US3914440A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Stabilized frozen thick shake
Assignee: General Foods Corp
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Filing: 1973-02-14
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Granted: 1975-10-21
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Expires: 1993-02-14
Abstract
Abstract A stabilized frozen thick shake comprising an emulsion of sugar and fat which has been homogenized at a pressure sufficient to discretely disperse the fat globules therein and wherein the aqueous phase that has been partially crystallized as discrete water ice particles is stabilized by xanthan gum, a soluble alginate and a polyvalent cation permitting product to be stored at 0*-40*F while resisting separation under abusive temperature conditions.
Inventors
- 👤 Ralph P Witzig
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-04 08:58
CPC Classifications
A; A23; A23G; A23G9/00; A23G9/32; A23G9/04; A23G9/045; A23G9/34; A23G9/44; A23G9/46; A23G9/48; A23G9/52; A23L; A23L29/00; A23L29/20; A23L29/269; A23L29/27; A23G2200/00; A23G2200/06; A23G2220/00; A23G2220/02
Claims Analysis
Total Claims: 10
Claim 1
Independent Claim
151 words
THE PROCESS OF PREPARING A STABILIZED FROZEN AQUEOUS THICK COMPRISING AN EMULSION OF SUGAR AND FAT HAVING DISCRETE WATER ICE CRYSTALS THEREIN WHICH COMPRISES FORMULATING AN AQUEOUS MIXTURE OF AT LEAST 15% SUGAR, FAT, XANTHAN GUM AND ASLGIN, PASTEURIZING THE FORMULATION, INCORPOTATING THEREIN A POLYVALENT CATION SOURCE OPERATIVE TO FORM A WATER INSOLUBLE ALGINATE FOR COMPLEXING AND FOR STABILIZING THE SHAKE IN COMBINATION WITH THE XANTHAN GUM, HOMOGENIZING THE FORMULATION AT A PRESSURE ABOVE 300 PSIG TO PRODUCE AN EMULSION HAVING DISPERSED FAT GLOBULES WHERE NUMERICAL MAJORITY IS LESS THAN 50 MICRONS, COOLING TO CRYSTALLIZE A PORTION OF THE AQUEOUS PHASE IN THE COMPOSITION AFTER HOMOGENIZATION TO PRODUCE A QUALITY OF DISCRETE WATER ICE CRYSTALS AND INJECTING AIR THEREIN TO PRODUCE AN OVERRUN BETWEEN 5-25%, CHARGING THE COMPOSITION AT BELOW 20*F, TO A PACKAGE FILLER, PACKAGING THE COMPOSITION, AND FREEZING AND COOLING THE PACKAGED COMPOSITION TO A CENTER TEMPERATURE BELOW 0*F.
Claim 2
Dependent Claim
151 words
THE PROCESS OF PREPARING A STABILIZED FROZEN AQUEOUS THICK COMPRISING AN EMULSION OF SUGAR AND FAT HAVING DISCRETE WATER ICE CRYSTALS THEREIN WHICH COMPRISES FORMULATING AN AQUEOUS MIXTURE OF AT LEAST 15% SUGAR, FAT, XANTHAN GUM AND ASLGIN, PASTEURIZING THE FORMULATION, INCORPOTATING THEREIN A POLYVALENT CATION SOURCE OPERATIVE TO FORM A WATER INSOLUBLE ALGINATE FOR COMPLEXING AND FOR STABILIZING THE SHAKE IN COMBINATION WITH THE XANTHAN GUM, HOMOGENIZING THE FORMULATION AT A PRESSURE ABOVE 300 PSIG TO PRODUCE AN EMULSION HAVING DISPERSED FAT GLOBULES WHERE NUMERICAL MAJORITY IS LESS THAN 50 MICRONS, COOLING TO CRYSTALLIZE A PORTION OF THE AQUEOUS PHASE IN THE COMPOSITION AFTER HOMOGENIZATION TO PRODUCE A QUALITY OF DISCRETE WATER ICE CRYSTALS AND INJECTING AIR THEREIN TO PRODUCE AN OVERRUN BETWEEN 5-25%, CHARGING THE COMPOSITION AT BELOW 20*F, TO A PACKAGE FILLER, PACKAGING THE COMPOSITION, AND FREEZING AND COOLING THE PACKAGED COMPOSITION TO A CENTER TEMPERATURE BELOW 0*F.
Claim 3
Dependent Claim
37 words
The process of claim 1 wherein the composition has a freezing point as formulated prior to partial crystallization of 18*-22*F. and wherein the sugar content is 15% - 25% and the fat content is 5% - 25%.
Claim 4
Dependent Claim
39 words
The process of claim 1 wherein the product as crystallized after generation of overrun therein and prior to cooling to below its freezing point has 5-20% of its total weight in the form of said discrete water ice crystals.
Claim 5
Dependent Claim
23 words
The process of claim 3 wherein the composition has an overrun between 5% and 25% of the original volume charged to the crystallizer.
Claim 6
Dependent Claim
13 words
The process of claim 4 wherein the product has an overrun of 10-15%.
Claim 7
Dependent Claim
25 words
The process of claim 2 wherein the homogenized emulsion is cooled to a temperature below 50*F but above its freezing point prior to partial crystallization.
Claim 8
Dependent Claim
33 words
The process of claim 1 wherein the fat is a plasticized fat having a sharp melting point at 95*-105*F and wherein the fat particles are less than 25 MICRONS in their major number.
Claim 9
Dependent Claim
27 words
The process of claim 1 wherein the xanthan gum is employed at a level of 0.02-0.25% and wherein the algin is employed at a level of 0.05-0.5%.
Claim 10
Dependent Claim
10 words
The packaged composition produced by the process of claim 1.
References Cited (Backward Citations)
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Cited
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US3479187A
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Cited
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US3784715A
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USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1978-10-20 | 1979-04-21 | 1979-10-21 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1982-10-20 | 1983-04-21 | 1983-10-21 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1986-10-20 | 1987-04-21 | 1987-10-21 | $7700.00 | Window Closed / Lapsed |