Note: Descriptions are shown in the official language in which they were submitted.
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FROZEN DESSERT COMPOSITION
_ACKGROUND OF THE INVENTION
1. Field of the Invention
The present invention relates to an improved dry
composition for preparing frozen desserts.
.2 Description of the Prior Art
There are various desserts enjoyed by the public
including cakes, puddings, custards, and frozen con-
fections such as ice cream. The consumer has been
provided with mixes to easily prepare most of these
desserts. Until recently, there were few if any
mixes for home use in the area of frozen confections.
Presently, there is.be.ing marketed a mix for pre-
paring freezer desserts which requires the blending
of a packet of dry.powder with a packet of a highly
viscous liquid and milk. The mixture is whipped with
a hand-mixer until a large amount of air has been
incorporated. The increasè in volume due to the in-
corporation of air is called "overrun". Generally,
the overrun on this product is about 100%. The
mixture can be added as is to pie crusts or blended
with fruit or combined with cake to make a variety
of frozen desserts. The product is composed of (in
decreasing order of concentration):
Nonfat milk
Partially hydrogenated vegetable oil (soybean
and coconut). ~ ..
Corn syrup solids~
.
Corn syrup
Sugar
Water
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Invert sugar syrup
Propylene glycol esters
Polyglycerol esters
Karaya gum
Sodium hexametaphosphate
Citric acid
Potassium sorbate
Artificial flavors
Vitamin A palmitate
Artificial color
The consumer in order to prepare this product
must blend the dry mix with the highly viscous fluid
which has the consistency of honey. It is necessary
to squeeze the viscous fluid from the package which
makes for added difficultly in preparing the final
frozen composition.
Further, the prior art composition requires the
use of liquid milk in its preparation. Since there
are occasions when liquid milk is unavailable, this
limitation adds a further undesirable aspect to this
product.
It would be desirable to provide a frozen des~
sert mix which does not require two packages nor the
addition of liquid or fluid milk.
BREIF DESCRIPTION OF THE _NVENTION
In accordance with the present invention, it has
been found that a single package dry freezer dessert
mix which can use water or, optionally, fluid milk
for dilution can be provided having a composition
comprising:
1) a protein source sufficient to provide from
about 1.5~ to about 20~ protein;
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2) from about 4~ to about 20% of a lipid
material;
3) optionally, an effective amount of a stabili-
zer sufficient to prevent the formation of
ice crystals.
4) an effec-tive amount of a sweetener sufficient
to adjust the sweetness of the composition to
the level desired; and
5) from about 0.15~ to about 2.0% of stearoyl-2-
lactylic acid or the alkali and alkaline earth
metal salts thereof~
the percentayes being based on the total weight of the
dry composition. The composition o~ the present in-
vention can be diluted to a total solids content of
from about 30% to about 60~ with water or if desired,
fluid fatted or skim milk, fruit juice or mixtures
thereof. Upon whipping to an overrun of 75~ or more,
the whipped composition can be frozen alone or in
crusts or forms to prepare frozen desserts of the
nature of ice cream.
DETAILED DESCRIPTION OF THE INVENTION
The protein source can be any source, animal
or vegetable, which can provide a water soluble or
partially water soluble protein which can assist in
forming a stable emulsion with the other ingredients
of the composition. If taste is an important factor,
a bland protein system can be used.
The protein systems which are particularly useful
in the present invention are dairy derived protein
sources in dry form such as dry whole milk, dry de~
fatted milk, dry skim milk (non-fat dry milk - NFDM~,
partially delactosed dry skim milk, sodium or cal-
cium caseinate, whey solids, whey proteln concentrate,
modified whey solids, fermented dairy solids such as
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dry yogurt solids and protein fortified yogurt solids
such as whey protein concentrate fortified yogurt solids.
The preferred materials are NFDM, partially delactosed
skim milk solids, and yogurt solids. Yogurt solids
are prepared by fermenting an appropriate base such
as milk and/or whey with yo~urt producing bacteria
such as L. bulgaricus and S. thermophilus. Milk pro~
. . .
tein such as NFDM, Na or Ca caseinate, acid stable
caseinate, whey solids, concentrated whey protein,
and the like as well as other additives including
hydrolyzed cereal solids such as corn syrup solids,
sugars, agents for promoting culture growth can be
added before, during or after culturing as is appro-
priate. Yogurt solids includes those products fer~ent-
ed by the normal yogurt bacteria but the final product
does not necessarily contain live active culture.
