Patent ID: 6503553
Filing Date: 2003-01-07
Classification: A23C,A23G,A23L,A23P,Y10S

Abstract:
A method of producing a food product comprising:(a) aerating a creamy base component which comprises an ingredient selected from the group consisting of cream, artificial cream, thickened cream, cream cheese, and mixtures thereof to produce an overrun and intimately mixing into the ingredient a hot aqueous solution of gelatin providing: (A) sufficient thermal load to maintain the gelatin solution and the cold base ingredient with low enough viscosity to permit rapid and substantially uniform distribution during the mixing step, (B) sufficient gelatin to provide the stability required in the product, and (C) sufficient gelatin to substantially obviate breakdown or collapse of the aerated base ingredient during or after the mixing step, whereby the product has freeze/thaw stability; (b) mixing in a further food product before, during or after mixing in the gelatin solution; and (c) establishing and maintaining elevated temperature conditions: (i) to cause intimate distribution of the further food product substantially uniformly with the cream base component; and (ii) to provide increased shelf life to the product when cooled and packaged; allowing the composite product to cool and then providing suitable storage for supply of the food product.