Note: Descriptions are shown in the official language in which they were submitted.
~;~7~34
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FREEZER STABLE WHIPPED
ICE CREAM AND MILK SHAKE FOQD PRODUCTS
BACKGROUND OF TH~_INVENTION
Milk shakes are comprised o f aqueous emulsions
S which are foamed by being whipped with air. When a
conventional milk shake product is stored in a container
at refrigerator temperatures, the foam rapidly collapses,
and the result is a substantial loss in the volume of the
product during storage. Thus, conventional milk shakes
such as those sold by fast-food restaurants must be
consumed shortly after they are prepared and cannot be
stored at refrigerator temperatures for longer than about
one hour. At freezer temperatures such shake products
freeze solid and require a lengthy thawing period before
they can be consumed with either a spoon or a straw,
i.e., become spoonable or flowable.
Frozen foods such as frozen vegetables, etc. are
stored in supermarket freezers at about 0-F. However,
ice creams are conventionally stored in supermarket
freezers at temperatures of about -20 F, since at
freezer temperatures at about 0-F, a substantial loss of
product volume is typically observed after less than
about a one-month storage period. Moreover, when stored
at about 0-F, conventional ice cream products tend to
become crystalline and grainy. From an energy
consumption standpoint, the requirement of -20-F storage
temperatures for ice cream products is economically
disadvantageous.
It is an object of this invention to provide whipped
ice craam and milk shake products which maintain a stable
volume when stored for prolonged periods at refrigerator
temperatures, as well as at the economically advantageous
freezer storage temperature of about 0 F. It is also an
object of this invention to provide whipped products
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7~634
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which remain in a substantially noncrystalline and
spoonable state at freezer temperatures of about 0-F and
which become flowable soon after exposure to ambient
temperatures and, therefore, do not require a prolonged
thawing period prior to consumption.
Other objects and advantagss of this invention will
be apparent from the description of this invention which
follows.
BRIEF DESC~IPTION OF THE INVENTION
The whipped products of this invention can be stored
at freezer temperatures of about 0-F for at least about 6
months, and preferably for at least about one year,
substantially free from losses in the volume of the
product. At freezer temperatures of about 0-F, the
whipped milk shake and ice cream products of this
invention are in a lightly firm, substantially
noncrystalline, and spoonable condition. At about 0-F
the whipped product resembles fancy quality fresh-made
ice cream. When served at about 0-F to about 15-F, the
product is soft, easily spoonable and resembles creamy
soft-serve ice cream.
At about 15-F to about 32-F, the consistency of the
product resembles a conventional thick shake product,
such as those sold by fast-food restaurants. The whipped
milk shake and ice cream products of this invention may
be stored substantially free from loss of product volume
at refrigerator temperatures of about 32-F to about 42 F
for at least about 5 days, and preferably for at least
about 10 days. The product is in a strawable state at
refrigerator temperatures and, therefore, can be removed
from the refrigerator and immediately consumed through a
straw. When removed from freezer storage at about 0 F
and warmed to ambient temperature, preferred embodiments
of the present shake-type products become flowable
rapidly, i.e., within about 5-10 minutes.
This invention provides a whipped or whippable food
product c~mprised 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, the
sugar being comprised of at least about 30% fructose
and/or dextrose; and about 3% to about 10% fat, wherein
at least about 50% of the fat i6 comprised of a solid
beta phase-tending crystalline fat, and minor effective
amounts of flavoring, emulsifier, and stabilizers
comprised of microcrystalline cellulose and sodium
carboxymethylcellulose. The product is substantially
noncrystalline and spoonable at about O F. When whipped,
the volume of the product remains substantially constant
during storage at about O F for at least about six
months, and preferably for at least about one year.
