Frozen comestibles, such as frozen desserts, are formed by combining frozen comestible ingredients with a matrix resulting from melt - spinning on oleaginous substance with a carrier material.
BACKGROUND OF THE INVENTION
This application is a 371 of PCT/US93/04362, filed May 4, 1993 and a continuation-in-part of U.S. patent application Ser. No. 07/851,650, filed Mar. 16, 1992, now U.S. Pat. No. 5,236,734, which is a continuation-in-part of U.S. Ser. No. 07/602,485, filed Oct. 24, 1990, now U.S. Pat. No. 5,096,492 which, in turn, is a continuation-in-part of U.S. Ser. No. 07/169,838, filed Mar. 18, 1988, now U.S. Pat. No. 4,855,326 (the "'326" patent), which, in turn, is a continuation-in-part of U.S. patent application Ser. No. 040,371, filed Apr. 20, 1987, now abandoned. The disclosure of the '326 patent is incorporated herein by reference.
A process for producing a soft frozen fruit flavored dairy product is disclosed. The process requires two freezing steps wherein a flavored concentrate mix is frozen before milk fat is added to the mix. The flavored concentrate mix together with the contained milk fat is then frozen again without mixing or stirring to allow ice crystals to form, preferably of small size, to develop a mouthfeel with components of the fruit flavor.
The invention relates to methods for preparing nutritional frozen desserts having palatable characteristics. The invention also includes the nutritious frozen desserts, and methods of treating subjects using the frozen desserts.
The invention relates to methods for preparing nutritional frozen desserts having palatable characteristics. The invention also includes the nutritious frozen desserts.
Chewy confectionery compositions made from fats, optional proteins, carbohydrates comprising reducing sugars and non-reducing sugars having a ratio of from about 1:0.2 to about 1:1, and one or more dietary fibers. The ingredients are present in the compositions in specific amounts and ratios so that the fiber can be easily incorporated into the confectionery compositions without adversely affecting the stability, feel, and taste of the compositions. Preferably, the composition is a "fiber chew" in the form of a palatable, good tasting, bite-sized confectionery containing the dietary fiber.
