Universal Foods Corporation

Fantasy Flavors Inc.

Fantasy-blankebaer Corporation

Benjamin R Peterson

John G Ashley

A syrup composition that has a sufficiently low viscosity so that it can be poured or pumped, yet upon contact with a calcium-containing confection its viscosity increases.

Syrup for confections and methods for using same

A nonfat aerated dairy dessert which includes at least about 9 weight percent milk solids nonfat; at least about 62 weight percent water; a sweetener; between about 2 and about 6 weight percent dextrin type solids; between about 0.25 and about 1.25 weight percent egg albumen; between about 0.08 and about 0.42 weight percent stabilizer; and between about 0.05 and about 0.45 weight percent emulsifier. An improved nonfat aerated dessert is obtained by coating the egg albumen with the emulsifier.

Nonfat frozen dairy dessert with method and premix therefor

A syrup composition that has a sufficiently low viscosity so that it can be poured or pumped, yet upon contact with a confection the syrup composiiton's viscosity increases.

Syrup for confections and method for using same

A nonfat dairy dessert composition which may be aerated and frozen, containing milk solids nonfat, water, sweetener a starch hydrolysate, egg albumen stabilizer and emulsifier.

Growing community of inventors

West Chicago, IL, United States of America

Benjamin R Peterson