Frozen Patents (Class 426/565)
  • Patent number: 5516537
    Abstract: Frozen comestibles, such as frozen desserts, are formed by combining frozen comestible ingredients with a matrix resulting from melt - spinning on oleaginous substance with a carrier material.
    Type: Grant
    Filed: February 21, 1995
    Date of Patent: May 14, 1996
    Assignee: Fuisz Technologies Ltd.
    Inventor: Richard C. Fuisz
  • Patent number: 5510137
    Abstract: Sweet ice stuffs and jellied foods produced in accordance with the present invention using trehalose as one of raw materials are of low calorie and high-grade feeling, and sweet ice stuffs and jellied foods produced by substituting all or part of the cariogenic sugar or a substitute therefor as one of raw materials in the recipe for prior art products with trehalose and water or the like are of low cariogenicity, low calorie and high-grade feeling.
    Type: Grant
    Filed: April 26, 1994
    Date of Patent: April 23, 1996
    Assignee: Ajinomoto Co., Inc.
    Inventors: Yuzo Okada, Toshio Kato
  • Patent number: 5486373
    Abstract: Frozen low bulk density dessert or confection products, such as ice confections, having a thermal transition temperature in excess of -18.degree. C. and in particular in excess of -13.degree. C. to prevent or reduce unintended shrinkage and deformation.
    Type: Grant
    Filed: April 19, 1995
    Date of Patent: January 23, 1996
    Assignee: Good Humor Corporation
    Inventors: Christopher B. Holt, Julia H. Telford
  • Patent number: 5486372
    Abstract: A frozen dairy dessert product having on a non-flavored basis, from about 3% to about 20% of a polyol fatty acid polyester, from 0% to about 8% of a triglyceride fat, from about 0.3% to about 0.7% of an emulsifier, from about 10% to about 19% of milk solids not fat, from about 6% to about 15% of a carbohydrate sweetener, such as sucrose, from 0% to about 15% (dry solids basis) of low dextrose equivalent corn syrup solids having a dextrose equivalent (DE) of from about 20 to about 36, from 0% to about 6% (dry solids basis) of high DE corn syrup solids having a DE of from about 36 to about 95, from 0% to 6% (dry solids basis) of dextrin having a DE of less than about 20, from 0% to about 3% of starch and from 0% to about 0.5% stabilizer.A white mix containing all of the ingredients is prepared by adding the ingredients, including the polyol polyester to heated water with agitation.
    Type: Grant
    Filed: March 8, 1994
    Date of Patent: January 23, 1996
    Assignee: Kraft Foods, Inc.
    Inventors: Robert W. Martin, Mark S. Miller, Kevin J. Surber
  • Patent number: 5482728
    Abstract: An ice cream, confection comprising a frozen composition containing particles having a sweetener core encapsulated in a butterfat coating.A process of producing a frozen ice cream confection comprising mixing together a solid or semi-solid aerated composition comprising non-fat milk protein and ice crystals and particles having a sweetener core encapsulated in a butterfat coating at a temperature wherein there is substantially no melting of the ice crystals.
    Type: Grant
    Filed: March 2, 1994
    Date of Patent: January 9, 1996
    Assignee: Dove International - Division, Mars, Incorporated
    Inventors: Uwe Tapfer, Malcolm Austin
  • Patent number: 5478587
    Abstract: A low fat, substantially cholesterol and lactose free dry dessert combination the base of which comprises a non-dairy creamer, a sweetener, a filler, a stabilizer, a smoother. Various flavors may be added and the composition may be calcium enriched by addition of calcium carbonate. A low calorie mixture is also described. The non-dairy creamer ranges by weight from approximately 14% to 80%. A non-dairy milk replacement my be substituted for all or part of the non-dairy creamer. Sucrose comprises 7% to 45% by weight of sweetener. Sugar substitutes such as aspartame and polydextrose may be used as a substitute for all or part of the sucrose. Whey and whey protein concentrate and maltadextrin are used as a filler. Maltodextrin may be substituted for the whey. A smoother is included to improve the texture of the dessert. The smoother is a blend of xanthan gum and guar gum. Carrageenan gum may be substituted for either xanthan gum or guar gum.
    Type: Grant
    Filed: August 20, 1993
    Date of Patent: December 26, 1995
    Assignee: Henry G. Kohlmann
    Inventor: Armand Mingione
  • Patent number: 5472726
    Abstract: Stable gas cells having d,32 average particle size below 20 .mu.m are used in ice confections to provide creaminess, whiteness and flavor enhancement.
