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US4826656A
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Soft-frozen water ices
Assignee: GRIFFITHS JUNA E
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Filing: 1987-02-24
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Granted: 1989-05-02
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Expires: 2007-02-24
Abstract
Abstract A smooth textured soft frozen water ice having a consistency similar to soft frozen fat containing dairy products and having a solids content between about 18-26% w. at an overrun of between about 25-70% is prepared by mixing a homogeneous dry blend premix in cold water and freezing in a conventional soft serve freezer. The soft frozen product has a draw temperature between about 18°-21° F. and primarily contains: (a) 0.05 to 0.5% w. of a stabilizing mixture consisting of a major amount of a first stabilizer preferably selected from the group consisting of xanthan gum, guar gum, carageenen and locust bean gum and mixtures thereof and a minor amount of CMC, wherein the weight ratio of CMC to the first stabilizer is between about 0.25:1.0 and 0.75:1.0; (b) 17 to 25% w. of a sweetening agent such as sucrose, fructose or sucrose-corn syrup solids mixtures; (c) 0.01 to 5.0% w. of a flavoring agent; and (d) 0.0 to 1.0% w. of a fruit acidifying agent. Xanthan gum-CMC mixtures are preferred stabilizer mixtures in obtaining soft frozen water ices of smooth and creamy consistency.
Inventors
- 👤 Clayton S. Huber
- 👤 David M. Rowley
- 👤 Jerry W. Griffiths
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-08 04:19
CPC Classifications
A; A23; A23G; A23G9/00; A23G9/32; A23G9/04; A23G9/20; A23G9/34; A23G9/44; A23G9/46; A23G9/52; A23G2200/00; A23G2200/06
Claims Analysis
Total Claims: 24
Claim 1
Independent Claim
134 words
A smooth textured soft frozen water ice having a solids content between about 18-26% w., a water content between about 74-82% w. and an overrun of between about 25-70% consisting essentially of; (a) 0.05 to 0.5% w. of a stabilizing mixture consisting of a major amount of a first stabilizer selected from the group consisting of xanthan gum, guar gum, carageenen, locust bean gum, sodium alginate, gelatin, gum tragacanth, India gum, agar-agar and pectin and mixtures thereof and a minor amount of a second stabilizer consisting of CMC, wherein the weight ratio of CMC to the first stabilizer is between about 0.25:1.0 and 0.75:1.0; (b) 17 to 25% w. of a sweetening agent; (c) 0.01 to 5.0% w. of a flavoring agent; and (d) 0.0 to 1.0 % w. of a fruit acidifying agent.
Claim 2
Dependent Claim
134 words
A smooth textured soft frozen water ice having a solids content between about 18-26% w., a water content between about 74-82% w. and an overrun of between about 25-70% consisting essentially of; (a) 0.05 to 0.5% w. of a stabilizing mixture consisting of a major amount of a first stabilizer selected from the group consisting of xanthan gum, guar gum, carageenen, locust bean gum, sodium alginate, gelatin, gum tragacanth, India gum, agar-agar and pectin and mixtures thereof and a minor amount of a second stabilizer consisting of CMC, wherein the weight ratio of CMC to the first stabilizer is between about 0.25:1.0 and 0.75:1.0; (b) 17 to 25% w. of a sweetening agent; (c) 0.01 to 5.0% w. of a flavoring agent; and (d) 0.0 to 1.0 % w. of a fruit acidifying agent.
Claim 3
Dependent Claim
34 words
A soft frozen water ice according to claim 1 wherein the first stabilizer is a member selected from the group consisting of xanthan gum, guar gum, carageenen and locust bean gum and mixtures thereof.
Claim 4
Dependent Claim
20 words
A soft frozen water ice according to claim 2 wherein the draw temperature is between about 18° to 21° F.
Claim 5
Dependent Claim
28 words
A soft frozen water ice according to claim 3 wherein the sweetening agent is a member selected from the group consisting of sucrose, fructose, and corn syrup solids.
Claim 6
Dependent Claim
18 words
A soft frozen water ice according to claim 4 wherein the overrun is between about 30 to 65%.
Claim 7
Dependent Claim
16 words
A soft frozen water ice according to claim 5 wherein the first stabilizer is xanthan gum.
Claim 8
Dependent Claim
24 words
A soft frozen water ice according to claim 6 wherein the sweetening agent is sucrose or a mixture of sucrose and corn syrup solids.
