Topping for frozen desserts and method of manufacture

Details Topping for frozen desserts and method of manufacture Topping for frozen desserts and method of manufacture

1977-02-03

1978-04-25

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 924

Patent

active

040863700

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 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 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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