US4434186A — Stable aerated frozen food product

Claim 1

Independent Claim 139 words

In a process for preparing an aerated frozen dessert product, wherein water, fat, protein, emulsifier and stabilizer are blended together to form a mix and said mix is homogenized to form an oil-in-water emulsion which is subsequently whipped under freezing conditions, the improvement which comprises: selecting an edible oil which has an SFI of at least 25 at 70° F.; homogenizing said mix to form an emulsion of fat globules having a particle size wherein the average d vs value is 0.2 to 1.5 microns, and a particle size distribution wherein the ratio of d max to d vs has a quotient in the range from 9 to 14; aging the homogenized mix to crystallize said fat globules prior to said whipping and freezing; and substantially retaining said particle size and particle size distribution after said whipping and freezing.

Claim 2

Dependent Claim 139 words

In a process for preparing an aerated frozen dessert product, wherein water, fat, protein, emulsifier and stabilizer are blended together to form a mix and said mix is homogenized to form an oil-in-water emulsion which is subsequently whipped under freezing conditions, the improvement which comprises: selecting an edible oil which has an SFI of at least 25 at 70° F.; homogenizing said mix to form an emulsion of fat globules having a particle size wherein the average d vs value is 0.2 to 1.5 microns, and a particle size distribution wherein the ratio of d max to d vs has a quotient in the range from 9 to 14; aging the homogenized mix to crystallize said fat globules prior to said whipping and freezing; and substantially retaining said particle size and particle size distribution after said whipping and freezing.

Claim 3

Dependent Claim 19 words

A process as defined in claim 1 wherein said mix is homogenized at a pressure less than 6000 psig.

Claim 4

Dependent Claim 29 words

A process as defined in claim 1 wherein said homogenized mix is aged at 30° F. to 45° F. for 2 to 12 hours prior to whipping and freezing.

Claim 5

Dependent Claim 26 words

A process as defined in claim 1 wherein said aged mix is whipped to an overrun of 50% to 110% to provide a frozen dessert product.

Claim 6

Dependent Claim 27 words

A process as defined in claim 1 wherein said aged mix is whipped to an overrun of about 50% to 70% to provide a frozen shake product.

Claim 7

Dependent Claim 151 words

A process for preparing a stable aerated frozen dessert product, which process comprises the steps of: mixing 45% to 60% water, 5% to 30% edible oil having an SFI of at least 25° to 70° F., 4% to 15% non-fat milk solids, and minor but effective amounts of stabilizer and emulsifier to form a mix; homogenizing said mix to form an emulsion of fat globules having a particle size wherein the average d vs value is 0.2 to 1.5 microns and a particle size distribution wherein the ratio of d max to d vs has a quotient of from 9 to 14; aging the homogenized mix at 30° F. to 45° F. for 2 to 12 hours to crystallize said fat globules; whipping the aged mix under freezing conditions to an overrun of 50% to 110%; and substantially retaining said particle size and particle size distribution after said whipping and freezing.

Claim 8

Dependent Claim 151 words

A process for preparing a stable aerated frozen dessert product, which process comprises the steps of: mixing 45% to 60% water, 5% to 30% edible oil having an SFI of at least 25° to 70° F., 4% to 15% non-fat milk solids, and minor but effective amounts of stabilizer and emulsifier to form a mix; homogenizing said mix to form an emulsion of fat globules having a particle size wherein the average d vs value is 0.2 to 1.5 microns and a particle size distribution wherein the ratio of d max to d vs has a quotient of from 9 to 14; aging the homogenized mix at 30° F. to 45° F. for 2 to 12 hours to crystallize said fat globules; whipping the aged mix under freezing conditions to an overrun of 50% to 110%; and substantially retaining said particle size and particle size distribution after said whipping and freezing.

Claim 9

Dependent Claim 31 words

A process as defined in claim 6 wherein the oil and emulsifier are melted together and injected just prior to homogenization into a solution of the remaining ingredients in the water.

Claim 10

Dependent Claim 22 words

A process as defined in claim 6 wherein the aerated frozen dessert is hardened at -40° F. to -80° F. after whipping.

Claim 11

Dependent Claim 25 words

A process as defined in claim 8 wherein the hardened aerated frozen dessert is stored, distributed, sold and consumed at 0° F. to 10° F.

Claim 12

Dependent Claim 34 words

A process as defined in claim 8 wherein 2 to 3 parts of the aerated frozen dessert are diluted at room temperature with one part of liquid and stirred to form a shake beverage.

Claim 13

Dependent Claim 177 words

A process for preparing a stable shake beverage which process comprises: mixing 63% to 68% water, 3% to 9% edible oil having an SFI of at least 25 at 70° F., 4% to 15% non-fat milk solids, and minor but effective amounts of stabilizer and emulsifier to form a mix; homogenizing said mix to form an emulsion of fat globules having a particle size wherein the average d vs value is 0.2 to 1.5 microns and a particle size distribution wherein the ratio of d max to d vs has a quotient of from 9 to 14; aging the homogenized mix at 30° F. to 45° F. for 2 to 12 hours to crystallize said fat globules; whipping the aged mix under freezing conditions to an overrun of 50% to 70%; substantially retaining said particle size and particle size distribution after said whipping and freezing; placing the aerated frozen product into individual containers; and allowing said aerated frozen product to equilibriate to a temperature of from 15° F. to 25° F. until it develops a shake consistency.

