Low calorie dessert mixes and products prepared therefrom

New dessert mixes are obtained by preparing aqueous solutions or dehydrated powders containing butterfat; nonfat dry milk solids containing a certain portion of whey protein concentrate; a fructose-based sweetening agent and a stabilizer. The new mixes are prepared by combining a dry premix of whey protein concentrate and/or other nonfat milk solids, fructose and stabilizers with milk and/or cream; heating the mixture to effect pasteurization and then homogenizing the mixture to form the desired solution which may optionally be dehydrated. The dehydrated powdered mix may be redehydrated and then frozen.

BACKGROUND OF THE INVENTION 
1. Field of the Invention 
This invention relates to new and improved dessert premixes and mixes. More 
specifically, the invention relates to new dessert premixes and mixes 
preferably containing only natural products which are capable of being 
converted to frozen products having very attractive properties. 
More particularly, the invention provides new dessert premixes and mixes 
based on natural products preferably containing no added sucrose or 
glucose and having attractive consumer properties, such as reduced calorie 
content and improved sweetness and taste. The new dessert mixes comprise 
dehydrated powders or aqueous solutions having a solids content made up of 
butterfat; nonfat dry milk solids, a portion of which are preferably whey 
protein concentrate; a sweetening agent consisting of at least 75% by 
weight fructose; and one or more stabilizers which preferably contain at 
least a stated amount of microcrystalline cellulose. A premix powder 
consisting of whey protein concentrate, fructose, stabilizers and other 
additives such as egg solids, flavoring agents and other milk solids is 
first prepared. The new mixes are prepared by combining the premix with 
appropriate amounts of milk and/or cream, heating the mixture to effect 
pasteurization and then homogenizing the mixture to form the desired 
dispersion. The new invention also provides valuable products, such as 
soft dessert ice cream mixes, hard ice cream, etc., prepared by subjecting 
the aforementioned solutions to a freezing process. In addition, the 
homogenized solutions may be dehydrated to form a powdered mix which can 
be rehydrated and then frozen. 
2. Prior Art 
A great variety of different types of dessert mixes which can be frozen to 
produce soft and hard ice cream products has been prepared in the past. 
Most of these products have been based on the use of sucrose and have a 
high caloric content. In the interest of weight reduction, attempts have 
been made to produce products by substituting materials for the sucrose, 
but the attempts, heretofore, have not been entirely satisfactory. In many 
cases, these products have been deficient in taste or body and texture, 
and either it has been difficult to freeze them, or retain their 
composition at the freezing temperatures, or too expensive to produce them 
for large scale consumption. 
Arbuckle, Ice Cream, 3rd Edition, AVI Publishing Co., Inc., 1977, pp. 
80-91, discloses various sources of sweetener solids for use in making ice 
cream. Various mono- and di-saccharides in numerous stages of refinement 
are listed. Arbuckle recites that authorities consider an acceptable zone 
of sweetness for ice cream to be between about 13 and 20% by weight 
concentration based on sucrose. Considering sucrose to have a sweetening 
value of 100, fructose has a relative sweetness of 173, and invert sugar 
(a mixture of glucose anf fructose obtained by the hydrolysis of sucrose) 
has a relative sweetness of 127. Glucose has a sweetening value of 74. 
Because glucose and invert sugar (mixture of glucose and fructose) are 
monosaccharides or monosaccharide mixtures having a relative low molecular 
weight of 180.1, they tend to depress the freezing point of ice cream more 
than higher molecular weight sugars such as sucrose, lactose, maltose and 
converted corn syrup solids. Arbuckle states that this effect on freezing 
point limits the amount of monosaccharide in ice cream to about 25% of the 
total desired sugar. In other words, at least 75% of the sweetening agent 
must be a di- or oligosaccharide. 
Moreover, the relative sweetness of monosaccharides does not necessarily 
transfer proportionately when substituted for sucrose. Arbuckle states 
that it requires 1.05 pounds of invert sugar to equal one pound of sucrose 
even though invert sugar is purportedly 1.27 times as sweet as sucrose. 
However, invert sugar contains 25% to 30% water. Arbuckle also states that 
it takes 1.25 pounds of glucose to replace one pound of sucrose. 
Therefore, due to the lowering of the freezing point and the lack of 
direct translation of sweetening powers, it is not recommended to prepare 
an ice cream having a monosaccharide as the only added sugar. Arbuckle 
states that invert sugar should not replace more than 33% of the sucrose 
when making ice cream and that dextrose, i.e., glucose, should not replace 
more than 35% of the sucrose. By the same reasoning, Arbuckle states that 
honey, which is a mixture of 17.5% moisture, 74.5% invert sugar (glucose 
and fructose), 2% sucrose, 2% dextrin and 3.8% miscellaneous matter 
requires 1.4 pounds to equal one pound of sucrose and should not replace 
more than 30% of sucrose in ice cream. 
Arbuckle makes several sugar (sucrose)-saving suggestions to stretch a 
manufacturer's allotment of cane or beet sugar (sucrose), such as 
replacing sucrose with corn sugar or corn syrup solids; replacing part of 
the sugar with milk solids and inverting up to 1/3 of the sucrose. None of 
the suggestions teaches or even indicates that sucrose can be entirely 
replaced or even replaced by a majority of a monosaccharide such as 
fructose. In fact, Arbuckle states on page 38 that an appropriate ice 
cream sweetener can be obtained only by using some sucrose in the blend. 
The percentage of sweetening agent which can be blended with sucrose 
depends upon various factors such as desired sugar concentration, total 
solids content, effect on physical properties such as freezing point, 
viscosity and whipping ability and the inherent relative sweetening power 
of the sweetening agent. All illustrations and tables in Arbuckle indicate 
that at least two-thirds of the sweetening agent must be sucrose. 
Koerver, in U.S. Pat. No. 2,500,315, teaches an ice cream with an increased 
lactose (milk sugar which is a disaccharide) content, and Decker, in U.S. 
Pat. No. 3,510,316 teaches a nonfat dairy dessert where part of the sugar 
(sucrose) is replaced by a less sweet corn syrup (28 DE). According to 
Arbuckle, about 80% of a low-conversion corn syrup is made up of 
polysaccharides consisting of three or more monosaccharides linked 
together. 
However, none of the prior art surveyed suggests that sucrose can be 
replaced entirely, or even substantially, as a sweetener for ice cream by 
another sugar or blend of sugars. 
Arbuckle states that about 25% of the MSNF (milk solids not fat) content of 
ice cream may be supplied by dried whey which is listed as being 13.4% 
protein (lactalbumin), 76.1% lactose and 10.5% mineral salts. In the same 
paragraph, MSNF is listed as 35.8% protein (27.1% casein and 8.7% 
lactalbumin), 54.4% lactose and 9.8% mineral salts. Arbuckle further 
states that a high quality, good flavored dry buttermilk can be used to 
replace all of the MSNF of a mix without affecting texture or taste. The 
use of sodium caseinate and low lactose skim milk is also mentioned. 
Sodium caseinate is said to produce a slight undesirable flavor in 
finished ice cream products. However, there is no mention that a product 
rich in whey proteins, such as a whey protein concentrate or isolated whey 
proteins, can be utilized at all. 
OBJECTS OF THE INVENTION 
It is an object of the invention, therefore, to provide an improved type of 
dessert premix and mix. It is a further object to provide an improved type 
of dessert mix which is prepared from natural products and can be 
converted by freezing to form a variety of ice cream type products. It is 
a further object to provide new dessert premixes which are preferably free 
of sucrose which can be converted to frozen products having desirable 
sweetness and taste by the addition of milk and/or cream. It is a further 
object to provide new dessert mixes which preferably contain no added 
sucrose or glucose and which can be converted to sweet-tasting dessert 
products which have a reduced sugar content. It is a further object to 
provide new dessert mixes containing fructose which can be converted to 
frozen products having attractive physical and nutritional properties. It 
is a further object to provide new and improved soft dessert ice cream 
products and hard ice cream products. These and other objects of the 
invention will be apparent from the following detailed description 
thereof. 
SUMMARY OF THE INVENTION 
The new dessert mixes of the present invention comprise aqueous solutions 
or suspensions having a solids content made up of butterfat, nonfat dry 
milk solids (a portion of which is preferably whey protein concentrate), a 
special proportion of substantially pure fructose and a stabilizer 
preferably containing microcrystalline cellulose. While less preferred, up 
to about 25% of the fructose can be replaced by other sweetening agents 
such as corn syrup solids, maltose, glucose, sucrose, honey, invert sugar, 
saccharin and aspartame. 
It is also possible to produce an acceptable mix without the use of a whey 
protein concentrate forming part of the nonfat dry milk solids. However, 
because of the improved characteristics attributed to the use of whey 
protein concentrate, its inclusion as part of the nonfat milk solids is 
clearly preferred. As used herein, the term whey protein concentrate shall 
be deemed to include an equivalent amount of isolated whey protein. 
