Abstract: A process for making a frozen aerated confection is provided, the process comprising: preparing a mixture comprising water, sugar, protein, and at least 2 wt % milk fat; pasteurising and homogenizing the mixture; ageing the mixture at a temperature of from 0 to 6° C. to produce a mix; aerating and at least partially freezing the mix; the milk fat having (by weight of the fatty acids) a SAFA content of at most 60 wt % and a C18:0 content of at least 10 wt %, as well as to a mix for making frozen aerated confections, such as ice cream, based on milk fat which contains a low amount of saturated fatty acids.

Abstract: A precursor formulation for a whippable dessert topping or filling comprising milk solids and vegetable fats has a water phase, which comprises bovine-derived water such as skim milk or buttermilk, or treated water having a pH and mineral content similar to bovine-derived water, in which skim milk solids are dissolved; and a vegetable fat/solids phase which has SFI characteristics similar to those of natural butterfat, is non-hydrogenated and has no trans-fatty acid constituents, and comprises both short chain vegetable oils having C12 to C14 carbon atoms, and long chain vegetable oils. The formulation comprises water phase of 50% to 76.8% by weight; vegetable fat, 12% to 35%, sugar, 10% to 12%; salt, 0.1% to 0.2%; lecithin and flavor, each 0.3% to 0.5%; and gums, 0.5% to 1.0%. A method of preparation of the precursor formulation includes mixing, heating, pasteurization, high pressure homogenization, cooling, high pressure re-homogenization, and packaging.

Abstract: An ice confection is provided comprising: 1 to 8 wt % fat; a total solids content of from 10 to 25 wt %; an ice structuring protein (ISP); and at least 0.1 wt % aerating agent; the confection being obtainable by a process comprising aerating a mix with an aerating gas which contains at least 50% by volume of carbon dioxide, nitrous oxide or mixtures thereof. A process for producing the ice confection is also provide.

Abstract: A precursor formulation for a whippable dessert topping or filling comprises milk solids and dairy fats, and has a water phase which comprises bovine-derived water such as skim milk, whole milk, or buttermilk, or treated water having a pH and mineral content similar to bovine-derived water, in which skim milk solids have been dissolved; and a dairy fat/solids phase which has SFI characteristics similar to those of natural butterfat. The formulation comprises water phase of 50% to 80% by weight; dairy fat, 12% to 35%, sugar, 10% to 12%; salt, 0.1% to 0.2%; lecithin and flavor, each 0.3% to 0.5%; and gums, 0.5% to 1.0%. A method of preparation of the precursor formulation includes mixing, heating, pasteurization, high pressure homogenization, cooling, high pressure re-homogenization, and packaging.

Abstract: An aerated frozen confectionery product having at least 3 wt % milk solids non fat and 6 wt % or less fat which product comprises at least 107 colony forming units of probiotic bacteria per gram of product and has a mean ice crystal size of less than 55 ?m.

Abstract: A frozen confection having improved nutritional value namely improved protein, omega essential fatty acids, energy and mineral and vitamin levels. An improved method of manufacture of a frozen confection that is simplified and does not require pasteurization thereby providing improved shelf life.

Abstract: Foamed products based on an aqueous composition comprising an oxidised ferulyated polymer are stable both during storage and after freezing and subsequent storage. A process for preparing these products is provided.

Abstract: A machine for producing and dispensing ice cream, in particular ice cream frappes or shakes comprises a shake production unit connected to a product dispensing device and sensor means for measuring the quantity of shake dispensed; the sensor means comprise at least one emitter of at least one laser ray passing through a container for collecting the shake dispensed having at least one window transparent to the laser ray; the latter is interrupted by the shake present in the container when it reaches a predetermined level, interrupting shake dispensing.

Abstract: A frozen dessert includes: 20 to 80% by mass of a tofu puree containing particles, the tofu puree having physicochemical properties of: (a) viscosity of 20 to 3,000 mPa·s; (b) dynamic storage elastic modulus of 0.2 to 600 Pa; (c) dynamic loss elastic modulus of 0.2 to 250 Pa; and (d) an average particle diameter of the particles of 2 to 15 ?m and a 90% particle diameter thereof of 35 ?m or smaller; and 1 to 15% by mass of an oil and fat originating from a raw material other than the tofu puree.

