US3968266A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Low density frozen dessert
Assignee: Procter and Gamble Co
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Filing: 1975-10-24
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Granted: 1976-07-06
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Expires: 1995-10-24
Abstract
Abstract A low density frozen dessert similar to commercial ice cream in texture and eating quality comprises from about 3% to about 10% protein solids, from about 10% to about 25% saccharide; from about 3% to about 15% triglyceride fat or oil, from about 0.1% to about 2% of a polyglycerol fatty acid ester emulsifier, from about 0.1% to about 2% of a fatty acid ester of an aliphatic diol having from about 3 to about 5 carbon atoms, from about 0.005% to about 0.10% of an anionic emulsifier, from about 0.005% to about 0.5% of a stabilizing system comprising citric acid or a salt thereof, tetrasodium pyrophosphate, carboxymethyl cellulose, hydroxypropyl cellulose, Lambda Carrageenan gum, and from about 55% to about 65% of water. A low density frozen dessert is made by aerating a mixture of these ingredients to a density of 0.25 to about 0.45 specific gravity and then static freezing the aerated mixture.
Inventors
- 👤 William Lewis Baugher
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-04 05:21
CPC Classifications
A; A23; A23G; A23G9/00; A23G9/32; A23G9/44; A23G9/46; A23G9/52; A23G2200/00
Claims Analysis
Total Claims: 7
Claim 1
Independent Claim
204 words
A frozen dessert composition comprising: a. from about 3% to about 10% protein solids; b. from about 10% to about 25% saccharides; c. from about 3% to about 15% of a triglyceride fat; d. from about 0.1% to about 2% of a polyglycerol fatty acid ester emulsifier; e. from about 0.1% to about 2% of a fatty acid ester of an aliphatic diol having from about 3 to about 5 carbon atoms; f. from about 0.005% to about 0.10% of an anionic emulsifier; g. from about 0.05% to about 0.5% of a stabilizing system comprising: 1. from about 5 parts to about 20 parts per 100 parts of the stabilizing system of citric acid or a salt thereof; 2. from about 15 parts to about 35 parts per 100 parts of said stabilizing system of tetrasodium pyrophosphate; 3. from about 25 parts to about 65 parts per 100 parts of the said stabilizing system of carboxymethylcellulose; 4. from about 10 parts to about 30 parts per 100 parts of said stabilizing system of hydroxypropyl cellulose; and 5. from about 5 parts to about 20 parts per 100 parts of said stabilizing system of Lambda Carrageenan gum; h. from about 55% to about 65% water.
Claim 2
Dependent Claim
204 words
A frozen dessert composition comprising: a. from about 3% to about 10% protein solids; b. from about 10% to about 25% saccharides; c. from about 3% to about 15% of a triglyceride fat; d. from about 0.1% to about 2% of a polyglycerol fatty acid ester emulsifier; e. from about 0.1% to about 2% of a fatty acid ester of an aliphatic diol having from about 3 to about 5 carbon atoms; f. from about 0.005% to about 0.10% of an anionic emulsifier; g. from about 0.05% to about 0.5% of a stabilizing system comprising: 1. from about 5 parts to about 20 parts per 100 parts of the stabilizing system of citric acid or a salt thereof; 2. from about 15 parts to about 35 parts per 100 parts of said stabilizing system of tetrasodium pyrophosphate; 3. from about 25 parts to about 65 parts per 100 parts of the said stabilizing system of carboxymethylcellulose; 4. from about 10 parts to about 30 parts per 100 parts of said stabilizing system of hydroxypropyl cellulose; and 5. from about 5 parts to about 20 parts per 100 parts of said stabilizing system of Lambda Carrageenan gum; h. from about 55% to about 65% water.
Claim 3
Dependent Claim
15 words
The composition of claim 1 wherein said protein solids are added as nonfat milk solids.
Claim 4
Dependent Claim
21 words
The composition of claim 1 wherein said saccharides are selected from the group consisting of fructose, dextrose, sucrose and mixtures thereof.
Claim 5
Dependent Claim
14 words
The composition of claim 1 wherein said triglyceride fat is partially hydrogenated soybean oil.
Claim 6
Dependent Claim
35 words
The composition of claim 1 wherein said polyglycerol fatty acid ester has an average of 2 or 3 glycerol units and is a monoester of a fatty acid having from 14 to 18 carbon atoms.
Claim 7
Dependent Claim
30 words
The composition of claim 1 wherein said fatty acid ester of an aliphatic diol is selected from the group consisting of propylene glycol monostearate, propylene glycol monopalmitate, and mixtures thereof.
References Cited (Backward Citations)
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1979-07-06 | 1980-01-05 | 1980-07-06 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1983-07-06 | 1984-01-05 | 1984-07-06 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1987-07-06 | 1988-01-05 | 1988-07-06 | $7700.00 | Window Closed / Lapsed |