Nonfat frozen dairy dessert with method and premix therefor

A pre-mix for a liquid composition used in making a nonfat aerated dessert comprising:

• at least about 40 weight percent starch hydrolysate selected from the group comprising dextrins, maltodextrins, low conversion corn syrup, and mixtures thereof;
• at least about 2 weight percent egg albumen;
• at least about 1.5 weight percent stabilizer;
• and
• at least about 1 weight percent emulsifier.

A nonfat aerated yogurt dessert comprising:

• between about 3 and about 14 weight percent milk solids nonfat;
• at least about 65 weight percent water;
• a sweetener;
• between about 0.25 and about 5.0 weight percent nonfat yogurt solids;
• and,
• between about 5 and about 6 percent of a pre-mix, the pre-mix comprising;
• at least about 40 weight percent starch hydrolysate selected from the group comprising dextrins, maltodextrins, low conversion corn syrup, and mixtures thereof,
• at least about 0.25 weight percent egg albumen,
• at least about 1.5 weight percent stabilizer,
• at least about 1 weight percent emulsifier.

A method of making a liquid composition for a nonfat aerated dairy dessert comprising:

• combining the following ingredients:
• at least about 9 weight percent milk solids nonfat,
• at least about 62 weight percent water,
• a sweetener,
• between about 2 and about 6 weight percent starch hydrolysate selected from the group comprising dextrins, maltodextrins, low conversion corn syrup, and mixtures thereof,
• between about 0.25 and about 1.25 weight percent egg albumen,
• between about 0.08 and about 0.42 weight percent stabilizer, and
• between about 0.05 and about 0.45 weight percent emulsifier;
• mixing said ingredients under high agitation to thoroughly combine the ingredients thereby producing a liquid composition.

A method of making a liquid composition for a nonfat aerated dairy dessert comprising:

• combining the following ingredients:
• at least about 9 weight percent milk solids nonfat,
• at least about 62 weight percent water,
• a sweetener;
• a pre-mix comprising;
• at least about 40 weight percent starch hydrolysate selected from the group comprising dextrins, maltodextrins, low conversion corn syrup, and mixtures thereof,
• at least about 0.25 weight percent egg albumen,
• at least about 1.5 weight percent stabilizer,
• at least about 1 weight percent emulsifier,
• mixing said ingredients under high agitation to thoroughly combine the ingredients thereby producing a liquid composition.