Containing Carboxylic Acid Ester Other Than A Triglyceridic Ester Patents (Class 426/566)
  • Publication number: 20130344193
    Abstract: Disclosed are methods for producing esterified propoxylated glycerols and eutectic mixtures containing one or more esterified propoxylated glycerols and one or more digestible fats. Food products containing the eutectic mixtures are also disclosed.
    Type: Application
    Filed: June 21, 2012
    Publication date: December 26, 2013
    Inventors: Leopold Strecker, David Stewart Rowe, James Louis Flowers, Dana Overman
  • Publication number: 20130323393
    Abstract: The invention relates to a shelf/chilled stable mix of ingredients for the preparation of a frozen dessert, the ingredients being in a non-frozen state and contained in an aseptic sealed packaging, the ingredients comprising propylene glycol monoester of fatty acid as sole emulsifier or in combination with at least one further emulsifier for a frozen desserts.
    Type: Application
    Filed: February 8, 2012
    Publication date: December 5, 2013
    Applicant: NESTEC S.A.
    Inventors: Paola Olmos, Max Michel Puaud
  • Publication number: 20130149421
    Abstract: An aerated frozen confection having reduced ice crystal growth after heat shock, and being prepared from a mixture of ingredients suitable for forming the confection and at least one emulsifier for reducing ice crystal growth after heat shock. Advantageously, the emulsifier facilitates formation and stabilization of fat alpha crystals, the confection 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 having a size of 30 microns or less after heat shock, and a smooth texture.
    Type: Application
    Filed: February 6, 2013
    Publication date: June 13, 2013
    Applicant: NESTEC S.A.
    Inventor: Nestec S.A.
  • Patent number: 8361533
    Abstract: The present invention relates to frozen food products, such as ice creams, having special emulsifying systems. The emulsifying system preferably contains mono esters of propane-1,2-diol and fatty acids, such as 2-PGME, and it may furthermore contain additional emulsifiers such as 1-PGME and/or diglycerides. The frozen food products are characterized by improved organoleptic and sensory properties as well a reduced rate of melting. The invention furthermore relates to the emulsifying systems as such as well as methods of preparing the frozen food product.
    Type: Grant
    Filed: July 13, 2010
    Date of Patent: January 29, 2013
    Assignee: Palsgaard A/S
    Inventors: Viggo Creemers Norn, Hanne Kranold Ludvigsen
  • Patent number: 8221820
    Abstract: The present invention relates to frozen food products, such as ice creams, having special emulsifying systems. The emulsifying system preferably contains mono esters of propane-1,2-diol and fatty acids, such as 2-PGME, and it may furthermore contain additional emulsifiers such as 1-PGME and/or diglycerides. The frozen food products are characterised by improved organoleptic and sensory properties as well as reduced rate of melting. The invention furthermore relates to the emulsifying systems as such as well as methods of preparing the frozen food product.
    Type: Grant
    Filed: November 27, 2006
    Date of Patent: July 17, 2012
    Assignee: Palsgaard A/S
    Inventors: Viggo Creemers Norn, Hanne Kranold Ludvigsen
  • Publication number: 20100278976
    Abstract: The present invention relates to frozen food products, such as ice creams, comprising special emulsifying systems. The emulsifying system preferably contains mono esters of 5 propane-1,2-diol and fatty acids, such as 2-PGME, and it may furthermore contain additional emulsifiers such as 1-PGME and/or diglycerides. The frozen food products are characterised by improved organoleptic and sensory properties as well a reduced rate of melting. The invention furthermore relates to the emulsifying systems as such as well as methods of preparing the frozen food product.
    Type: Application
    Filed: July 13, 2010
    Publication date: November 4, 2010
    Applicant: Palsgaard A/S
    Inventors: Viggo Creemers NORN, Hanne Kranold Ludvigsen
  • Publication number: 20100092644
    Abstract: The present invention relates to frozen food products, such as ice creams, comprising special emulsifying systems. The emulsifying system preferably contains mono esters of propane-1,2-diol and fatty acids, such as 2-PGME, and it may furthermore contain additional emulsifiers such as 1-PGME and/or diglycerides. The frozen food products are characterised by improved organoleptic and sensory properties as well as reduced rate of melting. The invention furthermore relates to the emulsifying systems as such as well as methods of preparing the frozen food product.