Abstract: Processes for maintaining the stability and quality of frozen desserts during storage and transportation, including an improvement. This improvement process involves introducing a gas mixture into the dispersed phase of the frozen dessert. This gas mixture may be a low molecular weight gas mixture or a high molecular weight gas mixture. The weight gas mixture would allow the cells within the frozen dessert to remain at approximately a constant volume during elevation changes, thereby reducing or eliminating shrinkage and transportation settling.

Abstract: The invention relates to a foodstuff having creamy to pasty characteristics having one or more biopolymers and water and having a homogeneous microstructure wherein the biopolymers are present in a very fine microscopic distribution and without discernible coarse clusters. This foodstuff is produced by mixing the constituents of the foodstuff to form a starting mixture of liquid to pasty consistency; cooling the starting mixture to a product temperature of below 0° C. with simultaneous continuous mixing and without aeration to produce a freeze-texturized homogenous mixture of the constituents of the foodstuff; and allowing the product temperature to rise to a distribution and consumption temperature of 4° C. and above.

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 novel frozen product and method for making the same are disclosed, wherein a beaded frozen product is intermixed with conventional ice cream. In this regard, the beaded ice cream (or other frozen produce) may be intermixed with soft-serve ice cream on an individual serving basis, or may be intermixed with ice cream manufactured on a large scale production (e.g., packaged with ice cream conventionally sold in grocery stores). With regard to individual servings, beads of ice cream may be injected at a dispensing nozzle of machine for dispensing soft-serve ice cream. Alternatively, the beaded ice cream may be introduced into a reservoir of soft-serve ice cream and intermixed through a stirring or agitation process.

Abstract: Food formulations suitable for preparation by young children, requiring only the addition of water, that produce simulated foods that exhibit substantially appropriate textures and flavors.

Abstract: It has now been found that reduced-calorie, freezable beverages can be made using a small amount of alcohol and a reduced amount of sorbitol or other soluble solids. Surprisingly, one embodiment of the invention is a reduced-calorie, freezable beverage that can be adequately slushed using a standard soft-serve ice cream machine. Freezable coffee beverages and fruit beverages that are reduced-calorie, sugar-free, and low-fat are preferred embodiments of the invention.

Abstract: Low carbohydrate edible dessert type compositions having net/effective carbohydrates of less than approximately 5 carbs per approximately an 8 ounce serving. The edible compositions can include mousse, chocolate toppings and frostings, and hot chocolate type beverages, all having low carbohydrates while maintaining taste.

Abstract: A dual bowl ice cream maker and method for selectively driving one or two mixing bowls, each mixing bowl in a separate mixing compartment, without requiring manipulation of either mixing bowl.

Abstract: Frozen dessert with very high protein and very low calorie content, having a protein content ranging between 8 and 15%, a carbohydrate content ranging between 6 and 14% and a lipid content ranging between 1 and 5%, those percentages being expressed by weight relative to the total weight of the commercial product, and method for making said frozen dessert with very high protein and very low calorie content.

Abstract: A process and apparatus for preparing a frozen ice confection comprising a frozen composition incorporating inclusions in a desired distribution by combining a flow of frozen composition with one or more flows comprising inclusions, in such a way that the flows comprising inclusions are introduced discontinuously at a multiplicity of positions in the cross-section of flow of frozen composition, and extruding the resulting combined flow without first subjecting the combined flow to any active blending step.

Abstract: A process for producing an aerated confectionery coating comprises supplying a liquid confectionery material to a coating head, maintaining the material under substantial super-atmospheric pressure up to the vicinity of the coating head, and forming, by gas injection, gaseous bubbles in the pressurized confectionery material prior to the confectionery material reaching the coating head, the rate of injection of gas into the confectionery material being controlled in response to a measure of the density of confectionery material in the supply to the coating head, excess liquid confectionery material available after coating by the coating head being recirculated into said supply.

