Patent ID: 6558729
Filing Date: 2003-05-06
Classification: A23G

Abstract:
A frozen ice cream dessert composition which is malleable and extrudable at freezing temperatures between âˆ’18Â° C. and âˆ’24Â° C., the composition comprising:milk proteins produced from a lacto-substitute raw product derived from a milk product, said milk product being selected from the group consisting of milk, skimmed milk, and a mixture thereof, said milk proteins being 20% to 40% of said lacto-substitute raw product; a liquid vegetable-based oil , said composition comprising no non-digestible polyols; optionally water; a sweetener which is a mixture of sweetening agents having molecular weights lower than that of sucrose, said sweetening agents being selected from the group consisting of dextrose, fructose, invert sugar and glucose syrup such that the total percentage of dextrose, when present, is between 6% to 30% of said sweetener, said fructose and said invert sugar being a total or partial substitute of said dextrose; and at least one stabilizer, wherein said milk proteins, said vegetable-based oil, said optional water, said sweetener and said stabilizer are mixed and homogenized together without external air or external gas incorporated therein during mixing and homogenizing, the frozen ice cream dessert composition having a volume, without expansion by incorporation of gas, approximately equal to the cumulative volume of said milk proteins, said vegetable-based oil, said optional water, said sweetener and said stabilizer, the composition being frozen to a temperature of between âˆ’18Â° C. and âˆ’24Â° C.