CA1265379A - Freezer stable whipped ice cream and milk shake food products - Google Patents
Freezer stable whipped ice cream and milk shake food productsInfo
- Publication number
- CA1265379A CA1265379A CA000440198A CA440198A CA1265379A CA 1265379 A CA1265379 A CA 1265379A CA 000440198 A CA000440198 A CA 000440198A CA 440198 A CA440198 A CA 440198A CA 1265379 A CA1265379 A CA 1265379A
- Authority
- CA
- Canada
- Prior art keywords
- fat
- product
- comprised
- whipped
- sugar
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/04—Production of frozen sweets, e.g. ice-cream
- A23G9/045—Production of frozen sweets, e.g. ice-cream of slush-ice, e.g. semi-frozen beverage
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/04—Production of frozen sweets, e.g. ice-cream
- A23G9/20—Production of frozen sweets, e.g. ice-cream the products being mixed with gas, e.g. soft-ice
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
- A23G9/46—Aerated, foamed, cellular or porous products
Abstract
ABSTRACT OF THE INVENTION
Disclosed are whipped or whippable milk shake products comprised of an oil-in-water emulsion of nonfat milk solids, about 40-70% water and an edible polyhydric alcohol, wherein the ratio of sugar plus polyhydric alcohol to water is about 1:1.75-3.0, said sugar being comprised of at least about 30%
fructose and/or dextrose; and about 3-10% fat, wherein at least about 50% of the fat is a solid beta phase-tending crystalline fat, wherein the products are substantially noncrystalline and spoonable at about 0°F and become pourable within about 5-10 minutes after removal from 0°F storage and exposure to ambient temperature.
Disclosed are whipped or whippable milk shake products comprised of an oil-in-water emulsion of nonfat milk solids, about 40-70% water and an edible polyhydric alcohol, wherein the ratio of sugar plus polyhydric alcohol to water is about 1:1.75-3.0, said sugar being comprised of at least about 30%
fructose and/or dextrose; and about 3-10% fat, wherein at least about 50% of the fat is a solid beta phase-tending crystalline fat, wherein the products are substantially noncrystalline and spoonable at about 0°F and become pourable within about 5-10 minutes after removal from 0°F storage and exposure to ambient temperature.
Description
6S3~
, .
FREEZER STABLE WHIPPED
ICE CREAM AND MILK S~KE FOOD PRODUCTS
, .
FREEZER STABLE WHIPPED
ICE CREAM AND MILK S~KE FOOD PRODUCTS
2 Milk shakes are comprised of aqueous emulsions which are
3 foamed by being whipped with air. When a conventional milk
4 shake product is stored in a container at refrigerator tempera-
5~ tures, the foam rapidly collapses, and the result is a substan-
6 tial loss in the volume of the product during storac3e. Thus, 7l conventional milk shakes s~ch as those sold by fast-food restau-8 rants must be consumed shortly after they are prepared and cannot 9j be stored at refrigerator temperatures for longer than about 10Il one hour. At ~reezer temperatures such shake products freeze 11 solid and require a lengthy thawing period before they can be 12 consumed with either a spoon or a straw, i.e., become spoonable 13 or flowable-14 ; Frozen foods such as frozen vegetables, etc. are stored 15 ~ in supermarket freezers at about 0F. However, ice creams are i!
16 1I conventionally stored in supermarket freezers at temperatures 7l of about -20F, since at freezer temperatures at about 0F, a 18l substantial loss of product volume is typically o~served after 19 3 less than about a one-month storage period. Moreover, when 20 I stored at about 0F, conventional ice cream products tend to 21l become crystalline and grainy. From an energy consumption 22 standpoint, the requirement of -20F storage temperatures for ~3jl ice cream products is economically disadvantageous.
24 ~ It is an objec of this invention to provide whipped il 25 i ice cream and milk shake products which maintain a stable volume 1~ .
26 when stored for prolonged periods at refrigerator temperatures, ~, 27 l as well as at the economically advantageous freezer storage 28 I temperature of about 0F. It is also an object of this inven-29 !~ tion to provide whipped products which remain in a substan-I tially noncrystalline and spoonable state at freezer temperatures 1 ~
gL2~5379 1 Of about 0F and which become flowable soon after exposure to 2 ~ ambient temperatures and, therefore, do not require a prolonged 3 thawing period prior to consumption.
4 Other objects and advantages of this invention will be apparent from the description of this invention which follows.
6 BRIEF DESCRIPTION OF THE INVE~TION
7l The whipped products of this invention can be stored 8~ at freezer temperatures of ~bout 0F for at least about 6 months, 9 and preferably for at least about one year, substantially free from losses in the volume of the product. At freezer tempera-11 tures of about 0F, the whipped milk shake and ice cream 12 products of this invention are in a lightly firm, substantially 13 noncrystalline, and spoonable condition. At about 0F the 14 whipped product resembles fancy quality fresh-made ice cream.
When served at about 0F to about 15F, the product is soft, 16' easily spoonable and resembles creamy soft-serve ice cream.
17 ~t abou~ 15F to about 32F, the consistency of the 18l product resembles a conventional thick shake product, such 19~ as those sold by fast-food restaurants. The whipped milk 20l; shake and ice cream products of this invention may be stored 21 substantially free from loss of product volume at refrigerator 22 ~ temperatures of about 32F to about 42F for at least about 23l 5 days, and preferably for at least about 10 days. The product 24 is in a strawable state at refrigerator temperatures and, 5~';there~fore, can be removed from~the~refrigerator and imm~diately 26~ consumed through a straw. ~en removed from freezer storage 27 at about 0F and warmed to ambient temperature~ preferred 2~ ~embodiments of the present shake-type products become flowable 29 111 rapidly, i.e., within about 5-lO minuteR.
30 ~ This invention provides a whipped or whippable food 1 2.
,, ~
~' ' ' ~ ' -' 537~ ~
, . .
~ product comprised of an oil-in-water emulsion of nonfat milk 21¦ solids, and about 40~ to about 70% water, and sugar in a ratio 3l to water of about 1:1.75 to about 3.0, the sugar being com-4l prised of at least about 30% fructose and/or dextrose; and 5l about 3~ to about 10% fat, wherein at least about 50% of the 6 fat is comprised of a solid beta phase-tending crystalline fat, 7ll and minor,effective amounts of flavoring, emulsifier, and 811 stabilizers comprised of microcrystalline cellulose and sodium 9~1 carboxymethylcellulose. The product is substantially non-lol crystalline and spoonable at about 0F. When whippsd, the .lll volume of the product remains substantially constant during 12` storage at about 0F for at least about six months, and 13 preferably for at least about one year.
14 In preferred embodiments of the whipped or whippable food products of the present invention, a part of the sugar 16¦l component i5 replaced by an edible polyhydric alcohol, i.e., l7l~l from about 0.25-10~, preferably about 0.5-6% of the formula-~ tion may be a polyhydric alcohol or alcohol mixture. The 19ll polyhydric alcohol component acts to reduce the perceived 201l sweetness of the products and to decrease the time required 21¦l for the products to become flowable upon being exposed to 221j ambient temperatures.
231¦ A premix for use in preparing whipped food products is 24, also provided by this invention which comprises: about 3.5% to 2sll about 20~ of an emulsifier, about 6~ to about 34% of a l i 26~ stabilizer comprised of microcrystalline cellulose and sodium 27 carboxymethylcellulose, and about 10% to about 30~ of a solid 28ll beta phase-tending crystalline fat, and a protein or 29l¦ carbohydrate carrier for the foregoing ingredients.
301 The present invention also provides novel methods for 1 3.
~2~5~79 1 preparing whipped food products including milk shakes and ice 2 cream having the desirable freezer and refrigerator storage 3 properties mentioned above.
A In another aspect the invention provides a whipped dairy food product comprising nonfat milk solids, water, 6 fat, sugar and minor effective amounts of emulsifier and
16 1I conventionally stored in supermarket freezers at temperatures 7l of about -20F, since at freezer temperatures at about 0F, a 18l substantial loss of product volume is typically o~served after 19 3 less than about a one-month storage period. Moreover, when 20 I stored at about 0F, conventional ice cream products tend to 21l become crystalline and grainy. From an energy consumption 22 standpoint, the requirement of -20F storage temperatures for ~3jl ice cream products is economically disadvantageous.
24 ~ It is an objec of this invention to provide whipped il 25 i ice cream and milk shake products which maintain a stable volume 1~ .
26 when stored for prolonged periods at refrigerator temperatures, ~, 27 l as well as at the economically advantageous freezer storage 28 I temperature of about 0F. It is also an object of this inven-29 !~ tion to provide whipped products which remain in a substan-I tially noncrystalline and spoonable state at freezer temperatures 1 ~
gL2~5379 1 Of about 0F and which become flowable soon after exposure to 2 ~ ambient temperatures and, therefore, do not require a prolonged 3 thawing period prior to consumption.
4 Other objects and advantages of this invention will be apparent from the description of this invention which follows.
6 BRIEF DESCRIPTION OF THE INVE~TION
7l The whipped products of this invention can be stored 8~ at freezer temperatures of ~bout 0F for at least about 6 months, 9 and preferably for at least about one year, substantially free from losses in the volume of the product. At freezer tempera-11 tures of about 0F, the whipped milk shake and ice cream 12 products of this invention are in a lightly firm, substantially 13 noncrystalline, and spoonable condition. At about 0F the 14 whipped product resembles fancy quality fresh-made ice cream.
When served at about 0F to about 15F, the product is soft, 16' easily spoonable and resembles creamy soft-serve ice cream.
17 ~t abou~ 15F to about 32F, the consistency of the 18l product resembles a conventional thick shake product, such 19~ as those sold by fast-food restaurants. The whipped milk 20l; shake and ice cream products of this invention may be stored 21 substantially free from loss of product volume at refrigerator 22 ~ temperatures of about 32F to about 42F for at least about 23l 5 days, and preferably for at least about 10 days. The product 24 is in a strawable state at refrigerator temperatures and, 5~';there~fore, can be removed from~the~refrigerator and imm~diately 26~ consumed through a straw. ~en removed from freezer storage 27 at about 0F and warmed to ambient temperature~ preferred 2~ ~embodiments of the present shake-type products become flowable 29 111 rapidly, i.e., within about 5-lO minuteR.
30 ~ This invention provides a whipped or whippable food 1 2.
,, ~
~' ' ' ~ ' -' 537~ ~
, . .
~ product comprised of an oil-in-water emulsion of nonfat milk 21¦ solids, and about 40~ to about 70% water, and sugar in a ratio 3l to water of about 1:1.75 to about 3.0, the sugar being com-4l prised of at least about 30% fructose and/or dextrose; and 5l about 3~ to about 10% fat, wherein at least about 50% of the 6 fat is comprised of a solid beta phase-tending crystalline fat, 7ll and minor,effective amounts of flavoring, emulsifier, and 811 stabilizers comprised of microcrystalline cellulose and sodium 9~1 carboxymethylcellulose. The product is substantially non-lol crystalline and spoonable at about 0F. When whippsd, the .lll volume of the product remains substantially constant during 12` storage at about 0F for at least about six months, and 13 preferably for at least about one year.
14 In preferred embodiments of the whipped or whippable food products of the present invention, a part of the sugar 16¦l component i5 replaced by an edible polyhydric alcohol, i.e., l7l~l from about 0.25-10~, preferably about 0.5-6% of the formula-~ tion may be a polyhydric alcohol or alcohol mixture. The 19ll polyhydric alcohol component acts to reduce the perceived 201l sweetness of the products and to decrease the time required 21¦l for the products to become flowable upon being exposed to 221j ambient temperatures.
231¦ A premix for use in preparing whipped food products is 24, also provided by this invention which comprises: about 3.5% to 2sll about 20~ of an emulsifier, about 6~ to about 34% of a l i 26~ stabilizer comprised of microcrystalline cellulose and sodium 27 carboxymethylcellulose, and about 10% to about 30~ of a solid 28ll beta phase-tending crystalline fat, and a protein or 29l¦ carbohydrate carrier for the foregoing ingredients.
301 The present invention also provides novel methods for 1 3.
~2~5~79 1 preparing whipped food products including milk shakes and ice 2 cream having the desirable freezer and refrigerator storage 3 properties mentioned above.
A In another aspect the invention provides a whipped dairy food product comprising nonfat milk solids, water, 6 fat, sugar and minor effective amounts of emulsifier and
7 stabilizers for said emulsion, said stabiliz.ers comprising
8 microcrystalline cellulose and sodium carboxymethylcellulose.
g In a Eurther embodiment the i.nvention provides a shipped ice cream product which is spoonable at about 11 G to about 15F comprising fat, water, sugar, nonfat milk 12 solids and minor effective amounts of emulsifier and stabilizer, 13 wherein said stablilizer is comprised from about 0.125% to 14 about 1~ microcrystalline cellulose and from about 0.025% to about 0.28~ sodium carboxymethycellulose, and about ~008%
16 to about .06~ of a stabilizer selected from the group consist-17 ~ ing of carrageenan and alginate wherein at lea~t about 50%
18 of said fat is a beta phase tending crystalline at, and 19 the volume of said whipped ice cream is storage stable at about~0F.
~1 Still further the invention provides a premix for use : ;22 : in preparing whipped food products comprising emulsifier, 23: stabillzer and a~protein or car~ohydrate carrier wherein said~
24~ :stabilizer is comprised of sodium carboxymethylcellulose and :
mlcrocrystalline cellulose and a stabilizer selected:from the 26 group calcium carrageenan and sodium alginate; wherein said 27 carrier is selected from the group consi.sting of dairy whey, 28 lactose, dextrose, whey protein concentrate, cocoa and sugar.
