Microbiologically stable intermediate-moisture whippable or whipped foods which remain soft and ready for use at freezer temperatures and which can be maintained at room temperature and refrigerator temperature for an extended period of time having an oil-in-water emulsion with a controlled sugar-fat ratio. The foods contain 15-45% water, sugar in a ratio to water of 1-2:1, about 2.5 to 30% fat, the sugar comprises at least one of fructose, dextrose plus fructose is at least 50% of the total sugar and at least one unsaturated fat. Water activity of the products are from about 0.8 to 0.9.

BACKGROUND OF THE INVENTION 
A recent development in the food industry is the emphasis on intermediate 
moisture foods which have the faculty of being stored and marketed in a 
substantially non-refrigerated condition. These foods were designed to 
avoid the need to be packaged in a hermetically sealed container and 
commercially sterilized or maintained in a frozen or refrigerated state 
throughout the period of distribution and storage by the consumer. 
The intermediate-moisture foods are based on the principle of reducing the 
availability of the water in the food for microbial growth. The 
availability of water for spore germination and microbial growth is 
closely related to its relative vapor pressure, commonly designated as 
water activity. It was found that the use of a wide variety of 
water-soluble solutes, or osmotic agents, has the effect of depressing the 
water activity of the foods to levels at which most bacteria will not 
grow. 
The water activity of a food is defined as the partial pressure of water in 
the food divided by the saturation pressure of water at the temperature of 
the food. The water activity can be determined by placing a sample in a 
container which is then sealed, and after equilibrium is reached 
determining the relative humidity above the sample. Most products of this 
type have between 10 and 40% moisture, and a water activity between 0.65 
and 0.9. 
An early application of the technique of controlling water activity was for 
animal foods. For example, U.S. Pat. No. 3,202,514 discloses an animal 
food having 15-30% moisture and 15-35% water-soluble solids, principally 
sugar, with a proteinaceous meaty substance. Subsequently, other foods 
were formulated with an intermediate moisture content, such as egg 
products (U.S. Pat. No. 3,640,731), pancake batter (U.S. Pat. No. 
3,753,734) and whippable bases for confectionary use (U.S. Pat. No. 
3,958,033). The water content and water activity of these foods are 
brought to as low a value as practical to insure their long-term stability 
without refrigeration. The main difficulty with these foods is that their 
low moisture content may detract from their palatability, texture and 
mouth-feel. This technique therefore has found its greatest commercial 
applicability in the pet-food market where palatability requirements are 
not as stringent. 
It is of course desirable to be able to avoid refrigeration and freezing of 
food products to reduce the cost involved and, particularly for the 
consumer, to avoid the inconvenience of unpacking, handling, and then 
defrosting the typically rock-hard frozen foods. However freezing is an 
extremely safe and suitable technique for long term storage and provides 
the manufacturer with great leeway in incorporating any of a wide variety 
of ingredients in foods which would otherwise be short lived. 
It is an object of this invention to provide a class of foods which are 
normally kept at freezer temperatures, but upon removal from the freezer 
can be more readily handled and used because they retain a flexible 
consistency, and which possess microbiological stability so that they can 
be left at room temperature. Other objects, and advantages, of this 
invention will be set forth in the following detailed description. 
THE INVENTION 
This invention is directed to intermediate-moisture foods and other 
products which remain ready to use at freezer temperatures. The principles 
and techniques which have been developed for intermediate moisture foods 
are applicable to the present invention, as modified in the manner 
explained herein to provide foods which are maintained at freezer 
temperatures in a condition ready for intermediate use without defrosting. 
After removal from the freezer the foods may be held at room temperature 
or refrigerator temperature for a considerable period of time without 
spoilage. 
The foods of this invention are characterized by a high sugar content, at 
least equal in weight to the amount of water present in order to provide 
microbiological stability. The sugars used have a low molecular 
weight--mainly dextrose and fructose, which comprise together at least 
about 50% and preferably at least about 75% of the total sugar content. 
Sucrose has a sweetness between that of fructose and dextrose. The 
Fructose, which is sweeter than dextrose, is preferred since it has a 
lesser tendency to crystallize and cause apparent hardness. For most 
foods, particularly where the food comprises an emulsion, it is preferred 
that the fats used include partially unsaturated fats which tend to 
provide superior flow properties, and nutritional advantages although less 
stable than saturated fats. The fat content is usually less than the water 
content in order to form a stable oil-in-water emulsion; the water content 
is preferably at least about 25% greater than the fat content. 
An important group of foods which have been particularly well-adapted in 
accordance with the present invention are oil-in-water emulsions, 
including butter creams, whipped toppings, low-fat whipped creams, milk 
mates, non-dairy shakes, icings and coffee creamers. 
Another class of goods, which forms a unique combination with the 
foregoing, is bakery products--such as cakes, breads, cookies, pie shells, 
muffins, turnovers, pancakes, waffles and donuts. The pastries can be 
filled or topped with the creams and icings of this invention. 
Many diverse foods can likewise be adapted pursuant to this invention, such 
as dressings, puddings, sauces, gravies, snack spreads, pancake syrups, 
ice creams, candies, and beverage (soup, tea, juice) concentrates, and 
meat, fish, fruit or vegetable products. 
The foods of this invention are generally characterized by a water activity 
of about from 0.75 or 0.8 to 0.9, a sugar to water ratio of at least 1:1, 
a sugar content which is at least 50% dextrose and/or fructose, and 
adapted to remain spoonable or pourable at freezer temperatures. Although 
most intermediate-moisture products will continuously have a water 
activity below 0.85 some sacrifice in texture and taste may be required to 
meet this standard. Since the foods of this invention are maintained at 
freezer temperatures until ready to be used, a water activity of about 
from 0.85 to 0.90 is adequate. Freezer temperature, unless stated 
otherwise, refers to temperatures of about from -5.degree. F. to 
+10.degree. F. which is a common range for freezers in homes and stores. 
The standard of being spoonable refers to the texture or flexibility of the 
product--and the quality of being able to eat the food when it is at 
freezer temperature. The quality of being spoonable as used in this 
description is one which gives a satisfactory reading on a standard 
penetrometer and/or flow test, as described in detail below. Pourable 
products are more fluid and are tested by flow characteristics. 
The spoonable products of this invention gave a penetrometer reading above 
about 3 mm, and when also pourable the products gave a flow rate of about 
30 ml. per minute and higher during the first five minutes after removal 
from the freezer. These figures are highly significant when compared to 
the standard frozen products presently on the market. 
The water activities of the foods of this invention are usually from about 
0.75 to 0.9. Generally the water activity is at the higher end of this 
range, i.e. about from 0.85 to 0.9. Although microbiological stability is 
inversely proportional to water activity several desirable properties of 
food are adversely affected at very low water activity--such as mouth-feel 
and taste. Since the foods of this invention are normally held at freezer 
temperatures for long-term stability, it is practical to formulate foods 
which have water activities nearer the border-line of microbiological 
stability, which is about 0.9. Freezer temperatures of course are adequate 
to maintain the microbiological stability of foods and even moderate 
control of water activity is adequate to extend the useful life of these 
products after removal from the freezer. 
Several mathematical methods are available for calculating water activity, 
even of formulations containing different solutes and with non-solutes. 
Rough calculations based on the additive effect of the number of moles of 
each component multiplied by the activity of the component are useful for 
estimating water activity. Such calculations reduce the number of 
experimental measurements that might otherwise be needed and thus assist 
in reaching a suitable formulation more quickly. A combination of 
mathematical techniques with trial and error experiments followed by 
analytical measurements for determining water activity will lead to 
acceptable results. 
There are commercially available devices for measuring the water activity 
of formulations. For example, a formulation may be placed in a container 
until equilibration is reached and then the humidity in the container 
measured--based on standard tables the water activity is then determined. 
For example, electric hygrometers are devices commonly used to measure 
water activity. These devices contain sensors impregnated with salts such 
as lithium chloride or potassium chloride. Water is adsorbed on the sensor 
and causes a change in electrical resistance which is measured by a 
wheatstone bridge. Reference curves based on solutions of known humidity 
are used to relate the electrical readings to water activity. 
Throughout this application all amounts are by weight unless states 
otherwise. In the examples the amounts have been adjusted to a basis of 
100. Percentage are based upon total formulation weight, unless a 
different basis is given. 
The foods of this invention are generally characterized as 
microbiologically stable food products comprising about from 15 to 45% 
water, sugar in a ratio to water of about from 1:1 to 2:1, preferably 
about from 1-1.5:1, about from 2.5 to 30% fat, and minor but effective 
amounts of salt, emulsifier, stabilizer and flavoring, provided that the 
amount of fat is less than the amount of water or equivalent phase, such 
as non-aqueous water-soluble liquid phase, the solutes content is adequate 
to provide the product with a water activity of about from 0.8 to 0.9, the 
amount of dextrose plus fructose is at least about 50% based upon the 
total sugar content, wherein the foregoing ingredients comprise at least 
one of fructose and unsaturated fat and the product in spoonable at about 
10.degree. F. 
A preferred class of foods is microbiologically stable oil-in-water 
cream-type products, such as butter creams, whipped creams, shales, 
non-dairy creamers, etc. which comprise about from 25 to 45% water, sugar 
in a ratio to water of about from 1.5-1:1, about from 10 to 30% fat, and 
minor but effective amounts of protein, salt, emulsifier, stabilizer and 
flavoring, a water activity of about from 0.8 to 0.9, wherein the amount 
of fructose is about from 15 to 65% based on the sugar content and the 
amount of dextrose is at least about 50% based upon the remaining total 
sugar content, the fat content preferably comprises at least, about 10% 
unsaturated fat and the foregoing ingredients are adapted to provide a 
product which will flow at about 10.degree. F. These products have 
excellent texture and eating properties and are readily whipped to a high 
volume with a light but firm structure. In addition to microbiological 
stability these products have physical stability in that they retain a 
smooth foamed cellular structure without separation of a liquid portion. 
The products are further characterized by having an overrun of greater 
than about 150% and a density as low as about 0.3 or 0.4 for a butter 
cream and whipped cream. 
Another class of useful products is the flour-based foods. The batters for 
these products comprise conventional amounts and types of flour depending 
on the final product, about from 15 to 40% water, sugar in a ratio to 
water of about from 1.5-1:1, about from 2 to 10% or up to 25% fat, and 
minor but effective amounts of leavening agent which may be encapsulated, 
egg products, salt, emulsifier, stabilizer and flavoring, provided that 
the solutes content is adequate to provide the product with a water 
activity of about from 0.8 to 0.9, the fructose content of the sugar 
preferably is about 10 to 40%, the amount of dextrose plus fructose is at 
least about 50% or from 75 to 100% based upon the total sugar content, and 
the fat is preferably unsaturated. The batter should have at least one of 
fructose and unsaturated fat to assist in providing a spoonable and 
preferably pourable product at about 10.degree. F. The final product made 
from the batter has a higher penetrometer value than conventional products 
at 10.degree. F. and is edible at that temperature. 
A unique combination is prepared from a bakery product and a cream-type 
product, each made in accordance with this invention. The water activity 
of each should be approximately the same, plus or minus 0.05 units, or up 
to 0.10 units deviation from each other. When the water activity values 
are comparable there is less of a tendency for water transfer as, for 
example, between a cake and its topping or filling. 
