Abstract: A method for preparing a flavored slurried confection includes the use of a disposable serving container holding an individual serving of a neutral flavored mix which has a freezing point temperature lower than normally found for that of water. A large supply of the mix filled containers is stored in a storage freezer for maintaining the neutral flavored mix at a storage temperature, such as is typical of a food storage freezer for a restaurant. A desired quantity of the mix filled containers is then transferred from the storage freezer to a tempering freezer, generally close to a preparation and serving area, for maintaining the neutral flavored mix at a desirable blending temperature. The mix filled container is then removed from the tempering freezer for preparation of a flavored confection, such as a flavored shake.

Abstract: A fat-free/low-fat frozen whipped topping is formulated with from 0.5-3% food starch. Preferably the starch is in modified, cross-linked, low-amylose starch such as waxy maize. The topping is prepared by combining a homoginized emulsion preblend with an aqueous, gelatinized starch preblend and the aerating, whipping and freezing the mixture.

Abstract: Use of lactic acid bacteria in the preparation of a cream intended to coat all or part of an ice cream. The ice cream is an expanded and chilled cream, coated over all or part of its external surface with a non-expanded coating containing 10.sup.3 to 10.sup.9 cfu/g of lactic acid bacteria. Preferably, the expanded cream includes more than 10.sup.6 cfu/g of lactic acid bacteria, the ratio (e/g) between the number of lactic acid bacteria in the coating (e) and the number of lactic acid bacteria in the expanded cream (g) being greater than 1. The coating may include 1% to 70% of a milk fermented by lactic acid bacteria, 0.5% to 5% of animal or vegetable proteins, a lactic fat content of from 2% to 20% and preferably the strain Lactobacillus acidophilus CNCM I-1225.

Abstract: A method for making a frozen composition for storage. The method does not require a hardening step prior to storage. The method includes preparing a mixture of ingredients that include water and adding an anti-freeze protein to the mixture of ingredients.

Abstract: Low calorie frozen desserts, in particular ice cream-like products, having a smooth, creamy, nongritty mouthfeel are can be produced. These frozen desserts contain fat that contains from about 30 to 100% of certain edible, wholly or partially nondigestible intermediate melting polyol polyesters, milk solids other than fat, sweetener, oil-in-water emulsifier, a flavoring substance, and water. The fat is substantially homogeneously dispersed in the aqueous phase as emulsified fat particles having an average particle size of about 5 microns or less. These frozen desserts are obtained by a process which initially involves the formation of a preemulsion by homogenizing a mixture which consists essentially of these intermediate melting polyol polyesters and only a portion of the other dessert ingredients. This preemulsion is then combined with the remaining dessert ingredients, homogenized, pasteurized, and at least partially frozen to provide the frozen desserts.

Abstract: A method of making a coated ball-shaped frozen dessert product in which an ice cream mix is coated around a center material. The method includes charging an edible center material into a rotary kettle, spraying an ice cream mix which has been adjusted to a temperature of -15.degree. C. to -35.degree. C. into the rotary kettle (the rotary kettle being at a temperature of -35.degree. C. to -15.degree. C.), while concomitantly feeding cooling air at a temperature of -15.degree. C. or below and coating the ice cream mix around the edible center material. In accordance with the method of the present invention, a spherical and spheroidal three-dimensional product can be efficiently produced. The frozen dessert product is free from any undesirable taste and does not contain needle holes or surface damage.

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: Food compositions and methods are provided for non-fat and low-fat food compositions containing a polyvinylpyrrolidone. The food compositions contain polyvinylpyrrolidone and other ingredients such as food stabilizers. Preferred compositions are non-fried foods, which include diary products, baked goods, salad dressings, and meat products. Specific food compositions include ice cream, muffins and pourable salads.

Abstract: A process for forming a non-dairy frozen confection from an oat material or barley material. The non-dairy frozen confection exhibits selected sweetness, texture, and mouthfeel characteristics while being devoid of exogenous sweeteners, stabilizers, emulsifiers, and proteins.

Abstract: A process for the production of a molded aerated frozen bar which comprises preparing a mix of ingredients suitable for a frozen aerated bar, whipping the mix to obtain an aerated mix having an overrun of from 100 to 250%, molding the aerated mix to give a molded aerated mix and freezing the molded aerated mix.

