Patent ID: 8021706

Claim:
A frozen aerated product having an overrun of between about 10% and about 250% and a pH, when melted, in the range from about 3.5 to about 5.2, comprising: i) water; ii) 0 to about 20 w/w % fat; iii) 0.25 to about 20 w/w % milk solids containing proteins and lactose but not fat; iv) 0.05 to about 1.5 w/w % soluble dietary fibre and 0.1 to about 5 w/w % insoluble dietary fibre; and v) 0.1 to about 35 w/w % sweetener; wherein the product contains no additional stabilizers and no additional emulsifiers; wherein the frozen aerated product shows a resistance to meltdown and to serum leakage for extended periods of time as determined by having a meltdown initiation time greater than about 120 minutes when measured at 20° C.; and wherein the frozen aerated product is made by a process that includes either of the following steps: a) adjusting the pH of a fruit and/or vegetable puree to a value above an isoelectric point of any protein to be incorporated into the frozen aerated product followed by; producing a premix comprising fat, milk solids not fat, sweetener and about 5 to about 80 w/w % of said pH adjusted fruit and/or vegetable puree followed by; homogenizing and pasteurizing said premix; or b) homogenizing and pasteurizing a premix comprising water, fat, milk solids not fat and sweetener, cooling the pasteurized premix and adding to said premix a fruit and/or vegetable puree containing sufficient soluble and insoluble fibre to provide the necessary soluble and insoluble fibre in the frozen aerated product.