Frozen aerated fruit juice dessert

Claim 2

A frozen fruit juice cream having at least 50 percent overrun and being eaten as frozen, comprising: at least one type of fruit juice; from about 0.05 percent to about 1.5 percent by weight of at least one stabilizer based upon the total weight of said cream, said stabilizer being derived from a natural source; from about 0.05 percent to about 0.15 percent by weight of a vegetable protein based upon the total weight of said cream; an amount of water and including remaining ingredients selected from the group consisting of flavoring, spices, flavor enhancers, organic acids, and mixtures thereof such that said cream has an overall brix value of from about 10 to about 35, and said cream being free of added sugar and corn sweetener additives.

Claim 3

A fruit frozen juice cream according to claim 1, wherein said stabilizers are selected from the group consisting of guar gum, locust bean gum, xanthan gum, carrageenan, an alginate, a cellulose gum, a pectin, and combinations thereof.

Claim 4

A fruit frozen juice cream according to claim 1, wherein said juice type is selected from the group consisting of fruit juice, fruit juice coentrate, fruit puree, fruit puree concentrate, modified juice, modified juice concentrate, and combinations thereof.

Claim 5

A fruit frozen juice cream according to claim 3, wherein the overall amount of said stabilizers is from about 0.35 percent to about 0.60 percent by weight.

Claim 6

A frozen fruit juice cream according to claim 4, wherein said stabilizers are guar gum, locust bean gum, and carrageenan, and wherein the amount of said guar gum ranges from about 0.14 to about 0.24 percent by weight, wherein the amount of said locust bean gum ranges from about 0.17 to about 0.29 percent by weight, and wherein the amount of carrageenan ranges from about 0.1 to about 0.14 percent by weight.

Claim 7

A frozen fruit juice cream according to claim 5, wherein the overall brix value of said mixture is from about 23 to about 26.

Claim 8

A frozen fruit juice cream according to claim 6, wherein the amount of vegetable protein ranges from about 0.05 to about 0.15 percent by weight.

Claim 9

A frozen fruit juice cream according to claim 1 wherein the organic acid is selected from the group consisting of citric acid, malic acid, and ascorbic acid and other organic acids inherent in fruits.

Claim 10

The frozen fruit juice cream of claim 1, wherein the contents of the cream is at least, on a dry basis, about 25 percent to about 45 percent fructose and about 30 percent to 10 percent glucose, and no more than 10 percent of other sweeteners of the saccrose class.

Claim 11

The frozen fruit juice cream of claim 1 wherein at least one of the juices present has been contacted with an ion exchange resin or subjected to ultrafiltration.

Claim 12

The frozen fruit juice cream of claim 10 wherein a flavoring ingredient has been added to compliment any flavor removed by contact of the juice with the ion exchange resin or ultrafiltration.

Claim 13

The frozen fruit juice cream of claim 2 wherein sufficient acid is added to adjust the mixture's tartness and pH to about 3.5 to about 5.5.

Claim 14

The frozen fruit juice cream of claim 1 wherein the fruit juice has been ultrafiltrated.

Claim 15

A soft frozen fruit juice cream comprising: a fruit juice mixture having sufficient air whipped therein to give a smooth texture and having a temperature of minus 40° to 10° C. and an expansion of volume of said fruit juice mixture of 20 to 200 percent by volume, said fruit juice mixture including at least one fruit juice; from about 0.05 percent to about 1.5 percent by weight of at least one stabilizer based upon the total weight of said mixture, said stabilizer being derived from a natural source of gums; from about 0.05 percent to about 0.5 percent by weight of a vegetable protein based upon the total weight of said mixture; an amount of water and including remaining ingredients selected from the group consisting of flavoring, spices, flavor enhancers, and organic acids, and mixtures thereof such that said mixture has an overall brix value of from about 10 to about 35, and said mixture being free of added sugar and corn sweetener additives.

Claim 16

A soft frozen fruit juice cream comprising: a fruit juice mixture having sufficient air whipped therein to give a smooth texture and having a temperature of minus 40° to 10° C. and an expansion of volume of said fruit juice mixture of 20 to 200 percent by volume, said fruit juice mixture including at least one fruit juice; from about 0.05 percent to about 1.5 percent by weight of at least one stabilizer based upon the total weight of said mixture, said stabilizer being derived from a natural source of gums; from about 0.05 percent to about 0.5 percent by weight of a vegetable protein based upon the total weight of said mixture; an amount of water and including remaining ingredients selected from the group consisting of flavoring, spices, flavor enhancers, and organic acids, and mixtures thereof such that said mixture has an overall brix value of from about 10 to about 35, and said mixture being free of added sugar and corn sweetener additives.

Claim 17

The cream, according to claim 14, wherein said stabilizers are selected from the group consisting of guar gum, locust bean gum, carrageenan, an alginate, a cellulose gum, a pectin, and combinations thereof.

