Abstract: A command module, draw switch, blending and dispensing assembly, and multiple ingredient storage and delivery modules are added to a conventional milk shake freezer and dispensing machine. A selector panel is provided to enable the operator to dispense a shake-like product according to a customer flavor or mix order, upon raising the standard draw handle on the original dispenser head of the conventional machine. The blending and dispensing assembly includes a high speed auger with backflow inducers for blending and moving the base and ingredient product.

Abstract: A method for production of frozen desserts that comprises adding water-soluble hemicellulose during the frozen dessert production process. It is possible to provide the functions of overrun properties and shape retention which are desired properties of stabilizing agents for frozen desserts, without giving the frozen desserts a heavy taste texture, while also imparting a soft, smooth taste texture and a light, fragile taste texture for ice desserts.

Abstract: The present invention is a non-caloric or reduced calorie frozen carbonated beverage and a method of making it. The freezing point of a diet beverage syrup is reduced through the use of a freezing point depressant, particularly a Sugar MNS which is used to replace a portion of the known high-potency non-caloric sweetener. The preferred Sugar MNS for use in the beverage and method of the present invention is erythritol.

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: A composite flexible frozen confection containing a distinct block(s) of a gel component, that is combined with one or more frozen dessert components, in such a manner that the composition may exhibit hand-held flexibility without significant separation of one or more of the components.

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 0.05.

Abstract: Frozen aerated products having a mean ice crystal diameter of between about 20 and 60 microns and a mean equivalent diameter of about 32 to 36 microns and a homogeneous distribution of fats and proteins. These products are manufactured with a device having two endless screws, identical and parallel, meshing with each other and turning in the same direction, located in a casing fitted at one of its ends with a nozzle and at the other end with an inlet for feeding with composition to be frozen and, in an intermediate area, with an inlet for feeding air. The casing is provided with a jacket in which refrigerating fluids circulate.

Abstract: A process for making confection compositions such as ice pops of gel consistency, in the absence of heat treatment which takes advantage of a chemical reaction between an alginate salt, other than calcium alginate, or a low methoxy pectin and free calcium provides a homogeneous gel product which can be subsequently depositing into a mold pocket and converted into a desired product such as an ice pop by traditional steps.

Abstract: Frozen low-fat food emulsions comprise a continuous aqueous phase and a dispersed phase which comprises fat particles, gel particles and fat-soluble flavour molecules; substantially all of the fat particles are located within the gel particles, and at least 35% of the flavour molecules are located in a plurality of the gel particles. The rate of release of the flavour molecules from the frozen emulsion is delayed, thereby imparting the taste of a full-fat emulsion.

Abstract: A soft frozen fruit flavored dairy milk product is disclosed of water, sucrose sugar sweetener, fruit juice and dairy milk of 3 to 5 weight percent dairy milk fat with coalesced fat globules present to enhance the sucrose sugar sweetener, free of added emulsifiers, stabilizers, artificial coloring and without introduction of air in the mix, wherein two separate freezing steps develop a mouthfeel with components of the fruit flavor and coalesced fat globules.

Abstract: A process for the production of a aerated frozen products by preparing a mixture of ingredients suitable for a frozen aerated product, adding an emulsifier mixture, aerating the mix to obtain an aerated mix having an overrun of about 20% to about 250%, and about 5% to about 100% for the frozen aerated ice cream and water ice, respectively, and freezing the aerated mix to produce the aerated ice cream or water ice.

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: Frozen aerated confection having an overrun of above 80% and below 250%, and containing less than 0.5% w/w glycerol, freezing point depressants in an amount of between 25% and 37% w/w, and between 2 and 12% fat, wherein the freezing point depressants have a number average molecular weight <M>n of less than 300 have a soft structure when eaten at −18° C.

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 invention concerns a 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. The invention also concerns the method for making said frozen dessert with very high protein and very low calorie content.

Abstract: Frozen low-fat food emulsions comprise a continuous aqueous phase and a dispersed phase which comprises fat particles, gel particles and fat-soluble flavour molecules; substantially all of the fat particles are located within the gel particles, and at least 35% of the flavour molecules are located in a plurality of the gel particles. The rate of release of the flavour molecules from the frozen emulsion is delayed, thereby imparting the taste of a full-fat emulsion.

