Topping for frozen desserts and method of manufacture
AssigneePatent Technology, Inc.
InventorsDale F. Olds, Arnold M. Allan, Charles H. Warren
Life of this patent
Estimating the term…
Abstract
An edible confection topping normally in liquid form which immediately hardens to form a brittle edible shell when applied to a frozen dessert (e.g., ice cream). The composition includes a normally liquid oil content and crystallized [emulsifiers] material which seed rapid crystallization and hardening of the oil when the temperature of the product is lowered by contact with the frozen dessert. Also a method of manufacture in which micro-crystalline emulsifier [is] and stearine are dispersed in a liquid mix of oil, sugar, corn syrup solids and milk solids. Cocoa or other flavoring materials are added along with coloring materials.
Claims13
An edible coating composition which is a homogeneous blend that is fluid at room temperature and which hardens as a brittle edible shell when applied to a frozen dessert consisting of from 44 to 53% refined edible oil that is substantially entirely liquid at 70.degree. F., from 28 to 38% sugar, from 0 to 9% milk solids, from 4 to 10% corn syrup solids, from 1.8 to 2.4% hard crystallized emulsifier and stearine, the emulsifier being selected from the group consisting of monoglycerides, diglycerides and mixtures thereof, from 0.5 to 1.2% moisture, and the remainder flavoring additives.
A process for the manufacture of an edible topping which hardens as a brittle edible shell when applied to a frozen dessert, the process comprising the heat treatment of a blend comprising vegetable oil that is fluid at room temperature, nonfat milk solids, corn syrup solids and lecithin, the heat treatment being at a temperature and for a time to effect pastuerization, adding sugar to the mix, chilling the mix and blending the same with hard crystallized emulsifier and stearine, the emulsifier being selected from the group consisting of monoglycerides, diglycerides and mixtures thereof dispersed in an edible oil, whereby the crystallized emulsifier [is] and stearine are homogeneously dispersed in and remain[s] as such in the mix.
A process as in claim [6] 5 in which dry powdered cocoa is blended with the milk solids and sugar and the blend mixed with the oil before adding the stearine and crystallized emulsifier.
A process for the manufacture of an edible topping which hardens as a brittle edible shell when applied to a frozen dessert, the processing comprising blending a vegetable oil that is fluid at room temperature with nonfat milk solids, corn syrup solids and lecithin at a temperature of about 160.degree. to 170.degree. F., holding the blend at such temperature for a period of the order of 5 minutes, chilling the blend to a temperature of the order of 100.degree. to 115.degree. F., adding sugar to the blend whereby the temperature of the blend is reduced to about 90.degree. F. to 100.degree. F., blending [a] hard crystalline emulsifier and stearine with the mix, the emulsifier being selected from the group consisting of mono and diglycerides and combinations thereof having melting points of 140.degree. to 150.degree. F., [and] the stearine having a melting point of from 135.degree. to 155.degree. F., said stearine and emulsifier being dispersed in a refined vegetable oil whereby the temperature of the mix is further reduced to about 85.degree. to 90.degree. F., and then milling the mix without increasing the temperature above a maximum of about 100.degree. F., the proportions of the ingredients being from 44 to 53% refined edible oil that is substantially entirely liquid at 70.degree. F., from 20 to 38% sugar, from 0 to 9% milk solids, from 4 to 10% corn syrup solids, from 1.8 to 2.4% of the hard crystallized emulsifier and stearine and from 0.5 to 1.2% moisture.
An edible coating composition which is a homogeneous blend that is fluid at room temperature and which hardens as a brittle edible shell when applied to a frozen dessert consisting of from 44 to 53% refined edible oil that is substantially entirely liquid at 70.degree. F., from 28 to 38% sugar, from 0 to 9% milk solids, from 4 to 10% corn syrup solids, from 1.8 to 2.4% of a material consisting of crystallized stearine having a melting point of 135.degree.-155.degree. F. and hard crystalline emulsifier selected from the group consisting of monoglycerides, diglycerides and mixtures thereof, from 0.5 to 1.2% moisture, and the remainder flavoring additives.
A process for the manufacture of an edible topping which hardens as a brittle edible shell when applied to a frozen dessert, the process comprising the heat treatment of a blend comprising vegetable oil that is fluid at room temperature, nonfat milk solids, corn syrup solids and lecithin, the heat treatment being at a temperature and for a time to effect pasteurization, adding sugar to the mix, chilling the mix and blending the same with material consisting of crystallized stearine having a melting point of 135.degree.-155.degree. F., and hard crystalline emulsifier selected from the group consisting of monoglycerides, diglycerides and mixtures thereof dispersed in an edible oil, whereby the crystallized emulsifier and stearine are homogeneously dispersed in and remain as such in the mix.
Dependencies are inferred from the claim text.