A premix is first prepared which is a powder consisting of whey protein 
concentrate or other nonfat milk solids, fructose-based sweetener, a 
stabilizer-emulsifier mix, and other ingredients such as egg solids, 
flavorings, and additional milk solids such as nonfat dry milk, dry 
buttermilk, caseinate salts or low lactose skim milk. For purposes of 
brevity, the stabilizer-emulsifier mix may be referred to as "stabilizer" 
only. The new mixes are preferably prepared by combining the premix 
components together with milk and/or cream along with other added milk 
solids and flavorings if desired; and heated the mixture to effect 
pasteurization; and then homogenizing the mixture to form the desired 
liquid mixture. In a home environment, it may not be possible to 
pasteurize and homogenize the liquid mixture prior to freezing. If 
desired, the liquid mixture may be dehydrated to powdered form by means of 
freeze-drying or any other water removal process which will not 
substantially affect the characteristics of the mix such as color, flavor 
and nutritional qualities. The powdered mix can then be diluted with water 
just prior to use. Valuable products, such as soft ice cream mixes, hard 
ice cream, etc., are obtained by subjecting these liquid mixtures to a 
freezing process. 
It has been found that the new dessert mixes of the present invention 
posses many valuable and attractive properties. It has been found, for 
example, that the products prepared therefrom, such as the soft ice cream 
mixes and the hard ice cream, have reduced sugar content and are 
particularly attractive for dietary purposes. In addition, the products 
have improved sweetness and taste despite the elimination of all or 
substantially all of the conventional sucrose sugar. Further advantage is 
found in the fact that, particularly in the case of the soft dessert 
mixes, there can be an increase in overrun during freezing which results 
in an even lower calorie content and lower cost of operation. Contrary to 
the allegations of the prior art, it has been found that surprisingly, the 
fructose-sweetened dessert mixtures can be frozen at, or near, the usual 
ice cream freezing temperatures without any undue depression in the 
freezing point. 
DETAILED DESCRIPTION OF THE INVENTION 
The new dessert mixes of the present invention are preferably prepared by 
mixing butterfat, nonfat dry milk solids, a portion of which are 
preferably whey protein concentrate or isolated whey protein, a special 
proportion of fructose-based sweetener and a stabilizer with the desired 
milk and/or cream; heating the mixture to effect pasteurization; and then 
homogenizing the mixture. Additional ingredients such as flavoring, color, 
fruit, nuts, honey, eggs, etc. may be added to the mixture after the 
pasteurization or homogenization to produce the product desired. 
Preferably, the dry ingredients consisting of the whey protein concentrate 
or other milk solids, fructose-based sweetener and stabilizer mix will be 
precombined into a premix. Other ingredients such as egg solids, 
flavorings, and additional milk solids such as skim milk, buttermilk 
powder, caseinate salts, or low lactose skim milk may also be added to the 
premix. It will then be necessary to add the premix only to the desired 
amount of skim milk, milk, and/or cream (and additional butterfat if 
necessary), before freezing. 
The dessert mixes of the present invention may be used to prepare two 
primary types of frozen desserts, i.e., ice cream including frozen custard 
or french vanilla, and ice milk. The principle difference between ice 
cream and ice milk resides in the fat and total solids content of the 
liquid mixes. Ice cream generally has about 8-20% fat content and from 
about 35-49% total solids. On the other hand, ice milk has a fat content 
between about 2% and 7% and a solids content of about 24-34%. Either the 
ice cream mix or ice milk mix may be used to prepare hard or soft serve 
products. However, the ice milk mix is preferably used for soft serve. The 
upper limit for fat content is determined by preferences of taste and 
physical properties of the ice cream. There are specialty ice creams which 
contain fat contents of 25% or higher. Frozen dessert mixes having fat 
contents in the range of 2-25% are within the scope of this invention. 
The mixes may be made available in three different forms which may 
ultimately be used to prepare the same frozen dessert. The first form is a 
liquid mixture or aqueous suspension of all ingredients. This liquid 
mixture has been pasteurized and homogenized in the manner described 
herein and is ready to be frozen. The second form consists of a dry 
mixture obtained by dehydrating the liquid mixture to a powder by 
freeze-drying or equivalent means. This powder contains all essential 
ingredients and needs only to be remixed with water before freezing. The 
third form consists of the premix of dry ingredients including fructose, 
whey protein concentrate isolated whey protein or other milk solids, 
stabilizers, other milk solids if necessary, and any other ingredients 
such that the premix need only be mixed with cream and milk and/or skim 
milk before freezing. 
The invention will first be described in terms of the liquid mixture 
comprising form one and the dried powder comprising form two since they 
are each complete formulations of a dessert mix. The premix suitable for 
combination with various combinations of milk and cream will then be 
described in detail. 
The liquid aqueous mixture or suspension will generally comprise the 
following ingredients or solids contents in percentages by weight. 
______________________________________ 
Overall Range Range 
Ingredient Range (Preferred) (Preferred) 
______________________________________ 
Butterfat 2-25 2-7 (3-6) 8-25 (12-18) 
MFNS 8-15 8-15 (11-13) 
10-14 (10-13) 
Fructose-Based 
7-18 7-13 9-8 
Sweetener* 
Pure Fructose 
7-14 7-11 (8-10) 9-14 (10-13) 
Crystalline** 
Stabilizers 
.5-2.5 .5-2.5 (.7-2.0) 
.5-2.5 (.7-2.0) 
Egg Yolk 0-1.5 1.0- (.25-1.0) 
0-1.5 (.5-1.5) 
Solids 
Milk Solids 
10-35 10-22 18-35 
TOTAL SOLIDS 
24-49 24-34 35-49 
______________________________________ 
*Range for fructose combined with other sugars such as glucose, sucrose, 
maltose and corn syrup solids. 
**Range for fructose when used alone. 
Similarly, a dehydrated or dried mixture (discounting any moisture present) 
will generally have the following weight percentage range: 
______________________________________ 
Soft Serve 
Overall or Ice Ice Cream 
Ingredients Range Milk Range Range 
______________________________________ 
Butterfat 6-57 6-29 16-57 
MNSF 20-63 24-63 20-40 
Fructose-Based 
20-53 20-53 20-50 
Sweetener 
Stabilizers 1-10 1.4-10 1.0-7.0 
Egg Yolk 0-4.5 0-4 0-4.5 
Solids 
Milk Solids 39-76 39-75 48-76 
TOTAL SOLIDS 100 100 100 
______________________________________ 
The butterfat employed in the new mixes may be any suitable butterfat, but 
is preferably butterfat from fresh cow's milk or cream. The preferred 
butterfat preferably contains as major triglycerides C.sub.4 to C.sub.10 
saturated fatty acids, C.sub.14 saturated fatty acids, C.sub.16 saturated 
fatty acids, C.sub.18 saturated fatty acids and C.sub.18 unsaturated fatty 
acids. The proportion of each will vary depending on the season, 
temperature, etc. Generally, the preferred fats contain 8 to 12% C.sub.4 
to C.sub.10 saturated acids, 8 to 12% C.sub.14 saturated acids, 30 to 40% 
C.sub.16 saturated acids, 8 to 12% C.sub.18 saturated acids, and 25 to 35% 
unsaturated acids. 
As previously mentioned, the amount of the butterfat added to the dessert 
mix may vary over a wide range depending upon the type of product desired, 
i.e., ice cream or ice milk mix. In general, the amount of the butterfat 
in the solutions prepared from the milk and cream will vary from about 2 
to 25%, and preferably from 2 to 20%. In making the ice milk and soft 
dessert mixes, it is permissible to employ solutions containing about 2 to 
7%, and preferably 3 to 6%, by weight of the butterfat, and in making the 
hard ice cream dessert product, it is permissible to employ liquid 
mixtures containing 8% to about 25%, and preferably 12 to 18%, by weight 
of butterfat. 
The second component in the dessert mixes of the present invention 
comprises a blend of nonfat dry milk solids. Preferably, at least a 
portion of the nonfat dry milk solids is a whey protein concentrate or 
isolated whey protein. The main ingredients of nonfat dry milk solids 
include lactose (milk sugar), protein, and minerals, such as calcium. 
Minute amounts of fat may also be present. Other components include 
Vitamin A, pantothenic acid, riboflavin, thiamine, niacin and other 
minerals, such as phosphorus, potassium, sodium and iron. Particularly 
preferred nonfat dry milk solids to be used are whey protein concentrates, 
skim milk powders and dry buttermilk powders and mixtures thereof. These 
sources of nonfat milk solids contain about 45 to 55% lactose, 30 to 38% 
protein, 0.5 to 5.0% fat, and 6 to 10% minerals. However, the protein 
content of the whey protein concentrate may vary between about 25 to 75 
percent. A method for preparing the nonfat dry milk solids can be found in 
Hall, et al., Drying of Milk and Milk Product, AVI Publishing Co., 1971. 
The major portion of nonfat milk solids may preferably be supplied by 
liquid skim milk, milk and/or cream. 