    Type: Application
    Filed: November 27, 2006
    Publication date: April 15, 2010
    Applicant: Palsgaard A/S
    Inventors: Viggo Creemers Norn, Hanne Kranold Ludvigsen
  • Patent number: 7645804
    Abstract: A stable complex oil-in-water emulsion which is useful in the cosmetic, pharmaceutical or food fields. The stable complex oil-in-water emulsion is formed by the mixing of individual oil-in-water emulsions, each individual emulsion being obtained from an air/water pre-emulsion of a preferably-nonionic surfactant; a cosurfactant selected from hydrophilic compounds, preferably with at least one hydroxyl group selected from polyols; and an aqueous phase. A method of preparing a stable complex oil-in-water emulsion whereby individual oil-in-water emulsions, chosen for properties desired in the stable complex oil-in-water emulsion, are optionally diluted and mixed without exerting a shear force.
    Type: Grant
    Filed: January 20, 2004
    Date of Patent: January 12, 2010
    Assignee: J&C International
    Inventors: Véronique Rossow, Nicolas Rossow, Jean Rossow
  • Publication number: 20090311405
    Abstract: An ice-cream confectionery product, in the form of an emulsion which is liquid at ambient temperature and can be stored at ambient temperature in the liquid state when packaged in sterile packages, having a microcrystalline structure after being frozen in static conditions without the incorporation of gas, comprising food fats, milk derivatives, sweeteners, emulsion stabilizing additives, flavourings, water and any necessary emulsifiers. The product comprises milk fermentation products, containing milk proteins, and a fruit component chosen from juice, concentrate, puree and freeze-dried fruit; it has a food fat content not exceeding 8% by weight; it comprises an ethyl alcohol content of 0.5% to 3% volume/weight and has an acid pH in the range from 2.5 to 5.5.
    Type: Application
    Filed: June 29, 2007
    Publication date: December 17, 2009
    Applicant: SOREMARTEC S.A.
    Inventor: Teresio Marasso
  • Publication number: 20090169680
    Abstract: A process for the manufacture of a frozen dessert, includes the successive steps of: (a) freezing a mixture containing a fruit puree and/or juice, yoghurt and optionally added sugars and/or other ingredients, in order to obtain a frozen composition, (b) optionally bringing the frozen composition to a core temperature ranging from ?15 to ?25° C. or from ?15 to ?300° C., (c) placing the frozen composition in a device equipped with grinding elements and optionally with aerating elements, which device does not include extrusion members, and (d) texturing the frozen composition with the aid of the grinding and optionally aerating elements. It also relates to the frozen dessert thus obtained.
    Type: Application
    Filed: December 20, 2006
    Publication date: July 2, 2009
    Applicant: Compagnie Gervais Danone
    Inventors: Jean-Luc Rabault, Jean-Marc Philippe, Benedicte Flat
  • Patent number: 6911226
    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.
    Type: Grant
    Filed: April 22, 2002
    Date of Patent: June 28, 2005
    Assignee: Lotte Co., Ltd.
    Inventors: Yutaka Masuda, Kiyoyasu Tsukada, Masakatsu Usui, Kenichi Okura
  • Patent number: 6852351
    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.
    Type: Grant
    Filed: December 5, 2001
    Date of Patent: February 8, 2005
    Assignee: Good Humor - Breyers Ice Cream, division of Conopco, Inc.
    Inventors: Suzanne Mary Spindler, Loyd Wix
  • Publication number: 20030104105
    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.
