Process for the preparation of frozen confections, food mixes therefor, and aerosol packages containing such mixes

Claim 2

A pressurized valved container having therein an aqueous diabetic ice cream mix together with propellant gas under pressure, a part of the gas being dissolved in the mix, the composition and solids content of the mix being such that on discharge of the mix from the container, it is whipped into a form-retaining mass of mousselike body and smoothness of texture which can be frozen to a product of the type of ice cream, the mix containing the following components in approximately the indicated proportions by weight: Heavy cream(40% butterfat)30 to 40%Condensed skim milk(30% serum solids)26 to 30% Sorbitol solution (70%)20%Synthetic sweetening agents0.05% together with stabilizing, emulsifying, and stiffening agents and the balance being substantially all water.

Claim 3

A pressurized valved container having therein an aqueous dietetic ice cream mix together with propellant gas under pressure, a part of the gas being dissolved in the mix, the composition and solids content of the mix being such that on discharge of the mix from the container, it is whipped into a form-retaining mass of mousselike body and smoothness of texture which can be frozen to a product of the type of ice cream, the mix containing the following components in approximately the indicated proportions by weight: Heavy cream (40% butterfat)10.00%Skim milk powder18.00%Crystalline Sorbitol10.00%Gum arabic 8.00% together with stabilizing, emulsifying flavoring and stiffening agents, and the balance being substantially all water.

Claim 4

A pressurized valved container according to claims 1, wherein the pressure in the container and the composition of the mix are such that an overrun of about 160 to 250 percent is obtained.

Claim 5

A pressurized valved container according to claim 5, wherein the overrun is about 200 to 250 percent.

Claim 6

A pressurized valved container according to claim 2, wherein the pressure in the container and the composition of the mix are such that an overrun of about 160 to 250 percent is obtained.

Claim 7

A pressurized valved container according to claim 7, wherein the overrun is about 200 to 250 percent.

Claim 8

An ice cream mix packaged in an aerosol dispenser under the pressure of a gaseous propellant partially dissolved in the mix, said mix being a substantially homogeneous aqueous suspension whose solids content consists essentially of about 10 to 16 percent of an edible fat, about 11 to 17 percent of milk solids nonfat, and about 17 to 25 percent sweetening material, with small proportions of one or more members of the group consisting of emulsifying, stabilizing, thickening and flavoring agents, the total solids content of the mix being approximately in the range of 43 to 54 percent, the balance being substantially all water, the gas being dissolved in the mix to such a degree that on discharge from the dispenser in the chilled condition the mix is whipped by the expanding and escaping gas to an overrun of at least about 160 percent and yields an expanded mass which can be frozen to an ice cream type of product.

Claim 9

A pressurized valved container having therein an aqueous ice cream mix together with propellant gas unDer pressure, a part of the gas being dissolved in the mix, the composition and solids content of the mix being such that on discharge of the mix from the container, it is whipped with an overrun of at least 160 percent into a form-retaining mass of mousselike body and smoothness of texture which can be frozen to a product of the type of ice cream without separation of liquid and without production of stickiness or gumminess, the mix containing the following components in approximately the indicated proportions by weight: Fat10 to 16%Skim Milk Powder11 to 17%Sweetening Agents17 to 25% together with stabilizing emulsifying and flavoring agents, and the balance being substantially all water.

Claim 10

A pressurized container according to claim 9, wherein the mixes contain a small proportion of sodium caseinate and of an edible, slightly soluble calcium salt.

Claim 11

A package according to claim 9, wherein the mix includes, by weight, 0.1-0.5 percent stabilizer, and 0.1-0.2 percent emulsifier.

Claim 12

A package according to claim 9 wherein the gaseous propellant is selected from the group consisting of monochlorpenta-fluoro ethane, octafluoro-cyclobutane, nitrous oxide and carbon dioxide, and a mixture of said gases.

Claim 13

An aerosol package containing a mix as defined in claim 9 and including a small proportion of calcium sulfate.

Claim 14

An aerosol package containing a mix as defined in claim 9 wherein the sweetening material comprises one or more artificial sweeteners.

Claim 15

A package as defined in claim 9 wherein the mix contains small proportions of an emulsifying agent, a stabilizing agent, and calcium sulfate.

Claim 16

An ice cream mix according to claim 16, wherein the sweetening agent includes a quantity of lactose of the order of about 2 percent.

Claim 17

The method of preparing a frozen confection composed of the mix as defined in claim 9 in the frozen condition comprising introducing the mix into a container provided with a valve-controlled discharge nozzle, charging said container with a partially soluble gaseous propellant, chilling the container and discharging the mix from the container to provide an expanded, form-retaining mass with an overrun of at least about 160 percent and freezing such mass to an ice cream type of product.