In preferred embodiments of the whipped or
whippable food products of the present invention, a part
of the sugar component is replaced by an edible
polyhydric alcohol, i.e., from about 0.25-10%, preferably
about 0.5-6% of the formulation may be a polyhydric
alcohol or alcohol mixture. The polyhydric alcohol
component acts to reduce the perceived sweetness of the
products and to decrease the time required for the
products to become flowable upon being exposed to ambient
temperatures.
A premix for use in preparing whipped food products
i5 also provided by this invention which comprises:
about 3.5% to about 20% of an emulsifier, about 6% to
about 34% of a stabilizer comprised of microcrystalline
cellulose and sodium carboxymethylcellulose, and about
10% to about 30% of a solid beta phase-tending
crystalline fat, and a protein or carbohydrate carrier
for the foregoing ingredients.
The present invention also provides novel methods
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for preparing whipped food products including milk shakes
and ice cream having the desirable freezer and
refrigerator storage properties mentioned above.
In another aspect the invention provides a whipped
dairy food product comprising nonfat milk solids, water,
fat, sugar and minor effective amounts of emulsifier and
stabilizers for said emulsion, said stabilizers
comprising microcrystalline cellulose and sodium
carboxymethylcellulose.
10In a further embodiment the invention provides a
shipped ice cream product which is spoonable at about 0
to about 15-F comprising fat, water, sugar, nonfat milk
solids and minor effective amounts of emulsifier and
stabilizer, wherein said stabilizer is comprised from
15about 0.125% to about 1% microcrystalline cellulose and
from about 0. 025% to about 0. 28% sodium
carboxymethylcellulose, and about .008% to about .06% of
a stabilizer selected from the group consisting of
carrageenan and alginate wherein at least about 50% of
said fat is a beta phase tending crystalline fat, and the
volume of said whipped ice cream is storage stable at
about O F.
Still further the invention provides a premix for
use in preparing whipped food products comprising
emulsifier, stabilizer and a protein or carbohydrate
carrier wherein said stabilizer is comprised of sodium
carboxymethylcellulose and microcrystalline cellulose and
a stabilizer selected from the group calcium carrageenan
and sodium alginate; wherein said carrier is selected
from the group consisting of dairy whey, lactose,
dextrose, whey protein concentrate, cocoa and sugar.
In another aspect the invention provides a method of
preparing a whipped dairy food or ice cream product
comprising mixing together an emulsifier; a stabilizer,
said stabilizer comprising microcrystalline cellulose and
-- 6
sodium carboxymethylcellulose; and a fat, said fat
comprising at least 50~ beta phase tending crystalline
fat, such that a pre-mix is formed, blending said pre-mix
with nonfat dry milk solids, water and sugar and cooling
and whipping the resulting blend to provide a whipped
dairy food or ice cream product.
DETAILED DESCRIPTION OF THE INVENTION
The whipped products of this invention may be
prepared from a premix comprised of an emulsifier,
stabilizer and a beta phase-tending crystalline fat. The
premix may be comprised of about 10% to about 30%, and
preferably about 13% to about 17% of a beta phase-tending
crystalline fat, about 3.5~ to about 20% emulsifier,
preferably about 5% to about 15% emulsifier, and about 6%
to about 34%, and preferably about 13% to about 28% of a
stabilizer. The balance of the premix may be comprised
of a protein or carbohydrate carrier for the components
of the premix.
Throughout this application all amounts are by
weight unless expressly stated otherwise. In addition,
percentages are on a total formulation basis unless
another basis is specified.
Any beta phase-tending crystalline fat which is a
solid at room temperature may be employed as the fat
component of the premix, and preferably those saturated
or partially hydrogenated beta phase-tending crystalline
fats having a melting point of about 85-F to about 120-F,
and preferably 90-F to 105'F. Suitable beta phase-
tending crystalline fats include the lauric fats,
coconut Gil, palm kernel oil, babassu oil, palm oil,
butter fat, etc.