    Type: Grant
    Filed: December 1, 1993
    Date of Patent: December 5, 1995
    Assignee: Good Humor Corporation
    Inventors: Rodney D. Bee, David Needham, Keith Smallwood
  • Patent number: 5456936
    Abstract: A substantially lactose- and sugar-free, low calorie, frozen dairy confection having a 20% to 100% overrun is disclosed. The composition critically contains anhydrous milk fat and low- or no-lactose ultrafiltered milk protein concentrate coupled with selected flavoring agents.
    Type: Grant
    Filed: July 28, 1994
    Date of Patent: October 10, 1995
    Assignee: Good Humor Corporation
    Inventor: Anthony W. Toonen
  • Patent number: 5433967
    Abstract: Apparatus for producing and dispensing an aerated product comprises a mixer which has a first inlet for receiving a fluid, a second inlet for receiving a gas, and an outlet. A relatively long continuous turbulence passage of relatively small cross section has one end positioned to receive the effluent from the mixer outlet and its other end spaced from the mixer outlet so that the effluent is subjected to confined turbulent mixing in the turbulence passage until the fluid product is discharged from the passage other end. If that product is to be cooled, the turbulence passage leads to a cooling area which cools and at least partially freezes the fluid product issuing from that passage. A method of producing the product is also disclosed. The invention has particular application to the making and dispensing of frozen yogurt and ice cream and allows for the service of individualized fresh portions in a variety of flavors and with little required cleaning.
    Type: Grant
    Filed: November 18, 1993
    Date of Patent: July 18, 1995
    Assignee: Kateman Family Limited Partnership
    Inventors: Paul Kateman, Matthew K. Haggerty, Clay A. Burns
  • Patent number: 5409724
    Abstract: A novel leavening composition comprising calcium acid pyrophosphate in combination with a carbonate factor, said composition exhibiting, in the dough rate of reaction (DRR) test, a maximum rate of release of carbon dioxide occurring between about 17 to about 40 minutes after initial mixing, said maximum rate being at least twice the rate observed at the termination of the mixing time of said test. The pyrophosphate is particularly useful in leavening systems for refrigerated dough in that an initial low rate of reaction with the carbonate factor is observed after which there is a large increase in the rate of reaction without change in temperature. The leavening composition is also useful in batters, dry mixes, frozen and refrigerated doughs and refrigerated batters.
    Type: Grant
    Filed: June 18, 1993
    Date of Patent: April 25, 1995
    Assignee: Monsanto Company
    Inventors: Barbara B. Heidolph, David R. Gard
  • Patent number: 5407694
    Abstract: An edible product which contains microparticulated fiber derived from a fiber source preferably having an insoluble fiber content of at least about 2.5%, hydrocolloid in an amount sufficient to maintain the fiber in suspension when the product is mixed with liquid to make an edible composition, and, except where a pudding-like consistency is desired, potable acid in an amount sufficient to lower the pH of the edible composition to a pH sufficient to avoid gelatinization of the composition. The product preferably contains sweetener and additional natural flavoring and the method of making the fiber-containing edible product includes adding to a volume of liquid less than the total volume, finely ground fiber to create a mixture, hydrating the fiber, adding additional liquid and hydrocolloid, treating the mixture to create microparticulated fiber, hydrate the hydrocolloid and a homogenized mixture and acidifying the mixture to a pH sufficient to avoid gelatinization of the mixture.
    Type: Grant
    Filed: July 8, 1993
    Date of Patent: April 18, 1995
    Assignee: Devine Foods, Inc.
    Inventors: Denise L. Devine, Sheila M. Katz, Peter M. Salmon, M. Lynne Sweet
  • Patent number: 5405636
    Abstract: The composition comprises dimagnesium phosphates in combination with a carbonate factor. The dimagnesium phosphates comprise a mixture of dimagnesium phosphates trihydrate, amorphous dimagnesium phosphate and possibly a small amount of dimagnesium pyrophosphate. The dimagnesium phosphates are prepared by removal of water from dimagnesium phosphate trihydrate wherein the weight loss on drying is in the range of from about 10% to about 25% at a temperature in the range of from about 100.degree. C. to about 200.degree. C., depending upon drying conditions.
