# US 2019/0166875 A1 · Cold dessert with gelatin-based inclusions adapted for low-temperature consumption

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- Number: US 2019/0166875 A1
- Document ID: US20190166875A1
- Status: Published application
- Kind: A1
- Application number: 16/204,544
- Filed: 2018-11-29
- Published: 2019-06-06
- Earliest claimed: 2017-12-01
- Assignees: Wells Enterprises, Inc.
- Applicants: Wells Enterprises, Inc.
- Inventors: David Albrecht
- Web page: https://patentgrep.com/patent/US20190166875A1

## CPC

- A23G 9/322: {Products for covering, coating, finishing, decorating}
- A23G 3/42: characterised by the carbohydrates used, e.g. polysaccharides (containing dairy products A23G3/46)
- A23G 9/40: characterised by the dairy products used
- A23V 2002/00: Food compositions, function of food ingredients or processes for food or foodstuffs
- A23G: COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23V: INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION

## Abstract

A cold dessert includes a cold sweetened food and a gelatin-based candy. The cold sweetened food has a temperature from about −75 to about 3° C. The gelatin-based candy comprises about 36 to about 39 wt. % invert sugar, about 36 to about 39 wt. % sucrose, about 5.5 to about 6.5 wt. % gelatin, and about 17 to about 20 wt. % water.

## Claims

### Claim 1

A gelatin-based candy comprising
about 25 to about 85 wt. % invert sugar,
about 4 to about 8 wt. % of a gelatin, wherein the gelatin has a bloom number of about 150 to about 225, and
about 5 to about 20 wt. % water.

### Claim 2 (depends on 1)

The gelatin-based candy of claim 1, wherein the gelatin-based candy comprises about 30 to about 50 wt. % invert sugar.

### Claim 3 (depends on 1)

The gelatin-based candy of claim 1, wherein the gelatin-based candy comprises about 5 to about 7 wt. % of the gelatin.

### Claim 4 (depends on 1)

The gelatin-based candy of claim 1, wherein gelatin has a bloom number of about 150 to about 200.

### Claim 5 (depends on 1)

The gelatin-based candy of claim 1, further comprising about 30 to about 50 wt. % of one or more additional sweeteners.

### Claim 6 (depends on 1)

The gelatin-based candy of claim 1, further comprising about 30 to about 50 wt. % sucrose.

### Claim 7 (depends on 1)

The gelatin-based candy of claim 1, wherein the gelatin-based candy has a temperature of about −75 to about 3° C.

### Claim 8 (depends on 1)

The gelatin-based candy of claim 1, wherein the gelatin-based candy comprises less than about 1 wt. % high fructose corn syrup.

### Claim 9 (depends on 1)

The gelatin-based candy of claim 1, wherein the gelatin-based candy comprises less than about 0.1 wt. % of any gelling component other than the gelatin.

### Claim 10

A cold dessert comprising
a cold sweetened food having a temperature from about −75 to about 3° C. and
a gelatin-based candy comprising about 25 to about 70 wt. % invert sugar.

### Claim 11 (depends on 10)

The cold dessert of claim 10, wherein the gelatin-based candy comprises gelatin.

### Claim 12 (depends on 11)

The cold dessert of claim 11, wherein the gelatin-based candy comprises about 4 to about 8 wt. % of the gelatin and less than about 0.1 wt. % of any gelling component other than the gelatin, and the gelatin has a bloom number of about 150 to about 225.

### Claim 13 (depends on 11)

The cold dessert of claim 11, wherein gelatin has a bloom number of about 150 to about 200.

### Claim 14 (depends on 10)

The cold dessert of claim 10, wherein the gelatin-based candy comprises about 10 to about 20 wt. % water.

### Claim 15 (depends on 10)

The cold dessert of claim 10, wherein the gelatin-based candy comprises about 30 to about 50 wt. % sucrose.

### Claim 16 (depends on 10)

The cold dessert of claim 10, wherein the gelatin-based candy comprises less than about 1 wt. % high fructose corn syrup.

### Claim 17 (depends on 10)

The cold dessert of claim 10, wherein the cold sweetened food is a cold dairy-based dessert or a cold diary-substitute-based dessert.

### Claim 18 (depends on 17)

The cold dessert of claim 17, wherein the cold sweetened food is selected from the group consisting of 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, kefir, a parfait, sorbet, sherbet, frozen novelty, frozen stick confection, water ice confection, cheesecake, cake, pie, a milkshake, a malt, a smoothie, frozen fruit, Italian ice, a snow cone, whipped cream, and combinations of the foregoing.

### Claim 19 (depends on 17)

The cold dessert of claim 17, wherein the gelatin-based candy is mixed into the cold sweetened food.

### Claim 20

A gelatin-based candy comprising
about 36 to about 39 wt. % invert sugar,
about 36 to about 39 wt. % sucrose,
about 5.5 to about 6.5 wt. % of a gelatin, wherein the gelatin has a bloom number of about 175, and
about 17 to about 20 wt. % water,
wherein the gelatin-based candy comprises less than about 1 wt. % high fructose corn syrup and less than about 0.1 wt. % of any gelling component other than the gelatin.