Microbiologically stable soup concentrates and sauces have been made 
comprising about from 30 to 45% water, sugar in a ratio to water of about 
from 1-1.5:1, about from 5 to 30% fat, and minor but effective amounts of 
salt, stabilizer and flavoring, wherein the amount of dextrose plus 
fructose is at least about 50% based upon the total sugar content, the 
foregoing ingredients comprise at least one of fructose and unsaturated 
fat and the product is spoonable at about 10.degree. F. Fish, meat and 
vegetable (which may be infused with solutes) are added to these to 
provide, for example, a chowder concentrate or newburg sauce. 
Microbiologically stable beverage concentrates, for tea, orange juice, etc. 
are made in accordance with this invention. They comprise about from 35 to 
45% water, sugar in a ratio to water of about 1.2-1.8:1, and minor but 
effective amounts of flavoring, provided that the amount of fructose plus 
dextrose is about from 75 to 100% based on the total sugar content and the 
amount of fructose is about from 10 to 30% based upon the total sugar 
content, wherein the foregoing ingredients are adapted to provide a 
product which will flow at about 10.degree. F. 
Microbiologically stable pudding products have been made comprising about 
from 25 to 45% water, sugar in a ratio to water of about from 2-1:1, about 
from 3 to 25% fat, preferably unsaturated, and minor but effective amounts 
of gelling agent, emulsifer, stabilizer and flavoring provided that the 
amount of dextrose plus fructose is at least about 75% of the total sugar 
content, and wherein the foregoing ingredients are adapted to provide a 
product which is spoonable at about 10.degree. F. Suitable products 
include bread, rice, and plum pudding. 
The freezing and melting points for a number of products were determined 
using a Perkin-Elmer Scanning Calorimeter 1B. 
Since the scanning calorimeter is a dynamic measuring device, definitions 
used for static systems were established for this scanning system. The 
measurements were taken under conditions at which the temperature was 
being varied at 18.degree. F. per minute. During the cooling cycle, the 
point at which the maximum change in heat is occurring, was defined as the 
freezing point (F.P.) and conversely during the heating cycle, the maximum 
was defined as the melting point (M.P.). 
The values obtained are not for correspondence with points measured by 
other standard methods, but they will correspond proportionally to each 
other under this system. Therefore the measured freezing point for water 
was -14.8.degree. F. and the melting point was 41.degree. F. The values 
for the various products are listed below: 
______________________________________ 
Commercial Standards 
Formulation Of Examples 
F.P. M.P. F.P. M.P. Example 
______________________________________ 
Puddings 
-9.4.degree. F. 
30.2.degree. F. 
-135.degree. F. 
5.0.degree. F 
12 
Sour 1.4.degree. F. 
33.8.degree. F. 
-135.degree. F. 
5.0.degree. F. 
11 
Dressing 
Pancake 
1.4.degree. F. 
26.6.degree. F. 
-31.0.degree. F. 
10.4.degree. F. 
9 
Batter 
Whip -14.8.degree. F. 
30.2.degree. F. 
-61.6.degree. F. 
8.6.degree. F. 
2 
Topping 
______________________________________ 
In each instance the products of this invention showed a highly significant 
variance from commercial formulations and from water itself--the freezing 
and melting points were depressed by from 15 to over 100.degree. F. 
The apparatus for measuring the flow characteristics was fabricated from 
stainless steel, and was essentially a stand 14" .times. 12", with a 
movable platform of the same size to provide for vertical and angular 
adjustments. The platform was provided with a bulls-eye level and a 
protractor level; with the leading edge having a wire brace to retain the 
sample container. 
The following method was used in obtaining the flow data. Samples were 
filled in graduated cylinders of 600 ml. capacity, and frozen for at least 
24 hours at +5.degree. F. The frozen samples were removed from the 
freezer, immediately placed on the platform in a horizontal (0.degree.) 
position, and the effluent collected in graduated cylinders, noting the 
volume at timed intervals. Temperatures were monitored with a Honeywell 
recorder. Sample temperatures within the freezer, varied from +4.degree. 
F. to +7.degree. F., over a four-week interval, but varied no more than 
1.degree. F. over an 8 hour period; while the temperature in the freezer 
varied from +5.degree. F. to +15.degree. F., each time the door opened. 
Room temperature varied about 2.degree. F., for an average of 72.degree. 
F., while the temperature of the samples in the original container, rose 
anywhere from 1.degree. F. to 14.degree. F., during the 15 minutes after 
being removed from the freezer. 
The penetrometer test and equipment used are standard. The penetrometer is 
made by Labline Instrument Co. Inc., Chicago, Ill. The device measures the 
penetration into the sample of the point of a hard rubber cone which 
weighs 12 grams, and has a height of 11/2" and a diameter of 11/2" at its 
base. The inverted cone is supported by a freely-sliding bar which weighs 
48 grams. For all measurements the sample was brought to a temperature of 
minus 7.degree. F. in a freezer and then removed from the freezer and 
immediately tested. 
The products of this invention exhibited freeze-thaw stability in storage. 
The products were kept in a supermarket type freezer unit which cycled six 
times a day between application of cooling to freeze the product and 
application of heat to defrost the unit. Under these conditions the 
products remained acceptable and functional. The whipped products were 
tested by the following procedure. The samples were placed in quart sample 
containers for three (3) days at 0.degree. F. then transferred to 
40.degree. F. and held for two (2) days. The product was examined and the 
cycle repeated. The products withstood at least two (2) such cycles, and 
thus were considered freeze-thaw stable. 
The liquid emulsions were examined by dipping a spatula in the emulsion; 
letting it drain and noting whether the residual film was smooth and 
uniform or whether particles were present--denoting destabilization. These 
emulsions were also evaluated for their intended functional application. 
The products passed the following test procedures: 
(a) Whipped or aerated products were tested for volume (density) and the 
ability of the foam to remain stable--loss of volume due to air loss 
and/or for syneresis (separation of the water phase). This was applied to 
butter cream, toppings and shakes. 
(b) The non-dairy creamer concentrates, were tested in coffee for whitening 
ability; signs of free oil on the surface or curdled appearance, presence 
of oil globules or curdling indicate emulsion break down. 
(c) The baking product doughs and batters were tested for their ability to 
puff and/or bake properly. This category included donuts, cakes and 
pancake batters. 
(d) The semi solid products which are consumed as such--puddings, sour 
dressing, cocktail sauce and yogurt were tested for syneresis and 
appearance (texture). 
(e) The products which are heated or reconstituted--iced milk mate, tea, 
orange juice drink, newburg sauce, clam chowder were evaluated for their 
sensory properties, i.e. mouth feel and separation of phases. 
(f) The ice cream was tested for volume and texture (graininess). 
A preferred method for preparing an emulsion product of this invention 
comprises blending all of the ingredients in the desired ratios. Usually 
most of the non-fat ingredients are first dispersed in the water. The 
ingredients are heated prior to or during blending. For example the 
heating may begin during the mixing of the non-fat ingredients, and then 
the emulsifiers and fats are added. The fat portion may also be preheated 
and then mixed in. The ingredients are pasteurized by holding at an 
elevated temperature for several minutes, i.e., at 180.degree. F. for five 
minutes. 
The blended ingredients are then passed through a homogenizer of the 
typical dairy type. Although homogenization may be accomplished in one 
stage, it is carried out in two stages for best results. Preferably, the 
pressure during the first stage is maintained at a minimum of about 2,000 
psi and a maximum of about 10,000 psi, most preferably about 3,000 psi, 
and the pressure during the second stage is maintained at about 500 to 
1,000 psi, preferably about 500 psi. The mix is usually maintained at a 
temperature of from about 60.degree. to 75.degree. C. during 
homogenization. The emulsion is cooled to a temperature of from about 
0.degree. to 25.degree. C. and passed through a whipper for the 
incorporation of air or an inert gas such as nitrogen, carbon dioxide, 
nitrous oxide or the like. The whipper may be of conventional construction 
such as a Hobart mixer or an Oakes continuous mixer that permits cooling 
of the emulsion to temperatures of about 5.degree. to 15.degree. C., 
preferably 10.degree. C., during whipping. The emulsion can be whipped to 
an overrun of from about 100% to 500%, packaged and frozen. 
Sugar is employed as the principal source of water soluble solids and 
typically may range in weight percentage of the composition anywhere from 
30% to 60% depending upon the particular sugar and sugar mixture relied 
upon to offer the desired bacteriostatic protection. As the moisture 
content of the product increases in the intermediate moisture range, the 
level of a given sugar will correspondingly increase in order to maintain 
a sufficient bacteriostatic effect. The level of sugar chosen will also 
vary depending upon the presence and level of auxiliary water soluble 
solids also offering a similar increase in osmotic pressure to the aqueous 
phase of the composition; thus, a variety of low average molecular weight 
materials may be included as part of the water soluble solids in the 
aqueous phase and will augment the sugars in their role of providing 
sufficient osmotic pressure to prevent bacterial decomposition. 
The term "water soluble solids" is used to apply to any additive material 
which is substantially soluble in water at room temperature or at 
temperatures comparable to those practiced in processing the ingredients 
of the foods. Included in the class of water soluble non-sugar solids that 
can be employed are certain inorganic salts used at a level compatible 
with palatability requirements, e.g., sodium chloride and potassium 
chloride. Indeed, certain compounds like the diols and polyols, propylene 
glycol, sorbitol, glycerol and the like which have another function, i.e., 
as an anti-mycotic and/or texturizer, may also be relied upon to provide 
the soluble solids (or solutes) employed in the aqueous phase for 
bacteriostatic protection. Propylene glycol is prominent in this respect 
since it is capable of serving a multiple role as mold initiator and 
plasticizing humectant for texture as well as contributing to the water 
soluble solids of the aqueous phase. The higher diols, such as the 
aliphatic 1,3-diols containing four to fifteen carbon atoms in the 
aliphatic chain and their esters which are completely metabolized, can 
also be used, particularly in conjunction with the foregoing sugars and 
sugar-substitutes. These diols also assist in maintaining the foods in a 
bacteria-, yeast- and mold-free state while providing softness or 
plasticity to the formulations. These materials are stable, non-volatile 
oils with good storage and shelf life, appreciable water solubility, and 
are readily emulsified and formulated into various food preparations. 
The relative weight percent of said water soluble solids to the moisture 
content of the total product, when initially incorporated into the product 
during its manufacture and preparatory to packaging determines the 
ultimate functionality of the solids in providing the requisite 
bacteriostatic effect. The level of water soluble solids may be varied as 
may the level of moisture initially incorporated within the aforesaid 
respective ranges. However, in varying these levels the relationship of 
water soluble solids in solution to the water should be controlled so as 
to afford the desired osmotic pressure. A good rule to observe in this 
connection is to be sure that the weight of water soluble solids available 
for solution is at least equal to the weight of the moisture present, 
although in some cases it is possible that a lower level of water soluble 
solids might afford some protection against microbiological decomposition 
provided an equivalent degree of osmotic pressure is available. In any 
event, it will be found that the level of sugar that should be employed 
under the conditions of the present invention will constitute a major 
percent by weight of the water soluble solids. 