Abstract: An ice confection comprising an antifreeze protein, wherein &Dgr; modulus/original modulus ≧0.4, and/or &Dgr; strength/original strength ≧0.4; providing that when &Dgr; modulus/original modulus ≦6.0, &Dgr; modulus ≧50 MPa, and/or when &Dgr; strength/original strength ≦2.0, &Dgr; strength ≧0.2 MPa. Such ice confections have a strong, close-packed continuous network of ice crystals and can be used to manufacture products having novel textures, properties and/or shapes.

Abstract: A frozen dessert which is spoonable at freezing temperatures and/or packageable in pressurized containers is disclosed. The frozen dessert has dairy proteins, fats, sweeteners, one or more stabilizing agents, flavoring agents or coloring agents. The proteins are provided by dairy milk products or skimmed milk. The fat is a vegetable oil with a very low freezing point. The sweeteners are a mixture of low molecular weight sweetening agents such as dextrose and/or fructose, invert sugar and glucose syrup.

Abstract: The invention concerns improved sugar-free food products, their production and use, in particular, coated food products, their production and use. The products are characterized by their content in enriched mixtures of 1-O-&agr;-D-glucopyranosyl-D-mannitol (1,1-GPM) and 6-O-&agr;-D-glucopyranosyl-D-sorbitol (1,6-GPS).

Abstract: An ice-cream confectionery product in the form of an emulsion stable in the liquid state at ambient temperature, preservable at ambient temperature in the said liquid state when packaged in sterile conditions and having a microcrystalline structure upon freezing in the absence of beating, comprising alimentary fats, milk proteins, sweeteners, flavorings and water, further comprising a thickening and stabilizing composition comprising a salt acting as a protein stabilizer, a hydrocolloid constituted by a chemically modified starch and at least one further hydrocolloid chosen from water soluble hemicellulose, pectins having a high degree of esterification and mixtures thereof.

Abstract: A process for producing a soft frozen fruit flavored dairy product is disclosed. The process requires two freezing steps wherein a flavored concentrate mix is frozen before milk fat is added to the mix. The flavored concentrate mix together with the contained milk fat is then frozen again without mixing or stirring to allow ice crystals to form, preferably of small size, to develop a mouthfeel with components of the fruit flavor.

Abstract: A frozen dessert product that includes as gel providing ingredients an anionic gelling hydrocolloid and a gelation controller or inhibitor, the ingredients providing or forming a gel having a hardness of between about 25 and 150 g and an adhesiveness of less than 5 g.s. Also, composite frozen confections containing such a gel and methods for making the gel and products containing the gel.

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: The invention relates to a method for preparing a hot beverage having foamed milk-based topping. A frozen concentrated and aerated milk is combined with a liquid to form the beverage. The invention also relates to a product comprising a flavored beverage base and frozen milk concentrates constituting distinct separate portions of the product. The frozen milk incorporates gas, so that the product provides a flavored beverage having a foamed milk topping upon addition of a liquid.

Abstract: A composite food composition, in particular a frozen water ice confection in which two or more component phases are present in an intermingled manner that is neither consisting of distinct component blocks of phases, nor present as a fine mixture(s) of phases, and in which at least one of the component phases comprise a polyanionic gel.

Abstract: A coating having a marbled appearance, a confectionery product provided with a coating having a marbled appearance and methods of preparing the same. the coating may be chocolate or water-based.

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: A food preparation system, a controller, a computer readable memory, and a method for providing precise on-line control of a heat transfer process on a food item is disclosed. The food preparation system comprises a heating and/or cooling chamber, a sensor, and a controller. The chamber is configured to transfer heat to or from the food item during a phase of the heat transfer process. The sensor is configured to sense an actual temperature in the heating and/or cooling chamber at each real time epoch of the phase. The controller is configured to control the heating and/or cooling chamber according to a scheduled time-temperature profile over the phase. It is also configured to, at each real time epoch of the phase, simulate an internal temperature in the food item based on the sensed actual temperature at that real time epoch. It is further configured to terminate the phase when the simulated internal temperature at a particular real time epoch reaches a target internal temperature.

