Method of extending and flavoring ice milk or cream

Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Foam or foamable type

Patent

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Details

426566, 426567, 426576, 426654, A23G 9021

Patent

active

043918344

ABSTRACT:
A method of extending and flavoring a soft serve product includes the steps of preparing a gelatin extender by adding a gelatin mix including approximately 18 grams of gelatin to one gallon of cold tap water, stirring and then adding the gelatin extender to a commercially prepared liquid soft serve product in quantities approximately proportional to one gallon of gelatin extender to between three and four gallons of the liquid soft serve product.
Powdered ice cream mixes may also be extended by adding the gelatin extender of the invention to the liquid ice cream in quantities approximately proportional to one gallon of gelatin extender to between three and four gallons of liquid ice cream produced from the powdered product.

REFERENCES:
patent: 183862 (1876-10-01), Morfit
patent: 1388084 (1921-08-01), Albert
patent: 2130654 (1938-09-01), Sadler
patent: 2253614 (1941-08-01), Epstein et al.
patent: 2558453 (1951-06-01), Minster
patent: 3003882 (1961-10-01), Peat
patent: 3471301 (1969-10-01), Mitchell
patent: 3702768 (1972-11-01), Finucane
patent: 3792182 (1974-02-01), Carpigiani
patent: 3930052 (1975-12-01), De Brou
patent: 4297379 (1981-10-01), Topalian
patent: 4346120 (1982-08-01), Morley
Knox Gelatine, Knox Gelatine Co., Inc., Johnstown, New York, 1927.
Arbuckle, W. S., 3rd ed., Ice Cream AVI Publishing Co., Westport, Conn., 1977 pp. 210.

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