Intermediate moisture foods have a high sugar content which tends to 
promote nonenzymatic browning. This phenomenon is caused by complex 
reactions between the amino groups of proteins and the keto groups of 
sugars and is known as the Maillard Reaction. This nonenzymatic browning 
leads to undesirable darkening of the food product as well as off-odors 
and flavors. These reactions can also reduce the nutritional value of 
foods. Sugars such as dextrose are known to be capable of use at a lower 
level than sucrose to achieve an equivalent bacteriostatic effect but are 
reducing saccharides which are prone to undergo the undesirable 
Maillard-type reaction. Fructose is even more susceptible to the browning 
reaction. This reaction and other oxidative reactions are progressively 
retarded as the temperature is lowered from room temperature to 
refrigerator temperature to freezer temperature. Hence the products of 
this invention preferably are designed for usage at refrigerator and 
freezer temperature unlike the conventional intermediate moisture foods 
which are stored and used at room temperature, and thus the foods of this 
invention can tolerate the large amounts of dextrose and fructose used. 
The term "sugar" as it is employed in the present context is to be 
understood as meaning any of a number of useful saccharide materials which 
are capable of increasing the osmotic pressure of the water in which they 
are dissolved and thereby giving rise to the requisite bacteriostatic 
effect. Included in the list of useful sugars are the mono-saccharides, 
di-saccharides and polysaccharides and their degradation products; e.g., 
pentoses, including aldopentoses, methylpentoses, keptopentoses, like 
xylose and arabinose; a deoxyaldose like rhamnose, hexoses and reducing 
saccharides such as aldo hexoses like glucose, galactose and mannose; and 
ketohexoses, like fructose and sorbose; disaccharides, like lactose and 
maltose; non-reducing disaccharides such as a sucrose and other 
polysaccharides such as dextrin and raffinose; and hydrolyzed starches 
which contain as their constituents oligosaccharides. Typically, the 
commercially available mixtures of invert sugars are used which contain 
dextrose and levulose, as well as maltose and corn syrup solids. The 
sugars should be of a low molecular weight so as to offer a substantial 
effect in increasing the osmotic pressure of the sugar solution. The 
polyhydric alcohols may be used to replace a portion of the sugars used in 
this invention and are therefore encompassed by that term, i.e., from 
about 0.5 to 5% of the formulations may be a polyhydric alcohol such as 
glycerol and the like. 
Since the product of this invention, when prepared in the manner herein 
disclosed, is characterized by its substantial resistance to bacterial 
decomposition, but may serve as a host for yeasts and mold, the foods of 
this invention may have an antimycotic agent incorporated at a sufficient 
level to prevent the growth of such organisms. Sorbate salts such as 
potassium sorbate as well as sorbic acid can be used either separately or 
in combination. Propylene glycol which may be used alone or with other 
humectants like sorbitol to impart a further degree of product softness of 
tenderness can also serve as an anti-mycotic. Other anti-mycotic agents 
will be apparent to those skilled in the art. The amount of anti-mycotic 
agent added is selected so as to produce the desired results and will 
constitute a minor proportion of the product, about 0.1% or higher, 
depending on the particular anti-mycotic and the particular product 
composition, although even lower levels in the order of 50 p.p.m. can be 
employed in the case of some anti-mycotics as pimarcin. Potassium sorbate 
in a water solution can be sprayed into the surface of the food or the 
food can be dipped in this solution; other anti-mycotics lend themselves 
to such surface application as esters of the parabens (para-hydroxy 
benzoate) such as propyl and methyl parabens (methyl para-hydroxy 
benzoate). Cellophane and other enwrapments for the food can be spray 
coated with a sorbic acid solution but impregnation or dusting with sorbic 
acid or potassium sorbate is preferred. Anti-mycotics which can generally 
be used are benzoic acid, sodium benzoates, proprionic acid, sodium and 
calcium proprionate, sorbic acid, potassium and calcium sorbate, propylene 
glycol, diethyl pyrocarbonate, and menadione sodium bisulfite (vitamin K). 
Other ingredients known to those skilled in the art may also be employed to 
impart their characteristic effects to the compositions of the present 
invention. Typical of such ingredients are flavoring agents, colorants, 
vitamins, minerals, and the like. Suitable flavoring agents can be 
employed to impart vanilla, cream, chocolate, coffee, maple, spice, mint, 
butter, caramel, fruit and other flavors. Additionally, the use of certain 
polyols such as sorbitol and mannitol can be employed to modify 
mouth-feel. Furthermore, other additives such as phosphates and the like 
may be employed for their known functions. Several types of ingredients 
used are described below. 
Fats high in unsaturation are safflower oil, corn oil, soybean oil, 
cottonseed oil and sunflower oil--unsaturated fats as used in this 
specification are those having an iodine value of about at least 50 which 
include partially hydrogenated fats, and the more highly unsaturated fats 
with an iodine value above about 100. These fats are recommended for 
dietary purposes, particularly for those with a high plasma cholesterol 
level which is associated with atherosclerosis. 
The saturated fats include the hydrogenated oil products of coconut, 
cottonseed, corn, soybean, peanut, olive, etc. Fats having a melting point 
of 90.degree.-94.degree. F. are preferred, i.e. the melting point should 
be below body temperature. 
Emulsifiers are necessary ingredients of those composition of the present 
invention which contain fats and are oil-in-water emulsions. A wide 
variety of emulsifiers may be employed in amounts on the same order as in 
the prior art oil-in-water emulsions for example, about from 0.1-5%, 
preferably about from 0.2-1.5%. They induce the formation of a stable 
emulsion and improve the rate and total aeration obtained. Among the more 
suitable are: hydroxylated lecithin; mono, di, or polyglycerides of fatty 
acids, such as monostearin and monopalmitin; polyoxyethylene ethers of 
fatty esters of polyhydric alcohols, such as the polyoxyethylene ethers of 
sorbitan monostearate (polysorbate 60) or the polyoxyethylene ethers of 
sorbitan distearate; fatty esters of polyhydric alcohols such as sorbitan 
monostearate; mono- and di-esters of glycols such as propylene glycol 
monostearate, and propylene glycol monopalmitate, succinoylated 
monoglycerides; and the esters of carboxylic acids such as lactic, citric, 
and tartaric acids with the mono- and diglycerides of fatty acids such as 
glycerol lacto palmitate and glycerol lacto stearate. The fatty acids 
employed in the preparation of the emulsifiers include those derived from 
beef, tallow, and coconut, cotton seed, palm, peanut, soybean and marine 
oils. Many blends of emulsifiers are commercially used and readily 
available in accordance with known techniques. For example, it may be 
desirable to provide a controlled hydrophil-lipophil balance (HLB) as with 
a lipophilic emulsifier such as glyceryl monostearate or sorbitan 
monostearate with a hydrophilic material such as polysorbate 60. 
The emulsion compositions of the present invention also include one or more 
stabilizers or hydrophilic colloids to improve the body and texture of 
toppings, and as an aid in providing freeze-thaw stability. These 
stabilizers are natural, i.e. vegetable, or synthetic gums and may be, for 
example, carrageenin, guar gum, alginate, xanthan gum and the like or 
methylcellulose, carboxymethylcellulose, ethylcellulose, hydroxypropyl 
methylcellulose (Methocel 65 HG), micro-crystalline cellulose and the 
like, and mixtures thereof. Typically, a gum or combination of gums is 
employed with a sugar, e.g. dextrose, carrier. The amount of these 
stabilizers can be varied widely in accordance with the amounts required 
in prior art compositions, generally about from 0-2%, preferably about 
from 0.1-0.5%. 
Starches useful in this invention include the new and chemically modified 
starches from potato, arrow root, corn, rice, wheat, waxy maize, sorghum 
and waxy sorghum. Tapioca starch is suitable particularly for puddings. 
Generally about from 0.5 to 2.5% starch is adequate, although in the 
absence of stabilizers or in some puddings up to about 7% may be used. 
Protein concentrates and isolates are useful to improve the nutritional 
qualities of the product and to facilitate and maintain a whipped 
structure. Protein also aids in emulsification and contributes to flavor. 
Bland protein concentrates with a wide range of fiber content, bland soy 
flour, milk powder and food proteins are all useful, generally in 
concentrations about from 0-10%, preferably about from 0.3-3%. 
Alternatively, use can be made of a protein such as sodium or calcium 
caseinate which is conventional in whipped toppings, or as its substitute 
a protein hydrolysate in a minor amount. 
Many types of salts are used in the compositions of this invention for 
flavoring, including common salt (sodium chloride), sodium or potassium 
phosphates, citrates, chlorides, and the like, in amounts about from 0-5%, 
but preferably about from 0.1-1%. 
Antioxidants such as butylated hydroxytoluene, butylated hydroxyanisole and 
tertiary butyl hydroquinone may be used in minor amounts (i.e. as Tenox 22 
antioxidant). 
Food grade acidulants such as phosphoric, tartaric, malic, citric, fumaric, 
hydrochloric and the like edible food acids are suitable to impart 
tartness, control pH or serve as a preservative. 
The following are among the ingredients used in this invention: 
The maize starch used is a highly modified waxy starch of amylopectin 
origin sold under the names (a) Amaizo Polar Gel 10 by American 
Maize-Products Co., New York, New York and (b) F4-283 Starch by A. E. 
Staley Manufacturing Co., Decatur, Illinois. 
The fructose-dextrose syrup used in this invention ("Isosweet") comprises 
29% water and 71% sugars (50% dextrose, 42% fructose, 1.5% maltose, 1.5% 
isomaltose and 5% higher saccharides). A high fructose-dextrose syrup 
contains 23.5% water and the remainder is 55% fructose and 45% dextrose. A 
fructose concentrate is an aqueous syrup having 80% sugar, of which 90% is 
fructose and the remainder is dextrose. 
The corn syrup used has a moisture content of 22.5% and a dextrose 
equivalent of 29.0 (8.4% dextrose, 14.6% maltose, 8.6% trisaccharides and 
68.4% tetrasaccharides and higher) sold under the name Amaizo Lodex C Corn 
Syrup by American Maize-Products Co., New York, New York. 
Soy protein concentrate is prepared from soybean flakes which are extracted 
with a solvent system wherein the major protein fraction is immobilized 
and the water-soluble carbohydrates, mineral matter, and other minor 
constituents are removed. The extracted product is dried and ground. The 
concentrate is sold under the name Promsoy-100 by Central Soya. Whey 
protein concentrate is sold under the name Empro-50 which contains 53.6 
parts protein and 26.5 parts lactose. A delactosed whey protein may also 
be used. 
Soybean oil type 106 is a 100% soybean oil lightly hydrogenated to an 
Iodine value of 106. 
Hard butter type 106 is a blend of 45% palm kernel oil rearranged with 5% 
palm oil and 50% palm kernel oil hydrogenated to a Wiley Melting point of 
106.degree. F., and having an iodine value of 1.5 maximum. 
A standard mixture of mono and di-glycerides is used in many formulations. 
It is sold under the name Drewmulse 20 by PVO International, Inc., 
Boonton, New Jersey, and contains about 43% alpha mono content. It has an 
I.V. of 2.5, a melting point of 140.degree. F. and is manufactured by the 
glycerolysis of animal or vegetable based fats. 
Tenderex emulsifier is a mixture containing polysorbate 60 (11.9%), 
sorbitan monostearate (31.6%), mono and diglycerides of fatty acids 
(2.3%), propylene glycol (9.5%) water (44.3%).

The foregoing conventional ingredients may be used in their normal amounts 
and may vary from the representative amounts and ranges given herein. Food 
formulations and ranges of ingredients do not readily permit of fixed 
parameters because of variations in people and places. The following 
examples are not intended to be limiting, but rather illustrative of some 
approaches taken and of course which may be varied in accordance with the 
spirit and scope of this description. 
