Patent US4853243A successfully refreshed from Google Patents.
US4853243A
Expired / Lapsed
US
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Freezer stable whipped ice cream and milk shake food products
Assignee: Rich Products Corp
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Filing: 1987-12-01
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Granted: 1989-08-01
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Expires: 2007-12-01
Abstract
Abstract A whipped food products are disclosed 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 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. Optionally, a polyhydric alcohol may replace a part of the sugar.
Inventors
- 👤 Marvin L. Kahn
- 👤 Robert J. Lynch
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-06 13:08
CPC Classifications
A; A23; A23G; A23G9/00; A23G9/32; A23G9/04; A23G9/045; A23G9/20; A23G9/44; A23G9/46; Y; Y10; Y10S; Y10S426/00; Y10S426/804
Claims Analysis
Total Claims: 14
Claim 1
Independent Claim
110 words
A whipped 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 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, wherein the product is substantially noncrystalline and spoonable at about 0° F., and the volume of the product remains substantially constant during storage about 0° F. for at least about six months.
Claim 2
Dependent Claim
110 words
A whipped 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 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, wherein the product is substantially noncrystalline and spoonable at about 0° F., and the volume of the product remains substantially constant during storage about 0° F. for at least about six months.
Claim 3
Dependent Claim
68 words
The whipped food product according to claim 1 comprised of about 2% to about 7% of beta phase-tending crystalline fat, about 0.125% to about 1% microcrystalline cellulose, about 0.025% to about 0.28% sodium carboxymethylcellulose, 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 4
Dependent Claim
29 words
The whipped food product according to claim 2 wherein said protein solids in said product are provided by nonfat milk solids, dairy whey, whey protein concentrate, or mixtures thereof.
Claim 5
Dependent Claim
19 words
The whipped food product according to claim 3 further comprising about 0.008% to about 0.06% carrageenan or sodium alginate.
Claim 6
Dependent Claim
21 words
The whipped food product according to claim 4 wherein the sugar is comprosed of sucrose, corn syrup and a fructose-dextrose syrup.
Claim 7
Dependent Claim
19 words
The whipped food product according to claim 5 wherein the fructose-dextrose syrup comprises about 40% to about 90% fructose.
Claim 8
Dependent Claim
31 words
The whipped food product according to claim 6 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 9
Dependent Claim
68 words
The whipped food product according to claim 2 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 10
Dependent Claim
67 words
The whipped food product according to claim 2 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 11
Dependent Claim
16 words
The whipped food product according to claim 8 wherein said flavoring is cocoa, strawberry or vanilla.
Claim 12
Dependent Claim
16 words
The whipped food product according to claim 9 wherein said flavoring is strawberry, cocoa or vanilla.
Claim 13
Dependent Claim
112 words
A whipped food product consisting essentially 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 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, 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 14
Dependent Claim
112 words
A whipped food product consisting essentially 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 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, 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.
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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) | 1992-07-31 | 1993-01-30 | 1993-08-01 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1996-07-31 | 1997-01-30 | 1997-08-01 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 2000-07-31 | 2001-01-30 | 2001-08-01 | $7700.00 | Window Closed / Lapsed |