Patent ID: 9220286
Filing Date: 2015-12-29
Classification: A23G,A23L

Abstract:
1. A method for manufacturing a frozen dessert composition having superior shelf-life stability and said green color retention properties, said method comprising the steps of: a. preparing an edamame soybean in a first food grade color fixing solution, said first food grade color fixing solution containing a combination of 0.5% magnesium chloride, 0.5% zinc acetate, and 0.5% calcium lactate 5-hydrate; b. preparing a leafy vegetable in a second food grade color fixing solution containing a combination of 0.5% magnesium chloride, 0.5% zinc acetate, and 0.5% calcium lactate 5-hydrate, and wherein said leafy vegetable is prepared separately from said edamame soybean, and wherein said first food grade color fixing solution and said second food grade color fixing solution provide superior shelf-life stability and green color retention properties of said frozen dessert composition; c. combining and homogenizing said prepared edamame soybean and said prepared leafy vegetable into a fine emulsion; d. homogenizing said fine emulsion with a dessert ingredient to form a dessert base; e. sonicating said dessert base; and f. preparing said frozen dessert composition from said sonicated dessert base.