US4552773A — Freezer stable whipped ice cream and milk shake f…

Claim 1

Independent Claim 113 words

A whipped food product comprised of an oil-in-water emulsion of nonfat milk solids, 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; fat, wherein said fat includes a solid beta phase-tending crystalline fat, and minor, effective amounts of flavoring, emulsifier, and stabilizer, wherein the stabilizer comprises a polysaccharide stabilizer effective to substantially inhibit the crystallization of the lactose present in the nonfat milk solids, 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 113 words

A whipped food product comprised of an oil-in-water emulsion of nonfat milk solids, 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; fat, wherein said fat includes a solid beta phase-tending crystalline fat, and minor, effective amounts of flavoring, emulsifier, and stabilizer, wherein the stabilizer comprises a polysaccharide stabilizer effective to substantially inhibit the crystallization of the lactose present in the nonfat milk solids, 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 16 words

The whipped food product according to claim 1 wherein the stabilizer comprises sodium carboxymethylcellulose and carrageenan.

Claim 4

Dependent Claim 12 words

The whipped food product according to claim 2 further comprising microcrystalline cellulose.

Claim 5

Dependent Claim 22 words

The whipped food product according to claim 2 wherein the polysaccharide stabilizer comprises about a 1:1 mixture of dextrin and pregelatinized starch.

Claim 6

Dependent Claim 64 words

The whipped food product according to claim 1 comprised of about 2% to about 7% of beta phase-tending crystalline fat, about 0.025% to about 0.28% sodium carboxymethylcellulose, about 0.01-1.0% carrageenan, 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 7

Dependent Claim 10 words

The whipped food product of claim 5 further comprising whey.

Claim 8

Dependent Claim 17 words

The whipped food product according to claim 6 further comprising about 0.125% to about 1% microcrystalline cellulose.

Claim 9

Dependent Claim 25 words

The whipped food product according to claim 5 further comprising about 0.5-5% of dextrin and about 0.5-5% pregelatinized starch in an about 1:1 weight ratio.

Claim 10

Dependent Claim 21 words

The whipped food product according to claim 5 wherein the sugar is comprised of sucrose, corn syrup and a fructose-dextrose syrup.

Claim 11

Dependent Claim 68 words

The whipped food product according to claim 5 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 12

Dependent Claim 66 words

The whipped food product according to claim 5 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 13

Dependent Claim 134 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 about 0.125-10% of polysaccharides comprising sodium carboxymethylcellulose and carrageenan, 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 134 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 about 0.125-10% of polysaccharides comprising sodium carboxymethylcellulose and carrageenan, 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 22 words

The whipped product according to claim 12 wherein the polysaccharide stabilizers further comprise about a 1:1 mixture of dextrin and pregelatinized starch.

Claim 16

Dependent Claim 15 words

The whipped product according to claim 12 wherein the polysaccharide stabilizers further comprise microcrystalline cellulose.

Claim 17

Dependent Claim 112 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% of about a 27 to about 75 D.E. corn syrup, about 0.05% to about 0.2% of sodium carboxymethylcellulose, and about 0.01-1% calcium carrageenan, 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 14 words

The whipped product according to claim 15 which further comprises about 0.125-1% microcrystalline cellulose.

Claim 19

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 tie 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 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 82 words

The method according to claim 18 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 23

Dependent Claim 22 words

The whippable food product according to claim 19 wherein the stabilizers further comprise an about 1:1 mixture of dextrin and pregelatinized starch.

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 23 words

The whippable food product according to claim 21 further comprising an about 1:1 mixture of about 0.5-5% each of dextrin and pregelatinized starch.

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 53 words

A premix for use in the preparation of whipped food products comprising about 1.5% to about 20% of an emulsifier, about 5% to about 35% of a stabilizer comprised of sodium carboxymethylcellulose and carrageenan, about 10% to about 30% of a solid beta crystalline fat, and a dairy-based carrier for the foregoing ingredients.