Abstract: An efficient manufacturing and distribution system for food products that are normally served at temperatures well below ambient uses a two stage manufacturing process. In the first stage, a neutral base product is prepared in bulk and is shipped to point of sale at ambient temperatures by common carrier, private trucking, parcel express, mail, etc. At the point of sale, a user selected quantity of it is finished to the specification of the user by aerating it, adding flavorings, mix-ins, etc. as desired, chilling it, and delivering it to the consumer.

Abstract: A process is provided for preparing soft, gummy candies that retain their physical shapes well and have a pleasant bite and chew when employed in ice cream. The process entails preparing a first premix of sucrose, glycerin, corn syrup and water and blending it with a hydrated gelatin/pectin solution. The resulting combined solution is then cooked at elevated temperature and pressure to form a candy melt. The resulting candy melt is reduced in moisture content and mixed with color, flavor and acid prior to forming the candy melt into discrete, soft candy pieces, e.g., by depositing in starch moulds. The candies are mixed with ice cream to form a soft candy and ice cream confection.

Abstract: The inventive method for producing an iced food product that comprises of depositing a mixture containing water and a polyol on the inner face of a mold and arranging a substance which constitutes the food product in contact with the mixture in the mold.

Abstract: A dehydrated frozen confection obtained by freezing and then freeze-drying a starting material containing a milk content and a sweetener content, wherein at least 20% wt of the sweetener content is sugar-alcohol; preferably, the sugar-alcohol is one or more selected from the group consisting of erythritol, xylitol, sorbitol, and mannitol. The frozen confection may also include inulin.

Abstract: A cold confectionery and a method of preparing the same are provided. A mixture is foamed to have an overrun in the range of 150% to 500%, and frozen to a temperature of not higher than ?10° C. The cold confectionery provides desirable extra-light and crisp-rich feelings in mouth with a light-snow-like softness as well as a desirable smooth spoonability. The final product also exhibits an apparent bulk-up upon sterilization with spoon.

Abstract: Frozen confections having a combination of ingredients which permit the formulator to continue to provide outstanding organoleptic properties while at the same time reducing the caloric impact for those consumers who desire to limit their caloric intake. In a first aspect, the invention relates to a frozen confection which comprises less than 5 wt. % triglyceride fat, polydextrose and tricalcium phosphate. In another aspect, the product includes both polydextrose and cream, optionally in combination with tricalcium phosphate and/or karaya gum to produce a low fat frozen confection with good organoleptic properties. In a further aspect, the invention comprises a frozen confection comprising: less than 5 wt. % triglyceride fat, polydextrose, and a karaya gum. The products of the invention combine good organoleptic properties with a substantially reduced fat level compared to regular fat and, especially premium and super-premium ice creams.

Abstract: The invention describes the manufacture of a frozen dessert, akin to sorbet, but having the organoleptic properties of ice cream from cooled milk whey. The milk whey could contain desired amount of fat, ranging from little to no fat, depending upon the quality and caloric value of the end product desired. Suitable sweetening agents and binders are added to the whey, which is subjected to a process of simultaneous agitation, aeration and freezing, resulting in a frozen dessert with an over run.

Abstract: An aerated frozen ice cream comprising a mixture of ingredients suitable for frozen aerated ice cream and at least one emulsifier for facilitating formation and stabilization of fat alpha crystals, the ice cream having an overrun of about 20% to about 250%, uniformly distributed small air cells having an average size of less than about 50 microns, ice crystals, a smooth texture, and heat shock resistant.

Abstract: The present invention provides a composition comprising a fat phase and having overrun of at least 90%, characterized in that at least 50 w/w % of said fat phase is liquid at ?5° C. The invention particularly relates to such compositions in the form of an ice cream. The invention also provides a process for the preparation of a composition, wherein said process comprises aerating a mix comprising a fat phase in a freezer barrel enclosing an internal volume, said internal volume comprising an aeration means, wherein said aeration means displaces less than 40% of said internal volume, characterized in that at least 50 w/w % of said fat phase is liquid at ?5° C.

Abstract: The invention is a frozen, microwavable dessert that includes a frozen confectionery core, a coating of semi-fluid composition having an insulating character with respect to microwaves, partially or completely surrounding the core, a layer of biscuit serving as support for the core-coating combination, the coating and the biscuit being arranged such that the core is completely surrounded, and a layer of sauce having microwave-absorbing character.

