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...
Patent
1979-01-02
1981-08-25
Hunter, Jeanette M.
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...
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
Allan Arnold M.
Olds Dale F.
Warren Charles H.
Hunter Jeanette M.
Patent Technology Inc.
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