Freezer stable whipped ice cream and milk shake food products

Details Freezer stable whipped ice cream and milk shake food products Freezer stable whipped ice cream and milk shake food products

1982-11-04

1983-12-20

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, 426580, 426585, A23G 902, A23G 904

Patent

active

044217781

ABSTRACT:
A whipped ice cream or milk shake which maintains stable volume when stored at refrigerator or freezer temperatures, is non crystalline and spoonable at about 0.degree. F. and is an oil-in water emulsion of nonfat milk solids, 40% to about 75% water, sugar in a ratio to water of about 1:1.75 to about 3.0, the sugar being at least about 30% fructose and/or dextrose; and about 3 to about 10% fat wherein at least 50% of the fat is a sold beta phase-tending crystalline fat, flavoring, emulsifiers and stabilizers of microcrystalline cellulose and sodium carboxy methylcellulose.

REFERENCES:
patent: 3914440 (1975-10-01), Witzig
patent: 3949102 (1976-04-01), Hellyer
patent: 4031261 (1977-06-01), Durst
patent: 4146652 (1979-03-01), Kahn et al.

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