초록 ▼

The frozen dessert products of the present invention preferably comprise a base mixture of, on a percent solids (dry) basis, about 1% to about 12% high fructose corn syrup, about 5% to about 20% corn syrup having a DE of about 36, about 2% to about 22% sucrose, about 2% to about 6% maltodextrin, abo

The frozen dessert products of the present invention preferably comprise a base mixture of, on a percent solids (dry) basis, about 1% to about 12% high fructose corn syrup, about 5% to about 20% corn syrup having a DE of about 36, about 2% to about 22% sucrose, about 2% to about 6% maltodextrin, about 0.2% to about 5% egg white, about 1% to about 9% FRUITRIM.RTM. blend (comprising fruit juices and natural grain dextrins), about 0.2% to about 1.5% stabilizer, about 0% to about 0.12% emulsifier, about 0% to about 1.5% modified food starch, about 0% to about 5% milk fat, about 0% to about 10% milk solids non-fat (MSNF) with the balance being water, and on a volume basis, from about 20% to about 90% fruit puree. Flavor ingredients may be added. The method of production for the frozen dessert products comprises the steps of blending the above ingredients to form a base mixture, pasteurizing and homogenizing the base mixture, adding fruit puree to form a final mixture, extruding to a final density of about 4.5 to about 8 lbs/gallon, packaging the final mixture, and hardening the final mixture to a core temperature below -10 degrees F.

대표청구항 ▼

1. A frozen dessert product comprising on a weight basis:from about 1% to about 12% of high fructose corn syrup; from about 5% to about 20% of corn syrup having a DE of about 36; from about 2% to about 6% of maltodextrin; from about 2% to about 22% of sucrose; from about 0.2% to about 5% of egg whit

1. A frozen dessert product comprising on a weight basis:from about 1% to about 12% of high fructose corn syrup; from about 5% to about 20% of corn syrup having a DE of about 36; from about 2% to about 6% of maltodextrin; from about 2% to about 22% of sucrose; from about 0.2% to about 5% of egg white; from about 1% to about 9% of a blend of fruit juices and dextrins; and from about 0.2% to about 1.5% of stabilizer, with the balance being water.