The protein is used in an amount sufficient when
combined with the other ingredients of the composition
to provide a stable emulsion. The amount of protein
used depends on the source and quality of the protein
as well as the type of final product desired. ~or
instance~ a product can be prepared with 2.3% sodium
caseinate or about 2.1~ protein though taste may be
less than acceptable. ~n ice cream type composition
prepared with, for example, partially delactosed skim
milk solids (53% protein) requires approximately 25%
protein source or 13.25% protein. In general, the
protein source is used in an amount sufficient to pro-
vide from about 1.5~ to about 20% and preferably from
about 10% to about 15~ protein in an amount sufficient
to provide a stable emulsion.
Stearoyl-2 lactylic acid or lactylate salt
thereof can be described as the stearic acid ester
with lactate of lactic acid.
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Since the compositions of the present invention are food
products, only edible grade materials are suggested for use.
The most preferred compound is stearoyl-2-lactylic acid. The
preferred metal ions are sodium, potassium and calcium. The
preferred lactylic compounds are stearoyl-2-lactylic acid,
sodium stearoyl-2-lactylate, potassium stearoyl-2-lactylate
and calcium stearoyl-2-lactylate. ~s used herein, the term
"lactylic compound" is intended to encompass lactylic acid and
salts thereof.
The lipid used in the present invention can be any lipid
which is admixable with the other dry ingredients and which can
under the conditions of the preparation of the final product
form an emulsion. Oils and partially hydrogenated oils of
animal or vegetable source and the like which are fluid at
temperatures above 18C. are preferred for ease of incorporation
of the lactylic compound and for ease of reconstitution. For
example, partially hydrogenated soy bean oil if fluidized at
about 65C. and blended with the lactylic compound and an
emulsifier to facilitate the functioning of the lactylic
compound as a whipping aid. Other lipid materials such as
flake or dry shortening, animal fat, solidified shortening and
the like can also be used. However, these are less preferred
since these hard fats must be melted and emulsified in order
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to allow the final product to whip. If the fat
is of a high melting point, it may require emulsi-
fication at elevated tmperature so that the fat can
be emulsified prior to solidifying. A suggested
procedure f~r preparing the final composition would
involve dissolving the ingredients in a portion of
the water or milk which is heated to a temperature
sufficient to melt the fat, whipping the liquid to
emulsify the fat followed by adding in the remainder
of liquid at a cold temperature. This two step
process for the preparation of the final product is
not desirable for home use but would find use in
commercial applications. Any procedure which will
effectively allow the lipid material to be emulsified
at the time of whipping can be utilized.
The lipid material can be used in an amount
ranging from about ~% to about 20~, by weight, of
the dry composition. The amount of lipid utilized
is that amount needed to act as the carrier for the
lactylic compound and provide a high overrun and a
smooth tasting product. In the preferred emboidment,
the lipid material is a partially hydrogenated
vegetable oil which can be used in an amount ranging
from about ~ to about 18%. The actual percentages
needed for an effective product may vary but are
easily determined by one skilled in the art.
The sweetener used in the present invention can
be any edible dry natural or synthetic sweetener.
This includes the sugars such as sucrose, fructose,
and dextrose, corn syrup solids (D.E. 5-50), and
the like. The amount of sweetener utiliæed is suf-
ficient to adjust the sweetness to the level desired.
The sweetener also acts as a suitable vehicle for
the oil mix and is used in an amount sufficient to
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achieve that end. It is preferred to utilize mix-
tures of sucrose and corn syrup solids to adjust not
only the sweetness level but also the solubility and
flowability characteristics of the dry mix. Sugars
such as lactose if finely ground (~ 200 mesh) can be
used. However, since the sweetening capacity of
lactose is extremely low, the use of lactose at a
high solids level is not desirable. Lactose can be
used as a carrier for synthetic sweeteners such as
saccharine.
