US4396633A
Expired / Lapsed
US
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Composite ice confections and processes for preparing them
Assignee: THOMAS J LIPTON Inc A CORP OF
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Filing: 1980-07-21
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Granted: 1983-08-02
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Expires: 2000-07-21
Abstract
Abstract A composite frozen confection containing a layer of ice confection and a layer or coating of fat based confectionery having suspended therein flavoring and sweetening solids wherein the fat composition has a SCI of: 70-93 at -20° C. 60-93 at -10° C. 55-90 at 0° C. 15-40 at 20° C. 0-12 at 30° C. 0 at 40° C. A slip melting point in the range of 25°-45° C., and a coating pliability parameter of at least 3. The frozen confection may also include a dry confection such as a wafer wherein the fat based confection separates the ice confection from such dry confection.
Inventors
- 👤 David Tresser
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-02 22:26
CPC Classifications
A; A23; A23G; A23G9/00; A23G9/44; A23G9/48; A23D; A23D9/00; A23G9/32; A23G9/322; A23G2200/00; A23G2200/08
Claims Analysis
Total Claims: 32
Claim 1
Independent Claim
114 words
A composite frozen confection comprising an ice confection in contact with a layer of fat based confectionery composition comprising a suspension of flavoring and sweetening solids in a fat base wherein the fat base includes a fat composition having: (a) solids content index (SCI) values (%) in each of the following ranges: 70-93 at -20° C. 60-93 at -10° C. 55-90 at 0° C. 15-40 at 20° C. 0-12 at 30° C. 0 at 40° C. (b) slip melting point in the range 25°-45° C.; (c) viscosity measured at 40° C. corresponding to η100 at least 35 centipoise, and ηCA at least 30 centipoise; and (d) a coating pliability parameter of at least 3.
Claim 2
Dependent Claim
114 words
A composite frozen confection comprising an ice confection in contact with a layer of fat based confectionery composition comprising a suspension of flavoring and sweetening solids in a fat base wherein the fat base includes a fat composition having: (a) solids content index (SCI) values (%) in each of the following ranges: 70-93 at -20° C. 60-93 at -10° C. 55-90 at 0° C. 15-40 at 20° C. 0-12 at 30° C. 0 at 40° C. (b) slip melting point in the range 25°-45° C.; (c) viscosity measured at 40° C. corresponding to η100 at least 35 centipoise, and ηCA at least 30 centipoise; and (d) a coating pliability parameter of at least 3.
Claim 3
Dependent Claim
58 words
A composite frozen confection according to claim 1, wherein the fat base comprises a fat composition essentially consisting of triglycerides in which less than 2/3 by number of the acyl groups are short-chain (C≧6) acyl groups and more than 1/3 by number of the acyl groups are long chain (C≧12) acyl groups, substantially randomly distributed amongst the triglycerides.
Claim 4
Dependent Claim
51 words
A composite frozen confection according to claim 2 wherein the fat composition is selected from the group consisting of blends of 25%-75% aluric fat, non-lauric fat or oil with 75%-25% short-chain diacylated long chain monoglyceride, interesterified blends of lauric or non-lauric fat or oil with up to about 10% short-chain trigylceride.
Claim 5
Dependent Claim
49 words
A composite frozen confection according to claim 1, wherein the fat base comprises a fat composition selected from the group consisting of hardened buffer fat, hardened low-erucic rapeseed oil, hardened groundnut oil and hardened soyabean oil, each having a slip melting point in the range of about 27°-34° C.
Claim 6
Dependent Claim
29 words
A composite frozen confection according to claim 1, wherein the fat base comprises an interesterified blend of lauric fat or oil with a non-lauric oil other than palm oil.
Claim 7
Dependent Claim
27 words
A composite frozen confection as described in claim 1 wherein the layer of fat based confectionery serves to separate the ice confection from a dry edible confection.
Claim 8
Dependent Claim
19 words
A composite frozen confection as described in claim 6 wherein the solids content index at -20° C. is 75-90.
Claim 9
Dependent Claim
19 words
A composite frozen confection as described in claim 6 wherein the solids content index at -10° C. is 75-85.
Claim 10
Dependent Claim
19 words
A composite frozen confection as described in claim 6 wherein the solids content index at 0° C. is 55-90.
Claim 11
Dependent Claim
21 words
A composite frozen confection as described in claim 1 wherein the slip melting point is in the range of 25°-36° C.
Claim 12
Dependent Claim
18 words
A composite frozen confection as described in claim 1 wherein the viscosity corresponding to η100 is 40 centipoise.
Claim 13
Dependent Claim
18 words
A composite frozen confection as described in claim 1 wherein the viscosity corresponding to ηCA is 33 centipoise.
