Dietetic frozen dessert food

A whipped, emulsified frozen low-fat dessert product

• extrudable in continuous form and coneable at temperatures at least in the range of 0.degree. to 10.degree. F. for serving by extrusion at home freezer temperatures,
• consisting essentially, in unflavored form, of a controlled emulsion of protein, water, sugars, stabilizers, and emulsifiers,
• said protein accounting for substantially 3% to 7% by weight of the product,
• said water accounting for substantially 53% to 60% by weight of the product,
• said sugars accounting for substantially 25% to 29% by weight of the product,
• said emulsifiers, with said other ingredients, controlling the emulsification of said product for attaining said extrudability and said coneability, and
• said stabilizers, with said other ingredients, providing said product with significant resistance to thermal shock, and with substantial mouth-feel, body and chewiness, and attaining said extrudability and said coneability.

A whipped, emulsified frozen low-fat dessert product

• consisting essentially, in unflavored form, of a controlled emulsion of protein, water, sugars, stabilizers, and emulsifiers.
• said protein accounting for substantially 3% to 7% by weight of the product,
• said water accounting for substantially 53% to 60% by weight of the product,
• said sugars accounting for substantially 25% to 29% by weight of the product,
• said stabilizers including at least a water binding agent, a gelling agent, and a blocking agent,
• said emulsifiers including at least a whipping agent and a drying agent,
• said product having a yield value, as determined at 0.degree. F. by penetrometer measurement, lower than that of conventional ice cream at the same temperature, and substantially the same as or less than that of conventional soft serve at a temperature of 16.degree. F., and
• said product being extrudable in continuous form and coneable at temperatures at least in the range of 0.degree. to 10.degree. F. for serving by extrusion at home freezer temperatures.

A whipped, emulsified frozen low-fat dessert product

• having an overrun at least on the order of 100%, and extrudable in continuous form and coneable at temperatures at least in the range of 0.degree. to 10.degree. F. for serving by extrusion at home freezer temperatures,
• consisting essentially, in unflavored form, of a controlled emulsion of protein, water, sugars, stabilizers, and emulsifiers,
• said protein being present in an amount from substantially 3% to 7% by weight of the product,
• said water being present in an amount from substantially 53% to 60% by weight of the product,
• said sugars being present in an amount from substantially 25% to 29% by weight of the product,
• said emulsifiers including mono- and/or diglycerides and being present in an amount from substantially 0.4% to 1.2% by weight of the product and effective to control the emulsification of said product and to provide said extrudability and coneability of said product, and
• said stabilizers including from about 0.2% to 0.5% by weight of the product of gelling agents, and being present in an amount effective to provide said product with significant resistance to thermal shocks and to provide substantial mouth-feel, body and chewiness.