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Food Or Edible Material: Processes, Compositions, And Products > Products Per Se, Or Processes Of Preparing Or Treating Compositions Involving Chemical Reaction By Addition, Combining Diverse Food Material, Or Permanent Additive > Foam Or Foamable Type > Frozen FrozenFrozen patent applications listed are from June 2005 to current and include Date, Patent Application Number, Patent Title, Patent Abstract summary and are linked to the corresponding patent application page.08/02/07 - 20070178209 - Aerated food product and a process for preparing the same An aerated food product comprising at least 0.05 wt %, and preferably at most 50 wt %, of hydrophobic denatured protein particles whereby at least 50% of the number of said protein particles have in a hydrated state a diameter of more than 3 micron, and preferably less than 10% ... 07/05/07 - 20070154610 - Lemon ice confection The present invention teaches an easy to make and low cost lemon ice dessert and a method of making by carefully controlling boiling times and temperatures so as to maintain a natural lemon savor in a straightforward combination of sugar, lemon product and water. The mixture of lemon extracted fluids, ... 06/28/07 - 20070148304 - Frozen aerated confections and methods for their production A method for producing a frozen confection having an overrun of at least 15%, which method comprises quiescently freezing a mix comprising a carbon dioxide generating composition, characterised in that the mix does not comprise a gel. ... 06/14/07 - 20070134394 - Method of manufacturing particulate ice cream for storage in conventional freezers An apparatus and method for making particulate ice cream with a freezing point sufficient for use within a typical retail grocery or home freezing environment is disclosed. ... 06/07/07 - 20070128323 - Creams, whipped products thereof, dry powders thereof and process for producing the same It is intended mainly to provide creams not restricted in flavor which are excellent in whipping properties under acidic conditions (in particular, in a pH region shifting toward the acidic side from the isoelectric point but not being extremely acidic) and free from any problems in physical properties (i.e., capable ... 05/17/07 - 20070110873 - Aerated frozen suspensions with adjusted creaminess and scoop ability based on stress-controlled generation of superfine microstructures Products that are aerated multiphase systems containing an aqueous continuous fluid phase which may include solutes thus forming an aqueous syrup and disperse phases like gas/air cells, water ice crystals and solid/semi-solid fat globules or aggregates thereof, whereas the disperse phases are that finely structured that their mean diameters are ... 05/17/07 - 20070110872 - Soft-frozen confection blending and dispensing freezer A soft-serve confection freezer incorporates a set of modules in a circular array and separately replaceable in a magazine. Each module supports a container storing a dry food ingredient in solid particulate form, and has a motor driven product impeller for controlled discharge of particulates from the container to a ... 05/17/07 - 20070110871 - Ice cream having improved stability The invention relates to ice cream prepared by freezing an ice cream mix having a freezing point of −3.5° C. or lower, comprising at least 0.2% (w/w) unsaturated emulsifier; an ice cream mix having substantially the same composition for preparing the same by e.g. aerating and freezing; and a process ... 05/03/07 - 20070098868 - Frozen desserts and methods for manufacture thereof Lower process viscosity methods for the production of frozen products are disclosed. The methods can be used to prepare frozen desserts, such as ice cream, that have outstanding sensory properties and reduced fat content. This is especially advantageous for individuals who for health or other reasons desire to reduce their ... 05/03/07 - 20070098867 - Low carbohydrate sweetener 81.813 ... // - 83.454-80.162 - ... // - 3.000 - ... // - 2.800-3.200 - ... // - 2.750 - ... // - 2.000-3.500 - ... // - 1.585 - ... // - 1.550-1.620 - ... // - 9.525 - ... // - 1.000 - ... // - 0.900-1.100 - ... // - 0.235 - ... // - 0.200-0.270 - ... // - 0.076 - ... // - 0.072-0.080 - ... // - 0.016 - ... // - 0.014-0.018 - ... 04/05/07 - 20070077341 - Use of polyol esters of fatty acids in aerated frozen confection with improved nutritional attributes A frozen confection preserving its smoothness and exhibiting reduced ice crystal growth after being exposed to heat shock treatment and with improved nutritional attributes is provided. This frozen confection includes fat, sweetener, non-fat milk solids, water, and a particular emulsifier of a propylene glycol monoester of a fatty acid. ... 03/29/07 - 20070071866 - Process for producing a frozen aerated composition A process for producing a frozen aerated composition is provided, the process comprising aerating an aqueous mixture, followed by quiescently freezing the aerated mixture, characterized in that the mixture comprises hydrophobin. ... 03/22/07 - 20070065556 - Nutritional food products employing gelled protein formulations This invention relates to nutritional food products having palatable/organoleptic characteristics. The palatable/organoleptic characteristics are obtained in part through use of gelled whey protein, soy protein and egg protein containing formulations. Such nutritional food products include powders, liquids and, especially, frozen foods such as frozen nutrition bars and cones. Methods for ... 02/22/07 - 20070042100 - Use of polyol esters of fatty acids in aerated frozen confection with decreased freezing point A frozen confection preserving its smoothness and exhibiting reduced ice crystal growth after being exposed to heat shock treatment and with decreased freezing point is produced comprising fat, sweetener, non-fat milk solids and water, and in which an emulsifier is present, wherein the emulsifier is a polyol ester of a ... 02/08/07 - 20070031565 - Aerated frozen confections Frozen confection preserving its smoothness and exhibiting reduced ice crystal growth after being exposed to heat shock treatment, comprising fat, sweetener, milk solids-not-fat and water, in which a particular emulsifier of a propylene glycol monoester of fatty acid is used. Also, a process for manufacturing such a frozen confection and ... 01/18/07 - 20070014908 - Low fat frozen confectionery product A low fat frozen confectionery product is provided having 5 wt % or less fat which product comprises a combination of an ice structuring protein (ISP) and a polyol ester of a fatty acid. ... 