Since the whipped products of this invention are
oil-in-water emulsions, an emulsifier is a necessary
component of the premix, as well as the final whipped
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lZ7~:~3at
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product. Emulsifiers promote the formation of a stable
dispersion of fat in the aqueous phase of the product,
and also enhance the rate of aeration, and total aeration
obtained. Any one of a number of emulsifiers may be
employed including: hydroxylated lecithin, mono, di, or
polyglycerides of fatty acids, such as monostearin and
monopalmitin; polyoxyethylene ethers of fatty esters of
polyhydric alcohols, such as the polyoxyethylene ethers
of sorbitan monostearate tpolysorbate 60 or 80) or the
polyoxyethylene ethers of sorbitan distearate; fatty
esters of polyhydric alcohols such as sorbitan
monostearate; mono- and di-esters of glycols such as
propylene glycol monostearate, and propvlene glycol
monopaimitate, succinoylated monoglycerides; sodium or
calcium stearoyl-2-lactylate; and the esters of
carboxylic acids such as lactic, citric, and tartaric
acids with the mono- and diglycerides of fatty acids such
as glycerol lactopalmitate and glycerol lactostearate.
The fatty acids employed in `the preparation of the
emulsifiers include those derived from beef, tallow, and
coconut, cotton seed, palm, peanut, soybean and marine
oils. Many blends of emulsifiers are commercially used
and readily available in accordance with known
techniques. For example, it may be desirable to provide
a controlled hydrophile-lipophile balance ~HLB) as with
a lipophilic emulsifier such as glycerol monostearate or
sorbitan monostearate with a hydrophilic material, such
as polysorbate 80.
The stabilizer component is comprised of a mixture
of a microcrystalline cellulose in the amount of about
5% to about 25%, and preferably about 10% to about 20% by
weight of the premix, with sodium carboxymethylcellulose
(CMC) in the amount of about 1% to about 7%, and
preferably about 2.5% to about 6.0% of the premix. It
is believed that the use of a microcrystalline cellulose
~7i~634
stabilizer in combination with a beta phase-tending
crystalline fat enhances the refrigerator and ~reezer
stability of a whipped product prepared from the premix
and, further, that the CMC is of substantial aid in
stabilizing the emulsion against separation under freezer
and refrigerator conditions
In order to enhance the body of the whipped product,
and to aid in maintaining flavorants in suspension, a
third stabilizer, and preferably calcium carrageenan or
sodium alginate may be employed in the premix in the
amount of about .30% to about 2.0%, and preferably about
.5% to about 1.5% of the premix.
Any of a number of solid protein or carbohydrate
additives, referred to herein as ~carriers", may be
included in the premix in the amount of about 20% to
about 80%, preferably about 46% to about 66%. Suitable
carriers include dairy whey, whey protein concentrate,
flavorants such as cocoa, sugars such as dextrose,
granulated sugars, maltodextrins, corn syrup solids
(preferably of about 10 to about 30 D.E., i.e., 10-20
D.E.), or nonfat milk solids. These additives function
as carriers for the beta phase-tending crystalline fat
and the other components of the premix, and also aid in
preventing the premix from absorbing water and
solidifying during storage. When dairy whey is employed
as the carrier, it is preferred to employ about 40% to
about 60% of this ingredient in the premix.
The premix may be prepared by first dry blending the
solid emulsifier, stabilizer and carriers, in the desired
ratios. The blending of the solid ingredients of the
mix is preferably performed in a ribbon blender or
another blender suitable for blending powders. The fat
is heated until it is completely liquid, and is poured
slowly or sprayed into the blender so that the powder
components of the premix are encapsulated by the fat.
~'7~' ~
The resultant premix product has a cornmeal-like texture.
