A - Human Necessities – 23 – L
Patent
A - Human Necessities
23
L
A23L 1/22 (2006.01) A23G 9/00 (2006.01) A23G 9/28 (2006.01) A23G 9/32 (2006.01) A23G 9/52 (2006.01)
Patent
CA 2081171
A frozen dessert such as ice cream, and a process for manufacturing same, are described. The chocolate or other flavouring composition is injected into the stream of semi- frozen dessert in the form of a pumpable semi-liquid which freezes into ribbons or strands upon contact with the dessert. The fat and oil fractions of the flavouring composition are formulated so that the composition can be conditioned from a solid or semi-solid paste into a high-viscosity semi-liquid composition which can be pumped with a positive-delivery pump, and so that as soon as the composition is cooled a few degrees by being in direct contact with the ice cream, the viscosity rises rapidly and the composition once again becomes a solid or semi-solid. The conditioning can be accomplished in one of at least two ways. Firstly, the flavouring composition can be conditioned from the temperature at which is is a semi-solid paste, to a few degrees above that temperature. Secondly, the flavouring composition can be fully melted at an elevated temperature, and then supercooled to below the temperature at which it would be a semi-solid paste under steady-state conditions, agitating it to prevent crystallization. The preferred formulation for the flavouring composition is 46.61% fractionated and partially hydrogenated vegetable oils, 32.95% sucrose, 20.04% cocoa powder, and 0.40% lecithin. The vegetable oil composition is 91.8% Oleic, Stearic and Palmitic fractions, namely 10.8% Palmitic, 7.3% Stearic, and 74.7% Oleic.
Borden Ladner Gervais Llp
Research Applications Inc.
LandOfFree
Frozen desserts with flavour strands does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Frozen desserts with flavour strands, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Frozen desserts with flavour strands will most certainly appreciate the feedback.
Profile ID: LFCA-PAI-O-2082764