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US 5,328,710 AGranted
Ready to serve frozen dessert for soft serve dispensing
AssigneeThe Coca-Cola Company
InventorsMichael J. Malone, Joyce G. Sage
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AssigneeThe Coca-Cola Company
InventorsMichael J. Malone, Joyce G. Sage
Estimating the term…
A soft serve frozen dessert, e.g., yogurt, ice milk, ice cream, capable of being hard packed and dispensed from an accordion-type cartridge is disclosed. The frozen dessert composition is formed with at least about 0.1 weight percent lecithin, at least about 0.15 weight percent pectin, and at least about 0.1 weight percent of a gum selected from the group consisting of xanthan gum and locust bean gum, wherein the composition has a lactose content according to the following formula: ((.SIGMA.IL)/C).ltoreq.9.0 (I) wherein I=weight percentage of mix ingredient; L=weight percentage lactose in that mix ingredient; and C=weight percentage of free water in the mix, and wherein the composition has a dextrose content according to the following formula: ((.SIGMA.ID)/C).ltoreq.6.5 (II) wherein I=weight percentage of mix ingredient; D=weight percentage dextrose in that mix ingredient; and C=weight percentage of free water in the mix, and wherein the composition has a molar solute concentration according to the following formula: MC=-0.1514T.sub.max +0.03027T.sub.min -0.04177F+3.675 (III) wherein MC=molar solute concentration (mol/weight percentage of free water); T.sub.max =maximum dispensing temperature (.degree. F.); T.sub.min =minimum dispensing temperature (.degree. F.); and F=weight percentage of fat content of the mix.
A frozen dessert composition comprising at least about 0.1 weight percent lecithin, at least about 0.15 weight percent pectin, and at least about 0.1 weight percent of a gum selected from the group consisting of xanthan gum and locust bean gum, wherein the composition has a lactose content according to the following formula (I):
A frozen dessert composition comprising at least about 0.1 weight percent lecithin, at least about 0.15 weight percent pectin, at least about 0.1 weight percent of a gum selected from the group consisting of xanthan gum and locust bean gum, at least about 0.12 weight percent albumin, about 40 to 70 weight percent skim milk, about 0.15 to 35 weight percent cream, about 3 to 5 weight percent nonfat dry milk, about 3 to 9 weight percent corn syrup solids, about 6 to 17 weight percent high fructose corn syrup, and about 0.3 to 0.5 weight percent flavors.
A hard packed, soft serve frozen yogurt composition comprising about 5 weight percent yogurt, about 66.68 weight percent skim milk, about 0.22 weight percent cream, about 3.47 weight percent nonfat dry milk, about 5.58 weight percent corn syrup solids, about 6.76 weight percent high fructose corn syrup, about 0.40 weight percent pectin, about 0.20 weight percent lecithin, about 0.25 weight percent locust bean gum, about 1.20 weight percent powdered egg white, about 0.44 weight percent flavor, and about 9.80 weight percent sugar.
A hard packed, soft serve frozen yogurt composition comprising about 5 weight percent yogurt, about 66.77 weight percent skim milk, about 0.22 weight percent cream, about 3.46 weight percent nonfat dry milk, about 5.58 weight percent corn syrup solids, about 6.48 weight percent high fructose corn syrup, about 0.40 weight percent pectin, about 0.20 weight percent lecithin, about 0.25 weight percent locust bean gum, about 1.20 weight percent powdered egg white, about 0.44 weight percent flavor, about 9.80 weight percent sugar, and about 0.20 weight percent gelatin.
A hard packed, soft serve frozen ice milk composition comprising about 64.91 weight percent skim milk, about 1.28 weight percent cream, about 4.78 weight percent nonfat dry milk, about 4.12 weight percent corn syrup solids, about 8.37 weight percent high fructose corn syrup, about 0.40 weight percent pectin, about 0.20 weight percent lecithin, about 0.25 weight percent locust bean gum, about 1.20 weight percent powdered egg white, about 0.44 weight percent flavor, and about 4.64 weight percent sugar.
A hard packed, soft serve frozen ice cream composition comprising about 44.75 weight percent skim milk, about 33.02 weight percent cream, about 4.37 weight percent nonfat dry milk, about 3.70 weight percent corn syrup solids, about 7.50 weight percent high fructose corn syrup, about 0.40 weight percent pectin, about 0.20 weight percent lecithin, about 0.25 weight percent locust bean gum, about 1.20 weight percent powdered egg white, about 0.44 weight percent flavor, and about 4.16 weight percent sugar.
Dependencies are inferred from the claim text.