Cheesecake ice cream
US5800855A · kind A · utility
Inventor
Key dates
| Filing date | Jun 7, 1996 |
| Grant date | Sep 1, 1998 |
| Priority date | — |
| Expiry date | Jun 7, 2016 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23G9/363
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The present invention is directed to a frozen cheesecake ice cream which preferably comprises cream, milk, condensed skim milk, cream cheese, cane sugar and a unique stabilizing system having a base component and a stabilizer component. The cream, milk and condensed skim milk are pasteurized, then cooled to a temperature suitable for culturing. A culture media is added to culture the pasteurized mixture for preferably ten to fourteen hours. Thereafter, the cream cheese, cane sugar and stabilizing system are added. The stabilizing system comprises a base component and a stabilizer component. The base component is preferably sodium bicarbonate, commonly referred to as baking soda. A by-product of the culturing process is lactic acid. If the culturing process were to continue unabated, the acidity would eventually cause the mixture to coagulate. The addition of the base component and the cane sugar arrests the culturing process. Specifically, the sodium bicarbonate (a base) neutralizes a portion of the lactic acid thus reducing the level of acidity, thereby stabilizing the milk proteins so that they remain in suspension, preventing the mixture from coagulating. The cane sugar stops ad…
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.