Abstract: A method for preparing a frozen carbonated beverage that remains stable at home freezer temperatures as well as commercial freezer temperatures, and a frozen carbonated beverage produced by said method. According to a preferred method of the invention, carbon dioxide-hydrate is prepared, ground, and mixed with a frozen flavored syrup component. The resulting mixture is compacted and packaged for storage and shipping.

Abstract: The present invention provides a cold extruded composition with at least 90% overrun, wherein said composition comprises a fat phase which has a high ratio of liquid fat to solid fat at the processing temperature. The present invention also relates to a process for the production of such compositions wherein a mix is aerated in an internal volume of a freezer barrel with a aerating means which has a low displacement of said internal volume, prior to cold extrusion.

Abstract: A chewy candy analogue that is compatible with ice confectionery products, particularly in terms of the process, storage and consumption conditions of ice confectionery products, is manufactured to provide specific properties in respect of fluid rheology, heat conduction, insulation characteristics, setting rate and plastic deformation characteristic when processed in conjunction with regular ice confection products.

Abstract: Powdered mousse mix comprising a source of carbohydrate, a source of protein, a source of fat and particles of a gas generating ingredient, the particles of gas generating ingredient comprising a matrix containing carbohydrate and protein and entrapped gas under pressure, and the gas being present in an amount to release at least 1 ml of gas per gram of gas generating ingredient at ambient conditions upon contacting with a liquid.

Abstract: An ice confection having an ice confection core and a fat-based outer coating layer wherein the fat in the coating is predominantly a soft type palm mid fraction. The use of the soft type palm mid fraction having a melting point of around 26° C. in a fat-based coating dramatically reduces or prevents bleed through the coating of coated ice cream products.

Abstract: Novel antifreeze polypeptides which can be easily obtained from an abundant natural source. Antifreeze polypeptides obtained from carrots show markedly better properties as compared to polypeptides obtained from other vegetables. The antifreeze polypeptides of the invention are capable of providing good recrystallization inhibition properties without significantly changing the crystal shape of the ice-crystals, therewith possibly leading to more favorable properties, e.g., soft ice-cream.

Abstract: A process for the production of a frozen food product comprising Anti-freeze peptides, wherein the conditions are chosen such that the ice-crystals in the product have an aspect ratio of from 1.9 to 3.

Abstract: This invention pertains to a Low Carbohydrate, Low Glycemic Index, cane sugar-free sweetener comprising a synergistic mixture of Lo Han Quo, also referred to as Lo Han Kuo Extract and Sucralose Liquid for use in an improved tasting ice-cream or for sweetening baked goods and candy. The ice cream embodiment has less total carbohydrates per serving and 30% less fat and calories than conventional ice cream. The unflavored ice composition comprises the following in wt. %.: Ingredients Range Best Mode Lo Han Kuo Extract 0.014-0.018 0.016 Sucralose Liquid 0.072-0.080 0.076 CC305 0.200-0.270 0.235 Glycerin 0.900-1.100 1.000 Polydextrose  9.000-10.050 9.525 Whey Protein Concentrate 1.550-1.620 1.585 Egg Yolk Solids 2.000-3.500 2.750 Non fat Dry milk Solids 2.800-3.200 3.000 Cream and Skim Milk 83.454-80.162 81.

Abstract: Anti-freeze protein which can be derived from Lichen, said protein having an apparent molecular weight of from 20 to 28 kDa and having an N-terminal amino acid sequence which shows at least 80% overlap with: A-P-A-V-V-M-G-D-A-E-S-F-G-A-I-A-H-G-G-L and modified versions and isoforms of this protein.

Abstract: Structured particulate systems of active solid organic components in a matrix in a weight ratio of 99:1 to 1:99 and a mean weight diameter of 25 to 500 microns wherein the active organic component is selected from the group consisting of oleanoic acid, ursolic acid, folic acid, policosanol, phytosterols, or derivatives or salts thereof are novel and can be used to improve the oral properties and/or the homogeneity of the organic, solid, active component in a food product.

