Uncoated dairy product
AssigneeGeneral Mills, Inc.
InventorAndreas Schopf
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Abstract
Uncoated frozen dairy products and methods of making such uncoated frozen dairy products are disclosed herein. Uncoated frozen dairy products have an acidified surface layer, contain substantially no stabilizers or emulsifiers, are structurally unsupported, and exhibit a product loss of less than 30% over 60 minutes at a temperature of 25° C.
Claims14
A method of making an uncoated frozen dairy product, the method comprising applying an organic acid solution having a pH of less than 2.7 to the surface of a frozen dairy mass to make the uncoated frozen dairy product, wherein the uncoated frozen dairy product contains substantially no stabilizers or emulsifiers, is structurally unsupported and has a product loss of less than 30% over 60 minutes at a temperature of 25° C.
A method of making an uncoated frozen dairy product, the method comprising applying an organic acid solution having a pH of less than 2.7 to the surface of a frozen dairy mass to form an acidified surface layer and make the uncoated frozen dairy product, wherein the uncoated frozen dairy product:
- is uncoated such that the method is carried out without adding a fat-based or confectionary coating;
- contains substantially no stabilizers or emulsifiers such that the method is carried out without adding any stabilizers or emulsifiers to the frozen dairy product;
- is structurally unsupported such that the method is carried out without retaining the shape of the uncoated frozen dairy product using an external support structure other than the acidified surface layer;
- and has a product loss of less than 30% over 60 minutes at a temperature of 25° C.
Dependencies are inferred from the claim text.