초록 ▼

A frozen yogurt product, which emulates features of conventional soft serve frozen yogurt but at the lower temperatures of home freezers, has a unique composition with multiple stabilizers, multiple emulsifiers, and multiple sugars, is incubated in multiple stages, and is aerated to a selected speci

A frozen yogurt product, which emulates features of conventional soft serve frozen yogurt but at the lower temperatures of home freezers, has a unique composition with multiple stabilizers, multiple emulsifiers, and multiple sugars, is incubated in multiple stages, and is aerated to a selected specific gravity.

대표청구항 ▼

A frozen yogurt product A. characterized at least in part by being extrudable and coneable at near 0°F. for serving by extrusion at home freezer temperatures, B. consisting essentially, by weight in the absence of significant weight by flavorings, of (1) edible triglycerides in a range from 0% to 5%

A frozen yogurt product A. characterized at least in part by being extrudable and coneable at near 0°F. for serving by extrusion at home freezer temperatures, B. consisting essentially, by weight in the absence of significant weight by flavorings, of (1) edible triglycerides in a range from 0% to 5%, (2) protein in a range from 4% to 5.5%, (3) water in a range of 50% to 60%, (4) added saccharides in a range from 22% to 30% and including plural saccharides selected from the group consisting of sorbitol, fructose, dextrose, corn syrup, mannitol and sucrose, (5) stabilizers in a range from 0.25% to 1.3% and including at least a first stabilizer selected from the group consisting of guar gum, locust bean gum, tara gum, propylene glycol alginate, sodium carboxymethyl cellulose, and other cellulose ethers; a second stabilizer selected from the group consisting of microcrystalline cellulose and cellulose fibers; and a third stabilizer selected from the group consisting of gelatin, xanthan gum, carrageenan, pectin and sodium alginate, (6) emulsifiers in a range from 0.45% to 0.775% and including at least a first emulsifier selected from the group consisting of mono- and diglycerides and distilled monoglycerides, and a second emulsifier selected from the group consisting of polysorbate 65, polysorbate 80, and ethoxylated monoglycerides, and (7) yogurt culturing means for converting the product to yogurt; and C. having a specific gravity in the range of between 0.36 and 0.54.