Abstract: A beverage concentrate is prepared for mixing with carbonated water and whipping to an overrun of about 100%. The beverage concentrate compositions of the invention enable the preparation of low-calorie beverages of less than 100 calories per 12 ounce serving. In a preferred form the concentrate for dilution with carbonated water, freezing and whipping comprises: water; a polyol, flavor, acidulent, buffering salts, and high-intensity sweetener. Despite having very little solids and no sugar, they can be diluted and still have a suitably depressed freezing point of from about 24 to 26° F., e.g., 25° F.

Abstract: Frozen confections having a combination of ingredients which permit the formulator to continue to provide outstanding organoleptic properties while at the same time reducing the caloric impact for those consumers who desire to limit their caloric intake. In a first aspect, the invention relates to a frozen confection which comprises less than 5 wt. % triglyceride fat, polydextrose and tricalcium phosphate. In another aspect, the product includes both polydextrose and cream, optionally in combination with tricalcium phosphate and/or karaya gum to produce a low fat frozen confection with good organoleptic properties. In a further aspect, the invention comprises a frozen confection comprising: less than 5 wt. % triglyceride fat, polydextrose, and a karaya gum.

Abstract: Preparing a flavored confection includes using a disposable container of a neutral-flavored mix, which is transferred to a tempering freezer. The container is removed from the tempering freezer, and a selected syrup is pumped from a carton into the container for blending while the mix remains chilled. The syrup provides the selected flavor to the mix for serving within the disposable serving container. In another method, a flavored shake drink is prepared from the mix by dispensing flavored syrup through one of a plurality of dedicated nozzles, each in fluid communication with a corresponding solenoid control valve. A timer controls the valve open time to dispense a preselected amount of syrup. Switches are provided for doubling and halving the quantity of syrup for creating varying single-flavored and combination-flavored shakes. In addition to shielding around the blender spindle, a protective sleeve is placed within the cup for limiting splash during blending.

Abstract: Frozen aerated confection, containing no orchid product, but containing an effective amount of certain polysaccharides are prepared which exhibit at least the same extensibility as the one exhibited when orchid derived products are added.

Abstract: An aerated frozen product comprising less than 8% fat by weight and characterized in that the aerated frozen product comprises fat platelets, and after it has been melted and cooled, comprises fat platelets and spherical fat globules at a platelet to sphere ratio of greater than 0.02.

Abstract: A frozen confection dispensing machine for dispensing a predetermined volume of a frozen confection. In one embodiment, the machine includes a user interface and programmable control circuit to allow an operator to select the volume of extruded frozen confection for a particular product. In another embodiment, the machine includes a readily accessible hollow member to supply the machine with additional mix without interrupting extrusion of the frozen confection. In another embodiment, a plurality of frozen confection dispensing machines are located adjacent a conveyor belt for filling a pastry product with a selected volume of frozen confection.

Abstract: Frozen dessert products, which include high protein content modified oilseed material, are described. The modified oilseed material typically includes at least 85 wt. % protein (dry solids basis) and has a relatively high average molecular weight, e.g., at least about 40 wt. % of the material has an apparent molecular weight greater than 300,000 daltons.

Abstract: A frozen dessert novelty which is a water ice molded confection product that includes a thin translucent shell and a multi-colored core which is encased into the shell and which is visible in the product before and during consumption, and a process for preparing it. The product is mounted on a stick to facilitate handling and eating.

Abstract: The invention relates to a frozen beverage topping composition which provides a frothy or foam layer to a beverage. The beverage topping composition provides creaming and can flavor, sweeten, and slightly cool coffee and other beverages. The frozen beverage topping composition of the invention may be made in non-dairy, dairy (containing non-fat dry milk and non-dairy fat), and real dairy (containing non-fat dry mile and butterfat) forms, as well as caloric and non-caloric sweetened versions. Methods of producing the frozen beverage topping composition are provided as well as methods of using the frozen beverage topping compositions.

Abstract: Low-fat food emulsions comprise a continuous aqueous phase and a dispersed phase which comprises fat particles, gel particles and fat-soluble flavor molecules; substantially all of the fat particles are located within the gel particles, and at least 35 w. % of the flavor molecules are located in a plurality of the gel particles. The rate of release of the flavor molecules from the emulsion is delayed and controlled following the gradual break down of the particles, thereby imparting the taste and mouthfeel of a full-fat emulsion.