29 In another aspect the invention provides a method of 3G preparing a whipped dairy food or ice cream product comprising 4.
~','1 , . .. .
i3~9 1 mixing together an emulsifier; a stabilizer, said stabilize~
2 comprising microcrystalline cellulose and sodium carboxy-3 methycellulose; and a fat, said fat comprising at least 4 50~ beta phase tending crystalline fat, such that a pre-mix is formed, blending said pre-mix with nonfat dry milk solids, 6 water and sugar and cooling and whipping the resulting blend 7 to provide a whipped dairy food or ice cream product.
g The whipped products of this invention may be prepared from a premix comprised of an emulsifier, stabilizer and a 11 beta phase-tending crystalline fat. The premix may be com-12 prised of about 10~ to about 30%, and preferably about 13~ to 13 about 17% of a beta phase-tending crystalline fat, about 3.5%
1~ to about 20% emulsifier, preferably about 5% to about 15%
emulsifier~ and about 6% to about 34~, and preferably abou~
16 13~ to about 2S~ of a stabilizer. The balance of the premix 17 may be comprised of a protein or carbohydrate carrier for the 18 components of the premix.
19 ~ Throughout this application all amounts are by weight 2C unless expressly stated otherwise. In addition, percentages 21 are on a total formulation basis unless another basis is 22 specified.
23 Any beta phase-tending crystalline fat which is a 24 solid at. xoom temperature may be employed as the fat component of the premix, and preferably those saturated or partially ~6 hydrogenated beta phase-tending crystalline fats having a 27 ~ melting point of about 85F to about 120~F, and preferably ~28 90F to 105F. Suitable beta phase-tending crystalline fats 29 in~lude ~he lauric fats, cocnut oil, palm kernel oil, babassu oil, palm oil, butter fat, etc.
31 Since the whipped proaucts of this invention are oil-32 in~water emulsions, an emulsifier is a necessary component of 33 the premix, as well as the final whipped product. E~lulsifiers 3~ promote t~e formation of a s~able dispersion of fat iD the 4(a) S3~
I, .
l ll 1 ¦ aqueous phase of the product, and also enhance the rate of 2¦1 aeration, and total aeration obtained. Any one of a number of 3ll emulsifiers may be employed inc~uding: hydroxylated lecithin, 41l mono, di, or polyglycerides of fatty acids, such as mono-5' stearin and monopalmitin; polyoxyethylene ethers of fatty 6I, esters of polyhydric alcohols, such as the polyoxyethylene 7~I ethers of sorbitan monosteara~e (polysorbate 60 or 80) or 81¦ the polyoxyethylene ethers of sorbitan distearate; fatty esters
g In a Eurther embodiment the i.nvention provides a shipped ice cream product which is spoonable at about 11 G to about 15F comprising fat, water, sugar, nonfat milk 12 solids and minor effective amounts of emulsifier and stabilizer, 13 wherein said stablilizer is comprised from about 0.125% to 14 about 1~ microcrystalline cellulose and from about 0.025% to about 0.28~ sodium carboxymethycellulose, and about ~008%
16 to about .06~ of a stabilizer selected from the group consist-17 ~ ing of carrageenan and alginate wherein at lea~t about 50%
18 of said fat is a beta phase tending crystalline at, and 19 the volume of said whipped ice cream is storage stable at about~0F.
~1 Still further the invention provides a premix for use : ;22 : in preparing whipped food products comprising emulsifier, 23: stabillzer and a~protein or car~ohydrate carrier wherein said~
24~ :stabilizer is comprised of sodium carboxymethylcellulose and :
mlcrocrystalline cellulose and a stabilizer selected:from the 26 group calcium carrageenan and sodium alginate; wherein said 27 carrier is selected from the group consi.sting of dairy whey, 28 lactose, dextrose, whey protein concentrate, cocoa and sugar.
29 In another aspect the invention provides a method of 3G preparing a whipped dairy food or ice cream product comprising 4.
~','1 , . .. .
i3~9 1 mixing together an emulsifier; a stabilizer, said stabilize~
2 comprising microcrystalline cellulose and sodium carboxy-3 methycellulose; and a fat, said fat comprising at least 4 50~ beta phase tending crystalline fat, such that a pre-mix is formed, blending said pre-mix with nonfat dry milk solids, 6 water and sugar and cooling and whipping the resulting blend 7 to provide a whipped dairy food or ice cream product.
g The whipped products of this invention may be prepared from a premix comprised of an emulsifier, stabilizer and a 11 beta phase-tending crystalline fat. The premix may be com-12 prised of about 10~ to about 30%, and preferably about 13~ to 13 about 17% of a beta phase-tending crystalline fat, about 3.5%
1~ to about 20% emulsifier, preferably about 5% to about 15%
emulsifier~ and about 6% to about 34~, and preferably abou~
16 13~ to about 2S~ of a stabilizer. The balance of the premix 17 may be comprised of a protein or carbohydrate carrier for the 18 components of the premix.
19 ~ Throughout this application all amounts are by weight 2C unless expressly stated otherwise. In addition, percentages 21 are on a total formulation basis unless another basis is 22 specified.
23 Any beta phase-tending crystalline fat which is a 24 solid at. xoom temperature may be employed as the fat component of the premix, and preferably those saturated or partially ~6 hydrogenated beta phase-tending crystalline fats having a 27 ~ melting point of about 85F to about 120~F, and preferably ~28 90F to 105F. Suitable beta phase-tending crystalline fats 29 in~lude ~he lauric fats, cocnut oil, palm kernel oil, babassu oil, palm oil, butter fat, etc.
31 Since the whipped proaucts of this invention are oil-32 in~water emulsions, an emulsifier is a necessary component of 33 the premix, as well as the final whipped product. E~lulsifiers 3~ promote t~e formation of a s~able dispersion of fat iD the 4(a) S3~
I, .
l ll 1 ¦ aqueous phase of the product, and also enhance the rate of 2¦1 aeration, and total aeration obtained. Any one of a number of 3ll emulsifiers may be employed inc~uding: hydroxylated lecithin, 41l mono, di, or polyglycerides of fatty acids, such as mono-5' stearin and monopalmitin; polyoxyethylene ethers of fatty 6I, esters of polyhydric alcohols, such as the polyoxyethylene 7~I ethers of sorbitan monosteara~e (polysorbate 60 or 80) or 81¦ the polyoxyethylene ethers of sorbitan distearate; fatty esters
9 of polyhydric alcohols such as sorbitan monostearate; mono-Io and di-esters of glycols such as propylene glycol monostearate, 11 I and propylene glycol monopalmitate, succinoylated ~onoglycerides;
12I sodium or calcium stearoyl-2-lactylate; and the esters of 13¦ carboxylic acids such as lactic, citric, and tartaric acids 14I~ with the mono- and diglycerides of fatty acids such as ISI glycerol lactopalmItate and glycerol lactos*earate. The fatty 16 ll acids employed in the preparation of the emulsifiers include 17~ those derived from beef, tallow, and coconut, cotton seed, palm, 18 ll peanut, soybean and marine oils. Many blends of emulsifiers 19¦1 are commercially used and readily available in accordance with 2~j, known techniques. For example, it may be desirable to provide 21¦i a controlled hydrophile-lipophile balance (HLB)~as with a 2~2 !i~ Iipophilic emulsifier;such as glyceryl monostearate or 23 ¦1 sorbitan monostearate with a hydrophilic material, such as 24 psIysorbate 80.
;25~ The stab~lizer component is comprised of a mixture of ,~
26j~ a~microcrystalline ~cellulose in~the amount o about 5% to 7l ~about 25~, and preferably about 10% to about 20% by w~eight 2a ¦1 0~ the premixj with sodium carboxymethylcellulose (CMC);in the 29li amount of about 1~ to about 7%, and preferably abo~t 2.5% to 30I about 6.0~ of the premix. I~ is believed that the use of a l! ~
Il ~
, 5.
:
I
,, l !
1!¦ microcrys~alline cellulose stabilizer in co~bination with a 2 beta ph~se-tending crystalline fat enhances the refrigerator 3 and freezer stability of a whipped product prepared from the 4 premix and, further, that the CMC is of substantial aid in 5¦l stabilizing the emulsion against separation under freezer and 6l! refrigerator conditions.
7¦¦ In order to enhance the body of the whipped product, 8¦l and to aid in maintaining flavorants in suspension, a third 911 stabilizer, and preferably calcium carrogeenan or sodium
12I sodium or calcium stearoyl-2-lactylate; and the esters of 13¦ carboxylic acids such as lactic, citric, and tartaric acids 14I~ with the mono- and diglycerides of fatty acids such as ISI glycerol lactopalmItate and glycerol lactos*earate. The fatty 16 ll acids employed in the preparation of the emulsifiers include 17~ those derived from beef, tallow, and coconut, cotton seed, palm, 18 ll peanut, soybean and marine oils. Many blends of emulsifiers 19¦1 are commercially used and readily available in accordance with 2~j, known techniques. For example, it may be desirable to provide 21¦i a controlled hydrophile-lipophile balance (HLB)~as with a 2~2 !i~ Iipophilic emulsifier;such as glyceryl monostearate or 23 ¦1 sorbitan monostearate with a hydrophilic material, such as 24 psIysorbate 80.
;25~ The stab~lizer component is comprised of a mixture of ,~
26j~ a~microcrystalline ~cellulose in~the amount o about 5% to 7l ~about 25~, and preferably about 10% to about 20% by w~eight 2a ¦1 0~ the premixj with sodium carboxymethylcellulose (CMC);in the 29li amount of about 1~ to about 7%, and preferably abo~t 2.5% to 30I about 6.0~ of the premix. I~ is believed that the use of a l! ~
Il ~
, 5.
:
I
,, l !
1!¦ microcrys~alline cellulose stabilizer in co~bination with a 2 beta ph~se-tending crystalline fat enhances the refrigerator 3 and freezer stability of a whipped product prepared from the 4 premix and, further, that the CMC is of substantial aid in 5¦l stabilizing the emulsion against separation under freezer and 6l! refrigerator conditions.
7¦¦ In order to enhance the body of the whipped product, 8¦l and to aid in maintaining flavorants in suspension, a third 911 stabilizer, and preferably calcium carrogeenan or sodium
10~¦ alginate may be employed in the premix in the amount of about 111l .30~ to about 2.0~, and preferably about .5% to about 1.5% of 12~ the premix.
13lll Any of a number of solid protein or carbohydrate addi-14¦l tives, referred to herein as "carriers", may be included in 15l! the premix in the amount of about 20% to about 80%, preferably 16 about 46% to about 66~. Suitable carriers include dairy whey, 17 whey protein concentrate, flavorants such as cocoa, sugars 18 such ~s ~extrose, granulated sugars, maltodextrins, corn syxup 19 solids (preferably of about 10 to about 30 D.E~/ i.e., 10-2a 20 I D.E.3, or nonfat milk solids. These additives function as 21ll carriers for the beta phase-tending crystalline fat and the 22 other components of the premix, and also aid in preventing the , 23 I premix from absorbing water and solidifying during storage.
24 I When~dairy whey l5 employed as the carrier, it is preferred 2511 to employ about 40% to about 60% of this ingredient in the 26!~l premix-27l The premix may be prepared by first dry blending the 28ll solid emulsifier, stabilizer and carriers, in the desired 29 I ratios. The blending of the solid ingredients of the mix i9 30 I preferably performed in a ribbon blender or another blender 1 6.
.
. :
!, ~265379 Il i, 1.
1 I suitable for blending powders. The fat is heated until it is 2 I completely liquid, and is poured slowly or sprayed into the 3ll blender so that the powder components of the premix are 4¦l encapsulated by the fat. The resultant premix product has 5~ a cornmeal-like texture. ` ;
6ll The premix is suitable for use in the preparation of 7l ice cream and shake products, of both the part-dairy and 811 all-dairy types. For example, the premix may be mlxed with 911 water, flavoring, vegetable oil, sugar, and nonfat milk solids, 10~l to provide a part-dairy shake or ice cream product; or the 111 premix may be blended with water, Elavoring, butter fat, sugar 12 lll and nonfat milk solids, to provide an all-dairy shake or ice 13i cream product. About 2.5~ to about 4.0%, preferably about 14~l 3.0%, by weight of the premix may also be employed to prepare 151. a shake or ice cream product which is in the form of an oil-16~l in-water emulsion comprised of about 40% to about 70% water, 17 11 preferably about 50% to about 6S% water; sugar in a ratio to 18;l water of about 1 to about 1.75-3.0, preferably about 1 part 19!¦ sugar to about 2.5 parts water, about 3~ to aboùt ld% fat, 20ll preferably about 4% to about 7~ fat, about .125% to about 1 0 i : i21 ¦I mlcrocrystalllne cellulose stabilizer, about .025% to about .28~j ~; ~2~2 ¦il CMC stabilizer, nonfat milk solids and effective amounts of 23¦¦ an emulsifier and flavoring. The total protein solids content 24 ~ of the formulation may be about 3%:to:about 1~ or higher, and : 25~ may be supplied by the nonfat milk:solids,~whey or other 261 protein additives to the formulation. At least about 50% of ~ : ~ 27 the fat should be compri~sed of beta phase-tendlng crystalline : 2a ~l fat of the type described above, while the balance of the fat 29~1 may be comprised of any of a number of polyunsaturated fats.
301j The Eormulation may also include about .008~ to about .06%
~6 ;1, 1 , , 1ll carrageenan or sodlum alginate.
2¦1 A dairy ice cream or shake product is prepared by 3l~ employing butter fat in the fat component of the formulation.
