Fructose-containing frozen dessert products

Claim 2

A frozen dessert composition of a smooth, creamy textural consistency formulated with milk protein, lactose, butterfat, starch-derived sweeteners and maltodextrin wherein at least 70% by weight of the non-fat solids are sweetener solids, said composition comprising 30 parts by weight fructose with fructose comprising at least 25% by weight of the total monosaccharide and disaccharide sweetener weight of the frozen dessert composition, about 10 to about 40 parts by weight lactose and about 10 to about 60 parts by weight milk protein and maltodextrin with the maltodextrin comprising from 20% to 80% of the total milk protein and maltodextrin weight and the weight ratio of fructose to maltodextrin ranges from about 6:1 to about 1:3.

Claim 3

The composition according to claim 1 wherein the fructose comprises at least a major weight of the total monosaccharide sweetener weight.

Claim 4

The composition according to claim 2 wherein the maltodextrin comprises from about 50 to about 70 weight percent of the total maltodextrin and milk protein dry solids weight.

Claim 5

The composition according to claim 3 wherein the frozen dessert composition is characterized as having a drawing temperature within the 15° F. to 20° F. range.

Claim 6

The composition according to claim 1 wherein the dessert composition is a soft-serve dessert composition and the non-dairy sweetener portion of the frozen dessert consists essentially of high fructose corn syrup which contains fructose on a total dry solids weight basis as the major dry solid and from about 12 to about 60 parts by weight of 20-50 D.E. corn syrup solids.

Claim 7

The composition according to claim 5 wherein the fructose comprises from 50 to 75% by weight of the total monosaccharide content of the composition and the maltodextrin comprises from about 50 to about 70% of the total milk protein and maltodextrin dry solids weight.

Claim 8

The composition according to claim 4 wherein the non-fat milk and butterfat dry solids ranges from 11 to 20% by weight of the total dessert dry solids.

Claim 9

The composition according to claim 3 wherein the non-fat milk and butterfat dry solids is at least 20% by weight of the dry solids in the dessert composition.

Claim 10

In a method for preparing a frozen dessert composition wherein a homogeneous mix containing milk protein, triglyceride fat and sweetening agent is whipped and partially frozen in a freezing zone into a partially frozen dessert composition of a smooth, creamy consistency, the dessert composition is drawn from the freezing zone and placed into a receptacle, the improvement which comprises a homogeneous mix comprised of 30 parts by weight fructose, about 10 to about 40 parts by weight lactose, from about 10 to about 60 parts by weight milk proteins and maltodextrin with the maltodextrin comprising from about 20% to about 80% by weight of the total milk protein and maltodextrin dry solids weight, triglyceride fat and a sufficient amount of sweetener to provide a sweetener concentration of at least 70% by weight of the total non-fat solids weight with fructose comprising at least 25% by weight of the total monosaccharide and disaccharide sweetener weight of the mix.

Claim 11

In a method for preparing a frozen dessert composition wherein a homogeneous mix containing milk protein, triglyceride fat and sweetening agent is whipped and partially frozen in a freezing zone into a partially frozen dessert composition of a smooth, creamy consistency, the dessert composition is drawn from the freezing zone and placed into a receptacle, the improvement which comprises a homogeneous mix comprised of 30 parts by weight fructose, about 10 to about 40 parts by weight lactose, from about 10 to about 60 parts by weight milk proteins and maltodextrin with the maltodextrin comprising from about 20% to about 80% by weight of the total milk protein and maltodextrin dry solids weight, triglyceride fat and a sufficient amount of sweetener to provide a sweetener concentration of at least 70% by weight of the total non-fat solids weight with fructose comprising at least 25% by weight of the total monosaccharide and disaccharide sweetener weight of the mix.

Claim 12

The method according to claim 9 wherein the fructose comprises at least a major weight of the total monosaccharide sweetener weight.

Claim 13

The method according to claim 10 wherein the maltodextrin comprises from about 50 to about 70 weight percent of the total maltodextrin and milk protein dry solids weight.

Claim 14

The method according to claim 11 wherein the frozen composition is a soft-serve frozen dessert characterized as having a drawing temperature within the 15° F. to 20° F. range.

Claim 15

The method according to claim 9 wherein the non-dairy sweetener portion for the frozen dessert consists essentially of high fructose corn syrup which, on a total dry solids weight basis, contains fructose as the major dry solid component and from about 12 to about 60 parts by weight of 20-50 D.E. corn syrup solids.

Claim 16

The method according to claim 13 wherein the fructose comprises from 50 to 75% by weight of the total monosaccharide content of the composition and the maltodextrin comprises from about 50 to about 70% of the total milk protein and maltodextrin dry solids weight.

Claim 17

The method according to claim 12 wherein the non-fat milk and butterfat dry solids ranges from 11 to 20% by weight of the total dessert dry solids.

Claim 18

The method according to claim 15 wherein the frozen dessert product is characterized as having a drawing temperature within the 18° F. to 20° F. range.

Claim 19

The method according to claim 12 wherein the non-fat milk and butterfat dry solids of the mix is at least 20% by weight of the dry solids in the dessert composition.