Frozen, low-solids, quiescently-frozen confection

Details Frozen, low-solids, quiescently-frozen confection Frozen, low-solids, quiescently-frozen confection

1987-11-19

1989-05-23

Hunter, Jeanette

Food or edible material: processes, compositions, and products

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

Carbohydrate containing

426576, 426573, 426654, 426565, 426566, 426567, 426804, 426548, A23G 900, A23G 902

Patent

active

048329762

ABSTRACT:
A low-solids, non-aerated, quiescently-frozen confection having a soft, non-brittle texture is prepared from a composition containing on a weight basis 92 to 96% water, 1 to 2.5% maltodextrin, 1 to 2% glycerin and 0.3 to 0.8% gelatin. The composition can further contain juice solids, food acid and gum stabilizers.

REFERENCES:
patent: 2002963 (1935-05-01), Schade
patent: 3792182 (1974-02-01), Carpigiani
patent: 4297379 (1981-10-01), Topalian
patent: 4297379 (1981-10-01), Topalian et al.
patent: 4554169 (1985-11-01), Anderson
patent: 4574091 (1986-03-01), Steenson
patent: 4574091 (1986-03-01), Steensen et al.
patent: 4582712 (1986-04-01), Gonsalves et al.
patent: 4626441 (1986-12-01), Wolkstein

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