4¦l A part-dairy product is provided by excluding butter fat from 51 the formulation and employing vegetable oils as the fat 5~1l component, in combination with the nonfat milk solids component.
7l In the all-dairy ice creams and shakes, the b~ta fat component 8il may be comprised entirely of butter fat.
9ll The sugar component of the formulation is comprised of l0i¦ at least about 30% fructose and/or dextrose, and preferably
13lll Any of a number of solid protein or carbohydrate addi-14¦l tives, referred to herein as "carriers", may be included in 15l! the premix in the amount of about 20% to about 80%, preferably 16 about 46% to about 66~. Suitable carriers include dairy whey, 17 whey protein concentrate, flavorants such as cocoa, sugars 18 such ~s ~extrose, granulated sugars, maltodextrins, corn syxup 19 solids (preferably of about 10 to about 30 D.E~/ i.e., 10-2a 20 I D.E.3, or nonfat milk solids. These additives function as 21ll carriers for the beta phase-tending crystalline fat and the 22 other components of the premix, and also aid in preventing the , 23 I premix from absorbing water and solidifying during storage.
24 I When~dairy whey l5 employed as the carrier, it is preferred 2511 to employ about 40% to about 60% of this ingredient in the 26!~l premix-27l The premix may be prepared by first dry blending the 28ll solid emulsifier, stabilizer and carriers, in the desired 29 I ratios. The blending of the solid ingredients of the mix i9 30 I preferably performed in a ribbon blender or another blender 1 6.
.
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!, ~265379 Il i, 1.
1 I suitable for blending powders. The fat is heated until it is 2 I completely liquid, and is poured slowly or sprayed into the 3ll blender so that the powder components of the premix are 4¦l encapsulated by the fat. The resultant premix product has 5~ a cornmeal-like texture. ` ;
6ll The premix is suitable for use in the preparation of 7l ice cream and shake products, of both the part-dairy and 811 all-dairy types. For example, the premix may be mlxed with 911 water, flavoring, vegetable oil, sugar, and nonfat milk solids, 10~l to provide a part-dairy shake or ice cream product; or the 111 premix may be blended with water, Elavoring, butter fat, sugar 12 lll and nonfat milk solids, to provide an all-dairy shake or ice 13i cream product. About 2.5~ to about 4.0%, preferably about 14~l 3.0%, by weight of the premix may also be employed to prepare 151. a shake or ice cream product which is in the form of an oil-16~l in-water emulsion comprised of about 40% to about 70% water, 17 11 preferably about 50% to about 6S% water; sugar in a ratio to 18;l water of about 1 to about 1.75-3.0, preferably about 1 part 19!¦ sugar to about 2.5 parts water, about 3~ to aboùt ld% fat, 20ll preferably about 4% to about 7~ fat, about .125% to about 1 0 i : i21 ¦I mlcrocrystalllne cellulose stabilizer, about .025% to about .28~j ~; ~2~2 ¦il CMC stabilizer, nonfat milk solids and effective amounts of 23¦¦ an emulsifier and flavoring. The total protein solids content 24 ~ of the formulation may be about 3%:to:about 1~ or higher, and : 25~ may be supplied by the nonfat milk:solids,~whey or other 261 protein additives to the formulation. At least about 50% of ~ : ~ 27 the fat should be compri~sed of beta phase-tendlng crystalline : 2a ~l fat of the type described above, while the balance of the fat 29~1 may be comprised of any of a number of polyunsaturated fats.
301j The Eormulation may also include about .008~ to about .06%
~6 ;1, 1 , , 1ll carrageenan or sodlum alginate.
2¦1 A dairy ice cream or shake product is prepared by 3l~ employing butter fat in the fat component of the formulation.
4¦l A part-dairy product is provided by excluding butter fat from 51 the formulation and employing vegetable oils as the fat 5~1l component, in combination with the nonfat milk solids component.
7l In the all-dairy ice creams and shakes, the b~ta fat component 8il may be comprised entirely of butter fat.
9ll The sugar component of the formulation is comprised of l0i¦ at least about 30% fructose and/or dextrose, and preferably
11¦l about 35% to about 60~ fructose and/or dextrose, most preferably
12 about 40-50%. The sugar component of the product may be com-
13 prised of a blend of about a 27 to 75 D.E. corn syrup, a
14! fructose-dextrose syrup, and sucrose, in proportions sufficient 15j to provide at least about 30% fructose and/or dextrose in the jj 16¦i sugar component. Whipped products may be prepared containing 17,l about 10% to about 13~ of a high fructose-dextrose syrup, about ¦
18~1 7~ to about 10% sucrose, and about 1.5% to about 4.0~ of about 19li a 27 to about 75 D.E. corn syrup.
20i, A fructose-dextrose syrup suitable for use herein is 21¦l Isosweet 100, comprised of 29~ water and 71% sugars (50%
22'~ dextrose, 42% fructose, 1.5~ maltose, and 5% hi~her 23¦l sacchar1des). A l~seful high fructose-dextrose syrup comprlses 24 23.5~ water and the remainder 55% fructose and 45% dextrose.
2sli~ A fructose concentrate suitable for use herein is an aqueous 26 syrup having 80~ sugar of which 90% is fructose and 10% is 27l dextrose.
28~i A corn syrup useful in the practice of the pr~esen~
~91¦ invention may have a water content of about 20.1% and a D~Eo of about 36, and may be comprised of about 79.9% sugar solids: -il !
i~ 8.
I
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:' '' ~, :
!l ~26S379 , 1ll 14.1~ dextrose, 11.7% maltose, 10.2% trisaccharides and about 21 64.0~ highsr saccharides, available as Cornsweet~ 36/43 from 3ll ADM Foods, Cedar Rapids, Iowa.
4ll The corn syrup employed may have a water content of 51 about 22.5%, and a D.E. of about 29, and may be comprised of 6ll about 77.5~ sugar solids: 8.4~ dextrose, 14.6~ maltose, 8.6%
7li trisaccharides, and 68.4~ tetrasaccharides and higher, sold 81 under the trade name Amaizo Lodex C Corn Syrup by Amerlcan g¦i Mai~e Products Co., New York, New York. Corn syrups or corn 101l syrup solids having lower D.E. values, i.e., 15 and 24, may 11l also be employed in the present compositions.
12j, Any of a number of sugars may be employed in combination ;
13 with the fructose or dextrose component of the formulation.
14 Useful sugars include the mono-saccharides, di-saccharides 15l and polysaccharides and their degradation products: e.g., 16!l pentoses, including aldopentoses, methylpentoses, ketopentoses, 17~l like xylose and arabinose, a deoxyaldose like rhamnose, hexoses 18 and reducing saccharides such as aldo hexoses like galactose 19 I an~ mannose; and ketohexoses, for example, sorbose; di-20 I saccharides, like lactose and maltose; non-reducing di-211l saccharides such as sucrose and other polysaccharides such as 22~ dextrin, maltodextrin, and raffinose; and hydrolyzed starche~ !
231l whlch contain as their continuents oligo$accharides. Of the 24 hi~,her sugars, maltodextrin is preferred for use in the present 25l! compositions. ~pically~ the commercially-available mixtures of 26ll lnvert sugars are used which contaiD dextrose and levulose, as 271l well as maltose and corn syrup solids.
28 Polyhydric alcohols which are desirabIy used in the '^
~9¦j present formulations to replace a part of the sugar content 301, include diols and polyols such as propylene glycol, sorbitol ,.. ~
~l 26537~3f lfl` and glycerol. The higher diols, such as the aliphatic 2¦ 1,3-diols containing four to fifteen carbon atoms in the 3l aliphatic chain and their esters which are completely meta-41l bolized can also be used. These materials are stable, non-Sf I volatile oils with good storage and shelf life and appreciable 6ll water solubility, and can be readily emulsified and formulated 71l into whipped and whippable compositions. Of the polyhydric 8¦1 alcohols useful in the present formulations glycerol is 911 preferred.
lO¦f Preferably, the amount of polyhydric alcohol plus ~ fructose and/or dextrose will comprise at least about 40~f 121l of the total sugar solids employed, most preferably the 13 fructose-dextrose~polyhydric alcohol mixture will comprise 14ll 45-85% of the total sugar content. Therefore, the polyhydric
18~1 7~ to about 10% sucrose, and about 1.5% to about 4.0~ of about 19li a 27 to about 75 D.E. corn syrup.
20i, A fructose-dextrose syrup suitable for use herein is 21¦l Isosweet 100, comprised of 29~ water and 71% sugars (50%
22'~ dextrose, 42% fructose, 1.5~ maltose, and 5% hi~her 23¦l sacchar1des). A l~seful high fructose-dextrose syrup comprlses 24 23.5~ water and the remainder 55% fructose and 45% dextrose.
2sli~ A fructose concentrate suitable for use herein is an aqueous 26 syrup having 80~ sugar of which 90% is fructose and 10% is 27l dextrose.
28~i A corn syrup useful in the practice of the pr~esen~
~91¦ invention may have a water content of about 20.1% and a D~Eo of about 36, and may be comprised of about 79.9% sugar solids: -il !
i~ 8.
I
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:' '' ~, :
!l ~26S379 , 1ll 14.1~ dextrose, 11.7% maltose, 10.2% trisaccharides and about 21 64.0~ highsr saccharides, available as Cornsweet~ 36/43 from 3ll ADM Foods, Cedar Rapids, Iowa.
4ll The corn syrup employed may have a water content of 51 about 22.5%, and a D.E. of about 29, and may be comprised of 6ll about 77.5~ sugar solids: 8.4~ dextrose, 14.6~ maltose, 8.6%
7li trisaccharides, and 68.4~ tetrasaccharides and higher, sold 81 under the trade name Amaizo Lodex C Corn Syrup by Amerlcan g¦i Mai~e Products Co., New York, New York. Corn syrups or corn 101l syrup solids having lower D.E. values, i.e., 15 and 24, may 11l also be employed in the present compositions.
12j, Any of a number of sugars may be employed in combination ;
13 with the fructose or dextrose component of the formulation.
14 Useful sugars include the mono-saccharides, di-saccharides 15l and polysaccharides and their degradation products: e.g., 16!l pentoses, including aldopentoses, methylpentoses, ketopentoses, 17~l like xylose and arabinose, a deoxyaldose like rhamnose, hexoses 18 and reducing saccharides such as aldo hexoses like galactose 19 I an~ mannose; and ketohexoses, for example, sorbose; di-20 I saccharides, like lactose and maltose; non-reducing di-211l saccharides such as sucrose and other polysaccharides such as 22~ dextrin, maltodextrin, and raffinose; and hydrolyzed starche~ !
231l whlch contain as their continuents oligo$accharides. Of the 24 hi~,her sugars, maltodextrin is preferred for use in the present 25l! compositions. ~pically~ the commercially-available mixtures of 26ll lnvert sugars are used which contaiD dextrose and levulose, as 271l well as maltose and corn syrup solids.
28 Polyhydric alcohols which are desirabIy used in the '^
~9¦j present formulations to replace a part of the sugar content 301, include diols and polyols such as propylene glycol, sorbitol ,.. ~
~l 26537~3f lfl` and glycerol. The higher diols, such as the aliphatic 2¦ 1,3-diols containing four to fifteen carbon atoms in the 3l aliphatic chain and their esters which are completely meta-41l bolized can also be used. These materials are stable, non-Sf I volatile oils with good storage and shelf life and appreciable 6ll water solubility, and can be readily emulsified and formulated 71l into whipped and whippable compositions. Of the polyhydric 8¦1 alcohols useful in the present formulations glycerol is 911 preferred.
lO¦f Preferably, the amount of polyhydric alcohol plus ~ fructose and/or dextrose will comprise at least about 40~f 121l of the total sugar solids employed, most preferably the 13 fructose-dextrose~polyhydric alcohol mixture will comprise 14ll 45-85% of the total sugar content. Therefore, the polyhydric
15,l alcohol component will comprise about 1-30~ by weight of the ~l
16 ¦ total of the polyhydric alcohol and the sugar solids, preferably i
17 ¦ about 2-20%. Since the polyhydric alcohol effectively replaces
18 ¦ a part of -the sugar content of the present products, the
19 ! sugar:water ratio of such products will fall within the range ~20ll of about 1:2-4, preferably about 1:3-4. The ratio of total f 2111 sugar solids plus glycerol to water will faLl within the range 22¦1 of about 1:1.75-3Ø I
23~ Replacement oabout 1-30% of the sugar con~ent of the 24l~ present products wlth a suitable polyhydric alcohol or alcohol ~
2sll mixture results in a desirabIel~reduction in the sweetness of f 26f' the products. The products wh~lch are meant to be consumed 27~l in the flowable or pourable state, such as milk shakes, also 281 become 10wable more rapidly upon being removed from freezer 2~1! temperatures of about 0F. When sugars comprise the sole 3~ flow-promoting or plastlcizing agents used in the present ll 10.
Il :
ii53~
ll ll 1 compositions, the products are spoonable at freezer temperatures 2 and become flowable after exposure to amhient temperatures of 3 60-80F for about 20-30 minutes. However, replacement of 4 about 1-30% of the sugar content, preferably about 5-20%, with 5 I a suitable polyhydric alcohol such as glycerol, permits the 6 I products to become pourable after about 5--10 minutes at ambient 7 ¦ temperatures.
8¦¦ The polyhydric alcohols also impart to the shakes a 9ll resistance to bacterial or mycological spoilage, so that 10~ adjuvant preservatives are not required.