    Type: Application
    Filed: April 22, 2002
    Publication date: June 5, 2003
    Inventors: Yutaka Masuda, Kiyoyasu Tsukada, Masakatsu Usui, Kenichi Okura
  • Publication number: 20020182300
    Abstract: The invention relates to a process for the preparation of a fat-containing, foamed, frozen confection. The process includes mixing ingredients of a fat-containing confection together, pasteurizing and homogenizing the mixture, and cooling the homogenized mixture in at least two steps. During the first cooling step, the homogenized mixture is cooled from the homogenization or pasteurization temperature to about 10° C. to 35° C. For the second step, the mixture is further cooled to about 1° C. to 10° C. Between the cooling steps, the mixture is held at a temperature of 10° C. to 35° C. After the cooling steps, the cooled mixture is then maintained at a temperature of about 1° C. to 10° C. for at least 0.1 hour, and then the process includes freezing the cooled mixture and incorporating air or another gas into the mixture prior to or simultaneously with the freezing to form the frozen confection.
    Type: Application
    Filed: March 18, 2002
    Publication date: December 5, 2002
    Applicant: Nestec S.A.
    Inventors: Bjorn F. Groh, Christiaan Bisperink
  • Patent number: 6228412
    Abstract: Frozen aerated compositions are prepared by introducing an unfrozen composition suitable for being frozen for preparing a frozen aerated composition into the barrel of an extrusion apparatus containing a single screw and rotating the screw for transporting the composition through the apparatus to and then through an extrusion exit die and for during transport of the composition through the extrusion apparatus, mixing, shearing and compressing the composition. Additionally during the transport of the composition through the apparatus, the composition is cooled and air is injected into composition to obtain from the die a compressed, aerated, cooled composition which has a temperature of equal to or lower than −8° C.
    Type: Grant
    Filed: April 6, 1998
    Date of Patent: May 8, 2001
    Assignee: Nestec S.A.
    Inventors: Michel John A. Groux, Gilles Fayard
  • Patent number: 6187365
    Abstract: A process for the production of a molded aerated frozen bar by preparing a mix of ingredients suitable for a frozen aerated bar, whipping the mix to obtain an aerated mix having an overrun of from between about 20% to about 250%, molding the aerated mix to give a molded aerated mix and freezing the molded aerated mix to produce the molded frozen aerated bar.
    Type: Grant
    Filed: April 13, 2000
    Date of Patent: February 13, 2001
    Assignee: Nestec S.A.
    Inventors: Madansinh Vaghela, Tawfik Yousef Sharkasi
  • Patent number: 6093438
    Abstract: A process for the production of a molded aerated frozen bar by preparing a mix of ingredients suitable for a frozen aerated bar, whipping the mix to obtain an aerated mix having an overrun of from between about 20% to about 250%, molding the aerated mix to give a molded aerated mix and freezing the molded aerated mix to produce the molded frozen aerated bar.
    Type: Grant
    Filed: May 5, 1999
    Date of Patent: July 25, 2000
    Assignee: Nestec S.A.
    Inventors: Madansinh Vaghela, Tawfik Yousef Sharkasi
  • Patent number: 6033710
    Abstract: A mouthfeel and lubricity enhancing composition for use in reduced fat food products is provided. The composition is an aqueous gel matrix of ester vesicles which is provided by a mixture of diacetyl tartaric acid mono fatty acid glyceride ester and a second ester having a hydrophilic-lipophilic balance of above about 10 and a melting point above about 100.degree. F.
    Type: Grant
    Filed: September 12, 1997
    Date of Patent: March 7, 2000
    Assignee: Kraft Foods, Inc.
    Inventors: Mark S. Miller, Kevin J. Surber, Daniel G. Lis, Robert W. Martin, Jr., Gerard L. Hasenhuettl
  • Patent number: 5968582
    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.
    Type: Grant
    Filed: February 20, 1998
    Date of Patent: October 19, 1999
    Assignee: Nestec S.A.
    Inventors: Madansinh Vaghela, Tawfik Yousef Sharkasi
  • Patent number: 5958476
    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.
    Type: Grant
    Filed: July 29, 1998
    Date of Patent: September 28, 1999
    Assignee: Unilever Patent Holdings B.V.