    Type: Grant
    Filed: October 18, 1993
    Date of Patent: April 11, 1995
    Assignee: Monsanto Company
    Inventors: David R. Gard, Barbara B. Heidolph
  • Patent number: 5403611
    Abstract: An ice cream having a property of excellent meltdown in the mouth, a fat content of 5 to 18% by weight and an overrun of 10 to 150% by weight, containing air cells of 60 .mu.m or more in diameter at a ratio of at least 80% of the total air cells, is disclosed. Further, a process for producing an ice cream having a property of excellent softness even at a freezing temperature, which comprises incorporating air into an ice cream mix in a first cylinder of the cylinders of two linked continuous freezers to give an overrun, transferring the mix to a second cylinder at a specific temperature, and then mixing and kneading the mix in the second cylinder without giving any additional overrun. In the process for production, an apparatus characterized by having a pipeline linking an apparatus for supplying the rest of an ice cream mix to a pipeline linking the first cylinder and the second cylinder of the cylinders of 2 linked continuous freezers is used.
    Type: Grant
    Filed: January 21, 1993
    Date of Patent: April 4, 1995
    Assignee: Morinaga Milk Industry Co., Ltd.
    Inventors: Mamoru Tomita, Sadayuki Kokubo, Kazumi Sakurai, Michio Ikeda, Mizuo Tsuda, Tsutomu Kudo
  • Patent number: 5384146
    Abstract: Frozen whipped topping formulations containing milk solids and glassy sodium polyphosphates having an average chain length of at least n=18 to n=50.
    Type: Grant
    Filed: August 31, 1993
    Date of Patent: January 24, 1995
    Assignee: Kraft General Foods, Inc.
    Inventors: Alexander A. Gonsalves, Gerard J. Hogan
  • Patent number: 5384145
    Abstract: A low-fat, frozen whipped topping having a fat content of 8 to 15% and which is free of milk solids and phosphate salts is formulated using weight ratios of from 1.4 to 2.2 parts chemical emulsifier and 5.0 to 6.0 parts sodium caseinate per 100 parts fat. A low-fat, non-dairy, frozen whipped topping can be prepared employing the teachings of this invention.
    Type: Grant
    Filed: August 19, 1993
    Date of Patent: January 24, 1995
    Assignee: Kraft General Foods, Inc.
    Inventors: Alexander A. Gonsalves, Everett D. Dudley, Jr., Gerard J. Hogan
  • Patent number: 5378483
    Abstract: A method for forming composite ice cream-like edible novelties having discrete doughy additions therein. The method involves first providing an extrusion apparatus including a main die having an entrance and an exit disposed downstream of the entrance, and at least one intermediate die positioned within the main die at a location upstream of the exit of the main die. An ice cream-like composition is introduced to the entrance of the main die in at least a semi-frozen state, and a flowable discrete doughy addition is extruded through the intermediate die at an elevated temperature. The ice cream-like composition and the discrete doughy addition are extruded together through the exit of the main die to form the composite ice cream-like edible novelty.
    Type: Grant
    Filed: August 19, 1993
    Date of Patent: January 3, 1995
    Assignee: The Pillsbury Company
    Inventors: Paul L. Fazio, Bernard W. Pajak
  • Patent number: 5370893
    Abstract: A process for the preparation of a powdered ice cream product having both a high-fat and high-sugar content. The process comprises the steps of mixing cream, non-fat milk solids, sugar and a stabilizer and emulsifier with water to form a liquid homogeneous mixture. The mixture is then pasteurized and homogenized. It is then cooled to allow the stabilizer to fully activate. The mixture is then heated and atomized in a spray-drying chamber to form the powdered ice cream product. By accurately monitoring the proportion of the ingredients, temperatures and pressures throughout the process, a powdered ice cream product having a low moisture content is produced. The powdered ice cream is reconstituted by mixing the powder with water. It can then be frozen in a conventional ice cream maker resulting in a superior tasting product.
    Type: Grant
    Filed: May 28, 1993
    Date of Patent: December 6, 1994
    Assignee: Michigan Milk Producers Association
    Inventor: Dermot T. Carey
  • Patent number: 5358728
    Abstract: The non-fat frozen dairy dessert product of the present invention comprises on a non-flavored basis, from about 8% to about 18% of milk solids not fat, from about 6% to about 15% of a natural sweetener, such as sucrose, from about 6% to about 15% of low dextrose equivalent corn syrup solids having a dextrose equivalent (DE) of from about 25 to about 36, from 0% to about 6% of high DE corn syrup solids having a DE of from about 36 to about 95, from 0% to 6% of dextrin having a DE of less than about 20, from about 0.5% to about 3% unmodified starch, and from about 0% to about 0.5% stabilizer.