Whey protein concentrate is defined by the United States Food and Drug 
Administration as the substance obtained by the removal of sufficient 
non-protein constituents from whey so that the finished dry product 
contains not less than 25% protein. This product may not contain more than 
60% lactose and has a mineral content between 2 and 15%. Whey protein 
concentrates are commercially available having protein content ranging 
from about 25 to 75%. A particularly preferred whey protein concentrate 
for use in the present invention has a protein, lactose and mineral 
content which is approximately the same as nonfat dry milk solids and is 
sold under the tradename "Protec". Protec powder contains about 35% 
protein, 54% lactose, 1% fat and 10% minerals and moisture. Whey protein 
concentrates containing higher protein concentrations may also be 
advantageous. Higher whey protein content adds to the body of a frozen 
product by strengthening the lamella surrounding the air sac in the frozen 
product. In addition, higher whey protein means less lactose in the 
concentrate. Reduced lactose is preferable since lactose crystallizes out 
increasing the sandy texture of the frozen product. In this context, the 
entire milk solids not fat content of the milk could be whey protein 
concentrate. However, federal and state regulations currently limit the 
amount of whey solids of any kind which can be used in frozen dessert 
mixes. 
Isolated whey protein may be used in the place of whey protein concentrate 
in equivalent protein amounts. Thus, one pound of 50% whey protein 
concentrate may be substituted by one-half pound of isolated whey protein. 
The term "whey protein concentrate" as used herein is, therefore, deemed 
to include an equivalent amount of isolated whey proteins. 
Another difference betwen whey protein concentrate and nonfat dry milk is 
in the quality of the protein. As noted by the earlier citation to 
Arbuckle, supra, the 35.8% protein in nonfat dry milk is about 27.1% 
casein and 8.7% lactalbumin. Whereas, in whey, essentially all of the 
protein is lactalbumin (including lactaglobulin). According to the 
National Dairy Council, whey proteins are higher in nutritive value than 
casein. Casein has a protein efficiency ratio (PER) of 2.5 whereas the PER 
for whey protein is about 3.6. 
It has been found that between about 10 and 100% of the nonfat dry milk 
solids may be whey protein concentrate in order to obtain the desired 
results. However, in order to satisfy federal and state regulations, they 
whey protein concentrate must presently be limited to not more than 25 to 
35% of the milk solids not fat. A preferable range is between about 10 and 
35% of the milk solids. Thus, the addition of whey protein concentrate 
favorably affects both the nutritional and physical qualities of the 
frozen desserts of the invention. 
In addition to nonfat dry milk and whey protein concentrate, it may be 
desirable to utilize dry buttermilk powder as a source of nonfat dry milk 
solids. Dry buttermilk contains more fat than nonfat dry milk or whey 
protein concentrate, but has protein and lactose concentrations which are 
about the same as nonfat dry milk. The approximate composition of dry 
buttermilk, according to Arbuckle, is 3.9% moisture, 4.7% fat, 35.9% 
protein, 47.8% lactose and 7.7% ash. When using dry buttermilk, it will be 
necessary to take the fat content into consideration. 
Dry buttermilk can be used in the place of some or all of the nonfat dry 
milk. Nonfat dry milk, dry buttermilk and other sources of MSNF, such as 
whey powder and sodium or calcium caseinate and low lactose skim milk, may 
be utilized as a source of nonfat milk solids. The texture and body of 
frozen desserts prepared from these sources without the presence of whey 
protein concentrate is clearly inferior to the desserts prepared with the 
whey protein concentrate preset, although the flavor is acceptable. 
Therefore, the presence of whey protein concentrate is not absolutely 
essential to prepare fructose-sweetened frozen dessert within the broadest 
aspects of the present invention. However, within the confines of its 
preferred embodiment, whey protein concentrate or its equivalent in 
isolated whey protein is a highly preferable, if not essential, 
ingredient. While not known for a certainty, it is believed that the whey 
proteins are superior in whipping ability to other nonfat milk solids. 
Whipping ability is based, in part, on the cohesion and strength of the 
lamellae. Higher whey protein concentrations in the source of nonfat milk 
solids are thought to produce superior products since they increase the 
whipping ability and reduce the lactose content and its attendant 
propensity toward creating a sandy texture in the frozen product. Somewhat 
similar, but less acceptable, results are obtained through the use of low 
lactose skim milk which contains the same ratio of casein to whey proteins 
as skim milk. The higher the protein content of the whey protein 
concentrate is, the lower the total whey protein concentrate content can 
be overall. 
The amount of the nonfat dry milk solids to be employed may vary over a 
considerable range depending upon the type of product desired. In general, 
the amount of the nonfat dry milk solids to be employed in the dry mix 
comprises about 20% to about 40% by weight, and in the aqueous solutions, 
about 8% to about 15% by weight. In the soft dessert mixes, the preferred 
amount of blended nonfat dry milk solids range from about 8% to about 15% 
by weight in the aqueous solution, and in the hard ice cream from about 
10% to about 14% by weight in the aqueous solution. 
The third essential ingredient in the dessert mixes of the present 
invention comprises the substantially pure crystalline fructose. High 
fructose corn syrup and other components containing large amounts of 
fructose are less preferable for use in the present invention. While less 
preferable, it is possible to prepare acceptable dessert mixes wherein the 
sweetening agent is not pure fructose. These sweetening agents must be at 
least seventy-five percent by weight fructose. When combining fructose 
with other sweetening agents, great care should be taken not to use more 
of these alternate sweetening agents than is absolutely necessary. It may 
be preferable to use small amounts of non-carbohydrate sweetening agents 
having a high relative sweetness such as aspartame or saccharin to 
complement the fructose in lowering the caloric content. Less preferable 
are the conventional carbohydrate sweetening agents such as the various 
corn syrups, glucose, sucrose, maltose, invert sugar, honey and mixtures 
thereof. When using a combination of fructose with other sweetening 
agents, the total fructose-based sweetening agent content may very from 
about 20% to 53% in the dry mix, and about 7% to about 18% in the aqueous 
solution. In soft dessert mixes, the amount can vary from about 7% to 
about 13% by weight in the aqueous solution; and in hard ice cream 
products, the range will vary from about 9% to 18%. 
It is especially preferred that the sweetening agent employed is pure 
crystalline fructose free of other sugars, such as glucose, sucrose, etc. 
The crystalline fructose should be employed in the new mixes in amounts 
varying within certain limits. The amount of fructose may vary from about 
20% to about 40% in the dry mix, and about 7% to about 14% in the aqueous 
solution. In making the soft dessert mixes, the preferred amount of 
fructose to be used ranges from about 7% to about 11% by weight in the 
aqueous solution, and in the hard ice cream products, the preferred amount 
of fructose will range from about 9% to about 14% in the aqueous solution. 
Stabilizers, emulsifiers, fillers and other additives are also included in 
the dessert mixes of the present invention. Microcrystalline cellulose is 
preferably included as one ingredient of the stabilizer-emulsifier 
combination. The stabilizer used may also contain any other suitable 
stabilizing agents, such as cellulose gum (carboxymethyl cellulose), gum 
tragacanth, India gum, karaya gum, locust bean gum, guar gum, Irish moss, 
agar-agar, gelatin, pectin, carageenan, sodium alginate and psyllium seed 
extract. Mono- and diglycerides are preferably added as emulsifiers. 
Polyoxyethylene derivatives of hexahydric alcohols, glycol and glycol 
asters may also be used as emulsifiers. Preferred stabilizers and 
emulsifiers to be used comprise a mixture containing from 20 to 50% by 
weight of microcrystalline cellulose. Preferably, the microcrystalline 
cellulose will be combined with cellulose gum (CMC), carageenen and mono- 
and diglycerides. More particularly, it has been found that an especially 
preferred stabilizer comprises 20 to 50% microcrystalline cellulose, 20 to 
40% mono- and diglycerides, 10 to 25% CMC (sodium carboxymethyl cellulose) 
CMC and 1 to 10% carageenen. The amount of the stabilizer and emulsifier 
to be employed may vary over a considerable range. In some jurisdictions, 
the maximum amount of stabilizer is 0.5% and the maximum allowable amount 
of emulsifier is 0.2%, making a maximum total of 0.7%. In general, the 
amount of stabilizer and emulsifier will vary from about 0.5% to about 
2.5%, and more preferably in an amount varying from about 0.7% to 2.0% by 
weight. 
Since, in its preferred embodiment, the fructose content of the mixes of 
this invention is much less than the sucrose content in conventional 
frozen dessert mixes (7-14% for fructose as compared to 12-20% for 
sucrose), the total solids content will also generally be less for 
comparable products. The solids can be bolstered somewhat by increasing 
the milk solids not fat and butterfat contents. However, in order to 
maintain the reduced caloric content obtained by the relatively low 
fructose content, it is not desired to substantially increase the total 
solids. It is, therefore, essential to utilize a stabilizer which will 
efficiently function to maintain the desired body and texture of the 
frozen mix by combining with the generally higher water content. In this 
regard, it has been found desirable, if not essential, to incorporate the 
above-mentioned finely divided microcrystalline cellulose into the 
stabilizer. 