    Inventors: Frederick William Cain, Helga Gerda A. Manson nee van der Struik, Jeroen Nicolaas M. van Straalen
  • Patent number: 5925392
    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.
    Type: Grant
    Filed: August 1, 1997
    Date of Patent: July 20, 1999
    Assignee: Tetra Laval Holdings & Finance S.A.
    Inventor: Per Sponholtz
  • Patent number: 5919510
    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.
    Type: Grant
    Filed: November 14, 1995
    Date of Patent: July 6, 1999
    Assignee: Nestec S.A.
    Inventors: Gilles Fayard, Michel John Arthur Groux
  • Patent number: 5800855
    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.
    Type: Grant
    Filed: June 7, 1996
    Date of Patent: September 1, 1998
    Inventor: Michael A. Rosen
  • Patent number: 5690983
    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. No Drawings.
    Type: Grant
    Filed: July 29, 1996
    Date of Patent: November 25, 1997
    Assignee: Tetra Laval Holdings & Finance S.A.
    Inventor: Per Sponholtz
  • Patent number: 5645881
    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.
    Type: Grant
    Filed: December 13, 1995
    Date of Patent: July 8, 1997
    Assignees: CPC International Inc., ARCO Chemical Technology, L.P.
    Inventors: Krystyna U. Tancibok, Bernard C. Sekula
  • Patent number: 5605712
    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.
    Type: Grant
    Filed: September 29, 1995
    Date of Patent: February 25, 1997
    Assignee: FMC Corporation
    Inventors: Dale T. Bertrand, Daniel T. Hogan, Domingo C. Tuason
  • 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: 5308639
    Abstract: There is disclosed a low calorie fat substitute comprising a non-flowable aqueous phase and an oil phase, with the interaction between said aqueous and oil phases resulting in a pourable emulsion. Also disclosed are food compositions containing pourable and nonpourable emulsions.
    Type: Grant
    Filed: January 17, 1992
    Date of Patent: May 3, 1994
    Assignee: Pfizer Inc
    Inventor: Fu-Ning Fung
  • Patent number: 5266346
    Abstract: Ester- and alkoxy-extended ester derivatives as edible fat mimetics for food compositions are disclosed. These compounds have aliphatic two- to twelve- carbon backbones to which are attached at least one fatty acid in ester linkage and at least one fatty acid or fatty alcohol in hydroxycarboxylate-, dicarboxylate-, ethoxylate- or propoxylate-extended ester linkage. Preferred compounds are partially digestible.
    Type: Grant
    Filed: October 18, 1991
    Date of Patent: November 30, 1993
    Assignee: Nabisco, Inc.
    Inventors: Lawrence P. Klemann, John W. Finley, Anthony Scimone
  • 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: 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: 5196226
    Abstract: A powdery foaming agent suitable for cake and fry batters and premixes therefor, comprising saturated monoglyceride, saturated diglycerine monoester, lecithin and polyphosphate as essential ingredients is disclosed.
    Type: Grant
    Filed: November 4, 1991
    Date of Patent: March 23, 1993
    Assignee: Riken Vitamin Co., Ltd.
    Inventors: Hiroshi Sakka, Yuzo Ikezoe, Tetsuro Fukuda
  • 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: 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: 5098731
    Abstract: A frozen-nondairy dessert having the creamy texture and the mouth feel of an ice cream product comprised of a frozen banana based composite of bananas alone or in combination with flavor providing substances. Preferably ripe banana or banana mixture which has been quick frozen preferably in small mass units and maintained in a frozen state till time of use. The frozen banana composite is first masticated, then whipped to achieve a significant overrun and either served immediately, or refrozen, preferably quickly for future use.Fruits, nuts, and flavorings may be blended into the banana composite prior to the freezing step or they can be mixed with the frozen composite during mastication or aeration.
    Type: Grant
    Filed: June 5, 1990
    Date of Patent: March 24, 1992
    Inventor: David Feldpausch
  • Patent number: 5082684
    Abstract: There is disclosed a low calorie fat substitute comprising a non-flowable aqueous phase and an oil phase, with the interaction between said aqueous and oil phases resulting in a pourable emulsion. Also disclosed are food compositions containing pourable and nonpourable emulsions.
