Frozen dessert product and process

Details Frozen dessert product and process Frozen dessert product and process

1975-06-30

1976-04-06

Hunter, Jeanette M.

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Foam or foamable type

426565, A23G 900

Patent

active

039491021

ABSTRACT:
A frozen dessert having good texture and eating quality is made by mixing and then freezing from about 7% to about 18% protein solids and from about 10% to about 40% saccharides with from about 5% to about 25% of a triglyceride fat or oil, from about 0.2% to about 2% of a primary emulsifier which is either a polyglycerol ester or a sorbitan ester, from about 0.5% to about 15% by weight of the primary emulsifier of a secondary emulsifier which is an edible anionic surfactant, and with from about 45% to about 65% water.

REFERENCES:
patent: 2821480 (1958-01-01), Hilker
patent: 3124464 (1964-03-01), Knightly et al.
patent: 3800036 (1974-03-01), Gabby et al.
patent: 3806605 (1974-04-01), Patterson

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