Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Foam or foamable type
Reexamination Certificate
2005-05-24
2005-05-24
Bhat, N. (Department: 1764)
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Foam or foamable type
C426S572000, C426S573000, C426S578000
Reexamination Certificate
active
06896923
ABSTRACT:
Frozen confections having a combination of ingredients which permit the formulator to continue to provide outstanding organoleptic properties while at the same time reducing the caloric impact for those consumers who desire to limit their caloric intake. In a first aspect, the invention relates to a frozen confection which comprises less than 5 wt. % triglyceride fat, polydextrose and tricalcium phosphate. In another aspect, the product includes both polydextrose and cream, optionally in combination with tricalcium phosphate and/or karaya gum to produce a low fat frozen confection with good organoleptic properties. In a further aspect, the invention comprises a frozen confection comprising: less than 5 wt. % triglyceride fat, polydextrose, and a karaya gum. The products of the invention combine good organoleptic properties with a substantially reduced fat level compared to regular fat and, especially premium and super-premium ice creams. Preferably, the confection employs a level of triglyceride fat which is less than 1 wt. %, more preferably less than 0.5 wt. %.
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Ghaffari Ramin
Oldroyd Jon Richard
Bhat N.
Good Humor-Breyers Ice Cream
McGowan, Jr. Gerard J.
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