EXAMPLE I 
A group of useful products made in accordance with this invention is the 
oil-in-water emulsion based material used for preparing butter creams, 
whipped creams, shakes, coffee lighteners, and the like. Butter creams, 
which can be used as a topping and/or filling for a confectionary product, 
is typical in several respects of this class of products and the manner in 
which the problems raised by this type of product have been overcome can 
readily be adapted to similar types of products. 
The conventional butter cream used as a topping or filling by the bakery 
industry is essentially made of 10-35% shortening, 40-60% sugar, 2-12% 
water and 1-2% milk powder and/or other emulsions. The creams have poor 
storage capability and cannot be maintained long at room temperature or 
even under refrigerated conditions for too long. Because of the inherent 
limitations in the basic ingredients in the system, it is not feasible to 
whip in the required amount of air to get the desired mouth feel and 
texture. Regular butter cream with a specific gravity of 0.6 to 0.75 
leaves a greasy feeling in the mouth. Another defect of the butter cream, 
is the excessive sweetness due to the very high percentage of sugar in the 
water phase of the product. The high sugar to water ratio also causes a 
sandy or gritty mouth feel. Butter creams are used in many types of 
confectionary products which are stored at freezer temperatures, but when 
a cake decorated with butter cream is frozen, the butter cream becomes 
hard and has a tendency to crack, peel off, and lead to slipping when used 
between layers of cake. Similar problems are encountered with conventional 
butter creams at refrigerator temperatures. A cake with butter cream, when 
subjected to a normal room temperature of about 70.degree. F. leads to 
weeping and sagging of the butter cream. 
The butter cream, made according to this invention, does not have the above 
mentioned limitations. The following are some of the features of this 
product: 
It is an oil-in-water type emulsion and can be pasteurized, unlike the 
conventional butter cream; 
The product can be whipped to a specific gravity of about 0.3 to 0.4 and 
has a very desirable mouth feel and texture; 
The whipped product has almost 50% less calories per unit volume because of 
its lower specific gravity compared to the regular butter cream sold in 
the trade; 
The cost of the whipped product per unit volume is also comparably less 
than the conventional butter cream; 
The product made according to this invention has enhanced stability against 
microbiological spoilage even when stored at room temperature during the 
normal shelf life of the baked item, because of the high osmotic pressure 
exerted by the sugar blends used at the specific concentration in the 
water phase; 
Unlike ordinary butter cream, the consistency of this product can be 
adjusted by judicious blending of oils so that it can be pumped and 
whipped in a continuous aerator; 
The product's flexibility in consistency also is advantageous in enabling 
the product to be shipped in tank wagons, which leads to substantial 
savings in unit packaging and handling; 
The type and amount of fat and the sugar blend in this product lead to a 
product with a marshmallowy texture; 
The formulation is compatible with the incorporation of protein concentrate 
which contains 5-6% crude fiber, which results in an increase in 
nutritional value in the product and gives special flavor and texture to 
the product; 
The product has the flexibility of permitting replacement of up to 60% of 
the saturated fat with polyunsaturated fat where special dietary 
requirements are necessary; 
An outstanding feature of the product is that it stays essentially unfrozen 
or spoonable when used as a filling or topping in a frozen baked product. 
This keeps the product in a ready-to-eat texture even in the freezer. This 
also eliminates the normal cracking or peeling of the butter cream in the 
freezer, and prevents the normal moisture transfer between the cake and 
its filling which causes sogginess and provides a media for microbial 
growth after thawing; 
The product may be made completely of ingredients of vegetable origin but, 
if desired, there is flexibility for usage of ingredients of animal 
origin; and 
Since the butter cream remains fluid at freezer temperature it can be 
immediately handled and whipped, unlike conventional formulations which 
are first brought up to room temperature, then whipped, and finally 
brought back down to refrigerator or freezer temperatures. 
The butter cream is an oil-in-water emulsion comprising about from 25 to 
45% water, preferably 30-40% water, sugar in a ratio to water of about 
from 1-1.5:1 and about from 10 to 30% fat. At the higher ratios, 
particularly of fructose, a less firm product is obtained which is less 
suited as a topping but may be used as a filling, i.e. in an eclair. The 
sugar preferably comprises some fructose, usually in an amount about from 
15 to 65% based on the total sugar used. The remainder of the sugar is at 
least substantially dextrose, i.e. from at least about 50% up to all of 
the remaining sugar, preferably the total amount of fructose plus dextrose 
is about from 75 to 100% of the sugar content. The fat preferably contains 
about from 10 to 60% unsaturated or partially unsaturated fat. Minor 
amounts of other ingredients are used in about conventional amounts, i.e. 
protein concentrate, salt, emulsifier, stabilizer and flavoring. 
An example of a useful formulation follows. 
______________________________________ 
Ingredient Amount 
______________________________________ 
(1) Water 25.32 
(2) Dextrose-Fructose Syrup 
36.72 
(3) Xanthan Gum .04 
(4) Sucrose .26 
(5) Methocel 65 HG .26 
(6) Soy Protein concentrate 
1.67 
(7) Dextrose 10.57 
(8) Salt .14 
(9) Polysorbate 60 .28 
(10) Hexaglyceryl Distearate 
.1 
(11) Hard Butter 19.5 
(12) Soybean Oil 5.0 
(13) Lecithin .1 
(14) Tenox 22 antioxidant .01 
(15) Flavoring .03 
100.00 
______________________________________ 
The procedure for making the butter cream formulation was as follows: The 
sweetener (2) was added to the water (1) and mixed. Components (3) through 
(6) were premixed and added to the batch and mixed in. Heating of the 
batch to 180.degree. F. was begun during which the dextrose (7) and salt 
(8), polysorbate 60 (9) and hexaglyceryl distearate (10) were added. After 
180.degree. F. was reached mixing was continued for 5 minutes. Then all 
but 0.3 parts of the hard butter (11) and all the soybean oil (12) were 
added. The lecithin (13) and tenox (14) were dissolved in the remaining 
butter and the mixture was added. The flavoring (15) was then mixed in the 
mixture and homogenized in two steps at 3000 and 500 psi and the product 
cooled to 38.degree.-42.degree. F. The finished product can be packed in 
suitable containers, and stored in a freezer or refrigerator for whipping 
later. 
The water content of the formulation was 35.97% (including the water in the 
dextrose-fructose syrup). The formulation also contained 10.95% fructose, 
23.61% dextrose and 2.35% higher sugars (36.91% total sugar). The product 
was whipped and had an overrun value of 286%, with a whipping time of 
about 4 minutes. The specific gravity of the product was 0.35. 
The coli count after five days at room temperature was less than ten and 
the total plate count at that time was less than one hundred--which shows 
an excellent room temperature stability. It was found that freshly made 
samples decreased in coli count upon storage at room temperature and had 
lower counts than refrigerated samples, which in turn had lower counts 
than frozen samples, i.e. freshly made samples had a coli count of 152. 
Three samples were held for fourteen days at the indicated temperatures 
and then had the following coli counts: 
______________________________________ 
Temperature Coli Count 
______________________________________ 
70.degree. F. 7 
40.degree. F. 53 
-7.degree. F. 133 
______________________________________ 
The product was left standing for ten days at room temperature without any 
evidence of browning (Maillard reaction). 
The water activity of the whipped product was 0.875 at 72.degree. F. and 
its pH was 6.88. It was found that as the sugar/water ratio fell below 
about one the product quickly lost is microbiological stability and 
physical integrity. Thus, even at about 45% sugar in the aqueous phase, 
the coli count and the total plate count increased within two days at room 
temperature and the butter cream sagged. 
This formulation has excellent flow properties at 5.degree. F.--the flow 
test results were: 300 ml. after 1 minute, 455 ml. after 3 minutes and 570 
ml. after 6 minutes. The product when whipped was easily applied to cake 
as a topping and maintained its physical integrity, texture, and 
appearance in the freezer during a ten-day test and at room temperature 
during a seven day test. The butter cream was capable of being whipped at 
freezer temperatures it was whipped at a temperature as low as minus 
30.degree. F. 
EXAMPLE 2 
A whipped topping made in accordance with this invention has the same 
advantages as the butter cream discussed in connection with the preceding 
example. The whipped topping has less hard butter and a higher unsaturated 
fat content than the butter cream formulation; the ingredients are 
otherwise equivalent. The product retains its texture at freezer 
temperatures and is microbiologically stable. This product also has the 
property of being whipped at freezer temperature rather than requiring the 
expensive and time consuming technique of first taking it to room 
temperature, whipping it and then cooling it. 
The whippable topping of this invention and the whipped product made from 
it comprises an oil-in-water emulsion having about from 25 to 45% water, 
preferably about from 30-40% water, sugar in a ratio to water of about 
from 1-1.5:1, and about from 10 to 30% fat. The quantities of each type of 
sugar and fat may be the same as in the butter cream formulation, however 
in the whipped topping, generally higher amounts of unsaturated fats are 
used, i.e. 40% or more unsaturated fat and up to about 60% based on the 
total fat content. Although unsaturated fats have been considered to have 
an adverse effect on the stability of protein-containing foams it has been 
found that this combination of ingredients is suitable for the whipped 
products described in this specification. Conventional additives are also 
used in this formulation. Variations in the ingredients and their amounts 
guided by the foregoing can be accomplished in accordance with principles 
well-known in the art--see for example "The Role of Ingredients In the 
Formulation of Whipped Toppings" by W. H. Knightly, Food Technology, Vol. 
22, pp. 73-86, June 1968. 
A ready-to-whip cream base was prepared from the following components. 
______________________________________ 
Ingredient Amount 
______________________________________ 
(1) Water 25.22 
(2) Dextrose-Fructose Syrup 
36.72 
(3) Xanthan Gum .04 
(4) Sucrose .26 
(5) Methocel 65 HG .26 
(6) Soy Protein Concentrate 
1.67 
(7) Dextrose 10.57 
(8) Salt .14 
(9) Polysorbate 60 .28 
(10) Hexaglyceryl Distearate 
.10 
(11) Hard Butter 9.50 
(12) Corn oil 15.00 
(13) Tenox 22 antioxidant .01 
(14) Lecithin .10 
(15) Flavoring .03 
(16) Potassium Sorbate .10 
1000.00 
______________________________________ 
The procedure for making the topping formulation was the same as that 
described for the butter cream. The formulation was placed in a freezer 
with a conventional Whip Topping (unwhipped) until equilibrium was 
reached. The topping of this invention flowed readily when frozen, as 
follows: 115 ml. in 1 minute, 210 ml. in 3 minutes, 310 ml. in 5 minutes, 
400 ml. in 10 minutes and 435 ml. in 15 minutes. The conventional whip 
topping did not flow at all in 15 minutes. The Whip topping formulation of 
this invention after being whipped and frozen had a penetrometer value of 
10.1 mm. A conventional topping (Rich's pre-whip) had a penetrometer value 
of 6.5 mm. The product had a water activity of 0.875 (at 71.degree. F.) 
and a pH of 6.62. The product had a polyunsaturated to saturated ratio 
(P/S) of 0.74 (based on corn oil having a saturated content of 14% and a 
polyunsaturated content of 57%, and hard butter being 100% saturated). A 
P/S of 0.38-0.74 is useful. 
The formulation was whipped rapidly to an overrun of 256%. The whipped 
product had a light and smooth texture which was retained at freezer 
temperature. 
EXAMPLE 3 
A low-fat whipped cream having the same benefits as the foregoing butter 
cream and whipped topping was prepared. This product, as indicated, is low 
in fat content, but retains an excellent texture over a wide range of 
temperatures. 
