Frozen low bulk density dessert or confection products, such as ice confections, having a thermal transition temperature in excess of -18.degree. C. and in particular in excess of -13.degree. C. to prevent or reduce unintended shrinkage and deformation.
This is a continuation application of Ser. No. 08/282,102, filed Jul. 28, 1994; which is a continuation of Ser. No. 08/051,493, filed Apr. 22, 1993, both of which are now abandoned.
A process for the production of a molded aerated frozen bar by preparing a mix of ingredients suitable for a frozen aerated bar, whipping the mix to obtain an aerated mix having an overrun of from between about 20% to about 250%, molding the aerated mix to give a molded aerated mix and freezing the molded aerated mix to produce the molded frozen aerated bar.
A whippable food product suitable for preparing a stable whipped confection, comprising an oil-in-water emulsion of (1) a triglyceride fat component wherein at least about 50% or more of the fatty acids thereof are of C14 length or less, (2) water, (3) emulsifier component in an amount that is sufficient to stabilize the product emulsion, and optionally, (4) a protein component that facilitates preparation of or stabilization of the product the, and optionally, (5) one or more additional substances, provided that the triglyceride fat component has a profile of solid fat index of about 70 at 50.degree. F., about 40 to 75 at 80.degree. F., and less than about 20 at 100.degree. F., wherein the product is characterized by providing a whipping overrun of between about 300 and about 500% that can be achieved between about 45.degree. F. and 50.degree. F. in less than about 4 minutes. Additionally, there is provided a method of providing a whippable food product that contains a triglyceride fat component, and an emulsifier component, wherein the fat component has a relatively high melting point characterized by a profile of solid fat index of about 70 at 50.degree. F. about 40 to 75 at 80.degree. F., less than about 20 at 100.degree. F., the method comprising the step of selecting for inclusion into the product an emulsifier component that increases substantially the whipping overrun of the product thereof minimizing the amount of the triglyceride component present in a volume of the product.
A process for the production of a molded aerated frozen bar by preparing a mix of ingredients suitable for a frozen aerated bar, whipping the mix to obtain an aerated mix having an overrun of from between about 20% to about 250%, molding the aerated mix to give a molded aerated mix and freezing the molded aerated mix to produce the molded frozen aerated bar.
An optical filter system is described wherein a fluid, such as gaseous phases of water or carbon dioxide, is frozen onto a transmissive substrate positioned in the optical path of an infrared sensor system. The frozen material, which is preferably maintained at cryogenic temperatures, acts as a natural optical filter, absorbing certain undesirable wavelength bands of atmospheric infrared radiation, thus preventing them from reaching the detector of the sensor system. Simultaneously, the optical filter system allows certain desirable wavelength bands of infrared radiation to be transmitted, thus permitting them to reach the detector of the sensor system. The overall effect is to reduce the amount of noise and clutter generated by the undesirable atmospheric infrared radiation from reaching the detector of the sensor system, thus increasing the resolution and effectiveness of the sensor system.
A process for the production of a aerated frozen products by preparing a mixture of ingredients suitable for a frozen aerated product, adding an emulsifier mixture, aerating the mix to obtain an aerated mix having an overrun of about 20% to about 250%, and about 5% to about 100% for the frozen aerated ice cream and water ice, respectively, and freezing the aerated mix to produce the aerated ice cream or water ice.
