TH66083A - Frozen desserts - Google Patents

Abstract

DC60 (30/01/47) Frozen desserts are formed by combining ingredients that allow the formulator to consistently provide more than sufficient organoleptic properties while simultaneously reducing caloric content for consumers who wish to limit their calorie intake. The primary objective of the invention is to produce a frozen dessert containing less than 5 percent by weight of triglycerides, polydextrose, and tricalcium phosphate. The secondary objective is for the product to include both polydextrose and cream, alternatively combined with tricalcium phosphate and/or karaya gum, to produce a low-fat frozen dessert with good organoleptic properties. The additional objective is for the invention to produce a frozen dessert containing: less than 5 percent by weight of triglycerides, polydextrose, and karaya gum. The product of the invention is good organoleptic properties combined with reduced fat levels compared to conventional fats, and, in particular, for premium and super-premium ice creams. (Superpremium) Ideally, if the dessert uses a triglyceride level of less than 1 percent by weight, ideally less than 0.5 percent by weight, the frozen dessert has a combination of ingredients that allows the reciper to maintain more than sufficient organoleptic properties while reducing caloric content for consumers who wish to limit their calorie intake. The primary objective of the invention is a frozen dessert containing less than 5 percent by weight of triglycerides, polydextrose, and tricalcium phosphate. Another objective is for the product, including both polydextrose and cream, alternatively combined with tricalcium phosphate and/or karaya gum, to produce a low-fat frozen dessert with good organoleptic properties. A further objective is for the invention to include a frozen dessert containing: less than 5 percent by weight of triglycerides, polydextrose, and karaya gum. The product of the invention is good organoleptic properties combined with reduced fat levels. When compared to regular fats, and especially for premium and superpremium ice cream, it is more suitable, if the dessert uses a triglyceride level of less than 1 percent by weight, ideally less than 0.5 percent by weight.

Claims (13)

1. Frozen dessert products contain; triglycerides less than 5 percent by weight; polydextrose; and tricalcium phosphate. 2. Frozen desserts comply with claim 1 herein, with a triglyceride level less than 1 percent by weight. 3. Frozen desserts comply with claim 2 herein, where the triglyceride level is less than 0.5 percent by weight. 4. Frozen desserts comply with claim 1 herein, at least in that the source of fat is cream. 5. Frozen desserts contain: less than 5 percent triglycerides by weight; polydextrose; and karaya gum. 6. Frozen desserts comply with claim 5 herein, where the triglyceride level is less than 1 percent by weight. 7. Frozen desserts comply with claim 6 herein, where the triglyceride level is less than 0.5 percent by weight. 8. Frozen desserts comply with claim 5 herein, at least in that the source of fat is cream. 9. Frozen desserts contain: less than 5 percent triglycerides by weight; polydextrose; and these triglycerides are added as part of the cream. 10. Frozen desserts comply with claim 9 herein, where the triglyceride level is less than 1 percent by weight. 11. Frozen desserts comply with claim 9 herein, where the triglyceride level is less than 0.5 percent by weight. 12. Frozen desserts contain: less than 5 percent by weight of triglycerides; 1 to 7 percent by weight of polydextrose; and sufficient amounts of tricalcium phosphate, from 10 to 30 percent of the RDI of calcium. 13. Frozen desserts contain: triglycerides less than 5 percent by weight; polydextrose from 1 to 7 percent by weight; and karaya gum from 0.02-0.5 percent by weight.