Abstract: The present invention is a method for making frozen drinks from a frozen substance which has been frozen into a cup. According to the method of the present invention, a cup containing a frozen substance is positioned in a cup support located in a frozen drink machine. A rotatable blade having features for grinding the frozen substance and for aerating the ground frozen substance is lowered into the cup, grinding the frozen substance while a liquid is simultaneously introduced into the cup. In an alternative embodiment, a second blade is provided which incorporates air into the liquid before the liquid is introduced into the cup.

Abstract: A method and apparatus for producing ice cream with a stick, where the stick is inserted into the ice cream as the ice cream is extruded and where devices are provided to move the ice cream product, grasped by the stick, without the ice cream product itself coming in contact with any part of the apparatus. In the method, the ice cream is cooled to a temperature to reach a density sufficient to allow the ice cream to be supported by the stick. The product is extruded through an extrusion press, and the stick is inserted into the ice cream product coming out from the extrusion press while the ice cream product is cut. The ice cream product is the inserted, held by the stick, into a conveyor device that moves the ice cream product within a cooling tunnel until the ice cream product reaches a final temperature and as the ice cream product emerges from the tunnel, the product is completed with coverings, if required, and then packaged.

Abstract: Frozen or chilled confectionery products, in particular ice-creams, with a unique taste performance comprising a fat-continuous or bicontinuous or duplex fat-emulsion comprising 5-50 wt % fat, 5-60 wt % water, 5-80 wt % thickener, sweetener and/or humectant, the emulsion being present as a coating layer, a barrier layer or as an inclusion.

Abstract: This invention relates to low fat, shelf-stable, ready-to-drink milk shake beverages having the mouth feel of high fat milk shake beverages. A unique combination of three carrageenans along with the other claimed ingredients give these low fat milk shake beverages the desired mouth feel of high fat milk shake beverages. In particular, the invention relates to low (about 1.

Abstract: A flavored shake drink is prepared from a prepackaged neutral flavored mix stored within a container. A flavored syrup is selected and dispensed through a bar gun styled dispenser in fluid communication with bag-in-box stored packages containing a variety of flavored syrups. A protective sleeve is placed within various size containers typically representing a small, medium and large size, wherein the sleeve permits blending within a standard fountain mixer and prevents the contents of the container from splashing onto the surrounding counter or on the container outside walls. In this way, the container used to store the prepackaged neutral mix and used to blend added ingredients is again used as the container holding the shake for the customer. The method provides a cost effective and health code conscience method for providing multi-flavored shakes.

Abstract: The disclosure relates to a method of producing and pre-distribution preparing unfrozen, expanded ice cream mix with superior storage and shelf-life properties. Starting ingredients necessary for producing the ice cream mix are mixed together, whereafter the mix is heat-treated or otherwise treated so as to exterminate micro-organisms, in particular pathogenic bacteria, present in the mix. The thus treated mix is expanded and subsequently packed in packages ready for distribution. Ice cream mix produced according to this method has extended shelf-life and can be stored in the unfrozen state for long periods of time with retained pristine freshness qualities, without any requirement of cold storage at extremely low storage temperatures.

Abstract: The method for manufacturing frozen aerated products includes the use of 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 with a device for feeding with composition to be frozen and, in an intermediate area, with a device for feeding with air, the casing being provided with a jacket in which refrigerating fluids circulate.

Abstract: The present invention provides a comestible product having extended release of additives wherein the additives are mixed with a carrier containing from about 10 wt. % to about 100 wt. % of a microcrystalline material, the microcrystalline material having a particle size ranging from about 0.1 .mu.m to about 100 .mu.m. Additives which may be mixed with the microcrystalline carrier are flavors, sweeteners, vitamins, pharmaceuticals, minerals, colors, acids, and mixtures thereof. Examples of carriers are microcrystalline cellulose, zeolites, carbon black, and mixtures thereof. Examples of comestible products in which the additive/carrier blend may be used are chewing gum, bubble gum, instant beverages, and frozen desserts.

Abstract: A device and method for generating a frothed milk product from a milk composition employs a planar agitator blade having opposed, smooth flat faces extending perpendicularly of a longitudinal axis of rotation, and a smooth cylindrical outer wall between the flat faces; the outer wall has a circumferential length significantly greater than the distance between the opposed faces. The device produces thick milk shakes even when employing no-fat or low fat milk or yogurt in place of normal homogeneous milk. A blender having a blender blade with opposed flat surfaces and a smooth cylindrical outer blade wall, and having ribs extending radially outwardly along the opposed surfaces, serves to puree fruit or vegetable morsels with the milk composition, to produce fruit or vegetable flavored milk shakes.

