Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Foam or foamable type
Patent
1981-11-23
1983-01-11
Hunter, Jeanette M.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Foam or foamable type
426565, 426567, A23G 902
Patent
active
043682111
ABSTRACT:
Disclosed are non-dairy dessert compositions suitable for the preparation of soft serve aerated frozen desserts. The compositions comprise from about 25% by weight to about 75% of a whole comminuted fruit puree, from about 0.3% to 1.5% by weight of an acid-stable whipping agent, from about 0.1% to 0.5% by weight of an acid-stable polysaccharide gum, from about 1% to about 15% of a malto dextrin bodying agent, from about 12% to about 28% of a nutritive carbohydrate sweetening agent, and from about 1% to 10% of an edible fatty triglyceride oil. The moisture content of the dessert compositions ranges between about 45% to 75%. After homogenization of the dessert compositions, an aerated frozen, soft serve dessert having a density of 0.2 to 0.95 g./cc. can be prepared in conventional aerated frozen dessert equipment.
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21 CFR 135.140.
Blake Jon R.
Knutson Richard K.
Strommer Deon L.
Enockson Gene O.
General Mills Inc.
Hunter Jeanette M.
O'Toole John A.
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