The premix is suitable for use in the preparation of
ice cream and shake products, of both the part-dairy and
all-dairy types. For example, the premix may be mixed
with water, flavoring, vegetable oil, sugar, and nonfat
milk solid6, to provide a part-dairy shake or ice cream
product; or the premix may be blended with water,
flavoring, butter fat, sugar and nonfat milk solids, to
provide an all-dairy shake or ice cream product. About
2.5% to about 4.0%, preferably about 3.0%, hy weight of
the premix may also be employed to prepare a shake or
ice cream product which is in the form of an oil-in-
water emulsion comprised of about 40% to about 70% water,
preferably about 50% to about 65% water; sugar in a ratio
to water of about 1 to about 1.75-3.0, preferably about 1
part sugar to about 2.5 parts water, about 3% to about
10% fat, preferably about 4% to about 7% fat, about .125%
to about 1.0% microcrystalline cellulose stabilizer,
about .025% to about .28% CMC stabilizer, nonfat milk
solids and effective amounts of an emulsifier and
flavoring. The total protein solids content of the
formulation may be about 3% to about 10% or higher, and
may be supplied by the nonfat milk solids, ~hey or other
protein additives to the formulation. At least about
50% of the fat should be comprised of beta phase-tending
crystalline fat of the type described above, while the
balance of the fat may be comprised of any of a number
of polyunsaturated fats. The fo.rmulation may also
include about .008% to about .06% carrageenan or sodium
alginate.
A dairy ice cream or shake product is prepared by
employing butter fat in the fat component of the
formulation. A part-dairy product is provided by
excluding butter fat from the formulation and employing
vegetable oils as the fat component, in combination with
1~7~
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the nonfat milk solids component. In the all-dairy ice
creams and shakes, the beta fat component may be
comprised entirely of butter fat.
The sugar component of the formulation is comprised
of at least about 30% fructose and/or dextrose, and
preferably about 35% to about 60% fructose, and/or
dextrose, most preferably about 40-50%. The sugar
component of the product may be comprised of a blend of
about a 27 to 75 D.E. corn syrup, a fructose-dextrose
syrup, and sucrose, in proportions sufficient to provide
at least about 30% fructose and/or dextrose in the sugar
component. Whipped products may be prepared containing
about 10% to about 13% of a high fructose-dextrose
syrup, about 7% to about 10% sucrose, and about 1.5% to
about 4.0% of about a 27 to about 75 D.E. corn syrup.
A fructose-dextrose syrup suitable for use herein is
Isosweet 100, comprised of 29% water and 71% sugars (50%
dextrose, 42% fructose, 1.5% maltose, and 5% higher
saccharides). A useful high fructose-dextrose syrup
comprises 23.5% water and the remainder 55% fructose and
45% dextrose. A fructose concentrate suitable for use
herein is an aqueous syrup having 80% sugar of which 90%
is fructose and 10% is dextrose.
A corn syrup useful in the practice of the present
invention may have a water content of about 20.1% and a
D.E. of about 36, and may be comprised of about 79.9%
sugar solids: 14.1% dextrose, 11.7% maltose, 10.2%
trisaccharides and about 64.0% higher saccharides,
available as Cornsweet~ 36/43 from ADM Foods, Cedar
Rapids, Iowa.
Ihe corn syrup employed may have a water content of
about 22.5%, and a D.E. of about 29, and may be
comprised of about 77.5% sugar solids: 8.4% dextrose,
14. 6% maltose, 8.6% trisaccharides, and 68.4%
tetrasaccharides and higher, sold under the trade name
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Amaizo Lodex C Corn Syrup by American Maize Products
Co., New York, New York. Corn syrups or corn syrup
solids having lower D.E. values, i.e., 15 and 24, may
also be employed in the present compositions.
Any of a number of sugars may be employed in
combination with the fructose or dextrose component of
the formulation. Vseful sugars include the mono-
saccharides, di-saccharides and polysaccharides and their
degradation products: e.g., pentoses, including
aldopentoses, methylpentoses, ketopentoses, like xylose
and arabinose, a deoxyaldose like rhamnose, hexoses and
reducing saccharides such as aldo hexoses like galactose
and mannose; and ketohexoses, for example, sorbose;
disaccharides, like lactose and maltose; non-reducing
disaccharides such as sucrose and other polysaccharides
such as dextrin, maltodextrin, and raffinose; and
hydrolyzed starches which contain as their continuents
oligosaccharides. Of the higher sugars, maltodextrin is
preferred for use in the present compositions.
