US4840813A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Low and non-fat frozen dairy desserts and method of preparation
Assignee: General Mills Inc
•
Filing: 1987-08-24
•
Granted: 1989-06-20
•
Expires: 2007-08-24
Abstract
Abstract Low and non-fat aerated frozen dairy desserts are provided having the organoleptic charactertistics of premium, high fat ice cream but which includes 0.1% to 7.0% by weight of fat. The dessert compositions essentially comprise 20% to 25% milk solids non-fat, 1% to 7% whey protein concentrate, corn syrup solids, sucrose and water. The whey protein to casein weight ratio ranges from 1:0.5 to 4.0. The percent whey protein denaturation ranges from 50% to 100%. The total protein content is at least about 7%. The lactose concentration is less than about 4%. Liquid dessert pre-mixes for the present desserts are also provided. Preferred embodiments of the desserts are free of added stabilizers and/or emulsifiers yet nonetheless provide the present organoleptic attributes. Methods for the preparation of the new aerated frozen dairy desserts and pre-mixes are also provided.
Inventors
- 👤 Norman A. Greenberg
- 👤 Ramesh C. Chandan
- 👤 William D. Deeslie
- 👤 Daniel D. Conolly
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-05 09:47
CPC Classifications
A; A23; A23G; A23G9/00; A23G9/32; A23G9/40; A23G9/44; A23G9/46; A23G9/52; A23G2200/00; A23G2200/08; A23G2200/12; Y; Y10; Y10S; Y10S426/00; Y10S426/804
Claims Analysis
Total Claims: 32
Claim 1
Independent Claim
188 words
A method for preparing a liquid mix useful for making an aerated milk based frozen dessert of reduced fat content having the organoleptic properties of high fat ice creams, comprising the steps, in sequence of: A. providing a sweetened milk blend mixture comprising, (1) about 0.1% to about 9% butterfat by weight of the mixture, (2) about 4% to about 7% by weight of the blend of casein, (3) about 1.5% to about 4% by weight of the mixture of whey protein, (4) about 13% to about 17% by weight of the mixture of sucrose, (5) about 0.5% to about 2% dry weight of the mixture is ash, wherein the lactose concentration of the mixture is less than 10%, wherein the whey protein to casein ratio ranges from about 1:0.5 to 3, wherein at least a portion of the whey protein is undenatured; B. heating the mixture at temperatures and times sufficient to provide the mixture with a whey protein denaturation ranging from about 50% to 100%; C. cooling the mixture to a temperature ranging from 40° F. to 70° F. to form a cooled liquid dessert composition.
Claim 2
Independent Claim
188 words
A method for preparing a liquid mix useful for making an aerated milk based frozen dessert of reduced fat content having the organoleptic properties of high fat ice creams, comprising the steps, in sequence of: A. providing a sweetened milk blend mixture comprising, (1) about 0.1% to about 9% butterfat by weight of the mixture, (2) about 4% to about 7% by weight of the blend of casein, (3) about 1.5% to about 4% by weight of the mixture of whey protein, (4) about 13% to about 17% by weight of the mixture of sucrose, (5) about 0.5% to about 2% dry weight of the mixture is ash, wherein the lactose concentration of the mixture is less than 10%, wherein the whey protein to casein ratio ranges from about 1:0.5 to 3, wherein at least a portion of the whey protein is undenatured; B. heating the mixture at temperatures and times sufficient to provide the mixture with a whey protein denaturation ranging from about 50% to 100%; C. cooling the mixture to a temperature ranging from 40° F. to 70° F. to form a cooled liquid dessert composition.
Claim 3
Dependent Claim
162 words
The method of claim 1 wherein Step A comprises the sub-steps, in sequence of: ultrafiltering skim milk to concentrate the milk to a concentrate having about 20% to 23% solids non-fat, about 0.1% to 1.0% milk fat and the balance moisture; heating the milk concentrate at temperatures for times sufficient to prepare a denatured milk concentrate characterized by a denatured protein value of greater than 50%; admixing sufficient undenatured whey protein concentrate and skim milk to the denatured milk concentrate to form a wet blend, and wherein the whey protein in the whey protein concentrate is undenatured, in amounts sufficient such that the total protein of the blend ranges from 8% to 10%, the ratio of whey protein to casein ranges from 1:0.5 to 3; admixing a dry blend to the wet blend to form a sweetened mixture, said dry blend consisting essentially of about 14% to 18% sucrose, by weight of the mixture, and about 0% to 6% corn syrup solids.
