FORM - 2
THE PATENTS ACT, 1970
( 39 of 1970 )
PROVISIONAL/ COMPLETE
SPECIFICATION
SECTION 10
T I T L E
"A FROZEN AERATED PRODUCT"
APPLICANT
HINDUSTAN LEVER LIMITED, a Company incorporated
under the Indian Companies Act, 1913 and having its Registered
Office at Hindustan Lever House, 165/166 Backbay Reclamation,
Mumbai 400 020, Maharashtra, India
The following specification particularly describes the nature of the
invention and the manner in which it is to be performed



Technical Field of the Invention
The invention relates to a frozen aerated product such as ice
cream, wherein the frozen aerated product is stabilised by plant
derived ingredients in their unrefined state and has no
additional refined emulsifiers or stabilisers. This invention
also relates to methods of preparation of a frozen aerated
product.
Background of the invention
The majority of industrially manufactured frozen aerated
products utilise added emulsifiers and stabilisers for their
structuring and stabilising ability. These ingredients are
used to provide viscosity enhancement, gel formation and
water-binding ability and are thought to help prevent ice
recrystallisation, to provide the mouthfeel expected by the
consumer and to enhance the shelf life and thermal stability
of the product. The presence of these emulsifiers and
stabilisers in such products are however perceived by many
consumers as artificial or unnatural and therefore
undesirable. Previous attempts have been made to produce so-
called all-natural ice creams, which do not contain any
emulsifiers and/or stabilisers but these have not been totally
satisfactory. Some suffer from the disadvantage that they have
a thin and icy mouthfeel together with a fast melting
behaviour and the overall quality tends to deteriorate rapidly
during storage. Other attempts such as those involving ultra-
high pressure treatment (W098/18350) , low temperature
extrusion (WO98/09534, WO9s7o953-6) , mi Ik fermentation
(EP1180329), casein modification (W094/10854), whey protein
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aggregation (Koxholt, M.; Mclntosh, T.; Eisenmann, B. [1999]:
Enhanced stability of ice cream by using particulated 'whey
proteins.European Dairy Magazine 10(1): 14-15) All the above
require additional process steps together with investment in
extra and of ten specialised eguipment. These factors lead to
higher processing costs and an increase in the manufacturing
complexity associated with the product. The use of high fat
(typically 20% or higher) levels has also been proposed but as
well as substantially increasing the raw material costs, also
has a negative impact on dietary health and nutrition.
Definitions
Emulsifiers
Emulsifiers are defined as in Arbuckle, W.S., Ice Cream, S^1
Edition, AVI Publishing, 1996, ch 6, p75-79.
Stabilisers
Stabilisers are defined as in Arbuckle, W.S., Ice Cream, 5th
Edition, AVI Publishing, 1996, ch 6, p71-75.

Frozen Aerated Product
The term "frozen aerated product" as used in this specification
means a frozen product made by freezing a pasteurised mix of
ingredients with agitation to incorporate air into the product.
^^
Overrun
Overrun is defined as in Ice Cream - W.S. Arbuckle - AVI
Publishing, 1972, page 194. Several ways of calculating the.
overrun are given in this book. In this specification
overrun is measured according to the formula
%Overrun = 100 x [Wtmix - Wtproducc] /Wtproduct
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in which Wtmix is the weight of a certain volume of the mix
from which the frozen product is to b