Frozen dessert

US4435439A · kind A · utility

Inventor

• John D. Morris · Naperville, US

Key dates

• Filing date: Jul 7, 1982
• Grant date: Mar 6, 1984
• Expiry date: Jul 7, 2002

Classification

• Technology area (CPC A): Human Necessities
• CPC primary: A23G9/42
• WIPO field: Food chemistry
• WIPO sector: Chemistry

Abstract

A frozen fat-free dessert obtained by combining a pasteurized protein-containing mixture with a sufficient amount of concentrated fruit juice, such that the final product contains an equivalent level of fruit juice concentrate equal to at least 100% fruit juice and with a level of protein equivalent to that contained in a corresponding amount of whole milk. The invention includes: the addition of concentrated fruit juice to the initial mix after pasteurization of the mix, rather than pasteurizing the components together, thus avoiding a cooked juice taste; the blending of the initial mix and fruit juice concentrate in cold condition with the mix viscous so that high levels of fruit juice will blend with high levels of protein, without noticeable protein precipitation which would cause graininess; maintaining the viscosity of the mix at a level which will provide a smooth texture; maintaining a high level of protein in the final product; providing a final product having the ability to contain air at 50% of volume; and the ambience of the eating qualities of the final product.