This low fat whipped cream is a microbiologically stable oil-in-water 
emulsion which contains about from 10 to 15% fat, about from 25 to 45% 
water, preferably about from 30-40% water, and sugar in a ratio to water 
of about from 1-2:1. The fat content is preferably about from 10 to 25% 
unsaturated fat. 
The amount of fructose plus dextrose equals at least 50% and up to 100% of 
the total sugar, with the fructose being from about 15 to 65% of the total 
sugar. 
A low-fat ready-to-whip base was made as follows: 
______________________________________ 
Ingredient Amount 
______________________________________ 
(1) Water 19.22 
(2) Corn Syrup 25.76 
(3) Dextrose-Fructose Syrup 
30.68 
(4) Xanthan Gum .04 
(5) Sucrose .26 
(6) Methocel 65 HG .26 
(7) Soy Protein Concentrate 
1.66 
(8) Dextrose 10.52 
(9) Salt .14 
(10) Polysorbate 60 .28 
(11) Hexaglyceryl Distearate 
.10 
(12) Hard Butter 9.45 
(13) Tenox 22 antioxident .5 
(14) Soybean Oil 1.0 
(15) Lecithin .1 
(16) Flavoring .03 
100.00 
______________________________________ 
This product was made by the procedure set forth in Example 1. It had a 
total water content of 33.91% (including the water in the corn syrup and 
in the dextrose-fructose syrup). The whipped cream has 9.15% fructose, 
23.09% dextrose and a total sugar content of 52.53%. 
The mixture, which had a pH of 6.5, was whipped promptly after being made. 
An overrun 273% was obtained in a whipping time of 31/2 minutes to give a 
marshmallow type product with a specific gravity of 0.36. It was spoonable 
at freezer temperature and pourable at refrigerator temperature. A similar 
formulation with 10.45% hard butter instead of the above combination of 
saturated-unsaturated fat did not have the pourable consistency of the 
formulation of this example, but was still spoonable. A second sample of 
the formulation was frozen, held for four days, thawed and whipped. An 
overrun of 290% was obtained with a whipping time of 4 minutes. 
The product was used on a cupcake and in a layer cake with satisfactory 
results. 
EXAMPLE 4 
A milk mate product was prepared in accordance with this invention. It is 
adapted to be maintained in a freezer without hardening so that upon 
removal it can be mixed immediately and readily with milk. Since the milk 
mate remains soft, it can be spooned into milk and stirred to prepare a 
thick drink. The milk mate can be formulated with a vitamin mix which is 
stabilized by maintaining the product in the freezer. 
The milk mate product is an oil-in-water emulsion comprising about from 25 
to 40% water, sugar in a ratio to water of about from 1-1.5:1, and from 
about 10 to 25% fat. The fat content is preferably at least 50% and up to 
100% unsaturated to provide better flow properties and greater nutrition. 
The sugar preferably comprises some fructose such as about from 15 to 65% 
of the total sugar content, and the amount of fructose plus dextrose 
equals about from 50 to 100% of the sugar. A minor but effective amount of 
vitamins in any standard mix may also be added in addition to conventional 
ingredients such as: flavoring (cocoa, vanilla), emulsifiers, salt and 
stabilizers. 
The milk mate product can be mixed in varying amounts with milk, for 
example, about from 20 to 100 parts of milk mate to 200 parts of cold 
milk. 
An example of a milk mate product is: 
______________________________________ 
Ingredient Amount 
______________________________________ 
(1) Water 21.26 
(2) K.sub.2 HPO.sub.4 .14 
(3) Sodium Acid Pyrophosphate 
.02 
(4) Soy Protein Isolate .50 
(5) Sucrose 20.96 
(6) Dextrose-Fructose Syrup 
30.05 
(7) Cocoa 6.99 
(8) Salt .50 
(9) Polysorbate 60 .30 
(10) Sodium Stearoyl-2 Lactylate 
.30 
(11) Mono and Di-Glycerides 
.40 
(12) Soybean Oil 17.97 
(13) Potassium Sorbate .10 
(14) Vanilla .01 
(15) Color .20 
(16) Vitamin Mixture .30 
100.00 
______________________________________ 
This product has 30.04% water (including the water from the syrup and 
vitamin mix) and 42.30% sugar. The vitamin mixture was 2/3 water and the 
remainder a mixture of vitamins A, B.sub.1, B.sub.2, B.sub.6, C, D and E. 
The procedure to make the milk mate was as follows: Melt the emulsifiers 
(9-11) in a container and add them to the soybean oil which was heated to 
120.degree. F.--and hold unti ready to use. Heat the water to 150.degree. 
F. in a kettle and add ingredients 2 through 8. Add the oil-emulsifier 
blend to the remaining ingredients and mix for one minute. Homogenize at 
3000 and 500 psi and cool to 40.degree. F. 
The product had a water activiy of 0.88, measured at 72.degree. F. The 
product flowed readily after storage in a freezer. The flow test results 
were: 55 ml. in one minute, 230 ml. in 5 minutes and 365 ml. in 15 
minutes--by which time the product reached 16.degree. F. 
The product mixed well with cold milk immediately upon removal from the 
freezer. A drink was made with 30 gms. of the milk mate and 210 gms. cold 
milk. The flavor and body were good, and remained so after being held at 
40.degree. F. for four days. 
EXAMPLE 5 
A non-dairy shake similar to a milk shake was prepared which at freezer 
temperature was free flowing and soft both before and after whipping. 
Moreover, it could be whipped without first defrosting it. The shake can 
be made with a variety of flavors and like the other products of this 
invention is microbiologically stable. 
The shake comprises about from 35 to 45% water, sugar in a ratio to water 
of 1-1.5:1, and 3 to 10% fat. The sugar comprises a substantial amount of 
fructose and based on the total sugar content, the fructose content is 
about from 15 to 65%, preferably 20 to 50%. The remaining sugar is 
substantially dextrose, i.e., 50 to 100% of the remaining sugar, 
preferably the total amount of fructose plus dextrose is about from 75 to 
100% of the sugar content. The fat content is preferably about from 50 to 
100% unsaturated. The product also contains a whey protein concentrate or 
other protein concentrate to improve whipping properties and nutritional 
values, conventional amounts of stabilizers, such as xanthan gum or 
cellulose esters, salts, emulsifiers, and flavoring are also used. 
The following is a suitable formulation for a shake: 
______________________________________ 
Ingredient Amount 
______________________________________ 
(1) Water 30.00 
(2) High Fructose - Dextrose Syrup 
52.29 
(3) Xanthan gum .04 
(4) Methocel 65 HG .26 
(5) Sucrose 1.87 
(6) Dextrose 2.40 
(7) Whey protein concentrate 
8.00 
(8) Polysorbate 60 .28 
(9) Hexaglyceryl Distearate 
.10 
(10) Soybean Oil 4.50 
(11) Lecithin .10 
(12) Salt .10 
(13) Vanilla .05 
(14) Strawberry Flavor .01 
100.00 
______________________________________ 
The product has a total water content of 42.29% and a sugar content of 
46.39% (22% fructose, 20.4% dextrose and 3.99% other sugars, based on the 
total composition). 
The product is made by mixing the syrup (2) with cold water (1) and adding 
in a premix of ingredients 3 to 5 with stirring until completely 
dissolved. The solution is heated to 180.degree. F. and ingredients 6 
through 9 are added and dissolved, after which the solution is held at 
that temperature to 5 minutes. A warmed blend of the soybean oil and 
lecithin are added and then the remaining ingredients, and mixing is 
continued for one minute. The product is homogenized at 3,000 and the 500 
psi and finally cooled to 40.degree. F. 
The product was placed in a freezer for 24 hours and upon removal was found 
to remain very fluid--it has a flow rate of 600 ml. in 30 seconds. 
The product after whipping also had excellent flow properties at freezer 
temperatures--460 ml. after one minute, 545 ml. after three minutes. A 
conventional milk shake (McDonald's) was tested under the same conditions 
but failed to flow at all over a fifteen minute period. When dextrose was 
substituted for the high fructose-dextrose syrup in the formulation of 
this example the whipped product at 5.degree. F. would not flow even after 
15 minutes. But when one-half of the syrup was replaced by an equal 
weight of dextrose, the whipped product showed some flow--up to five 
minutes no flow, 25 ml. after 10 minutes, 35 ml. after 12 minutes and 60 
ml. after 15 minutes. 
EXAMPLE 6 
A non-dairy coffee creamer was made which can be stored in a freezer until 
ready for use, and then immediately used or left at room temperature for 
at least about ten days without spoiling until used. The product may also 
be left in a refrigerator for a lengthy period of time without spoilage. 
This product is useful as a coffee lightener and sweetener. 
The coffee lightener comprises about from 35 to 45% water, sugar in a ratio 
to water of about from 1-1.5:1, about from 10 to 30% fat. The sugar 
content may be all dextrose, but from 15 to 55% of the sugar content may 
be fructose with the remainder being substantially dextrose. Preferably 
the total of the fructose and dextrose is about from 75 to 100% of the 
sugar. The fat preferably comprises from 50 to 100% unsaturated type fats. 
Other ingredients are included in conventionally minor amounts, such as 
salts, emulsifiers and a protein concentrate. 
An example of a suitable formulation is: 
______________________________________ 
Ingredient Amount 
______________________________________ 
(1) Water 23.72 
(2) K.sub.2 HPO.sub.4 .14 
(3) Na.sub.2 HPO.sub.4 .14 
(4) Sodium acid pyrophosphate 
.02 
(5) Soy protein isolate .50 
(6) Polysorbate 60 .30 
(7) Sodium Stearoyl Lactylate 
.30 
(8) Mono and Di-Glycerides 
.40 
(9) Fructose-Dextrose Syrup 
56.48 
(10) Soybean 16.00 
(11) Coconut oil 2.00 
100.00 
______________________________________ 
The product contains a total of 40.1% water and 40.1% sugar (which includes 
16.84% fructose, 20.05% dextrose and 3.21% higher sugars). 
The product was made as follows: 
Heat the coconut oil to 155.degree. F. and dissolve in the emulsifiers, 
ingredients 6 through 8; the foregoing is added to the soybean oil. The 
water is heated to 150.degree. F. and the salts 2 through 4 and protein 5 
are added. The syrup 9 is added to the aqueous solution, which is then 
held at 170.degree. F. for one minute, after which the oil blend is added. 
The entire batch is homogenized at 3,000 and then 500 psi and cooled to 
40.degree. F. 
The product's flow characteristics at freezer temperatures were zero flow 
at one minute, 20 ml. at three minutes, 220 ml at five minutes and 600 ml 
at seven minutes. The same formulation in which dextrose replaced the 
fructose did not flow but was a semi-solid when held at 5.degree. F. for 
three days. 
The formulation given above had a water activity value of 0.9 measured at 
72.degree. F., and upon storage at 40.degree. F. for thirty-two days 
maintained its stability and did not exhibit any off-flavor. The product 
also maintains its stability at room temperature for many days. 
EXAMPLE 7 
A microbiologically stable cake batter and cake and other bakery products 
were made which retain their characteristic texture at freezer 
temperature. The cake batter is suitable for industrial and home use where 
stable storage is an important factor. The batter can be kept in a freezer 
and is always ready for use. The cake of this invention is particularly 
suited for the expanding convenience frozen food market. It can be cut and 
served promptly upon removal from the freezer. The cake, of course, can be 
made with fillings and toppings described above which likewise retain a 
soft texture and are microbiologically stable. 