The composition of the present invention also in-
cludes from about 0~ and preferably from about 0.15% to
about 5.0~ of a food grade emulsifier other than the
lactylic compound. This emulsifier assists in emulsifying
the lipid material/lactylic compound blend to make the
same water dispersible. The emulsifier is preferably
added as part of the lipid material in a preblend mixture
of lipid and lactylic compound. Exemplary of such
emulsifiers are food grade emulsifiers such as mono-
and diglycerides, propylene glycol fatty acid esters,
sorbitan monostearate, polyoxyethylene sorbitan fatty
acids, and the like and mixtures thereof. The pre-
ferred emulsifiers are propylene glycol fatty acid
esters having a carbon chain length of from about
16 to about 18. Mixtures of emulsifiers are also
effective. Illustrative of such mixtures is the
combination of propylene glycol fatty acid esters
with mono and diglycerides. These emulsifiers in
general are available in various forms such as
liquid, viscous liquid, powder, flake, granule,
bead, solid and paste though any particular one
might not be available in all forms.
While the previously listed emulsifiers are
preferred, a wide range of food grade emulsifiers
can be used such as those listed under "Emulsifier:
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Whipping and Foaming Agents" on page 1013, of a book
entitled: FOODS, CHEMICALS CODEX, 2nd Edition, pub-
lished by the National Academy of Science, Washington,
D.C., 1972 and the supplements thereto.
.
Preferably, the emulsifier is a stearic/palmatic-
monoester of propylene glycol.
The composition of the present invention also
preferably includes a stabilizer to prevent formation
of ice crystals. These stabilizers are well known
in the art and primarily include cold water soluble
hydrocolloid gums such as karaya, xanthan, carra-
geenan, al~inate, cellulose derivatives such as car-
boxymethyl cellulose (CMC) and hydroxy propyl cellu-
lose, locust bean gum, and mixtures thereof. The
preferred gums are karaya and xanthan and most pref-
erably xanthan. Other stabilizer systems can also
be used if desired. The amount of stabilizer used
is that amount sufficient to prevent ice crystal
growth without substantially affecting the taste
and mouth feel of the final composition. Since
some stabilizers are more effective than others,
the amount used can vary widely. Exact amounts can
be easily determined by one skilled in the art.
The compositions of the present invention are
prepared such that at the time of whipping the
lactylic compound is thoroughly dispersed throughout
the final composition in a water soluble form. ~he
lactylic compound has the appearance of hard fat
which liquefies at about a temperature ranging from
about 40C. to about 50C. In one form of the
invention, the lipid material is h~ated with the
lactylic compound until both are fluid. An emulsi-
fier is blended with the liquid lipid material and
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and the lactylic compound until a stable liquid blend
is formed. In this instance, the lipid material acts
as a carrier for the lactylic compound. Subsequent
to cooling of the blend, the blend is admixed with a
preformed admixture oE the remaining dry ingredients.
The mixture is sufficiently blended to form a sub-
stantially uniform blend.
Any method of blending can be utilized which
accomplished the end of uniformly dispersing the
lactylic compound in a water soluble, functional fat
form without denaturing or causing precipitation of
the other ingredients in the composition. For in-
stance, lactylic compound could be added to the
overall composition which could then be heated by
the consumer. It is preferred for convenience and
product quality control to emulsify the lactylic
compound and oil prior to blending with the dry
ingredients.
For uniformity and functionality, it is pre-
ferred that the dry ingredients be premixed prior
to admixing with the oil/lactylic compound blend.
The dry powder and the oil are preferably blended
under agitation at room temperature though tempera-
tures as high as 49C. can be used if desired.
It is also contemplated to prepare the composi-
tions of the present invention by admixing all in-
gredients in a liquid state for uniform blending
followed by drying of the whole composition. In
this manner, liquid milk could be used if desired.
This method is less preferred because of the costs
involved in drying.
The compositions of the present invention can be
flavored and colored as desired. The flavoring and
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coloring can be natural or artificial and can be
added by the manufacturer or the consumer as desired.
The term "flavoring" also includes preserves, fruit
pieces, spices, candy particles, nuts and the like.
Other materials which can be added if
desired to the compositions of the present invention
include sodium hexametaphosphate, citric acid, pre-
servatives such as potassium sorbate and the like,
food fortifiers other than protein such as vitamins
and minerals as well as other additives normally
used with frozen desserts.
The frozen desserts of the present invention
are prepared by blending the dry solids composition
anda fluidwith agitation. It is preferred that the
ratio of fluid to total solids provide a final compo-
sition having from about 30% to about 60% total solids
and preferably from about 42% to 52% solids. While
the fluid portion can be water, a richer product is
obtained by blending the dry powder with skim milk
as a total or partialy substitute for the water.