Abstract: A device for the manufacture of a frozen aerated product which includes a freezer, a pump for introducing a frozen aerated product mix and air into the freezer, a tubular crystallizer system having upstream and downstream ends and having a longitudinal shaft within and extending beyond the ends of the crystallizer system through seals, a ram for reciprocating the longitudinal shaft upstream and downstream, the longitudinal shaft being provided with one or more scrapers in a transverse plane along its length which divide the crystallizer system into compartments, whose perimeters are adjacent to and capable of scraping the internal wall of the crystallizer system and whose bodies are provided with at least one longitudinal channel, a high pressure stuffing pump for feeding the frozen aerated product from the freezer to the crystallizer system, a jacket containing a heat transfer fluid for removing heat from the frozen aerated product within the crystallizer system, and a backpressure valve for conveying the fr

Abstract: A confectionery product which has discrete pieces of a chocolate material, which is a chocolate, a chocolate substitute or a chocolate analogue, having specific characteristic shapes which are images dispersed in a confectionery material is prepared by distributing the discrete pieces having a temperature less than 20.degree. C. into a stream of frozen, chilled or ambient confectionery material to obtain a composite product, and the composite product may be mixed.

Abstract: A dry mix for preparing a slush beverage. When the dry mix is dissolved in water at a 15% solids level, the liquid has an onset melting point greater than -6.5.degree. C. and a viscosity of less than 10 mPas at 14.7.degree. C. The mix contains at least 2% of water-soluble, low-viscosity hydrocolloid and preferably contains insoluble particles to function as an ice crystal nucleating agent.

Abstract: The present invention is directed to a frozen cheesecake ice cream which preferably comprises cream, milk, condensed skim milk, cream cheese, cane sugar and a unique stabilizing system having a base component and a stabilizer component. The cream, milk and condensed skim milk are pasteurized, then cooled to a temperature suitable for culturing. A culture media is added to culture the pasteurized mixture for preferably ten to fourteen hours. Thereafter, the cream cheese, cane sugar and stabilizing system are added. The stabilizing system comprises a base component and a stabilizer component. The base component is preferably sodium bicarbonate, commonly referred to as baking soda. A by-product of the culturing process is lactic acid. If the culturing process were to continue unabated, the acidity would eventually cause the mixture to coagulate. The addition of the base component and the cane sugar arrests the culturing process.

Abstract: An ice cream sandwich includes a layer of ice cream intermediate a pair of crispy cookies. The cookies resist migration of moisture from the ice cream and remain crisp during storage. An edible oil and food membrane on the cookies prevents moisture in the ice cream from being absorbed by the cookies.

Abstract: Articles of frozen confectionery which effervesce upon consumption contain frozen granitas and effervescent reagents. In one embodiment, first and second frozen granitas which contain differing effervescent reagents, where the reagents, in aqueous solution, react to produce carbon dioxide, are prepared and then admixed. In another embodiment, frozen granitas are admixed with a dry mix of effervescent reagents where the reagents, in aqueous soltuion, react to produce carbon dioxide. In either embodiment, the admixture is metered into a mold and tamped to obtain an article which also may include a shell or coating.

Abstract: A flavored shake drink is prepared from a prepackaged neutral flavored mix stored within a container. A flavored syrup is selected and dispensed through a bar gun styled dispenser in fluid communication with bag-in-box stored packages containing a variety of flavored syrups. A protective sleeve is placed within various size containers typically representing a small, medium and large size, wherein the sleeve permits blending within a standard fountain mixer and prevents the contents of the container from splashing onto the surrounding counter or on the container outside walls. In this way, the container used to store the prepackaged neutral mix and used to blend added ingredients is again used as the container holding the shake for the customer. The method provides a cost effective and health code conscience method for providing multi-flavored shakes.

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.

Abstract: Methods are disclosed for the manufacturing of concentrated and commercially-sterile forms of ice cream mix that can be stored at room temperature for several months without microbiological, physical, or chemical changes. Reverse osmosis concentration of fat-adjusted milk creates the milk concentrate with the appropriate and desired fat and nonfat milk solids levels. Food substances/additives that are desired in the final ice cream product are added at appropriate level(s) to the concentrated milk to produce an ice cream mix. The ice cream mix is ultra-high temperature processed and aseptically-packaged to create a commercially-sterilize ice cream mix that can be stored at room temperature until use in the manufacture of ice cream products.

