Patent ID: 11889848
Assignee: MARS, INCORPORATED
Field: Food chemistry (Chemistry)
Classification: CPC A  C | IPC A

Claim 14:
15. A frappe composition for use in the manufacture of foodstuffs, wherein the frappe composition comprises an aerated composition of a suspension comprising a sugar that is a milled sucrose having a mean particle size of less than 30 microns in glucose syrup, and coagulated protein, wherein the suspension is formed in a process comprising:
a) adding and mixing the sugar with the glucose syrup at a temperature in the range of from 35° C. to 45° C. to form a pre-mix; and
b) heating the pre-mix at a temperature in the range of from 55° C. to no more than 65° C., thereby blending the sugar in the glucose syrup to form a suspension;
wherein the glucose syrup has a viscosity of from 6 Pa·s/60° C. to 1.5 Pa·s/60° C. and the ratio of glucose syrup to sugar in the composition is in the range of from 3:1 to 1:3; and
wherein the protein is present in the composition in an amount of from 2-20% w/w.