    Type: Grant
    Filed: February 5, 1990
    Date of Patent: January 21, 1992
    Assignee: Pfizer Inc.
    Inventor: Fu-Ning Fung
  • Patent number: 5077076
    Abstract: A frozen topping having excellent texture and stability is prepared having a fat level of from 5 to 15%, an overrun of at least 250% and a solids level of 38% to 43%. The topping contains 2.5 to 7% non-fat milk solids, 0.03 to 0.15% phosphate salts, 0.5 to 2% sodium caseinate, 0.15 to 0.6 emulsifiers and 15 to 25% water-soluble carbohydrates. The ratio of phosphate salts to non-fat milk solids is from 1:60 to 1:120.
    Type: Grant
    Filed: April 29, 1991
    Date of Patent: December 31, 1991
    Assignee: Kraft General Foods, Inc.
    Inventors: Alexander A. Gonsalves, Barbara M. Taylor, Jay M. DeBenedict, Richard J. Thomas
  • Patent number: 5043179
    Abstract: Triol triester derivatives, notably compounds having a four- to thirty- carbon backbone to which are attached three fatty C.sub.1 or C.sub.2 to C.sub.29 ester groups in ester linkage are edible, preferably partially digestible, fat replacements for foods and pharmaceuticals.
    Type: Grant
    Filed: March 29, 1990
    Date of Patent: August 27, 1991
    Assignee: Nabisco Brands, Inc.
    Inventors: Lawrence P. Klemann, John W. Finley, Anthony Scimone, Edward L. Wheeler, Ronald G. Yarger, Joseph Lupia
  • Patent number: 5006359
    Abstract: Premix preparation for ice foods comprising, as essential components, (1) an unsaturated fatty acid-free oil, (2) a glycerin fatty acid ester and (3) a mixture of pectin and pregelatinized starch. The premix preparation being capable of stably maintaining an emulsifized state of the preparation, providing a product capable of preserving for a long period, avoiding a deterioration of the taste under the sterilization at a high temperature, and enabling to easily make a shake at home.
    Type: Grant
    Filed: December 17, 1987
    Date of Patent: April 9, 1991
    Assignee: Daiei Food Industrial Co. Ltd.
    Inventor: Akira Senda
  • Patent number: 5000974
    Abstract: Low-calorie aerated fruit, vegetable and spicy foods free of fats and albumin having improved taste, increased volume and stable structure said foods containing sugar or sugar substitutes or sweeteners, spices or fruit or vegetable extracts combined with hydrocolloids and optionally suitable emulsifiers to achieve a high and stable overrun.
    Type: Grant
    Filed: May 31, 1989
    Date of Patent: March 19, 1991
    Assignee: International Flavors & Fragrances, Inc.
    Inventor: Heinz Albersmann
  • Patent number: 4992292
    Abstract: Trishydroxymethyl alkanes, notably monomeric and dimeric trishydroxymethyl ethane and propane, esterified with fatty acids or dicarboxylate-extended fatty acid derivatives, are physiologically compatible, partially digestible edible synthetic fat replacements for foods and pharmaceuticals.
    Type: Grant
    Filed: April 17, 1990
    Date of Patent: February 12, 1991
    Assignee: Nabisco Brands, Inc.
    Inventors: Lawrence P. Klemann, John W. Finley, Anthony Scimone
  • Patent number: 4985270
    Abstract: Non-fat and reduced fat whipped frozen dessert products wherein part or all of the milk fat, vegetable fat or oil ordinarily incorporated therein is replaced by a proteinaceous macrocolloid of, e.g., denatured whey protein particles or particles having a core of casein surrounded by a shell of denatured egg white protein. Illustrative embodiments include non-fat ice cream analog products having reduced calorie content, enhanced food value due to increased protein content, and possessing the physical and organoleptic character of full fat ice creams. The egg white protein/casein particles can be used also in sauces, dips, spreads, icing and cream pie fillings.
