Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Foam or foamable type
Patent
1987-02-24
1989-05-02
Hunter, Jeanette
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Foam or foamable type
426573, 426654, A23G 900
Patent
active
048266566
ABSTRACT:
A smooth textured soft frozen water ice having a consistency similar to soft frozen fat containing dairy products and having a solids content between about 18-26% w. at an overrun of between about 25-70% is prepared by mixing a homogeneous dry blend premix in cold water and freezing in a conventional soft serve freezer. The soft frozen product has a draw temperature between about 18.degree.-21.degree. F. and primarily contains: (a) 0.05 to 0.5% w. of a stabilizing mixture consisting of a major amount of a first stabilizer preferably selected from the group consisting of xanthan gum, guar gum, carageenen and locust bean gum and mixtures thereof and a minor amount of CMC, wherein the weight ratio of CMC to the first stabilizer is between about 0.25:1.0 and 0.75:1.0; (b) 17 to 25% w. of a sweetening agent such as sucrose, fructose or sucrose-corn syrup solids mixtures; (c) 0.01 to 5.0% w. of a flavoring agent; and (d) 0.0 to 1.0% w. of a fruit acidifying agent. Xanthan gum-CMC mixtures are preferred stabilizer mixtures in obtaining soft frozen water ices of smooth and creamy consistency.
REFERENCES:
patent: 3684523 (1972-08-01), McGinley
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patent: 4626441 (1986-12-01), Wolkstein
Arbuckle, Ice Cream 3rd ed. Avi Pub., Co. Inc. Wesport Conn., 1977 pp. 292-302.
Griffiths Jerry W.
Huber Clayton S.
Rowley David M.
Hunter Jeanette
Pioneer Potato Company, Inc.
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