Egg yolk solids are also a desired part of the dessert mixes to improve 
texture, whipping ability and firmness. Because egg solids tend to oxidize 
more easily than other ingredients, and acquire an off-flavor, it is 
desired to add fresh eggs to the mix along with the milk and cream just 
prior to freezing. It is preferred to have about 0.25 to 1.5% of the total 
solids of the mix as egg yolk solids. This translates, essentially, into 
about 1 to 6% by weight fresh eggs or 0.33 to 2% as dried whole egg 
solids. Dried egg yolk solids or dry whole egg solids may be added to the 
premix if desired. However, the premix should be utilized as soon as 
possible if dried egg solids are incorporated. 
As used herein, terms such as aqueous solution or liquid mixture are used 
in a generic sense to include dispersions, colloidal suspensions and true 
solutions. The physical nature of such solutions or mixtures may vary 
according to the ingredients, processing techniques, etc. 
The product can be prepared in a variety of methods. For example, a dry 
premix can be prepared by first combining the whey protein concentrate 
and/or other nonfat milk solids, fructose-based sweetener 
stabilizer-emulsifier mix (and egg solids if desired), and subsequently 
adding an appropriate amount of liquid milk and/or cream (and fresh eggs) 
to furnish the required nonfat milk solids, butterfat and aqueous medium; 
or all of the ingredients can be combined at the same time, i.e., by 
combining the nonfat milk solids, whey protein concentrate, fructose-based 
sweetener, stabilizer and butterfat (as a separate component or as a 
component in the milk or cream) with the desired amount of milk and/or 
cream and fresh eggs. Whatever way the products are prepared, the 
resulting aqueous solution should preferably have a solids content varying 
from about 24% to about 49% by weight. 
Dry mixes can also be prepared by making the aqueous solution and then 
spray-drying the mixture to remove the water. As a result, the butterfat 
will be included in the dry mix and the desired product can be obtained by 
merely adding water. 
Other ingredients may be added to the dessert mix as dry solids or to the 
aqueous solutions or mixtures prepared therefrom. For example, it may be 
desirable to add components such as honey, nuts and flavoring material 
such as cocoa, carob, vanilla, fruits and fruit flavors, etc. Calcium 
lactate or sulfate may be added as calcium builders. Vitamin A and D, 
which are generally added to fortify milk, may be added. The amount of the 
added component and the time for adding the material may vary over a 
considerable range depending upon the nature of the finished product 
desired. 
As noted, the new dessert mixes may be prepared by a variety of different 
methods. If a dry solid premix is prepared first, it may be prepared by 
merely mixing the dry components together in any desired order and then 
combining the mixture with the aqueous and fat components such as skim 
milk, milk, cream, etc. 
After the aqueous dispersion has been prepared, the mixture is then heated 
to effect pasteurization. The temperature employed and the time of heating 
will vary over a wide range, depending upon the product desired. In 
general, pasteurization temperatures range from about 145.degree. F. to 
about 204.degree. F. The procedure generally varies from a low of 30 
minutes at 145.degree. to a high of 204.degree. for about 0.05 second as 
specified in 37 C.F.R. 131.3(b) which pertains to dairy products in 
general. According to 37 C.F.R. 135.3, frozen dessert mixes are to be 
pasteurized at a low of 155.degree. F. for 30 minutes to a high of 
175.degree. for 25 seconds. 
Following pasteurization, the mixture is homogenized. This involves passing 
the liquid mix through exceeding narrow slits or openings commonly known 
as homogenizing valves. The pressure at which the liquid is pumped is 
regulated by the closure of the homogenizing valve. In some case, it may 
be necesssary to employ a second stage. In general, pressures generally 
range from about 1,000 to 5,000 psig where, in a two-stage process, the 
first stage employs a pressure of 2,000 to 5,000 psig and the second stage 
a pressure of 1,000 psig. 
The homogenized product, as prepared above, is then utilized to produce a 
variety of different types of valuable dessert products. For example, the 
products may be frozen at a suitable temperature to prepare ice milk, soft 
ice milk, soft ice cream, and hard ice cream products. When freezing, the 
materials may be frozen according to conventional procedure wherein the 
aqueous dispersion is added to the mixing equipment involving stirring and 
the reduction of temperature. Suitable temperatures range from about 
19.degree. F. to a about 22.degree. F. In making the hard ice cream 
product, the freezing should preferably be sufficient to produce a 
0.degree. core by the end of 24 hours of hardening. 
As noted above, one advantage of the new products of the invention, 
particularly in the case of the soft dessert product, is that in freezing, 
an overrun of 35% to about 100% is obtained. This results in a reduction 
in the calorie content as well as cost of production. Also, the liquid 
mixture may be frozen at or near the usual freezing temperatures even when 
crystalline fructose is used as the only added sugar. 
In addition, the products of this invention are preferably free from added 
glucose and sucrose (lactose is a disaccharide containing glucose and 
galactose). Sucrose and glucose are known to trigger insulin production 
and are absorbed relatively rapidly into the blood stream. Fructose, on 
the other hand, is absorbed more slowly into the blood stream and does not 
require the presence of insulin for absorption across the cell membrane. 
Therefore, there may be significant health advantages in a dessert product 
sweetened with fructose and not containing any sucrose other than just the 
possibility of lower calorie content. For example, the total sugar 
contents (lactose plus fructose) are much lower than comparable 
sucrose-sweetened products.

To illustrate the preparation of the new products of the present invention, 
the following examples are given. It is to be understood, however, that 
the examples are given in the way of illustration and are not to be 
regarded as limiting the invention in any way. 
EXAMPLE I 
This example illustrates the preparaton of a white, hard ice cream mixture 
according to the present invention. 
5266 pounds of cream containing 40.5% butterfat; 825 pounds of milk 
containing 1.3% butterfat; 3580 pounds of skim milk; 350 pounds of Protec 
powder (whey protein concentrate) made up of 35% protein and 54% lactose; 
and 1665 pounds of skim condensed milk, containing 33.78% total solids, 
were combined with 1375 pounds of pure crystalline fructose, 114 pounds of 
a stabilizer made up of 40% microcrystalline cellulose, 20% cellulose gum 
(CMC), 8% carageenen, 32% mono- and digycerides and 269 pounds of egg 
solids. This mixture was stirred together at a temperature of 40.degree. 
F. for 2 minutes. The resulting product has a solids content of: 
______________________________________ 
AS A AS A 
LIQUID MIX 
DEHYDRATED MIX 
______________________________________ 
butterfat 16% 39.4% 
nonfat milk solids* 
11.5% 28.3% 
fructose 10.25% 25.2% 
stabilizer .85% 2.1% 
eggs 2.0% 5.0% 
Total Solids 
40.6% 100% 
______________________________________ 
*21.5% whey protein concentrate 
The above product was then pasteurized by heating at 175.degree. F. for 25 
seconds. 
Following pasteurization, the product was homogenized by use of a single 
stage homogenizer at 2200 psi. 
Hard ice cream products at 80% overrun were prepared from the above-noted 
homogenized mix by freezing at 21.degree. F. for a period of 2 minutes. 
The resulting product had a calorie content of about 220 calories per 100 
grams, excellent sweetness and taste and very good body. The product 
retained its hard structure on storage over a period in excess of 180 
days. 
The above product may be produced in different flavors by the addition of 
flavorings such as chocolate, strawberry, pineapple, chocolate chip, and 
the like prior to freezing. 
EXAMPLE II 
This example illustrates the preparation of a chocolate hard ice cream 
mixed according to the process of the invention. 
2681 pounds of cream having a butterfat content of 40.5% was mixed with 
2709 pounds of skim milk; 225 pounds of Protec powder (whey protein 
concentrate) made up of 35% protein and 54% lactose; and 805 pounds of 
skim condensed milk. To this was added 935 pounds of pure fructose; 66 
pounds of stabilizer as in Example I; 156 pounds of fresh eggs; and 214 
pounds of chocolate flavor. 
The mixture was stirred together at a temperature of 40.degree. for 2 
minutes. The resulting product had a solids content of: 
______________________________________ 
AS A AS A 
LIQUID MIX 
DEHYDRATED MIX 
______________________________________ 
butterfat 14% 32.9% 
nonfat milk solids* 
11% 25.8% 
fructose 12% 28.2% 
stabilizer .85% 2.0% 
eggs 2% 4.7% 
chocolate flavor 
2.75% 6.4% 
Total solids 
42.6% 100% 
______________________________________ 
*25% whey protein concentrate 
The above product was then pasteurized by heating at 175.degree. F. for 25 
seconds. 
Following pasteurization, the product was homogenized by use of a single 
stage homogenizer at 2200 psi. 
Hard ice cream products were prepared from the above-noted homogenized mix 
by freezing at 21.degree. F. for a period of 2 minutes. 
The resulting product had a calorie content of 234 calories per 100 grams, 
excellent taste and sweetness and very good texture and body. The product 
retained its hard structure on storage for a period of time in excess of 
180 days. 