Typically, the commercially-available mixtures of invert
sugars are used which contain dextrose and levulose, as
well as maltose and corn syrup solids.
Polyhydric alcohols which are desirably used in the
present formulations to replace a part of the sugar
content include diols and polyols such as propylene
glycol, sorbitol and glycerol. The higher diols, such as
the aliphatic 1,3-diols containing four to fifteen carbon
atoms in the aliphatic chain and their esters which are
completely metabolized can also be used. These materials
are stable, nonvolatile oils with good storage and shelf
life and appreciable water solubility, and can be
readily emulsified and formulated into whipped and
whippable compositions. Of the polyhydric alcohols
useful in the present formulations glycerol is preferred.
Preferably, the amount of polyhydric alcohol plus
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- 12 -
fructose and/or dextrose will comprise at least about 40%
of the total sugar solids employed, most preferably the
fructose-dextrose-polyhydric alcohol mixture will
comprise 45-85% of the total sugar content. Therefore,
the polyhydric alcohol component will comprise about 1-
30% by weight of the total of the polyhydric alcohol and
the sugar solids, preferably about 2-20%. Since the
polyhydric alcohol effectively replaces a part of the
sugar content of the present products, the sugar:water
ratio of such products will fall within the range of
about l:2-4, preferably about 1:3-4. The ratio of total
sugar solids plus glycerol to water will fall within the
range of about 1:1.75-3Ø
Replacement of about 1-30% of the sugar content of
the present products with a suitable polyhydric alcohol
or alcohol mixture results in a desirable reduction in
the sweetness of the products. The products which are
meant to be consumed in the flowable or pourable state,
such as milk shakes, also become flowable more rapidly
upon being removed from freezer temperatures of about
O F. When sugars comprise the sole flow-promoting or
plasticizing agents used in the present compositions, the
products are spoonable at freezer temperatures and become
flowable after exposure to ambient temperatures of 60-
80-F for about 20-30 minutes. However, replacement of
about 1-30% of the sugar content, preferably about 5-20%,
with a suitable polyhydric alcohol such as glycerol,
permits the products to become pourable after about 5-10
minutes at ambient temperatures.
The polyhydric alcohols also impart to the shakes a
resistance to bacterial or mycological spoilage, so that
adjuvant preservatives are not required.
When polyhydric alcohols are employed in the
present compositions, it is also preferred to employ an
amount of maltodextrin or optionally, an amount of lower
1~7f~ 4
- 13 -
D.E. corn syrup solids such as 15 or 24 D.E. corn syrup
solids, as a portion of the total sugar solids. The
amount of maltodextrin or corn syrup solids used will
preferably be about equal to the amount of polyhydric
alcohol used, i.e., about 0.5-6% glycerol and about 0.5-
6% of 15 D.E. maltodextrin, 15 D.E. corn syrup solids or
24 D.E. corn syrup solids.
Fats high in unsaturation suitable for use in the
formulation are safflower oil, corn oil, soybean oil,
cottonseed oil and sunflower oil -- unsaturated fats as
used in this specification are those having an iodine
value of about at least 50 which include partially
hydrogenated fats, and the more highly unsaturated fats
with an iodine value of about 100. It is believed that
the use of an unsaturated fat, in the amount of about 50%
by weight of the fat content, helps keep the product
spoonable at freezer temperatures, and enhances the
mouth-feel of the formulation.
Other ingredients known to those skilled in the art
may also be employed to impart their characteristic
effects to the compositions of the present invention.
Typical of such ingredients are flavoring agents,
colorants, vitamins, minerals and the like. Suitable
flavoring agents can be employed to impart vanilla,
strawberry, cream, chocolate, coffee, maple, spice, mint,
butter, caramel, fruit, cocoa and other flavors.
