Class 426/565 - Frozen

Subclass of Class 426 - Food or edible material: processes, compositions, and products
Definition: Subject matter involving products which are in a frozen
No. of patents: 420
Last issue date: 09/20/2011

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Number	Title	Issue Date
4528204	Preparation of hydrolyzed collagen-containing products from non-gelled liquid hydrolyzed collagen concentrate and gelled products prepared therefrom A method of preparing a gelled product from an ungelled aqueous hydrolyzed collagen, such as gellatin or glue, concentrate containing 10-60 weight percent hydrolyzed collagen and a lyotropic agent is disclosed. The concentrate has a hydrolyzed collagen-to...	07/09/1985
4510166	Converted starches for use as a fat- or oil-replacement in foodstuffs Converted starches, which with water form gels having a neutral taste and perferably a creamy, smooth consistency, are suitable as fat-and/or oil-replacements in various foodstuffs, especially high fat-and/or oil-containing foodstuffs such as ice cream an...	04/09/1985
4507326	Stratified chromatically distinct sherbet confection and method of making same A selectively shaped, chromatically distinct stratified sherbet confection and method of making the same. Partially prefrozen chromatically distinct sherbert extruded from a multichambered extrusion head and subjected to extremely low temperatures, prefer...	03/26/1985
4505943	Process for making a freeze-thaw stable edible foam containing milk fat A process for making a freeze-thaw stable frozen whipped topping containing milk fat. The process for making this topping comprises controlling the pH of topping ingredient admixture....	03/19/1985
4504511	Process for forming extruded ice confections and products formed thereby A process for preparing an ice confection or other foodstuff with projecting and relatively recessed relief features of its outer surface, by extruding the ice confection or other extrudable edible material from a rotating extrusion nozzle having a cross-...	03/12/1985
4500553	Method of producing a frozen dual-textured confection A method of producing a frozen, dual-textured confection comprising a cream and a gelatin-containing aerated phase and a natural or simulated fruit phase is disclosed. According to one embodiment, gelatin is dispersed in water and the dispersion is then c...	02/19/1985
4497841	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 ar...	02/05/1985
4478867	Process for whipping an emulsion A process for whipping an homogenized emulsion comprised of fat, protein, emulsifier, stabilizer and water. The emulsion is aerated in a continuous mixer. The aerated emulsion is then pressure reduced in a gradual manner and whipped under pressure. The wh...	10/23/1984
4464410	Microbial heteropolysaccharide An heteropolysaccharide known as Biopolymer PS 87 comprises glucose, galactose, mannose, glucuronic acid and fucose. Biopolymer PS 87 is pseudoplastic, has a consistency at 20° C. of at least 150 poise and a yield stress value at 20° C. of at least 30 d...	08/07/1984
4452824	Soft, frozen dessert formulation A soft frozen dessert product which is readily extruded upon removal from a home freezer and which possesses good textural stability, even after prolonged, freezer storage having a defined, and relatively high, ratio of higher saccharides to mono- and dis...	06/05/1984
4452823	Packaged frozen food product A packaged frozen food product has a container with a collapsible chamber fitted with a spout and filled with a frozen dessert food. The dessert food at home freezer temperatures is extrudable from the container upon collapse of the chamber for serving di...	06/05/1984
4451492	Real cream frozen whipped topping composition A process for making a freeze-thaw stable frozen whipped topping containing milk fat. The process for making this topping comprises the inclusion of a calcium chelating agent in the topping's ingredients....	05/29/1984
4450182	Process for modifying a dairy media for use as a foaming agent Process for making a frozen foam by reducing the calcium activity of a dairy medium by at least about 70% and adding gum, carbohydrate and water. After adding a lipid sol, the mix is homogenized, cooled, whipped and frozen....	05/22/1984
4435439	Frozen dessert A frozen fat-free dessert obtained by combining a pasteurized protein-containing mixture with a sufficient amount of concentrated fruit juice, such that the final product contains an equivalent level of fruit juice concentrate equal to at least 100% fruit...	03/06/1984
4434186	Stable aerated frozen food product In a process for preparing an aerated frozen food product such as mellorine or a shake beverage wherein water, fat, protein, emulsifier and stabilizer are blended together to form a mix which is homogenized to form an oil-in-water emulsion and is subseque...	02/28/1984
4431682	Frozen aerated creamy frosting and method therefore A frozen, aerated cake frosting is prepared by pasteurizing and homogenizing a blend of sweeteners, water, fat, protein, emulsifiers and stabilizers, cooling and tempering the resulting emulsion and then whipping the tempered emulsion. Thereafter the whip...	02/14/1984
4428971	Process for the preparation of a composition for frozen or deep-frozen souffles A successful frozen savory or sweet souffle which rises during baking and only collapses moderately when it is served is prepared from a base mass comprising a baked panada based on fat, flour, water and cream, a flavouring base composed of vegetables, ch...	01/31/1984
4427701	Frozen yogurt product A frozen yogurt product, which emulates features of conventional soft serve frozen yogurt but at the lower temperatures of home freezers, has a unique composition with multiple stabilizers, multiple emulsifiers, and multiple sugars, is incubated in multip...	01/24/1984
4427702	Ice cream scoop assembly An ice cream cone assembly comprising a cone with a pre-formed seating area whereby the male portion of a pre-formed ice cream scoop interlocks with the cone, the said ice cream scoop being stackable on other scoops in a cavity of the same shape as the ma...	01/24/1984
4421778	Freezer stable whipped ice cream and milk shake food products A whipped ice cream or milk shake which maintains stable volume when stored at refrigerator or freezer temperatures, is non crystalline and spoonable at about 0° F. and is an oil-in water emulsion of nonfat milk solids, 40% to about 75% water, sugar in a...	12/20/1983