EXAMPLE III 
This example illustrates the preparation of a white soft dessert mix 
according to the process of the invention. 
2.0 pounds of cream containing 40.5% butterfat; 81.5 pounds of milk 
containing 4.0% butterfat; 1.25 pounds of powdered skim milk; 2.75 pounds 
of whey protein concentrate powder made up of 35% protein and 54% lactose; 
10.5 pounds of pure fructose; 0.7 pounds of stabilizer as defined in 
Example I above; and 1.3 pounds of chocolate flavor were combined 
together. This mixture was stirred together at a temperature of 40.degree. 
F. for two minutes. The resulting product had a solids content of: 
______________________________________ 
AS A AS A 
LIQUID MIX 
DEHYDRATED MIX 
______________________________________ 
butterfat 4% 14.5% 
nonfat milk solid* 
11% 40.0% 
fructose 10.5% 38.2% 
stabilizer .7% 2.6% 
chocolate flavor 
1.3% 4.7% 
Total solids 
27.5% 100% 
______________________________________ 
23.7% whey protein concentrate 
The above product was pasteurized by heating at 175.degree. F. for about 25 
seconds. 
Following pasteurization, the product was homogenized by use of a single 
stage homogenizer at 2200 psi. 
A soft ice cream product was prepared from the above-noted homogenized mix 
by freezing at 19.degree. F. for a short period. 
The resulting product had excellent taste and sweetness, and very good 
texture and body. The calorie content was about 115 calories per 100 grams 
as compared to 150 calories for a comparable sucrose-sweetened product. 
The product had a very high potential overrun. The amount of overrun for 
soft serve will vary between about 35 and 100%, depending upon the 
particular kind of soft serve machine used. 
EXAMPLE IV 
Exammple III was repeated with the exception that the chocolate flavor was 
eliminated, and the components were combined in the following amounts: 
1.65 pounds cream, 83.63 pounds of milk, 1.9 pounds powdered skim milk, 
3.0 pounds of Protec powder (whey protein concentrate), 8.5 pounds 
fructose and 0.7 pounds of the microcrystalline cellulose containing 
stabilizer of Example I. The resulting product had a solids content of: 
______________________________________ 
AS A AS A 
LIQUID MIX 
DEHYDRATED MIX 
______________________________________ 
butterfat 4.0% 15.5% 
nonfat milk solids* 
12.0% 48.0% 
fructose 8.5% 33.7% 
stabilizer .7% 2.8% 
Total solids 
25.2% 100% 
______________________________________ 
*23.7% whey protein concentrate 
EXAMPLE V 
Example IV is repeated with the exception that the amount of fructose 
varied as follows: 6.5% fructose with 3.0% honey, 4.5% fructose with 3.0% 
honey, related results are obtained. Since honey is approximately 37% 
fructose, the sweetening agent in both instances was at least 75% 
fructose. 
EXAMPLE VI 
The following table is exemplary of ice milk type dessert mixes in both the 
form of a liquid mixture and a dry powder which fall within the scope of 
this invention. These mixes may be used to prepare either hard or soft 
serve products. All ingredients are listed in percent by weight. 
__________________________________________________________________________ 
EXAMPLE VI 
FORMULA: 
A B C D E 
Ingredient 
L.sup.1 
D.sup.2 
L.sup.1 
D.sup.2 
L.sup.1 
D.sup.2 
L.sup.1 
D.sup.2 
L.sup.1 
D.sup.2 
__________________________________________________________________________ 
Butterfat 
3.0 
11.5 
6.0 
18.8 
5.0 
17.4 
5.0 
18.1 
7.0 
28.0 
.sup.3 Milk Solids 
3.0 
.0 12.0 
37.5 
13.0 
45.3 
11.0 
39.9 
9.0 
36.0 
Not Fat 
Fructose 
9.5 
36.5 
11.0 
34.4 
10.0 
34.9 
9.0 
32.6 
7.0 
28.0 
Stabilizer 
0.5 
2.0 .7 2.2 .7 2.4 .6 2.2 .5 2.0 
Egg Solids 
-- -- 1.0 
3.1 -- -- 2.0 
7.2 .5 2.0 
Flavor 1.3 
4.0 -- -- -- -- 1.0 
4.0 
Total Milk 
16.0 18.0 
56.3 
18.0 
62.7 
16.0 
58.0 
16.0 
64.0 
Solids 
Total Food 
26.0 
100.0 
32.0 
100.0 
28.7 
100.0 
27.6 
100.0 
25.0 
100.0 
Solids 
__________________________________________________________________________ 
.sup.1 Liquid Mixture 
.sup.2 Dry Powder 
.sup.3 Approximately 25% whey protein concentrate having a protein conten 
of about 35% 
In the above table, the milk solids not fat can be provided by a number of 
sources such as powdered skim milk, protein whey concentrate (a partially 
delactosed whey containing about 25-75% whey protein), dry buttermilk and 
condensed skim milk. Sources which provide both butterfat and milk solids 
not fat include cream, whole milk, plain milk powder, condensed whole 
milk, butter and evaporated milk. 
EXAMPLE VII 
The following table is also exemplary of ice cream type dessert mixes in 
both the form of a liquid mixture and a dry powder. These mixes may be 
used to prepare either hard or soft serve products. All ingredients are 
listed in percentage by weight. 
__________________________________________________________________________ 
EXAMPLE VII 
FORMULA: 
F G H I J 
Ingredient 
L.sup.1 
D.sup.2 
L.sup.1 
D.sup.2 
L.sup.1 
D.sup.2 
L.sup.1 
D.sup.2 
L.sup.1 
D.sup.2 
__________________________________________________________________________ 
Butterfat 
10.0 
28.6 
10.0 
28.0 
11.0 
30.4 
12.0 
32.5 
12.0 
32.9 
.sup.3 Milk Solids 
13.0 
37.1 
12.0 
33.6 
11.0 
30.4 
14.0 
37.8 
10.0 
27.4 
Not Fat 
Fructose 
9.0 
25.7 
10.0 
28.0 
12.0 
33.1 
10.0 
27.0 
12.0 
32.9 
Stabilizer 
.5 1.4 .7 2.0 .5 1.4 1.0 
2.7 .5 1.4 
Egg Solids 
1.0 
2. 3.0 
8.4 .5 1.4 -- -- 2.0 
5.4 
Flavor 1.5 
4.3 -- -- 1.2 
3.3 -- -- -- -- 
Total Milk 
23.0 
65.7 
22.0 
61.6 
22.0 
60.8 
26.0 
70. 22.0 
60.3 
Solids 
Total Food 
35.0 
100.0 
35.7 
100.0 
36.2 
100.0 
37.0 
100.0 
36.5 
100.0 
Solids 
__________________________________________________________________________ 
.sup.1 Liquid Mixture 
.sup.2 Dry Powder 
.sup.3 Approximately 25% whey protein concentrate having a protein conten 
of about 35% 
EXAMPLE VIII 
The table in this example shows both liquid and dry mixes which may be used 
to prepare hard ice cream products. 
__________________________________________________________________________ 
EXAMPLE VIII 
FORMULA: 
K L M N O P 
Ingredient 
L.sup.1 
D.sup.2 
L.sup.1 
D.sup.2 
L.sup.1 
D.sup.2 
L.sup.1 
D.sup.2 
L.sup.1 
D.sup.2 
L.sup.1 
D.sup.2 
__________________________________________________________________________ 
Butterfat 
13.0 
30.8 
15.0 
33.7 
18.0 
37.9 
20.0 
46.5 
16.0 
42.3 
14.0 
35.9 
.sup.3 Milk Solids 
14.0 
33.2 
13.0 
29.1 
12.0 
25.3 
11.0 
25.6 
10.0 
26.5 
10.0 
25.6 
Not Fat 
Fructose 
12.0 
28.5 
13.0 
29.1 
13.0 
27.4 
10.0 
23.3 
11.0 
29.1 
10.5 
26.9 
Stabilizer 
1.2 
2.8 .8 1.8 1.2 
2.5 1.0 
2.3 .8 2.1 1.0 
2.6 
Egg Solids 
2.0 
4.7 1.5 
3.4 2.0 
4.2 1.0 
2.3 -- -- 3.5 
9.0 
Flavor -- -- 1.3 
2.9 1.3 
2.7 -- -- -- -- -- -- 
Total Milk 
27.0 
64.0 
28.0 
62. 30.0 
63.2 
31.0 
72.1 
26.0 
68.8 
24.0 
61.5 
Solids 
Total Food 
42.2 
100.0 
44.6 
100.0 
47.5 
100.0 
43.0 
100.0 
37.8 
100.0 
39.0 
100.0 
Solids 
__________________________________________________________________________ 
.sup.1 Liquid Mixture 
.sup.2 Dry Powder 
.sup.3 Approximately 25% whey protein concentrate having a protein conten 
of about 35% 
EXAMPLE IX 
The table which follows is illustrative of the ice milk and ice cream-type 
dessert mixes in both the form of a liquid mixture and a dry powder which 
can be prepared using whey protein concentrates having different protein 
contents and fructose-based sweeteners having a minor amount of a 
sweetening agent other than fructose. These are exemplary only and various 
other combinations are also possible, without departing from the scope of 
the invention. For example, the whey protein concentrate could be 
eliminated and the MSNF could be comprised solely of nonfat dry milk, dry 
buttermilk, low lactose skim milk or combinations thereof in any ratio or 
proportion. In addition, minor amounts of sodium caseinate and/or whey 
could also be added. When using whey, it would be beneficial to use a high 
protein milk solid such as sodium caseinate since whey is relatively low 
in protein, i.e., 12-14%. In this regard, an isolated milk-derived protein 
such as sodium caseinate could be used to increase the protein content of 
any combination of nonfat milk solids. However, without the presence of 
the whey proteins provided by the whey protein concentrate or isolated 
whey protein, the body texture and storage qualitites of the products may 
be somewhat lacking. 
