Patent US4421778A successfully refreshed from Google Patents.
US4421778A
Expired / Lapsed
US
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Freezer stable whipped ice cream and milk shake food products
Assignee: COVER FOAM SERVICES Inc
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Filing: 1982-11-04
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Granted: 1983-12-20
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Expires: 2002-11-04
Abstract
Abstract A whipped ice cream or milk shake which maintains stable volume when stored at refrigerator or freezer temperatures, is non crystalline and spoonable at about 0° F. and is an oil-in water emulsion of nonfat milk solids, 40% to about 75% water, sugar in a ratio to water of about 1:1.75 to about 3.0, the sugar being at least about 30% fructose and/or dextrose; and about 3 to about 10% fat wherein at least 50% of the fat is a sold beta phase-tending crystalline fat, flavoring, emulsifiers and stabilizers of microcrystalline cellulose and sodium carboxy methylcellulose.
Inventors
- 👤 Marvin L. Kahn
- 👤 Robert J. Lynch
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-06 18:22
CPC Classifications
A; A23; A23G; A23G9/00; A23G9/32; A23G9/04; A23G9/045; A23G9/20; A23G9/44; A23G9/46
Claims Analysis
Total Claims: 46
Claim 1
Independent Claim
116 words
A whipped food product comprised of an oil-in-water emulsion of nonfat milk solids, and about 40% to about 70% water, and sugar in a ratio to water of about 1:1.75 to about 3.0, said sugar being comprised of at least about 30% fructose and/or dextrose; and about 3% to about 10% fat, wherein at least about 50% of said fat is a solid beta phase-tending crystalline fat, and minor effective amounts of flavoring, emulsifier, and stabilizers comprised of microcrystalline cellulose and sodium carboxymethylcellulose, wherein the product is substantially noncrystalline and spoonable at about 0° F., and the volume of the product remains substantially constant during storage at about 0° F. for at least about six months.
Claim 2
Dependent Claim
116 words
A whipped food product comprised of an oil-in-water emulsion of nonfat milk solids, and about 40% to about 70% water, and sugar in a ratio to water of about 1:1.75 to about 3.0, said sugar being comprised of at least about 30% fructose and/or dextrose; and about 3% to about 10% fat, wherein at least about 50% of said fat is a solid beta phase-tending crystalline fat, and minor effective amounts of flavoring, emulsifier, and stabilizers comprised of microcrystalline cellulose and sodium carboxymethylcellulose, wherein the product is substantially noncrystalline and spoonable at about 0° F., and the volume of the product remains substantially constant during storage at about 0° F. for at least about six months.
Claim 3
Dependent Claim
68 words
The whipped food product according to claim 1 comprised of about 2% to about 7% of beta phase-tending crystalline fat, about 0.125% to about 1% microcrystalline cellulose, about 0.025% to about 0.28% sodium carboxymethylcellulose, a protein solids content in the product of about 3% to about 10%, and the volume of the product remains substantially constant during storage at about 0° F. for at least about one year.
Claim 4
Dependent Claim
29 words
The whipped food product according to claim 2 wherein said protein solids in said product are provided by nonfat milk solids, dairy whey, whey protein concentrate, or mixtures thereof.
Claim 5
Dependent Claim
19 words
The whipped food product according to claim 3 further comprising about 0.008% to about 0.06% carrageenan or sodium alginate.
Claim 6
Dependent Claim
21 words
The whipped food product according to claim 4 wherein the sugar is comprised of sucrose, corn syrup and a fructose-dextrose syrup.
Claim 7
Dependent Claim
19 words
The whipped food product according to claim 5 wherein the fructose-dextrose syrup comprises about 40% to about 90% fructose.
Claim 8
Dependent Claim
31 words
The whipped food product according to claim 6 wherein the fructose-dextrose syrup comprises about 29% water and about 71% of a sugar comprised of about 42% fructose and about 50% dextrose.
