Preparing organic ice cream using stir-fried gondh gum crystals involve extracting gondh gum crystals which are babool trees, transforming gondh gum crystals through stir-frying process, altering their physical properties, powdering transformed gondh gum crystals to achieve fine powder
	KUMAR B V S
	2024-08-16
专利权人	KUMAR B V S S (KUMA-Individual)
申请日期	2024-08-16
专利号	IN202441062295-A
成果简介	NOVELTY - Preparing organic ice cream using stir-fried gondh gum crystals involve (i) extracting the gondh gum crystals which are 135 gms-0.006 wt.% from babool trees, (ii) transforming gondh gum crystals through a stir-frying process, altering their physical properties, (iii) powdering the transformed gondh gum crystals to achieve a fine powder, (iv) integrating the powdered gondh gum into boiling organic milk, (v) stirring the milk for even distribution gondh gum crystals powder, (vi) employing a controlled manipulation process to create an ice cream base, organic milk, organic cream, and organic egg yolks, all sourced from certified organic farms, where the milk is A2 Desi Cow Milk-20litres, fine powder derived from stir-fried gondh gum crystals, known for its water-soluble characteristics and transformed through a stir-frying 10 process, where the organic cow butter-3kg-0.15 wt.%, organic Dhaga Mishri-5 kgs-0.25 wt.%. USE - Method for preparing organic ice cream using stir-fried gondh gum crystals. ADVANTAGE - The method has resulting in an organic ice cream with improved texture and stability, replaces synthetic stabilizers, enhancing the quality, texture, and stability of organic ice cream, eliminates chemical stabilizers, enhances ice cream texture, promotes sustainability, and appeals to health-conscious consumers, replaces synthetic chemical stabilizers with an edible gondh gum solution, eliminates the need for potentially harmful chemical additives, ensures a purer and healthier final product, the finely powdered gondh gum crystals, when incorporated into ice cream production, result in a superior texture, makes the ice cream smoother, creamier, and more luxurious, enhances the overall quality and indulgence of the product, aligns with the principles of organic production and sustainability, by using a naturally derived ingredient like gondh gum and eliminating synthetic stabilizers, reduces the environmental impact associated with ice cream production, eco-friendly and environmentally conscious food choices, provides remarkable stability while avoiding any interference with the organic nature of the final product, employs an innovative process that transforms gondh gum crystals through stir-frying and powdering, unique approach sets it. DETAILED DESCRIPTION - Preparing organic ice cream using stir-fried gondh gum crystals involve (i) extracting the gondh gum crystals which are 135 gms-0.006 wt.% from babool trees, (ii) transforming gondh gum crystals through a stir-frying process, altering their physical properties, (iii) powdering the transformed gondh gum crystals to achieve a fine powder, (iv) integrating the powdered gondh gum into boiling organic milk, (v) stirring the milk for even distribution gondh gum crystals powder, (vi) employing a controlled manipulation process to create an ice cream base, organic milk, organic cream, and organic egg yolks, all sourced from certified organic farms, where the milk is A2 Desi Cow Milk-20litres, fine powder derived from stir-fried gondh gum crystals, known for its water-soluble characteristics and transformed through a stir-frying 10 process, where the organic cow butter-3kg-0.15 wt.%, organic Dhaga Mishri-5 kgs-0.25 wt.%, an ice cream base achieved through a controlled manipulation process, flavorings, sweeteners, or additional organic ingredients incorporated into the ice cream base to create various organic ice cream flavors.
IPC 分类号	A23G-009/00 ; A23G-009/04 ; A23G-009/32 ; A23G-009/40 ; A23G-009/42
国家	印度
专业领域	化学化工
语种	英语
成果类型	专利
文献类型	科技成果
条目标识符	http://119.78.100.226:8889/handle/3KE4DYBR/15436
专题	中国科学院新疆生态与地理研究所
作者单位	KUMAR B V S S (KUMA-Individual)
推荐引用方式 GB/T 7714	KUMAR B V S. Preparing organic ice cream using stir-fried gondh gum crystals involve extracting gondh gum crystals which are babool trees, transforming gondh gum crystals through stir-frying process, altering their physical properties, powdering transformed gondh gum crystals to achieve fine powder. IN202441062295-A[P]. 2024.

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