Abstract: Composite articles of frozen confectionery are manufactured containing inclusions, by forming extrusions of a central filling surrounded by a sleeve of frozen composition by co-extrusion at a temperature for the frozen composition of less than or equal to about −8° C., and the extrusions are then processed into a mass of frozen composition incorporating the inclusions by coiling up the extrusion or folding it on itself. The filling is injected into the heart of the vein of frozen composition leaving the extruder, by a co-extrusion nozzle which may be moving of static.

Abstract: A frozen slushy drink product in a flexible pouch and a method for producing and packaging the same is provided. A calcium component, a stabilizer component, and a distinctively flavored component are combined and pasteurized at a temperature over about 180° F. The pasteurization causes the stabilizer component, in concert with the calcium component, to cause hydrophilic thickening. The product is packaged in a flexible pouch and is immediately consumable by a consumer after removal from a home freezer and manual manipulation of the pouch in order to break up the ice crystals and ensure a desirable slushy consistency.

Abstract: The invention relates to a stable soft frozen dessert composition having about 15 to about 35 weight percent of a sweetener composition based on the weight of the frozen dessert composition. The sweetener composition comprises about 30 to about 90 weight percent sucrose and about 10 to about 70 weight percent maltose based on the total weight of the sweetener composition with a ratio of sucrose to maltose (sucrose: maltose) greater than 0.5:1. The compositions can be either dairy or non-dairy and can be regular fat, reduced fat, or non-fat products. The compositions can withstand normal temperature fluctuations during frozen storage without extensive formation of large ice crystals that can be detrimental to the product.

Abstract: The method of adding an antifreeze protein to an ice confection to restrict the flow of flavor or color ions or molecules present as either solutes or a dispersion, wherein the ice confection contains no protein other than the antifreeze protein.

Abstract: The invention relates to a stable soft frozen dessert composition having about 15 to about 35 weight percent of a sweetener composition based on the weight of the frozen dessert composition. The sweetener composition comprises about 30 to about 90 weight percent sucrose and about 10 to about 70 weight percent maltose based on the total weight of the sweetener composition with a ratio of sucrose to maltose (sucrose: maltose) greater than 0.5:1. The compositions can be either dairy or non-dairy and can be regular fat, reduced fat, or non-fat products. The compositions can withstand normal temperature fluctuations during frozen storage without extensive formation of large ice crystals that can be detrimental to the product.

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 0.05.

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: Using an homogenizer operating at higher pressures (ca. 2000 bar) than those conventionally used in ice cream manufacturing, it is possible to generate smaller oil droplet sizes (ca. 0.3 &mgr;m) in an ice cream premix. It allows stabilization of a larger air:water interface, leading to smaller discrete gas cells which in turn modify the organoleptic quality of the ice cream.

Abstract: A composite food composition, in particular a frozen water ice confection in which two or more component phases are present in an intermingled manner that is neither consisting of distinct component blocks of phases, nor present as a fine mixture(s) of phases, and in which at least one of the component phases comprise a polyanionic gel.

Abstract: An unaerated ice confection in the form of thin, unsupported, discrete pieces which are stable during packaging, storage and distribution wherein the ice confection comprises an antifreeze protein and has the following mechanical properties; &Dgr; modulus/original modulus≧0.4, and/or &Dgr; strength/original strength≧0.4; providing that when &Dgr; modulus/original modulus≦6.0, &Dgr; modulus≧50 MPa, and/or when &Dgr; strength/original strength≦2.0, &Dgr; strength≧0.2 MPa.

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: An edible composition has a first part including a first particulated gel and at least one other part including a second particulated gel, the first part being substantially unmixed with the other part or parts. An edible composition includes a particulated gel in a continuous phase of a hydrocolloid gel. A process for the preparation of such edible compositions is provide.

Abstract: The invention concerns the use, in dry form, of a combination of substantially amorphous microfibrils with a crystallinity index not more than 50%, with at least a polyhydroxylated compound, as additive for food formulations, the content of this combination being more than 0% and less than 20% by weight relative to the total weight of the food formulation.

