Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Foam or foamable type
Patent
1979-05-31
1981-01-13
Corbin, Arthur L.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Foam or foamable type
426565, 426616, A23G 902, A23G 904
Patent
active
042449812
ABSTRACT:
Disclosed are non-dairy dessert compositions which are free of conventional emulsifiers and which are heat shock stable. The compositions comprise from about 50% to 98% of a specially prepared comestible base, from about 0.4% to 4% of an acid-stable whipping agent, from about 0.05% to 0.5% of an acid stable polysaccharide gum and from about 1% to 15% of an edible fatty triglyceride oil. The moisture content of the dessert compositions ranges between 48% and 65%. The comestible base is prepared by forming an uncooked blend comprising from about 25% to 65% by weight of the blend of citrus juice vesicles, from about 7% to 45% of a nutritive carbohydrate sweetening agent, from about 1% to 5% of an ungelatinized starch, from about 0.1% to 0.4% of water-soluble pectin, from about 8% to 60% by weight of water and sufficient non-volatile edible organic acid to provide the blend with a pH between 2.5 and 5.5. The blend is then cooked to a viscosity (190.degree. F.) between 7,000 and 10,000 cp. and a moisture content between 30% to 60%. An aerated frozen dessert is prepared by aerating the mixture of these ingredients to a density of 0.2 to 0.95 g./cc. and then statically freezing the aerated mixture.
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Corbin Arthur L.
Enockson Gene O.
General Mills Inc.
O'Toole John A.
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