    Type: Grant
    Filed: September 19, 1988
    Date of Patent: January 15, 1991
    Assignee: The Nutrasweet Company
    Inventors: Norman Singer, Reed Wilcox, Joseph S. Podolski, Hsien-Hsin Chang, Suseelan Pookote, John M. Dunn, Leora Hatchwell
  • Patent number: 4954360
    Abstract: Ice crystal growth in inhibited in frozen food products by adding a partially delignified plant fiber, a hemicellulose B or mixtures thereof to the frozen food product.
    Type: Grant
    Filed: July 15, 1988
    Date of Patent: September 4, 1990
    Inventor: Ronald E. Barnett
  • Patent number: 4935258
    Abstract: A fruit juice mix suitable for hard pack product made essentially from natural ingredients containing at least one fruit juice source in association with about 0.05 to 1.5 percent by weight of various stabilizers and preferably 0.30 to 0.60 percent xanthan gum based upon the total weight of the mix. An amount of water and other ingredients such that the blend has a brix value of greater than about 10 to aobut 35 and for more desirable results of 20 to 30 and preferably 20 to 25. No refined sugar or corn sweetener is added in or to the blend. Moreover, the juice mix can be frozen to form a hard pack material that can be stored at lower temperatures, usually minus 18.degree. C. and lower for days and then be warmed to minus 5 to minus 10.degree. C. and be scooped out to be served and eaten without the appearance of being too icy, coarse, crumbly or gummy but exhibits a smooth, fine creamy texture and superior melt characteristics relative to soft pack.
    Type: Grant
    Filed: January 17, 1989
    Date of Patent: June 19, 1990
    Assignee: J.M. Smucker Co.
    Inventors: Bill R. Wade, Thelma L. Wade
  • Patent number: 4927659
    Abstract: Trishydroxymethyl ethane and propane, esterified with fatty acids, are physiologically compatible, partially digestible edible synthetic fat replacements for foods and pharmaceuticals.
    Type: Grant
    Filed: February 16, 1989
    Date of Patent: May 22, 1990
    Assignee: Nabisco Brands, Inc.
    Inventors: Lawrence P. Klemann, John W. Finley, Anthony Scimone
  • Patent number: 4927654
    Abstract: A modified hemicellulose A, hemicellulose B, modified hemicellulose A, modified hemicellulose B, or mixtures thereof are employed as water soluble bulking agents to replace the functional properties of carbohydrates or fats.
    Type: Grant
    Filed: July 15, 1988
    Date of Patent: May 22, 1990
    Assignee: The Nutrasweet Company
    Inventors: Ronald E. Barnett, Roxane Dikeman, Shyh-Yuan Liao, John Gill, David P. Pantaleone
  • Patent number: 4927658
    Abstract: Trishydroxymethyl alkanes, notably monomeric and dimeric trishydroxymethyl ethane and propane, esterified with fatty acids or dicarboxylate-extended fatty acid derivatives, are physiologically compatible, partially digestible edible synthetic fat replacements for foods and pharmaceuticals.
    Type: Grant
    Filed: February 16, 1989
    Date of Patent: May 22, 1990
    Assignee: Nabisco Brands, Inc.
    Inventors: Lawrence P. Klemann, John W. Finley, Anthony Scimone
  • Patent number: 4855156
    Abstract: Non-fat and reduced fat whipped frozen dessert products wherein part or all of the milk fat, vegetable fat or oil ordinarily incorporated therein is replaced by a proteinaceous macrocolloid of , e.g., denatured whey protein particles. Illustrative embodiments include non-fat ice cream analog products having reduced calorie content, enhanced food value due to increased protein content, and possessing the physical and organoleptic character of full fat ice creams.
    Type: Grant
    Filed: January 26, 1988
    Date of Patent: August 8, 1989
    Assignee: The NutraSweet Company
    Inventors: Norman Singer, Reed Wilcox, Joseph S. Podolski