    Type: Grant
    Filed: December 3, 1992
    Date of Patent: October 25, 1994
    Assignee: Kraft General Foods, Inc.
    Inventors: Robert W. Martin, William S. Hine
  • Patent number: 5356648
    Abstract: A frozen dessert such as ice cream, and a process for manufacturing same, are described. The chocolate or other flavoring composition is injected into the stream of semi-frozen dessert in the form of a pumpable semi-liquid which freezes into ribbons or strands upon contact with the dessert. The fat and oil fractions of the flavoring composition are formulated so that the composition can be conditioned from a solid or semi-solid paste into a high-viscosity semi-liquid composition which can be pumped with a positive-delivery pump, and so that as soon as the composition is cooled a few degrees by being in direct contact with the ice cream, the viscosity rises rapidly and the composition once again becomes a solid or semi-solid. The conditioning can be accomplished in one of at least two ways. Firstly, the flavoring composition can be conditioned from the temperature at which is is a semi-solid paste, to a few degrees above that temperature.
    Type: Grant
    Filed: October 22, 1992
    Date of Patent: October 18, 1994
    Assignee: Research Applications Inc.
    Inventor: Cornelis Kortschot
  • Patent number: 5328710
    Abstract: A soft serve frozen dessert, e.g., yogurt, ice milk, ice cream, capable of being hard packed and dispensed from an accordion-type cartridge is disclosed. The frozen dessert composition is formed with at least about 0.1 weight percent lecithin, at least about 0.15 weight percent pectin, and at least about 0.1 weight percent of a gum selected from the group consisting of xanthan gum and locust bean gum, wherein the composition has a lactose content according to the following formula:((.SIGMA.IL)/C).ltoreq.9.0 (I)whereinI=weight percentage of mix ingredient;L=weight percentage lactose in that mix ingredient; andC=weight percentage of free water in the mix, and wherein the composition has a dextrose content according to the following formula:((.SIGMA.ID)/C).ltoreq.6.
    Type: Grant
    Filed: April 5, 1993
    Date of Patent: July 12, 1994
    Assignee: The Coca-Cola Company
    Inventors: Michael J. Malone, Joyce G. Sage
  • Patent number: 5324531
    Abstract: A fat simulating composition is composed of a substantial portion of elongated, irregularly shaped carbohydrate gel particles having a longest axial dimension of up to 250 microns with a mean volume diameter ranging from about 10 microns to about 100 microns; the particles are in a hydrated state so as to have the substantially smooth organoleptic character of an oil emulsion. This fat simulating product is substituted in foods for all or a portion of the fat and/or oil used in that food product.
    Type: Grant
    Filed: February 22, 1993
    Date of Patent: June 28, 1994
    Assignee: Hercules Incorporated
    Inventors: Andrew C. Hoefler, Julia A. Sleap, Jens E. Trudso
  • Patent number: 5322702
    Abstract: There is disclosed an opacifying material of micrgranular protein opacifying material having a mean particle size distribution of 0.1 microns to 10 microns with fewer than 20% of the total number of particles exceeding 10 microns, which is prepared by wet milling denatured whey protein isolate.
    Type: Grant
    Filed: June 15, 1992
    Date of Patent: June 21, 1994
    Assignee: FMC Corporation
    Inventors: Edward Selinger, Thomas R. Laaman
  • Patent number: 5308628
    Abstract: This invention relates to a method of preparing thickener-free consumption ice or ice cream from a mixture of fermented milk constituents, including whey protein-rich products, and sugars, and optionally emulsifying agents, flavoring material and other conventional components by mixing the ingredients and freezing the mixture under aeration in a conventional manner. The method according to the invention is characterized by starting from a mixture of milk constituents in which the ratio of whey proteins to casein proteins is at least 50:50, fermenting said mixture to a pH between pH 4.3 and pH 5.5 and, after mixing all ingredients, aerating the mix in said pH range and freezing it to form ice cream with an overrun of at least 80% by volume, particularly at least 100% and wherein the mix is pasteurized before freezing and after fermentation.