Claim 14
Dependent Claim
30 words
A composite frozen confection according to claim 2 wherein the blends contain about 50% of the aluric fat, non-lauric fat or oil with about 50% shortchain diacylated long chain monoglyceride.
Claim 15
Dependent Claim
21 words
A composite frozen confection according to claim 4 wherein the fat composition has a slip melting point above about 31° C.
Claim 16
Dependent Claim
33 words
A composite frozen confection according to claim 5 wherein about 15-45% by weight of lauric fat or oil is combined with about 85-55% by weight of a nonlauric oil other than palm oil.
Claim 17
Dependent Claim
28 words
A composite frozen confection according to claim 5 wherein about 15-55% by weight of a lauric fat or oil is combined with about 85-45% by weight palm oil.
Claim 18
Dependent Claim
117 words
A process for producing a frozen confection which comprises contacting an ice confection with a layer of fat based confectionery composition comprising a suspension of flavoring and sweetening solids in a fat base wherein the fat base includes a fat composition having: (a) solids content index (SCI) values (%) in each of the following ranges: 70-93 at -20° C. 60-93 at -10° C. 55-90 at 0° C. 15-40 at 20° C. 0-12 at 30° C. 0 at 40° C. (b) slip melting point in the range 25°-45° C.; (c) viscosity measured at 40° C. corresponding to η100 at least 35 centipoise, and ηCA at least 30 centipoise; and (d) a coating pliability parameter of at least 3.
Claim 19
Dependent Claim
117 words
A process for producing a frozen confection which comprises contacting an ice confection with a layer of fat based confectionery composition comprising a suspension of flavoring and sweetening solids in a fat base wherein the fat base includes a fat composition having: (a) solids content index (SCI) values (%) in each of the following ranges: 70-93 at -20° C. 60-93 at -10° C. 55-90 at 0° C. 15-40 at 20° C. 0-12 at 30° C. 0 at 40° C. (b) slip melting point in the range 25°-45° C.; (c) viscosity measured at 40° C. corresponding to η100 at least 35 centipoise, and ηCA at least 30 centipoise; and (d) a coating pliability parameter of at least 3.
Claim 20
Dependent Claim
25 words
A process as described in claim 17 wherein the layer of fat based confectionary serves to separate the ice confection from a dry edible confection.
Claim 21
Dependent Claim
17 words
A process as described in claim 18 wherein the solids content index at -20° C. is 75-90.
Claim 22
Dependent Claim
17 words
A process as described in claim 18 wherein the solids content index at -10° C. is 75-85.
Claim 23
Dependent Claim
17 words
A process as described in claim 18 wherein the solids content index at 0° C. is 55-90.
Claim 24
Dependent Claim
19 words
A process as described in claim 17 wherein the slip melting point is in the range of 25°-36° C.
Claim 25
Dependent Claim
16 words
A process as described in claim 17 wherein the viscosity corresponding to η100 is 40 centipoise.
Claim 26
Dependent Claim
16 words
A process as described in claim 17 wherein the viscosity corresponding to ηCA is 33 centipoise.
Claim 27
Dependent Claim
57 words
A process as described in claim 17 wherein the fat base comprises a fat composition essentially consisting of triglycerides in which less than 2/3 by number of the acyl groups are short-chain (C≧6) acyl groups and more than 1/3 by number of the acyl groups are long chain (C≧12) acyl groups, substantially randomly distributed amongst the triglycerides.
Claim 28
Dependent Claim
50 words
A process as described in claim 17 wherein the fat composition is selected from the group consisting of blends of 25%-75% aluric fat, non-lauric fat or oil with 75%-25% short-chain diacylated long chain monoglyceride, interesterified blends of lauric or nonlauric fat or oil with up to about 10% short-chain triglyceride.
Claim 29
Dependent Claim
48 words
A process as described in claim 17 wherein the fat base comprises a fat composition selected from the group consisting of hardened butter fat, hardened lower-erucic rapeseed oil, hardened groundnut oil and hardened soyabean oil, each having a slip melting point in the range of about 27°-34° C.
Claim 30
Dependent Claim
28 words
A process as described in claim 17 wherein the fat base comprises an interesterified blend of lauric fat or oil with a non-lauric oil other than palm oil.
Claim 31
Dependent Claim
32 words
A process as described in claim 28 wherein about 15-45% by weight of lauric fat or oil is combined with about 85-55% by weight of a nonlauric oil other than palm oil.
Claim 32
Dependent Claim
27 words
A process as described in claim 28 wherein about 15-55% by weight of a lauric fat or oil is combined with about 85-45% by weight palm oil.
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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) | 1986-08-01 | 1987-01-31 | 1987-08-02 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1990-08-01 | 1991-01-31 | 1991-08-02 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1994-08-01 | 1995-01-31 | 1995-08-02 | $7700.00 | Window Closed / Lapsed |