Furthermore, other additives such as phosphates and the
like may be employed for their known functions. Several
types of ingredients used are described below.
Protein concentrates and isolates are useful to
improve the nutritional qualities of the product and to
facilitate and maintain a whipped structure. Protein
also aids in emulsification and contributes to flavor.
Bland protein concentrates with a wide range of fiber
content, bland soy flour, milk powder and food proteins
, . ~.
~7~ i34
- 14 -
are all useful, generally in concentrations from about 0-
10%, preferably from bout 0.3-3%. Alternatively, use
can be made of a protein such as sodium or calcium
caseinate which is conventional in whipped toppings, or
as its substitute a protein hydrolysate in a minor
amount.
The mouth-feel, texture and/or viscosity of the
product may be adjusted as desired by the addition of
gums such as xanthan gum, guar gum, locust bean gum, gum
tragacanth and gum arabic. Gums may be employed in the
amount of about .01% to about .5% by weight of the
composition. Starches and/or modified ~tarches, and
dextrin may also be employed to aid in the adjustment of
mouth-feel and viscosity in the amount of about .5% to
about 3%. For example, about 2% by weight of equal
amounts of a mixture of National Starch Dextrin R44~4 and
Instant Cleargel Pregelatinized Starch may be employed in
whipped products.
The whipped product may be prepared from the premix
by first blending the sugar component and the polyhydric
alcohol component, if any, with water at high shear and
at pasteurizing temperatures of about 170 F. The premix,
nonfa~ milk solids, and all other nonfat components of
the foxmulation are then added to the sugar solution, and
the resultant mixture is blended at high shear and at
pasteurizing temperatures until a solution is formed. At
this point the balance of the fat components may be
added, and the mixture is blended.
When the product is not prepared from a premix, it
is prepared by first hlending the sugar component of the
formulation with water at high shear, and at pasteurizing
temperatures of about 170 F. At this point all nonfat
components of the formulation are added to the sugar
solution and the resultant mixture is blended at high
shear and at pasteurizing temperatures until a solution
1~7;~4
~ 15 -
is formed. The fat component is then added to the
solution, and blended with other ingredients.
The blended ingredients are then passed through an
homogenizer of the typical dairy type. Although
homogenization may be accomplished in one stage, it is
carried out in two stages for best results. Preferably,
the pressure during the first stage is maintained at a
minimum of about 300 psi and a maximum of about 1,000
psi, most preferably about 500 psi, and the pressure
during the second stage i8 maintained at about 2,000 to
about 10, 000 psi, preferably about 3,000 psi. The mix is
usually maintained at a temperature of from about 60 C to
about 75 C, during homogenization. After homogenization
the product is directly cooled by passage through a heat
exchanger (i.e., a plate cooler or votator), until a
producl temperature of about 2 C to about 8 C is reached.
Prior to shipping the mix is preferably held at
about 5 C to about 8-C for about 4 to about 24 hours.
The mix is then whipped by passing it through a milk
shake or ice cream freezer such as those conventionally
employed in the dairy industry. The product exits the
freezer in a whipped state at a temperature of about
20 C to about 24 C. The blend may be whipped to an
overrun of about 70% to about 130%. However, for a shake
product the overrun is preferably about 60% to about
100%. For a soft-serve ice cream, the overrun is
preferably about 90% to about 130%. Overrun refers to
the weight of the unwhipped product minus the weight of
the whipped product divided by the weight of the
unwhipped product times 100, for a constant volume of
product.
The following examples ars not intended to be
limiting but rather illustrative of some approaches taken
and, of course, may be varied in accordance with the
- 35 spirit and scope of the invention.