The cake batter comprises about from 20 to 30% water, sugar in a ratio to 
water of about from 1-1.5:1, and preferably about from 2.5 to 10% fat, and 
up to 25% fat. The sugar preferably includes fructose in an amount about 
from 10 to 40% based on the sugar content with the remainder being 
substantially dextrose (50-100%). The type of fat can be varied widely 
between saturated and unsaturated depending on the type of cake and 
texture desired. An unsaturated fat will provide superior flow and 
nutritional properties. Other conventional ingredients are used in their 
normal proportions such as egg whites, nonfat milk solids, flour, 
emulsifiers or softeners such as glyceryl monostearate, salt, 
preservative, coloring and flavoring. 
A cake batter was made from the following: 
______________________________________ 
Ingredient Amount 
______________________________________ 
(1) Water 15.0 
(2) Egg White (88% water) 
8.75 
(3) Sugar (12x) 8.75 
(4) Dextrose 18.75 
(5) Fructose-Dextrose Syrup 
15.0 
(6) Tenderex emulsifier 1.4 
(7) Baking Powder 1.3 
(8) Vegetable Oil 2.5 
(9) Vanilla .2 
(10) Salt .72 
(11) Coloring .13 
(12) Nonfat milk solids 2.5 
(13) Cake Flour 25.0 
100.00 
______________________________________ 
The water content of the batter is 27.67% and the sugar content is 38.15% 
(fructose 4.47%, dextrose 24.08% and other sugars, 9.6%). 
The water (1), egg whites (2), and sugars (3 through 5) are mixed 
thoroughly. The emulsifiers (6), baking powder (7), vegetable oil (8) and 
vanilla (9) are added and mixed in until uniform. The remaining 
ingredients (10 through 13) are then mixed in. 
The batter was frozen and then tested on a penetrometer; it had a value of 
19.8 compared to a conventional batter which gave a reading of 4.1. A cake 
made from this batter was frozen and it gave a penetrometer reading of 6.9 
compared to a value of 4.2 for a conventional cake. The cake had a 
moisture content of 25.2%. 
The cake was topped with a butter cream made by the procedure of Example I. 
The finished cake was placed in the freezer for a day and then removed. 
The topping and cake retained their texture and could be eaten 
immediately. 
EXAMPLE 8 
A further formulation was developed for a cake batter which was 
particularly adapted for sale from supermarket freezers for the ultimate 
consumer who would bake and consume the product. This batter has excellent 
flow properties at freezer temperatures. It can be used immediately upon 
removal from the freezer and then whatever batter remains can be returned 
to the freezer for storage. The product lacks conventional chemicals, 
preservatives, and emulsifiers found in cakes since the batter is designed 
for use by the ultimate consumer who will make and, without any great 
interval of time, consume the cake. The batter of this formulation, has 
the additional optional advantage of making a cake which will retain its 
soft and edible texture at freezer temperature. This batter is also 
suitable to make other products, such as pancakes and the like. 
The batter comprises about from 20 to 40% water, preferably from 25 to 30% 
water, sugar in a ratio to water of about from 1-1.5:1, and about from 5 
to 25% fat, preferably about from 8 to 12% fat. The sugar content 
preferably includes fructose in an amount about from 10 to 40%, with the 
remainder being substantially dextrose, i.e. about 50 to 100% of the 
remainder. 
The batter formulation was as follows: 
______________________________________ 
Ingredient Amount 
______________________________________ 
(1) Water 10.3 
(2) Egg White (88% Water) 
10.0 
(3) Dextrose 9.7 
(4) Fructose-Dextrose Syrup 
30.0 
(5) Baking Powder 2.0 
(6) Vegetable Oil 10.0 
(7) Vanilla .1 
(8) Salt .4 
(9) Nonfat Milk Solids 2.5 
(10) Cake Flour 25.0 
100.0 
______________________________________ 
The water content of the batter is 25.4% and the sugar content is 31% 
(fructose 8.95%, dextrose 20.35% and other sugars 1.7). The product was 
made by the procedure of example 7. The batter was frozen and then tested 
for its flow properties with the following results (obtained at the 
indicated temperatures): 190 ml. at 1 minute (10.degree. F.), 425 ml. at 3 
minutes (20.degree. F.), 480 ml. at 5 minutes (22.degree. F.) and 575 ml. 
at 10 minutes (28.degree. F.). 
EXAMPLE 9 
A pancake batter can be made in accordance with the present invention which 
is sufficiently free-flowing at freezer temperatures to be poured or 
squeezed from a container. The product can be maintained indefinitely in a 
freezer and upon removal from the freezer can be poured, without 
defrosting, onto a griddle to make pancakes in the conventional manner. 
The pancakes made from the batter can be frozen and stored indefinitely 
but will remain soft as freezer temperature. The pancakes therefore can be 
used directly from the freezer by quickly warming them, unlike 
conventional frozen pancakes which need to be defrosted or subjected to 
extensive heating to soften them throughout. The pancakes and waffles can 
be stored at room temperature or at refrigerator temperature for many days 
without spoilage. 
The pancake batter of this invention comprises about from 15 to 45% water, 
but preferably about from 30 to 40% water, sugar in a ratio to water about 
from 1-1.5:1, about from 2.5 to 10% fat, minor amounts of conventional 
salts and leavening agents and other conventional additives and the 
remainder flour and usually an egg product and/or a milk product. The wide 
choice of flours available for ordinary pancakes is applicable for this 
invention, such as the bread flour shown below or a combination of wheat 
flour, bleached or unbleached, with a minor amount of corn flour and/or 
rice flour. The foregoing amounts can of course be varied as desired in 
accordance with the known properties of the ingredients and as further 
explained in this specification to maintain the desirable properties of 
the product. It is preferred that the sugars used be substantially low 
molecular weight. For example, about from 10 to 40% of the sugar can be 
fructose with about from 50 to 100% of the remainder of the sugar in the 
formulation being dextrose. A small part of the sugar used may be replaced 
by an amount of polyhydric alcohols sufficient to provide an equivalent 
osmotic effect, such as glycerol (see U.S. Pat. No. 3,753,734). Edible 
oils or shortenings may be used; preferably an unsaturated fat. A pancake 
batter formulation was made from the following ingredients in the 
indicated amounts. 
______________________________________ 
Ingredients Amount 
______________________________________ 
(1) Liquid Egg White 32.26 
(2) Dextrose-Fructose Syrup 
19.42 
(3) Salt (NaCl) 0.58 
(4) Dextrose 20.33 
(5) Bread Flour 19.42 
(6) Sodium Acid Pyrophosphate 
0.82 
(7) Sodium Bicarbonate 0.60 
(8) Soybean Oil, Type 106 6.47 
100.00 
______________________________________ 
The liquid egg white comprises 87.6% water and this in combination with the 
29% water content of the Dextrose-Fructose Syrup gave a total water 
content of 33.98%. The fructose content of the formulation was 5.79%, and 
the dextrose content was 27.22%, whereas the total sugar content of the 
batter was 34.11%. 
The batter was made by adding the liquid egg whites to a Norman mixer, 
adding the salts (3) and (6), metering in the dextrose-fructose syrup with 
agitation, adding the dextrose (4) and bread flour, increasing the mixer 
rate to high speed, adding the soybean oil, finally adding the sodium 
bicarbonate and mixing all ingredients for five minutes. The formulation 
is then pumped to a cooled hold tank from which it is passed through a 
votator to cool it to 25.degree.-28.degree. F., from which it is pumped to 
another cooled holding tank. 
Pancakes were made from this formulation on a greased and covered griddle, 
frozen and tested on a penetrometer against pancakes made from a 
conventional batter. The frozen pancake made from the formulation of this 
invention gave a penetrometer reading of 5.1mm whereas the frozen standard 
pancake gave a reading of 1.1mm. The pancake had a moisture content of 
25.2%. 
This formulation flows at about 20.degree. F. The flow properties of this 
formulation and the other batters of this invention could be improved by 
using encapsulated sodium bicarbonate and sodium acid pyrophosphate to 
prevent the evolution of gases until heat is applied. This technique would 
be applied where a more fluid mixture is desired, because the evolution of 
carbon dioxide from the leavening agents in the produt has a thickening 
effect. The encapsulation technique is also important where long-term 
storage stability is required. The foregoing batter is equally useful for 
making waffles and the like, although it is often desirable, particularly 
for waffles, to increase the fat content to twice that of pancakes to 
prevent adhesion to the baking grid. 
By controlling the amount of sugar in the pancake batter the final product 
can be made sufficiently sweet so that a syrup or other sweetener is 
unnecessary. Moreover, in view of the high sugar content the addition of a 
small amount of water onto the finished pancake will produce a syrup-type 
topping as the water adsorbs sweetener and flavoring from the pancake. A 
maple or butter flavor may be added to the pancake to enhance this effect. 
EXAMPLE 10 
A donut batter and donut were made by the procedures of this invention. 
These have the properties of the batters and bakery products previously 
discussed. A particularly useful product is a donut with a filing and/or 
topping made in accordance with this invention. The flexibility of the 
donut batter enables the user to shape it upon removal from the freezer. 
The ability to store the donut at freezer temperature provides for its 
long-term stability while maintaining it in a ready to eat condition. 
The donut batter comprises about from 15 to 30% water, sugar in a ratio to 
water about from 1-1.5:1; and about from 2 to 10% fat. The sugar 
preferably includes some fructose, for example, about from 10 to 40% of 
the total sugar may be fructose, and about from 50 to 100% of the 
remaining sugar is dextrose. The fat is preferably unsaturated. The batter 
also includes salts, flavoring and flour. 
An example of a donut batter formulation is 
______________________________________ 
Ingredient Amount 
______________________________________ 
(1) Ginger .19 
(2) Nutmeg .14 
(3) Xanthan Gum .05 
(4) Calcium Phosphate .81 
(5) Ferric Orthophosphate 
.03 
(6) Magnesium Phosphate .29 
(7) Whole Egg Powder 1.29 
(8) Sodium Acid Pyrophosphate 
.61 
(9) Sodium Bicarbonate .44 
(10) Salt .57 
(11) Bread Flour 28.17 
(12) Cake Flour 4.78 
(13) Corn Oil 3.82 
(14) Coloring .01 
(15) Egg White (88% water) 
23.9 
(16) Dextrose 11.0 
(17) Fructose-Dextrose Syrup 
23.9 
100.00 
______________________________________ 
The amount of water in the formulation was 27.96% and the amount of sugar 
was 27.96% (7.13% fructose, 19.48% dextrose, and 1.36% higher sugars). 
The batter was made by placing the egg whites (15) into a Hobart mixer, 
adding the dextrose (16) and dispersing it completely with the paddle 
mixer, and then adding the syrup (17) and mixing thoroughly. A premix of 
ingredients (1) through (14) were then added and mixed first at low speed 
for a minute and then at medium speed for two minutes. After standing for 
ten minutes the donuts were fried in the conventional manner. A partially 
hydrogenated shortening having an iodine value of 70 was used--and the 
donut absorbed close to 20% shortening. 
The donut was placed in a freezer for 24 hours at -7.degree. F. and upon 
removal it was immediately edible. The penetrometer reading was 3.1mm 
compared to a conventional donut which had a value of 1.7; after standing 
at room temperature for fifteen minutes the donut made as described above 
had a penetrometer reading of 6.3 whereas the conventional donut had a 
value of 2.8. These figures are significant in view of the fact that 
frying the donuts leads to a crisp and firm shell with a softer interior. 
