Dietary dairy dessert mix and frozen product therefrom

Claim 2

A MIX SUITABLE FOR HOMOGENIZATION AND PASTEURIZATION WITH ANHYDROUS MILK FAT AND WATER AND THEREAFTER FOR FREEZING TO FORM A FROZEN DIETARY DAIRY DESSERT CHARACTERIZED BY LOW FAT, SODIUM AND CALORIE CONTENT, SAID MIX COMPRISING: A. A POLYHYDRIC ALCOHOL COMPONENT SELECTED FROM: (I) SORBITOL IN AN AMOUNT EFFECTIVE TO PROVIDE IN SAID FROZEN DESSERT THE EQUIVALENT OF ABOUT 14-18 PERCENT BY WEIGHT OF A 70 PERCENT BY WEIGHT AQUEOUS SORBITOL SOLUTION, OR (II) A MIXTURE OF SORBITOL AND MANNITOL IN AN AMOUNT EFFECTIVE TO PROVIDE IN SAID FROZEN DESSERT THE EQUIVALENT OF ABOUT 5-15 PERCENT BY WEIGHT OF A 70 PERCENT BY WEIGHT AQUEOUS SORBITOL SOLUTION AND ABOUT 3-15 PERCENT BY WEIGHT MANNITOL, OF WHICH THE AMOUNT OF ONE OF SAID POLYHYDRIC ALCOHOLS IS AT LEAST 14 PERCENT BY WEIGHT; B. NON-FAT MILK SOLIDS IN AN AMOUNT EFFECTIVE TO PROVIDE ABOUT 10-15 PERCENT BY WEIGHT THEREOF IN SAID FROZEN DESSERT; AND C. AN EFFECTIVE AMOUNT OF A LOW SALT CONTENT, FOOD QUALITY STABILIZER.

Claim 3

A mix as in claim 1 wherein said stabilizer is a type which requires no emulsifier.

Claim 4

A mix as in claim 1 wherein said stabilizer requires a separate emulsifier and an effective amount of a low sodium content, food quality emulsifier is further provided in said mix.

Claim 5

A mix as in claim 1 further including flavoring and a food color.

Claim 6

A dietary dairy dessert characterized by low fat, sodium and calorie content, comprising a pasteurized, homogenized and frozen mixture of: a. a polyhydric alcohol component selected from: (i) sorbitol in an amount effective to provide in said frozen dessert the equivalent of about 14-18 percent by weight of a 70 percent by weight aqueous sorbitol solution, or (ii) a mixture of sorbitol and mannitol in an amount effective to provide in said frozen dessert the equivalent of about 5-15 percent by weight of a 70 percent by weight aqueous sorbitol solution and about 3-15 percent by weight mannitol, of which the amount of one of said polyhydric alcohols is at least 14 percent by weight; b. about 2-5 percent by weight of anhydrous milk fat; c. about 10-15 percent of non-fat milk solids; the balance being water and An effective amount of a low salt content, food quality stabilizer.

Claim 7

A dietary dairy dessert characterized by low fat, sodium and calorie content, comprising a pasteurized, homogenized and frozen mixture of: a. a polyhydric alcohol component selected from: (i) sorbitol in an amount effective to provide in said frozen dessert the equivalent of about 14-18 percent by weight of a 70 percent by weight aqueous sorbitol solution, or (ii) a mixture of sorbitol and mannitol in an amount effective to provide in said frozen dessert the equivalent of about 5-15 percent by weight of a 70 percent by weight aqueous sorbitol solution and about 3-15 percent by weight mannitol, of which the amount of one of said polyhydric alcohols is at least 14 percent by weight; b. about 2-5 percent by weight of anhydrous milk fat; c. about 10-15 percent of non-fat milk solids; the balance being water and An effective amount of a low salt content, food quality stabilizer.

Claim 8

A dessert as in claim 5 wherein said stabilizer is a type which requires no emulsifier.

Claim 9

A dessert mix as in claim 5 wherein said stabilizer requires a separate emulsifier and an effective amount of low sodium content, food quality emulsifier is further provided in said mixture.

Claim 10

A dietary dairy dessert characterized by low fat, sodium and calorie content, comprising a pasteurized, homogenized and frozen mixture of: a. a polyhydric alcohol component selected from: (i) sorbitol in an amount effective to provide in said frozen dessert the equivalent of about 14-18 percent by weight of a 70 percent by weight aqueous sorbitol solution, or (ii) a mixture of sorbitol and mannitol in an amount effective to provide in said frozen dessert the equivalent of about 5-15 percent by weight of a 70 percent by weight aqueous sorbitol solution and about 3-15 percent by weight mannitol, of which the amount of one of said polyhydric alcohols is at least 14 percent by weight; b. about 2-5 percent by weight of anhydrous milk fat; c. about 10-15 percent by weight of non-fat milk solids; d. about 0.1-1.0 percent by weight of a low sodium content, food quality stabilizer; e. about 0.1-1.0 percent by weight of a low sodium content, food quality emulsifier; the balance being water.

Claim 11

A dietary dairy dessert characterized by low fat, sodium and calorie content, comprising a pasteurized, homogenized and frozen mixture of: a. a polyhydric alcohol component selected from: (i) sorbitol in an amount effective to provide in said frozen dessert the equivalent of about 14-18 percent by weight of a 70 percent by weight aqueous sorbitol solution, or (ii) a mixture of sorbitol and mannitol in an amount effective to provide in said frozen dessert the equivalent of about 5-15 percent by weight of a 70 percent by weight aqueous sorbitol solution and about 3-15 percent by weight mannitol, of which the amount of one of said polyhydric alcohols is at least 14 percent by weight; b. about 2-5 percent by weight of anhydrous milk fat; c. about 10-15 percent by weight of non-fat milk solids; d. about 0.1-1.0 percent by weight of a low sodium content, food quality stabilizer; e. about 0.1-1.0 percent by weight of a low sodium content, food quality emulsifier; the balance being water.

Claim 12

A dessert as in claim 8 further including flavoring and a food color.