11 ; When polyhy~ric alcohols are employed in the present 12 ¦ compositions, it is also preferred to employ an amount of 13 ¦ maltodextrin or optionally, an amount of lower D.E. corn syrup 14 I solids such as 15 or 24 D.E. corn syrup solids, as a portion 15j of the total sugar solids. The amount of maltodextrin or corn 16 syrup solids used will preferably be about equal to the amount 17 of polyhydric alcohol used, i.e., about 0.5-6~ glycerol and 18 ¦ about 0.5-6% of 15 D.E. maltodextrin, 15 D.E. corn syrup 19 ¦ solids or 24 D.E. corn syrup solids.
23~ Replacement oabout 1-30% of the sugar con~ent of the 24l~ present products wlth a suitable polyhydric alcohol or alcohol ~
2sll mixture results in a desirabIel~reduction in the sweetness of f 26f' the products. The products wh~lch are meant to be consumed 27~l in the flowable or pourable state, such as milk shakes, also 281 become 10wable more rapidly upon being removed from freezer 2~1! temperatures of about 0F. When sugars comprise the sole 3~ flow-promoting or plastlcizing agents used in the present ll 10.
Il :
ii53~
ll ll 1 compositions, the products are spoonable at freezer temperatures 2 and become flowable after exposure to amhient temperatures of 3 60-80F for about 20-30 minutes. However, replacement of 4 about 1-30% of the sugar content, preferably about 5-20%, with 5 I a suitable polyhydric alcohol such as glycerol, permits the 6 I products to become pourable after about 5--10 minutes at ambient 7 ¦ temperatures.
8¦¦ The polyhydric alcohols also impart to the shakes a 9ll resistance to bacterial or mycological spoilage, so that 10~ adjuvant preservatives are not required.
11 ; When polyhy~ric alcohols are employed in the present 12 ¦ compositions, it is also preferred to employ an amount of 13 ¦ maltodextrin or optionally, an amount of lower D.E. corn syrup 14 I solids such as 15 or 24 D.E. corn syrup solids, as a portion 15j of the total sugar solids. The amount of maltodextrin or corn 16 syrup solids used will preferably be about equal to the amount 17 of polyhydric alcohol used, i.e., about 0.5-6~ glycerol and 18 ¦ about 0.5-6% of 15 D.E. maltodextrin, 15 D.E. corn syrup 19 ¦ solids or 24 D.E. corn syrup solids.
20 1I Fats high in unsaturation suitable for use in the
21~¦! formulation are saf10wer oil, corn oil, soybean oil, cotton-
22¦~ seed oil and~sunflower oil -- unsaturated fats as used in this
23 ¦I specification are those having~an iodine value of about at
24 least 50 which include partially hydrogenated fat~, and the 5 i¦ ~ more highly unsaturated fats~with an lodine ~alue of about 100.
26 li It is belleved that the use of an unsaturated fat, in~the 27l' amount of about 50% by weight of the fat content, helps keep 2a ¦: the product spoonable at freezer temperatures, and enhances 2911 the mouth-feel of the formulation.
Other inqredients known to those skilled in the art 11.
:
:
,, lZ653~9 1 ¦ may also be employed to impart their characteristic effects 211 to the compositions of the present invention. Typical of such 3¦¦ ingredients are flavoring agents, colorants, vitamins, minerals 41 and the like. Suitable flavoring agents can be employed to 511 impart vanilla, strawberry, cream, chocolate, coffee, maple, 6!1 spic~, mint, butter, caramel, fruit, cocoa and other flavors.
7il Furthermore, other additives such as phosphates and the like 8ll may be employed for their known functions. Several types of 9¦1 ingredients used are described below.
10¦ Protein concentrates and isolates are useful to improve 11 I the nutritional qualities of the product and to facilitate 12 I and maintain a whipped structure. Protein also aids in emulsi-13 I fication and contributes to flavor. Bland protein concentrates 141l with a wide range of fiber content, bland soy flour, milk 151l powder and food proteins are all useful, generally in concentra-I~¦', tions from about 0~ , preferably from about 0.3-3~. Alter-17~1 natively, use can be made of a protein such as sodium or 1811 calcium caseinate which is conventional in whipped toppings, 19¦¦ or as its substitute a protein hydrolysate in a minor amount.
2all The mouth-feel, texture and/or viscosity of the product 21i~ may be adjusted as desired by the addltion of gums such as 221 xanthum gum, guar gum, locust bean gum, gum tragacanth and ~ 2311 ~gum arabic. Gums may be employed in the amount of about .01%
j: 24!1 to about .5% by weight of the composition. Starches and/or 25il modifled starches, and dextrin may also be employed to aid in 26~ the adjustment of mouth-feel and viscosity in the amount of 27il about .5~ to about 3%. For example, about 2% by weight of 28, equal amounts of a mixture of National Starch Dextrin K4484 29 ¦ and ~nstant Cleaxgel Prefelatinized Starch may be employed 30 I in whipped products.
1 12.
Il : I
26~3~79 i i 1, 1~1 The whipped product may be prepared from the premix by 2jl first blending the sugar component and the polyhydric alcohol 3l, component, if any, with water at high shear and at pasteuxizing 4~' temperatures of about 170F. The premix, nonfat milk solids, 5l and all other nonfat components of the formulation are then 61l added to the sugar solution, and the resultant mixture is 711 blended at high shear and at pasteuri~ing temperatures until 8~¦ a solution is formed. At this point the balance of the fat 9¦l components may be added, and the mixture is blended.
lO¦I When the product i5 not prepared from a premix, it is l prepared by irst blending the sugar component of the formula-12l tion with water at high shear, and at pasteurizing temperatures 13~ Of about 170F. At this point all nonfat components of the 14i formulation are added to the sugar solution and the resultant 15`l mixture is blended at high shear and at pasteurizing temperatures 16l until a solution is formed. The fat component is then added to 17~~ the solution, and blended with other ingredients.
~ The blended ingredients are then passed through an 19¦1 homogenizer of the typical dairy type. Although homogenization 20~ may~be accomplished in one stagel it is carried out in two 21¦l stages for best results. Preferably, the pressure durlng the 22!~ first stage is maintained at a minimum of about 300 psi and a 23¦¦ maximum of about l,OOO psi, most preferably about S00 psi, and 24 the pressure durlng the second stage is maintained at about ~1~ 2511 2,000 to about 10,000 psi, preferably about 3,000 psi. The 26l~ mix lS usually maintained at a temperature of from about 60C
27 to about 75C, during homogenizatione After homogenization 28!i the product lS directly cooled by passage through a heat 29¦~ exchanger (i.~., a plate cooler or votator), until a product temperature of about 2C to about 8C is reached.
13.
Il l ~:6~379 , i' ' , .
Ii 11, Prior to shipping the mix is preferably held at about 21 5C to about 8C for about 4 to about 24 hours. The mix is 3, then whipped by passing it through a milk shake vr ice cream 4! freezer such as those conventionally employed in the dairy 5' industry. The product exits the freezer in a whipped state 6l at a temperature of about 20C to about 24C. The blend may 7i, be whipped to an o~errun of about 70% to about 130%. However, 8, for a shake product the overrun is preferably about 60% ~o 9j about 100~. For a soft-serve ice cream, the overrun is 101I preferably about 90% to about 130%. Overrun refers ~.4 the 11, weight of the unwhipped product minus the weight o~ the 12 whipped product divided by the weight of the unwhipped product 13 times 100, for a constant volume of product.
14 l The following examples are not intended to be limiting but rather ilIustrative of some approaches taken and,: of 16l course, may be varied in accordance with the spirlt and scope 17 !` of the invention.
18¦l EXAMPLE 1 19 ¦l A non-dairy choc~late shake formulation is prepared as t ~ l i~ ~ollow5: ~
21,l In~red t Amount (~) :
22~i 1. Nonfat~dry milk 6.00 23l 2. ~Whey concentrate ~ ~ S.00 :24 : 3. Isosweet;100 12.00 : ~ ~2~i! 4, Suorose ~ 9~o00 ~ i : 26 :5. : 36 D.E. corn syrup3.00 27 6. Seakem C* .02 28! 7' Avicel CL-611* .45 2911 ~. CMC 7110F .10 9. Wa~er 55.96 14.
* Trademark ~2~iS379 I
,, Ingredient Amount ~%) 1 10. D-23-A 1.75 2 ~ 11. Ice II .20 3 12. Soybean Oil 3.00 4 13. Coconut Oil 3.00 5 14. Premium Overtone Vanilla .50 6 I Seakem C, employed in the formula, is a refined calcium 7 I carrageenan, available from Marine Colloids, Inc., Walnut 8 Creek, California. It is comprised of 3,6-anhydro-d-galactose 9 and sulfated d galactose residues linked together to form long chain polymers having molecular weights of several hundred 11 thousand. The ester sulfate group of carrageenan expressed 12ll as SO4 is approximately 25~ by weigbt of the product.
13 I Avicel CL-611 employed in the formulation is a micro-14 I cry~talline ce~lulose containing a small amount of CMC com-15 I merically-avallable from FMC Corporatlont Philadelphia, Pa. `~
16 CMH-7HOF is a purified sodium carboxymethylcellulose 17 yum, sold by Hercules Co.
18 D-23~A in the above formulation is a Dutch cocoa com-19 I prised of about 23% cocoa fat, sold by Dezaan Co.
20 j Ice II is an emulsifier comprised of 20~ polysorbate .
~21 80, and 80% mono and diglycerides (glycerol monostearate).
22 ~ The procedure for making the prqduct is as follows:
; ; ~ The Isosweet (3), corn syrup (5) and flavoring ~14) were 24l,l added to water (9) and mixed under high shear conditions at 125¦i about 160F. Component (11) was then added and dissolved, followed by the addition of compon~nts (1), (2), (6), (7), (8), (10) and a portion of component (4)~ The foregoing components 2~, were mixed under high shear and at pasteurizing temperatures 9¦¦ until dissolved, and then the balance of component (4) was jj added. Next, the fat components (12) and (13) were added to 15.
, ~, .,-: , -; - .
. .
~ 53~7g 11 the solution, the mixture was heated to 160F, and homogenized 2 in two steps, first at 500 psi and then at 3,000 psi. The 3 ¦ product was directly cooled in a heat exchanger until the 4 product reached a temperature of about 2C to about 8C. The 5li product was placed in a suitable container and stored for about 6¦! 18 hours, at temperatures of 5C. The product was then 7¦ whipped to an overrun of about 85~, and stored in a refri~erator i 8~ for 10 days.
91¦ The product was examined at the en~ of the 10-day o l! period and was found to have retained its initial volume~ and ~ could be readily poured from .its container. No separation 12l) was observed in the emulsion which was uniform and homogeneous.
1311, EXAMPLE 2 j A chocolate dairy shake was prepared from the following 15lj ingredientS:
16 ¦1 . Ingredient Amount (~) ¦
17~! 1. Nonfat dry milk 6.00 18l 2. Whey concentrate 5,00 19~ 3. Isosweet 100 12.00 20 1 4. Sucrose 9.00 21¦ ~5. 36 D.E. corn syrup 3.00 22 6. Seakem C .02 23ll 7. Avicel C~-611 45 24 8. CMC-7HOF : .10 25ii 9 Water~
26¦` 10. D-23-A 1.75 27 11. Ice II¦ .~0 28 ! 12. Butter~ 7.41 (abou~ 6~ butter fat) 29¦1 13. Overtona Vanilla .50 I The procedure followed was the same as that for Example 1 16.
,, ' 6~i3~ ;
1~ .
111 except that ingredients (11) and (13) were added along with the 21 butter to a solution of the other components. The product was 3j whipped to about an 85~ overrun. ~ ;
41l EX~MPLE 3 5jl Dextrose, dairy whey and whey protein containing pre-61, mixes were prepared from the following ingredients: ,' 7I Dextrose Dairy ~ey Protein PremixWhey Premix Concentrate Prem ~
1, IngredientAmount(%)Amount(%) Amount(%) 1, 9 I .
10 I 1. Seakem C .67 .67 .67 11 2. Avicel CL-61115.00 15.00 15.00 l 3. CMC 7HOF 3.30 3.30 3.30 ¦1 4. Ice II 6.70 6.70 6.70 li 5. Dairy Whey - 55.00 14'1 1 ll 6. Dextrose 55.00 - - I
15(l :
1¦ 7. Whey protein 161l conc~ntrate - - 55.00 17 1 8. Palm kernel oil 19.33 19.33 19.33 18 A dextrose premix, dairy whey premix and whey protein ~¦
19 concentrate premix were prepared by dry blending the ingredients~
20jj (1)-(4) and either ingredients t5), (6) or ~7~. The palm 21~ kernel was then melted and poured over and mixed with the dry :
22 1l blended ingredients. Dairy whipped products were prepared by 23ll;comb~nlng the premixes with the~following ingredlents:
241! Ingredient Amount (~) ~ 2s! 1 Sucrose ~ 9 1 ~
26jl~ 12. Nonfat dry milk 7.50 27 1l ~3. Whey concentrate 3.35 28l, 4. Isosweet 100 12~00 ~9¦l 5. D.E. corn syrup 3.00 30l' 6. Premix 3.00 "~-''' ~ I .
17.