12/28/06 - 20060292281 - Product The invention relates to a product comprising: water; and an emulsifier; characterised in that at a temperature below 0° C., the composition comprises at least an amount of unfrozen. The product is useful as an ingredient in frozen food as it enhances microwave thawing. ... 12/21/06 - 20060286248 - Reduced-carbohydrate and nutritionally-enhanced frozen desserts and other food products A reduced carbohydrate ice cream or other frozen dessert product that contains a low-digestible sweetener system and a fermentable fiber material. The a low-digestible sweetener system consists of one or more low-digestible sweeteners having a molecular weight of from about 90 to about 190; and is typically a low molecular ... 11/09/06 - 20060251789 - Novel dairy product compositions using highly refined cellulosic fiber ingredients A composition of matter is used as an ingredient in making dairy-containing products, especially cheeses, cheese spreads, cheese sauces, ice cream, ice milk, yogurt, sherbet, milk shakes, and the like. The product can replace shortenings and fats and oils, and can be used in these dairy products. A highly refined ... 10/19/06 - 20060233932 - Frozen aerated confections and methods for production thereof A frozen aerated confection is provided, comprising water; a fat component in an amount of 2 to 12% by weight of the frozen aerated confection wherein at least 35% by weight of the fatty acids in the fat component are polyunsaturated; less than 0.04% emulsifier by weight of the frozen ... 10/12/06 - 20060228457 - Frozen carbonated beverage, concentrate and method The present invention is a frozen carbonated beverage, a method of making a frozen carbonated beverage and a frozen carbonated beverage concentrate. The frozen carbonated beverage and frozen carbonated beverage concentrate contain fruit juice. The frozen carbonated beverage and concentrate, respectively, may be a reduced calorie frozen carbonated beverage and ... 07/20/06 - 20060159821 - Frozen food production The present invention generally relates to frozen foods, for example, frozen desserts such as ice cream. One aspect of the invention is directed to carbonated frozen desserts and other carbonated frozen foods. Another aspect is directed to methods of making frozen foods, such as carbonated frozen desserts and other foods, ... 06/22/06 - 20060134296 - Flavored ice on a stick maker A flavored ice on a stick maker has an insulated housing, an ice tray and at least one thermoelectric cooling assembly. The ice tray is mounted inside the insulated housing and has multiple mold recesses formed in the ice tray and multiple ice molds respectively mounted in the mold recesses. ... 05/25/06 - 20060110515 - Apparatus for and method of making a frozen confectionery product Apparatus for producing a serving of frozen confectionery product is characterized by a supply of liquid gas, a support for removably carrying a disposable container that holds a volume of unfrozen confectionery mix, and a holder for releasably holding a disposable agitator, such that the agitator extends into confectionery mix ... 02/09/06 - 20060029710 - Frozen food products and methods for their manufacture Disclosed is a frozen food product composition that comprises an aqueous ingredient mixture and holocellulose in an amount effective to inhibit ice crystal growth in the frozen food product. Also disclosed is a method of preparing a frozen food product that comprises adding to the ingredient mixture prior to freezing ... 02/09/06 - 20060029709 - Masticated frozen confection material A frozen confection made from masticating frozen foodstuffs and such having no air entrapment (overrun); a homogeneous consistency; an increase in total sugar content as compared to the feed material; and a superior mouth feel. This frozen confection possesses an appearance and a mouth feel similar to soft-serve ice-cream without ... 02/02/06 - 20060024419 - Frozen products A frozen composition is provided which includes hydrophobin. Also provided is the use of hydrophobin in inhibiting ice crystal growth and/or modifying ice crystal habit in frozen food products. ... 02/02/06 - 20060024418 - System and method for manufacturing frozen edible products A system and method for manufacturing a frozen edible product is provided. The method includes providing a continuous mixer, providing a freezer and providing a supply of compressed air. The method also includes preparing a mix of ingredients for the product and directing the mix into the continuous mixer. The ... 12/22/05 - 20050281933 - Hard frozen food containing alcohol The present invention is directed to a frozen beverage having a combination of a drug and a gelling agent. The combination is generally maintained at a temperature of 120 degrees F. for at least one minute before completing the remaining steps. In a preferred embodiment, the frozen beverage is hard ... 12/22/05 - 20050281932 - Frozen confection A frozen confection containing one or more plant sterol and/or stanol and/or one or more esters thereof. The confection preferably includes milk solids and modest amounts of milk fat, whereby to provide a low fat frozen confection, e.g., a low fat ice cream, which gives the consumer valuable plant sterols ... 10/27/05 - 20050238781 - Ice creams comprising emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid According to the present invention, fat and caloric content of ice creams can be reduced by the replacement of a portion fat content normally found in ice creams with an amount of emulsified liquid shortening composition comprising amorphous insoluble cellulosic fiber gel, water and lipid. The result is that fat ... 07/28/05 - 20050163905 - Aerated compositions, process and apparatus 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 processing temperature. The present invention also relates to a process for the production of such compositions wherein ... 07/07/05 - 20050147727 - Snack food New desert compositions are provided that include pudding, milk, an alcoholic beverage, and whipped topping. A method of forming the desert is also presented. ... 06/09/05 - 20050123666 - Aerated frozen products An aerated frozen confection having reduced ice crystal growth after heat shock, and being prepared from a mixture of ingredients suitable for forming the confection and at least one emulsifier for reducing ice crystal growth after heat shock. Advantageously, the emulsifier facilitates formation and stabilization of fat alpha crystals, the ... ### FreshPatents.com Support |