Frozen aerated products
AssigneeGood Humor-Breyers Ice Cream, Division of Conopco, Inc.
InventorsBeata Bartkowska, Timothy John Foster, Sarah Jane Gray, Sudarshi Tanuja Regismond, Jeffrey Underdown
Life of this patent
Estimating the term…
Abstract
A frozen aerated product having an overrun of between about 10% and about 250% and a pH, when melted, in the range about 3.5 to about 5.2, comprises water, 0 to about 20 w/w % fat, about 0.25 to about 20 w/w % milk solids not fat, about 0.05 to about 1.5 w/w % soluble dietary fibre and about 0.1 to about 5 w/w % of insoluble dietary fibre, about 0.1 to about 35 w/w % sweetener but no additional stabilisers or emulsifiers as herein defined. The soluble and insoluble dietary fibre may be derived from fruits or vegetables for example from one or more fruit purees, one or more vegetable purees or mixtures thereof.
Claims17
1) A frozen aerated product having an overrun of between about 10% and about 250% and a pH, when melted, in the range about 3.5 to about 5.2, comprising water, 0 to about 20 w/w % fat, about 0.25 to about 20 w/w % milk solids not fat, about 0.05 to about 1.5 w/w % soluble dietary fibre and about 0.1 to about 5 w/w % of insoluble dietary fibre, about 0.1 to about 35 w/w % sweetener but no additional stabilisers or emulsifiers as herein defined.
6) A process for manufacturing a frozen aerated product having an overrun of between about 10% and about 250% and a pH, when melted, in the range about 3.5 to about 5.2, said frozen aerated product comprising water, 0 to about 20 w/w % fat, about 0.25 to about 20 w/w % milk solids not fat, about 0.1 to about 35 w/w % sweetener, about 0.05 to about 1.5 w/w % soluble dietary fibre, about 0.1 to about 5 w/w % of insoluble dietary fibre but no additional stabilisers or emulsifiers, the process comprising the steps of:
- a) adjusting the pH of a fruit and/or vegetable puree to a value above the isoelectric point of any protein to be incorporated into the frozen aerated product,
- b) producing a premix comprising fat (if used), milk solids not fat, sweetener and about 5 to about 80 w/w % of the pH adjusted fruit and/or vegetable puree and water,
- c) homogenising and pasteurising the premix,
- d) cooling the pasteurised premix,
- e) adjusting the pH of the cooled premix to about 3.5 to about 5.2, and
- f) freezing and aerating the homogenised premix to form the frozen aerated product.
12) A process for manufacturing a frozen aerated product having an overrun of between about 10% and about 250% and a pH, when melted, in the range about 3.5 to about 5.2 said frozen aerated product comprising water, 0 to about 20 w/w % fat, about 0.25 to about 20 w/w % milk solids not fat, about 0.1 to about 35 w/w % sweetener, about 0.05 to about 1.5 w/w % soluble dietary fibre and about 0.1 to about 5 w/w % insoluble dietary fibre but no additional stabilisers or emulsifiers, the process comprising the steps of:
- a) producing a premix comprising fat (if used), milk solids non fat, sweetener and water,
- b) homogenising and pasteurising the premix,
- c) cooling the pasteurised premix,
- d) adding fruit and/or vegetable puree containing sufficient soluble and insoluble fibre to provide the necessary soluble and insoluble fibre in the frozen aerated product, and
- e) freezing and aerating the mixture to form the frozen aerated product
Dependencies are inferred from the claim text.