Claim 18

Process for the manufacture of a dispensing unit for the substantially instantaneous preparation of a form-retaining mass of whipped mix of the type of ice cream capable of being frozen to a product of good body, texture, and palatability, which comprises packaging a homogeneous aqueous ice cream mix in a valved container, and placing the interior of the container under gas pressure with the aid of a gas which is soluble in the mix, said mix containing about 10 to 16 percent butterfat, about 11 to 17 percent skim milk solids, about 17 to 25 percent sweetening material, and small amounts of an emulsifier, a stabilizing agent and a flavoring agent, the total solids content of the mix ranging from about 43 to 54 percent, the balance being substantially all water, so that upon opening of the container valve, after chilling the container, the mix is discharged with simultaneous whipping thereof to an overrun of 160 to 250 percent by the expansion of the gas dissolved therein to yield a form retaining expanded mass capable of being frozen to an ice cream type of product.

Claim 19

Process for the manufacture of a dispensing unit for the substantially instantaneous preparation of a form-retaining mass of whipped mix of the type of ice cream capable of being frozen to a product of good body, texture, and palatability, which comprises packaging a homogenous aqueous ice cream mix in a valved container, and placing the interior of the container under gas pressure with the aid of a gas which is soluble in the mix, said mix containing cream, skim milk solids, sweetenIng material, an emulsifier, a stabilizing agent, a flavoring agent, and water, the total solids content of the mix ranging from about 43 percent to 54 percent so that upon opening of the container valve, after chilling the container, the mix is discharged with simultaneous whipping thereof to an overrun of 160 to 250 percent by the expansion of the gas dissolved therein to yield a form-retaining expanded mass capable of being frozen to an ice cream type of product.

Claim 20

A confectionary food mix packaged in an aerosol dispenser under the pressure of a gaseous propelland partially dissolved in the mix, said mix being a homogeneous aqueous suspension containing the components of ice cream, the solids content of the the mix consisting essentially of an edible fat, milk solids nonfat and sweetening material, with smaller proportions of one or members of the group consisting of emulsifying, stabilizing, thickening and flavoring agents, the total solids content of the ice cream mix being approximately in the range of 43 to 54 percent, the gas being dissolved in the mix to such a degree that on discharge from the dispenser in the chilled condition the mix is whipped by the expanding and escaping gas to an overrun of at least about 160 percent and yields an expanded mass which can be frozen to an ice cream type of product, said mix containing, by weight, 10 to 16 percent butterfat, 11 to 17 percent milk solids nonfat, and 17 to 25 percent sweetening agent, and smaller proportions of an emulsifying agent, a stabilizing agent, and calcium sulfate.

Claim 21

A confectionery food mix packaged in an aerosol dispenser under the pressure of a gaseous propellant partially dissolved in the mix, said mix being a substantially homogeneous aqueous suspension containing the components of a member of the group consisting of ice cream, ice milk and sherbet, the solids content of the mix consisting essentially of an edible fat, milk solids nonfat and sweetening material, with smaller proportions of one or more members of the group consisting of emulsifying, stabilizing, thickening and flavoring agents, the total solids content of the ice cream, ice milk, and sherbet mixes being approximately in the range of, respectively, 43 to 54 percent, 37 to 47 percent and 42 to 59 percent, the gas being dissolved in the mix to such a degree that on discharge from the dispenser in the chilled condition the mix is whipped by the expanding and escaping gas to an overrun of at least about 160 percent and yields an expanded mass which can be frozen to an ice cream, ice milk or sherbet type of product.

Claim 22

A package according to claim 22, wherein the mix is a sherbet mix comprised, by weight, of 1-3 percent butterfat, 3-7 percent milk solids nonfat and 42-52 percent sugar.

Claim 23

A package according to claim 23 wherein said mix includes, by weight, 0.1-0.5 percent stabilizer and 0.1-0.2 percent emulsifier.

Claim 24

A package according to claim 22, wherein the mix is an ice milk mix comprised of 2-7 percent butterfat, 15-17 percent milk solids nonfat, and 18-24 percent sweetening material.

Claim 25

A package according to claim 22, wherein said gaseous propellant is selected from the group consisting of monochloropentafluoroethane, octafluorocyclobutane, nitrous oxide and carbon dioxide, and a mixture of said gases.

Claim 26

The method of preparing a mix as defined in claim 22 in the frozen condition comprising introducing the mix into a container provided with a valve-controlled discharge nozzle, charging said container with a partially soluble gaseous propellant, chilling the container and discharging the mix from the container to provide an expanded, form-retaining mass with an overrun of at least about 160 percent, and freezing such mass to an ice cream, ice milk or sherbet type of product.

Claim 27

An aerosol package containIng a mix as defined in claim 22, and including a small proportion of calcium sulfate.

Claim 28

An aerosol package containing a mix as defined in claim 22 wherein the sweetening material comprises saccharin.