Freezer stable whipped ice cream and milk shake food products
US4552773A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Sep 6, 1983 |
| Grant date | Nov 12, 1985 |
| Priority date | — |
| Expiry date | Sep 6, 2003 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23G9/46
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Whipped food products are disclosed comprised of an oil-in-water emulsion of nonfat milk solids, and about 40% to about 70% water, and sugar in a ratio to water of about 1:1.75 to about 3.0, said sugar being comprised of at least about 30% fructose and/or dextrose; and about 3% to about 10% fat, wherein at least about 50% of said fat is a solid beta phase-tending crystalline fat, and minor, effective amounts of flavoring, emulsifier, and stabilizer, wherein the stabilizer comprises a polysaccharide stabilizer effective to substantially inhibit the crystallization of the lactose present in the nonfat milk solids, wherein the product is substantially noncrystalline and spoonable at about 0.degree. F., and the volume of the product remains substantially constant during storage at about 0.degree. F. for at least about six months. Optionally, a polyhydric alcohol may replace a part of the sugar.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.