Claim 28

Dependent Claim 53 words

A premix for use in the preparation of whipped food products comprising about 1.5% to about 20% of an emulsifier, about 5% to about 35% of a stabilizer comprised of sodium carboxymethylcellulose and carrageenan, about 10% to about 30% of a solid beta crystalline fat, and a dairy-based carrier for the foregoing ingredients.

Claim 29

Dependent Claim 25 words

The premix according to claim 24 comprising about 1% to about 6% sodium carboxymethylcellulose, about 0.125% to 2.0% of calcium carrageenan and about 20-80% carrier.

Claim 30

Dependent Claim 13 words

The premix according to claim 25 further comprising about 1-25% of microcrystalline cellulose.

Claim 31

Dependent Claim 21 words

The premix according to claim 25 further comprising an about 1:1 ratio of about 5-20% dextrin and about 5-20% pregelatinized starch.

Claim 32

Independent Claim 99 words

A method for preparing a whipped milk shake or ice cream product comprising: a. mixing together about 1.5% to about 20% of an emulsifier, about 5% to about 35% of a stabilizer comprised of sodium carboxymethylcellulose and carrageenan, and about 20% to about 80% of a dairy-based protein carrier comprising whey, 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 c. cooling and whipping the resultant blend to provide a milk shake or ice cream product.

Claim 33

Independent Claim 99 words

A method for preparing a whipped milk shake or ice cream product comprising: a. mixing together about 1.5% to about 20% of an emulsifier, about 5% to about 35% of a stabilizer comprised of sodium carboxymethylcellulose and carrageenan, and about 20% to about 80% of a dairy-based protein carrier comprising whey, 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 c. cooling and whipping the resultant blend to provide a milk shake or ice cream product.

Claim 34

Dependent Claim 154 words

The method according to claim 28 wherein the milk shake or ice cream product 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 28 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 35

Dependent Claim 157 words

The method according to claim 28 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 28, 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 36

Independent Claim 146 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, carboxymethylcellulose and carrageenan, 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 37

Independent Claim 146 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, carboxymethylcellulose and carrageenan, 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 38

Dependent Claim 82 words

The method according to claim 31 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 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 39

Dependent Claim 144 words

A whipped food product comprised of an oil-in-water emulsion of nonfat milk solids, about 40% to about 70% water, sugar, and about 0.25-10% of an edible polyhydric alcohol wherein the ratio of sugar plus polyhydric alcohol to water is 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 and emulsifier, and an amount of stabilizer comprised of a polysaccharide stabilizer effective to substantially inhibit the crystallization of the lactose present in the nonfat milk solids, 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 40

Dependent Claim 144 words

A whipped food product comprised of an oil-in-water emulsion of nonfat milk solids, about 40% to about 70% water, sugar, and about 0.25-10% of an edible polyhydric alcohol wherein the ratio of sugar plus polyhydric alcohol to water is 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 and emulsifier, and an amount of stabilizer comprised of a polysaccharide stabilizer effective to substantially inhibit the crystallization of the lactose present in the nonfat milk solids, 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 41

Dependent Claim 68 words

The whipped product according to claim 33 comprised of about 0.5-6% maltodextrin, about 2% to about 7% of beta phase-tending crystalline fat, about 0.125% to about 1% microcrystalline cellulose, about 0.01-1% carrageenan, about 0.025% to about 0.28% sodium carboxymethylcellulose, about 3% to about 10% of protein solids, and the volume of the product remains substantially constant during storage at about 0° F. for at least about one year.

Claim 42

Dependent Claim 26 words

The whipped product according to claim 33 wherein the polyhydric alcohol comprises glycerol in an amount equal to at least 40% of the total sugar solids.