Claim 9
Dependent Claim
68 words
The whipped food product according to claim 2 wherein said beta phase-tending crystalline fat is butter fat, and the product is a dairy milk shake, which can be consumed through a straw when the shake is at a temperature of about 42° F., and wherein the volume of the product remains substantially constant during storage at refrigerator temperatures of about 42° F. for at least about 5 days.
Claim 10
Dependent Claim
66 words
The whipped food product according to claim 2 wherein said fat includes an unsaturated vegetable oil, the product is a part-dairy milk shake which can be consumed through a straw when the shake is at a temperature of about 42° F., and wherein the volume of the product remains substantially constant during storage at refrigerator temperatures of about 42° F. for at least about 5 days.
Claim 11
Dependent Claim
16 words
The whipped food product according to claim 8 wherein said flavoring is cocoa, strawberry or vanilla.
Claim 12
Dependent Claim
16 words
The whipped food product according to claim 9 wherein said flavoring is strawberry, cocoa or vanilla.
Claim 13
Dependent Claim
129 words
A whipped ice cream or milk shake product comprised of about 5% to about 8% nonfat milk solids, about 3% to about 6% whey concentrate, about 54% to about 62% water, and sugar in a ratio to water of about 1:1.75 to about 3.0, wherein said sugar component is comprised of at least about 30% fructose and/or dextrose; and minor effective amounts of flavoring, emulsifier, and stabilizers comprised of microcrystalline cellulose, sodium carboxymethylcellulose, and about 3% to about 7% fat wherein at least about 50% of said fat is a solid beta phase-tending crystalline fat, and wherein the product is spoonable and substantially noncrystalline at about 0° F., and the volume of the product remains substantially constant during storage at about 0° F. for at least about six months.
Claim 14
Dependent Claim
129 words
A whipped ice cream or milk shake product comprised of about 5% to about 8% nonfat milk solids, about 3% to about 6% whey concentrate, about 54% to about 62% water, and sugar in a ratio to water of about 1:1.75 to about 3.0, wherein said sugar component is comprised of at least about 30% fructose and/or dextrose; and minor effective amounts of flavoring, emulsifier, and stabilizers comprised of microcrystalline cellulose, sodium carboxymethylcellulose, and about 3% to about 7% fat wherein at least about 50% of said fat is a solid beta phase-tending crystalline fat, and wherein the product is spoonable and substantially noncrystalline at about 0° F., and the volume of the product remains substantially constant during storage at about 0° F. for at least about six months.
Claim 15
Dependent Claim
125 words
The whipped product according to claim 12 comprising a part-dairy shake wherein said fat includes an unsaturated vegetable oil, and the product comprises about 10% to about 13% of a fructose-dextrose syrup comprised of about 30% to about 90% fructose, about 7% to about 10% of sucrose, and about 1.5% to about 4% to about a 27 to about 75 D.E. corn syrup, about 0.05% to about 0.2% of sodium carboxymethylcellulose, about 0.35% to about 0.50% of microcrystalline cellulose, and the product further comprises calcium carrageenan or sodium alginate, wherein the volume of the product remains substantially constant for at least about 10 days at refrigerator temperatures of about 42° F. and for at least about one year at freezer temperatures of about 0° F.
Claim 16
Dependent Claim
34 words
The whipped product according to claim 13 wherein the flavoring is cocoa, strawberry or vanilla, and the product can be consumed through a straw when it is at a temperature of about 42° F.
Claim 17
Dependent Claim
125 words
The whipped product according to claim 12 wherein said beta phase-tending crystalline fat is butter fat, the product is a dairy shake, and comprises about 10% to about 13% of a fructose-dextrose syrup comprised of about 30% to about 90% fructose,, about 7% to about 10% sucrose, about 1.5% to about 4% of about a 27 to about 75 D.E. corn syrup, about 0.05% to about 0.2% of sodium carboxymethylcellulose, and about 0.35% to about 0.50% of microcrystalline cellulose, and the product further comprises calcium carrageenan or sodium alginate, wherein the volume of the product remains substantially constant for at least about 10 days at refrigerator temperatures of about 42° F. and for at least about one year at freezer temperatures of about 0° F.
