Matches 151 - 200 out of 430 < 1 2 3 4 5 6 7 8 9 >
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5486372 Frozen dairy product containing polyol polyesters  
A frozen dairy dessert product having on a non-flavored basis, from about 3% to about 20% of a polyol fatty acid polyester, from 0% to about 8% of a triglyceride fat, from about 0.3% to about 0.7%...
5482728 Ice cream confection  
An ice cream, confection comprising a frozen composition containing particles having a sweetener core encapsulated in a butterfat coating. A process of producing a frozen ice cream confection...
5478587 Dessert composition  
A low fat, substantially cholesterol and lactose free dry dessert combination the base of which comprises a non-dairy creamer, a sweetener, a filler, a stabilizer, a smoother. Various flavors may...
5472726 Frozen confections  
Stable gas cells having d,32 average particle size below 20 μm are used in ice confections to provide creaminess, whiteness and flavor enhancement.
5456936 Frozen low calorie dairy confection  
A substantially lactose- and sugar-free, low calorie, frozen dairy confection having a 20% to 100% overrun is disclosed. The composition critically contains anhydrous milk fat and low- or...
5409724 Leavening composition and process of making  
A novel leavening composition comprising calcium acid pyrophosphate in combination with a carbonate factor, said composition exhibiting, in the dough rate of reaction (DRR) test, a maximum rate of...
5407694 Edible fiber-containing product and method for making the same  
An edible product which contains microparticulated fiber derived from a fiber source preferably having an insoluble fiber content of at least about 2.5%, hydrocolloid in an amount sufficient to...
5405636 Leavening composition  
The composition comprises dimagnesium phosphates in combination with a carbonate factor. The dimagnesium phosphates comprise a mixture of dimagnesium phosphates trihydrate, amorphous dimagnesium...
5403611 Ice cream and process for producing the ice cream  
An ice cream having a property of excellent meltdown in the mouth, a fat content of 5 to 18% by weight and an overrun of 10 to 150% by weight, containing air cells of 60 μm or more in diameter at...
5384145 Low-fat, frozen whipped topping  
A low-fat, frozen whipped topping having a fat content of 8 to 15% and which is free of milk solids and phosphate salts is formulated using weight ratios of from 1.4 to 2.2 parts chemical...
5384146 Frozen whipped toppings  
Frozen whipped topping formulations containing milk solids and glassy sodium polyphosphates having an average chain length of at least n=18 to n=50.
5378483 Method for producing a frozen novelty  
A method for forming composite ice cream-like edible novelties having discrete doughy additions therein. The method involves first providing an extrusion apparatus including a main die having an...
5370893 Process for preparing a powdered ice cream  
A process for the preparation of a powdered ice cream product having both a high-fat and high-sugar content. The process comprises the steps of mixing cream, non-fat milk solids, sugar and a...
5358728 Non-fat frozen dairy product  
The non-fat frozen dairy dessert product of the present invention comprises on a non-flavored basis, from about 8% to about 18% of milk solids not fat, from about 6% to about 15% of a natural...
5356648 Frozen desserts with flavor strands  
A frozen dessert such as ice cream, and a process for manufacturing same, are described. The chocolate or other flavoring composition is injected into the stream of semi-frozen dessert in the form...
5328710 Ready to serve frozen dessert for soft serve dispensing  
A soft serve frozen dessert, e.g., yogurt, ice milk, ice cream, capable of being hard packed and dispensed from an accordion-type cartridge is disclosed. The frozen dessert composition is formed...
5324531 Fat substitute  
A fat simulating composition is composed of a substantial portion of elongated, irregularly shaped carbohydrate gel particles having a longest axial dimension of up to 250 microns with a mean...
5322702 Microgranular protein opacifying material  
There is disclosed an opacifying material of micrgranular protein opacifying material having a mean particle size distribution of 0.1 microns to 10 microns with fewer than 20% of the total number...
5308628 Method of preparing a frozen dairy desserts  
This invention relates to a method of preparing thickener-free consumption ice or ice cream from a mixture of fermented milk constituents, including whey protein-rich products, and sugars, and...
5306519 Syrup for confections and methods for using same  
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.
5283070 Process for making layered aerated food composition  
A layered food product is made by extruding an aerated ice composition into a vertically descending helix rotating about a vertical axis and having spaced flights which define passages therebetween...
RE34508 Oat or rice based frozen dessert and method for preparation  
The present invention is for an oat or rice-based frozen dessert composition which has been prepared using the grain derived solids, including the bran. In the method of the invention, cooked oat...
5256426 Combination popsicle, method of making the same, and device therefor  
The invention relates to a combination popsicle wherein an ice layer whose surface is uneven is formed on the circumference of a core stuff, a method for making the same and a device for the...
5246725 Spoonable frozen food product  
A low-fat frozen ice product spoonable at temperatures in excess of 4° F., and method of making same. The product includes a sugar alcohol such as sorbitol, mannitol or xylitol present in the...
5238696 Method of preparing a frozen comestible  
Frozen comestibles, such as frozen desserts, are formed by combining a comestible composition with a matrix resulting from melt-spinning an oleaginous substance with a carrier material such as...