4420495	Method and apparatus for preparing foamy sauces or the like Sauce hollandaise, sauce bearnaise or similar fancy sauces, dressings, batters or soups are prepared by maintaining a supply of mixture of ingredients including butter or margarine, flour, milk, wine, vinegar, spices, salt, egg yolks and/or others in a st...	12/13/1983
4415595	Marshmallow frozen confection A marshmallow frozen confection in which the marshmallow encloses a core material, such as ice cream or sherbert and which retains its solidity at the temperature below about -15° C. A water content of the marshmallow is in the range of about 20 to 35%....	11/15/1983
4411926	Stabilizer for frozen foamed emulsions and method therefore A process for making a protein stabilizer for an edible, frozen foamed emulsion in which proteins are modified by co-drying the protein with a selected emulsifier....	10/25/1983
4411925	Branched amides of L-aspartyl-d-amino acid dipeptides Amides of L-aspartyl-D-amino acid dipeptides of the formula ##STR1## and physiologically acceptable cationic and acid addition salts thereof wherein Ra is methyl, ethyl, n-propyl or isopropyl; R is a branched member selected from the group...	10/25/1983
4400405	Dietetic frozen dessert food A whipped frozen dietetic dessert product coneable and extrudable as conventional soft serve ice cream at the temperatures of 0° F.-15° F. has a low fat content, 100% overrun and a water content of 53 to 60%....	08/23/1983
4400406	Frozen dessert food A whipped frozen dessert product, which emulates features of conventional soft serve ice cream but at the lower temperatures of home freezers, has a unique composition with multiple stabilizers, multiple emulsifiers, and multiple sugars....	08/23/1983
4399163	Branched amides of L-aspartyl-D-amino acid dipeptides Amides of L-aspartyl-D-amino acid dipeptides of the formula ##STR1## and physiologically acceptable cationic and acid addition salts thereof wherein Ra is CH2 OH or CH2 OCH3 ; R is a branched member selecte...	08/16/1983
4397880	Ice cream product containing cookie bits Cookie bits having a specific cone-like configuration and composition. The bits are useful as a snack food product and also are found to be, among other uses, particularly suitable for incorporation into ice cream without detracting from the quality, tast...	08/09/1983
4397881	Cookie bits Cookie bits of a count of approximately 2000 per lb. are disclosed wherein each bit has a specific part cylindrical, part conical configuration. These bits are also found to be, among other uses, particularly suitable for incorporation into ice cream with...	08/09/1983
4396633	Composite ice confections and processes for preparing them A composite frozen confection containing a layer of ice confection and a layer or coating of fat based confectionery having suspended therein flavoring and sweetening solids wherein the fat composition has a SCI of: 70-93 at -20° C. 60-93 at -10° C. 55-90 at...	08/02/1983
4395429	Expandable food composition A storage-stable food composition, expandable with either milk or water, even at acidic pH, into an organoleptic/nutritional edible food substrate, is comprised of (i) a successive anion exchange resin/silica or silica/anion exchange resin extracted lacto...	07/26/1983
4393089	Microbial heteropolysaccharide A food composition thickened or suspended with an heteropolysaccharide known as Biopolymer PS 87 comprises glucose, galactose, mannose, glucuronic acid and fucose. Bipolymer PS 87 is pseudoplastic, has a consistency at 20° C. of at least 150 poise and a ...	07/12/1983
4391834	Method of extending and flavoring ice milk or cream A method of extending and flavoring a soft serve product includes the steps of preparing a gelatin extender by adding a gelatin mix including approximately 18 grams of gelatin to one gallon of cold tap water, stirring and then adding the gelatin extender ...	07/05/1983
4376791	Fructose-containing frozen dessert products Frozen dessert products formulated with high levels of fructose and the inclusion of maltodextrin and sweetener additives in prescribed amounts. The frozen desserts may be formulated with corn derived sweeteners as the sole non-dairy sweetener additives....	03/15/1983
4374861	Lactose-reduced ice cream and process for the production thereof A high-quality ice cream and process and composition for the production of high-quality ice cream on the basis of fats, a quantity from about 4 to about 10 percent by weight of milk solid non-fat, a quantity from about 4 to about 10 percentages by weight ...	02/22/1983
4374154	Soft, frozen dessert formulation A soft frozen dessert product which is readily extruded upon removal from a home freezer and which possesses good textural stability, even after prolonged, freezer storage, can be obtained according to this invention. The products of this invention is cha...	02/15/1983
4368211	Composition for aerated frozen desserts containing uncooked fruit puree and method of preparation Disclosed are non-dairy dessert compositions suitable for the preparation of soft serve aerated frozen desserts. The compositions comprise from about 25% by weight to about 75% of a whole comminuted fruit puree, from about 0.3% to 1.5% by weight of an aci...	01/11/1983
4353927	Frozen dessert product A matrix of frozen dessert having dispersed therein at least one edible inner bit with a water soluble first coating and having a substantially water insoluble second coating thereover, the inner bit being supported by the frozen state. Preferably an oute...	10/12/1982
4350711	Methods of infusing fruits This application relates to methods of infusing fruits with fructose sugar solids and food products which remain now-crystalline at freezer temperatures containing such infused fruit products. The fruit is infused by immersing it in two or more sugar containin...	09/21/1982
4346120	Frozen dessert product A frozen dessert product, which emulates features of conventional soft serve ice cream but at the lower temperatures of home freezers, has a unique composition with multiple stabilizers, multiple emulsifiers, and multiple sugars, and is aerated to a selec...	08/24/1982

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Class 426/565 - Frozen