Abstract: A process control scheme for use with an extruding apparatus for cooling and heating aerated or compressible compounds that are edible. Broadly, the process includes providing a mixture to an inlet of the extruding apparatus, monitoring the pressure profile across the extruding apparatus, moving the mixture through the extruding apparatus with at least one auger while subjecting the mixture to a thermo-dynamic process, automatically altering speed of the at least one auger if the pressure profile across the extruding apparatus is outside a predetermined range, and moving the mixture through an outlet of the extruding apparatus. The process may also include monitoring temperature of a thermodynamic liquid, monitoring the load of an auger motor, and automatically altering the temperature of the thermodynamic liquid and the load of the auger motor if one of either the temperature of the thermodynamic liquid and the load of the auger motor is outside a predetermined range.

Abstract: Products that are aerated multiphase systems containing an aqueous continuous fluid phase which may include solutes thus forming an aqueous syrup and disperse phases like gas/air cells, water ice crystals and solid/semi-solid fat globules or aggregates thereof, whereas the disperse phases are that finely structured that their mean diameters are below phase specific critical maximum values and thereby generate a most preferred by consumers, full rich silky-creamy mouth feel at much lower fat content than usual in conventional related products like premium and super premium ice creams.

Abstract: A food kit for the components or ingredients of a ready-to-make, chilled or frozen dessert. The kit preferably includes a plurality of compartments for the ingredients with one of the compartments being filled with a dessert component such as ice cream, yogurt or pudding. The second compartment is filled with a component such as cookies or wafers and the third with a topping component such as fudge, syrup, or bits of candy. In use, the consumer may create a dessert with any number of combinations of the components.

Abstract: An apparatus for forming an extruded ice cream bar with variegated inclusions. The apparatus includes a main die having a section with sidewalls extending between upper and lower end portions and defining a cavity. In the preferred embodiment, a plurality of intermediate dies for insertion of the inclusions are positioned within the cavity and spaced from the sidewalls of the main die. The intermediate dies gradually and progressively change in cross-sectional shape from being round at the top to the desired shape of the inclusion at the bottom. As the ice cream flows through the cavity of the main die, it passes along and about the intermediate dies through which the inclusions are flowing. Each intermediate die is preferably fed by two tubes so that the final shape of the inclusion at the bottom of the intermediate die is fully and evenly filed.

Abstract: The frozen dessert products of the present invention preferably comprise a base mixture of, on a percent solids (dry) basis, about 1% to about 12% high fructose corn syrup, about 5% to about 20% corn syrup having a DE of about 36, about 2% to about 22% sucrose, about 2% to about 6% maltodextrin, about 0.2% to about 5% egg white, about 1% to about 9% FRUITRIM® blend (comprising fruit juices and natural grain dextrins), about 0.2% to about 1.5% stabilizer, about 0% to about 0.12% emulsifier, about 0% to about 1.5% modified food starch, about 0% to about 5% milk fat, about 0% to about 10% milk solids non-fat (MSNF) with the balance being water, and on a volume basis, from about 20% to about 90% fruit puree. Flavor ingredients may be added. The method of production for the frozen dessert products comprises the steps of blending the above ingredients to form a base mixture, pasteurizing and homogenizing the base mixture, adding fruit puree to form a final mixture, extruding to a final density of about 4.

Abstract: Frozen dairy products are provided that have an overrun of about 200% and that are soft and scoopable at about 0° F. to about 5° F. The frozen dairy products comprise from about 10% to about 13% of milk solids non-fat, from about 4% to about 16% of milk fat, from about 5% to about 10% of sucrose, from about 2% to about 8% of corn syrup having a DE of about 36, from about 4% to about 12% of dextrose, from about 0% to about 1.5% of starch, and from about 0.2% to about 1.0% of stabilizer, with the balance being water. The method of production for the frozen dairy products comprises the steps of heating water to a temperature from about 120° F. to about 130° F.

Abstract: A novel food service package for containing a frozen concentrate for use in quick blending a drink of individual proportion is disclosed. The food service package of the present invention has a number of equally sized compartments with formed channels separating the compartments. Channels are formed under the dividers in the bottom of the package to provide a large surface are for rapid heat exchange so as to quickly temper the frozen concentrate in the package. A raised dome region is formed in the center of the package for rapidly dispersing the product dispensed from a single nozzle into each of the compartments. A gutter formed in each divider causes the dispensed concentrate to overflow from the compartments so as to rapidly self-level in the package.

Abstract: A novel food service package for containing a frozen concentrate for use in quick blending a drink of individual proportion is disclosed. The food service package of the present invention has a number of equally sized compartments with formed channels separating the compartments. Channels are formed under the dividers in the bottom of the package to provide a large surface are for rapid heat exchange so as to quickly temper the frozen concentrate in the package. A raised dome region is formed in the center of the package for rapidly dispersing the product dispensed from a single nozzle into each of the compartments. A gutter formed in each divider causes the dispensed concentrate to overflow from the compartments so as to rapidly self-level in the package.