__________________________________________________________________________ 
EXAMPLE IX 
FORMULA: 
Q R S T U 
Ingredient 
L.sup.1 
D.sup.2 
L.sup.1 
D.sup.2 
L.sup.1 
D.sup.2 
L.sup.1 
D.sup.2 
L.sup.1 
D.sup.2 
__________________________________________________________________________ 
Butterfat 
6.0 
19.9 
7.0 
21.5 
14.0 
33.1 
18.0 
36.5 
16.0 
34.4 
Milk Solids 
8.0.sup.3 
26.5 
9.0.sup.5 
27.6 
11.0.sup.7 
26.0 
11.0.sup.9 
22.3 
14.0.sup.11 
30.1 
Not Fat 
Fructose-Based 
14.0.sup.4 
46.4 
13.0.sup.6 
39.9 
15.0.sup.8 
35.5 
18.0.sup.10 
36.5 
12.0.sup.12 
25.8 
Sweetener 
Stabilizer 
1.7 
5.6 1.5 
4.6 1.3 
3.1 .9 1.8 2.0 4.3 
Egg Solids 
0.5 
1.6 .5 1.5 1.0 
2.3 1.4 2.9 1.0 2.2 
Flavor -- 1.6 
4.9 -- 1.5 3.2 
Total Milk 
14.0 
46.4 
16.0 
49.1 
25.0 
59.1 
29.0 
58.8 
30.0 
64.5 
Solids 
Total Food 
30.2 
100.0 
32.6 
100.0 
42.3 
100.0 
49.3 
100.0 
46.5 
100.0 
Solids 
__________________________________________________________________________ 
.sup.1 liquid mixture 
.sup.2 dry powder 
.sup.3 35% whey protein concentrate having a protein content of about 35% 
.sup.4 90% fructose, 10% high conversion corn syrup solids 
.sup.5 15% whey protein concentrate having a protein content of about 50% 
.sup.6 90% fructose, 10% aspartame 
.sup.7 30% whey protein concentrate having a protein content of about 60% 
.sup.8 90% fructose, 10% sucrose 
.sup.9 10% whey protein concentrate having a protein content of about 75% 
.sup.10 80% fructose, 15% regular conversion corn syrup solids, 5% honey 
.sup.11 20% whey protein concentrate having a protein content of 50% and 
30% dry buttermilk 
.sup.12 95% fructose, 5% aspartame 
The premix mentioned above for preparing the dessert mixtures will 
preferably contain all of the essential ingredients, with the exception of 
egg solids, to prepare an ice cream or ice milk mix merely by the addition 
of appropriate amounts of milk, cream or a mixture of milk and cream. Some 
milk solids are essential to the premix and preferably include the whey 
protein concentrates or isolated whey proteins. However, it is possible to 
add other milk solids such as nonfat dry milk, powdered whole milk, 
buttermilk solids, powdered cream, caseinate salts, low lactose skim milk 
and the like. 
Since the premix is an ideal mix to market to individuals for the 
preparation of homemade ice cream or ice milk, it is preferred to make the 
premix essentially complete thus requiring only the addition of a 
combination of milk and cream according to a set recipe to prepare a final 
frozen product. The recipe could call for the addition of fresh eggs and 
specify different flavorings to be added. In the alternative, the eggs, if 
desired, could be added to the premix as whole egg solids or egg yolk 
solids and various flavorings could also be added to the premix. 
It, therefore, follows that the essential ingredients of the premix include 
the fructose-based sweetener (preferably pure fructose), some milk solids 
preferably including whey protein concentrate and stabilizers and 
emulsifiers. 
However, because of regulatory limitations as to the amount of whey protein 
concentrate which can be used, it may be necessary to incorporate powdered 
skim milk, dry buttermilk, caseinate salts, low lactose skim milk or some 
other source of MSNF into the premix. As will be demonstrated in the 
tables and examples which follow, a combination of cream and skim milk can 
supply the requisite fat content to make a frozen dessert, but can supply 
only about 40 to 70% of the MSNF required. Therefore, some MSNF which 
preferably includes whey protein concentrate or a combination of whey 
protein concentrate plus MSNF from another source, such as skim milk 
powder, dry buttermilk, caseinate salts or low lactose skim milk, must 
supply from 30 to 60% of the total dessert MSNF in the premix. Since at 
least 10% of the total MSNF in the final dessert mix is preferably whey 
protein concentrate, the minimum ratio of whey protein concentrate to 
nonfat dry milk in the premix will preferably be at least 0.2:1 and may be 
entirely whey protein concentrate. Most preferably, the ratio of whey 
protein concentrate to other sources of nonfat dry milk solids in the 
premix will vary between about 0.5:1 to 5:1. 
In order to satisfy the required solids content in the prepared frozen 
dessert, the premix will contain between about 10 and 54% MSNF preferably 
having a whey protein concentrate content as mentioned above, 37 to 86% of 
a fructose-based sweetener, and 2 to 21% stabilizer and emulsifier. When 
using pure crystalline fructose, the percentages will vary slightly to 
about 13 to 54% MSNF having the whey protein concentrate content mentioned 
above, 37 to 83% pure crystalline fructose and 2 to 21% stabilizer and 
emulsifier. Egg solids or egg yolk solids sufficient to supply 0.25 to 
1.5% egg yolk solids in the frozen dessert may be added. This will 
generally vary between about 1.25 and 10.5% by weight egg yolk solids in 
the premix. 
The premix is thoroughly blended to provide a uniform mixture which is then 
packaged in sealed moisture-tight containers. The containers may vary in 
size depending upon how they are to be used. The premix may be packed in 
bulk in drums and shipped to dairies or ice cream plants for mixing with 
large quantities of cream and milk in commercial operations. Smaller 
containers may be utilized by restaurants or fast food outlets having soft 
serve machines. Still smaller packets or containers may be provided for 
home use. 
Since there are various combinations of milk and cream which can be 
combined, the following tables are exemplary only. Fat content of cream 
and MSNF content of cream and skim milk may vary according to locality, 
season or government regulations. However, based on the following tables, 
one skilled in the art can readily determine how to blend a proper premix 
to be used with a particular cream and milk combination. 
TABLE I 
__________________________________________________________________________ 
COMPOSITION IN PERCENT BY WEIGHT OF VARIOUS DESSERT MIXES OBTAINED BY 
COMBINING A PREMIX OF WHEY PROTEIN CONCENTRATE DRY SKIM MILK, PURE 
CRYSTALLINE FRUCTOSE, EGG YOLK SOLIDS AND STABILIZER 
__________________________________________________________________________ 
MIX NUMBER 
INGREDIENTS 
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 
__________________________________________________________________________ 
Butterfat (from 
3 3 4 4 5 5 6 6 7 8 9 10 11 11 12 
cream) 
Whey Protein Conc. 
3 4 3 3 3 4 5 3 4 5 3 4 3 4 3 
MSNF From Cream, 
9 10 9 10 8 9 9 10 10 8 10 11 10 10 
Skim Milk & Skim 
Milk Powder 
Crystalline 
9 10 9 10 9 10 9 10 9 10 9 10 10 11 10 
Fructose 
Egg Yolk Solids 
.5 .5 .5 .5 .5 .5 .5 .5 .5 .5 .5 .5 .5 .5 .5 
Stabilizer & 
1.25 
1.25 
1.25 
1.25 
1.25 
1.25 
1.0 
1.0 
1.0 
1.0 
1.0 
1.0 
1.0 
1.0 
.75 
Emulsifier 
TOTAL SOLIDS 
25.75 
28.75 
26.75 
28.75 
26.75 
29.75 
30.5 
30.5 
31.5 
32.5 
32.5 
36.5 
35.5 
37.5 
35.25 
Water 74.25 
71.25 
73.25 
71.25 
73.25 
70.25 
69.5 
69.5 
68.5 
67.5 
67.5 
63.5 
64.5 
62.5 
64.75 
__________________________________________________________________________ 
MIX NUMBER 
INGREDIENTS 
16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 
__________________________________________________________________________ 
Butterfat (from 
12 13 13 14 14 15 15 16 16 17 17 18 18 19 20 
cream) 
Whey Protein Conc. 