EXAMPLE 11 
Sour cream and sour cream-based products normally must be consumed fairly 
soon after purchase because of their short shelf life, even at normal 
refrigerator temperatures of 40.degree. F. to 50.degree. F. It is 
difficult to freeze these products because of the formation of ice 
crystals within the product which tend to break down its structure and 
texture. Various substitutes have been developed for these sour cream 
products but none has been completely acceptable in texture and stability. 
In accordance with the present invention, a sour cream dressing was made 
which will remain spoonable at freezer temperature and which is 
microbiologically stable at room temperature. Since this product must have 
a sour taste it is desirable to reduce and preferably eliminate the 
sweetest sugar (fructose) in the formulation, and preferably to use an 
unsaturated fat. 
The sour cream dressing formulation comprises about from 30 to 40% water, 
sugar in a ratio to water about from 1-1.5 to 1 and about from 10 to 30% 
fat, preferably about from 15 to 25% fat. The sugar used is substantially 
all dextrose, with up to about 10% of the formulation being fructose and 
up to about 10% of the formulation being other sugars. A high ratio of 
sugars to water should be used to contribute to the fluidity of the 
formulation at low temperature when fructose is not used. The fat used may 
be saturated or unsaturated, but preferably from half to all of the fat is 
unsaturated. A minor amount of acid is used, such as about 1 to 2% or more 
to provide some tartness to the formulation which has a sweet flavor from 
the sugar present. Other conventional ingredients are used in their normal 
amounts such as salt, stabilizers and emulsifiers; see for example U.S. 
Pat. No. 3,729,322. 
A sour cream dressing formulation was made from the following ingredients 
in the indicated amounts. 
______________________________________ 
Ingredients Amount 
______________________________________ 
(1) Dextrose 44.14 
(2) Water 31.88 
(3) Maize Starches 1.72 
(4) Non-Fat Dry Milk 2.87 
(5) Sodium Stearoyl-2 Lactlylate 
.49 
(6) Xanthan Gum .25 
(7) Sodium and Calcium Alginate 
.25 
(8) Titanium Dioxide .10 
(9) Dipotassium Phosphate 
.39 
(10) Salt (NaCl) .20 
(11) Soybean Oil-Type 106 15.83 
(12) Adipic Acid .20 
(13) Citric Acid .10 
(14) Sorbic Acid .05 
(15) Lactic Acid .35 
(16) Vinegar (110 grain) .68 
(17) Polaks Flavor #540191 
.50 
100.00 
______________________________________ 
The procedure to make the product was as follows: measure hot tap water in 
Norman Blender; add pre-blend and mix for 3 minutes (the pre-blend 
contained all of the dry materials); add soybean oil, flavor, acids, and 
vinegar; mix for 10 minutes at high speed; use a double-barrel votator to 
cook to 190.degree.-200.degree. F. for approximately 5 seconds; homogenize 
at 2000 psi first stage and 500 psi second stage; use the same twin-shell 
votator (swept surface cooker-cooler) to cool to 60.degree. F.; fill in 
containers and freeze. 
At -5.degree. F. the product was spoonable. The freezer flow test showed: 
virtually no flow at 3 minutes; 2 ml. at 5 minutes; 4 ml. at 10 minutes 
and 6 ml. at 15 minutes. A penetrometer test at freezer temperature gave a 
value of 25.2 mm; whereas a commercially available control sample (Rich's 
sour) gave a penetrometer reading of 1.3 mm. Thus the sour cream dressing 
can be used immediately upon removal from the freezer with a softness and 
flowability for easy application to other foods or for direct eating. 
EXAMPLE 12 
Puddings made in accordance with the present invention are useful as a 
ready-to-eat convenience food which can be packaged in any conventionally 
used container for storage in a freezer; the pudding retains its soft 
texture at freezer temperature and is microbiologically stable at room 
temperature. Unlike canned puddings, the pudding of this invention does 
not require sterilization and expensive packaging and unused portions may 
be left in the refrigerator, or even at room temperature, for subsequent 
use. And, unlike conventional frozen puddings, the present pudding does 
not crystallize and harden with consequent loss of texture, nor is the 
inconvenience of defrosting necessary before the pudding can be eaten. 
The puddings of this invention comprise an oil-in-water emulsion having 
about from 30 to 40% water, sugar in a ratio to water of 1-1.5 to 1 and 
from about 15 to 25% fat. When the sugar does not contain fructose and the 
fat is saturated, the product tends to a somewhat cohesive consistency and 
the sugar to water ratio is maintained toward the upper range. The amount 
of dextrose plus fructose is preferably about 70 to 100% of the sugar 
content. The use of unsaturated fats, such as soybean oil, would be 
desirable for flow and nutritional properties. Minor amounts of 
conventional stabilizers, emulsifiers and flavors are also used. 
A pudding was made from the following ingredients in the indicated amounts. 
______________________________________ 
Ingredient Amount 
______________________________________ 
(1) Pudding emulsion 66.29 
(a) water 31.72 
(b) polysorbate 60 .20 
(c) guar gum .07 
(d) sorbitan monostearte 
.13 
(e) sodium caseinate 
.86 
(f) dextrose .66 
(g) sucrose 14.72 
(h) hard butter 5.30 
(i) coconut oil 12.60 
(j) potassium sorbate 
.03 
66.29 
(2) Dextrose 33.14 
(3) Sodium Alginate .23 
(4) Vanilla Flavor .11 
(5) Calcium Chloride .23 
(10% Solution) 100.00 
______________________________________ 
The pudding emulsion (ingredients (a) through (j)) is a conventional 
product made by heating the water (a) to 140.degree. F. adding the 
remaining ingredients, heating the solution to 155.degree. to 160.degree. 
F., homogenizing in two steps at 7000 and 500 psi and cooling to 
34.degree.-38.degree. F. The pudding formulation of this invention was 
made by premixing the dextrose (2) and sodium alginate and adding them to 
the standard pudding emulsion at 150.degree. F., the remaining 
ingredients, (4) and (5), are then added. 
The product had a slightly elastic character and at -7.degree. F. a 
penetrometer value of 29.3 mm, compared to a commercially available 
pudding (Rich's Chocolate Pudding) which gave a penetrometer reading of 
1.3mm. The water activity of the pudding averaged 0.852 at 73.degree. F. 
EXAMPLE 13 
A yogurt type product, an acidophilus pudding, was made to have the 
properties of the pudding described in Example 12. 
The acidophilus pudding comprises about from 25% to 40% water, sugar in a 
ratio of water from 2-1:1, and about from 3 to 15% fat. The amount of 
fructose and dextrose total about 50 to 100% of the sugar content. 
A suitable formulation is: 
______________________________________ 
Ingredient Amount 
______________________________________ 
(1) Pudding emulsion 50.00 
(2) Dextrose 32.50 
(3) Sodium Alginate .20 
(4) Fructose-Dextrose Syrup 15.00 
(5) Lactobacillus Acidophilus Culture 
2.00 
(6) Calcium Chloride (10% sol'n) 
.26 
(7) Butter Milk Flavor .04 
100.00 
______________________________________ 
The pudding emulsion (1) used as an ingredient was the same as that 
described in Example 12. 
The product was made by premixing the dextrose (2), syrup (4) and sodium 
alginate (3), adding it to the pudding emulsion (1) at 150.degree. F., 
cooling to 40.degree. F. and adding the remaining ingredients (5) through 
(7). It comprised 28% water and 54.75% sugar. 
The product was frozen overnight and immediately upon removal was found to 
be spoonable, whereas a conventional yogurt (Dannon) was hard and required 
defrosting before eating. 
EXAMPLE 14 
A gelatin-type pudding was made to have the properties of maintaining its 
texture at freezer temperatures and being microbiologically stable at room 
temperature. 
The product comprises about from 40 to 50% water, sugar in a ratio to water 
about from 1-1.5 to 1, and a gel former. The sugar is of low molecular 
weight--substantially dextrose and/or fructose in an amount totaling about 
from 75 to 100% of the sugar content. 
An example of a formulation is 
______________________________________ 
Ingredient Amount 
______________________________________ 
(1) Water 49.40 
(2) Dextrose 50.00 
(3) Sodium Alginate .25 
(4) Color .05 
(5) Flavoring .05 
(6) Calcium Chloride (10% sol'n) 
.25 
100.00 
______________________________________ 
The product was made by premixing the dextrose and sodium alginate and 
adding it to the water which was heated to 150.degree. F., after which the 
remaining ingredients were added. 
The product was placed in a freezer overnight at -7.degree. F. and 
immediately upon removal was spoonable, with a penetrometer reading of 
10.3mm. A conventional gelatin-type pudding (Jell-O brand) was hard and 
gave a reading of 0.7mm under the same conditions. 
EXAMPLE 15 
A cocktail sauce for shrimps was made to have the characteristics of 
remaining edible at freezer temperature and of being microbiologically 
stable at room temperature. The shrimps themselves may be made in 
accordance with the technique of infusing fish products with a high 
solutes contents to impart microbiological stability and tenderness at 
freezer temperatures. 
The sauce of this invention comprises about from 35 to 45% water, sugar in 
a ratio to water about from 1-1.5:1. The sugar comprises substantially 
dextrose and fructose as 70 to 100% of the total sugar content. The 
fructose content may be about from 10 to 30% of the sugar content. In 
addition, conventional ingredients such as ketchup (or other tomato 
product), horseradish, salt and flavoring are added. 
A sauce of the following composition was made. 
______________________________________ 
Ingredient Amount 
______________________________________ 
(1) Ketchup 41.877 
(2) Water 10.10 
(3) Horseradish 4.90 
(4) Starch (Instant) .75 
(5) Lemon Juice Concentrate 
.31 
(6) Salt 1.92 
(7) Black Pepper .003 
(8) Hot Sauce .27 
(9) Dextrose 23.92 
(10) Fructose-Dextrose Syrup 
15.95 
100.00 
______________________________________ 
The ketchup has about 68.0% water and 12% sugar--such as sucrose. The sauce 
is made by mixing together ingredients (1) through (8) until uniform. The 
mixture is then heated to 160.degree. F. and held at that temperature 
while mixing in the dextrose (9) and syrup (10) at medium speed for 10 
minutes. Three parts of the sauce to one part of treated shrimp are mixed 
together for the final product. 
The shrimp may be treated to lower its moisture content below 50% and to 
add solutes comprising sugars, polyhydric alcohols and salts to lower the 
water activity of the shrimp to 0.90 and below, i.e., to 0.75. This can be 
carried out by cooking or subsequently immersing the shrimp in a 
stabilizing solution having a concentration of water soluble compounds 
sufficiently high to effect the desired transfer of solute and lowering of 
water activity--usually under an elevated temperature and pressure. For 
example, in one procedure the shrimps were placed in the following 
solution, which was brought to boiling temperature and then let stand at 
room temperature overnight. 
______________________________________ 
Ingredient Amount 
______________________________________ 
Water 47.4 
Propylene Glycol 44.3 
Sodium Chloride 7.4 
Potassium Sorbate 0.9 
______________________________________ 
These shrimps were placed in the freezer overnight and when removed were 
soft and ready to eat. An alternative procedure is to use the same 
technique with a shrimp flavored fructose-dextrose syrup having about 5 to 
10% salt. 
