The present invention relates to a method for promoting natural tastes and flavors in milk-based products, to a method for manufacturing such milk products and to the products thus made or obtainable by the method.

This invention relates generally to the discovery of novel recombinant forms of -hexosyl-transferases (BHT) and uses thereof to produce galacto-oligosaccharides (GOS) or as food additives.

This invention relates generally to the discovery of novel recombinant forms of -hexosyl-transferases (BHT) and uses thereof to produce galacto-oligosaccharides (GOS) or as food additives.

A method for producing frozen confectionery products comprising a coagulated protein system contributes to the improvement of textural and sensorial attributes of the confections, in particular of products based on lower fat formulations. Such a protein system is used in frozen confection prepared by conventional freezing alone or combined with low temperature freezing wherein it improves the microstructure and stability on frozen products.

A method for producing frozen confectionery products comprising a coagulated protein system contributes to the improvement of textural and sensorial attributes of the confections, in particular of products based on lower fat formulations. Such a protein system is used in frozen confection prepared by conventional freezing alone or combined with low temperature freezing wherein it improves the microstructure and stability on frozen products.

This invention relates generally to the discovery of novel recombinant forms of ?-hexosyl-transferases (BHT) and uses thereof to produce galacto-oligosaccharides (GOS) or as food additives.

This invention relates generally to the discovery of novel recombinant forms of ?-hexosyl-transferases (BHT) and uses thereof to produce galacto-oligosaccharides (GOS) or as food additives.

A process is described for producing an ice-cream base, either an ice-cream or fruit sorbet or a cream ice-cream, comprising the steps of: preparing a mixture comprising at least one main ingredient in an amount included between 40% and 85% and complementary ingredients in an amount completing 100%, such complementary ingredients comprising at least one amount of sugar or of one or more sugar syrups; subjecting such mixture to a flash-pasteurization process to obtain a flash-pasteurized ice-cream base. An ice-cream base produced through such process is further described.

A process is described for producing an ice-cream base, either an ice-cream or fruit sorbet or a cream ice-cream, comprising the steps of: preparing a mixture comprising at least one main ingredient in an amount included between 40% and 85% and complementary ingredients in an amount completing 100%, such complementary ingredients comprising at least one amount of sugar or of one or more sugar syrups; subjecting such mixture to a flash-pasteurization process to obtain a flash-pasteurized ice-cream base. An ice-cream base produced through such process is further described.

A low-calorie, high-protein frozen confectionery product. The product may be ice cream comprising ultrafiltered milk and rebaudioside M. The ice cream comprises about 7 wt % to about 10 wt % dairy protein, about 1 wt % to about 3 wt % dairy fat, and about 0.01 wt % to about 0.05 wt % rebaudioside M.