Abstract: Compositions and methods are provided to simulate the appearance of frozen beverages, such as fruit drink slushes or frozen coffees. The composition includes a carrier fluid which comprises water, a thickening agent, and a colorant; and simulated ice crystals stably and uniformly dispersed in the carrier fluid. The simulated ice crystals are comprised of particles, preferably polymeric particles having a size between about 200 and about 400 microns. The thickening agent preferably comprises a slurry of propylene glycol alginate dispersed in propylene glycol. The colorant is selected based on the “flavor” being simulated, for example, yellow for lemonade, caramel color for coffee or cola. The polymeric particles preferably comprise a polymer such as high density polyethylene.

Abstract: A food product is described comprising an aqueous phase and gas microbubbles substantially dispersed in the aqueous phase which gas microbubbles have coating and a mean diameter size distribution with a maximum below 10 &mgr;m, wherein the coating substantially consists of protein, wherein the pH of the aqueous phase is from 2.5 to 6.0.

Abstract: The present invention is directed to a liquid concentrate composition containing emulsifier(s), milk protein(s), freezing point depressant(s), sedimentation stabilizer(s), gelation stabilizer(s), flavoring(s), and water. Optionally, the concentrate may also contain nucleating agent(s) and anti-microbial preservative(s). The present invention is further related to a process for preparing a liquid concentrate of this type, as well as a method for preparing a slush beverage made from the liquid concentrate. Advantageously and unexpectedly, certain combinations of ingredients, their order of addition, and other process parameters can be selected so that the concentrate is more shelf-stable and has more desirable properties and so that the resulting slush beverage tends to have good mouthfeel, a smooth texture, and a pleasant, refreshing taste.

Abstract: A method for serving a frozen dessert includes receiving a prepackaged frozen dessert at a food outlet at a storage temperature selected for optimal retention of food characteristics. The frozen dessert is placed in a tempering freezer that is adapted to maintain a serving temperature selected for optimal consumer satisfaction, which is higher than the storage temperature. The frozen dessert is retained in the tempering freezer for a sufficient time to permit the frozen dessert to equilibrate to the serving temperature. Finally, the frozen dessert is removed from the tempering freezer and served to a customer. A method for increasing a distribution potential of a frozen dessert includes prepackaging a frozen dessert at a packaging location and delivering the frozen dessert to a food outlet. Prior to the delivery, the food outlet is provided with a tempering freezer, for example, in return for a purchasing contract with the distributor.

Abstract: The disclosed method for making a milkshake or smoothie includes the steps of providing a cup containing a block of ingredients, grinding the block, and adding a liquid heated to at least approximately 100° F. The ingredients in the cup are provided in the form of a block frozen to substantially conform to the interior of the cup. In one embodiment, the method includes the step of whipping to incorporate air into a mixture of the heated liquid and the ground frozen substance in the cup. In that case, the incorporated air, heated liquid, and ground frozen substance form a milkshake or smoothie which has a total volume that exceeds the volume of the mixture of the heated liquid and block of frozen ingredients alone.

Abstract: A frozen ice confection of fixed shape is described which has its opacity controlled in relation of the temperature of the confection. The confection may also have an imbedded indicia which becomes view able as the transparency of this frozen confection increases.

Abstract: An ice confection product having a volume of from 1 to 20 ml and a thickness of greater than 5 mm comprising an antifreeze protein, wherein &Dgr; modulus/original modulus≧0.4, and/or &Dgr; strength/original strength≧0.4; providing that when &Dgr; modulus/original modulus≦6.0, &Dgr; modulus≧50 MPa, and/or when &Dgr; strength/original strength≦2.0, &Dgr; strength≧0.2 MPa. Such ice confection products have properties which are akin to boiled sweets. Such products cannot be bitten or chewed but must be sucked, resulting in a product which remains in the mouth longer and is more refreshing.

Abstract: A water ice comprising an antifreeze protein, a stabilizer and not less than 0.1 wt % of a protein based aerating agent obtainable by a process comprising aerating the ice confection with an aerating gas which contains at least 50% by volume of a water soluble gas such as carbon dioxide, nitrous oxide and mixtures thereof.

Abstract: A process for the preparation of a coated frozen confectionery product whereby an aqueous solution in the supercooled state is caused to freeze while applied on at least part of the surface of a pre-frozen element of the product.