Frozen aerated ready-to-eat gelatin composition
AssigneeGeneral Foods Corporation
InventorsHarry H. Topalian, Clement R. Wyss, Ralph E. Kenyon, Anthony F. Dec
Life of this patent
Estimating the term…
Abstract
A frozen aerated gelatin mix is prepared by dissolving a gelatin mix containing 0.6% to less than 5% gelatin, 5% to 50% solids and acid in water, cooling the dissolved mix while agitating and aerating the mix, shaping, then freezing the mix to a core temperature less than 10.degree. F. (-10.degree. C.). This frozen aerated composition has a pH of 2.5 to 7 and is ready-to-eat at freezer temperatures, while providing a smooth and creamy texture, but without excessive gummy or icy characteristics.
Claims20
Process for preparing a frozen aerated starch-free gelatin composition with smooth, creamy, continuous and uniform characteristics and which is ready-to-eat at freezer temperatures comprising:
- dissolving a gelatin mix in water at a temperature sufficient to dissolve the mix, said mix comprising an amount of gelatin effective to stabilize the composition and provide a smooth and creamy texture without gummy or icy characteristics, said amount being within the range of from 0.6% to less than 5% of gelatin by weight of the composition, from 5% to 50% soluble solids by weight of the composition, and acid in an amount effective to impart a pH within the range of 2.5 to 7 to the composition.
- cooling the dissolved mix to a temperature of from 10.degree. to 32.degree. F. to at least partially freeze the mix while simultaneously aerating and agitating the dissolved mix, the aeration creating an overrun of from 3 to 200% by volume of the composition;
- shaping said aerated mix;
- and
- freezing said shaped mix to a temperature less than 10.degree. F., said frozen mix having ice crystals of a size within the range of 20 to 200 microns.
Dependencies are inferred from the claim text.