Frozen dessert product and process
US3949102A · kind A · utility
27Cited by
4References
15Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Jun 30, 1975 |
| Grant date | Apr 6, 1976 |
| Priority date | — |
| Expiry date | Jun 30, 1995 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23G2200/00
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A frozen dessert having good texture and eating quality is made by mixing and then freezing from about 7% to about 18% protein solids and from about 10% to about 40% saccharides with from about 5% to about 25% of a triglyceride fat or oil, from about 0.2% to about 2% of a primary emulsifier which is either a polyglycerol ester or a sorbitan ester, from about 0.5% to about 15% by weight of the primary emulsifier of a secondary emulsifier which is an edible anionic surfactant, and with from about 45% to about 65% water.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.