Back to results
US 2006/0134274 A1Published application
Frozen dessert product
AssigneeFrozen North Trading, Inc.
InventorsDavid Ladd, D. Melvin, J. Irvine
Life of this patent
Estimating the term…
Loading patent…
Loading patent…
AssigneeFrozen North Trading, Inc.
InventorsDavid Ladd, D. Melvin, J. Irvine
Estimating the term…
The present invention is directed to formulations of the premix utilized in the production of a pellet structured frozen dessert type product. The pelletized frozen dessert product is manufactured by introducing the liquid premix into a body of a cryogen such as liquid nitrogen such that the small volume of liquid premix is frozen rapidly. The invention elevates the melting temperature as well as the fusing temperature of the finished pellets such that the storage and serving temperatures of the pellets are similar to the bulk products. The invention utilizes the basic formulas and names and flavors associated with bulk type frozen desserts such as Ice Cream, Sorbet, Water ice, Ice Milk, Frozen Yogurt and similar type products. The pellet produced utilizing the pre-mix is structurally stable at normal retail and home freezer situations. The formulation and manufacture of the pelletized dessert product is substantially different from bulk frozen desserts: it is in itself a unique type product. The result of this invention is a product that maintains the desired individuality of the pellets while maintaining structure, such that fusing is inhibited at the storage and serving temperature.
1) A method forming a single phase pelletized dessert product comprising introducing a premix containing a sugar into a body of liquid cryogen and wherein the amount of sugar in the composition of said premix has been reduced sufficiently to raise the melting point of said premix to a temperature above the melting point of a frozen premix containing about 13% to about 17% sugar.
2} The method of claim 1, whereby the fusing point of the pelletized frozen dessert has been raised to a temperature above the fusing point of a frozen premix containing about 13% to about 17% sugar.
10) A method of forming a single phase dessert product containing artificial sweeteners in an amount present to provide a sweetness level that is the equivalent of a composition having about 13% to about 17% sucrose or sucrose equivalent.
32) A premix for a frozen dessert product comprising at least 10% milk fat, about 9% to 12% non-fat milk solids, about 6% up to about 8.5% sucrose or sucrose equivalency and about 0.025% to about 0.075% artificial sweetener said premix resulting in a single phase product when introduced into a cryogen.
Dependencies are inferred from the claim text.