Gelatin-free frozen confections

Claim 2

A process for producing a low-calorie, gelatin-free frozen confection which is ready-to-eat at freezer temperatures which comprises: (a) dissolving a hydrocolloid-containing mix in water at a temperature sufficient to dissolve the mix and form an aqueous mixture, said aqueous mixture comprised of: (i) freezing point depressant at a level of about 2% to 5% by weight, (ii) hydrophilic colloid at a level of about 0.1% to 1.8% by weight, and stabilizer such that the hydrophilic colloid and stabilizer combined do not exceed 2% by weight, said hydrophilic colloid being selected from the group consisting of low methoxyl pectin, carrageenan, alginate and combinations thereof, (iii) food acid at a level of about 0.02% to 0.10% by weight, and (iv) non-nutritive sweetener at a level of about 0.03% to 0.15% by weight; (b) dynamically cooling the aqueous mixture such that partial freezing is accomplished at a temperature of from 10° F. to 32° F., said hydrophilic colloid of step (a) being effective to maintain the ice crystal structure produced during said partial freezing, (c) shaping said partially frozen mixture, and (d) freezing said shaped mix to a temperature of less than 10° F.

Claim 3

Process of claim 1 wherein said aqueous mixture further comprises natural and/or artificial flavors.

Claim 4

Process of claim 1 wherein said aqueous mixture further comprises artificial color.

Claim 5

Process of claim 1 wherein said aqueous mixture further comprises a gelation catalyst in an amount effective to aid said hydrophilic colloid to gel.

Claim 6

Process of claim 4 wherein said gelation catalyst is a salt containing a metal ion chosen from the group consisting of calcium and potassium.

Claim 7

Process of claim 1 wherein said frozen confection has a total solids content of less than 10% by weight.

Claim 8

Process of claim 1 wherein said frozen confection has less than 15 metabolizable calories in a 1.8 fluid ounce serving.

Claim 9

Process of claim 1 wherein said dynamic freezing further comprises aeration.

Claim 10

Process of claim 8 wherein said aeration is sufficient to produce an overrun of 3% to 250% by volume.

Claim 11

Process of claim 8 wherein said aeration is sufficient to produce an overrun of 5% to 30% by volume.

Claim 12

Process of claim 8 wherein said aeration is sufficient to produce an overrun of about 20% by volume.

Claim 13

Process of claim 11 wherein said frozen confection has 10 or less metabolizable calories in a 1.8 fluid ounce serving.

Claim 14

Process of claim 1 wherein said freezing point depressant is selected from the group consisting of glycerin, propylene glycol, polyhydric alcohols, and combinations thereof.

Claim 15

Process of claim 1 wherein said low methoxyl pectin contains a 27 to 45 degree of methoxylation.

Claim 16

Process of claim 1 wherein said stabilizer is chosen from the group consisting of guar gum, xanthan gum, locust bean gum, gum arabic, carboxymethyl cellulose, hydroxy propyl methyl cellulose, hydroxy propyl cellulose, collagen and combinations thereof.

Claim 17

Process of claim 1 wherein said food acid is selected from the group consisting of adipic acid, fumaric acid, malic acid, citric acid, tartaric acid and combinations thereof.

Claim 18

Process of claim 1 wherein said non-nutritive sweetener is selected from the group consisting of acetosulfam, aspartame, saccharin and combinations thereof.

Claim 19

Process of claim 1 wherein said water is heated to a temperature greater than 160° F. prior to dissolving said hydrocolloid-containing mix.

Claim 20

Process of claim 1 wherein a stick is inserted to enable hand-held eating after the partially frozen mixture is shaped.

Claim 21

Process of claim 1 wherein said dynamic cooling is accomplished in a scraped surface heat exchanger.

Claim 22

A process for producing a gelatin-free frozen confection which is ready-to-eat at freezer temperatures which comprises: (a) dissolving a hydrocolloid-containing mix in water at a temperature sufficient to dissolve the mix and form an aqueous mixture, said aqueous mixture comprised of: (i) freezing point depressant at a level of about 2% to 5% by weight, (ii) hydrophilic colloid at a level of about 0.1% to 1.8% by weight, and stabilizer such that the hydrophilic colloid and stabilizer combined do not exceed 2% by weight, said hydrophilic colloid being selected from the group consisting of low methoxyl pectin, carrageenan, aliginate and combinations thereof, (iii) food acid at a level of about 0.02% to 0.10% by weight, (v) non-nutritive sweetener at a level of about 0.03% to 0.15% by weight; and (v) fruit juice at a level of less than 15% by weight; (b) dynamically cooling the aqueous mixture such that partial freezing is accomplished at a temperature of from 10° F. to 32° F., said hydrophilic colloid of step (a) being effective to maintain the ice crystal structure produced during said partial freezing, (c) shaping said partially frozen mixture, and (d) freezing said shaped mix to a temperature of less than 10° F.

