Griffin Joseph J. (Plainsboro NJ) Reisinger Debra H. (East Brunswick NJ) Smagula Michael S. (Plainsboro NJ) Tancredi Michael R. (Yardley PA)
출원인 / 주소
General Foods Corporation (White Plains NY 02)
인용정보
피인용 횟수 :
5인용 특허 :
5
초록▼
A low-solids, non-aerated, quiescently-frozen confection having a soft, non-brittle texture is prepared from a composition containing on a weight basis 92 to 96% water, 1 to 2.5% maltodextrin, 1 to 2% glycerin and 0.3 to 0.8% gelatin. The composition can further contain juice solids, food acid and g
A low-solids, non-aerated, quiescently-frozen confection having a soft, non-brittle texture is prepared from a composition containing on a weight basis 92 to 96% water, 1 to 2.5% maltodextrin, 1 to 2% glycerin and 0.3 to 0.8% gelatin. The composition can further contain juice solids, food acid and gum stabilizers.
대표청구항▼
A low-calorie, low-solids, non-aerated, quiescently-frozen confection composition having a soft, non-brittle texture comprised of, on a weight basis: water at from 92 to 96%, maltodextrin at from 1 to 2.5%, juice solids at from 1 to 4%, glycerine at from 1 to 2%, gelatin at from 0.3 to 0.8%, intensi
A low-calorie, low-solids, non-aerated, quiescently-frozen confection composition having a soft, non-brittle texture comprised of, on a weight basis: water at from 92 to 96%, maltodextrin at from 1 to 2.5%, juice solids at from 1 to 4%, glycerine at from 1 to 2%, gelatin at from 0.3 to 0.8%, intensive sweetener at from 0.3 to 0.1%, natural gum stabilizers at from 0.04 to 0.6%, and sufficient food acid to effect a pH of from 2.5 to 4.5, wherein the confection is essentially protein-free, is free of added sugars, sugar alcohols or low-calorie bulking agents and has a caloric density of from 0.2 to 0.3 calories per gram, wherein the weight ratio of maltodextrin to gelatin is from 2-5 to 1, and the weight ratio of maltodextrin to glycerin is from 0.5 to 2.5.
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Steensen Wayne L. (Ridgefield CT) Weaver Ronald C. (Danbury CT), Aspartame-sweetened gelatin dessert and sweetening composition therefor.
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