 which may be formed as to sit on the outer surface of the ice cream 5 which may be held within a tub 16 or container. The alcohol or liquor 3 may be released onto or into the ice cream 5 when the cavity 1 is broken. The cavity 1 may also be encapsulated within the ice cream 5. The tub or container 16 may also contain many liquor filled cavities 1 which may be dispersed within the ice cream 5.
Figure I shows an ice cream 5 held within a cone 17 which may also contain an edible cavity 1 which may be filled with a liquor or anti freeze based fluid or viscous product 3. The cavity 1 may be formed as to allow the consumer to drink or easily consume the liquor 3 from the cavity 1.
Figure J shows a spherical edible cavity I which may be contained within the ice cream 5. The cavity 1 may be broken open when the ice cream 5 is consumed, which allows the alcohol or liquor 3 to be released. The ice cream 5 may be held within a tub 16 or container.
Claims (17)
1. An ice cream product containing one or many cavities being created through utilizing an edible membrane or cavity wall which may contain liquor and or antifreeze liquid.
2. An ice cream product as claimed in Claim I where the ice cream includes a stick to hold.
3. An ice cream product as claimed in Claim I or Claim 2 where the ice cream contains a single cavity comprising of a main reservoir which contains a liquor and or an antifreeze liquid which may taper to form a straw shaped cavity which allows the consumer to suck or drink the liquor from the top of a hand held ice cream.
4. An ice cream product as claimed in Claim 1 or Claim 2 where the ice cream contains a single cavity comprising of a main reservoir and two or more straw shaped cavities which allows the consumer to suck or drink the liquor from the top of the ice cream whilst allowing air to pass back into the main reservoir.
5. An ice cream product as claimed in Claim 1 or Claim 2 where the ice cream contains a cavity comprising of a main reservoir which is partially divided as to allow the liquid on one side of the cavity to rise in relation to the liquid on the opposing side of the dividing wall, the cavity may taper to form a straw shaped cavity which allows the consumer to suck or drink the liquor from the top of a hand held ice cream.
6. A liquor and or antifreeze liquid contained within a cavity as described in any previous or subsequent Claims wherein the liquor and or antifreeze liquid may also contain a thickening agent or other food stuffs used to flavour or texture or change the consistency of the liquor or antifreeze.
7. A cavity as described in any previous or subsequent Claims which may be made from a fatty substance which may include partially hydrogenated vegetable fat in its formulation and which has the characteristic that it solidifies below about 25.degree. (C) and is fully liquid over about 35. degree. (C).
8. A cavity as described in any previous or subsequent Claims which may comprise of one layer, usually chocolate flavoured; but the coating may comprise alternate layers of fatty coating material and or dry powder material such as icing sugar, cocoa powder, waterproofing, milk powder or whey powder.
9. A frozen edible product which may not constitute ice cream' but may also be suitable for coating and containing edible cavities which may contain liquor and or an antifreeze liquid as described in any previous or subsequent Claims.
10. An ice cream product as described in any previous or subsequent Claims which utilizes a liquid which may remain liquid below -l.degree. (C). within the edible cavity.
11. An edible cavity product as described in any previous or subsequent Claims in which the cavity when formed is moulded around the stick.
12. An edible cavity product as described in any previous or subsequent Claims in which the cavity when formed is moulded around the stick prior to being encapsulated within the ice cream.
13. A frozen edible product as described in any previous or subsequent Claims which may contain an edible cavity product as described in any previous or subsequent Claims in which the cavity may contain a liquid which may specifically contain alcohol above 1% of the liquids volume and below 70%.
CLAI MS
14. A frozen edible product as described in any previous or subsequent Claims which may contain an edible cavity product as described in any previous or subsequent Claims in which the cavity may contain a substance which may specifically contain alcohol above 1% of the liquids volume and below 70%.
15. An ice cream product which may incorporate one or many cavities being created through utilizing an edible membrane or cavity wall which may contain liquor and or antifreeze liquid which are positioned on the surface of the ice cream product or attached to the ice cream product and may not necessarily be contained within the ice cream product.
16. An ice cream product as described in any previous or subsequent Claims which utilizes a liquid which may remain liquid below -1.degree. (C). within the edible cavity due to the alcohol content within the liquid contained within the cavity.
17. An ice cream product as described in any previous or subsequent Claims which contains an edible cavity containing alcohol that allows the liquid or alcohol to remain liquid or viscous below -1 degree. (C). within the edible cavity due to the alcohol contained within the cavity and the alcohol having a lower freezing temperature than -1.degree. (C).
