A plant-only anti-freezing and anti-caking system for food products and methods of preparation thereof

Abstract

A plant-only anti-freezing and anti-caking system for a plant-only food product is provided. The plant-only anti-freezing and anti-caking system is produced by blending one or more plant-derived category of ingredients such as a plant-derived source of fat, a fruit puree, a source of lignin and cellulose fiber, a source of vegetable phytosterols and PUFAs (including omega-3 fatty acids), a source of lauric acid, (a medium-chain fatty acid), and one or more sugars and/or sugar replacements in a blender to obtain a first homogeneous mixture. The first homogeneous mixture is pasteurized by continuous mixing for about 15-30 minutes at a temperature of 68-75 degrees Celsius to obtain the plant-only anti-freezing and anti-caking system. The anti-freezing and anti-caking system is used individually or in a frozen food product (e.g., a frozen plant-only dessert product such as ice cream) along with one or more other plant-derived ingredients or systems.

Dependencies are inferred from the claim text.