Ready to serve frozen dessert for soft serve dispensing

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

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Details

426567, 426583, 426804, A23G 902

Patent

active

052564363

ABSTRACT:
A soft serve frozen dessert, e.g., yogurt, capable of being hard packed and dispensed from an accordion-type cartridge is disclosed. The frozen dessert composition is formed with at least about 0.1 weight percent lecithin, at least about 0.15 weight percent pectin, at least about 0.1 weight percent xanthan gum, at least about 0.12 weight percent albumin, about 0.66 weight percent lactic acid (10%), about 64 weight percent skim milk, about 0.60 weight percent cream, about 5 weight percent nonfat dry milk, about 2 weight percent reduced lactose nonfat dry milk, about 8.5 weight percent corn syrup solids, about 16.5 weight percent high fructose corn syrup, and about 0.4 weight percent flavors.

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W. S. Arbuckle, Ice Cream, 3d ed., 1977 (AVI Publishing Co., Westport, Ct.), pp. 34-105, 323-330.

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