    Type: Grant
    Filed: August 3, 1992
    Date of Patent: May 3, 1994
    Assignee: Campina Melkune, B.V.
    Inventors: Cor J. Schol, Martinus M. G. M. van der Houven
  • Patent number: 5306519
    Abstract: A syrup composition that has a sufficiently low viscosity so that it can be poured or pumped, yet upon contact with a calcium-containing confection its viscosity increases.
    Type: Grant
    Filed: January 26, 1993
    Date of Patent: April 26, 1994
    Assignee: Universal Foods Corporation
    Inventors: Benjamin R. Peterson, John G. Ashley
  • Patent number: 5283070
    Abstract: A layered food product is made by extruding an aerated ice composition into a vertically descending helix rotating about a vertical axis and having spaced flights which define passages therebetween in the helix, spraying a second fat-based water-based or sugar-containing composition into passages of the extruded helix, and depositing the sprayed helix so that a layered food product having alternating layers of aerated ice composition and second composition is formed.
    Type: Grant
    Filed: October 21, 1991
    Date of Patent: February 1, 1994
    Assignee: Nestec S.A.
    Inventors: Francis-Victor Bertrand, Alain Daouse, Alain Plessier
  • Patent number: 5256426
    Abstract: The invention relates to a combination popsicle wherein an ice layer whose surface is uneven is formed on the circumference of a core stuff, a method for making the same and a device for the method. As an ice material for forming the ice layer, irregular ice crystals in size are used which is provided by collecting uniformly dispersed fine ice crystals in a cohering process to form into lumps and by crushing the lumps. Because of this, with the irregular ice crystals, uneven form which is clear can be constantly formed on the surface of the ice, popsicle.
    Type: Grant
    Filed: February 4, 1992
    Date of Patent: October 26, 1993
    Assignee: Kanebo, Ltd.
    Inventors: Hisahiro Tomioka, Masakazu Shimazaki, Susumu Makino, Kimitaka Takeno
  • Patent number: 5256436
    Abstract: A soft serve frozen dessert, e.g., yogurt, capable of being hard packed and dispensed from an accordion-type cartridge is disclosed. The frozen dessert composition is formed with at least about 0.1 weight percent lecithin, at least about 0.15 weight percent pectin, at least about 0.1 weight percent xanthan gum, at least about 0.12 weight percent albumin, about 0.66 weight percent lactic acid (10%), about 64 weight percent skim milk, about 0.60 weight percent cream, about 5 weight percent nonfat dry milk, about 2 weight percent reduced lactose nonfat dry milk, about 8.5 weight percent corn syrup solids, about 16.5 weight percent high fructose corn syrup, and about 0.4 weight percent flavors.
    Type: Grant
    Filed: May 14, 1992
    Date of Patent: October 26, 1993
    Assignee: The Coca-Cola Company
    Inventors: Michael J. Malone, Joyce G. Sage
  • Patent number: 5246725
    Abstract: A low-fat frozen ice product spoonable at temperatures in excess of 4.degree. F., and method of making same. The product includes a sugar alcohol such as sorbitol, mannitol or xylitol present in the range of from about 5.5% to about 9.5% by weight, and glycerine present in the range of from about 0.85% to about 2.0% by weight. A gelling agent such as pectin, agar-agar, gelatin, carrageenan, alginates, gum arabic or gum tragacanth is present in the range of from about 0.5% to about 1.15% by weight, and a bulking agent such as maltodextrin, corn syrup solids, polydextrose, xanthan gums, locust bean gum or CMC is present in the range of from about 3% to about 10% by weight. A synthetic sweetener such as aspartame, thaumatin, acesulfame K, glycyrrhizin, sweetinin, saccharin, chalcone, miracin, sucralose and stevioside is present in the range of from about 0.03% to about 0.1% by weight, with suitable flavors, colorants, fruit acidulants (optional) and preservatives. The balance is water.
    Type: Grant
    Filed: February 3, 1992
    Date of Patent: September 21, 1993
    Assignee: Tish's Italian Specialties, Inc.
    Inventors: Thelma L. Fisher, Sumner N. Katz
  • Patent number: 5238696
    Abstract: Frozen comestibles, such as frozen desserts, are formed by combining a comestible composition with a matrix resulting from melt-spinning an oleaginous substance with a carrier material such as sucrose or maltodextrin.
