Abstract 1. IN THE PRODUCTION OF A FROZEN CONFECTION, CONTAINING BUTTER-FAT, MILK FOLIDS NON-FAT, SUGAR SOLIDS, STABILIZER, EMULASIFIER AND WATER, IMPROVING THE SMOOTHNESS, TEXTURE, BODY AND STORAGE STABILITY THEREOF WITHOUT CORRESPONDINGLY INCREASING THE VISCOSITY OF THE LIQUID MIX PREDECESSOR OF SAID CONFECTION COMPRISING: (A) COATING STABILIZING GUM SELECTED FROM THE GROUP CONSISTING OF FUAR GUM, LOCUST BEAN GUM, SODIUM CARBOXYMETHYLCELLULOSE AND MIXTURES THEREOF WITH A MIXTURE OF ESSENTIALLY FULLY SATURATED MONOGLYCERIDES AND SORBITAN ESTER EMULSIFER, SAID SORBITANT ESTER EMULSIFIER, SAID BEING SELECTED FROM THE GROUP CONSISTING OR POLYOXYETHYLENE (20) SORBITANT TRISERATE AND POLYOXYETHYLENE (20) SORBITANT MONOOLEATE AND MIXTURES THEREOF, THE RATIO OF MONOGLYCERIDES TO SORBITAN ESTER EMULSIFIER BEING BETWEEN ABOUT 10 TO 1 AND 1 TO 1 BY WEIGHT, THE MIXTURE BEING COATED ON THE GUM IN AN AMOUNT EQUAL TO BETWEEN ABOUT 15% TO 50% BY WEIGHT OF THE GUM, AND (B) ADDING THE COATED GUM TO THE LIQUID MIX IN AN AMOUNT EFFECTIVE TO PRODUCE SAID IMPROVEMENTS.
Inventors
👤 J Moneymaker
👤 M Meyer
Bibliographic Details
Application Number—
JurisdictionUS
Data Sourcegoogle_patents
Last Synchronized2026-11-04 10:24
CPC Classifications
A; A23; A23G; A23G9/00; A23G9/04
Claims Analysis
Total Claims: 2
Claim 1
Independent Claim
157 words
IN THE PRODUCTION OF A FROZEN CONFECTION, CONTAINING BUTTER-FAT, MILK FOLIDS NON-FAT, SUGAR SOLIDS, STABILIZER, EMULASIFIER AND WATER, IMPROVING THE SMOOTHNESS, TEXTURE, BODY AND STORAGE STABILITY THEREOF WITHOUT CORRESPONDINGLY INCREASING THE VISCOSITY OF THE LIQUID MIX PREDECESSOR OF SAID CONFECTION COMPRISING: (A) COATING STABILIZING GUM SELECTED FROM THE GROUP CONSISTING OF FUAR GUM, LOCUST BEAN GUM, SODIUM CARBOXYMETHYLCELLULOSE AND MIXTURES THEREOF WITH A MIXTURE OF ESSENTIALLY FULLY SATURATED MONOGLYCERIDES AND SORBITAN ESTER EMULSIFER, SAID SORBITANT ESTER EMULSIFIER, SAID BEING SELECTED FROM THE GROUP CONSISTING OR POLYOXYETHYLENE (20) SORBITANT TRISERATE AND POLYOXYETHYLENE (20) SORBITANT MONOOLEATE AND MIXTURES THEREOF, THE RATIO OF MONOGLYCERIDES TO SORBITAN ESTER EMULSIFIER BEING BETWEEN ABOUT 10 TO 1 AND 1 TO 1 BY WEIGHT, THE MIXTURE BEING COATED ON THE GUM IN AN AMOUNT EQUAL TO BETWEEN ABOUT 15% TO 50% BY WEIGHT OF THE GUM, AND (B) ADDING THE COATED GUM TO THE LIQUID MIX IN AN AMOUNT EFFECTIVE TO PRODUCE SAID IMPROVEMENTS.
Claim 2
Dependent Claim
157 words
IN THE PRODUCTION OF A FROZEN CONFECTION, CONTAINING BUTTER-FAT, MILK FOLIDS NON-FAT, SUGAR SOLIDS, STABILIZER, EMULASIFIER AND WATER, IMPROVING THE SMOOTHNESS, TEXTURE, BODY AND STORAGE STABILITY THEREOF WITHOUT CORRESPONDINGLY INCREASING THE VISCOSITY OF THE LIQUID MIX PREDECESSOR OF SAID CONFECTION COMPRISING: (A) COATING STABILIZING GUM SELECTED FROM THE GROUP CONSISTING OF FUAR GUM, LOCUST BEAN GUM, SODIUM CARBOXYMETHYLCELLULOSE AND MIXTURES THEREOF WITH A MIXTURE OF ESSENTIALLY FULLY SATURATED MONOGLYCERIDES AND SORBITAN ESTER EMULSIFER, SAID SORBITANT ESTER EMULSIFIER, SAID BEING SELECTED FROM THE GROUP CONSISTING OR POLYOXYETHYLENE (20) SORBITANT TRISERATE AND POLYOXYETHYLENE (20) SORBITANT MONOOLEATE AND MIXTURES THEREOF, THE RATIO OF MONOGLYCERIDES TO SORBITAN ESTER EMULSIFIER BEING BETWEEN ABOUT 10 TO 1 AND 1 TO 1 BY WEIGHT, THE MIXTURE BEING COATED ON THE GUM IN AN AMOUNT EQUAL TO BETWEEN ABOUT 15% TO 50% BY WEIGHT OF THE GUM, AND (B) ADDING THE COATED GUM TO THE LIQUID MIX IN AN AMOUNT EFFECTIVE TO PRODUCE SAID IMPROVEMENTS.