Matches 1 - 50 out of 96 1 2 >


Match Document Document Title
8361533 Frozen food products, emulsifying systems, and related methods  
The present invention relates to frozen food products, such as ice creams, having special emulsifying systems. The emulsifying system preferably contains mono esters of propane-1,2-diol and fatty...
8221820 Frozen food products, emulsifying systems, and related methods  
The present invention relates to frozen food products, such as ice creams, having special emulsifying systems. The emulsifying system preferably contains mono esters of propane-1,2-diol and fatty...
7645804 Stable, concentrated and dilute, oil-in-water emulsions, their processes of preparation, and formulation process employing these emulsions  
A stable complex oil-in-water emulsion which is useful in the cosmetic, pharmaceutical or food fields. The stable complex oil-in-water emulsion is formed by the mixing of individual oil-in-water...
6911226 Cold confectionery and method of preparing the same  
A cold confectionery and a method of preparing the same are provided. A mixture is foamed to have an overrun in the range of 150% to 500%, and frozen to a temperature of not higher than −10° C....
6852351 Aerated compositions and process for achieving such aerated compositions  
The present invention provides a cold extruded composition with at least 90% overrun, wherein said composition comprises a fat phase which has a high ratio of liquid fat to solid fat at the...
6228412 Mono-screw extrusion process for manufacturing aerated frozen products  
Frozen aerated compositions are prepared by introducing an unfrozen composition suitable for being frozen for preparing a frozen aerated composition into the barrel of an extrusion apparatus...
6187365 Process for making a molded aerated frozen bar  
A process for the production of a molded aerated frozen bar by preparing a mix of ingredients suitable for a frozen aerated bar, whipping the mix to obtain an aerated mix having an overrun of from...
6093438 Molded aerated frozen bar  
A process for the production of a molded aerated frozen bar by preparing a mix of ingredients suitable for a frozen aerated bar, whipping the mix to obtain an aerated mix having an overrun of from...
6033710 Mouthfeel and lubricity enhancing composition  
A mouthfeel and lubricity enhancing composition for use in reduced fat food products is provided. The composition is an aqueous gel matrix of ester vesicles which is provided by a mixture of...
5968582 Molded frozen bar  
A process for the production of a molded aerated frozen bar which comprises preparing a mix of ingredients suitable for a frozen aerated bar, whipping the mix to obtain an aerated mix having an...
5958476 Frozen or chilled confectionery products  
Frozen or chilled confectionery products, in particular ice-creams, with a unique taste performance comprising a fat-continuous or bicontinuous or duplex fat-emulsion comprising 5-50 wt % fat,...
5925392 Method of producing unfrozen expanded ice cream mix possessing superior storage and shelf-life properties  
The disclosure relates to a method of producing and pre-distribution preparing unfrozen, expanded ice cream mix with superior storage and shelf-life properties. Starting ingredients necessary for...
5919510 Method for manufacturing frozen aerated products  
The method for manufacturing frozen aerated products includes the use of a device having two endless screws, identical and parallel, meshing with each other and turning in the same direction,...
5800855 Cheesecake ice cream  
The present invention is directed to a frozen cheesecake ice cream which preferably comprises cream, milk, condensed skim milk, cream cheese, cane sugar and a unique stabilizing system having a...
5690983 Method of producing unfrozen expanded ice cream mix possessing superior storage and shelf-life properties  
The disclosure relates to a method of producing and pre-distribution preparing unfrozen, expanded ice cream mix with superior storage and shelf-life properties.Starting ingredients necessary for...
5645881 Reduced calorie ice cream-type frozen dessert and butter fat mimetics therefor  
Reduced calorie ice cream-type frozen desserts are prepared by replacing some or all of the fat in an ice cream recipe with a butter fat mimetic composition comprised of a fatty acid-esterified...
5605712 Stabilizer compositions, frozen desserts containing the same and stabilizing method  
A stabilizer composition useful for frozen desserts contains a water soluble hydrocolloid and microcrystalline cellulose coprocessed with an alginate salt complex. The method of using the...
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...
5308639 Low calorie fat substitute  
There is disclosed a low calorie fat substitute comprising a non-flowable aqueous phase and an oil phase, with the interaction between said aqueous and oil phases resulting in a pourable emulsion....
5266346 Extended ester derivatives as low calorie fat mimetics  
Ester- and alkoxy-extended ester derivatives as edible fat mimetics for food compositions are disclosed. These compounds have aliphatic two- to twelve- carbon backbones to which are attached at...
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...
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.
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.
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...
5196226 Powdery foaming agent  
A powdery foaming agent suitable for cake and fry batters and premixes therefor, comprising saturated monoglyceride, saturated diglycerine monoester, lecithin and polyphosphate as essential...
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...
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...
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...