Claim 23

A process for producing a gelatin-free frozen confection which is ready-to-eat at freezer temperatures which comprises: (a) dissolving a hydrocolloid-containing mix in water at a temperature sufficient to dissolve the mix and form an aqueous mixture, said aqueous mixture comprised of: (i) freezing point depressant at a level of about 2% to 5% by weight, (ii) hydrophilic colloid at a level of about 0.1% to 1.8% by weight, and stabilizer such that the hydrophilic colloid and stabilizer combined do not exceed 2% by weight, said hydrophilic colloid being selected from the group consisting of low methoxyl pectin, carrageenan, aliginate and combinations thereof, (iii) food acid at a level of about 0.02% to 0.10% by weight, (v) non-nutritive sweetener at a level of about 0.03% to 0.15% by weight; and (v) fruit juice at a level of less than 15% by weight; (b) dynamically cooling the aqueous mixture such that partial freezing is accomplished at a temperature of from 10° F. to 32° F., said hydrophilic colloid of step (a) being effective to maintain the ice crystal structure produced during said partial freezing, (c) shaping said partially frozen mixture, and (d) freezing said shaped mix to a temperature of less than 10° F.

Claim 24

Process of claim 21 wherein said aqueous mix further comprises natural and/or artificial flavors and artificial colors.

Claim 25

Process of claim 21 wherein said aqueous mixture further comprises a gelation catalyst in an amount effective to aid said hydrophilic colloid to gel.

Claim 26

Process of claim 21 wherein said dynamic freezing further comprises aeration.

Claim 27

Process of claim 24 wherein said aeration is sufficient to produce an overrun of 3% to 250% by volume.

Claim 28

Process of claim 24 wherein said aeration is sufficient to produce an overrun of 5% to 30% by volume.

Claim 29

Process of claim 24 wherein said aeration is sufficient to produce an overrun of about 20% by volume.

Claim 30

Process of claim 27 wherein said frozen confection has 15 or less metabolizable calories in a 1.8 fluid ounce serving.

Claim 31

Process of claim 21 wherein said freezing point depressant is selected from the group consisting of glycerin, propylene glycol, polyhydric alcohols and combinations thereof.

Claim 32

Process of claim 21 wherein said low methoxyl pectin contains a 27 to 45 degree of methoxylation.

Claim 33

Process of claim 21 wherein said food acid is selected from the group consisting of adipic acid, fumaric acid, malic acid, citric acid, tartaric acid and combinations thereof.

Claim 34

Process of claim 21 wherein said stabilizer is chosen from the group consisting of guar gum, xanthan gum, locust bean gum, gum arabic, carboxymethyl cellulose, hydroxy propyl methyl cellulose, hydroxy propyl cellulose, collagen, and combinations thereof.

Claim 35

Process of claim 21 wherein said intensive sweetener is selected from the group consisting of aspartame, acetosulfam, saccharin and combinations thereof.

Claim 36

Process of claim 21 wherein a stick is inserted to enable hand-held eating after the partially frozen mixture is shaped.

Claim 37

Process of claim 21 wherein said fruit juice is selected from the group consisting of strawberry, cherry, orange, grape, blueberry, apple, watermelon, banana, peach, pear, pineapple, cranberry, blackberry, lemon, grapefruit, lime and coconut.

Claim 38

A process for producing a gelatin-free frozen confection which is ready-to-eat at freezer temperatures which comprises: (a) dissolving a hydrocolloid-containing mix in water at a temperature sufficient to dissolve the mix and form an aqueous mixture, said aqueous mixture comprised of: (i) hydrophilic colloid at a level of about 0.1% to 1.8% by weight, and stabilizer such that the hydrophilic colloid and stabilizer combined do not exceed 2% by weight, said hydrophilic colloid being selected from the group consisting of low methoxyl pectin, carrageenan, alginate and combinations thereof, (ii) food acid at a level of about 0.02% to 0.10% by weight, and (iii) carbohydrate sweetener at a level of about 5 to 50% by weight; (b) dynamically cooling the aqueous mixture such that partial freezing is accomplished at a temperature of from 10° F. to 32° F., said hydrophilic colloid of step (a) being effective to maintain the ice crystal structure produced during said partial freezing, (c) shaping said partially frozen mixture, and (d) freezing said shaped mix to a temperature of less than 10° F.

