Food or edible material: processes – compositions – and products – Surface coated – fluid encapsulated – laminated solid... – Frozen material
Patent
1995-02-21
1996-05-14
Corbin, Arthur L.
Food or edible material: processes, compositions, and products
Surface coated, fluid encapsulated, laminated solid...
Frozen material
426565, 426567, A23G 902
Patent
active
055165370
DESCRIPTION:
BRIEF SUMMARY
The present invention relates to new frozen comestibles, and, in a more particular aspect, it relates to low fat frozen desserts with the organoleptic characteristics of high fat frozen desserts. The invention also relates to methods of making the frozen comestibles.
Food technology in recent years has focused on providing high quality food products which are low in calorie content and low in cost. In this regard, the frozen dessert industry has attempted to provide reduced-fat products which have organoleptic properties similar to the same products having a normally higher fat content. This objective is particularly difficult to achieve in frozen food products because the product is subjected to low temperatures which can have an adverse effect on the blend of ingredients.
Ice cream, for example, is a frozen dessert recognized for its smooth, creamy texture achieved by delicately balancing formulated ingredients and processing steps to provide the desired coldness, melt-down, mouthfeel and other taste characteristics.
Primary components of ice cream products are the dairy-based ingredients. In earlier times, milk and cream provided the basic ingredients, i.e., milk protein, milk sugar, milkfat (butterfat), emulsifiers and stabilizers, necessary for making ice cream products. In current commercial operations, ice cream formulations can also include nonfat milk solids, milk fat, sugar and water to replace some or all of the traditional ingredient milk/cream, as well as other non-dairy ingredients such as egg yolks, emulsifiers and stabilizers.
By definition, ice cream must contain not less than 10% milk fat and 20% total milk solids. Unfortunately, milk fats add a significant amount of calories to the ice cream. Ice milks have been introduced to reduce the amount of calories in the product. Ice milks are formulated to be low in milk fat and to include primarily nonfat milk solids. Some ice milks, however, contain high percentages of nonfat milk solids which can impart a gritty or chalky mouthfeel. This drawback is chiefly due to the high levels of solids which do not melt in the oral cavity. In addition, the higher concentrations of crystallized lactose present in nonfat milk solids can also contribute to inferior organoleptic qualities.
Thus, ingredients and methods are constantly being sought to provide a reduced fat frozen comestible with a creamy texture and a lubriciousness characteristic of a higher fat content food product.
It is, therefore, a purpose of the present invention to provide a frozen food product which has organoleptic properties characteristic of a fat-containing product.
It is another purpose of the present invention to provide ice cream or ice milk products having substantially reduced fat content and a creamy texture which can be stored for relatively long periods of time without deterioration.
Other and further purposes of the present invention will become apparent in the following description and its scope will be pointed out with the appended claims.
SUMMARY OF THE INVENTION
The present invention includes frozen food products prepared with an oleaginous-containing matrix formed by melt-spinning an oleaginous substance with a carrier material. The oleaginous substances used in this invention can include edible oils such as vegetable oils including soybean, corn, canola and the like. Alternatively, fats such as meat fats, hydrogenated vegetable oils, and even butter fat can be used. The oleaginous substances make up from about 2 to about 40% by weight of the matrix, with amounts of from about 10 to about 30% being preferred and amounts of from about 15 to about 25% being most preferred.
Carrier materials which can be used for the matrix are saccharides such as sucrose or saccharide-based materials such as maltodextrins and/or water soluble cellulosic materials such as methyl and ethyl cellulose. In further aspects of the invention, the matrix includes one or more adjunct materials such as natural or artificial flavors, spices, sweeteners and/or hydrogels such as xanthan gum or alg
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Corbin Arthur L.
Fuisz Technologies Ltd.
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