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: 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: 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.