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US 12,219,973 B2Granted
Cold dessert with gelatin-based component adapted for low temperature consumption
AssigneeWells Enterprises, Inc.
InventorDavid Albrecht
Life of this patent
Estimating the term…
Abstract
Cold desserts incorporating gelatin-based (gummy) components are provided in this paper. In particular, stick-mounted cold desserts, edible-cone cold desserts, and container-served desserts with gelatin-based components are described. The gelatin-based components of these desserts are made from gelatin-based candy material that is specially-formulated for consumption at cold temperatures. The gelatin-based components may be used with other components of a cold dessert such as with flavored water ice, ice cream, sherbet, sorbet, and the like as described throughout this paper.
Claims20
A dessert comprising
- a sweetened food having a temperature from −75° C. to 3° C., wherein the sweetened food is selected from the group consisting of flavored frozen ice, ice cream, soft-serve ice cream, gelato, frozen custard, soy milk ice cream, nut milk ice cream, coconut milk ice cream, avocado-based ice cream, frozen yogurt, frozen Greek yogurt, and any combination thereof, and
- a gelatin candy product comprising 25 to 85 wt. % invert sugar, 4 to 8 wt. % of a gelling component, wherein the gelling component consists of gelatin and wherein the gelatin has a bloom number of 150 to 225, and 5 to 20 wt. % water such that the gelatin candy product is adapted to remain pliable at a temperature below 3° C. for ease of consumption and soft mouth feel for a consumer,
- wherein the gelatin candy product is suspended in the sweetened food.
A dessert comprising
- a sweetened food having a temperature from −75° C. to 3° C., wherein the sweetened food is selected from the group consisting of flavored frozen ice, ice cream, soft-serve ice cream, gelato, frozen custard, soy milk ice cream, nut milk ice cream, coconut milk ice cream, avocado-based ice cream, frozen yogurt, frozen Greek yogurt, and any combination thereof, and
- a gelatin candy product comprising i) 36 to 39 wt. % invert sugar, ii) 36 to 39 wt. % sucrose, iii) about 5.5 to 6.5 wt. % of a gelling component, wherein the gelling component consists of gelatin and wherein the gelatin has a bloom number of 175, and iv) 17 to 20 wt. % water, wherein the gelatin-based candy product comprises less than 1 wt. % high fructose corn syrup and less than 0.1 wt. % of any gelling component other than gelatin, such that the gelatin candy product is adapted to remain pliable at a temperature below 3° C. for ease of consumption and soft mouth feel for a consumer,
- wherein the gelatin candy product is suspended in the sweetened food.
Dependencies are inferred from the claim text.