Claim 43

Dependent Claim 43 words

The whipped food product according to claim 34 comprising about 3-10% lactose wherein said lactose and said protein solids in said product are provided by nonfat milk solids, dairy whey, whey protein concentrate, or mixtures thereof and wherein the polyhydric alcohol comprises glycerol.

Claim 44

Dependent Claim 18 words

The whipped food product according to claim 36 comprising about 5-8% nonfat milk solids and about 3-6% whey.

Claim 45

Dependent Claim 21 words

The whipped food product according to claim 37 wherein the sugar is comprised of sucrose, corn syrup and a fructose-dextrose syrup.

Claim 46

Dependent Claim 19 words

The whipped food product according to claim 38 wherein the fructose-dextrose syrup comprises about 40% to about 90% fructose.

Claim 47

Dependent Claim 31 words

The whipped food product according to claim 39 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 48

Dependent Claim 15 words

The whipped food product according to claim 35 further comprising about 0.25-10% corn syrup solids.

Claim 49

Dependent Claim 46 words

The whipped food product according to claim 35 wherein said beta phase-tending crystalline fat is butter fat, and the product is a dairy milk shake, which becomes pourable within about 5-10 minutes after removal from freezer storage at about 0° F. and exposure to ambient temperature.

Claim 50

Dependent Claim 44 words

The whipped food product according to claim 35 wherein said fat includes an unsaturated vegetable oil, and the product is a part-dairy milk shake which becomes pourable within 5-10 minutes after removal from freezer storage at about 0° F. and exposure to ambient temperatures.

Claim 51

Dependent Claim 142 words

A whipped ice cream or milk shake product comprised of about 15-25% dairy-based carriers, about 0.5-6.0% glycerol, about 54% to about 62% water, and sugar plus glycerol 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 an amount of polysaccharide stabilizers comprised of microcrystalline cellulose, carrageenan and sodium carboxymethylcellulose effective to substantially inhibit the crystallization of the lactose present in said carriers, 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 52

Dependent Claim 142 words

A whipped ice cream or milk shake product comprised of about 15-25% dairy-based carriers, about 0.5-6.0% glycerol, about 54% to about 62% water, and sugar plus glycerol 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 an amount of polysaccharide stabilizers comprised of microcrystalline cellulose, carrageenan and sodium carboxymethylcellulose effective to substantially inhibit the crystallization of the lactose present in said carriers, 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 53

Dependent Claim 123 words

The whipped product according to claim 44 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, about 0.5-6.0% maltodextrin, and about 1.5% to about 4% to about a 27 to about 75 D.E. corn syrup, about 0.025% to about 0.28% of sodium carboxymethylcellulose, about 0.125% to about 1.0% of microcrystalline cellulose, and about 0.01-1% calcium carrageenan, 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 54

Dependent Claim 18 words

The whipped product according to claim 44 wherein the sugar further comprises about 0.5-6.0% of corn syrup solids.

Claim 55

Dependent Claim 34 words

The whipped product according to claim 45 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 56

Dependent Claim 34 words

The whipped product according to claim 44 wherein said fat is comprised of about equal parts of soybean oil and coconut oil, and said carriers comprise a mixture of nonfat milk solids and whey.

Claim 57

Dependent Claim 148 words

A whippable food product comprised of an oil-in-water emulsion of nonfat milk solids, an edible polyhydric alcohol, and about 40% to about 70% water, and sugar plus polyhydric alcohol 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 said polyhydric alcohol plus said fructose and/or dextrose being about 45-85% by weight of the total sugar, 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 about 0.25-5% of polysaccharide stabilizers comprised of carrageenan 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 58

Dependent Claim 148 words

A whippable food product comprised of an oil-in-water emulsion of nonfat milk solids, an edible polyhydric alcohol, and about 40% to about 70% water, and sugar plus polyhydric alcohol 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 said polyhydric alcohol plus said fructose and/or dextrose being about 45-85% by weight of the total sugar, 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 about 0.25-5% of polysaccharide stabilizers comprised of carrageenan 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 59