Claim 39

A process for producing a gelatin-free frozen confection which is ready-to-eat at freezer temperatures which comprises: (a) dissolving a hydrocolloid-containing mix in water at a temperature sufficient to dissolve the mix and form an aqueous mixture, said aqueous mixture comprised of: (i) hydrophilic colloid at a level of about 0.1% to 1.8% by weight, and stabilizer such that the hydrophilic colloid and stabilizer combined do not exceed 2% by weight, said hydrophilic colloid being selected from the group consisting of low methoxyl pectin, carrageenan, alginate and combinations thereof, (ii) food acid at a level of about 0.02% to 0.10% by weight, and (iii) carbohydrate sweetener at a level of about 5 to 50% by weight; (b) dynamically cooling the aqueous mixture such that partial freezing is accomplished at a temperature of from 10° F. to 32° F., said hydrophilic colloid of step (a) being effective to maintain the ice crystal structure produced during said partial freezing, (c) shaping said partially frozen mixture, and (d) freezing said shaped mix to a temperature of less than 10° F.

Claim 40

Process of claim 36 wherein said aqueous colloid-containing further comprises natural and/or artificial flavors.

Claim 41

Process of claim 36 wherein said aqueous mixture further comprises artificial color.

Claim 42

Process of claim 36 wherein said aqueous mixture further comprises a gelation catalyst in an amount effective to aid said hydrophilic colloid to gel.

Claim 43

Process of claim 39 wherein said gelation catalyst is a salt containing a metal ion chosen from the group consisting of calcium and potassium.

Claim 44

Process of claim 36 wherein said dynamic freezing further comprises aeration.

Claim 45

Process of claim 41 wherein said aeration is sufficient to produce an overrun of 3% to 250% by volume.

Claim 46

Process of claim 36 wherein said stabilizer is chosen from the group consisting of guar gum, xanthan gum, locust bean gum, gum arabic, carboxymethyl cellulose, hydroxy propyl methyl cellulose, hydroxy propyl cellulose, collagen and combinations thereof.

Claim 47

Process of claim 36 wherein said food acid is selected from the group consisting of adipic acid, fumaric acid, malic acid, citric acid, tartaric acid and combinations thereof.

Claim 48

A process for producing a gelatin-free frozen confection which is ready-to-eat at freezer temperatures which comprises: (a) dissolving a hydrocolloid-containing mix in water at a temperature sufficient to dissolve the mix and form an aqueous mixture, said aqueous mixture comprised of: (i) hydrophilic colloid at a level of about 0.1% to 1.8% by weight, and stabilizer such that the hydrophilic colloid and stabilizer combined do not exceed 2% by weight, said hydrophilic colloid being selected from the group consisting of low methoxyl pectin, carrageenan, alginate, and combinations thereof, (ii) carbohydrate sweetener at a level of about 5% to 50% by weight, (iii) food acid at a level of about 0.02% to 0.10% by weight, (iv) fruit juice at a level of less than 15% by weight; (b) dynamically cooling the aqueous mixture such that partial freezing is accomplished at a temperature of from 10° F. to 32° F., said hydrophilic colloid of step (a) being effective to maintain the ice crystal structure produced during said partial freezing, (c) shaping said partially frozen mixture, and (d) freezing said shaped mix to a temperature of less than 10° F.

Claim 49

A process for producing a gelatin-free frozen confection which is ready-to-eat at freezer temperatures which comprises: (a) dissolving a hydrocolloid-containing mix in water at a temperature sufficient to dissolve the mix and form an aqueous mixture, said aqueous mixture comprised of: (i) hydrophilic colloid at a level of about 0.1% to 1.8% by weight, and stabilizer such that the hydrophilic colloid and stabilizer combined do not exceed 2% by weight, said hydrophilic colloid being selected from the group consisting of low methoxyl pectin, carrageenan, alginate, and combinations thereof, (ii) carbohydrate sweetener at a level of about 5% to 50% by weight, (iii) food acid at a level of about 0.02% to 0.10% by weight, (iv) fruit juice at a level of less than 15% by weight; (b) dynamically cooling the aqueous mixture such that partial freezing is accomplished at a temperature of from 10° F. to 32° F., said hydrophilic colloid of step (a) being effective to maintain the ice crystal structure produced during said partial freezing, (c) shaping said partially frozen mixture, and (d) freezing said shaped mix to a temperature of less than 10° F.