Claim 18
Dependent Claim
34 words
The whipped product according to claim 15 wherein the flavoring is strawberry, cocoa or vanilla, and the product can be consumed through a straw when it is at a temperature of about 42° F.
Claim 19
Dependent Claim
22 words
The whipped product according to claim 13 wherein said fat is comprised of about equal parts of soybean oil and coconut oil.
Claim 20
Dependent Claim
120 words
A whippable food product comprised of an oil-in-water emulsion of nonfat milk solids, and about 40% to about 70% water, and sugar in a ratio to water of about 1:1.75 to about 3.0, said sugar being comprised of at least about 30% fructose and/or dextrose; and about 3% to about 10% fat, wherein at least about 50% of said fat is a solid beta phase-tending crystalline fat, and minor effective amounts of flavoring, emulsifier, and stabilizers comprised of microcrystalline cellulose and sodium carboxymethylcellulose, and when whipped the product is substantially noncrystalline and spoonable at about 0° F., and the volume of the product when whipped remains substantially constant during storage at about 0° F. for at least about six months.
Claim 21
Dependent Claim
120 words
A whippable food product comprised of an oil-in-water emulsion of nonfat milk solids, and about 40% to about 70% water, and sugar in a ratio to water of about 1:1.75 to about 3.0, said sugar being comprised of at least about 30% fructose and/or dextrose; and about 3% to about 10% fat, wherein at least about 50% of said fat is a solid beta phase-tending crystalline fat, and minor effective amounts of flavoring, emulsifier, and stabilizers comprised of microcrystalline cellulose and sodium carboxymethylcellulose, and when whipped the product is substantially noncrystalline and spoonable at about 0° F., and the volume of the product when whipped remains substantially constant during storage at about 0° F. for at least about six months.
Claim 22
Dependent Claim
131 words
A whippable food product comprised of about 5% to about 8% nonfat milk solids, about 3% to about 6% whey, about 54% to about 62% water, and sugar in a ratio to water of about 1:1.75 to about 3.0, wherein said sugar component is comprised of at least about 30% fructose and/or dextrose; and minor effective amounts of flavoring, emulsifier, and stabilizers comprised of microcrystalline cellulose, sodium carboxymethylcellulose and calcium carrageenan; and about 4% to about 7% fat wherein said fat includes at least about 50% of a solid beta phase-tending crystalline fat and when the product is whipped, it is spoonable and noncrystalline at about 0° F., and the volume of the product when whipped remains substantially constant during storage at about 0° F. for at least about one year.
Claim 23
Dependent Claim
131 words
A whippable food product comprised of about 5% to about 8% nonfat milk solids, about 3% to about 6% whey, about 54% to about 62% water, and sugar in a ratio to water of about 1:1.75 to about 3.0, wherein said sugar component is comprised of at least about 30% fructose and/or dextrose; and minor effective amounts of flavoring, emulsifier, and stabilizers comprised of microcrystalline cellulose, sodium carboxymethylcellulose and calcium carrageenan; and about 4% to about 7% fat wherein said fat includes at least about 50% of a solid beta phase-tending crystalline fat and when the product is whipped, it is spoonable and noncrystalline at about 0° F., and the volume of the product when whipped remains substantially constant during storage at about 0° F. for at least about one year.
Claim 24
Dependent Claim
93 words
The whippable food product according to claim 19 wherein said fat is comprised of a solid beta phase-tending crystalline fat and an unsaturated vegetable oil, and said product comprises about 10% to about 13% of a fructose-dextrose syrup comprised of about 30% to about 90% fructose, about 7% to about 10% of sucrose, and about 1.5% to about 4% of about a 27 to about 75 D.E. corn syrup, and when whipped the volume of the product remains substantially constant for at least about 10 days at refrigerator temperatures of about 42° F.
Claim 25
Dependent Claim
16 words
The whippable food product according to claim 20 wherein the flavoring is cocoa, strawberry or vanilla.