The cocktail sauce had a penetrometer reading of 22.4 mm. A conventional 
frozen cocktail sauce (Kitchen's Of The Oceans, Inc.--Dearfield Beach, 
Florida) tested under the same conditions gave a penetrometer value of 6 
mm. 
EXAMPLE 16 
Frozen clam chowder concentrate as presently marketed is usually defrosted 
before use. Otherwise it is difficult to remove from the can and if 
removed from the can and placed while still solid in boiling water or a 
hot pot it sinks to the bottom of the pot and may be scorched. In 
accordance with the present invention a clam chowder concentrate can be 
made which will flow at freezer temperature. This product is easily 
removed from its container and mixed with water or milk to make the final 
product. 
The clam chowder concentrate contains about from 30 to 45% water, sugar in 
a ratio to water about from 1-1.5:1, and about from 5 to 30% fat 
(saturated or unsaturated). The sugar content preferably includes about 
from 10 to 40% fructose and the fructose plus dextrose content is about 
from 75 to 100% of the total sugar. The formulation includes a standard 
mixture of finely chopped vegetables, a stabilizer like cornstarch, salt, 
spices, and flavorings. Other conventional ingredients can be added, such 
as milk solids. 
A clam chowder concentrate was made from the following ingredients in the 
amounts listed. 
______________________________________ 
Ingredient Amount 
______________________________________ 
(1) Margarine 7.32 
(2) Potato (finely chopped) 
4.05 
(3) Celery (finely chopped) 
5.03 
(4) Onion (finely chopped) 
2.81 
(5) Mushrooms (finely chopped) 
2.23 
(6) Garlic (finely chopped) 
.07 
(7) Cornstarch 1.31 
(8) Stewed tomatoes 22.68 
(9) Salt .23 
(10) Black Pepper .03 
(11) Worcestershire Sauce .78 
(12) Sherry Wine .78 
(13) Fructose-Dextrose Syrup 
20.05 
(14) Dextrose 32.63 
100.00 
______________________________________ 
The product is made by melting the margarine (1) and adding the vegetables, 
(2) through (6) to saute them. Alternatively the vegetables can be infused 
with solutes to control their stability and texture, in accordance with 
the procedure set forth in example 15. The salt (9) and pepper (10) are 
added. Separately dissolve the cornstarch (7) in the stewed tomatoes (8), 
add to the sauteed mixture and simmer until thickened. The worcestershire 
sauce (11) and sherry (12) are added and simmering is continued for five 
to seven minutes. Add the desired amount of infused clams (i.e. about 25%) 
and simmer for five minutes more. The clams may be treated with the same 
solutions used in the process set forth in example 15. Finally add the 
sugars (13) and (14), and mix well for ten minutes. 
This product had a moisture content of 42.03% and a sugar content of 
46.85%. The clam chowder concentrate gave a penetrometer reading of 3.9. A 
conventional frozen oyster stew--semi condensed soup (Campbell's) tested 
under the same conditions gave a penetrometer reading of zero, i.e. too 
hard for penetration. 
The product can be frozen until ready to be used. It is then readily 
dispersed in water or preferably milk and heated. The foregoing 
formulation and technique can be readily adapted to make other soup 
concentrates, such as a seafood bisque, and cream of chicken, mushroom, 
cheese and other fish, fowl, meat and vegetables. 
EXAMPLE 17 
A newburg sauce can be made by the technique of this invention to be sold 
separately or with shell fish, such as lobster or crab. As pointed out 
previously the fish may be treated to lower its water content by infusing 
it with stabilizing solutes to make it microbiologically stable at room 
temperature. However, since the product is kept frozen and can be used 
promptly after removal from the freezer, the requirements for 
microbiological stability are not as rigid as for conventional products. 
The newburg sauce comprises about from 30 to 40% water, sugar in a ratio to 
water of about from 1-1.5 to 1, and about from 5 to 30% fat (saturated or 
unsaturated). The sugar content preferably includes about from 10 to 40% 
fructose, and the fructose plus dextrose content is about from 75 to 100% 
of the total sugar. The sauce also contains milk products (from whole 
and/or dry milk), salt, a stabilizer such as starch, and flavoring. In 
addition to milk products, other dairy products such as eggs or egg yolks 
may be added. And fats beyond those found in milk may be used, 
particularly unsaturated or partially saturated fats, such as margarine. 
The sauce may contain any of a number of other standard ingredients, each 
in conventional amounts which can be varied in accordance with known 
techniques. 
The formulation for a crab newburg sauce follows. 
______________________________________ 
Ingredient Amount 
______________________________________ 
(1) Margarine 3.06 
(2) Egg Yolk 3.33 
(3) Lemon Juice Concentrate 
.22 
(4) Whole Milk (87.34% Water) 
39.07 
(5) Corn Starch 1.89 
(6) Salt 1.11 
(7) Non-Fat Dry Milk 6.88 
(8) Dextrose 31.11 
(9) Fructose-Dextrose Syrup 
13.33 
100.00 
______________________________________ 
The product contained 36.92% water and 40.57% sugar (3.97% fructose, 35.84% 
dextrose and 0.75% higher sugars). The milk products would contribute 
about an additional 5% sugar, but in the form of lactose which contributes 
comparatively little to lowering the osmotic pressure. 
The procedure for making this product is to dissolve the corn starch (5) 
and dry milk (7) in the whole milk (4) and add this to the melted 
margarine (1) and salt (6). This is heated and stirred until the mixture 
thickens. The egg (2) and lemon (3) are mixed and stirred into the 
thickened mixture. Infused crab (about from 30 to 40% of the total 
formulation) is added, with flavoring as desired, i.e., dry sherry wine 
and red pepper. The product is cooked for three to four minutes and the 
sugars (8) and (9) are added and mixed well for ten minutes. 
The newburg sauce had a penetrometer value of 14.9mm. A conventional frozen 
Alaska King Crab-Newburg Sauce (Stauffers) tested under the same 
conditions was too hard to give a measurable penetrometer reading. 
Other sauces such as thermidor, bernaise, hollandaise and cheese may be 
made by the foregoing technique. 
EXAMPLES 18-19 
Orange juice and iced tea concentrates were made which maintained fluidity 
at freezer temperatures and were microbiologically stable. These products 
overcame the difficulties of removing solid concentrates from cans and 
dispersing them in water. 
The juice and tea concentrates comprise about from 35 to 45% water, sugar 
in a ratio about from 1.2-1.8:1. The sugar comprises substantially, i.e. 
75% to 100%, a mixture of fructose and dextrose. The fructose content is 
about from about 10 to 30% of the total sugar content. 
An orange juice concentrate was made as follows. 
______________________________________ 
Ingredient Amount 
______________________________________ 
(1) Dextrose 37.00 
(2) Fructose-Dextrose Syrup 
33.00 
(3) Citric Acid .20 
(4) Oil of Orange .15 
(5) Water 29.65 
100.00 
______________________________________ 
The water (5) was heated to 160.degree. F. and held at that temperature 
while mixing in dextrose (1). The syrup (2) citric acid (3) and oil of 
orange (4) were then blended into the prepared mixture. 
The concentrate was placed in a freezer and afterwards tested for its flow 
properties with the following results: no flow after 1 minute; 125 ml 
after 3 minutes; 145 ml after 5 minutes; 230 ml after 10 minutes; and 245 
ml after 15 minutes. A conventional orange juice concentrate (Awake) even 
after 15 minutes was still solid with less than 1 ml flow. 
When the above formulation was modified by replacing the syrup with an 
equal weight of dextrose the product upon freezing gave zero flow at 10 
minutes and 15 ml flow after 15 minutes. 
The concentrate of the above formulation makes an orange juice drink when 
mixed with an equal amount of water. 
An iced tea concentrate was made from the following: 
______________________________________ 
Ingredient Amount 
______________________________________ 
(1) Dextrose 37.00 
(2) Fructose-Dextrose Syrup 
33.00 
(3) Citric Acid .03 
(4) Oil of Lemon .27 (1 drop) 
(5) Tea Brew 29.70 
100.00 
______________________________________ 
The product was made by boiling 325 grams water and steeping the tea (5 
bags--25 grams) for 3-4 minutes to make the tea brew (5). The brew was 
brought to 160.degree. F. and the dextrose (1) added. Then the syrup (2) 
citric acid (3) and lemon (4) were mixed in. 
The product was frozen and tested for flow characteristics, with the 
following results; 475 ml after 1 min, 500 ml after 3 minutes, and 525 ml 
after 5 minutes. A conventional tea concentrate (Nestea Reconstituted) 
gave less than 5 ml flow after 15 minutes when frozen. When the syrup (2) 
is replaced by an equal amount of dextrose the frozen product shows no 
flow through 15 minutes. 
EXAMPLE 20 
The techniques described may be modified to make ice cream, ice milk, 
french custard, sherbert and similar products. The ice cream product can 
remain soft in the freezer so that it can be used immediately upon removal 
from the freezer. 
The ice cream products comprise about 45 to 60% water, sugar in a ratio to 
water of about from 0.5-1:1, and fat about from 8 to 16%. The total of 
fructose and dextrose is from about 75 to 100% of the total sugar content, 
the amount of fructose preferably is 65 to 100% of the total sugar 
content. The fat is a butter fat. 
For non-regulated ice-cream substitutes (where the ingredients can be 
varied without Government regulation) the water content may be about from 
40 to 60%, the sugar to water ratio may be about 0.5 to 1.5:1, fat about 
from 2 to 16%. The amount of fructose plus dextrose equals about 50 to 
100% of the sugar content. 
The following is a suitable ice-cream formulation: 
______________________________________ 
Ingredients Amount 
______________________________________ 
1) Whole Milk 40.00 
2) Fructose Concentrate* 26.88 
3) Heavy Cream 24.62 
4) Non-Fat Dried Milk 7.00 
5) Sucrose .70 
6) Sodium and Calcium Alginate 
.30 
7) Polysorbate 60 .10 
8) Sorbitan Monostearate .10 
9) Vanilla .30 
______________________________________ 
*This product is an aqueous syrup having 80% sugar, of which 90% is 
fructose and the remainder dextrose. 
The product had a water content of 54.12%, a sugar content of 28.7% 
(including the sugars in the whole milk, cream, and milk solids) and a fat 
content of 10.26% (from the milk and cream). 
The procedure for making the product was to add the cream and milk to a 
kettle and begin heating. When 140.degree. F. was reached, the emulsifiers 
(7 and 8) were added. While stirring, a premix of the sucrose (5) and 
alginate (6) were added, and then fructose concentrate (2) and milk solids 
(4). Mixing was continued at 160.degree. F. for five minutes. The product 
was then homogenized in a first stage at 3000 psi and second stage at 500 
psi followed by cooling. The product was whipped to an overrun of 100% and 
removed at 22.degree. F. This ice-cream was placed in a freezer at about 
0.degree.-10.degree. F. for 72 hours and during this entire period, it 
retained a texture suitable for immediate use. The maintenance of this 
spoonable texture also permits the ice cream to be packaged in a flexible 
squeeze package (i.e. a Squiggle-Pak) for dispensing in a ribbon form. 
This invention has been described in terms of specific embodiments set 
forth in detail, but it should be understood that these are by way of 
illustration only and that the invention is not necessarily limited 
thereto. Modifications and variations will be apparent from this 
disclosure and may be resorted to without departing from the spirit of 
this invention, as those skilled in the are will readily understand. 
Accordingly, such variations and modifications of the disclosed products 
are considered to be within the purview and scope of this invention and 
the following claims.