Food or edible material: processes – compositions – and products – Surface coated – fluid encapsulated – laminated solid... – Frozen material
Patent
1983-08-01
1985-02-19
Hunter, Jeanette M.
Food or edible material: processes, compositions, and products
Surface coated, fluid encapsulated, laminated solid...
Frozen material
426249, 426565, 426576, 426134, A23G 900, A23G 926
Patent
active
045005532
ABSTRACT:
A method of producing a frozen, dual-textured confection comprising a cream and a gelatin-containing aerated phase and a natural or simulated fruit phase is disclosed. According to one embodiment, gelatin is dispersed in water and the dispersion is then combined with cream, sweetener, emulsifier and a gum stabilizer to form a uniform emulsion. The emulsion is then partially frozen and aerated. A fluid, natural or simulated fruit component is separately produced by combining pureed fruit or synthetic fruit flavor, sweetener and a gum stabilizer. The partially frozen, aerated emulsion is passed together with a fruit component through a filler head into a mold or container so that the mold or container contains a cream and gelatin-containing phase and a fruit phase. The contents of the mold or container are then thoroughly frozen. A stick may be inserted into the mold prior to the thorough freezing so that the frozen confection may be hand-held while being eaten.
REFERENCES:
patent: 2550656 (1951-04-01), Knechtges
patent: 2558453 (1951-06-01), Minster
patent: 2858221 (1958-10-01), Laurie
patent: 3791853 (1976-07-01), Crowder
patent: 4297379 (1981-10-01), Topalian et al.
patent: 4391834 (1983-07-01), Fiscella
Lang Kevin W.
Liggett Louis G.
Williams Richard A.
Wyss Clement R.
Crisona Richard L.
Donovan Daniel J.
General Foods Corporation
Hunter Jeanette M.
Savoie Thomas R.
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