Low density frozen dessert

Details Low density frozen dessert Low density frozen dessert

1975-10-24

1976-07-06

Hunter, Jeanette M.

Food or edible material: processes, compositions, and products

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

Foam or foamable type

426524, A23G 902, A23G 904

Patent

active

039682668

ABSTRACT:
A low density frozen dessert similar to commercial ice cream in texture and eating quality comprises from about 3% to about 10% protein solids, from about 10% to about 25% saccharide; from about 3% to about 15% triglyceride fat or oil, from about 0.1% to about 2% of a polyglycerol fatty acid ester emulsifier, from about 0.1% to about 2% of a fatty acid ester of an aliphatic diol having from about 3 to about 5 carbon atoms, from about 0.005% to about 0.10% of an anionic emulsifier, from about 0.005% to about 0.5% of a stabilizing system comprising citric acid or a salt thereof, tetrasodium pyrophosphate, carboxymethyl cellulose, hydroxypropyl cellulose, Lambda Carrageenan gum, and from about 55% to about 65% of water. A low density frozen dessert is made by aerating a mixture of these ingredients to a density of 0.25 to about 0.45 specific gravity and then static freezing the aerated mixture.

REFERENCES:
patent: 2853391 (1958-09-01), Harrison
patent: 3183098 (1965-05-01), Baur
patent: 3372035 (1968-03-01), Morison
patent: 3800036 (1974-03-01), Gabby et al.
patent: 3845224 (1974-10-01), Moneymaker et al.

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