Abstract: The invention relates to the milk of a transgenic non-human mammal. The milk is characterized in that it contains heterologous components produced as the secondary gene products of a heterologous gene contained in the genome of the transgenic non-human mammal. The heterologous gene encodes a heterologous catalytic entity such as a human enzyme selected from the group consisting of glycosyltransferases, phosphorylases, hydroxylases, peptidases and sulfotransferases. Especially useful in the practice of the invention are human glycosyltransferases. The desired heterologous components include oligosaccahrides, glycoconjugates. Specifically exemplified, is the production of 2'-fucosyl-lactose in the milk of transgenic mice which contain and express a transgene encoding .alpha.-1,2-fucosyltransferase operatively linked to a mammary gland specific promoter.

Abstract: A deformable ice confection giving a smooth mouth feel and refreshment from a high ice content which comprises smooth convex faced ice particles in a deformable medium, eg a syrup or ice cream.

Abstract: A device and method for generating a frothed milk product from a milk composition employs a planar agitator blade having opposed, smooth flat faces extending perpendicularly of a longitudinal axis of rotation, and a smooth cylindrical outer wall between the flat faces; the outer wall has a circumferential length significantly greater than the distance between the opposed faces. The device produces thick milk shakes even when employing no-fat or low fat milk or yogurt in place of normal homogeneous milk. A blender having a blender blade with opposed flat surfaces and a smooth cylindrical outer blade wall, and having ribs extending radially outwardly along the opposed surfaces, serves to puree fruit or vegetable morsels with the milk composition, to produce fruit or vegetable flavoured milk shakes.

Abstract: A frozen ice confectionery product has a first ice layer containing a first effervescence-producing agent and a second ice layer containing a second effervescence-producing agent. The first and second ice layers are juxtaposed and are not separated by a water-impermeable intermediary. Upon dissolution of the first and second ice layers in the mouth upon eating, the first and second effervescence-producing agents react to produce carbon dioxide.

Abstract: A non-dairy frozen confection formed from a frozen syrup product. The syrup product having a major amount of an oat flour. The non-dairy frozen confection exhibiting selected sweetness, texture, and mouthfeel characteristics while being devoid of exogenous sweeteners, stabilizers, emulsifiers, and proteins.

Abstract: The present invention relates to bidifobacteria strains having tolerance in the gastrointestinal environments and to a method for culturing the same. The strains of the invention are Bifidobacterium longum (ATCC 55815, 55816, 55817, 55818) which have tolerances against bile salt, acid and oxygen and which have been obtained through mutagenesis and screening for tolerances against bile salt, acid and oxygen by using acid-tolerant Bifidobacterium longum Y1 and Y2 strains (ATCC 55813 and 55814) isolated from healthy infant feces as the parent strains. The strains of the present invention show excellent growth under aerobic condition in the presence of skim milk without supplement of other growth promoting substances. This oxygen-tolerant property is favor for their industrial production.

Abstract: Multicolored ice convections are a popular consumer product and are often sold in tubs. A multicolored marbled effect is obtained in an ice convection by mixing the streams of different colors in a paddle extruder.

Abstract: A process for the manufacture of a frozen spoonable water-ice comprising the steps of:(i) producing of ice flakes at a temperature of -10.degree. C. or below, preferably -20.degree. C. or below;(ii) grinding the ice flakes produced in step (i) into approximately spherical ice granules at a temperature of -10.degree. C. or below, preferably -20.degree. C. or below;(iii) mixing the ice granules produced in step (ii) with a flavoured ice slurry; and(iv) packaging the mixture obtained in step (iii) and freezing for storage.

Abstract: The present invention is a composition and a method for its manufacture, from fruit of the genus Actinidia. Compositions according to the present invention often exhibit an unusual characteristic in that they undergo a viscosity increase when subjected to a shearing force, or a combination of shearing and aeration. The composition, possesses differences with comparable compositions obtained by other fruit products and thus represents a useful alternative thereto. However, the unusual property of viscosity increase makes the composition suitable as a replacement for many dairy products. Disclosed are several examples of the use of a composition in this role including its use in the preparation of non-dairy food products, including mayonnaise and a soft serve ice-cream product, which emulates dairy equivalents.

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.

Abstract: The invention relates to an agglomerated composition comprising at least one fructan exhibiting instant colloidal dispersion.The invention also relates to a process for preparing the agglomerated composition, to a process for preparing a composition having a creamy structure using the said agglomerated composition, and to the creamy-structured composition thus obtained and the food products comprising the said compositions.