- 16 -
EXAMPLE 1
A non-dairy chocolate shake formulation is prepared
as follows:
In~redientAmount (%)
1. Nonfat dry milk 6.00
2. Whey concentrate 5.00
3. Isosweet 100 12.00
4. Sucrose 9.00
5. 36 D. E. corn syrup3.00
6. Seakem C .02
7. Avicel CL-611 .45
8. CMC-7HOF .10
9. Water 55.96
10. D-23-A 1.75
11. Ice II .20
12. Soybean Oil 3.00
13. Coconut Oil 3.00
14. Premium Overtone Vanilla .50
- 20 Seakem C, employed in the formula, is a refined
calcium carrageenan, available from Marine Colloids,
Inc., Walnut Creek, California. It i5 comprised of 3,6-
anhydro-d-galactose and sulfated d-galactose residues
linked together to form long chain polymers having
molecular weight6 of several hundred thousand. The ester
sulfate group of carrageenan expressed as S04= is
approximately 25% by weight of the product.
Avicel CL-611 employed in the formulation is a
microcrystalline cellulose containing a small amount of
CMC, commercially-available from FMC Corporation,
Philadelphia, Pa.
CMH-7HOF is a purified sodium carboxymethylcellulose
gum, sold by Hercules Co.
Trademark
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1.~7~34
- 17 -
D-23-A in the above formulation is a Dutch cocoa
comprised of about 23% cocoa fat, sold by Dezaan Co.
Ice II is an emulsifier comprised of 20% polysorbate
80, and 80~ mono and diglycerides (glycerol
monostearate).
The procedure for makin~ the product is as follows:
Isosweet (23), corn syrup (5) and flavoring (14)
were added to water (9) and mixed under high shear
conditions at about 160-F. Component (11) was then added
and dissolved, followed by the addition of components
(1), (2), (6), t7), (8), (10) and a portion of component
(4). The foregoing components were mixed under high
shear and at pasteurizing temperatures until dissolved,
and then the balance of component (4) was added. Next,
the fat components (12) and (13) were added to the
solution, the mixture was heated to 160-F, and
homogenized in two steps, first at 500 psi and then at
3,000 psi. The product was directly cooled in a heat
exchanger until the product reached a temperature of
about 2 C to about 8 C. The product was placed in a
suitable container and stored for about 18 hours, at
temperatures of 5-C. The product was then whipped to an
overrun of about 85%, and stored in a refrigerator for 10
days.
The product was examined at the end of the 10-day
period and was found to have retained its initial volume,
and could be readily poured from its container. No
separation was observed in the emulsion which was uniform
and homogeneous.
EXAMPLE 2
A chocolate dairy shake was prepared from the
following ingredients:
Ingredients Amount (%)
1. Nonfat dry milk 6.00
,, .
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- 18 -
Inaredients ~m5YD~ L
2. Whey concentrate 5.00
3. Isosweet 100 12.00
4. Sucrose 9-00
5. 36 D. E. corn syrup 3.00
6. Seakem C .02
7. Avicel CL-611 .45
8. CMC-7HOF .10
9. Water 54.57
10 10. D-23-A 1.75
11. Ice II .20
12. Butter 7. 41 (about 6%
butter fat)
13. Overtone Vanilla .50
The procedure followed was the same as that for
Example 1 except that ingredients (11) and (13) were
added along with the butter to a solution of the other
components. The product was whipped to about an 85%
20 overrun.
