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US 4,307,123 AGranted
Frozen dessert composition
AssigneeStauffer Chemical Company
InventorRobert H. Bundus
Life of this patent
Estimating the term…
Abstract
A single package dry freezer dessert mix preparable with water is provided having the composition of 1.5-20% protein, 4% to 20% lipid material, stearoyl-2-lactylic acid or the alkali or alkaline earth metal salts thereof and optionally, a stabilizer to prevent ice crystal formation and an emulsifier. The single package dry system can be used to prepare frozen desserts by diluting with water or optionally milk, whipping and freezing.
Claims21
A dry composition for preparing freezer desserts consisting essentially of a dry admixture of:
- (a) a protein source sufficient to provide from about 1.5% to about 20% protein, said protein being present in an amount sufficient when combined with the other ingredients of the composition to maintain a stable emulsion,
- (b) from about 4% to about 20% of a lipid material,
- (c) an effective amount of a sweetener sufficient to sweeten the composition, and
- (d) from about 0.15% to about 2.0% of stearoyl-2-lactylic acid or an alkali or alkaline earth metal salt thereof, the percentages being by weight based on the total dry weight of the composition.
1 more element
A dry composition for preparing frozen desserts comprising:
- (a) a protein source selected from the group consisting of dried whole milk, dried partially defatted milk, dried skim milk, dried partially delactosed milk, dried partially delactosed skim milk, yogurt solids, protein fortified yogurt solids, yogurt solids containing hydrolyzed cereal solids and mixtures thereof in an amount sufficient to provide from about 10% to about 15% protein,
- (b) from about 5.0% to about 18% of a lipid selected from the group consisting of hydrogenated, partially hydrogenated, or non-hydrogenated oil and mixtures thereof,
- (c) an effective amount of a sweetener sufficient to sweeten said composition;
- (d) an effective amount of a vegetable gum selected from the group consisting of karaya, xanthan, mixtures of karaya or xanthan and mixtures thereof,
- (e) from about 0.15% to about 2.0% of a member selected from the group consisting of stearoyl-2-lactylic acid, sodium stearoyl-2-lactylate, potassium stearoyl-2-lactylate, calcium stearoyl-2-lactylate and mixtures thereof;
- and
- (f) from about 0% to about 5.0% of a food grade emulsifier other than said member, the percentages being by weight based on the total dry weight of the composition.
4 more elements
Dependencies are inferred from the claim text.