' ~ 5;~79 Ingredient Amount (%~
l 7. Water 54.24 2 8. Overtone (Vanilla) .50 31 9. Butter fat7.41 (about 6~ butter fat) 41~ The dairy whipped product was prepared by adding the 5~1 Isosweet l00 (4) to water (7), followed by the addition of 6 ¦ the corn syrup ~5) and vanilla flavor (8), under high shear and 7 1 while the mixture was heated to about 160F. The premix (6) 8 ~ was then added, mixed with the other ingredients untll dis- ¦
9 solved. The sucrose (l) and components (2) and (3) were then l0¦ added to the other ingredients and mixed at high shear and ll¦ pasteurizing temperatures until dissolved. The butter (9) was l2ll then added, the mixture was heated to about 165F and was 13~ homogenized in two steps, first at about 500 psi, and then at 14~ 3,000 psi, until a substantially homogeneous emulsion was l51 formed. The product was cooled in a heat exchanger until the 16 ~ product temperature was about 2C to about 8C. The product 17 was then whipped and stored in a suitable container at about 18 41F for S days. The product volume remained constant for 19 the five-day period, and the emulsion was acceptably stable ~20 j with only trace amounts of separation noted for the products 21 prepared from the dairy whey and whèy protein concentrate 22 premixes.
24~ Non-dairy, vanilla shake formulations were prepared 2sl~ from the ingredients set forth in Table I, in combination with ~ 1~ 26~1 ingredients (l)-(2) and (6)-(14) as set forth in Example l.
j~ 271¦ The procedure of Example l was employed, excep~ that the 28~l glycerol and lS D.E. maltodextr~n, 15 D.E. or 24 ~.E.
29~1 corn syrup solids were added ~o the water with the other 301 sugarS- 18.
~ S37~3 I , 2~1 GLYCEROL-CONTAINING FORMULATIONS
3 ¦ ¦ Amount (%) ¦li Ingredient A_ B C D E F
Il High fructose 51~ corn syrup 12.0 12.0 12.0 12.0 12.0 12.0 6I Glycerol 0.5 2.0 4.0 6.0 2.0 2.0 7¦ 15 D.E.
maltodextrin 0.5 2.0 4.0 6. a - -1 15 D.E. corn 9 syrup solids - - - - 2.0 24 D.E. corn ll syrup solids - - - - - 2.0 ~2l Sucrose 8.0 5.0 1.0 - 5.0 5.0 ~ 36 D.E. corn 13~1 syruP 3.0 3 3.0 14¦l At the end of a 10-day storage period at refrigerator 15l temperatures, the products of Table I retain their initial 16¦ whipped volumes, and are readily pourable.~ No separation is 17 observed in the emulsions, which are uniform and homogeneous.
18 The products exhihit a perceived sweetness less ~han that of 19 the product of Example 1.
20li EXAMPLE 5 21~¦ ~ ~ ¦ A portion of the products~ of each of Examples 1/ 2, 3 22¦ ~and 4~was placed in a freezer and stored for 12 weeks at about 3~1~ 0~F.~ The produots~were periodically removed from the freezer ¦~
24~ and~examined over the test~perlod. The volum~ of~each of~
2~5~ the products remalned unchanged from i~ts initial volume. The 26 I ~produc~s of Examples~1-3 we~re spoonable and noncrystalline 27; ; upon~removal from~the freezer and reached the flowable state 81 after about a 20-30 minute exposure~to ambien~ temperatures.
2g¦ The productslof Example 4 were also spoonable and noncrystalline at freezer temperatures, and reached the flowable state after 19.
~ , i 1 about 5-10 minutes exposure to ambient temperatures.
2 This invention has been described in terms of specific 3' embodiments set forth in detail, but it should be understood 4~' that these are by way of illustration and that the invention 5,1 is not necessarily limited thereto. Modifications and varia-6', tions will be apparent from the disclosure and may be resorted 7¦i to without departing from the spirit of this invention, as 8~j those of skill in the art will readily understand. Accordingly, , 91l such variations and modifications are considered to be within 1011 the purview and scope of this invention and the following claims.
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26 li It is belleved that the use of an unsaturated fat, in~the 27l' amount of about 50% by weight of the fat content, helps keep 2a ¦: the product spoonable at freezer temperatures, and enhances 2911 the mouth-feel of the formulation.
Other inqredients known to those skilled in the art 11.
:
:
,, lZ653~9 1 ¦ may also be employed to impart their characteristic effects 211 to the compositions of the present invention. Typical of such 3¦¦ ingredients are flavoring agents, colorants, vitamins, minerals 41 and the like. Suitable flavoring agents can be employed to 511 impart vanilla, strawberry, cream, chocolate, coffee, maple, 6!1 spic~, mint, butter, caramel, fruit, cocoa and other flavors.
7il Furthermore, other additives such as phosphates and the like 8ll may be employed for their known functions. Several types of 9¦1 ingredients used are described below.
10¦ Protein concentrates and isolates are useful to improve 11 I the nutritional qualities of the product and to facilitate 12 I and maintain a whipped structure. Protein also aids in emulsi-13 I fication and contributes to flavor. Bland protein concentrates 141l with a wide range of fiber content, bland soy flour, milk 151l powder and food proteins are all useful, generally in concentra-I~¦', tions from about 0~ , preferably from about 0.3-3~. Alter-17~1 natively, use can be made of a protein such as sodium or 1811 calcium caseinate which is conventional in whipped toppings, 19¦¦ or as its substitute a protein hydrolysate in a minor amount.
2all The mouth-feel, texture and/or viscosity of the product 21i~ may be adjusted as desired by the addltion of gums such as 221 xanthum gum, guar gum, locust bean gum, gum tragacanth and ~ 2311 ~gum arabic. Gums may be employed in the amount of about .01%
j: 24!1 to about .5% by weight of the composition. Starches and/or 25il modifled starches, and dextrin may also be employed to aid in 26~ the adjustment of mouth-feel and viscosity in the amount of 27il about .5~ to about 3%. For example, about 2% by weight of 28, equal amounts of a mixture of National Starch Dextrin K4484 29 ¦ and ~nstant Cleaxgel Prefelatinized Starch may be employed 30 I in whipped products.
1 12.
Il : I
26~3~79 i i 1, 1~1 The whipped product may be prepared from the premix by 2jl first blending the sugar component and the polyhydric alcohol 3l, component, if any, with water at high shear and at pasteuxizing 4~' temperatures of about 170F. The premix, nonfat milk solids, 5l and all other nonfat components of the formulation are then 61l added to the sugar solution, and the resultant mixture is 711 blended at high shear and at pasteuri~ing temperatures until 8~¦ a solution is formed. At this point the balance of the fat 9¦l components may be added, and the mixture is blended.
lO¦I When the product i5 not prepared from a premix, it is l prepared by irst blending the sugar component of the formula-12l tion with water at high shear, and at pasteurizing temperatures 13~ Of about 170F. At this point all nonfat components of the 14i formulation are added to the sugar solution and the resultant 15`l mixture is blended at high shear and at pasteurizing temperatures 16l until a solution is formed. The fat component is then added to 17~~ the solution, and blended with other ingredients.
~ The blended ingredients are then passed through an 19¦1 homogenizer of the typical dairy type. Although homogenization 20~ may~be accomplished in one stagel it is carried out in two 21¦l stages for best results. Preferably, the pressure durlng the 22!~ first stage is maintained at a minimum of about 300 psi and a 23¦¦ maximum of about l,OOO psi, most preferably about S00 psi, and 24 the pressure durlng the second stage is maintained at about ~1~ 2511 2,000 to about 10,000 psi, preferably about 3,000 psi. The 26l~ mix lS usually maintained at a temperature of from about 60C
27 to about 75C, during homogenizatione After homogenization 28!i the product lS directly cooled by passage through a heat 29¦~ exchanger (i.~., a plate cooler or votator), until a product temperature of about 2C to about 8C is reached.
13.
Il l ~:6~379 , i' ' , .
Ii 11, Prior to shipping the mix is preferably held at about 21 5C to about 8C for about 4 to about 24 hours. The mix is 3, then whipped by passing it through a milk shake vr ice cream 4! freezer such as those conventionally employed in the dairy 5' industry. The product exits the freezer in a whipped state 6l at a temperature of about 20C to about 24C. The blend may 7i, be whipped to an o~errun of about 70% to about 130%. However, 8, for a shake product the overrun is preferably about 60% ~o 9j about 100~. For a soft-serve ice cream, the overrun is 101I preferably about 90% to about 130%. Overrun refers ~.4 the 11, weight of the unwhipped product minus the weight o~ the 12 whipped product divided by the weight of the unwhipped product 13 times 100, for a constant volume of product.
14 l The following examples are not intended to be limiting but rather ilIustrative of some approaches taken and,: of 16l course, may be varied in accordance with the spirlt and scope 17 !` of the invention.
18¦l EXAMPLE 1 19 ¦l A non-dairy choc~late shake formulation is prepared as t ~ l i~ ~ollow5: ~
21,l In~red t Amount (~) :
22~i 1. Nonfat~dry milk 6.00 23l 2. ~Whey concentrate ~ ~ S.00 :24 : 3. Isosweet;100 12.00 : ~ ~2~i! 4, Suorose ~ 9~o00 ~ i : 26 :5. : 36 D.E. corn syrup3.00 27 6. Seakem C* .02 28! 7' Avicel CL-611* .45 2911 ~. CMC 7110F .10 9. Wa~er 55.96 14.
* Trademark ~2~iS379 I
,, Ingredient Amount ~%) 1 10. D-23-A 1.75 2 ~ 11. Ice II .20 3 12. Soybean Oil 3.00 4 13. Coconut Oil 3.00 5 14. Premium Overtone Vanilla .50 6 I Seakem C, employed in the formula, is a refined calcium 7 I carrageenan, available from Marine Colloids, Inc., Walnut 8 Creek, California. It is comprised of 3,6-anhydro-d-galactose 9 and sulfated d galactose residues linked together to form long chain polymers having molecular weights of several hundred 11 thousand. The ester sulfate group of carrageenan expressed 12ll as SO4 is approximately 25~ by weigbt of the product.
13 I Avicel CL-611 employed in the formulation is a micro-14 I cry~talline ce~lulose containing a small amount of CMC com-15 I merically-avallable from FMC Corporatlont Philadelphia, Pa. `~
16 CMH-7HOF is a purified sodium carboxymethylcellulose 17 yum, sold by Hercules Co.
18 D-23~A in the above formulation is a Dutch cocoa com-19 I prised of about 23% cocoa fat, sold by Dezaan Co.
20 j Ice II is an emulsifier comprised of 20~ polysorbate .
~21 80, and 80% mono and diglycerides (glycerol monostearate).
22 ~ The procedure for making the prqduct is as follows:
; ; ~ The Isosweet (3), corn syrup (5) and flavoring ~14) were 24l,l added to water (9) and mixed under high shear conditions at 125¦i about 160F. Component (11) was then added and dissolved, followed by the addition of compon~nts (1), (2), (6), (7), (8), (10) and a portion of component (4)~ The foregoing components 2~, were mixed under high shear and at pasteurizing temperatures 9¦¦ until dissolved, and then the balance of component (4) was jj added. Next, the fat components (12) and (13) were added to 15.
, ~, .,-: , -; - .
. .
~ 53~7g 11 the solution, the mixture was heated to 160F, and homogenized 2 in two steps, first at 500 psi and then at 3,000 psi. The 3 ¦ product was directly cooled in a heat exchanger until the 4 product reached a temperature of about 2C to about 8C. The 5li product was placed in a suitable container and stored for about 6¦! 18 hours, at temperatures of 5C. The product was then 7¦ whipped to an overrun of about 85~, and stored in a refri~erator i 8~ for 10 days.
91¦ The product was examined at the en~ of the 10-day o l! period and was found to have retained its initial volume~ and ~ could be readily poured from .its container. No separation 12l) was observed in the emulsion which was uniform and homogeneous.
1311, EXAMPLE 2 j A chocolate dairy shake was prepared from the following 15lj ingredientS:
16 ¦1 . Ingredient Amount (~) ¦
17~! 1. Nonfat dry milk 6.00 18l 2. Whey concentrate 5,00 19~ 3. Isosweet 100 12.00 20 1 4. Sucrose 9.00 21¦ ~5. 36 D.E. corn syrup 3.00 22 6. Seakem C .02 23ll 7. Avicel C~-611 45 24 8. CMC-7HOF : .10 25ii 9 Water~
26¦` 10. D-23-A 1.75 27 11. Ice II¦ .~0 28 ! 12. Butter~ 7.41 (abou~ 6~ butter fat) 29¦1 13. Overtona Vanilla .50 I The procedure followed was the same as that for Example 1 16.
,, ' 6~i3~ ;
1~ .
111 except that ingredients (11) and (13) were added along with the 21 butter to a solution of the other components. The product was 3j whipped to about an 85~ overrun. ~ ;
41l EX~MPLE 3 5jl Dextrose, dairy whey and whey protein containing pre-61, mixes were prepared from the following ingredients: ,' 7I Dextrose Dairy ~ey Protein PremixWhey Premix Concentrate Prem ~
1, IngredientAmount(%)Amount(%) Amount(%) 1, 9 I .
10 I 1. Seakem C .67 .67 .67 11 2. Avicel CL-61115.00 15.00 15.00 l 3. CMC 7HOF 3.30 3.30 3.30 ¦1 4. Ice II 6.70 6.70 6.70 li 5. Dairy Whey - 55.00 14'1 1 ll 6. Dextrose 55.00 - - I
15(l :
1¦ 7. Whey protein 161l conc~ntrate - - 55.00 17 1 8. Palm kernel oil 19.33 19.33 19.33 18 A dextrose premix, dairy whey premix and whey protein ~¦
19 concentrate premix were prepared by dry blending the ingredients~
20jj (1)-(4) and either ingredients t5), (6) or ~7~. The palm 21~ kernel was then melted and poured over and mixed with the dry :
22 1l blended ingredients. Dairy whipped products were prepared by 23ll;comb~nlng the premixes with the~following ingredlents:
241! Ingredient Amount (~) ~ 2s! 1 Sucrose ~ 9 1 ~
26jl~ 12. Nonfat dry milk 7.50 27 1l ~3. Whey concentrate 3.35 28l, 4. Isosweet 100 12~00 ~9¦l 5. D.E. corn syrup 3.00 30l' 6. Premix 3.00 "~-''' ~ I .