Claim 26
Dependent Claim
82 words
The whippable food product according to claim 19 wherein said fat comprises butter fat and said product comprises about 10% to about 13% of a fructose-dextrose corn syrup comprised of about 40% to about 90% fructose, about 7% to about 10% sucrose, and about 1.5% to about 4% of about a 27 to about 75 D.E. corn syrup, and when whipped the volume of the product remains substantially constant for at least about 10 days at refrigerator temperatures of about 42° F.
Claim 27
Dependent Claim
16 words
The whippable food product according to claim 15 wherein the flavoring is strawberry, cocoa or vanilla.
Claim 28
Dependent Claim
23 words
The whippable food product according to claim 20 wherein said fat is comprised of about equal parts of soybean oil and coconut oil.
Claim 29
Dependent Claim
57 words
A premix for use in the preparation of whipped food products comprising about 3.5% to about 20% of an emulsifier, about 6% to about 34% of a stabilizer comprised of microcrystalline cellulose and sodium carboxymethylcellulose, and about 10% to about 30% of a solid beta crystalline fat, and a protein or carbohydrate carrier for the foregoing ingredients.
Claim 30
Dependent Claim
57 words
A premix for use in the preparation of whipped food products comprising about 3.5% to about 20% of an emulsifier, about 6% to about 34% of a stabilizer comprised of microcrystalline cellulose and sodium carboxymethylcellulose, and about 10% to about 30% of a solid beta crystalline fat, and a protein or carbohydrate carrier for the foregoing ingredients.
Claim 31
Dependent Claim
46 words
The premix according to claim 25 comprising about 20% to about 80% of a carrier selected from the group consisting of dairy whey, whey protein, cocoa and sugar, and mixtures thereof; said premix also including about 0.3% to about 2% of sodium alginate or calcium carrageenan.
Claim 32
Dependent Claim
30 words
The premix according to claim 26 comprising about 10% to about 20% microcrystalline cellulose, about 1% to about 7% sodium carboxymethylcellulose, and about 0.5% to about 1.5% of calcium carrageenan.
Claim 33
Dependent Claim
12 words
The premix according to claim 27 wherein the carrier is whey concentrate.
Claim 34
Dependent Claim
12 words
The premix according to claim 27 wherein the carrier is dextrose sugar.
Claim 35
Dependent Claim
12 words
The premix according to claim 27 wherein the carrier is dairy whey.
Claim 36
Independent Claim
83 words
A method for preparing a whipped milk shake or ice cream product comprising: a. mixing together about 3.5% to about 15% of an emulsifier, about 6% to about 34% of a stabilizer comprised of microcrystalline cellulose, sodium carboxymethylcellulose, and about 20% to about 80% of a protein or carbohydrate food stuff, and about 10% to about 80% by weight of a solid beta phase-tending crystalline fat, and then b. blending the mixture with nonfat milk solids, sugar, water, flavoring and protein solids, and
Claim 37
Independent Claim
83 words
A method for preparing a whipped milk shake or ice cream product comprising: a. mixing together about 3.5% to about 15% of an emulsifier, about 6% to about 34% of a stabilizer comprised of microcrystalline cellulose, sodium carboxymethylcellulose, and about 20% to about 80% of a protein or carbohydrate food stuff, and about 10% to about 80% by weight of a solid beta phase-tending crystalline fat, and then b. blending the mixture with nonfat milk solids, sugar, water, flavoring and protein solids, and
Claim 38
Dependent Claim
16 words
c. cooling and whipping the resultant blend to provide a milk shake or ice cream product.
Claim 39
Dependent Claim
16 words
c. cooling and whipping the resultant blend to provide a milk shake or ice cream product.
Claim 40
Dependent Claim
154 words
The method according to claim 31 wherein the milk shake or ice cream produt is prepared by forming an emulsion by blending a mixture comprised of about 3% to about 4% of the product of step (a) of claim 31 with nonfat milk solids, about 40% to about 70% water, sugar in a ratio to water of about 1:1.75 to about 3.0, said sugar being comprised of at least about 30% fructose and/or dextrose; and additional fat sufficient to bring the fat content of the mixture to about 3% to about 10%, wherein at least about 50% of the fat content of the product is a solid beta phase-tending crystalline fat, and then cooling and whipping the emulsion to provide a milk shake or ice cream product which is substantially noncrystalline and spoonable at about 0° F. and which remains substantially constant in volume during storage at about 0° F. for about six months.
