Freezer stable whipped ice cream and milk shake food products
US4421778A · kind A · utility
28Cited by
4References
37Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Nov 4, 1982 |
| Grant date | Dec 20, 1983 |
| Priority date | — |
| Expiry date | Nov 4, 2002 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23G9/46
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A whipped ice cream or milk shake which maintains stable volume when stored at refrigerator or freezer temperatures, is non crystalline and spoonable at about 0.degree. F. and is an oil-in water emulsion of nonfat milk solids, 40% to about 75% water, sugar in a ratio to water of about 1:1.75 to about 3.0, the sugar being at least about 30% fructose and/or dextrose; and about 3 to about 10% fat wherein at least 50% of the fat is a sold beta phase-tending crystalline fat, flavoring, emulsifiers and stabilizers of microcrystalline cellulose and sodium carboxy methylcellulose.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.