Frozen confection
US6896923B2 · kind B2 · utility
Assignee
Inventors
Key dates
| Filing date | Nov 7, 2002 |
| Grant date | May 24, 2005 |
| Priority date | — |
| Expiry date | Apr 21, 2023 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23G9/34
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Frozen confections having a combination of ingredients which permit the formulator to continue to provide outstanding organoleptic properties while at the same time reducing the caloric impact for those consumers who desire to limit their caloric intake. In a first aspect, the invention relates to a frozen confection which comprises less than 5 wt. % triglyceride fat, polydextrose and tricalcium phosphate. In another aspect, the product includes both polydextrose and cream, optionally in combination with tricalcium phosphate and/or karaya gum to produce a low fat frozen confection with good organoleptic properties. In a further aspect, the invention comprises a frozen confection comprising: less than 5 wt. % triglyceride fat, polydextrose, and a karaya gum. The products of the invention combine good organoleptic properties with a substantially reduced fat level compared to regular fat and, especially premium and super-premium ice creams. Preferably, the confection employs a level of triglyceride fat which is less than 1 wt. %, more preferably less than 0.5 wt. %.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.