Non-dairy, aerated frozen dessert containing citrus juice vesicles

Claim 1

A non-dairy composition useful in the static-freezing preparation of a frozen dessert which is spoonable at freezer temperatures and which is heat-shock stable, comprising: A. from about 50% to 98% by weight of a comestible base prepared by: 1. blending to form a blend a. from about 25% to 65% by weight of the base of citrus juice vesicles having a moisture content of between 89% to 96% by weight of the vesicles; b. from about 7% to 45% by weight of the base of a nutritive carbohydrate sweetening agent; c. sufficient edible non-volatile acid or sodium salt thereof to provide the base with a final pH ranging between about 2.5 to 5.5; d. from about 1% to 5% by weight of the base of an ungelatinized starch; e. from about 8% to 60% by weight of the base of water; said blend having a Brookfield viscosity of between about 3,000 to 6,000 cp. at 190° F. and a water soluble pectin content of between about 0.1% to 0.4%; and 2. cooking the blend at a temperature of between 180° F. and 280° F. to form a cooked comestible base having; a. a moisture content of between about 30% to 60% by weight of the comestible base; b. a Brookfield viscosity of between 7,000 and 10,000 cp. at 190° F.; B. from about 0.4% to 4% by weight of an acid-stable whipping agent; C. from about 0.05% to 0.5% by weight of an acid-stable polysaccharide gum; D. from about 1% to 15% of an edible fatty triglyceride oil; and wherein the dessert composition has a moisture content of about 48% to 65%.