An even richer product is obtained using whole
milk alone or in combination with water and/or skim
milk. The amount of solids contributed by the skim
milk or the whole milk does not contribute to the
total solids limitation given above. In essence,
the water is replaced volume for volume with the
skim and/or whole milk.
The fluid can be added incrementally or totally
as desired though incrementally is preferred to
improve dispersion. It is suggested that a smail
quantity of water such as 1/3, be added to the
powder and mixed thoroughly before adding the remain-
der. The composition upon complete addition of the
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fluid is whipped until a sufficient amount of air has
been incorporated to provide a desirable overrun.
Overruns of above 75% and preferably above 95%
are preferred~ For a convenient commercial product,
the overrun level should be acomplished in a reasona-
ble time. A standard chosen for the preferred
compositions of the present invention is a 100%
overrun in about three minutes though more or less
time can be used depending on the system.
If it is desired to obtain a fruit flavored
product, the juice from mashed fruit can be used as
a portion of the fluid. The fruit juice can comprise
all or part of the fluid. Acidic juices which may
curdle milk protein should be used with sk~im milk
or in whole milk products under cold conditions of
mi~ing. Mashed and fruit puree or nuts can also be
blended in the final composition preferably after
whipping
The frazen compositions of the present invention
can be scooped and served like ice cream, frozen into
forms such as specialty cakes, pie crusts, i.e.,
graham cracker crusts, layer cakes with crushed
cookie crusts, cake interlayers or tops, used as a
frozen layer for a layer cake, rolled into a roll
or ice cream type cake roll. Appropriate toppings
can be used if desired. The compositions of the
present invention can also be frozen into individual
portions with an integral stick and covered with such
toppings as chocolate, scooped into ice cream cones,
or served from an instance freezing machine typical-
ly known as a soft serve ice cream machine in a
cone, dish or as part of a sundae or soda.
The compositions of the present invention can
also be used unfrozen as whipped toppings or thQ
like if desired.
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The present invention will be further illustrated
in the Examples which follow.
EXAMPLE l
-
12.27 parts of partially hydrogenated soy bean
oil, 2.38 parts of P-06 (a propylene glycol ester
emulsifier sold by Eastman Kodak Company) and 0.6
parts of stearoyl-2-lactylic acid were heated to a
temperature of about 65C. until a uniform blend is
obtained. After cooling the oil blend to about
21C., the blend is admixed with a dry powder blend
comprising:
Parts by Weight In~redients
2~ Dried partially delactosed skim milk
29.55 Corn syrup solids (24 D.E.)
Powdered sugar, and
0.2 Xanthan gum
0.22 Imitation vanilla flavor
The mixture is agitated until a homogeneous blend is
obtained.
43.2 parts of the mixture is blended with 56.8
parts water (41.9% total solids). This blend is
agitated with a home-type mixer for about three
minutes. Overrun is approximately 100%. Upon
freezing this mixture for eight hours at -17C., a
good tasting product resembling commercial ice cream
is obtained having a clean mouth feel.
The composition of Example l can be flavored
with known artificial and natural flavors such as
cocoa, vanilla, raspberry, pineapple, peppermint,
and the like.
* Trademark
`` ~16~0~ -
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EXAMPLE 2
Example 1 is repea-ted using the following
formulation:
Parts by Weight Ingredients
12.3 Partially hydrogenated soy bean oil
2.4 Emulsifier (P-06)
0.6 Stearoyl-2-lactylic acid
25. Dried partially delactosed skim milk
29.0 Corn syrup solids (24 D.E.)
30.4 Powdered sugar, and
0.2 Xanthan gum
44 parts of this mixture is blended with 56 parts~
water~ Overrun upon whipping for three minutes is
about 100%. Upon freezing, a good tasting product
is obtained.
.
EXAMPLE 3
The procedure of Example 1 is repeated using
the following formulation in parts by weight:
Parts bX Weigh_ In~r Aients
10.3 Partially hydrogenated soy bean oil
3.07 Emulsifier (P-06)
1.0 Sodium stearoyl-2-lactylate
45.4 Dried partially delactosed skim milk
38.4 Powdered sugar
1.15 Karaya gum
0.23 Sodium hexametaphosphate
0.20 Citric acid
The above formulation when mixed with 50 parts with
50 parts water whips to 100% overrun in less than
three minutes. A very good product is obtained
after freezing.