17.
' ~ 5;~79 Ingredient Amount (%~
l 7. Water 54.24 2 8. Overtone (Vanilla) .50 31 9. Butter fat7.41 (about 6~ butter fat) 41~ The dairy whipped product was prepared by adding the 5~1 Isosweet l00 (4) to water (7), followed by the addition of 6 ¦ the corn syrup ~5) and vanilla flavor (8), under high shear and 7 1 while the mixture was heated to about 160F. The premix (6) 8 ~ was then added, mixed with the other ingredients untll dis- ¦
9 solved. The sucrose (l) and components (2) and (3) were then l0¦ added to the other ingredients and mixed at high shear and ll¦ pasteurizing temperatures until dissolved. The butter (9) was l2ll then added, the mixture was heated to about 165F and was 13~ homogenized in two steps, first at about 500 psi, and then at 14~ 3,000 psi, until a substantially homogeneous emulsion was l51 formed. The product was cooled in a heat exchanger until the 16 ~ product temperature was about 2C to about 8C. The product 17 was then whipped and stored in a suitable container at about 18 41F for S days. The product volume remained constant for 19 the five-day period, and the emulsion was acceptably stable ~20 j with only trace amounts of separation noted for the products 21 prepared from the dairy whey and whèy protein concentrate 22 premixes.
24~ Non-dairy, vanilla shake formulations were prepared 2sl~ from the ingredients set forth in Table I, in combination with ~ 1~ 26~1 ingredients (l)-(2) and (6)-(14) as set forth in Example l.
j~ 271¦ The procedure of Example l was employed, excep~ that the 28~l glycerol and lS D.E. maltodextr~n, 15 D.E. or 24 ~.E.
29~1 corn syrup solids were added ~o the water with the other 301 sugarS- 18.
~ S37~3 I , 2~1 GLYCEROL-CONTAINING FORMULATIONS
3 ¦ ¦ Amount (%) ¦li Ingredient A_ B C D E F
Il High fructose 51~ corn syrup 12.0 12.0 12.0 12.0 12.0 12.0 6I Glycerol 0.5 2.0 4.0 6.0 2.0 2.0 7¦ 15 D.E.
maltodextrin 0.5 2.0 4.0 6. a - -1 15 D.E. corn 9 syrup solids - - - - 2.0 24 D.E. corn ll syrup solids - - - - - 2.0 ~2l Sucrose 8.0 5.0 1.0 - 5.0 5.0 ~ 36 D.E. corn 13~1 syruP 3.0 3 3.0 14¦l At the end of a 10-day storage period at refrigerator 15l temperatures, the products of Table I retain their initial 16¦ whipped volumes, and are readily pourable.~ No separation is 17 observed in the emulsions, which are uniform and homogeneous.
18 The products exhihit a perceived sweetness less ~han that of 19 the product of Example 1.
20li EXAMPLE 5 21~¦ ~ ~ ¦ A portion of the products~ of each of Examples 1/ 2, 3 22¦ ~and 4~was placed in a freezer and stored for 12 weeks at about 3~1~ 0~F.~ The produots~were periodically removed from the freezer ¦~
24~ and~examined over the test~perlod. The volum~ of~each of~
2~5~ the products remalned unchanged from i~ts initial volume. The 26 I ~produc~s of Examples~1-3 we~re spoonable and noncrystalline 27; ; upon~removal from~the freezer and reached the flowable state 81 after about a 20-30 minute exposure~to ambien~ temperatures.
2g¦ The productslof Example 4 were also spoonable and noncrystalline at freezer temperatures, and reached the flowable state after 19.
~ , i 1 about 5-10 minutes exposure to ambient temperatures.
2 This invention has been described in terms of specific 3' embodiments set forth in detail, but it should be understood 4~' that these are by way of illustration and that the invention 5,1 is not necessarily limited thereto. Modifications and varia-6', tions will be apparent from the disclosure and may be resorted 7¦i to without departing from the spirit of this invention, as 8~j those of skill in the art will readily understand. Accordingly, , 91l such variations and modifications are considered to be within 1011 the purview and scope of this invention and the following claims.
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Claims (54)
1. A whipped food product comprised of an oil-in-water emulsion of nonfat milk solids, and about 40% to about 10% water, and sugar in a ratio to water of about 1:1.75 to about 3.0, said sugar being comprised of at least about 30 fructose and/or dextrose; and about 3% to about 10% fat, wherein at least about 50% of said fat is a solid beta phase-tending crystalline fat, and minor effective amounts of flavoring, emulsifier, and stabilizers comprised of micro-crystalline cellulose and sodium carboxymethylcellulose, wherein the product is substantially noncrystalline and spoonable at about 0°F, and the volume of the product remains substantially constant during storage at about 0°F for at least about six months.
2. The whipped food product according to claim 1 comprised of about 2% to about 7% of beta phase-tending crystalline fat, about .125% to about 1% microcrystalline cellulose, about .025% to about .28% sodium carboxymethyl-cellulose, a protein solids content in the product of about 3% to about 10%, and the volume of the product remains substantially constant during storage at about 0°F for at least about one year.
3. The whipped food product according to claim 2 wherein the sugar is comprised of sucrose, corn syrup and a fructose-dextrose syrup.
4. The whipped food product according to claim 2 wherein said beta phase-tending crystalline fat is butter fat, and the product is a dairy milk shake, which can be consumed through a straw when the shake is at a temperature of about 42°F, and wherein the volume of the product remains substantially 21.
constant during storage at refrigerator temperatures of about 42°F for at least about 5 days.
constant during storage at refrigerator temperatures of about 42°F for at least about 5 days.
5. The whipped food product according to claim 2 wherein said fat includes an unsaturated vegetable oil, the product is a part-dairy milk shake which can be consumed through a straw when the shake is at a temperature of about 42°F, and wherein the volume of the product remains substantially constant during storage at refrigerator temperatures of about 42°F for at least about 5 days.
6. A whipped ice cream or milk shake product com-prised of about 5% to about 8% nonfat milk solids, about 3 to about 6% whey concentrate, about 54% to about 62% water, and sugar in a ratio to water of about 1:1.75 to about 3.0, wherein said sugar component is comprised of at least about 30%
fructose and/or dextrose; and minor effective amounts of flavoring, emulsifier, and stabilizers comprised of microcrystal-line cellulose, sodium carboxymethylcellulose, and about 3%
to about 7% fat wherein at least about 50% of said fat is a solid beta phase-tending crystalline fat, and wherein the product is spoonable and substantially noncrystalline at about 0°F, and the volume of the product remains substantially con-stant during storage at about 0°F for at least about six months.
fructose and/or dextrose; and minor effective amounts of flavoring, emulsifier, and stabilizers comprised of microcrystal-line cellulose, sodium carboxymethylcellulose, and about 3%
to about 7% fat wherein at least about 50% of said fat is a solid beta phase-tending crystalline fat, and wherein the product is spoonable and substantially noncrystalline at about 0°F, and the volume of the product remains substantially con-stant during storage at about 0°F for at least about six months.
7. The whipped product according to claim 6 comprising a part-dairy shake wherein said fat includes an unsaturated vegetable oil, and the product comprises about 10%
to about 13% of a fructose-dextrose syrup comprised of about 30% to about 90% fructose, about 7% to about 10% of sucrose, and about 1.5% to about 4% of about a 27 to about 75 D.E. corn syrup, about .05% to about .2% of sodium carboxymethylcellulose, about .35% to about .50% of microcrystalline cellulose, and 22.
the product further comprises calcium carrageenan or sodium alginate, wherein the volume of the product remains sub-stantially constant for at least about 10 days at refrigerator temperatures of about 42°F and for at least about one year at freezer temperatures of about 0°F.
to about 13% of a fructose-dextrose syrup comprised of about 30% to about 90% fructose, about 7% to about 10% of sucrose, and about 1.5% to about 4% of about a 27 to about 75 D.E. corn syrup, about .05% to about .2% of sodium carboxymethylcellulose, about .35% to about .50% of microcrystalline cellulose, and 22.
the product further comprises calcium carrageenan or sodium alginate, wherein the volume of the product remains sub-stantially constant for at least about 10 days at refrigerator temperatures of about 42°F and for at least about one year at freezer temperatures of about 0°F.
3. The whipped product according to claim 6 wherein said beta phase-tending crystalline fat is butter fat, the product is a dairy shake, and comprises about 10% to about 13% of a fructose-dextrose syrup comprised of about 30% to about 90% fructose, about 7% to about 10% sucrose, about 1.5%
to about 4% of about a 27 to about 75 D.E. corn syrup, about .05% to about .2% of sodium carboxymethylcellulose, and about .35% to about .50% of microcrystalline cellulose, and the product further comprises calcium carrageenan or sodium alginate wherein the volume of the product remains substantially con-stant for at least about 10 days at refrigerator temperatures of about 42°F and for at least about one year at freezer temperatures of about 0°F.
to about 4% of about a 27 to about 75 D.E. corn syrup, about .05% to about .2% of sodium carboxymethylcellulose, and about .35% to about .50% of microcrystalline cellulose, and the product further comprises calcium carrageenan or sodium alginate wherein the volume of the product remains substantially con-stant for at least about 10 days at refrigerator temperatures of about 42°F and for at least about one year at freezer temperatures of about 0°F.
9. A whippable food product comprised of an oil-in-water emulsion of nonfat milk solids, and about 40% to about 70% water, and sugar in a ratio to water of about 1:1.75 to about 3.0, said sugar being comprised of at least about 30% fructose and/or dextrose; and about 3% to about 10% fat, wherein at least about 50% of said fat is a solid beta phase-tending crystalline fat, and minor effective amounts of flavoring, emulsifier, and stabilizers comprised of micro-crystalline cellulose and sodium carbxymethylcellulose, and when whipped the product is substantially noncrystalline and spoonable at about 0°F, and the volume of the product when whipped remains substantially constant during storage at about 23.
0°F for at least about six months.
0°F for at least about six months.
10. A whippable food product comprised of about 5%
to about 8% nonfat milk solids, about 3% to about 6% whey, about 54% to about 62% water, and sugar in a ratio to water of about 1:1.75 to about 3.0, wherein said sugar component is com-prised of at least about 30% fructose and/or dextrose; and minor effective amounts of flavoring, emulsifier, and stabilizers comprised of microcrystalline cellulose, sodium carboxymethyl-cellulose and calcium carrageenan; and about 4% to about 7%
fat wherein said fat includes at least about 50% of a solid beta phase-tending crystalline fat and when the product is whipped, it is spoonable and noncrystalline at about 0°F, and the volume of the product when whipped remains substantially con-stant during storage at about 0°F for at least about one year.
to about 8% nonfat milk solids, about 3% to about 6% whey, about 54% to about 62% water, and sugar in a ratio to water of about 1:1.75 to about 3.0, wherein said sugar component is com-prised of at least about 30% fructose and/or dextrose; and minor effective amounts of flavoring, emulsifier, and stabilizers comprised of microcrystalline cellulose, sodium carboxymethyl-cellulose and calcium carrageenan; and about 4% to about 7%
fat wherein said fat includes at least about 50% of a solid beta phase-tending crystalline fat and when the product is whipped, it is spoonable and noncrystalline at about 0°F, and the volume of the product when whipped remains substantially con-stant during storage at about 0°F for at least about one year.
11. The whippable food product according to claim 10 wherein said fat is comprised of a solid beta phase-tending crystalline fat and an unsaturated vegetable oil, and said product comprises about 10% to about 13% of a fructose-dextrose syrup comprised of about 30% to about 90% fructose, about 7%
to about 10% of sucrose, and about 1.5% to about 4% of about a 27 to about 75 D.E. corn syrup, and when whipped the volume of the product remains substantially constant for at least about 10 days at refrigerator temperatures of about 42°F.
to about 10% of sucrose, and about 1.5% to about 4% of about a 27 to about 75 D.E. corn syrup, and when whipped the volume of the product remains substantially constant for at least about 10 days at refrigerator temperatures of about 42°F.
12. The whippable food product according to claim 10 wherein said fat comprises butter fat and said product comprises about 10% to about 13% of a fructose-dextrose corn syrup comprised of about 40% to about 90% fructose, about 7%
to about 10% sucrose, and about 1.5% to about 4% of about a 27 to about 75 D.E. corn syrup, and when whipped the volume of the product remains substantially constant for at least about 24.
10 days at refrigerator temperatures of about 42°F.
to about 10% sucrose, and about 1.5% to about 4% of about a 27 to about 75 D.E. corn syrup, and when whipped the volume of the product remains substantially constant for at least about 24.
10 days at refrigerator temperatures of about 42°F.
13. A premix for use in the preparation of whipped food products comprising about 3.5% to about 20% of an emulsifier, about 6% to about 34% of a stabilizer comprised of micro-crystalline cellulose and sodium carboxymethylcellulose, and about 10% to about 30% of a solid beta crystalline fat, and a protein or carbohydrate carrier for the foregoing ingredients.
14. The premix according to claim 13 comprising about 10% to about 20% microcrystalline cellulose, about 1% to about 7% sodium carboxymethylcellulose, and about .5% to about 1.5% of calcium carrageenan.
