초록 ▼

Disclosed are dairy based dessert mix compositions which upon aeration can be statically frozen to provide aerated frozen desserts. The dessert compositions essentially comprise from about 15% to 35% of a dry mix fraction and from about 65% to 85% of a concentrated milk blend fraction. The dry mix f

Disclosed are dairy based dessert mix compositions which upon aeration can be statically frozen to provide aerated frozen desserts. The dessert compositions essentially comprise from about 15% to 35% of a dry mix fraction and from about 65% to 85% of a concentrated milk blend fraction. The dry mix fraction essentially comprises from about 50% to 70% of the dry mix fraction of a nutritive carbohydrate sweetening agent; from about 3% to 8% of a non-fat dry milk solids; from about 1% to 2% of a whipping agent and from about 0.5% to 2% of a stabilizer gum. The milk blend fraction comprises a concentrated milk blend having from about 1% to 9% fat, from about 17% to 21% non-fat milk solids, from about 0.01% to 0.1% of a stabilizer salt and from about 75% to 64% moisture. The concentrated milk blend has a viscosity of about 20 to 25 cp. (70°F.) and a whey protein nitrogen value of about 1.0 to 1.8. The concentrated milk blend is prepared by forewarming raw milk; concentrating; adding stabilizers, sweeteners and casein reactive gums; heat sterilizing; cooling; homogenizing; further cooling; canning; and aging the milk blend.

대표청구항 ▼

A two-packet dessert mix, comprising: A. From about 15% to 35% by weight of the dessert mix of a dry blend fraction, comprising: (1) from about 50% to 70% by weight of the dry blend fraction of a nutritive carbohydrate sweetening agent, (2) from about 3% to 8% of non-fat dry milk solids, (3) from ab

A two-packet dessert mix, comprising: A. From about 15% to 35% by weight of the dessert mix of a dry blend fraction, comprising: (1) from about 50% to 70% by weight of the dry blend fraction of a nutritive carbohydrate sweetening agent, (2) from about 3% to 8% of non-fat dry milk solids, (3) from about 1% to 2% of a whipping agent, and (4) from about 0.1% to 1.2% of a stabilizer gum selected from the group consisting of xanthan, carrageenan, guar, and mixtures thereof, B. From about 65% to 85% by weight of the dessert mix of a milk blend fraction, comprising: (1) from about 1% to 9% by weight of the milk blend fraction of fat, (2) from about 17% to 21% non-fat milk solids, (3) from about 1% to 7% of a nutritive carbohydrate sweetening agent, (4) from about 0.001% to about 0.1% of a casein reactive gum selected from the group consisting of kappa carrageenan, xanthan, guar, and mixtures thereof, (5) from about 0.01% to 0.1% of a stabilizer salt, (6) from about 65% to 75% moisture; and wherein the milk blend fraction has a viscosity of from about 20 to 25 cp., and a whey protein nitrogen value of about 1.0 to 1.8.