Intermediate-moisture frozen foods
US4244977A · kind A · utility
18Cited by
4References
13Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Mar 26, 1979 |
| Grant date | Jan 13, 1981 |
| Priority date | — |
| Expiry date | Mar 26, 1999 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23G2200/06
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Microbiologically stable intermediate moisture ice cream which is soft and spoonable at freezer temperature. The ice cream contains milk solids, sugar, water and flavoring; sugar in a ratio to water of about 0.8-2:1, a water activity of about 0.8 to 0.9 and said sugar is at least about 50% dextrose plus fructose based on the total sugar content.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.