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...

The method of adding an antifreeze protein to an ice confection to restrict the flow of flavor or color ions or molecules present as either solutes or a dispersion, wherein the ice confection contains no protein other than the antifreeze protein.

An ice confection comprising an antifreeze protein, wherein .DELTA. modulus/original modulus .gtoreq.0.4, and/or .DELTA. strength/original strength .gtoreq.0.4; providing that when .DELTA. modulus/original modulus .ltoreq.6.0, .DELTA. modulus .gtoreq.50 MPa, and/or when .DELTA. strength/original strength .ltoreq.2.0, .DELTA. strength .gtoreq.0.2 MPa. Such ice confections have a strong, close-packed continuous network of ice crystals and can be used to manufacture products having novel textures, ...

A composite confection material suitable for incorporation as a center or filling in food products is provided. This composite material imparts enhanced mouth feel and taste properties to the food product by providing a dense first portion exhibiting intense flavor characteristics contiguously associated with a second portion of expanded fat-based material having a light fluffy texture and relatively less intense flavor characteristics as compared to the first portion. This material is particula...

Novel ice confections are described that contain air passages. The passages are preferably parallel to each other and are so arranged that cutting of the ice confection at low temperatures, eg deep-freeze temperatures is facilitated and is adequately uniform throughout the ice confection.

A chewy confection having an outer casing comprising chewing gum base and a sweetener, and a center filling which is an aerated plastic blend containing about 5% to about 20% moisture, and from about 1% to about 15% fat with m.p. above 22.degree. C. and about 0.1% to about 10% whipping agent dispersed in a water-soluble, sweet-tasting chewy candy matrix which forms about 55% to about 90% of the blend. The center filling has a chewing consistency similar to that of the casing so that at first bit...

A chocolate that contains a composite of surfactant/cellulose. The composite is made by the process of coprocessing the cellulose with a surfactant. The composite can be used as a bulking agent or functional formulary aid in low-moisture or in fat phase compositions.

Confections produced from flavor powders obtained from powdered roasted syrup of dahlia tubers. These dahlia flavored powders can be used to replace cocoa powder. When milled with a confectioner fat, the dahlia flavored powders produce a confection similar to chocolate. The powders can also be blended with protein, milk solids, fiber, carbohydrates such as starches, bland flours and sugars to produce flavor mixes which may be used as a direct replacement for cocoa powder and which can be ground ...

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.

An unaerated ice confection in the form of thin, unsupported, discrete pieces which are stable during packaging, storage and distribution wherein the ice confection comprises an antifreeze protein and has the following mechanical properties; .DELTA. modulus/original modulus.gtoreq.0.4, and/or .DELTA. strength/original strength.gtoreq.0.4; providing that when .DELTA. modulus/original modulus.ltoreq.6.0, .DELTA. modulus.gtoreq.50 MPa, and/or when .DELTA. strength/original strength.ltoreq.2.0, .DEL...