Fudge sauce and frozen confection

Details Fudge sauce and frozen confection Fudge sauce and frozen confection

1990-01-31

1991-04-30

Penland, R. B.

Food or edible material: processes, compositions, and products

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

Carbohydrate containing

426578, 426659, 426100, 426101, 426103, A23G 300

Patent

active

050117041

ABSTRACT:
A fudge sauce which is flowable at freezer temperatures and a ready-to-eat dessert including it are provided. The fudge sauce comprises water, a mixture of saccharides to control the freezing point with balanced sweetness, a starch effective to build viscosity at freezer temperatures, a fat component to provide a desirable mouthfeel and a hydrophilic colloid to stabilize the viscosity. Desirably, the fudge sauce exhibits a relatively stable viscosity within the range of normal serving temperatures. In one embodiment, the sauce is combined as a center filling in an ice cream bar.

REFERENCES:
patent: 2747525 (1956-05-01), Lund
patent: 2801922 (1957-08-01), Oprean
patent: 4234611 (1980-11-01), Kahn et al.
patent: 4387109 (1983-06-01), Kahn et al.
patent: 4525365 (1985-06-01), Kato et al.
patent: 4789552 (1988-12-01), Speakman et al.
Woman's Day Encyclopedia of Cookery, vol. 10, Fawcett Publications Inc., New York (1966) p. 1526.

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