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EXAMPLE 4
_ _ .
The procedure of Example 1 is repeated using
the following formulation in parts by weight:
InitialFinal Ingredients
.. _ .. . . .
6.00 2.64 Partially hydrogenated soy
bean oil
2.38 1.05 Emulsifier (P-06)
.60 .26 Stearoyl-2-lactylic acid
26.00 11.44 Dried partially delactosed
skim milk
19.37 8.52 Corn syrup solids (24 D.E.)
45.45 20.00 Powdered sugar
.20 0.09 Xanthan gum
56 Water
The powder and oils blend easily. Product is more
like a powder and does not have a tendency to cake.
Upon freezing, a smooth product similar to premium
ice cream is obtai.ned.
EXAMP E 5
A dry powder is prepared as in the preceding
examples using the following formulation:
Parts by Weight Ingredients
15.35 Partially hydrogenated soy
bean oil
3.0 Emulsifie.r (P-06)
.8 Sodium stearoyl-2-lactylate
40.0 Non-fat dried milk
39.55 Powdered sugar
1.15 Karaya gum
.2 Flavor
.0038 Color
261 grams o~ the dry powder is diluted with 283 grams
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of water or 48~ total solids. The product is not
icy after slow freezing.
EX~MPLE 6
~- A frozen yogurt tasting dessert is prepared in
accordance with the preceding examples using the fol-
lowing formulation:
Parts by Weight Ingredients
13.4 Partially hydrogenated soy
bean oil
2.6 Emulsifier (P-06)
.7 Stearoyl-2-lactylic acid
19.4 Dried yogurt solids with corn
syrup solids added (CFS-FA
available from Stauffer Chem. Co.
43.6 Powdered sugar
19.53 Corn syrup solids (10 D.E.)
.67 Xanthan gum
.1 Flavor
.002 Color
45 parts of the dry powder is mixed with 55 parts by
weight water and whipped to 100% overrun in two
minutes. Upon free~ing, the product leaves a clean
taste in the mouth, icy and very refreshing.
EXAMPLE 7
The preceding example is repeated using 20
parts yogurt solids with whey protein concentrate,
NFDM, and sodium caseinate ~CFS-AS available from
Stauffer Chemical Company) and 20 parts corn syrup
solids (10 D.E.)~ An excellent product which whips
to 100% overrun in 2.5 minutes is obtained.
* Trademark
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~1680~0
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EXAMPLE 8
A froæen yogurt tasting dessert is prepared in
accordance with the previous examples using the
following formulation:
Parts by Weight Ingredients
15.35 Partially hydrogenated soy
bean oil
3.00 Emulsifier (P-06)
.80 Sodium stearoyl-2-lactylate
25.00 Partially delactosed skim
milk solids
39.55 Powdered sugar
15.0 Corn syrup solids (10 D'.E.)
1.15 Karaya gum
When 40 parts of the dry powder is mixed with 60 parts
by weight water, the product whips to 100~ overrun
in two minutes. ~ good product is obtained after
free~ing.
XAMPLE 9
Alternative sources of fatty acids were compared
to sodi~ stearoyl-2-lactylic acid. The following
formulation was used:
Parts by Wei~ht ~redients
15.35 Partially hydrogenated soy
bean oil
3.0 Emulsifier (P)06)
.8 Fatty acid emulsifier
40O0 Milk solids non-fat
39.55 Powdered sugar
1.15 Karaya gum
.07 Vanilla
The emulsifiers tested are listed below with the
amount of overrun achieved after whipping for three
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minutes:
Overrun
a) Iactodan F-15, (lactic acid ester 55%
of monoglycerides sold by Grindsted
Products)*
b) Cetodan 50-00V (acetylated monogly- 73%
cerides sold by Grindsted Products)*
c) Cetodan 70-00V (acetylated monogly- 53%
cerides sold by Grindsted Products)*
d) Myvatex 40-06S (Type "3-50" plus70%
stearoyl lactic acid and water
sold by Eastman Chemical Products)*
e) Durkee 8-1-S (a stearoyl polygly-73%
cerid~ sold by Durkee Foods)
f) Stearoyl-2-lactylic acid control100%
* See McCutcheons's Detergents and Emulsifiers, North
American Edition, 1978 - The Manufacturing Con-
fectioner Publishing Company.
The invention is further defined in the claims
appended hereto.
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