Claim 9
Dependent Claim
20 words
A soft frozen water ice according to claim 6 wherein the ratio of CMC to xanthan gum is about 0.5:1.0.
Claim 10
Dependent Claim
25 words
A soft frozen water ice according to claim 2 wherein the weight ratio of CMC to the first stabilizer is between about 0.33:1.0 and 0.66:1.0.
Claim 11
Dependent Claim
25 words
A soft frozen water ice according to claim 9 wherein the stabilizing mixture is present in amounts ranging from about 0.10 to 0.20% by weight.
Claim 12
Dependent Claim
29 words
A soft frozen water ice according to claim 2 wherein the flavoring agent is an artificial flavor and is present in an amount between about 0.01 to 0.5% w.
Claim 13
Dependent Claim
30 words
A soft frozen water ice according to claim 2 wherein the flavoring agent is a natural fruit powder and is present in an amount between about 0.2 to 5.0% w.
Claim 14
Dependent Claim
117 words
A dry, particulate, homogeneous mixture for the production of flavored soft frozen water ices consisting of (a) 0.2 to 2.8% w. of a stabilizing mixture consisting of a major amount of a first stabilizer selected from the group consisting of xanthan gum, guar gum, carageenen, locust bean gum, sodium alginate, gelatin, gum tragacanth, India gum, agar-agar and pectin and mixtures thereof and a minor amount of a second stabilizer consisting of CMC, wherein the weight ratio of CMC to the first stabilizer is between about 0.25:1.0 and 0.75:1.0; (b) 65 to 98% w. of a sweetening agent; (c) 0.04 to 27.8% w. of a flavoring agent; and (d) 0 to 5.5% w. of a fruit acidifying agent.
Claim 15
Dependent Claim
117 words
A dry, particulate, homogeneous mixture for the production of flavored soft frozen water ices consisting of (a) 0.2 to 2.8% w. of a stabilizing mixture consisting of a major amount of a first stabilizer selected from the group consisting of xanthan gum, guar gum, carageenen, locust bean gum, sodium alginate, gelatin, gum tragacanth, India gum, agar-agar and pectin and mixtures thereof and a minor amount of a second stabilizer consisting of CMC, wherein the weight ratio of CMC to the first stabilizer is between about 0.25:1.0 and 0.75:1.0; (b) 65 to 98% w. of a sweetening agent; (c) 0.04 to 27.8% w. of a flavoring agent; and (d) 0 to 5.5% w. of a fruit acidifying agent.
Claim 16
Dependent Claim
34 words
A dry, particulate, homogeneous mixture according to claim 13 wherein the first stabilizer is a member selected from the group consisting of xanthan gum, guar gum, carageenen and locust bean gum and mixtures thereof.
Claim 17
Dependent Claim
28 words
A dry, particulate, homogeneous mixture according to claim 14 wherein the sweetening agent is a member selected from the group consisting of sucrose, fructose and cor syrup solids.
Claim 18
Dependent Claim
16 words
A dry, particulate, homogeneous mixture according to claim 15 wherein the first stabilizer is xanthan gum.
Claim 19
Dependent Claim
24 words
A dry, particulate, homogeneous mixture according to claim 15 wherein the sweetening agent is sucrose or a mixture of sucrose and corn syrup solids.
Claim 20
Dependent Claim
20 words
A dry, particulate, homogeneous mixture according to claim 16 wherein the ratio of CMC to xanthan gum is about 0.5:1.0.
Claim 21
Dependent Claim
25 words
A dry, particulate, homogeneous mixture according to claim 14 wherein the weight ratio of CMC to the first stabilizer is between about 0.33:1.0 and 0.66:1.0.
Claim 22
Dependent Claim
24 words
A dry, particulate homogeneous mixture according to claim 19 wherein stabilizing mixture is present in amounts ranging from about 0.40 to 1.1% by weight.
Claim 23
Dependent Claim
29 words
A dry, particulate homogeneous mixture according to claim 14 wherein the flavoring agent an artificial flavor and is present in amounts ranging from about 0.04 to 2.8% by weight.
Claim 24
Dependent Claim
30 words
A dry particulate homogeneous mixture according to claim 14 wherein the flavoring agent is a natural fruit powder and is present in amounts ranging from about 0.8 to 27.8% w.
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