# US 5,082,682 A · Nonfat frozen dairy dessert with method and premix therefor

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- Number: US 5,082,682 A
- Document ID: US5082682A
- Status: Granted
- Kind: A
- Application number: 07/611,233
- Filed: 1990-11-09
- Granted: 1992-01-21
- Earliest claimed: 1990-11-09
- Assignees: Fantasy Flavors, Inc.
- Inventors: Benjamin R. Peterson
- Web page: https://patentgrep.com/patent/US5082682A

## CPC

- A23G 9/32: characterised by the composition {containing organic or inorganic compounds}
- A23G 9/045: {of slush-ice, e.g. semi-frozen beverage}
- A23G 9/38: containing peptides or proteins (characterised by the dairy products used A23G9/40)
- A23G 9/46: Aerated, foamed, cellular or porous products
- Y10S 426/804: Low calorie, low sodium or hypoallergic
- A23G: COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- Y10S: TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS

## Abstract

A nonfat dairy dessert composition which may be aerated and frozen, containing milk solids nonfat, water, sweetener a starch hydrolysate, egg albumen stabilizer and emulsifier.

## Claims

### Claim 1

A nonfat aerated dairy dessert produced from a liquid composition, said liquid composition comprising:
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.

### Claim 2 (depends on 1)

The dairy dessert of claim 1 where the milk solids nonfat are provided by a source selected from the group consisting essentially of nonfat dry milk, skim milk, condensed skim milk, and mixtures thereof.

### Claim 3 (depends on 1)

The dairy dessert of claim 1 wherein the milk solids nonfat comprise between about 9 and about 15 percent of the liquid composition.

### Claim 4 (depends on 1)

The dairy dessert of claim 1 wherein the water comprises between about 62 and about 68 weight percent of the liquid composition.

### Claim 5 (depends on 1)

The dairy dessert of claim 1 wherein the water comprises about 63 weight percent of the liquid composition.

### Claim 6 (depends on 1)

The dairy dessert of claim 1 where the starch hydrolysate consists of maltodextrins.

### Claim 7 (depends on 6)

The dairy dessert of claim 6 wherein the maltodextrins comprise at least about 2 weight percent of the liquid composition.

### Claim 8 (depends on 6)

The dairy dessert of claim 6 wherein the maltodextrins comprises between about 2 and about 6 weight percent of the liquid composition.

### Claim 9 (depends on 6)

The dairy dessert of claim 6 wherein the maltodextrins comprises about 4 weight percent of the liquid composition.

### Claim 10 (depends on 1)

The dairy dessert of claim 1 where the sweetener is selected from the group comprising sucrose, fructose, corn syrups, corn syrup solids, dextrose, honey, invert sugar, high fructose corn syrup, and mixtures thereof.

### Claim 11 (depends on 1)

The dairy dessert of claim 1 where the sweetener is sucrose.

### Claim 12 (depends on 1)

The dairy dessert of claim 1 where the sweetener consists essentially of a mixture of corn syrup and sucrose.

### Claim 13 (depends on 10)

The dairy dessert of claim 10 wherein the sucrose comprises at least about 10 weight percent of the liquid composition.

### Claim 14 (depends on 10)

The dairy dessert of claim 10 wherein the sucrose comprises between about 10 and about 15 we.ight percent of the liquid composition.

### Claim 15 (depends on 1)

The dairy dessert of claim 1 wherein the egg albumen consists essentially of dried egg whites.

### Claim 16 (depends on 15)

The dairy dessert of claim 15 wherein the egg albumen comprises between about 0.25 and 0.75 weight percent or the liquid composition.

### Claim 17 (depends on 15)

The dairy dessert of claim 15 wherein the egg albumen comprises about 0.5 weight percent of the liquid composition.

### Claim 18 (depends on 1)

The dairy dessert of claim 1 wherein the stabilizer is selected from the, group comprising gum arabic, guar gum, locust bean gum, carrageenan, cellulose gel, carboxymethyl cellulose, xanthan gum, alginate, konjac flour, gellan gum, and mixtures thereof.

### Claim 19 (depends on 1)

The dairy dessert of claim 1 where the stabilizer consists essentially of a mixture of carrageenan, locust bean gum, and guar gum.

### Claim 20 (depends on 19)

The dairy dessert of claim 19 wherein carrageenan comprises between about 0.01 and 0.05 weight percent of the liquid composition, the locust bean gum comprises between about 0.05 and 0.25 weight percent of the liquid composition, and the guar gum comprises between about 0.02 and 0.12 weight percent of the liquid composition.

### Claim 21 (depends on 1)

The dairy dessert of claim 1 wherein the emulsifier is selected from the group comprising monoglycerides, diglycerides, polyoxyethylene (20), polyoxyethylene sorbitan monooleate, sorbitan tristerate polysorbate (80), and diactyl sodium sulfosuccinate, and mixtures thereof.

### Claim 22 (depends on 1)

The dairy dessert of claim 1 where the emulsifier consists essentially of a mixture of monoglyceride and diglyceride.

### Claim 23 (depends on 1)

The dairy dessert of claim 1 further comprising between about 3 and about 15 weight percent corn syrup solids.

### Claim 24 (depends on 1)

The dairy dessert of claim 1 further having at least about 80 percent overrun.

### Claim 25 (depends on 1)

The dairy dessert of claim 1 further having between about 80 and about 120 percent overrun.

### Claim 26

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.

### Claim 27 (depends on 26)

The pre-mix of claim 26 wherein the starch hydrolysate comprises between about 40 and about 80 weight percent of the pre-mix.

### Claim 28 (depends on 26)

The pre-mix of claim 26 wherein the egg albumen comprises between about 2 and about 20 weight percent of the pre-mix.

### Claim 29 (depends on 26)

The pre-mix of claim 26 wherein the stabilizer comprises between about 1.5 and about 8 weight percent of the pre-mix.

### Claim 30 (depends on 26)

The pre-mix of claim 26 wherein the emulsifier comprises between about 1 and about 8 weight percent of the pre-mix.

### Claim 31 (depends on 26)

The pre-mix of claim 26 which is in the form of a dry powder.

### Claim 32 (depends on 26)

The pre-mix of claim 26 wherein the starch hydrolysate consists essentially of maltodextrins.

### Claim 33 (depends on 26)

The pre-mix of claim 26 wherein the egg albumen comprises dried egg whites.

### Claim 34 (depends on 26)

The pre-mix of claim 26 wherein the stabilizer is selected from the group comprising gum arabic, guar gum, locust bean gum, carrageenan, cellulose gel, carboxymethyl cellulose, xanthan gum, alginate, konjac flour gellan gum, and mixtures thereof.

### Claim 35 (depends on 26)

The pre-mix of claim 26 wherein the stabilizer consists essentially of carrageenan, locust bean gum, guar gum, and mixtures thereof.

### Claim 36 (depends on 26)

The pre-mix of claim 26 wherein the emulsifier is selected from the group comprising monoglycerides, diglycerides, polyoxyethylene (20), polyoxyethylene sorbitan monooleate, sorbitan tristerate polysorbate (80), and diactyl sodium sulfosuccinate, and mixtures thereof.

### Claim 37 (depends on 26)

The pre-mix of claim 26 wherein the emulsifier consists essentially of monoglyceride, diglyceride, and mixtures thereof.

### Claim 38 (depends on 26)

The pre-mix of claim 26 further containing at least about 30 weight percent of cocoa.

### Claim 39

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.

### Claim 40

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.

### Claim 41

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.