4 4 3 4 5 4 3 3 4 3 3 3 4 4 
MSNF From Cream, 
9 8 10 9 9 9 9 8 9 9 8 7 8 7 9 
Skim Milk & Skim 
Milk Powder 
Crystalline 
11 10 11 10 11 10 11 10 11 11 12 11 12 11 12 
Fructose 
Egg Yolk Solids 
.5 .5 .5 .5 .5 .5 .5 .5 .5 1.0 
1.0 
1.0 
1.0 
1.0 
1.0 
Stabilizer & 
.75 
.75 
.75 
.75 
.75 
.75 
.75 
.75 
.75 
.75 
.75 
.75 
.75 
.75 
.75 
Emulsifier 
TOTAL SOLIDS 
37.25 
36.25 
38.25 
38.25 
40.25 
39.25 
39.25 
38.25 
41.25 
41.75 
41.75 
40.75 
43.75 
42.75 
45.75 
Water 62.75 
63.75 
61.75 
61.75 
59.75 
60.75 
60.75 
61.75 
58.75 
58.25 
58.25 
59.25 
56.25 
57.25 
54.25 
__________________________________________________________________________ 
TABLE II 
__________________________________________________________________________ 
POSSIBLE COMBINATIONS OF CREAM, SKIM MILK AND SKIM MILK POWDER REQUIRED 
TO MAKE DESSERT MIXES OF TABLE I (COMBINATION PLUS WHEY PROTEIN 
CONCENTRATE, FRUCTOSE, EGG YOLK SOLIDS AND STABILIZER SHOULD EQUAL 
__________________________________________________________________________ 
100) 
MIX NUMBER 
INGREDIENTS 
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 
__________________________________________________________________________ 
Cream 40% 
7.5 
7.5 
10 10 12.5 
12.5 
15 15 17.5 
20 22.5 
25.0 
27.5 
27.5 
30 
Skim Milk 
76.92 
73.63 
74.33 
72.14 
72.83 
69.54 
67.21 
67.21 
64.63 
62.04 
60.53 
54.65 
54.24 
52.05 
53.02 
8.8% MSNF 
Skim Milk 
1.83 
3.12 
1.92 
3.11 
.92 
2.21 
2.29 
3.29 
3.37 
1.46 
3.47 
4.85 
3.76 
3.95 
2.73 
Powder 
Cream 35% 
8.57 
8.57 
11.42 
11.42 
14.28 
14.28 
17.14 
17.14 
20 22.84 
25.71 
28.56 
31.43 
31.43 
34.28 
Skim Milk 
75.84 
72.55 
72.89 
70.70 
71.03 
67.74 
65.07 
65.07 
62.11 
59.17 
57.29 
51.05 
50.29 
48.09 
48.72 
8.8% MSNF 
Skim Milk 
1.84 
3.13 
1.94 
3.13 
.94 
2.23 
2.29 
3.29 
3.39 
1.49 
3.50 
4.89 
3.78 
3.98 
2.75 
Powder 
Cream 30% Fat 
10.0 
10.0 
13.33 
13.33 
16.66 
16.66 
20.0 
20.0 
23.33 
26.66 
30.0 
33.33 
36.66 
36.66 
40.0 
Skim Milk 
74.42 
71.13 
71.0 
68.80 
68.67 
65.38 
62.21 
62.21 
58.80 
55.37 
53.03 
46.33 
45.10 
42.91 
43.04 
8.8% MSNF 
Skim Milk 
1.83 
3.12 
1.92 
3.12 
.92 
2.21 
2.29 
3.29 
3.37 
1.47 
3.47 
4.84 
3.74 
3.93 
2.71 
Powder 
Cream 20% Fat 
15.0 
15.0 
20.0 
20.0 
25.0 
25.0 
30.0 
30.0 
35.0 
40.0 
45.0 
50.0 
55.0 
55.0 
60.0 
Skim Milk 
69.43 
66.14 
64.34 
62.15 
60.34 
57.05 
52.24 
52.24 
47.15 
42.06 
38.06 
29.67 
26.78 
24.58 
23.06 
8.8% MSNF 
Skim Milk 
1.82 
3.11 
1.91 
3.10 
.91 
2.20 
2.26 
3.26 
3.35 
1.44 
3.44 
4.83 
3.72 
3.92 
2.69 
Powder 
__________________________________________________________________________ 
MIX NUMBER 
INGREDIENTS 
16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 
__________________________________________________________________________ 
Cream 40% 
30 32.5 
32.5 
35 35 37.5 
37.5 
40 40 42.5 
42.5 
45 45 47.5 
50 
Skim Milk 
50.82 
50.43 
48.23 
46.74 
44.55 
44.13 
44.13 
43.76 
40.47 
38.40 
38.40 
37.99 
34.70 
34.31 
29.53 
8.8% MSNF 
Skim Milk 
2.93 
1.82 
4.02 
3.01 
3.20 
3.12 
3.12 
1.99 
3.28 
3.35 
2.35 
1.26 
2.55 
1.44 
3.72 
Powder 
Cream 35% 
34.28 
37.14 
37.14 
40 40 42.86 
42.86 
45.71 
45.71 
48.57 
48.57 
51.43 
51.43 
54.29 
57.14 
Skim Milk 
46.52 
45.75 
43.55 
41.70 
39.51 
38.74 
38.74 
37.98 
34.69 
32.28 
32.28 
31.52 
28.23 
27.47 
22.32 
8.8% MSNF 
Skim Milk 
2.95 
1.86 
4.06 
3.05 
3.24 
3.15 
3.15 
2.06 
3.35 
3.40 
2.40 
1.30 
2.59 
1.49 
3.79 
Powder 
Cream 30% Fat 
40.0 
43.33 
43.33 
46.66 
46.66 
50.0 
50.0 
53.33 
53.33 
56.66 
56.66 
60.0 
60.0 
63.33 
66.66 
Skim Milk 
40.84 
39.61 
37.41 
35.09 
32.89 
31.66 
31.66 
30.43 
27.14 
24.27 
24.27 
23.02 
19.73 
18.50 
12.88 
8.8% MSNF 
Skim Milk 
2.91 
1.81 
4.01 
3.00 
3.20 
3.09 
3.09 
1.99 
3.28 
3.32 
2.32 
1.23 
2.52 
1.42 
3.71 
Powder 
Cream 20% Fat 
60.0 
65.0 
65.0 
70.0 
70.0 
75.0 
75.0 
80.0 
80.0 
-- -- -- -- -- -- 
Skim Milk 
20.87 
17.96 
15.77 
11.79 
9.59 
6.69 
6.69 
3.78 
.49 
-- -- -- -- -- -- 
8.8% MSNF 
Skim Milk 
2.88 
1.79 
3.98 
2.96 
3.16 
3.06 
3.06 
1.97 
3.26 
-- -- -- -- -- -- 
Powder 
__________________________________________________________________________ 
The above Tables were calculated using the following data: 
Cream 40% = 40% Fat, 5.35% MSNF, 54.65% H.sub.2 O 
Cream 35% = 35% Fat, 5.69% MSNF, 59.31% H.sub.2 O 
Cream 30% = 30% Fat, 6.24% MSNF, 63.76% H.sub.2 O 
Skim Milk = 8.8% MSNF, 91.2% H.sub.2 O 
Skim Milk Powder = 100% MSNF 
TABLE III 
__________________________________________________________________________ 
DRY PREMIX COMPOSITION IN PERCENT BY WEIGHT WHICH CAN BE COMBINED 
WITH THE CREAM AND SKIM MILK (EXCLUDING SKIM MILK POWDER) COMBINATIONS OF 
TABLE II 
TO MAKE THE DESSERT MIXES OF TABLE I (100 MINUS LBS CREAM AND SKIM MILK 
IN COMBINATION EQUALS LBS OF PREMIX REQUIRED) 
__________________________________________________________________________ 
MIX NUMBER 
INGREDIENTS 
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 
__________________________________________________________________________ 
Fructose 57.73 
53.00 
57.43 
55.96 
61.39 
55.68 
50.59 
56.22 
50.36 
55.66 
53.03 
49.14 
54.80 
53.79 
58.89 
Whey Protein 
19.24 
21.20 
19.14 
16.79 
20.46 
22.27 
28.11 
16.86 
22.38 
27.82 
17.68 
19.66 
16.43 
19.56 
17.67 
Concentrate 
Skim Milk Powder 
11.80 
16.53 
12.25 
17.46 
6.21 
12.31 
12.87 
18.49 
18.86 
8.18 
20.45 
23.83 
20.55 
19.32 
16.08 
Stabilizer 
8.02 
6.62 
7.98 
6.99 
8.53 
6.96 
5.62 
5.62 
5.60 
5.56 
5.89 
4.91 
5.48 
4.89 
4.42 
Egg Yolk Solids 
3.21 
2.65 
3.20 
2.80 
3.41 
2.78 
2.81 
2.81 
2.80 
2.78 
2.95 
2.46 
2.74 
2.44 
2.94 
TOTAL 100 
100 
100 
100 
100 
100 
100 
100 
100 
100 
100 
100 
100 
100 
100 
__________________________________________________________________________ 
MIX NUMBER 
INGREDIENTS 
16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 
__________________________________________________________________________ 
Fructose 57.38 
58.58 
57.08 
54.79 
53.79 
54.50 
54.50 
61.54 
56.26 
57.57 
62.80 
64.66 
59.11 
60.44 
58.57 
Whey Protein 
20.87 
23.43 
15.57 
21.92 
24.45 
21.80 
21.80 
18.46 
20.46 
15.70 
15.70 
17.64 
19.70 
21.98 
14.64 
Concentrate 
Skim Milk Powder 
15.23 
10.67 
20.87 
16.44 
15.65 
16.89 
16.89 
12.30 
16.88 
17.58 
12.35 
7.41 
12.56 
7.97 
18.25 
Stabilizer 
3.91 
4.39 
3.89 
4.11 
3.67 
4.09 
4.09 
4.62 
3.84 
3.92 
3.92 
4.41 
3.70 
4.12 
3.66 
Egg Yolk Solids 
2.61 
2.93 
2.59 
2.74 
2.44 
2.72 
2.72 
3.08 
2.56 
5.23 
5.23 
5.88 
4.93 
5.49 
4.88 
TOTAL 100 
100 
100 
100 
100 
100 
100 
100 
100 
100 
100 
100 
100 
100 
100 
__________________________________________________________________________ 
Various other combinations are possible as the above tables do not include 
all variables within the scope of the invention. In these tables, the whey 
protein concentrate varies between bout 23 to 36% of the total MSNF, and 
the ratio of whey protein concentrate to skim milk powder varies from 
about 0.75:1 to 3.5:1. The cream and skim milk provides between about 40 
to 65% of the total MSNF. The fructose content can also be varied to 
provide 7-14% solids in the final product. The amounts of stabilizer 
package and egg yolk solids can also vary. IN addition, other ingredients 
such as flavorings, fruits, nuts and other additives can be added. 
