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.

Abstract: A whipped food products are disclosed comprised of an oil-in-water emulsion of nonfat milk solids, and about 40% to about 70% water, and sugar in a ratio to water of about 1:1.75 to about 3.0, said sugar being comprised of at least about 30% fructose and/or dextrose; and about 3% to about 10% fat, wherein at least about 50% of said fat is a solid beta phase-tending crystalline fat, and minor, effective amounts of flavoring, emulsifier, and stabilizer, wherein the stabilizer comprises a polysaccharide stabilizer effective to substantially inhibit the crystallization of the lactose present in the nonfat milk solids, wherein the product is substantially noncrystalline and spoonable at about 0.degree. F., and the volume of the product remains substantially constant during storage at about 0.degree. F. for at least about six months. Optionally, a polyhydric alcohol may replace a part of the sugar.

Abstract: A low-solids, non-aerated, quiescently-frozen confection having a soft, non-brittle texture is prepared from a composition containing on a weight basis 92 to 96% water, 1 to 2.5% maltodextrin, 1 to 2% glycerin and 0.3 to 0.8% gelatin. The composition can further contain juice solids, food acid and gum stabilizers.

Abstract: An aerated soft-frozen, fat-free protein-free water-ice product which is extrudable at 0.degree. to 10.degree. F., said product containing a critical level of chemical emulsifier in order to effect desirable textural characteristics.

Abstract: Aerated foam food products of the frozen dessert type are provided with improved stability and smoothness, thereby allowing them to be stored and distributed at 0.degree. F. (-18.degree. C.) without loss of quality. Improved stability is achieved by using a protein bridging edible multivalent cation containing electrolyte.

Abstract: A process for making a protein stabilizer for an edible, frozen foamed emulsion in which proteins are modified by co-drying the protein with a selected emulsifier.

Abstract: A method of extending and flavoring a soft serve product includes the steps of preparing a gelatin extender by adding a gelatin mix including approximately 18 grams of gelatin to one gallon of cold tap water, stirring and then adding the gelatin extender to a commercially prepared liquid soft serve product in quantities approximately proportional to one gallon of gelatin extender to between three and four gallons of the liquid soft serve product.Powdered ice cream mixes may also be extended by adding the gelatin extender of the invention to the liquid ice cream in quantities approximately proportional to one gallon of gelatin extender to between three and four gallons of liquid ice cream produced from the powdered product.

Abstract: Disclosed are emulsifiers useful in food products such as cakes, icings, cream fillings, whipped toppings, etc. The emulsifiers comprise a blend of monoglycerides, propylene glycol monoesters and an alkali metal salt of a fatty acid. The emulsifiers are essentially totally active and do not require the use of a carrier.

Abstract: Disclosed are emulsifiers useful in food products such as cakes, icings, cream fillings, whipped toppings, etc. The emulsifiers comprise a blend of succinylated monoglycerides, monoglycerides, propylene glycol monoesters and an alkali metal salt of a fatty acid. The emulsifiers are essentially totally active and do not require the use of a carrier.

Abstract: A single package dry freezer dessert mix preparable with water is provided having the composition of 1.5-20% protein, 4% to 20% lipid material, stearoyl-2-lactylic acid or the alkali or alkaline earth metal salts thereof and optionally, a stabilizer to prevent ice crystal formation and an emulsifier. The single package dry system can be used to prepare frozen desserts by diluting with water or optionally milk, whipping and freezing.

Abstract: Frozen desserts are prepared using, as an emulsifier, esters of elaidic acid with polyhydric alcohols selected from the group consisting of glycerol, propylene glycol, sorbitol and saccharose.

Abstract: Ice confections are extruded through a multiplicity of holes. Unevenness of flow during extrusion is reduced. The holes can be arranged in an array to determine the cross-section of the extruded ice confection. Extruded ice confections can be readily prepared with, in cross-section, very fine detail e.g. key-shaped, or heart-shaped or containing air passages.

Abstract: A low density frozen dessert similar to commercial ice cream in texture and eating quality comprises from about 3% to about 10% protein solids, from about 10% to about 25% saccharide; from about 3% to about 15% triglyceride fat or oil, from about 0.1% to about 2% of a polyglycerol fatty acid ester emulsifier, from about 0.1% to about 2% of a fatty acid ester of an aliphatic diol having from about 3 to about 5 carbon atoms, from about 0.005% to about 0.10% of an anionic emulsifier, from about 0.005% to about 0.5% of a stabilizing system comprising citric acid or a salt thereof, tetrasodium pyrophosphate, carboxymethyl cellulose, hydroxypropyl cellulose, Lambda Carrageenan gum, and from about 55% to about 65% of water. A low density frozen dessert is made by aerating a mixture of these ingredients to a density of 0.25 to about 0.45 specific gravity and then static freezing the aerated mixture.

Abstract: A frozen dessert having good texture and eating quality is made by mixing and then freezing from about 7% to about 18% protein solids and from about 10% to about 40% saccharides with from about 5% to about 25% of a triglyceride fat or oil, from about 0.2% to about 2% of a primary emulsifier which is either a polyglycerol ester or a sorbitan ester, from about 0.5% to about 15% by weight of the primary emulsifier of a secondary emulsifier which is an edible anionic surfactant, and with from about 45% to about 65% water.