The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.
The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.
Patent No.:
Date of Patent:
Jan. 13, 1981
Filed:
May. 31, 1979
Jon R Blake, Brooklyn Center, MN (US);
General Mills, Inc., Minneapolis, MN (US);
Abstract
Disclosed are non-dairy dessert compositions which are free of conventional emulsifiers and which are heat shock stable. The compositions comprise from about 50% to 98% of a specially prepared comestible base, from about 0.4% to 4% of an acid-stable whipping agent, from about 0.05% to 0.5% of an acid stable polysaccharide gum and from about 1% to 15% of an edible fatty triglyceride oil. The moisture content of the dessert compositions ranges between 48% and 65%. The comestible base is prepared by forming an uncooked blend comprising from about 25% to 65% by weight of the blend of citrus juice vesicles, from about 7% to 45% of a nutritive carbohydrate sweetening agent, from about 1% to 5% of an ungelatinized starch, from about 0.1% to 0.4% of water-soluble pectin, from about 8% to 60% by weight of water and sufficient non-volatile edible organic acid to provide the blend with a pH between 2.5 and 5.5. The blend is then cooked to a viscosity (190.degree. F.) between 7,000 and 10,000 cp. and a moisture content between 30% to 60%. An aerated frozen dessert is prepared by aerating the mixture of these ingredients to a density of 0.2 to 0.95 g./cc. and then statically freezing the aerated mixture.