US4335155A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Composition for aerated frozen desserts containing fruit puree and method of preparation
Assignee: General Mills Inc
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Filing: 1981-03-06
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Granted: 1982-06-15
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Expires: 2001-03-06
Abstract
Abstract Non-dairy dessert compositions suitable for the preparation of aerated frozen desserts by either commercial agitated freezing or by at-home static freezing. The compositions comprise from about 35% by weight to about 80% of a specially prepared cooked fruit base, from about 0.3% to 1.5% by weight of an acid-stable whipping agent, from about 0.05% to 0.5% by weight of an acid-stable polysaccharide gum, from about 1% to about 15% of a malto dextrin bodying agent, and from about 1% to 10% of an edible fatty triglyceride oil. The moisture content of the dessert compositions ranges between about 45% to 75%.
Inventors
- 👤 Jon R. Blake
- 👤 Richard K. Knutson
- 👤 Deon L. Strommer
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-04 11:32
CPC Classifications
A; A23; A23G; A23G9/00; A23G9/32; A23G9/42; A23G9/04; A23G9/20; A23G9/44; A23G9/46
Claims Analysis
Total Claims: 15
Claim 1
Independent Claim
175 words
A non-dairy composition useful in the preparation of an aerated frozen dessert containing whole fruit puree which is spoonable at freezer temperatures and which is heat-shock stable, comprising: A. from about 35% to 80% by weight of a cooked, fruit base consisting essentially of, (1) from about 20% to 80% by weight of the base of a puree of whole fruit, (2) from 20% to 80% by weight of the base of a nutritive carbohydrate sweetening agent, and wherein the fruit base has been cooked for about 30 to 60 minutes at from about 180° F. to 210° F.; B. sufficient acid-stable whipping agent to enable aeration of the composition to a density ranging from about 0.2 to 0.95 g./cc.; 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; E. from about 1% to 15% by weight of a malto dextrin bodying agent; and F. sufficient water to provide the composition with a moisture content of about 45% to 75%.
Claim 2
Dependent Claim
175 words
A non-dairy composition useful in the preparation of an aerated frozen dessert containing whole fruit puree which is spoonable at freezer temperatures and which is heat-shock stable, comprising: A. from about 35% to 80% by weight of a cooked, fruit base consisting essentially of, (1) from about 20% to 80% by weight of the base of a puree of whole fruit, (2) from 20% to 80% by weight of the base of a nutritive carbohydrate sweetening agent, and wherein the fruit base has been cooked for about 30 to 60 minutes at from about 180° F. to 210° F.; B. sufficient acid-stable whipping agent to enable aeration of the composition to a density ranging from about 0.2 to 0.95 g./cc.; 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; E. from about 1% to 15% by weight of a malto dextrin bodying agent; and F. sufficient water to provide the composition with a moisture content of about 45% to 75%.
Claim 3
Dependent Claim
20 words
The food composition of claim 1 wherein the whipping agent is present at from about 0.3% to 1.5% by weight.
Claim 4
Dependent Claim
22 words
The composition of claim 2 wherein the comminuted fruit puree has a moisture content of between about 75% to 90% by weight.
Claim 5
Dependent Claim
11 words
The composition of claim 3 wherein the fruit puree is homogenized.
Claim 6
Dependent Claim
24 words
The composition of claim 4 wherein the fruit puree is present at from about 50% to 70% by weight of the cooked fruit base.
Claim 7
Dependent Claim
20 words
The composition of claim 5 wherein the cooked fruit base is present at from about 40% to 60% by weight.
Claim 8
Dependent Claim
45 words
The composition of claim 6 wherein the acid stable whipping agent is present at from about 0.4% to 6.8%, the polysaccharide gum is present at from about 0.1% to 0.2%, and the edible fatty triglyceride is present at from about 6% to 10% by weight.
Claim 9
Dependent Claim
17 words
The composition of claim 7 wherein the moisture content ranges from about 62% to 72% by weight.
Claim 10
Dependent Claim
23 words
The composition of claim 8 wherein the polysaccharide gum is selected from the group consisting of locust bean, guar, xanthan and mixtures thereof.
Claim 11
Dependent Claim
20 words
The composition of claim 9 wherein the cooked fruit base is present at from about 45% to 55% by weight.
Claim 12
Dependent Claim
22 words
The composition of claim 10 wherein the fruit puree is present in the mixture at from about 55% to 65% by weight.
Claim 13
Dependent Claim
20 words
The composition of claim 11 wherein the sweeting agent is present at from about 20% to 40% of the mixture.
Claim 14
Dependent Claim
19 words
The composition of claim 12 wherein the malto dextrin is present at from about 4% to 6% by weight.
Claim 15
Dependent Claim
24 words
The composition of claim 7 wherein the edibly fatty triglyceride is winterized and the moisture content ranges between about 62% to 55% by weight.
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USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1985-06-14 | 1985-12-14 | 1986-06-15 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1989-06-14 | 1989-12-14 | 1990-06-15 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1993-06-14 | 1993-12-14 | 1994-06-15 | $7700.00 | Window Closed / Lapsed |