Packaged frozen food product

A packaged frozen product for providing in the home a frozen food of soft serve consistency, said product comprising

• A. container means having collapsible liquid-tight chamber means apertured by dispensing spout means, said chamber means being collapsible at temperatures at least in the range of 0.degree. to 10.degree. F. for pressuring the contents thereof sufficiently for dispensing through said spout, and
• B. a whipped emulsified frozen food within said chamber means,
• said frozen food 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 from said container means at home freezer temperatures and consisting essentially, in unflavored form, of a controlled emulsion of edible fat, protein, water, sugars, stabilizers, and emulsifiers,
• said edible fat accounting for up to substantially 15% by weight of the food,
• said protein accounting for substantially 3% to 7% by weight of the food,
• said water accounting for substantially 43% to 63% by weight of the food,
• said sugars accounting for substantially 18% to 30% by weight of the food, and
• said emulsifiers and stabilizers accounting for substantially 0.55% to 1.8% by weight of the food.

A packaged frozen food product for providing in the home a frozen food of soft serve consistency, said product comprising

• A. container means having collapsible liquid-tight chamber means apertured by dispensing spout means, said chamber means being collapsible at temperatures at least in the range of 0.degree. to 10.degree. F. for pressuring the contents thereof sufficiently for dispensing through said spout, and
• B. a whipped emulsified frozen food within said chamber means, said frozen food
• (1) being extrudable in substantially continuous form and coneable at said temperatures upon said collapse of said chamber means for such extrusion dispensing through said spout means, and
• (2) consisting essentially in unflavored form and aside from added fat, of a controlled emulsion comprising protein, water, sugars, stabilizers and emulsifiers,
• said stabilizers including agents providing waterbinding, gelling and blocking, and
• said emulsifiers including agents providing whipping and drying,
• said food having a yield value, as determined at 0.degree. F. by penatrometer 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.