Frozen confections having a combination of ingredients which permit the formulator to continue to provide outstanding organoleptic properties while at the same time reducing the caloric impact for those consumers who desire to limit their caloric intake. In a first aspect, the invention relates to a frozen confection which comprises less than 5 wt. % triglyceride fat, polydextrose and tricalcium phosphate. In another aspect, the product includes both polydextrose and cream, optionally in combina...

Stable gas cells having d,32 average particle size below 20 .mu.m are used in ice confections to provide creaminess, whiteness and flavor enhancement.

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.

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.

Non-fat and reduced fat whipped frozen dessert products wherein part or all of the milk fat, vegetable fat or oil ordinarily incorporated therein is replaced by a proteinaceous macrocolloid of , e.g., denatured whey protein particles. Illustrative embodiments include non-fat ice cream analog products having reduced calorie content, enhanced food value due to increased protein content, and possessing the physical and organoleptic character of full fat ice creams.

Improved particulate embankment structures for use in cold environments and on frozen terrain are described together with methods of construction; generally involving the introduction of up to a prescribed amount of moisture homogeneously dispersed throughout the particulate embankment such as to maximize the ice content thereof yet without appreciably moving the particles relative to one another or risking any such moving subsequently such as frost heaves, subsidence or the like. Also described...

The present invention relates to the field of frozen convenience meals. More particularly the invention relates to frozen layered pasta products that are conveniently reheated from frozen form for consumption.

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 juice and with a level of protein equivalent to that contained in a corresponding amount of whole milk. The invention includes: the addition of concentrated fruit juice to the initial mix after pasteurization of the mix, rather than pasteurizin...

A frozen beverage blender equipped with an ice cutting mechanism including an upright machine frame mounted on a base structure, an upper hood horizontally mounted on the upper portion of the machine frame to be detachable downwardly, the upper hood having a downwardly inclined conical inner surface, a cutting disk coupled at its lower end outer periphery with a lower end outer periphery of the upper hood to be detachable downwardly, the cutting disk having a conical upper surface downwardly inc...

The present invention provides a tray for frozen food enabling frozen food such as frozen sushi on the tray to be suitably thawed and to provide a frozen food package or a frozen sushi package using this tray, and a method of thawing frozen sushi in this package. The tray for frozen food 1 comprises a base 3, concavities 2 caved in the base 3, a surrounding wall 4 standing from the periphery of the base 3, a flange 5 composing the top end of the surrounding wall 4, a downward flap 6 extending do...