Abstract: Reduced calorie ice cream-type frozen desserts are prepared by replacing some or all of the fat in an ice cream recipe with a butter fat mimetic composition comprised of a fatty acid-esterified propoxylated glycerin composition. The mimetic composition may be comprised of two or more fatty acid-esterified propoxylated glycerin compositions in order to obtain a composition having a melting profile similar to that for butter fat. The reduced calorie ice cream-type frozen desserts have a rich, creamy texture and excellent flavor.

Abstract: A suspension containing a large number of very small ice crystals in a sugar solution is obtained by mixing a concentrated sugar solution with a less concentrated sugar solution or water, both solutions having been cooled to a temperature of from just above the metastable limit temperature of the respective solution to just above the melting point of the respective solution prior to mixing.

Abstract: A process to add carbon dioxide under low shear conditions to an already formed food to produce a semi-solid or solid carbonated food. The carbonated semi-solid or solid spoonable food has the following properties:(a) a viscosity of between about 2000 and 200,000 centipoise at between about 1.5.degree. and 25.degree. C., and(b) a carbonation level of between about 0.5 and 4.0 volumes of carbon dioxide per volume of food. The process includes contacting the formed food with carbon dioxide gas with low shear agitation.

Abstract: A method for making ice cream for storage. The method does not require a hardening step prior to storage. The method includes preparing a mixture of ingredients that include water and adding an anti-freeze protein to the mixture of ingredients.

Abstract: A novel starch-based texturizing agent, methods of manufacture and food formulations containing the texturizing agent. The texturizing agent comprises an insoluble microparticle (e.g., titanium dioxide), a gum (e.g., xanthan gum) and starch (e.g., pregelatinized starch) in the form of a complex in which the insoluble microparticle has been stabilized or entrapped therein. The texturizing agent can be used in low fat and fat-free foods, including mayonnaise, edible spreads such as margarines, salad dressing, mousse, cottage cheese dressing, sour cream, ice cream, yogurt and cream cheese.

Abstract: A whipping cream composition includes (a) 35-70 weight % total solids including (i) 16-40 weight % oil and fat, and (ii) 0.3 to 6 weight % combined casein protein and whey protein, having a weight ratio of casein protein/whey protein of 0.24 to 3.8; (b) an emulsifier including based on the composition, 0.01 to 0.5 weight % lecithin, 0.05 to 1.2 weight % saturated fatty-acid ester of a polyglycerol having a mean glycerol polymerization degree of not less than 5 in an HLB value of not less than 9, and 0.02 to 0.6 weight % saturated fatty acid ester of a polyglycerol having a mean glycerol polymerization degree of not less than 2 in an HLB value of less than 7, and (c) 0.05 to 5 weight %, based on the composition, of at least one edible fiber selected from the group consisting of cellulose, hemicellulose, sparingly digestive dextrin, modified starch, and a combination thereof.

Abstract: A stabilizer composition useful for frozen desserts contains a water soluble hydrocolloid and microcrystalline cellulose coprocessed with an alginate salt complex. The method of using the stabilizer composition provides good resistance to heat shock in frozen desserts. The frozen desserts containing the stabilizer system, including such products with less than five percent fat, exhibit resistance to heat shock and good textural characteristics.

Abstract: Ice confection and couverture are co-extruded with the ice confection from a first volume and supercooled couverture extruded from a second volume thermally separated from the central volume to contact a surface of the ice confection. Preferably the extrusion volumes have cylindrical geometry to provide a layer of couverture enveloping the ice confection.

Abstract: The invention relates to zero fat whipped frozen dessert products. Such products can be regarded as a low calorie alternative for ice cream. More in particular, the invention relates to zero fat whipped frozen dessert products having improved melting properties. Products showing a controlled melting behavior were obtained by using a specific emulsifier blend.

Abstract: A dairy case confection and a process of producing a frozen dairy case confection by mixing together a solid or semi-solid aerated composition comprising protein and ice crystals and particles having a hydrophilic core encapsulated in a hydrophobic coating at a temperature wherein there is substantially no melting of the ice crystals.

Abstract: A process for the preparation of yogurt based freeze-dried foodstuffs, said process being characterized in that it comprises the steps of cold mixing the ingredients homogeneously; prefreezing the ingredients and adding to them a gas at a percentage in the range between 10 and 50% of the initial volume of said ingredients, shaping the product so obtained into the desired shape; deep-freezing the product so shaped at a temperature between -20.degree. C. and -40.degree. C.; and freeze-drying the product so obtained down to a residual moisture between 3% and 8% as determined by the Karl Fisher method. The invention also relates to the products so obtained.