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB0708625A GB2434075B (en) | 2004-11-04 | 2005-11-03 | Ice cream containing encapsulated liquor or antifreeze type liquid |
| PCT/GB2005/004240 WO2006048644A1 (en) | 2004-11-04 | 2005-11-03 | Ice cream containing encapsulated liquor or antifreeze type liquid |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB0424385A GB2419798A (en) | 2004-11-04 | 2004-11-04 | Ice cream containing encapsulated liquor |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| GB0509019D0 GB0509019D0 (en) | 2005-06-08 |
| GB2419799A true GB2419799A (en) | 2006-05-10 |
Family
ID=33523166
Family Applications (4)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB0424385A Withdrawn GB2419798A (en) | 2004-11-04 | 2004-11-04 | Ice cream containing encapsulated liquor |
| GBGB0500748.9A Ceased GB0500748D0 (en) | 2004-11-04 | 2005-01-14 | Ice cream containing encapsulated liquor |
| GBGB0507158.4A Ceased GB0507158D0 (en) | 2004-11-04 | 2005-04-08 | Ice cream containing encapsulated liquor |
| GB0509019A Withdrawn GB2419799A (en) | 2004-11-04 | 2005-05-04 | Ice-cream containing encapsulated liquor |
Family Applications Before (3)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB0424385A Withdrawn GB2419798A (en) | 2004-11-04 | 2004-11-04 | Ice cream containing encapsulated liquor |
| GBGB0500748.9A Ceased GB0500748D0 (en) | 2004-11-04 | 2005-01-14 | Ice cream containing encapsulated liquor |
| GBGB0507158.4A Ceased GB0507158D0 (en) | 2004-11-04 | 2005-04-08 | Ice cream containing encapsulated liquor |
Country Status (1)
| Country | Link |
|---|---|
| GB (4) | GB2419798A (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ITRE20120053A1 (en) * | 2012-08-07 | 2014-02-08 | Toschi Vignola S R L | STICCO PER GELATI SUPPORT |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB412323A (en) * | 1933-01-27 | 1934-06-28 | Edward Norman Snodgrass | An improved edible frozen confection |
| GB692701A (en) * | 1949-10-07 | 1953-06-10 | Paramount Automatics Ltd | Improvements in frozen confections and method for their preparation |
| GB987951A (en) * | 1963-08-12 | 1965-03-31 | Frank Wilkinson | Improvements in or relating to ice creams and similar articles of confectionery |
| DE3909318A1 (en) * | 1989-03-21 | 1990-09-27 | Josef Hobelsberger | METHOD FOR PRODUCING AN ICE BODY WITH AT LEAST ONE INCLUSION |
| US6165495A (en) * | 1994-04-29 | 2000-12-26 | Blankenship; Mildred | Drug delivery system |
-
2004
- 2004-11-04 GB GB0424385A patent/GB2419798A/en not_active Withdrawn
-
2005
- 2005-01-14 GB GBGB0500748.9A patent/GB0500748D0/en not_active Ceased
- 2005-04-08 GB GBGB0507158.4A patent/GB0507158D0/en not_active Ceased
- 2005-05-04 GB GB0509019A patent/GB2419799A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB412323A (en) * | 1933-01-27 | 1934-06-28 | Edward Norman Snodgrass | An improved edible frozen confection |
| GB692701A (en) * | 1949-10-07 | 1953-06-10 | Paramount Automatics Ltd | Improvements in frozen confections and method for their preparation |
| GB987951A (en) * | 1963-08-12 | 1965-03-31 | Frank Wilkinson | Improvements in or relating to ice creams and similar articles of confectionery |
| DE3909318A1 (en) * | 1989-03-21 | 1990-09-27 | Josef Hobelsberger | METHOD FOR PRODUCING AN ICE BODY WITH AT LEAST ONE INCLUSION |
| US6165495A (en) * | 1994-04-29 | 2000-12-26 | Blankenship; Mildred | Drug delivery system |
Also Published As
| Publication number | Publication date |
|---|---|
| GB0509019D0 (en) | 2005-06-08 |
| GB2419798A (en) | 2006-05-10 |
| GB0507158D0 (en) | 2005-05-18 |
| GB0424385D0 (en) | 2004-12-08 |
| GB0500748D0 (en) | 2005-02-23 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| WAP | Application withdrawn, taken to be withdrawn or refused ** after publication under section 16(1) |