15. A method for preparing a whipped milk shake or ice cream product comprising:
a. mixing together about 3.5% to about 15%
of an emulsifier, about 6% to about 34% of a stabilizier com-prised of microcrystalline cellulose, sodium carboxymethyl-cellulose, and about 20% to about 80% of a protein or carbo-hydrate food stuff, and about 10% to about 80% by weight of a solid beta phase-tending crystalline fat, and then b. blending the mixture with nonfat milk solids, sugar, water, flavoring and protein solids, and c. cooling and whipping the resultant blend to provide a milk shake or ice cream product.
a. mixing together about 3.5% to about 15%
of an emulsifier, about 6% to about 34% of a stabilizier com-prised of microcrystalline cellulose, sodium carboxymethyl-cellulose, and about 20% to about 80% of a protein or carbo-hydrate food stuff, and about 10% to about 80% by weight of a solid beta phase-tending crystalline fat, and then b. blending the mixture with nonfat milk solids, sugar, water, flavoring and protein solids, and c. cooling and whipping the resultant blend to provide a milk shake or ice cream product.
16. The method according to claim 15 wherein the milk shake or ice cream product is prepared by forming an emulsion by blending a mixture comprised of about 3% to about 4% of the product of step (a) of claim 15 with nonfat milk solids, about 40% to about 70% water, sugar in a ratio to water of about 1:1.75 to about 3.0, said sugar being comprised of at least about 30% fructose and/of dextrose; and additional fat 25.
sufficient to bring the fat content of the mixture to about 3%
to about 10%, wherein at least about 50% of the fat content of the product is a solid beta phase-tending crystalline fat, and then cooling and whipping the emulsion to provide a milk shake or ice cream product which is substantially noncrystalline and spoonable at about 0°F and which remains substantially constant in volume during storage at about 0°F for about six months.
sufficient to bring the fat content of the mixture to about 3%
to about 10%, wherein at least about 50% of the fat content of the product is a solid beta phase-tending crystalline fat, and then cooling and whipping the emulsion to provide a milk shake or ice cream product which is substantially noncrystalline and spoonable at about 0°F and which remains substantially constant in volume during storage at about 0°F for about six months.
17. The method according to claim 15 wherein a milk shake product is prepared by forming an emulsion by blending together a mixture of about 3% to about 6% whey, about 54% to about 62% water and sugar in a ratio to water of about 1:1.75 to about 3.0, wherein the sugar is comprised of at least about 30% fructose and/or dextrose, flavoring and about 5%
to about 8% nonfat milk solids, about 3% to about 10% of a fat wherein at least about 50% of said fat is a solid beta phase-tending crystalline fat, and about 3% to about 4% of the product of step (a) of claim 31, and then cooling and whipping the emulsion to provide a milk shake or ice cream product which is spoonable and substantially noncrystalline at freezer temperatures of about 0°F, and which remains substantially constant in volume during storage at about 0°F for at least about one year.
to about 8% nonfat milk solids, about 3% to about 10% of a fat wherein at least about 50% of said fat is a solid beta phase-tending crystalline fat, and about 3% to about 4% of the product of step (a) of claim 31, and then cooling and whipping the emulsion to provide a milk shake or ice cream product which is spoonable and substantially noncrystalline at freezer temperatures of about 0°F, and which remains substantially constant in volume during storage at about 0°F for at least about one year.
18. A method for preparing a whipped food product comprising:
a. mixing together nonfat milk solids, about 40% to about 70% water, and sugar in a ratio to water of about 1.75 to about 3.0, said sugar being comprised of at least about 30% fructose and/or dextrose; and about 3% to about 10%
fat, wherein said fat is comprised of at least about 50% of a beta phase-tending crystalline fat, and minor effective amounts of flavoring, emulsifier and stabilizers comprised of 26.
microcrystalline cellulose and carboxymethylcellulose, and b. pasteurizing, homogenizing, and cooling the mixture, and then whipping the homogenized, pasteurized and cooled mixture to provide an ice cream or milk shake product which is substantially noncrystalline and spoonable at freezer temperatures of about 0°F, and which remains substantially constant in volume during storage at freezer temperatures of about 0°F for at least about six months.
a. mixing together nonfat milk solids, about 40% to about 70% water, and sugar in a ratio to water of about 1.75 to about 3.0, said sugar being comprised of at least about 30% fructose and/or dextrose; and about 3% to about 10%
fat, wherein said fat is comprised of at least about 50% of a beta phase-tending crystalline fat, and minor effective amounts of flavoring, emulsifier and stabilizers comprised of 26.
microcrystalline cellulose and carboxymethylcellulose, and b. pasteurizing, homogenizing, and cooling the mixture, and then whipping the homogenized, pasteurized and cooled mixture to provide an ice cream or milk shake product which is substantially noncrystalline and spoonable at freezer temperatures of about 0°F, and which remains substantially constant in volume during storage at freezer temperatures of about 0°F for at least about six months.
19. The method according to claim 18 which com-prises making a milk shake product wherein said mixture includes calcium carrageenan, about 3% to about 7% beta phase-tending crystalline fat, about .125% to about 1% microcrystalline cellulose, about .025% to about 28% sodium carboxymethyl-cellulose, and about 3% to about 10% protein solids, wherein the volume of the product remains substantially constant during storage at about 0°F for at least about one year, and at about 42°F for at least about 10 days.
20. A whipped food product comprised of an oil-in-water emulsion of nonfat milk solids, about 40% to about 70%
water, and about 0.25-10% of an edible polyhydric alcohol, and sugar plus polyhydric alcohol in a ratio to water of about 1:1.75 to about 3.0, said sugar being comprised of at least about 30% fructose and/or dextrose; and about 3% to about 10% fat, wherein at least about 50% of said fat is a solid beta phase-tending crystalline fat, and minor effective amounts of flavoring, emulsifier, and stabilizers comprised of microcrystalline cellulose and sodium carboxymethylcellulose, wherein the product is substantially noncrystalline and spoonable at about 0°F, and the volume of the product remains substantially constant during storage at about 0°F for at least 27.
about six months.
water, and about 0.25-10% of an edible polyhydric alcohol, and sugar plus polyhydric alcohol in a ratio to water of about 1:1.75 to about 3.0, said sugar being comprised of at least about 30% fructose and/or dextrose; and about 3% to about 10% fat, wherein at least about 50% of said fat is a solid beta phase-tending crystalline fat, and minor effective amounts of flavoring, emulsifier, and stabilizers comprised of microcrystalline cellulose and sodium carboxymethylcellulose, wherein the product is substantially noncrystalline and spoonable at about 0°F, and the volume of the product remains substantially constant during storage at about 0°F for at least 27.
about six months.
21. The whipped food product according to claim 20 comprised of about 0.5-6% maltodextrin, about 2% to about 7% of beta phase-tending crystalline fat, about .125% to about 1% microcrystalline cellulose, about .025% to about .28%
sodium carboxymethylcellulose, a protein solids content in the product of about 3% to about 10%, and the volume of the product remains substantially constant during storage at about 0°F
for at least about one year.
sodium carboxymethylcellulose, a protein solids content in the product of about 3% to about 10%, and the volume of the product remains substantially constant during storage at about 0°F
for at least about one year.
22. The whipped food product according to claim 20 wherein the polyhydric alcohol comprises glycerol in an amount in combination with the fructose and/or dextrose equal to at least 40% of the total sugar solids.
23. The whipped food product according to claim 21 wherein said protein solids in said product are provided by nonfat milk solids, dairy whey, whey protein concentrate, or mixtures thereof, and wherein the polyhydric alcohol com-prises glycerol.
24. The whipped food product according to claim 23 further comprising about .008% to about .06% carrageenan or sodium alginate.
25. The whipped food product according to claim 24 wherein the sugar is comprised of sucrose, corn syrup, a fructose-dextrose syrup, and maltodextrin.
26. The whipped food product according to claim 25 wherein the fructose-dextrose syrup comprises about 40% to about 90% fructose.
27. The whipped food product according to claim 26 wherein the fructose-dextrose syrup comprises about 29% water and about 71% of a sugar comprised of about 42% fructose and about 50% dextrose.
28.
28.
28. The whipped food product according to claim 22 comprising about 0.25-10% corn syrup solids.
29. The whipped food product according to claim 22 wherein said beta phase-tending crystalline fat is butter fat, and the product is a dairy milk shake, which becomes pourable within about 5-10 minutes after removal from freezer storage at about 0°F and exposure to ambient temperature.
30. The whipped food product according to claim 22 wherein said fat includes an unsaturated vegetable oil, the product is a part-dairy milk shake which becomes pourable within about 5-10 minutes after removal from freezer storage at about 0°F and exposure to ambient temperatures.
31. A whipped ice cream or milk shake product com-prised of about 5% to about 8% nonfat milk solids, about 0.5-6.0% glycerol, about 3% to about 6% whey concentrate, about 54% to about 62% water, and sugar plus glycerol in a ratio to water of about 1:1.75 to about 3.0, wherein said sugar component is comprised of at least about 30% fructose and/or dextrose; and minor effective amounts of flavoring, emulsifier, and stabilizers comprised of microcrystalline cellulose, sodium carboxymethylcellulose, and about 3% to about 7% fat wherein at least about 50% of said fat is a solid beta phase-tending crystalline fat, and wherein the product is spoonable and substantially noncrystalline at about 0°F, and the volume of the product remains substantially constant during storage at about 0°F for at least about six months.
32. The whipped product according to claim 31 comprising a part-dairy shake wherein said fat includes an unsaturated vegetable oil, and the product comprises about 10 to about 13% of a fructose-dextrose syrup comprised of about 29.
30% to about 90% fructose, about 7% to about 10% of sucrose, about 0.5-6.0% maltodextrin, and about 1.5% to about 4% of about a 27 to about 75 D.E. corn syrup, about .05% to about .2% of sodium carboxymethylcellulose, about .35% to about .50%
of microcrystalline cellulose, and the product further com-prises calcium carrageenan or sodium alginate, wherein the volume of the product remains substantially constant for at least about 10 days at refrigerator temperatures of about 42°F
and for at least about one year at freezer temperatures of about 0°F.
30% to about 90% fructose, about 7% to about 10% of sucrose, about 0.5-6.0% maltodextrin, and about 1.5% to about 4% of about a 27 to about 75 D.E. corn syrup, about .05% to about .2% of sodium carboxymethylcellulose, about .35% to about .50%
of microcrystalline cellulose, and the product further com-prises calcium carrageenan or sodium alginate, wherein the volume of the product remains substantially constant for at least about 10 days at refrigerator temperatures of about 42°F
and for at least about one year at freezer temperatures of about 0°F.
33. The whipped product according to claim 32 wherein the flavoring is cocoa, strawberry or vanilla, and the product becomes pourable after removal from 0°F storage and exposure to ambient temperature for 5-10 minutes.
34. The whipped prdouct according to claim 31 wherein the sugar comprises about 0.5-6.0% of corn syrup solids.
35. The whipped product according to claim 32 wherein the flavoring is strawberry, cocoa or vanilla, and the product can be consumed through a straw when it is at a temperature of about 42°F.
36. The whipped product according to claim 31 wherein said fat is comprised of about equal parts of soybean oil and coconut oil.
37. A whippable food product comprised of an oil-in-water emulsion of nonfat milk solids, an edible polyhydric alcohol, and about 40% to about 70% water, and sugar plus polyhydric alcohol in a ratio to water of about 1:1.75 to about 3.0, said sugar being comprised of at least about 30% fructose and/or dextrose; and said polyhydric alcohol plus said fructose and/or dextrose being about 45-85% by weight of the total sugar, 30.
and about 3% to about 10% fat, wherein at least about 50% of said fat is a solid beta phase-tending crystalline fat, and minor effective amounts of flavoring, emulsifier, and stabilizers comprised of microcrystalline cellulose and sodium carboxy-methylcellulose, and when whipped the product is substantially noncrystalline and spoonable at about 0°F,, and the volume of the product when whipped remains substantially constant during storage at about 0°F for at least about six months.
and about 3% to about 10% fat, wherein at least about 50% of said fat is a solid beta phase-tending crystalline fat, and minor effective amounts of flavoring, emulsifier, and stabilizers comprised of microcrystalline cellulose and sodium carboxy-methylcellulose, and when whipped the product is substantially noncrystalline and spoonable at about 0°F,, and the volume of the product when whipped remains substantially constant during storage at about 0°F for at least about six months.
38. A whippable food product comprised of about 5% to about 8% nonfat milk solids, about 0.5-6.0% glycerol, about 3% to about 6% whey, about 54% to about 62% water, and sugar plus glycerol in a ratio to water of about 1:1.75 to about 3.0, wherein said sugar component is comprised of at least about 30% fructose and/or dextrose; and minor effective amounts of flavoring, emulsifier, and stabilizers comprised of microcrystalline cellulose, sodium carboxymethylcellulose and calcium carrageenan; and about 4% to about 7% fat wherein said fat includes at least about 50% of a solid beta phase-tending crystalline fat and when the product is whipped, it is spoonable and noncrystalline at about 0°F, and the volume of the product when whipped remains substantially constant during storage at about 0°F for at least about one year.
39. The whippable food product according to claim 38 wherein the flavoring is cocoa, strawberry or vanilla.
40. The whippable food product according to claim 38 wherein the sugar comprises 0.5-6.08 solids selected from the group consisting of maltodextrin, 15 D.E. corn syrup solids and 24 D.E. corn syrup solids.
41. The whippable food product according to claim 38 wherein said fat is comprised of about equal parts of soybean oil and coconut oil.
31.
31.
