Abstract: Low or non-fat ice cream contains less than about 5% by weight fat and comprises (by weight except where otherwise stated) from about 5 to about 15% milk solids non-fat, from about 5 to about 20% sweeteners, from about 0.1 to about 0.5% stabilizers and, at a temperature in the range of from about -12.degree. to about -10.degree. C., from about 45 to about 60% frozen water in the form of ice crystals, at least about 40% (by number) of said ice crystals having a diameter less than about 45 microns, and from about 10 to about 20% unfrozen water.
Type:
Grant
Filed:
August 27, 1991
Date of Patent:
June 1, 1993
Assignee:
Ault Foods Limited
Inventors:
Yashavantkumar J. Asher, Martha A. Mollard, Suzette Jordan, Terry J. Maurice, Karen B. Caldwell
Abstract: A fat-reduced, edible, water-in-oil spread is produced by heating a fat which is normally solid at room temperature so as to melt a substantial proportion of less thermally stable crystals in the fat; homogeneously admixing sufficient water to the heated fat to reduce the proportion of fat in the resulting admixture; cooling the admixture to crystallize a substantial proportion of the uncrystallized fat and produce a pumpable plastic mass; and subjecting the pumpable plastic mass to cutting and mixing in a turbine-like comminuting device while limiting the temperature rise of the plastic mass.
Type:
Grant
Filed:
November 9, 1990
Date of Patent:
March 17, 1992
Assignee:
Ault Foods Limited
Inventors:
Gerald Mongeau, Phillipe Bergeron, James J. Clark, Ronald W. Charlton, Mahmound Eino, Terrence J. Maurice, Estelle M. Parnell-Clunies, Wen-Song Cheng
Abstract: A fat-reduced, edible, water-in-oil spread is produced by heating a fat which is normally solid at room temperature so as to melt a substantial proportion of less thermally stable crystals in the fat; homogeneously admixing sufficient water to the heated fat to reduce the proportion of fat in the resulting admixture; cooling the admixture to crystallize a substantial proportion of the uncrystallized fat and produce a pumpable plastic mass; and subjecting the pumpable plastic mass to cutting and mixing in a turbine-like comminuting device while limiting the temperature rise of the plastic mass.
Type:
Grant
Filed:
November 13, 1989
Date of Patent:
October 1, 1991
Assignees:
Ault Foods Limited, Investissements Mongeau Inc.
Inventors:
Gerald Mongeau, Phillipe Bergeron, James J. Clark, Ronald W. Charlton, Mahmound Eino, Terrence J. Maurice, Estelle M. Parnell-Clunies, Wen-Song Cheng
Abstract: An aseptic yoghurt having an extended shelf life is prepared by a unique combination of natural yoghurt formulations, including relatively low levels of sugar and starch. Special processing conditions are also effected whereby the protein in the natural yoghurt is preconditioned while the starch remains substantially unaltered followed by homogenization at lower than usual pressures and subsequently pasteurization to obtain the yoghurt product which has an extended shelf life without refrigeration.