Dependent Claim 158 words

A whippable food product comprised of about 5% to about 8% nonfat milk solids, about 0.5-6.0% glycerol, about 3% to about 6% whey, about 54% to about 62% water,and sugar plus glycerol 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 polysaccharide stabilizers comprised of microcrystalline cellulose, sodium carboxymethylcellulose and calcium carrageenan in a total amount effective to substantially inhibit the crystallization of the lactose present in the whey and in the milk solids; 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 60

Dependent Claim 158 words

A whippable food product comprised of about 5% to about 8% nonfat milk solids, about 0.5-6.0% glycerol, about 3% to about 6% whey, about 54% to about 62% water,and sugar plus glycerol 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 polysaccharide stabilizers comprised of microcrystalline cellulose, sodium carboxymethylcellulose and calcium carrageenan in a total amount effective to substantially inhibit the crystallization of the lactose present in the whey and in the milk solids; 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 61

Dependent Claim 16 words

The whippable food product according to claim 50 wherein the flavoring is cocoa, strawberry or vanilla.

Claim 62

Dependent Claim 30 words

The whippable food product according to claim 50 wherein the sugar comprises 0.5-6.0% solids selected from the group consisting 15 D.E. corn syrup solids or 24 D.E. corn syrup solids.

Claim 63

Dependent Claim 23 words

The whippable food product according to claim 50 wherein said fat is comprised of about equal parts of soybean oil and coconut oil.

Claim 64

Independent Claim 158 words

A method for preparing a whipped food product comprising: a. mixing together nonfat milk solids, whey, about 40% to about 70% water, and an edible polyhydric alcohol, wherein the ratio of sugar plus alcohol to water is 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 about 0.125-10% of stabilizers comprised of carrageenan, microcrystalline cellulose and sodium 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 65

Independent Claim 158 words

A method for preparing a whipped food product comprising: a. mixing together nonfat milk solids, whey, about 40% to about 70% water, and an edible polyhydric alcohol, wherein the ratio of sugar plus alcohol to water is 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 about 0.125-10% of stabilizers comprised of carrageenan, microcrystalline cellulose and sodium 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 66

Dependent Claim 34 words

The method of claim 54 wherein the polyhydric alcohol comprises about 0.25-10% glycerol and the sugar component comprises about an equal amount of 15 D.E. corn syrup solids or 24 D.E. corn syrup solids.

Claim 67

Dependent Claim 96 words

The method accoding to claim 54 which comprises making a milk shake product wherein said mixture includes about 0.01-1% calcium carrageenan, about 3% to about 7% beta phase-tending crystalline fat, about 0.5-6.0% maltodextrin, about 0.5-6.0% glycerol, about 0.025% to about 0.28% sodium carboxymethylcellulose, about 3% to about 10% protein solids and about 3-10% lactose, wherein the volume of the product remains substantially constant during the storage at about 0° F. for at least one year, and wherein the product becomes flowable in about 5-10 minutes after removal from 0° F. storage and exposure to ambient temperatures.

Claim 68

Dependent Claim 22 words

The method according to claim 56 which comprises making a dairy milk shake wherein said beta phase-tending crystalline fat comprises butter fat.

Claim 69

Dependent Claim 33 words

The method according to claim 56 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.

Annuity Stage	Window Opens	Payment Deadline	Surcharge Period Until	Estimated Fee	Status
3.5 Years (Year 4)	1988-11-11	1989-05-13	1989-11-12	$2000.00	Window Closed / Lapsed
7.5 Years (Year 8)	1992-11-11	1993-05-13	1993-11-12	$3760.00	Window Closed / Lapsed
11.5 Years (Year 12)	1996-11-11	1997-05-13	1997-11-12	$7700.00	Window Closed / Lapsed

Freezer stable whipped ice cream and milk shake food products

Abstract

Inventors

Bibliographic Details

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