Claim 4
Dependent Claim
31 words
The method of claim 2 wherein the sweetened mixture has a concentration as follows: ______________________________________
Constituent Weight %
______________________________________
Butterfat 0.1-9
Total protein 7.5-10
Lactose 0-10
Water 55-65
Ash 0.5-2.0
______________________________________
Claim 5
Dependent Claim
29 words
The method of claim 3 wherein said whey protein concentrate has the following composition: ______________________________________
Constituent
Percent
______________________________________
Protein >90
Fat <0.5
Lactose <0.5
Ash 2.5 to 3.5
______________________________________
Claim 6
Dependent Claim
38 words
The method of claim 3 wherein the sweetened mixture is useful for a non-fat bulk frozen dessert having the following composition: ______________________________________
Constituent Weight %
______________________________________
Butterfat <1
Total protein 8-10
Lactose 0-4
Water 55-64
Ash 0.5-1.5
______________________________________
Claim 7
Dependent Claim
39 words
The method of claim 3 wherein the sweetened mixture is useful for a non-fat soft serve frozen dessert having the following composition: ______________________________________
Constituent Weight %
______________________________________
Butterfat <1
Total protein 8-10
Lactose 0-10
Water 55-65
Ash 0.5-2.0
______________________________________
Claim 8
Dependent Claim
39 words
The method of claim 3 wherein the sweetened mixture is useful for a reduced fat bulk frozen dessert having the following composition: ______________________________________
Constituent Weight %
______________________________________
Butterfat 1-9
Total protein 7-9
Lactose 0-4
Water 55-65
Ash 0.5-1.5
______________________________________
Claim 9
Dependent Claim
40 words
The method of claim 3 wherein the sweetened mixture is useful for a reduced fat soft serve frozen dessert having the following composition: ______________________________________
Constituent Weight %
______________________________________
Butterfat 1-9
Total protein 7-9
Lactose 0-10
Water 55-65
Ash 0.6-2.0
______________________________________
Claim 10
Dependent Claim
36 words
The method of claim 3 wherein the sweetened mixture is useful for a frozen dessert having the following composition: ______________________________________
Constituent Weight %
______________________________________
Butterfat <0.5-7
Total protein 7.5-8.5
Lactose 0-9
Water 60-64
Ash 0.8-1.8
______________________________________
Claim 11
Dependent Claim
38 words
The method of claim 9 wherein the sweetened mixture is useful for a non-fat bulk frozen dessert having the following composition: ______________________________________
Constituent Weight %
______________________________________
Butterfat <0.5
Total protein 8.5-9.5
Lactose 0-3
Water 60-64
Ash 0.8-1.2
______________________________________
Claim 12
Dependent Claim
39 words
The method of claim 9 wherein the sweetened mixture is useful for a non-fat soft serve frozen dessert having the following composition: ______________________________________
Constituent Weight %
______________________________________
Butterfat <0.5-7
Tota1 protein 7.5-8.5
Lactose 0-9
Water 60-64
Ash 1.4-1.8
______________________________________
Claim 13
Dependent Claim
39 words
The method of claim 9 wherein the sweetened mixture is useful for a reduced fat bulk frozen dessert having the following composition: ______________________________________
Constituent Weight %
______________________________________
Butterfat 2-7
Total protein 7.5-8.5
Lactose 0-3
Water 60-64
Ash 0.8-1.2
______________________________________
Claim 14
Dependent Claim
40 words
The method of claim 3 wherein the sweetened mixture is useful for a reduced fat soft serve frozen dessert having the following composition: ______________________________________
Constituent Weight %
______________________________________
Butterfat 2-7
Total protein 7.5-8.5
Lactose 3-4.5
Water 60-64
Ash 1.4-1.8
______________________________________
Claim 15
Dependent Claim
29 words
The method of claim 5 wherein said whey protein concentrate has the following composition: ______________________________________
Constituent
Percent
______________________________________
Protein >90
Fat <0.5
Lactose <0.5
Ash 2.5 to 3.5
______________________________________
Claim 16
Dependent Claim
36 words
The method of claim 4 additionally comprising the step of: D. freezing and aerating simultaneously the cooled liquid dessert mixture to form an aerated frozen dessert having an overrun of about 40% to 100% by volume.