42. A method for preparing a whipped food product comprising:
a. mixing together nonfat milk solids, about 40% to about 70% water, and an edible polyhydric alcohol, wherein the ratio of sugar plus alcohol to water is about 1:1.75 to about 3.0, said sugar being comprised of at least about 30% fructose and/or dextrose; and about 3% to about 10%
fat, wherein said fat is comprised of at least about 50% of a beta phase-tending crystalline fat, and minor, effective amounts of flavoring, emulsifier and stabilizers comprised of micro-crystalline cellulose and carboxymethylcellulose, and b. pasteurizing, homogenizing, and cooling the mixture, and then whipping the homogenized, pasteurized and cooled mixture to provide an ice cream or milk shake product which is substantially noncrystalline and spoonable at freezer temperatures of about 0°F, and which remains substantially constant in volume during storage at freezer temperatures of about 0°F for at least about six months.
a. mixing together nonfat milk solids, about 40% to about 70% water, and an edible polyhydric alcohol, wherein the ratio of sugar plus alcohol to water is about 1:1.75 to about 3.0, said sugar being comprised of at least about 30% fructose and/or dextrose; and about 3% to about 10%
fat, wherein said fat is comprised of at least about 50% of a beta phase-tending crystalline fat, and minor, effective amounts of flavoring, emulsifier and stabilizers comprised of micro-crystalline cellulose and carboxymethylcellulose, and b. pasteurizing, homogenizing, and cooling the mixture, and then whipping the homogenized, pasteurized and cooled mixture to provide an ice cream or milk shake product which is substantially noncrystalline and spoonable at freezer temperatures of about 0°F, and which remains substantially constant in volume during storage at freezer temperatures of about 0°F for at least about six months.
43. The method of claim 42 wherein the polyhydric alcohol comprises about 0.25%-10% glycerol and the sugar component comprises about an equal amount of solids selected from the group consisting of maltodextrin, 15 D.E. corn syrup solids and 24 D.E. corn syrup solids.
44. The method according to claim 42 which com-prises making a milk shake product wherein said mixture in-cludes calcium carrageenan, about 3% to about 7% beta phase-tending crystalline fat, about 0.5-6.0% maltodextrin, about 0.5-6.0% glycerol, about .025% to about .28% sodium carboxy-methylcellulose, and about 3% to about 10% protein solids, wherein the volume of the product remains substantially constant 32.
during the storage at about 0° F. for at least one year, and wherein the product becomes pourable in about 5-10 minutes after removal from 0° F. storage and exposure to ambient temperatures.
during the storage at about 0° F. for at least one year, and wherein the product becomes pourable in about 5-10 minutes after removal from 0° F. storage and exposure to ambient temperatures.
45. The method according to claim 44 which comprises making a dairy milk shake wherein said beta phase-tending crystalline fat comprised butter fat.
46. The method according to claim 44 which comprises making a part-dairy shake, wherein said beta phase-tending crystalline fat comprises about equal parts of a beta phase-tending crystalline fat and a polyunsaturated vegetable oil.
47. A whipped ice cream product which is spoonable at about 0° F. to about 15° F. comprising fat, water, sugar, nonfat milk solids and minor effective amounts of emulsifier and stabilizer, wherein said stabilizer is comprised of about 0.125% to about 1% microcrystalline cellulose and from about 0.025% to about 0.28% sodium carboxymethylcellulose, and about .008% to about .06% of a stabilizer selected from the group consisting of carrageenan and alginate wherein at least about 50% of said fat is a beta phase-tending crystalline fat, and the volume of said whipped ice cream is storage stable at about 0° F.
48. The whipped ice cream product according to claim 47 further comprising a protein additive, wherein said protein is provided by dairy whey, dairy whey protein concentrate, nonfat milk solids and mixtures thereof.
49. A premix for use in preparing whipped food products comprising emulsifier, stabilizer and a protein or carbohydrate carrier wherein said stabilizer is comprised of sodium carboxymethylcellulose and microcrystalline cellulose and a stabilizer selected from the group calcium carrageenan and sodium alginate; wherein said carrier is selected from the group consisting of dairy whey, lactose, dextrose, whey protein concentrate, cocoa and sugar.
50. A premix comprising about 10% to about 20%
microcrystalline cellulose, about 1% to about 7% sodium carboxymethylcellulose and about .5% to about 1.5% calcium carrageenan, emulsifier and whey.
microcrystalline cellulose, about 1% to about 7% sodium carboxymethylcellulose and about .5% to about 1.5% calcium carrageenan, emulsifier and whey.
51. A premix suitable for use in the preparation of whipped food products comprising emulsifier, stabilizer and a protein or carbohydrate carrier, wherein said stabilizer is comprised of sodium carboxymethylcellulose, microcrystalline cellulose and calcium carrageenan, said carrier is comprised of whey, and said emulsifier is comprised of a combination of glyceryl monostearate and sorbitan monostearate and a second emulsifier which is selected from the group comprised of a polyoxyethylene ether of sorbitan monistearate and a combination of mono-and di-glycerides.
52. The whipped ice cream product according to Claim 50 wherein said stabilizer is selected from the group consisting of carrageenan and alginate.
53. A method for preparing a whipped dairy food or ice cream product comprising:
(a) mixing together nonfat milk solids; about 40% to about 70% water, sugar in a ratio of water of about 1:1.75 to about 3.0; about 3%
to about 10% fat, said fat comprising at least 50% beta phase-tending fat; and minor effective amounts of emulsifier and stabilizers, said stabilizer comprised of microcrystalline cellulose and sodium carboxymethylcellulose;
(b) pasteurizing, homogenizing and cooling the mixture; and (c) whipping the pasteurized, homogenized and cooled mixture to provide a whipped dairy food or ice creams product which is substantially non crystalline and spoonable at freezer temperatures of about 0° F., and which remains substantially constant in volume during storage at freezer temperatures of about 0° F. for at least about six months.
(a) mixing together nonfat milk solids; about 40% to about 70% water, sugar in a ratio of water of about 1:1.75 to about 3.0; about 3%
to about 10% fat, said fat comprising at least 50% beta phase-tending fat; and minor effective amounts of emulsifier and stabilizers, said stabilizer comprised of microcrystalline cellulose and sodium carboxymethylcellulose;
(b) pasteurizing, homogenizing and cooling the mixture; and (c) whipping the pasteurized, homogenized and cooled mixture to provide a whipped dairy food or ice creams product which is substantially non crystalline and spoonable at freezer temperatures of about 0° F., and which remains substantially constant in volume during storage at freezer temperatures of about 0° F. for at least about six months.
54. The method of claim 53 wherein a third stabilizer is included and comprised of carrageenan or alginate.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA000574156A CA1272634A (en) | 1982-11-02 | 1988-08-08 | Freezer stable whipped ice cream and milk shake food products |
Applications Claiming Priority (4)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US439,129 | 1982-11-02 | ||
| US06/439,129 US4421778A (en) | 1982-11-04 | 1982-11-04 | Freezer stable whipped ice cream and milk shake food products |
| US06/529,766 US4552773A (en) | 1982-11-04 | 1983-09-06 | Freezer stable whipped ice cream and milk shake food products |
| US529,766 | 1983-09-06 |
Related Child Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000574156A Division CA1272634A (en) | 1982-11-02 | 1988-08-08 | Freezer stable whipped ice cream and milk shake food products |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1265379A true CA1265379A (en) | 1990-02-06 |
Family
ID=27031921
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000440198A Expired - Fee Related CA1265379A (en) | 1982-11-02 | 1983-11-01 | Freezer stable whipped ice cream and milk shake food products |
Country Status (2)
| Country | Link |
|---|---|
| US (1) | US4552773A (en) |
| CA (1) | CA1265379A (en) |
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| US4631196A (en) * | 1985-04-15 | 1986-12-23 | Zeller Clifford L | Low calorie dairy product |
| US4985270A (en) * | 1988-01-26 | 1991-01-15 | The Nutrasweet Company | Cream substitute ingredient and food products |
| US4855156A (en) * | 1988-01-26 | 1989-08-08 | The Nutrasweet Company | Frozen dessert |
| GB2220125B (en) * | 1988-07-04 | 1992-03-11 | Campbell S U K Limited | Frozen food product for microwave preparation |
| US4988529A (en) * | 1989-03-24 | 1991-01-29 | Nissei Kabushiki Kaisha | Milk shake and manufacturing method thereof |
| US5082682A (en) * | 1990-11-09 | 1992-01-21 | Fantasy Flavors, Inc. | Nonfat frozen dairy dessert with method and premix therefor |
| US5248589A (en) * | 1991-02-21 | 1993-09-28 | Board Of Governors For Higher Education, State Of Rhode Island And Providence Plantations | Separation of cells and biological macromolecules by ferritin conjugates |
| US5132128A (en) * | 1991-04-17 | 1992-07-21 | The J. M. Smucker Company | Reduced calorie dessert topping |
| SE9101883L (en) * | 1991-06-18 | 1992-12-19 | Tetra Alfa Holdings | MADE TO MANUFACTURE NOISE, SWELLED GLASS MIX WITH GOOD STORAGE AND SUSTAINABILITY FEATURES |
| US5681505A (en) * | 1993-07-13 | 1997-10-28 | Cornell Research Foundation, Inc. | Stabilized foamable whey protein composition |
| US5580491A (en) * | 1993-07-13 | 1996-12-03 | Cornell Research Foundation, Inc. | Foamable whey protein composition |
| US5571555A (en) * | 1995-03-23 | 1996-11-05 | The Pillsbury Company | Stable icing composition |
| FR2745153B1 (en) * | 1996-02-26 | 1999-04-16 | Riveire Silvente Et Associes R | ICE DESSERT |
| BR9808371B1 (en) * | 1997-03-19 | 2009-12-01 | liquid pourable dessert product. | |
| US5955136A (en) * | 1998-05-15 | 1999-09-21 | Pepsico, Inc. | Low fat, shelf-stable, ready-to-drink milk shake beverages having the mouth feel of high fat milk shake beverages |
| US6379736B1 (en) | 1999-10-05 | 2002-04-30 | The Pillsbury Company | Gelato composition |
| ES2287084T3 (en) * | 2000-12-06 | 2007-12-16 | Unilever N.V. | COMPOSITIONS WITH AIR, PROCEDURE AND APPLIANCE FOR OBTAINING SUCH COMPOSITIONS WITH AIR. |
| ATE493890T1 (en) * | 2000-12-06 | 2011-01-15 | Unilever Nv | AERATED COMPOSITIONS, METHOD AND APPARATUS FOR PRODUCING |
| ATE322831T1 (en) * | 2001-05-23 | 2006-04-15 | Nutricopia Inc | FROZEN NUTRITIONAL SWEETS AND METHOD FOR THE PRODUCTION THEREOF |
| WO2003020048A1 (en) | 2001-08-31 | 2003-03-13 | Nutricopia, Inc. | Nutritional frozen dessert and methods of menufacture |
| FR2829673B1 (en) * | 2001-09-19 | 2007-08-10 | Nestle Sa | ICE DESSERT, PROCESS FOR OBTAINING IT, AND CONTAINER FOR CONDITIONING AND DISPENSING IT |
| NL1021834C2 (en) * | 2002-11-04 | 2004-07-01 | Campina Bv | Ice-cream dessert material and process for its preparation. |
| US20060251789A1 (en) | 2002-11-06 | 2006-11-09 | Fiberstar, Inc. | Novel dairy product compositions using highly refined cellulosic fiber ingredients |
| EP2548447B1 (en) | 2003-04-11 | 2017-09-27 | Cargill, Incorporated | Pellet systems for preparing beverages |
| JP4851935B2 (en) | 2003-05-14 | 2012-01-11 | リッチ プロダクツ コーポレイション | Whipable food product with improved stability |
| GB0329517D0 (en) * | 2003-12-19 | 2004-01-28 | Danisco | Process |
| EP1570746A1 (en) * | 2004-03-01 | 2005-09-07 | Nestec S.A. | Frozen confection with polyol and vegetable fibre and method of production |
| EP1827124B1 (en) * | 2004-12-23 | 2013-08-07 | Unilever PLC | Frozen aerated confections |
| US20130101703A9 (en) * | 2005-03-03 | 2013-04-25 | Green Rabbit, Llc | Non-dairy, non-soy whippable food product and method of making |
| US20090110797A1 (en) * | 2007-10-24 | 2009-04-30 | Thomas Gottemoller | Dispersible compositions comprising cocoa powder and processes for producing |
| CN102948601A (en) * | 2012-11-25 | 2013-03-06 | 哈尔滨派特纳生物科技开发有限公司 | Sweet orange ice cream and manufacturing method thereof |
| CN102948604A (en) * | 2012-11-25 | 2013-03-06 | 哈尔滨派特纳生物科技开发有限公司 | Chocolate ice cream and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3914440A (en) * | 1973-02-14 | 1975-10-21 | Gen Foods Corp | Stabilized frozen thick shake |
| US4031261A (en) * | 1973-04-16 | 1977-06-21 | The Pillsbury Company | Preparation of fat-containing beverages |
| US3949102A (en) * | 1975-06-30 | 1976-04-06 | The Procter & Gamble Company | Frozen dessert product and process |
| US4146652A (en) * | 1977-01-28 | 1979-03-27 | Rich Products Corporation | Intermediate moisture, ready-to-use frozen whippable foods |
| US4421778A (en) * | 1982-11-04 | 1983-12-20 | Rich Products Corporation | Freezer stable whipped ice cream and milk shake food products |
-
1983
- 1983-09-06 US US06/529,766 patent/US4552773A/en not_active Expired - Lifetime
- 1983-11-01 CA CA000440198A patent/CA1265379A/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| US4552773A (en) | 1985-11-12 |
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