Flavored freezable-gel confection

Details Flavored freezable-gel confection Flavored freezable-gel confection

1977-08-29

1979-02-20

Hunter, Jeanette M.

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Gels or gelable composition

426575, 426577, 426660, A23L 104

Patent

active

041408071

ABSTRACT:
Freeze-it-yourself pops are prepared by sealing an edible, room-temperature-storable, storage-stable, aqueous, opaque, flavored confection in a plastic film pak. The confection composition is in the form of an aqueous gel having a pH within the range of from about 3.0 to about 5.0; it has a pudding consistency when maintained at room temperature, but has a chewy consistency when frozen. Either low-methoxyl pectin alone, carrageenan alone, a combination of low-methoxyl pectin and carboxymethylcellulose or a combination of carrageenan and carboxymethylcellulose provides the composition with homogeneity, stability and the noted consistency in both frozen and unfrozen states.

REFERENCES:
patent: 3493394 (1970-02-01), Eldridge
patent: 3499768 (1970-03-01), Moirano
patent: 3784715 (1974-01-01), Arden
patent: 3978243 (1976-08-01), Pedersen
patent: 3996390 (1976-12-01), Igoe

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