Claim 14

Dependent Claim 177 words

A process for preparing a stable shake beverage which process comprises: mixing 63% to 68% water, 3% to 9% edible oil having an SFI of at least 25 at 70° F., 4% to 15% non-fat milk solids, and minor but effective amounts of stabilizer and emulsifier to form a mix; homogenizing said mix to form an emulsion of fat globules having a particle size wherein the average d vs value is 0.2 to 1.5 microns and a particle size distribution wherein the ratio of d max to d vs has a quotient of from 9 to 14; aging the homogenized mix at 30° F. to 45° F. for 2 to 12 hours to crystallize said fat globules; whipping the aged mix under freezing conditions to an overrun of 50% to 70%; substantially retaining said particle size and particle size distribution after said whipping and freezing; placing the aerated frozen product into individual containers; and allowing said aerated frozen product to equilibriate to a temperature of from 15° F. to 25° F. until it develops a shake consistency.

Claim 15

Dependent Claim 27 words

A process as defined in claim 11 wherein the aerated frozen product is hardened at -40° F. to -80° F. after it is placed into individual containers.

Claim 16

Dependent Claim 96 words

A stable aerated frozen food product comprising: 45% to 68% water in the form of ice crystals and an aqueous phase; 4% to 15% non-fat milk solids; 3% to 30% edible oil having an SFI of at least 25 at 70° F., a majority of said oil being dispersed in said aqueous phase in the form of crystallized fat particles having a d vs value of 0.2 to 1.5 microns and a ratio of d max to d vs having a quotient of from 9 to 14; and minor but effective amounts of emulsifier and stabilizer.

Claim 17

Dependent Claim 96 words

A stable aerated frozen food product comprising: 45% to 68% water in the form of ice crystals and an aqueous phase; 4% to 15% non-fat milk solids; 3% to 30% edible oil having an SFI of at least 25 at 70° F., a majority of said oil being dispersed in said aqueous phase in the form of crystallized fat particles having a d vs value of 0.2 to 1.5 microns and a ratio of d max to d vs having a quotient of from 9 to 14; and minor but effective amounts of emulsifier and stabilizer.

Claim 18

Dependent Claim 14 words

A product as defined in claim 13 having an overrun of 50% to 110%.

Claim 19

Dependent Claim 42 words

A product as defined in claim 13 wherein at least 94% of said oil is dispersed in said aqueous phase in the form of said crystallized fat particles and less than 6% of said oil is in the form of de-emulsified fat.

Claim 20

Dependent Claim 20 words

A product as defined in claim 13 which further comprises a hydrocolloid stabilizer system in a quantity less than 1%.

Claim 21

Dependent Claim 13 words

A product as defined in claim 13 which comprises 0.1% to 0.5% emulsifier.

Claim 22

Dependent Claim 112 words

A stable frozen mellorine product comprising: 52% to 57% water in the form if ice crystals and an aqueous phase; 4% to 15% non-fat milk solids; 10% to 15% edible oil having an SFI of at least 25 at 70° F., at least 94% of said oil being dispensed in said aqueous phase in the form of crystallized fat particles having a d vs value of 0.2 to 0.5 microns and a ratio of d max to d vs having a quotient of from 9 to 14, and less than 6% of said oil in the form of de-emulsified fat; 18% to 33% added sugars; and an overrun of 60% to 90%.

Claim 23

Dependent Claim 112 words

A stable frozen mellorine product comprising: 52% to 57% water in the form if ice crystals and an aqueous phase; 4% to 15% non-fat milk solids; 10% to 15% edible oil having an SFI of at least 25 at 70° F., at least 94% of said oil being dispensed in said aqueous phase in the form of crystallized fat particles having a d vs value of 0.2 to 0.5 microns and a ratio of d max to d vs having a quotient of from 9 to 14, and less than 6% of said oil in the form of de-emulsified fat; 18% to 33% added sugars; and an overrun of 60% to 90%.

Claim 24

Dependent Claim 105 words

A stable ready-to-serve shake beverage comprising: 63% to 68% water in the form of ice crystals and an aqueous phase: 4% to 15% non-fat milk solids; 3% to 9% edible oil having an SFI of at least 25 at 70° F., at least 94% of said oil being dispensed in said aqueous phase in the form of crystallized fat particles having a d vs value of 0.2 to 0.5 microns and a ratio of d max to d vs having a quotient of from 9 to 14, and less than 6% of said oil in the form of de-emulsified fat; 18% to 33% added sugars;

Claim 25

Dependent Claim 105 words

A stable ready-to-serve shake beverage comprising: 63% to 68% water in the form of ice crystals and an aqueous phase: 4% to 15% non-fat milk solids; 3% to 9% edible oil having an SFI of at least 25 at 70° F., at least 94% of said oil being dispensed in said aqueous phase in the form of crystallized fat particles having a d vs value of 0.2 to 0.5 microns and a ratio of d max to d vs having a quotient of from 9 to 14, and less than 6% of said oil in the form of de-emulsified fat; 18% to 33% added sugars;

Claim 26

Dependent Claim 21 words

1% to 0.3% mono- and/or di-glyceride emulsifiers; less than 0.3% of a hydrocolloid stabilizer; and an overrun of 50% to 70%.

Claim 27

Dependent Claim 21 words

1% to 0.3% mono- and/or di-glyceride emulsifiers; less than 0.3% of a hydrocolloid stabilizer; and an overrun of 50% to 70%.

Annuity Stage	Window Opens	Payment Deadline	Surcharge Period Until	Estimated Fee	Status
3.5 Years (Year 4)	1987-02-27	1987-08-29	1988-02-28	$2000.00	Window Closed / Lapsed
7.5 Years (Year 8)	1991-02-27	1991-08-29	1992-02-28	$3760.00	Window Closed / Lapsed
11.5 Years (Year 12)	1995-02-27	1995-08-29	1996-02-28	$7700.00	Window Closed / Lapsed

Stable aerated frozen food product

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