Claim 17
Dependent Claim
36 words
The method of claim 14 additionally comprising the step of: D. freezing and aerating simultaneously the cooled liquid dessert mixture to form an aerated frozen dessert having an overrun of about 40% to 100% by volume.
Claim 18
Dependent Claim
36 words
The method of claim 6 additionally comprising the step of: D. freezing and aerating simultaneously the cooled liquid dessert mixture to form an aerated frozen dessert having an overrun of about 40% to 100% by volume.
Claim 19
Dependent Claim
36 words
The method of claim 7 additionally comprising the step of: D. freezing and aerating simultaneously the cooled liquid dessert mixture to form an aerated frozen dessert having an overrun of about 40% to 100% by volume.
Claim 20
Dependent Claim
36 words
The method of claim 8 additionally comprising the step of: D. freezing and aerating simultaneously the cooled liquid dessert mixture to form an aerated frozen dessert having an overrun of about 40% to 100% by volume.
Claim 21
Dependent Claim
36 words
The method of claim 9 additionally comprising the step of: D. freezing and aerating simultaneously the cooled liquid dessert mixture to form an aerated frozen dessert having an overrun of about 40% to 100% by volume.
Claim 22
Dependent Claim
36 words
The method of claim 11 additionally comprising the step of: D. freezing and aerating simultaneously the cooled liquid dessert mixture to form an aerated frozen dessert having an overrun of about 40% to 100% by volume.
Claim 23
Dependent Claim
36 words
The method of claim 12 additionally comprising the step of: D. freezing and aerating simultaneously the cooled liquid dessert mixture to form an aerated frozen dessert having an overrun of about 40% to 100% by volume.
Claim 24
Dependent Claim
36 words
The method of claim 13 additionally comprising the step of: D. freezing and aerating simultaneously the cooled liquid dessert mixture to form an aerated frozen dessert having an overrun of about 40% to 100% by volume.
Claim 25
Dependent Claim
36 words
The method of claim 10 additionally comprising the step of: D. freezing and aerating simultaneously the cooled liquid dessert mixture to form an aerated frozen dessert having an overrun of about 40% to 100% by volume.
Claim 26
Dependent Claim
27 words
A liquid dairy dessert mix suitable for agitated freezing into an aerated frozen dessert prepared according to the method of claim 1, 2, 3, 4 or 5.
Claim 27
Dependent Claim
30 words
A liquid dairy dessert mix suitable for agitated freezing into an aerated, soft serve dessert of reduced fat content prepared according to the process of claim 6, 8 or 13.
Claim 28
Dependent Claim
24 words
A liquid dairy dessert mix suitable for agitated freezing into an aerated soft serve, non-fat dessert, prepared according to the process of claim 12.
Claim 29
Dependent Claim
31 words
A soft serve, aerated dairy frozen dessert of reduced fat content having the organoleptic attributes of a high fat ice cream prepared according to the process of claim 17 or 19.
Claim 30
Dependent Claim
27 words
A soft serve aerated reduced fat frozen dairy dessert having the organoleptic attributes of a high fat ice cream prepared according to the process of claim 23.
Claim 31
Dependent Claim
27 words
A soft serve aerated non-fat dairy dessert having the organoleptic attributes of a high fat ice cream prepared according to the process of claim 16 or 21.
Claim 32
Dependent Claim
35 words
A bulk type, aerated frozen dairy dessert having a reduced fat content having the organoleptic attributes of a high fat ice cream and increased heat shock stability prepared according to the process of claim 24.
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USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1992-06-19 | 1992-12-19 | 1993-06-20 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1996-06-19 | 1996-12-19 | 1997-06-20 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 2000-06-19 | 2000-12-19 | 2001-06-20 | $7700.00 | Window Closed / Lapsed |