Claim 41
Dependent Claim
157 words
The method according to claim 31 wherein a milk shake product is prepared by forming an emulsion by blending together a mixture of about 3% to about 6% whey, about 54% to about 62% water and sugar in a ratio to water of about 1:1.75 to about 3.0, wherein the sugar is comprised of at least about 30% fructose and/or dextrose, flavoring and about 5% to about 8% nonfat milk solids, about 3% to about 10% of a fat wherein at least about 50% of said fat is a solid beta phase-tending crystalline fat, and about 3% to about 4% of the product of step (a) of claim 31, and then cooling and whipping the emulsion to provide a milk shake or ice cream product which is spoonable and substantially noncrystalline at freezer temperatures of about 0° F., and which remains substantially constant in volume during storage at about 0° F. for at least about one year.
Claim 42
Independent Claim
145 words
A method for preparing a whipped food product comprising: a. mixing together nonfat milk solids, about 40% to about 70% water, and sugar in a ratio to water of about 1:1.75 to about 3.0, said sugar being comprised of at least about 30% fructose and/or dextrose; and about 3% to about 10% fat, wherein said fat is comprised of at least about 50% of a beta phase-tending crystalline fat, and minor effective amounts of flavoring, emulsifier and stabilizers comprised of microcrystalline cellulose and carboxymethylcellulose, and b. pasteurizing, homogenizing, and cooling the mixture, and then whipping the homogenized, pasteurized and cooled mixture to provide an ice cream or milk shake product which is substantially noncrystalline and spoonable at freezer temperatures of about 0° F., and which remains substantially constant in volume during storage at freezer temperatures of about 0° F. for at least about six months.
Claim 43
Independent Claim
145 words
A method for preparing a whipped food product comprising: a. mixing together nonfat milk solids, about 40% to about 70% water, and sugar in a ratio to water of about 1:1.75 to about 3.0, said sugar being comprised of at least about 30% fructose and/or dextrose; and about 3% to about 10% fat, wherein said fat is comprised of at least about 50% of a beta phase-tending crystalline fat, and minor effective amounts of flavoring, emulsifier and stabilizers comprised of microcrystalline cellulose and carboxymethylcellulose, and b. pasteurizing, homogenizing, and cooling the mixture, and then whipping the homogenized, pasteurized and cooled mixture to provide an ice cream or milk shake product which is substantially noncrystalline and spoonable at freezer temperatures of about 0° F., and which remains substantially constant in volume during storage at freezer temperatures of about 0° F. for at least about six months.
Claim 44
Dependent Claim
82 words
The method according to claim 34 which comprises making a milk shake product wherein said mixture includes calcium carrageenan, about 3% to about 7% beta phase-tending crystalline fat, about 0.125% to about 1% microcrystalline cellulose about 0.025% to about 0.28% sodium carboxymethylcellulose, and about 3% to about 10% protein solids, wherein the volume of the product remains substantially constant during storage at about 0° F. for at least about one year, and at about 42° F. for at least about 10 days.
Claim 45
Dependent Claim
22 words
The method according to claim 35 which comprises making a dairy milk shake wherein said beta phase-tending crystalline fat comprises butter fat.
Claim 46
Dependent Claim
33 words
The method according to claim 35 which comprises making a part-dairy shake, wherein said beta phase-tending crystalline fat comprises about equal parts of a beta phase-tending crystalline fat and a polyunsaturated vegetable oil.
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) | 1986-12-19 | 1987-06-20 | 1987-12-20 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1990-12-19 | 1991-06-20 | 1991-12-20 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1994-12-19 | 1995-06-20 | 1995-12-20 | $7700.00 | Window Closed / Lapsed |