EXAMPLE 3
Dextrose, dairy whey and whey protein containing
premixes were prepared from the following ingredients:
Dextrose Dairy Whey Protein
PremixWhev PremixConcentrate Premix
Ineredient Amount tXlAmount t%)Amount t%)
1. Seakem C .67 .67 .67
2. Avicel CL-61115.00 15.00 15.00
3. CMC 7HOF 3.30 3.30 3.30
4. Ice II 6.70 6.70 6.70
5. Dairy Whey - 55.00
6. Dextrose 55.00
7. Whey Protein
concentrate - - 55.00
8. Palm kernel oil 19.33 19.33 19.33
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8. Palm kernel oil. 19.33 19 33 19.33
A dextrose premix, dairy whey premix and whey
protein concentrate premix were prepared by dry blending
the ingredients (1)-(4) and either ingredients (5), (6)
OR (7). The palm kernel was then melted and poured over
and mixed with the dry blended ingredients. Dairy
whipped products were prepared by combining the premixes
with the following ingredients:
Ingredient Amount t%)
1. Sucrose 9.00
2. Nonfat dry milk 7.50
3. Whey concentrate 3.35
4. Isosweet 100 12.00
5. D.E. corn syrup 3.00
6. Premix 3.00
7. Water 54.24
8. Overtone (Vanilla) .50
9. Butter fat 7. 41 (about 6%
butter fat)
The dairy whipped product was prepared by adding the
Isosweet 100 (4) to water (7), followed by the addition
of the corn syrup (5) and vanilla flavor (8), under high
shear and while the mixture was heated to about 160-F.
The premix (6) was then added, mixed with the other
ingredients until dissolved. The sucrose (1) and
components (2) and (3) were then added to the other
ingredients and mixed at high shear and pasteurizing
temperatures until dissolved. The butter (9) was then
added, the mixture was heated to about 165-F and was
homogenized in two steps, first at about 500 psi, and
then at 3,000 psi, until a substantially homogeneous
emulsion was formed. The product was cooled in a heat
exchanger until the product temperature was about 2 C to
about 8 C. The product was then whipped and stored in a
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- 20 -
volume remained constant for the five-day period, and the
emulsion was acceptably stable with only trace amounts of
~eparation noted for the products prepared from the dairy
whey and whey protein concentrate premixes.
EXAMPLE 4
Non-dairy, vanilla shake formulations were prepared
from the ingredients set forth in Table I, in combination
with ingredients (1)-(2) and (6)-(14) as set forth in
Example 1. The procedure of Example 1 was employed,
except that the glycerol and 15 D.E. maltodextrin, 15
D.E. or 24 D.E. corn syrup solids were added to the water
with the other sugars.
TABLE I
~LYCEROL-CONTAINING FORMULATIQNS
Amount (%)
InPredient A B _~_ D E F
High fructose
corn syrup 12.0 12.0 12.0 12.0 12.0 12.0
Glycerol 0.5 2.0 4.0 6.0 2.0 2.0
15 D.E.
maltodextrin0.5 2.0 4.0 6.0
15 D.E. corn
syrup solids - - - - 2.0
24 D.E. corn
syrup solids - - - - - 2.0
Sucrose 8.0 5.0 1.0 - 5.0 5.0
36 D.E. corn
syrup 2.0 3.0 3.0 - 3.0 3.0
At the end of a 10-day storage period at
refrigerator temperatures, the product of Table I retain
their initial whipped volumes, and are readily pourable.
No separation is observed in the emulsions, which are
uniform and homogeneous. The products exhibit a
, "~.
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uniform and homogeneous. The products exhibit a
perceived sweetness less than that of the product of
Example 1.
EX~MPLE 5
A portion o~ the products of each of Examples, 1, 2,
3 and 4 was placed in a freezer and stored for 12 weeks
at about O F. The products were periodically removed
from the freezer and examined over the test period. The
volume of each of the products remained unchanged from
its initial volume. The products of Examples 1-3 were
spoonable and noncrystalline upon removal from the
freezer and reached the flowable state after about a 20-
30 minute exposure to ambient temperatures. The products
of Example 4 were also spoonable and noncrystalline at
freezer temperatures, and reached the flowable state
after about 5-10 minutes exposure to ambient
temperatures.
This invention has been described in terms of
specific embodiments set forth in detail, but it should
be understood that these are by way of illustration and
that the invention is not necessarily limited thereto.
Modifications and variations will be apparent from the
disclosure and may be resorted to without departing from
the spirit of this invention, as those of skill in the
art will readily understand. Accordingly, such
variations and modifications are considered to be within
the purview and scope of this invention and the following
claims.