    Type: Grant
    Filed: May 6, 1992
    Date of Patent: August 24, 1993
    Assignee: Fuisz Technologies Ltd.
    Inventor: Richard C. Fuisz
  • Patent number: 5234704
    Abstract: The present invention is directed to an edible product containing microparticulated fiber, hydrocolloid in an amount sufficient to maintain the fiber in suspension, and potable acid to avoid gelatinization of the composition. The edible product contains sweetener and flavoring. The method of making the fiber-containing edible product includes, hydrating the fiber, adding additional liquid and hydrocolloid, homogenizing the mixture and acidifying the mixture.
    Type: Grant
    Filed: October 1, 1991
    Date of Patent: August 10, 1993
    Assignee: Devine Foods, Inc.
    Inventors: Denise L. Devine, Sheila M. Katz, Peter M. Salmon, M. Lynne Sweet
  • Patent number: 5229157
    Abstract: A method of preparing an aerated vegetable product comprising starch, oil and a heat-setting material. The method involves mixing the individual components and thereafter aerating with a gaseous material. The method is for example well suited to the preparation of an aerated potato product which has a different taste and texture compared to mashed potato. Other vegetable products can be made from for example sweetcorn, carrot or pea. Furthermore, products made according to the invention can retain their structure after being frozen and subsequently reheated.
    Type: Grant
    Filed: February 6, 1992
    Date of Patent: July 20, 1993
    Assignee: Thomas J. Lipton Co., Division of Conopco Inc.
    Inventors: Robert C. Birch, John V. Stringer
  • Patent number: 5229158
    Abstract: Macrocolloids of polyhydroxyalkanoates are used as fat substitutes. Polyhydroxybutyrate is the preferred homopolymer. The polymeric particles can have a particle size of from 0.1-10 microns.
    Type: Grant
    Filed: November 21, 1990
    Date of Patent: July 20, 1993
    Inventor: Manssur Yalpani
  • Patent number: 5225227
    Abstract: Polyhydroxyalkanoates are combined with fat soluble flavors to provide a flavor delivery system for low-fat and no-fat foods. The polyhydroxyalkanoates preferably have a porous structure.
    Type: Grant
    Filed: November 21, 1990
    Date of Patent: July 6, 1993
    Inventor: Manssur Yalpani
  • Patent number: 5215776
    Abstract: A nonfat aerated dairy dessert which includes at least about 9 weight percent milk solids nonfat; at least about 62 weight percent water; a sweetener; between about 2 and about 6 weight percent dextrin type solids; between about 0.25 and about 1.25 weight percent egg albumen; between about 0.08 and about 0.42 weight percent stabilizer; and between about 0.05 and about 0.45 weight percent emulsifier. An improved nonfat aerated dessert is obtained by coating the egg albumen with the emulsifier.
    Type: Grant
    Filed: November 6, 1991
    Date of Patent: June 1, 1993
    Assignee: Fantasy-BlankeBaer Corporation
    Inventor: Benjamin R. Peterson
  • Patent number: 5215777
    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
  • Patent number: 5202146
    Abstract: Methods are provided for the delivery of fat soluble flavor compounds into nonfat and low-fat food products in which fat components have been replaced by non-lipid fat substitutes. A flavor delivery system comprising fat globules into which elevated levels of fat soluble flavor compounds have been loaded is incorporated into nonfat and low-fat food products in order that fat soluble flavor compounds are released in a more natural and familiar sequence.
    Type: Grant
    Filed: June 25, 1990
    Date of Patent: April 13, 1993
    Assignee: The Nutrasweet Company
    Inventors: Norman S. Singer, Suseelan Pookote, Leora C. Hatchwell, Gale Anderson, Arlette G. Shazer, Barbara J. Booth
  • Patent number: 5194288
    Abstract: A syrup composition that has a sufficiently low viscosity so that it can be poured or pumped, yet upon contact with a confection the syrup composiiton's viscosity increases.
    Type: Grant
    Filed: May 23, 1991
    Date of Patent: March 16, 1993
    Assignee: Universal Foods Corporation
    Inventor: Benjamin R. Peterson
  • Patent number: 5194274
    Abstract: The present invention provides an ice confectionery comprising a fist layer of only crushed ice particles, a second layer including crushed ice particles and impregnated with a syrup and a third layer of ice cream disposed between the first and second layers, the third layer effectively separating the second layer from the first layer such that the syrup will not move from the second layer into the first layer.
