Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Foam or foamable type
Patent
1980-03-04
1981-08-04
Hunter, Jeanette M.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Foam or foamable type
426573, 426575, 426583, 426587, 426399, 426400, 426401, A23C 2300, A23G 902
Patent
active
042822629
ABSTRACT:
Disclosed are dairy based dessert mix compositions which upon aeration can be statically frozen to provide aerated frozen desserts. The dessert compositions essentially comprise from about 15% to 35% of a dry mix fraction and from about 65% to 85% of a concentrated milk blend fraction. The dry mix fraction essentially comprises from about 50% to 70% of the dry mix fraction of a nutritive carbohydrate sweetening agent; from about 3% to 8% of a non-fat dry milk solids; from about 1% to 2% of a whipping agent and from about 0.5% to 2% of a stabilizer gum. The milk blend fraction comprises a concentrated milk blend having from about 1% to 9% fat, from about 17% to 21% non-fat milk solids, from about 0.01% to 0.1% of a stabilizer salt and from about 75% to 64% moisture. The concentrated milk blend has a viscosity of about 20 to 25 cp. (70.degree. F.) and a whey protein nitrogen value of about 1.0 to 1.8. The concentrated milk blend is prepared by forewarming raw milk; concentrating; adding stabilizers, sweeteners and casein reactive gums; heat sterilizing; cooling; homogenizing; further cooling; canning; and aging the milk blend.
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Enockson G. O.
General Mills Inc.
Hunter Jeanette M.
O'Toole John A.
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