The protein content of the whey protein concentrate can vary anywhere from 
about 25 to 75% protein or the equivalent amount of isolated whey protein. 
The pure crystalline fructose sweetener may be substituted with a fructose 
containing up to 25% of another sugar or combination of sugars. When less 
than pure fructose is used, the overall sugar content must be raised 
unless the added sweetening agent is a non-carbohydrate such as aspartame 
or saccharin. 
On a dry basis, the premix ingredients in Table III varied within the 
following ranges: whey protein concentrate (14-29%), powdered skim milk 
(6-24%), crystalline fructose (49-65%), stabilizer (3-9%) and egg yolk 
solids (2-6%) which constitutes a preferred range. As previously stated, 
the egg yolk solids need not be included in the premix; hence, the range 
for egg yolk solids may vary from 0 to 6%. 
The following examples illustrate a premix and cream/skim milk combinations 
which can be used to prepare the dessert mixes of Examples I and II. Since 
most whipping cream sold in supermarkets contain about 35% butterfat, the 
examples are based on cream containing 35% fat, 5.69% milk solids not fat 
and 59.31% water; and on a skim milk containing 8.6% milk solids not fat 
and 91.4% water. 
EXAMPLE X 
A homogeneous premix was prepared by blending the following ingredients: 
______________________________________ 
Weight % Weight 
______________________________________ 
10.25 lbs Pure Crystalline Fructose 
59.18 
2.87 lbs Whey Protein Concentrate 
16.57 
2.85 lbs Skim Milk Powder 16.45 
.85 lbs Stabilizer and Emulsifier 
4.91 
.50 lbs Egg Yolk Solids 2.89 
17.32 lbs 100.00 
______________________________________ 
The above premix was added to the liquid mixture consisting of 45.71 lbs. 
cream having a fat content of 35%; and 36.97 lbs. of skim milk having an 
MSNF content of 8.6%. The resulting liquid mixture had a solids content of 
39.10% consisting of the following ingredients: 
______________________________________ 
Percent 
______________________________________ 
Fructose 10.25 
Fat 16.00 
Nonfat Milk 11.50 
Solids* 
Stabilizer .85 
Egg Yolk Solids .50 
39.10 
______________________________________ 
*25.0% whey protein concentrate 
The liquid mixture can be pasteurized, homogenized and frozen as in Example 
I. 
EXAMPLE XI 
A homogeneous premix was prepared by blending the following ingredients: 
______________________________________ 
Weight % Weight 
______________________________________ 
12.00 lbs Pure Crystalline Fructose 
55.76 
2.87 Whey Protein Concentrate 
13.34 
2.55 lbs Skim Milk Powder 11.85 
.85 lbs Stabilizer and Emulsifier 
3.95 
.50 lbs Egg Yolk Solids 2.32 
2.75 lbs Cocoa 12.78 
21.52 lbs 100.00 
______________________________________ 
The above premix was added to a liquid mixture consisting of 40.0 lbs. of 
cream having a fat content of 35%; and 38.48% lbs. of skim milk having a 
MSNF content of 8.6%. The resulting liquid mixture had a solids content of 
41.1% consisting of the following ingredients: 
______________________________________ 
Percent 
______________________________________ 
Fructose 12.00 
Fat 14.00 
Nonfat Milk 11.00 
Solids* 
Stabilizer .85 
Egg Yolk Solids .50 
Cocoa 2.75 
41.10 
______________________________________ 
*26.1% whey protein concentrate 
This liquid mixture can also be pasteurized, homogenized and frozen as in 
Example II. 
EXAMPLE XII 
Alternate premixes suitable for use in blending with the cream and skim 
milk of Example X are as follows: 
EXAMPLE XII 
__________________________________________________________________________ 
- 
I II III 
WEIGHT WEIGHT WEIGHT 
(% WEIGHT) 
(% WEIGHT) 
(% WEIGHT) 
__________________________________________________________________________ 
PREMIX 
INGREDIENT 
Crystalline Fructose 
10.25 
(59.18) 
10.25 
(59.18) 
10.25 
(59.18) 
Whey Protein Concentrate 
1.73.sup.1 
(9.99) 
3.90.sup.3 
(22.52) 
5.25.sup.5 
(30.31) 
Other Nonfat Milk Solids 
3.99.sup.2 
(23.03) 
1.82.sup.4 
(10.50) 
.47.sup.6 
(2.71) 
Stabilizer & Emulsifier 
.85 (4.91) 
.85 (4.91) 
.85 (4.91) 
Egg Yolk Solids 
.50 (2.89) 
.50 (2.89) 
.50 (2.89) 
17.32 
(100) 
17.32 
(100) 
17.32 
(100) 
SOLIDS CONTENT 
OF FINAL PRODUCT 
Crystalline Fructose 
10.25 10.25 10.25 
Fat 16.00 16.00 16.00 
Whey Protein Concentrate 
1.73.sup.1 
3.90.sup.3 
5.25.sup.5 
Other Added MSNF 
3.99.sup.2 
1.82.sup.4 
.47.sup.6 
MSNF from Cream & 
5.78 5.78 5.78 
Skim Milk 
Stabilizer & Emulsifier 
.85 .85 .85 
Egg Yolk Solids 
.50 .50 .50 
39.10 39.10 39.10 
__________________________________________________________________________ 
.sup.1 75% Protein and provides 15% of total MSNF 
.sup.2 60% Powdered Skim Milk, 40% Dry Buttermilk 
.sup.3 55% Protein and provides 34% of total MSNF 
.sup.4 Skim Milk powder 
.sup. 5 35% Protein and provides 45.6% of total MSNF 
.sup.6 Dry buttermilk powder 
EXAMPLE XIII 
The following table is illustrative of MSNF contents of premix compositions 
not containing whey protein concentrate suitable for use in combination 
with added quantities of skim milk and cream to make a frozen dessert. For 
purposes of illustration, the premix contains 57% by weight fructose, 36% 
by weight MSNF and 7% by weight stabilizer. 
______________________________________ 
EXAMPLE XIII 
FORMULA: 
Ingredient 
A B C D E F G H 
______________________________________ 
Nonfat Dry 
27 14 31 15 -- 32 16 15 
Milk 
Dry Butter- 
-- 14 -- 15 28 -- 16 15 
milk 
Sodium -- 8 -- -- 4 4 4 2 
Caseinate 
Low Lactose 
9 -- -- 3 -- -- -- 2 
Skim Milk 
Isolated -- -- 5 3 4 -- -- 2 
Whey Protein 
TOTAL 36 36 36 36 36 36 36 36 
MSNF 
Fructose 57 57 57 57 57 57 57 57 
Stabilizer 
7 7 7 7 7 7 7 7 
100 100 100 100 100 100 100 100 
______________________________________ 
While the invention has been described above in terms of its best known 
embodiment, it is not to be limited to the specific examples or tables, 
but is to be accorded the full protection allowed by the following claims.