BG-RESEARCH

Our Technologies

Print
Legume-Based Ice Cream
A way to make legume-based ice cream is to substitute non-fat milk oil with solid non-fat (SNF) from legume extracts of cowpea and soybeans, at 50%, 75% and 100% levels, and peanut at 50% level. The best substitution level for legume SNF is 50% because the melting qualities of the resulting ice cream mixes are comparable to the dairy-based ice cream. The product based at 50% cowpea SNF is the most acceptable and the most economical to produce among the legume-based ice cream mixes.
Category:
Dairy technology
Patent Type:
Patent
Patent Status:
Public Domain

BACK

Does this technology interest you?

Get more details from our Intellectual Property Office through the UPLB Technology Transfer and Business Development Office (This email address is being protected from spambots. You need JavaScript enabled to view it.).