Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Foam or foamable type
Patent
1982-07-07
1984-03-06
Hunter, Jeanette M.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Foam or foamable type
426599, A23G 902
Patent
active
044354398
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.
REFERENCES:
patent: 2131650 (1938-09-01), Webb
patent: 2550656 (1951-04-01), Knechtges
patent: 2651575 (1953-09-01), Talburt et al.
patent: 2858221 (1958-10-01), Laurie
patent: 3922371 (1975-11-01), Julien
patent: 4021583 (1977-05-01), Arden
patent: 4293580 (1981-10-01), Rubenstein
patent: 4368211 (1983-01-01), Blake et al.
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