US4333953A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Creamy milk ice cream and process for the production thereof
Assignee: KIRK CHEMICALS VEDBAEK A DANISH CORP AS
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Filing: 1980-11-07
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Granted: 1982-06-08
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Expires: 2000-11-07
Abstract
Abstract A creamy milk ice cream and process for the production of creamy milk ice cream on the basis of fats, a quantity from about 12 to about 15 percent by weight of milk solid non-fat, of which quantity from about 25 to about 35 percentages by weight may be substituted by demineralized whey powder, sugars, stabilizers, emulsifying agents, lactase, optionally aromas and/or coloring matters, and water, by which process the ingredients, except the fats, are mixed and kept at a temperature of from about 30° to about 50° C. for a period from about 1 to about 3 hours, whereafter the fats are added, and the mixture is pasteurized, homogenized, cooled, optionally ripened, and frozen, with addition of aromas and/or coloring matters as desired.
Inventors
- 👤 Jan Trzecieski
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-05 09:48
CPC Classifications
A; A23; A23G; A23G9/00; A23G9/32; A23G9/38; A23G9/34; A23G9/36; A23G9/363; A23G9/40; A23G2200/00; A23G2200/06
Claims Analysis
Total Claims: 10
Claim 1
Independent Claim
98 words
A process for the production of creamy milk ice cream which per 100 parts by weight of the mlik ice cream comprises mixing 12-15 parts of milk solid non fat with lactase, sugars, stabilizer, emulsifier and water, then holding the resulting mixture under conditions suited to enzymatic hydrolysis of lactose until at least about 50% of the lactose in the mixture has been hydrolyzed, thereafter adding 2-4 parts of edible fat the lactase, sugars, stabilizer, emulsifier and water being the balance by weight of said hundred parts, then pasteurizing, followed by homogenizing and subsequently freezing, followed by hardening.
Claim 2
Dependent Claim
98 words
A process for the production of creamy milk ice cream which per 100 parts by weight of the mlik ice cream comprises mixing 12-15 parts of milk solid non fat with lactase, sugars, stabilizer, emulsifier and water, then holding the resulting mixture under conditions suited to enzymatic hydrolysis of lactose until at least about 50% of the lactose in the mixture has been hydrolyzed, thereafter adding 2-4 parts of edible fat the lactase, sugars, stabilizer, emulsifier and water being the balance by weight of said hundred parts, then pasteurizing, followed by homogenizing and subsequently freezing, followed by hardening.
Claim 3
Dependent Claim
16 words
The process of claim 1 wherein said mixture is held at 30°-50° C. for 1-3 hours.
Claim 4
Dependent Claim
17 words
The process of claim 2 wherein the mixture is held at 40° C. for about 2 hours.
Claim 5
Dependent Claim
21 words
The process of claim 1 wherein the milk solid non fat contains 15% by weight of the total milk ice composition.
Claim 6
Dependent Claim
22 words
The process of claim 1 wherein from 25-35% by weight of the mlik solid non fat is replaced by demineralized whey powder.
Claim 7
Dependent Claim
63 words
A creamy milk ice cream comprising edible fat, sugars, milk solid non fat, deactivated lactase, stabilizers, emulsifying agents and water, the fat content being about 2-4% by weight, the milk solid non fat being about 12-15% the balance being the deactivated lactase, stabilizers, emulsifying agents and water, and at least 50% of the lactose content of the milk solid non fat being hydroyzed.
Claim 8
Dependent Claim
63 words
A creamy milk ice cream comprising edible fat, sugars, milk solid non fat, deactivated lactase, stabilizers, emulsifying agents and water, the fat content being about 2-4% by weight, the milk solid non fat being about 12-15% the balance being the deactivated lactase, stabilizers, emulsifying agents and water, and at least 50% of the lactose content of the milk solid non fat being hydroyzed.
Claim 9
Dependent Claim
71 words
A creamy milk ice cream comprising 2-4% edible fat by weight, sugars, deactivated lactase, stabilizers, emulsifying agents, water and 12-15% by weight of a mixture of milk solid non fat and demineralized whey in weight proportions of 75:25 to 65:35 the balance being the deactivated lactase, stabilizers, emulsifying agents and water, with at least 50% of the lactose content originally present in the whey and milk solid non fat being hydrolyzed.
Claim 10
Dependent Claim
71 words
A creamy milk ice cream comprising 2-4% edible fat by weight, sugars, deactivated lactase, stabilizers, emulsifying agents, water and 12-15% by weight of a mixture of milk solid non fat and demineralized whey in weight proportions of 75:25 to 65:35 the balance being the deactivated lactase, stabilizers, emulsifying agents and water, with at least 50% of the lactose content originally present in the whey and milk solid non fat being hydrolyzed.
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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) | 1985-06-07 | 1985-12-07 | 1986-06-08 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1989-06-07 | 1989-12-07 | 1990-06-08 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1993-06-07 | 1993-12-07 | 1994-06-08 | $7700.00 | Window Closed / Lapsed |