5082684 Low-calorie fat substitute  
There is disclosed a low calorie fat substitute comprising a non-flowable aqueous phase and an oil phase, with the interaction between said aqueous and oil phases resulting in a pourable emulsion....
5077076 Low-fat frozen whipped topping and process therefore  
A frozen topping having excellent texture and stability is prepared having a fat level of from 5 to 15%, an overrun of at least 250% and a solids level of 38% to 43%. The topping contains 2.5 to...
5043179 Triol triester derivatives as low calorie fat mimetics  
Triol triester derivatives, notably compounds having a four- to thirty- carbon backbone to which are attached three fatty C1 or C2 to C29 ester groups in ester linkage are edible, preferably...
5006359 Premix preparation for ice foods  
Premix preparation for ice foods comprising, as essential components, (1) an unsaturated fatty acid-free oil, (2) a glycerin fatty acid ester and (3) a mixture of pectin and pregelatinized starch....
5000974 Process of the preparation of fruit, vegetable or spicy aerated foods  
Low-calorie aerated fruit, vegetable and spicy foods free of fats and albumin having improved taste, increased volume and stable structure said foods containing sugar or sugar substitutes or...
4992292 Tris-hydroxymethyl alkane dicarboxylate extended esters as low calorie fat mimetics  
Trishydroxymethyl alkanes, notably monomeric and dimeric trishydroxymethyl ethane and propane, esterified with fatty acids or dicarboxylate-extended fatty acid derivatives, are physiologically...
4985270 Cream substitute ingredient and food products  
Non-fat and reduced fat whipped frozen dessert products wherein part or all of the milk fat, vegetable fat or oil ordinarily incorporated therein is replaced by a proteinaceous macrocolloid of,...
4954360 Method of inhibiting ice crystal growth in frozen foods and compositions  
Ice crystal growth in inhibited in frozen food products by adding a partially delignified plant fiber, a hemicellulose B or mixtures thereof to the frozen food product.
4935258 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...
4927659 Tris-hydroxymethyl lower alkane esters as fat mimetics  
Trishydroxymethyl ethane and propane, esterified with fatty acids, are physiologically compatible, partially digestible edible synthetic fat replacements for foods and pharmaceuticals.
4927658 Tris-hydroxymethyl alkane esters as low calorie fat mimetics  
Trishydroxymethyl alkanes, notably monomeric and dimeric trishydroxymethyl ethane and propane, esterified with fatty acids or dicarboxylate-extended fatty acid derivatives, are physiologically...
4927654 Water soluble bulking agents  
A modified hemicellulose A, hemicellulose B, modified hemicellulose A, modified hemicellulose B, or mixtures thereof are employed as water soluble bulking agents to replace the functional...
4855156 Frozen dessert  
Non-fat and reduced fat whipped frozen dessert products wherein part or all of the milk fat, vegetable fat or oil ordinarily incorporated therein is replaced by a proteinaceous macrocolloid of ,...
4853243 Freezer stable whipped ice cream and milk shake food products  
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,...
4832976 Frozen, low-solids, quiescently-frozen confection  
A low-solids, non-aerated, quiescently-frozen confection having a soft, non-brittle texture is prepared from a composition containing on a weight basis 92 to 96% water, 1 to 2.5% maltodextrin, 1...
4724153 Soft-frozen water-ice formulation  
An aerated soft-frozen, fat-free protein-free water-ice product which is extrudable at 0° to 10° F., said product containing a critical level of chemical emulsifier in order to effect desirable...
4542035 Stable aerated frozen dessert with multivalent cation electrolyte  
Aerated foam food products of the frozen dessert type are provided with improved stability and smoothness, thereby allowing them to be stored and distributed at 0° F. (-18° C.) without loss of...
4411926 Stabilizer for frozen foamed emulsions and method therefore  
A process for making a protein stabilizer for an edible, frozen foamed emulsion in which proteins are modified by co-drying the protein with a selected emulsifier.
4391834 Method of extending and flavoring ice milk or cream  
A method of extending and flavoring a soft serve product includes the steps of preparing a gelatin extender by adding a gelatin mix including approximately 18 grams of gelatin to one gallon of...
4310556 Food emulsifiers  
Disclosed are emulsifiers useful in food products such as cakes, icings, cream fillings, whipped toppings, etc. The emulsifiers comprise a blend of succinylated monoglycerides, monoglycerides,...
4310557 Food emulsifiers  
Disclosed are emulsifiers useful in food products such as cakes, icings, cream fillings, whipped toppings, etc. The emulsifiers comprise a blend of monoglycerides, propylene glycol monoesters and...
4307123 Frozen dessert composition  
A single package dry freezer dessert mix preparable with water is provided having the composition of 1.5-20% protein, 4% to 20% lipid material, stearoyl-2-lactylic acid or the alkali or alkaline...

Matches 1 - 50 out of 96 1 2 >