Intermediate-moisture frozen foods

Details Intermediate-moisture frozen foods Intermediate-moisture frozen foods

1979-03-26

1981-01-13

Hunter, Jeanette M.

Food or edible material: processes, compositions, and products

Inhibiting chemical or physical change of food by contact...

Treating liquid material

426334, 426565, A23G 900

Patent

active

042449774

ABSTRACT:
Microbiologically stable intermediate moisture ice cream which is soft and spoonable at freezer temperature. The ice cream contains milk solids, sugar, water and flavoring; sugar in a ratio to water of about 0.8-2:1, a water activity of about 0.8 to 0.9 and said sugar is at least about 50% dextrose plus fructose based on the total sugar content.

REFERENCES:
patent: 3335013 (1967-08-01), Wolfmeyer
patent: 3949102 (1976-04-01), Hellyer et al.
patent: 4021583 (1977-05-01), Arden
patent: 4145454 (1979-03-01), Dea

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