Topping for frozen desserts and method of manufacture

Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Fat or oil is basic ingredient other than butter in emulsion...

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Details

426101, 426306, A23G 934

Patent

active

RE0307220

ABSTRACT:
An edible confection topping normally in liquid form which immediately hardens to form a brittle edible shell when applied to a frozen dessert (e.g., ice cream). The composition includes a normally liquid oil content and crystallized [emulsifiers] material which seed rapid crystallization and hardening of the oil when the temperature of the product is lowered by contact with the frozen dessert. Also a method of manufacture in which micro-crystalline emulsifier [is] and stearine are dispersed in a liquid mix of oil, sugar, corn syrup solids and milk solids. Cocoa or other flavoring materials are added along with coloring materials.

REFERENCES:
patent: 2191352 (1940-02-01), Oprean
patent: 2457110 (1948-12-01), Burbank et al.
patent: 2674534 (1954-04-01), Carter
patent: 3199984 (1965-08-01), Jensen et al.
patent: 3819839 (1974-01-01), Pichel
patent: 3959516 (1976-05-01), Warkentin
patent: 4017645 (1977-04-01), Ziccarelli

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