Particulate frozen cream
AssigneeDippin' Dots, Inc.
InventorStan Jones
Life of this patent
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Abstract
A particulate frozen dairy product comprising beads which remain free-flowing when at a temperature of about −12° C. or less. The beads comprise of a dairy product selected from the group consisting of frozen neat cream and frozen anhydrous milk fat. Included is a method of shipping a frozen dairy product. The method comprises cryogenically freezing a neat cream to form a plurality of frozen beads, and shipping the frozen beads while maintaining said frozen beads at a temperature less than −12° C. such that the frozen beads remain free-flowing during shipping. Further, the frozen beads are ideal for shipping, storage and use in that they lend themselves to multiple packaging options and easy proportioning for recipes.
Claims15
A particulate frozen dairy product comprising:
- beads which remain free-flowing when at a temperature of about −12° C. or less, wherein said beads have a diameter of from about 1 mm to about 15 mm, and wherein said beads comprise a dairy product selected from the group consisting of frozen neat cream and frozen anhydrous milk fat, the dairy product having a fat content of from 18 to 50 wt. %, and said beads comprise 0.1 wt. % or less of any non-dairy food ingredients other than thickening agents or stabilizers.
A particulate frozen dairy product comprising:
- beads which remain free-flowing when at a temperature of about −12° C. or less, wherein said beads have a diameter of from about 1 mm to about 15 mm, and wherein said beads consist of frozen anhydrous milk fat;
- optionally thickening agents;
- and optionally stabilizers.
A particulate frozen dairy product comprising:
- beads which remain free-flowing when at a temperature of about −12° C. or less, wherein said beads have a diameter of from about 1 mm to about 15 mm, and wherein said beads comprises 98.9 wt. % of dairy cream, wherein the dairy product having a fat content of from 18 to 50 wt. %.
Dependencies are inferred from the claim text.