Compositions and methods for frozen confections
AssigneeRipple Foods, PBC
InventorsSameen Kiayei, Ruolin Zhu
Life of this patent
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Abstract
A dairy-free frozen confection comprising a plant protein, a sweetener, an oil, a bulking component, a texturizer, and an emulsifier, and optionally including flavorants and a solubilizer is disclosed. The dairy-free frozen confection can have advantageous shininess and/or creaminess, with additional enhanced organoleptic characteristics such as mouth feel or melt, and/or reduced off taste. Also disclosed are processes for making a dairy-free frozen confection product which requires an ageing step of a chilled composition.
Claims16
A non-dairy frozen confection, comprising a salt-precipitated acidic pH or non-salt-precipitated acidic pH plant protein preparation.
A process for making a non-dairy frozen confection, comprising:
- batching a dairy-free frozen confection composition with pH adjustment;
- homogenizing the composition;
- thermally processing the composition;
- chilling and ageing at least a portion of the composition at a temperature of about 4-10° C. (40-50° F.) for at least 2 hours;
- and
- filling and freezing the composition into the non-dairy frozen confection.
Dependencies are inferred from the claim text.