    Type: Grant
    Filed: October 30, 1991
    Date of Patent: March 16, 1993
    Assignee: Mermaid Co., Ltd.
    Inventor: Koji Oda
  • Patent number: 5194281
    Abstract: This invention relates to polyol fatty acid polyester compositions having improved physiological properties, organoleptic properties (i.e. mouth feel), liquid/solid stability and chemical stability. These polyol fatty acid polyesters are characterized in that (a) not more than about 0.6% of the fatty acid groups contain three or more double bonds, not more than about 20% of the fatty acid groups contain two or more double bonds, and not more than about 35% of the fatty acid double bonds are trans double bonds; (b) the polyesters have an iodine value between about 15 and about 60; and (c) the solid fat content/liquid solid stability ratio is not greater than 0.25. This invention also relates to a process for preparing these improved polyol polyester compositions.
    Type: Grant
    Filed: May 21, 1992
    Date of Patent: March 16, 1993
    Assignee: The Procter & Gamble Company
    Inventors: Robert W. Johnston, Josephine L. Kong-Chan, Richard G. Schafermeyer, Paul Seiden
  • Patent number: 5192575
    Abstract: A fat simulating composition is composed of a substantial portion of elongated, irregularly shaped carbohydrate gel particles having a longest axial dimension of up to 250 microns with a mean volume diameter ranging from about 10 microns to about 100 microns; the particles are in a hydrated state so as to have the substantially smooth organoleptic character of an oil emulsion. This fat simulating product is substituted in foods for all or a portion of the fat and/or oil used in that food product.
    Type: Grant
    Filed: February 26, 1991
    Date of Patent: March 9, 1993
    Assignee: Hercules Incorporated
    Inventors: Andrew C. Hoefler, Julia A. Sleap, Jens E. Trudso
  • Patent number: 5176928
    Abstract: A reduced calorie diary mix for use in frozen dairy desserts and yoghurt is made from milk and/or milk products that have been treated with a lactase/beta-galactosidose enzyme which hydrolyzes lactose to glucose and galactose. This increases sweetness, reduces lactose crystallization problems and creates a greater freezing point depression. Aspartame or other high potency sweetners may be added without the need for additional bulking agents and/or bulk sweeteners.
    Type: Grant
    Filed: May 21, 1990
    Date of Patent: January 5, 1993
    Assignee: The NutraSweet Company
    Inventors: William H. Shazer, Jr., Susanne E. Keller, Raymond A. Speckman
  • Patent number: 5175013
    Abstract: The invention is directed compositions which are capable of being converted to frozen dairy dessert products, including ice cream and yogurt desserts, which have organoleptic qualities comparable to high fat frozen desserts such as ice cream. The compositions are either aerated or quiescently frozen. The dessert products are highly stable to heat shock with a high degree of creaminess. The compositions are composed of a source of milk protein, sweetening agent, partially hydrolyzed starch, and water. Preferably, the compositions are composed of only natural ingredients without added stabilizing gums. Also provided is a method of making the frozen dairy dessert products and a method of preparing a yogurt premix for preparing aerated frozen yogurt desserts.
    Type: Grant
    Filed: August 12, 1991
    Date of Patent: December 29, 1992
    Assignee: The Pillsbury Company
    Inventors: Victor T. Huang, William A. Barrier, Luther H. Leake, Sharon G. Wittinger
  • Patent number: 5171601
    Abstract: An ice cream having a mix base of rice flour, ion-exchanged water sugar and skimmed milk and a seasoning component of cream, liqueur and one of egg yolk, tea and coffee and a flavoring component.
    Type: Grant
    Filed: October 7, 1991
    Date of Patent: December 15, 1992
    Assignee: Ioki Eiyo Kabushiki Kaisha
    Inventors: Kazuhiro Ioki, Shingo Suzuki
  • Patent number: 5169671
    Abstract: There is provided a food and drink having a reduced oil, fat, or sugar content yet retaining good gelation properties and good organoleptic properties, etc. A part of or the whole of gelation materials, low calorie sugars and/or oils and fats is/are replaced with polyfructan.
    Type: Grant
    Filed: August 30, 1991
    Date of Patent: December 8, 1992
    Assignee: Ajinomoto Co., Inc.