5229158 Polyhydroxyalkanoate cream substitutes  
Macrocolloids of polyhydroxyalkanoates are used as fat substitutes. Polyhydroxybutyrate is the preferred homopolymer. The polymeric particles can have a particle size of from 0.1-10 microns.
5229157 Method of preparing a food product  
A method of preparing an aerated vegetable product comprising starch, oil and a heat-setting material. The method involves mixing the individual components and thereafter aerating with a gaseous...
5225227 Polyhydroxyalkanoate flavor delivery system  
Polyhydroxyalkanoates are combined with fat soluble flavors to provide a flavor delivery system for low-fat and no-fat foods. The polyhydroxyalkanoates preferably have a porous structure.
5215777 Process for producing low or non fat ice cream  
Low or non-fat ice cream contains less than about 5% by weight fat and comprises (by weight except where otherwise stated) from about 5 to about 15% milk solids non-fat, from about 5 to about 20%...
5215776 Nonfat frozen dairy dessert with method and premix therefor  
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...
5202146 Flavor delivery system for fat free foods  
Methods are provided for the delivery of fat soluble flavor compounds into nonfat and low-fat food products in which fat components have been replaced by non-lipid fat substitutes. A flavor...
5194288 Syrup for confections and method for using same  
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.
5194274 Ice confectionery  
The present invention provides an ice confectionery comprising a fist layer of only crushed ice particles, a second layer including crushed ice particles and impregnated with a syrup and a third...
5194281 Polyol fatty acid polyesters with reduced trans double bond levels and process for making  
This invention relates to polyol fatty acid polyester compositions having improved physiological properties, organoleptic properties (i.e. mouth feel), liquid/solid stability and chemical...
5192575 ***WITHDRAWN PATENT AS PER THE LATEST USPTO WITHDRAWN LIST***
Fat substitute  
A fat simulating composition is composed of a substantial portion of elongated, irregularly shaped carbohydrate gel particles having a longest axial dimension of up to 250 microns with a mean...
5176928 Reduced calorie diary mix  
A reduced calorie diary mix for use in frozen dairy desserts and yoghurt is made from milk and/or milk products that have been treated with a lactase/beta-galactosidose enzyme which hydrolyzes...
5175013 Frozen dessert compositions and products  
The invention is directed compositions which are capable of being converted to frozen dairy dessert products, including ice cream and yogurt desserts, which have organoleptic qualities comparable...
5171601 Ice cream and method of manufacturing  
An ice cream having a mix base of rice flour, ion-exchanged water sugar and skimmed milk and a seasoning component of cream, liqueur and one of egg yolk, tea and coffee and a flavoring component.
5169671 Food containing fructose polymer  
There is provided a food and drink having a reduced oil, fat, or sugar content yet retaining good gelation properties and good organoleptic properties, etc. A part of or the whole of gelation...
5147669 Edible cookie bits products  
Small cookies, known as cookie bits, are combined with other ingredients, especially chocolate, as the basis of finished candy products or other edible cookie bits products. The product entails...
5143741 Concentrated, substantially non-aggregated casein micelles as a fat/cream substitute and a method for reducing the fat content in food products  
Substantially non-aggregated casein micelles are employed as a fat substitute in food products. The concentrated casein micelles can replace all or a portion of the fat or cream in food products...
5126156 Method of preparing and storing a free flowing, frozen alimentary dairy product  
A method for preparing and storing a free-flowing, frozen alimentary dairy product includes the steps of preparing an alimentary composition for freezing and slowly dripping the composition into a...
5112626 Aerated frozen dessert compositions and products  
Compositions which are capable of being converted to aerated frozen dairy dessert products, including ice cream and yogurt desserts, which have organoleptic qualities comparable to high fat frozen...
5106643 Milk preparations  
A process for preparing food products having adjustable energy and nutritional values which comprises, in that sequence, (a) preparing an emulsion of a milk product such as whole milk, nonfat milk,...
5104674 Microfragmented ionic polysaccharide/protein complex dispersions  
Microfragmented ionic polysaccharide/protein complex dispersions which are suitable for use as fat substitute compositions in food products such as ice cream, salad dressings, dips, spreads and...
5098732 Manufacturing method for ice-cream products and its apparatus for the same  
A method for making ice-cream products by preparing a mixture of the bulk material for ice-cream, filling it into a container and applying thereto a liquid nitrogen or a liquid nitrogen-based gas...
5098731 Banana based frozen-nondairy dessert  
A frozen-nondairy dessert having the creamy texture and the mouth feel of an ice cream product comprised of a frozen banana based composite of bananas alone or in combination with flavor providing...
5084295 Process for making low calorie fat-containing frozen dessert products having smooth, creamy, nongritty mouthfeel  
Low calorie frozen desserts, in particular ice cream-like products, having a smooth, creamy, nongritty mouthfeel are disclosed. These frozen desserts contain fat comprising from about 30 to 100% of...
5080921 Low calorie fat substitute  
There is disclosed a low calorie fat substitute comprising a continuous aqueous phase containing carbohydrate and protein and a dispersed phase containing protein and fat.
5077075 Fruit juice mix for whipped and/or frozen applications  
A fruit juice mix suitable for hard pack product made essentially from natural ingredients containing at least one fruit juice source in association with about 0.05 to 1.5 percent by weight of...
Matches 151 - 200 out of 430 < 1 2 3 4 5 6 7 8 9 >