×

Method of producing unfrozen expanded ice cream mix possessing superior storage and shelf-life properties

  • US 5,925,392 A
  • Filed: 08/01/1997
  • Issued: 07/20/1999
  • Est. Priority Date: 06/18/1991
  • Status: Expired due to Fees
First Claim
Patent Images

1. A method of producing an unfrozen, expanded ice cream mix with superior storage and shelf-life properties comprising the steps of mixing together both the starting ingredients necessary for producing an ice cream mix and a combined emulsifier and stabilizer;

  • said combined emulsifier and stabilizer consisting of a lactic acid ester of mono- or diglycerides of fatty acids 20-30%, microcrystalline cellulose 20-30%, modified starch 20-30%, and gelatin 10-20%, wherein the amount of combined emulsifier and-stabilizer present in the ice cream mix is sufficient to allow the unfrozen, expanded ice cream mix to be stored for several weeks at cold, non-freezing refrigeration temperatures while remaining expanded;

    then homogenizing the ice cream mix, treating the homogenized ice cream mix to exterminate microorganisms in the ice cream mix;

    continuously expanding the treated ice cream mix with cooling to about 5°

    C. until an overrun of about 90% is achieved to produce said expanded ice cream mix, which expansion is retained during the shelf-life of said treated mix, wherein said expanded ice cream mix is storable for a period of time at non-freezing refrigeration temperatures.

View all claims
  • 0 Assignments
Timeline View
Assignment View
    ×
    ×