    Inventors: Tsutomu Harada, Soji Suzuki, Mika Ikeda, Katsumi Ohata, Fusako Yamanaka
  • Patent number: 5147669
    Abstract: Small cookies, known as cookie bits, are combined with other ingredients, especially chocolate, as the basis of finished candy products or other edible cookie bits products. The product entails using a tiny cookie as an ingredient in chocolate bars or clusters, ice cream items, or in candy items, as a substitute for fruits and nuts, in the fields of ice cream, candy and cereal, and as a replacement for nuts, fruits and chocolate chips. The cookie bit may be the center of panned items, usually elliptical or spherical in shape, in which the cookie bit per se is covered with chocolate and an outer coating of candy glaze or sugar coating and polish. The present cookie bit product features the cookie bit itself as an ideal ingredient for a candy bar producer to mold into the bar or cluster in place of, or along with, nuts and fruits.
    Type: Grant
    Filed: April 24, 1991
    Date of Patent: September 15, 1992
    Assignee: Deer Park Baking Company
    Inventor: William G. Crothers
  • Patent number: 5143741
    Abstract: Substantially non-aggregated casein micelles are employed as a fat substitute in food products. The concentrated casein micelles can replace all or a portion of the fat or cream in food products such as frozen dairy desserts, icings, puddings, whipped toppings, fortified skim milk, dips, spreads and sauces.
    Type: Grant
    Filed: October 30, 1991
    Date of Patent: September 1, 1992
    Inventors: Joseph S. Podolski, Maher Habib
  • Patent number: 5126156
    Abstract: A method for preparing and storing a free-flowing, frozen alimentary dairy product includes the steps of preparing an alimentary composition for freezing and slowly dripping the composition into a freezing chamber. Next is rapidly freezing the dripping composition into small beads so as to minimize ice crystal formation. The method continues with the storing of the beads for extended periods of time at a temperature at least as low as -20.degree. F. This maintains the free-flowing characteristic. Consumption enjoyment of the beads is increased by bringing the beads up to a temperature above -20.degree. F., preferably within a range of -10.degree. to -20.degree. F., prior to serving.
    Type: Grant
    Filed: September 18, 1991
    Date of Patent: June 30, 1992
    Inventor: Curt D. Jones
  • Patent number: 5112626
    Abstract: Compositions which are capable of being converted to aerated frozen dairy dessert products, including ice cream and yogurt desserts, which have organoleptic qualities comparable to high fat frozen desserts, are highly stable to heat shock with a high degree of creaminess. The compositions are composed of milk protein, sweetening agent, partially hydrolyzed starch, and water with a ratio of partially hydrolyzed starch to milk protein of at least about 0.8:1 without added stabilizing gums. Also provided is a method of making the frozen dairy dessert products and a method of preparing a yogurt premix for preparing aerated frozen yogurt desserts.
    Type: Grant
    Filed: December 31, 1990
    Date of Patent: May 12, 1992
    Assignee: The Pillsbury Company
    Inventors: Victor T. Huang, William A. Barrier, Luther H. Leake, Sharon G. Wittinger
  • Patent number: 5106643
    Abstract: A process for preparing food products having adjustable energy and nutritional values which comprises, in that sequence, (a) preparing an emulsion of a milk product such as whole milk, nonfat milk, powdered milk and the like, (b) freezing this emulsion and (c) then thoroughly and intimately admixing this frozen emulsion with a meat, fish, vegetable, grain, fruit, cheese etc. product. By suitable selection and adjustment one to the other of the milk component with the other component, products having different caloric and energy values can be obtained. These products are distinguished by fine taste, texture and stability.
    Type: Grant
    Filed: July 27, 1989
    Date of Patent: April 21, 1992
    Inventor: Wolfgang Laufer
  • Patent number: RE34508
    Abstract: The present invention is for an oat or rice-based frozen dessert composition which has been prepared using the grain derived solids, including the bran. In the method of the invention, cooked oat or rice grain is mixed with sufficient liquid so as to form a mixture having a composition of about 30% to 70% cooked grain by weight with a moisture content of 50% to 85%. Sweetening and flavoring agents are added to this mixture according to personal preference. The mixture is then homogenized and frozen with churning until a temperature of about -9.5.degree. C. to -5.5.degree. C. is obtained.
    Type: Grant
    Filed: March 3, 1992
    Date of Patent: January 11, 1994
    Inventors: Pamela H. Murtaugh, Timothy J. Murtaugh