Claim 18

The cream, according to claim 14, wherein said juice type is selected from the group consisting of fruit juice, fruit juice concentrate, fruit puree, fruit puree concentrate, modified juice, modified juice concentrate, and combinations thereof.

Claim 19

The cream, according to claim 14, wherein the overall amount of stabilizers is from about 0.02 percent to about 0.6 percent by weight.

Claim 20

The cream of claim 14 wherein said mixture has a brix value of 23 to 27 at the time it is frozen to give a cream having a high overrun.

Claim 21

A soft frozen cream comprising a fruit juice mixture having sufficient air or gas incorporated therein to give an overrun volume of at least about 55 percent, said mixture being a mixture of at least one juice that has been contacted with an ion exhange resin, or ultrafiltrated, from about 0.05 to about 0.5 percent by weight of at least one stabilizer and about 0.3 percent of a whipping agent on a total solid basis, said juice mixture having a brix of 20° to 30°.

Claim 22

A soft frozen cream comprising a fruit juice mixture having sufficient air or gas incorporated therein to give an overrun volume of at least about 55 percent, said mixture being a mixture of at least one juice that has been contacted with an ion exhange resin, or ultrafiltrated, from about 0.05 to about 0.5 percent by weight of at least one stabilizer and about 0.3 percent of a whipping agent on a total solid basis, said juice mixture having a brix of 20° to 30°.

Claim 23

A soft frozen fruit juice cream comprising: a juice modified by deionizing or ultrafiltraing, and a concentrate or a puree of fruit juice and a flavoring, 0.05 to 1.5 percent by weight of a stabilizer, 0.05 to about 0.5 percent of a vegetable protein whipping agent for the specific juice, and sufficient water to give the mixture a brix of 10° to 35°.

Claim 24

A soft frozen fruit juice cream comprising: a juice modified by deionizing or ultrafiltraing, and a concentrate or a puree of fruit juice and a flavoring, 0.05 to 1.5 percent by weight of a stabilizer, 0.05 to about 0.5 percent of a vegetable protein whipping agent for the specific juice, and sufficient water to give the mixture a brix of 10° to 35°.

Claim 25

The soft frozen fruit juice cream of claim 20 wherein the concentrate or puree is strawberry or peach and the juice modified is apple or pear.

Claim 26

The cream of claim 21 wherein the modified juice comprises at least a major portion of said cream.

Claim 27

The cream of claim 22 wherein a vitamin is added to the cream.

Claim 28

A frozen fruit juice cream, comprising: at least one type of fruit juice; from about 0.05 percent to about 1.5 percent by weight of at least one stabilizer based upon the total weight of said cream; from about 0.05 percent to about 0.15 percent by weight of an added protein based upon the total weight of said cream; an amount of water and including remaining ingredients selected from the group consisting of flavoring spices, flavor enhancers and organic acids and mixtures thereof such that said mixture has an overall brix value of from about 10 to 35, and said brix mixture being free of added sugar and corn sweetener additives and having overrun of at least 50 percent wherein said frozen fruit juice product cream has a smooth creamy appearance.

Claim 29

A frozen fruit juice cream, comprising: at least one type of fruit juice; from about 0.05 percent to about 1.5 percent by weight of at least one stabilizer based upon the total weight of said cream; from about 0.05 percent to about 0.15 percent by weight of an added protein based upon the total weight of said cream; an amount of water and including remaining ingredients selected from the group consisting of flavoring spices, flavor enhancers and organic acids and mixtures thereof such that said mixture has an overall brix value of from about 10 to 35, and said brix mixture being free of added sugar and corn sweetener additives and having overrun of at least 50 percent wherein said frozen fruit juice product cream has a smooth creamy appearance.

Claim 30

A smooth frozen edible product, comprising: a fruit juice mixture having a brix value of 10 to about 35, said fruit juice mixture comprising or including at least one type of fruit juice; from about 0.05 percent to about 1.5 percent by weight of at least one stabilizer based upon the total weight of said mixture; from about 0.05 percent to about 0.15 percent by weight of added protein based upon the total weight of said mixture and added water to give said brix value; and said mixture being free of added sugar and corn sweetener additives and containing sufficient air incorporated therein to effect an expansion of volume of said fruit juice mixture of 20 to 150 percent.

Claim 31

A smooth frozen edible product, comprising: a fruit juice mixture having a brix value of 10 to about 35, said fruit juice mixture comprising or including at least one type of fruit juice; from about 0.05 percent to about 1.5 percent by weight of at least one stabilizer based upon the total weight of said mixture; from about 0.05 percent to about 0.15 percent by weight of added protein based upon the total weight of said mixture and added water to give said brix value; and said mixture being free of added sugar and corn sweetener additives and containing sufficient air incorporated therein to effect an expansion of volume of said fruit juice mixture of 20 to 150 percent.