Pourable dessert liquid product

• US 20030207016A1
• Filed: 05/22/2003
• Published: 11/06/2003
• Est. Priority Date: 03/19/1997
• Status: Active Grant

• Current Assignee: Rich Products Corporation
• Original Assignee: Rich Products Corporation
• Inventors: Hussein, Ahmed
• Granted Patent: US 7,449,208 B2
• Time in Patent Office: Days
• US Class Current: 426/585
• CPC Class Codes: A21D 13/80 Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
• CPC Class Codes: A23C 9/1544 Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres
• CPC Class Codes: A23G 2200/00 containing organic compounds, e.g. synthetic flavouring agents
• CPC Class Codes: A23G 3/346 Finished or semi-finished products in the form of powders, paste or liquids A23G3/343 takes precedence
• CPC Class Codes: A23G 9/52 Liquid products; Solid products in the form of powders, flakes or granules for making liquid products ; Finished or semi-finished solid products, frozen granules
• CPC Class Codes: A23L 9/12 Ready-to-eat liquid or semi-liquid desserts, e.g. puddings, not to be mixed with liquids, e.g. water, milk
• CPC Class Codes: A23L 9/22 containing non-milk fats but no proteins other than milk proteins
• CPC Class Codes: A23L 9/24 containing non-milk fats and non-milk proteins, e.g. eggs or soybeans

Abstract

A pourable dessert liquid product comprising a protein source; fat; sweetener; stabilizer; flavoring agent; and emulsifier

Claims

1. A pourable dessert liquid product comprising:

about 2 to 20 wt % of a protein source;

about 1 to 15 wt % of fat;

about 4 to 35 wt % of sweetener;

about 0.01 to 2 wt % of stabilizer;

about 0.1 to 2.0 wt % of flavoring agent; and

about 0.1 to 2 wt % of emulsifier.

2. The pourable dessert liquid product of claim 1, wherein said protein source is a dairy protein source.

3. The pourable dessert liquid product of claim 2, wherein said dairy protein source is dried skim milk or milk protein concentrate.

4. The pourable dessert liquid product of claim 1, wherein said protein source is a non-dairy protein source.

5. The pourable dessert liquid product of claim 4, wherein said non-dairy protein source is caseinate or vegetable protein.

6. The pourable dessert liquid product of claim 1, wherein said fat is vegetable oil, sunflower oil, canola oil, modified canola oil, palm kernel oil, coconut oil, or dairy creme.

7. The pourable dessert liquid product of claim 1, wherein said sweetener is sucrose, corn syrup, artificial sweeteners, low calorie sweeteners, or no-calorie sweeteners.

8. The pourable dessert liquid product of claim 1, wherein said stabilizer is carrageenan, guar gum, locust bean gum, xanthan gum, cellulose, or hydrocolloid.

9. The pourable dessert liquid product of claim 1, wherein said flavoring agent is condensed milk, vanilla, kahlua, coffee, mocha, raspberry, strawberry, citrus, fruit, or liqueur flavor.

10. The pourable dessert liquid product of claim 1, wherein said emulsifier is polysorbate, sodium stearyl lactylate, calcium stearyl lactylate, monoglyceride, diglyceride, or hexaglycal disteartye.

14. The food product of claims 1-13, wherein said food product is frozen.

15. The food product of claim 14, wherein said food product comprises custards, light custards, creme caramel, or creme brulee.

11. A food product comprising a pourable dessert liquid product comprising:

about 2 to 20 wt % of a protein source;

about 1 to 15 wt % of fat;

about 4 to 35 wt % of sweetener;

about 0.01 to 2 wt % of stabilizer;

about 0.1 to 2.0 wt % of flavoring agent; and

about 0.1 to 2 wt % of emulsifier.

12. The food product of claim 11, further comprising a cake and wherein said cake and said pourable liquid dessert product are present in a ratio of 1:

1 to 1;

2.5.

13. The food product of claim 12, further comprising at least one of fruit, whipped topping, conserves, and marmalades.